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As precision fermentation scales, improving fermentation yields and productivity is only half the challenge. The proteins produced in the fermenter still need to be separated and purified — and downstream processing can have a significant impact on cost, yield, and sustainability.

In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Marcel Raedts, President of Proxcys, about the downstream challenges facing precision fermentation and how high-performance radial flow chromatography (HPRFC) could help address them.

Marcel shares how Proxcys’ experience in plasma protein fractionation and lactoferrin isolation has shaped its approach to protein separation. He explains why technologies developed for high-value biopharmaceutical products need to be adapted for food proteins, where the economics are very different and removing only what is necessary can be key to achieving commercial viability.

The conversation explores how radial flow chromatography can support higher flow rates, lower pressure drops, improved yields, reduced buffer consumption, and more concentrated protein products. Marcel also discusses resin lifetime, water and energy use, multi-column systems, automation, and the importance of designing downstream processes with industrial-scale production in mind from the outset.

Looking ahead, Marcel shares how minimizing process chemistry, improving scalability, and exploring new approaches to processing cell-containing feed streams could help unlock further efficiencies in precision fermentation.

The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.

To find out more about our platform click here: https://www.futureofproteinproduction.com/

To read the most recent edition of Protein Production Technology, our multi-media magazine, click here: https://www.futureofproteinproduction.com/

#PrecisionFermentation #DownstreamProcessing #ProteinProduction #Chromatography #FoodTech #AlternativeProteins #Proxcys #ProteinProductionTechnology

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Scaling industrial biotechnology takes more than finding a promising microorganism. From oxygen transfer and cooling capacity to downstream processing and process economics, the challenges that emerge at larger scales can determine whether a process is ready for commercialization.

In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Björn Alriksson, Research and Business Development Manager at RISE Research Institutes of Sweden, about what it takes to move industrial biotechnology from early strain development to pilot-scale production.

Björn explains how RISE helps companies assess technology maturity, develop processes, and scale up step by step — from high-throughput screening and small-scale cultivation to larger bioreactors. He discusses the challenges that can emerge along the way, including mixing, oxygen transfer, cooling, cleaning and sterilization, as well as filtration, drying, wastewater treatment, and water usage.

The conversation also explores why process development and techno-economic evaluation should happen before major scale-up investments, how pilot-scale runs can help identify bottlenecks, and why producing representative material is an important part of preparing for commercialization.

Björn also shares insights into RISE’s work on collaborative European projects, including PLANTOMICS, which aims to develop plant-based meat analogues using mycelium biomass produced from circular substrates, and DELICIOUS, which focuses on plant-based cheese and kefir products, as well as microbial fats from precision fermentation.

For Björn, the message is clear: invest in process development and optimization, understand the economics, and make sure the technology is mature enough before taking the leap to scale.

The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.

To find out more about our platform click here: https://www.futureofproteinproduction.com/

To read the most recent edition of Protein Production Technology, our multi-media magazine, click here: https://www.futureofproteinproduction.com/

#IndustrialBiotechnology #Bioprocessing #ScaleUp #PrecisionFermentation #Mycoprotein #AlternativeProteins #RISE #ProteinProductionTechnology

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Developing successful alternative protein products takes more than identifying ingredients with promising nutritional profiles or functional properties. From solubility and texture to flavor, processing performance and cost, the real challenge is understanding how proteins behave in the finished product.

In this episode of the Protein Production Technology International Podcast, Sirli Rosenvald, R&D Director in Food Research at TFTAK and founder of FUNKI, discusses how food scientists and ingredient developers can bridge the gap between laboratory measurements and real-world food applications.

Drawing on her work in food science, biotechnology and alternative protein development, Sirli explores why properties such as gelling, water-holding capacity and emulsification must be evaluated under application-specific conditions. She explains how pH, heat, processing, fat, salts and other ingredients can dramatically change protein performance — and why sensory testing remains essential.

The conversation also examines the growing potential of hybrid products, where plant or microbial proteins complement animal-based ingredients to improve functionality, nutrition, cost and supply-chain resilience. Sirli shares examples from hybrid cheese development, including how plant proteins and fibers can influence gel strength and maturation time.

Finally, Sirli discusses fermentation-derived proteins, enzymatic treatments, techno-economic considerations and the potential for AI and predictive modeling to improve ingredient selection. While better data and standardized testing could reduce trial and error, she explains why food's complexity means real product testing will remain essential.

The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.

To find out more about our platform click here: https://www.futureofproteinproduction.com/

To read the most recent edition of Protein Production Technology, our multi-media magazine, click here: https://www.futureofproteinproduction.com/

#AlternativeProteins #FoodScience #ProteinInnovation #FoodTechnology #HybridFoods #Fermentation #ProteinProduction #PPTI

Can cell-cultured meat deliver the taste and appeal that cats expect from their favourite treats? BioCraft Pet Nutrition has put its cultured mouse ingredient to the test against an established cat treat brand, with results that offer an important milestone for the company.

In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Dr Shannon Falconer, Founder and CEO of BioCraft Pet Nutrition, about the development of its cell-cultured cat treat and the scientific work behind its recent palatability trial. In an independent in-home study involving 40 cats, BioCraft’s treat achieved comparable acceptance to an Applaws chicken-flavoured lickable treat, with no statistically significant preference between the two products.

Shannon explains why the first palatability trials fell short, how the team refined the product, and why smell, texture, initial taste and aftertaste all matter when developing food for cats. She also discusses BioCraft’s shift from harvesting only biomass to collecting the biomass alongside nutrients and other small molecules produced by the cells, and how processing and shelf-life requirements affect the final product.

The conversation explores how BioCraft uses AI to accelerate formulation development by combining ingredient data, metabolomics analysis and observations of cat behaviour. Shannon also explains why the company developed a finished lickable treat rather than simply supplying its cultured ingredient, helping potential pet food partners move more directly towards commercialisation.

Finally, Shannon discusses the importance of ethical, in-home palatability testing, the commercial opportunities for cell-cultured ingredients in pet food, and why BioCraft believes its cat treat is ready for market.

The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.

To find out more about our platform click here: https://www.futureofproteinproduction.com/

To read the most recent edition of Protein Production Technology, our multi-media magazine, click here: https://www.futureofproteinproduction.com/

#BioCraftPetNutrition #CellCulturedMeat #CultivatedMeat #PetFoodInnovation #AlternativeProteins #FoodTech #ProteinProductionTechnology

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In this episode of the Protein Production Technology International Podcast, we speak with Dr. Valerie Stahl, Food Extrusion Technology Specialist at Thermo Fisher Scientific, about the science behind developing better alternative protein products.

