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

On this episode of Future of Foods Interviews, I speak to Thomas Van Duijn, from Cellulaire Agricultuur Nederland, about how the Netherlands is building one of the most ambitious cellular agriculture ecosystems in the world.Backed by €60 million from the Dutch National Growth Fund, this national programme brings together researchers, startups, and industry leaders to accelerate the development of cultivated meat and other cell-based food technologies. The goal: to move breakthroughs out of the lab and into scalable, real-world production.Thomas shares how this funding is being put to work—supporting collaboration across the ecosystem, investing in research and infrastructure, and tackling key challenges such as cost reduction and scale-up. We also explore what it takes to turn cellular agriculture into a viable part of the global food system, and why the Netherlands is uniquely positioned to lead in this space.

In this Future of Foods interview, Reed McCord, founder of First Bite, reflects on the realities of scaling food brands in the complex foodservice ecosystem. McCord explains how First Bite was built to solve a critical gap he experienced at Impossible Foods—a lack of visibility into customers and purchasing behavior once products move through distributors. Today, First Bite provides manufacturers with data, CRM tools, and digital rebate systems to identify restaurant partners, track performance, and build direct relationships with operators.The conversation centers on the importance of staying close to customers despite these structural barriers. McCord argues that the most successful food companies are those that actively seek feedback, understand where and why their products are used, and iterate quickly. Drawing from his experience, he offers a clear takeaway: growth in food isn’t just about distribution—it’s about maintaining genuine, data-informed connections with the people actually serving your product.

Jasmijn de Boo is Global CEO of ProVeg International. Drawing on more than two decades at the forefront of animal advocacy and food system transformation, she shares how her career has evolved into a pragmatic, globally focused mission to shift diets at scale.From navigating criticism of plant-based claims to unpacking the recent slowdown in alternative protein sales, de Boo brings clarity, realism, and optimism. She explains why this moment represents not a setback, but a turning point and where the biggest opportunities now lie for industry, policymakers, and institutions.The discussion spans everything from UK school meals and NHS procurement to global momentum across Europe, China, and Africa, highlighting how change is already happening in unexpected places. De Boo also tackles the cultural tensions around meat reduction, offering a thoughtful perspective on how to engage rather than divide.Jasmijn is a billboard for showing how working together can achieve real change.

In this episode of Future of Foods Interviews, Alex discovers how cultivated pork fat could transform the future of sausages. Dr. Bianca Lê, is Head of Special Projects and External Affairs at Mission Barns. Mission Barns is developing cultivated pork fat grown directly from animal cells, designed to be combined with plant proteins to recreate the flavour, aroma, and cooking performance of conventional meat.Fat is a critical component of meat’s taste and texture, and Mission Barns believes that producing real animal fat through cellular agriculture could unlock a new generation of realistic alternative meat products.We discuss how cultivated fat is made, why fat plays such an important role in meat, and the challenges of scaling this technology for commercial production. Bianca also shares insights into the evolving regulatory landscape and the broader promise of cellular agriculture to reshape how we produce and consume meat.

Giuseppe Scionti, the bioengineer and founder of Novameat, disusses with Future of Foods Interviews the future of meat - and why the next wave may be hybrid. Trained in tissue engineering, Scionti has developed patented technology that restructures plant proteins to recreate the fibrous texture of real meat, enabling products like whole-cut steaks and shredded beef made from ingredients such as pea and rice protein.But rather than replacing meat entirely, Novameat is now exploring a more pragmatic path: working with traditional meat processors to create hybrid products that combine meat with plant-based structures. These blends can reduce the environmental footprint of meat while maintaining the taste and experience consumers expect. In the conversation, Scionti discusses the technology behind Novameat’s “microforce” texturisation process, why whole-cut alternatives are the hardest challenge in alt-protein, and how partnerships with the meat industry could accelerate the protein transition.

Arjen van der Wijk is the CEO of Cibus Nexum, a company that operates in one of the most challenging parts of the food industry: scaling. It’s the phase after the excitement of product development, when a brand has traction and ambition — but now needs to produce consistently, at volume, without losing quality or control.Through Cibus Nexum, Arjen works with both fast-growing food startups and established global players, helping them navigate outsourcing, co-manufacturing, and supply chain decisions. His focus isn’t on hype or trends. It’s on execution. Finding the right production partner. Structuring agreements properly. Anticipating the risks that can derail growth.At its core, Cibus Nexum is about bringing the right people together - aligning brands, manufacturers, and technical experts so that innovation can survive real-world manufacturing. Because in food, a great idea is only the beginning. The real test is whether it can be made reliably, profitably, and at scale.

