Protein Production Technology Podcast

In this episode of the PPTI Podcast, the conversation focuses on how to make plant proteins work for both real food and real consumers. Host Nick Bradley is joined by experts from Happy Plant Protein, VTT, Bühler, and Planted to explore how innovation, functionality, and consumer expectations intersect in the next phase of plant-based development.

The panel discusses how cost-effective processes and simplified formulations can reduce complexity without compromising nutritional or sensory quality. They examine consumer priorities – from taste and affordability to clean-label appeal – and highlight the importance of diverse ingredient strategies in building a more susta...

In this episode of the PPTI Podcast, Nick speaks with Justin Kolbeck, Co-founder and CEO of Wildtype, a pioneer in cultivated seafood. Justin shares the story behind bringing sushi-grade salmon from the lab to restaurant tables, revealing the technical challenges of working with seafood cells and the opportunities cultivated foods create for purity, safety, and sustainability.

He explains why Wildtype chose to start with food service partners, allowing chefs and diners to experience the product firsthand and build trust through authentic storytelling. Justin also reflects on the significance of Wildtype becoming the first company to receive FDA...

In this episode of the PPTI Podcast, Silvia Soragni, Category Manager for Savory Ingredients at Lallemand Bio-Ingredients, shares her journey from sales to leading global strategy and innovation. She explains how yeast-based proteins stand out as both nutritional and functional ingredients, offering a neutral taste and clean-label appeal compared with many other alternatives.

Silvia highlights their remarkable stability under demanding processing conditions and their complete amino acid profile, which makes them a valuable source of high-quality protein. She also explores a wide range of applications – from hybrid dairy and protein beverages to cheese alternatives and even sweet fo...

In this episode of the PPTI Podcast, Nick speaks with Stéphane MacMillan, CEO and Co-founder of Verley – a company redefining how dairy proteins are made. Unlike consumer-facing brands, Verley operates as a B2B ingredient supplier, using precision fermentation to produce highly pure beta-lactoglobulin.

Stéphane explains why Verley avoids the 'alternative protein' label, emphasizing that its proteins are identical to those found in cow’s milk – only the production method differs. He introduces the FermWhey™ range, including FermWhey™ Native 100 with 98% purity, offering exceptional solubility, nutritional value, and versatility across applications from protein shots and bars to yogurts a...

In this episode of the PPTI Podcast, Doug Grant, Co-founder and CEO of Atlantic Fish Company, explains how cultivated seafood can become a vital 'third pillar' of seafood production – complementing wild-caught and aquaculture systems. He outlines why seafood deserves its own focus, citing overfishing, the United States’ heavy reliance on imports, and the inherent limitations of fish farming.

Doug highlights the importance of non-dilutive funding, such as federal grants, in supporting innovation and building credibility during the current investment downturn. He also explores the potential of cultivated seafood to deliver clean, safe, and sustainable products – free from mercur...

In this episode of the PPTI Podcast, Eshchar Ben Shitrit, CEO of Redefine Meat, shares his perspective on transforming the future of meat. He reflects on the company’s journey from bold vision to rapid growth, explaining how innovation, collaboration, and consumer engagement are driving progress across the alternative protein sector.

Eshchar emphasizes the importance of creating products that satisfy chefs, retailers, and diners alike – delivering on taste and experience while addressing the challenges of sustainability and scale. He also discusses the lessons learned from building momentum in a fast-moving industry, and how redefining meat is ultimately abou...

In this episode of the PPTI Podcast, Sebastian Rakers, co-founder and CEO of Bluu Seafood, shares his journey from marine biologist to cultivated seafood pioneer. He discusses the company’s mission to make high-quality fish proteins such as salmon and trout the new normal – and its exploration of premium products like cultivated caviar.

Sebastian highlights the mounting environmental pressures on global fisheries and explains how cell-cultivated seafood offers clear advantages in safety, nutrition, and localized production, with potential applications that extend beyond food. He also reflects on the path toward regulatory approval, the realities of scaling, and how...

In this episode of the PPTI Podcast, Thijs Bosch, recently appointed CEO of The Protein Brewery, discusses the company’s milestone €30 million Series B funding round and its vision for the future of fungi-based proteins. He explains how his background in specialty proteins and scale-up ventures is helping drive commercialization and global expansion.

Thijs highlights the unique advantages of The Protein Brewery’s proprietary fungal strain, which enables efficient, lower-capex fermentation under non-sterile conditions – making scaling and partnerships more attainable. He shares progress from pilot to demonstration-scale production, details on regulatory pathways in the USA, Singapore, and Europe...

In this episode of the PPTI Podcast, host Nick speaks with Chris Bryant, Executive Director of Bryant Research and Research Adviser for the Alternative Proteins Association in the UK. Together, they unpack evidence-based insights on alternative proteins and the broad benefits of reducing reliance on industrial animal agriculture – from environmental and ethical gains to public health improvements.

Chris addresses the growing impact of misinformation and industry influence on how consumers perceive food and nutrition, particularly the misuse of the term ultraprocessed. He notes that many plant-based alternatives actually offer lower calorie density, reduced saturated fat, higher fiber, an...

In this episode of the PPTI Podcast, host Nick speaks with Roderik Bronkhorst, Head of Corporate Venturing at Cosun. Roderik discusses the company’s Unlock 30 strategy – an ambitious plan to transform the long-established cooperative into a global leader in plant-based and sustainable food ingredients by 2030.

He explains how Cosun is balancing its deep agricultural heritage with a forward-looking approach to innovation, focusing on efficiency, diversification, and international collaboration. Roderik highlights the value of partnering with startups to accelerate progress in alternative proteins, sweeteners, and fibers, giving Cosun access to breakthrough technologies and new global opportunities.

He a...

In this episode of the PPTI Podcast, Simo Ellilä, CEO of Enifer, discusses the company’s latest milestone — achieving self-affirmed GRAS status for its Pekilo mycoprotein in the USA. He explains how this regulatory step opens the door to early market entry and pilot partnerships while laying the groundwork for full FDA approval.

Simo highlights Pekilo’s distinctive shelf-stable format, its versatility across applications from dairy alternatives to breakfast cereals, and its neutral taste profile that helps solve one of the biggest challenges in plant proteins: off-flavors. He also underscores that consumer acceptance ultimately depends on two key fac...

In this episode of the PPTI Podcast, leading voices from science, startups, and established food companies explore how biomass-based food systems could help feed a resource-scarce future. The discussion delves into the potential of microalgae, fungi, and microbial fermentation to decouple food production from land, soil, and freshwater, enabling scalable, nutritious alternatives with a lower environmental footprint.

Speakers highlight the advantages of whole-cell ingredients, the promise of submerged fermentation as a resilient and versatile platform, and the technical hurdles still to be overcome – from taste and texture to cost and consumer appeal. The conversation also examines how pe...

