Cultured Meat and Future Food is a short-form podcast series discussing the role of plant based food, clean meat, cultivated meat and food technology. The show is focused on asking industry leaders questions for an audience with a non-scientific background. Cultured Meat and Future Food is targeted towards entrepreneurs interested in the food technology space.
Diese Folge ist eine special edition Episode, die von Anita Bröllochs moderiert wird. Die Folge wurde auf Deutsch aufgenommen.
Jannis Wollschlaeger hat seinen Master an der Hochschule Biberach und seinen BS and der Universität Ulm absolviert.
Jannis hat seine Promotion an der Hochschule Reutlingen begonnen und seine Forschung fokussiert sich auf er an der Entwicklung eines definierten, kostengünstigen Co-Kulturmediums, tierfreien Biotinten und einem vereinfachten CAD-Modell der natürlichen Fett- und Muskelgewebe Struktur für den 3D-Druck von Fleisch.
Jannis ist seit Dezember 2019 Teil des New Harvest Fellowship Programms.
This is a special edition episode hosted by Anita Broellochs. This episode is recorded in German.
Jannis Wollschlaeger completed his Master Thesis at Hochschule Biberach University of Applied Sciences and his BS at Ulm University.
Jannis started his PhD at Reutlingen University and has been focusing his research on the development of a an inexpensive co-culture medium, animal-free bio-inks and a simplified CAD model of the natural fat and muscle tissue structure for 3D Printing Cultured Meat / Meat Bioprinting
Jannis has been part of the New Harvest Fellowship Program since December 2019.
Alex Shirazi interviews Jordan Jones, who is working on exciting new technologies that could lead to tremendous milestones in the world of cultured meat.
Jordan Jones grew up in Memphis, TN. He graduated as Valedictorian from Memphis Academy of Science and Engineering. His interest in biomedical engineering began in high school through an internship at Memphis Bioworks. While there, he was able to study cartilage regeneration using human stem cells. Jordan then began pursuing a Bachelor of Science degree in Biomedical Engineering at Worcester Polytechnic Institute (WPI). He received several merit scholarships including the Marshall/Chavez/Means award. Jordan was a research assistant in Dr. Glenn Gaudette’s laboratory from 2014 to 2016. He worked on numerous research projects focused on cardiac regeneration, decellularization, and designed bioreactor systems. For his senior thesis, Jordan designed a system that utilized decellularized plant vasculature as a model for medical diagnostics and drug testing.
After graduating from WPI, Jordan worked in the medical device industry from 2016 to 2018. He then returned to WPI to pursue a PhD in Biomedical Engineering. In 2018 Jordan’s research was displayed at The Centre Pompidou in Paris, France, in the exhibit “La Fabrique Du Vivant”. Shortly after returning to WPI, Jordan became a New Harvest research fellow. He is currently working on developing lab-grown meat. Jordan uses decellularized plant tissues to form a vascularized scaffold suitable for 3D bioengineered tissues, including structured meats such as steak.
The Cultured Meat Symposium 2020 online event is taking place this October 19-21, 2020. Learn more and register at https://cms20.com.
On this episode, Alex Shirazi chats with Dr. James Ryall, the CSO of Vow, a cultivated meat company based in Australia.
Doctor James Ryall was awarded his PhD in the field of skeletal muscle physiology in 2006 at The University of Melbourne. In 2008 he was awarded a prestigious research fellowship and from 2008-2013 he worked at the National Institutes of Health in Bethesda, MD (USA) on a project studying the basic biology of skeletal muscle stem cells and the process of muscle regeneration.
In 2013 Dr Ryall returned to Australia and The University of Melbourne, where he was a leading scientist within the Centre for Muscle Research (CMR). Most recently, Dr Ryall joined Vow in November 2019 as their Chief Scientific Officer and has spent the last seven months building a scientific program around cultured meat and achieving Vow’s goal of creating a cell library for multiple different species.
Established in 2004, New Harvest is the non-profit research institute building the field of cellular agriculture. We're partnering with new Harvest for a multi-part series on the Cultured Meat and Future Food Show.