In this episode of Future of Foods, Glenn Hurowitz, Founder and CEO of Mighty Earth, explains how strategic advocacy is reshaping global agriculture. From deforestation linked to soy and beef supply chains to methane emissions and industrial livestock production, Mighty Earth has built a reputation for turning investigative research into high-impact corporate pressure campaigns.Glenn explains how NGOs identify leverage points inside multinational food businesses, how public campaigns translate into boardroom action, and why voluntary corporate commitments so often fall short. We explore the tension between collaboration and confrontation, the growing scrutiny on greenwashing, and what real climate leadership in food and agriculture actually looks like.This conversation goes beyond headlines to examine power, accountability, and the mechanisms that drive systemic change.This episode offers a candid look at how pressure from the outside can move some of the world’s most powerful companies.

In this episode of Future of Foods, we dive into one of the most complex—and often misunderstood—parts of food innovation: the U.S. regulatory system. Our guest, Gregory Jaffe, brings clarity to the question every novel food founder eventually asks: How do I actually get this approved?From cultivated meat and precision fermentation to entirely new food categories, innovation is moving fast. Regulation, understandably, is not. Gregory walks us through the real structure behind the “regulatory maze,” unpacking who oversees what, why approvals take time, and where companies most often get tripped up. We talk GRAS determinations, FDA vs. USDA jurisdiction, data expectations, and the critical difference between what’s legally required and what’s strategically smart.This conversation isn’t just about compliance—it’s about de-risking your roadmap. Gregory shares practical advice for engaging regulators early, building credible safety narratives, and avoiding costly missteps that can stall a product for years. Whether you’re a startup founder, investor, policymaker, or just curious about how the future of food makes it to your plate, this episode offers an insider perspective on navigating U.S. food regulation with confidence.

Future of Foods Interviews' Alex speaks with Lou Cooperhouse, Founder, President, and CEO of BlueNalu, to explore one of the most ambitious ideas in food today: cultivated bluefin tuna.Bluefin tuna is prized for taste and nutrition, yet tied to overfishing, supply volatility, and concerns about mercury and other contaminants common in large, predatory fish. BlueNalu’s approach—growing real seafood directly from fish cells in a controlled environment—aims to deliver the same culinary experience while addressing some of the hardest challenges facing ocean-based protein.We talk about how cultivated seafood works, why tuna is such a critical species to start with, and what differentiates seafood from cultivated meat when it comes to safety, scalability, and consumer trust. Lou also explains why 2026 is shaping up to be a pivotal year to move ever closer to meaningful commercialization.Listen now to find out why.

In this episode of Future of Foods Interviews, Alex is joined by Bruce Friedrich, founder and president of the Good Food Institute (GFI) an organization driving the global transition to a more sustainable, secure, and just food system through alternative proteins. Bruce has long been one of the world’s most compelling voices for rethinking how we produce meat, dairy, and seafood.We discuss the problem which needs fixing, how he and the GFI are proposing solutions and trying to convince the world to follow, the funding options, sentiment for change, the reach of the GFI and the need for collaboration. We also discuss his new book, MEAT which is out now https://meatbook.org/purchase/In MEAT, Bruce explores the urgent need to transform the way humanity feeds itself, revealing how innovations in plant-based, cultivated, and fermentation-derived proteins can address the climate crisis, prevent future pandemics, and feed a growing global population without the destructive costs of industrial animal agriculture. Whether curious about food innovation, environmental policy, or the future of protein itself, this conversation with Bruce Friedrich offers an inspiring look at how systemic change can reshape what’s on our plates and why that matters now more than ever.

