In this insightful episode, we delve into the complex world of intellectual property (IP) related to alternative proteins, a rapidly expanding sector due to its innovative approaches to sustainable food production. Our hosts are joined by Sara Holland and Andrew Tindall, IP experts from Potter Clarkson, who specialize in synthetic biology and alternative proteins, including cultivated meat.

In this episode of the Protein Production Technology International Podcast, a distinguished panel including Brian Sylvester of Perkins Coie, Kaitlin Grady from Clever Carnivore, Panchali Chakraborty of Givaudan, David Ziskind of Stantec, Eugene Wang from Sophie's BioNutrients, Arpad Csay of GEA Systems North America, and Kerry Rees of HGF Limited, delve into the multifaceted world of alternative proteins. The conversation traverses the landscape of sustainability, innovation, and the future prospects of the industry, underlining the sector's positive trajectory driven by global concerns over sustainability, health, and animal welfare. Challenges such as scalability, cost, and consumer perceptions are thoroughly discussed, highlighting the essential role of technological advancements and market expansion. The episode encapsulates the essence of collaboration, transparency, and strategic partnerships as indispensable tools for surmounting industry hurdles and steering the alternative proteins sector towards sustained growth and success.

In this episode of Protein Production Technology International, hosted by Nick Bradley, experts from around the globe gathered to discuss the transformative power of fermentation technology in creating sustainable alternative proteins. The panel, featuring industry leaders and technical consultants, dove into how fermenting proteins from sources like yeast and bacteria offers a promising solution to meet the world's growing protein needs while significantly reducing the environmental impacts associated with traditional animal agriculture. Key topics included the environmental benefits, scalability challenges, and the hurdles of regulatory approval, taste improvement, and cost reduction. The webinar emphasized the critical role of ongoing research, collaboration, and innovation in harnessing fermentation technology to sustainably feed the future population. Moreover, it highlighted the necessity of consumer acceptance and the industry's efforts to make these sustainable proteins a palatable and affordable option for global markets.

In this episode of the Protein Production Technology International Podcast, join us as we engage with the insightful Sue Garfitt, CEO of the Protein Brewery. With a rich 25-year legacy in the food industry, Sue reveals the innovative strides behind 'Fermotein', their pioneering product in plant-based nutrition. From scaling production challenges to navigating global regulations, her insights shed light on the evolving landscape of sustainable food solutions. Delve into the transformative world of fungal biomass fermentation and discover the Protein Brewery's unique stance in the competitive alternative protein market. An episode not to be missed, showcasing the future of food through the lens of a visionary leader.

In this episode of the Protein Production Technology International Podcast, we engage with Andy Shovel, co-founder and CEO of THIS™, an innovator in the UK plant-based food market. Andy takes us through his unique journey from running a meat-based enterprise to becoming a leader in plant-based food innovation. He discusses the challenges and successes faced by THIS™, especially in maintaining a balance between product quality and meeting consumer health and nutrition expectations. Despite a downturn in the broader plant-based sector, THIS™ has experienced remarkable growth, credited to its effective branding, strategic marketing, and commitment to high-quality products. Andy addresses key industry challenges, including the impact of meat subsidies on pricing and ethical considerations in food production. He also shares insights into THIS™'s future plans, focusing on cautious global expansion and ongoing innovation in whole food-based meat alternatives. Tune in to this insightful episode as we delve into the evolving world of plant-based foods and the pivotal role THIS™ plays in its future.

In this Protein Production Technology International episode, Drew Arendovitz, CEO of 5050 Foods, discusses "BOTH," a unique burger blending 50% meat and 50% vegetables. This innovative product, the first USDA-approved of its kind, aims to reduce meat consumption without losing taste or texture. Arendovitz's journey, influenced by environmental concerns and personal health, led to creating a healthier, sustainable alternative to traditional burgers. Facing challenges like product development and USDA regulations, 5050 Foods emerged as a pioneer in the blended burger space. "BOTH" competes with traditional beef, offering a sustainable choice without flavor compromise. Arendovitz envisions expanding the product line, including various meats, adapting to increasing consumer demand for sustainable options. With its focus on health, simplicity, and sustainability, 5050 Foods is poised to significantly impact the food industry.

In this episode of Protein Production Technology International, we explore Norwegian Mycelium (NoMy) with Ingrid Dynna and David Quist. Ingrid, transitioning from a 15-year career at Google and YouTube, brings a tech-driven, innovative approach to NoMy. David, a fungal biologist and restaurateur, contributes his expertise in food sustainability. Together, they're a formidable team in the evolving food tech sector.NoMy, established in 2020, focuses on mycoproteins for sustainable feed solutions, particularly in aquaculture. In 2024, they plan to launch a pilot facility in Oslo, emphasizing feed trials and strategic partnerships. Their approach involves using sustainable feedstocks in fermentation, transforming low-value side streams into valuable products, thus promoting a circular economy. NoMy's work in aquafeed aims to reduce the environmental impact of aquaculture, offering sustainable, cost-effective alternatives to traditional feed ingredients. This episode highlights their unique journey and the innovative strides they're making in the food tech industry.

