Future of Foods Interviews - Alt Proteins, Cell Agriculture, an End to Factory Farming.

In this 60th episode of FoF Interviews , host Alex Crisp speaks with journalist and author Michael Grunwald about his devastatingly important new book, We Are Eating the Earth . Known for his deep investigative reporting and thought-provoking storytelling in works like The Swamp and The New New Deal , Grunwald now turns his attention to one of the most urgent—and often ignored—drivers of climate c...

Join us for an exclusive catch up conversation with Mark Warner , CEO of Liberation Bioindustries —formerly Liberation Labs—as we find out what they've been up in the last 12 months. How has this company continued it's drive forward to commercial-scale precision fermentation. Find out how their flagship 600,000-liter plant in Richmond, Indiana, is taking shape. Learn about the strategic partnershi...

In this episode of The Future of Foods Interviews we delve into the cutting edge of food innovation with Ivy Farm Technologies , a UK-based leader in cultivated meat. With a mission to tackle the environmental, ethical, and health challenges of industrial animal farming, Ivy Farm is developing real beef, grown from animal cells, not slaughtered animals - that could dramatically reduce the carbon f...

The latest Future of Foods Interview features Eric Schulze, who discusses his diverse career path from working at the FDA to joining Upside Foods and founding his new venture, Good Human. Good Human merges biotech consultancy with public policy, helping companies integrate scientific management with regulatory demands. Eric highlights his motivations for transitioning into food entrepreneurship, w...

Dr. Max Jamilly, CEO and co-founder of Hoxton Farms, outlines his background in cell biology and venture capital and explains the journey to founding Hoxton Farms in 2020. Hoxton Farms specializes in producing cultivated fat for the B2B food industry, offering a scalable and nutritious alternative to traditional animal fats. Dr. Jamilly provides insights into the company's successful fundraising e...

Jeff Tripician is a seasoned leader in the meat industry, now driving innovation as CEO of Meatable, a company making cultivated meat in the Netherlands. With decades of experience in traditional meat production and sustainable agriculture, Tripician understands both the opportunities and challenges facing the $2 trillion global meat industry and the opportunities for cultivated meat to take the w...

Daisy Lab is a New Zealand-based food tech startup making animal-free dairy proteins through precision fermentation. Founded in 2021, the company produces whey and casein without cows, tackling the environmental impact of traditional dairy farming. Cofounder and CEO Irina Miller talks to Future of Foods Interviews. Daisy Lab has made good progress secured NZD $1.5 million in 2023 seed funding to s...

In this episode of Future of Foods Interviews, I talk to Helder Cruz, Chief Scientific Officer of Meatly , a company at the forefront of the cultivated pet food revolution. Meatly is making history by producing cultivated chicken pet food with zero animal involvement , offering a completely slaughter-free, ethical, and sustainable alternative to traditional meat-based pet food. It’s on sale now in...

Dominik Grabinski is CEO and Founder of AI Bobby , a Paris-based startup using generative AI to revolutionize alternative proteins through precision fermentation techniques. AI Bobby is tackling some of the biggest challenges in food innovation—enhancing functionality, accelerating development, and reducing costs—all while driving sustainability in the industry. How is AI is shaping the future of...

In this episode of Future of Foods , Alex talks to Andy Shovel, the co-founder of THIS , the plant-based brand that aims to make meat alternatives so realistic you need reminding that it's not the real thing. The 'THIS isn't...' range were responsible for making plant based foods more mainstream. But Andy’s not just shaking up the food industry—he’s now turning his attention to something weirder ....

In this special 50th episode of Future of Foods Interviews , host Alex Crisp meets Didier Toubia, co-founder and CEO of Aleph Farms, to discuss their latest successes and some challenges of bringing cultivated beef to the world - one country at a time and all at once. in 2024 Aleph Farms secured the world's first regulatory approval for cultivated beef steaks - in Israel, paving the way for their...

Bon Vivant is a French company reshaping the future of dairy with cutting-edge biotechnology. Focused on creating animal-free dairy proteins , Bon Vivant combines tradition and innovation to deliver sustainable, high-quality alternatives that replicate the taste, texture, and nutritional value of conventional dairy without the environmental impact or ethical concerns. CEO and cofounder Stéphane Ma...

