In this special episode we celebrate 5 years of WAPP by inviting the founders of the group. We discuss the challenges, opportunities and highlights of their time with WAPP, as well as their contributions and where they are now

In this episode we dive into cultivated meat for pet food, in this episode we dive into

• The Bene Meat story
• Why and how cultivated pet food makes sense
• Regulatory and practical challenges of cultivated meat

Clarification on regulatory approvals: when referring to approvals in Singapore and the US, this applies to the cultured meat sector in general, not Bene Meat specifically. Bene Meat does not currently hold regulatory approval in these regions.

 In this episode we talk with Inez about her journey from studying food technology at Wageningen University to working in industry as a Spice Lab intern at Kalsec. She shares what it’s really like to transition from academia to the alt proteins sector. We also discuss the role of student–industry connections and offer practical advice for students exploring careers beyond academia. 

In this episode we will be hosting Abhi Kumar, Program Associate for the Farm Animal Welfare Group of Open Philanthropy. We will be diving deeper into the questions:

• How is the trajectory of renewable energies similar to alt proteins?
• What is the funding situation, and where can governments help?
• How will the protein transition look from the policy side?

Among some other details and insights from Abhi, enjoy!

In this episode of the Wageningen Alternative Protein Project we speak with Lubomir Yotov, CEO of V-label, talking about the newly released C-Label and V-Label. 

Join us while we discuss the history of the company, the benefits of a universal labelling system, how it works, and how it can help consumer in new altenrative protein technologies.

This is the third and final episode in our 3-part podcast series exploring Wageningen University’s new Cellular Agriculture curriculum. In this episode, we speak with Dr. Mariana Hase Ueta and Dr. Zoë Robaey, co-organizers of the course “Becoming Food: Cellular Agriculture Beyond the Lab”, which was held during Period 1. Together, they discuss how the course was designed to engage students with the societal dimensions of cellular agriculture, encouraging critical reflection on the cultural, ethical, and political implications of cultivated meat. We explore how students responded to the course, the kinds of conversations it sparked, and what challenges and developments may lie ahead as this emerging field continues to grow beyond the lab. 

This is the second episode in our 3-part podcast series exploring Wageningen University’s new Cellular Agriculture curriculum. In this episode, we speak with Josue Heinrich, module organizer of the “Precision Fermentation” course. Drawing from his experience at Mosa Meat and now in academia, Josue discusses his path into the field, the transformative potential of precision fermentation for alternative proteins, and what students can expect from this hands-on, cutting-edge course. From producing real animal proteins without animals to addressing global food challenges, this conversation dives into the future of food innovation. 

Welcome back to the Wageningen Alternative Protein Podcast! We’re glad you‘re joining us on our first episode of season 4 :) This episode is the first of a 3-episode mini-series, inspired by the three new courses offered at Wageningen University & Research on cellular agriculture, the very first of its kind in Europe.  🌱  

In this episode, we sit down with Dr João Marques Garcia, assistant professor at the Bioprocess Engineering department, and pioneer in cultivated meat education at Wageningen. Joao shares his journey to WUR and reflects on his experience organising and launching the course "Cultivated Meat & Seafood Production".  🔬✨ 

 🎙️ Joao also shares his insights on the short- and long-term challenges facing the cellular agriculture field, and the role of academic institutions like WUR in driving innovation. 

🎧 Don’t forget to tune in to the other 2 episodes of the mini-series to learn more about cellular agriculture at WUR!  

Links: 

https://www.wageningenaltprotein.com/ 

https://www.linkedin.com/company/wageningen-alt-protein-project/ 

🚀 Part 2 of the New Podcast Episode 🚀 

Part 2 of our latest podcast episode on collaboration in the field of alternative proteins is now live! 🌱🔬 

In this continuation, Giulia and Hannes from WAPP are once again joined by Kristin and Kyle from Kalsec and Planteneers. 

Building on the foundation laid in Part 1, we continue discussing: 

✅ Real-world case studies of successful collaborations in the industry. 

✅ Challenges faced and how innovative solutions are emerging. 

✅ Future outlook and potential breakthroughs in alternative proteins. 

Unlock valuable perspectives from top innovators in the alternative protein sector. 

Join us and see how teamwork is revolutionizing the future of food! 🌍✨ 

If you haven't already, make sure to listen to Part 1 for the full experience! 

We’re excited to bring you Part 1 of this two part episode, featuring an insightful discussion on collaboration in the field of alternative proteins. 🌱🔬

Join Giulia and Hannes from WAPP as they chat with pioneers Kristin from Kalsec and Kyle from Planteneers.

In this episode:

• ✅ Latest trends and technologies in alternative proteins.
• ✅ How partnerships accelerate growth and innovation.
• ✅ Real-world case studies of successful industry collaborations.

Whether you're an expert, entrepreneur, or curious about the future of food, this episode offers valuable insights.

Stay tuned for Part 2!

#AlternativeProteins #Collaboration #Innovation #Sustainability #FoodTech #WAPP #GFI #FutureOfFood #IndustryInsights