In this episode of the PPTI Podcast, leading voices from across the alternative protein sector explore how functional plant proteins are powering the next wave of food innovation. The conversation examines the growing consumer demand for clean-label, sustainable products that still deliver on taste, texture, and nutrition – and what it takes to get there.

From sunflower to pulse proteins, the panel unpacks the science and strategy behind formulating plant-based alternatives that can truly stand shoulder to shoulder with dairy and meat. They discuss the critical role of functionality, processing, and ingredient synergies in enhancing mouthfeel, masking off-flavors, an...

In this episode of the PPTI Podcast, host Nick speaks with Vincent Krudde, Head of the Alternative Protein Program at Nutreco, about how a company deeply rooted in animal nutrition is helping accelerate the global shift toward sustainable protein production – from plant-based to cultivated and beyond.

Vincent unpacks the scale and urgency of the protein challenge, where demand is projected to outpace population growth, and emphasizes the need for regionally diverse, complementary solutions. He discusses the major hurdles facing cultivated proteins – from technological and regulatory barriers to cost and consumer acceptance – and explains how Nutreco’s decades of exper...

In this episode of the PPTI Podcast, industry experts delve into how next-generation downstream processing is reshaping the scalability, efficiency, and sustainability of alternative protein production. What was once a purely technical stage – purification, separation, and drying – has become a strategic lever that defines commercial success.

Speakers from leading organizations share how innovations in membrane filtration, resin-based purification, and process optimization are boosting yields, enhancing ingredient functionality, and cutting environmental impact. From improving taste and texture to reducing water and energy use, the panel explores how smarter downstream design is closing the gap between pilot-scale promise and prof...

In this episode of Protein Production Technology International, Randi Wahlsten, CEO and co-founder of MATR Foods, discusses the company’s mission to bring “food love” back to plant-based eating through simplicity and clean-label design. She explains why MATR's products rely on just five core ingredients potatoes, red beets, oats, lupins, and split peas combined with fungi fermentation to naturally create meaty textures and umami flavors without protein isolates or heavy processing. The conversation explores the consumer debate around “ultra-processed” foods, the technical challenges of solid-state fermentation, and how MATR’s streamlined one-step production can achieve cost advantages over traditional protein isol...

In this episode of Protein Production Technology International, host Nick speaks with Dr. Sirli Rosenvald, Director of Food Science at TFTAK, about the evolving role of fermentation in sustainable food innovation. Dr. Rosenvald explains that fermentation is increasingly recognized as a tool to make food systems more efficient, helping extract more nutrients from resources while reducing waste and environmental impact. She highlights its potential to strengthen resilience in supply chains amid climate change and other disruptions. Many still associate fermentation with traditional foods, so education is key to exploring its broader possibilities. Dr. Rosenvald emphasizes that the diversity of...

In this episode of Protein Production Technology International, Hermes Sanctorum, co-founder and CEO of Paleo, and Pierre Donck, Chief Business Officer, discuss how precision fermentation is shaping the future of plant-based foods. They share the company’s mission-driven journey, rooted in sustainability and animal welfare, and explain how hem proteins can transform the taste, color, and authenticity of alternative meats. Hermes reflects on his transition from policymaking to entrepreneurship, highlighting the urgency of creating scalable solutions beyond legislation. Pierre adds perspective on the commercial side, from partnerships to market adoption, and why collaboration across the industry is critical for gr...

In this episode of Protein Production Technology International, Floor Buitelaar from Bright Green Partners introduces the launch of a new expert network designed to make food tech insights more accessible across the industry. Built over five years and now spanning thousands of specialists in more than 60 countries, the network connects startups, investors, and corporates with the right expertise at the right time. Floor explains how bringing the right voices into the conversation can accelerate decision-making, reduce risk, and unlock opportunities that might otherwise take months to validate. She also reflects on lessons learned from hundreds of expert calls, the...

In this episode of Protein Production Technology International, Bianca Lê, Head of Special Projects & External Affairs at Mission Barns, shares how the company is redefining the future of cultivated meat by focusing on fat as the foundation of flavor, juiciness, and texture. She explains why pork fat, in particular, is critical for authentic eating experiences and how Mission Barns has developed cultivated fat systems that replicate the functionality of animal fat across applications like meatballs, bacon, and salami. The discussion covers the science of fat as a flavor carrier, integration with plant proteins for hybrid products, and the company’s p...

In this episode of Protein Production Technology International, Benjamin Voiry, Head of Marketing for Plant Proteins at Roquette, discusses the company’s latest extensions to the Nutralys® range. He explains how decades of expertise in pea and wheat proteins have shaped these new textured ingredients, designed to deliver better fibrous structures and mouthfeel for meat alternatives, especially chicken-style products and slow-cooked dishes. Benjamin highlights how customer feedback drives incremental innovation, why texture and functionality are critical for consumer acceptance, and how hybrid formats and new plant-forward applications are opening fresh opportunities in the evolving protein market. 

In this episode of Protein Production Technology International, Steen Ooi and Andrew Sayles of Livestock Labs discuss how their company is developing engineered, production-ready cell lines to accelerate cultivated meat commercialization. They explain how these genetically stable, high-performance cells can cut R&D time by up to two years and reduce development costs by 90–95%. The duo emphasizes the importance of traits like minimal media requirements and rapid proliferation, and they argue that genetic engineering is essential to meet industry-scale demands. They envision a future where cultivated meat companies rely on specialized suppliers instead of building everything in-house, enabling faster in...

In this episode of Protein Production Technology International, Jonathan Berger, CEO of The Kitchen, shares expert insights into food tech investing amid changing market conditions. He emphasizes the growing value of platform technologies and novel ingredients, particularly those supporting clean label goals and cost parity. Jonathan highlights the importance of deep market need validation, product-market fit, and founder focus, noting that today’s successful startups must combine long-term vision with short-term execution. He discusses the rise of alternative funding models and the critical role of industry partnerships, advising startups to engage corporates through well-prepared pilot programs. Ultimately, Jonathan underscores th...

In this episode of Protein Production Technology International, Staffan Hillberg and Mohammad Taherzadeh from Millow share how their Swedish company is redefining alternative protein through dry state fermentation. By combining oats and mycelium, Millow creates minimally processed, clean label products with high protein content, gut-friendly fibers, and no off-tastes—without relying on binders, additives, or colorants. The duo explains how their patented solid-state bioreactors dramatically cut water and energy use while offering modular, scalable production. They also explore the versatility of their platform, which can adapt to local grains and upcycled side streams globally. With their first commercial launch on...

In this episode of Protein Production Technology International, leaders from AAK—Lucas Hardy, Francisco Arévalo, and Kim Olofsson—discuss how fat innovation is shaping the future of plant-based food. They explain AAK’s co-development model, which combines consumer insights and technical expertise to create plant-based products that balance taste, texture, health, and sustainability. The conversation highlights the critical role fats play in replicating the sensory experience of animal products and enhancing nutrition while minimizing saturated fat and additives. AAK also outlines its sustainability commitments, from deforestation-free supply chains to regenerative agriculture. Looking ahead, the team explores technologies such as enzy...

