Future of Foods Podcast: Didier Toubia on Aleph Farms’ Strategy for Cultivated Meat
In a recent Future of Foods interview, Alex Crisp, spoke to CEO and founder Didier Toubia on the progress of Aleph Farms. The company, which has been at the forefront of the cultivated meat industry, now has permission in at least one jurisdiction to sell its cultivated beef (Aleph Cuts) is doubling down on efficiency, market alignment, and looking at scalability. “Cultivated meat is a new animal protein category that …
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 …
Regulating Novel Food & Cultivated Meat: Insights from Expert Hannah Lester
As cultivated meat edges closer to widespread acceptance, the regulatory landscape remains a formidable hurdle. Atova Consulting’s Hannah Lester, a seasoned expert in novel food regulation, offers a unique perspective on the challenges and opportunities facing this burgeoning industry. Speaking with Alex Crisp on the Future of Foods Interviews podcast, Lester outlined the intricacies of regulatory processes across the globe, shared her insights on working with agencies like EFSA and …
How Hydrosome Labs is Transforming Fermentation with Ultrafine Bubble Technology
In the world of advanced science and technology, breakthroughs often come from unexpected places. For Hydrosome Labs, the game-changer is ultrafine bubbles—or nanobubbles—an innovation poised to reshape fermentation processes across industries like brewing, biopharma, and precision fermentation. Nick Jackowetz, CSO of Hydrosome Labs, sat down with Alex Crisp for Future of Foods Interviews to discuss how these microscopic marvels could drive efficiency and productivity in fields ranging from cellular agriculture …
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 …
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 …
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 …
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, …
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 …
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 …