Podcasts about Aleph Farms

Many listeners of this show will be familiar with precision fermentation, or turning microbes into factories to produce proteins like those proteins that have historically been produced inside of chickens and cows. Think of companies whose founders we've had on, like Perfect Day and The Every Company. But, what if instead of using microbes as protein factories—and all the associated costs of bioreactors and other capex—you could simply turn plants into protein factories, and make actual animal proteins inside of the plants, which can then be extracted and sold? That's exactly what Israeli startup PoLoPo is doing inside of potatoes. Their first protein: Ovalbumin, or the protein that makes up most of the egg white's protein content. If you pay attention to ingredient decks on food packaging, you've probably noticed that albumin is an ingredient in many foods, often serving to help color and texturize foods, as well as serving as a high-quality source of protein. In fact, the global egg albumin market is valued at billions of dollars, with some estimates around $5 billion USD and others as much as $30 billion USD. Founded in 2022, PoLoPo has already raised a couple million US dollars to scramble that market with real egg proteins grown inside of potatoes. Since the process is totally animal-free, it should go over easy as a  vegan ingredient, but since it's an actual egg protein, those with egg allergies will still want to avoid cracking open a food with PoLoPo's Ovalbumin. In this episode, PoLoPo CEO Maya Sapir-Mir and I chat about her work as a plant biologist, how she teamed up with a vegan scientist to co-found this company, her passion for using bioengineering to help save the planet, and of course, how she plans to use the humble potato to displace some of the need for chickens in our food industry.  Discussed in this episode 2022 Food Navigator story on PoLoPo's technology. Our past episodes with The Kitchen and Aleph Farms.  As well, Paul recommends reading Resetting the Table, whose author we did an episode with too. Fellow molecular farming startup Moolec received approval from the USDA for its soybeans that contain pig proteins.  More about Maya Sapir-Mir Maya Sapir-Mir is CEO and co-founder of PoLoPo, a molecular farming pioneer producing proteins directly in common crops, beginning with egg protein (ovalbumin) grown in potatoes. She has nearly ten years of experience in the biotech industry and agricultural R&D, including senior management at a small cannabis industry startup. In addition to leading R&D on plants with commercial and medical applications, she managed collaborations with partners and customers. She holds a PhD in plant sciences and an MSc in plant genetics from the Hebrew University of Jerusalem, and a BSc in biochemistry from Ben-Gurion University of the Negev. She performed post-doctoral work at the Volcani Institute, Israel's leading agricultural R&D facility, creating a new area of research for the organization in Protein Identification, Extraction, and Characterization in plants and microorganisms.

Upon reading his obituary, Mark Twain reportedly wrote that “the reports of my death are greatly exaggerated.” Whether Twain actually wrote this or not, the reality remains that today the reports of the death of cultivated meat are indeed quite real. Yet Bruce Friedrich, the president of the Good Food Institute, is here to tell you that he believes such reports are not based on science and are indeed greatly exaggerated.  Few people have done more to inspire others to pursue alternative protein—including cultivated meat—as a strategy to ameliorate world problems than Bruce. I've known Bruce since 1996, and one thing that's remained constant during the past three decades is that Bruce's commitment to reducing suffering on the planet is simply enormous. Whether in his role as part of the nonprofit animal advocacy world or the crusade he's been on since co-founding GFI in 2016 to render alternative proteins no longer alternative, Bruce's lodestar has always been: how can he do as much good as possible during his limited time on the planet? In this conversation, Bruce and I focus on the state of the plant-based and cultivated meat industries today, why he believes the critics are misguided, whether China will lead this race, how to respond to the new cultivated meat bans like those newly passed in Florida and Alabama, and critically: what it will take for alt-protein to no longer be alt. Discussed in this episode This episode is the 10th in our ten-part podcast series on cultivated meat. The previous nine episodes include Orbillion Bio, UPSIDE Foods, Avant Meats, BlueNalu, Eat Just, Fork & Good, Mosa Meat, New Harvest, and Aleph Farms. Dr. Elliot Swartz's presentation: The Cost Drivers of Cultivated Meat Production. GFI's Plant-Based Meat Production Volume Modeling 2030 analysis. GFI's numerous additional resources, including The Science of Cultivated Meat, Advancing Solutions for Alternative Protein, The Costs and Environmental Impacts of Cultivated Meat, and The GFI Startup Manual.  You can sign up to receive GFI's many newsletters and to be alerted to their many webinars and other events and resources at gfi.org/newsletters.  Bruce cites numerous laws, including Amara's Law (we tend to overestimate the effect of a technology in the short run and underestimate the effect in the long run), Wright's Law (for every cumulative doubling of units produced, costs will fall by a constant percentage), and even Newton's Third Law (for every action there is an equal and opposite reaction). Good Meat is now selling cultivated chicken at a butchery in Singapore. China's five-year plan for the future of meat. The cultivated meat documentary Meat the Future. Bruce recommends Hannah Ritchie's book, Not The End of the World. You can see Paul's review of it here. Ezra Klein's 2021 NY Times column, Let's Launch a Moonshot for Meatless Meat. Bruce's 2019 TED Talk. The Center for Strategic and International Studies' report: The Future Appetite for Alternative Proteins. Our past episodes with Ryan Bethencourt and Jason Matheny. An upcoming episode with Israel's albumin producer PoLoPo! More about Bruce Friedrich Bruce Friedrich is founder & president of the Good Food Institute, a global network of nonprofit science-focused think tanks, with more than 220 full-time team members across affiliates in the U.S., India, Israel, Brazil, Singapore, and Europe (UK, Germany, & EC). GFI works on alternative protein policy, science, and corporate engagement - to accelerate 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. Friedrich is a TED Fellow, Y Combinator alum, 2021 "American Food Hero" (EatingWell Magazine), and popular speaker on food innovation. He has penned op-eds for the Wall Street Journal, Foreign Policy, USA Today, the Los Angeles Times, Nature Food, Wired, and many other publications. He has represented GFI on the TED Radio Hour, New Yorker Radio Hour, the Ezra Klein Show, Making Sense (Sam Harris), and a variety of other podcasts and TV programs. Bruce's 2019 TED talk has been viewed more than 2.4 million times and translated into 30 languages. Friedrich graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University and the London School of Economics.

No cultivated meat company has raised more capital than UPSIDE Foods. In 2022, after having already raised about $200 million in previous rounds, the company raised another $400 million in a Series C round with a company valuation north of the coveted $1 billion unicorn status. No company in the space has garnered more media attention, both positive and critical, than UPSIDE Foods. No company has as much volume of cultivation capacity as UPSIDE Foods. No company is as old as UPSIDE Foods, as it was the first startup formed to take this technology out of academia and work to commercialize real meat grown slaughter-free. It's also one of the few companies in the world to have been granted regulatory approval to actually sell cultivated meat, which it did in the US. So it was only fitting that this conversation with UPSIDE CEO Uma Valeti take place in person inside the beating heart of UPSIDE's EPIC (Cultivated Meat Engineering, Production, and Innovation Center) cultivated meat pilot facility in Emeryville, California. I often say that I'm Uma Valeti's first biographer, since I profile him in Clean Meat, but I certainly won't be his last biographer, regardless of whether he succeeds or fails. And the last time I visited UPSIDE Foods, in 2017, when the company was still called Memphis Meats, and I got to enjoy their cultivated duck. At that time, they had only a handful of employees. Now, as 230 UPSIDE employees worked away in the dramatically nicer building that houses EPIC, I first got to enjoy four different cultivated chicken dishes. I tried both chicken that was FDA-approved and grown in smaller cultivators, and chicken that was yet to be FDA-approved, which was grown in 2,000-liter cultivators. Spoiler: they all tasted great, and were easily discerned from most plant-based chicken in scent, flavor, and texture. After the tasting, Uma and I sat down for this frank conversation in which we discussed UPSIDE's past, present, and future. That includes details about the scale and capability at which they currently sit, why they paused their plans for their vaunted Rubicon commercial facility in Illinois, what expansions they're planning on making at EPIC in California, what Uma thinks about the obituaries some journalists are writing for the cultivated meat industry, when he thinks cultivated meat will reach 1 percent market share in the total meat market, and much more.  In this conversation, you'll hear Uma elaborate on how the technology has gone from being decried as impossible to now possible, and what remains to be seen is whether it will now go from possible to inevitable.  It's a fascinating and revelatory conversation with a man who has served in many ways as a face for the cultivated meat movement for many years, even prior to founding this company. Discussed in this episode This episode is the eighth in our multi-part podcast series on cultivated meat. The previous seven episodes include Avant Meats, BlueNalu, Eat Just, Fork & Good, Mosa Meat, New Harvest, and Aleph Farms. Our past episode with New Harvest founder Jason Matheny. A 2013 Washington Post obituary for electric vehicles. Nine states are now phasing out gas cars by 2035, and so are automakers like GM. Uma and Paul both endorse the work of the Good Food Institute. You can see a clip of Paul tasting UPSIDE Foods' duck in 2017 here. Uma is profiled in Clean Meat, which has an updated 2024 paperback edition now out.  Tyson Foods pulled out of its investment in Beyond Meat. Paul couldn't recall the exact name in the live interview, but he was referring to Potemkin villages in Russia. More about Uma Valeti Dr. Uma Valeti is the CEO and Founder of UPSIDE Foods. Uma earned a degree in Cardiology from the Jawaharlal Institute of Postgraduate Medical Education and Research (JIPMER) in Pondicherry, India. After residencies at Wayne State and SUNY Buffalo, Uma completed three fellowships at the Mayo Clinic. He teaches Cardiovascular Medicine at Stanford University. In 2019, Uma was named a “Global Thinker of the Decade” by Foreign Policy magazine. He has been featured in the Wall Street Journal, the Aspen Ideas Festival, and SXSW.

Asia is leading the world when it comes to semiconductors, solar panels, wind turbines, and other technologies critical for the future. In a time when several US states are seeking to ban the sale of cultivated meat, Asia seems to be leaning into the technology, and one of the most mature companies in the space there is Avant Meats.  Founded in Hong Kong in 2018 and having raised about $15 million USD to date, Avant Meats is focused on making a dent in Asian seafood demand. In this episode, Avant founder and CEO Carrie Chan discusses why her focus is seafood, what scale she's at and where she hopes to soon go, and how long she thinks it will be before cultivated fish might reach one percent market share in Asia.  As you'll hear in this conversation, Avant Meats is already animal component-free in its feedstock for its fish cells, and it's cultivating inside a 250L bioreactor to generate the material for its public tastings. Now headquartered in Singapore, the company intends to grow there and eventually branch throughout Asia, a project for which it's currently fundraising. Discussed in this episode This episode is the seventh in our multi-part podcast series on cultivated meat. The previous six episodes include BlueNalu, Eat Just, Fork & Good, Mosa Meat, New Harvest, and Aleph Farms. China alone consumers 65 million tons of seafood annually.  Carrie points to how China rapidly transformed the small fishing village of Shenzhen into a metropolis, and what relevance this has for cultivated meat scaling. More about Carrie Chan Carrie Chan is the co-founder and CEO of Avant Meats. She's a seasoned business executive with a passion for the environment, particularly the impact of our food supply on the planet. With experiences in strategy and general management, she also managed major greenfield Capex projects from conception to revenue-generating operations. She is a Bloomberg New Economy Catalyst 2022 and holds an MBA from INSEAD. Carrie co-founded Avant with Dr Mario Chin in 2018 in Hong Kong, the first cultivated fish company in Asia, and expanded to Singapore in 2021. Avant's technology offers a system to produce nutritious, tasty fish and functional proteins directly from fish cells at economically viable costs. The group's end-to-end technology platform also allows continuous new product development from scratch to production.   Avant aims to be a global leader in producing traceable and sustainably cultivated proteins in a fully contained environment for food, skincare, and functional applications. Avant now has a presence in Singapore and Greater China. Avant has also been awarded Technology Pioneer and Global Innovator by the World Economic Forum and featured in Reuters, Financial Times, TIME, Forbes, The Telegraph, South China Morning Post, and CCTV. For more information, please visit www.avantmeats.com. At Avant, Carrie provides the vision, guides the strategy and supervises the implementation. 

