Red to Green - Food Sustainability | Food Tech | Future of Food | Health

Red to Green - Food Sustainability | Food Tech | Future of Food | Health

By Marina Schmidt
Discover food innovations that are better for the planet and better for you.
Learn from top industry leaders in alternative proteins, food waste, plastics, and agriculture. Red to green covers game-changing breakthroughs in the future of food. In the first season, we dive deeply into cultivated meat - real meat made without animals also known as cell-based meat. Find out how cutting edge tech can make our food industry more sustainable and healthier.
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13. The investor's perspective on cell AG & the challenge with European consumers - Atlantic Food Labs, Big Idea Ventures & NX-Food
This episode features 3 interview guests and gives you a great overview of the opportunities, untapped developments and challenges of cell ag. I'm excited to introduce you to the perspectives of two investors from Atlantic food labs and Big Idea Ventures, as well as the perspective of Fabio teams in who is a thought leader in Germany, in Europe. To start out, you will hear from Maximillian Bade, who is supporting ambitious founders at Atlantic food labs. You will hear about their criteria for investing in plant-based and cell based companies, the opportunities in personalized nutrition. And we also briefly discussed the topics, plant fungi, and insect-based protein. Next you will hear from Andrew D. Ive, he is the founder and managing general managing partner of big idea ventures.  We discuss, how the mindset within corporates shifted with sustainability commitments towards both consumers and investors and how that is affecting the food industry. We also touch upon the effect of COVID-19 on the development of cultivated meat, as well as the fourth tier of select companies emerging, which you could call delicacy meats. Next up is Fabio wood seems the founder and director of NX-foods, the food innovation hub of the wholesaler and Founder and Chairman of Balpro the German association for alt proteins. We talk about European consumers, the importance of very clear communication, and what a good sell ag marketing and wholesaler strategy could look like. ----------- Episode Links Interview 1: Maximilian Bade https://www.linkedin.com/in/maximilian-bade/ Atlantic Food Labs https://foodlabs.de/ Interview 2: Andrew D. Ive https://www.linkedin.com/in/andrewive/ Big Idea Ventures https://bigideaventures.com/ Interview 3: Fabio Ziemmsen https://www.linkedin.com/in/fabio-ziemssen-food-innovation/ NX-Food https://nx-food.com/ METRO AG https://www.metroag.de/en/ Balpro - German association for alt proteins https://balpro.de/ ---- Get in touch with Red to Green Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/  Check out the Red to Green Website for more info https://redtogreen.solutions/   For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com ---- Partners Thanks to our partner Atlantic Food Labs The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/ Ecosystem Partners Eatable Adventures a leading global Innovation Hub developing tomorrow’s food businesses: www.eatableadventures.com Join their community  www.foodentrepreneurs.com
38:25
July 30, 2020
12. Private patents, monopolies, and lobbying: Obstacles for cellular agriculture with New Harvest Executive Director Isha Datar
Why is there comparatively so little science on creating animal products without animals? Why are pharma companies more interested in cellular agriculture startups than food companies? How has the field developed in the last 5 years? This is an interview with Isha Datar the Executive Director of New Harvest about this fascinating emerging industry and the importance of public research. Isha published an important research paper called "Possibilities for an in-vitro meat production system" in 2010, when very few people even know about the possibility of creating animal products without animals. She co-founded Perfect Day, making milk without cows and Clara Foods, making eggs without chickens. New Harvest is an important non-profit research institute fund and conducts open, public, collaborative research that reinvents the way we make animal products - without animals. Get involved with Red to Green as a volunteer or ambassador https://redtogreen.solutions/getinvolved Check out New Harvest: https://www.new-harvest.org/ Get in touch with Isha: https://www.linkedin.com/in/ishadatar Get in touch with Red to Green Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Check out the Red to Green Website for more info https://redtogreen.solutions/ For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com ----- Thanks to our partner Atlantic Food Labs The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/ Ecosystem Partners Eatable Adventures a leading global Innovation Hub developing tomorrow’s food businesses: www.eatableadventures.com Join their community  www.foodentrepreneurs.com
