{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Protein Production Technology Podcast","title":"Sirli Rosenvald, TFTAK | From Protein Functionality to Real-World Food Applications","html":"","width":"100%","height":180,"duration":1672,"description":"Powered by Protein Production Technology International\nDeveloping successful alternative protein products takes more than identifying ingredients with promising nutritional profiles or functional properties. From solubility and texture to flavor, processing performance and cost, the real challenge is understanding how proteins behave in the finished product.\nIn this episode of the Protein Production Technology International Podcast, Sirli Rosenvald, R&D Director in Food Research at TFTAK and founder of FUNKI, discusses how food scientists and ingredient developers can bridge the gap between laboratory measurements and real-world food applications.\nDrawing on her work in food science, biotechnology and alternative protein development, Sirli explores why properties such as gelling, water-holding capacity and emulsification must be evaluated under application-specific conditions. She explains how pH, heat, processing, fat, salts and other ingredients can dramatically change protein performance — and why sensory testing remains essential.\nThe conversation also examines the growing potential of hybrid products, where plant or microbial proteins complement animal-based ingredients to improve functionality, nutrition, cost and supply-chain resilience. Sirli shares examples from hybrid cheese development, including how plant proteins and fibers can influence gel strength and maturation time.\nFinally, Sirli discusses fermentation-derived proteins, enzymatic treatments, techno-economic considerations and the potential for AI and predictive modeling to improve ingredient selection. While better data and standardized testing could reduce trial and error, she explains why food's complexity means real product testing will remain essential.\nThe 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.\nTo find out more about our platform click here:...","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}