Protein Production Technology Podcast

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As precision fermentation scales, improving fermentation yields and productivity is only half the challenge. The proteins produced in the fermenter still need to be separated and purified — and downstream processing can have a significant impact on cost, yield, and sustainability.

In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Marcel Raedts, President of Proxcys, about the downstream challenges facing precision fermentation and how high-performance radial flow chromatography (HPRFC) could help address them.

Marcel shares how Proxcys’ experience in plasma protein fractionation and lact...

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Scaling industrial biotechnology takes more than finding a promising microorganism. From oxygen transfer and cooling capacity to downstream processing and process economics, the challenges that emerge at larger scales can determine whether a process is ready for commercialization.

In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Björn Alriksson, Research and Business Development Manager at RISE Research Institutes of Sweden, about what it takes to move industrial biotechnology from early strain development to pilot-scale production.

Björn explains how RISE helps co...

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Developing successful alternative protein products takes more than identifying ingredients with promising nutritional profiles or functional properties. From solubility and texture to flavor, processing performance and cost, the real challenge is understanding how proteins behave in the finished product.

In this episode of the Protein Production Technology International Podcast, Sirli Rosenvald, R&D Director in Food Research at TFTAK and founder of FUNKI, discusses how food scientists and ingredient developers can bridge the gap between laboratory measurements and real-world food applications.

Drawing on her work in food...

Can cell-cultured meat deliver the taste and appeal that cats expect from their favourite treats? BioCraft Pet Nutrition has put its cultured mouse ingredient to the test against an established cat treat brand, with results that offer an important milestone for the company.

In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Dr Shannon Falconer, Founder and CEO of BioCraft Pet Nutrition, about the development of its cell-cultured cat treat and the scientific work behind its recent palatability trial. In an independent in-home study involving 40 cats, BioCraft’s treat achieved comparable acceptance to...

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In this episode of the Protein Production Technology International Podcast, we speak with Dr. Valerie Stahl, Food Extrusion Technology Specialist at Thermo Fisher Scientific, about the science behind developing better alternative protein products.

Dr. Stahl discusses how advanced material characterization and analytical techniques are helping food manufacturers better understand ingredient functionality, optimize extrusion processes, and improve the texture, structure, and overall quality of plant-based foods. She also shares insights into how data-driven product development can reduce trial and error, accelerate innovation, and support the growing alternative protein industry.

What role will fats play in the future of alternative protein and food production? From improving taste and texture to strengthening supply chains and enabling new formulations, this webinar explores how both existing and emerging fat technologies could shape the next generation of food products.

In this episode of the Protein Production Technology International Webinar series, Nick Bradley brings together experts from AAK, Savor, the Good Food Institute, and the University of Massachusetts Amherst to examine the evolving landscape of alternative fats.

The panel explores how fats contribute to creaminess, juiciness, melting behaviour, flavour release...

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Scaling novel lipids from promising science to commercial production brings a unique set of challenges. In infant nutrition, where safety, purity, consistency, and clinical evidence are essential, the journey from innovation to a market-ready ingredient demands more than breakthrough biology.

In this episode of the Protein Production Technology International Podcast, Nick Bradley is joined by Alex, Ernesto, and Casey from Checkerspot and the wider biotechnology industry to explore the realities of commercializing novel lipids for infant nutrition and beyond.

Using the story of fermentation-derived DHA as a...

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Moving from pilot-scale success to profitable industrial production remains one of the biggest challenges in industrial biotechnology. A process that works in the lab may encounter very different realities at commercial scale, from oxygen transfer and energy use to downstream processing, production costs, and reliable supply.

In this episode of the Protein Production Technology International Podcast, Nick Bradley is joined by experts from Bühler, Pular Group, Vivace, Pow.Bio, ADM, and Fermentalg to explore what it takes to turn promising biotechnologies into commercially viable businesses.

The d...

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As precision fermentation moves from the laboratory into commercial manufacturing, the ability to measure, interpret, and control a process becomes increasingly important. Conditions that are relatively easy to monitor in a small bioreactor can become far more complex at industrial scale, where variability, changing cell behavior, and process limitations can affect yield, consistency, and cost.

