Protein Production Technology Podcast

In this episode of Protein Production Technology International, Nick interviews Cyril Francourt, CEO of FlavaPulse, a Bulgaria-based company specializing in the sustainable production of yellow pea ingredients, particularly pea protein concentrates. Cyril explains the inspiration behind FlavaPulse’s creation, highlighting the company’s focus on sustainability, regenerative agriculture, and energy-efficient mechanical processing like air fractionation. He also discusses Bulgaria’s ideal conditions for producing high-quality peas, which are crucial for maximizing protein content in their products. FlavaPulse’s pea protein concentrates are used in various applications, from meat analogs to dairy alternatives, offering advantages in cost, functionality, and CO2 footprint compared to soy and protein isolates. Cyril emphasizes the company’s innovations in eliminating bitter aftertastes from pea proteins and their commitment to long-term growth, focusing on expanding production capacity while maintaining sustainability. The episode concludes with a discussion on the company’s openness to strategic partnerships that can help drive further market access and product development.

In this panel discussion, we’ll explore how Process Analytical Technology (PAT) is revolutionizing the future of food through precision fermentation. As the food industry shifts toward more sustainable, scalable, and efficient production methods, precision fermentation is emerging as a cornerstone for producing alternative proteins, enzymes, and other high-value ingredients. Ensuring the consistent quality and safety of these products is essential, and PAT plays a critical role in achieving this.

A panel of experts will focus on the advanced analytical techniques used to optimize product quality in precision fermentation. By leveraging real-time data from PAT tools – such as spectroscopy, chromatography, and advanced sensors – food innovators can monitor critical parameters like protein expression, metabolite levels, and overall product consistency. This technology enables real-time adjustments that optimize the fermentation process, ensuring that the final product meets the highest standards for taste, texture, and nutritional value.

As the demand for alternative proteins and sustainable food sources continues to grow, precision fermentation offers a promising solution. With PAT, producers can scale operations more effectively, reduce waste, and improve overall efficiency – paving the way for affordable, high-quality alternative food products. The webinar will also feature case studies showcasing how industry leaders are integrating PAT to enhance product development and ensure the future of food is both nutritious and sustainable.

In this episode of Protein Production Technology International, Brittany Chibe, co-founder and CEO of Aqua Cultured Foods, discusses her company's innovative approach to creating sustainable, fish-free seafood through fermentation. Brittany shares how her passion for ocean conservation led her to co-found the company, which produces products like tuna and scallops that closely mimic traditional seafood in taste and texture. The episode highlights their success in fine dining, particularly with raw dishes, and their focus on providing a consistent, high-quality supply. Brittany explains the fermentation process that creates a clean-label product with a long shelf life, free from allergens, mercury, and microplastics. She also discusses the importance of transparency, food safety, and sustainability, as well as the company's plans for future product development, including a ground seafood option. Aquacultured Foods aims to offer a sustainable alternative to traditional seafood while supporting ocean conservation.

In this special episode of Protein Production Technology International, host Nick interviews Erika Georget, Managing Director of ERIDIA, a company specializing in scaling fermentation and cellular agriculture technologies. Erika discusses ERIDIA's comprehensive services, from feasibility studies to large-scale plant design, with a focus on optimizing processes for food, biopharmaceutical, and chemical industries. She highlights ERIDIA’s unique position as a joint venture, combining expertise in process engineering and biopharmaceutical scaling. Key topics include the importance of starting scale-up considerations early, avoiding common cost traps, and the value of outsourcing specialized tasks. Erika also shares insights on how ERIDIA helps startups navigate complex challenges in scaling, ensuring both market readiness and process efficiency. The episode concludes with a look at the future potential of fermentation and cellular agriculture in transforming sustainable food production.

In this episode of Protein Production Technology International, host Nick speaks with Paul Shapiro, CEO and co-founder of The Better Meat Co. Paul discusses his journey from animal welfare advocate to founding a company that creates sustainable meat alternatives using fungi-based microprotein. He explains how this technology offers a more cost-effective, nutritious, and environmentally friendly alternative to both traditional meat and plant-based products. The conversation highlights The Better Meat Co.'s innovative fermentation process, which rapidly produces a protein-rich product in just hours, and the company’s goal of scaling production to compete with conventional meat. Paul also touches on the challenges of large-scale production, the environmental benefits of microprotein, and the broader societal shift towards more ethical and sustainable food systems.

In this episode of Protein Production Technology International, Nick speaks with Stephanie Jochems, Managing Director of Marlow Ingredients, a UK-based company specializing in producing mycoprotein, the key ingredient in the well-known meat-free brand Quorn. Stephanie shares the company’s mission to address food and protein scarcity, a founding principle dating back to the 1960s. Marlow Ingredients now aims to accelerate the protein transition by making its mycoprotein available to other businesses, moving beyond just the Quorn brand. The discussion highlights the versatility and sustainability of mycoprotein, which offers high nutritional value with a complete amino acid profile and fiber content while being low in saturated fat and cholesterol. Stephanie emphasizes the importance of taste, texture, and price in consumer adoption, alongside the environmental benefits of mycoprotein, such as reduced carbon emissions and land use compared to traditional proteins. She also explains Marlow Ingredients' approach to working with B2B customers and the company's readiness to scale up production to meet growing demand.

In this episode of Protein Production Technology International, Ryan Kromhout from KROHNE discusses innovative solutions for improving the production of plant-based meat and fish analogs. The episode explores a new methodology for real-time, inline blending of plant-based slurries, allowing for continuous production without interruptions. This process helps producers scale from pilot to large-scale operations, increasing efficiency while maintaining texture quality. Additionally, the episode covers how this approach tightens production tolerances and reduces costs, particularly when dealing with challenging ingredients like fibers and solids. It's a must-listen for professionals seeking to optimize plant-based analog production.

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.