33:05
July 21, 2020
11. Shrimp human health and sustainability issues & creating clean, cell-based shrimp with Shiok Meats CEO & Co-Founder Dr. Sandhya Sriram
Did you know that farmed shrimp is often grown in sewage water or slaughter farm runoffs? The shrimp end up all dark and oily and then get dunked into antibiotics. This is a standard industry practice but it doesn’t have to be this way. In this episode you will hear from Dr. Sandhya Shriram, she is Co-Founder & CEO of Shiok Meats. They create cell-based clean seafood, starting out with Shrimp. Shiok was founded 2018 in Singapore and has raised 7.6M so far. Shiok one of the top featured, very promising leaders of the industry. Stay tuned if you want to learn about the effect of the seafood industry on sustainability and your health, why growing shrimp is so different from growing, for example, a burger patty and Sandhyas learnings from being a founder including tips on how to work with the press. Sandhya TEDx speaker and has been featured in Forbes Women in Tech. She has a background in Biological Sciences and Biotechnology with a PhD in stem cell biology. Get involved with Red to Green as a volunteer or ambassador https://redtogreen.solutions/getinvolved Connect with Shiok Dr. Sandhya Sriram's LinkedIn https://www.linkedin.com/in/sandhyasriram/ The Shiok Website https://shiokmeats.com/ ----- Get in touch with Red to Green Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Check out the Red to Green Website for more info https://redtogreen.solutions/ For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com ----- Thanks to our partner Atlantic Food Labs The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/ Ecosystem Partners Eatable Adventures a leading global Innovation Hub developing tomorrow’s food businesses: www.eatableadventures.com Join their community  www.foodentrepreneurs.com
34:43
July 14, 2020
10. Steak without cow: the first cultured meat in space & becoming carbon neutral with Aleph Farms co-Founder & CEO Didier Toubia
Aleph Farms is working on the hardest challenge, the holy grail, of cultured meat: whole steaks. Compared to for instance burger patties steaks are harder because they are three-dimensional and combine a variety of different textures. Aleph farms is also the first company in the emerging industry to commit to net-zero carbon emission by 2025 and zero-carbon throughout the entire supply chain by 2030. And as if that isn’t enough they are also the first company to create cultured meat in space. Aleph Farms is one of 100 tech pioneers chosen by the World Economic Forum. This episode on steak without cows features Didier Toubia, the Co-Founder & CEO of Aleph Farms. ----- Connect with Aleph Farms Didier Toubia's LinkedIn https://www.linkedin.com/in/didiertoubia/ The Aleph Farms Website https://aleph-farms.com/ The Gen Z Program https://aleph-farms.com/sustainability/ ----- Get in touch with Red to Green Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Check out the Red to Green Website for more info https://redtogreen.solutions/ For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com ----- Thanks to our partner Atlantic Food Labs The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/ Ecosystem Partners Eatable Adventures a leading global Innovation Hub developing tomorrow’s food businesses: www.eatableadventures.com Join their community  www.foodentrepreneurs.com
33:24
July 7, 2020
9. How cultured fat & foie gras is produced - Peace of Meat MD David Brandes and CPO Eva Sommer
Plant-based meat alternatives can get a big taste-upgrade by using cultured duck fat, making them not vegetarian but hybrid products. These are more attractive to flexitarians or meat-eaters and can, therefore, make it easier to reduce meat consumption. Additionally, we talk about their cultured foie gras, the fatty duck liver. Find out the production steps involved in producing these animal-free cultured products.
