Roland GouzyEvery podcast appearance, updated as new ones drop

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

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 the PPTI Podcast, leading voices from across the alternative protein sector explore how functional plant proteins are powering the next wave of food innovation. The conversation examines the growing consumer demand for clean-label, sustainable products that still deliver on taste, texture, and nutrition – and what it takes to get there. From sunflower to pulse proteins, the panel unpacks the science and strategy behind formulating plant-based alternatives that can truly stand shoulder to shoulder with dairy and meat. They discuss the critical role of functionality, processing, and ingredient synergies in enhancing mouthfeel, masking off-flavors, and ensuring product stability without compromise. The experts also highlight how advances in fermentation, formulation, and complementary ingredients such as fibers and pectins are enabling the creation of more indulgent, consumer-ready foods. Throughout the discussion, one message rings clear: collaboration across the value chain is essential to building a resilient, future-proof protein ecosystem.