Podcasts about alternative proteins

Henrietta's Journey from FMCG to FoodTech VCHenrietta Hearth's path to venture capital began with a deep interest in nutrition and public health. After realizing the limitations of public health campaigns, she pivoted to the corporate world, launching over 100 products at firms like Danone and L'Oréal. Her transition into venture capital came via an MBA and a desire to drive meaningful change in the food ecosystem, ultimately leading her to Big Idea Ventures where she set up their European operations in Paris.Why Alternative Protein Is Still a VC OpportunityHenrietta explains that 30% of global emissions are linked to food, especially meat and dairy, making alternative protein a key climate solution. But beyond sustainability, alt-proteins tap into health and ethical concerns too. While the sector has suffered from overvaluation, like the now-cautionary tale of Beyond Meat, Henrietta argues there's still strong potential if companies focus on taste, affordability, and customer satisfaction.Cell-Based Meat and AI: What's Actually WorkingSome of the most promising innovations in food tech today combine scientific rigor with user-centric design. Henrietta points to Gourmey, a cell-based foie gras startup in Big Idea Ventures' portfolio, as a standout example of aligning tradition, taste, and ethics. She also highlights the emerging role of AI in food R&D, citing companies like New Wave Biotech, which are using machine learning to speed up product development, especially in precision fermentation.The Case for Going Beyond HypeWhile Henrietta sees AI as a valuable tool, she urges founders and investors alike not to get lost in the buzz. Real impact still comes from solving core problems, like child malnutrition or the lack of innovation in infant nutrition. She expresses a desire to see more startups tackling urgent global issues, particularly in underserved markets, where food tech can truly make a life-or-death difference.Building with Customers, Not Just CapitalHenrietta stresses the importance of founders building companies around real customer problems, not just investor narratives. Many early-stage companies focus too much on raising funds instead of validating product-market fit. Whether the end customer is a family or a large food corporation, the key to long-term success is solving meaningful, scalable problems. Be sure to follow Sesamers on Instagram, LinkedIn, and X for more cool stories from the people we catch during the best Tech events!

In this live episode from the SIAL Canada show floor in Toronto, we welcome a very special guest: Laura Brehaut, Food Reporter at the National Post. With a thoughtful blend of experience in anthropology, media production, culinary training, and a deep journalistic instinct, Laura offers a compelling perspective on Canada's evolving food landscape and how stories around food intersect with culture, politics, health, and economics.Co-hosts Michael LeBlanc and Dr. Sylvain Charlebois flip the script by interviewing Laura, who is usually the one asking the questions. Laura shares how her journey began in anthropology and linguistics before transitioning into media, where her love for storytelling led her to online radio and digital journalism, long before podcasts were mainstream.As a seasoned journalist, Laura offers a behind-the-scenes look at the tradecraft of reporting in today's rapidly changing media landscape. Despite the pressures of multi-platform content, Laura remains grounded in the written word, driven by a sense of purpose and a commitment to serving her readers. Her curiosity and dedication to integrity shape her reporting, which spans a wide range of topics, from Canadian whiskey to protein trends and food sustainability.The conversation dives into key themes for 2025, including the continued momentum of the "Buy Canadian" movement, the impact of GLP-1 drugs like Ozempic on food choices, and a renewed focus on fibre and functional ingredients. Laura also weighs in on the rise of alternative proteins and blended meat products, highlighting recent research showing their increasing consumer acceptance, especially among omnivores.She speaks candidly about the role of AI in journalism, the importance of authentic storytelling, and why she would never buy an AI-generated cookbook. Her advice for aspiring reporters? Stay curious, stay humble, and never assume you know how an interview will go. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

