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Future of Protein Production Podcast
Helping the industry understand how it will revolutionize modern protein production and help build a healthier, more efficient, and sustainable global protein system.
Sep 14, 2023
Special Episode: PPTI Interview with Chris Bryson of New School Foods
In this episode of Protein Production Technology International, we speak with Chris Bryson, founder and CEO of New School Foods. This Toronto-based startup recently secured a $12 million seed round, bringing their total funding to $13 million. New School Foods' first product is a plant-based fillet that looks, cooks, tastes, and flakes like wild salmon. Bryson, who transitioned from e-commerce to food tech, shares his journey into the alternative protein space and his motivation to tackle the challenges of factory farming. New School Foods uses novel muscle fiber and scaffolding technology to create their product, focusing on taste, texture, aesthetic, mouthfeel, and functionality. The company's unique process involves using cold to create structure in their proteins, resulting in a product that starts out looking raw and takes on the appearance of cooked fish as it's prepared.
Sep 7, 2023
Special Episode: PPTI Interview with Nicoleta Pasecinic of Pen & Tec Consulting
In this edition of Protein Production Technology International, we're joined by Nicoleta Pasecinic, Senior Regulatory Affairs Manager at Pen and Tech, a Spanish consultancy specializing in regulations surrounding alternative proteins. Nicoleta shares her insights on the evolving regulatory landscape for plant-based proteins, cell agriculture, and other alternative proteins. She discusses the increasing interest in novel food proteins due to consumer demand for sustainable, ethical, and healthier protein solutions, as well as the global food shortage problem. Nicoleta also highlights the regulatory challenges faced by companies in this sector, particularly in the field of cultivated meats. She explains how Pen and Tech assists companies in navigating these challenges, from providing regulatory roadmaps and dossier work to coordinating studies and drafting dossier sections. Nicoleta emphasizes the importance of staying updated with changing regulations and guidances, and the potential implications of not doing so. She also discusses the complexities of achieving global regulatory approval due to differing rules and regulations in different countries.
1 hr 2 min
Aug 31, 2023
Special Episode: PPTI Interview with Michelle Wolf of New Wave Foods
In this April-May 2023 edition of Protein Production Technology International, we're focusing on alternative seafoods. We're speaking with Michelle Wolf, CEO of New Wave Foods, a New York-based company producing plant-based shrimp. With the growing demand for plant-based proteins and vegetarian and vegan meat alternatives, many consumers are seeking new ways to enjoy their old favorites, like shrimp. Michelle, who previously worked for L'Oreal, transitioned into the food tech space due to her desire to have a more significant impact on food sustainability. She founded New Wave Foods to address the issues in our seafood supply chains, particularly with shrimp, which is one of the most consumed seafoods and has a significant greenhouse gas impact. The company's plant-based shrimp product is now being distributed in restaurants across the country. Michelle discusses the challenges in developing the product, the importance of finding the right co-manufacturing partner, and the company's focus on food service. She also shares her excitement about the future of seaweed in the food industry and her vision for the evolution of the plant-based industry.
Aug 24, 2023
Special Episode: PPTI Interview with Ira Van Eelen of Kind Earth.Tech
In this podcast, Ira van Eelen, a key figure in the field of cellular agriculture, discusses her father's pioneering work in cultivated meat, the recent regulatory milestones in the US, and her own contributions to the industry. She shares her father's vision of tissue culture as a food source, which was initially met with skepticism but eventually led to securing patents and research grants. Ira's involvement began when she was contacted by Josh Tetrick, CEO of JUST, who had acquired her father's patents. She continues to advocate for cellular agriculture, emphasizing its potential to address environmental and ethical challenges of traditional animal agriculture. Despite the high cost of production and regulatory hurdles, Ira remains optimistic about the future of cultivated meat and its potential to revolutionize food production and consumption.
