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<div class="span index">1</div> <span><a class="" data-remote="true" data-type="html" href="/series/motivational-speeches-inspiration-real-talk-with-reginald-d-motivational-speechesinspirational-stories">Motivational Speeches, Inspiration & Real Talk with Reginald D (Motivational Speeches/Inspirational Stories)</a></span>
1 Motivational Speeches, Inspiration & Real Talk with Reginald D (Motivational Speeches/Inspirational Stories)
Your Weekly Boost of Motivation and Faith-Based Inspiration! Welcome to Real Talk With Reginald D , a top-rated motivational/inspirational podcast hosted by Minister, Motivational Coach, and Motivational/Inspirational and spirituality Speaker, Reginald D. Sherman . This motivational/inspirational podcast is your go-to source for powerful motivational speeches, inspirational stories, transformative advice, and faith-based wisdom to help you overcome life’s challenges and unlock your extraordinary potential. Every Tuesday, Reginald D delivers powerful impactful motivational speeches that will motivate and inspire you on your journey. And, on Fridays, engaging inspirational interviews with dynamic guests—from CEOs and athletes to artists, activists, and everyday individuals—sharing their personal journeys of triumph, purpose, and perseverance. Each episode is packed with raw, unfiltered insights to ignite your passion, strengthen your faith, and inspire and motivate you to pursue a life of meaning and success. Real Talk With Reginald D goes beyond motivation; it’s a platform for self-discovery, empowerment, and transformation. Whether you're conquering obstacles, chasing dreams, or seeking purpose, Reginald D provides the guidance and encouragement to help you rise above and embrace the incredible potential within yourself. Why Listen? Gain weekly motivation and inspiration to conquer anything. Learn faith-based strategies for personal growth and resilience. Hear riveting motivational/inspirational stories of success and perseverance from diverse guests. Discover practical tools for creating a life filled with purpose and joy. "The only limits that exist are the ones we impose upon ourselves." — Reginald D #Motivation #motivational speeches #motivational #ChristianMotivation #MotivationalSpeaker #motivational/inspirational #inspirational
Special Episode: Catherine Elton - Qkine
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Вміст надано FPG Media. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією FPG Media або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.
In this podcast, Catherine Elton, co-founder of Qkine, discusses the role of growth factors in cultivated meat production. Growth factors are proteins that provide instructions to cells on how to grow and differentiate. Elton explains the challenges faced by the industry, such as scalability and cost-effectiveness, and the importance of innovation and collaboration to overcome these challenges. She also highlights the need for a strong and credible supply chain for growth factors and the importance of engaging with consumers to address ethical and sustainability concerns. Elton is optimistic about the future of the cultivated meat industry and believes it has the potential to make a significant impact on food security and sustainability in the next 10 years.
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Manage episode 379579802 series 3464832
Вміст надано FPG Media. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією FPG Media або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.
In this podcast, Catherine Elton, co-founder of Qkine, discusses the role of growth factors in cultivated meat production. Growth factors are proteins that provide instructions to cells on how to grow and differentiate. Elton explains the challenges faced by the industry, such as scalability and cost-effectiveness, and the importance of innovation and collaboration to overcome these challenges. She also highlights the need for a strong and credible supply chain for growth factors and the importance of engaging with consumers to address ethical and sustainability concerns. Elton is optimistic about the future of the cultivated meat industry and believes it has the potential to make a significant impact on food security and sustainability in the next 10 years.
