{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Protein Production Technology Podcast","title":"EP 48: Alternative Fats & Future Technologies Unlocking Performance, Resilience & Scale","html":"","width":"100%","height":180,"duration":3743,"description":"What role will fats play in the future of alternative protein and food production? From improving taste and texture to strengthening supply chains and enabling new formulations, this webinar explores how both existing and emerging fat technologies could shape the next generation of food products.\nIn this episode of the Protein Production Technology International Webinar series, Nick Bradley brings together experts from AAK, Savor, the Good Food Institute, and the University of Massachusetts Amherst to examine the evolving landscape of alternative fats.\nThe panel explores how fats contribute to creaminess, juiciness, melting behaviour, flavour release, mouthfeel, processing performance and nutrition — and why developing successful alternative protein products requires much more than simply getting the protein component right.\nThe discussion also looks at emerging technologies including precision fermentation, cultivated fat, fat structuring and Savor's approach to producing fats from carbon. The speakers discuss how these technologies could complement existing oils and fats, improve supply chain resilience, reduce reliance on agricultural inputs, and potentially provide more stable and scalable sources of fat.\nWith supply volatility, climate change, geopolitical disruption and sustainability increasingly influencing food production, the panel considers what manufacturers actually need from future fat solutions — including functionality, affordability, scalability and consumer acceptance.\nThe webinar concludes with a look at where the industry could be heading over the next five to ten years, with the panel suggesting that the future is likely to involve a combination of existing oils and fats with emerging technologies, creating hybrid and complementary solutions rather than one single replacement technology.\nFeaturing:\nRonald van der Knap — AAK\nKim Oliphant — AAK\nFrancisco Ardevalo — AAK\nKiara Kachini — Savor\nAdam Leman — Good Food Institute\nLutz Grossmann —...","thumbnail_url":"https://img.transistorcdn.com/tUifNxYi7y1wl92YvdM05mMBe8G47RO6Jcub5_A_xxY/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS9zaG93/LzM5MjkxLzE2OTk5/NTU4MzQtYXJ0d29y/ay5qcGc.webp","thumbnail_width":300,"thumbnail_height":300}