Wageningen Alternative Protein podcast

Join Melania and Nadin this episode as they discuss with Mathilde Do Chi, a food regulation expert, about how to make regulations work for you, and navigating the complex landscape across all sectors of alternative proteins from plant based to cultivated meat and precision fermentation. 

In this special episode we celebrate 5 years of WAPP by inviting the founders of the group. We discuss the challenges, opportunities and highlights of their time with WAPP, as well as their contributions and where they are now

In this episode we dive into cultivated meat for pet food, in this episode we dive intoThe Bene Meat storyWhy and how cultivated pet food makes senseRegulatory and practical challenges of cultivated meatClarification on regulatory approvals: when referring to approvals in Singapore and the US, this applies to the cultured meat sector in general, not Bene Meat specifically. Bene Meat does not currently hold regulatory approval in these regions.

 In this episode we talk with Inez about her journey from studying food technology at Wageningen University to working in industry as a Spice Lab intern at Kalsec. She shares what it’s really like to transition from academia to the alt proteins sector. We also discuss the role of student–industry connections and offer practical advice for students exploring careers beyond academia. 

In this episode we will be hosting Abhi Kumar, Program Associate for the Farm Animal Welfare Group of Open Philanthropy. We will be diving deeper into the questions:How is the trajectory of renewable energies similar to alt proteins?What is the funding situation, and where can governments help?How will the protein transition look from the policy side?Among some other details and insights from Abhi, enjoy!

In this episode of the Wageningen Alternative Protein Project we speak with Lubomir Yotov, CEO of V-label, talking about the newly released C-Label and V-Label. Join us while we discuss the history of the company, the benefits of a universal labelling system, how it works, and how it can help consumer in new altenrative protein technologies.

This is the third and final episode in our 3-part podcast series exploring Wageningen University’s new Cellular Agriculture curriculum. In this episode, we speak with Dr. Mariana Hase Ueta and Dr. Zoë Robaey, co-organizers of the course “Becoming Food: Cellular Agriculture Beyond the Lab”, which was held during Period 1. Together, they discuss how the course was designed to engage students with the societal dimensions of cellular agriculture, encouraging critical reflection on the cultural, ethical, and political implications of cultivated meat. We explore how students responded to the course, the kinds of conversations it sparked, and what challenges and developments may lie ahead as this emerging field continues to grow beyond the lab. 

This is the second episode in our 3-part podcast series exploring Wageningen University’s new Cellular Agriculture curriculum. In this episode, we speak with Josue Heinrich, module organizer of the “Precision Fermentation” course. Drawing from his experience at Mosa Meat and now in academia, Josue discusses his path into the field, the transformative potential of precision fermentation for alternative proteins, and what students can expect from this hands-on, cutting-edge course. From producing real animal proteins without animals to addressing global food challenges, this conversation dives into the future of food innovation. 

Welcome back to the Wageningen Alternative Protein Podcast! We’re glad you‘re joining us on our first episode of season 4 :) This episode is the first of a 3-episode mini-series, inspired by the three new courses offered at Wageningen University & Research on cellular agriculture, the very first of its kind in Europe.  🌱  In this episode, we sit down with Dr João Marques Garcia, assistant professor at the Bioprocess Engineering department, and pioneer in cultivated meat education at Wageningen. Joao shares his journey to WUR and reflects on his experience organising and launching the course "Cultivated Meat & Seafood Production".  🔬✨  🎙️ Joao also shares his insights on the short- and long-term challenges facing the cellular agriculture field, and the role of academic institutions like WUR in driving innovation. 🎧 Don’t forget to tune in to the other 2 episodes of the mini-series to learn more about cellular agriculture at WUR!  Links: https://www.wageningenaltprotein.com/ https://www.linkedin.com/company/wageningen-alt-protein-project/ 

🚀 Part 2 of the New Podcast Episode 🚀 Part 2 of our latest podcast episode on collaboration in the field of alternative proteins is now live! 🌱🔬 In this continuation, Giulia and Hannes from WAPP are once again joined by Kristin and Kyle from Kalsec and Planteneers. Building on the foundation laid in Part 1, we continue discussing: ✅ Real-world case studies of successful collaborations in the industry. ✅ Challenges faced and how innovative solutions are emerging. ✅ Future outlook and potential breakthroughs in alternative proteins. Unlock valuable perspectives from top innovators in the alternative protein sector. Join us and see how teamwork is revolutionizing the future of food! 🌍✨ If you haven't already, make sure to listen to Part 1 for the full experience! 

