Episode 35: From the Strain to Scale-up: How to Secure Scaling Up With a Biofoundry In Partnership with Beckman Coulter

In this episode of the PPTI podcast, Roee Nir, CEO and co-founder of Forsea, discussed the company’s mission and its role in shaping the future of alternative proteins.He shared how Forsea is approaching the development of next-generation seafood, and how the team is navigating both technical challenges and consumer expectations in a category that is still taking shape. The conversation explored the importance of pairing scientific innovation with clear, effective communication, particularly as companies work to explain complex technologies to a wide range of audiences.Roee also highlighted the role of storytelling across different formats, from written articles to podcasts and video, and why translating technical breakthroughs into accessible messages is critical for engaging consumers, partners, and policymakers.Together, the discussion offered insight into how Forsea is working toward scalable, sustainable seafood solutions that can meet growing global demand while reducing pressure on ocean ecosystems.Powered by Protein Production Technology International

In this episode of the PPTI podcast, host Nick Bradley was joined by Olivier Galy, Chief Technology Officer at Toulouse White Biotechnology (TWB), and Maria Savino, Global Segment Development Manager at Beckman Coulter Life Sciences, to discuss how automation and high-throughput workflows are helping accelerate the path from strain development to scale-up.The conversation explored the growing role of biofoundries as R&D becomes more complex, and how these environments bring together data integration, miniaturization, and standardized workflows to reduce both risk and cost. Savino outlined how modern laboratory tools support DNA assembly, screening, and early-stage optimization, while Galy explained how these systems allow teams to explore larger design spaces, improve strain performance, and better prepare for industrial conditions.They also discussed how companies can adopt automation in a practical way without disrupting existing infrastructure, and why aligning strain engineering, screening, and process design from the outset is critical to achieving smoother industrialization.Powered by Protein Production Technology International

In this episode of the PPTI podcast, Nick Bradley was joined by Ida Aabrandt Søndergaard, Head of Global Regulatory Affairs at Solar Foods; Sam Santiago, Global Product Manager Innovation F&B IPLCM at Merck; Sarah (Sally) Powell-Price, Regulatory Affairs SME at MilliporeSigma; and Naya McCartney, Regulatory Safety Scientist at Vow, to explore one of the most critical challenges facing alternative proteins: food safety.As the industry moves toward scale, the discussion focused on how safety frameworks must evolve alongside innovation. From novel ingredients and cell lines to precision-fermented fats and functional proteins, the panel examined how companies can ensure robust safety standards without slowing down development.The conversation covered emerging risks across different production platforms, the realities of navigating global regulatory expectations, and the importance of building safety and quality systems that can scale with production. The speakers also explored how lessons from traditional food and biopharma sectors can be applied to next-generation protein companies, particularly when it comes to data integrity, traceability, and contamination control.A key theme throughout was the need to integrate safety considerations early in R&D, rather than treating them as a downstream requirement. The panel also addressed how companies can communicate safety clearly and transparently to regulators and consumers, helping to build trust as new products reach the market.Together, they provided a practical view of how the industry can balance speed, innovation, and responsibility as it works toward delivering safe, scalable, and sustainable food systems.Powered by Protein Production Technology International

In this episode of the PPTI podcast, Shannon Hall, Co-Founder at Pow.bio, and Thierry Duvanel, Director of Innovation at Bühler Group, discussed how a new partnership between a startup and a global engineering company is tackling one of industrial biomanufacturing’s biggest challenges: the slow and capital-intensive path from concept to scale.Hall explained how continuous fermentation, combined with model-driven control, has moved beyond early pilot projects and is now being developed as a platform that can be implemented within existing facilities to improve productivity, uptime, and process reliability.Duvanel explored why conventional batch systems often struggle to scale efficiently, and how integrated continuous approaches could improve asset utilization without requiring major new capital investment. The discussion also addressed common misconceptions around continuous operations, the realities of running infrastructure on a 24/7 basis, and the role of AI-supported decision-making in improving first-run performance under varying site conditions.Together, they outlined how this approach could offer a more predictable, modular, and scalable pathway for fermentation companies moving toward industrial production.Powered by Protein Production Technology International