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In this episode of Protein Production Technology International, host Nick welcomes Meir Wachs, founder of Kyomei, a biotech startup using molecular farming to produce functional proteins with plants as biofactories. Meir explains how Kyomei transforms leafy greens into sustainable protein sources while maximizing value by co-extracting multiple ingredients from a single crop. He highlights the benefits of molecular farming, including potential integration with existing agriculture, but also acknowledges challenges like long development times and complex regulatory hurdles. Meir emphasizes the importance of developing efficient downstream processes to ensure cost-effective production at scale. Looking ahead, he sees molecular farming as a transformative technology that could shift agriculture from single-crop, single-product systems to multi-product biofactories. With a focus on both innovation and commercial relevance, Meir believes molecular farming has the potential to fundamentally reshape food production and sustainability in the years to come.…
In this episode of Protein Production Technology International, Sam Van De Velde, co-founder and CEO of Fishway, shares his unconventional journey from finance to the cultivated seafood sector. Sam discusses the founding of Fishway, the challenges of securing patient investors, and assembling a skilled team to drive innovation in cultivated fish biomass production. He highlights the environmental urgency caused by overfishing, the declining health of global fisheries, and how cultivated seafood can help meet rising demand sustainably. Sam explains Fishway’s focus on producing high-quality cell biomass rather than structured products, emphasizing energy efficiency, simple bioreactor design, and robust fish cell lines with impressive doubling capabilities. He also touches on regulatory challenges, the need for collaboration across the sector, and the importance of balancing cost, sustainability, and health benefits to ensure cultivated seafood becomes a viable and accessible alternative in the future.…
In this episode of Protein Production Technology International, Jeff Tripician, CEO of a leading cultivated meat company, shares how his decades in the conventional meat industry shaped his belief in the potential for cultivated meat to complement traditional meat production. Trip highlights how the growing global population, strained natural resources, and climate challenges make alternative protein sources essential. He emphasizes that cultivated meat isn’t meant to replace farmers, but to offer the industry an additional, sustainable raw material option. He explains how rapid advancements in cell cultivation technology are reducing production times and costs, moving the industry closer to price parity with conventional meat. Trip also stresses the importance of working with established meat companies and leveraging their expertise to bring cultivated meat into mainstream products. With global food security concerns rising, Trip sees cultivated meat as a vital tool for ensuring future generations have reliable, sustainable protein sources.…
In this episode of Protein Production Technology International, Adam Tarshis, CEO of Mozza Foods, discusses how the company is using molecular farming to produce real dairy proteins—without the need for cows. By engineering soybeans to produce casein, Mozza Foods aims to deliver animal-free dairy ingredients with the same taste and functionality as traditional dairy, but with far lower environmental impact. Adam explains why soybeans were chosen, how their proteins are extracted using standard dairy processes, and how molecular farming could enable cost parity with conventional dairy. He also highlights the scalability advantages of plant-based production and shares insights on regulatory progress, partnerships with major food manufacturers, and the company’s path toward commercial-scale production. Finally, Adam shares his excitement for future consumer taste tests, where plant-based dairy could finally match traditional products without compromise.…
In this episode of Protein Production Technology International, Björn Örvar, co-founder and Chief Scientific Officer of a pioneering molecular farming company, discusses the evolution and potential of plant-based protein production. He explains how plants, particularly barley, can serve as natural biofactories for producing proteins essential for cultivated meat and other applications. Björn highlights the advantages of plant molecular farming, including lower production costs, scalability, and ecological containment, enabling large-scale outdoor cultivation. He also shares insights on the company’s long-standing expertise, its collaborative approach with cultivated meat startups, and efforts to drive down costs through simplified purification processes. Looking ahead, Björn envisions plant molecular farming playing a crucial role in the sustainable protein industry, accelerating innovation and reshaping how we produce proteins globally.…
