Podcasts about cultivated meat

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

Between 2013 and 2023, cultivated meat companies raised a total of nearly $3 billion. In 2020, Singapore approved the world's first cultivated meat products, with the U.S. and Israel following close behind.  But head to the meat department of any American grocery store today, and you won't find cultivated meat for sale. After short-lived restaurant tasting menus in the U.S., it's no longer available. Distribution in Singapore is growing but small, and no products have launched in Israel yet.  So what happened to the high hopes for cultivated meat? And what comes next for the industry? In this episode, Shayle talks to Isha Datar, executive director of New Harvest, a non-profit focused on developing research in the industry. She has written blog posts arguing that the industry is in the start-up hype cycle's “trough of disillusionment.” She calls for focusing on basic research, targeting high-value products, and even adopting a different name — cellular agriculture — to signal a shift toward a broader set of biotech products and techniques. Shayle and Isha cover topics like: What went wrong with the first-generation startups focused on low-value, whole-meat products like beef and chicken Persistent challenges in the industry, like the siloing of expertise, scarcity of research funding, and lack of standardization  Why she's hopeful about a more diverse second generation that's focused on high-value products like sashimi and foie gras and biotech ingredients like fetal bovine serum and cell culture media The cellular agriculture cost stack and the $30,000 batch of cookies  Basic research, shared resources, and the standardization needed to bring down costs Recommended resources New Harvest: Where Are We On the Hype Cycle? Part I and Part II The Counter: Lab-grown meat is supposed to be inevitable. The science tells a different story. Biotechnology and Bioengineering: Scale-Up Economics for Cultured Meat Credits: Hosted by Shayle Kann. Produced and edited by Daniel Woldorff. Original music and engineering by Sean Marquand. Stephen Lacey is executive editor. Catalyst is brought to you by EnergyHub. EnergyHub helps utilities build next-generation virtual power plants that unlock reliable flexibility at every level of the grid. See how EnergyHub helps unlock the power of flexibility at scale, and deliver more value through cross-DER dispatch with their leading Edge DERMS platform, by visiting energyhub.com. Catalyst is brought to you by Antenna Group, the public relations and strategic marketing agency of choice for climate and energy leaders. If you're a startup, investor, or global corporation that's looking to tell your climate story, demonstrate your impact, or accelerate your growth, Antenna Group's team of industry insiders is ready to help. Learn more at antennagroup.com.