Dr. Stahl discusses how advanced material characterization and analytical techniques are helping food manufacturers better understand ingredient functionality, optimize extrusion processes, and improve the texture, structure, and overall quality of plant-based foods. She also shares insights into how data-driven product development can reduce trial and error, accelerate innovation, and support the growing alternative protein industry.

Whether you're working in food technology, extrusion, ingredient development, or sustainable protein, this conversation offers valuable perspectives on the scientific tools shaping the future of food innovation.

The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.

To find out more about our platform click here:
https://www.futureofproteinproduction.com/

To read the most recent edition of Protein Production Technology, our multi-media magazine, click here:
https://www.futureofproteinproduction.com/

#FutureOfProteinProduction #ProteinProductionTechnology #ThermoFisherScientific #ValerieStahl #AlternativeProtein #FoodTech #PlantBased #FoodInnovation #Extrusion #MaterialScience #SustainableFood

What role will fats play in the future of alternative protein and food production? From improving taste and texture to strengthening supply chains and enabling new formulations, this webinar explores how both existing and emerging fat technologies could shape the next generation of food products.

In this episode of the Protein Production Technology International Webinar series, Nick Bradley brings together experts from AAK, Savor, the Good Food Institute, and the University of Massachusetts Amherst to examine the evolving landscape of alternative fats.

The panel explores how fats contribute to creaminess, juiciness, melting behaviour, flavour release, mouthfeel, processing performance and nutrition — and why developing successful alternative protein products requires much more than simply getting the protein component right.

The discussion also looks at emerging technologies including precision fermentation, cultivated fat, fat structuring and Savor's approach to producing fats from carbon. The speakers discuss how these technologies could complement existing oils and fats, improve supply chain resilience, reduce reliance on agricultural inputs, and potentially provide more stable and scalable sources of fat.

With supply volatility, climate change, geopolitical disruption and sustainability increasingly influencing food production, the panel considers what manufacturers actually need from future fat solutions — including functionality, affordability, scalability and consumer acceptance.

The webinar concludes with a look at where the industry could be heading over the next five to ten years, with the panel suggesting that the future is likely to involve a combination of existing oils and fats with emerging technologies, creating hybrid and complementary solutions rather than one single replacement technology.

Featuring:

• Ronald van der Knap — AAK
• Kim Oliphant — AAK
• Francisco Ardevalo — AAK
• Kiara Kachini — Savor
• Adam Leman — Good Food Institute
• Lutz Grossmann — University of Massachusetts Amherst

The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.

To find out more about our platform click here:
https://www.futureofproteinproduction.com/

To read the most recent edition of Protein Production Technology, our multi-media magazine, click here:
https://www.futureofproteinproduction.com/

#AlternativeFats #FoodTech #AlternativeProtein #FoodInnovation #PrecisionFermentation #FutureOfProtein #ProteinProductionTechnology

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Scaling novel lipids from promising science to commercial production brings a unique set of challenges. In infant nutrition, where safety, purity, consistency, and clinical evidence are essential, the journey from innovation to a market-ready ingredient demands more than breakthrough biology.

In this episode of the Protein Production Technology International Podcast, Nick Bradley is joined by Alex, Ernesto, and Casey from Checkerspot and the wider biotechnology industry to explore the realities of commercializing novel lipids for infant nutrition and beyond.

Using the story of fermentation-derived DHA as a starting point, the panel reflects on what it takes to bring a novel ingredient into widespread use. The discussion covers the challenges that can be less visible in success stories: scale-up difficulties, expensive early production batches, regulatory work, finding customers, achieving viable production economics, and building the capacity to supply them consistently.

The speakers examine how advances in precision fermentation, synthetic biology, and AI-enabled design-build-test cycles are changing what is possible. They also discuss the enduring challenges of industrial biotechnology, including the gap between laboratory performance and manufacturing robustness, and why strains and processes must be designed with commercial production in mind.

For infant nutrition, the conversation highlights the importance of demonstrating that fermentation-derived ingredients are structurally equivalent, safe, and consistently produced to the required standards of purity and quality. Data and clinical evidence remain central to customer confidence and adoption.

The panel also looks ahead to the potential for designing lipids around specific nutritional and functional needs, including innovations such as high-sn-2-palmitate OPO. Beyond infant formula, novel lipids may have applications across food, nutrition, personal care, and other markets.

A central theme throughout the discussion is the need to balance technological possibility with market demand. Successful commercialization starts with a real customer need, a clear understanding of ingredient economics, and a technical approach capable of meeting both.

The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.

To find out more about our platform click here:
https://www.futureofproteinproduction.com/

To read the most recent edition of Protein Production Technology, our multi-media magazine, click here:
https://www.futureofproteinproduction.com/

#FutureOfProteinProduction #ProteinProductionTechnology #Checkerspot #NovelLipids #InfantNutrition #PrecisionFermentation #IndustrialBiotechnology #DHA #OPO #Biomanufacturing #AlternativeProteins #FoodTech #FoodInnovation

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Moving from pilot-scale success to profitable industrial production remains one of the biggest challenges in industrial biotechnology. A process that works in the lab may encounter very different realities at commercial scale, from oxygen transfer and energy use to downstream processing, production costs, and reliable supply.

In this episode of the Protein Production Technology International Podcast, Nick Bradley is joined by experts from Bühler, Pular Group, Vivace, Pow.Bio, ADM, and Fermentalg to explore what it takes to turn promising biotechnologies into commercially viable businesses.

The discussion examines why proving that a product can be made is only the beginning. The real challenge is producing it reliably, competitively, and at a cost customers are willing to pay. The panel explores the gap between technical feasibility and commercial success, including the importance of manufacturing strategy, infrastructure, production economics, and knowing where continued investment can make a difference.

Bühler shares its perspective on connecting biology with a complete production system, helping companies address the engineering and operational challenges that emerge during scale-up. The conversation also highlights the importance of designing processes with commercial production in mind, rather than treating industrialization as a problem to solve only after success in the lab or pilot plant.

The panel considers the role of customer demand, reliable supply chains, and partnerships in building a viable industrial biotechnology sector. From bio-based ingredients and precision fermentation to proteins, oils, and fats, speakers discuss the opportunities emerging as biological production moves toward larger-scale applications.

The conversation also explores why the industry’s next phase will depend on more than scientific breakthroughs. Commercial discipline, scalable technology, and the ability to deliver value for customers will be essential to turning industrial biotechnology’s potential into profitable production.

The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.

