Protein Production Technology Podcast

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.
In 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.
The 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.
The 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.
With 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.
The 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.
Featuring:
  • Ronald van der Knap — AAK
  • Kim Oliphant — AAK
  • Francisco Ardevalo — AAK
  • Kiara Kachini — Savor
  • Adam Leman — Good Food Institute
  • Lutz Grossmann — University of Massachusetts Amherst
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.futureofproteinproduction.com/
#AlternativeFats #FoodTech #AlternativeProtein #FoodInnovation #PrecisionFermentation #FutureOfProtein #ProteinProductionTechnology

Creators and Guests

Host
Nick Bradley
Guest
Adam Leman
The Good Food Institute
FA
Guest
Francisco Ardevalo
KK
Guest
Kiara Kachini
KO
Guest
Kim Oliphant
LG
Guest
Lutz Grossmann
RK
Guest
Ronald van der Knap

What is Protein Production Technology Podcast?

Helping the industry understand how it will revolutionize modern protein production and help build a healthier, more efficient, and sustainable global protein system