It's the Ranch It Up Radio Show Herd It Here Weekly Report!  A 3-minute look at cattle markets, reports, news info, or anything that has to do with those of us who live at the end of dirt roads.  Join Jeff 'Tigger' Erhardt, the Boss Lady Rebecca Wanner aka 'BEC' by subscribing on your favorite podcasting app or on the Ranch It Up Radio Show YouTube Channel. EPISODE 69 DETAILS Line 1 Hereford Cattle & Nebraska Cultivated Meat Update Line 1 Hereford Cattle For Sale, Division about Nebraska Cultivated Meat Ban EF1 Cattle Company:  Why Line 1 Hereford Cattle Welcome to EF1 Cattle Company where our Line 1 Herefords are meticulously linebred to ensure consistent, high-performing genetics, making them a top choice for commercial beef production. Their proven predictability enhances herd uniformity, fertility, and feed efficiency, adding long-term value for ranchers focused on genetic improvement. EF1 Cattle Company Line 1 Hereford Cattle:  Built For Longevity, Soundness, & Exceptional Performance At EF1 Cattle Company, our Line 1 Hereford two-year-old bulls are carefully raised using a “low and slow” approach to ensure optimal longevity, soundness, and performance in real-world conditions. These bulls are raised entirely on their mothers' milk, with no creep feed, to develop naturally. We wean in early winter and transition to a developing ration, preparing bulls for spring turnout on lush grass where their superior genetics truly shine. During their second year, our Line 1 Hereford bulls spend summer and fall grazing native grass, with access to free-choice minerals and salt. As sale time nears, bulls are moved to a 40-acre paddock near headquarters, where they receive a precisely balanced, low mega-calorie ration. Unlike other bulls pushed too hard for fast growth, our bulls develop muscle shape and thickness gradually—just like an athlete training steadily for peak performance. This method ensures the bulls have the endurance to cover more cows while maintaining their condition, making them an ideal choice for ranchers seeking long-lasting, high-performance genetics. Nebraska Ag Interests Push Back On Proposed Cultivated Meat Ban At least two major ag groups are not supporting a proposal to ban cultivated proteins as proposed last month by Neb. Gov. Jim Pillen and State Sen. Barry DeKay. The Nebraska Farm Bureau and Nebraska Cattlemen separately announced support for specific provisions in the proposal that requires special labeling and standards for protein derived from the cells of food animals, but the entities do not support a total ban of the lab-produced products. The Farm Bureau supports the restriction of plant-based and cultivated proteins being labeled “meat” and favors establishment of state-level laws covering potential mislabeling of such proteins. Similarly, the Cattlemen support clear labeling requirements for alt-proteins but not a complete ban as product developers should be able to compete in the marketplace SPONSORS Trans Ova Genetics https://transova.com/ @TransOvaGenetics American Gelbvieh Association https://gelbvieh.org/ @AmericanGelbvieh Allied Genetic Resources https://alliedgeneticresources.com/ @AlliedGeneticResources Clear Springs Cattle Company https://www.bredforbalance.com/female-sale Axiota Animal Health https://axiota.com/ @MultiminUSA Jorgensen Land & Cattle https://jorgensenfarms.com/ @JorLandCat Ranch Channel https://ranchchannel.com/ @RanchChannel Questions & Concerns From The Field? Call or Text your questions, or comments to 707-RANCH20 or 707-726-2420 Or email RanchItUpShow@gmail.com FOLLOW Facebook/Instagram: @RanchItUpShow SUBSCRIBE to the Ranch It Up YouTube Channel: @ranchitup Website: RanchItUpShow.com https://ranchitupshow.com/ The Ranch It Up Podcast is available on ALL podcasting apps. https://ranchitup.podbean.com/   Rural America is center-stage on this outfit. AND how is that? Because of Tigger & BEC... Live This Western Lifestyle. Tigger & BEC represent the Working Ranch world by providing the cowboys, cowgirls, beef cattle producers & successful farmers the knowledge and education needed to bring high-quality beef & meat to your table for dinner. Learn more about Jeff 'Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/ #RanchItUp #StayRanchy #TiggerApproved #tiggerandbec #rodeo #ranching #farming   REFERENCES https://www.meatingplace.com/Industry/News/Details/117893 https://www.brownfieldagnews.com/news/nebraska-ag-committee-hears-testimony-on-bill-to-ban-lab-grown-protein/

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.

In this episode of Eat for the Planet, Sami Nabulsi, founder of Phytag Tech, explores the intersection of innovation, politics, and progress in the cultivated meat industry. Drawing from his transition from finance to food tech, Sami shares his vision for the future of cultivated meat, including its potential to reshape global food systems and address critical challenges like sustainability, scalability, and national security. The discussion delves into overcoming technical and regulatory hurdles, combating misinformation and political resistance, and fostering collaboration with traditional meat industry players to unlock new opportunities. Learn more about your ad choices. Visit megaphone.fm/adchoices