On this episode, we're excited to have Sam Peabody who sits down (virtually) with Alex Shirazi to discuss new and exciting research in the field of cultivated meat.
Samuel S. Peabody IV is a 1st year Ph.D. student of Animal Science at Texas Tech University. His area of research includes the study of Microbiology and Food Safety. His current studies are examining the safety aspects of cell cultured meat, poultry, and seafood.
This episode is co-hosted with Anita Broellochs.
Nina Buffi obtained her degree of Microengineering in 2009 at the Swiss Institute of Technology Lausanne. After an internship at the University of British Columbia, where she developed a microfluidic chip for impedance cell spectroscopy, she joined the Microsystems Laboratory at EPFL, where she obtained her PhD with a thesis titled "Design and construction of a portable whole-cell living bacterial biosensor for the detection of arsenic in water". In 2014 she moved to Berlin and later she joined OSPIN, a company aiming to establish an open bioprocessing platform as the operating system of modern biotechnology. Since January 2018 she is the OSPIN´s CTO.
Jan studied biophysics and after simulating the complex dynamics of biomolecules on super computers he worked as a product designer in software industry for a while. Later he became an innovation manager at a biomedical think tank in Berlin where he got interested in tissue engineering. In 2014 he founded OSPIN, at the beginning with focus on creating automated bioreator systems for tissue engineering projects. Meanwhile OSPIN's technology has developed into a modular platform for bioprocess automation with many different applications. Of course Jan is excited about cultured meat and the fascinating challenges in bioprocessing it poses.
We're excited to announce the New Harvest Fellowship Series.
Established in 2004, New Harvest is the non-profit research institute building the field of cellular agriculture. We're partnering with New Harvest for a multi-part series on the Cultured Meat and Future Food Show.
We've had conversations with members of the New Harvest leadership previously on this show. Please see our episode with Executive Director Isha Datar and Research Director Dr. Kate Krueger.
On this episode, we are delighted to have Natalie Rubio, kicking off the New Harvest Fellowship Series.
Natalie is a Ph.D. student at Tufts University in the Biomedical Engineering Department. She works in Dr. David Kaplan's tissue engineering research group.
Her research is primarily focused on growing cultured meat from insect cells and developing edible scaffold systems.
Prior to graduate school, Natalie worked for New Harvest and Perfect Day Foods. Currently, she is a scientific advisor for two cellular agriculture start-up companies (Bond Pet Foods, Matrix Meats).
Alex Shirazi chats with filmmaker Liz Marshall about the upcoming documentary: Meat The Future (2020). Learn more about the film at www.meatthefuture.com
Liz Marshall is an award-winning Canadian filmmaker. Since the 1990s she has written, produced, directed, and filmed diverse international and socially conscious documentaries. Her work has been released theatrically, been broadcast globally, made available digitally, and has screened for hundreds of grassroots communities around the globe. Marshall’s visionary feature-length films explore social justice and environmental themes driven by strong characters.
Marshall’s current feature documentary Meat The Future , chronicles the birth of the “clean” “cultured” “cell-based” "cultivated" meat industry in America through the eyes of pioneer Dr. Uma Valeti. Previous titles include Midian Farm (2018), Water On The Table (2010), the HIV/AIDS trilogy for the Stephen Lewis Foundation (2007), to name a few.
Bruce Friedrich is co-founder and executive director of The Good Food Institute. With branches in the United States, India, Israel, Brazil, Europe, and Asia Pacific, GFI is accelerating the production of plant-based and cultivated meat in order to bolster the global protein supply while protecting our environment, promoting global health, and preventing food insecurity and animal cruelty. His TED talk from April 2019 has been viewed more than 2.2m times and has been translated into 23 languages.
Shannon is a data-driven creative-at-heart and her mission is to create a better future by changing the way we produce and consume food.
She is a Jack of All Trades that specializes in consumer-backed business strategy, data analysis, marketing, and policy in the food industry. Her endeavors center around alternative protein and Food Tech which reduces harmful climate impacts of food production.
Shannon's Podcast: Big Food Big Future
Shannon's Book: Printing Your Dinner
Gary Schefsky is the founder and Chief Executive Officer of New Luna Ventures. He is also an investor, professor, educational writer and a leading proponent of sustainable impact measurement.
