My Food Job Rocks!

Today I’m interviewing HonMun Yip, currently asset manager for KICL Group which manages investments but he does a lot of stuff. Mainly, he’s invested in a ton of alternative protein companies as an early-stage investor. His list can be found on LinkedIn but some of his portfolios includes but is definitively not limited to: Impossible Foods, Eat JUST, Motif Foodworks, Gingko Bioworks, and Youkuai...

We're interviewing Chef Jeff Yew, Product Development Lead at GOOD Meat Asia in Singapore and this guy plays with cultivated meat every single day. He works for the only country that has actually commercialized cultivated chicken commercially, GOOD Meat. In America, you might be familiar with JUST. The company that makes a very popular plant-based egg. It’s the same company. Throughout this interv...

This episode is with Valerie Pang, the Innovation Associate for the Good Food Institute Asian Pacific, shorten to GFI APAC, and is generally the first point of contact for anyone who wants to know about the Asian Pacific Region in alternative proteins. If you’ve been a long-time fan of this podcast and listen to the alternative protein stuff, you hear their name often as the go-to source for getti...

Today I’m interviewing Aparna Venkatesh, the Collaborative Innovation lead for Southeast Asia and Oceana at Buhler where she leads collaboration on innovation strategy in emerging opportunities for sustainable foods and novel food technology applications For those that don’t know, Buhler is a swiss multinational business-to-business giant. Though they do a ton of things, if you’ve worked in the fo...

Today I’m interviewing Ratna Juita, a well-being strategist and a TEDx speaker, facilitator, and trainer based in Singapore to talk about mental health and how to avoid burnout. Scrambling to figure out what to do in Singapore, I found Ratna’s content on LinkedIn really informative so I reached out and she agreed to be on the podcast. Ratna is a joy to talk to and is very organized in her approach...

Today I’m interviewing Jolene Lum, client development, for Asia Sustainable Foods newly named NURASA. They are a wholly owned company of Temasek Holdings, for those who don’t know, Temasek is one of the most well-known private holdings company that is known for its moonshot investing and is directly owned by the government of Singapore. Jolene is an entrepreneur at heart, extremely passionate abou...

Today I’m interviewing Andrew Yip, Head of Future Food at Monde Nissin Singapore, what the heck is Monde Nissin and why are they interesting? They are a philipino based mega food corporation that bought Quorn about 7 years ago. Andrew was one of the first people I contacted in Singapore mainly because he posts great food content on Linkedin. When I visited him, I was introduced to some amazing foo...

Today we’re interviewing Franklin Yao, who is the CEO of Youkuai Group, where they make Zrou meat. For those who don’t know, it’s a kinda pun of zhurou, which means pork in Chinese. Yes, even though I don’t know a lick of Chinese, I know a lot of food in Chinese. This interview is my first Chinese startup. So my favorite part of this interview is asking Franklin a million questions on the differen...

Fiona Fleming is the CEO of Australian Institute of Food Science and Technology; FAIFST and Principal, FJ Fleming Food Consulting You know, people say this is a food tech podcast and I’m quite flattered I’m considered one but one thing I pride myself in is the diversity of our guest list. So I’m really excited to interview Fiona because her vast array of knowledge about the Australian food industr...

Today we’re interviewing Simon Newstead, founding partner of Better Bite Ventures. A Venture fund that focuses specifically on Asia Pacific. Why? You’ll find out in this episode! Simon has an entrepreneurial background in tech and started investing in the early stages alt-protein companies because of his compassion for animals. Some of his and his business partner, Michel Klar’s portfolio includes...

Today we’re interviewing Sarah Qian, founder of Compassion Creamery,  an oat-based cream cheese company located in Sydney, Australia. They’re a really small plant-based brand only native to Sydney but I found the conversation to be quite enlightening. I think the best thing about Sarah is her actionable and relatable experiences such as how to validate that your product is good, how to get a champ...

George Peppou, the CEO and cofounder of Vow Food is extremely funny, quirky, and extremely knowledgable. He talks fast but really knows his stuff. Vow’s approach to Cultured meat is a lot different than what you’ve heard. I’m sure you’ve heard the story of a well-funded cultured meat startup, which talks about their black box technology and replicating a chicken nugget. Vow’s approach is to really...