Eric Schulze loves the intersection of science and food so much that after many years as an FDA regulator, he decided in 2016 to leave the federal government to join the then-nascent Memphis Meats (now UPSIDE Foods). He'd go on to spend the next seven years working to advance the cultivated meat pioneer's science, technology, communications, and ultimate regulatory approval by the agency for which he used to work. Now, Eric's charting a new path for himself, founding GoodHumans, a consultancy aimed at assisting and even launching biotech startups seeking to bring their new innovations to the world. In this episode, Eric and I discuss the state of the cultivated meat movement today and where it may be heading. This includes the path to commercialization, the obituaries being written for the sector, the statewide sales bans on the product, and comparisons to other technologies. We even discuss our mutual love of sci-fi and give some recommendations to those of you fellow nerds out there.  Eric's a wealth of knowledge on all things alt-protein, so if you want both information and inspiration, listen to what he's got to say. Discussed in this episode Eric first learned about cultivated meat after the $18,000 meatball was unveiled in 2016. Our past episodes on this show with Uma Valeti and Teryn Wolfe, the latter of whom Eric has jointly launched a new company, Nexture Bio. Eric is a big fan of British physicist David Deutsch  Eric recommends reading The Science of Science (nonfiction) along with fiction such as The Name of the Wind, Three Body Problem, and The Maniac. Paul recommends Tender is the Flesh (fiction) and Frostbite (nonfiction). He also wrote a review of some 19th century animal protection literature recently.  Both Eric and Paul liked the films Gattaca and Elysium. More about Eric Schulze, PhD Eric Schulze, PhD is a professional molecular biologist, genetic engineer, and former federal biotechnology regulator, and most recently is the CEO of GoodHumans, a full-service strategy and design firm. He served as Vice President of Product and Regulation at UPSIDE Foods, where he led both design and development of the company's meat products as well as its regulatory-, policy-, and government affairs. Before that, he served as a U.S. Food and Drug Administration regulator, handling a portfolio of novel food and drug biotechnology products. As a civil servant, Dr. Schulze also served as a federal STEM education policy capacity within the National Science Foundation and currently works with the National Academy of Sciences on undergraduate STEM education transformation. He holds a doctorate in genetic, cellular, and molecular biology with a specialty in embryonic stem cell engineering and is trained in broadcast communication, speechwriting, and risk assessment.

Tufts University is focused on a different approach: cellular agriculture. The university recently received a grant from the state to continue this research and establish the Foodtech Engineering for Alternative Sustainable Technologies center.

Meatable's innovations can address some of the most pressing global challenges, such as climate change, food security, and sustainable animal care, by providing a more sustainable and humane solution for protein production. In this episode, Adam Torres and Jeff "Trip" Tripician, CEO of Meatable, explore cultivated meet and the partnership between the traditional and cultivated meat industry. Follow Adam on Instagram at https://www.instagram.com/askadamtorres/ for up to date information on book releases and tour schedule. Apply to be a guest on our podcast: https://missionmatters.lpages.co/podcastguest/ Visit our website: https://missionmatters.com/ More FREE content from Mission Matters here: https://linktr.ee/missionmattersmedia

Meatable's innovations can address some of the most pressing global challenges, such as climate change, food security, and sustainable animal care, by providing a more sustainable and humane solution for protein production. In this episode, Adam Torres and Jeff "Trip" Tripician, CEO of Meatable, explore cultivated meet and the partnership between the traditional and cultivated meat industry. Follow Adam on Instagram at https://www.instagram.com/askadamtorres/ for up to date information on book releases and tour schedule. Apply to be a guest on our podcast: https://missionmatters.lpages.co/podcastguest/ Visit our website: https://missionmatters.com/ More FREE content from Mission Matters here: https://linktr.ee/missionmattersmedia Learn more about your ad choices. Visit megaphone.fm/adchoices

