Protein Production Technology Podcast

Powered by Protein Production Technology International Can dairy proteins be produced without cows while still delivering the taste, texture, and functionality consumers expect? In this episode of the Protein Production Technology International podcast, Nick Bradley sat down with Yvan Chardonnens, CEO of Standing Ovation, to discuss how precision fermentation is being used to produce animal-free c...

Powered by Protein Production Technology International What if cultivated meat's first commercial breakthrough comes through pet food rather than human food? In this episode of the Protein Production Technology International podcast, Nick Bradley sat down with Joshua Errett, Founder and CEO of Friends & Family Pet Food Company, to discuss the launch of cultivated pet food in Singapore and why...

Powered by Protein Production Technology International How do you tell the story of an industry that is constantly reinventing itself? In this episode of the Protein Production Technology International podcast, Nick Bradley sat down with Alex Crisp, founder and host of the Future Foods Podcast, to discuss the evolution of alternative protein storytelling and the role media plays in shaping public...

Powered by Protein Production Technology International What happens when alternative protein developers stop asking whether products should be plant-based or meat-based and start combining the best of both worlds? In this episode of the Protein Production Technology International podcast, Caroline Cotto of NECTAR, Mylène Potier of Gira, Marc Renauld of Roquette, and Marion Lefebvre of Roquette exp...

Powered by Protein Production Technology International Building a successful fermentation company is one thing. Financing a commercial-scale facility is another entirely. In this episode of the Protein Production Technology International podcast, Diana Rucinschi of the European Innovation Fund, David Ziskind of Mach Global Advisors, Aakriti Mehta of Channel Capital Advisors, and Spencer White of U...

Powered by Protein Production Technology International A protein ingredient is only as valuable as the data behind it. But as alternative proteins become more diverse, accurately measuring protein content is becoming increasingly complex. In this episode of the Protein Production Technology International podcast, Nick Bradley was joined by Bryan Tracy of Superbrewed Food, Muyiwa Akintoye of Planet...

In this episode of the PPTI podcast, Federico Duarte, CEO of Nutrition from Water, and Norman Gierow, Director of Global Customer Marketing at SIG, discussed a new partnership focused on delivering affordable, sustainable protein at scale. They introduced Marine Whey, a platform built on microalgae-derived proteins, and explained how the approach is designed to deliver high digestibility, neutral...

In this episode of the PPTI podcast, Katharina Burdorf of Hydrosol and Pia Meinlschmidt of Planteneers explored the rapidly evolving world of hybrid proteins. They discussed how combining conventional meat with plant-based or cultivated ingredients can deliver improvements in nutrition, sustainability, and sensory performance, while also helping address cost and scalability challenges. A key theme...

Powered by Protein Production Technology International In this episode of the PPTI podcast, Alex Devereux, CEO at Andfoods, shared how the company is reimagining dairy alternatives for foodservice. Based in New Zealand and expanding rapidly across Asia, Andfoods is focused on developing next-generation plant-based products that deliver on functionality, taste, and scalability. The conversation exp...

In this episode of the PPTI podcast, Severin Eder, co-founder of Catchfree, reflected on the company’s rapid first year and the journey from pilot scale to commercially ready alternative seafood products in just 12 months. He shared how a combination of expertise in gastronomy and food science helped the team move quickly, while staying focused on product quality and consumer experience. The conve...

In this episode of the PPTI podcast, Nick Bradley was joined by Florian Viton, SVP Global Head of Strategic Innovation at CJ Foods; Robyn Eijlander, Program Manager Cellular Agriculture and Science Innovation Manager at NIZO; Spencer Nie, Senior Engineer at the Yeast Protein Research Institute at Angel Yeast; Adam Leman, Lead Scientist, Fermentation at The Good Food Institute; Winston Sun, Global...

In this episode of the PPTI podcast, Dr Alejandro Marangoni, Professor at the University of Guelph, explored how the food industry understands the roles of fats and proteins in next-generation food systems. Drawing on decades of research at the intersection of functionality, nutrition, and sustainability, he unpacked the challenges of replacing animal fats and dairy proteins with plant-based alter...

In this episode of the PPTI podcast, Roee Nir, CEO and co-founder of Forsea, discussed the company’s mission and its role in shaping the future of alternative proteins. He shared how Forsea is approaching the development of next-generation seafood, and how the team is navigating both technical challenges and consumer expectations in a category that is still taking shape. The conversation explored...

In this episode of the PPTI podcast, host Nick Bradley was joined by Olivier Galy, Chief Technology Officer at Toulouse White Biotechnology (TWB), and Maria Savino, Global Segment Development Manager at Beckman Coulter Life Sciences, to discuss how automation and high-throughput workflows are helping accelerate the path from strain development to scale-up. The conversation explored the growing rol...

In this episode of the PPTI podcast, Nick Bradley was joined by Ida Aabrandt Søndergaard, Head of Global Regulatory Affairs at Solar Foods; Sam Santiago, Global Product Manager Innovation F&B IPLCM at Merck; Sarah (Sally) Powell-Price, Regulatory Affairs SME at MilliporeSigma; and Naya McCartney, Regulatory Safety Scientist at Vow, to explore one of the most critical challenges facing alternat...

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 explo...

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 r...

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...

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;...

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 a...

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 Wild...

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 the...

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 protei...

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...

In this episode of the PPTI Podcast, Eshchar Ben Shitrit, CEO of Redefine Meat, shares his perspective on transforming the future of meat. He reflects on the company’s journey from bold vision to rapid growth, explaining how innovation, collaboration, and consumer engagement are driving progress across the alternative protein sector. Eshchar emphasizes the importance of creating products that sati...