Protein Production Technology Podcast

FPG Media
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  • Life Sciences
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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

  1. Episode 41: Kjeldahl versus Dumas: Rethinking Protein Measurement for Next-Generation Foods In Partnership With Xylem/Gerhardt

    1d ago

    Episode 41: Kjeldahl versus Dumas: Rethinking Protein Measurement for Next-Generation Foods In Partnership With Xylem/Gerhardt

    Powered by Protein Production Technology InternationalA protein ingredient is only as valuable as the data behind it. But as alternative proteins become more diverse, accurately measuring protein content is becoming increasingly complex. In this episode of the Protein Production Technology International podcast, Nick Bradley was joined by Bryan Tracy of Superbrewed Food, Muyiwa Akintoye of Planetary, Abhishek Bhattacharya of RISE Research Institutes of Sweden, Dr Lukas Brieger of C. Gerhardt GmbH, and Michelle Kuzio of Xylem Lab Solutions to explore one of the industry's most important - and often overlooked - challenges: determining what protein is actually present in next-generation foods. The discussion examined why traditional protein measurement methods can produce unexpected results when applied to plant proteins, microbial biomass, fermentation-derived ingredients, and other emerging food systems. The panel explored the implications of non-protein nitrogen, complex ingredient compositions, and the analytical decisions that can significantly influence reported protein values. The speakers also compared the strengths and limitations of Kjeldahl and Dumas methodologies, discussing how laboratories balance accuracy, speed, automation, safety, and sustainability when selecting analytical approaches. The conversation highlighted why protein measurement is not simply a laboratory exercise, but a critical factor in product development, labeling, regulatory compliance, and commercial credibility. From analytical validation and scale-up to the future of protein characterization, the episode offered practical insights into the science underpinning the alternative protein industry. A must-listen for food scientists, analytical laboratories, ingredient manufacturers, quality assurance professionals, regulatory specialists, and anyone working to bring next-generation protein products to market.

    1h 5m
  2. Special Episode: Federico Duarte & Norman Gierow - NXW & SIG

    May 20

    Special Episode: Federico Duarte & Norman Gierow - NXW & SIG

    In this episode of the PPTI podcast, Federico Duarte, CEO of Nutrition from Water, and Norman Gierow, Director of Global Customer Marketing at SIG, discussed a new partnership focused on delivering affordable, sustainable protein at scale. They introduced Marine Whey, a platform built on microalgae-derived proteins, and explained how the approach is designed to deliver high digestibility, neutral taste, and broad functionality across applications including beverages, baked goods, and powders. The conversation highlighted why affordability remains central to addressing global nutrition challenges, particularly in emerging markets, and how biomass fermentation could help lower the cost of protein compared to traditional sources. Gierow also outlined the role of aseptic packaging in enabling shelf-stable products with extended shelf life, supporting distribution without refrigeration while contributing to sustainability goals. Together, they emphasized the importance of collaboration between ingredient developers, packaging companies, and consumer brands to accelerate access to nutritious, climate-friendly protein on a global scale. Powered by Protein Production Technology International

    28 min
  3. Special Episode: Katharina Burdorf & Pia Meinlschmidt - Hydrosol & Planteneers

    May 13

    Special Episode: Katharina Burdorf & Pia Meinlschmidt - Hydrosol & Planteneers

    In this episode of the PPTI podcast, Katharina Burdorf of Hydrosol and Pia Meinlschmidt of Planteneers explored the rapidly evolving world of hybrid proteins. They discussed how combining conventional meat with plant-based or cultivated ingredients can deliver improvements in nutrition, sustainability, and sensory performance, while also helping address cost and scalability challenges. A key theme was consumer perception, with Burdorf noting that the term 'hybrid' can be confusing unless it is communicated as a natural upgrade rather than a compromise. Meinlschmidt focused on the importance of future-proofing plant-based formulations so they can integrate seamlessly with cultivated fats and cells as they become commercially viable, highlighting their potential to enhance juiciness, flavor, and clean-label positioning. Together, they outlined how hybrid formats could act as a practical, near-term bridge toward more sustainable diets, with success depending on strong technical functionality, regulatory progress, and clear, effective communication. Powered by Protein Production Technology International

    40 min
  4. Special Episode: Alex Devereux - ANDFOODS

    May 6

    Special Episode: Alex Devereux - ANDFOODS

    In this episode of the PPTI podcast, Alex Devereux, CEO at Andfoods, shared how the company is reimagining dairy alternatives for foodservice. Based in New Zealand and expanding rapidly across Asia, Andfoods is focused on developing next-generation plant-based products that deliver on functionality, taste, and scalability. The conversation explored the challenges of creating alternatives that work seamlessly in professional kitchens, where performance is just as critical as flavor. Devereux also outlined the company’s broader mission to meet growing demand for high-quality, sustainable dairy-free options, while ensuring products can be used reliably across diverse foodservice environments. Powered by Protein Production Technology International

