Podcast appearances and mentions of aidan altman

What is aquafaba?  Can plant-based butter tastes as good as the dairy alternative.  Co-founders of plant-based butter Faba and Fora Foods, Andrew McClure and Aidan Altman tell me about their drive to change the world...with butter.  "Human beings have a unique ability to put an immense hurt on to the planet, but we also have a very unique ability to do the opposite and mitigate that hurt. That's what drives us."  Faba Butter is the first and only Michelin-chef approved, rich and decadent plant-based butter. It cooks, bakes, browns, and clarifies just like dairy butter. Available at West Coast Whole Foods or their site, ForA:Butter is the best for all those airy, flaky croissants and buttery biscuits. This podcast goes to the vault! This interview was in 2018 as part of the Awesome Vegans Influencer Series.  http://ForaFoods.com and http://ElysabethAlfano.com 

Remember the popularity of using canned chickpea (garbanzo bean) water to whip up meringues? Aquafaba is an incredibly functional ingredient, and it's a byproduct of various chickpea processing businesses. The founders of  Andrew McClure and Aidan Altman knew that, and when they were working out a way to make a non-dairy butter that would have superior functionality to the others on the market, they harnessed the properties of aquafaba. Hear their story and how they started with the end user in mind: the chef and the baker.  Big thanks to for signing on as the second sponsor of PeasOnMoss. Get information about them at their website and find out how their flavor and aroma systems could help your formulation work. 

It doesn't sound mind-blowing to think that you would do a product development project by starting with the end in mind, and we spend a lot of time scoping our projects and describing what success looks like. Aidan Altman and Andrew McClure took it a slight step further: they started with how they would manufacture it and who should ideally use it. I'm used to interviewing brilliant and persistent entrepreneurs who failed their way forward through mistakes to commercialize their products, but the Fora Foods founders thought about the manufacturability of their product even before they had finalized the product. What's more, they don't have decades of food science research to rely on. Maybe it allowed them to think outside the box, and they definitely thought outside the creamery.  Special thanks to the two sponsors of the podcast, and . Check out how they can help you with your formulation challenges.

Alicia talks to Aidan Altman and Andrew McClure, the founders of Fora Foods and makers of Faba Butter — made principally with coconut oil and aquafaba, or chickpea brine. Retail isn’t Fora’s focus: they’re targeting chefs at many non-vegan restaurants, hoping to become a pastry staple. They talk about how working on this project inspired them to go vegan, why corporate agriculture is everyone’s enemy, and why aquafaba has gone mainstream. Written and presented by Alicia Kennedy Produced by Sareen Patel This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

Alicia talks to Aidan Altman and Andrew McClure, the founders of Fora Foods and makers of Faba Butter — made principally with coconut oil and aquafaba, or chickpea brine. Retail isn’t Fora’s focus: they’re targeting chefs at many non-vegan restaurants, hoping to become a pastry staple. They talk about how working on this project inspired them to go vegan, why corporate agriculture is everyone’s enemy, and why aquafaba has gone mainstream. Written and presented by Alicia Kennedy Produced by Sareen Patel

Vegan Butter...what exactly is that? On Awesome Vegans, Faba Butter creators Andrew McClure and Aidan Altman join me via Skype to dish on the hows and whys of vegan butter, and if vegan butter just might save the world, and your waistline.  Listen in and be sure to subscribe to Awesome Vegans on iTunes and check out the video of this interview and subscribe to my YouTube Channel here. 