Today we’re interviewing Larissa Zimberoff, a food tech reporter and author of the book Technically Food, Inside Silicon Valley’s Mission to Change What We Eat. She is a freelance journalist who covers the intersection of food, technology, and business. Her work has appeared in the New York Times, the Wall Street Journal, Bloomberg Businessweek, and many others. Shownotes: http://myfoodjobrocks.co...

Today we’re interviewing Caroline Cotto, COO and Co-Founder of Renewal Mill. I’ve wanted Caroline on for a long time cause I think Renewal Mill is a super cool company that’s always doing amazing things. We’ve met a multitude of times during conferences and it’s always nice seeing her. In this interview, we talk about how Carlone got into the food industry, her try-all journey at Renewal Mill, and...

Phil Saneski has worked in Michelin-Star and James Beard Award finalist kitchens. He led the launch of the Research Chefs Association Upcycled Foods product development student competition--the world's first event focused on manufacturing byproducts. His curiosity about ingredients historically considered “waste,” and his passion for formulating delicious products led him to be VP or Product at Re...

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It is an honor to interview the man who introduced one of the first popular culinary science books and probably has inspired thousands of food science professionals, Harold McGee. Harold McGee’s writing style is unique because he really deep dives into a very specific topic. Food Science and culinary friends might recognize him from the book, On Food and Cooking: The Science and Lore of the Kitche...

Today we have Arvind Gupta, Co-Founder of IndieBio and Po Bronson, Managing Director of IndieBio. They both wrote a book together called Decoding the World, A Roadmap for the Questioner. A, I would say an anthology of all of the wonderful technologies Po and Arvind have incubated through their journey in IndieBio. For those that don’t know, IndieBio is this amazing biotechnology incubator in San F...

This amazing episode is with Ryan Bethencourt, Founder and CEO of Wild Earth, but this guy invests, mentors and influences and has had such an impact in the alt-meat and biotech community. If you’re in the plant-based community and don’t know Ryan, get to know him, follow him on LinkedIn, he is one of the lynchpins in this innovative field and shares a ton of amazing content. So what has Ryan done...

We kick off this interview with some product development tips. Lindsey Wisener works with all sorts of clients big and small and so we talk about the best way to say, communicate feedback. Lindsey owns WiseBev, a consultancy with a built-out lab in Indiana It’s important to note that Lindsay built a consultancy with a functional lab from scratch but it took her a while to do so but by leveraging h...

Today, I interview Toni Okamoto, founder of Plant-based on a Budget and Michele Cehn, founder of World of Vegan to talk about their new book and their journey in building their business. Combined, they have over 1.5 million Instagram followers and numbers in the six figures on various platforms such as youtube, email lists, and everything else. Toni and Michelle built their following from scratch...

Michelle Klieger is an agricultural economist and founder of Strategerm Consulting. Michelle and I have been LinkedIn connections for a while and I like her content, which is always insightful and interesting. Mainly because her field dives deeply on the economics of the farmer. We as food scientists aren’t that familiar with not only how food is grown, but how does it move throughout the world or...

Before we get started, just wanted to let you know that this episode is sponsored by Food Edge, an online virtual summit taking place this week and I’ll be interviewing the founder of this digital summit today, but first, let’s hear a little bit more about this event from Lauren. Use promo code "MFJRVIP" to receive 20% off tickets to the Food Edge digital summit taking place October 21-23rd, where...

We talk a lot about Sustainability on the podcast. Generally, it’s either through technology, or packaging, or advocacy, but how do you convince someone to care? Manuel Gorrin has done this his whole career, from plants to corporate. In this episode, Manuel talks all about sustainability. From tools used to discuss to the common worker, to new techniques such as Regenerative Organic Certification,...

Sensory science isn’t just tasting, it’s so much more. After all, you have five senses. What about the feel of toilet paper? Or the smell of kitty litter, or the sound of paper crackling. Not only that, but the metrics you use and how you train your panelists all matter when it comes to getting valuable data for your product. Though Sensory Spectrum is a service, I ask Ivy Koelliker, on some tools...