In this wide-ranging Future of Foods interview, Jim Mellon, co-founder of Agronomics, offers a characteristically candid take on where food, capital, and climate are really headed. Mellon is bullish on precision fermentation, far less convinced by today’s plant-based category, and unapologetically ambitious about what he sees as category-defining bets. He points to Clean Food Group in Liverpool as Agronomics’ most successful investment to date, predicting fermentation-derived oils could “own the palm oil—and even olive oil—markets within a decade,” delivering deforestation-free fats with lower saturated fat and no environmental trade-off, at price parity.We discuss Liberation Labs, why the Middle East will be a major growth engine for protein, and the strategic case for licensing IP over building pilot plants. Mellon is emphatic about cultivated meat—citing BlueNalu—and the health dangers attached to conventional seafood. He also reflects frankly on portfolio wins and losses, including Meatable, investment geography, Agronomics’ share price, and why he says every pound he makes goes back into improving animal welfare.Related episodes: Meatly, Liberation Labs, FAIRR, Meatable (with Helder).

In this episode of Future of Foods Interviews, Alex Crisp speaks with Adam Bergman, Managing Director at EcoTech Capital, about the realities of investing in alternative proteins and novel foods in today’s tougher market.Adam shares an investor’s perspective on where the sector stands after years of hype and correction, explaining why capital has become more selective and what that means for founders. The conversation explores why plant-based meat has struggled to reach scale, how fermentation and ingredient-led approaches may offer more practical paths forward, and what it will take for cultivated meat to regain investor confidence.Drawing on his advisory work with food, agriculture, and climate-focused companies, Adam outlines what startups consistently underestimate from manufacturing complexity and timelines to the challenge of building trust with strategic partners. He also discusses new funding models beyond traditional venture capital, the role of blended products, and why credibility and focus now matter more than ambitious storytelling.

In this episode of Future of Foods – Interviews, I speak with Paul Shapiro about one of the most pragmatic paths toward reducing the environmental impact of meat: biomass fungi.Rather than attempting to replace meat outright, Shapiro explains how fungal biomass, grown through fermentation, can supplement conventional meat in ways that dramatically cut cost, emissions, and resource use while preserving the sensory experience consumers expect. Drawing on his work at The Better Meat Company, he describes how mycelium, the fast-growing, protein-rich root structure of fungi, can be produced at industrial scale using existing fermentation infrastructure.A key insight from the conversation is that hybridization, not substitution, may be the fastest route to impact. By blending fungal biomass into meat products, producers can reduce reliance on animal protein without asking consumers to change behavior, taste preferences, or cooking habits. Shapiro argues that this approach avoids many of the bottlenecks facing fully plant-based or cultivated meat alternatives, particularly around cost, scale, and manufacturing complexity.The discussion also cuts through common misconceptions about fermentation-based foods. Shapiro emphasizes that biomass fungi are minimally processed, nutritionally dense, and well suited to large-scale production—making them a practical tool rather than a speculative technology. Ultimately, the episode frames biomass fungi not as a futuristic novelty, but as a quietly powerful lever for near-term change in the global food system.

Alex Crisp talks to Alice Millbank, to explore one of the most intriguing ideas in cultivated meat: using mycelium—the fibrous root network of fungi as a natural scaffold for growing meat.One of the biggest challenges in cultivated meat isn’t growing cells, but giving them structure. Muscle cells need something to attach to, align along, and mature on in order to become food with real texture. Alice’s research looks at how mycelium, which already forms complex, meat-like fibrous networks, could provide an edible, low-cost, and scalable solution.We talk about why mycelium and animal cells seem to bond so naturally, and whether that compatibility hints at a deep evolutionary relationship between fungi and animals. From shared biological pathways to surprisingly similar material properties.Alice shares insights from presenting her work at conferences like the International Symposium on Cultured Meat, and what it’s like to work at the cutting edge of cellular agriculture while the industry is still defining itself. We discuss sustainability, consumer acceptance, and what needs to happen for cultivated meat to move from the lab to the plate.If you’re curious about what a man-mushroom might look like or how likely "The Last of Us" scenario really is, then listen to this latest episode of Future of Foods Interviews