In this episode of the Protein Production Technology International Webinar, hosted by Alex Crisp and presented in partnership with Hamilton Process Analytics, five experts explore the measurement and process-control challenges shaping the future of...

From developing a new way to produce whole-cut fish to preparing for a major retail launch, Ofek Ron, Co-founder and CEO of Oshi, shares the lessons behind building a plant-based seafood company in a challenging alternative protein market.

In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Ofek about Oshi’s journey from its beginnings in Israel to expanding across the US. Ofek explains why he chose to focus on seafood, the opportunity in plant-based fish fillets, and how a mission to reduce animal use has shaped the company’s decisions.

Of...

What can the gases coming out of a bioreactor reveal about the cells inside it? And how can that information help producers improve yields, control feeding, and scale fermentation processes more reliably?

In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Holger Mueller, CEO of BlueSens Smart Bioprocess Solutions, about how off-gas analysis can provide deeper insight into cell metabolism and help operators make better decisions throughout fermentation.

Holger explains how respiratory quotient (RQ), carbon dioxide emission rate (CER), and oxygen uptake rate (OUR) can reveal metabolic shifts, substrate depletion...

Protein is becoming part of everyday food and drink, extending far beyond traditional sports nutrition. But as high-protein products enter more categories, manufacturers face a bigger challenge: delivering meaningful nutrition without compromising taste, texture, functionality, or affordability.

In this episode of the Protein Production Technology International Podcast, Jatin Sharma, Global Head of Strategic Marketing at Biospringer by Lesaffre, explores how the protein market is evolving and what it takes to create products that consumers genuinely want to buy again.

Jatin discusses the shift from simply adding more grams of protein to understanding protein quality, digestibility...

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As novel foods move closer to commercialization, analytical testing, validation, and regulatory readiness are becoming increasingly important to the alternative protein industry. From cultivated meat and precision fermentation to biomass and next-generation plant proteins, manufacturers need testing partners who understand the complexity of these emerging products.

In this episode of the Protein Production Technology International Podcast, Nick Bradley is joined by experts from Merck Life Science and across the novel foods testing ecosystem to explore what it takes for contract testing laboratories to become trusted partners for novel food...

In this episode of the Protein Production Technology International Podcast, we speak with Shante Zaccaria, North American Product Portfolio Manager - Pharma and Biotech at Bürkert Fluid Control Systems, about the critical role automation, fluid control, and process engineering play in scaling alternative protein production.

As the industry shifts from laboratory breakthroughs to commercial manufacturing, Shante explains why engineering has become just as important as biology. He discusses the challenges of scaling fermentation and bioprocessing systems, the importance of automation and process control, and how companies can build reliable, efficient production facilities capable of bringing innovative p...

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Scaling a fermentation process from a few liters in the lab to hundreds of cubic meters in commercial production is far more complex than simply making everything bigger. As volumes increase, challenges around oxygen transfer, heat removal, mixing, and energy consumption can determine whether a process remains productive and economically viable.

In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Annika Schmidt, Head of the Applications Group at EKATO, about the engineering considerations behind successful fermentation scale-up.

The conversation explores why mass...

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Protein is no longer reserved for athletes, bodybuilders, and sports nutrition enthusiasts. From everyday snacks and beverages to bakery, dairy, and healthy-aging products, protein is becoming a mainstream part of how consumers think about food and nutrition. But as demand grows, so do expectations around taste, texture, convenience, affordability, and nutritional value.

In this episode of the Protein Production Technology International Podcast, Nick Bradley is joined by Jatin Sharma, Global Head of Strategic Marketing at Biospringer by Lesaffre, alongside experts from Myprotein, Danone, and the Good Food Institute, to...

In this episode of the Protein Production Technology International Podcast, we speak with Niels Hower from Meatless about the growing role of hybrid foods in the future of alternative protein.

