Future of Foods Podcast

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Investments & Finance

Future of Foods Podcast: Anthony Chow, Co-Founder of Agronomics on Funding the Cellular Agriculture (r)Evolution

Alex Crisp, host of Future of Foods Interviews, speaks to Anthony Chow, co-founder of Agronomics, about the future of cellular agriculture and the negative press surrounding the cultivated meat and plant-based industries. He also discusses the challenges faced by plant-based products, particularly regarding their pricing, health concerns, and the need for innovation to attract conventional meat consumers. Agronomics is a leading UK listed investment company with a portfolio of more than …

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Future of Foods Interviews Senara Foods

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Milk & Dairy

Future of Foods Podcast: Svenja Dannewitz Prosseda, CEO of Senara, is Producing Cell-Cultivated Milk

Alex Crisp, host of Future of Foods, Interviews Svenja Dannewitz Prosseda, CEO and founder of German company Senara which is developing a better way of feeding the world. Senara says it is the first company in the EU to develop and produce cell-cultivated milk. Founded in 2022 in Freiburg by Dr. Svenja and Dr. Philipp Prosseda, Senara claims to have developed a cost-effective platform for cultivating “real” milk at a …

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Alex Crisp discusses eggs with Maija from Onego Bio

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Eggs

Future of Foods Podcast: Maija Itkonen, CEO of Onego Bio Produces Bio-Identical Egg Proteins Without Chickens

Alex Crisp, host of Future of Foods Interviews, talks to Maija Itkonen, CEO and co-founder of Finnish precision fermentation company Onego Bio, about manufacturing real egg white protein, entirely without the use of chickens, which as Maija explains, are the most abused animal in the world. Onego Bio produces Bioalbumen, which the company says is bioidentical ovalbumin, the most important protein in egg white, delivering the nutritional and functional qualities …

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People

Future of Foods Podcast: Mark Warner, CEO of Liberation Labs

Alex Crisp, Host of Future of Foods Interviews, talks to Mark Warner CEO of Liberation Labs about building massive capacity for producing ‘hero’ proteins without using animals. Going forward much of our milk and eggs could come from precision fermentation facilities such as those being constructed by Liberation Labs. The Indiana-based biomanufacturing firm says that it “works with biotechnology’s visionaries to commercialize the bioproducts of the future – foods, materials, …

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Sandhya Sriram on Future of Foods podcast

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People

Future of Foods Podcast: Sandhya Sriram, Co-Founder, Shiok Meats

Alex Crisp of the Future of Foods podcast here interviews Sandhya Sriram, co-founder of Shiok Meats. Founded in 2018 and headquartered in Singapore, Shiok Meats specializes in cell-cultivated shrimp, crab, and lobster, aiming to address the environmental and ethical concerns associated with traditional seafood harvesting. In March of this year, it was announced that Shiok has merged with UMAMI Bioworks, also of Singapore, to establish a combined entity that will …

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Future of Foods interview Laine Clark

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People

Future of Foods Podcast: Laine Clark, Corporate Engagement Manager at the Good Food Institute

Alex Crisp of the Future of Foods podcast here interviews Laine Clark, Innovation and Corporate Engagement Manager at the Good Food Institute about trends in investments across the different sectors of alt protein including precision fermentation, plant-based, and cultivated meat. Laine sees a positive future for the sector, believing that for the sake of the future, “it has to succeed”. She stresses that alternative proteins are a nascent industry, and …

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Future of Foods podcast with Celeste Trujillo of Better Butchers

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Meat

Future of Foods Podcast: Celeste Trujillo, Food Science, Product Development at The Better Butchers

Alex Crisp of the Future of Foods podcast here interviews The Better Butchers, a Canadian company headed by Mitchell Scott previously of The Better Food Company, which intends to create hybrid cultivated meat products. The interview with Celeste Trujillo from The Better Butchers was carried out in September 2023. Since then the following updates have taken place and are reported by the company. We have launched a new line of …

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Alex Crisp

Alex Crisp. Image supplied.

Meat

Op Ed: Alex Crisp, Host of The Future of Food, on How Cultivated Meat Could Change Us as a Species

Alex Crisp is a prolific writer with a background in law, education, and activism. He hosts a podcast called The Future of Food, in which he discusses the food landscape in the near and distant future with academics, business leaders, and industry influencers. He also writes articles about ethical equities, Equity Rebellion, in which he discusses investing for a sustainable future. In this opinion piece, Alex contemplates whether cultivated meat …

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James Jones

Image courtesy of New Culture

Company News

Industry Veteran James Jones Joins New Culture, Says “Precision Fermentation is the Future of Food”

California-based animal-free cheese startup New Culture announces the addition of James Jones — former VP of innovation at Follow Your Heart, to lead New Culture’s team as the new VP of food science and product development. Poised for a US launch in 2024, the company is building a team of expert leaders. Last January, the startup announced the appointment of Mark Ramadan, with experience in launching and building iconic and mission-driven food companies …

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Biftek INC.

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Investments & Finance

Canada’s CULT FOODS Continues to Fund the Future of Food With Bistek Investment

CULT FOOD SCIENCE CORP, a Canadian-based investment platform focused exclusively on investments in cultured, lab-grown meat and dairy products, has completed the closing of a strategic investment in Biftek Inc. The news follows its very recent investment into Novel Farms, producer of whole cuts of gourmet cell-cultured meat such as Iberian pork and dry-cured Iberian ham. CULT Food Science states it “is an investment company focused on supporting and advancing …

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