As someone who's been mostly vegetarian for a number of years, I have tried a lot of plant-based foods and there's a variety of them. And so how do they really taste, not just from my perspective? Well, it's really important to do really careful analysis, and this is going to be the subject of our conversation today. Plant-based foods are becoming increasingly healthier and cheaper. But one large question really remains for consumers. How do they taste. NECTAR, a nonprofit initiative on a mission to accelerate the alternative protein transition sets out to answer this question. Through large scale blind taste tests with thousands of consumers. NECTAR is amassing the largest publicly available sensory database on alternative protein products. In its latest report, Taste of the Industry 2025, NECTAR conducted blind sensory panels of 122 products across 14 categories and uncovered which products have achieved the taste that's on par with their animal-based counterparts. Today we talk with NECTAR's Director, Caroline Cotto, about which products are meeting and exceeding consumer taste expectations and what the alternative protein industry needs to do to get more products to this level. And how NECTAR's novel dataset can be used to get there faster. Interview Summary I understand you've conducted the world's largest clinical sensory test for plant-based and alternative meats compared to real animal meat. Tell me about how you conducted this study and why NECTAR is focused on this research. Absolutely. So, for us, we're really focused on this research because we know that taste is a major purchase driver for consumers and it's often the key reason people cite for not repurchasing plant-based meats once they've purchased them. We really want people to come back to the category and so in order for that to happen, we need taste to be where consumers expect it to be. As you mentioned, we set out to conduct a large study and sort of understand where the products on the market taste today. So, we tested 122 products across 14 categories. And we chose those categories by looking at the highest volume selling categories of animal meat, and then mapping the plant-based products to those categories. And then 43 of those products were from Europe as well. So, we were trying to get a real landscape analysis. Different than traditional sensory testing, we conducted all of our studies in restaurant settings to give a more natural experience for the participants. And all of our testing is done with omnivore consumers. So, we love vegans and vegetarians, but we're really trying to go after that hardcore meat eater and see if we can get them to switch because they love the taste of these products. And then the other difference is that we serve everything in what we call a full build. We serve burger patties and buns, hot dogs and buns. We really allow consumers to apply condiments as long as they do it equally across all of the products that they're testing, um, to give that authentic experience as they would experience the product in their own kitchen. And we ended up having 2,684 participants in this city. Each product was tried by a minimum of 100 consumers. Wow, that's pretty extensive. What were some of the surprising results of this? Yeah, I think we found that the average plant-based product was not quite ready for mainstream adoption. The average plant-based product was generally disliked more frequently than the animal product was, with 35% of tasters rating the product. Some form of dislike. And only 9% of tasters rating animal products as some form of dislike. That said, we did find 20 products out of the 122 that were worth celebrating. We created the Tasty Awards based on this data. And we set a threshold for top performance. And that threshold was that of the people that tried the product, if at least 50% of them said that it, that plant-based meat was the same or better than the animal meat that it was considered a winner product in this study. I'm super exciting to see that we saw 20 products meet that threshold. However, these products were not distributed equally across categories. Some categories had up to five products that met the winner threshold and other categories had none. And we also found that no products in this year's study actually achieved parody with animal meat. So, four products came very close, and we're expecting that in next year's study, that there will be some products that achieve that milestone. But we're not there quite yet. And then lastly, we found that there really is a correlation between great taste and financial return. So, we found that the plant-based products that perform best in our sensory tests are actually capturing 50% more market share than the average products in that category. And the categories that taste better are capturing more market share than the lower performing categories. Wow. That's really fascinating and there are lots of ways of sort of thinking through the data. I'd like to hear a little bit more about how those consumer preferences vary across different categories of plant-based products such as burgers, nuggets, and hot dogs. Are there specific sensory attributes that consistently influence consumer satisfaction? Yes, so overall we found that flavor is the top opportunity for plant-based meats at large. Currently these products are described as savory 35% less often than the animal products. And they're described as having a weird aftertaste or off flavor five to six times more often than their animal counterparts. As we look at plant-based meat as a whole, flavor is definitely still needing some improvement. And then we also saw that texture is really the secondary opportunity. So, plant-based meats were described as juicy 62% less often than the animal products. And there's a big need to increase tenderness and reduce mushiness. So that's why I was mentioning there are some categories like burgers and nuggets where we had multiple winner products and those products have had a lot of R&D done on them. Their texture is a little bit easier to replicate than something like whole cut steak or bacon or pulled pork. You talked about some of the difficulties when you look at different sensory aspects. And I'm interested to understand what some of the key challenges are facing the alternative protein industry in terms of improving taste of the plant-based meats. And how can NECTAR's database help address these challenges? Yes, I think the key opportunity here is that NECTAR's data provides a roadmap for each product to improve. So, it might be the case that a certain product actually performed well on flavor but needs to improve its texture. Our research can really help you pinpoint exactly what it is about your texture that needs to change. So maybe it's, you know, reducing that mushiness or increasing firmness. And I think overall for the entire category of plant-based meat, it's what we were just talking about, flavor is sort of the biggest opportunity. And then closely followed by texture. But it does seem to vary quite a bit within each category for each product. And we saw on the whole, there was a wide range of ingredients and production methods used. So, we tested the category of unbreaded chicken filet. Within that category, we had extruded products, soy-based products, pea based products, mycelium products. And there were multiple products in that category that were all winners using each of those different techniques and ingredients. But they all have their own slight differences and tweaks that need to be made to meet mainstream consumer expectations. Oh, this is fascinating. And I have to say, we haven't had many opportunities to talk about how alternative proteins or products are actually produced. Thank you for sharing that. You know what's really interesting, you've touched on this a little bit, but I think there's a little more that we can learn from you on this. So, your research highlights that some plant-based products like nuggets are approaching taste parody with their animal counterparts. Are there specific factors that contribute to the success and how can these insights be applied to other product categories? So, the Taste of the Industry 2025 is a second annual report that NECTAR has released. In our 2024 research, we found that breaded products tended to outperform unbreaded ones. So, we actually saw similar success from the nugget category in this year's research. But on the whole, I think we see that texture is much easier to replicate for some categories and nuggets is one of those. The other would be burgers where all of the products are ground and so it's much easier to replicate that with existing technologies than to replicate things like muscle fibers for whole cut steak. We did find four products that are within striking distance of achieving parody. And two of those products were nuggets. One of them was a burger, and the last was an unbreaded chicken filet. And as I mentioned, I think we'll see next year one of these products achieve parody or surpass the animal product in overall liking. But on the whole, we see that chicken is an easier flavor to replicate than beef and pork. And so, we saw more products from the chicken categories that were winners this year than from the other types of animal based meat. Looking forward, how do you envision NECTAR's work impacting the broader food industry? Particularly in terms of driving innovation and adoption of plant-based products among consumers who are honestly hesitant due to taste concerns. We really believe that tasting is believing. So, we are using this data to drive stakeholders across the supply chain towards the best tasting products so that they taste it and they immediately are sold on the product. So that means we're working with retailers and food service buyers to help direct them towards the best tasting products. And even consumers we have an Instagram page and a consumer facing lens where we're trying to show them which products taste great and help with the demand side for the industry. And then we really see chefs in food service as the beachhead market for alternative proteins. I think it's an easier sell to have someone try a delicious plant-based product on a menu or in a cafeteria. And then want to go home and replicate that experience after having a really positive experience out in the world. Okay. So how do you see the broader industry, from meat producers to policymakers to retailers, using the dataset that you all are constructing? We see that as sort of no matter your role in the industry, this data can support your efforts. So, for brand and manufacturers, we're hoping that they'll embrace an iterative taste centric product development approach. And the report offers pre-competitive sensory insights to provide a roadmap for focused innovation where we feel like it matters most. As I mentioned for retailers and food service operators, we want them to recognize their crucial role as venues for consumer discovery and to help them prioritize products on shelf and on menus that really deliver on these taste claims. And then for investors and funders, we see alternative protein as a true climate solution. And so we want them to consider the outsized impact potential of plant-based products that are able to achieve mainstream adoption through superior taste and really double down on their efforts there. And then lastly, we are working with researchers and academics that can build upon NECTAR's foundational work and use our data sets to advance the understanding of consumer preferences and sensory science. We're actually working with some researchers currently to build a large language model tool that will ingest the sensory data and suggest specific experiments to improve the sensory aspects of those products. So, it'll basically be a food scientist's best friend and be able to reduce the number of benchtop trials needed to get to a better outcome. Wow, that's really fascinating. And I think there's something that I want to highlight. Because you all are a nonprofit, the data that you're generating is being made publicly available. Is that a fair statement? That's correct. Yes, so we have a whole digital dashboard where you can look at all of the category level data. You can see how the average product performed, how the leading product in that category performed, and how the animal benchmark product in each category performed. And we provide insight into what are the biggest opportunities for improvement at a category level. And then we also share the data on an individual brand's performance with that brand so that they can make improvements themselves. May I ask, how did you get buy-in from the industry to allow their products to be considered? We make sure that there's only upside for participating, so we only publish the brand names of brands that are top performers. And we do a lot of marketing and PR support for those top performers. We provide them with a marketing credential for the Tasty Awards that they can use on sell sheets and to socialize their products with the larger consumer base. If the products were not top performers, we don't publish the name of the brand. But as I mentioned we do provide that data to them so that they can have a roadmap for how to improve their product and hopefully be Tasty Award winners next year. Okay, great. So I want to wrap up by asking where do you see hope in the plant-based industry in the next five years? Yes, to be honest, it's been a little bleak for the plant-based meat space for the last few years. And so, we founded NECTAR because we believe that there are great tasting products out there and we want to bring some hope and inspiration back to this industry. Our goal is that in five years all of the products on shelf will meet consumer taste expectations. And we're really able to show that products could be both sustainable and delicious and crave worthy, and that consumers will demand them. We have started to see that with the 20 products that really rose to the top. And our goal is that you know, all of the products are sort of meeting that threshold when we're through here. We're also seeing hope in that there's a lot of positive research around plant-based defaults on menus. So, hospitals and universities are starting to put plant-based options on the menu as the default. And I think that is especially supported by great tasting products. If people, as I mentioned, have a positive experience out in the world, hopefully that will continue to get that snowball effect and demand generation going. And we're also seeing some hope with a new category called balanced protein, which are products that combine some conventional animal meat with plant-based ingredients in the same product.  NECTAR actually conducted a taste test of balanced proteins this fall and found that in two categories, burgers and nuggets, balanced products actually outperformed their animal counterparts. And so, kind of like the hybrid car, we're hoping that the balanced protein will sort of get the hardcore meat skeptics on board and help ultimately move us towards a more plant-based future. And if there's anybody listening that wants to access our data or partner with us, we definitely welcome those conversations. BIO   Caroline Cotto is a Director at Food System Innovations (FSI) where she leads NECTAR, an initiative accelerating the protein transition with taste. By conducting large-scale sensory panels of alternative protein products and operationalizing the resulting data, NECTAR aims to create category-level value and empower stakeholders to make sensory-informed decisions. Prior to FSI, Caroline co-founded Renewal Mill, an award-winning upcycled food startup. She served as the inaugural board president of the Upcycled Food Association, the world's first trade association for upcycled brands. She regularly mentors food, tech, and circular economy startups. Caroline studied at Georgetown University and served as a Fulbright Fellow. She has been named to both Forbes 30 Under 30 and the 50 NEXT lists.

In this episode of the Food Tech Junkies Podcast, host Sharon Cittone speaks with Julia Collins—founder of PlanetFWD and the visionary behind Moonshot Snacks and Zume Pizza—about how we can decarbonize the food industry through data, innovation, and transparency.Julia shares her journey from food entrepreneur to climate-tech trailblazer, revealing how small brands can drive big change. The conversation explores regenerative agriculture, greenwashing vs. green hushing, data and data-driven storytelling, and the power of community-led food systems. Learn how PlanetFWD is helping companies measure and reduce their environmental impact—and why the future of food must be rooted in truth, not trends.

