Op Ed: Owen Ensor – Cultivated Meat: From High-Cost Concept to Affordable Reality
Owen Ensor is the founder and CEO of Meatly, a cultivated meat company that became the first in Europe to receive regulatory approval for selling cultivated chicken for pet food in the UK. Originally from Edinburgh, Owen’s career spans consulting with Bain & Co, launching innovative ventures in Africa, and advising global corporations on plant-based food strategies. As a vegan for over eight years, Owen is committed to creating a …
Op Ed: Harsh Amin – How Cultivated Meat Can Bolster British Food Security and Tackle Price Rise
Harsh Amin, CEO of Ivy Farm Technologies, is a stem cell scientist with a PhD from UCL and postdoctoral experience at Imperial College London. With a strong background in biotech R&D and leadership roles from start-ups to Lonza Biologics, he blends scientific expertise with commercial insight to drive innovation in sustainable protein. In this opinion piece, Harsh discusses the growing pressures on the UK’s food industry, particularly the beef sector, …
Op Ed: Alex Crisp, Host of Future of Foods Interviews – Why I Believe in Cell-Cultivated Meat and Dairy
Alex Crisp is a prolific writer with a background in law, education, and activism. He hosts a podcast called Future of Foods Interviews, in which he discusses the food landscape in the near and distant future with academics, business leaders, and industry influencers. In this opinion piece, Alex reflects on his early experiences growing up on a dairy farm and makes a compelling case for the adoption of cell-cultivated dairy. Alex explores …
Op Ed: Rich Dillon, CEO, Ivy Farm – What We Need From the New Labour Government
In the UK, a Labour government is now in power for the first time in 14 years. Change is on the horizon in terms of food policy and approvals in the country, which has just recorded its first decrease in meat production in over a decade, and where experts predict a radical dietary shift over the next 30 years. “From lab-grown meat to vertical farming, the future of food is …
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 …
Op Ed: Matt Gibson, CEO and Co-Founder of New Culture, on Precision Fermentation
“Precision fermentation is here to define a more sustainable, delicious path for the alternative protein industry,” says Matt Gibson, co-founder and CEO of California’s New Culture. Founded in 2019, New Culture is “revolutionizing how cheese is made by combining traditional cheesemaking methods with modern fermentation technology”, a process that Gibson asserts has been used for decades and is already used to make products in nearly every aisle of the grocery …
Op Ed: Anne Palermo, Aqua Cultured Foods
In the third instalment of our new Opinion section featuring the views and insights of leaders and figures from across plant-based and cell-based; Anne Palermo of Aqua Cultured Foods shares her thoughts about the current narrative on the alleged slowing-down of the alt meat category. Hype of ‘Slowdown’ in Plant-Based Meat Sector Misses the Point: The Planet Depends on Our Success Research firms, financial analysts, business pundits, and the journalists …