Dave and Chris have an intellectual discussion about the future of meat and cultivated meat with expert Eric Schulze. They chat about the environmental benefits of cultivated meat and “photomolecular” science. The trio then talks through the “OK, Boomer” attitude regarding climate change, the debate over “scaffolding” in cultivated meat, the timeline of cultivated meat to the market, and beyond. Dave and Chris finish with a new MOIF about the huge rise (metaphorical, it's unleavened) of the versatile and tasty lavash in Dave's bread rankings. Hosts: Dave Chang and Chris Ying Guest: Eric Schulze Video Producer: Victoria Valencia Majordomo Media Production: Noelle Cornelio, Kelsey Rearden, and David Meyer Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, we explore the world of cultivated and vegan meat. Alice Johnson discusses the cultivated meat process, highlighting its potential as a sustainable alternative to traditional meat production.Kerry Finch and Julie Horton from Intertek Assuris delve into the regulatory landscape of cultivated meat, explaining compliance challenges and opportunities in the evolving market.Finally, Oderay Gonzales Gabriel from Intertek Mexico shares insights on the growing vegan market in Mexico, discussing consumer trends and cultural influences.Join us for this insightful discussion on innovation, regulation, and consumer preferences in the future of food.Follow us on- Intertek's Assurance In Action || Twitter || LinkedIn.

Oklahoma's top prosecutor joins in the fight against a new federal immigration policy.Fresh drinking water is coming to Oklahoma City's Lake Hefner.Midwestern lawmakers are looking to ban cultivated meat.You can find the KOSU Daily wherever you get your podcasts, you can also subscribe, rate us and leave a comment.You can keep up to date on all the latest news throughout the day at KOSU.org and make sure to follow us on Facebook, Twitter and Instagram at KOSU Radio.This is The KOSU Daily, Oklahoma news, every weekday.

Ruby Calvert on public broadcasting, Tom Isern explores cattle herding history, Alicia Nelson highlights Madison, WI, and a report on the controversy over cultivated meat.

This week on Chewing, we talk about how sisters are doing it for sustainability! First, Monica talks to legendary author and editor Ruth Reichl about her new documentary film Food and Country. Then, we talked to Hewn Bread founder Ellen King and Volition Tea founder Annie Xiang about their big expansions. Finally, Monica talked to Upside Food COO Amy Chen who offered Monica a taste of their cultivated meat, but did she eat it? Lastly, a new bonus segment with a new jingle!   chewing.xyz chicagotribune.com/chewingpodcast facebook.com/chewingpodcast Insta Louisa Chu @louisachu1 Monica Eng @monicaengreporter   Links: Order Made in Chicago: Stories Behind 30 Great Hometown Bites by Monica Eng and David Hammond   Music: Theme music: “Zhong Nan Hai” by Carsick Cars  Outro music: “15 Minutes Older” by Carsick Cars Segments:  “A Better Future” by David Bowie "Bread and Butter" by The Newbeats “Tea For Two (with Choir and Orchestra)” by Doris Day “Cup Of Tea” by Kacey Musgraves “Cells” by They Might Be Giants “Chicken” by Pixies “Le Grand café” by Charles Trenet

If you follow the world of cultivated meat, you probably know that a few companies have gotten historic regulatory approval and have sold some limited quantities of product both in the US and Singapore. But earlier this year, Meatly—a company founded only in 2021 and with just a few million British pounds in their pocket—succeeded in getting regulatory approval to start selling its cultivated chicken meat…in pet food. This was the first-ever European approval for a cultivated meat product, and the first-ever approval for such a product in the pet food space. And as someone with a dog who sadly makes his distaste for plant-based dog food very clear, I can assure you that I'm eager to see if my dog Eddie will enjoy Meatly's debut product.  In this episode, I talk with Meatly CEO Owen Ensor about his journey from starting the company to now. We discuss the scale he's at, the cost structure of his product, the inclusion rates in pet food he anticipates, what stores he plans to sell in at first, how he'll fund the company, when he thinks cultivated meat may make a dent in total meat demand, and much more.  It's a riveting conversation with someone making headlines across the alt-meat world. Will pet food be the gateway for cultivated meat's market entrance? You be the judge. Discussed in this episode Owen became vegan after watching Cowspiracy. Owen's chart showing the timeline to regulatory approval for various cultivated meat companies. Paul's essay on pet food's contribution to total meat demand. Bond is another company growing chicken protein for the pet market. You can see Paul's dog Eddie enjoying it here. Our past episodes with Jim Mellon from Agronomics and Mark Post from Mosa Meat. Owen recommends reading Good to Great. More about Owen Ensor Owen is the Founding CEO of Meatly. Since establishing Meatly in 2021, with only £3.5m in funding, it has become the first company in Europe to get regulatory approval for cultivated meat, developed industry-leading technical processes, and created the world's first cultivated pet food products. Before establishing Meatly, Owen started his career at the Management Consultancy company Bain and scaled one of the world's first insect protein facilities.