Drawing on recent consumer insights, Niels explains why taste, texture, nutrition, and familiarity remain the biggest drivers of consumer adoption. He discusses the lessons learned from the first wave of plant-based products, why hybrid meat-and-plant products are gaining momentum, and how manufacturers can better meet consumer expectations while supporting a more sustainable food system.

Whether you're involved in alternative proteins, food innovation, or consumer research...

In this episode of the Protein Production Technology International Podcast, we speak with Flavia De Marta, Business Development Manager at Argenta, about the evolving regulatory landscape for alternative proteins and novel foods.

Flavia explains how regulatory thinking has shifted in recent years, why companies need to consider safety and compliance from the earliest stages of product development, and how strategic planning can accelerate commercialization. She also discusses global regulatory trends, novel food approvals, allergen considerations, and the common mistakes startups make when bringing innovative protein products to market.

Whether you're developing cultivated meat, precision fermentation...

In this episode of the Protein Production Technology International Podcast, we speak with Ryan Cromhout from KROHNE about how smart inline mass and density measurement is transforming plant-based food production.

Ryan explains the industry's shift from traditional batch weighing and manual measurements to continuous, real-time inline process monitoring. He discusses how precision mass and density measurement helps manufacturers improve consistency, optimize ingredient usage, reduce waste, and gain greater control over production processes as they scale.

The conversation also explores the role of smart instrumentation in supporting more efficient, data-driven manufacturing for the next generation of...

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In this episode of the Protein Production Technology International Podcast, we speak with Arturo Elizondo, CEO of The EVERY Company, about the journey of building one of the pioneers in precision fermentation and animal-free protein production.

Arturo shares how The EVERY Company has helped shape the precision fermentation industry, from developing animal-free egg proteins to securing regulatory approvals, scaling manufacturing, and building strategic commercial partnerships. He also discusses the challenges of balancing product development, process optimization, intellectual property, and commercialization while bringing innovative food technologies to market.

...

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In this episode of the Protein Production Technology International Podcast, we speak with Ross Milne from Leaft Foods, a New Zealand-based company working to unlock the potential of leaf proteins as a new source of sustainable nutrition. 

Ross discusses the nutritional potential of Rubisco, a protein found naturally in green leaves, and why its essential amino acid profile and digestibility could make it an important new ingredient for the future of food. He explains how Leaft Foods is moving beyond simply replacing conventional proteins, instead exploring new nutritional and f...

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Sports nutrition is no longer just about protein shakes and muscle building. Today's consumers are looking for products that support recovery, metabolic health, digestion, longevity, and overall wellness - creating new opportunities for ingredient innovation across the sector.

In this episode of the Protein Production Technology International podcast, Nick Bradley was joined by Winston Sun of Angel Yeast Europe, Chris Terry of Nutrabolt, Caroline Orfila Jenkins of Oatly, Adam Adamek of Impact Brussels, Edoardo Imparato of Small Giants, and Nick Morgan of Nutrition Integrated to explore how the sports...

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Should food and fermentation companies build their own manufacturing capabilities - or can the right partners get them to market faster and more efficiently?

In this episode of the Protein Production Technology International podcast, Nick Bradley was joined by Ariel Blumovich of YD Labs, David Ziskind of Mach Global Advisors, Tzvi Zvirin of BioArmix, Arnon Heyman of IBI Ag, and Ori Zakin of BioRaptor.AI to explore the evolving role of CDMOs in food and biotechnology scale-up.

The panel challenged the perception that contract development and manufacturing...

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A breakthrough ingredient or production process may create headlines, but can it create a defensible business?

In this episode of the Protein Production Technology International podcast, Nick Bradley was joined by Kerry Rees and Andrew Tindall of HGF, alongside Gilbert Verschelling of The Protein Brewery, Tim Fronzek of Nosh.bio, and Casey Lippmeier of Checkerspot, to explore how alternative protein companies can build intellectual property strategies that support long-term commercial success.

The panel discussed why effective IP management extends far beyond filing patents, examining how founders can...

