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The Future of Protein Production lands on podcast

April 30, 2023

A new podcast series from The Future of Protein Production is investigating the myriad of challenges that need to solved to take alternative proteins such as plant-based, fermentation-derived and cultivated proteins to the next level, with a focus on what lies ahead along the value chain as the market develops and consumers get a taste for sustainable alternatives within food systems.

The podcast series launched this week and will follow the content showcased in the FPP Webinar series plus some exclusive interview content from PPTI magazine.

Subscribe and listen wherever you get your podcasts here: Future of Protein Production Podcast

During Episode 1 of the series, 'Flavors and Colors in Analog Products', a panel of experts discuss the rapidly evolving meat analog industry, focusing on the key aspects of taste, cost parity, texture, nutritional value, and regulatory frameworks. Panelists shared their insights on the challenges faced by food companies, including the complexities of varying regulations across different regions and the need for consumer education.

In Episode 2, 'Producing Animal Proteins from Plants', we dive into the exciting world of plant molecular farming and its potential to revolutionize the food industry. Our expert panel discuss the latest advancements, challenges, and opportunities in producing sustainable and tasty plant-based foods using cutting-edge technologies.

Episode 3, 'The Challenges in Getting Alternative Whole Cuts to Consumers', we look at the idea of whole cuts from novel sources, with the conversation touching on various topics such as the taste and texture of plant-based meat, the role of fat in these products, and the relationship between plant-based meat producers and food chains.

Episode 4, 'Getting from R&D to Scale – The Cultured Protein Commercialization', industry experts discuss the challenges and opportunities in the emerging field of cultured meat. Topics include the regulatory landscape, sustainability concerns, scalability, and the future of the industry.

In Episode 5, 'Technologies to Create a New Wave in Alternative Seafood', the panelists including Ofek Ron from Plantish, Nikita Michelsen from Pearlita Foods, Tom Johansson from Hooked Foods, Roee Nir from Forsea and Christopher McClure from Loki Foods discuss the current state and future of alternative seafood production. They touch on a range of topics, including the challenges of mimicking the taste and texture of real seafood, the importance of sustainable practices, and the potential for alternative seafood to account for a significant portion of global seafood supplies by 2030.

And finally, in Episode 6, 'Shaping a Greener Future - Exploring the Sustainable Benefits of Plant-Based Proteins', we dive into the world of plant-based proteins and their role in addressing climate change, promoting sustainability, and improving public health. Our experts, Brian Nash from Ingredion, Joao Brites from HowGood, Declan Rooney from Ingredion, and Stacy Pyett from Wageningen University & Research, discuss the current landscape of plant-based protein alternatives, consumer awareness, and the future of this growing industry.

This is just the start of the series so make sure you subscribe wherever you get your podcasts to make sure you see the latest episodes.

The Future of Protein Production podcast is available on multiple channels including Spotify, Google Podcasts, Audible and Apple Podcasts.

If you have any questions or would like to get in touch with us, please email info@futureofproteinproduction.com

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Every week, you’ll receive a compilation of the latest breakthroughs from the global alternative proteins sector, covering plant-based, fermentation-derived and cultivated proteins.
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