Claim OwnershipProtein Production Technology Podcast
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Helping the industry understand how it will revolutionize modern protein production and help build a healthier, more efficient, and sustainable global protein system
94 Episodes
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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 at the right time. Floor explains how bringing the right voices into the conversation can accelerate decision-making, reduce risk, and unlock opportunities that might otherwise take months to validate. She also reflects on lessons learned from hundreds of expert calls, the value of diversity across technical and commercial perspectives, and how demand is shifting toward areas such as fermentation, market acceleration, and scaling solutions. This new chapter aims to empower the full spectrum of food tech players with targeted knowledge exactly when they need it.
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 developed cultivated fat systems that replicate the functionality of animal fat across applications like meatballs, bacon, and salami. The discussion covers the science of fat as a flavor carrier, integration with plant proteins for hybrid products, and the company’s proprietary bioreactor technology designed to mimic the animal’s body. Bianca highlights opportunities to precisely control fat composition from omega-3 enrichment to lowering cholesterol and Mission Barns’ dual strategy of launching branded products while licensing its technology globally. The conversation underscores fat’s pivotal role in driving consumer acceptance and scaling sustainable meat alternatives.
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 chicken-style products and slow-cooked dishes. Benjamin highlights how customer feedback drives incremental innovation, why texture and functionality are critical for consumer acceptance, and how hybrid formats and new plant-forward applications are opening fresh opportunities in the evolving protein market.
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 emphasizes the importance of traits like minimal media requirements and rapid proliferation, and they argue that genetic engineering is essential to meet industry-scale demands. They envision a future where cultivated meat companies rely on specialized suppliers instead of building everything in-house, enabling faster innovation, lower barriers to entry, and more reliable production platforms.
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, product-market fit, and founder focus, noting that today’s successful startups must combine long-term vision with short-term execution. He discusses the rise of alternative funding models and the critical role of industry partnerships, advising startups to engage corporates through well-prepared pilot programs. Ultimately, Jonathan underscores that smart investment today hinges on scalability, operational discipline, and realistic cost-down roadmaps.
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, additives, or colorants. The duo explains how their patented solid-state bioreactors dramatically cut water and energy use while offering modular, scalable production. They also explore the versatility of their platform, which can adapt to local grains and upcycled side streams globally. With their first commercial launch on the horizon, Millow is set to deliver sustainable, high-functionality meat alternatives that meet diverse consumer demands.
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 conversation highlights the critical role fats play in replicating the sensory experience of animal products and enhancing nutrition while minimizing saturated fat and additives. AAK also outlines its sustainability commitments, from deforestation-free supply chains to regenerative agriculture. Looking ahead, the team explores technologies such as enzymatic processing, precision fermentation, and carbon-based fat synthesis as transformative tools for the next generation of food solutions.
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 reality and urges the sector to shift toward collaboration over secrecy. He advocates for full-system turnkey solutions and partnerships with big food companies to accelerate market entry. With a new pilot facility launching soon, ReMeat is inviting others to test and co-develop scalable cultivated meat processes aimed at real-world adoption.
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 competitiveness in the protein sector, cautioning against premature scale-up and emphasizing the need for committed customers over interest alone. He also stresses that sustainability must be measurable and integral, not just a marketing claim, and shares how Icos balances impact with financial returns.
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 fava proteins, emphasizing the importance of scientific validation and local supply chain resilience. He also shares how Roquette uses AI-driven consumer insights to co-create tailored protein ingredients with partners worldwide. Looking ahead, Romain predicts that taste, affordability, and clear health benefits will shape the future of plant proteins.
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 texture. Drawing from her tech background, Keisha details a modular, platform-style approach to product development, enabling rapid iteration using simple, familiar ingredients. She highlights how constraints—financial, ingredient-based, and operational—have driven innovation and market focus. With a mission-first mindset and a lean team, the company aims to redefine meat alternatives by prioritizing real health benefits, culinary versatility, and transparency.