Large language models (LLMs) seem to dominate the discussions, at least in my world lately. In this episode and the next, we're diving into AI on a different scale. In this episode, I spoke with Josh Hinckley, co-founder and CEO of Bioqore. AI is being applied to the way we make things — in this case, food. Josh's background in materials chemistry has led him to focus on process optimization for alternative proteins, where the challenges in the market are high: you have to make large quantities efficiently, the price point has to be realistic for consumers and on top of all that, the end product has to meet all your sensory requirements. A fancy way of saying it has to smell, taste and feel right.When you're making pharmaceuticals, small yields are fine because the value per milligram gram is high. But for food, you need much larger quantities. People aren't going to pay $100 for a gallon of milk. So alternative food companies are under pressure to optimize production at a scale biotech typically doesn't deal with.The example he gave was alternative milk. It's real milk, but produced without cows. It looks, tastes, and behaves exactly like traditional milk but doesn't require pasteurization. But moving from liquid milk to structured products like meat is a much bigger challenge, because the texture and mouthfeel matter just as much as the composition. Food isn't just chemistry, there is an emotional component to eating (memories, adventure…).That's where Bioqore's AI platform, Voyager, comes in. In contrast to traditional design of experiments (DOE) methods that can be rigid, and sometimes inefficient, Voyager uses active learning, a machine learning approach that continuously refines its model based on outcomes. Instead of running 20 experiments at every stage, you might only need five targeted ones to find your optimal process. It's smarter, faster, and cheaper.Not subscribed? Let's fix that. No spam, just good content wherever I find it.Josh broke down Voyager's process into three stages: sampling, exploration, and exploitation. First, it samples combinations of variables broadly to get a feel for the landscape. Then it explores areas where the outputs look most promising more deeply. Finally, once the model understands the system, it exploits that knowledge to hone in on the ideal process. What stood out to me was how machine learning is enabling discoveries humans would likely dismiss. Biology often behaves in unpredictable ways. Human beings are biased by our own limited experience and expectations or mental models of how things should work. Machines don't suffer from those attachments. They can explore n-dimensional spaces we can't even visualize and show us possibilities we wouldn't have believed without the data in front of us. AI is allowing us to see things where we never would have looked.Josh and his team are close to a major leap forward: they're finalizing investment rounds to support not only their food optimization platform but also rapid therapeutic development, including more efficient insulin production. In just six weeks since we first spoke, Bioqore's trajectory has accelerated dramatically.Your deepest insights are your best branding. I'd love to help you share them. Chat with me about custom content for your life science brand. Or visit my website. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit cclifescience.substack.com

Julie Kunen, Co-Lead Global Sustainability and Senior Director of Regenerative Agriculture Director, discusses what is next for Oatly and the sustainability successes and targets for 2030.   Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.  

Three Ways Alternative Proteins Can Protect Our Forests Want to preserve biodiversity by diversifying our protein supply? Listen to today's episode written by Chelsea Montes de Oca at GFI.org #Vegan #PlantBased #plantbasedbriefing #GFI #alternativeprotein #altprotein #plantbasedmeat #biodiversity ================ Original post: https://substack.com/home/post/p-159577747   Related Episodes: 379: The Significant, Unalloyed Goodness of Replacing Animal Agriculture. By Dr. Karthik Sekar at AfterMeatBook.com 245: Food Waste: A Valuable Channel To Help Animals And The Environment https://plantbasedbriefing.libsyn.com/245-food-waste-a-valuable-channel-to-help-animals-and-the-environment-by-lukas-jasiunas-at-faunalyticsorg  754: Plant-Based Diets Radically Reduce Food Waste https://plantbasedbriefing.libsyn.com/754-plant-based-diets-radically-reduce-food-waste-by-nelson-huber-disla-at-nutritionstudiesorg  =================== The Good Food Institute is an international nonprofit reimagining meat production in order to make the global food system better for the planet, people, and animals. GFI understands that with “alternative proteins” we can mitigate the environmental impact of our food system, decrease the risk of zoonotic disease, and ultimately feed more people with fewer resources. Visit GFI.org for more information.    FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

Join Paul Shapiro as he explores the potential of fungi as a sustainable and ethical alternative to traditional meat. Learn how fungal-based innovations could revolutionize the food industry and offer a viable solution for the future of meat. #FutureOfMeat #SustainableEating #FungiInnovation

Join Derek Tresize, Karthik Sekar, and Chef AJ as they tackle the myths surrounding muscle development and animal proteins. Derek responds to critics by demonstrating how plant-based diets can support muscle growth. Chef AJ shares effective strategies to manage cravings for unhealthy foods. Karthik provides insights on the progress of plant-based and cultivated meat alternatives and addresses concerns about GMOs in products like Impossible Burgers. Discover the latest obesity statistics and the implications of weight loss drugs like OIC. #PlantBased #MuscleGrowth #HealthyEating

Why is the Department of Energy investing in food innovation? Mike Messersmith, CEO of Tender Food, shares how and why they got a grant from the Department of Energy. Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.  

Why is the Department of Energy investing in food innovation? Mike Messersmith, CEO of Tender Food, shares how and why they got a grant from the Department of Energy. Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.

The alt-meat sector has plenty of conferences, but this May, the largest trade show dedicated to alt-meat will be held in Frankfurt, Germany, adding to the list of global conferences for alt-meat networking. In fact, an entire hall at the triannual IFFA show, which otherwise is dedicated to conventional meat production, will focus on alternative proteins. The Good Food Institute-Europe is partnering with IFFA on the World of Alternative Proteins and will help anchor the hall. In light of that collaboration, GFI-Europe's Managing Director Alex Mayers joins MeatingPod to discuss the programs and opportunities that specifically will be available to alt-meat attendees at this year's show.

The food industry is undergoing a radical transformation as alternative proteins and lab-grown meat gain momentum. These innovations are often marketed as sustainable and ethical solutions to global food challenges. Hosted on Acast. See acast.com/privacy for more information.

Part 2: How U.S. Taxpayers Bailed Out the Poultry Industry, and Helped Entrench Avian Flu  By sheltering producers from risk, researchers have observed that indemnity payouts can, under some circumstances, inadvertently encourage lapses in biosecurity, enabling the spread of disease. And this can potentially create a system where farms are too indemnified to fail — the risks of operating a business highly susceptible to disease are absorbed by the government. . Listen to today's episode written by Grey Moran at sentientmedia.org. #vegan #plantbased #plantbasedbriefing #avianflu #birdflu #bailout #eggs #chickens  ========================== Original Post: https://sentientmedia.org/us-taxpayers-poultry-industry-avian-flu/ Related Episodes: 970: Why Raw Milk Isn't Safe — Especially Considering Bird Flu https://plantbasedbriefing.libsyn.com/970-why-raw-milk-isnt-safe-especially-considering-bird-flu-by-grace-hussain-at-sentientmediaorg 881: Alternative Proteins' Place On The Global Health Agenda https://plantbasedbriefing.libsyn.com/881-alternative-proteins-place-on-the-global-health-agenda-by-chelsea-montes-de-oca-at-gfiorg 831: US Farmworkers' Advocates Calls for Greater Protections as Bird Flu Spreads https://plantbasedbriefing.libsyn.com/831-us-farmworkers-advocates-calls-for-greater-protections-as-bird-flu-spreads-by-julia-conley-commondreamsorg-posted-at-all-creaturesorg 815: Bird Flu Highlights the Problems With Factory Farming https://plantbasedbriefing.libsyn.com/815-bird-flu-highlights-the-problems-with-factory-farming-by-jennifer-molidor-at-the-center-for-biological-diversity 785: Bird Flu Infects Dairy Cows And Farm Worker In The US https://plantbasedbriefing.libsyn.com/770-bird-flu-infects-dairy-cows-and-farm-worker-in-the-us-by-claire-hamlett-at-plant-based-news-posted-at-all-creaturesorg  728: When Tyson ‘Depopulates' Chickens, Taxpayers Are Left Footing the Bill https://plantbasedbriefing.libsyn.com/728-when-tyson-depopulates-chickens-taxpayers-are-left-footing-the-bill-by-grace-hussain-at-sentientmediaorg 476: ‘Censorship Concerns' & ‘Veterinary Profession Should Not Condone Killing Animals by Heatstroke(VSD+)'https://plantbasedbriefing.libsyn.com/476-censorship-concerns-veterinary-profession-should-not-condone-killing-animals-by-heatstrokevsd-by-barry-kipperman-dvm-at-ourhonororg   393: The Use of Chickens in Agricultural Research: An Eye-Opening Look at Unspeakable Cruelty https://plantbasedbriefing.libsyn.com/393-the-use-of-chickens-in-agricultural-research-an-eye-opening-look-at-unspeakable-cruelty-by-karen-davis-at-upc-onlineorg  391: The Connection Between Deadly Pandemics and Our Diets https://plantbasedbriefing.libsyn.com/391-the-connection-between-deadly-pandemics-and-our-diets-by-frank-dixon-at-nutritionstudiesorg  157: How Concentrated Animal Feeding Operations (CAFOs) Fuel Pandemics https://plantbasedbriefing.libsyn.com/157-how-concentrated-animal-feeding-operations-cafos-fuel-pandemics  BONUS 1: Go Vegan or Risk Another Pandemic https://plantbasedbriefing.libsyn.com/bonus-go-vegan-or-risk-another-pandemic-by-bronwyn-slater-at-vegansustainabilitycom    684: CEW's Smear Campaign Against Animal Protection Groups https://plantbasedbriefing.libsyn.com/684-cews-smear-campaign-against-animal-protection-groups-by-dr-crystal-heath-dvm-at-ourhonororg ========================= Sentient Media is a nonprofit news organization that is changing the conversation around animal agriculture across the globe. They seek to create and sustain a sense of global urgency about the agriculture industry's impact on the climate crisis, extraction of natural resources and systematic exploitation of the fringes of society. They're doing this through critical commentary, investigative journalism, creating resources, strengthening the journalist and advocate community, partnering with publishers and holding the media accountable when it fails to report on the most pressing issues of our time.  ========================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/   

