Protein Production Technology Podcast

In this episode of the PPTI Podcast, Sebastian Rakers, co-founder and CEO of Bluu Seafood, shares his journey from marine biologist to cultivated seafood pioneer. He discusses the company’s mission to make high-quality fish proteins such as salmon and trout the new normal – and its exploration of premium products like cultivated caviar. Sebastian highlights the mounting environmental pressures on...

In this episode of the PPTI Podcast, Thijs Bosch, recently appointed CEO of The Protein Brewery, discusses the company’s milestone €30 million Series B funding round and its vision for the future of fungi-based proteins. He explains how his background in specialty proteins and scale-up ventures is helping drive commercialization and global expansion. Thijs highlights the unique advantages of The P...

In this episode of the PPTI Podcast, host Nick speaks with Chris Bryant, Executive Director of Bryant Research and Research Adviser for the Alternative Proteins Association in the UK. Together, they unpack evidence-based insights on alternative proteins and the broad benefits of reducing reliance on industrial animal agriculture – from environmental and ethical gains to public health improvements....

In this episode of the PPTI Podcast, host Nick speaks with Roderik Bronkhorst, Head of Corporate Venturing at Cosun. Roderik discusses the company’s Unlock 30 strategy – an ambitious plan to transform the long-established cooperative into a global leader in plant-based and sustainable food ingredients by 2030. He explains how Cosun is balancing its deep agricultural heritage with a forward-looking...

In this episode of the PPTI Podcast, Simo Ellilä, CEO of Enifer, discusses the company’s latest milestone — achieving self-affirmed GRAS status for its Pekilo mycoprotein in the USA. He explains how this regulatory step opens the door to early market entry and pilot partnerships while laying the groundwork for full FDA approval. Simo highlights Pekilo’s distinctive shelf-stable format, its versati...

In this episode of the PPTI Podcast, leading voices from science, startups, and established food companies explore how biomass-based food systems could help feed a resource-scarce future. The discussion delves into the potential of microalgae, fungi, and microbial fermentation to decouple food production from land, soil, and freshwater, enabling scalable, nutritious alternatives with a lower envir...

In this episode of the PPTI Podcast, leading voices from across the alternative protein sector explore how functional plant proteins are powering the next wave of food innovation. The conversation examines the growing consumer demand for clean-label, sustainable products that still deliver on taste, texture, and nutrition – and what it takes to get there. From sunflower to pulse proteins, the pane...

In this episode of the PPTI Podcast, host Nick speaks with Vincent Krudde, Head of the Alternative Protein Program at Nutreco, about how a company deeply rooted in animal nutrition is helping accelerate the global shift toward sustainable protein production – from plant-based to cultivated and beyond. Vincent unpacks the scale and urgency of the protein challenge, where demand is projected to outp...

In this episode of the PPTI Podcast, industry experts delve into how next-generation downstream processing is reshaping the scalability, efficiency, and sustainability of alternative protein production. What was once a purely technical stage – purification, separation, and drying – has become a strategic lever that defines commercial success. Speakers from leading organizations share how innovatio...

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 naturall...

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...

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 authentic...

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 a...

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 develo...

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 chi...

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 emphasi...

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, produc...

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, ad...

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 conversati...

In this episode of Protein Production Technology International, Jacob Peterson, CEO and co-founder of ReMeat, discusses bold strategies to transform the cultivated meat sector. He explains how ReMeat is breaking from pharma-grade norms by leveraging beer-brewing know-how to create scalable, food-grade production systems. Jacob emphasizes the urgency of moving from lab-scale theory to commercial re...

In this episode of Protein Production Technology International, Nityan Lal, Managing Partner at Icos Capital, shares investor insights into building scalable, sustainable food tech ventures. He explains how scale-up stage companies must show both strong growth and a clear path to profitability, with a particular emphasis on real market traction. Nityan highlights the importance of cost competitive...

In this episode of Protein Production Technology International, Romain Joly, Global Head of Proteins at Roquette, discusses how the company is advancing sustainable plant-based nutrition. He explores the growing consumer interest in hybrid protein solutions, performance nutrition, and emerging dietary needs like GLP-1-driven diets. Romain outlines challenges around sourcing and scaling organic and...

In this episode of Protein Production Technology International, Keisha Stickland, co-founder and CEO of The Mushroom Meat Company, shares how a personal health journey led her to launch a clean-label, whole-food meat alternative business. She explains how functional mushrooms serve as both nutritional powerhouses and a scalable protein base, offering health benefits without compromising taste or t...

In this episode of Protein Production Technology International, Michelle Lu, founder and CEO of Novel Farms, outlines a pragmatic, first-principles approach to reducing the cost of cultivated meat. She explains how the company avoids overengineering by using food-grade inputs, simplified downstream processing, and contract manufacturing. Michelle discusses the importance of demystifying technical...

In this episode of Protein Production Technology International, Steve Simitzis, partner at Solvable Syndicate, shares his unique journey from software engineer to food tech investor, driven by a lifelong commitment to sustainability. He discusses the shift from early hype in cultivated meat to today’s focus on cost efficiency and commercialization. Steve emphasizes that scalability and execution n...