To find out more about our platform click here: https://www.futureofproteinproduction.com/

To read the most recent edition of Protein Production Technology, our multi-media magazine, click here: https://www.futureofproteinproduction.com/

#FutureOfProteinProduction #ProteinProductionTechnology #Buhler #IndustrialBiotechnology #ScaleUp #PrecisionFermentation #Biomanufacturing #AlternativeProteins #BioBased #FoodTech #Biotechnology #Fermentation #FoodInnovation

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As precision fermentation moves from the laboratory into commercial manufacturing, the ability to measure, interpret, and control a process becomes increasingly important. Conditions that are relatively easy to monitor in a small bioreactor can become far more complex at industrial scale, where variability, changing cell behavior, and process limitations can affect yield, consistency, and cost.

In this episode of the Protein Production Technology International Webinar, hosted by Alex Crisp and presented in partnership with Hamilton Process Analytics, five experts explore the measurement and process-control challenges shaping the future of precision fermentation.

The panel brings together perspectives from sensor technology, AI-powered bioreactor control, commercial fermentation, ingredient development, and manufacturing scale-up. They discuss what companies need to measure as they move from R&D to production, how to make better use of existing process data, and where conventional monitoring approaches can leave important blind spots.

The conversation examines the role of sensors, off-gas analysis, modelling, and AI in understanding what is happening inside a bioreactor. As processes scale, conditions become less homogeneous, and measurements taken at one point may not tell the whole story. The speakers explore how predictive models and adaptive process control could help manufacturers better understand cell states, anticipate problems, and make more informed decisions.

Beyond measurement itself, the discussion looks at the relationship between strain development, process optimization, and manufacturing performance. The panel considers continuous fermentation, downstream processing, and the challenges of transferring a carefully developed process into a different production environment.

The experts also explore the commercial realities of scale-up: achieving consistent product quality, improving yields, managing production costs, and selecting manufacturing partners. Better measurement and control are valuable not simply for the data they provide, but for their ability to help companies produce the right product reliably and economically.

From identifying critical process parameters to making smarter use of AI and sensor data, this webinar examines how closing measurement gaps can help precision fermentation move toward more predictable, scalable, and commercially viable production.

The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.

To find out more about our platform click here: https://www.futureofproteinproduction.com/

To read the most recent edition of Protein Production Technology, our multi-media magazine, click here: https://www.futureofproteinproduction.com/

#FutureOfProteinProduction #ProteinProductionTechnology #HamiltonProcessAnalytics #PrecisionFermentation #Bioprocessing #ProcessAnalytics #Fermentation #Biomanufacturing #AI #ProcessControl #ScaleUp #AlternativeProteins #FoodTech #IndustrialBiotechnology

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As novel foods move closer to commercialization, analytical testing, validation, and regulatory readiness are becoming increasingly important to the alternative protein industry. From cultivated meat and precision fermentation to biomass and next-generation plant proteins, manufacturers need testing partners who understand the complexity of these emerging products.

In this episode of the Protein Production Technology International Podcast, Nick Bradley is joined by experts from Merck Life Science and across the novel foods testing ecosystem to explore what it takes for contract testing laboratories to become trusted partners for novel food manufacturers.

The discussion examines the challenges of finding the right laboratory for alternative protein development, including the limitations of conventional testing methods when applied to novel ingredients and complex product matrices. The panel explores why manufacturers need more than a standard test report, highlighting the value of collaboration, method development, validation expertise, and tailored testing workflows.

Regulatory strategy is another key focus. The speakers discuss why regulatory considerations should be addressed from the earliest stages of product development, rather than treated as a final hurdle before market entry. They explore the importance of understanding regional requirements, defining the right testing scope, preparing robust data packages, and aligning product development with regulatory expectations.

The conversation also covers the technical and operational challenges facing novel food manufacturers, including analytical bottlenecks, toxicology, product characterization, and the need for specialized testing approaches. Real-world examples illustrate how conventional methods may not work for new food matrices, making method development and validation essential.

For contract testing laboratories, the opportunity lies in becoming more than service providers. By building collaborative relationships with manufacturers, developing expertise in novel food applications, and supporting regulatory readiness, labs can play a critical role in helping innovative products progress from development to commercialization.

The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.

To find out more about our platform click here: https://www.futureofproteinproduction.com/

To read the most recent edition of Protein Production Technology, our multi-media magazine, click here: https://www.futureofproteinproduction.com/

#FutureOfProteinProduction #ProteinProductionTechnology #Merck #MerckLifeScience #NovelFoods #AlternativeProteins #AnalyticalTesting #FoodSafety #RegulatoryCompliance #ContractTesting #CultivatedMeat #PrecisionFermentation #FoodTech #FoodInnovation

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Protein is no longer reserved for athletes, bodybuilders, and sports nutrition enthusiasts. From everyday snacks and beverages to bakery, dairy, and healthy-aging products, protein is becoming a mainstream part of how consumers think about food and nutrition. But as demand grows, so do expectations around taste, texture, convenience, affordability, and nutritional value.

In this episode of the Protein Production Technology International Podcast, Nick Bradley is joined by Jatin Sharma, Global Head of Strategic Marketing at Biospringer by Lesaffre, alongside experts from Myprotein, Danone, and the Good Food Institute, to explore how the protein shift is reshaping active lifestyle nutrition and what it means for the next generation of food and beverage products.

The discussion examines the changing consumer landscape, from everyday active consumers seeking wellness, convenience, and balanced nutrition to performance-focused consumers prioritizing protein quality, recovery, and muscle growth. The panel explores how protein is moving beyond traditional powders and supplements into formats such as bars, ready-to-drink beverages, yogurts, cereals, and snacks, creating new opportunities for brands and ingredient suppliers.

The speakers also discuss the formulation challenges that come with this expansion. While adding protein may be relatively straightforward, delivering products that consumers genuinely enjoy is far more complex. Topics include taste and texture, digestibility, clean-label expectations, ingredient functionality, shelf life, cost pressures, and the challenge of maintaining product quality without pricing consumers out of the market.

The conversation also explores the evolving protein ingredient landscape, including traditional and plant-based proteins, as well as emerging fermentation-derived solutions. The panel considers how different protein sources can help address nutritional, sensory, and sustainability needs, and why successful formulation depends on finding the right ingredient for each application.

As protein becomes an increasingly familiar feature of everyday food, the discussion highlights a key challenge for the industry: moving beyond protein content alone to create products that deliver on nutrition, functionality, taste, and the overall consumer experience.

The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.