Join Paul Shapiro as he explores the potential of fungi as a sustainable and ethical alternative to traditional meat. Learn how fungal-based innovations could revolutionize the food industry and offer a viable solution for the future of meat. #FutureOfMeat #SustainableEating #FungiInnovation

Send me a messageFactory farming isn't just an animal welfare issue—it's a major driver of climate change, biodiversity loss, and public health risks. In this episode of Climate Confident, I speak with Thom Norman, co-founder of FarmKind, to break down the true environmental costs of industrial animal agriculture and explore solutions.We discuss:✅ How factory farming contributes up to 19% of global greenhouse gas emissions, primarily through methane, deforestation, and fertiliser use.✅ The inefficiencies of animal agriculture—80% of cropland is used to feed livestock, yet it provides only 17% of global calorie intake.✅ The role of antibiotic overuse in factory farming and its link to rising antimicrobial resistance.✅ Why shifting to alternative proteins—such as plant-based and cultivated meat—could significantly reduce emissions and land use.✅ The effectiveness of corporate campaigns in driving industry-wide change, such as the transition away from caged eggs.We also discuss consumer choices and why the focus shouldn't just be on individuals but on systemic change—better policies, clear food labelling, and investment in sustainable food innovation.If you're interested in supporting impactful organisations tackling factory farming, Thom shares how FarmKind helps direct funding to the most effective charities.

The way we produce and consume protein is changing. With the global demand for meat at an all-time high and set to double by 2050, the need for sustainable alternatives has never been more urgent. Alternative proteins—whether plant-based, cultivated, or fermentation-derived—offer a way to feed more people with fewer resources, reduce environmental impact, and build a more resilient food system.In this episode, we explore the future of food with Devika Suresh, a champion for alternative proteins in India. Passionate about the intersection of technology and sustainability, Devika has been instrumental in advancing smart protein education, research, and innovation. She works to build pathways for young Indians to shape this growing industry and drive meaningful change in how we think about food.What to Expect in This Episode:The Basics of Smart Protein: What exactly is alternative or smart protein, and why should anyone care? Devika breaks down the essentials and explains the impact on food security, climate change, and planetary health.India's Path to Net Zero: Can India realistically achieve its 2047 Net Zero target, and how have policies like BioE3 contributed to the positive momentum?The Bioeconomy Movement: With terms like "Bioeconomy" gaining traction globally, Devika explains what this means for India and the world.Consumer Perceptions: We tackle common misconceptions around alternative proteins and explore strategies to shift the narrative from niche to mainstream.Cultural Nuances and Market Dynamics: Why is India strategically positioned to lead in this sector? Devika discusses cultural factors, market drivers, and setbacks, and how to avoid another "organic" déjà vu.Regulatory Landscape: How has the FSSAI's framework supported this industry, and what lessons can be drawn from other countries?The Role of Big Brands: With major corporations entering the space, why is mass acceptance still a challenge, and when can we expect a shift in consumer attitudes towards taste, price, and process?Future Predictions: What innovations and products could be game changers in the next 10-20 years? We also explore Devika's vision for the future—what food we want on our plates by 2050, and how India can play a pivotal role in feeding a growing global population sustainably.Tune in to hear her insights, predictions, and her passion for reshaping the future of food. Whether you're curious about sustainable eating or looking to understand the business of alternative proteins, this episode offers a compelling look at the intersection of food, technology, and climate action.

Three Often Overlooked Hazards of Animal Agriculture.  In the 2nd half of this episode hear about the occupational hazards and human rights violations associated with animal agriculture. By Nelson Huber-Disla at NutritionStudies.org. #vegan #plantbased #plantbasedbriefing #animalagriculture #AMR #antimicrobialresistance #antibacterialresistance #pathogens #pandemics #humanrights  ======================== Original post: https://nutritionstudies.org/what-makes-animal-protein-high-quality/  Documentary: The End of Medicine As We Know It - Vegmovies.com or Lockwood Films Related Episodes: Antimicrobial Resistance (AMR) 881: Alternative Proteins' Place On The Global Health Agenda https://plantbasedbriefing.libsyn.com/881-alternative-proteins-place-on-the-global-health-agenda-by-chelsea-montes-de-oca-at-gfiorg  637: [Part 2] Zoonotic Disease And Animal Welfare In The U.S. https://plantbasedbriefing.libsyn.com/637-part-2-zoonotic-disease-and-animal-welfare-in-the-us-by-kristen-a-stilt-bonnie-nadzam-at-faunalyticsorg  616: There's Nothing Natural About Modern Meat https://plantbasedbriefing.libsyn.com/616-theres-nothing-n 333: [Part 2] Antimicrobial Resistance (AMR) - Increasing the Impact of Pandemics https://plantbasedbriefing.libsyn.com/333-part-2-antimicrobial-resistance-amr-increasing-the-impact-of-pandemics-by-proveg-international-at-provegcom 332: [Part 1] Antimicrobial Resistance (AMR) - Increasing the Risk of Pandemics https://plantbasedbriefing.libsyn.com/332-antimicrobial-resistance-amr-increasing-the-risk-of-pandemics-by-proveg-international-at-provegcom 326: Eating our way to Extinction – Film Review https://plantbasedbriefing.libsyn.com/205-eating-our-way-to-extinction-film-review-by-bronwyn-slater-at-vegansustainabilitycom Pandemics 391: The Connection Between Deadly Pandemics and Our Diets https://plantbasedbriefing.libsyn.com/391-the-connection-between-deadly-pandemics-and-our-diets-by-frank-dixon-at-nutritionstudiesorg  157: How Concentrated Animal Feeding Operations (CAFOs) Fuel Pandemics https://plantbasedbriefing.libsyn.com/157-how-concentrated-animal-feeding-operations-cafos-fuel-pandemics  BONUS 1: Go Vegan or Risk Another Pandemic https://plantbasedbriefing.libsyn.com/bonus-go-vegan-or-risk-another-pandemic-by-bronwyn-slater-at-vegansustainabilitycom  881: Alternative Proteins' Place On The Global Health Agenda https://plantbasedbriefing.libsyn.com/881-alternative-proteins-place-on-the-global-health-agenda-by-chelsea-montes-de-oca-at-gfiorg 831: US Farmworkers' Advocates Calls for Greater Protections as Bird Flu Spreads https://plantbasedbriefing.libsyn.com/831-us-farmworkers-advocates-calls-for-greater-protections-as-bird-flu-spreads-by-julia-conley-commondreamsorg-posted-at-all-creaturesorg 815: Bird Flu Highlights the Problems With Factory Farming https://plantbasedbriefing.libsyn.com/815-bird-flu-highlights-the-problems-with-factory-farming-by-jennifer-molidor-at-the-center-for-biological-diversity   Workers (see related episodes in show notes of episode 973 ======================= The T. Colin Campbell Center for Nutrition Studies was established to extend the impact of Dr. Campbell's life changing research findings. Their mission is to promote optimal nutrition through science-based education, advocacy, and research. By empowering individuals and health professionals, we aim to improve personal, public, and environmental health. ====================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/   

Join Paul Shapiro as he explores the potential of fungi as a sustainable and ethical alternative to traditional meat. Learn how fungal-based innovations could revolutionize the food industry and offer a viable solution for the future of meat. #FutureOfMeat #SustainableEating #FungiInnovation

