Protein Production Technology Podcast

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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

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

What can the gases coming out of a bioreactor reveal about the cells inside it? And how can that information help producers improve yields, control feeding, and scale fermentation processes more reliably?

In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Holger Mueller, CEO of BlueSens Smart Bioprocess Solutions, about how off-gas analysis can provide deeper insight into cell metabolism and help operators make better decisions throughout fermentation.

Holger explains how respiratory quotient (RQ), carbon dioxide emission rate (CER), and oxygen uptake rate (OUR) can reveal metabolic shifts, substrate depletion, and oxygen limitations. He explores how RQ-based feeding strategies can help prevent overfeeding and underfeeding, reduce unwanted byproducts, and improve process performance compared with conventional feeding profiles.

The conversation also examines the role of process analytical technology (PAT) in scale-up, including how respiratory data can help identify differences in cellular behavior between laboratory and production-scale bioreactors. Holger discusses the importance of collecting meaningful data early in development, translating measurements into biological insights, and maintaining consistent, reliable analysis across different scales.

Finally, Holger shares how BlueSens’ gas analysis technology, including its Blueberry system, is designed to support fermentation monitoring from R&D through commercial production — and why researchers should make better use of the data they are already collecting.

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/

#Fermentation #PrecisionFermentation #Bioprocessing #OffGasAnalysis #ProcessAnalyticalTechnology #ScaleUp #BlueSens #ProteinProductionTechnology

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