Protein Production Technology Podcast

In this episode of the PPTI podcast, Shannon Hall, Co-Founder at Pow.bio, and Thierry Duvanel, Director of Innovation at Bühler Group, discussed how a new partnership between a startup and a global engineering company is tackling one of industrial biomanufacturing’s biggest challenges: the slow and capital-intensive path from concept to scale.

Hall explained how continuous fermentation, combined with model-driven control, has moved beyond early pilot projects and is now being developed as a platform that can be implemented within existing facilities to improve productivity, uptime, and process reliability.

Duvanel explored why conventional batch systems often struggle to scale efficiently, and how integrated continuous approaches could improve asset utilization without requiring major new capital investment. The discussion also addressed common misconceptions around continuous operations, the realities of running infrastructure on a 24/7 basis, and the role of AI-supported decision-making in improving first-run performance under varying site conditions.

Together, they outlined how this approach could offer a more predictable, modular, and scalable pathway for fermentation companies moving toward industrial production.

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In this episode of the PPTI Podcast, experts from research, biotechnology, and food innovation discussed how systems thinking could help reshape the future of nutrition. The panel included Annick Verween of VIB; Ali Osman, Diana Oliveira, and Harry Barraza of PfX Biotech; Amy Williams of The Good Food Institute Europe; Filipa Soares of Cell4Food; and David Laubner of Sennos.

The conversation explored the role of precision fermentation, the importance of shared standards and metrics, and how digital and sensor technologies are improving production efficiency. Panelists also discussed the potential of bioactive ingredients and the need for closer collaboration across science, technology, regulation, and markets to support scalable, sustainable food systems.

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In this episode of the PPTI Podcast, Dr Muyiwa Akintoye, Chief Product Officer at Planetary, discussed the opportunities and challenges involved in developing mycoprotein-based foods. He explained the need to balance nutrition with taste and texture, outlining how growth conditions, strain selection, and fermentation control influence flavor development.

Dr Akintoye also addressed strategies for reducing off-notes, the impact of clean-label expectations, and lessons drawn from the evolution of plant-based and dairy alternatives. He explored the structural properties of mycoproteins, including fiber alignment and downstream processing, and how these factors contribute to the fibrous texture and bite associated with animal protein.

Throughout the conversation, he emphasized the role of ingredient design and process optimization in ensuring mycoprotein products meet consumer expectations for quality, taste, and sustainability.

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In this episode of the PPTI Podcast, Sonia Huppert, Global Innovation Marketing Leader at IFF, discussed how the company was redefining sensory experiences for alternative proteins. She outlined how IFF combined consumer insights, AI, and advanced taste modulation technologies to optimize flavor, texture, and mouthfeel across plant-based, fermentation-derived, and cell-based proteins.

Huppert also addressed the ongoing challenge of replicating juiciness, succulence, and authentic flavor, and explained why multi-sensory experiences were critical to consumer acceptance. She highlighted how emerging innovations were supporting the development of high-protein products that delivered on taste, health, and enjoyment.

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In this episode of the PPTI Podcast, experts from intellectual property, biotechnology, and investment examined how companies in alternative proteins can navigate the patent landscape as the sector matures. The discussion featured Gilbert Verschelling, CTO of The Protein Brewery; Tim Fronzek, Co-founder and CEO of Nosh.bio; Casey Lippmeier, CTO of Checkerspot; Andrew Tindall and Kerry Rees of HGF; and Andrew D Ive, Founder and Managing General Partner at Big Idea Ventures.

The conversation explored why intellectual property has become central to securing investment, forming partnerships, and protecting competitive advantage. Panelists discussed what types of innovations can and cannot be patented, the role of robust data in supporting claims around taste and texture, and how companies balance patents with trade secrets.

The episode also addressed the commercial value of process patents, strategies for navigating prior art, and why establishing a clear IP strategy early is critical for startups operating across fermentation, alternative proteins, and food biotechnology.

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In this episode of the PPTI Podcast, the conversation focuses on how to make plant proteins work for both real food and real consumers. Host Nick Bradley is joined by experts from Happy Plant Protein, VTT, Bühler, and Planted to explore how innovation, functionality, and consumer expectations intersect in the next phase of plant-based development.

