Protein Production Technology Podcast

FPG Media
  • 3.8 (4)
  • Life Sciences
  • Monthly

Helping the industry understand how it will revolutionize modern protein production and help build a healthier, more efficient, and sustainable global protein system

  1. 4 days ago

    Annika Schmidt, EKATO | Scaling Fermentation from Lab to Industrial Production

    Powered by Protein Production Technology International Scaling a fermentation process from a few liters in the lab to hundreds of cubic meters in commercial production is far more complex than simply making everything bigger. As volumes increase, challenges around oxygen transfer, heat removal, mixing, and energy consumption can determine whether a process remains productive and economically viable. In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Annika Schmidt, Head of the Applications Group at EKATO, about the engineering considerations behind successful fermentation scale-up. The conversation explores why mass transfer is often one of the most important factors in scaling bioprocesses, and how oxygen transfer, agitation, heat transfer, and productivity are closely connected. Annika explains why optimizing one parameter in isolation can create problems elsewhere, and why the right approach must balance biological requirements with engineering realities. Annika also discusses why companies should consider scale-up early in process development. Investigating hydrodynamics, mixing times, power input, and heat transfer at smaller scales can help identify constraints before committing to expensive commercial equipment. The episode examines how scale-up studies and physical testing can inform decisions, reduce uncertainty, and help teams understand which process parameters must be preserved and which can be adapted. Beyond the biology and process performance, the discussion considers the practical demands of industrial equipment: mechanical stability, cleanability, maintenance, vessel design, and operating costs. Annika explains how these factors must be considered from the outset to create systems that are not only productive, but also robust and economical to operate. The episode also challenges common assumptions about fermentation scale-up, including the focus on impeller tip speed. Annika explains why specific power input can be a more useful consideration when assessing how agitation affects cells across different scales. For companies developing fermentation-based products, the key takeaway is clear: successful scale-up requires close collaboration between biology and engineering, careful investigation at each stage, and a production strategy designed with commercial realities in mind. 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 #EKATO #Fermentation #ScaleUp #Bioprocessing #IndustrialBiotechnology #Biomanufacturing #Mixing #Agitation #MassTransfer #AlternativeProteins #FoodTech #FoodInnovation

  2. 6 days ago

    Marcel Raedts, Proxcys | Can Downstream Processing Keep Up With Precision Fermentation?

    Powered by Protein Production Technology International As precision fermentation scales, improving fermentation yields and productivity is only half the challenge. The proteins produced in the fermenter still need to be separated and purified — and downstream processing can have a significant impact on cost, yield, and sustainability. In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Marcel Raedts, President of Proxcys, about the downstream challenges facing precision fermentation and how high-performance radial flow chromatography (HPRFC) could help address them. Marcel shares how Proxcys’ experience in plasma protein fractionation and lactoferrin isolation has shaped its approach to protein separation. He explains why technologies developed for high-value biopharmaceutical products need to be adapted for food proteins, where the economics are very different and removing only what is necessary can be key to achieving commercial viability. The conversation explores how radial flow chromatography can support higher flow rates, lower pressure drops, improved yields, reduced buffer consumption, and more concentrated protein products. Marcel also discusses resin lifetime, water and energy use, multi-column systems, automation, and the importance of designing downstream processes with industrial-scale production in mind from the outset. Looking ahead, Marcel shares how minimizing process chemistry, improving scalability, and exploring new approaches to processing cell-containing feed streams could help unlock further efficiencies in precision fermentation. 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/ #PrecisionFermentation #DownstreamProcessing #ProteinProduction #Chromatography #FoodTech #AlternativeProteins #Proxcys #ProteinProductionTechnology

    Marcel Raedts, Proxcys | Can Downstream Processing Keep Up With Precision Fermentation?

  3. 21 Oct

    Björn Alriksson, RISE | From Strain to Scale: Making Industrial Biotechnology Commercially Viable

    Powered by Protein Production Technology International Scaling industrial biotechnology takes more than finding a promising microorganism. From oxygen transfer and cooling capacity to downstream processing and process economics, the challenges that emerge at larger scales can determine whether a process is ready for commercialization. In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Björn Alriksson, Research and Business Development Manager at RISE Research Institutes of Sweden, about what it takes to move industrial biotechnology from early strain development to pilot-scale production. Björn explains how RISE helps companies assess technology maturity, develop processes, and scale up step by step — from high-throughput screening and small-scale cultivation to larger bioreactors. He discusses the challenges that can emerge along the way, including mixing, oxygen transfer, cooling, cleaning and sterilization, as well as filtration, drying, wastewater treatment, and water usage. The conversation also explores why process development and techno-economic evaluation should happen before major scale-up investments, how pilot-scale runs can help identify bottlenecks, and why producing representative material is an important part of preparing for commercialization. Björn also shares insights into RISE’s work on collaborative European projects, including PLANTOMICS, which aims to develop plant-based meat analogues using mycelium biomass produced from circular substrates, and DELICIOUS, which focuses on plant-based cheese and kefir products, as well as microbial fats from precision fermentation. For Björn, the message is clear: invest in process development and optimization, understand the economics, and make sure the technology is mature enough before taking the leap to scale. 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/ #IndustrialBiotechnology #Bioprocessing #ScaleUp #PrecisionFermentation #Mycoprotein #AlternativeProteins #RISE #ProteinProductionTechnology