1 Episode 22: Springboarding from feed to food: What does it take? 1:01:48
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Відтворити Пізніше Відтворити Пізніше Списки Подобається ПодобаєтьсяIn this episode of Protein Production Technology International, experts from across the alternative protein sector explore the challenges and opportunities of transitioning from feed-grade to food-grade production. Industry leaders share insights on optimizing fermentation and downstream processing, navigating complex regulatory landscapes, and attracting strategic investment to scale production. The panel emphasizes the importance of taste, texture, and price parity in winning over consumers, alongside the need for collaboration with established food manufacturers to accelerate market entry. They also discuss the role of pilot facilities, the importance of clear regulatory strategies, and how aligning with consumer expectations—rather than pushing sustainability narratives—can enhance product acceptance. The conversation highlights that achieving food-grade success requires not only technological innovation but also smart partnerships, clear communication, and an unwavering focus on delivering delicious, affordable, and trusted products.…
In this episode of Protein Production Technology International, Katrien Verbrugge and Dominik Michel discuss how their companies collaborate to support sustainable food production through advanced bioprocessing and filtration technologies. They highlight the critical role of clean, efficient bioreactors and contamination control across all stages of production, from R&D to full-scale manufacturing. Emphasis is placed on ensuring regulatory compliance, product safety, and operational efficiency through advanced filtration for water, air, and steam. They also explore the importance of scaling fermentation processes smoothly and the value of integrated software platforms for seamless process control. Together, their combined expertise in bioprocessing equipment and contamination control helps companies in the alternative protein sector scale up safely, efficiently, and sustainably, driving innovation in the future of food manufacturing.…
1 EP21: From Molecule to Market: Exploring the Journey from Discovery to Commercialization 1:04:26
1:04:26 Відтворити Пізніше Відтворити Пізніше Списки Подобається Подобається1:04:26
Відтворити Пізніше Відтворити Пізніше Списки Подобається ПодобаєтьсяIn this episode of Protein Production Technology International , industry experts discuss the challenges of scaling alternative proteins from lab to market. The panel explores key bottlenecks, including strain optimization, downstream processing, and securing the right contract manufacturers. They highlight the importance of early techno-economic analysis, batch-to-batch consistency, and leveraging predictive tools for strain engineering. Sustainability remains a priority, with discussions on upcycling side streams and balancing profitability. Regulatory hurdles and geopolitical factors also shape commercialization strategies, with insights on diversifying markets and alternative revenue streams. The conversation underscores the need for collaboration, strategic partnerships, and adaptable business models to navigate the evolving landscape of alternative protein production.…
1 EP20: Using IP to attract investment and build business value future of protein 1:03:04
1:03:04 Відтворити Пізніше Відтворити Пізніше Списки Подобається Подобається1:03:04
Відтворити Пізніше Відтворити Пізніше Списки Подобається ПодобаєтьсяIn this episode of Protein Production Technology International, Kerry Rees, Partner and Patent Attorney at HGF, leads a discussion on the strategic importance of Intellectual Property (IP) in the food technology sector. The conversation highlights how a robust IP strategy can help companies protect innovations, gain a competitive edge, and attract investors. Key takeaways include understanding the role of IP in market differentiation, how it builds investor confidence, and aligning IP strategies with long-term business growth. The episode also features insights from alternative protein companies, showcasing real-world examples of leveraging IP to safeguard innovation and expand market reach.…
In this episode of Protein Production Technology International, host Nick speaks with Chris Saenz, Segment Development Manager of Biomanufacturing at Beckman Coulter Life Sciences. Chris shares insights into Beckman Coulter's role in advancing alternative proteins, particularly through precision fermentation. He explains how the company supports innovators in the sector by streamlining workflows and optimizing processes for faster R&D in sustainable food production. Chris also discusses the company’s strategic growth through in-house development and acquisitions, along with the importance of close collaboration with scientists to meet the evolving needs of the market. Challenges like scaling production and the exciting future of synthetic biology are also explored.…
