Protein Production Technology Podcast

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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

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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

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

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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

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 — AAK
Kim Oliphant — AAK
Francisco Ardevalo — AAK
Kiara Kachini — Savor
Adam Leman — Good Food Institute
Lutz Grossmann — University of Massachusetts Amherst
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/
#AlternativeFats #FoodTech #AlternativeProtein #FoodInnovation #PrecisionFermentation #FutureOfProtein #ProteinProductionTechnology