BlueNalu is one of the better-funded companies when it comes to cultivated meat. Having raised more than $100 million, including about $35 million toward the end of 2023—a notoriously difficult time to fundraise—their founder and CEO Lou Cooperhouse is optimistic about their path to success. But as you'll hear in this episode, Lou isn't working to compete against the commodity meats like chicken, pork, and beef. Rather, he's pursuing a strategy to compete against products that are exponentially higher-cost, like bluefin tuna, which can often sell for more than $100 a pound. In this conversation, Lou lays out his vision for a future BlueNalu factory with multiple 100,000 liter cultivators churning out some of the priciest oceanic delicacies. And because of this high price point, Lou thinks that his economic model is among the most attractive out there. We also talk about BlueNalu's collaborations in Asia, Europe, the Middle East, and US, and what he thinks the biggest barriers to success are, and more. Discussed in this episode This episode is the sixth in our multi-part podcast series on cultivated meat. The previous five episodes include Eat Just, Fork & Good, Mosa Meat, New Harvest, and Aleph Farms. BlueNalu's recent $33.5 million fundraise. Lou recommends reading Great by Choice and First, Break All the Rules Lou was a guest on the show more than four years ago in Episode 32! Lou is affiliated with the Rutgers Food Innovation Center. More about Lou Cooperhouse Lou Cooperhouse is recognized as a leading global authority in food business innovation and technology commercialization, with extensive leadership experiences throughout his 40-year career in the food industry.  He is a results-driven professional, and has led cross-functional teams in a wide array of industry settings that include: multinational corporations, foodservice and retail operations, new business startups, mid-sized and family-run companies, university entrepreneurship and innovation centers, and industry trade associations.   With his deep and diverse understanding of the food industry, Lou has spoken at hundreds of conferences throughout his career, specializing in food trends, disruptive technologies, and global best practices in business innovation and incubation.

When you think about cultivated meat, Thailand isn't exactly the first country that comes to mind. Sure, you may think about the US, Netherlands, Israel, and Singapore. But the Southeast Asian kingdom is where Israeli cultivated meat juggernaut Aleph Farms recently announced its first commercial factory will be.  Having just received Israel's first regulatory approval to sell cultivated meat—and the world's first regulatory approval for cultivated beef in particular—Aleph Farms CEO Didier Toubia discusses his company's rollout strategy with me in this conversation. As you'll hear, Aleph wants to start by selling limited quantities in Israel within 2024, but the company intends to operate its first plant in Thailand with what Didier calls an “asset light” pilot facility capable of producing 1,000 tons a year. For those of you who aren't mathletes, that's about two million pounds of finished cultivated meat product—”finished” meaning finished goods that are a hybrid of animal cells and plant-based ingredients as well. Of course, two million pounds is a vast quantity compared to the volume of cultivated meat that's been produced thus far, but it's not even a rounding error in Asia's meat demand, let alone global meat demand. So how long will it be before Didier thinks the cultivated meat sector will make a real dent in animal meat demand? You can hear his answer in this episode! Despite negative headlines surrounding the space lately, Didier claims he's more optimistic than ever before about his prospects for success, and that he's still fighting to have $1 billion in revenue within the next 10 years. You can hear him explain why he thinks that's realistic in this conversation.  Discussed in this episode This episode is the fifth in a multi-part podcast series on cultivated meat. The previous four episodes include Eat Just, Fork & Good, Mosa Meat, and New Harvest. We discussed Aleph Farms and the impact of the 10/7 Hamas massacre in Israel in our recent episode with Kitchen CEO Jonathan Berger. Aleph Farms' recent announcement to move to set up shop in Thailand, partnering with Fermbox Bio. Didier attended The Better Meat Co.'s Night Under the Fermenters. The global meat market is worth about $1.5 trillion. Didier's recent Fast Company op-ed explaining his regret about cultivated meat timeline predictions. More about Didier Toubia Didier Toubia is the Co-Founder and CEO of Aleph Farms. He's a Food Engineer and Biologist who led two medical device companies and co-invented over 40 patent families; Co-Founder and CEO of IceCure – went public in 2010, and CEO of NLT Spine – acquired by SeaSpine in 2016. He was trained at AgroSup in Dijon, France, and was awarded with a specialized masters degree from ESCP Business School. Didier holds a joint Executive MBA degree from the Kellogg and Recanati business schools, USA and Israel.

Gemeinsam mit Philipp Wolf reite ich quer durch die Lebensmittel- und Getränkewelt. Wir besprechen welche Themen uns diesen Monat geprägt haben und geben unsere Meinung dazu Preis. Es erwarten euch lange Episoden mit viel Content für lange Auto- oder Bahnfahrten, die Begleitung beim Sport oder spazieren. In unserer monatlichen Folge erfährst was die Branche bewegt: Wir sprechen über die Lebensmittelindustrie, E-Commerce, Quick Delivery, Gemeinschaftsverpflegung, Food-Start-ups, Innovationen, Digitalisierung/KI/Web3, Agrar, Investitionen/Insolvenzen/Exits aus der Branche.

If you've spent any time in the startup ecosystem, you start realizing pretty quickly that the US isn't alone in producing a lot of startups, but that there are some very small countries, like Israel and Singapore, that consistently punch above their weight when it comes to new company creation. In fact, Israel is often known as the startup nation, and there's even a popular book on the topic with that very title.  And if you're in the startup food technology space, whether in Israel or elsewhere, there's one name you're sure to know: The Kitchen.  Founded a decade ago, The Kitchen has incubated some of the best known alt-protein startups out there, from cultivated meat-maker Aleph Farms to precision fermentation alt-dairy company ImaginDairy, to plant-based egg creator Zero Egg, and more. As you'll hear in this conversation, The Kitchen invests seven-figures in each startup that joins its incubator in addition to providing lab space, culinary equipment, governance and corporate setup advice, and more.  For the past decade since its founding, The Kitchen has been run by the same CEO, Jonathan Berger, and we've got him on the show this episode. Under his tenure, the incubator has made 27 investments in startups that have ultimately gone on to raise about $350 million USD.  In this conversation, Jonathan and I talk about everything from why Israel is so startup-friendly, to why it has so many vegetarians, to why the alt-meat industry has hit such a rough patch around the world, and how the Hamas massacre on October 7th has affected the Israeli startup community. It's a riveting discussion with someone who's been at the helm of the Israeli food tech space for many years. Discussed in this episode Our past episodes with VC Steve Jurvetson, Sabra Hummus CEO Joey Bergstein, and Israeli AI expert Noa Weiss. The Kitchen organizes the Food Tech IL conference. Jonathan recommends reading The Hard Thing about Hard Things. We also discuss The Startup Nation: The Story of Israel's Economic Miracle  More about Jonathan Berger Jonathan is one of the pioneers of the Israeli food tech community and has led The Kitchen, the first Israeli food tech incubator, since its inception in 2014. The Kitchen, owned by the Strauss Group and supported by the state of Israel, has been investing in early-stage Israeli food tech startups aiming to support “Better Industry, Better Food, Better World.” Since Jonathan has been leading The Kitchen activity, the portfolio grew to 26 startups who have raised capital of over $340M. Jonathan brings a unique combination of experience in tech and food businesses serving in leadership positions. He founded and is still a director in Copia-Agro, an early stage ag tech fund. Jonathan is a board member in Aleph Farms, ImaginDairy, Amai Proteins, Zero Egg, and other food tech startups built by The Kitchen. Jonathan holds a BSc in Industrial Engineering & an EMBA from Kellogg and Tel-Aviv University.

#BTCJournal #plantbased #brex #upcycling Conheça a BTC e saiba mais sobre nossos cursos. Inscrições abertas para as turmas de 2024!! • General Business Program: https://bit.ly/btccast-gbp • Strategy & Finance Fast Track: https://bit.ly/btccast-sfp • Excel + Business Program: https://bit.ly/btccast-ebp • Pricing Strategy Program: https://bit.ly/btccast-psp ----- Os instrutores da BTC vestem Insider! Use o cupom BTC12 e ganhe 12% OFF no site inteiro. Acesse: https://www.insiderstore.com.br/BTC ----- Painel semanal de notícias de negócios e empresas, comentadas e analisadas pela Business Training Company! Participe do grupo exclusivo BTC e acesse cupons de desconto especiais para nossos cursos e também vagas e oportunidades nas áreas mais desejadas: https://bit.ly/GrupoExclusivoBTC ---------------------------------------------------- TAMBÉM EM PODCAST! Spotify: https://bit.ly/btc-cast-spotify Apple Podcasts: https://apple.co/39biGYb Castbox: https://bit.ly/btc-cast-castbox Google Podcasts: https://bit.ly/3vZo2PK ---------------------------------------------------- TEMAS COMENTADOS: Tecnologia • Honor, spin-off da Huawei, e o mercado brasileiro • Brex demite e queima caixa Alimentação • Upcycling e alimentos fora do padrão • Aleph Farms e carne de laboratório Discussão do Journal • A queda dos alimentos plant-based Quer receber nossos conteúdos gratuitos? Assine nossa newsletter e receba as notícias de negócios comentadas pela equipe da BTC: https://bit.ly/btccastnews ---------------------------------------------------- Siga a Business Training Company nas redes sociais! Facebook: https://bit.ly/face-btc Instagram: https://bit.ly/insta-btc LinkedIn: https://bit.ly/linkedin-btc ---------------------------------------------------- Confira nosso site: https://bit.ly/SiteBTC

Wednesday, January 17th. In this episode we talk about: Weather report: Aleph Farms approved to sell cultivated beef in Israel, Bishop Burton College for farming apologizes for pro-plant-based social media post Trader Joe's New Tofu Sheets Have Created a Social Media Frenzy (https://vegnews.com/products/trader-joes-tofu-sheets-vegan) The Top 10 'Best Vegan Restaurants in the World' Unveiled (https://plantbasednews.org/lifestyle/food/top-10-best-vegan-restaurants/) Vegans Reveal the Top 10 Foods They Miss the Most (https://www.veganfoodandliving.com/news/vegans-reveal-the-top-10-foods-they-miss-the-most-and-the-answers-may-surprise-you/) Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshow and @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

Is cultured or cultivated meat, grown from animal stem cells, kosher or halal? That's what some religious leaders and scholars are starting to consider as we search for more sustainable solutions to feeding the world. Didier Toubia is the CEO of Aleph Farms, one company in Israel that has sought religious approval for its steak, grown from the stem cells of a black angus cow. They have also submitted an application to the Food Standards Authority in the hopes of bringing their products to the UK. A written ruling by the Chief Rabbi of Israel declared that their lab-grown meat could be considered Kosher. Aleem Maqbool has questions, and is joined by a panel of livestock farmers to discuss the relationship between faith, farming and the future of meat. Dr Lutfi Radwan is from Willowbrook Farm in Oxfordshire, which claims to be the first halal and tayib farm in the UK, Bridget Down is a Methodist preacher and famer in Devon and Achyuta Masoumi is from Bhaktivendanta Manor near Watford, an estate and Hare Krishna temple which includes a cow sanctuary.Producer: Rebecca Maxted Assistant Producer: Ruth Purser

Chris is the Director of Bryant Research and the Head of Policy at the Alternative Proteins Association. He is a social scientist and an expert on alternative protein markets and marketing. He has published several papers on consumer acceptance, policy, nutritional value, and other social dimensions of cultivated meat, plant-based meat, and fermentation-derived animal product alternatives. He has worked with alternative protein companies and non-profits, including THIS, Formo, Ivy Farm Technologies, Aleph Farms, Wild Type, ProVeg International, Mercy For Animals, and the Good Food Institute. In Sentientist Conversations we talk about the two most important questions: “what's real?” & “who matters?” Sentientism is "evidence, reason & compassion for all sentient beings." The video of our conversation is ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. We discuss: 00:00 Clips! 00:53 Welcome 02:55 Chris' Intro - Social science research and analysis helping those "trying to move our food system away from animals and towards alternatives" - "Industrial animal farming... one of the biggest utility sinks"  06:46 What's Real? - Growing up in a "nominally religious" household... "vaguely Christian" - Turning to #atheism and thinking "what is the answer then... what does matter?" - An interest in philosophy at university "realised that philosophy was the thing I had been talking about" - Going #vegetarian - #effectivealtruism "an incredibly powerful tool... applying empirical evidence to altruistic intentions... trying to come up with the best ways of doing good... given limited resources" - "I had a good go at #hedonism in the interim though" - Naturalistic #epistemology and "being willing to be wrong about things" - The dangers of unquestioned assumptions - Crash testing ideas that go against the mainstream (e.g. are "processed" foods really unhealthy?) - Choosing good sources, doing research and running experiments - How people form and update beliefs: cognitive dissonance, motivated reasoning, working backwards to justify what we want to believe or do (e.g. consuming animal products)... - Even before that: ignorance (not knowing) and neglect / avoidance (not thinking about it) "Most people have probably never thought about that question [e.g. what % of animals are factory farmed]". "It's important to reach those people [~50%?] with just the reality and the facts" - Strongly and weakly-held beliefs - "For some people that's progress... at least they're having to do the mental gymnastics whereas before it had just never occurred to them" - "The fact that so few people have thought about it should be some kind of weird hope for vegetarians and vegans" - Push [away from animal products - ethics, environment, health] and pull [towards the alternatives - cheap, healthy, appealing, available] factors. "Really for long time we didn't have very good pull factors... appealing alternatives to offer people." - Motivated reasoning: "If I lose this argument I'll have to go vegan and only eat beans... but if you can have burgers and nuggets and everything else... I'm not very motivated to try and defend this view any more" - Social norms & the expectations of others "Not just what I think of veg*ism but what do others think of it" ...and much more. Full show notes at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Sentientism.info⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Sentientism is “Evidence, reason & compassion for all sentient beings.” More at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Sentientism.info⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Join our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠"I'm a Sentientist" wall⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ via ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠this simple form⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Everyone, Sentientist or not, is welcome in our groups. The biggest so far is ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here on FaceBook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Come join us there! --- Send in a voice message: https://podcasters.spotify.com/pod/show/sentientism/message

The cultivated meat industry in APAC needs to focus on localisation and realistic pricing strategies to avoid repeating past alternative protein ‘pitfalls', says pioneer Aleph Farms.