In this episode of Protein Production Technology International, Jacob Peterson, CEO and co-founder of ReMeat, discusses bold strategies to transform the cultivated meat sector. He explains how ReMeat is breaking from pharma-grade norms by leveraging beer-brewing know-how to create scalable, food-grade production systems. Jacob emphasizes the urgency of moving from lab-scale theory to commercial reality and urges the sector to shift toward collaboration over secrecy. He advocates for full-system turnkey solutions and partnerships with big food companies to accelerate market entry. With a new pilot facility launching soon, ReMeat is inviting others to test and co-develop scalable cultivated meat...

In this episode of Protein Production Technology International, Nityan Lal, Managing Partner at Icos Capital, shares investor insights into building scalable, sustainable food tech ventures. He explains how scale-up stage companies must show both strong growth and a clear path to profitability, with a particular emphasis on real market traction. Nityan highlights the importance of cost competitiveness in the protein sector, cautioning against premature scale-up and emphasizing the need for committed customers over interest alone. He also stresses that sustainability must be measurable and integral, not just a marketing claim, and shares how Icos balances impact with financial returns.  Duration: 00:30:28

In this episode of Protein Production Technology International, Romain Joly, Global Head of Proteins at Roquette, discusses how the company is advancing sustainable plant-based nutrition. He explores the growing consumer interest in hybrid protein solutions, performance nutrition, and emerging dietary needs like GLP-1-driven diets. Romain outlines challenges around sourcing and scaling organic and fava proteins, emphasizing the importance of scientific validation and local supply chain resilience. He also shares how Roquette uses AI-driven consumer insights to co-create tailored protein ingredients with partners worldwide. Looking ahead, Romain predicts that taste, affordability, and clear health benefits will shape the future...

In this episode of Protein Production Technology International, Keisha Stickland, co-founder and CEO of The Mushroom Meat Company, shares how a personal health journey led her to launch a clean-label, whole-food meat alternative business. She explains how functional mushrooms serve as both nutritional powerhouses and a scalable protein base, offering health benefits without compromising taste or texture. Drawing from her tech background, Keisha details a modular, platform-style approach to product development, enabling rapid iteration using simple, familiar ingredients. She highlights how constraints—financial, ingredient-based, and operational—have driven innovation and market focus. With a mission-first mindset and a lean team...

In this episode of Protein Production Technology International, Michelle Lu, founder and CEO of Novel Farms, outlines a pragmatic, first-principles approach to reducing the cost of cultivated meat. She explains how the company avoids overengineering by using food-grade inputs, simplified downstream processing, and contract manufacturing. Michelle discusses the importance of demystifying technical and economic barriers, particularly around media formulation, amino acid sourcing, and regulatory compliance. She also highlights opportunities in valorizing byproducts and targeting adjacent markets like pet food. With a sharp focus on cost, flavor, and scalability, Novel Farms aims to unlock the full potential of cultivated meat...

In this episode of Protein Production Technology International, Steve Simitzis, partner at Solvable Syndicate, shares his unique journey from software engineer to food tech investor, driven by a lifelong commitment to sustainability. He discusses the shift from early hype in cultivated meat to today’s focus on cost efficiency and commercialization. Steve emphasizes that scalability and execution now matter more than scientific novelty, and that founders must align their vision with market realities. He also highlights the growing role of alternative sectors like pet food in unlocking value and market access. Throughout, Steve calls for more capital-efficient models and sm...

In this episode of Protein Production Technology International, experts explore the evolving field of analytics for next-generation protein sources. As traditional testing methods struggle to keep pace, the panel discusses the need for more accurate, scalable, and cost-effective solutions. Topics include challenges with measuring true protein content, the impact of sample variability, and the role of automation in improving reproducibility. Regulatory developments and the importance of global standards are also addressed, along with how AI and machine learning could transform functionality prediction. Featuring insights from Michelle Kuzio, Dr Lukas Brieger, Dr B.J. Bench, Dr Priera Panescu, Dr Lisa...

In this episode of Protein Production Technology International, the focus is on hybrid food products and the technical strategies needed to scale them effectively. The session explores how inline blending and advanced measurement technologies can help producers overcome the complexities of mixing diverse ingredients while maintaining consistency, efficiency, and clean labels. Guest speaker Ryan Kromhout shares insights into how ultra-precise control over mass flow, density, and viscosity can improve product repeatability and reduce waste. Whether you’re working with high-viscosity inputs or aiming to optimize formulations, this episode offers practical guidance for both startups and established manufacturers exploring hybrid pr...

In this episode of Protein Production Technology International, Elliot Swartz, Senior Principal Scientist at the Good Food Institute, discusses key cost drivers and emerging opportunities in cultivated meat. Elliot challenges outdated assumptions on media costs, revealing that amino acid prices are significantly lower than previously modeled. He explores how companies are innovating in equipment design, scaling strategies, and bioprocess efficiency to cut capital expenses and improve performance. Regulatory timelines remain a primary bottleneck, but examples like Vow in Australia offer promising blueprints for post-approval expansion. Elliot emphasizes the importance of open data sharing to accelerate progress and calls for...

In this episode of Protein Production Technology International, Sharon Cittone, founder and CEO of Edible Planet Ventures, offers a candid assessment of the alternative protein sector’s current reset. She reflects on early missteps in messaging and overhyped expectations, emphasizing that future success hinges on taste, nutrition, affordability, and consumer trust. Sharon explains how the investment landscape is evolving toward disciplined, mission-aligned capital and highlights the growing importance of infrastructure, policy support, and public-private partnerships. She stresses that food innovation must integrate cultural understanding, health, and climate goals to scale meaningfully. With optimism, Sharon notes the sector is now as...

In this episode of Protein Production Technology International, leaders from Multus, Roslin Technologies, and The Cultured Hub discuss how their cross-company collaboration is accelerating the commercialization of cultivated meat. They outline how combining cell line development, growth media, and bioprocessing expertise reduces costs, improves scalability, and enables faster market entry. The team emphasizes the importance of robust tech transfer, logistics coordination, and food safety certification, noting their shared commitment to transparency and quality control. They see their model as a plug-and-play infrastructure that de-risks scale-up for emerging players, and potentially enables larger food companies to explore cultivated meat without...

In this episode of Protein Production Technology International, Emmy Nitert van Schijndel, Associate Director of Business Development at DSM-Firmenich, discusses clean label innovation in meat, fish, and cheese alternatives. She explains how shifting consumer expectations are driving demand for simpler, recognizable ingredients without compromising taste, texture, or nutrition. Emmy outlines the technical challenges of clean label formulation, particularly around texture, and how multifunctional ingredients can help simplify labels while enhancing product performance. She highlights the growing importance of holistic health and transparency, and how ingredient innovation—especially in proteins—is key to addressing these evolving needs.