New Luna Ventures is a leading impact venture capital advisor and investor in the food, agriculture, energy, community enrichment, and enabling software industries. they help entrepreneurs build sustainable ventures and connect disruptive ideas with investors and partners.
Mr Schefsky’s experience in impact investing, knowledge, & add-value support resonants with food 2.0 entrepreneurs. His depth of experience with entrepreneurship, emerging market opportunities, and as an investment professional also provide New Luna Ventures with a powerful combination for success.
Tony Hunter is a Global Futurist, Speaker and Foresight Strategy consultant specializing in the Future of Food.
He uses his FutureCUBED™ methodology as a structured way of viewing the food, beverage and ag industry’s long term future in 10+ years while linking it back to current events. This enables a practical, real world approach to the task of using foresight strategy to predict the long term Future of Food.
He is a passionate believer that AgriFood Tech offers massive opportunities to solve the problems of sustainability and feeding the growing global population. Tony travels the world using his distinctive combination of scientific qualifications, business experience and detailed understanding of exponential food technologies to deliver a unique perspective on the Future of Food.
This week, we will be doing something a bit different. I've decided to leave in some of the introductory conversation that I have with guests as I explain the recording process.
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Kevin Cochran makes his full circle return to the restaurant industry in his newest venture, Jackie Mays Burger Grill. Jackie Mays is the culmination of a career spent in the service of customers, whether in retail, e-commerce, business, or sustainability. After ten years of working up the ranks in many restaurants to becoming the first General Manager of Freebirds World Burrito, Kevin gave up the food business two decades ago for the high tech world, and worked the last ten in clean technology. In his previous role as Chief Operations Officer for an emerging energy and sustainability management company, Kevin led programs to track energy and carbon footprints for organizations like HP, Tesla, VMware, and the City of Sacramento.
Trained at top universities in the US and Europe, with an MBA and a certification in Sustainability, he currently serves as a Director on the Board of the Sustainability Management Association. A through-line in Kevin’s career has been a personal passion to combat climate change, of which you can read more on his BLOG at www.sustainabilityX.com. Coming full circle, Kevin’s current venture Jackie Mays, and its climate-friendly and cruelty-free mission, seeks to transform the fast food industry, change the world, and your diet.
Alex Shirazi chats with Björn Öste about starting a food company, his career in tech, and the success of Oatly through the decades.
Björn Öste is the founder and CEO of Good Idea, Inc and co-founder of Oatly. In the last 21 years, Bjorn has spent traveling the globe building markets and supply chains.
His focus has been on the business development side of things. Identifying industry partners, investor groups, various subject matter experts across multiple fields, and markets and disciplines. He sees virtually endless opportunities in the “high tech” food industry where the incumbents have surrendered product innovation to small, focused and dedicated expert companies like the ones he represents.
He finds it exceptionally rewarding to be able to work with products on a global scale that make a real and meaningful difference in the daily lives of many individuals.
Alex Shirazi and Ira van Eelen sit down in Maastricht, Netherlands to discuss the historic journey of cultured meat through the last few decades.
Ira van Eelen is a Co-founder of KindEarth.Tech and RESPECT.farm
She is a designer with a demonstrated history of working in event design, healthcare ICT, marketing and the think tank industry. The legacy as the daughter of Willem van Eelen and 40 years of Clean/Cultured/Cultivated/JUST/InVitro Meat history is converted into speaking about the potential of- and understanding the urgency of this innovation, so that the audience can embrace the idea. She am proud to be able to work on two passions. Cultured meat as legacy from my father and preventive oral healthcare as gift to her son.
She is one of the organizes of Kind Earth Tech where Next year, KET events will take place in Paris, Singapore, Amsterdam, London and back in San Francisco early 2021.
New Speakers announced! The Cultured Meat Symposium is a conference dedicated to cell-cultured meat or cultivated meat technology. Taking place in San Francisco on November 14 and 15th, check out the speaker line up at www.CMS19.com.
Lav Varshney is an assistant professor of electrical and computer engineering, computer science, neuroscience, and industrial engineering at the University of Illinois at Urbana-Champaign.
