Bryan TracyEvery podcast appearance, updated as new ones drop

Prebiotics, probiotics, postbiotics: what's the difference, and why does it matter for the products on your shelf? In this episode, Susanne sits down with Bryan Tracy, Co-founder and CEO of Superbrewed Food, a B2B ingredient company, and a nearly 20-year veteran of industrial fermentation. Bryan explains how Superbrewed treats the microorganism itself as the product, and how their newly launched postbiotic ingredient, Thryvia™, is designed to support digestive and immune health in everything from capsules and protein bars to shelf-stable drinks and pet food. What's covered in this episode: How Bryan's career in fermentation led him to ask why the microorganism can't be the product Why postbiotics avoid many of the shelf-life, cold-chain, and stomach-acid challenges that probiotics face Unexpected applications, from cream-based soups to convenient formats for GLP-1 users dealing with digestive side effects Meeting consumers where they are instead of relying on major behavior changes The opportunity in pet health, and why innate immunity is largely shared across dogs, cats, and humans Everyday factors that impact the gut, including stress, sleep disruption, travel, and diet Tune in to hear why Bryan believes postbiotics could help brands bring gut health into consumers' everyday lives, without asking them to completely change their routines. About Superbrewed Food Superbrewed Food is an ingredient company that uses fermentation to create postbiotics, ingredients made from beneficial microorganisms that support health and nutrition. Its products include Thryvia™, a postbiotic for digestive and immune health in people and pets, and SB1™, a non-animal protein that performs like whey. Superbrewed partners with global food brands like Fonterra and Bel to bring these ingredients to market. Get in Touch Visit Superbrewed Food’s website: https://www.superbrewedfood.com/ Follow Superbrewed Food on social media: LinkedIn: https://www.linkedin.com/company/superbrewedfood/ Interested in a clinical trial for your health or wellness brand? Shoot us an email at hello@citruslabs.com ; we would love to learn more about your company! To learn more about Citruslabs, visit us at citruslabs.com You can also send us your feedback and questions. Email us at hello@citruslabs.com

Powered by Protein Production Technology International A protein ingredient is only as valuable as the data behind it. But as alternative proteins become more diverse, accurately measuring protein content is becoming increasingly complex. In this episode of the Protein Production Technology International podcast, Nick Bradley was joined by Bryan Tracy of Superbrewed Food, Muyiwa Akintoye of Planetary, Abhishek Bhattacharya of RISE Research Institutes of Sweden, Dr Lukas Brieger of C. Gerhardt GmbH, and Michelle Kuzio of Xylem Lab Solutions to explore one of the industry's most important - and often overlooked - challenges: determining what protein is actually present in next-generation foods. The discussion examined why traditional protein measurement methods can produce unexpected results when applied to plant proteins, microbial biomass, fermentation-derived ingredients, and other emerging food systems. The panel explored the implications of non-protein nitrogen, complex ingredient compositions, and the analytical decisions that can significantly influence reported protein values. The speakers also compared the strengths and limitations of Kjeldahl and Dumas methodologies, discussing how laboratories balance accuracy, speed, automation, safety, and sustainability when selecting analytical approaches. The conversation highlighted why protein measurement is not simply a laboratory exercise, but a critical factor in product development, labeling, regulatory compliance, and commercial credibility. From analytical validation and scale-up to the future of protein characterization, the episode offered practical insights into the science underpinning the alternative protein industry. A must-listen for food scientists, analytical laboratories, ingredient manufacturers, quality assurance professionals, regulatory specialists, and anyone working to bring next-generation protein products to market.

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, hosted by Nick Bradley, experts from around the globe gathered to discuss the transformative power of fermentation technology in creating sustainable alternative proteins. The panel, featuring industry leaders and technical consultants, dove into how fermenting proteins from sources like yeast and bacteria offers a promising solution to meet the world's growing protein needs while significantly reducing the environmental impacts associated with traditional animal agriculture. Key topics included the environmental benefits, scalability challenges, and the hurdles of regulatory approval, taste improvement, and cost reduction. The webinar emphasized the critical role of ongoing research, collaboration, and innovation in harnessing fermentation technology to sustainably feed the future population. Moreover, it highlighted the necessity of consumer acceptance and the industry's efforts to make these sustainable proteins a palatable and affordable option for global markets.