In this episode of Protein Production Technology International, Joshua March, CEO of Sci-Fi Foods, discusses revolutionizing the cultivated meat industry. Sci-Fi Foods, a California-based company, is creating waves with its unique hybrid approach, blending cultivated meat with plant-based ingredients. This innovation addresses significant industry challenges like cost and scalability. March's journey began 15 years ago, inspired by technology's potential to transform food supply and sustainability. He highlights Sci-Fi Foods' technical breakthroughs, such as developing beef cell lines for cost-effective, large-scale production. The conversation also covers the cultivated meat industry's challenges, including fundraising and scaling up. March emphasizes the importance of taste and consumer acceptance, advocating for great-tasting, affordable products without overemphasizing health or environmental benefits. The episode explores big food companies' roles in alternative proteins and the need for transparency and collaboration in the sector.

Join us in an episode of our podcast as we host Ramiro Alberio, CEO of PluriCells, a pioneer in the field of cultivated meat using embryonic stem cells. In this enlightening conversation, Alberio shares his insights into how stem cell technology is revolutionizing meat production. He delves into the efficiency and scalability of this approach, highlighting its potential to significantly reduce animal slaughter and meet the rising global meat demand. Alberio doesn't see this technology as a replacement for traditional livestock farming, but rather as a vital complementary strategy. He sheds light on the importance of collaborative efforts and specialized skills in the supply chain, ensuring the delivery of high-quality, flavorful products to your plate. Tune in to learn how PluriCells is leading the charge in transforming our food system for the better.

The field of novel foods is an exciting market but moving from lab to industrial scale can be challenging. A particular challenge novel foods producers face is the sheer number of ingredients required when compared to conventional proteins, such as binders, stabilizers and other ingredients that affect texture and taste yet are necessary to make plant-based proteins taste like meat. Automation not only increases the scalability and affordability of these novel foods but also enhances food safety and quality control. Additionally, it reduces the reliance on human labor in potentially hazardous conditions. As the global population continues to grow and environmental concerns intensify, the importance of automation in the production of novel foods cannot be overstated. It represents a transformative force in revolutionizing the food industry, making sustainable and ethical food choices more accessible to consumers. Join our webinar to find out how automation solutions are playing a role in helping the novel foods industry reduce its cost structure to a point that allows for closer price parity, and therefore greater consumer adoption, to animal protein.  Moderator:Nick Bradley, Editor, Protein Production Technology InternationalParticipants:Yavuz Celik, Product Manager, Hamilton CompanyDhiraj Singh, Ph.D., Head of Research & Development, Umami BioworksLakshmikanth Mannadi, Head of APAC – Bioprocessing Equipment, DonaldsonAli Nikdel, Director of Innovations, The Cultivated B

Josh Tetrick, the founder of GOOD Meat, discusses his motivation for transitioning to a more sustainable food system by reducing harm to animals. He explains the process of cultivating meat and highlights the milestones achieved by his company, such as becoming the first to sell cultivated meat in Singapore. Tetrick emphasizes the need for advancements in technology to increase production and make cultivated meat more cost-competitive. He also addresses the environmental impact of conventional meat production and the importance of renewable energy in the process. Tetrick talks about the business model and distribution of cultivated meat, as well as the challenges and pushback faced by the industry. He emphasizes the need for clear communication and collaboration. Tetrick discusses the potential improvements that can be made to cultivated meat, its safety benefits, and the regulatory process. He predicts that cultivated meat has the potential to become the most consumed meat by 2050, creating a better and more sustainable world.

Mike Natale, the global leader of Ingredion's plant-based proteins platform, discusses the growth potential of the plant-based protein industry and the importance of continuously improving products to meet consumer needs. He emphasizes that plant-based proteins are not limited to alternative meats but also play a significant role in alternative dairy, snacking, and bakery. Natale acknowledges criticisms about the level of processing that goes into plant-based meats and highlights the company's efforts to use clean label ingredients and reduce sodium content. He also discusses the importance of flavor and sustainability in the food industry, as well as the challenges of scaling up and developing a supply chain for new ingredients. Natale believes in the future of plant-based proteins and sees them as more efficient and sustainable compared to animal protein. He also talks about Ingredion's products in the sports nutrition sector and their interest in other areas of alternative proteins, such as cellular agriculture. Natale predicts that cellular agriculture will become mainstream in the next five years and sees it as a promising avenue for feeding the world.

In this podcast video, Jacob Crowe discusses Hamilton's role in the meat production industry, specifically in addressing the challenges of scaling cultivated meat production processes. Hamilton offers process sensors and accessories to improve consistency, control, and efficiency in meat production. Crowe highlights the importance of real-time monitoring and control enabled by inline sensors, emphasizing how they improve the consistency and quality of cultivated meat products. He also discusses the significance of automation in reducing costs and ensuring reproducible products. Crowe expresses Hamilton's commitment to supporting the industry's needs and excitement about the potential for cultivated meat to replace diminishing resources and make an environmental impact.

