Protein Production Technology Podcast

In this episode of Protein Production Technology International, Vineet Singhal, Managing Director and CEO of Relsus, discusses the company's journey and mission to create sustainable plant-based proteins. He outlines how his team's expertise in pharmaceutical ingredient production helped them innovate solutions for the plant-based sector. Singhal emphasizes the importance of addressing climate change, noting that food systems contribute significantly to global greenhouse gas emissions. Relsus differentiates itself through robust supply chains, organic farming partnerships, and proprietary extraction technology that enhances the quality and sensory profile of its proteins. The discussion also covers the company’s focus on chickpea and mung bean proteins, their functionality, and sustainability. Future plans include expanding market reach, scaling production, and potentially exploring fermented proteins as the next step in alternative protein development.

In this episode of Protein Production Technology International, host Nick speaks with Kerry Rees, partner and patent attorney at HGF, a leading intellectual property law firm. Kerry shares insights on the critical role intellectual property (IP) plays in the food tech sector. He explains the importance of patents for protecting innovations, securing investment, and creating market advantages. Kerry also outlines key considerations for startups, such as aligning IP strategy with business goals, the timing of patent filings, and the benefits of maintaining trade secrets in some cases. He emphasizes the need for expert guidance to navigate the complex world of IP and avoid common pitfalls. Kerry highlights the evolving landscape of IP in food technology, including precision fermentation and cellular agriculture, and offers practical advice on building strong, cost-effective IP portfolios.

In this episode of Protein Production Technology International, Nick interviews Cyril Francourt, CEO of FlavaPulse, a Bulgaria-based company specializing in the sustainable production of yellow pea ingredients, particularly pea protein concentrates. Cyril explains the inspiration behind FlavaPulse’s creation, highlighting the company’s focus on sustainability, regenerative agriculture, and energy-efficient mechanical processing like air fractionation. He also discusses Bulgaria’s ideal conditions for producing high-quality peas, which are crucial for maximizing protein content in their products. FlavaPulse’s pea protein concentrates are used in various applications, from meat analogs to dairy alternatives, offering advantages in cost, functionality, and CO2 footprint compared to soy and protein isolates. Cyril emphasizes the company’s innovations in eliminating bitter aftertastes from pea proteins and their commitment to long-term growth, focusing on expanding production capacity while maintaining sustainability. The episode concludes with a discussion on the company’s openness to strategic partnerships that can help drive further market access and product development.

In this panel discussion, we’ll explore how Process Analytical Technology (PAT) is revolutionizing the future of food through precision fermentation. As the food industry shifts toward more sustainable, scalable, and efficient production methods, precision fermentation is emerging as a cornerstone for producing alternative proteins, enzymes, and other high-value ingredients. Ensuring the consistent quality and safety of these products is essential, and PAT plays a critical role in achieving this.A panel of experts will focus on the advanced analytical techniques used to optimize product quality in precision fermentation. By leveraging real-time data from PAT tools – such as spectroscopy, chromatography, and advanced sensors – food innovators can monitor critical parameters like protein expression, metabolite levels, and overall product consistency. This technology enables real-time adjustments that optimize the fermentation process, ensuring that the final product meets the highest standards for taste, texture, and nutritional value.As the demand for alternative proteins and sustainable food sources continues to grow, precision fermentation offers a promising solution. With PAT, producers can scale operations more effectively, reduce waste, and improve overall efficiency – paving the way for affordable, high-quality alternative food products. The webinar will also feature case studies showcasing how industry leaders are integrating PAT to enhance product development and ensure the future of food is both nutritious and sustainable.