Aidan Altman and Andrew McClure are the founders of the up-and-coming plant-based food startup, Fora. Their signature FabaButter is made using aquafaba, the starchy water that comes in cans of chickpeas, and is palm oil free – two traits that set their product ahead of many butter alternatives out on the market. Show notes for this episode: https://eftp.co/fora-foods Learn how Eat For The Planet can help your brand: https://eftp.co/services Twitter: @nilzach

Josh Tetrick has some big ideas. Like “revolutionize the food industry” big. The founder and CEO of JUST (formerly Hampton Creek), Tetrick is at the helm of a company whose stated mission is to “help create a food system where everyone can eat food that nourishes their bodies and nourishes the planet.” Known for its vegan mayo and cookie dough, JUST merges biotechnology and plant-based ingredients to create environmentally friendly and healthier foods. The company recently introduced a vegan scrambled egg product and is currently developing lab-grown beef, chicken and fish. As Tetrick explained in an interview included in this episode of Taste Radio: “The tools of the current food system... they’ve gotten us here, but I don’t think they’re sufficient to get us where we need to go tomorrow. So the question is, ‘how do we find these new tools?’” His answer? A legion of computational biologists, $220 million in venture funding, and an irrepressible ambition to forge the future of food, for starters. As part of a wide-ranging conversation recorded at JUST headquarters in San Francisco, Tetrick delved into the origins of the company, why it chose mayonnaise as its first product (“It was a good start to understand how to make food better,” he said), his unique hiring philosophy, how he’s navigated an intense media spotlight on the company and the singular operating principle that drives its mission. Also included in this episode: the latest edition of Elevator Talk in which we speak with another groundbreaking entrepreneur: Aidan Altman, the co-founder of Fora Foods, maker of an innovative, vegan butter. Show notes: 1:42: Food Tech and the Specialty of San Francisco -- The hosts discuss the evolution of the Winter Fancy Food Show and specialty food channel and the juxtaposition of SF’s artisanal food scene and booming interest in food tech. 12:59: Interview: Josh Tetrick, Founder/CEO, JUST -- Project NOSH’s Carol Ortenberg and BevNET’s John Craven preface this interview with a discussion about their recent visit to JUST HQ in San Francisco, which included a tour of the manufacturing facility and sampling of the company’s vegan scrambled eggs. In the interview, Tetrick offered his take on systemic problems with the current food system and the elements that have shaped JUST’s operating philosophy and innovation strategy (“We’ve tried to take the best of a lot of different worlds and apply them to what we’re doing,” he said). 54:09: Elevator Talk: Aidan Altman, Co-Founder, Fora Foods -- Fora Foods is the creator of Faba Butter, a vegan butter made primarily from aquafaba, the viscous liquid derived from cooking chickpeas, and coconut oil. We caught up with co-founder Aidan Altman at the 2018 Winter Fancy Food Show, where he spoke to us about innovative company and its star product in this edition of Elevator Talk. Brands in this episode: Fourth & Heart, Mammoth Bar, JUST, Fora Foods

Let's say you came up with an idea for a food company in January. How long do you think it would take you to launch?  Maybe a year? 18 months? If you're Aidan Altman, the answer to that question is five months. FIVE MONTHS, PEOPLE! Insanity. Aidan and his co-founder, Shannon McGlynn, dreamt up their company Spice Foods with a few characteristics in mind: transparency, altruism and health. It's true that Millennials generally think we're the bees knees [thanks mom and dad!], and as you'll hear in our chat, Aidan is no exception, but us Millennials are also pretty down with helping people out and making the world a little smaller and a helluva lot more connected. For Aidan and Spice Foods, that looks like using snack food as a way to break down barriers and get Americans all cozied up with flavors [and, ahem ::cultures::] that have, for a long time, been neglected or labeled as "weird." Stuff like Ethiopian berbere or Argentinian chimichurri, which is so freaking pop-in-your-mouth-let's-have-a-party-on-our-tongues good that it's shocking more entrepreneurs haven't experimented with these flavors. We get into all the good stuff about what it's like to launch a company on a shoestring budget [hint: have good mentors], to why Aidan's chosen to set up shop in Detroit. We also touch on those core characteristics of the company and what they look like in practice. Spoiler alert: Snapchat and Instagram are players in this game. If you're curious about what more Millennial and Gen Z businesses will look like moving forward, I'd say this show is a really, really good lens into what's about to go mainstream. Enjoy! Full show notes: wecouldmakethat.com/spice