In this Protein Production Technology International episode, Drew Arendovitz, CEO of 5050 Foods, discusses "BOTH," a unique burger blending 50% meat and 50% vegetables. This innovative product, the first USDA-approved of its kind, aims to reduce meat consumption without losing taste or texture. Arendovitz's journey, influenced by environmental concerns and personal health, led to creating a healthier, sustainable alternative to traditional burgers. Facing challenges like product development...

In this episode of Protein Production Technology International, we explore Norwegian Mycelium (NoMy) with Ingrid Dynna and David Quist. Ingrid, transitioning from a 15-year career at Google and YouTube, brings a tech-driven, innovative approach to NoMy. David, a fungal biologist and restaurateur, contributes his expertise in food sustainability. Together, they're a formidable team in the evolving food tech sector. NoMy, established in 2020, focuses on mycoproteins for sustainable feed...

In this episode of Protein Production Technology International, Joshua March, CEO of Sci-Fi Foods, discusses revolutionizing the cultivated meat industry. Sci-Fi Foods, a California-based company, is creating waves with its unique hybrid approach, blending cultivated meat with plant-based ingredients. This innovation addresses significant industry challenges like cost and scalability. March's journey began 15 years ago, inspired by technology's potential to transform food supply and...

Join us in an episode of our podcast as we host Ramiro Alberio, CEO of PluriCells, a pioneer in the field of cultivated meat using embryonic stem cells. In this enlightening conversation, Alberio shares his insights into how stem cell technology is revolutionizing meat production. He delves into the efficiency and scalability of this approach, highlighting its potential to significantly reduce animal slaughter and meet the rising global meat demand. Alberio doesn't see this technology as a...

The field of novel foods is an exciting market but moving from lab to industrial scale can be challenging. A particular challenge novel foods producers face is the sheer number of ingredients required when compared to conventional proteins, such as binders, stabilizers and other ingredients that affect texture and taste yet are necessary to make plant-based proteins taste like meat. Automation not only increases the scalability and affordability of these novel foods but also enhances food...

Josh Tetrick, the founder of GOOD Meat, discusses his motivation for transitioning to a more sustainable food system by reducing harm to animals. He explains the process of cultivating meat and highlights the milestones achieved by his company, such as becoming the first to sell cultivated meat in Singapore. Tetrick emphasizes the need for advancements in technology to increase production and make cultivated meat more cost-competitive. He also addresses the environmental impact of...

Mike Natale, the global leader of Ingredion's plant-based proteins platform, discusses the growth potential of the plant-based protein industry and the importance of continuously improving products to meet consumer needs. He emphasizes that plant-based proteins are not limited to alternative meats but also play a significant role in alternative dairy, snacking, and bakery. Natale acknowledges criticisms about the level of processing that goes into plant-based meats and highlights the...

In this podcast video, Jacob Crowe discusses Hamilton's role in the meat production industry, specifically in addressing the challenges of scaling cultivated meat production processes. Hamilton offers process sensors and accessories to improve consistency, control, and efficiency in meat production. Crowe highlights the importance of real-time monitoring and control enabled by inline sensors, emphasizing how they improve the consistency and quality of cultivated meat products. He also...

In this episode of Protein Production Technology International, hosted by Nick Bradley, experts discuss the rising prominence of plant-based proteins. With guests from Ingredion, Huel, and Nutrition Integrated, the conversation spans the shift from animal-derived proteins to plant-based alternatives in sports nutrition and snacking. They highlight the benefits of plant-based proteins, including sustainability, digestibility, and inclusivity, while also addressing challenges like achieving the...

Nick Bradley interviews Joseph Thomas, CEO of Elementar Americas, in a podcast exploring nitrogen protein analysis in the plant-based food sector. With Elementar's rich 125-year history, Joseph discusses the company's evolution and its decade-long support for plant-based manufacturers. As the plant-based industry surges since 2015, Elementar's technology remains pivotal in ensuring quality and research in this dynamic sector.

In this podcast, Catherine Elton, co-founder of Qkine, discusses the role of growth factors in cultivated meat production. Growth factors are proteins that provide instructions to cells on how to grow and differentiate. Elton explains the challenges faced by the industry, such as scalability and cost-effectiveness, and the importance of innovation and collaboration to overcome these challenges. She also highlights the need for a strong and credible supply chain for growth factors and the...

In this enlightening edition of the Protein Production Technology Webinar Series, Nick Bradley introduces us to the burgeoning world of cultivated meat. Addressing challenges from scalability to maintaining product quality, the conversation sheds light on the multi-disciplinary approach to cultivated meat involving biology, biotechnology, engineering, and food science. Four distinguished panelists, Catherine Elton of Qkine, Rowan Rimington of Ivy Farm, Ramiro Alberio of Pluri Cells, and Cai...

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...

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...

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...

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...

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...

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...

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,...

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...

In this episode of the Future of Protein Production Webinar Series, 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...

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.

In this engaging and informative 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.

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...

In this episode of a podcast, 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.