The panel discusses how cost-effective processes and simplified formulations can reduce complexity without compromising nutritional or sensory quality. They examine consumer priorities – from taste and affordability to clean-label appeal – and highlight the importance of diverse ingredient strategies in building a more sustainable food system.

By comparing different approaches to protein functionality, from solubility to texture, the speakers underline the value of collaboration between technology developers, ingredient producers, and food brands. The discussion offers a 360-degree view of the opportunities and challenges in scaling plant-based proteins for mainstream adoption.

In this episode of the PPTI Podcast, Nick speaks with Justin Kolbeck, Co-founder and CEO of Wildtype, a pioneer in cultivated seafood. Justin shares the story behind bringing sushi-grade salmon from the lab to restaurant tables, revealing the technical challenges of working with seafood cells and the opportunities cultivated foods create for purity, safety, and sustainability.

He explains why Wildtype chose to start with food service partners, allowing chefs and diners to experience the product firsthand and build trust through authentic storytelling. Justin also reflects on the significance of Wildtype becoming the first company to receive FDA clearance for cultivated seafood, the evolving landscape of consumer perceptions, and how early adopters are driven by food safety, transparency, and the desire to protect ocean resources.

The conversation offers an honest look at what it takes to launch a new category of food – and how cultivated seafood could help shape a more sustainable future for global protein.

In this episode of the PPTI Podcast, Silvia Soragni, Category Manager for Savory Ingredients at Lallemand Bio-Ingredients, shares her journey from sales to leading global strategy and innovation. She explains how yeast-based proteins stand out as both nutritional and functional ingredients, offering a neutral taste and clean-label appeal compared with many other alternatives.

Silvia highlights their remarkable stability under demanding processing conditions and their complete amino acid profile, which makes them a valuable source of high-quality protein. She also explores a wide range of applications – from hybrid dairy and protein beverages to cheese alternatives and even sweet formulations – demonstrating how yeast proteins can elevate nutrition without compromising taste or texture.

The discussion underscores Lallemand’s broader commitment to leveraging its fermentation and yeast expertise to deliver the next generation of sustainable, functional food solutions.

In this episode of the PPTI Podcast, Nick speaks with Stéphane MacMillan, CEO and Co-founder of Verley – a company redefining how dairy proteins are made. Unlike consumer-facing brands, Verley operates as a B2B ingredient supplier, using precision fermentation to produce highly pure beta-lactoglobulin.

Stéphane explains why Verley avoids the 'alternative protein' label, emphasizing that its proteins are identical to those found in cow’s milk – only the production method differs. He introduces the FermWhey™ range, including FermWhey™ Native 100 with 98% purity, offering exceptional solubility, nutritional value, and versatility across applications from protein shots and bars to yogurts and even tea.

The conversation explores sustainability, regional regulatory timelines, and how precision fermentation can help meet rising global demand for dairy protein without the environmental constraints of traditional production. Stéphane also shares his perspective on where functional proteins fit within the broader protein ecosystem – and how they can unlock new innovation across the food and beverage industry.

In this episode of the PPTI Podcast, Doug Grant, Co-founder and CEO of Atlantic Fish Company, explains how cultivated seafood can become a vital 'third pillar' of seafood production – complementing wild-caught and aquaculture systems. He outlines why seafood deserves its own focus, citing overfishing, the United States’ heavy reliance on imports, and the inherent limitations of fish farming.

Doug highlights the importance of non-dilutive funding, such as federal grants, in supporting innovation and building credibility during the current investment downturn. He also explores the potential of cultivated seafood to deliver clean, safe, and sustainable products – free from mercury, antibiotics, and microplastics – while easing pressure on marine ecosystems.

The discussion covers the pathways to scale, from premium dining to mainstream adoption, and identifies regulatory approval, cost reduction, and consistent product quality as critical milestones. Ultimately, Doug frames cultivated seafood as a complementary solution that can enhance food security, protect biodiversity, and strengthen resilience in the global food system.