Protein Production Technology Podcast

In this episode of the Protein Production Technology International Podcast, we speak with Arturo Elizondo, CEO of The EVERY Company, about the journey of building one of the pioneers in precision fermentation and animal-free protein production.
Arturo shares how The EVERY Company has helped shape the precision fermentation industry, from developing animal-free egg proteins to securing regulatory approvals, scaling manufacturing, and building strategic commercial partnerships. He also discusses the challenges of balancing product development, process optimization, intellectual property, and commercialization while bringing innovative food technologies to market.
The conversation explores the current state of precision fermentation, the opportunities ahead for alternative proteins, and what it takes to transform breakthrough science into products that can reach consumers around the world.
Whether you're involved in food technology, biotechnology, precision fermentation, or sustainable protein, this episode offers valuable insights into 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.
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In this episode of the Protein Production Technology International Podcast, we speak with Ross Milne from Leaft Foods, a New Zealand-based company working to unlock the potential of leaf proteins as a new source of sustainable nutrition. 
Ross discusses the nutritional potential of Rubisco, a protein found naturally in green leaves, and why its essential amino acid profile and digestibility could make it an important new ingredient for the future of food. He explains how Leaft Foods is moving beyond simply replacing conventional proteins, instead exploring new nutritional and functional possibilities through leaf-derived protein. 
The conversation also explores Leaft Foods' Leaft Blade consumer product, which combines Rubisco protein with naturally occurring vitamins and minerals. Ross shares how the company is developing applications across products such as yogurt, bakery, and milk, while working to deliver high levels of nutrition in efficient formats. 
Looking further ahead, Ross discusses the growing global demand for protein and food, the importance of producing more nutrition per hectare of land, and why the future of food may increasingly focus on broader measures of nutrition, including satiety, cognitive health, recovery, and overall wellness.

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Sports nutrition is no longer just about protein shakes and muscle building. Today's consumers are looking for products that support recovery, metabolic health, digestion, longevity, and overall wellness - creating new opportunities for ingredient innovation across the sector.
In this episode of the Protein Production Technology International podcast, Nick Bradley was joined by Winston Sun of Angel Yeast Europe, Chris Terry of Nutrabolt, Caroline Orfila Jenkins of Oatly, Adam Adamek of Impact Brussels, Edoardo Imparato of Small Giants, and Nick Morgan of Nutrition Integrated to explore how the sports nutrition market is evolving and what that means for the future of protein innovation.
The panel discussed the growing demand for alternative protein sources, including fermentation-derived, microbial, and plant-based ingredients, alongside the ongoing dominance of whey protein. The conversation examined how rising ingredient costs, sustainability pressures, and changing consumer expectations are driving brands to rethink traditional formulation strategies.
The speakers also explored the challenges of developing products that deliver on taste, texture, functionality, affordability, and nutritional performance simultaneously. Topics included hybrid protein formulations, amino acid quality, consumer trust, clean-label demands, and the growing role of evidence-backed ingredients in an increasingly competitive marketplace.
As sports nutrition continues to move beyond elite athletes and into mainstream health and wellness, the discussion highlighted how emerging technologies and diversified protein sources are expanding opportunities for product developers and brands alike.
A must-listen for sports nutrition brands, ingredient suppliers, product developers, food scientists, investors, and anyone interested in the future of protein innovation and active lifestyle nutrition.

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Should food and fermentation companies build their own manufacturing capabilities - or can the right partners get them to market faster and more efficiently?
In this episode of the Protein Production Technology International podcast, Nick Bradley was joined by Ariel Blumovich of YD Labs, David Ziskind of Mach Global Advisors, Tzvi Zvirin of BioArmix, Arnon Heyman of IBI Ag, and Ori Zakin of BioRaptor.AI to explore the evolving role of CDMOs in food and biotechnology scale-up.
The panel challenged the perception that contract development and manufacturing organizations are simply outsourced service providers, discussing how strategic partnerships can help companies accelerate development, reduce capital requirements, and access expertise that would be difficult to build internally.
The conversation examined one of the most important questions facing growth-stage companies: what should be built in-house and what should be entrusted to external partners? Speakers shared practical insights into protecting intellectual property, structuring long-term collaborations, and creating governance frameworks that allow innovation to flourish without compromising competitive advantage.
Drawing on real-world experiences from across the food tech and biotechnology sectors, the discussion also explored why some CDMO relationships thrive while others fail, highlighting the importance of trust, transparency, aligned incentives, and continuous collaboration.
From manufacturing strategy and partnership models to investment considerations and scale-up planning, the episode offered a practical framework for companies seeking to grow without overbuilding infrastructure too early.
A must-listen for founders, R&D leaders, operations teams, investors, and anyone navigating the complex decisions required to scale food and fermentation technologies successfully.

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A breakthrough ingredient or production process may create headlines, but can it create a defensible business?
In this episode of the Protein Production Technology International podcast, Nick Bradley was joined by Kerry Rees and Andrew Tindall of HGF, alongside Gilbert Verschelling of The Protein Brewery, Tim Fronzek of Nosh.bio, and Casey Lippmeier of Checkerspot, to explore how alternative protein companies can build intellectual property strategies that support long-term commercial success.
The panel discussed why effective IP management extends far beyond filing patents, examining how founders can align protection strategies with business objectives, fundraising plans, partnerships, and commercialization roadmaps. The conversation explored the balance between patents and trade secrets, the risks of over-filing, and how companies can ensure their most valuable innovations remain protected as they scale.
The speakers also shared insights into what investors look for when assessing technology businesses, explaining why strong IP portfolios can strengthen a company's position but are rarely enough on their own. Market traction, execution capability, regulatory progress, and commercial readiness all play critical roles in building investor confidence.
From collaboration agreements and freedom-to-operate considerations to licensing strategies and enforcement, the discussion offered practical guidance for founders navigating one of the most important - and often misunderstood - aspects of building an alternative protein company.
A must-listen for founders, R&D leaders, investors, legal teams, and anyone seeking to transform innovation into a scalable and defensible business.