Protein Production Technology Podcast

In this episode of Protein Production Technology International, Randi Wahlsten, CEO and co-founder of MATR Foods, discusses the company’s mission to bring “food love” back to plant-based eating through simplicity and clean-label design. She explains why MATR's products rely on just five core ingredients potatoes, red beets, oats, lupins, and split peas combined with fungi fermentation to naturally create meaty textures and umami flavors without protein isolates or heavy processing. The conversation explores the consumer debate around “ultra-processed” foods, the technical challenges of solid-state fermentation, and how MATR’s streamlined one-step production can achieve cost advantages over traditional protein isolation or extrusion methods. Randi emphasizes the importance of delivering delicious, familiar food experiences to drive mainstream adoption, while highlighting how MATR’s approach could reshape both consumer perceptions and supply chains in the plant-based sector.

In this episode of Protein Production Technology International, host Nick speaks with Dr. Sirli Rosenvald, Director of Food Science at TFTAK, about the evolving role of fermentation in sustainable food innovation. Dr. Rosenvald explains that fermentation is increasingly recognized as a tool to make food systems more efficient, helping extract more nutrients from resources while reducing waste and environmental impact. She highlights its potential to strengthen resilience in supply chains amid climate change and other disruptions. Many still associate fermentation with traditional foods, so education is key to exploring its broader possibilities. Dr. Rosenvald emphasizes that the diversity of microorganisms offers untapped opportunities to enhance food functionality, including improving solubility, water retention, and nutrient accessibility. The discussion provides insight into how scientific research is being translated into practical solutions that support sustainability and innovation in food production.

In this episode of Protein Production Technology International, Hermes Sanctorum, co-founder and CEO of Paleo, and Pierre Donck, Chief Business Officer, discuss how precision fermentation is shaping the future of plant-based foods. They share the company’s mission-driven journey, rooted in sustainability and animal welfare, and explain how hem proteins can transform the taste, color, and authenticity of alternative meats. Hermes reflects on his transition from policymaking to entrepreneurship, highlighting the urgency of creating scalable solutions beyond legislation. Pierre adds perspective on the commercial side, from partnerships to market adoption, and why collaboration across the industry is critical for growth. Together, they emphasize the potential of biotechnology not only to elevate consumer experience but also to accelerate the global protein transition in a meaningful and impactful way. 

In this episode of Protein Production Technology International, Floor Buitelaar from Bright Green Partners introduces the launch of a new expert network designed to make food tech insights more accessible across the industry. Built over five years and now spanning thousands of specialists in more than 60 countries, the network connects startups, investors, and corporates with the right expertise at the right time. Floor explains how bringing the right voices into the conversation can accelerate decision-making, reduce risk, and unlock opportunities that might otherwise take months to validate. She also reflects on lessons learned from hundreds of expert calls, the value of diversity across technical and commercial perspectives, and how demand is shifting toward areas such as fermentation, market acceleration, and scaling solutions. This new chapter aims to empower the full spectrum of food tech players with targeted knowledge exactly when they need it.

In this episode of Protein Production Technology International, Bianca Lê, Head of Special Projects & External Affairs at Mission Barns, shares how the company is redefining the future of cultivated meat by focusing on fat as the foundation of flavor, juiciness, and texture. She explains why pork fat, in particular, is critical for authentic eating experiences and how Mission Barns has developed cultivated fat systems that replicate the functionality of animal fat across applications like meatballs, bacon, and salami. The discussion covers the science of fat as a flavor carrier, integration with plant proteins for hybrid products, and the company’s proprietary bioreactor technology designed to mimic the animal’s body. Bianca highlights opportunities to precisely control fat composition from omega-3 enrichment to lowering cholesterol and Mission Barns’ dual strategy of launching branded products while licensing its technology globally. The conversation underscores fat’s pivotal role in driving consumer acceptance and scaling sustainable meat alternatives.

In this episode of Protein Production Technology International, Benjamin Voiry, Head of Marketing for Plant Proteins at Roquette, discusses the company’s latest extensions to the Nutralys® range. He explains how decades of expertise in pea and wheat proteins have shaped these new textured ingredients, designed to deliver better fibrous structures and mouthfeel for meat alternatives, especially chicken-style products and slow-cooked dishes. Benjamin highlights how customer feedback drives incremental innovation, why texture and functionality are critical for consumer acceptance, and how hybrid formats and new plant-forward applications are opening fresh opportunities in the evolving protein market. 

In this episode of Protein Production Technology International, Steen Ooi and Andrew Sayles of Livestock Labs discuss how their company is developing engineered, production-ready cell lines to accelerate cultivated meat commercialization. They explain how these genetically stable, high-performance cells can cut R&D time by up to two years and reduce development costs by 90–95%. The duo emphasizes the importance of traits like minimal media requirements and rapid proliferation, and they argue that genetic engineering is essential to meet industry-scale demands. They envision a future where cultivated meat companies rely on specialized suppliers instead of building everything in-house, enabling faster innovation, lower barriers to entry, and more reliable production platforms.

In this episode of Protein Production Technology International, Jonathan Berger, CEO of The Kitchen, shares expert insights into food tech investing amid changing market conditions. He emphasizes the growing value of platform technologies and novel ingredients, particularly those supporting clean label goals and cost parity. Jonathan highlights the importance of deep market need validation, product-market fit, and founder focus, noting that today’s successful startups must combine long-term vision with short-term execution. He discusses the rise of alternative funding models and the critical role of industry partnerships, advising startups to engage corporates through well-prepared pilot programs. Ultimately, Jonathan underscores that smart investment today hinges on scalability, operational discipline, and realistic cost-down roadmaps.

In this episode of Protein Production Technology International, Staffan Hillberg and Mohammad Taherzadeh from Millow share how their Swedish company is redefining alternative protein through dry state fermentation. By combining oats and mycelium, Millow creates minimally processed, clean label products with high protein content, gut-friendly fibers, and no off-tastes—without relying on binders, additives, or colorants. The duo explains how their patented solid-state bioreactors dramatically cut water and energy use while offering modular, scalable production. They also explore the versatility of their platform, which can adapt to local grains and upcycled side streams globally. With their first commercial launch on the horizon, Millow is set to deliver sustainable, high-functionality meat alternatives that meet diverse consumer demands.

In this episode of Protein Production Technology International, leaders from AAK—Lucas Hardy, Francisco Arévalo, and Kim Olofsson—discuss how fat innovation is shaping the future of plant-based food. They explain AAK’s co-development model, which combines consumer insights and technical expertise to create plant-based products that balance taste, texture, health, and sustainability. The conversation highlights the critical role fats play in replicating the sensory experience of animal products and enhancing nutrition while minimizing saturated fat and additives. AAK also outlines its sustainability commitments, from deforestation-free supply chains to regenerative agriculture. Looking ahead, the team explores technologies such as enzymatic processing, precision fermentation, and carbon-based fat synthesis as transformative tools for the next generation of food solutions.