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.

In this episode of the PPTI Podcast, Silvia Soragni, Category Manager for Savory Ingredients at Lallemand Bio-Ingredients, shares her journey from sales to leading global strategy and innovation. She explains how yeast-based proteins stand out as both nutritional and functional ingredients, offering a neutral taste and clean-label appeal compared with many other alternatives.

Silvia highlights their remarkable stability under demanding processing conditions and their complete amino acid profile, which makes them a valuable source of high-quality protein. She also explores a wide range of applications – from hybrid dairy and protein beverages to cheese alternatives and even sweet formulations – demonstrating how yeast proteins can elevate nutrition without compromising taste or texture.

The discussion underscores Lallemand’s broader commitment to leveraging its fermentation and yeast expertise to deliver the next generation of sustainable, functional food solutions.