In this episode of Protein Production Technology International, Ryan Kromhout, Manager of KROHNE’s Global Food Industry Division, discusses the role of advanced measurement solutions in optimizing plant-based protein production. Kromhout highlights how precise, real-time measurement tools—such as inline flow meters and density analyzers—can streamline production processes, ensuring consistency and quality while reducing waste. He shares insights into how hybrid products, combining plant-based and animal proteins, are emerging as a significant trend in reducing the food industry's carbon footprint. Kromhout also emphasizes the importance of innovation and collaboration with smaller engineering firms to adapt traditional food production technologies for the alt-protein sector. Looking ahead, he believes advancements in blending technologies and inline processing will further accelerate the transition to sustainable protein sources.…
In this episode of Protein Production Technology International, Elvedin Ramani, Product Manager for Alternative Proteins at Holac Maschinenbau, discusses the critical role precision cutting technology plays in producing high-quality alternative protein products. He explains how Holac’s cutting machines are designed to process a wide range of plant-based ingredients—such as soy, pea, beans, and lentils—into various textures and sizes, ensuring an appealing final product. Ramani highlights the versatility of Holac’s machines, which can handle everything from small-scale R&D batches to industrial-scale production, processing up to two tons per hour. He also shares how Holac is helping customers optimize processes, reduce waste, and implement automation to improve efficiency. The conversation touches on sustainable practices, product customization, and exciting developments in the alt-protein space, including hybrid products and new protein sources from fermentation technologies.…
In this episode of Protein Production Technology International, host Nick speaks with Ivor Lyons and Carla de Urrutia from Alt Dairy. They discuss their journey into food tech and the development of their company, which specializes in producing large-scale alternative dairy ingredients for the food service sector. Alt Dairy caters to the growing demand for dairy-free products, especially in response to rising concerns over dairy intolerance and plant-based diets. The company focuses on supplying concentrated, allergen-free, plant-based ingredients like oat and cashew milk in large formats, which reduces costs for businesses. Ivor and Carla highlight their commitment to supporting food manufacturers with high-quality, customizable ingredients, and share insights into how they’ve stayed ahead of the market by predicting trends and focusing on allergen-free solutions.…
In this episode of Protein Production Technology International, Nick interviews Charlotte Hughes, Marketing Scientific Content Writer at Hamilton Process Analytics. Charlotte shares her journey from protein biochemistry research to her role at Hamilton, where she now focuses on process analytical technology (PAT). She explains how Hamilton’s advanced sensors and real-time monitoring tools optimize key parameters like pH, dissolved oxygen, and carbon dioxide in cultivated meat production, helping ensure consistent and high-quality yields. Charlotte emphasizes the importance of data integration and transparency in scaling production processes, as well as addressing regulatory and consumer trust challenges. She also highlights potential collaboration across alternative protein sectors, particularly in fortifying cultivated meats with precision fermentation-derived nutrients. Looking ahead, Charlotte sees Hamilton continuing to innovate to meet the evolving needs of the cultivated meat industry.…
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In this episode of Protein Production Technology International, Jim Laird, CEO of Enough Foods, and Michael Kilkie, Head of Culinary, discuss the company’s journey in producing Abunda®, a sustainable microprotein that aims to address global food challenges. They highlight how fermentation provides an efficient alternative to traditional protein sources, using fewer resources like water and land. Enough Foods has built a strong foundation through strategic partnerships and funding, allowing them to scale production significantly. They emphasize the importance of collaboration, sustainability, and ensuring that their products meet consumer demands for taste and texture. The episode also touches on their focus on growing capacity, with their new facility in the Netherlands, and their vision for integrating alternative proteins seamlessly into the global food system.…