Roman Kriz, is CEO of Bene Meat Technologies, an ambitious and perhaps one of the most unconventional players in the cultivated-meat landscape. Bene Meat recently captured attention by using hamster-derived cell lines to produce affordable, scalable cultivated meat for pets - a strategy Roman says is rooted in scientific pragmatism, regulatory clarity, and a relentless focus on cost reduction.Roman breaks down why these specific cells are uniquely suited for industrial-scale production, how the company has navigated early EU regulatory pathways, and why Bene Meat is confident it will be selling cultivated meat in the European Union as early as next year.Bene Meat plans to conduct human tastings in 2026, (not #hamster lines) a bold move that signals confidence not only in safety and functionality, but in the sensory potential of their product.Roman offers transparent and frank look at the scientific decisions, business models, and unexpected breakthroughs that are bringing cultivated meat closer to everyday consumers.Please like and subscribe - you can support the podcast here https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Future of Foods Interviews speaks to Nusa Urbancic, CEO of the Changing  Markets  Foundation, where she leads investigations exposing how the meat and dairy industries deploy misleading science, aggressive lobbying and mass-online disinformation campaigns to delay action on climate, health and sustainable food systems. Her team’s landmark report, The New Merchants of Doubt, analysed 22 of the largest global meat and dairy companies and revealed how they invest far more in green-wash advertising than in emissions-reducing innovations. Under her direction the Foundation also commissioned Truth, Lies and Culture Wars, a social-listening study tracing nearly one million meat-industry-aligned misinformation posts over 14 months.Listen now to find out how, where, how much and who.

In this episode of Future of Foods Interviews, host Alex Crisp speaks with Guilhem Jarmin, <a target="_self" rel="noopener noreferrer nofollow" class="optional-action-target-wrapper display-flex flex-column full-width" href="https://www.linkedin.com/company/2678/">Category &amp; Portfolio Solutions Director Meat &amp; Dairy Alternatives at Cargill, about the company’s growing role in alternative proteins and the transformation of global food systems. Guilhem shares how one of the world’s largest agribusinesses is investing in plant-based and cultivated protein innovation, partnering with startups, and rethinking supply chains to reduce environmental impact. Together, they explore what it takes for major corporations to drive a fair and scalable food transition and why collaboration between industry, science, and policy is essential for the future of sustainable protein.

In this episode of Future of Foods Interviews, Alex speaks to Dr. Sonja Billerbeck, synthetic biologist and researcher at Imperial College London, whose groundbreaking work is redefining how we produce food at the cellular level. Sonja’s research explores cell cultivation and gas-based precision fermentation, using hydrogen-oxidizing bacteria to convert carbon dioxide into nutritious biomass — a process that could one day decouple food production from land, water, and climate constraints.Sonja discuss how technologies could revolutionize global food systems, Bezos Earth Fund financing, and the challenges of scaling cell-based innovations, and the ethical questions that come with reprogramming biology for human use.

In this episode of Future of Foods Interviews, Alex talks to Caroline Cotto, co-founder of NECTAR, the world’s first sensory intelligence platform for alternative proteins. NECTAR is reshaping how the industry measures success — not by novelty or nutrition alone, but by what truly wins over consumers: taste.Caroline shares insights from NECTAR’s latest Taste of the Industry 2025 report, which blind-tested over 120 plant-based products with thousands of everyday eaters. The findings??? Before you launch a product make sure it tastes great. The future of food hinges on flavour.We explore how NECTAR’s data-driven approach is helping brands close that “taste gap,” what it means for scaling alternative proteins, and why the next wave of growth depends on sensory science as much as sustainability. Listen to the lastest episode - subscribe and support.

The Danish government committed one billion kroner to support the development of plant-based foods, a landmark decision that positioned sustainability and innovation at the core of its agricultural future. While the country has long been celebrated for pioneering wind power and building one of the most advanced organic sectors in the world, the push towards plant-based agriculture signals recognition that diets, too, are central to tackling the climate crisis.Frej, a Danish think tank, has been a crucial voice in shaping the political and cultural conversation around this strategy. Marie Louise Boisen Lendal is the CEO of Frej and now Chair of the plant based strategy fund. Listen now to this episode of Future of Foods interviews to find out how she got the farmers on board with the strategy - and how the money will be spent.

In this episode of Future of Foods Interviews, the podcast where we explore the science, policy, and people shaping the future of food, I speak to two leading voices in the field: Dr. Estere Sienkmane and Dr. Alice Esperanza. Together, they give me a crash course in the nuts and bolts of cellular agriculture - how it all works.For those new to the concept, cellular agriculture is the production of agricultural products directly from cells, whether meat, milk, or other proteins, rather than from slaughtered animals or industrial farming. It promises a way to deliver the foods we love while dramatically reducing land use, greenhouse gas emissions, and animal suffering. The science is complex but the idea is straight forward enough: how do we grow meat from animal cells - at scale, what technical hurdles remain, how much should we worry about GMO. In this conversation, Dr. Sienkmane and Dr. Esperanza share the science - the nuts and bolts of growing meat.