    Björn Alriksson, RISE | From Strain to Scale: Making Industrial Biotechnology Commercially Viable

  4. 19 Oct

    Sirli Rosenvald, TFTAK | From Protein Functionality to Real-World Food Applications

    Powered by Protein Production Technology International Developing successful alternative protein products takes more than identifying ingredients with promising nutritional profiles or functional properties. From solubility and texture to flavor, processing performance and cost, the real challenge is understanding how proteins behave in the finished product. In this episode of the Protein Production Technology International Podcast, Sirli Rosenvald, R&D Director in Food Research at TFTAK and founder of FUNKI, discusses how food scientists and ingredient developers can bridge the gap between laboratory measurements and real-world food applications. Drawing on her work in food science, biotechnology and alternative protein development, Sirli explores why properties such as gelling, water-holding capacity and emulsification must be evaluated under application-specific conditions. She explains how pH, heat, processing, fat, salts and other ingredients can dramatically change protein performance — and why sensory testing remains essential. The conversation also examines the growing potential of hybrid products, where plant or microbial proteins complement animal-based ingredients to improve functionality, nutrition, cost and supply-chain resilience. Sirli shares examples from hybrid cheese development, including how plant proteins and fibers can influence gel strength and maturation time. Finally, Sirli discusses fermentation-derived proteins, enzymatic treatments, techno-economic considerations and the potential for AI and predictive modeling to improve ingredient selection. While better data and standardized testing could reduce trial and error, she explains why food's complexity means real product testing will remain essential. 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/ #AlternativeProteins #FoodScience #ProteinInnovation #FoodTechnology #HybridFoods #Fermentation #ProteinProduction #PPTI

    Sirli Rosenvald, TFTAK | From Protein Functionality to Real-World Food Applications

  5. 10 Oct

    Dr Shannon Falconer, BioCraft Pet Nutrition | Can Cell-Cultured Meat Win Over Cats?

    Can cell-cultured meat deliver the taste and appeal that cats expect from their favourite treats? BioCraft Pet Nutrition has put its cultured mouse ingredient to the test against an established cat treat brand, with results that offer an important milestone for the company. In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Dr Shannon Falconer, Founder and CEO of BioCraft Pet Nutrition, about the development of its cell-cultured cat treat and the scientific work behind its recent palatability trial. In an independent in-home study involving 40 cats, BioCraft’s treat achieved comparable acceptance to an Applaws chicken-flavoured lickable treat, with no statistically significant preference between the two products. Shannon explains why the first palatability trials fell short, how the team refined the product, and why smell, texture, initial taste and aftertaste all matter when developing food for cats. She also discusses BioCraft’s shift from harvesting only biomass to collecting the biomass alongside nutrients and other small molecules produced by the cells, and how processing and shelf-life requirements affect the final product. The conversation explores how BioCraft uses AI to accelerate formulation development by combining ingredient data, metabolomics analysis and observations of cat behaviour. Shannon also explains why the company developed a finished lickable treat rather than simply supplying its cultured ingredient, helping potential pet food partners move more directly towards commercialisation. Finally, Shannon discusses the importance of ethical, in-home palatability testing, the commercial opportunities for cell-cultured ingredients in pet food, and why BioCraft believes its cat treat is ready for market. 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/ #BioCraftPetNutrition #CellCulturedMeat #CultivatedMeat #PetFoodInnovation #AlternativeProteins #FoodTech #ProteinProductionTechnology

    Dr Shannon Falconer, BioCraft Pet Nutrition | Can Cell-Cultured Meat Win Over Cats?