Why We Need Alternative ProteinsThe environmental impact of traditional protein sources is immense. As Sirli explains, “Producing protein from animals is very environmentally demanding and inefficient.” With global meat consumption on the rise, alternative proteins offer a sustainable way to meet nutritional needs while mitigating climate change. Whether it's plant-based, fermented, or cultivated, these new protein sources are designed to complement traditional ones, making food production more eco-friendly.The Mycoprotein AdvantageOne of the most promising innovations in alternative proteins is mycoprotein, derived from fungal mycelium. Sirli highlights its benefits: “We don't need any arable lands or depend on climate conditions. It's a controlled process that can happen anywhere.” This scalability and resilience make fermented proteins an exciting solution for global food security.Overcoming Taste Challenges in Plant-Based ProteinsTaste remains a significant barrier in the adoption of plant-based proteins. According to Sirli, “Plants have distinctive flavor properties, and no one wants their meat alternative to taste like pea or soy.” Exciting advancements, like gene editing and bioprocessing to remove unwanted flavors, could revolutionize sensory experiences, making plant-based products more appealing to consumers.Navigating Regulatory and Cost BarriersEurope's stringent regulations present hurdles for FoodTech startups. “Everything that hasn't been consumed before 1997 must go through approval by EFSA,” Sirli shares. Combined with high production costs, especially for technologies like cultured meat, startups face significant challenges. However, partnerships with governments and existing facilities can ease these burdens, fostering innovation.Collaborating for FoodTech SuccessFor startups in the alternative protein space, collaboration is key. Sirli emphasizes, “One of the critical things is intellectual property. Startups need to ensure they retain ownership when working with large corporations or research organizations.” Balancing partnerships with IP protection ensures long-term growth and innovation. Find Sirli on:LinkedIn: Sirli RosenvaldFunki: funki.ee Find Ben on:LinkedIn: Ben CostantiniTwitter/X: @bencostantini--Be sure to follow Sesamers on Instagram, LinkedIn, and X for more cool stories from the people we catch during the best Tech events!

In this episode of the Food Tech Junkies podcast, host Sharon Cittone engages with Jack Bobo—renowned expert, author, and futurist—to discuss the future of food systems. From the rising influence of GLP-1 drugs on diets and nutrition to the environmental and agricultural shifts driven by innovation, this conversation dives into the critical intersections of science, policy, and sustainability. Explore the evolving dynamics between livestock and alternative proteins, the role of behavioral science in consumer choices, and the urgent need for climate action in food production. Don't miss this thought-provoking discussion on tackling obesity, advancing sustainable agriculture, and leveraging technology to create a healthier, more equitable food future. About Jack Bobo Jack Bobo is a renowned expert in sustainable food systems, recently appointed as the inaugural Executive Director of the UCLA Rothman Family Institute for Food Studies.  With a background in international law, environmental policy, and behavioral science, he has held pivotal roles, including Director of the University of Nottingham's Food Systems Institute, Director of Global Food and Water Policy at The Nature Conservancy, CEO of Futurity, a food foresight company and as a Senior Advisor for Food Policy at the U.S. State Department. Jack is also the author of Why Smart People Make Bad Food Choices and has been recognized by Scientific American as one of the 100 most influential people in biotechnology.  Timestamps 00:00 Preview 00:49 Meet Jack Bobo: Food Systems Expert and Author 03:22 How GLP-1 Drugs are Changing Food and Health 09:08 Agricultural and Environmental Implications of Innovation 19:34 The Role of Livestock and Alternative Proteins in Food Systems 26:40 Policy, Regulation, and Food System Innovation 36:36 Behavioral Science and Consumer Psychology in Food Choices 44:55 Addressing Climate Change and Achieving Net Zero Targets 52:42 Future Food Technologies: Opportunities and Challenges 54:31 Final Thoughts: Jack Bobo's Vision for Food Systems

Grain Producers SA welcomes its inclusion in a new government drought advisory committee, a leading sustainability researcher says animal and alternative proteins must coexist to curb climate change, and Riverland wine grape growers call for wineries to release prices early following recent frost events.

Gus Guadagini, CEO of The Good Food Institute Brasil, discusses alternative proteins' crucial role in combating climate change and food insecurity. Discover how Brazil's meat industry is embracing plant-based innovation, fermentation tech, and cultivated meat. Gus highlights key drivers: consumer adoption, tech advancements, and global cooperation. Tune in for insights on sustainable food production and the impact of events like G20 and COP 30.

This week: in the first in story of a startup series, alternative protein business InsectBiotech's co-founder Ignacio Gavilan talks with Innovation Forum's Ian Welsh about why alternative sources of low-impact protein are necessary, and the potential of what is currently waste as feedstock. Plus: packaging waste expert John Kotlarczyk, formerly of Walgreen Boots Alliance, shares sustainable packaging trends on the rise as business prioritise sustainability. He also shares persistent challenges with material trade-offs such as paperisation and carbon emissions. And, California sues Exxon Mobil for misleading practices on plastic recycling; California bans all plastic shopping bags, closing previous loopholes; and, South America's forest fires surge, driven by drought and illegal deforestation, in the news digest by Ellen Atiyah. Host: Ian Welsh

Some call it fake meat – but the burgers of the future could come from a lab, a fungus, a plant or a hybrid that combines animal meat with alternative proteins. UC Davis researchers are looking at ways to bring these proteins to market on a large scale. Experts say it may be the only sustainable way to meet the world's demand for meat. In this episode of Unfold, you'll learn more about alternative proteins and the challenge of getting meat eaters to embrace them.    In this episode: David Block, director of the Integrative Center for Alternative Meat and Protein at UC Davis Ruihong Zhang, professor, UC Davis Department of Biological and Agricultural Engineering Anna Denicol, associate professor, UC Davis Department of Animal Science Lucas Smith, assistant professor, UC Davis Department of Neurobiology, Physiology and Behavior Cody Yothers, UC Davis graduate student researcher, co-founder Optimized Foods Zane Starkewolfe, CEO of Optimized Foods Doni Curkendall, executive vice president of operations, Better Meat Co.  Moran Farhi, executive vice president of technology, Better Meat Co. Learn more about the Integrative Center for Alternative Meat and Protein in our multimedia feature story, also available at ucdavis.edu/food.

Alternative Proteins' Place On The Global Health Agenda by Chelsea Montes de Oca at GFI.org Original post: https://thegoodfoodinstitute.substack.com/p/alternative-proteins-place-on-the-global-health-agenda  Related Episodes: 379: The Significant, Unalloyed Goodness of Replacing Animal Agriculture. By Dr. Karthik Sekar at AfterMeatBook.com 333: [Part 2] Antimicrobial Resistance (AMR) - Increasing the Impact of Pandemics by ProVeg International at ProVeg.com 332: [Part 1] Antimicrobial Resistance (AMR) - Increasing the Risk of Pandemics by ProVeg International at ProVeg.com   The Good Food Institute is an international nonprofit reimagining meat production in order to make the global food system better for the planet, people, and animals. GFI understands that with “alternative proteins” we can mitigate the environmental impact of our food system, decrease the risk of zoonotic disease, and ultimately feed more people with fewer resources. Visit GFI.org for more information.    How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop        Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #Vegan #PlantBased #plantbasedbriefing #GFI #alternativeprotein #altprotein #plantbasedmeat #AMR #avianflu #pandemics    