In this episode of Protein Production Technology International, Gil Horsky, Managing Partner at Flora VC, shares his insights on the evolution of food tech investing. He discusses the shift from hype-driven growth to a more grounded, impact-focused approach, emphasizing the importance of patience, scalability, and cost efficiency in the food and agri-tech space. Gil highlights growing investor interest in digitization, food as medicine, and supply chain resilience, while noting the cooling enthusiasm for alternative proteins and capital-intensive ag-tech. He stresses the need for realistic business models, deep industry understanding, and a strong focus on profitability. Looking ahead, Gil remains...

In this episode of Protein Production Technology International, Nick Bradley is joined by Ali Osman, Diana Oliveira, Harry Barraza, Amy Williams, Annick Verween, David Laubner, and Filipa Soares to explore how systems thinking is shaping the future of nutrition. The discussion focuses on aligning innovation, sustainability, and functionality across the food value chain. With insights from biotech founders, researchers, and policy experts, the panel examines the role of collaboration, data integration, and cross-functional strategies in advancing alternative proteins. The episode highlights the importance of shared frameworks, regulatory readiness, and consumer engagement in creating resilient and scalable solutions for a...

In this episode of Protein Production Technology International, host Nick welcomes Meir Wachs, founder of Kyomei, a biotech startup using molecular farming to produce functional proteins with plants as biofactories. Meir explains how Kyomei transforms leafy greens into sustainable protein sources while maximizing value by co-extracting multiple ingredients from a single crop. He highlights the benefits of molecular farming, including potential integration with existing agriculture, but also acknowledges challenges like long development times and complex regulatory hurdles. Meir emphasizes the importance of developing efficient downstream processes to ensure cost-effective production at scale. Looking ahead, he sees molecular farming as...

In this episode of Protein Production Technology International, Sam Van De Velde, co-founder and CEO of Fishway, shares his unconventional journey from finance to the cultivated seafood sector. Sam discusses the founding of Fishway, the challenges of securing patient investors, and assembling a skilled team to drive innovation in cultivated fish biomass production. He highlights the environmental urgency caused by overfishing, the declining health of global fisheries, and how cultivated seafood can help meet rising demand sustainably. Sam explains Fishway’s focus on producing high-quality cell biomass rather than structured products, emphasizing energy efficiency, simple bioreactor design, and robust fi...

In this episode of Protein Production Technology International, Jeff Tripician, CEO of a leading cultivated meat company, shares how his decades in the conventional meat industry shaped his belief in the potential for cultivated meat to complement traditional meat production. Trip highlights how the growing global population, strained natural resources, and climate challenges make alternative protein sources essential. He emphasizes that cultivated meat isn’t meant to replace farmers, but to offer the industry an additional, sustainable raw material option. He explains how rapid advancements in cell cultivation technology are reducing production times and costs, moving the industry closer to...

In this episode of Protein Production Technology International, Adam Tarshis, CEO of Mozza Foods, discusses how the company is using molecular farming to produce real dairy proteins—without the need for cows. By engineering soybeans to produce casein, Mozza Foods aims to deliver animal-free dairy ingredients with the same taste and functionality as traditional dairy, but with far lower environmental impact. Adam explains why soybeans were chosen, how their proteins are extracted using standard dairy processes, and how molecular farming could enable cost parity with conventional dairy. He also highlights the scalability advantages of plant-based production and shares insights on...

In this episode of Protein Production Technology International, Björn Örvar, co-founder and Chief Scientific Officer of a pioneering molecular farming company, discusses the evolution and potential of plant-based protein production. He explains how plants, particularly barley, can serve as natural biofactories for producing proteins essential for cultivated meat and other applications. Björn highlights the advantages of plant molecular farming, including lower production costs, scalability, and ecological containment, enabling large-scale outdoor cultivation. He also shares insights on the company’s long-standing expertise, its collaborative approach with cultivated meat startups, and efforts to drive down costs through simplified purification proce...

In this episode of Protein Production Technology International, experts from across the alternative protein sector explore the challenges and opportunities of transitioning from feed-grade to food-grade production. Industry leaders share insights on optimizing fermentation and downstream processing, navigating complex regulatory landscapes, and attracting strategic investment to scale production. The panel emphasizes the importance of taste, texture, and price parity in winning over consumers, alongside the need for collaboration with established food manufacturers to accelerate market entry. They also discuss the role of pilot facilities, the importance of clear regulatory strategies, and how aligning with consumer expectations—rather than pushing su...

In this episode of Protein Production Technology International, Katrien Verbrugge and Dominik Michel discuss how their companies collaborate to support sustainable food production through advanced bioprocessing and filtration technologies. They highlight the critical role of clean, efficient bioreactors and contamination control across all stages of production, from R&D to full-scale manufacturing. Emphasis is placed on ensuring regulatory compliance, product safety, and operational efficiency through advanced filtration for water, air, and steam. They also explore the importance of scaling fermentation processes smoothly and the value of integrated software platforms for seamless process control. Together, their combined expertise in bioprocessing...

In this episode of Protein Production Technology International, industry experts discuss the challenges of scaling alternative proteins from lab to market. The panel explores key bottlenecks, including strain optimization, downstream processing, and securing the right contract manufacturers. They highlight the importance of early techno-economic analysis, batch-to-batch consistency, and leveraging predictive tools for strain engineering. Sustainability remains a priority, with discussions on upcycling side streams and balancing profitability. Regulatory hurdles and geopolitical factors also shape commercialization strategies, with insights on diversifying markets and alternative revenue streams. The conversation underscores the need for collaboration, strategic partnerships, and adaptable business models to...

In this episode of Protein Production Technology International, Kerry Rees, Partner and Patent Attorney at HGF, leads a discussion on the strategic importance of Intellectual Property (IP) in the food technology sector. The conversation highlights how a robust IP strategy can help companies protect innovations, gain a competitive edge, and attract investors. Key takeaways include understanding the role of IP in market differentiation, how it builds investor confidence, and aligning IP strategies with long-term business growth. The episode also features insights from alternative protein companies, showcasing real-world examples of leveraging IP to safeguard innovation and expand market reach.

In this episode of Protein Production Technology International, host Nick speaks with Chris Saenz, Segment Development Manager of Biomanufacturing at Beckman Coulter Life Sciences. Chris shares insights into Beckman Coulter's role in advancing alternative proteins, particularly through precision fermentation. He explains how the company supports innovators in the sector by streamlining workflows and optimizing processes for faster R&D in sustainable food production. Chris also discusses the company’s strategic growth through in-house development and acquisitions, along with the importance of close collaboration with scientists to meet the evolving needs of the market. Challenges like scaling production and the ex...