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What does it take for a biotechnology company to evolve from a promising startup into a commercially focused nutrition business?

In this episode of the Protein Production Technology International podcast, Nick Bradley sat down with John Krzywicki, CEO of Checkerspot, to discuss the company's journey from developing industrial materials to commercializing high-value nutritional ingredients derived from microalgae.

Krzywicki shared how Checkerspot is using heterotrophic microalgae and precision fermentation to produce specialty fats and oils, including ingredients designed to replicate those found naturally in human breast milk. The...

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Why do so many promising biotechnology breakthroughs fail to reach commercial scale?

In this episode of the Protein Production Technology International podcast, Nick Bradley sat down with Thomas G. Schmidt, CEO of 21st.BIO, to discuss one of the industry's biggest challenges: bridging the 'Valley of Death' between laboratory success and industrial-scale production.

Drawing on the company's roots within the Novo Group ecosystem, Schmidt explained how 21st.BIO is helping startups accelerate commercialization by providing access to proven technology platforms, industrial expertise, and large-scale production capabilities. The...

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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 casein and what that could mean for the future of dairy.

Chardonnens explained why casein remains one of the most challenging and important dairy proteins to replicate, particularly for applications such as cheese, where melt, stretch, and texture...

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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 he believes the category could become one of the most important early markets for cultivated proteins.

Drawing on more than a decade in the alternative protein sector, Errett shared his perspective on the industry's...

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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 understanding of food innovation.

Drawing on an unconventional background spanning law, teaching, and amateur dramatics, Crisp reflected on his journey from curious industry newcomer to one of the sector's most recognizable podcast...

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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 explored why hybrid meat is emerging as one of the most commercially compelling opportunities in food innovation.

The discussion examined how combining complementary protein sources can help overcome some of the industry's biggest formulation challenges, including t...

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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 Unibio joined host Nick Bradley to tackle one of the industry's biggest challenges: bridging the capital gap between pilot success and industrial deployment.

The panel explored why venture capital alone cannot fund the next generation of fermentation infrastructure, what...

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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 Planetary, Abhishek Bhattacharya of RISE Research Institutes of Sweden, Dr Lukas Brieger of C. Gerhardt GmbH, and Michelle Kuzio of Xylem Lab Solutions to explore one of the industry's most important - and often overlooked - challenges: determining what...

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 taste, and broad functionality across applications including beverages, baked goods, and powders. The conversation highlighted why affordability remains central to addressing global nutrition challenges, particularly in emerging markets, and how biomass fermentation could help lower the cost of protein...

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 was consumer perception, with Burdorf noting that the term 'hybrid' can be confusing unless it is communicated as a natural upgrade rather than a compromise.

Meinlschmidt focused on the importance of future-proofing plant-based formulations so they can integrate seamlessly with...

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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 explored the challenges of creating alternatives that work seamlessly in professional kitchens, where performance is just as critical as flavor.

Devereux also outlined the company’s broader mission to meet growing demand for high-quality, sustainable dairy-free options, while ensuring pr...

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 conversation explored key lessons from that fast-track launch, including the importance of team alignment and making clear, confident decisions early on.

Eder also highlighted the role of creating genuine 'wow moments' for consumers, an...

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 Product Manager at Angel Yeast Europe; and Sunil Sukumaran, Chief Technology Officer at Perfect Day, to explore how microorganisms are shaping the future of sustainable protein.

The discussion focused on the growing role of microbial proteins...

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 alternatives. The conversation examined how concerns around consumer health, palm oil, and biodiversity have driven the search for more sustainable fat and protein solutions, and why innovation in this space needs to consider the entire food matrix, not just...

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 the importance of pairing scientific innovation with clear, effective communication, particularly as companies work to explain complex technologies to a wide range of audiences.

Roee also highlighted the role of storytelling across di...

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 role of biofoundries as R&D becomes more complex, and how these environments bring together data integration, miniaturization, and standardized workflows to reduce both risk and cost. Savino outlined how modern laboratory tools support DNA assembly, screening, and early-stage optimization...