    33 min
  5. Special Episode: Severin Eder - Catchfree

    Apr 29

    Special Episode: Severin Eder - Catchfree

    In this episode of the PPTI podcast, Severin Eder, co-founder of Catchfree, reflected on the company’s rapid first year and the journey from pilot scale to commercially ready alternative seafood products in just 12 months. He shared how a combination of expertise in gastronomy and food science helped the team move quickly, while staying focused on product quality and consumer experience. The conversation explored key lessons from that fast-track launch, including the importance of team alignment and making clear, confident decisions early on. Eder also highlighted the role of creating genuine 'wow moments' for consumers, and how delivering on taste and experience is central to Catchfree’s ambition to redefine seafood without compromise. Powered by Protein Production Technology International

    23 min
  6. Episode 28: Microorganisms Unleashed: The Future of Alternative Proteins Starts in the Fermenter In Partnership with Angel Yeast

    Apr 22

    Episode 28: Microorganisms Unleashed: The Future of Alternative Proteins Starts in the Fermenter In Partnership with Angel Yeast

    In this episode of the PPTI podcast, Nick Bradley was joined by Florian Viton, SVP Global Head of Strategic Innovation at CJ Foods; Robyn Eijlander, Program Manager Cellular Agriculture and Science Innovation Manager at NIZO; Spencer Nie, Senior Engineer at the Yeast Protein Research Institute at Angel Yeast; Adam Leman, Lead Scientist, Fermentation at The Good Food Institute; Winston Sun, Global Product Manager at Angel Yeast Europe; and Sunil Sukumaran, Chief Technology Officer at Perfect Day, to explore how microorganisms are shaping the future of sustainable protein. The discussion focused on the growing role of microbial proteins derived from yeast, fungi, bacteria, and microalgae, and how advances in fermentation are enabling scalable, nutritious, and environmentally efficient alternatives to traditional protein sources. Speakers examined the science behind these systems, including their amino acid profiles, digestibility, and functional performance across a range of food applications. The conversation also addressed the realities of scaling microbial protein production, from process optimization and cost reduction to navigating regulatory pathways. Alongside this, the panel explored how fermentation technologies are opening new opportunities across food, beverage, and nutrition, supported by increasing investment and industry interest. A key theme throughout was the balance between innovation and practicality, with a focus on how microbial proteins can move from promising technology to commercially viable ingredients that meet both industry and consumer expectations. Together, the discussion highlighted why microorganisms are becoming central to the next generation of protein production, as the sector looks for solutions that combine performance, scalability, and sustainability. Powered by Protein Production Technology International

    1h 3m
  7. Special Episode: Alejandro Marangoni - University of Guelph

    Apr 15

    Special Episode: Alejandro Marangoni - University of Guelph

    In this episode of the PPTI podcast, Dr Alejandro Marangoni, Professor at the University of Guelph, explored how the food industry understands the roles of fats and proteins in next-generation food systems. Drawing on decades of research at the intersection of functionality, nutrition, and sustainability, he unpacked the challenges of replacing animal fats and dairy proteins with plant-based alternatives. The conversation examined how concerns around consumer health, palm oil, and biodiversity have driven the search for more sustainable fat and protein solutions, and why innovation in this space needs to consider the entire food matrix, not just individual ingredients. Marangoni also addressed some of the biggest misconceptions in plant-based dairy, including the assumption that all alternatives match the nutritional profile of traditional dairy. While he noted that achieving comparable nutrition is possible, he emphasized that many current products still fall short. Powered by Protein Production Technology International

    43 min
  8. Special Episode: Roee Nir - Forsea

    Apr 8

    Special Episode: Roee Nir - Forsea

    In this episode of the PPTI podcast, Roee Nir, CEO and co-founder of Forsea, discussed the company’s mission and its role in shaping the future of alternative proteins. He shared how Forsea is approaching the development of next-generation seafood, and how the team is navigating both technical challenges and consumer expectations in a category that is still taking shape. The conversation explored the importance of pairing scientific innovation with clear, effective communication, particularly as companies work to explain complex technologies to a wide range of audiences. Roee also highlighted the role of storytelling across different formats, from written articles to podcasts and video, and why translating technical breakthroughs into accessible messages is critical for engaging consumers, partners, and policymakers. Together, the discussion offered insight into how Forsea is working toward scalable, sustainable seafood solutions that can meet growing global demand while reducing pressure on ocean ecosystems. Powered by Protein Production Technology International

    25 min
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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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