When it comes to cultivated meat, the food industry remains in a holding pattern around what the future might hold for this segment of the meat industry. Some folks see cultivated meat as an uncertainty — and maybe even a threat to the traditional meat industry. Others, however, believe cultivated meat should have a seat at the table regarding how the industry will feed the growing global population with fewer resources in the coming decades and beyond. Jeff “Trip” Tripician, a meat industry veteran who joined Netherlands-based cultivated meat processor Meatable as its new CEO in May of this year, joins the podcast to discuss where cultivated meat and Meatable's product line stand today, what challenges remain on the road to full-scale commerce in the U.S., and where he believes the future potential is greatest for cultivated meat down the road.  

EPISODE 45 DETAILS Nebraska Launches Battle Against Cultivated Meat Nebraska Poised to Fight Cultivated Meat Nebraska Executive Order Enacted By Governor Nebraska is poised to become the fourth U.S. state to formally institute laws that restrict the sale of cultivated meat, now that Gov. Jim Pillen has signed an executive order prohibiting state agencies and contractors from buying cultivated meat products starting in 2025. Pillen is working with the Nebraska Department of Agriculture (NDA) to develop new guidelines to “protect the state's agriculture industry as well as consumers, from lab-grown meat.   Pillen also is calling on the NDA to begin developing a rulemaking process to ensure that any cultivated meat products sold in stores in Nebraska are “properly labeled and are not marketed next to natural meat on the same shelves.” Plans also call for the Nebraska state legislature to begin drafting a law to ban lab-grown meat in the Cornhusker State that could go into effect next year, the announcement said. Florida became the first state to enact a cultivated meat ban criminalizing the manufacture and sale of cell-cultured meat that went into effect July 1 and prompted an outcry from investors in biotech and food companies, in addition to sparking a lawsuit by alternative protein company Upside Foods. Similar legislation was introduced In Alabama and Ohio soon after the initial move on cultivated meat by Florida Gov. Ron DeSantis in May.   SPONSORS Trans Ova Genetics https://transova.com/ @TransOvaGenetics American Gelbvieh Association https://gelbvieh.org/ @AmericanGelbvieh Allied Genetic Resources https://alliedgeneticresources.com/ @AlliedGeneticResources Axiota Animal Health https://axiota.com/ @MultiminUSA Jorgensen Land & Cattle https://jorgensenfarms.com/ @JorLandCat Ranch Channel https://ranchchannel.com/ @RanchChannel   Questions & Concerns From The Field? Call or Text your questions, or comments to 707-RANCH20 or 707-726-2420 Or email RanchItUpShow@gmail.com FOLLOW Facebook/Instagram: @RanchItUpShow SUBSCRIBE to the Ranch It Up YouTube Channel: @ranchitup Website: RanchItUpShow.com https://ranchitupshow.com/ The Ranch It Up Podcast is available on ALL podcasting apps. https://ranchitup.podbean.com/   Rural America is center-stage on this outfit. AND how is that? Because of Tigger & BEC... Live This Western Lifestyle. Tigger & BEC represent the Working Ranch world by providing the cowboys, cowgirls, beef cattle producers & successful farmers the knowledge and education needed to bring high-quality beef & meat to your table for dinner. Learn more about Jeff 'Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/ #RanchItUp #StayRanchy #TiggerApproved #tiggerandbec #rodeo #ranching #farming REFERENCES https://www.meatingplace.com/Industry/News/Details/115885