To find out more about our platform click here: https://www.futureofproteinproduction.com/

To read the most recent edition of Protein Production Technology, our multi-media magazine, click here: https://www.futureofproteinproduction.com/

#FutureOfProteinProduction #ProteinProductionTechnology #Biospringer #Lesaffre #ActiveLifestyleNutrition #ProteinInnovation #ProteinFormulation #AlternativeProtein #FoodTech #FoodInnovation #SportsNutrition #Fermentation #FutureOfFood

In this episode of the Protein Production Technology International Podcast, we speak with Shante Zaccaria, North American Product Portfolio Manager - Pharma and Biotech at Bürkert Fluid Control Systems, about the critical role automation, fluid control, and process engineering play in scaling alternative protein production.

As the industry shifts from laboratory breakthroughs to commercial manufacturing, Shante explains why engineering has become just as important as biology. He discusses the challenges of scaling fermentation and bioprocessing systems, the importance of automation and process control, and how companies can build reliable, efficient production facilities capable of bringing innovative protein technologies to market.

Whether you're working in precision fermentation, cultivated meat, bioprocessing, or food technology, this conversation offers valuable insights into the infrastructure powering the next generation of sustainable protein production.

The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.

To find out more about our platform click here:
https://www.futureofproteinproduction...

To read the most recent edition of Protein Production Technology, our multi-media magazine, click here:
https://www.futureofproteinproduction...

#FutureOfProteinProduction #ProteinProductionTechnology #Burkert #ShawnZaccaria #AlternativeProtein #Bioprocessing #PrecisionFermentation #FoodTech #Automation #FluidControl #SustainableFood

In this episode of the Protein Production Technology International Podcast, we speak with Niels Hower from Meatless about the growing role of hybrid foods in the future of alternative protein.

Drawing on recent consumer insights, Niels explains why taste, texture, nutrition, and familiarity remain the biggest drivers of consumer adoption. He discusses the lessons learned from the first wave of plant-based products, why hybrid meat-and-plant products are gaining momentum, and how manufacturers can better meet consumer expectations while supporting a more sustainable food system.

Whether you're involved in alternative proteins, food innovation, or consumer research, this conversation offers valuable insights into the trends shaping the next generation of protein products.

The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.

To find out more about our platform click here:
https://www.futureofproteinproduction...

To read the most recent edition of Protein Production Technology, our multi-media magazine, click here:
https://www.futureofproteinproduction...

#FutureOfProteinProduction #ProteinProductionTechnology #Meatless #NielsHower #AlternativeProtein #HybridFoods #PlantBased #FoodTech #ConsumerInsights #FoodInnovation

In this episode of the Protein Production Technology International Podcast, we speak with Flavia De Marta, Business Development Manager at Argenta, about the evolving regulatory landscape for alternative proteins and novel foods.

Flavia explains how regulatory thinking has shifted in recent years, why companies need to consider safety and compliance from the earliest stages of product development, and how strategic planning can accelerate commercialization. She also discusses global regulatory trends, novel food approvals, allergen considerations, and the common mistakes startups make when bringing innovative protein products to market.

Whether you're developing cultivated meat, precision fermentation products, insect proteins, or other novel food ingredients, this conversation offers valuable insights into navigating one of the industry's most critical challenges.

The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.

To find out more about our platform click here:
https://www.futureofproteinproduction...

To read the most recent edition of Protein Production Technology, our multi-media magazine, click here:
https://www.futureofproteinproduction...

#FutureOfProteinProduction #ProteinProductionTechnology #AlternativeProtein #NovelFoods #FoodRegulation #FoodTech #Argenta #CultivatedMeat #PrecisionFermentation #FoodInnovation

In this episode of the Protein Production Technology International Podcast, we speak with Ryan Cromhout from KROHNE about how smart inline mass and density measurement is transforming plant-based food production.

Ryan explains the industry's shift from traditional batch weighing and manual measurements to continuous, real-time inline process monitoring. He discusses how precision mass and density measurement helps manufacturers improve consistency, optimize ingredient usage, reduce waste, and gain greater control over production processes as they scale.

The conversation also explores the role of smart instrumentation in supporting more efficient, data-driven manufacturing for the next generation of plant-based and alternative protein products.

Whether you're involved in food manufacturing, process engineering, or alternative protein production, this episode offers valuable insights into the technologies driving smarter, more efficient production.

The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.

To find out more about our platform click here:
https://www.futureofproteinproduction.com/

To read the most recent edition of Protein Production Technology, our multi-media magazine, click here:
https://www.futureofproteinproduction.com/

#FutureOfProteinProduction #ProteinProductionTechnology #RyanCromhout #KROHNE #PlantBased #AlternativeProtein #FoodTech #ProcessAutomation #MassMeasurement #DensityMeasurement #FoodInnovation

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In this episode of the Protein Production Technology International Podcast, we speak with Arturo Elizondo, CEO of The EVERY Company, about the journey of building one of the pioneers in precision fermentation and animal-free protein production.

Arturo shares how The EVERY Company has helped shape the precision fermentation industry, from developing animal-free egg proteins to securing regulatory approvals, scaling manufacturing, and building strategic commercial partnerships. He also discusses the challenges of balancing product development, process optimization, intellectual property, and commercialization while bringing innovative food technologies to market.

The conversation explores the current state of precision fermentation, the opportunities ahead for alternative proteins, and what it takes to transform breakthrough science into products that can reach consumers around the world.

Whether you're involved in food technology, biotechnology, precision fermentation, or sustainable protein, this episode offers valuable insights into the future of food innovation.

The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.

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In this episode of the Protein Production Technology International Podcast, we speak with Ross Milne from Leaft Foods, a New Zealand-based company working to unlock the potential of leaf proteins as a new source of sustainable nutrition. 

Ross discusses the nutritional potential of Rubisco, a protein found naturally in green leaves, and why its essential amino acid profile and digestibility could make it an important new ingredient for the future of food. He explains how Leaft Foods is moving beyond simply replacing conventional proteins, instead exploring new nutritional and functional possibilities through leaf-derived protein. 

The conversation also explores Leaft Foods' Leaft Blade consumer product, which combines Rubisco protein with naturally occurring vitamins and minerals. Ross shares how the company is developing applications across products such as yogurt, bakery, and milk, while working to deliver high levels of nutrition in efficient formats. 

Looking further ahead, Ross discusses the growing global demand for protein and food, the importance of producing more nutrition per hectare of land, and why the future of food may increasingly focus on broader measures of nutrition, including satiety, cognitive health, recovery, and overall wellness. 

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Sports nutrition is no longer just about protein shakes and muscle building. Today's consumers are looking for products that support recovery, metabolic health, digestion, longevity, and overall wellness - creating new opportunities for ingredient innovation across the sector.

In this episode of the Protein Production Technology International podcast, Nick Bradley was joined by Winston Sun of Angel Yeast Europe, Chris Terry of Nutrabolt, Caroline Orfila Jenkins of Oatly, Adam Adamek of Impact Brussels, Edoardo Imparato of Small Giants, and Nick Morgan of Nutrition Integrated to explore how the sports nutrition market is evolving and what that means for the future of protein innovation.