In this episode of Protein Production Technology International, Ryan Kromhout, Manager of KROHNE’s Global Food Industry Division, discusses the role of advanced measurement solutions in optimizing plant-based protein production. Kromhout highlights how precise, real-time measurement tools—such as inline flow meters and density analyzers—can streamline production processes, ensuring consistency and quality while reducing waste. He shares insights into how hybrid products, combining plant-based and animal proteins, are emerging as a significant trend in reducing the food industry's carbon footprint. Kromhout also emphasizes the importance of innovation and collaboration with smaller engineering firms to adapt traditional food production techno...

In this episode of Protein Production Technology International, Elvedin Ramani, Product Manager for Alternative Proteins at Holac Maschinenbau, discusses the critical role precision cutting technology plays in producing high-quality alternative protein products. He explains how Holac’s cutting machines are designed to process a wide range of plant-based ingredients—such as soy, pea, beans, and lentils—into various textures and sizes, ensuring an appealing final product. Ramani highlights the versatility of Holac’s machines, which can handle everything from small-scale R&D batches to industrial-scale production, processing up to two tons per hour. He also shares how Holac is helping...

In this episode of Protein Production Technology International, host Nick speaks with Ivor Lyons and Carla de Urrutia from Alt Dairy. They discuss their journey into food tech and the development of their company, which specializes in producing large-scale alternative dairy ingredients for the food service sector. Alt Dairy caters to the growing demand for dairy-free products, especially in response to rising concerns over dairy intolerance and plant-based diets. The company focuses on supplying concentrated, allergen-free, plant-based ingredients like oat and cashew milk in large formats, which reduces costs for businesses. Ivor and Carla highlight their commitment to supporting...

In this episode of Protein Production Technology International, Nick interviews Charlotte Hughes, Marketing Scientific Content Writer at Hamilton Process Analytics. Charlotte shares her journey from protein biochemistry research to her role at Hamilton, where she now focuses on process analytical technology (PAT). She explains how Hamilton’s advanced sensors and real-time monitoring tools optimize key parameters like pH, dissolved oxygen, and carbon dioxide in cultivated meat production, helping ensure consistent and high-quality yields. Charlotte emphasizes the importance of data integration and transparency in scaling production processes, as well as addressing regulatory and consumer trust challenges. She also highlights potential co...

In this episode of Protein Production Technology International, Jim Laird, CEO of Enough Foods, and Michael Kilkie, Head of Culinary, discuss the company’s journey in producing Abunda®, a sustainable microprotein that aims to address global food challenges. They highlight how fermentation provides an efficient alternative to traditional protein sources, using fewer resources like water and land. Enough Foods has built a strong foundation through strategic partnerships and funding, allowing them to scale production significantly. They emphasize the importance of collaboration, sustainability, and ensuring that their products meet consumer demands for taste and texture. The episode also touches on the...

In this episode of Protein Production Technology International, Nick interviews Daniel Kennedy, Director of Platform and Business Development, and Akshay Arora, Director of Innovation Protein Fortification, from Ingredion. The discussion revolves around the company's role in the plant-based protein sector and the opportunities for innovation in snacks, beverages, and traditional meal replacements. Sustainability is key for Ingredion, and they focus on using pulses like peas, fava beans, and lentils to develop protein-rich ingredients with a low carbon footprint. They highlight innovations like their Ultra Performance portfolio, which minimizes water and energy use in production. The duo also discusses Ingredion's...

In this episode of Protein Production Technology International, Vineet Singhal, Managing Director and CEO of Relsus, discusses the company's journey and mission to create sustainable plant-based proteins. He outlines how his team's expertise in pharmaceutical ingredient production helped them innovate solutions for the plant-based sector. Singhal emphasizes the importance of addressing climate change, noting that food systems contribute significantly to global greenhouse gas emissions. Relsus differentiates itself through robust supply chains, organic farming partnerships, and proprietary extraction technology that enhances the quality and sensory profile of its proteins. The discussion also covers the company’s focus on chickpea and mu...

In this episode of Protein Production Technology International, host Nick speaks with Kerry Rees, partner and patent attorney at HGF, a leading intellectual property law firm. Kerry shares insights on the critical role intellectual property (IP) plays in the food tech sector. He explains the importance of patents for protecting innovations, securing investment, and creating market advantages. Kerry also outlines key considerations for startups, such as aligning IP strategy with business goals, the timing of patent filings, and the benefits of maintaining trade secrets in some cases. He emphasizes the need for expert guidance to navigate the complex world...

In this episode of Protein Production Technology International, Nick interviews Cyril Francourt, CEO of FlavaPulse, a Bulgaria-based company specializing in the sustainable production of yellow pea ingredients, particularly pea protein concentrates. Cyril explains the inspiration behind FlavaPulse’s creation, highlighting the company’s focus on sustainability, regenerative agriculture, and energy-efficient mechanical processing like air fractionation. He also discusses Bulgaria’s ideal conditions for producing high-quality peas, which are crucial for maximizing protein content in their products. FlavaPulse’s pea protein concentrates are used in various applications, from meat analogs to dairy alternatives, offering advantages in cost, functionality, and CO2 footprin...

In this panel discussion, we’ll explore how Process Analytical Technology (PAT) is revolutionizing the future of food through precision fermentation. As the food industry shifts toward more sustainable, scalable, and efficient production methods, precision fermentation is emerging as a cornerstone for producing alternative proteins, enzymes, and other high-value ingredients. Ensuring the consistent quality and safety of these products is essential, and PAT plays a critical role in achieving this.

A panel of experts will focus on the advanced analytical techniques used to optimize product quality in precision fermentation. By leveraging real-time data from PAT tools – such as s...

In this episode of Protein Production Technology International, Brittany Chibe, co-founder and CEO of Aqua Cultured Foods, discusses her company's innovative approach to creating sustainable, fish-free seafood through fermentation. Brittany shares how her passion for ocean conservation led her to co-found the company, which produces products like tuna and scallops that closely mimic traditional seafood in taste and texture. The episode highlights their success in fine dining, particularly with raw dishes, and their focus on providing a consistent, high-quality supply. Brittany explains the fermentation process that creates a clean-label product with a long shelf life, free from allergens, mercury...

In this special episode of Protein Production Technology International, host Nick interviews Erika Georget, Managing Director of ERIDIA, a company specializing in scaling fermentation and cellular agriculture technologies. Erika discusses ERIDIA's comprehensive services, from feasibility studies to large-scale plant design, with a focus on optimizing processes for food, biopharmaceutical, and chemical industries. She highlights ERIDIA’s unique position as a joint venture, combining expertise in process engineering and biopharmaceutical scaling. Key topics include the importance of starting scale-up considerations early, avoiding common cost traps, and the value of outsourcing specialized tasks. Erika also shares insights on how ERIDIA helps st...

