Karim KurmalyEvery podcast appearance, updated as new ones drop

In this episode of the PPTI Podcast, leading voices from science, startups, and established food companies explore how biomass-based food systems could help feed a resource-scarce future. The discussion delves into the potential of microalgae, fungi, and microbial fermentation to decouple food production from land, soil, and freshwater, enabling scalable, nutritious alternatives with a lower environmental footprint. Speakers highlight the advantages of whole-cell ingredients, the promise of submerged fermentation as a resilient and versatile platform, and the technical hurdles still to be overcome – from taste and texture to cost and consumer appeal. The conversation also examines how perceptions of ultra-processing, regulatory frameworks, and investment landscapes are shaping the pace of innovation. With insights spanning research, industry, and strategy, the panel emphasizes that microbial and biomass proteins are not just complementary to other approaches – they are essential building blocks for a more resilient and sustainable global food system.

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.

Shaun and Justin sit down with Karim Kurmaly, CEO of Veramaris, to discuss an up-and-coming innovation within the aquaculture industry: high-quality sustainable feed made from algal oil. Veramaris produces omega-3 fatty acids for animal nutrition from microalgae. Our algal oil, a breakthrough innovation, helps conserve the natural biodiversity of our oceans – a vision shared by the scientists and engineers at our two parent companies, DSM and Evonik. Veramaris produces algal oil through fermentation using only renewable resources. They use a waste-free process with minimal impact on the environment. Learn more about Veramaris here , and check out this awesome article from The Advocate about Veramaris and their algal oil! Follow us on social media! Twitter | Facebook | LinkedIn | Instagram Share your sustainability tips with us podcast@aquaculturealliance.org or leave us a voicemail at +1 (603) 384-3560! For the full-length interviews of our guests, online education courses and more, become a member of the Global Aquaculture Alliance: https://www.aquaculturealliance.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.