The panel discussed the growing demand for alternative protein sources, including fermentation-derived, microbial, and plant-based ingredients, alongside the ongoing dominance of whey protein. The conversation examined how rising ingredient costs, sustainability pressures, and changing consumer expectations are driving brands to rethink traditional formulation strategies.

The speakers also explored the challenges of developing products that deliver on taste, texture, functionality, affordability, and nutritional performance simultaneously. Topics included hybrid protein formulations, amino acid quality, consumer trust, clean-label demands, and the growing role of evidence-backed ingredients in an increasingly competitive marketplace.

As sports nutrition continues to move beyond elite athletes and into mainstream health and wellness, the discussion highlighted how emerging technologies and diversified protein sources are expanding opportunities for product developers and brands alike.

A must-listen for sports nutrition brands, ingredient suppliers, product developers, food scientists, investors, and anyone interested in the future of protein innovation and active lifestyle nutrition.

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Should food and fermentation companies build their own manufacturing capabilities - or can the right partners get them to market faster and more efficiently?

In this episode of the Protein Production Technology International podcast, Nick Bradley was joined by Ariel Blumovich of YD Labs, David Ziskind of Mach Global Advisors, Tzvi Zvirin of BioArmix, Arnon Heyman of IBI Ag, and Ori Zakin of BioRaptor.AI to explore the evolving role of CDMOs in food and biotechnology scale-up.

The panel challenged the perception that contract development and manufacturing organizations are simply outsourced service providers, discussing how strategic partnerships can help companies accelerate development, reduce capital requirements, and access expertise that would be difficult to build internally.

The conversation examined one of the most important questions facing growth-stage companies: what should be built in-house and what should be entrusted to external partners? Speakers shared practical insights into protecting intellectual property, structuring long-term collaborations, and creating governance frameworks that allow innovation to flourish without compromising competitive advantage.

Drawing on real-world experiences from across the food tech and biotechnology sectors, the discussion also explored why some CDMO relationships thrive while others fail, highlighting the importance of trust, transparency, aligned incentives, and continuous collaboration.

From manufacturing strategy and partnership models to investment considerations and scale-up planning, the episode offered a practical framework for companies seeking to grow without overbuilding infrastructure too early.

A must-listen for founders, R&D leaders, operations teams, investors, and anyone navigating the complex decisions required to scale food and fermentation technologies successfully.

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A breakthrough ingredient or production process may create headlines, but can it create a defensible business?

In this episode of the Protein Production Technology International podcast, Nick Bradley was joined by Kerry Rees and Andrew Tindall of HGF, alongside Gilbert Verschelling of The Protein Brewery, Tim Fronzek of Nosh.bio, and Casey Lippmeier of Checkerspot, to explore how alternative protein companies can build intellectual property strategies that support long-term commercial success.

The panel discussed why effective IP management extends far beyond filing patents, examining how founders can align protection strategies with business objectives, fundraising plans, partnerships, and commercialization roadmaps. The conversation explored the balance between patents and trade secrets, the risks of over-filing, and how companies can ensure their most valuable innovations remain protected as they scale.

The speakers also shared insights into what investors look for when assessing technology businesses, explaining why strong IP portfolios can strengthen a company's position but are rarely enough on their own. Market traction, execution capability, regulatory progress, and commercial readiness all play critical roles in building investor confidence.

From collaboration agreements and freedom-to-operate considerations to licensing strategies and enforcement, the discussion offered practical guidance for founders navigating one of the most important - and often misunderstood - aspects of building an alternative protein company.

A must-listen for founders, R&D leaders, investors, legal teams, and anyone seeking to transform innovation into a scalable and defensible business.

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What does it take for a biotechnology company to evolve from a promising startup into a commercially focused nutrition business?

In this episode of the Protein Production Technology International podcast, Nick Bradley sat down with John Krzywicki, CEO of Checkerspot, to discuss the company's journey from developing industrial materials to commercializing high-value nutritional ingredients derived from microalgae.

Krzywicki shared how Checkerspot is using heterotrophic microalgae and precision fermentation to produce specialty fats and oils, including ingredients designed to replicate those found naturally in human breast milk. The conversation explored why microalgae offers unique advantages as a production platform and how advances in biotechnology are opening new opportunities in infant nutrition and broader health applications.

The discussion also provided a candid look at the realities of scale-up, including resource allocation, capital efficiency, and the strategic decisions required to focus on the most commercially attractive opportunities. Krzywicki explained why partnerships have played a critical role in the company's growth and how Checkerspot's licensing-led approach is designed to accelerate adoption while minimizing capital requirements.

From ingredient innovation and commercialization to manufacturing strategy and market focus, the episode highlighted the challenges and opportunities facing biotechnology companies as they transition from technology development to sustainable business growth.

A must-listen for fermentation companies, ingredient developers, nutrition brands, investors, and anyone interested in the commercialization of next-generation food ingredients.

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Why do so many promising biotechnology breakthroughs fail to reach commercial scale?

In this episode of the Protein Production Technology International podcast, Nick Bradley sat down with Thomas G. Schmidt, CEO of 21st.BIO, to discuss one of the industry's biggest challenges: bridging the 'Valley of Death' between laboratory success and industrial-scale production.

Drawing on the company's roots within the Novo Group ecosystem, Schmidt explained how 21st.BIO is helping startups accelerate commercialization by providing access to proven technology platforms, industrial expertise, and large-scale production capabilities. The conversation explored why scientific innovation alone is rarely enough and why companies must demonstrate credible pathways to manufacturing at scale.

Schmidt also shared his perspective on the future economics of precision fermentation, including why achieving competitive production costs, improving titers, and maximizing carbon conversion efficiency will be critical to long-term success. The discussion examined 21st.BIO's work with beta-lactoglobulin (BLG), the importance of moving beyond sustainability-focused narratives, and the need to build businesses that can compete on performance and economics.

The episode also looked at how biotechnology can evolve from replicating existing proteins to creating entirely new nutritional possibilities, unlocking greater efficiency and helping meet growing global demand for protein.

From scale-up and manufacturing to investment, partnerships, and the future of precision fermentation, this conversation offered valuable insights into what it will take to transform breakthrough science into commercially viable food production.

A must-listen for fermentation companies, investors, food manufacturers, technology developers, and anyone interested in the realities of scaling the next generation of protein production.

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Can dairy proteins be produced without cows while still delivering the taste, texture, and functionality consumers expect?