Tuesday, August 1st — In this episode we talk about: We're back! Summer vacations update Weather report: 1,400 U.S. mayors ratify plan to follow in NYC's plant-forward footsteps, BK Germany says 1 out of 5 Whoppers they serve is plant-based, Gordon Ramsay partners with vegan ramen company, Taco Bell lawsuit over quantity of ingredients used,  Daiya announces goat cheeze and feta cheeze in Canada, olive oil helps reduce deaths caused by dementia, Aleph Farms is first company to apply for cell-based meat approval in Europe Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshowand @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

Neste programa, Gustavo Minari conversa com especialistas sobre carne feita em laboratório. A ideia é oferecer uma alternativa para quem não quer comer carne de abate animal, com foco em vegetarianos e veganos. Contudo, é simples fazer isso? Já existem carnes sendo produzidas mundialmente?Quem está com a gente aqui hoje é a Bibiana Matte, fundadora da startup Ambi Real Food e atualmente líder de desenvolvimento científico e tecnológico da CELLVA ingredientes; o Marco Antônio Trindade, professor da Faculdade de Zootecnia e Engenharia de Alimentos da USP de Pirassununga. Minari conversa também, direto de Tel Aviv, em Israel, com o Didier Toubia, cofundador da empresa israelense Aleph Farms; com a professora do Instituto de Ciências Biológicas da Universidade Federal de Minas Gerais, Erika Jorge; e também traz a história do fotógrafo e motion designer Dennis Siqueira, que se tornou vegetariano há mais de uma década. Este é o um formato novo aqui no feed do Porta 101. O TeletransPorta é apresentado por Gustavo Minari e focados em inovação. É o programa que vai levar você para o futuro, mas com um olhar do presente. Entre em contato por: podcast@canaltech.com.br Conheça o Podcast Canaltech.Deixe também uma avaliação no seu dispositivo que isso ajuda a gente para caramba. Este programa é um produto do Canaltech, com produção e edição de Wagner Wakka, roteiro e apresentação por Gustavo Minari, coordenação de Mari Capetinga e revisão de Gabriel Rimi. Capa por Rafael Damini. Trilha de Guilherme Zomer.See omnystudio.com/listener for privacy information.

This episode of the CFO Playbook features an interview with Kevin Benmoussa, EVP & CFO at Aleph Farms, a company growing beef steaks from non-genetically engineered and non-immortalized cells isolated from a living cow. This is done without slaughtering the animal and with a significantly reduced impact to the environment.Before helping to drive growth at Aleph, Kevin held numerous leadership positions at some of the biggest brands in the world. His previous roles include CFO at The Vita Coco Company, where he was responsible for expanding the company's global finance functions before leading that company's IPO in 2021, and positions at Nestlé and PepsiCo where he drove growth and profitability through mergers and acquisitions, strategic alliances, and business development.In this episode, Kevin talks about the ever-changing role of the CFO, the importance of profitability and forecasting in growing companies, and the booming expansion of the cultivated meat industry in recent years.--------Guest Quotes:“The CFO role has evolved dramatically over the last decade or so. As you would think before, with the CFO being the traditional bean counter and the policy maker within the company, just saying no to things. And really focusing on accounting, I think this definition of CFO has really, really changed today. I view myself, you know, as part of that new generation of CFO that are much more business focused. And, trying to be an enabler for a business and as an organization, and leverage the finance function as a tool, to really enable the company to achieve what it needs to achieve.”“You want to make sure you're growing profitably. That's always something that has stuck with me over the years. I've seen great businesses, great startups, great companies that they've had tremendous revenue runways, tremendous growth, but at no real path to profit. And we've seen a lot of those cases, especially the last year or two, where we've seen a company fail because of that, right? Because, you know, expectations are very high from a growth point of view, which is great because growth is the key element of any company. But, at the same time investors start to realize, hey, beyond the growth we need to understand the profitability because, at the end of the day, a business needs to make money.”“I want to always stay optimistic but I say, cautiously optimistic, right? Which is, I want to make sure, you know, I look at things in the best optimal way as possible, and ready to spend, and ready to support the growth of the company as best as we can. At the same time, making sure we keep some flexibility to adjust and course correct if need be throughout the year, depending on the situation. I think this is crucial and every CFO in every company, whether very large or very small, has to be prepared to do that today.”“Don't constrain yourself to your specific job description.  And what that means is to always go beyond what you're supposed to do and really understand what's around you, understand the context, and see how can you help others in what they do, even though it doesn't necessarily impact what you're doing today. Because, that's how you're gonna become the most effective, and that's how you're gonna bring the most value to the organization as a whole.”--------Topics:03:05 What is cultivated meat?04:25 Kevin's background08:19 Organizational structure at Aleph Farms10:02 The changing role of CFO17:39 Profitability and forecasting the future22:11 Important KPIs for Kevin25:01 Preparing for disaster scenarios28:52 Mentorship30:22 Final advice--------Sponsor:This show is brought to you by Soldo, the brighter way to manage business spending and expenses. With Soldo, you can control every expense, track spend in real time, automate financial reporting, and then use those insights to fuel growth. Learn more at Soldo.com--------Links:Connect with Kevin on LinkedInConnect with Fran on LinkedInThe CFO Playbook Listener Survey

New frontiers in biotechnology and fermentation are being deployed to reduce the environmental impact of our animal-based food system. But do developments in cellular agriculture, fermentation, and biotech foods – for the creation of meat and dairy analogues – take ethics into account? In this week's episode, we speak with four leading thinkers in the industry about how we might use biotechnology to engineer foods in a way where everyone wins. This week's episode is the first of our Roundtable formats, featuring a diverse panel of voices, including: Isha Datar, executive director of New Harvest, Varun Deshpande, managing director of Good Food Institute India, Didier Toubia, CEO of Aleph Farms, Errol Schweizer, former VP of Grocery for Wholefoods and host of The Check Out podcast. We discuss: How to define biotech and precision fermented foodsWhat questions we should be asking about cultivated meatsHow you communicate with transparency the complexities of bio-foods to eatersThe need for open access scientific research in bio-foods developmentOperating models for these technologies and foods in the global southThe ethics of IP and corporate control of research and these technologiesWho is investing in biotech foods - from governments to investors to multinationals Show Notes: New Harvest Cellular Agriculture DefinitionGood Food Institute cultivated & precision fermentation definitionsUS bio-engineered food labeling lawNew Harvest OpenCellAg RepositoryCRISPRTALENS APAC Society for Cellular AgricultureThe Carbon Farming Solution, book by Eric ToensmeierLa Via Campesina What Questions Should We Be Asking About Cell-Based Meats? - Errol Forbes articleWhat Consumers Should Ask About Precision Fermentation - Errol Forbes article Subscribe to our newsletters that track all of the business, tech, and investment trends in food: https://tinyurl.com/nfonewsletters Follow us on Instagram: @newfoodorderpod Follow us on Linkedin: @agfunder & @foodtechconnect Thank you to Foodshot Global & New Hope Network for sponsoring the series. And a huge thank you to everyone who helped us bring this podcast to life:  Production: Cam Gray, Cofruition Audio Editing: Tevin Sudi Original Music: Rodrigo Barbera  Art: Lola Nankin Project Management: Patrick Carter

Farm and Ranch News for Wednesday, February 15, 2023 In today's farm and ranch news, Ron Hays reports from Israel as he travels with Class XX of the Oklahoma Ag Leadership Program- talking about their interaction with one of the major players in the Alt Meat/Cell Based Meat space- Aleph Farms- based in Tel-Aviv.

A Suffolk farmer who invested in growing ducks but got hit by bird flu, is trying to switch to chickens instead but says his plan is being jeopardized because of labour shortages at the Environment Agency. Tom McVeigh from Kenton Hall lost 95,000 ducks to avian flu. He now wants to rear broilers but needs the Environment Agency to sign off the change of use. However, he says there are big delays to the paper work and it could stop the project going ahead. DEFRA Secretary Terese Coffey is in America and will be speaking at the National Association of State Departments of Agriculture Winter Conference. It's the first time a foreign minister has addressed the gathering. Dr Coffey is expected to talk about forging a sustainable future and US/UK co-operation. All week we're getting a very different perspective on farming and finding out how space research and exploration could impact agriculture now, and in the future. What do astronauts eat for lunch? Well if it's been pouches of pre-prepared meals they might like a change. How about steak? A company called Aleph Farms based in Israel has made lab-grown meat in space. Conservationists say offshore windfarms in the North Sea need to reduce the impact they're having on seabirds. The warning comes as the latest windfarm, Hornsea 4, has been delayed, following concerns about the Kittiwake – an endangered species of gull. Hornsea 4's developers say they're working hard to ensure green energy and seabird populations can co-exist. Presenter = Anna Hill Producer = Rebecca Rooney

Plant-based meat alternatives are supposed to be better for the planet and they are supposed to be good for you. But as they have grown in popularity, there are claims from some quarters that there is something of a halo effect at play, and that some of these health and environmental claims do not quite stack up. Evidence is offered which mentions the nutritional shortcomings of plant-based processed foods, as well as the carbon footprint being far higher than vegetables or legumes.    In the midst of a climate crisis, where greenwashing is commonplace, this stuff really matters and it can be hard to cut through the noise to get to the facts. Which is where today's guest on the Food Matters Live podcast, Chris Bryant comes in, he has reviewed a host of previous studies to see where we are up to. Dr Chris Bryant, Research Associate, University of Bath - Director, Bryant Research Chris Bryant PhD is a social scientist and an expert on alternative protein markets and marketing. He is a Research Associate at the University of Bath. He has published several papers on consumer acceptance of cultivated meat, plant-based meat, and fermentation-derived animal product alternatives.  Through his company, Bryant Research Ltd, he works with alternative protein companies and non-profits, including Formo, Ivy Farm Technologies, Aleph Farms, Wild Type, and the Good Food Institute.