Alex Crisp, host of Future of Foods Interviews, speaks to Madre Brava's CEO, Vicky Bond. Vicky, who is a former vet, thinks a transition to plant based proteins will happen within a decade. Madre Brava is spearheading this, by urging supermarkets and global food corporations to rebalance their offerings toward plant-based proteins.Their research shows that if six major retailers (including Tesco, Lidl, Carrefour, Ahold Delhaize, CP All, and Sodexo) achieve a 50% shift to plant-based protein by 2030, annual greenhouse-gas emissions could drop by 31.6 million tonnes, the equivalent of removing 25 million cars. Such a shift would also save enormous amounts of land and water.In the UK, organizations working on the protein transition have persuaded Lidl GB to commit to having 25% of its protein offerings plant-based by 2030 (up from 14%), while also doubling plant-based dairy and butter lines - moves that are better for health, climate, and profits. Across Europe, Ahold Delhaize has pledged protein targets across its brands, and in Germany, Madre Brava’s analysis reveals a 30% protein shift could reduce emissions while saving supermarkets €156 per tonne of CO₂ and over €2.5 billion in total.Listen to the full interview to find out how MB are going about persuading supermarkets to transition and why Vicky thinks the protein shift is inevitable.

In this episode of Future of Foods Interviews, Alex speaks to Sajeev Mohankumar from FAIRR (Farm Animal Investment Risk &amp; Return) to explore the critical intersections of climate, finance, and the future of food. Sajeev brings deep insight into how large investors are reshaping the global food system by supporting innovations like cultivated meat, regenerative agriculture, and nature-based climate solutions. We discuss FAIRR’s latest findings on emissions from animal farming, the imbalance between tech and nature-based investment, and what a “just transition” means for farmers and food companies. This episode looks at where capital is flowing, what’s holding alternative proteins back, and how financial frameworks are shifting to better support sustainable and ethical food production.FAIRR is dedicated to highlighting the environmental, social, and governance (ESG) risks and opportunities embedded in global food and agricultural systems - it connects 400+ investors, representing over $70–80 trillion in assets under management, providing them with data and frameworks to integrate concerns into investment decisions. Buying me a coffee - donations to https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

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 change: the global food system.In this conversation, Grunwald explains how what we eat and how we produce it is contributing to deforestation, biodiversity loss, water scarcity, and nearly one-third of global greenhouse gas emissions. From the hidden costs of meat production to the role of government subsidies and the future of sustainable farming, he reveals a complex, interconnected system with massive implications for the planet.But this isn’t a story of doom. Grunwald offers insight into the options and changes - political, technological, and cultural - that could help shift us toward a more sustainable and equitable way of feeding the world.If you wish to support the work of FoF Interviews you can make a donation :-) https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

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 partnership with NEOM’s Topian to develop a cutting-edge facility in Saudi Arabia, and their manufacturing deal with Dutch startup Vivici to produce innovative dairy proteins for the US market. Why was there a delay on the ground and how did they get past it?

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 footprint of our food system.Joining us is Riley Jackson, Head of Brand and Innovation at Ivy, an important voice in the future food space. With a background in biotech and sustainable food systems, Riley brings insight into how cultivated meat can help feed a growing global population while avoiding the risks of zoonotic disease, antibiotic resistance, and climate-driven supply shocks.FoF Interviews explores the benefits of cultivated meat, regulatory hurdles, public perception, and why Ivy Farm believes the future of meat is cell-based.

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, which were shaped by his experience at the FDA, where he observed the challenges of regulation on innovative companies. He recounts his role in obtaining FDA approval for cultivated meat at Upside Foods in a record-breaking 11 months, discusses the broader regulatory environment, and emphasizes the importance of public policy in emerging biotech industries. The conversation delves into industry challenges, including the need for more regulatory staff, and the economic pressures faced by startups. Schulze advocates for improved communication and regulatory strategies, drawing from his own experiences at Upside Foods. He also stresses the importance of comprehensive safety dossiers and the significant role of alternative proteins in addressing global food demand.