In this episode of Protein Production Technology International, host Nick speaks with Paul Shapiro, CEO and co-founder of The Better Meat Co. Paul discusses his journey from animal welfare advocate to founding a company that creates sustainable meat alternatives using fungi-based microprotein. He explains how this technology offers a more cost-effective, nutritious, and environmentally friendly alternative to both traditional meat and plant-based products. The conversation highlights The Better Meat Co.'s innovative fermentation process, which rapidly produces a protein-rich product in just hours, and the company’s goal of scaling production to compete with conventional meat. Paul also touches on...

In this episode of Protein Production Technology International, Nick speaks with Stephanie Jochems, Managing Director of Marlow Ingredients, a UK-based company specializing in producing mycoprotein, the key ingredient in the well-known meat-free brand Quorn. Stephanie shares the company’s mission to address food and protein scarcity, a founding principle dating back to the 1960s. Marlow Ingredients now aims to accelerate the protein transition by making its mycoprotein available to other businesses, moving beyond just the Quorn brand. The discussion highlights the versatility and sustainability of mycoprotein, which offers high nutritional value with a complete amino acid profile and fiber co...

In this episode of Protein Production Technology International, Ryan Kromhout from KROHNE discusses innovative solutions for improving the production of plant-based meat and fish analogs. The episode explores a new methodology for real-time, inline blending of plant-based slurries, allowing for continuous production without interruptions. This process helps producers scale from pilot to large-scale operations, increasing efficiency while maintaining texture quality. Additionally, the episode covers how this approach tightens production tolerances and reduces costs, particularly when dealing with challenging ingredients like fibers and solids. It's a must-listen for professionals seeking to optimize plant-based analog production.

In this episode, we speak with Mark Warner, CEO at Liberation Labs, which is expanding precision fermentation to meet rising alt protein demand. Their new biomanufacturing facility in Richmond, Indiana, designed for precision fermentation, aims to overcome existing infrastructure challenges and produce bio-based ingredients at commercial scale. With a capacity of 600,000 liters, it’s set to expand to four million liters, with plans for global facilities. Liberation Labs’ flexible production model, rapid turnaround times, and high recovery yield offer a cost-effective advantage. The company anticipates doubling or tripling the industry’s capacity over the next decade, addressing food and non-fo...

In this episode of Protein Production Technology International, we explore the vital role of precision analysis in advancing alternative proteins. Sponsored by Xylem and C. Gerhardt GmbH, the session "Decoding Alternative Proteins: The Power of Precision Analysis" focuses on how advanced lab equipment is transforming protein content and quality assessment for plant-based, insect, and fermentation-derived proteins.

Expert speakers, including Patrick Sudwischer from IFF Braunschweig, Zoe Wang from AGT Foods Canada, Michelle Kuzio from Xylem Laboratory Solutions, Lukas Zibula from C. Gerhardt GmbH, and Dr. Ismail Acir from the University of Bonn, discuss the challenges and solutions in...

In this special episode of the Protein Production Technology International podcast, host Nick Bradley interviews Ali Osman, CEO & Founder of PFx Biotech, a Portuguese company specializing in precision fermentation to develop specialty proteins. Ali shares his journey from food scientist to biotech entrepreneur, driven by both professional and personal motivations, including his son's allergy to cow's milk proteins. PFx Biotech focuses on producing human milk proteins to improve infant nutrition and address cow's milk protein allergies. Ali discusses the broader applications of these proteins beyond infant formula, their potential in various dietary needs, and the company's achievements in scalability...

In this special episode of the Protein Production Technology International podcast, host Nick Bradley interviews Ernesto Cevallos Coppel, CEO of PROTEO, and Gabriel Fuertes, CCO, to explore their innovative work in alternative proteins through precision fermentation. Ernesto discusses PROTEO's journey, beginning a decade ago, and their pioneering efforts in the biotech sector in Mexico, focusing on developing yeast protein as a sustainable and nutritious food source. Gabriel elaborates on the diverse applications of yeast protein in various food matrices, highlighting its environmental benefits, nutritional profile, and potential to address global food challenges. The conversation also covers PROTEO's strategic positioning...

In this special episode of the Protein Production Technology International podcast, Michelle Kuzio, Product Manager for North America at Xylem Laboratory Solutions, and Pedro Braun Streb, Deputy Sales Manager for Europe at Gerhardt, discuss their companies' roles in advancing lab solutions and protein analysis. Michelle highlights Xylem’s partnership with Gerhardt, emphasizing their collaborative efforts in providing cutting-edge, automated lab equipment that focuses on sustainability, safety, and quality. Pedro delves into Gerhardt’s history and evolution in food analysis, particularly their innovations in protein and fat analysis. The conversation covers the challenges and advancements in protein analysis, including methods like...

In this episode of the Protein Production Technology International podcast series, we dive into the dynamic world of research financing for fermentation R&D. Our guests include Wendy Goodson, Vice President of Business Development (Government) at Ginkgo Bioworks, Sharyn Murray, CFA, Senior Manager of Investor Engagement & Financing at The Good Food Institute, Andrew D Ive, Founder and Managing General Partner at Big Idea Ventures, Arttu Luukanen, Senior Vice President of Space & Defence at Solar Foods, and Erin Rees Clayton, Senior Scientific Research Advisor at The Good Food Institute. These experts, moderated by Nick Bradley, Editorial Director at Future-Proof Group...

In this episode of Protein Production Technology International, host Nick Bradley welcomes Laura Clews and Chris Hamer, partners at IP firm Mathys & Squire. The conversation highlights promising technologies like plant-based meat, cell-cultured meat, insect protein, and precision fermentation, emphasizing challenges like scalability, consumer acceptance, and cost. Laura and Chris explore the IP landscape, emphasizing the importance of patents, trademarks, and trade secrets in protecting innovations. They cite recent legal cases involving Meati Foods, Better Meat Company, Impossible Foods, and Motif, illustrating common pitfalls and the need for robust IP strategies. They also discuss the coexistence of traditional livestock farming...

In this special episode of the Protein Production Technology International podcast, host Nick Bradley interviews Mohammad El Hajj, CEO of Bright Biotech, a UK-based molecular farming startup. Mohammad shares his journey from Lebanon to Manchester, driven by a passion for biotechnology and a desire to make protein medicines more affordable. Bright Biotech focuses on reducing the cost of producing cultivated meat using chloroplast genetic systems for high-yield protein production. He discusses the unique advantages of this system, including scalability, sustainability, and regulatory benefits. He also explores the current state of the cultivated meat industry, its challenges, and how Bright...