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In this episode of Protein Production Technology International, Nick interviews Daniel Kennedy, Director of Platform and Business Development, and Akshay Arora, Director of Innovation Protein Fortification, from Ingredion. The discussion revolves around the company's role in the plant-based protein sector and the opportunities for innovation in snacks, beverages, and traditional meal replacements. Sustainability is key for Ingredion, and they focus on using pulses like peas, fava beans, and lentils to develop protein-rich ingredients with a low carbon footprint. They highlight innovations like their Ultra Performance portfolio, which minimizes water and energy use in production. The duo also discusses Ingredion's comprehensive consumer insights tools, Atlas, and their focus on taste, texture, nutrition, and affordability when developing ingredients for their customers. Additionally, they explore future trends, such as breeding plants for better functionality, blending proteins, and the broader role of plant proteins in global food sustainability.…
In this episode of Protein Production Technology International, Vineet Singhal, Managing Director and CEO of Relsus, discusses the company's journey and mission to create sustainable plant-based proteins. He outlines how his team's expertise in pharmaceutical ingredient production helped them innovate solutions for the plant-based sector. Singhal emphasizes the importance of addressing climate change, noting that food systems contribute significantly to global greenhouse gas emissions. Relsus differentiates itself through robust supply chains, organic farming partnerships, and proprietary extraction technology that enhances the quality and sensory profile of its proteins. The discussion also covers the company’s focus on chickpea and mung bean proteins, their functionality, and sustainability. Future plans include expanding market reach, scaling production, and potentially exploring fermented proteins as the next step in alternative protein development.…
In this episode of Protein Production Technology International, host Nick speaks with Kerry Rees, partner and patent attorney at HGF, a leading intellectual property law firm. Kerry shares insights on the critical role intellectual property (IP) plays in the food tech sector. He explains the importance of patents for protecting innovations, securing investment, and creating market advantages. Kerry also outlines key considerations for startups, such as aligning IP strategy with business goals, the timing of patent filings, and the benefits of maintaining trade secrets in some cases. He emphasizes the need for expert guidance to navigate the complex world of IP and avoid common pitfalls. Kerry highlights the evolving landscape of IP in food technology, including precision fermentation and cellular agriculture, and offers practical advice on building strong, cost-effective IP portfolios.…
In this episode of Protein Production Technology International, Nick interviews Cyril Francourt, CEO of FlavaPulse, a Bulgaria-based company specializing in the sustainable production of yellow pea ingredients, particularly pea protein concentrates. Cyril explains the inspiration behind FlavaPulse’s creation, highlighting the company’s focus on sustainability, regenerative agriculture, and energy-efficient mechanical processing like air fractionation. He also discusses Bulgaria’s ideal conditions for producing high-quality peas, which are crucial for maximizing protein content in their products. FlavaPulse’s pea protein concentrates are used in various applications, from meat analogs to dairy alternatives, offering advantages in cost, functionality, and CO2 footprint compared to soy and protein isolates. Cyril emphasizes the company’s innovations in eliminating bitter aftertastes from pea proteins and their commitment to long-term growth, focusing on expanding production capacity while maintaining sustainability. The episode concludes with a discussion on the company’s openness to strategic partnerships that can help drive further market access and product development.…
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Protein Production Technology Podcast
1 EP19: PAT (Process Analytical Technology) in Precision Fermentation – Optimizing Product Quality 1:02:51
1:02:51 Відтворити Пізніше Відтворити Пізніше Списки Подобається Подобається1:02:51
Відтворити Пізніше Відтворити Пізніше Списки Подобається ПодобаєтьсяIn this panel discussion, we’ll explore how Process Analytical Technology (PAT) is revolutionizing the future of food through precision fermentation. As the food industry shifts toward more sustainable, scalable, and efficient production methods, precision fermentation is emerging as a cornerstone for producing alternative proteins, enzymes, and other high-value ingredients. Ensuring the consistent quality and safety of these products is essential, and PAT plays a critical role in achieving this. A panel of experts will focus on the advanced analytical techniques used to optimize product quality in precision fermentation. By leveraging real-time data from PAT tools – such as spectroscopy, chromatography, and advanced sensors – food innovators can monitor critical parameters like protein expression, metabolite levels, and overall product consistency. This technology enables real-time adjustments that optimize the fermentation process, ensuring that the final product meets the highest standards for taste, texture, and nutritional value. As the demand for alternative proteins and sustainable food sources continues to grow, precision fermentation offers a promising solution. With PAT, producers can scale operations more effectively, reduce waste, and improve overall efficiency – paving the way for affordable, high-quality alternative food products. The webinar will also feature case studies showcasing how industry leaders are integrating PAT to enhance product development and ensure the future of food is both nutritious and sustainable.…
