Wageningen Alternative Protein podcast

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The Wageningen Alt. Protein Project strives to build a healthy, sustainable, and just food system by creating a vibrant, robust, and inclusive community for alternative protein research and innovation at Wageningen University and Research.

  1. Oct 22

    Nudging Alternative Proteins Towards Mainstream with Arlind Xhelili (CSCP)

    Send us Fan Mail What happens when "vegan" labels become consumer stop signs rather than an innovation? And what does it really take to move alternative proteins from niche to mainstream? In this episode of the Wageningen Alternative Protein Podcast (WAPP), we sit down with Arlind Xhelili, Project Manager at the Collaborating Centre on Sustainable Consumption and Production (CSCP).  Arlindโ€™s insights from the EU-funded LIKE-A-PRO project shed light on the different factors shaping alternative protein choices and the conditions that can support wider uptake. Among others, we explored: What the LIKE-A-PRO Living Labs across 11 European countries tell us about the drivers and barriers shaping alternative protein choices. What happened when we tested choice editing in a university canteen and choice expansion in supermarkets โ€“ and why changing the food environment can matter as much as changing attitudes. How restaurant menus and product positioning can make alternative protein dishes feel mainstream rather than niche โ€“ including the role of sensory, appetite-driven language.Why communication, information, and sustainability arguments alone are unlikely to be enough โ€“ and why retailers, food service providers, policymakers, and other food-system actors all have a role in creating the conditions for change.Listen now to our podcast on all podcast platforms! Find out more about CSCP here: https://www.cscp.org/ And about "LIKE-A-PRO": https://www.like-a-pro.eu/

  2. Jul 2

    Navigating the Italian cultivated meat ban with Nike Schiavo, president of Cellular Agriculture Italy

    Send us Fan Mail ๐—ช๐—ต๐—ฎ๐˜ ๐—ต๐—ฎ๐—ฝ๐—ฝ๐—ฒ๐—ป๐˜€ ๐˜„๐—ต๐—ฒ๐—ป ๐—ฎ ๐—ด๐—น๐—ผ๐—ฏ๐—ฎ๐—น ๐—น๐—ฒ๐—ฎ๐—ฑ๐—ฒ๐—ฟ ๐—ถ๐—ป ๐—ณ๐—ผ๐—ผ๐—ฑ ๐˜๐—ฟ๐—ฎ๐—ฑ๐—ถ๐˜๐—ถ๐—ผ๐—ป ๐—ฑ๐—ฒ๐—ฐ๐—ถ๐—ฑ๐—ฒ๐˜€ ๐˜๐—ผ ๐—ฏ๐—ฎ๐—ป ๐˜๐—ต๐—ฒ "๐—ณ๐˜‚๐˜๐˜‚๐—ฟ๐—ฒ ๐—ผ๐—ณ ๐—บ๐—ฒ๐—ฎ๐˜"? In this episode of the Wageningen Alternative Protein Podcast (WAPP), we sit down with WUR Alumna ๐—ก๐—ถ๐—ธ๐—ฒ ๐—ฆ๐—ฐ๐—ต๐—ถ๐—ฎ๐˜ƒ๐—ผ, Research Coordinator at Bruno Cell and President of Cellular Agriculture Italy. We dive deep into the reality of the Italian political landscape, and how Nike is fighting "brain drain" by staying to build a homegrown ecosystem.  Find out more about Cellular Agriculture Italy here: https://www.cellag.it/