In this episode of the Protein Production Technology International podcast, George Peppou, CEO & founder of Australia’s Vow, shares his journey into the cultivated meat industry. Starting as a chef with a biochemistry background, George founded Vow to revolutionize the food system by integrating sustainability at its core. He discusses the challenges faced in launching Vow, such as finding lab space and establishing a supply chain suited for food rather than pharmaceuticals. George elaborates on Vow's unique approach to creating new and exotic meats rather than replicating traditional ones, exemplified by its innovative quail product. He also addresses misconceptions ab...

In this episode of Protein Production Technology International, we explore the challenges and innovations in the alternative proteins industry. Moderated by Nick Bradley, our speakers include Jason Tucker, Karsten Schellhas, Brian Jacobson, Steve Radke, Juan Martinez, and Dan Wolff. They discuss the high capital expenditures required for setting up production facilities and the uncertainties in market demand that can deter investors. To navigate these hurdles, companies like Aleph Farms are adopting a 'CapEx-light' strategy, leveraging existing infrastructure for faster and more cost-effective expansion. The experts share insights on optimizing production through intelligent equipment choices and the benefits of partnering...

In this insightful episode of the podcast, Zoe from New Wave Biotech shares the genesis and aspirations of their UK-based company which specializes in developing software to optimize biomanufacturing processes. Their technology particularly benefits the alternative protein industry but is also applicable to biochemicals and biomaterials, aiming to streamline R&D to accelerate sustainable product market introductions.

In this episode of the Protein Production Technology Webinar Series 2024, experts Joseph Thomas, Jessica Mannix, Priera Panescu, Karthik Pandalaneni, and Michael Spinelli delved into accelerating alternative protein innovation through advanced lab-based technologies. They highlighted the pivotal role of tools like protein engineering, bioinformatics, spectroscopy, and automated analyzers in shaping the future of alternative proteins. These technologies enable faster development cycles, precision control of protein properties, and efficient production methods, ultimately paving the way for a more sustainable and diverse food future. The panelists explored the challenges in lab-scale protein research and emphasized essential technologies that enhance efficiency, speed, and...

In this podcast, we explore the vital role of intellectual property (IP) in the rapidly expanding alternative protein industry, focusing on the protective power of patents for innovative companies. Chris Hamer and Laura Clews from Mathys & Squire provide insights into the intricacies of IP law as it relates to the food tech sector, particularly the creation and commercialization of alternative proteins.

The conversation highlights how strong IP portfolios with patents on manufacturing processes or unique protein strains significantly boost a company's competitive edge. They discuss the legal frameworks that allow companies to protect their innovations while fostering...

In this insightful episode, we delve into the complex world of intellectual property (IP) related to alternative proteins, a rapidly expanding sector due to its innovative approaches to sustainable food production. Our hosts are joined by Sara Holland and Andrew Tindall, IP experts from Potter Clarkson, who specialize in synthetic biology and alternative proteins, including cultivated meat.

In this episode of the Protein Production Technology International Podcast, a distinguished panel including Brian Sylvester of Perkins Coie, Kaitlin Grady from Clever Carnivore, Panchali Chakraborty of Givaudan, David Ziskind of Stantec, Eugene Wang from Sophie's BioNutrients, Arpad Csay of GEA Systems North America, and Kerry Rees of HGF Limited, delve into the multifaceted world of alternative proteins. The conversation traverses the landscape of sustainability, innovation, and the future prospects of the industry, underlining the sector's positive trajectory driven by global concerns over sustainability, health, and animal welfare. Challenges such as scalability, cost, and consumer perceptions are thoroughly discussed...

In this episode of Protein Production Technology International, hosted by Nick Bradley, experts from around the globe gathered to discuss the transformative power of fermentation technology in creating sustainable alternative proteins. The panel, featuring industry leaders and technical consultants, dove into how fermenting proteins from sources like yeast and bacteria offers a promising solution to meet the world's growing protein needs while significantly reducing the environmental impacts associated with traditional animal agriculture. Key topics included the environmental benefits, scalability challenges, and the hurdles of regulatory approval, taste improvement, and cost reduction. The webinar emphasized the critical role of ongoing...

In this episode of the Protein Production Technology International Podcast, join us as we engage with the insightful Sue Garfitt, CEO of the Protein Brewery. With a rich 25-year legacy in the food industry, Sue reveals the innovative strides behind 'Fermotein', their pioneering product in plant-based nutrition. From scaling production challenges to navigating global regulations, her insights shed light on the evolving landscape of sustainable food solutions. Delve into the transformative world of fungal biomass fermentation and discover the Protein Brewery's unique stance in the competitive alternative protein market. An episode not to be missed, showcasing the future of...

In this episode of the Protein Production Technology International Podcast, we engage with Andy Shovel, co-founder and CEO of THIS™, an innovator in the UK plant-based food market. Andy takes us through his unique journey from running a meat-based enterprise to becoming a leader in plant-based food innovation. He discusses the challenges and successes faced by THIS™, especially in maintaining a balance between product quality and meeting consumer health and nutrition expectations. Despite a downturn in the broader plant-based sector, THIS™ has experienced remarkable growth, credited to its effective branding, strategic marketing, and commitment to high-quality products. Andy addresses key in...

In this Protein Production Technology International episode, Drew Arendovitz, CEO of 5050 Foods, discusses "BOTH," a unique burger blending 50% meat and 50% vegetables. This innovative product, the first USDA-approved of its kind, aims to reduce meat consumption without losing taste or texture. Arendovitz's journey, influenced by environmental concerns and personal health, led to creating a healthier, sustainable alternative to traditional burgers. Facing challenges like product development and USDA regulations, 5050 Foods emerged as a pioneer in the blended burger space. "BOTH" competes with traditional beef, offering a sustainable choice without flavor compromise. Arendovitz envisions expanding the product line, including various meats, adapting...

In this episode of Protein Production Technology International, we explore Norwegian Mycelium (NoMy) with Ingrid Dynna and David Quist. Ingrid, transitioning from a 15-year career at Google and YouTube, brings a tech-driven, innovative approach to NoMy. David, a fungal biologist and restaurateur, contributes his expertise in food sustainability. Together, they're a formidable team in the evolving food tech sector.

NoMy, established in 2020, focuses on mycoproteins for sustainable feed solutions, particularly in aquaculture. In 2024, they plan to launch a pilot facility in Oslo, emphasizing feed trials and strategic partnerships. Their approach involves using sustainable feedstocks in fermentation, transforming...

In this episode of Protein Production Technology International, Joshua March, CEO of Sci-Fi Foods, discusses revolutionizing the cultivated meat industry. Sci-Fi Foods, a California-based company, is creating waves with its unique hybrid approach, blending cultivated meat with plant-based ingredients. This innovation addresses significant industry challenges like cost and scalability. March's journey began 15 years ago, inspired by technology's potential to transform food supply and sustainability. He highlights Sci-Fi Foods' technical breakthroughs, such as developing beef cell lines for cost-effective, large-scale production. The conversation also covers the cultivated meat industry's challenges, including fundraising and scaling up. March emphasizes the importance of...

