Future Food Weekly LIVE- join Green Queen founder and editor-in-chief Sonalie Figueiras and future food investor Steve Molino as they break down key news and share insights in the audio version of Green Queen Media's weekly email.
Is Cultivated Meat Vegan? Does It Matter? Plus Food Waste To Go with Zomato, Surprise UK Appeals Court Oatly 'Milk' Ruling and Meat Overconsumption is Finnished
Unilever Breaks Up With The Vegetarian Butcher, It's All G(o) For PF Lactoferrin in China, The Old And The NewL How Sugar Shapes Our Food Systems and Hong Kong Makes a Vow
The UK Cultivates Sector Leadership, Wasted Cacao Fruit A Case Study in Growth Equity Raising, UMIAMI Makes a Swap, and PB Industry Collab “May Cause” Good News
A Green Light for Green Ingredients, Fermentation Companies Fight For Differentiation, Ultra Confusion Around Ultra Processed, and the USDA Washes Away Greenwashing?
Nestle's Plant-Based Burger Helper, Wise Words from Andy of House Bezos, McDs x Beyond x Panda Express RANT, Lidl and WWF Show The Power of Partnership
Cultivated Goes…Plant-Based?, Impossible CEO Drops Some Truth Bombs, The Vegetarian Butcher Makes EVERYone Happy, and Is South Korea the Next Singapore?
Catching Up at the Speed of Light, Meati Lands a Big Chunk, World Bank talks Subsidies, Walmart Bets on Plant-Based and Singapore has Eyes on the Future of Food
The Fight for Asset-Light, All In on "V" for TurtleTree, Oatly Still Winning With Consumers, Cargill Hasn't Had ENOUGH, and Predictions Involving Babies
China as the Next Plant City, Infant Milk in Focus, EVERY Creates an Exciting Proof Point, Beyond Struggles Continue, and The Future (of Cafeterias) is Bright
Big Money for Whole Cut Chicken, JBS' Not So Big Cultivated Investment, Huge Win for Vegan Chocolate Lovers, and Impossible Showing Plant-Based What's Possible
Cultivated Meat to be Served in Europe? Consolidation in Plant-Based Continues With More Acquisitions, Miyoko's Gets a New CPG Leader, and Alt Protein Collab Shows Teamwork Makes the Dreamwork Work
A Not So Perfect Day, Hot Startups Buck the (Funding) Trend, Ingredients Move Away From Being Bioidentical, and Precision Fermentation Gets Some Liberation
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