  3. May 18

    From culture to curd: exploring recombinant protein for dairy

    Send us Fan Mail This episode dives into one of the most exciting frontiers in alternative proteins: ๐—บ๐—ถ๐—ฐ๐—ฟ๐—ผ๐—ฏ๐—ถ๐—ฎ๐—น๐—น๐˜† ๐—ฝ๐—ฟ๐—ผ๐—ฑ๐˜‚๐—ฐ๐—ฒ๐—ฑ ๐—ฑ๐—ฎ๐—ถ๐—ฟ๐˜†. We interviewed ๐—ฆ๐˜๐—ฒ๐—ณ๐—ฎ๐—ป ๐˜๐—ฒ๐—ป ๐—ฉ๐—ผ๐—ผ๐—ฟ๐—ฑ๐—ฒ, PhD candidate at WURโ€™s Food Quality & Design and Food Process Engineering groups. Stefanโ€™s research focuses on ๐—ฟ๐—ฒ๐—ฐ๐—ผ๐—บ๐—ฏ๐—ถ๐—ป๐—ฎ๐—ป๐˜ ฮฒโ€‘๐—น๐—ฎ๐—ฐ๐˜๐—ผ๐—ด๐—น๐—ผ๐—ฏ๐˜‚๐—น๐—ถ๐—ป โ€” a key dairy protein produced by microbes โ€” and how it behaves during heating and gelation to create soft dairyโ€‘like structures such as ricotta, yogurt, and mascarpone. His work sits right at the intersection of ๐—ณ๐—ผ๐—ผ๐—ฑ ๐˜€๐˜๐—ฟ๐˜‚๐—ฐ๐˜๐˜‚๐—ฟ๐—ถ๐—ป๐—ด, ๐—ฝ๐—ฟ๐—ผ๐˜๐—ฒ๐—ถ๐—ป ๐—ฐ๐—ต๐—ฒ๐—บ๐—ถ๐˜€๐˜๐—ฟ๐˜†, ๐—ฎ๐—ป๐—ฑ ๐—ฐ๐—ฒ๐—น๐—น๐˜‚๐—น๐—ฎ๐—ฟ ๐—ฎ๐—ด๐—ฟ๐—ถ๐—ฐ๐˜‚๐—น๐˜๐˜‚๐—ฟ๐—ฒ. If youโ€™re curious about the future of dairy, food design, or cellular agriculture, this conversation is full of insights and inspiration. ๐ŸŽง ๐—Ÿ๐—ถ๐˜€๐˜๐—ฒ๐—ป ๐—ผ๐—ป ๐—ฆ๐—ฝ๐—ผ๐˜๐—ถ๐—ณ๐˜† ๐—ผ๐—ฟ ๐—ผ๐—ป ๐˜†๐—ผ๐˜‚๐—ฟ ๐—ณ๐—ฎ๐˜ƒ๐—ผ๐˜‚๐—ฟ๐—ถ๐˜๐—ฒ ๐—ฝ๐—ผ๐—ฑ๐—ฐ๐—ฎ๐˜€๐˜ ๐—ฝ๐—น๐—ฎ๐˜๐—ณ๐—ผ๐—ฟ๐—บ!

  4. Apr 1

    Mathilde Do Chi: Mastering Regulations in Alternative Proteins

    Send us Fan Mail Join Melania and Nadin this episode as they discuss with Mathilde Do Chi, a food regulation expert, about how to make regulations work for you, and navigating the complex landscape across all sectors of alternative proteins from plant based to cultivated meat and precision fermentation.

  5. Feb 24

    5 years of WAPP: In conversetion with the founders

    Send us Fan Mail In this special episode we celebrate 5 years of WAPP by inviting the founders of the group. We discuss the challenges, opportunities and highlights of their time with WAPP, as well as their contributions and where they are now

  6. Jan 18

    Challenges and Opportunities for Cultivated Meat for Pet Food, with Milan Muso of Bene Meat

    Send us Fan Mail In this episode we dive into cultivated meat for pet food, in this episode we dive into The Bene Meat storyWhy and how cultivated pet food makes senseRegulatory and practical challenges of cultivated meatClarification on regulatory approvals: when referring to approvals in Singapore and the US, this applies to the cultured meat sector in general, not Bene Meat specifically. Bene Meat does not currently hold regulatory approval in these regions.

  7. Jan 13

    From Lab to Industry: Navigating Your Path in Alt Proteins with Inez Van Workum

    Send us Fan Mail  In this episode we talk with Inez about her journey from studying food technology at Wageningen University to working in industry as a Spice Lab intern at Kalsec. She shares what itโ€™s really like to transition from academia to the alt proteins sector. We also discuss the role of studentโ€“industry connections and offer practical advice for students exploring careers beyond academia.

  8. 11/12/2025

    Funding the Future of Food: Alt proteins, Policy, & Philanthropy with Abhi Kumar from Open Philanthropy

    Send us Fan Mail In this episode we will be hosting Abhi Kumar, Program Associate for the Farm Animal Welfare Group of Open Philanthropy. We will be diving deeper into the questions: How is the trajectory of renewable energies similar to alt proteins?What is the funding situation, and where can governments help?How will the protein transition look from the policy side?Among some other details and insights from Abhi, enjoy!

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The Wageningen Alt. Protein Project strives to build a healthy, sustainable, and just food system by creating a vibrant, robust, and inclusive community for alternative protein research and innovation at Wageningen University and Research.

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