We’re excited to bring you Part 1 of this two part episode, featuring an insightful discussion on collaboration in the field of alternative proteins. 🌱🔬Join Giulia and Hannes from WAPP as they chat with pioneers Kristin from Kalsec and Kyle from Planteneers.In this episode:✅ Latest trends and technologies in alternative proteins.✅ How partnerships accelerate growth and innovation.✅ Real-world case studies of successful industry collaborations.Whether you're an expert, entrepreneur, or curious about the future of food, this episode offers valuable insights.Stay tuned for Part 2!#AlternativeProteins #Collaboration #Innovation #Sustainability #FoodTech #WAPP #GFI #FutureOfFood #IndustryInsights

S3 E6 Hannah Theobald Head of Nutrition at Quorn Foods In this episode, we had Hannah Theobald as a special guest. Our hosts Joëlle Nijsten and Hannes Rehrl had an insightful conversation with the Head of Nutrition at Quorn Foods about the Nutritional aspects of Mycoprotein.🎙️ Episode Highlights:The future mycoproteinsInnovations in mycoprotein nutritionQuorn's mission and vision for sustainable foodTune in to hear expert insights and gain a deeper understanding of how Quorn is shaping the landscape of alternative protein sources.Join the conversation and stay ahead in the rapidly evolving world of alternative proteins. If you have comments or suggestions of what you would like to hear about, please reach out to us via LinkedIn, Instagram or via our website: wageningenaltprotein.com

S3 E5 Techno-economic Analysis with Shan from Cx BioIn this episode we have Shan, Bioeconomics manager at Cx Bio, as a guest, Shan is an alumni of Wageningen University, and also a Co-founder of the Wageningen alternative protein project who led the development of our first podcast series 2 years ago.During this episode you will get to know more about:Cx BioWhat is a Techno-economic analysis (TEA) and how can it be used in the field of alt proteinsWhat are the differences between a Techno-economic analysis and a LCAAdaptability and regulatory aspects of a TEA especially in the dynamic field of alt proteinsThe episode ends with an outlook into Long-Term viability and Ethical considerations on which Cx Bio is having an essay writing contest  (Young Innovator Challenge). https://www.connectomix.bio/communityIf you have comments or feedback about our episodes or suggestions of what subjects/companies you would like to hear about, please reach out to us via LinkedIn, Instagram or via our website: wageningenaltprotein.com

S3 E4 Eugene Wang from Sophie's BionutrientsWe got the chance to interview Eugene Wang, CEO and founder of Sophie's Bionutrients. With a wide family history in plant-based meat, he founded the worlds first plant-based sea food company 🍤📝 During this episode you will get to know more about:  • The story behind the company and their 5-year business plan  • How Eugene wants to leave his legacy by spreading the word in order to create a sustainable product with a minimal foodprint • Insight in their heterotrophical cultivation process • The importance of the nutritional quality of Microalgae and focus on micronutrients such as the vitamin B group and iron  • Differences in perception of alt proteins between the Eu, Singapore and the US • Lastly, an insight of the potential food applications.The episode finishes with a suprising inside of the options on Mars for future entrepreneurs. So make sure to listen to the end🤔. If you have comments or suggestions of what you would like to hear about, please reach out to us via LinkedIn, Instagram or via our website: wageningenaltprotein.com

This episode features Stacy Pyett, program manager Proteins for Life at Wageningen University and Research.The discussed topics are:- Protein policy making- Global food systems- Protein summits- Stacy's recent book: Our Future Proteins: A Diversity of PerspectivesLinks:Where to find stacy:https://www.linkedin.com/in/stacy-pyett-ab1b785/Our Future Proteins: A Diversity of Perspectives open source access:https://handboekbodemenbemesting.nl/en/circularfoodsystems/show/book-launch-our-future-proteins-a-diversity-of-perspectives.htmour website:https://www.wageningenaltprotein.com/our socials:https://www.linkedin.com/company/wageningen-alt-protein-project/our email:[email protected] free to reach out to us if you are interested in collaborating with us!