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Positive trends on alternative proteins, published by LewisBollard on September 6, 2024 on The Effective Altruism Forum. Despite the setbacks, I'm hopeful about the technology's future It wasn't meant to go like this. Alternative protein startups that were once soaring are now struggling. Impact investors who were once everywhere are now absent. Banks that confidently predicted 31% annual growth ( UBS) and a 2030 global market worth $88-263B ( Credit Suisse) have quietly taken down their predictions. This sucks. For many founders and staff this wasn't just a job, but a calling - an opportunity to work toward a world free of factory farming. For many investors, it wasn't just an investment, but a bet on a better future. It's easy to feel frustrated, disillusioned, and even hopeless. It's also wrong. There's still plenty of hope for alternative proteins - just on a longer timeline than the unrealistic ones that were once touted. Here are three trends I'm particularly excited about. Better products People are eating less plant-based meat for many reasons, but the simplest one may just be that they don't like how they taste. "Taste/texture" was the top reason chosen by Brits for reducing their plant-based meat consumption in a recent survey by Bryant Research. US consumers most disliked the "consistency and texture" of plant-based foods in a survey of shoppers at retailer Kroger. They've got a point. In 2018-21, every food giant, meat company, and two-person startup rushed new products to market with minimal product testing. Indeed, the meat companies' plant-based offerings were bad enough to inspire conspiracy theories that this was a case of the car companies buying up the streetcars. Consumers noticed. The Bryant Research survey found that two thirds of Brits agreed with the statement "some plant based meat products or brands taste much worse than others." In a 2021 taste test, 100 consumers rated all five brands of plant-based nuggets as much worse than chicken-based nuggets on taste, texture, and "overall liking." One silver lining of the plant-based bloodbath is that stores are culling poor products - US supermarkets now average about 10 plant-based meat offerings, down from 15 a few years ago. Only the most popular products have survived. And they're getting better: 73% of US plant-based meat consumers believe its taste has improved dramatically in recent years. New taste tests from NECTAR confirm this. Omnivores fed a range of meats from animals and plants still generally preferred the animal variety. But five brands of plant-based nuggets - Impossible, Morningstar, Quorn, Rebellyous, and Simulate - were liked roughly as much as the chicken nuggets, and at least one was liked better (see table below). This is exciting. Over 80% of Americans consume chicken nuggets every month, spending $2.3B on the frozen variety annually. All nuggets are processed, so the ultra-processed attacks on plant-based nuggets are weaker. The main remaining problem is that plant-based nuggets are much pricier than the animal kind. Which brings us to the role of retailers. Better merchandising It's not surprising that consumers have been slow to change their lifelong habit of buying factory-farmed meat. It's especially unsurprising when the alternative costs about twice as much. (US plant-based meat eaters say they're only willing to pay 37% more, while retailers suspect they'll pay just 10% extra.) So it's exciting to see European retailers cutting prices. Four giant German retailers - Lidl, Kaufland, Aldi, and Penny - recently cut the price of their own-brand plant-based meats to match the price of meat. Lidl said vegan sales spiked 30% after the move, which coincided with moving plant-based products next to their animal analogs. Dutch retailers are going further. Almost all have now pl...

Cultured Decadence was aiming to grow meat from lobster cells.

Lisa Keefe, Editor in Chief at Alt-Meat joins Elysabeth Alfano at the Future Food Tech conference in Chicago where they discuss what Lisa is seeing in the alternative protein market and her predictions for the plant-based sector. Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.  

Lisa Keefe, Editor in Chief at Alt-Meat Magazine joins Elysabeth Alfano at the Future Food Tech conference in Chicago where they discuss what Lisa is seeing in the alternative protein market and her predictions for the plant-based sector. Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.

Rohan Shirwaiker and Bill Aimutis, Co-Directors of the Bezos Earth Fund Bezos Center for Sustainable Proteins at North Carolina State University share the news about the new $30M grant for the center and its true and fast/slow approach to partnership, marrying food and science and addressing problems like food insecurity, planetary health and human health. It's a true game changer and market signal. Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.

CEO Maria Cho of Triplebar joins me on The Plant-based Business Hour. We discuss the protein supply chain benefits provided by precision fermentation and when scaling will take place. If this topic sounds down in the weeds, you need to tune in to learn about the shifting building blocks of the global food supply system! Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.  

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.

Parendi Birdie, co-founder and CEO of Asentia, and early employee of Mission Barns and Eat Just, joins the podcast to share her experiences working in Alt Protein. Asentia is a new startup in the blended meat space. Parendi splits her time between Texas and The Bay Area and has spent her entire career in Alternative Proteins and plant-based meat. We'll hear more about her very interesting background and experience throughout the episode, as well as why she's excited about the opportunity in blended meat.

Exploring corn byproducts presents a crucial opportunity for the pet food industry to advance in both nutrition and sustainability. In this episode, Dr. Logan Kilburn-Kappeler discusses the potential of corn byproducts to improve pet food nutrition and sustainability. Through his detailed research and innovative methods, listeners will gain important insights into the future of pet diets. Make sure to listen to this intriguing discussion on your preferred platform to discover more about the progress in pet nutrition."Corn byproducts offer nutritional benefits and sustainability for pet food."What you'll learn:(00:00) Highlight(01:12) Introduction (06:27) Exploring corn byproducts in pet food(07:37) Sustainability and consumer demands in pet food (11:14) Nutritional composition and benefits of corn byproducts(20:30) The role of yeast in pet nutrition(23:31) Sustainability contributions of corn fermented protein(31:14) The final questionsMeet the guest: Dr. Logan Kilburn-Kappeler is an Assistant Professor in Animal Science at the University of Wisconsin-River Falls, with expertise in companion animal nutrition. His journey from aspiring veterinarian to leading academic in pet food innovation is marked by notable research on alternative protein sources, including cricket meal and corn-fermented proteins. Dr. Kilburn-Kappeler's work contributes significantly to understanding and improving pet nutrition, making him a pivotal figure in the field. The Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Kemin* Trouw Nutrition- Innovafeed- ProAmpac- Wilbur-Ellis Nutrition- ICC- ADMAre you ready to unleash the podcasting potential of your company? wisenetix.co/custom-podcast

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Moral Trade Proposal with 95-100% Surplus, published by Pete Rowlett on February 21, 2024 on The Effective Altruism Forum. Introduction This post is a continuation of my earlier " Modeling Moral Trade in Antibiotic Resistance and Alternative Proteins," " Generating More Surplus in Moral Trades," and " Developing Counterfactual Trust in Moral Trade." Here I'll make a proposal for a specific moral trade, and then I'll provide a resource that will hopefully facilitate more trades. I think moral trade is an underexplored topic with significant opportunity for gains. The lowest-hanging fruit seems to be the synergy between animal welfare groups and climate groups. Both accept alternative proteins as one of the best uses of marginal funding (GFI is a top-rated charity by both Animal Charity Evaluators and Giving Green). Proposal I am proposing trade between funds run by these groups. On one side, the Giving Green Fund, and on the other side, Animal Charity Evaluators Recommended Charity Fund. The Giving Green Fund has distributed funds to its top charities twice. The first time, this past summer, each organization received $50,000, and $50,000 was saved for later. The second time, at the end of 2023, the funds were not evenly distributed. They sent $100,000 to Industrious Labs, $70,000 to Good Food Institute, and $50,000 each to Good Energy Collective, Evergreen Collaborative, and Clean Air Task Force. The justifications, with very transparent reasoning, are here and here. So while the uneven distribution may make counterfactual trust harder to build, the clarity in the process should largely counteract that effect. The ACE fund has consistently distributed money to top charities and standout charities, including GFI, in consistent ratios. Recently they've switched to a binary recommended or not recommended status for charities, so it seems reasonable to assume that they would allocate money from the fund evenly between all of the recommended charities. Normally high cost-effectiveness ratings would harm counterfactual trust and discourage actors from engaging in moral trade, but in this case, both funds have a fairly strong track record of systematically allocating funding, so determining the counterfactual is relatively easy. I would advocate for both funds to redirect an additional $50,000 from their other funded nonprofits to GFI as a first moral trade. Both can contribute an equal amount because they have roughly equal relative cost-effectiveness estimates. I estimate that a 95 to 100% surplus should be generated from this trade (i.e. both worldviews will get 95 to 100% more moral value from those $50,000 than they would have gotten had they simply donated to the alternative top charity without trade). You can see my calculations here. It may make sense to make the reallocation smaller if GFI will have difficulty absorbing the marginal funding at similar levels of cost-effectiveness (though I doubt this will be the case, since they have an 8-figure budget). Another consideration is whether the other top nonprofits were relying on an expected donation - it's important to avoid messing up their plans. Terms could also be negotiated based on up-to-date cost-effectiveness estimates of both GFI and the alternate top charities. For example, Giving Green may find some of ACE's other recommended charities to be somewhat effective, making the trade less valuable for them, and meaning that they donate less. The value generated here will come from both the moral trade itself, and from the information value of attempting to conduct a moral trade. A writeup about the execution may encourage others to take similar actions. Giving Green did a quick review and was fine with my posting this, but did not have time to review it in detail before the day I scheduled to post and has not en...

