Protein Production Technology Podcast

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

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

Expert speakers, including Patrick Sudwischer from IFF Braunschweig, Zoe Wang from AGT Foods Canada, Michelle Kuzio from Xylem Laboratory Solutions, Lukas Zibula from C. Gerhardt GmbH, and Dr. Ismail Acir from the University of Bonn, discuss the challenges and solutions in nutritional profiling, accurate protein determination, and regulatory compliance. The session also highlights how cutting-edge tools like the N Realizer combustion system are driving product development, enhancing safety, and meeting consumer demands for high-quality, sustainable food options.

Tune in to learn about the latest technological innovations in protein analysis and the growing impact on the future of alternative proteins.

In this special episode of the Protein Production Technology International podcast, host Nick Bradley interviews Ali Osman, CEO & Founder of PFx Biotech, a Portuguese company specializing in precision fermentation to develop specialty proteins. Ali shares his journey from food scientist to biotech entrepreneur, driven by both professional and personal motivations, including his son's allergy to cow's milk proteins. PFx Biotech focuses on producing human milk proteins to improve infant nutrition and address cow's milk protein allergies. Ali discusses the broader applications of these proteins beyond infant formula, their potential in various dietary needs, and the company's achievements in scalability, cost-effectiveness, and maintaining protein functionality. He emphasizes the importance of collaboration with large corporations and government bodies for sustainable food production. Ali also touches on the challenges of funding and the need for careful planning and milestone achievement for biotech startups. Listen in to learn more about PFx Biotech’s innovative work and Ali Osman’s vision for the future of food technology.

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

In this special episode of the Protein Production Technology International podcast, Michelle Kuzio, Product Manager for North America at Xylem Laboratory Solutions, and Pedro Braun Streb, Deputy Sales Manager for Europe at Gerhardt, discuss their companies' roles in advancing lab solutions and protein analysis. Michelle highlights Xylem’s partnership with Gerhardt, emphasizing their collaborative efforts in providing cutting-edge, automated lab equipment that focuses on sustainability, safety, and quality. Pedro delves into Gerhardt’s history and evolution in food analysis, particularly their innovations in protein and fat analysis. The conversation covers the challenges and advancements in protein analysis, including methods like Kjeldahl and Dumas, and their applications in emerging fields such as alternative proteins. Both guests share insights on how their companies are addressing industry needs and contributing to the future of food technology. Listen in to learn more about the innovative solutions shaping the future of lab analysis and protein production.

In this episode of the Protein Production Technology International podcast series, we dive into the dynamic world of research financing for fermentation R&D. Our guests include Wendy Goodson, Vice President of Business Development (Government) at Ginkgo Bioworks, Sharyn Murray, CFA, Senior Manager of Investor Engagement & Financing at The Good Food Institute, Andrew D Ive, Founder and Managing General Partner at Big Idea Ventures, Arttu Luukanen, Senior Vice President of Space & Defence at Solar Foods, and Erin Rees Clayton, Senior Scientific Research Advisor at The Good Food Institute. These experts, moderated by Nick Bradley, Editorial Director at Future-Proof Group Media, explore the current investment landscape for alternative proteins, highlighting innovative funding strategies amidst today's challenging economic climate. Discover insights into government grants, venture capital trends, and the crucial role of philanthropy in driving sustainable food tech advancements. Tune in now!

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

In this special episode of the Protein Production Technology International podcast, host Nick Bradley interviews Mohammad El Hajj, CEO of Bright Biotech, a UK-based molecular farming startup. Mohammad shares his journey from Lebanon to Manchester, driven by a passion for biotechnology and a desire to make protein medicines more affordable. Bright Biotech focuses on reducing the cost of producing cultivated meat using chloroplast genetic systems for high-yield protein production. He discusses the unique advantages of this system, including scalability, sustainability, and regulatory benefits. He also explores the current state of the cultivated meat industry, its challenges, and how Bright Biotech's technology addresses critical issues such as growth factor availability and cost. Mohammad provides insights into their fundraising journey, the importance of regulatory frameworks, and the future milestones for Bright Biotech. Listen in to learn more about Bright Biotech's innovative approach and its potential impact on the cultivated meat sector.

In this episode of the Protein Production Technology International podcast, George Peppou, CEO & founder of Australia’s Vow, shares his journey into the cultivated meat industry. Starting as a chef with a biochemistry background, George founded Vow to revolutionize the food system by integrating sustainability at its core. He discusses the challenges faced in launching Vow, such as finding lab space and establishing a supply chain suited for food rather than pharmaceuticals. George elaborates on Vow's unique approach to creating new and exotic meats rather than replicating traditional ones, exemplified by its innovative quail product. He also addresses misconceptions about lab-grown meat and highlights their strategies for cost reduction and regulatory compliance. The episode concludes with insights into Vow's market introduction in Singapore and the positive reception to its innovative products. Listen in to learn more about the future of cultivated meat and Vow's innovative journey.

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