176 | This week we discover how the state of Florida is in a lawsuit over cultivated meat, how fan favorite tv show Yellowstone is headed to Vegas, and a famous beer brand is highlighting agriculture in a very unique and exciting fashion. Florida sued over cultivated meat law Wynn Las Vegas To Bring Texas To The Strip With Four Sixes Ranch Steakhouse Pop-Up Anheuser-Busch Ignites Electrifying Partnership With Nitro Circus & Nitrocross We also end this episode with an interview with Kendal Quandahl, who is a Precision Segment Lead for North America at Case IH . We recorded this episode LIVE from the Case IH booth at Farm Progress in Boone, Iowa. Kendal shared all about precision technology at Case IH. You can learn more here ICYMI we launched our Discover Ag MERCH!! We have two collections - our “Core Collection” with our more traditional logos and our “Club Discover Collection” with our more fun - limited time offer - designs. Shop them all here. Welcome to “Discover Ag” where agriculture meets pop culture. Hosted by a western tastemaker & millennial cattle rancher @‌NatalieKovarik and a sought after dairy sustainability speaker & millennial dairy farmer @‌TaraVanderDussen - Discover is your go to podcast for food news. Every Thursday your hosts dish up their entertaining and informative thoughts to keep you in the know & help you “discover” what's new in the world of food. Connect on a more personal level with your hosts by JOINING “CLUB DISCOVER”. Our once weekly newsletter where Natalie & Tara share all their latest discoveries from what they are watching, eating, cooking, reading, buying, listening tom wearing and more. It's the insider scoop on all the things your hosts are LOVING AND DISCOVERING!!!! THANK YOU TO OUR SPONSORS!!!! COZY EARTH: Luxury bedding, bath, and apparel. Listeners can get up to 40% off using the code “DISCOVER”. PERFORMANCE BEEF: Cattle management software that's easy to use and allows you to simplify feeding, performance and health data recording. TURTLEBOX: The loudest, most durable outdoor speaker on the market Code “DISCOVER” ARMRA COLOSTRUM: Our favorite supplement Code “DISCOVER” MANUKORA HONEY: Honey with Superpowers Code “DISCOVER” TOUPS & CO: 100% natural tallow based skincare & makeup Code “DISCOVER” WILDGRAIN: Artisan breads, pasta & pastries directly to your door Code “DISCOVER” WILD WEST KIDZ: Children's book subscription dedicated to western lifestyle children's books. Code “DISCOVER” ENCHANTMENT VINEYARDS Family-owned winery & the only ingredient in their wine is grapes. No additives. Code “DISCOVER20” Please note this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.

The way we raise animals is destructive to humans, animals and the environment, says cardiologist and entrepreneur Uma Valeti. He presents a solution that doesn't require you to give up your favorite protein-packed meals: cultivated meat, grown directly from animal cells. Reportedly some of the "most chicken-y chicken" you'll taste, Valeti envisions how such cultivated meat could save billions of animal lives, improve human health and help protect our planet.

The Florida legislature passed SB 1084 during the 2024 session. It makes it a second-degree misdemeanor to sell or manufacture cultivated, or so-called ‘lab grown' meat in the state. Gov. DeSantis signed it into law in May, and now, the California-based company Upside Foods has filed a lawsuit challenging the new law, arguing it gives an unconstitutional advantage to Florida farmers over out-of-state competitors. Shortly after lawmakers approved SB 1084, we spoke with a meat science and safety expert to get a better understanding of the science behind cultivated meat and its implications for our current agriculture system and economy.

Is lab-grown the future of meat? Even after $1.6B in investment into the sector, is cultivated meat a viable long-term solution? I created a fact-based, humorous video covering the history and future of meat replacements, including plenty of data-driven insights.  The short answer is: YES, it's an incredible necessary thing for humanity. But that doesn't necessarily mean these products will be flying off the shelves in the short term. What about you? Would you eat/support/invest in lab-grown meat? Watch this as a video.