As the world population crosses 8 billion people, scientists and innovators around the globe are investigating the future of food. Lee Recht is the Vice President of Sustainability at Aleph Farms, an Israeli company that is developing cultured meat which does not require the slaughter of animals to produce their product! Join us for this fascinating interview that discusses the technical process behind their product, as well as the sustainability implications of cultivated meat! To learn more about Aleph Farms, click here: www.Aleph-Farms.com To learn more about our nonprofit, click here: LastChanceEndeavors.com

כשחושבים על חברה ירוקה, הרבה פעמים חושבים על שלט במשרד שאומר לנו לא לשכוח לשים את הקרטון בפח נפרד, או על מודעות שמזכירות לנו לא להשתמש בכלים חד פעמיים. אבל קיימות היא הרבה יותר מזה, ויש לנו כחברה יכולת להשפיע בהרבה מאוד דרכים חוץ ממחזור - בין אם הסתכלות רחבה יותר על ההשפעה החיובית שיכולה להיות למוצר שלנו על העולם, מתן מענה לקהילות שהמוצר שלנו בא להחליף, או מחשבה על האנרגיה שאנחנו כחברה משתמשים בה.ולמה נושא הקיימות הוא חשוב? מעבר להשפעה המובנית מאליה על כדור הארץ, היום נושא הקיימות הוא משהו שיפגוש כל סטארטאפ בצמיחה, עם משקיעים ששמים דגש הולך וגדל על הנושא ורגולציות שדורשות השקעה בקיימות כתנאי להפיכה לחברה ציבורית. אפשר להחליט שמשקיעים בקיימות בכל שלב בחיי חברה, אבל כמו הרבה דברים אחרים - ככל שנתחיל משלב מוקדם יותר, כך יהיה לנו קל יותר ליישם את זה כשהחברה גדלה. השבוע בפרק השני של סדרת ׳מעבירים את זה הלאה׳ שלנו, דיברנו עם ד״ר לי רכט, VP Sustainability ב - Aleph Farms, חברת חקלאות תאית שמונה היום מעל 120 עובדים, ומיישמת את נושא הקיימות מהרגע שהיא קמה. לי שיתפה באתגרים שבאים עם הכנסת קיימות בשלבים מוקדמים, איך אפשר למנף את תחום הקיימות עבור יצירת הזדמנויות צמיחה, ואיך זה מתיישב עם כאבי גדילה.  —- אם אתם רוצים לקדם תהליכים דומים אצלכם בחברה, מוזמנים לדבר עם ירוק חברתי דרך האתר שלהם, או באימייל office@yarokhevrati.co.il --- מוזמנים להצטרף אל קבוצת הפייסבוק שלנו ולהמשיך את השיח - www.facebook.com/groups/startupforstartup/ ניתן למצוא את כל הפרקים ותכנים נוספים באתר שלנו -   https://www.startupforstartup.com/See omnystudio.com/listener for privacy information.

In this episode of "Let's Talk Farm to Fork", we're joined by Nicky Quinn from Aleph Farms, who we will be talking to about how their cellular agriculture platform is developing sustainable protein in the form of cell-cultured meat products.https://www.aleph-farms.com/

As European Union leaders meet in Prague to discuss concerns over energy supplies and capping prices, we hear from Kathryn Porter energy consultant at Watt-Logic consultancy, who tells us the challenges faced in getting a consensus on the issues. Daniel Zhao, Lead Economist & Senior Manager on Glassdoor's Economic Research team, gives us his reaction to the US unemployment rate rising for the first time in just over 2 years. We hear from the former Finance Minister of Lebanon, Dr Nasser Saidi, on the continuing banking crisis in the country where bank branches are to close indefinitely. Bloomberg reporter in Buenos Aires, Patrick Gillespie, speaks to us about how Argentina's allow tech companies to hold thirty percent of their dollars when they increase exports. Price increases have been banned in Belarus as the government there tries to tackle inflation, warning businesses against shutting down. We ask Jaroslav Romanchuk, president of the Scientific Research Mises Centre, in Belarus about the state of the economy in his country. The BBC's Elizabeth Hotson interviews, Didier Toubia, CEO of Israeli company Aleph Farms who are aiming to grow steaks in space.

Is space the final frontier for meat grown from animal stem cells? Elizabeth Hotson asks whether growing steaks under micro gravity conditions could help in the quest for food security and whether, back on earth, consumers could be persuaded to stomach meat reared in labs. We hear from Didier Toubia, the CEO of Aleph Farms who defends his space meat mission from accusations of gimmickry. Seren Kel, the science and technology manager for the Europe region of the Good Food Institute, gives her view on the environmental impact of cell-gown meat and Dr Jason Michael Thomas, senior lecturer in psychology at Aston University explains how reluctant consumers might be persuaded to try new and strange-sounding foods. Presenter: Elizabeth Hotson Producer: Elizabeth Hotson (Photo description: The Solar system. Credit: Getty Images)

The first manufactured beef steaks are set to hit restaurants next year. Israeli company Aleph Farms, funded by the sovereign wealth fund of Isreal, UAE and Singapore; venture capitalists and private investors, has successfully created meaty steaks - the real thing, not plant based - 'growing' them through cells drawn from healthy cattle. CEO Didier Toubia shares the story of the revolutionary company whose goal is to help eradicate battery-farms of cattle and chickens which currently account for over 70% of meat production. He was at WEF 2022 in Davos to talk about the company - and met with BizNews editor Alec Hogg.

Lundi 21 mars, François Sorel a reçu Emma Vardimon, directrice des Partenariats Internationaux chez Startup Nation Central, Jean-Emile Rosenblum, entrepreneur, investisseur, responsable de la French Tech Tel Aviv, Aude Guivarch, directrice Business France Israël, Alex Ohayon, directeur de l'ingénierie chez Waze, Michael David Fiszer, chef de produits chez Waze, Hélène Miller, responsable des affaires réglementaires chez Aleph Farms, Joachim Behar, professeur assistant à la faculté de génie biomédical, Diane Abensur, CEO de Nanosynex, Cynthia Phitoussi, associée partenaire chez SeedIL Ventures, et Michael Benattar, Venture Partner chez OurCrowd, dans l'émission Tech & Co sur BFM Business. Retrouvez l'émission du lundi au jeudi et réécoutez la en podcast.

Curious about cultured meat? In this episode, Matt is joined by Didier Toubia, Co-Founder and CEO of Aleph Farms, and Seren Kell, Science and Technology Manager at the Good Food Institute, to discuss farming cells rather than animals, and the important role of cultured meat as a climate solution.

Dan Altschuler Malek is a Managing Partner at Unovis Asset Management, a global investment firm that provides early-stage funding to entrepreneurs developing plant-based and cultured meat alternatives to foods derived from conventional animal agriculture including beef, chicken, pork, dairy, egg, fish, and shellfish products. Through its fund,  New Crop Capital and NCAP II, the team has invested in more than 50 companies including Beyond Meats, Memphis Meats, BlueNalu, Good Catch, Nova Meats, Alpha Foods, Zero Egg, Aleph Farms, and Miyoko's. As Managing Partner, Dan heads the firm's activities in North America and Israel exploring deal- flow, creating strategic opportunities, and working with founders to solve daily challenges and evaluate strategic decisions. Show page: https://eftp.co/unovis Newsletter signup: https://eftp.co/newsletter Follow us on Instagram Follow Nil Zacharias on Twitter Learn more about your ad choices. Visit megaphone.fm/adchoices

Within our lifetimes, actually within this decade according to our guest today, your grocery store will have three options for a burger: traditional (a la once living cow), plant based, and cultivated meat. If you're new to cultivated meat yet, you're not alone. But soon, you will, and Leonardo DiCaprio is going to make sure of that. Our Guest today is Dr. Neta Lavon, the VP of Research and Development (VP of R&D, great ring to it) for Aleph Farms, one of the largest and fastest growing cultivated meat companies on earth (and soon, in space, too). In the summer of 2021 they closed a $100 million fundraising round to bring their cultivated meat products into commercial production, and secured the backing of a very vocal climate advocate, the one and only Leo. Cultivated meat is cellularly identical to meat harvested from once living cows. The cells are grown in a controlled setting and grafted to an organic skeleton, which provides the structure so the product resembles what we've come to expect from a traditional steak. All, with no cow on the premises. Meat production today accounts for 60% of the GHG of overall food production, and beef is the worst offender of the lot. That's before considering the clear cutting of forests, water use, pesticides and fertilizers grown for feed, and downstream effect of the waste. Aleph's technology promises a future where we are able to enjoy the luxury of beef, without the cost to the environment.

Nick Cooney founded and serves as Managing Partner at Lever VC, an early-stage venture capital fund focused on alternative protein startups. The alternative protein sector includes both plant-based meat and dairy companies (Nick's past investments in this space include Beyond Meat, Miyoko's Kitchen, Sunfed Meats, and Good Catch Foods) as well as cultivated meat companies (Nick's investments in this space include Memphis Meats, Aleph Farms, and Avant Meats). Through Lever VC and his prior fund, Nick has invested in several dozen alternative protein companies globally, with a combined net value of over $7+ billion USD. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Aleph Farmsは生きた牛から採取した非遺伝子操作の細胞から、動物に害を与えることなく、また環境への影響を大幅に軽減してビーフステーキを栽培しています。 ★Aleph farms https://www.aleph-farms.com/ ★Youtube紹介動画 https://www.youtube.com/watch?v=NIh2wZE3M5Q ★Green Queen https://www.greenqueen.com.hk/aleph-farms-thai-union-cj-cheiljedang-cultivated-meat-asia/ ★海外スタートアップ攻略（ブログ） https://daijirostartup.com/ ★だいじろうのTwitter（ご意見お待ちしてます！） https://twitter.com/daijirostartup #海外　#スタートアップ　#培養肉 #宇宙 --- Send in a voice message: https://anchor.fm/daijirostartup/message

Welcome to The Times of Israel's Daily Briefing, your 15-minute audio update on what's happening in Israel, the Middle East, and the Jewish world, from Sunday through Thursday. US correspondent Jacob Magid and Startup Israel editor Ricky Ben-David are on today's podcast, with Jessica Steinberg hosting. Magid fills us in on the Tuesday political machinations of the so-called “Squad” of progressive lawmakers who forced Iron Dome funding to be pulled from United States government spending bill. Ben-David follows with a discussion about Israel's BriLife, currently in Phase IIb/III trials in Georgia and soon to be administered in Ukraine, another country with low vaccination rates. Magid also interviewed freshman United States lawmaker Jon Ossoff following his trip earlier this month to Israel and the West Bank for meetings with political leaders in Jerusalem and Ramallah. Ben-David closes today's podcast with a look at actor and environmental activist Leonardo DiCaprio's recent investment in Israeli alternative meat startup Aleph Farms. Discussed articles include: ‘Squad' wins symbolic victory on Iron Dome funding – with help from Republicans Unlike fellow Dems, Jewish senator Ossoff favors tight-lipped approach on Israel Late but longer-lasting? Israel's COVID jab aims to ‘find its place in market' Leonardo DiCaprio invests in Israeli cultured meat startup Aleph Farms Subscribe to The Times of Israel Daily Briefing on iTunes, Spotify, PlayerFM, Google Play, or wherever you get your podcasts. IMAGE: Speaker of the House Nancy Pelosi, D-Calif., joined from left by House Budget Committee Chair John Yarmuth, D-Ky., and House Intelligence Committee Chairman Adam Schiff, D-Calif., talks to reporters about the "Protecting Our Democracy Act" which will curb the power of the president in an effort to rein in executive powers that they say President Donald Trump abused, at the Capitol in Washington, Tuesday, Sept. 21, 2021. (AP Photo/J. Scott Applewhite) See omnystudio.com/listener for privacy information.

Dr. Neta Lavon is the Chief Technology Officer (CTO) and Vice President of R&D at Aleph Farms, a cultivated meat company that is shaping the future of food by growing high-quality, slaughter-free beef steaks directly from cow cells, preserving natural resources, and avoiding the use of antibiotics. Dr. Lavon is an expert in stem cell applications in biotechnology. In her previous position as the COO of Kadimastem (KDST), she developed cell therapy products from stem cells for ALS and Diabetes. As a researcher in Cedars-Sinai in Los Angeles, USA, Dr. Lavon established and banked 25 novel pluripotent stem cell lines. Dr. Lavon holds a PhD, an M.Sc. in Biotechnology and B.Sc. in Food Sciences from the Hebrew University, Israel.