He is also chief scientist of Ensaras, Inc. On leave, he is currently a principal research scientist at Salesforce Research, Palo Alto, CA, focusing on AI ethics and AI for social good.
He received the B.S. degree from Cornell University in 2004. He received the S.M., E.E., and Ph.D. degrees from the Massachusetts Institute of Technology in 2006, 2008, and 2010, where his theses received the E. A. Guillemin Thesis Award and the J.-A. Kong Award Honorable Mention.
He was a research staff member at the IBM Thomas J. Watson Research Center from 2010 until 2013, where he led the design and development of the Chef Watson computational creativity system.
Dr. Varshney serves on the advisory board of the AI XPRIZE. He received the IBM Faculty Award in 2014 and was a finalist for the Bell Labs Prize in 2014 and 2016.
Ingrid Newkirk is the president and founder of People for the Ethical Treatment of Animals. She is the subject of the HBO documentary I Am an Animal and has written eight books about helping animals, including Making Kind Choices and The PETA Practical Guide to Animal Rights. Her new book AnimalKind is due out in January 2020. Her work for animal rights has made headlines around the world.
Robert Petrarca is the co-founder and CEO of Maxine's Heavenly, a line of vegan, gluten-free, oat based cookies with about 1/2 the sugar as leading natural brands of cookies. Maxine's Heavenly cookies are mom's homemade recipe made so much better for you. Founded in 2013 and formally launched in 2016, Maxine's Heavenly has experienced triple digit growth for the last three years, gaining traction through major retailers like Whole Foods Market, Natural Grocers, INFRA/NCG, and Walmart.
Previously, Robert co-founded TTC, a nonprofit cultural arts company that created a unique revenue partnership model with CA State Parks and local food and wine purveyors in the North Bay. TTC was and continues to be a rapid growth organization that scaled revenues over 700% in the first three years.
The Cultured Meat Symposium is taking place on November 14-15 in San Francisco. Register now at www.CMS19.com
Philip Saneski is the VP of Product and Commander-in-Chef of ReGrained, a mission-driven brand ingredient platform that connects urban craft breweries to sustainable food systems.
Philip’s culinary background in Michelin-Star and James Beard Award finalist kitchens was succeeded by working with food entrepreneurs' concept to commercialization at a product development consultancy, where he also led the launch of the Research Chefs Association Evolution of Food Waste product development student competition.
His unique food background, involvement with non-profit impact organizations, curiosity about ingredients historically considered “waste,” and passion for formulating delicious products at scale make him a natural fit for ReGrained.
As Commander-in-Chef, he oversees production, innovation, sourcing, culinary operations, food science and every opportunity to do a collaboration dinner popup.
Guy Crims, or “Guy the Butcher,” as he’s generally known, is a veteran of the butcher business and a legend in the world of Japanese Wagyu. In 2017 alone, Crims was responsible for bringing 4.3 metric tons of Wagyu beef into the U.S.
Crims, a California native, became fascinated with the butcher business when he was 14 after reading The Jungle, Upton Sinclair’s novel depicting the American meatpacking industry in early 20th century. His first job was at a family-owned butcher shop in Pacifica. Crims followed the original owner to a butchery in San Francisco, where he continued to hone his craft.
In college, Crims studied architecture, not food—although the two passions merged when he worked on a slaughterhouse design project that advocated for the humane treatment of livestock. He continued to blend both roles as a managing partner at Pape Meat Company and most currently, as a managing partner of One Henry Adams, which includes Udon Time, Niku Steakhouse and The Butcher Shop by Niku.
In 2017, Crims was invited to tour Japan with the Japanese Wagyu Beef Committee—the only non-chef included on the tour. There, Crims met Omakase Restaurant Group co-owner Jackson Yu. Chef Yu enthusiastically introduced Crims to his business partner Kash Feng, who was in the early planning stages of a Wagyu-focused butcher shop and restaurant concept slated for a space at One Henry Adams. As plans started to coalesce, Feng tapped Crims as the master butcher for both the restaurant and butcher shop concepts.
Yuki Hanyu got his Ph.D in chemistry from Oxford University in 2010.
