FPG Media
121 episodes listed below
PRESS PLAY
Helping the industry understand how it will revolutionize modern protein production and help build a healthier, more efficient, and sustainable global protein system
Based on 6 episodes we listened to · June 2026
A practical Technology pick on alternative protein, with useful attention to patents, safety, processing choices, and scale-up realities.
Protein Production Technology Podcast belongs on the Technology beat because it treats alternative protein as a practical engineering and commercialization field.
You want alt-protein optimism forced to show its patent applications, process claims, and production costs.
Press play if you want
Short reviews from the PlayNext desk, based on the episodes we processed.
A grounded look at scale-up, product fit, and the next step after a 30 million euro Series B.
Thijs Bosch, the recently appointed CEO of The Protein Brewery, is presented here as a steady operator focused on the hard part of growth: turning a 30 million euro Series B into a real scale-up.
A practical look at how strategy, governance, and collaboration shape food and agri-tech venturing.
The episode treats Kosin's 2030 strategy as something practical, not abstract, and that gives the piece its footing. Roderick Bronkhorst's explanation of Unlock 30 and the company's corporate venturing is clearest when it stays on governance: investment management sits apart…
A grounded look at how cultivated seafood moves from promise to market reality.
Cultivated seafood is treated here as both a market problem and a regulatory one, with Sebastian Rakers explaining how Blue Seafood wants it to become normal.
A clear look at the evidence, the messaging, and the policy stakes around alternative proteins.
Chris Bryant treats the alternative protein debate as an evidence problem, not a slogan contest. He draws on work about consumer attitudes, nutrition, and the wider social effects of alternative proteins, while the discussion keeps circling back to how headlines and research…
A practical look at cultivated seafood moving from regulatory milestone to restaurant tables.
A practical conversation about cultivated seafood, anchored by Wildtype's FDA milestone and its restaurant debut with sushi-grade salmon. It keeps its focus on why seafood came first, with the company pointing to the category's scale, the aim of having fish for the next…
A practical look at production-ready cell lines, licensing, and the support needed to scale cultivated meat.
This episode stays on the unglamorous but necessary part of cultivated meat: the cell line work that has to be solid before scale can matter. It makes a sensible case for species-specific lines and for a more modular supply chain, where specialized work can be shared instead of…
A clear read on Redefine Meat's push to make taste, texture, and placement do the heavy lifting.
Redefine Meat comes through as a company trying to make plant based meat useful in the real world, not just interesting on paper. The piece is strongest when it sticks to taste, texture, and the awkward but important question of where a product belongs: on a menu, on a shelf, or…
A practical look at how automation shapes cost, throughput, and workflow in alternative-protein lab work.
The episode focuses on the practical machinery of alternative-protein lab work, with attention on workflow instead of slogans. Its strongest line is the way automation turns into a cost problem: doing design-of-experiments work in 384-well plates, dispensing tiny volumes, and…
Daily TED and TEDx talks hosted by Elise Hu, spanning science, psychology, and creativity.
Cristina Quinn profiles indie developers, Microsoft researchers, and designers building the next decade of tech.
A wound-down internet-culture show now feeding listeners into Alex Goldman's and Emmanuel Dzotsi's new podcasts.
FT reporters trace how people fall in love with, grieve, and depend on their chatbots.
Host Nick interviews Simo Ellilä from Enifer about the company's achievement of self-affirmed GRAS status in the US for its fungal microprotein, PEKILO.
This episode features Jonathan Berger, CEO of The Kitchen, discussing investment trends in alternative proteins, focusing on platform technologies and novel ingredients.
The episode focuses on plant-based proteins as functional ingredients.
Sebastian Rakers joins Nick to explain Blue Seafood’s place in the cultivated seafood sector.
Protein Production Technology International opens by framing alternative proteins as a problem of sustainability and scale.
Protein Production Technology International speaks with Sirli Rosenvald, R&D Director of Food Science at TifTac, about fermentation’s role in alternative protein development.
Dr.
Doug Grant, co-founder and CEO of Atlantic Fish Company, describes cultivated seafood as a “third pillar of seafood production” alongside commercial fishing and aquaculture.
Hermes Nkouroum, co-founder and CEO of Paleo, says the company grew out of his work in Belgium on animal welfare, sustainability, and food transition, where he became frustrated with the pace and scale of regulation.
Benjamin Voiré, head of marketing plant proteins at Roquette, says the company has been working on wheat protein for more than 40 years and pea protein for about 30 years.
Stéphane Mac Millan, CEO and co-founder of Verley, argues that precision fermentation should supply dairy proteins directly instead of 'cracking the milk' first.
Thijs Bosch discusses The Protein Brewery's 30 million euro Series B and what it changes for the company.
Protein Production Technology International frames biomass food systems as one piece of an alternative-protein future shaped by resource limits.
Vincent Krudde, head of the Alternative Protein Program at Nutreco, says the global protein challenge is driven by 0.7% annual population growth and 1.5% annual protein demand growth.
Steen Ooi and Andrew Sayles from Livestock Labs discuss their work on engineered, production-ready cell lines for cultivated meat, highlighting how genetic engineering can reduce costs, speed up R&D, and enable scalability.
The show sits down with Chris Bryant, executive director of Bryant Research and a research advisor for the Alternative Proteins Association in the UK.
The session opens by framing better nutrition as a systems problem.
The episode looks at patents as a commercial tool for alternative proteins.
Justin Kolbeck discusses Wildtype's progress.
Roderick Bronkhorst joins Nick to talk through Kosin's Unlock 30 strategy.
The episode asks what happens when sustainable food is not safe.
The episode introduces the CEO of Redefine Meat, Eshar Bin Chitwit, and asks how the company describes itself now.
The episode looks at the gap between plant protein technology and what actually holds up in finished food.
The episode focuses on the challenge of moving strain development toward scale-up.
This episode features an interview with a food scientist discussing the role of fats in alternative dairy and the history of fat substitutes.
This episode explores Millo's dry-state fermentation process using oats and mycelium to produce alternative protein, featuring interviews with the company's executives.
An interview with AAK leaders discussing how the company is shaping the future of plant-based food through fat innovation, co-development, and sustainable sourcing.
An interview with Jacob Peterson, CEO of ReMeat, discussing their innovative approach to cultivated meat production using beer brewing techniques.
An interview with a venture capitalist discussing the tension between growth and profitability in alternative protein startups.
This episode discusses building better nutrition through a systems view on innovation, sustainability, and functionality in the alternative protein industry.
This episode discusses the importance of intellectual property in the alternative protein industry, featuring experts from a law firm.
This episode discusses intellectual property strategies for companies in the alternative protein industry, featuring experts from a patent law firm.
This episode promotes an upcoming conference on alternative protein production, discussing industry trends and innovations.
This episode explores novel fermentation techniques to create sustainable, nutritious proteins as alternatives to animal agriculture.