Atenção (disclaimer): Os dados aqui apresentados representam minha opinião pessoal. Não são de forma alguma indicações de compra ou venda de ativos no mercado financeiro. BRF faz aporte de US$2,5 mi na Aleph Farms para produzir carne artificial https://exame.com/negocios/brf-faz-aporte-de-us25-mi-na-aleph-farms-para-produzir-carne-artificial/?utm_source=pocket_mylist Leilão Infraco: BTG e Globenet arrematam 57,9% da empresa de fibra ótica da Oi https://epocanegocios.globo.com/Empresa/noticia/2021/07/epoca-negocios-leilao-infraco-btg-e-globenet-arrematam-579-da-empresa-de-fibra-otica-da-oi.html?utm_source=pocket_mylist EUA assumem o 2º lugar em importações de carne bovina, melhor para JBS, Marfrig e Minerva https://www.moneytimes.com.br/eua-assumem-o-2o-lugar-importacoes-de-carne-bovina-melhor-para-jbs-marfrig-e-minerva/?utm_source=pocket_mylist Peste suína ressurge e afeta pequenas criações em Sichuan, na China https://www.moneytimes.com.br/peste-suina-ressurge-e-afeta-pequenas-criacoes-em-sichuan-na-china/?utm_source=pocket_mylist China's pig farmers suffer again as African swine fever surge hits Sichuan https://www.scmp.com/news/china/politics/article/3140491/chinas-pig-farmers-suffer-again-african-swine-fever-surge-hits?utm_source=pocket_mylist Guedes assegura a empresários que eventuais distorções da reforma tributária serão corrigidas, diz fonte https://www.istoedinheiro.com.br/guedes-assegura-a-empresarios/?utm_source=pocket_mylist Pacheco refuta ‘valentões' na crise CPI- cúpula militar https://www.istoedinheiro.com.br/pacheco-refuta-valentoes-na-crise-cpi-cupula-militar/?utm_source=pocket_mylist Burger King lança Whopper para cachorro em ação contra maus tratos https://forbes.com.br/forbesesg/2021/07/burger-king-lanca-whopper-para-cachorro-em-acao-contra-maus-tratos/?utm_source=pocket_mylist Burger King anuncia acordo para assumir operação da Domino's Pizza no Brasil https://www.infomoney.com.br/mercados/burger-king-anuncia-acordo-para-assumir-operacao-da-dominos-pizza-no-brasil/?utm_source=pocket_mylist Minerva Foods: unidade no TO ganha classificação mais alta em segurança alimentar https://www.istoedinheiro.com.br/minerva-foods-unidade-no-to-ganha-classificacao-mais-alta-em-seguranca-alimentar-2/?utm_source=pocket_mylist Minerva precifica títulos representativos de dívida com taxa de juros de 4,3% https://www.moneytimes.com.br/minerva-precifica-titulos-representativos-de-divida-com-taxa-de-juros-de-43/?utm_source=pocket_mylist Via faz parceria com NocNoc e mira competição com Amazon, de R$ 9 tri https://exame.com/exame-in/via-faz-parceria-com-nocnoc-e-mira-competicao-com-amazon-de-r-9-tri/?utm_source=pocket_mylist Ambipar anuncia aquisição da colombiana SABITech https://br.investing.com/news/stock-market-news/ambipar-anuncia-aquisicao-da-colombiana-sabitech-889342?utm_source=pocket_mylist Ambipar faz nova aquisição nos EUA https://valor.globo.com/empresas/noticia/2021/07/06/ambipar-faz-nova-aquisio-nos-eua.ghtml Fleury leva SaúdeID para o B2C e mira 18 milhões de vidas na Smiles https://braziljournal.com/fleury-leva-saudeid-para-o-b2c-e-mira-18-milhoes-de-vidas-na-smiles?utm_source=pocket_mylist CNET Video Podcasts (video) : Electric jetpacks and hypercapacitors power the future at the 2021 Goodwood Festival of Speed https://cnetvideo.cbsistatic.com/vr/2021/07/08/1919307331589/Goodwood-Festival-Of-Speed-2021_Future-Lab_FEAT_651617_5130.mp4

FoodBev Media's Antonia Garrett Peel rounds up this week's food and beverage news, including Morrisons agrees to £6.3bn takeover bid by Fortress-led group; BlueTriton Brands names Jorge Mesquita as CEO; Aleph Farms secures $105m to commercialise cell-grown meat internationally; and more. 

Agriculture as it is practiced today—industrial scale ranching and farming—is already a huge contributor to the accelerating pace of climate change. Feeding a growing global population implies even greater greenhouse gas emissions, as well as energy, water and land usage. Moreover, the pandemic demonstrated the fragility and vulnerability of the global food supply chain, as worldwide economic, social, and trade dislocations led to food shortages, distribution problems, hunger, and malnutrition. Is there a better alternative? Can we produce enough food to meet humanity's growing needs and wants, without further environmental damage? Is it possible to move the center point of the production process from the farm or the sea into the laboratory?  Our guest on this week's New Thinking for a New World podcast has positive answers to those questions. Didier Toubia is co-founder and CEO of Aleph Farms, a company based in Israel that grows steaks from cow cells. Real, honest-to-god, good tasting steaks—without the downsides of factory farming. 

Nicky Quinn has more than 15 years of experience in marketing and branding across multiple sectors including hospitality, biotech, and consumer goods for brands such as Nestle, Four Seasons, and Voss. Currently, she is Global Marketing Director for Aleph Farms, a cultivated meat company based in Israel. Aleph Farms growing delicious beef steaks, isolated from a cow, using a fraction of the resources required for raising an entire animal for meat, and without antibiotics. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/ For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped. https://nx-food.com/

This episode is sponsored by the Black & Veatch NextGen Ag Team. Learn more about Black and Veatch at www.bv.com We're excited to welcome Didier Toubia of Aleph Farms back on the show! Didier Toubia is the Co-Founder and CEO of Aleph Farms, a cultivated meat company that is shaping the future of food by growing slaughter-free beef steaks directly from cow cells, preserving natural resources, and avoiding the use of antibiotics. Prior to Aleph Farms, Didier co-founded and led IceCure, which went public in 2010, and served as the CEO of NLT Spine, which was acquired by SeaSpine in 2016. Didier was trained as a Food Engineer and Biologist at Agrusup (Dijon, France) and holds a joint executive MBA from Kellogg (IL, US) and Recanati (Israel). --- Support this podcast: https://anchor.fm/futurefoodshow/support

Gain a solid overview of insights from academic research on consumer acceptance of cultured meat. If you read through academic papers on this topic it's hard to overlook today's guest - Chris Bryant. He is the main author of over 10 published papers on consumer attitudes towards cultured meat. Specializing in this topic, he is also the Director of social science of the Cellular Agriculture Society. Chris Bryant has worked with animal-related non-profits including Viva!, The Good Food Institute, and Faunalytics as well as alternative protein companies like the Better Meat Co., Aleph Farms, and Formo (formerly Legendairy). To support them in identifying the best markets and messages for accelerating dietary change. If you are new cell-cultured and want to understand what they are check out our season 1 where we cover it in-depth. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/ For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped. https://nx-food.com/

Livestock is responsible for 15 percent of global greenhouse emissions. Could meat grown in labs offer a sustainable – and palatable – future? Didier Toubia, CEO and co-founder of cultured meat start-up Aleph Farms, joins Azeem Azhar to explore the biotech, ethics, and economics of making beef without cows.

Cellular or lab-grown meat is being touted as one of the greatest solutions to environmental and food system challenges. It allows people to enjoy the taste of meat, but without harming animals or increasing the carbon footprint. But how do you convince people to put down the hamburger and pick up the slaughter-free steak? Guests: Che Connon, Co-founder and CEO, 3D Bio-Tissues Ltd Alongside being CEO of 3D Bio-Tissues, I am also Professor of Tissue Engineering at Newcastle University and co-founder of CellulaREvolution which aims to solve critical issues in scale up of cultured meat. Didier Toubia, Co-Founder & CEO of Aleph Farms Didier Toubia is the Co-Founder and CEO of Aleph Farms, a cultivated meat company that is shaping the future of food by growing slaughter-free beef steaks directly from cow cells, preserving natural resources, and avoiding the use of antibiotics. Prior to Aleph Farms, Didier co-founded and led IceCure, which went public in 2010, and served as the CEO of NLT Spine, which was acquired by SeaSpine in 2016. Didier was trained as a Food Engineer and Biologist and holds a joint executive MBA from Kellogg and Recanati. He is also co-Founder of BlueTree and Yeap. Peter Verstrate, Co-Founder & Chief Operating Officer, Mosa Meat Peter is the food technician behind the world’s first slaughter-free hamburger. He has worked in the processed meat industry for over 20 years in various senior positions ranging from R&D to QA to Operations. He beings a deep knowledge of the meat business developed at international food companies including Sara Lee, Ahold, Smithfield, Campofrio Food Group and Jack Links. He also served as Managing Director of Hulshof Protein Technologies, a leading producer of collage proteins. Peter holds a Master’s in Food Science from Wageningen University. He is passionate about the environment and food security, and highly driven to find a sustainable way to feed the world. Peter co-founded Mosa Meat and as COO is focused on developing an affordable process for high volume production of cultured meat.

If it's Friday, it is the Plant-based Business Minute. Oatly, Aleph Farms and VFChave all made the week's top headlines. In addition, I have added a new section- The Question of the Week - at the end, inspired by pal and respected colleague Paul Shapiro. So let me know your thoughts everyone: if plant-based consumption is soaring, why is global meat consumption still growing? For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.  

If it's Friday, it is the Plant-based Business Minute. Oatly, Aleph Farms and VFChave all made the week's top headlines.   In addition, I have added a new section- The Question of the Week - at the end, inspired by pal and respected colleague Paul Shapiro.   So let me know your thoughts everyone: if plant-based consumption is soaring, why is global meat consumption still growing? For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.

Democrats have wrapped up their case in Trump's second impeachment trial using new video of the Capitol riots and his own words against him, but it seems that the former president is still on his way toward acquittal. A majority of GOP senators have already voted saying the trial is unconstitutional and will stick to that in their final votes. Anita Kumar, White House correspondent and associate editor at Politico, joins us how it's played out so far. Next, there is only one airline left where you can book a flight with no one in the middle seat, at least until the end of April, and that is on Delta. Despite a pandemic, most people just want the cheapest fare possible and Delta has even lost money with this plan, but they feel like they are building up some goodwill when business travelers come back. Scott McCartney, Middle Seat columnist at the WSJ, joins us for more. Finally, an Israeli company named Aleph Farms has unveiled the first 3-D printed ribeye steak. This is not plant-based and instead uses a culture of live animal tissue to grow the steak. It is a proof of concept for the company which hopes to bring these lab grown steaks to market in the second half of 2022. Laura Reiley, business of food reporter at the Washington Post, joins us for what to know about this new meat making process. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Aleph Farms hat eine Plattform angekündigt, die die Massenproduktion von kultivierten Steaks ermöglicht, die direkt aus den nicht gentechnisch veränderten Zellen einer lebenden Kuh gezüchtet werden. Konkret ahmt das Start-up dabei die extrazelluläre Matrix von Tieren mit einer Matrix auf pflanzlicher Basis nach, die es den Kuhzellen ermöglicht, zu wachsen und strukturiertes Fleischgewebe zu bilden, ohne von lebenden Tieren abhängig zu sein. Das Verfahren soll einen Bruchteil der Ressourcen verbrauchen, die für die Aufzucht eines ganzen Tieres für Fleisch erforderlich sind, und ohne Antibiotika auskommen.Innovationsberatung: https://www.conabo.de/Dolmetscher der digitalen Vision: https://alexander-bode.de/

Aleph Farms hat eine Plattform angekündigt, die die Massenproduktion von kultivierten Steaks ermöglicht, die direkt aus den nicht gentechnisch veränderten Zellen einer lebenden Kuh gezüchtet werden. Konkret ahmt das Start-up dabei die extrazelluläre Matrix von Tieren mit einer Matrix auf pflanzlicher Basis nach, die es den Kuhzellen ermöglicht, zu wachsen und strukturiertes Fleischgewebe zu bilden, ohne von lebenden Tieren abhängig zu sein. Das Verfahren soll einen Bruchteil der Ressourcen verbrauchen, die für die Aufzucht eines ganzen Tieres für Fleisch erforderlich sind, und ohne Antibiotika auskommen.Innovationsberatung: https://www.conabo.de/Dolmetscher der digitalen Vision: https://alexander-bode.de/

Is cultivated meat the answer to peace in the Middle East? Didier Toubia, CEO of Aleph Farms, joins me to discuss 1) the process of cultivated meat, 2) why making food for a growing planet is 'missing the point', 3) making food for life in space, 4) designing emotions, not food and 5) the importance of humility.  Oh, and peace in the Middle East.  New episodes every week. Subscribe!  For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.  

Is cultivated meat the answer to peace in the Middle East? Didier Toubia, CEO of Aleph Farms, joins me to discuss 1) the process of cultivated meat, 2) why making food for a growing planet is 'missing the point', 3) making food for life in space, 4) designing emotions, not food and 5) the importance of humility.  Oh, and peace in the Middle East.  New episodes every week. Subscribe!  For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.  