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 efforts, having raised $35 million to date, and the strategic choice to build a production facility in Shoreditch, London. Discussing the company's mission to become the world's largest supplier of healthy fats, Dr. Jamilly explains the technical and market advantages Hoxton Farms possesses, including proprietary bioreactors and a focus on B2B sales. Regulatory approval is currently in progress, with expectations to market their products by 2027. The interview also touches on industry challenges and opportunities, future growth prospects, and the broader impact of cultivated fats on the food industry.

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 weight off.Climate change has placed an urgent spotlight on food production, with conventional meat responsible for nearly 15% of global greenhouse gas emissions. As the world’s population grows, demand for meat is expected to rise by 70% by 2050, yet our current system is unsustainable. Tripician sees cultivated meat—real meat grown from animal cells without raising or slaughtering livestock—as the most viable solution. “I think cultivated meat is the only solution on the table,” he says, emphasizing that reducing emissions while meeting global demand requires a fundamental shift.Before joining Meatable, Tripician built a legacy in sustainable and premium meat production, leading brands like Perdue’s Niman Ranch to prominence. His deep understanding of consumer preferences, supply chains, and industry economics makes him a key advocate for cultivated meat as a way to future-proof the protein industry.Under his leadership, Meatable is developing pork and beef products with the same taste and texture as traditional meat, but with a fraction of the environmental footprint. As governments and companies seek climate-friendly food solutions, Tripician’s expertise and Meatable’s technology could be instrumental in transforming how the world produces and consumes meat.

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 scale microbial whey protein production. By early 2024, the company successfully produced whey proteins in 10-liter fermenters, moving toward commercial viability.A major breakthrough came in mid-2024 when New Zealand's Environmental Protection Authority approved a 500-fold production scale-up, paving the way for a 1,000-liter pilot plant. Daisy Lab’s precision fermentation uses genetically modified yeast to produce dairy-identical proteins, offering a sustainable alternative with up to 96% lower carbon emissions and 92% less land use than conventional dairy.Listen now to find out more. LIke, comment, and share.

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 the UK. Meatly is scaling up production and expects to reach price parity with conventional chicken within the next 12 months—a milestone that could transform the cultivated meat industry. Their innovative approach doesn’t just promise to reduce the environmental impact of meat production but also ensures a safer, cleaner product free from antibiotics and factory farming concerns.Helder Cruz has been a pioneer in making cultivated meat a reality, working at the cutting edge of biotechnology to turn a once-futuristic idea into an accessible, real-world product. In this conversation, we explore the science behind Meatly’s cultivated chicken, the challenges of scaling up, and what the future holds for lab-grown pet food.

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 food and what does this means for the alternative protein landscape? Dominik thinks AI will make our dreams come true but first we must get used to sharing data.

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. His latest venture, A Bit Weird, takes a bold look at the bizarre contradictions in how we treat animals. From gassing pigs while cuddling dogs to culling male chicks by the billions, Andy’s mission is to make us rethink what we consider normal.

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 flagship product, Aleph Cuts. 2025 is likely to see further permission given, but the country is your guess - will it be Switzerland, Singapore, UK or Thailand?Aleph has its sights set on Southeast Asia with a new production facility in Thailand in partnership with BBGI and Fermbox Bio. As part of this expansion, they’ve submitted an application for regulatory approval in Thailand, aiming for a market debut by 2026. Didier reflects on the company's journey, highlighting the need for transparent communication, realistic timelines, and sustainable production practices as cultivated meat edges closer to commercialization.Didier shares insights into navigating complex regulatory landscapes, costs involved, getting money in a complex financial era, and balancing innovation with market readiness.

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 MacMillan speaks to Future of Foods' Alex Crisp about it's global movement toward sustainable food production. The company’s proprietary fermentation technology produces proteins such as casein and whey—essential components of dairy—using precision fermentation instead of animals. This approach not only reduces greenhouse gas emissions but also addresses the growing global demand for eco-friendly food solutions.“Bon Vivant is committed to preserving the planet while honoring the culinary excellence that France is renowned for,” says MacMillan. “Our goal is to redefine dairy without compromise, ensuring a delicious and sustainable future for all.”

