Jatin SharmaEvery podcast appearance, updated as new ones drop

Protein is becoming part of everyday food and drink, extending far beyond traditional sports nutrition. But as high-protein products enter more categories, manufacturers face a bigger challenge: delivering meaningful nutrition without compromising taste, texture, functionality, or affordability. In this episode of the Protein Production Technology International Podcast, Jatin Sharma, Global Head of Strategic Marketing at Biospringer by Lesaffre, explores how the protein market is evolving and what it takes to create products that consumers genuinely want to buy again. Jatin discusses the shift from simply adding more grams of protein to understanding protein quality, digestibility, amino acid profiles, and the needs of different consumers. He explains why formulation is critical, how protein ingredients can affect taste and texture, and the challenges of creating successful high-protein beverages, bars, dairy products, and even coffee. The conversation also explores the role of blending different protein sources, the growing interest in personalized nutrition, and how GLP-1 medications may influence demand for nutrient-dense foods. Jatin shares his perspective on alternative proteins, fermentation, and why sustainability must be part of a broader product proposition that also delivers on taste, nutrition, functionality, and price. Looking ahead to 2030, Jatin makes the case for moving beyond the idea of “protein products” towards everyday foods that naturally deliver the right nutrition for the right person and occasion. The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals. To find out more about our platform click here: https://www.futureofproteinproduction.com/ To read the most recent edition of Protein Production Technology, our multi-media magazine, click here: https://www.futureofproteinproduction.com/ #ProteinProduction #ProteinInnovation #AlternativeProteins #FoodInnovation #ProteinQuality #FoodFormulation #Fermentation #PersonalizedNutrition #Biospringer #Lesaffre

Powered by Protein Production Technology International Protein is no longer reserved for athletes, bodybuilders, and sports nutrition enthusiasts. From everyday snacks and beverages to bakery, dairy, and healthy-aging products, protein is becoming a mainstream part of how consumers think about food and nutrition. But as demand grows, so do expectations around taste, texture, convenience, affordability, and nutritional value. In this episode of the Protein Production Technology International Podcast, Nick Bradley is joined by Jatin Sharma, Global Head of Strategic Marketing at Biospringer by Lesaffre, alongside experts from Myprotein, Danone, and the Good Food Institute, to explore how the protein shift is reshaping active lifestyle nutrition and what it means for the next generation of food and beverage products. The discussion examines the changing consumer landscape, from everyday active consumers seeking wellness, convenience, and balanced nutrition to performance-focused consumers prioritizing protein quality, recovery, and muscle growth. The panel explores how protein is moving beyond traditional powders and supplements into formats such as bars, ready-to-drink beverages, yogurts, cereals, and snacks, creating new opportunities for brands and ingredient suppliers. The speakers also discuss the formulation challenges that come with this expansion. While adding protein may be relatively straightforward, delivering products that consumers genuinely enjoy is far more complex. Topics include taste and texture, digestibility, clean-label expectations, ingredient functionality, shelf life, cost pressures, and the challenge of maintaining product quality without pricing consumers out of the market. The conversation also explores the evolving protein ingredient landscape, including traditional and plant-based proteins, as well as emerging fermentation-derived solutions. The panel considers how different protein sources can help address nutritional, sensory, and sustainability needs, and why successful formulation depends on finding the right ingredient for each application. As protein becomes an increasingly familiar feature of everyday food, the discussion highlights a key challenge for the industry: moving beyond protein content alone to create products that deliver on nutrition, functionality, taste, and the overall consumer experience. The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals. To find out more about our platform click here: https://www.futureofproteinproduction.com/ To read the most recent edition of Protein Production Technology, our multi-media magazine, click here: https://www.futureofproteinprodu