Protein Production Technology Podcast

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In this episode of the Protein Production Technology International Podcast, we speak with James Petrie, CEO and Co-founder of Nourish Ingredients, about why fats—not proteins—could be the missing ingredient in creating better alternative proteins.
James shares how Nourish Ingredients is using precision fermentation to develop specialty fats that deliver the taste, aroma, and mouthfeel consumers expect from meat and dairy, while supporting a more sustainable food system. The conversation also explores the company's journey from Australia to Europe, regulatory milestones, commercialization, and the challenges of bringing an entirely new class of food ingredients to market.
Whether you're interested in food technology, precision fermentation, or the future of sustainable protein, this episode offers valuable insights into one of the industry's most overlooked innovations.
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...
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#FutureOfProteinProduction #ProteinProductionTechnology #NourishIngredients #JamesPetrie #AlternativeProtein #PrecisionFermentation #FoodTech #SustainableFood #CultivatedMeat #FoodInnovation

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From developing a new way to produce whole-cut fish to preparing for a major retail launch, Ofek Ron, Co-founder and CEO of Oshi, shares the lessons behind building a plant-based seafood company in a challenging alternative protein market.
In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Ofek about Oshi’s journey from its beginnings in Israel to expanding across the US. Ofek explains why he chose to focus on seafood, the opportunity in plant-based fish fillets, and how a mission to reduce animal use has shaped the company’s decisions.
Ofek discusses Oshi’s patented Modular Layering Technology, which creates the structure and texture of fish fillets, and the challenges of developing machinery capable of producing them at scale. He shares lessons from redesigning production equipment, simplifying engineering decisions, and reducing production costs — including plans to bring the cost per fillet down further through a manufacturing partnership in Brazil.
The conversation also explores Oshi’s upcoming Whole Foods Market launch, the realities of securing retail distribution, and the work required to maintain sales once products reach shelves. Ofek reflects on building a lean team, the importance of practical experience and discipline, and why he believes crowdfunding can offer food-tech companies more than capital by turning customers into investors and brand ambassadors.
Finally, Ofek looks ahead to the challenges of building stable demand and an efficient supply chain, while sharing his perspective on the future of alternative proteins, hybrid products, and the importance of focusing on nutritious, whole meals rather than protein alone.
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/
#Oshi #PlantBasedSeafood #AlternativeProtein #FoodTech #FutureOfProtein #ProteinProductionTechnology

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Scaling a fermentation process from a few liters in the lab to hundreds of cubic meters in commercial production is far more complex than simply making everything bigger. As volumes increase, challenges around oxygen transfer, heat removal, mixing, and energy consumption can determine whether a process remains productive and economically viable.
In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Annika Schmidt, Head of the Applications Group at EKATO, about the engineering considerations behind successful fermentation scale-up.
The conversation explores why mass transfer is often one of the most important factors in scaling bioprocesses, and how oxygen transfer, agitation, heat transfer, and productivity are closely connected. Annika explains why optimizing one parameter in isolation can create problems elsewhere, and why the right approach must balance biological requirements with engineering realities.
Annika also discusses why companies should consider scale-up early in process development. Investigating hydrodynamics, mixing times, power input, and heat transfer at smaller scales can help identify constraints before committing to expensive commercial equipment. The episode examines how scale-up studies and physical testing can inform decisions, reduce uncertainty, and help teams understand which process parameters must be preserved and which can be adapted.
Beyond the biology and process performance, the discussion considers the practical demands of industrial equipment: mechanical stability, cleanability, maintenance, vessel design, and operating costs. Annika explains how these factors must be considered from the outset to create systems that are not only productive, but also robust and economical to operate.
The episode also challenges common assumptions about fermentation scale-up, including the focus on impeller tip speed. Annika explains why specific power input can be a more useful consideration when assessing how agitation affects cells across different scales.
For companies developing fermentation-based products, the key takeaway is clear: successful scale-up requires close collaboration between biology and engineering, careful investigation at each stage, and a production strategy designed with commercial realities in mind.
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 #EKATO #Fermentation #ScaleUp #Bioprocessing #IndustrialBiotechnology #Biomanufacturing #Mixing #Agitation #MassTransfer #AlternativeProteins #FoodTech #FoodInnovation

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As precision fermentation scales, improving fermentation yields and productivity is only half the challenge. The proteins produced in the fermenter still need to be separated and purified — and downstream processing can have a significant impact on cost, yield, and sustainability.
In this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Marcel Raedts, President of Proxcys, about the downstream challenges facing precision fermentation and how high-performance radial flow chromatography (HPRFC) could help address them.
Marcel shares how Proxcys’ experience in plasma protein fractionation and lactoferrin isolation has shaped its approach to protein separation. He explains why technologies developed for high-value biopharmaceutical products need to be adapted for food proteins, where the economics are very different and removing only what is necessary can be key to achieving commercial viability.
The conversation explores how radial flow chromatography can support higher flow rates, lower pressure drops, improved yields, reduced buffer consumption, and more concentrated protein products. Marcel also discusses resin lifetime, water and energy use, multi-column systems, automation, and the importance of designing downstream processes with industrial-scale production in mind from the outset.
Looking ahead, Marcel shares how minimizing process chemistry, improving scalability, and exploring new approaches to processing cell-containing feed streams could help unlock further efficiencies in precision fermentation.
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/
#PrecisionFermentation #DownstreamProcessing #ProteinProduction #Chromatography #FoodTech #AlternativeProteins #Proxcys #ProteinProductionTechnology

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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