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 of microbes to develop sustainable solutions in food, healthcare, and alternative proteins.Triplebar’s technology uses AI to design and test biological systems at unprecedented speed and scale, revolutionizing how we create alternative proteins and other critical innovations. This approach allows for rapid iteration and discovery, bringing new sustainable products to market faster than ever.

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 supply chain initiatives.Alex Crisp talks to Vice President, Jasen Urena about how NestFresh is redefining the egg industry, proving that technology and compassion can go hand-in-hand to create a better future for animals, farmers, and consumers alike.

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, the United States, Singapore, and beyond. Hannah's work bridges the science of food innovation with the legal frameworks needed to ensure product safety and public trust. Under her leadership, Atova Consulting has become a trusted partner for startups and established firms seeking to address the regulatory challenges associated with cellular agriculture and precision fermentation. Passionate about sustainable food systems, Hannah collaborates with regulators, policymakers, and industry leaders worldwide to help reshape the future of food through compliant and innovative solutions.If you've enjoyed this episode - DONATIONs are gratefully received.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

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 attributes solve a critical challenge: optimizing gas transfer. Traditional methods rely on bulk aeration, which can be inconsistent, energy-intensive, and wasteful. Ultrafine bubbles, by contrast, provide a consistent, high-density gas delivery system that enhances microbial activity and fermentation rates.By delivering gases precisely where they’re needed, Ultrafine bubbles reduce energy consumption, minimize resource waste, and create more stable fermentation environments. For industries like brewing, pharmaceuticals, and alternative protein production, this means higher yields, reduced costs, and a lower environmental footprint.

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 farming. Ben-Shitrit’s vision is clear: to provide a sustainable, ethical, and delicious alternative to conventional meat, making plant-based options appealing to even the most dedicated meat lovers. Under his leadership, Redefine Meat has expanded rapidly, collaborating with chefs and distributors worldwide, and redefining what’s possible in the plant-based food space. Join us as we explore Eshchar’s journey, the technology behind Redefine Meat, and how he envisions the Future of Food for a changing planet.

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 investments to support methane-reduction technologies like feed additives, genetic selection, and animal management practices, which would help make cattle farming more sustainable without reducing herd sizes.The Global Methane Hub, a body on which Wood sits, has recieved $200 million to find environmental solutions.Wood is often critical of alternative protein technology such as cultivated meat, seeing it as too expensive to be a legitimate solution, preferring a path that both addresses environmental goals and meets the economic needs of farmers.

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 Venture Manager at EIT Food. She tells us about their focus on protein diversification and regenerative agriculture and what this means for the future of food. Future fo Foods Interviews is on Substack https://alexcrisp.substack.com/s/future-of-foods-interviews Subscribe to stay up to date with all new releases and useful FoF content.

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 to merge innovation with sustainability, offering fashion brands and car manufacturers a guilt-free alternative. Their proprietary technology replicates the cellular structure of leather, delivering the same quality and feel while promoting responsible, ethical production.#VitroLabs #SustainableFashion #LabGrownLeather #Innovation #FashionTech

“McKinsey [&amp; 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. Covering products from cotton and palm oil to hydrogen and dog food.Anthony tells FoF that the UK is out of favour - that money is leaving the UK markets, particularly in small caps. Which explains 41 months of net outflows and a fall in share price.Agronomics are doing all they can to reverse this and are beginning a campaign to educated and inform.DONATIONs gratefully received.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

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 investment or an investor looking for a company then listen on.

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 chocolate and cheese before too long. In this latest Future of Foods Interview with Svenja Dannewitz Prosseda I find out how it’s made, the benefits and it’s place in the Future of Food.Some estimates put cell cultivated milk at 5% of total dairy production by 2030. Available on all podcast providers and on Youtube.

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 Downey on the many and varied ways of telling whether an egg is a male or a female.

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 packed meat free dog food treats called 'Noochies'. You can catch all episodes on your favourite podcast channels and on Youtube. If you wish to make a contribution to the smooth continuation of Future of Foods Interviews you can do so here.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

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 agree that getting egg proteins from tortured chickens is just not sustainable anymore. Onego wants to take the burden away from egg producers so that they can concentrate on producing better eggs for breakfast plates in better conditions for chickens.To discuss collaboration email [email protected]

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 [email protected] for collaboration or sponsorship.