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 and economic barriers, particularly around media formulation, amino acid sourcing, and regulatory compliance. She also highlights opportunities in valorizing byproducts and targeting adjacent markets like pet food. With a sharp focus on cost, flavor, and scalability, Novel Farms aims to unlock the full potential of cultivated meat while staying grounded in commercial reality.
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 now matter more than scientific novelty, and that founders must align their vision with market realities. He also highlights the growing role of alternative sectors like pet food in unlocking value and market access. Throughout, Steve calls for more capital-efficient models and smarter go-to-market strategies to drive real progress in alternative protein.
In this episode of Protein Production Technology International, experts explore the evolving field of analytics for next-generation protein sources. As traditional testing methods struggle to keep pace, the panel discusses the need for more accurate, scalable, and cost-effective solutions. Topics include challenges with measuring true protein content, the impact of sample variability, and the role of automation in improving reproducibility. Regulatory developments and the importance of global standards are also addressed, along with how AI and machine learning could transform functionality prediction. Featuring insights from Michelle Kuzio, Dr Lukas Brieger, Dr B.J. Bench, Dr Priera Panescu, Dr Lisa Zychowski, and Dr Rodrigo Ledesma-Amaro.
In this episode of Protein Production Technology International, the focus is on hybrid food products and the technical strategies needed to scale them effectively. The session explores how inline blending and advanced measurement technologies can help producers overcome the complexities of mixing diverse ingredients while maintaining consistency, efficiency, and clean labels. Guest speaker Ryan Kromhout shares insights into how ultra-precise control over mass flow, density, and viscosity can improve product repeatability and reduce waste. Whether you’re working with high-viscosity inputs or aiming to optimize formulations, this episode offers practical guidance for both startups and established manufacturers exploring hybrid production.
In this episode of Protein Production Technology International, Elliot Swartz, Senior Principal Scientist at the Good Food Institute, discusses key cost drivers and emerging opportunities in cultivated meat. Elliot challenges outdated assumptions on media costs, revealing that amino acid prices are significantly lower than previously modeled. He explores how companies are innovating in equipment design, scaling strategies, and bioprocess efficiency to cut capital expenses and improve performance. Regulatory timelines remain a primary bottleneck, but examples like Vow in Australia offer promising blueprints for post-approval expansion. Elliot emphasizes the importance of open data sharing to accelerate progress and calls for more collaboration across the sector to bring cultivated meat closer to affordability and scale.
In this episode of Protein Production Technology International, Sharon Cittone, founder and CEO of Edible Planet Ventures, offers a candid assessment of the alternative protein sector’s current reset. She reflects on early missteps in messaging and overhyped expectations, emphasizing that future success hinges on taste, nutrition, affordability, and consumer trust. Sharon explains how the investment landscape is evolving toward disciplined, mission-aligned capital and highlights the growing importance of infrastructure, policy support, and public-private partnerships. She stresses that food innovation must integrate cultural understanding, health, and climate goals to scale meaningfully. With optimism, Sharon notes the sector is now asking better questions, fostering more collaborative ecosystems, and building a foundation for long-term resilience.
In this episode of Protein Production Technology International, leaders from Multus, Roslin Technologies, and The Cultured Hub discuss how their cross-company collaboration is accelerating the commercialization of cultivated meat. They outline how combining cell line development, growth media, and bioprocessing expertise reduces costs, improves scalability, and enables faster market entry. The team emphasizes the importance of robust tech transfer, logistics coordination, and food safety certification, noting their shared commitment to transparency and quality control. They see their model as a plug-and-play infrastructure that de-risks scale-up for emerging players, and potentially enables larger food companies to explore cultivated meat without deep technical investment.
In this episode of Protein Production Technology International, Emmy Nitert van Schijndel, Associate Director of Business Development at DSM-Firmenich, discusses clean label innovation in meat, fish, and cheese alternatives. She explains how shifting consumer expectations are driving demand for simpler, recognizable ingredients without compromising taste, texture, or nutrition. Emmy outlines the technical challenges of clean label formulation, particularly around texture, and how multifunctional ingredients can help simplify labels while enhancing product performance. She highlights the growing importance of holistic health and transparency, and how ingredient innovation—especially in proteins—is key to addressing these evolving needs.
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