1 hr 21 min
Aug 17, 2023
Special Episode: PPTI Interview with Chris McClure of Loki Foods
In this interview, Chris McClure, CEO and co-founder of Loki Foods, discusses the company's journey in creating plant-based seafood alternatives. Loki Foods, an Icelandic startup, is focusing on developing a plant-based alternative to Atlantic Cod. Chris, a long-time vegan with a background in public health and biotech, explains that the company's product development prioritizes nutrition, functionality, and texture. He acknowledges the challenges in replicating the taste and texture of seafood but emphasizes the importance of offering sustainable and nutritious alternatives. Chris also mentions the growing consumer awareness and demand for such products, and the need for the seafood industry to adapt to sustainable practices.
Aug 10, 2023
Special Episode: PPTI Interview with Mosa Meat's Mark Post and Hannah Lester of Atova Consulting
In this podcast, Mark Post, the Chief Scientific Officer of MosaMeat, discusses the journey of the company and the cultivated meat sector. He recalls the unveiling of the first cultivated meat burger in 2013, a proof of concept that led to the founding of MosaMeat in 2016. Post discusses the challenges of transitioning from academia to entrepreneurship, the initial lack of societal interest in cultivated meat, and the eventual shift in public perception and interest. He also talks about the company's decision to use the term "cultivated meat" and the importance of consistent terminology in the industry. Post shares insights into the manufacturing process, the use of primary cells, and the company's non-GMO approach. He also discusses the company's partnerships, including a recent one with Nutreco to lower the cost of cultivated beef, and the importance of regulatory approval and public acceptance for the future of cultivated meat.
Aug 4, 2023
Special Episode: PPTI Interview with Bruce Bennett of Benson Hill
In this episode of Protein Production Technology International, we're joined by Bruce Bennett, President of Ingredients at Benson Hill. The company specializes in agricultural technology and plant-based food innovation, aiming to develop sustainable and healthier food options through cutting-edge science and technology. Bruce shares his journey into food tech, having worked in the space for nearly 30 years. He discusses Benson Hill's unique approach to developing plant-based proteins, leveraging their proprietary CropOS technology platform to guide the development of their varieties. Bruce also highlights the company's focus on sustainability, reducing greenhouse gas emissions and water usage in the production of their proteins. The conversation also touches on the potential of plant-based proteins in the pet food industry, the importance of traceability and integrity of supply, and the future of alternative proteins.
Jul 27, 2023
EP09: The Road to Scalability: Scale-up Economics for Cultured Meat
In this episode, "The Road to Scalability: Scale-up Economics for Cultured Meat," we dive into the complexities of scaling up cultured meat production. Moderator Nick Bradley and experts Shubhankar Takle, Martina Miotto, Choon Kiat, and Tony Moses discuss the challenges and strategies of commercial scale manufacturing, the nuances of technical processes, and the potential future of the industry. From exploring biomass yield optimization to discussing the role of live animal plasma and feed grade components, this episode offers a comprehensive look at the future of protein production. The episode concludes with an engaging Q&A session with our audience. Tune in to gain valuable insights into the exciting field of cultured meat.
1 hr 4 min
Jun 28, 2023
EP08: Building Blocks of a Future Food System: Advancing Bioreactor Design and Reducing Costs
In this episode, the panel discussion, moderated by Nick Bradley, Editor of Protein Production Technology International, explores the significance of bioreactors in the sustainable production of alternative proteins. Experts, including Yash Mishra (Animal Alternative Technologies), Arpad Csay (GEA), Jack Reid (Unicorn Biotechnologies), and Yossi Quint (Ark Biotech), dive into the potentials and challenges of cultivated meat and fermentation-derived proteins. They emphasize the urgent need to address the existing shortfall in bioreactor capacity to meet global meat demand and discuss strategic approaches for enhancing bioreactor design and scaling up production. The conversation further differentiates the unique requirements for bioreactors in cultivated meat production versus those in biopharmaceuticals, considering cost implications, energy efficiency, and product quality. The episode wraps up with a reflection on the role of multinational food companies in this dynamic ecosystem and the necessity to strike a balance between scalability, efficiency, and sustainability in bioreactor design.
