Protein Production Technology Podcast

About Protein Production Technology Podcast

Helping the industry understand how it will revolutionize modern protein production and help build a healthier, more efficient, and sustainable global protein system

Publisher

FPG Media

Category

health & fitness · science

Language

en

Explicit

No

First episode

6 Apr 2023

Latest episode

19 Oct 2026

Latest episodes

158 episodes in the feed.

1. 

   19 Oct 2026

   Sirli Rosenvald, TFTAK | From Protein Functionality to Real-World Food Applications

   Powered by Protein Production Technology International (https://www.proteinproductiontechnology.com/) 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/ (https://www.futureofproteinproduction.com/) To read the most recent edition of Protein Production Technology, our multi-media magazine, click here: https://www.futureofproteinproduction.com/ (https://www.futureofproteinproduction.com/) #AlternativeProteins #FoodScience #ProteinInnovation #FoodTechnology #HybridFoods #Fermentation #ProteinProduction #PPTI

2. 

   10 Oct 2026

   Dr Shannon Falconer, BioCraft Pet Nutrition | Can Cell-Cultured Meat Win Over Cats?

   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/ (https://www.futureofproteinproduction.com/) To read the most recent edition of Protein Production Technology, our multi-media magazine, click here: https://www.futureofproteinproduction.com/ (https://www.futureofproteinproduction.com/) #BioCraftPetNutrition #CellCulturedMeat #CultivatedMeat #PetFoodInnovation #AlternativeProteins #FoodTech #ProteinProductionTechnology

3. 

   7 Oct 2026

   Dr. Valerie Stahl, Thermo Fisher Scientific | Improving the Future of Alternative Proteins

   Powered by Protein Production Technology International (https://www.proteinproductiontechnology.com/) 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/ (https://www.futureofproteinproduction.com/) To read the most recent edition of Protein Production Technology, our multi-media magazine, click here: https://www.futureofproteinproduction.com/ (https://www.futureofproteinproduction.com/) #FutureOfProteinProduction #ProteinProductionTechnology #ThermoFisherScientific #ValerieStahl #AlternativeProtein #FoodTech #PlantBased #FoodInnovation #Extrusion #MaterialScience #SustainableFood

Who has been a guest on Protein Production Technology Podcast

Names identified in recent episode analyses. Showing up to five guests.

• Niels Hower
• Flavia De Marta
• Ryan Cromhout
• Arturo Elizondo
• Ross Milne

Reach and audience

Public platform figures. Ratings count people who left a rating, not total listeners.

YouTube views

17,608

Score snapshot 15 Sept 2025

Spotify

5.0 / 5

5 ratings

Podcast Authority Score: 70 / 100

A composite of feed quality, social presence, YouTube performance and engagement. Read the methodology.

Quality

79

Social presence

0

YouTube

76

Engagement

76

Contact Protein Production Technology Podcast

Guest appearances

Books guests

Based on episode analysis; this does not confirm that the show is currently accepting guests.

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