This episode of season three of the Wageningen alternative protein podcast we have Jesse Mesman from Meatable as our guest.Jesse Is an assistant scientist in bioprocessing at Meatable.The discussed topics are:- What are cultured meats?- Policy making on cultured meat around the world- Meatable in SingaporeLinks:https://www.wageningenaltprotein.com/https://www.linkedin.com/company/wageningen-alt-protein-project/https://www.linkedin.com/in/jesse-mesman/

In the first episode of the third season of the Wageningen alternative protein podcast we have Abigail Thiel as a guest.Abbey is a postdoctoral researcher at Wageningen University and Research.The discussed topics are:- Abbeys YouTube channel for the communication of alternative proteins.- Yeast produced proteins- Sustainability aspects of recombinant proteins- Nutritional aspects of alternative proteinsLinks:https://www.wageningenaltprotein.com/https://www.linkedin.com/company/wageningen-alt-protein-project/https://www.youtube.com/@AbbeytheFoodScientist

Hello and welcome everyone to the 3rd season of the Wageningen alternative protein podcastThis seasons hosts are Joëlle Nijsten, Chris Klomp, Alessia de Chaud, and Hannes Rehrl.Stay tuned for our upcoming episodes where we will be having guests that regard everything around the filed of alternative proteins. You can expect guests from industry, academia and many more such as policy makers and project managers.We hope that you are just as excited as we are for the 3rd season of the WAPP podcastLinks:https://www.wageningenaltprotein.com/https://www.linkedin.com/company/wageningen-alt-protein-project/

Cellular agriculture: spinning nanofibers to structure cultured meat! Like everything else in this world, cultured meat needs some support to become big. Today's guest, Märt-Erik Martens (CEO of Gelatex) is here to guide us through how he and his company plan on offering this support. Listen to this episode to learn the fundamentals of electrospun nanofibers and their applications! Follow us on our social media:Facebook https://www.facebook.com/WageningenAPPInstagram @wageningenappLinkedin https://www.linkedin.com/company/wageningen-alt-protein-projectFeel free to email us at [email protected] if you would like to be our guest! Also, if you are from WUR and you would like to help out in our podcast production in whatever way, host, producer, editor and all, email us and we will be in touch!

Can green leaves be the future of alternative protein? Yafei Yu will introduce the challenges she came across in her project to improve the utilization of green leaf proteins. Follow our facebook page at https://www.facebook.com/WageningenAPP, Instagram @wage.altproproject, and Linkedin for event, internships, and more :) Feel free to email us at [email protected] if you would like to be our guest! Also, if you are from WUR and you would like to help out in our podcast production in whatever way, host, producer, editor and all, email us and we will be in touch!

João Trigo from Chalmers University of Technology will be with us today to talk about his great adventure in exploring alt. protein from the ocean----macroalgae!Follow our facebook page at https://www.facebook.com/WageningenAPP,  Instagram wage.altproproject and Linkedin for event, internships, and more :) Feel free to email us at [email protected] if you would like to be our guest! Also, if you are from WUR and you would like to help out in our podcast production in whatever way, host, producer, editor and all, email us and we will be in touch : )

In this season we will be interviewing researchers at the cutting edge of alternative protein studies. Today Dr. Jack Yang will introduce his project in plant protein functionality. Follow our facebook page at https://www.facebook.com/WageningenAPP,  Instagram wage.altproproject and Linkedin for event, internships, and more :) Feel free to email us at [email protected] if you would like to be our guest! Also, if you are from WUR and you would like to help out in our podcast production in whatever way, host, producer, editor and all, email us and we will be in touch :)

In this edition of our podcast, Aditya meets with Dr. Abhishek Gupta, a WUR PhD and researcher at Kerry, to discuss plant protein hydrolysates, cell culture media development, and the prospects for the cultivated meat industry. Follow our facebook page at https://www.facebook.com/WageningenAPP,  Instagram wage.altproproject and Linkedin for event, internships, and more :) Feel free to email us at [email protected] if you would like to be our guest! Also, if you are from WUR and you would like to help out in our podcast production in whatever way, host, producer, editor and all, email us and we will be in touch :)

In our first season, we will be interviewing researchers at the cutting edge of alternative protein studies. Stay tuned by subscribing to us, follow our facebook page at https://www.facebook.com/WageningenAPP and Instagram wage.altproproject for events, news and more! Today, phD student Regina Politiek will introduce her study of dry fractionation for sustainable processing of oil-rich seeds.