Elementar Podcasts

Josh Tetrick, the founder of GOOD Meat, discusses his motivation for transitioning to a more sustainable food system by reducing harm to animals. He explains the process of cultivating meat and highlights the milestones achieved by his company, such as becoming the first to sell cultivated meat in Singapore. Tetrick emphasizes the need for advancem…

Mike Natale, the global leader of Ingredion's plant-based proteins platform, discusses the growth potential of the plant-based protein industry and the importance of continuously improving products to meet consumer needs. He emphasizes that plant-based proteins are not limited to alternative meats but also play a significant role in alternative dai…

In this podcast video, Jacob Crowe discusses Hamilton's role in the meat production industry, specifically in addressing the challenges of scaling cultivated meat production processes. Hamilton offers process sensors and accessories to improve consistency, control, and efficiency in meat production. Crowe highlights the importance of real-time moni…

In this episode of Protein Production Technology International, hosted by Nick Bradley, experts discuss the rising prominence of plant-based proteins. With guests from Ingredion, Huel, and Nutrition Integrated, the conversation spans the shift from animal-derived proteins to plant-based alternatives in sports nutrition and snacking. They highlight …

Nick Bradley interviews Joseph Thomas, CEO of Elementar Americas, in a podcast exploring nitrogen protein analysis in the plant-based food sector. With Elementar's rich 125-year history, Joseph discusses the company's evolution and its decade-long support for plant-based manufacturers. As the plant-based industry surges since 2015, Elementar's tech…

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 …

In this enlightening edition of the Protein Production Technology Webinar Series, Nick Bradley introduces us to the burgeoning world of cultivated meat. Addressing challenges from scalability to maintaining product quality, the conversation sheds light on the multi-disciplinary approach to cultivated meat involving biology, biotechnology, engineeri…

In this episode of Protein Production Technology International, we speak with Chris Bryson, founder and CEO of New School Foods. This Toronto-based startup recently secured a $12 million seed round, bringing their total funding to $13 million. New School Foods' first product is a plant-based fillet that looks, cooks, tastes, and flakes like wild sa…

In this edition of Protein Production Technology International, we're joined by Nicoleta Pasecinic, Senior Regulatory Affairs Manager at Pen and Tech, a Spanish consultancy specializing in regulations surrounding alternative proteins. Nicoleta shares her insights on the evolving regulatory landscape for plant-based proteins, cell agriculture, and o…

In this April-May 2023 edition of Protein Production Technology International, we're focusing on alternative seafoods. We're speaking with Michelle Wolf, CEO of New Wave Foods, a New York-based company producing plant-based shrimp. With the growing demand for plant-based proteins and vegetarian and vegan meat alternatives, many consumers are seekin…

In this podcast, Ira van Eelen, a key figure in the field of cellular agriculture, discusses her father's pioneering work in cultivated meat, the recent regulatory milestones in the US, and her own contributions to the industry. She shares her father's vision of tissue culture as a food source, which was initially met with skepticism but eventually…

In this interview, Chris McClure, CEO and co-founder of Loki Foods, discusses the company's journey in creating plant-based seafood alternatives. Loki Foods, an Icelandic startup, is focusing on developing a plant-based alternative to Atlantic Cod. Chris, a long-time vegan with a background in public health and biotech, explains that the company's …

In this podcast, Mark Post, the Chief Scientific Officer of MosaMeat, discusses the journey of the company and the cultivated meat sector. He recalls the unveiling of the first cultivated meat burger in 2013, a proof of concept that led to the founding of MosaMeat in 2016. Post discusses the challenges of transitioning from academia to entrepreneur…

In this episode of Protein Production Technology International, we're joined by Bruce Bennett, President of Ingredients at Benson Hill. The company specializes in agricultural technology and plant-based food innovation, aiming to develop sustainable and healthier food options through cutting-edge science and technology. Bruce shares his journey int…

In this episode, "The Road to Scalability: Scale-up Economics for Cultured Meat," we dive into the complexities of scaling up cultured meat production. Moderator Nick Bradley and experts Shubhankar Takle, Martina Miotto, Choon Kiat, and Tony Moses discuss the challenges and strategies of commercial scale manufacturing, the nuances of technical proc…

In this episode, the panel discussion, moderated by Nick Bradley, Editor of Protein Production Technology International, explores the significance of bioreactors in the sustainable production of alternative proteins. Experts, including Yash Mishra (Animal Alternative Technologies), Arpad Csay (GEA), Jack Reid (Unicorn Biotechnologies), and Yossi Qu…

Join host Nick Bradley in this insightful podcast exploring alternative protein production from waste. Our diverse panel discusses the potential of insect proteins, fungi, and fermentation technologies in addressing global food waste, hunger, and the protein gap. Tune in to learn about innovative solutions for sustainable food production and the fu…

In this episode, we dive into the world of plant-based protein and its role in addressing climate change, promoting sustainability, and improving public health. Our expert panelists, Brian Nash from Ingredion, Joao Brites from HowGood, Declan Rooney from Ingredion, and Stacy Pyett from Wageningen University & Research, discuss the current landscape…

In this episode, the panelists 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…

In this episode, 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. The experts discuss the need for collaboration and the importance of addressing environmental and social issues in the devel…

In this episode, the panelists discuss the future of protein production, specifically focusing on the idea of whole cuts from novel sources. They talk about the challenges and opportunities in the plant-based meat industry and how to scale up production. The panelists also share their thoughts on partnerships with animal agriculture companies and t…

In this episode, we dive into the exciting world of protein production, focusing on plant molecular farming and its potential to revolutionize the food industry. Our expert panel discusses the latest advancements, challenges, and opportunities in producing sustainable and tasty plant-based foods using cutting-edge technologies. They explore how mol…

In this episode, our panel of experts discuss the rapidly evolving meat analogue industry, focusing on the key aspects of taste, cost parity, texture, nutritional value, and regulatory frameworks. The conversation dives into the potential of precision fermentation and plant-based technologies as sustainable solutions for alternative protein sources…