Join us in an episode of our podcast as we host Ramiro Alberio, CEO of PluriCells, a pioneer in the field of cultivated meat using embryonic stem cells. In this enlightening conversation, Alberio shares his insights into how stem cell technology is revolutionizing meat production. He delves into the efficiency and scalability of this approach, highlighting its potential to significantly reduce animal slaughter and meet the rising global meat demand. Alberio doesn't see this technology as a replacement for traditional livestock farming, but rather as a vital complementary strategy. He sheds light on the importance of collaborative efforts and...

The field of novel foods is an exciting market but moving from lab to industrial scale can be challenging. A particular challenge novel foods producers face is the sheer number of ingredients required when compared to conventional proteins, such as binders, stabilizers and other ingredients that affect texture and taste yet are necessary to make plant-based proteins taste like meat. Automation not only increases the scalability and affordability of these novel foods but also enhances food safety and quality control. Additionally, it reduces the reliance on human labor in potentially hazardous conditions. As the global population continues to grow...

Josh Tetrick, the founder of GOOD Meat, discusses his motivation for transitioning to a more sustainable food system by reducing harm to animals. He explains the process of cultivating meat and highlights the milestones achieved by his company, such as becoming the first to sell cultivated meat in Singapore. Tetrick emphasizes the need for advancements in technology to increase production and make cultivated meat more cost-competitive. He also addresses the environmental impact of conventional meat production and the importance of renewable energy in the process. Tetrick talks about the business model and distribution of cultivated meat, as well as...

Mike Natale, the global leader of Ingredion's plant-based proteins platform, discusses the growth potential of the plant-based protein industry and the importance of continuously improving products to meet consumer needs. He emphasizes that plant-based proteins are not limited to alternative meats but also play a significant role in alternative dairy, snacking, and bakery. Natale acknowledges criticisms about the level of processing that goes into plant-based meats and highlights the company's efforts to use clean label ingredients and reduce sodium content. He also discusses the importance of flavor and sustainability in the food industry, as well as the challenges of...

In this podcast video, Jacob Crowe discusses Hamilton's role in the meat production industry, specifically in addressing the challenges of scaling cultivated meat production processes. Hamilton offers process sensors and accessories to improve consistency, control, and efficiency in meat production. Crowe highlights the importance of real-time monitoring and control enabled by inline sensors, emphasizing how they improve the consistency and quality of cultivated meat products. He also discusses the significance of automation in reducing costs and ensuring reproducible products. Crowe expresses Hamilton's commitment to supporting the industry's needs and excitement about the potential for cultivated meat to replace diminishing...

In this episode of Protein Production Technology International, hosted by Nick Bradley, experts discuss the rising prominence of plant-based proteins. With guests from Ingredion, Huel, and Nutrition Integrated, the conversation spans the shift from animal-derived proteins to plant-based alternatives in sports nutrition and snacking. They highlight the benefits of plant-based proteins, including sustainability, digestibility, and inclusivity, while also addressing challenges like achieving the right taste and concerns about over-processing. The episode emphasizes the importance of sustainability in the protein industry and teases the upcoming topic, "Automating Production for Novel Foods.

Nick Bradley interviews Joseph Thomas, CEO of Elementar Americas, in a podcast exploring nitrogen protein analysis in the plant-based food sector. With Elementar's rich 125-year history, Joseph discusses the company's evolution and its decade-long support for plant-based manufacturers. As the plant-based industry surges since 2015, Elementar's technology remains pivotal in ensuring quality and research in this dynamic sector.

In this podcast, Catherine Elton, co-founder of Qkine, discusses the role of growth factors in cultivated meat production. Growth factors are proteins that provide instructions to cells on how to grow and differentiate. Elton explains the challenges faced by the industry, such as scalability and cost-effectiveness, and the importance of innovation and collaboration to overcome these challenges. She also highlights the need for a strong and credible supply chain for growth factors and the importance of engaging with consumers to address ethical and sustainability concerns. Elton is optimistic about the future of the cultivated meat industry and believes it...

In this enlightening edition of the Protein Production Technology Webinar Series, Nick Bradley introduces us to the burgeoning world of cultivated meat. Addressing challenges from scalability to maintaining product quality, the conversation sheds light on the multi-disciplinary approach to cultivated meat involving biology, biotechnology, engineering, and food science.

Four distinguished panelists, Catherine Elton of Qkine, Rowan Rimington of Ivy Farm, Ramiro Alberio of Pluri Cells, and Cai Linton of Multus, contribute their expertise on topics ranging from the role of genetic engineering in meat production to optimizing growth factors and cell lines. Ethical concerns, quality enhancements, and...

In this episode of Protein Production Technology International, we speak with Chris Bryson, founder and CEO of New School Foods. This Toronto-based startup recently secured a $12 million seed round, bringing their total funding to $13 million. New School Foods' first product is a plant-based fillet that looks, cooks, tastes, and flakes like wild salmon. Bryson, who transitioned from e-commerce to food tech, shares his journey into the alternative protein space and his motivation to tackle the challenges of factory farming. New School Foods uses novel muscle fiber and scaffolding technology to create their product, focusing on taste, texture, aesthetic, mouthfeel...

In this edition of Protein Production Technology International, we're joined by Nicoleta Pasecinic, Senior Regulatory Affairs Manager at Pen and Tech, a Spanish consultancy specializing in regulations surrounding alternative proteins. Nicoleta shares her insights on the evolving regulatory landscape for plant-based proteins, cell agriculture, and other alternative proteins. She discusses the increasing interest in novel food proteins due to consumer demand for sustainable, ethical, and healthier protein solutions, as well as the global food shortage problem. Nicoleta also highlights the regulatory challenges faced by companies in this sector, particularly in the field of cultivated meats. She explains how Pen...

In this April-May 2023 edition of Protein Production Technology International, we're focusing on alternative seafoods. We're speaking with Michelle Wolf, CEO of New Wave Foods, a New York-based company producing plant-based shrimp. With the growing demand for plant-based proteins and vegetarian and vegan meat alternatives, many consumers are seeking new ways to enjoy their old favorites, like shrimp. Michelle, who previously worked for L'Oreal, transitioned into the food tech space due to her desire to have a more significant impact on food sustainability. She founded New Wave Foods to address the issues in our seafood supply chains, particularly with shrimp...

In this podcast, Ira van Eelen, a key figure in the field of cellular agriculture, discusses her father's pioneering work in cultivated meat, the recent regulatory milestones in the US, and her own contributions to the industry. She shares her father's vision of tissue culture as a food source, which was initially met with skepticism but eventually led to securing patents and research grants. Ira's involvement began when she was contacted by Josh Tetrick, CEO of JUST, who had acquired her father's patents. She continues to advocate for cellular agriculture, emphasizing its potential to address environmental and ethical challenges...