In this episode of the Protein Production Technology International podcast, Nick Bradley sat down with Yvan Chardonnens, CEO of Standing Ovation, to discuss how precision fermentation is being used to produce animal-free casein and what that could mean for the future of dairy.

Chardonnens explained why casein remains one of the most challenging and important dairy proteins to replicate, particularly for applications such as cheese, where melt, stretch, and texture are critical. The conversation explored Standing Ovation's approach to producing casein through fermentation, as well as the company's broader ambition to help address growing global protein demand.

A key focus of the discussion was Standing Ovation's circular economy model, which utilizes dairy industry side streams such as acid whey as fermentation feedstocks. Chardonnens shared how this approach can reduce production costs while creating new value streams for dairy processors, demonstrating how traditional and emerging food technologies can work together.

The episode also examined partnerships with major dairy companies, progress toward regulatory approval in the USA, and the potential role of hybrid dairy products in introducing fermentation-derived proteins to consumers.

From food sovereignty and sustainability to commercialization and consumer acceptance, this conversation offered a detailed look at how precision fermentation could help reshape the future of dairy production.

A must-listen for dairy companies, food manufacturers, fermentation innovators, investors, and anyone interested in the next generation of functional proteins.

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What if cultivated meat's first commercial breakthrough comes through pet food rather than human food?

In this episode of the Protein Production Technology International podcast, Nick Bradley sat down with Joshua Errett, Founder and CEO of Friends & Family Pet Food Company, to discuss the launch of cultivated pet food in Singapore and why he believes the category could become one of the most important early markets for cultivated proteins.

Drawing on more than a decade in the alternative protein sector, Errett shared his perspective on the industry's evolution and explained why he views cultivated meat as an entirely new ingredient platform rather than simply an alternative to conventional meat. The conversation explored changing consumer expectations around pet nutrition, the growing shift away from highly processed kibble, and the opportunity to deliver fresher, higher-quality ingredients for companion animals.

Errett also discussed the limitations of traditional rendering processes, the importance of preserving protein quality and essential amino acids, and why communicating clear nutritional benefits matters more than focusing on the technical details behind production.

From commercialization and consumer acceptance to sustainability and animal health, the discussion offered a fascinating look at how cultivated proteins could reshape one of the world's largest and fastest-growing pet food markets.

A must-listen for pet food manufacturers, cultivated meat companies, investors, and anyone interested in where alternative proteins may achieve their next major commercial milestone.

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How do you tell the story of an industry that is constantly reinventing itself?

In this episode of the Protein Production Technology International podcast, Nick Bradley sat down with Alex Crisp, founder and host of the Future Foods Podcast, to discuss the evolution of alternative protein storytelling and the role media plays in shaping public understanding of food innovation.

Drawing on an unconventional background spanning law, teaching, and amateur dramatics, Crisp reflected on his journey from curious industry newcomer to one of the sector's most recognizable podcast hosts. The conversation explored how alternative protein narratives have matured, why transparency and authenticity matter more than ever, and how communicators can bridge the gap between complex science and mainstream audiences.

The discussion also examined the industry's expanding focus beyond cultivated meat, including growing interest in mycelium, fermentation, and broader sustainable food solutions. Throughout the episode, Crisp shared his perspective on building trust, avoiding hype, and creating meaningful conversations that resonate with both industry insiders and the wider public.

A must-listen for founders, researchers, communicators, investors, and anyone interested in how the future of food is being explained, debated, and understood.

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What happens when alternative protein developers stop asking whether products should be plant-based or meat-based and start combining the best of both worlds?

In this episode of the Protein Production Technology International podcast, Caroline Cotto of NECTAR, Mylène Potier of Gira, Marc Renauld of Roquette, and Marion Lefebvre of Roquette explored why hybrid meat is emerging as one of the most commercially compelling opportunities in food innovation.

The discussion examined how combining complementary protein sources can help overcome some of the industry's biggest formulation challenges, including taste, texture, structure, nutrition, and affordability. The panel also shared insights into how hybrid approaches can improve product performance while helping manufacturers navigate cost pressures and scale production more effectively.

From ingredient functionality and consumer acceptance to real-world product development strategies, the conversation highlighted why hybrid meat is increasingly being viewed not as a compromise, but as a practical route to bringing better products to market.

A must-listen for product developers, ingredient suppliers, food manufacturers, retailers, and anyone interested in the next phase of alternative protein innovation.

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Building a successful fermentation company is one thing. Financing a commercial-scale facility is another entirely.

In this episode of the Protein Production Technology International podcast, Diana Rucinschi of the European Innovation Fund, David Ziskind of Mach Global Advisors, Aakriti Mehta of Channel Capital Advisors, and Spencer White of Unibio joined host Nick Bradley to tackle one of the industry's biggest challenges: bridging the capital gap between pilot success and industrial deployment.

The panel explored why venture capital alone cannot fund the next generation of fermentation infrastructure, what lenders and project financiers need to see before committing capital, and how companies can combine equity, debt, strategic partnerships, offtake agreements, and public-private funding to unlock growth.

From becoming genuinely 'finance-ready' to reducing risk for investors and infrastructure partners, the discussion offered a practical look at how fermentation companies can move beyond promising technology and into commercial-scale manufacturing.

A must-listen for founders, investors, CFOs, and anyone involved in scaling fermentation from demonstration to industrial reality.

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A protein ingredient is only as valuable as the data behind it. But as alternative proteins become more diverse, accurately measuring protein content is becoming increasingly complex.

In this episode of the Protein Production Technology International podcast, Nick Bradley was joined by Bryan Tracy of Superbrewed Food, Muyiwa Akintoye of Planetary, Abhishek Bhattacharya of RISE Research Institutes of Sweden, Dr Lukas Brieger of C. Gerhardt GmbH, and Michelle Kuzio of Xylem Lab Solutions to explore one of the industry's most important - and often overlooked - challenges: determining what protein is actually present in next-generation foods.

The discussion examined why traditional protein measurement methods can produce unexpected results when applied to plant proteins, microbial biomass, fermentation-derived ingredients, and other emerging food systems. The panel explored the implications of non-protein nitrogen, complex ingredient compositions, and the analytical decisions that can significantly influence reported protein values.

The speakers also compared the strengths and limitations of Kjeldahl and Dumas methodologies, discussing how laboratories balance accuracy, speed, automation, safety, and sustainability when selecting analytical approaches. The conversation highlighted why protein measurement is not simply a laboratory exercise, but a critical factor in product development, labeling, regulatory compliance, and commercial credibility.

From analytical validation and scale-up to the future of protein characterization, the episode offered practical insights into the science underpinning the alternative protein industry.