Understanding alternative protein sources is essential for the evolution and sustainability of the pet food industry. In this episode, Meredith Smola, a researcher at the University of Illinois, examines the critical role of alternative proteins in enhancing pet nutrition. She discusses topics ranging from sustainability to ingredient digestibility. Tune in now for this enlightening conversation to broaden your knowledge of contemporary pet food science."Exploring sustainable protein sources is key for the future of pet nutrition."What you'll learn:(00:00) Highlight(01:43) Introduction(03:25) Alternative proteins and research interests(05:26) Role of alternative proteins in sustainability(09:21) Importance of digestibility in ingredients(15:34) Regulatory compliance in new ingredient approval(26:15) Impact of diet formats on pet health(27:44) The final questionsMeet the guest: Meet Meredith Smola, a dedicated Ph.D. student at the University of Illinois at Urbana-Champaign under advisor Dr. Kelly Swanson. Her groundbreaking research focuses on alternative protein sources for canine and feline diets. Her work, including a thesis on mealworm-based ingredients, is contributing significantly to the evolution of pet nutrition and has been recognized in the Journal of Animal Science.The Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Kemin* Trouw Nutrition- ADM- Innovafeed- ProAmpac- Wilbur-Ellis Nutrition- ICCAre you ready to unleash the podcasting potential of your company? wisenetix.co/custom-podcast

What do we do about meat? With this urgent question as its starting point, this series seeks to move beyond polarised debate and identify key questions and shared values to help us build a better meat future for all. In episode 3, co-hosts Katie Revell and Olivia Oldham explore the question: if we decide to eat less and better meat, what do we eat instead? They speak with a legumes specialist and a cellular agriculture entrepreneur, and ask whether we should see “alternative” proteins as “alternatives” at all. In doing so, they reflect on what we value in our food system once we do away with the meat/non-meat binary.

Predictions abound for industries that allegedly will be upended by artificial intelligence, or AI. Will Uber drivers and truck drivers be replaced by AI-powered self-driving vehicles? Will writers and journalists be displaced by ChatGPT and its competitors? While many of our physical tasks have now been replaced by machines, it's possible that in the future many of our cognitive tasks will also be replaced by machines that can do a better and faster job than we can, and for a lot less money. This has relevance for many industries, but what about plant-based meat? Nearly all plant-based meat is produced through a technology called extrusion—basically a fancy way of saying a lot of pressure and a lot of heat. Extrusion technology is what transforms plant proteins like soy and pea into foods that are textured more like animal meat, and therefore can be turned into something like a Beyond or Impossible burger. But harnessing the power of extrusion can be expensive, slow, and finicky. Some refer to it as equal parts science and art, and it requires innumerable trial-and-error tests to get the texture you want. Parameters include temperature, pressure, moisture level, screw speed, feedstock ingredients, and more, meaning there are virtually infinite permutations of formulas you could test—requiring more resources than most small start-ups have. But what if AI could be used to better predict the results of extrusion tests, and could therefore help guide the experimental process, slashing the number of experiments actually needed? That's what Noa Weiss is betting, and it's why the long-time vegan founded GreenProtein AI, a new nonprofit organization spun out of Food Systems Innovations which is designed to assist for-profit companies in the alt-meat space with its AI and machine learning expertise. In addition to her career as a data science and machine learning engineer, Noa's driving goal for the past decade has revolved around working to wean humanity off its addiction to animal meat. Affiliated with both the Good Food Institute and Israel's Modern Agriculture Foundation, the AI expert is now taking her love of all things data and AI and marrying that love with her passion to help animals.  In this episode, I talk with Noa about how she thinks AI can be harnessed to make better-textured alternative meat, why she started GreenProtein AI, and where she plans to go next in her promising career. We even talk about sentience, from insects to machines! Discussed in this episode GreenProtein AI was spun out of Food Systems Innovations Noa's work has been profiled in Vegconomist, AgFunder News, Green Queen and more. Noa recommends the Getting Things Done methodology. She works with the Deep Voice Foundation to use AI to protect marine mammals like whales She also adheres to the principles expressed in Deep Work. For her personal health, Noa views Dr. Michael Greger's How Not to Die as essential Paul also recommends Dr. Greger's latest book, How Not to Age, and Jonathan Balcombe's Super Fly. More about Noa Weiss Noa Weiss has been working with data for over a decade, both in academia and in the tech industry. Prior to consulting, she worked for companies such as Armis and PayPal, utilizing big data and machine learning for fraud prevention, risk mitigation, and everything cybersecurity.  Today she works with both startups and more established companies, helping them use their data - and today's AI & machine learning technology - to drive success.Though she works with companies from all domains, she has a special focus on the field of Alternative Proteins and FoodTech. Noa also founded and leads the Israeli community of Women in Data Science, utilizes machine learning for whale preservation with the Deep Voice foundation, and offers her expertise with AI and data under the Good Food Institute mentoring program, as well as with the Modern Agriculture Foundation.

This is a selection of highlights from episode #167 of The 80,000 Hours Podcast.These aren't necessarily the most important, or even most entertaining parts of the interview — and if you enjoy this, we strongly recommend checking out the full episode:Seren Kell on the research gaps holding back alternative proteins from mass adoptionAnd if you're finding these highlights episodes valuable, please let us know by emailing podcast@80000hours.org.Highlights put together by Simon Monsour, Milo McGuire, and Dominic Armstrong

"There have been literally thousands of years of breeding and living with animals to optimise these kinds of problems. But because we're just so early on with alternative proteins and there's so much white space, it's actually just really exciting to know that we can keep on innovating and being far more efficient than this existing technology — which, fundamentally, is just quite inefficient. You're feeding animals a bunch of food to then extract a small fraction of their biomass to then eat that.Animal agriculture takes up 83% of farmland, but produces just 18% of food calories. So the current system just is so wasteful. And the limiting factor is that you're just growing a bunch of food to then feed a third of the world's crops directly to animals, where the vast majority of those calories going in are lost to animals existing." — Seren KellLinks to learn more, summary and full transcript.In today's episode, host Luisa Rodriguez interviews Seren Kell — Senior Science and Technology Manager at the Good Food Institute Europe — about making alternative proteins as tasty, cheap, and convenient as traditional meat, dairy, and egg products.They cover:The basic case for alternative proteins, and why they're so hard to makeWhy fermentation is a surprisingly promising technology for creating delicious alternative proteins The main scientific challenges that need to be solved to make fermentation even more usefulThe progress that's been made on the cultivated meat front, and what it will take to make cultivated meat affordableHow GFI Europe is helping with some of these challengesHow people can use their careers to contribute to replacing factory farming with alternative proteinsThe best part of Seren's jobPlenty moreProducer and editor: Keiran HarrisAudio Engineering Lead: Ben CordellTechnical editing: Dominic Armstrong and Milo McGuireAdditional content editing: Luisa Rodriguez and Katy MooreTranscriptions: Katy Moore

Episode Description: Paul Shapiro joins Karl and Erum to delve into a world where science and speculation collide. The episode sails through the fascinating journey of fungi protein production, exploring the intricacies of utilizing alternative feedstocks and the financial challenges faced by the cultivated meat industry. Amidst the scientific discourse, the conversation takes unexpected turns, venturing into the realms of alien technology theories and reflections on nature during high-altitude hikes. This episode is not merely a discussion but a journey, inviting listeners to ponder the ethical, scientific, and potentially otherworldly implications of our food production and technological advancements. Grow Everything brings to life the bioeconomy when hosts Karl Schmieder and Erum Azeez Khan share stories from the field and interview leaders and influencers in the space.  Life is a powerful force and it can be engineered. What are we creating? Learn more at www.messaginglab.com/groweverything Topics Covered: 00:00:00 Navigating the Frontier of Cultivated Meat and Biotech Innovation with Paul Shapiro 00:03:17 Savoring Local: A Culinary Adventure Through Cheese and Pastries 00:08:58 Addressing the Gap: A Look into the Underrepresentation of Women in Science and Nobel Recognitions 00:15:41 Fashion Meets Science: A Glimpse into Biotech Materials and AI in Apparel 00:19:07 Venturing into Sustainability: Paul Shapiro on Fungi, AI, and the Path Forward for Clean Meat 00:21:47 The Activist's Journey: Paul Shapiro's Transition from Advocacy to the Better Meat Co 00:26:42 A Culinary Transition: The Shift from Enjoying to Innovating Meat Alternatives 00:35:49 Behind the Financial Curtain: Understanding Government Subsidies in Livestock Agriculture 00:38:18 Pushing Boundaries with Government Support: A Look at Revolutionizing Biotech Research 00:42:37 Understanding Fungi: Exploring Its Evolutionary Link to Animal Kingdom 00:45:10 Harnessing the Power of Fungi: Leading the Charge Towards Sustainable Protein Sources 00:49:54 Behind Affordable Poultry: Investigating Animal Welfare Issues in Chicken Production 00:52:20 The Banana Journey: Evolution, Design, and Its Remarkable Story 01:00:52 Future Foods: Navigating the Scaling of Superfoods and Alternative Meats 01:04:32 Solving for Scale and Social Issues: Engaging with a Biotech Podcast Peer 01:09:08 Surpassing Expectations: Aiming for Alternative Proteins to Rival Animal Meat in Flavor and Affordability Episode Links: Paul Shapiro LinkedIn Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World (Book) Business for Good (Podcast) What Farm Subsidies Are and Why They Matter, Explained (Article)  Better Meat Co. (Company) Good Food Institute (Company) Sublime Systems (Company) Have a question or comment? Message us here: Text or Call (804) 505-5553 Instagram / TikTok / Twitter / LinkedIn / Youtube / GrowEverything website Email: groweverything@messaginglab.com Support here: Patreon Music by: Nihilore Production by: Amplafy Media --- Send in a voice message: https://podcasters.spotify.com/pod/show/messaginglab/message