After working as a research scientist in Tohoku University and Toshiba Research and Development Center, he founded the "Shojinmeat Project", the world’s first citizen science community for DIY open-source cell-based meat.
Based on the low-cost cell culture technology developed in Shojinmeat Project, he founded IntegriCulture Inc. in 2015 to commercialize cell-based meat.
The company develops the general-purpose large-scale cell culture system (CulNet System) to scale and commercialize cell-based products such as cosmetics, foie gras and meat, while Shojinmeat Project develops DIY cell-based meat and engage in public communications through art and doujin projects.
He aims to build a Lunar and Martian cell-cultured food production facility to support thousands of colonists there in the future, and develop technologies so that anyone can design and make cell-based meat for fun.
Mike Selden is the Co-founder and CEO of Finless Foods, a cellular agriculture company developing future food technology. In this episode, we explore the differences between cultured beef and seafood products, seafood consumption in the Asia pacific region compared to the United States, and Silicon Valley deep tech.
This episode will feature another podcast, the My Food Job Rocks podcast!
Adam Yee is the host of the My Food Job Rocks podcast, a podcast about food science and technology. On this episode, he interviews Hugh Thomas, co-founder of Ugly Drinks. The episode title is EP. 105 – The Beauty in Branding Ugly, with Hugh Thomas, CEO and CoFounder at Ugly Drinks.
Thank you Adam and Hugh for a great discussion! You can learn more about Adam's podcast at www.myfoodjobrocks.com
Fabio and Alex chat about the next wave of future foods and the aspects of a successful product on store shelves.
Fabio Ziemssen is the Director of Food Innovation at NX-FOOD a METRO AG subsidiary responsible for concepts in the digital environment of food and food innovation.
As a blogger for the e-Food Blogs he organized meetings throughout Germany for the Food Startups scene such as German Food Startup Meetups, Next Generation Food Think Tank, FoodStartup Market, and more.
Since 2017 Fabio Ziemssen is also Co-Founder of the Coworking Space Super7000 and #FoodNext Initiative.
Vitor Espirito Santo is the Director of Cellular Agriculture at JUST focused on the planning and implementation of the clean meat program in the company, from early stage cell line selection and characterization to early bioprocess optimization. He has more than 10 years of experience in the development of cell-based models and therapies (primary cells, cell lines, stem cells) for biotechnology applications
Vitor has a MSc in Biomedical Engineering and PhD degree in Tissue Engineering, Regenerative Medicine and Stem Cells, both obtained at University of Minho in Portugal.
Prior to JUST, Vitor worked briefly at Immunocore (UK) for the development of immunotherapies for cancer research. He also worked for 5 years at iBET (a private biotechnology institute) in Portugal as a Senior Scientist.
Vitor has been an invited lecturer in Master and PhD programs of several Portuguese Universities, lecturing in topics of drug delivery, biomaterial design, stem cells, and cell models for pre-clinical research, among others.
Dr. Kate Krueger chats with Alex Shirazi about her background in the cellular agriculture space and her work as Research Director at New York based New Harvest.
Kate Krueger is Research Director at New Harvest where she leads new initiatives in cellular agriculture. Prior to New Harvest, Kate worked as a scientist at Perfect Day foods (formerly Muufri) a cellular agriculture startup where she contributed to Perfect Day’s cell ag protein patent. Kate holds a PhD in Cell Biology from Yale and is passionate about using tech for the betterment of society.
Tom is Founder and CEO of Stem! He formerly held fellowships at the University of Cambridge and at the World Economic Forum and has advocated sugar reduction initiatives through Sky News and Channel 4 television appearances.