In this episode of Protein Production Technology International, Brittany Chibe, co-founder and CEO of Aqua Cultured Foods, discusses her company's innovative approach to creating sustainable, fish-free seafood through fermentation. Brittany shares how her passion for ocean conservation led her to co-found the company, which produces products like tuna and scallops that closely mimic traditional seafood in taste and texture. The episode highlights their success in fine dining, particularly with raw dishes, and their focus on providing a consistent, high-quality supply. Brittany explains the fermentation process that creates a clean-label product with a long shelf life, free from allergens, mercury, and microplastics. She also discusses the importance of transparency, food safety, and sustainability, as well as the company's plans for future product development, including a ground seafood option. Aquacultured Foods aims to offer a sustainable alternative to traditional seafood while supporting ocean conservation.…
In this special episode of Protein Production Technology International, host Nick interviews Erika Georget, Managing Director of ERIDIA, a company specializing in scaling fermentation and cellular agriculture technologies. Erika discusses ERIDIA's comprehensive services, from feasibility studies to large-scale plant design, with a focus on optimizing processes for food, biopharmaceutical, and chemical industries. She highlights ERIDIA’s unique position as a joint venture, combining expertise in process engineering and biopharmaceutical scaling. Key topics include the importance of starting scale-up considerations early, avoiding common cost traps, and the value of outsourcing specialized tasks. Erika also shares insights on how ERIDIA helps startups navigate complex challenges in scaling, ensuring both market readiness and process efficiency. The episode concludes with a look at the future potential of fermentation and cellular agriculture in transforming sustainable food production.…
In this episode of Protein Production Technology International, host Nick speaks with Paul Shapiro, CEO and co-founder of The Better Meat Co. Paul discusses his journey from animal welfare advocate to founding a company that creates sustainable meat alternatives using fungi-based microprotein. He explains how this technology offers a more cost-effective, nutritious, and environmentally friendly alternative to both traditional meat and plant-based products. The conversation highlights The Better Meat Co.'s innovative fermentation process, which rapidly produces a protein-rich product in just hours, and the company’s goal of scaling production to compete with conventional meat. Paul also touches on the challenges of large-scale production, the environmental benefits of microprotein, and the broader societal shift towards more ethical and sustainable food systems.…
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Protein Production Technology Podcast
In this episode of Protein Production Technology International, Nick speaks with Stephanie Jochems, Managing Director of Marlow Ingredients, a UK-based company specializing in producing mycoprotein, the key ingredient in the well-known meat-free brand Quorn. Stephanie shares the company’s mission to address food and protein scarcity, a founding principle dating back to the 1960s. Marlow Ingredients now aims to accelerate the protein transition by making its mycoprotein available to other businesses, moving beyond just the Quorn brand. The discussion highlights the versatility and sustainability of mycoprotein, which offers high nutritional value with a complete amino acid profile and fiber content while being low in saturated fat and cholesterol. Stephanie emphasizes the importance of taste, texture, and price in consumer adoption, alongside the environmental benefits of mycoprotein, such as reduced carbon emissions and land use compared to traditional proteins. She also explains Marlow Ingredients' approach to working with B2B customers and the company's readiness to scale up production to meet growing demand.…
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Protein Production Technology Podcast
1 EP18: Accurate Inline Blending From First Batch in Pilot Scale All the Way to Full-Blown Large Scale Production 58:38