Martina Lokaiova is the Co-Founder & CEO of Tempty Foods, a Danish food innovation company creating fungi-based alternatives to tofu and meat. In this episode, we'll talk about why Tempty is shying away from imitating meat analogs, its recent partnership with mycoprotein leader Quorn, and the importance of unbundling of food brands from technology R&D. Watch on YouTube Subscribe to the HNGRY Newsletter

Anne-Marie Roerink of 210 Analytics – the author of the Power of Meat 2023 report along with other meat studies and presentations – provides insights and updates on consumer trends when it comes to alternative proteins. As a special bonus exclusively for MeatingPod, Anne-Marie also will introduce new material using audio responses from consumer interviews that provide additional context on how consumer feel today about plant-based and cultivated meat products. 

Joel Stone, Executive Director of Climate Systems Solutions, joins me on The Plantbased Business Hour to discuss how regenerative ag and plant-based innovation can work together...if at all. It gets dicey as we dish on where we overlap and where we disagree. Please join us and bring your questions to discuss the future of food. Can it be sustainable? Can it be wholesome...and what does that even mean? Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.

Joel Stone, Executive Director of Climate Systems Solutions, joins me on The Plantbased Business Hour to discuss how regenerative ag and plant-based innovation can work together...if at all. It gets dicey as we dish on where we overlap and where we disagree. Please join us and bring your questions to discuss the future of food. Can it be sustainable? Can it be wholesome...and what does that even mean? Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.

The podcast I have been waiting years to record! The All In Podcast's Sultan of Science: David Friedberg is on The Plantbased Business Hour with me to discuss how AI can impact the Plant-based Innovation sector (plant-based foods and alternative proteins) as well as what the sector can do to scale up production and reduce costs. We also get into why the besties don't talk about Plant-based Innovation as part of an economic driver as much as they could. So much to discuss! We dish on politics, the economy, innovation and culture...all as it relates to global food systems transformation. THIS is a Plantbased Business Hour you DON'T want to miss! Subscribe now to never miss a podcast. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/   For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour

How might we design plant-based, cultivated meat, and precision fermented alternative proteins in the most people and planet friendly ways? In our second design episode, we speak with Sonalie Figueiras, a Hong Kong-based social entrepreneur and founder and the Editor in Chief of Green Queen, a sustainability and impact media platform that educates millions of readers on the connection between health, sustainability and the environment and showcases future solutions from Asia and across the globe. She is also the co-founder and CEO of organic sourcing platform Ekowarehouse and climate tech SaaS Source Green, which helps consumer brands quit plastic packaging thanks to proprietary plastic reduction software. And she's an advisor to multiple mission-driven startups and NGOs, and a venture partner to several VC funds.   In this episode, we discuss: The complexity of designing people and planet friendly productsSonalie's 5 product design principles The good and the bad of plant-based productsSonalie's take on slowing plant-based salesWhy plant-based companies need to focus on the human ethics of their supply chain How biotech companies might think about designing people and planet friendly productsWhy governments need to invest in cultivated meat and precision fermentation technology Show Notes Green Queen: https://www.greenqueen.com.hk/Source Green: www.sourcegreen.coDesign Episode with Julia CollinsNatural Fiber Welding: https://www.naturalfiberwelding.com/Ellen MacArthur Foundation (EMF) Circular Economy & Big Food Redesign: https://ellenmacarthurfoundation.org/topics/food/overviewUNLIMEAT: https://unlimeat.co/What Questions Should We Be Asking About Cell-Based Meats? https://www.forbes.com/sites/errolschweizer/2021/05/06/what-questions-should-we-be-asking-about-cell-based-meats/What Consumers Should Ask About Precision Fermentation: https://www.forbes.com/sites/errolschweizer/2022/03/02/what-should-consumers-be-asking-about-precision-fermentation/Asia Pacific Cultivated Protein Alliance: https://www.apac-sca.org/ *Giveaway Details* We've teamed up with our partners at New Hope Network to offer ALL of our listeners an exclusive 25% off discount for an Expo West 2023 badge and ONE lucky listener will have the opportunity to win a free booth at Expo West 2024 ($8k value). To enter, do the following by February 17th: Head to New Food Order's show page on Apple PodcastsMake sure you are subscribedLeave us a review - good or bad - but hopefully good! Scroll to the bottom of the page to do so.Screenshot the review and email it to Meg at meg@savageimpacts.com - if you're interested in the 25% discount to this year's Expo, please call it out in the email.  Lastly, head to newfoodorder.org - select newsletter - and register to receive our newsletters. In addition to New Food Order content, AgFunder and Food+Tech Connect publish the leading newsletters for the food and agtech community.Those who follow New Hope Network, Food + Tech Connect and AgFunder on Instagram, Twitter, and LinkedIn will receive double entry. 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 This series is sponsored by Foodshot Global & New Hope Network New Hope Network New Hope Network is a media, events and business intelligence company, covering natural products trends, industry insights and marketplace data that educate the industry about key issues, like regenerative agriculture, sustainability, responsible sourcing and more. Visit newhope.com. FoodShot Global FoodShot leverages resources from investors around the world to provide non-dilutive, equity, and post-investment capacities to innovators. Find out more at foodshot.org. Production: Cam Gray, Cofruition Audio Editing: Tevin Sudi Original Music: Rodrigo Barbera 

 "We've seen a lot of progress in the last few years. We are on a significant upward trajectory that will continue. But plugging into these endeavors is how we can make a difference." -Bruce Friedrich   Since the turn of the 21st Century, global meat consumption has increased significantly around the world. This growing demand is unsustainable and highly detrimental to our climate, our health, and our security.    The good news is that we already have the solution right before us— alternative proteins. With alternative proteins, we lessen the cost of production while also reducing carbon emissions from agriculture. And not only are they solving global environmental issues, but they are also ethical for the animals and healthy for humans.   The challenge is enormous, but not impossible. Many companies have begun working at the intersection of innovation, food, and sustainability. But we, too, have a significant role to play.   In this episode, we hear how the Good Food Institute is revolutionizing the field of biotechnology and food innovation from their CEO and Founder, Bruce Friedrich himself.    Listen in as Justine and Bruce share how much the agricultural sector is contributing to climate change, how much food is wasted unnecessarily, and how we— as students, individual consumers, founders, and leaders— can help create a world where alternative proteins are no longer alternatives, but choices for everyone. Meet Bruce: Bruce Friedrich serves as GFI's chief thought leader and relationship-builder, working in close partnership with GFI's global teams and food system stakeholders around the world.   Areas of expertise: alternative proteins generally, GFI's global programs and strategy, bicycling in heavy traffic.   Bruce oversees GFI's global strategy, working with and across all of GFI's international teams (Asia Pacific, Brazil, Europe, India, Israel, and United States) to ensure that GFI is maximally effective at implementing programs that deliver mission-focused results. Bruce 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, USA Today, Los Angeles Times, Wired, and many other publications. He has represented GFI on the TED Radio Hour, New Yorker Radio Hour, Ezra Klein Show, Making Sense (Sam Harris), ReCode Decode, and other programs and podcasts. Bruce's 2019 TED talk has been viewed two million times and translated into dozens of languages. He graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University and the London School of Economics.   Twitter LinkedIn   Connect with Good Food Institute: Website Facebook Twitter Instagram LinkedIn YouTube Connect with NextGen Purpose: Website Facebook Instagram  YouTube Linkedin Episode Highlights: 01:16 The Good Food Institute Mission 05:01 How Much Food is Wasted 13:12 Solution: Alternative Proteins  16:51 50% Alternative Meat by 2050 18:33 What Can You Do?