Gie Liem is an associate professor in sensory and consumer science at Deakin University, CASS Food Research Centre in Melbourne Australia. He previously worked at the Monell Chemical Center in Philadelphia (USA) and Wageningen University and Unilever R&D (the Netherlands). His research is focused on sensory marketing and drivers of consumer food choice. He is part of the editorial board of Food Quality and Preference and an executive editor of the journal Appetite.    Gie Liem's email: gie.liem@deakin.edu.au Gie Liem's Podcast: https://open.spotify.com/show/0l3T8mPyP4CJRWKM2n3fW0   To learn more about Aigora, please visit www.aigora.com

The August episodes of the Omnivore podcast are jam-packed with trending topics and dynamic insights into the world of food science and technology. Paul Shapiro offers his take on creating a humane, sustainable protein supply and why he thinks cultivated meat bans are innovation killers. Amazon's Justin Honaman discusses the potential impact of generative AI, … Continue reading EP 41: Why Cultivated Meat Bans Are a Bad Idea, The Potential of Generative AI →

Dr. Uma Valeti is the founder and CEO of UPSIDE Foods, pioneering the cultivated meat revolution. This conversation explores the cutting-edge world of growing real meat from animal cells without industrial farming. We discuss Uma's journey from cardiologist to food tech innovator, the science behind cultivated meat, and its potential to address global food security and environmental challenges. Along the way, I stepped out of my 17-year vegan comfort zone to taste-test UPSIDE's cultivated chicken products. Uma is a visionary. And this conversation is mind-expanding. Enjoy! Show notes + MORE Watch on YouTube Newsletter Sign-Up Today's Sponsors:  AG1: Get a FREE 1-year supply of Vitamin D3+K2 AND 5 free AG1 Travel Packs

Eric Schulze, PhD is a professional molecular biologist, genetic engineer, and former federal biotechnology regulator. He is currently Founder and CEO of GOODHUMANS STRATEGY & DESIGN AGENCY, a full-service food innovation consultancy for a climate-changing world. Previously, Dr. Schulze has served as Vice President of Global Regulatory and Public Policy at UPSIDE FOODS, the world's first cultivated meat company. At UPSIDE, he led the company's regulatory-, policy-, and government affairs. Dr. Schulze and his team developed the policy and processes that brought the first-ever cultivated meat product to market in the US in 2023. Dr. Schulze also served in a company spokesperson capacity and launched the first-ever cultivated meat FSQA program, first regulatory affairs program, food product development program, and cell line development program.  Before the private sector, he served as a U.S. Food and Drug Administration regulator, handling a portfolio of novel food and drug biotechnology products. As a civil servant, Dr. Schulze also served as a federal STEM education policy capacity within the National Science Foundation and currently works with the National Academy of Sciences on undergraduate STEM education transformation. He holds an interdisciplinary doctorate in genetic, cellular, and molecular biology with a specialty in embryonic stem cell engineering from the University of Southern California (2010), a B.S. in Biological Sciences from Loyola University New Orleans (2005), and is trained in broadcast communication, speechwriting, and risk assessment.

The way we raise animals is destructive to humans, animals and the environment, says cardiologist and entrepreneur Uma Valeti. He presents a solution that doesn't require you to give up your favorite protein-packed meals: cultivated meat, grown directly from animal cells. Reportedly some of the "most chicken-y chicken" you'll taste, Valeti envisions how such cultivated meat could save billions of animal lives, improve human health and help protect our planet.

The way we raise animals is destructive to humans, animals and the environment, says cardiologist and entrepreneur Uma Valeti. He presents a solution that doesn't require you to give up your favorite protein-packed meals: cultivated meat, grown directly from animal cells. Reportedly some of the "most chicken-y chicken" you'll taste, Valeti envisions how such cultivated meat could save billions of animal lives, improve human health and help protect our planet.