Dr. Jeremy Agresti joins Alex Crisp on Future of Foods Interviews to discuss how Triplebar’s technology is transforming the production of alternative proteins and revolutionizing the food industry. Combining AI, microfluidics, and synthetic biology, Agresti, CTO and Founder of Triplebar, is redefining biotechnology with the company's "virtual lab" technology. The platform accelerates the evolution...

Future of Foods Interviews speaks to NestFresh , a trailblazer in humane farming and cutting-edge technology. Known for their commitment to animal welfare , NestFresh uses In Ovo sexing technology to eliminate the practice of culling male chicks—a game-changer for ethical farming practices. Hear all about their comprehensive approach to sustainability, from cage-free operations to eco-friendly sup...

Hannah Lester is the CEO of Atova Consulting, a leader in regulatory strategy and compliance solutions for novel foods, with a special focus on cultivated meat. With extensive expertise in navigating the complex global landscape of food regulation, she provides strategic guidance to companies aiming to bring innovative food technologies to market across jurisdictions such as the European Union, th...

Hydrosome Labs is at the forefront of ultrafine bubble technology. One promising area of focus is precision fermentation where their technology is poised to make a significant impact. Ultrafine bubbles' unique properties allow them to stay suspended in liquid for extended periods and deliver gases like oxygen or carbon dioxide with unparalleled efficiency. In precision fermentation, these attribut...

In this episode, Alex Crisp talks to Eshchar Ben-Shitrit , the dynamic CEO and co-founder of Redefine Meat , a trailblazing company revolutionizing the food industry with its 3D-printed, plant-based meat products. Founded in Israel, Redefine Meat uses cutting-edge 3D printing technology to recreate the taste, texture, and appearance of animal meat without the environmental impact of traditional fa...

Paul Wood, a board member at the Australian Academy of Technology and Engineering, advocates for innovative solutions to reduce agricultural methane emissions while maintaining cattle production. His approach contrasts with calls for reducing livestock numbers, as he believes technology can significantly cut emissions without disrupting traditional agricultural systems. Wood emphasizes targeted in...

Alex Crisp speaks to the EIT (European Institute of Innovation and Technology) - an initiative that promotes innovation and entrepreneurship across Europe. They work across health, environment, manufacturing, and of course food - driving innovation and collaboration and providing investment where it’s most needed - which at the beginning of a startup’s journey. FoF talks to Marie Bruser, Corporate...

Future of Foods Interviews' Alex Crisp speaks to Lance Kizer, CTO at Vitro Labs, a pioneering biotech company making leather from cells. Around 23billion square feet of leather is produced each year. That's a whole lot of skin. Vitro Labs creates lab-grown leather that's indistinguishable from traditional leather, but without the environmental impact or animal cruelty. Vitro Labs is on a mission t...

“McKinsey [& Co] put out a report suggesting that up to 60% of all physical imputs to supply chains could be produced using biomanufacturing” If true Agronomics has positioned itself perfectly, with substantial stakes in some of the biggest and most significant agri/food biotech companies in the world, including: Liberation Labs, Solar Foods, Blue Nalu, Meatly, Mosa Meat, Formo etc etc. Coveri...

Was the rush to invest in Alt Proteins 4 years ago a big bubble? Alex speaks to Isabell Decitre who runs a venture Capital investment company in Asia and Europe. They invest in future food technology - animal tech and food tech. Isabelle provides some very interesting insights into what they look for in a start up - the technology, the product and the people. So if you’re a company looking for inv...

Senara is based in Germany and is the first company in Europe to produce cell cultivated Milk. It was founded 2 years ago and since then the cost per litre has reduced from €300,000 to €500. Svenja, the CEO and co founder tells me that they expect the price to reach parity following sufficient scale up and collaboration. Cell cultivated milk may mean we’ll be trying cow free products such as choco...

Innovate Animal Ag are a think tank promoting the use of technology to improve standards for animals used in agriculture. They are at the forefront of In OVO sexing technology currently used in 20% of egg hatcheries in the EU and soon to be introduced to the USA. Without such technology as many as 7 billion male chicks are killed pointlessly each year. Future of Foods speaks to director Casey Down...

Alex from Future of Foods Inteviews speaks to Mitchell Scott, the visionary leader behind alternative protein investment vehicle Cult Food Science, based in Canada. Cult Food is a publicly traded company which has seen celebrated growth in recent months. He’s also CEO and founder of Better Butchers which uses mushrooms to replace meat in its deli style products. Cult recently launched protein pack...