Thierry DuvanelEvery podcast appearance, updated as new ones drop

In this episode of the PPTI podcast, Shannon Hall, Co-Founder at Pow.bio, and Thierry Duvanel, Director of Innovation at Bühler Group, discussed how a new partnership between a startup and a global engineering company is tackling one of industrial biomanufacturing’s biggest challenges: the slow and capital-intensive path from concept to scale. Hall explained how continuous fermentation, combined with model-driven control, has moved beyond early pilot projects and is now being developed as a platform that can be implemented within existing facilities to improve productivity, uptime, and process reliability. Duvanel explored why conventional batch systems often struggle to scale efficiently, and how integrated continuous approaches could improve asset utilization without requiring major new capital investment. The discussion also addressed common misconceptions around continuous operations, the realities of running infrastructure on a 24/7 basis, and the role of AI-supported decision-making in improving first-run performance under varying site conditions. Together, they outlined how this approach could offer a more predictable, modular, and scalable pathway for fermentation companies moving toward industrial production. Powered by Protein Production Technology International

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.