Protein Production Technology Podcast

Powered by Protein Production Technology InternationalAs 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 manufacturers.The discussion examines the challenges of finding the right laboratory for alternative protein development, including the limitations of conventional testing methods when applied to novel ingredients and complex product matrices. The panel explores why manufacturers need more than a standard test report, highlighting the value of collaboration, method development, validation expertise, and tailored testing workflows.Regulatory strategy is another key focus. The speakers discuss why regulatory considerations should be addressed from the earliest stages of product development, rather than treated as a final hurdle before market entry. They explore the importance of understanding regional requirements, defining the right testing scope, preparing robust data packages, and aligning product development with regulatory expectations.The conversation also covers the technical and operational challenges facing novel food manufacturers, including analytical bottlenecks, toxicology, product characterization, and the need for specialized testing approaches. Real-world examples illustrate how conventional methods may not work for new food matrices, making method development and validation essential.For contract testing laboratories, the opportunity lies in becoming more than service providers. By building collaborative relationships with manufacturers, developing expertise in novel food applications, and supporting regulatory readiness, labs can play a critical role in helping innovative products progress from development to commercialization.The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.To find out more about our platform click here: https://www.futureofproteinproduction.com/ To read the most recent edition of Protein Production Technology, our multi-media magazine, click here: https://www.futureofproteinproduction.com/ #FutureOfProteinProduction #ProteinProductionTechnology #Merck #MerckLifeScience #NovelFoods #AlternativeProteins #AnalyticalTesting #FoodSafety #RegulatoryCompliance #ContractTesting #CultivatedMeat #PrecisionFermentation #FoodTech #FoodInnovation

In this episode of the Protein Production Technology International Podcast, we speak with Shante Zaccaria, Area Sales Manager 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 protein technologies to market.Whether you're working in precision fermentation, cultivated meat, bioprocessing, or food technology, this conversation offers valuable insights into the infrastructure powering the next generation of sustainable protein production.The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.To find out more about our platform click here:https://www.futureofproteinproduction...To read the most recent edition of Protein Production Technology, our multi-media magazine, click here:https://www.futureofproteinproduction...#FutureOfProteinProduction #ProteinProductionTechnology #Burkert #ShawnZaccaria #AlternativeProtein #Bioprocessing #PrecisionFermentation #FoodTech #Automation #FluidControl #SustainableFood

Powered by Protein Production Technology InternationalProtein 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 explore how the protein shift is reshaping active lifestyle nutrition and what it means for the next generation of food and beverage products.The discussion examines the changing consumer landscape, from everyday active consumers seeking wellness, convenience, and balanced nutrition to performance-focused consumers prioritizing protein quality, recovery, and muscle growth. The panel explores how protein is moving beyond traditional powders and supplements into formats such as bars, ready-to-drink beverages, yogurts, cereals, and snacks, creating new opportunities for brands and ingredient suppliers.The speakers also discuss the formulation challenges that come with this expansion. While adding protein may be relatively straightforward, delivering products that consumers genuinely enjoy is far more complex. Topics include taste and texture, digestibility, clean-label expectations, ingredient functionality, shelf life, cost pressures, and the challenge of maintaining product quality without pricing consumers out of the market.The conversation also explores the evolving protein ingredient landscape, including traditional and plant-based proteins, as well as emerging fermentation-derived solutions. The panel considers how different protein sources can help address nutritional, sensory, and sustainability needs, and why successful formulation depends on finding the right ingredient for each application.As protein becomes an increasingly familiar feature of everyday food, the discussion highlights a key challenge for the industry: moving beyond protein content alone to create products that deliver on nutrition, functionality, taste, and the overall consumer experience.The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.To find out more about our platform click here: https://www.futureofproteinproduction.com/ To read the most recent edition of Protein Production Technology, our multi-media magazine, click here: https://www.futureofproteinproduction.com/ #FutureOfProteinProduction #ProteinProductionTechnology #Biospringer #Lesaffre #ActiveLifestyleNutrition #ProteinInnovation #ProteinFormulation #AlternativeProtein #FoodTech #FoodInnovation #SportsNutrition #Fermentation #FutureOfFood

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, this conversation offers valuable insights into the trends shaping the next generation of protein products.The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.To find out more about our platform click here:https://www.futureofproteinproduction...To read the most recent edition of Protein Production Technology, our multi-media magazine, click here:https://www.futureofproteinproduction...#FutureOfProteinProduction #ProteinProductionTechnology #Meatless #NielsHower #AlternativeProtein #HybridFoods #PlantBased #FoodTech #ConsumerInsights #FoodInnovation

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 products, insect proteins, or other novel food ingredients, this conversation offers valuable insights into navigating one of the industry's most critical challenges.The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.To find out more about our platform click here:https://www.futureofproteinproduction...To read the most recent edition of Protein Production Technology, our multi-media magazine, click here:https://www.futureofproteinproduction...#FutureOfProteinProduction #ProteinProductionTechnology #AlternativeProtein #NovelFoods #FoodRegulation #FoodTech #Argenta #CultivatedMeat #PrecisionFermentation #FoodInnovation