31:49
June 30, 2020
8. Making food from air: creating proteins from CO2 and hydrogen - SolarFoods CEO Pasi Vainikka
Can you make food out of thin air? Yes, you can. And today you will hear from a company making this magic possible called Solarfoods. Their protein Solein is created by feeding microbes CO2 and hydrogen. This creates a mostly taste-neutral powder that can be used to replace animal protein or stronger tasting plant protein pretty much anywhere. Soleins carbon footprint is about 5x smaller than the footprint of plant protein and 100x smaller than the one of animal protein.
34:14
June 23, 2020
7. Pet food will change radically and here is how - CEO Wild Earth Ryan Bethencourt
There are a few industries that absolutely could use a disruption, pet food is one of them. Learn about the problems and opportunities in the pet food space, which is actually quite fascinating, how cultured meat could rattle the industry, and hear a fun story of how Ryan was forced to eat a 6-dog-meals  equivalent of his own dog food.
30:18
June 16, 2020
6. Cell-based fish: plastic & pollutant free seafood - BlueNalu CEO Lou Cooperhouse on cellular aquaculture
When we pollute the oceans we also pollute our food supply: All fish contains small amounts of Methylmercury (MeHg) - the most toxic form of mercury. Also, increasingly microplastics can be found that may release absorbed pollutants and chemical additives causing hormone disruption, cancer risk, and DNA damage. Find our how cell-based fish can be a safer alternative in today's Interview with Blue Nalu CEO Lou Cooperhouse.
36:00
June 9, 2020
5. Reducing fats by 50% and replacing palm oil and butter - CUBIQ Foods CEO Andres Montefeltro on cultivated fat, cell AG and omega-3
Today you will hear from Andre’s montefeltro, the CEO of Cubiq foods. A Spain-based startup founded in 2018 that has raised 10 Million so far and solves several problems. Smart fat is an alternative to palm oil, coconut oil and butter. An alternative that has just half of the calories, is healthier and more sustainable… and delicious.  The second innovation you will hear about is Smart Omega-3. CUBIQ found a way to extract omega-3 from poultry cells.
30:11
June 2, 2020
4. Cheese without cows: the first ever taste test of cell-based mozzarella - LegenDairy Co-Founder & CSO Dr. Britta Winterberg
Find out how it is possible to make cheese without a cow and when you get to eat it. LegenDairy is working on an innovative way to create delicious cheeses that are healthier for the environment but also for you. Britta's passion for it is infectious and between a lot of giggles she also shares how the first-ever mozzarella tasted like.
31:03
May 26, 2020
3. Growing your own meat at home is possible already - Integriculture CEO Yuki Hanyu
Find out how Integriculture reduced the price of cultivated meat and get insights into the Japanese market and consumer mindset. Today you will hear an interview Yuki Hanyu. He is the Founder & CEO of Integriculture Inc which is the leading startup in cellular agriculture in Japan.
29:40
May 19, 2020
2. An introduction to clean meat & why it is game changing - "Clean Meat" author and The Better Meat Co CEO Paul Shapiro
You can have your meat without needing to raise and slaughter an animal: Clean meat, also known as cultivated meat will be a game-changer. Find out how cellular agriculture works, how it can improve our environment and personal health, and when you get to see clean meat on the shelves.
35:17
May 12, 2020
1. How can we make our food system sustainable? Introducing Red to Green & Season 1 on Cellular Agriculture / Cell-based Meat / Cultivated meat
Find out what awaits you on this podcast, a little backstory about how I tried 7 different diets in a self-experiment, and how our food system, sustainability, and our personal health are closely linked! This is the start of season 1 on Red to Green covering the topic of cellular agriculture /cultivated /in-vitro meat.
13:40
May 11, 2020
0. The Red to Green Trailer - what awaits you
This 1-2 minute sneak peek shows you what awaits you on Red to Green podcast.  This is the Red to Green Podcast on food Innovations that are better for the planet and better for you. Learn from top industry leaders in alternative proteins, food waste, plastics, and agriculture. To discover game-changing breakthroughs in the future of food Subscribe now.    
01:29
May 10, 2020