Protein Production Technology Podcast

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In this episode of the Protein Production Technology International Podcast, we speak with James Petrie, CEO and Co-founder of Nourish Ingredients, about why fats—not proteins—could be the missing ingredient in creating better alternative proteins.

James shares how Nourish Ingredients is using precision fermentation to develop specialty fats that deliver the taste, aroma, and mouthfeel consumers expect from meat and dairy, while supporting a more sustainable food system. The conversation also explores the company's journey from Australia to Europe, regulatory milestones, commercialization, and the challenges of bringing an entirely new class of food ingredients to market.

Whether you're interested in food technology, precision fermentation, or the future of sustainable protein, this episode offers valuable insights into one of the industry's most overlooked innovations.

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 #NourishIngredients #JamesPetrie #AlternativeProtein #PrecisionFermentation #FoodTech #SustainableFood #CultivatedMeat #FoodInnovation

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From developing a new way to produce whole-cut fish to preparing for a major retail launch, Ofek Ron, Co-founder and CEO of Oshi, shares the lessons behind building a plant-based seafood company in a challenging alternative protein market.

In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Ofek about Oshi’s journey from its beginnings in Israel to expanding across the US. Ofek explains why he chose to focus on seafood, the opportunity in plant-based fish fillets, and how a mission to reduce animal use has shaped the company’s decisions.

Ofek discusses Oshi’s patented Modular Layering Technology, which creates the structure and texture of fish fillets, and the challenges of developing machinery capable of producing them at scale. He shares lessons from redesigning production equipment, simplifying engineering decisions, and reducing production costs — including plans to bring the cost per fillet down further through a manufacturing partnership in Brazil.

The conversation also explores Oshi’s upcoming Whole Foods Market launch, the realities of securing retail distribution, and the work required to maintain sales once products reach shelves. Ofek reflects on building a lean team, the importance of practical experience and discipline, and why he believes crowdfunding can offer food-tech companies more than capital by turning customers into investors and brand ambassadors.

Finally, Ofek looks ahead to the challenges of building stable demand and an efficient supply chain, while sharing his perspective on the future of alternative proteins, hybrid products, and the importance of focusing on nutritious, whole meals rather than protein alone.

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/

#Oshi #PlantBasedSeafood #AlternativeProtein #FoodTech #FutureOfProtein #ProteinProductionTechnology

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Scaling a fermentation process from a few liters in the lab to hundreds of cubic meters in commercial production is far more complex than simply making everything bigger. As volumes increase, challenges around oxygen transfer, heat removal, mixing, and energy consumption can determine whether a process remains productive and economically viable.

In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Annika Schmidt, Head of the Applications Group at EKATO, about the engineering considerations behind successful fermentation scale-up.

The conversation explores why mass transfer is often one of the most important factors in scaling bioprocesses, and how oxygen transfer, agitation, heat transfer, and productivity are closely connected. Annika explains why optimizing one parameter in isolation can create problems elsewhere, and why the right approach must balance biological requirements with engineering realities.

Annika also discusses why companies should consider scale-up early in process development. Investigating hydrodynamics, mixing times, power input, and heat transfer at smaller scales can help identify constraints before committing to expensive commercial equipment. The episode examines how scale-up studies and physical testing can inform decisions, reduce uncertainty, and help teams understand which process parameters must be preserved and which can be adapted.

Beyond the biology and process performance, the discussion considers the practical demands of industrial equipment: mechanical stability, cleanability, maintenance, vessel design, and operating costs. Annika explains how these factors must be considered from the outset to create systems that are not only productive, but also robust and economical to operate.

The episode also challenges common assumptions about fermentation scale-up, including the focus on impeller tip speed. Annika explains why specific power input can be a more useful consideration when assessing how agitation affects cells across different scales.

For companies developing fermentation-based products, the key takeaway is clear: successful scale-up requires close collaboration between biology and engineering, careful investigation at each stage, and a production strategy designed with commercial realities in mind.

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 #EKATO #Fermentation #ScaleUp #Bioprocessing #IndustrialBiotechnology #Biomanufacturing #Mixing #Agitation #MassTransfer #AlternativeProteins #FoodTech #FoodInnovation

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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.