In this episode of the PPTI Podcast, experts from research, biotechnology, and food innovation discussed how systems thinking could help reshape the future of nutrition. The panel included Annick Verween of VIB; Ali Osman, Diana Oliveira, and Harry Barraza of PfX Biotech; Amy Williams of The Good Food Institute Europe; Filipa Soares of Cell4Food; and David Laubner of Sennos.The conversation explored the role of precision fermentation, the importance of shared standards and metrics, and how digital and sensor technologies are improving production efficiency. Panelists also discussed the potential of bioactive ingredients and the need for closer collaboration across science, technology, regulation, and markets to support scalable, sustainable food systems.Powered by Protein Production Technology International

In this episode of the PPTI Podcast, Dr Muyiwa Akintoye, Chief Product Officer at Planetary, discussed the opportunities and challenges involved in developing mycoprotein-based foods. He explained the need to balance nutrition with taste and texture, outlining how growth conditions, strain selection, and fermentation control influence flavor development.Dr Akintoye also addressed strategies for reducing off-notes, the impact of clean-label expectations, and lessons drawn from the evolution of plant-based and dairy alternatives. He explored the structural properties of mycoproteins, including fiber alignment and downstream processing, and how these factors contribute to the fibrous texture and bite associated with animal protein.Throughout the conversation, he emphasized the role of ingredient design and process optimization in ensuring mycoprotein products meet consumer expectations for quality, taste, and sustainability.Powered by Protein Production Technology International

In this episode of the PPTI Podcast, Sonia Huppert, Global Innovation Marketing Leader at IFF, discussed how the company was redefining sensory experiences for alternative proteins. She outlined how IFF combined consumer insights, AI, and advanced taste modulation technologies to optimize flavor, texture, and mouthfeel across plant-based, fermentation-derived, and cell-based proteins.Huppert also addressed the ongoing challenge of replicating juiciness, succulence, and authentic flavor, and explained why multi-sensory experiences were critical to consumer acceptance. She highlighted how emerging innovations were supporting the development of high-protein products that delivered on taste, health, and enjoyment.Powered by Protein Production Technology International

In this episode of the PPTI Podcast, experts from intellectual property, biotechnology, and investment examined how companies in alternative proteins can navigate the patent landscape as the sector matures. The discussion featured Gilbert Verschelling, CTO of The Protein Brewery; Tim Fronzek, Co-founder and CEO of Nosh.bio; Casey Lippmeier, CTO of Checkerspot; Andrew Tindall and Kerry Rees of HGF; and Andrew D Ive, Founder and Managing General Partner at Big Idea Ventures.The conversation explored why intellectual property has become central to securing investment, forming partnerships, and protecting competitive advantage. Panelists discussed what types of innovations can and cannot be patented, the role of robust data in supporting claims around taste and texture, and how companies balance patents with trade secrets.The episode also addressed the commercial value of process patents, strategies for navigating prior art, and why establishing a clear IP strategy early is critical for startups operating across fermentation, alternative proteins, and food biotechnology.Powered by Protein Production Technology International

In this episode of the PPTI Podcast, the conversation focuses on how to make plant proteins work for both real food and real consumers. Host Nick Bradley is joined by experts from Happy Plant Protein, VTT, Bühler, and Planted to explore how innovation, functionality, and consumer expectations intersect in the next phase of plant-based development.The panel discusses how cost-effective processes and simplified formulations can reduce complexity without compromising nutritional or sensory quality. They examine consumer priorities – from taste and affordability to clean-label appeal – and highlight the importance of diverse ingredient strategies in building a more sustainable food system.By comparing different approaches to protein functionality, from solubility to texture, the speakers underline the value of collaboration between technology developers, ingredient producers, and food brands. The discussion offers a 360-degree view of the opportunities and challenges in scaling plant-based proteins for mainstream adoption.

In this episode of the PPTI Podcast, Nick speaks with Justin Kolbeck, Co-founder and CEO of Wildtype, a pioneer in cultivated seafood. Justin shares the story behind bringing sushi-grade salmon from the lab to restaurant tables, revealing the technical challenges of working with seafood cells and the opportunities cultivated foods create for purity, safety, and sustainability.He explains why Wildtype chose to start with food service partners, allowing chefs and diners to experience the product firsthand and build trust through authentic storytelling. Justin also reflects on the significance of Wildtype becoming the first company to receive FDA clearance for cultivated seafood, the evolving landscape of consumer perceptions, and how early adopters are driven by food safety, transparency, and the desire to protect ocean resources.The conversation offers an honest look at what it takes to launch a new category of food – and how cultivated seafood could help shape a more sustainable future for global protein.