A must-listen for food scientists, analytical laboratories, ingredient manufacturers, quality assurance professionals, regulatory specialists, and anyone working to bring next-generation protein products to market.

In this episode of the PPTI podcast, Federico Duarte, CEO of Nutrition from Water, and Norman Gierow, Director of Global Customer Marketing at SIG, discussed a new partnership focused on delivering affordable, sustainable protein at scale.

They introduced Marine Whey, a platform built on microalgae-derived proteins, and explained how the approach is designed to deliver high digestibility, neutral taste, and broad functionality across applications including beverages, baked goods, and powders. The conversation highlighted why affordability remains central to addressing global nutrition challenges, particularly in emerging markets, and how biomass fermentation could help lower the cost of protein compared to traditional sources.

Gierow also outlined the role of aseptic packaging in enabling shelf-stable products with extended shelf life, supporting distribution without refrigeration while contributing to sustainability goals.

Together, they emphasized the importance of collaboration between ingredient developers, packaging companies, and consumer brands to accelerate access to nutritious, climate-friendly protein on a global scale.

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In this episode of the PPTI podcast, Katharina Burdorf of Hydrosol and Pia Meinlschmidt of Planteneers explored the rapidly evolving world of hybrid proteins.

They discussed how combining conventional meat with plant-based or cultivated ingredients can deliver improvements in nutrition, sustainability, and sensory performance, while also helping address cost and scalability challenges. A key theme was consumer perception, with Burdorf noting that the term 'hybrid' can be confusing unless it is communicated as a natural upgrade rather than a compromise.

Meinlschmidt focused on the importance of future-proofing plant-based formulations so they can integrate seamlessly with cultivated fats and cells as they become commercially viable, highlighting their potential to enhance juiciness, flavor, and clean-label positioning.

Together, they outlined how hybrid formats could act as a practical, near-term bridge toward more sustainable diets, with success depending on strong technical functionality, regulatory progress, and clear, effective communication.

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In this episode of the PPTI podcast, Alex Devereux, CEO at Andfoods, shared how the company is reimagining dairy alternatives for foodservice.

Based in New Zealand and expanding rapidly across Asia, Andfoods is focused on developing next-generation plant-based products that deliver on functionality, taste, and scalability. The conversation explored the challenges of creating alternatives that work seamlessly in professional kitchens, where performance is just as critical as flavor.

Devereux also outlined the company’s broader mission to meet growing demand for high-quality, sustainable dairy-free options, while ensuring products can be used reliably across diverse foodservice environments.

In this episode of the PPTI podcast, Severin Eder, co-founder of Catchfree, reflected on the company’s rapid first year and the journey from pilot scale to commercially ready alternative seafood products in just 12 months.

He shared how a combination of expertise in gastronomy and food science helped the team move quickly, while staying focused on product quality and consumer experience. The conversation explored key lessons from that fast-track launch, including the importance of team alignment and making clear, confident decisions early on.

Eder also highlighted the role of creating genuine 'wow moments' for consumers, and how delivering on taste and experience is central to Catchfree’s ambition to redefine seafood without compromise.

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In this episode of the PPTI podcast, Nick Bradley was joined by Florian Viton, SVP Global Head of Strategic Innovation at CJ Foods; Robyn Eijlander, Program Manager Cellular Agriculture and Science Innovation Manager at NIZO; Spencer Nie, Senior Engineer at the Yeast Protein Research Institute at Angel Yeast; Adam Leman, Lead Scientist, Fermentation at The Good Food Institute; Winston Sun, Global Product Manager at Angel Yeast Europe; and Sunil Sukumaran, Chief Technology Officer at Perfect Day, to explore how microorganisms are shaping the future of sustainable protein.

The discussion focused on the growing role of microbial proteins derived from yeast, fungi, bacteria, and microalgae, and how advances in fermentation are enabling scalable, nutritious, and environmentally efficient alternatives to traditional protein sources. Speakers examined the science behind these systems, including their amino acid profiles, digestibility, and functional performance across a range of food applications.

The conversation also addressed the realities of scaling microbial protein production, from process optimization and cost reduction to navigating regulatory pathways. Alongside this, the panel explored how fermentation technologies are opening new opportunities across food, beverage, and nutrition, supported by increasing investment and industry interest.

A key theme throughout was the balance between innovation and practicality, with a focus on how microbial proteins can move from promising technology to commercially viable ingredients that meet both industry and consumer expectations.

Together, the discussion highlighted why microorganisms are becoming central to the next generation of protein production, as the sector looks for solutions that combine performance, scalability, and sustainability.

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In this episode of the PPTI podcast, Dr Alejandro Marangoni, Professor at the University of Guelph, explored how the food industry understands the roles of fats and proteins in next-generation food systems.

Drawing on decades of research at the intersection of functionality, nutrition, and sustainability, he unpacked the challenges of replacing animal fats and dairy proteins with plant-based alternatives. The conversation examined how concerns around consumer health, palm oil, and biodiversity have driven the search for more sustainable fat and protein solutions, and why innovation in this space needs to consider the entire food matrix, not just individual ingredients.

Marangoni also addressed some of the biggest misconceptions in plant-based dairy, including the assumption that all alternatives match the nutritional profile of traditional dairy. While he noted that achieving comparable nutrition is possible, he emphasized that many current products still fall short.

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In this episode of the PPTI podcast, Roee Nir, CEO and co-founder of Forsea, discussed the company’s mission and its role in shaping the future of alternative proteins.

He shared how Forsea is approaching the development of next-generation seafood, and how the team is navigating both technical challenges and consumer expectations in a category that is still taking shape. The conversation explored the importance of pairing scientific innovation with clear, effective communication, particularly as companies work to explain complex technologies to a wide range of audiences.

Roee also highlighted the role of storytelling across different formats, from written articles to podcasts and video, and why translating technical breakthroughs into accessible messages is critical for engaging consumers, partners, and policymakers.

Together, the discussion offered insight into how Forsea is working toward scalable, sustainable seafood solutions that can meet growing global demand while reducing pressure on ocean ecosystems.

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In this episode of the PPTI podcast, host Nick Bradley was joined by Olivier Galy, Chief Technology Officer at Toulouse White Biotechnology (TWB), and Maria Savino, Global Segment Development Manager at Beckman Coulter Life Sciences, to discuss how automation and high-throughput workflows are helping accelerate the path from strain development to scale-up.

The conversation explored the growing role of biofoundries as R&D becomes more complex, and how these environments bring together data integration, miniaturization, and standardized workflows to reduce both risk and cost. Savino outlined how modern laboratory tools support DNA assembly, screening, and early-stage optimization, while Galy explained how these systems allow teams to explore larger design spaces, improve strain performance, and better prepare for industrial conditions.

