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.

In 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.

In 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.