Explore every episode of the podcast Protein Production Technology Podcast

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.

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 also offers insight into the company’s flexible investment model, which prioritizes strategic impact over purely financial returns, and stresses the importance of aligning corporate and startup goals to create meaningful, mutually beneficial partnerships that drive sustainable innovation across the food technology landscape.

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 factors – taste and price – and shares how Enifer’s heritage technology, sustainability-first mindset, and phased entry through the pet food market are shaping its long-term growth strategy.

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 perceptions of ultra-processing, regulatory frameworks, and investment landscapes are shaping the pace of innovation.

With insights spanning research, industry, and strategy, the panel emphasizes that microbial and biomass proteins are not just complementary to other approaches – they are essential building blocks for a more resilient and sustainable global food system.

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, and ensuring product stability without compromise.

The experts also highlight how advances in fermentation, formulation, and complementary ingredients such as fibers and pectins are enabling the creation of more indulgent, consumer-ready foods. Throughout the discussion, one message rings clear: collaboration across the value chain is essential to building a resilient, future-proof protein ecosystem.

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 expertise in feed formulation and large-scale production are being applied to deliver affordable, food-grade cell culture media.

By combining scientific insight with industrial know-how, Nutreco aims to bridge the gap between promise and production, driving forward its mission to feed the future sustainably.

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 profitable large-scale operations – paving the way for more sustainable and affordable protein ingredients worldwide.

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 isolation or extrusion methods. Randi emphasizes the importance of delivering delicious, familiar food experiences to drive mainstream adoption, while highlighting how MATR’s approach could reshape both consumer perceptions and supply chains in the plant-based sector.

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 microorganisms offers untapped opportunities to enhance food functionality, including improving solubility, water retention, and nutrient accessibility. The discussion provides insight into how scientific research is being translated into practical solutions that support sustainability and innovation in food production.

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 growth. Together, they emphasize the potential of biotechnology not only to elevate consumer experience but also to accelerate the global protein transition in a meaningful and impactful way. 

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 value of diversity across technical and commercial perspectives, and how demand is shifting toward areas such as fermentation, market acceleration, and scaling solutions. This new chapter aims to empower the full spectrum of food tech players with targeted knowledge exactly when they need it.

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 proprietary bioreactor technology designed to mimic the animal’s body. Bianca highlights opportunities to precisely control fat composition from omega-3 enrichment to lowering cholesterol and Mission Barns’ dual strategy of launching branded products while licensing its technology globally. The conversation underscores fat’s pivotal role in driving consumer acceptance and scaling sustainable meat alternatives.

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 innovation, lower barriers to entry, and more reliable production platforms.

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 that smart investment today hinges on scalability, operational discipline, and realistic cost-down roadmaps.

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 the horizon, Millow is set to deliver sustainable, high-functionality meat alternatives that meet diverse consumer demands.