Laura D’Asaro and Alex Shirazi chat about the marketing behind getting people to “eat bugs” and how the journey to powdered cricket proteins started. Laura D’Asaro is the co-founder/CEO of Chirps, a company that works to normalize insect consumption as a sustainable source of protein. She is a Forbes 30 under 30 social entrepreneur, Shark … Continue reading "Laura D’Asaro of Chirps"
Julia Aumüller, studied sociology and specialized in sociology of food. She is working as Executive coordinator at ProVeg, working closely with the CEO, COO and International Director. She is also responsible for the organization of the New Food Conference. Jens Tuider studied philosophy and specialised in animal ethics. He is currently Chief of Staff and … Continue reading "Julia Aumüller and Jens Tuider of ProVeg"
Can Akcali MD PhD, is a full professor of Cellular and Molecular Biology. He received MD from Ankara University and Ph D from University of Cincinnati, Dept.of Molecular Biology and Genetics. Currently he is a faculty member at Ankara University, School of Medicine. He is also vice president in Stem Cell Research Institute at Ankara … Continue reading "Dr. Can Akcali of Biftek.co"
Kenny Torrella serves as Mercy For Animals’ director of communications. Alex Shirazi and Kenny Torella discuss the role of future food technologies, how it relates to animal welfare, and a world without animal traditional agriculture practices. He works with MFA’s team of writers and editors and has garnered media coverage for farmed animals in mainstream … Continue reading "Is cultured meat vegan? – Kenny Torrella – Mercy For Animals"
Tom is an Israeli Ph.D candidate developing clean meat in the Levenberg lab of the Technion – Israel Institute of Technology. He finished his B.Sc in molecular biochemistry in the Technion with great honors and his M.Sc in the Levenberg lab. During his Ph.D, he initiated a clean meat project from which the start up … Continue reading "Tom Ben Arye – Technion – Israel Institute of Technology"
Sara Oliveira is a biomedical engineer specialized in tissue engineering. Two years after her PhD, she decided to dive in to a new adventure. Sara holds a PhD in Bioengineering Systems from the MIT Portugal Program at the University of Minho and she has strong background in tissue engineering and biomaterials, such as multiscale scaffolds … Continue reading "Sara M. Oliveira of INL"
As chief executive officer, Keith Zakheim ensures Antenna lives and breathes the firm’s core values — strong ethics that instill trust and impart transparency; respectful, positive, collaborative, mutually beneficial relationships among client-partners, colleagues and those with whom we conduct business; continual education for the highest standards; empowering entrepreneurial passion and a commitment to public service … Continue reading "Keith Zakheim of Antenna Group"
Dr. Sandhya Sriram has extensive experience in the biotechnology space. We discuss her interest in business and the path that led to the cell-based meat startup, Shiok Meats. Learn how the Asia-Pacific region can greatly benefit from cell-based meat technologies and why it’s so important. The Cultured Meat Symposium is taking place on November 1st … Continue reading "Sandhya Sriram of Shiok Meats"
Thomas King discusses how he started out as an environmental advocate at an early age. This led his work to focus on alternatives to animal agriculture, the cause of many of the problems he was tackling. He founded Food Frontier to focus on ways to bring plant based and cell-based meats to the Asia Pacific. … Continue reading "Thomas King of Food Frontier"
In this episode, Alex Shirazi and Ali Bouzari talk about future food technologies and developing food that creates an experience. We chat about the potential of cell-based meat and whether we should dare to explore creations such as “designer meats”. The Cultured Meat Symposium is taking place in San Francisco on November 1st. Learn more … Continue reading "Ali Bouzari of Pilot R&D and Render Foods"
Carrie Kuball and Alex Shirazi chat about the future of food technology as it relates to insect proteins and animal feed. Carrie discusses the Black Soldier Fly and the benefits of sustainably farming insects as a protein source for animal feed. CMS18 is taking place on November 1st in San Francisco. Use code CMSPODCAST for … Continue reading "Carrie Kuball of EnviroFlight"
Alex Shirazi and David Benzaquen talk about the increasing rise of popularity for plant based alternatives and food technology startups. David describes the market for new types of foods and how plant based products play a huge role in future food technology. Join us in San Francisco on November 1st at the Cultured Meat Symposium … Continue reading "David Benzaquen of Ocean Hugger Foods and PlantBased Solutions"