The way we raise animals is destructive to humans, animals and the environment, says cardiologist and entrepreneur Uma Valeti. He presents a solution that doesn't require you to give up your favorite protein-packed meals: cultivated meat, grown directly from animal cells. Reportedly some of the "most chicken-y chicken" you'll taste, Valeti envisions how such cultivated meat could save billions of animal lives, improve human health and help protect our planet.

Cultivated meat can give customers a product they love without the negative impact to the environment, Meatable Founder and Chief Technical Officer Daan Luining tells Bloomberg Intelligence. In this episode of the Choppin' It Up podcast, Luining sits down with BI's senior restaurant and foodservice analyst Michael Halen to discuss how cultivated meat is produced and why it may be more attractive to consumers than plant-based options. He also comments on adoption rates, distribution models and regulatory issues.See omnystudio.com/listener for privacy information.

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: Florida and Alabama ban cultivated meat, published by Ben Millwood on May 30, 2024 on The Effective Altruism Forum. This was ~three weeks ago, so I'm a little surprised I couldn't already find anything about it on the forum. Maybe I'm just bad at searching? Anyway, Ron DeSantis posted the following around the same time as the Florida ban: https://twitter.com/GovRonDeSantis/status/1785684809467011431 I suspect the real motivations are more ordinary protectionism, but it seems like potentially a sign that cultivated meat might start getting politicized / embroiled in the broader culture war, though also (perhaps surprisingly) DeSantis has had supportive comments from a Democratic senator (see Vox again). I'm interested in the extent to which alt-meat startups and policy folk were surprised by this move - whether this represents a more hostile environment than we expected, or whether this was "already priced in". I tried to look at stock prices, but based on some quick searches only found one publically-traded cultivated meat stock STKH, and don't understand enough about the process of when the bill's passing became inevitable to really interpret it. (Link preview image is bull grayscale photo by Hans Eiskonen) Thanks for listening. To help us out with The Nonlinear Library or to learn more, please visit nonlinear.org

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: From Kilograms to Tons: The Scaling Challenge for Cultivated Meat, published by Dr Faraz Harsini on May 24, 2024 on The Effective Altruism Forum. This is a linkpost for GFI's most recent report on trends in scaling cultivated meat. As a student, I spent over 10 years studying human diseases and pandemics. I constantly asked myself: how can I increase my impact? My pharmaceuticals job felt unlikely to be the best answer. As I learned more about the cruelty in the meat, dairy and egg industries, I realized that we need technology to replace animal agriculture in addition to individuals choosing to go vegan and promoting veganism. We need to change the culture and educate individuals, but we also need to change the system. As a cultivated meat senior scientist at GFI, I spent a lot of time last year conducting a survey to determine trends in cultivated meat production, identify challenges, and provide useful insights to investors, researchers, and suppliers. Below are the selected key insights from the report. The industry currently operates on a small scale, with most productions at the kilogram level. Many companies plan to scale up with large bioreactors in the next three years, enabling significantly larger annual production in the order of tons. Companies are exploring various bioprocessing techniques and bioreactor designs for process optimization, including stirred-tank or air-lift bioreactors, fed-batch or continuous modes of operation, and strategies like recycling and filtration to reduce costs. Some companies face knowledge gaps in regulatory affairs, signaling a need for collaboration with regulatory agencies to establish frameworks. Cultivated meat companies are investigating diverse fit-for-purpose scaling strategies, bioreactors, and operational methods. Due to the specific requirements of each cell type and product, a universal bioprocess and scaling solution may not be feasible. Consequently, there's a demand for additional techno-economic models and experimental data to fine-tune bioprocesses for each specific product type. Thanks for listening. To help us out with The Nonlinear Library or to learn more, please visit nonlinear.org

Is cultivated meat the food of tomorrow or just a passing trend? In this episode, we dive deep with Steven Lang, an expert in the field of cultivated meat. