Helping the industry understand how it will revolutionize modern protein production and help build a healthier, more efficient, and sustainable global protein s...
Episode 22: Springboarding from feed to food: What does it take?
In this episode of Protein Production Technology International, experts from across the alternative protein sector explore the challenges and opportunities of transitioning from feed-grade to food-grade production. Industry leaders share insights on optimizing fermentation and downstream processing, navigating complex regulatory landscapes, and attracting strategic investment to scale production. The panel emphasizes the importance of taste, texture, and price parity in winning over consumers, alongside the need for collaboration with established food manufacturers to accelerate market entry. They also discuss the role of pilot facilities, the importance of clear regulatory strategies, and how aligning with consumer expectations—rather than pushing sustainability narratives—can enhance product acceptance. The conversation highlights that achieving food-grade success requires not only technological innovation but also smart partnerships, clear communication, and an unwavering focus on delivering delicious, affordable, and trusted products.
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1:01:48
Special Episode: Katrien Verbrugge from Solaris Biotech and Dominik Michel from Donaldson
In this episode of Protein Production Technology International, Katrien Verbrugge and Dominik Michel discuss how their companies collaborate to support sustainable food production through advanced bioprocessing and filtration technologies. They highlight the critical role of clean, efficient bioreactors and contamination control across all stages of production, from R&D to full-scale manufacturing. Emphasis is placed on ensuring regulatory compliance, product safety, and operational efficiency through advanced filtration for water, air, and steam. They also explore the importance of scaling fermentation processes smoothly and the value of integrated software platforms for seamless process control. Together, their combined expertise in bioprocessing equipment and contamination control helps companies in the alternative protein sector scale up safely, efficiently, and sustainably, driving innovation in the future of food manufacturing.
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20:23
EP21: From Molecule to Market: Exploring the Journey from Discovery to Commercialization
In this episode of Protein Production Technology International, industry experts discuss the challenges of scaling alternative proteins from lab to market. The panel explores key bottlenecks, including strain optimization, downstream processing, and securing the right contract manufacturers. They highlight the importance of early techno-economic analysis, batch-to-batch consistency, and leveraging predictive tools for strain engineering. Sustainability remains a priority, with discussions on upcycling side streams and balancing profitability. Regulatory hurdles and geopolitical factors also shape commercialization strategies, with insights on diversifying markets and alternative revenue streams. The conversation underscores the need for collaboration, strategic partnerships, and adaptable business models to navigate the evolving landscape of alternative protein production.
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1:04:26
EP20: Using IP to attract investment and build business value future of protein
In this episode of Protein Production Technology International, Kerry Rees, Partner and Patent Attorney at HGF, leads a discussion on the strategic importance of Intellectual Property (IP) in the food technology sector. The conversation highlights how a robust IP strategy can help companies protect innovations, gain a competitive edge, and attract investors. Key takeaways include understanding the role of IP in market differentiation, how it builds investor confidence, and aligning IP strategies with long-term business growth. The episode also features insights from alternative protein companies, showcasing real-world examples of leveraging IP to safeguard innovation and expand market reach.
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1:03:04
Special Episode: Chris Saenz - Beckman Coulter Life Sciences
In this episode of Protein Production Technology International, host Nick speaks with Chris Saenz, Segment Development Manager of Biomanufacturing at Beckman Coulter Life Sciences. Chris shares insights into Beckman Coulter's role in advancing alternative proteins, particularly through precision fermentation. He explains how the company supports innovators in the sector by streamlining workflows and optimizing processes for faster R&D in sustainable food production. Chris also discusses the company’s strategic growth through in-house development and acquisitions, along with the importance of close collaboration with scientists to meet the evolving needs of the market. Challenges like scaling production and the exciting future of synthetic biology are also explored.
Helping the industry understand how it will revolutionize modern protein production and help build a healthier, more efficient, and sustainable global protein system
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