Have you ever imagined that the meat you put on your dinner plate—real meat—could come from a lab? Before you dismiss the idea as crazy, I'm here to tell you that not only is it possible; it's the future. Cultured meat can produce the same tasty steak you know and love, all while avoiding the main issues facing the meat industry; environmental issues, treatment of animals, and even the potentiality of illness. This week on You Should Know This, we sit down with the CEO of Aleph Farms, a cultured meat company that not only wants to make an impact on planet earth, but in space as well. Join us as we break down how cultured meat is making its way to the market, the issues that it will solve, and what the future of the meat industry looks like. Oh, and where Mars fits into all of this. Learn more about Aleph Farms: https://aleph-farms.com Follow them on: Linkedin: https://www.linkedin.com/company/aleph-farms/ Twitter: https://twitter.com/AlephFarms Facebook: https://www.facebook.com/AlephFarms/?modal=admin_todo_tour Instagram: https://www.instagram.com/alephfarms/

Em 2092, já ninguém vive ao segundo. O tempo é infinito. Já não há seres humanos, somos todos híbridos. Para chegarmos a este ponto começámos aqui. Este domingo exploro novas formas de cultivo e novos tipos de proteína que vão tornar obsoleto a indústria da carne que existe no início deste milénio. Hortas Verticais NORDIC HARVEST : https://www.nordicharvest.com Hamburgers Vegetais BEYOND MEAT : https://www.beyondmeat.com Hamburgers Vegetais IMPOSSIBLE FOODS https://www.impossiblefoods.com Carne de Laboratório CUBIQ FOODS : https://www.cubiqfoods.com Gorduras de Laboratório ALEPH FARMS : https://aleph-farms.com

Aleph Farms is one of the pioneering cultivated meat companies, having been working for over 5 years in the industry, and in this episode, their CEO, Didier Touba meets our very own, KET founder, Ira Van Eelen. We get to listen in on them talking about the latest developments in cultivated meat including: government regulations - The public health emergency - How cultured meat can help solve climate issues and restore public health - 3D printing, texture and taste - How to feed an extra 5 billion people by 2050 - How to influence politicians - Ira’s latest project working with farmers It’s unmissable! Didier Toubia - https://www.linkedin.com/in/didiertoubia/ Ira Van Eelen - https://www.linkedin.com/in/iravaneelen/ Emma Osborne - https://www.linkedin.com/in/emmaosborne/ kindearth.tech - https://www.kindearth.tech/ Aleph Farms - https://aleph-farms.com/ Citizen Kind - https://www.citizenkind.com/

"Don’t to be ashamed to be scrappy" - Lisa Feria, CEO of Stray Dog Capital. Stray Dog Capital is one of the leading venture capital firms in the field of plant, synthetic biology, and cultivated meat. They have invested in many of the most influential companies in the industry I've discussed on the show, including Memphis Meats, Mosa Meat, SuperMeat, Aleph Farms, and Blue Nalu. They also have an extensive portfolio in plant-based protein companies, investing in Beyond Meat, No Evil Foods, and more.In this conversation, Lisa and I go deep into what entrepreneurs should think about when they are pitching their startups to VCs. She also highlights some of the mistakes she sees companies make and why differentiation is more challenging for cultivated meat companies than plant-based counterparts. Lisa also shares why she gets more out of a 30-minute pitch meeting than a 1-hour pitch. If you’re an entrepreneur in cultivated meat or really any industry, this episode has tons of insights on how to optimize and prepare your pitch.Twitter @straydogcapitalhttps://straydogcapital.com

"When I commit to something, I COMMIT to it. No baby steps. It might be an extreme path for some, but I've always learned the most from trying the extremes and then working backwards" Isabella Grandic is one of the most interesting teenagers I’ve ever had the pleasure of meeting. Ambitious and enthusiastic in equal measure, Izzy is part of The Knowledge Society, a human accelerator for young minds that seeks to produce the next generation of innovators. At just 15 years old, she was invited by the Microsoft Senior Leadership Team to keynote on the topic of food tech. At 16, she was flown to Sweden to present at the IKEA Leadership Summit, and later that year she spoke at the world’s biggest Tech Conference, Web Summit. She’s consulted for companies like Walmart, Google, and Aleph Farms, a food-tech startup that grows cuts of meat from beef cells using a 3D tissue engineering platform. Lab Grown Meat is not that far from becoming a commercial reality on our supermarket shelves, so it was interesting for me to learn a little bit more on the topic, and how this might really move the needle when it comes to solving for animal cruelty and climate change. I also wanted to catch up with her to discuss her latest project (a social enterprise run entirely from her bedroom during the pandemic) which has the lofty and admirable goal of ending maternal mortality in Nigeria. Izzy only just turned 17, and there is plenty to be worried about in the world just now. But, if the rest of Generation Z turns out to be anything like Izzy, it’s easy to feel more optimistic about the future of our planet. The kids are most definitely, alright. Links:http://isabellagrandic.com/ Izzy on MediumThe Knowledge SocietyAleph Farms - Meat without the animalsSapiens - Yuval Noah HarariHome of the podcast:www.michaelxcampion.comInstagram: @michaelxcampionJoin the weekly newsletter www.michaelxcampion.com/subscribe

Each week I break down the week's top headlines on the Plantbased Business Minute.   This week is  1. Cultured Meat Heads To Space with Aleph Farms 2. The EU invests in Cultured Meat.  3. The Vegconomy gets a big push.   For more information, visit ElysabethAlfano.com/PBH and for plant-based consulting, reach out to Elysabeth at Elysabeth@ElysabethAlfano.com

Dr. Lee Recht & Didier Toubia of Aleph Farms are Marc's guests on this episode of Inside Ideas. Lee's main passion and dedication lies between sustainability and innovation with a personal devotion to promote resilience in the global food systems. Dr. Recht is Currently Head of Sustainability at Aleph Farms, an Israeli-based food company that paves the cultivated meat path as leader of a global sustainable food ecosystem, working passionately to grow delicious, real beef steaks from the cells of living cows. Her recent positions include working with the Global 1000 companies, leading NGOs and high-level government officials from around the world, building them tailor made ways to help identify and implement innovative solutions according to the strategies and efforts. Lee also established and directed The Builders R&D Innovation, leading Israeli ETA hub (External Technology Acquisition) by The Coca-Cola Company, and served as a Scientific Advisor for the Energy and Clean-tech Sector at the Office of the Chief Scientist, Ministry of Economy (today: Israel Innovation Authority, IIA). Lee holds a PhD in Biotechnology from the Ben Gurion University, a B.Sc. in Food technology from the Hebrew University and an MBA specializing in Strategy and International Management. Didier is the Co-Founder and CEO of Aleph Farms, a cultivated meat company that is shaping the future of food by growing slaughter-free beef steaks directly from cow cells, preserving natural resources, and avoiding the use of antibiotics. Prior to Aleph Farms, Didier co-founded and led IceCure, which went public in 2010, and served as the CEO of NLT Spine, which was acquired by SeaSpine in 2016. Didier was trained as a Food Engineer and Biologist and holds a joint executive MBA from Kellogg and Recanati. He is also co-Founder of BlueTree and Yeap. https://aleph-farms.com

This episode, we speak to Gary Brenner, VP of Products and Market Development at Aleph Farms. Aleph Farms is a cultivated meat company from Israel focused on growing high-quality slaughter-free beef. Here's what we talked about: - Aleph's technology platforms to achieve slaughter-free meat and its timeline for commercialization- Navigating the regulatory landscape for cultivated meat- Starting a business that is international from Day One - partnering chefs and local food giants to create localized products for success- Why Asia is most likely to be the first region to taste cultivated meat given its heavy reliance on meat imports- The importance of cultivated meat technology in future-proofing our food systems to be more resilient and adaptable to how we may live in the future e.g. in space, where Aleph aims to be no.1For more information on Pinduoduo, you can check out our LinkedIn. You can also follow us on Facebook and Twitter @PinduoduoInc.

Today on “Food Talk with Dani Nierenberg,” Dani interviews Didier Toubia, Co-Founder and CEO of Aleph Farms. Then, she talks with Paula Daniels, Co-Founder, Chair of the Board, and Chief of What’s Next at the Center for Good Food Purchasing. Dani and Didier discuss how the present and future of cultivated meats and how Aleph Farms is driving that movement. They also talk about why cultivated meats may be the way of the future and how they benefit human health, animal welfare, and the environment. Then, Dani and Paula discuss how the Center for Good Food Purchasing is supporting sustainable food purchasing at institutions, especially public schools, across the United States. They talk about how food purchasing by large institutions influences the entire food chain and how institutional policy changes can benefit entire communities. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

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

動物の体外で培養された細胞により作られた培養肉、さらに植物性の代替肉や代替卵について話しました。Shownotes Choudhury et al., Trends in Biotechnology (2020) … 最新のCultured meat(培養肉)界隈について How it’s made: Cultivated Meat … 上記論文を書いた著者のblog。Cultured meatについての全ての情報が書かれている。必読。 Sayamaさん(@Sayamabio)のtweet … いつも素晴らしいBiotechnology関連の情報をくださるsayamaさんのツイッターで上記の論文とblogの情報を知りました。ありがとうございます。 Cultured Meat Company … Cultured meat関連会社まとめ。上記のblogがまとめている神情報。これ無料で大丈夫ですか？日本からはIntegricultureとNU Proteinの2社がエントリー(2020/06/06 Cultured meat (Wikipedia:en) … 培養肉 Tuomisto and de Mattos, Environ. Sci. Technol. (2011)) … Cultured meatにより達成される課題のまとめ Mark Post … 2013年に培養肉ハンバーガーを初めて出した。 Mosa Meat … Mark Post教授率いる培養肉のベンチャー企業。FBS無し培地による細胞培養に成功している。 Memphis Meats Aleph Farms BIOMILQ … 母乳を細胞農業によって作ろうとしている会社 VOW Foods … オーストラリアの培養肉会社。カンガルー肉も作っている？ @round … 鎌倉にあるオーストラリア料理店。tadasuとsohは2011/03/03に食事した。 国連による人口の情報(2019) 2050年、世界の人口は97億人になる 77億人(2019) 109億人(2100) それにしたがい、食料生産量は70%増加する 食肉生産の能力は、土地と水の資源が限られているために制限されている。 Cultured meatは、より少ない資源を使用しながら、増え続ける食肉の需要を満たすための潜在的な解決策である。 Cultured meat生産の予備的なライフサイクル評価では、従来の食肉生産と比較して以下を達成することができる。 エネルギー使用量: 7～45％減 土地使用量: 99％減 水使用量: 96％減 温室効果ガス排出量: 78～96％減 しかし同様の目標は植物性代替肉によってもほぼ達成されている Will Beyond Meat and Impossible Foods Survive Lab Meat’s Challenge?のEnvironmentalismの項目 Integriculture … 日本の細胞農業ベンチャー。フォアグラを肝細胞を培養することで作ろうとしている。 Integricultureの現状 2019年の記事 SpaceSalt™ 培養フォアグラ(2019/08/29) Shojinmeat Project … 自宅で作るオープンソース純粋培養肉 Effective 肉の温度測定 (肉と鍋) … 最高の本。科学と料理。低温調理を自宅でやるためには？最高の本。 肝細胞と幹細胞 … 混じってややこしくなりました。 培地の紹介 リナート・ダルベッコ FBS (Fetal Bovine Serum) BlueNalu … 培養シーフードを作る会社。FBS無しの培地で細胞培養可能になった。 NOVA MEAT … 3D printingによって肉を作成。ただ、NOVA meatは現状植物由来の代替肉のようです。 ヘイフリック限界 … 細胞が分裂できる回数の上限 テロメア … 真核生物の染色体は線状であるため、テロメラーゼとよばれるテロメアを伸張するタンパク質が発現していないとドンドン短くなる。 ハダカデバネズミ Cellular Agriculture (Wikipedia:en) … 細胞農業は、バイオテクノロジー、組織工学、分子生物学、合成生物学を組み合わせた細胞培養による農産物の生産に焦点を当てており、従来の農業からでなければ得られなかったタンパク質、脂肪、組織を生産する新しい方法を創造し、設計することを目的としている。 業界のほとんどは、養殖家畜を飼育・屠殺するのではなく、細胞培養で生産された肉、牛乳、卵などの動物製品に焦点を当てている。 最もよく知られている細胞農業の概念は、培養肉である。Meat, Dairy(乳製品), Eggs, Gelatin, Coffee, Horseshoe Crab Blood (カブトガニ, 成分を含む青い血液は、毒素エンドトキシンの検査薬として使われている), Fish, Fragrances(フレグランス), Silk, Leather, Pet Foodが含まれる。 AFINEUR … コピルアクにインスピレーションをうけ、バクテリアによってコーヒーを発酵させるこで新時代のコーヒーを作るスタートアップ。 Meat Analogue … 代替肉。fake meatやmeat substitutesなど、呼び名がいろいろある。多くは植物性代替肉を指す。 Beyond Meat … 植物性代替肉の大手。アメリカの多くのスーパーマーケットで購入可能 Beyond Meatの原材料一覧 … Beyond Meat社の主力商品であるビヨンドバーガー原材料一覧: 水、えんどう豆分離タンパク、キャノーラ油、ココナッツオイル、玄米タンパク、天然香料、ココアバター、緑豆タンパク、メチルセルロース、ジャガイモ澱粉、りんご抽出物、ざくろ抽出物、塩、塩化カリウム、酢、濃縮レモン汁、ヒマワリレシチン、ビーツ抽出液、(人参: ポッドキャストでは、紹介しましたが、現在のBeyond meat社のBeyond beefには入っていませんでした。) Impossible Foods … 大豆と遺伝子組み換え酵母によって植物性代替肉をつくる会社。動物肉の中にあるヘムを運ぶことができるヘモグロビンやミオグロビンのようなグロビンタンパク質であるレグヘモグロビンタンパク質が、大豆の根瘤に存在することに着目し、酵母に作らせることで、肉に近い代替肉を作ることに成功した。 牛肉そっくりの「合成肉」でハンバーガーができるまで──奇妙な「科学」の裏側と、安全性を巡る攻防:WIRED (2018/01/11) Impossible Foodsの工場の動画(YouTube) JUST … Just Eggなど、植物性代替卵を販売している。すき焼きや卵かけご飯を探し求める在米日本人にとっては希望？の存在。卵アレルギーの方にとっても興味の対象となるだろう。Just MayoやJust Cookieといった卵を使わない製品も販売している。 実は培養肉にも進出している。 Good Catch Foods … 植物による代替ツナフレークを開発している。 New Wave Foods … 海藻やその他の天然素材から作られた持続可能な植物性のエビの代替品を開発している。 Will Beyond Meat and Impossible Foods Survive Lab Meat’s Challenge? (03/06/2020) … 培養肉はBeyond MeatやImpossible Foodsなどの植物性代替肉を超えられるか。 ‘Cultured’ meat could create more problems than it solves … 培養肉がもたらすプラスチックディッシュなどによる環境汚染について レビ記 … 旧約聖書中の一書で、伝統的に三番目に置かれてきた。モーセ五書のうちの一書。11章にコーシャーミールについての記述がある。その中の11:22において、イナゴ食について書かれている。 洗礼者ヨハネ(バプテスマのヨハネ) … イエスに洗礼を授けたとされる人物。マタイ福音書にはイナゴとはちみつを主に食べていたと書かれている。イエス・キリストの直弟子（使徒）である「使徒(エヴァンジェリスト)ヨハネ」とは別人。 Kosher Foods … ユダヤの戒律の中で決められた食事ルールに則った食事。 Biblical Protein … 名前がすごい。イナゴを食べよう。 Editorial notes おれも早く実食したい (soh) ヤックデカルチャーミート(coela) 一度調べたいと思っていたので、かなりとっちらかってしまいましたが、悔いはありません。(tadasu)

