Protein Production Technology Podcast

Protein is becoming part of everyday food and drink, extending far beyond traditional sports nutrition. But as high-protein products enter more categories, manufacturers face a bigger challenge: delivering meaningful nutrition without compromising taste, texture, functionality, or affordability.

In this episode of the Protein Production Technology International Podcast, Jatin Sharma, Global Head of Strategic Marketing at Biospringer by Lesaffre, explores how the protein market is evolving and what it takes to create products that consumers genuinely want to buy again.

Jatin discusses the shift from simply adding more grams of protein to understanding protein quality, digestibility, amino acid profiles, and the needs of different consumers. He explains why formulation is critical, how protein ingredients can affect taste and texture, and the challenges of creating successful high-protein beverages, bars, dairy products, and even coffee.

The conversation also explores the role of blending different protein sources, the growing interest in personalized nutrition, and how GLP-1 medications may influence demand for nutrient-dense foods. Jatin shares his perspective on alternative proteins, fermentation, and why sustainability must be part of a broader product proposition that also delivers on taste, nutrition, functionality, and price.

Looking ahead to 2030, Jatin makes the case for moving beyond the idea of “protein products” towards everyday foods that naturally deliver the right nutrition for the right person and occasion.

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/

#ProteinProduction #ProteinInnovation #AlternativeProteins #FoodInnovation #ProteinQuality #FoodFormulation #Fermentation #PersonalizedNutrition #Biospringer #Lesaffre

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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

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

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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

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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

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.