Protein Production Technology Podcast

In this episode of the Protein Production Technology International Podcast, we speak with Niels Hower from Meatless about the growing role of hybrid foods in the future of alternative protein.
Drawing on recent consumer insights, Niels explains why taste, texture, nutrition, and familiarity remain the biggest drivers of consumer adoption. He discusses the lessons learned from the first wave of plant-based products, why hybrid meat-and-plant products are gaining momentum, and how manufacturers can better meet consumer expectations while supporting a more sustainable food system.
Whether you're involved in alternative proteins, food innovation, or consumer research, this conversation offers valuable insights into the trends shaping the next generation of protein products.
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...
To read the most recent edition of Protein Production Technology, our multi-media magazine, click here:
https://www.futureofproteinproduction...
#FutureOfProteinProduction #ProteinProductionTechnology #Meatless #NielsHower #AlternativeProtein #HybridFoods #PlantBased #FoodTech #ConsumerInsights #FoodInnovation

In this episode of the Protein Production Technology International Podcast, we speak with Flavia De Marta, Business Development Manager at Argenta, about the evolving regulatory landscape for alternative proteins and novel foods.
Flavia explains how regulatory thinking has shifted in recent years, why companies need to consider safety and compliance from the earliest stages of product development, and how strategic planning can accelerate commercialization. She also discusses global regulatory trends, novel food approvals, allergen considerations, and the common mistakes startups make when bringing innovative protein products to market.
Whether you're developing cultivated meat, precision fermentation products, insect proteins, or other novel food ingredients, this conversation offers valuable insights into navigating one of the industry's most critical challenges.
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...
To read the most recent edition of Protein Production Technology, our multi-media magazine, click here:
https://www.futureofproteinproduction...
#FutureOfProteinProduction #ProteinProductionTechnology #AlternativeProtein #NovelFoods #FoodRegulation #FoodTech #Argenta #CultivatedMeat #PrecisionFermentation #FoodInnovation

In this episode of the Protein Production Technology International Podcast, we speak with Ryan Cromhout from KROHNE about how smart inline mass and density measurement is transforming plant-based food production.
Ryan explains the industry's shift from traditional batch weighing and manual measurements to continuous, real-time inline process monitoring. He discusses how precision mass and density measurement helps manufacturers improve consistency, optimize ingredient usage, reduce waste, and gain greater control over production processes as they scale.
The conversation also explores the role of smart instrumentation in supporting more efficient, data-driven manufacturing for the next generation of plant-based and alternative protein products.
Whether you're involved in food manufacturing, process engineering, or alternative protein production, this episode offers valuable insights into the technologies driving smarter, more efficient production.
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 #RyanCromhout #KROHNE #PlantBased #AlternativeProtein #FoodTech #ProcessAutomation #MassMeasurement #DensityMeasurement #FoodInnovation

Powered by Protein Production Technology International
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.

Powered by Protein Production Technology International
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.