They also discussed how companies can adopt automation in a practical way without disrupting existing infrastructure, and why aligning strain engineering, screening, and process design from the outset is critical to achieving smoother industrialization.

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In this episode of the PPTI podcast, Nick Bradley was joined by Ida Aabrandt Søndergaard, Head of Global Regulatory Affairs at Solar Foods; Sam Santiago, Global Product Manager Innovation F&B IPLCM at Merck; Sarah (Sally) Powell-Price, Regulatory Affairs SME at MilliporeSigma; and Naya McCartney, Regulatory Safety Scientist at Vow, to explore one of the most critical challenges facing alternative proteins: food safety.

As the industry moves toward scale, the discussion focused on how safety frameworks must evolve alongside innovation. From novel ingredients and cell lines to precision-fermented fats and functional proteins, the panel examined how companies can ensure robust safety standards without slowing down development.

The conversation covered emerging risks across different production platforms, the realities of navigating global regulatory expectations, and the importance of building safety and quality systems that can scale with production. The speakers also explored how lessons from traditional food and biopharma sectors can be applied to next-generation protein companies, particularly when it comes to data integrity, traceability, and contamination control.

A key theme throughout was the need to integrate safety considerations early in R&D, rather than treating them as a downstream requirement. The panel also addressed how companies can communicate safety clearly and transparently to regulators and consumers, helping to build trust as new products reach the market.

Together, they provided a practical view of how the industry can balance speed, innovation, and responsibility as it works toward delivering safe, scalable, and sustainable food systems.

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In this episode of the PPTI Podcast, experts from research, biotechnology, and food innovation discussed how systems thinking could help reshape the future of nutrition. The panel included Annick Verween of VIB; Ali Osman, Diana Oliveira, and Harry Barraza of PfX Biotech; Amy Williams of The Good Food Institute Europe; Filipa Soares of Cell4Food; and David Laubner of Sennos.

The conversation explored the role of precision fermentation, the importance of shared standards and metrics, and how digital and sensor technologies are improving production efficiency. Panelists also discussed the potential of bioactive ingredients and the need for closer collaboration across science, technology, regulation, and markets to support scalable, sustainable food systems.

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In this episode of the PPTI Podcast, Dr Muyiwa Akintoye, Chief Product Officer at Planetary, discussed the opportunities and challenges involved in developing mycoprotein-based foods. He explained the need to balance nutrition with taste and texture, outlining how growth conditions, strain selection, and fermentation control influence flavor development.

Dr Akintoye also addressed strategies for reducing off-notes, the impact of clean-label expectations, and lessons drawn from the evolution of plant-based and dairy alternatives. He explored the structural properties of mycoproteins, including fiber alignment and downstream processing, and how these factors contribute to the fibrous texture and bite associated with animal protein.

Throughout the conversation, he emphasized the role of ingredient design and process optimization in ensuring mycoprotein products meet consumer expectations for quality, taste, and sustainability.

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In this episode of the PPTI Podcast, Sonia Huppert, Global Innovation Marketing Leader at IFF, discussed how the company was redefining sensory experiences for alternative proteins. She outlined how IFF combined consumer insights, AI, and advanced taste modulation technologies to optimize flavor, texture, and mouthfeel across plant-based, fermentation-derived, and cell-based proteins.

Huppert also addressed the ongoing challenge of replicating juiciness, succulence, and authentic flavor, and explained why multi-sensory experiences were critical to consumer acceptance. She highlighted how emerging innovations were supporting the development of high-protein products that delivered on taste, health, and enjoyment.

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In this episode of the PPTI Podcast, experts from intellectual property, biotechnology, and investment examined how companies in alternative proteins can navigate the patent landscape as the sector matures. The discussion featured Gilbert Verschelling, CTO of The Protein Brewery; Tim Fronzek, Co-founder and CEO of Nosh.bio; Casey Lippmeier, CTO of Checkerspot; Andrew Tindall and Kerry Rees of HGF; and Andrew D Ive, Founder and Managing General Partner at Big Idea Ventures.

The conversation explored why intellectual property has become central to securing investment, forming partnerships, and protecting competitive advantage. Panelists discussed what types of innovations can and cannot be patented, the role of robust data in supporting claims around taste and texture, and how companies balance patents with trade secrets.

The episode also addressed the commercial value of process patents, strategies for navigating prior art, and why establishing a clear IP strategy early is critical for startups operating across fermentation, alternative proteins, and food biotechnology.

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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 sustainable food system.

By comparing different approaches to protein functionality, from solubility to texture, the speakers underline the value of collaboration between technology developers, ingredient producers, and food brands. The discussion offers a 360-degree view of the opportunities and challenges in scaling plant-based proteins for mainstream adoption.

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 clearance for cultivated seafood, the evolving landscape of consumer perceptions, and how early adopters are driven by food safety, transparency, and the desire to protect ocean resources.

The conversation offers an honest look at what it takes to launch a new category of food – and how cultivated seafood could help shape a more sustainable future for global protein.

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 formulations – demonstrating how yeast proteins can elevate nutrition without compromising taste or texture.

The discussion underscores Lallemand’s broader commitment to leveraging its fermentation and yeast expertise to deliver the next generation of sustainable, functional food solutions.

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 and even tea.

The conversation explores sustainability, regional regulatory timelines, and how precision fermentation can help meet rising global demand for dairy protein without the environmental constraints of traditional production. Stéphane also shares his perspective on where functional proteins fit within the broader protein ecosystem – and how they can unlock new innovation across the food and beverage industry.

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 mercury, antibiotics, and microplastics – while easing pressure on marine ecosystems.

The discussion covers the pathways to scale, from premium dining to mainstream adoption, and identifies regulatory approval, cost reduction, and consistent product quality as critical milestones. Ultimately, Doug frames cultivated seafood as a complementary solution that can enhance food security, protect biodiversity, and strengthen resilience in the global food system.

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 about more than technology – it’s about changing perceptions of what people choose to eat.

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 cultivated seafood can help secure ocean-friendly protein for generations to come.

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, and the importance of building both technical and commercial capabilities to support growth.

The conversation explores how the company’s ingredient delivers complete protein, fiber, and micronutrients in a neutral-tasting, odorless form suited for a wide range of applications. Thijs emphasizes that long-term success will depend on disciplined scaling, smart market entry, and balancing investor expectations with lasting impact across sustainable food systems.

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, and comparable protein quality to conventional meat – and that fortification can further enhance their nutritional value.

The conversation also explores the challenges of translating scientific evidence into effective policy, the importance of advocacy-driven research, and strategies for distinguishing independent science from industry-influenced narratives.