About this event
In partnership with Angel Yeast
As the race to develop sustainable, scalable protein sources accelerates, microorganisms are rapidly emerging as key players in the future of food. Long valued in fermentation and biotechnology, these microscopic workhorses—ranging from yeast and bacteria to fungi and microalgae—are being reimagined as engines for next-generation protein production. Offering nutritional, functional, and environmental advantages, microorganisms are redefining how we think about protein innovation.
In this exclusive webinar hosted by Protein Production Technology International in partnership with Angel Yeast, we’ll explore how advances in microbial fermentation are opening new frontiers in the alternative protein sector.
Our expert panel will examine cutting-edge developments across the microbial spectrum, including yeast, filamentous fungi, precision-fermented bacteria, and photosynthetic microalgae. We’ll look at the production technologies driving efficiency and quality, and analyze how microbial proteins are creating new opportunities in food, beverage, and nutrition. Whether prized for their clean-label appeal, complete amino acid profiles, or formulation versatility, these microorganisms are poised to play a central role in nourishing a growing global population sustainably.
Join us for a lively and informed discussion on how the fermenter is becoming the launchpad for the next wave of protein innovation.
Key Takeaways:
- How microbial proteins – derived from yeast, fungi, bacteria, and algae – compare nutritionally and functionally to other alternative proteins
- Insights into Angel Yeast’s fermentation expertise and innovations in scaling microbial protein production
- Applications for microbially derived proteins in plant-based meat, dairy, snacks, functional foods, and more
- Market drivers fueling investment and interest in microbial fermentation
- The challenges and opportunities in scaling microbial ingredients to meet global demand
- Why microbial proteins align with clean-label, sustainable, and health-conscious consumer trends
Who Should Attend:
- R&D professionals and food scientists in alternative proteins and functional ingredients
- Innovation leads at plant-based food and beverage companies
- Strategic investors and VCs in food tech and agtech
- Product developers exploring new protein sources
- Sustainability and procurement leaders seeking scalable, low-impact ingredients
- Academic and industry researchers focused on fermentation technologies
This is a free-to-attend webinar. Attendees can hear from industry experts and interact through a Q&A session.
Hosted by
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Guest speaker
Dr Florian Viton SVP, Global Head of Strategic Innovation @ CJ FoodsG
Dr Florian Viton is currently based in Seoul (South Korea), where he builds and leads commercial ventures for CJ Foods - the largest food manufacturer in South Korea - with a particular focus on turning the unique fermentation capabilities of CJ Foods into new growth engines for the company. Florian has +20 years experience in the food industry, including +4 years at CJ Foods and +14 years at Nestlé where he held R&D Management positions of increasing responsibilities in Switzerland and Singapore. Flavor and fermentation have been the technical anchors of his professional journey in the Food industry.
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Guest speaker
Robyn Eijlander Program Manager Cellular Agriculture & Science Innovation Manager @ NIZOG
Robyn has an academic background with a PhD and PostDoctoral from the University of Groningen (NL), focusing on molecular processes in protein secretion, sporulation, and spore germination of Bacillus species. Currently, Robyn combines her academic background with experiences as a project manager at NIZO food research, a leading contract research organization specializing in food and health innovation. As the Science Innovation Manager, she bridges the gap between scientific research and industrial application. Additionally, she is the Program Manager for Cellular Agriculture at the Biotechnology Fermentation Factory (BFF) in Ede, Netherlands. Here, she supports the scale-up of fermentation technologies, including precision fermentation, to advance sustainable food production. Robyn's passion lies in translating complex scientific findings into practical solutions, fostering innovation in the food industry.
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Guest speaker
Spencer Nie Senior Engineer of Yeast Protein Research Institute @ Angel YeastG
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Guest speaker
Adam Leman Lead Scientist, Fermentation @ The Good Food InstituteG
Dr Adam Leman is the Lead Scientist in Fermentation at The Good Food Institute, specializing in alternative protein production. With a Ph.D. in Chemical and Biomolecular Engineering from the University of Illinois Urbana-Champaign, his expertise encompasses fermentation process development and biomanufacturing. Adam is dedicated to advancing sustainable food systems through innovative fermentation technologies, contributing significantly to the commercialization of alternative proteins.
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Guest speaker
Winston Sun Global Product Manager @ Angel Yeast EuropeG
Dr Winston Sun is the Product Manager at Angel Yeast Europe, where he oversees the company's microbial protein initiatives. With a Ph.D. in food science, Dr Sun has been instrumental in advancing sustainable protein solutions, particularly through yeast-based innovations. He has represented Angel Yeast at various industry events, including a webinar with Protein Production Technology International, discussing the role of yeast protein in addressing the global protein crisis. At CPHI 2024, Dr. Sun highlighted the sustainability and nutritional benefits of yeast protein, emphasizing its high protein content and digestibility. His work contributes significantly to the development of alternative proteins aimed at creating a more sustainable and resilient food system.
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Guest speaker
Sunil Sukumaran Chief Technology Officer @ Perfect Day, IncG
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Team member
Nick Bradley Co-founder/Editorial Director @ Protein Production Technology InternationalT
Protein Production Technology
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