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

CEO of Onego Bio Maija Itkonen talks to Alex Crisp from Future of Foods Interviews. Onego are a BioTech food company making egg proteins without chickens. The commercial demand for egg proteins account for a third of all eggs and demand is going up. The cruelty experienced by egg producing chickens is no mystery to us and so Onego have provided a real solution to this problem. Food manufacturers a...

Mark Warner is CEO of Liberation Labs, leading the construction of 4 x 150,000 litre precision fermenters in Indiana USA which he expects will be up and running early next year. With production capacity up to 1200 metric tonnes of pure protein such as Casein. Liberation Labs has the space to build up to 4 million litre capacity and they have high ambitions for growth across the globe. Contact cris...

Future of Foods speaks to founder and former CEO of Shiok Meats, Sandhya Sriram, about her experiences leading a pioneering cultivated seafood company through the early stages of commercialisation. Catch the full interview here. If you've enjoyed this episode or any others DONATIONs are gratefully received. https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Illtud Dunsford is the CEO and founder of Cellular Agriculture Ltd which builds bioreactors for growing cells for use in cultivated meat. His career has seen him move from dairy farmer to meat farmer - then into the film business and now to cultivated cells. He believes cultivated meat will become a necessity rather than just a choice as the population continues to grow and the environmental probl...

‘Ultra Processed’ is a term frequently used. You may have heard it used to describe plant based foods or alternative proteins in a mostley derogatory way to imply that the food is of lesser quality or of lower health benefit to what is percieved as more natural food sources. So what is Ultra Processed Food? Is it just misunderstood. Why does it get a negative press? In this episode of Future of Fo...

Why are nearly half of all Americans and a quarter of British people obese? Jack Bobo thinks it’s a systemic failure. Jack is director of the Food Systems Institute at Nottingham University. He was formally food advisor to George Bush and Barak Obama. His latest book ‘Why Smart people make bad food choices’ looks at factors causing the global obesity problem. Watch and subscribe on YouTube https:/...

Alex from Future of Foods discusses the investment case for alternative proteins with vegan entrepreneur, fund manager and impact venture capitalist and CEO Claire Smith. They discuss the ethics, the potential gains, the pitfalls, and the future. Claire shows that there is a way to invest ethically and still make plenty of money. DONATIONs to FoF are gratefully received. https://www.paypal.com/don...

Alex from FoF speaks to Abby Couture and Billy Nicholles, both from Bryant research. In this episode we discuss why so many meat eaters don’t like plant based food - the 4 Ns - Natural, Normal, Necessary, and Nice - and why women are more likely to eat plant based food than men. We talk about the techniques around information gathering at Bryant Research, as well as whether chicken is a health foo...

Future of Foods discusses the wonderous world of fungi with enthusiast grower, seller and promoter, Denis Vidmar. Listen to this exploration into mushroom health benefits, for brain and body and soil, and for the health of the planet more widely. is the fungi apocalypse films, ‘The Last of Us’ a prediction of the future (probably not)? DONATIONs are gratefully received. https://www.paypal.com/dona...

Alex discusses breeding fungi with Paul Dyer - producing new varieties of blue cheese. Blue cheese might seem like the hot new thing but people have been eating it for thousands of years. It's not all about cheese - as if that's not enough... Did you know fungi might provide us with the next viagra? And... should we take warning from fungi apocalypse films like, ‘The Last of Us’? DONATIONs are gra...

Laine Clark from the GFI speaks to Alex from the Future of Foods Interviews about trends in investments across the different sectors of alt' protein (precision fermentation, plant based, and cultivated meat). Laine sees a positive future for the sector because it, "has to succeed". If 2023 was a year of consolidation - what will 2024 bring? Watch and subscribe on YouTube https://www.youtube.com/@F...

Alex talks to two branding experts to get the insights on how industry should be selling cultivated meat to the public. Will they need to be tricked into eating it? This is a must hear for anyone interested in the future of the industry - who will eat it and why they will want to eat it? Available to watch on youtube https://www.youtube.com/@FutureofFoods If you've enjoyed this or other episodes p...

Giant Leaps (GL) is one of the benefactors of the Horizon project which has a massive budget - in the billions - to spend on reducing GHG and reaching net zero. Of course food is a big part of that. Edward Sliwinski from GLs talks to FoF about how they're spending the money to enable the transition. This is also available on Youtube https://www.youtube.com/@FutureofFoods DONATIONs are gratefully r...

Alex speaks to Ira Van Eelen from Respect Farms about her vision of cultvated meat farms. The farms of the future on which animals are not slaughtered for their meat but instead their cells are grown in bioreactors for meat. Is this a possibility? It would be nice. This episode is available on Youtube - https://www.youtube.com/@FutureofFoods

Alex talks to Alan Ivan Ramos, CEO and founder of Libre Foods, based in Barcelona. They utilise biomass fermentation to make meat altrnatives from Fungi and currently have a bacon product on the market. They will be launching a Chicken product next year.

Alex talks to Shannon Falconer , CEO of BioCraft , the cultivated petfood company which is producing the meat pets really want to eat - MOUSE . Shannon tells Alex on Future of Foods that the animal agriculture industry makes its profits from the waste stream used for petfood. Bringing cultivated pet foods to market could make a real dent in factory farming profits. This episode is sponsored by Bry...

Christie Lagally From Rebellyous Foods talks to Alex, host of FoF. Their new Mock2 production system, which will be fully operational within months, promises to produce plant based chicken at a third of the current price. Christie tells Alex that it tastes better than the real thing. Rebellyous are contantly evolving and developing new products and are keen to collaborate with plant based and cult...

Bryant Research is the leader in Alt Protein research and market analysis. With a broad scope - including monitoring public perception to alt meat products, exploring how to reduce meat consumption, and attitudes to industrial farming etc etc. Alex speaks to it's founder Chris Bryant. FoF want to welcome Bryant Research as a new sponsor for the Alt Protein Future of Foods Interviews. Listen to the...

Laura Gertenbach talks to FoF interviews about how they are helping the big meat companies make the transition to 'Clean Meat' i.e. cultivated meat. Their products are 'Innocent' because they do not use animal derived products.

Paul Bevan from Magic Valley talks to Future of Foods about commercialising cultivated meat by the end of 2024. They discuss the animal free growth media and using skin cells to grow any cut of meat they like. They discuss attitudes to the science and the future of cultivated meat in Australia. The interviews will also be available to watch on youtube https://www.youtube.com/@FutureofFoods

Vladimir Mickovic, founder of Marble Meats discusses branding, edible bones, fake blood, the future of the planet and much much more.

In this episode Alex talks to Niskus founder Vincent Farally and BioChemist Ozgur Bayram about how they are using the properties of fungi and creating valuable products, by using spent grains from breweries and distilleries. You can support the FoF podcasts using the following link . https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

The Better Butchers talks to Future of Foods about their concept of creating the traditional butchers shop to sell their cultivated meats, which have been prepared using old fashioned methods - but of course no animal has been slaughtered in doing so. If you wish to support the FoF podcasts please use the following link . https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Allan Leung talks to Alex about Cultivated Caviar, saying that cultivated seafood is going to be expensive to produce so why not produce a premium product which people are used to paying a lot of money for. It makes economic sense. If you've enjyed this, consider leaving a DONATION to FoF . https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Alex talks to Dr Petra Hanga from Quest Meat. Scientist and university lecturer - Petra has been working on several important projects, important building blocks to commercialising cultivated meat. If you'v enjoyed this or any of these podcasts consider leaving a DONATION to FoF to help pay for marketing and sprading the word. https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y