1 hr 4 min
May 31, 2023
EP07: Extracting Protein From Waste
Join host Nick Bradley in this insightful podcast exploring alternative protein production from waste. Our diverse panel discusses the potential of insect proteins, fungi, and fermentation technologies in addressing global food waste, hunger, and the protein gap. Tune in to learn about innovative solutions for sustainable food production and the future of the food industry.
Apr 27, 2023
EP06: Shaping a Greener Future - Exploring the Sustainable Benefits of Plant-Based Proteins
In this episode, we dive into the world of plant-based protein and its role in addressing climate change, promoting sustainability, and improving public health. Our expert panelists, Brian Nash from Ingredion, Joao Brites from HowGood, Declan Rooney from Ingredion, and Stacy Pyett from Wageningen University & Research, discuss the current landscape of plant-based protein alternatives, consumer awareness, and the future of this growing industry.
Apr 6, 2023
EP05: Technologies to Create a New Wave in Alternative Seafood
In this episode, the panelists discuss the current state and future of alternative seafood production. They touch on a range of topics, including the challenges of mimicking the taste and texture of real seafood, the importance of sustainable practices, and the potential for alternative seafood to account for a significant portion of global seafood supplies by 2030. Each panelist also shares what their company is currently working on and what exciting developments they have in store for the future. Listeners will come away with a greater understanding of the alternative seafood industry and the promising potential it holds.
1 hr 3 min
Apr 6, 2023
EP04: Getting from R&D to Scale - The Cultured Protein Commercialization Journey
In this episode, industry experts discuss the challenges and opportunities in the emerging field of cultured meat. Topics include the regulatory landscape, sustainability concerns, scalability, and the future of the industry. The experts discuss the need for collaboration and the importance of addressing environmental and social issues in the development of sustainable food products. The episode concludes with a discussion on branding and marketing challenges facing the industry.
1 hr 2 min
Apr 6, 2023
EP03: The Challenges in Getting Alternative Whole Cuts to Consumers
In this episode, the panelists discuss the future of protein production, specifically focusing on the idea of whole cuts from novel sources. They talk about the challenges and opportunities in the plant-based meat industry and how to scale up production. The panelists also share their thoughts on partnerships with animal agriculture companies and the importance of focusing on mission and creating scalable solutions. The conversation touches on various topics such as the taste and texture of plant-based meat, the role of fat in these products, and the relationship between plant-based meat producers and food chains. Overall, the episode provides valuable insights into the evolving landscape of protein production and the potential for innovation in this space.
Apr 6, 2023
EP02: Producing Animal Proteins from Plants
In this episode, we dive into the exciting world of protein production, focusing on plant molecular farming and its potential to revolutionize the food industry. Our expert panel discusses the latest advancements, challenges, and opportunities in producing sustainable and tasty plant-based foods using cutting-edge technologies. They explore how molecular farming, mycelium, fermentation, and cultured meat can be combined to create a new generation of delicious and environmentally friendly protein sources. The panel also emphasizes the importance of collaboration, co-creation, and stakeholder management, urging major players in the industry to work together to accelerate progress and ensure that these innovative solutions are attainable and affordable for all. Don't miss this fascinating episode that showcases the potential of plant molecular farming to transform the future of protein production!
Apr 6, 2023
EP01: Flavours and Colours in Analogue Products
In this episode, our panel of experts discuss the rapidly evolving meat analogue industry, focusing on the key aspects of taste, cost parity, texture, nutritional value, and regulatory frameworks. The conversation dives into the potential of precision fermentation and plant-based technologies as sustainable solutions for alternative protein sources. Panelists share their insights on the challenges faced by food companies, including the complexities of varying regulations across different regions and the need for consumer education. They also explore the investor interest in the sector and the potential for breakthrough innovations, such as versatile flavor-masking solutions and advanced protein engineering techniques. Join us for an in-depth look at the future of meat analogues and the exciting opportunities that lie ahead.