We wrap up the Clean Meat Founders Series with Ahmed Khan. Alex and Ahmed discuss the Cellular Agriculture industry, the products that are currently available, and what it takes to be a key player in the space. Ahmed Khan is the founder and editor of CellAgri. A news and media platform that aims to be … Continue reading "Ahmed Khan of CellAgri – Clean Meat Founders Series"
Learn about the basics of aquaculture and how cell-based fish could change they way we consume seafood. Dr. Darren Henry discusses his company and describes his vision for the path of cell-based meat coming to market. Dr. Darren Henry is the founder of Seafuture Sustainable Biotech, a early stage cellular agriculture company developing the technology … Continue reading "Darren Henry of Seafuture Sustainable Biotech – Clean Meat Founders Series"
Brian Spears and Alex Shirazi sit down at the IndieBio HQ in San Francisco to discuss New Age Meats. This episode was recorded live August 5, 2018. Brian Spears is the cofounder and CEO of New Age Meats. After graduating as a chemical engineer, he worked for four years with National Instruments in Austin, TX … Continue reading "Brian Spears of New Age Meats"
I had the pleasure of speaking with Didier Toubia of Aleph Farms. We discussed the future of clean meat as it relates to antibiotics, coming to market, and the co-existing of animal farmers and cultured meat. Didier Toubia is a Biologist and Food Engineer by education. Aleph Farms is part of the Cellular Agriculture revolution- … Continue reading "Didier Toubia of Aleph Farms"
Alex talks clean meat with Stephanie Wallis and Benjamina Bollag of HigherSteaks. Based in London, HigherSteaks is creating cultured meat starting with minced products and then moving on to more complex structures. Listen in as we discuss the state of the industry and the exciting journey ahead. Benjamina has a Masters in chemical engineering from … Continue reading "Stephanie Wallis and Benjamina Bollag of HigherSteaks"
Ron Shigeta PhD is a a co-founder of IndieBio, the world’s premiere accelerator for biotechnology. Ron helped establish a portfolio of 68 innovative consumer and startup biotech companies embraced by tech and industrial investors alike. Food investments include Memphis Meats, Clara Foods, GelTor, New Wave Foods, The Not Company, MiraculeX, and Willow Cup. Currently, Ron … Continue reading "Ron Shigeta of Wild Earth – Clean Meat Founders Series"
Robert Yaman is the Co founder of Kiran, a clean meat company based in San Francisco. Robert and I chat about the path to creating a clean meat company, the resources available in the industry for early stage founders, and the growth and future of clean meat companies. This episode is part of the Cultured … Continue reading "Robert Yaman of Kiran – Clean Meat Founders Series"
Peter Verstrate is the CEO of Mosa Meat, the company known for producing the first Cultured Meat hamburger in 2013. Peter and I chat about the developments in the cellular agriculture industry, the startups in the space, and the exciting direction of future food technology. This episode is part of the Cultured Meat and Future … Continue reading "Peter Verstrate of Mosa Meat – Clean Meat Founders Series"
I chat with Erin Kim of New Harvest about a realistic approach to cultured meat. We discuss the early days of New Harvest, the transformation of the industry, and have some straight talk about what we are calling the future of meat. Bonus: Cricket Burgers!
Clean Meat could change the way we produce food in the future. I had a great discussion Dr. David Welch covering topics related to Clean Meat research, types of stem cells used for cellular agriculture, FBS and clean serums, and ultra running!
Cultured Meat or Clean Meat is changing the world in many different ways. Isha Datar of New Harvest talks about the technology behind cellular agriculture and the importance of researching this technology for the future of the global food system.
Cultured Meat or Clean Meat is changing the world in many different ways. Lisa Feria from Stray Dog Capital discusses the cultured meat and plant based meat startup landscape and the opportunities that are available within the space.
Cultured Meat or Clean Meat is changing the world in many different ways. Paul Shapiro is the author of “Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World”. Paul shares his experience eating different types of clean meat and discusses the companies that are making an impact in the industry.
Cultured Meat or Clean Meat is changing the world in many different ways. Daan Luining discusses the role of Cultured Meat and how it’s made, when we might be seeing it on store shelves, and the next generation of space food.
Cultured Meat or Clean Meat is changing the world in many different ways. Brad Barbera, the Director of Innovation at the Good Food Institute (GFI.org), discusses how the clean meat revolution can change the world in terms of health, the environment, animal welfare, and feeding the global population.