In a rapidly changing world, up to date information is important for any decision maker in the supply chain, which is why Intertek has started the Ethical Sourcing Forum series on Assurance in Action. Once a month, Intertek's Supply Chain experts will share their highlights from the previous few weeks and how it relates to an ever-changing, ever-growing global supply chain. This episode features Intertek's Catherine Beare and Justin Bettey discussing supply chain resilience and more. Links for these articles can be found below. To subscribe to our newsletter which features these stories and more, please visit our sign up form.SOURCES/LINKS:Clothing makers in Asia give stark coronavirus warningSedex with &Wider launches worker reporting programmeModern slavery and COVID-19: Guidance Note sets out increased risk from pandemic on global supply chain workersNestlé partners with IDH Sustainable Trade Initiative to increase food securityLab beef specialist Aleph Farms pledges to achieve net zero emissions by 2030Rebuilding a More Sustainable Fashion Industry After COVID-19

Aleph Farms CEO and Co-Founder, Didier Toubia, discusses how they are shaping the future by taking cells from a real cow and replicating them outside of the animal to grow slaughter-free meat

Aleph Farms, a food company from Israel, successfully cultivated meat aboard the International Space Station. To accomplish this, scientists conducted an experiment by mimicking the natural muscle-tissue regeneration that happens inside a cow's body. They harvested cells from a cow and took them to space. Then, they put the cells in an environment that resembled the insides of a cow. The company created the space-grown beef using technology from the Russian company 3D Bioprinting Solutions. In a statement, Aleph Farms said that the experiment of growing beef in a laboratory aims to help combat climate change. According to a UN report, 41% of livestock greenhouse gas emissions come from cows. These make up 14.5% of emissions worldwide. Additionally, the experiment can help save on food, water, and energy used in raising livestock. Didier Toubia [DID-yeh tuhb-YAH], Aleph Farms's CEO, said the experiment shows that people can produce food without being reliant on natural sources like land and water. Despite the experiment's success, growing meat in space is not yet seen as possible in the near future. According to Toubia, Aleph Farms's cultivated meat is not yet ready for consumption. He said that for now, the company has reached only the first milestone of meat production in space and developed the framework for this practice. He added that for this experiment, they only focused on copying the structure and texture of meat. In addition, the large-scale production of meat in space would be challenging since delivering the materials to and from the station takes some time. However, in the future, Aleph Farms is considering growing meat on Earth through “bio-farms.”

Evan Holod is the CEO of Michel Et Augustin, a cookie company located in France, but Evan is bringing it to the states with a colorful brand and personality Evan is a funny guy with a candid sense of humor but has a lot of wisdom to share about marketing brands like Bazooka Joe, Ring Pop, and Coca-Cola. Michel et Augustine is recently pushing into retail launching in many different grocery stores around the United States. We talk about how to reset your career trajectory, as Evan worked in finance for 7 years before getting a degree in marketing and starting as a marketing assistant for food, then worked his way up to CEO for food. We also talk about marketing tactics. From packaging to convincing people to go with your crazy ideas. About Evan Evan Holod is the CEO (and Chief Troublemaker) at Michel et Augustin, a leading French manufacturer founded in 2004 and known in Europe for their unique approach to everything. A lifelong eater, Evan spends his days with the unenviable task of introducing French pastry know-how to unsuspecting Americans. Whether ideating the next great Franco-American food innovation, securing a distribution deal, or participating in another grueling cookie taste test, Evan and his team of trublions (French for ‘troublemaker’) will stop at nothing to make sure that Americans of all ages have access to delicious, honestly indulgent cookies like their bestselling Cookie Squares (buttery shortbread cookie squares filled with a variety of different chocolate ganache recipes). Prior to his current adventure, Evan was the Brand Director for Coca-Cola in the U.S., responsible for developing and implementing the U.S. brand strategy, targeted marketing communications and advertising, and creating and executing programs like the “Share a Coke” campaign. Evan spent his early years in marketing at glacéau, working on the team that helped drive the growth of smartwater. Evan holds multiple degrees in unrelated and peculiar subjects, with a B.A. from Duke University in History and a Masters in Sports Marketing from NYU. Married for over 10 years and with 2 often lovable children, Evan and his family moved back to NY in 2018 and now reside in Brooklyn, NY. Sponsor The Cultured Meat Symposium is taking place in San Francisco on November 14-15th. Join experts from science, food, and tech industries to discuss the future of food. Join speakers from Aleph Farms, Finless Foods, Memphis Meats, Wild Type, IntegriCulture, VOW, the American Meat Science Association and more. Use coupon code MYFOODJOBROCKS20 for 20% off General Admission tickets. Or use this link here I’ll be there with a mobile podcast studio. See you there! Show Notes First sentences: I’m the chief troublemaker. We’re a cookie company that helps people brighten their day. Michel En Augustin – people who traded their suits for pastry hats. Our employees have to pass the French pastry exam We have one card for everyone. We have 11 of us in the United States so we all have it on the card. Michele and Augustin have been around for 15 years in France, but it’s so different in the United States Danone buyout Coca Cola Who was a mutual friend who introduced you to Augustine?: A French friend in Coca Cola How did you get to where you are today?: I used to work in investing but hated it after 7 years. I wanted to work in sports but my investor friend said to work in consumer goods. I got my degree in marketing and then got a job as a marketing assistant and rose to Coca-Cola and ended up having sports as my portfolio because Coca-Cola is the best brand in the world My role in coca-cola: my job is to recruit a new generation of coke drinkers There are tons of marketing divisions in coca-cola from stores Mexican Coke How do you convince people?: People need to trust you, but you have to bring people along in the beginning. People like to be involved Where do you manufacture?: In Europe, sometimes we have to ship by air to the US Where are you available?: Some SF stores, available at Safeway, Target, Shoprite, Fairway, 20% Coupon if you message Evan on LinkedIn We were slow on retail. We mostly focused on food service and front-end We decided to focus on multipacks. We had to do a lot of different ways to repackage. We had to do some of our manufacturing in the US such as packing products What is one thing in the food industry you’d like to know more about?: The science and the technical side. It’s a language I don’t speak or understand. I don’t like having to tap out of the conversation How do you learn?: I don’t read anymore. I’ve reached to a point where it’s more curated. Tom Goodwin, Mark Rittztons Where can we find you?: First Thrusday at 98 4th Street Open House 7-8pm at Brooklyn Facebook Page: Michel et Augustin

Joe Heitzeberg is the CEO and Co-Founder of Crowd Cow, an e-commerce site that sells premium meat. And when I say premium, I mean meat straight from the farm, or Japan! We all hear about the innovations of alternative meat, plant-based or cell-based meat all over this podcast so I was delighted to interview a new perspective in the way we view protein, the fact that you can not only find out where your steak comes from, but how it was raised, what breed it is, and it’s delivered straight to your door. As long as it reduces the system in how we farm animals now, I’m all for it. Learn about how Joe pivoted the business from actually crowdfunding a cow, to building out a way to sell Wagyu beef to his customers. And most importantly, learn how innovation doesn’t have to be a new method of making meat, but maybe just showcasing old methods using modern technology. Sponsor The Cultured Meat Symposium is taking place in San Francisco on November 14-15th. Join experts from science, food, and tech industries to discuss the future of food. Join speakers from Aleph Farms, Finless Foods, Memphis Meats, Wild Type, IntegriCulture, VOW, the American Meat Science Association and more. Use coupon code MYFOODJOBROCKS20 for 20% off General Admission tickets. Or use this link here I’ll be there with a mobile podcast studio. See you there! Show Notes In a sentence or less: We help consumers know the source of their meat Why online? We can bring a richer experience than in the grocery store Why is the meat better?: The type of meat and what they eat is much higher quality. They’re well-taken care of Why did you start Crowd Cow?: When an Entrepreneur in Residence, one of my friends was bragging about getting a cow. I went to the farm with him and saw just how different it is to get a cow We first started with crowdfunding one cow, it was fun and engaging but in reality, it didn’t work Wagyu/Kobe Beef – called Koroge Washu, genetically, the marbling is different. We had to get it. We called the slaughterhouse in Japanese and asked them to sell us meat. I had to visit them to get their business. Why Does Your Food Job Rock?: I love learning the process and the consumer feedback What do you think about plant-based and cell-based?: Imitation is flattery. However, I agree that the industrialization of meat is an issue that they are trying to solve. We also have a way to fix it. People want an alternative to factory farming What’s the biggest challenge right now?: Reach and brand recognition Favorite resource: Badass: Making Users Awesome Any advice for entrepreneurs?: Keep one foot in front of the other, you’re farther than you think Also, be around people with founder empathy Until you’ve convinced someone to do things for free with no resources or brand, you’re not an entrepreneur Where can we find you for advice?: joe@crowdcow.com What’s your favorite beef right now?: We just launched an Iwate Wagyu beef. Even the less-marbled cuts taste amazing Are you sharing the efficiencies of your model verses factory farming?: Yes How can you get away from the commodity system?: The people who sell commodity meat don’t know or care about how special the beef is, we do  