In this episode of Protein Production Technology International, hosted by Nick Bradley, experts discuss the rising prominence of plant-based proteins. With guests from Ingredion, Huel, and Nutrition Integrated, the conversation spans the shift from animal-derived proteins to plant-based alternatives in sports nutrition and snacking. They highlight the benefits of plant-based proteins, including sustainability, digestibility, and inclusivity, while also addressing challenges like achieving the right taste and concerns about over-processing. The episode emphasizes the importance of sustainability in the protein industry and teases the upcoming topic, "Automating Production for Novel Foods.

Nick Bradley interviews Joseph Thomas, CEO of Elementar Americas, in a podcast exploring nitrogen protein analysis in the plant-based food sector. With Elementar's rich 125-year history, Joseph discusses the company's evolution and its decade-long support for plant-based manufacturers. As the plant-based industry surges since 2015, Elementar's technology remains pivotal in ensuring quality and research in this dynamic sector.

In this podcast, Catherine Elton, co-founder of Qkine, discusses the role of growth factors in cultivated meat production. Growth factors are proteins that provide instructions to cells on how to grow and differentiate. Elton explains the challenges faced by the industry, such as scalability and cost-effectiveness, and the importance of innovation and collaboration to overcome these challenges. She also highlights the need for a strong and credible supply chain for growth factors and the importance of engaging with consumers to address ethical and sustainability concerns. Elton is optimistic about the future of the cultivated meat industry and believes it has the potential to make a significant impact on food security and sustainability in the next 10 years.

In this enlightening edition of the Protein Production Technology Webinar Series, Nick Bradley introduces us to the burgeoning world of cultivated meat. Addressing challenges from scalability to maintaining product quality, the conversation sheds light on the multi-disciplinary approach to cultivated meat involving biology, biotechnology, engineering, and food science.Four distinguished panelists, Catherine Elton of Qkine, Rowan Rimington of Ivy Farm, Ramiro Alberio of Pluri Cells, and Cai Linton of Multus, contribute their expertise on topics ranging from the role of genetic engineering in meat production to optimizing growth factors and cell lines. Ethical concerns, quality enhancements, and the regulatory landscape are also delved into.With cultivated meat poised as the potential answer to global food security, animal welfare, and sustainability, this discussion presents an insightful snapshot of the current state of the industry and its promising future.

In this episode of Protein Production Technology International, we speak with Chris Bryson, founder and CEO of New School Foods. This Toronto-based startup recently secured a $12 million seed round, bringing their total funding to $13 million. New School Foods' first product is a plant-based fillet that looks, cooks, tastes, and flakes like wild salmon. Bryson, who transitioned from e-commerce to food tech, shares his journey into the alternative protein space and his motivation to tackle the challenges of factory farming. New School Foods uses novel muscle fiber and scaffolding technology to create their product, focusing on taste, texture, aesthetic, mouthfeel, and functionality. The company's unique process involves using cold to create structure in their proteins, resulting in a product that starts out looking raw and takes on the appearance of cooked fish as it's prepared.

In this edition of Protein Production Technology International, we're joined by Nicoleta Pasecinic, Senior Regulatory Affairs Manager at Pen and Tech, a Spanish consultancy specializing in regulations surrounding alternative proteins. Nicoleta shares her insights on the evolving regulatory landscape for plant-based proteins, cell agriculture, and other alternative proteins. She discusses the increasing interest in novel food proteins due to consumer demand for sustainable, ethical, and healthier protein solutions, as well as the global food shortage problem. Nicoleta also highlights the regulatory challenges faced by companies in this sector, particularly in the field of cultivated meats. She explains how Pen and Tech assists companies in navigating these challenges, from providing regulatory roadmaps and dossier work to coordinating studies and drafting dossier sections. Nicoleta emphasizes the importance of staying updated with changing regulations and guidances, and the potential implications of not doing so. She also discusses the complexities of achieving global regulatory approval due to differing rules and regulations in different countries.

In this April-May 2023 edition of Protein Production Technology International, we're focusing on alternative seafoods. We're speaking with Michelle Wolf, CEO of New Wave Foods, a New York-based company producing plant-based shrimp. With the growing demand for plant-based proteins and vegetarian and vegan meat alternatives, many consumers are seeking new ways to enjoy their old favorites, like shrimp. Michelle, who previously worked for L'Oreal, transitioned into the food tech space due to her desire to have a more significant impact on food sustainability. She founded New Wave Foods to address the issues in our seafood supply chains, particularly with shrimp, which is one of the most consumed seafoods and has a significant greenhouse gas impact. The company's plant-based shrimp product is now being distributed in restaurants across the country. Michelle discusses the challenges in developing the product, the importance of finding the right co-manufacturing partner, and the company's focus on food service. She also shares her excitement about the future of seaweed in the food industry and her vision for the evolution of the plant-based industry.