In this episode of Protein Production Technology International, Ryan Kromhout from KROHNE discusses innovative solutions for improving the production of plant-based meat and fish analogs. The episode explores a new methodology for real-time, inline blending of plant-based slurries, allowing for continuous production without interruptions. This process helps producers scale from pilot to large-scale operations, increasing efficiency while maintaining texture quality. Additionally, the episode covers how this approach tightens production tolerances and reduces costs, particularly when dealing with challenging ingredients like fibers and solids. It's a must-listen for professionals seeking to optimize plant-based analog production.…
In this episode, we speak with Mark Warner, CEO at Liberation Labs, which is expanding precision fermentation to meet rising alt protein demand. Their new biomanufacturing facility in Richmond, Indiana, designed for precision fermentation, aims to overcome existing infrastructure challenges and produce bio-based ingredients at commercial scale. With a capacity of 600,000 liters, it’s set to expand to four million liters, with plans for global facilities. Liberation Labs’ flexible production model, rapid turnaround times, and high recovery yield offer a cost-effective advantage. The company anticipates doubling or tripling the industry’s capacity over the next decade, addressing food and non-food applications.…
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1 EP17: Decoding Alternative Proteins: The Power of Precision Analysis 1:01:53
1:01:53 Відтворити Пізніше Відтворити Пізніше Списки Подобається Подобається1:01:53
Відтворити Пізніше Відтворити Пізніше Списки Подобається ПодобаєтьсяIn this episode of Protein Production Technology International , we explore the vital role of precision analysis in advancing alternative proteins. Sponsored by Xylem and C. Gerhardt GmbH, the session "Decoding Alternative Proteins: The Power of Precision Analysis" focuses on how advanced lab equipment is transforming protein content and quality assessment for plant-based, insect, and fermentation-derived proteins. Expert speakers, including Patrick Sudwischer from IFF Braunschweig, Zoe Wang from AGT Foods Canada, Michelle Kuzio from Xylem Laboratory Solutions, Lukas Zibula from C. Gerhardt GmbH, and Dr. Ismail Acir from the University of Bonn, discuss the challenges and solutions in nutritional profiling, accurate protein determination, and regulatory compliance. The session also highlights how cutting-edge tools like the N Realizer combustion system are driving product development, enhancing safety, and meeting consumer demands for high-quality, sustainable food options. Tune in to learn about the latest technological innovations in protein analysis and the growing impact on the future of alternative proteins.…
In this special episode of the Protein Production Technology International podcast, host Nick Bradley interviews Ali Osman, CEO & Founder of PFx Biotech, a Portuguese company specializing in precision fermentation to develop specialty proteins. Ali shares his journey from food scientist to biotech entrepreneur, driven by both professional and personal motivations, including his son's allergy to cow's milk proteins. PFx Biotech focuses on producing human milk proteins to improve infant nutrition and address cow's milk protein allergies. Ali discusses the broader applications of these proteins beyond infant formula, their potential in various dietary needs, and the company's achievements in scalability, cost-effectiveness, and maintaining protein functionality. He emphasizes the importance of collaboration with large corporations and government bodies for sustainable food production. Ali also touches on the challenges of funding and the need for careful planning and milestone achievement for biotech startups. Listen in to learn more about PFx Biotech’s innovative work and Ali Osman’s vision for the future of food technology.…
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Protein Production Technology Podcast
In this special episode of the Protein Production Technology International podcast, host Nick Bradley interviews Ernesto Cevallos Coppel, CEO of PROTEO, and Gabriel Fuertes, CCO, to explore their innovative work in alternative proteins through precision fermentation. Ernesto discusses PROTEO's journey, beginning a decade ago, and their pioneering efforts in the biotech sector in Mexico, focusing on developing yeast protein as a sustainable and nutritious food source. Gabriel elaborates on the diverse applications of yeast protein in various food matrices, highlighting its environmental benefits, nutritional profile, and potential to address global food challenges. The conversation also covers PROTEO's strategic positioning within the alternative protein market and their commitment to sustainability and innovation. Listen in to learn more about PROTEO’s groundbreaking work and its impact on the future of food technology.…
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