  6. 7 Oct

    Dr. Valerie Stahl, Thermo Fisher Scientific | Improving the Future of Alternative Proteins

    Powered by Protein Production Technology International In this episode of the Protein Production Technology International Podcast, we speak with Dr. Valerie Stahl, Food Extrusion Technology Specialist at Thermo Fisher Scientific, about the science behind developing better alternative protein products. Dr. Stahl discusses how advanced material characterization and analytical techniques are helping food manufacturers better understand ingredient functionality, optimize extrusion processes, and improve the texture, structure, and overall quality of plant-based foods. She also shares insights into how data-driven product development can reduce trial and error, accelerate innovation, and support the growing alternative protein industry. Whether you're working in food technology, extrusion, ingredient development, or sustainable protein, this conversation offers valuable perspectives on the scientific tools shaping the future of food innovation. 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 #ThermoFisherScientific #ValerieStahl #AlternativeProtein #FoodTech #PlantBased #FoodInnovation #Extrusion #MaterialScience #SustainableFood

    Dr. Valerie Stahl, Thermo Fisher Scientific | Improving the Future of Alternative Proteins

  7. 7 Oct

    EP 48: Alternative Fats & Future Technologies Unlocking Performance, Resilience & Scale

    What role will fats play in the future of alternative protein and food production? From improving taste and texture to strengthening supply chains and enabling new formulations, this webinar explores how both existing and emerging fat technologies could shape the next generation of food products. In this episode of the Protein Production Technology International Webinar series, Nick Bradley brings together experts from AAK, Savor, the Good Food Institute, and the University of Massachusetts Amherst to examine the evolving landscape of alternative fats. The panel explores how fats contribute to creaminess, juiciness, melting behaviour, flavour release, mouthfeel, processing performance and nutrition — and why developing successful alternative protein products requires much more than simply getting the protein component right. The discussion also looks at emerging technologies including precision fermentation, cultivated fat, fat structuring and Savor's approach to producing fats from carbon. The speakers discuss how these technologies could complement existing oils and fats, improve supply chain resilience, reduce reliance on agricultural inputs, and potentially provide more stable and scalable sources of fat. With supply volatility, climate change, geopolitical disruption and sustainability increasingly influencing food production, the panel considers what manufacturers actually need from future fat solutions — including functionality, affordability, scalability and consumer acceptance. The webinar concludes with a look at where the industry could be heading over the next five to ten years, with the panel suggesting that the future is likely to involve a combination of existing oils and fats with emerging technologies, creating hybrid and complementary solutions rather than one single replacement technology. Featuring: Ronald van der Knap — AAKKim Oliphant — AAKFrancisco Ardevalo — AAKKiara Kachini — SavorAdam Leman — Good Food InstituteLutz Grossmann — University of Massachusetts AmherstThe 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/ #AlternativeFats #FoodTech #AlternativeProtein #FoodInnovation #PrecisionFermentation #FutureOfProtein #ProteinProductionTechnology

    EP 48: Alternative Fats & Future Technologies Unlocking Performance, Resilience & Scale

  8. 7 Oct

    Ep 46: The Reality of Scaling Novel Lipids for Infant Nutrition & Beyond In Partnership with Checkerspot

    Powered by Protein Production Technology International Scaling novel lipids from promising science to commercial production brings a unique set of challenges. In infant nutrition, where safety, purity, consistency, and clinical evidence are essential, the journey from innovation to a market-ready ingredient demands more than breakthrough biology. In this episode of the Protein Production Technology International Podcast, Nick Bradley is joined by Alex, Ernesto, and Casey from Checkerspot and the wider biotechnology industry to explore the realities of commercializing novel lipids for infant nutrition and beyond. Using the story of fermentation-derived DHA as a starting point, the panel reflects on what it takes to bring a novel ingredient into widespread use. The discussion covers the challenges that can be less visible in success stories: scale-up difficulties, expensive early production batches, regulatory work, finding customers, achieving viable production economics, and building the capacity to supply them consistently. The speakers examine how advances in precision fermentation, synthetic biology, and AI-enabled design-build-test cycles are changing what is possible. They also discuss the enduring challenges of industrial biotechnology, including the gap between laboratory performance and manufacturing robustness, and why strains and processes must be designed with commercial production in mind. For infant nutrition, the conversation highlights the importance of demonstrating that fermentation-derived ingredients are structurally equivalent, safe, and consistently produced to the required standards of purity and quality. Data and clinical evidence remain central to customer confidence and adoption. The panel also looks ahead to the potential for designing lipids around specific nutritional and functional needs, including innovations such as high-sn-2-palmitate OPO. Beyond infant formula, novel lipids may have applications across food, nutrition, personal care, and other markets. A central theme throughout the discussion is the need to balance technological possibility with market demand. Successful commercialization starts with a real customer need, a clear understanding of ingredient economics, and a technical approach capable of meeting both. 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 #Checkerspot #NovelLipids #InfantNutrition #PrecisionFermentation #IndustrialBiotechnology #DHA #OPO #Biomanufacturing #AlternativeProteins #FoodTech #FoodInnovation

    Ep 46: The Reality of Scaling Novel Lipids for Infant Nutrition & Beyond In Partnership with Checkerspot
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3.8
out of 5
4 Ratings

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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

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