This episode is with Akshita Iyers, CEO and Founder of Inirv, a smart kitchen tech company whose first product is a kitchen knob that you can control on your phone! Akshita Iyer started this company with her husband when her mother forgot to turn off the stovetop, and burnt down her house. At the time, Akshita and her husband were in the medical industry and dropped everything to build a company that would have more impact. I had a fun time with this live interview as we chat about building a smart kitchen device. From going on Shark Tank to asking amazing people for advice, we dive in on how to accelerate this process and you will be surprised how the process is very similar to a food business. This is one of two interviews I did live at SKS in Seattle last month. It was a super fun event, and I’ll go a little bit into it at the beginning of the episode. Learn the building blocks of building something as complex as a smart kitchen device. About Akshita Akshita is the co-founder and CEO of Inirv, an IoT company using connected devices to bring safety and simplicity to the kitchen. Akshita graduated from Duke University with a neuroscience degree and worked in the Duke Health System before becoming an entrepreneur. After her mom accidentally left the stove on and started a fire, Akshita founded Inirv to bring connectivity to the kitchen in the fastest, most affordable way. Inirv is reimagining the kitchen and transforming the way we cook at home. Sponsor The Cultured Meat Symposium is taking place in San Francisco on November 14-15th. Join experts from science, food, and tech industries to discuss the future of food. Join speakers from Aleph Farms, Finless Foods, Memphis Meats, Wild Type, IntegriCulture, VOW, the American Meat Science Association and more. Use coupon code MYFOODJOBROCKS20 for 20% off General Admission tickets. Or use this link here I’ll be there with a mobile podcast studio. See you there! Show Notes Adam Monologue Smart Kitchen Summit SKS Rakuten Optimism 2019 Cal Fussman's podcast Big Question Tim Ferriss Show Cal Fussman James Altucher Cal Fussman Marie Kondo Daymond John Faux Fried Chicken on Shark Tank Wild Earth on Shark Tank Intrapreneur  The Power Of Broke Paul Shapiro Smart Kitchen Summit I make products that help you cook safely at home At Inirv, we build connective devices to make things simple What’s your background?: I graduated in Duke and focused more on neuroscience. I always wanted to be an entrepreneur but after the accident, we thought this would be great to help a lot of people How did you think of this idea?: How do we control the appliance instead of solving the reaction? The threshold for a kitchen knob is very low and we’ve tested 100s of stoves to make sure we are compatible. We shipped product, 7000 people on the waitlist How can we get on your waitlist?: Just our website Inirv.com Shark Tank -How can you get on the show?: You can audition but we had someone reach out to us to be on the show. It took 9 months of diligence before we went to LA. You can be cut any time. 30000 people pitch, 150 pitch, 50 get on air. The first 30 seconds are scripted, once that’s over, it’s a complete free for all. There’s a 2 hour pitch. What have you found cool about SKS?: Great way to network Chefling What are your thoughts on kitchen devices?: We’re on the cusp of it. The tip of the iceberg Why do you love what you do?: I love building things. I didn’t have access to any resources but the passion helped built it up What are some challenges and solutions?: We were able to talk to the founders of other smart kitchen companies and it helped us a ton. How do you get through the noise?: Make your note personal. Do your research What’s your favorite resources?: How I built this by Guy Raz A book: Predictably Irrational. I actually took his class What is one piece of advice to start a tech company?: Surround yourself with amazing people. My family helped me a lot. We almost ran out money to manufacture it but we did it. Number one reason startups fail because founders get up We interviewed 100+ hardware founders about manufacturing akshita@inirv.com reach out on my website and linkedin What’s next?: Scaling production. Work with other players and appliance manufacturers. We’re exploring a lot of options

Food makes the world go round - with apologies to Shakespeare! And what makes food so irresistible are ingredients - which can be broken down into the flavour components that build the dish. A simple tempering of spices in our home kitchens inform the flavour bombs of a dish. This process is researched and replicated on an industrial scale by flavour companies across the world, who have to get the recipe exactly right to create the perfect food product. In the alternative protein sector, as companies seek to bio-mimic meat with plant based or cultivated meat, flavours and fragrances are a crucial piece of the puzzle. On this episode of Feeding 10 Billion, we talk to Dr Ganesh Bagler, associate professor at IIIT Delhi and a pioneer in the exciting field of computational gastronomy. His work applying machine learning and artificial intelligence to culinary data on flavours, has created a wealth of insights on food - including a recipe index with more than 118,000 thousand recipes from across the world! Tune in for insights about what makes Indian food so unique, why seafood is an open frontier, and the work still needed to unlock the science of food. SHOW NOTES: If you want to hear from speakers like Ganesh Bagler, register for our Future of Protein Summit being held in New Delhi on November 11 & 12th! IIIT DELHI : The Indraprastha Institute of Information Technology, Delhi, is research-oriented state university focused on computer science and related areas. FlavorDB : This is a database created by the complex systems lab at IIIT Delhi. It comprises of 25,595 flavor molecules representing an array of tastes and odors. It is intended to facilitate an exploration of flavor molecules for divergent applications, including finding molecules matching a desired flavour or structure, discovering novel food pairings and finding the molecular essence of food ingredients.Data-driven studies based on FlavorDB can pave the way for an improved understanding of flavor mechanisms. RecipeDB : RecipeDB is a structured compilation of recipes, ingredients, and nutrition profiles interlinked with flavor profiles and health associations. The repertoire comprises of meticulous integration of over 1,18,000 recipes from cuisines across the globe (6 continents, 26 geo-cultural regions, and 74 countries), cooked using 268 processes (heat, cook, boil, simmer, bake, etc.), by blending over 23,500 ingredients from diverse categories, which are further linked to their flavor molecules (FlavorDB), nutritional profiles (USDA) and empirical records of disease associations obtained from Medline (DietRx). DietRx : DietRx provides a platform for exploring health impacts of dietary ingredients by integrating interrelationships among food and key molecular agents. The resource assimilates dietary factors (food and chemicals), their health consequences (diseases) and genetic mechanisms to facilitate queries for investigating associations among these entities. Also see BitterSweet INTERNATIONAL FLAVORS AND FRAGRANCES IIF is a global leader in the development of scents, tastes, experiences and ingredients for a variety of different products. Headquartered in New York, it has over 110 manufacturing facilities and 100 R&D centers across the world. FIRMENICH Firmenich is the largest privately-owned perfume and taste company, founded in Geneva, Switzerland, in 1895. GIVAUDAN Headquartered in Switzerland with local presence in over 145 locations, Givaudan is a global leader in the creation of flavours and fragrances. SHIOK MEATS  Shiok in Singapore and Malay slang means fantastic and delicious. Shiok Meats is the first cell-based clean meat company in Singapore and South-East Asia. Their mission is to bring delicious, clean and healthy seafood like crustacean meats (including shrimp, crab and lobster) by harvesting meat from cells instead of animals. Their meats are animal-, health- and environment-friendly with the same taste, texture, more nutrients and no cruelty. ALEPH FARMS Aleph Farms is the food-tech startup specializing in high-quality sustainable cell-grown meat. Aleph’s proprietary 3D technology uses the four core cell types of farmed beef to recreate a real food experience. It grows slaughter-free steak without the need for devoting vast tracts of land, water, antibiotics usage and other resources to raise cattle for meat. Aleph Farms recently became the first company to grow meat in space. Bühler Group Bühler is a Swiss-based family owned company that is a global, industrial solution provider for processing foods and for manufacturing advanced materials, contributing to food security and high energy efficiency. SCIENTIFIC DEFINITIONS Computational gastronomy as defined by Dr Ganesh Bagler: Cooking forms the core of our cultural identity other than being the basis of nutrition and health. Starting with a seemingly simple question, ‘Why do we eat what we eat?’, data-driven research conducted in our lab has led to interesting explorations of patterns in traditional recipes, their flavor composition, and health associations. Our investigations have revealed ‘culinary fingerprints’ of regional cuisines across the world, starting with the case study of Indian cuisine. The increasing availability of culinary data and the advent of computational methods for their scrutiny is dramatically changing the artistic outlook towards gastronomy. Application of data-driven strategies for investigating the gastronomic data (such as traditional recipes, molecular constituents of ingredients, percepts of flavor compounds, and health associations of food) has opened up exciting avenues giving rise to an all-new field of ‘Computational Gastronomy’. This emerging interdisciplinary science asks questions of culinary origin to seek their answers via the compilation of culinary data and their analysis using methods of statistics, machine learning, natural language processing, pattern mining, and chemo-informatics. Backed with complementary experimental studies, it has the potential to transform the food landscape by effectively leveraging data-driven food innovations for better health and nutrition. Bibliography: The Weizmann Institute continuously monitored post prandial blood sugar levels in 800 people for a week and found that bodily response to all foods was highly individual. So we need more data to understand how diet prescriptions can work as medicine, especially in the case of lifestyle diseases like Type 2 Diabetes Data driven approaches to leveraging food for better health | Dr. Ganesh Bagler | TEDxDAIICT The digital way forward for Indian Cuisine by Dr Ganesh Bagler

TUNE IN TO LEARN:Meat in space, might-be-the-best alternative complete protein source, how climate change cheapens calories and decreases nutrition in wheat and rice, sugar taxes and labeling around the world, CBD legislation and more!EXPRESS FOOD GUIDANCE SESSION with your nutrition coach Angela ShurinaASK YOUR QUESTIONGET MY 10-DAY EMAIL HEALTH COURSE. THE FOUNDATION SERIES. SUBSCRIBE! Created by Angela Shurina angela at createyourself.today Support the show (https://www.patreon.com/FoodSchool)

Hoje vamos falar sobre os hambúrgueres sintéticos, isso mesmo, aqueles produzidos em laboratório que imitam a carne animal.E não são poucas as startups que estão de olho nesse mercado que é desafiador: afinal, os custos são altos, além de conseguir reproduzir 100% as características da carne.Porém, algumas dessas empresas já estão dando grandes passos para tornar o hambúrguer de laboratório em uma realidade acessível para todos. A Impossible Foods, que ficou conhecida por ter criado um hambúrguer com sabor e aspecto iguais ao feito com carne bovina, anunciou uma parceria, em abril, com o Burger King. Já a Aleph Farms, empresa israelense, recebeu investimento de companhias, como a Cargill, para reduzir os custos.E os benefícios desse tipo de hambúrguer não é só para as pessoas que gostariam de parar de comer carne bovina, mas também para o meio ambiente. Estudo da universidade de Oxford informa que a carne de laboratório é capaz de reduzir o gasto de energia da pecuária atual em até 45%, usar somente 2% da terra, além de gerar apenas 4% das emissões de gás.

You might have heard of Salt of Earth because they sponsored our podcast So David Hart was a native in California but more to Israel on a scholarship and kept on coming back. Now in Israel full time, he’s worked for companies, started his own company, and recently heads a company within a company. You see, Salt of the Earth is actually a parent company where they sell well, salt. However, David is exploring selling the Mediterranean Umami brand, a salt reduction solution to lower sodium content. So this episode has a lot of tangible tips to become an intrapreneur, but also some really good sales tips on how ingredients can be sold to big and small companies. Though the timelines are different, the process is the same. Learn from David’s variety of experiences and how each trial made him better and better throughout his career. Sponsor We’re excited to be partnering with Smart Kitchen Summit {SKS}, the leading food tech event bringing together leaders across the food and cooking ecosystems. Now in its fifth year, #SKS2019 is *the* conference shaping the future of food, technology, and the kitchen. Well-known leaders within the food tech industry will all be speaking on engaging topics such as food robots, alternative protein, and connected kitchen devices such as smart refrigerators. Trust us, you’ll want to be there. Use code FOODJOB15 to get a 15% discount on tickets and I’ll see you there on October 7-8 at in Seattle. Just go to smartkitchensummit.com to register. For easy access, just click on our link for this episode’s show notes. Show Notes When someone asks what you do, what do you tell them?: I sell new natural products to the industry What’s the difference between a sales director and the business unit director?: I’m in charge of everything in that business unit. At the end of the day, I have a business Mediterranean Umami How did this hotdog company find out about Mediterranean umami?: Where did you go to college?: I went to UC Davis for BS and MS. BS in agricultural economics FFA Fellowship to study in Jerusalem Ranchman Foundation Spent a semester in college in Washington DC Spent 5 years in cultural absorption – You work in a dairy and serve in the army. After you’re done, you have to find a  job. Went back to California to work on a lycopene Lycopene Lycored Frutarom Ori Yehudai – head of Frutarom IFF Cannabinoids Qualitas Health No Business Plan Survives First Contact Israel as a startup nation Drip irrigation and micro-sprinklers – Israel invented that Mantra Silicon Valley: Move fast and break things Israel trends: cultured meat – Aleph Farms ,Artificial Intelligence/machine learning, Food Safety IFTNext Competiton NEXTY Finalist IFT Innovation Awards 2017 Advice: Life is too short to work for an asshole DavidH@salt.co.il Davidshart1@gmail.com Call: 2132610088

Martin White rounds up the day's biggest news in the world of food and beverages, including: Lion opens London microbrewery for its Little Creatures beer brand, Cell-grown meat startup Aleph Farms receives $12m in funding, and Heineken uses PET Engineering technology for new bottles

A conversation with Neta Lavon of Aleph Farms on Clean Meat, 3D steaks and the Future of Food.

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" --- Support this podcast: https://anchor.fm/futurefoodshow/support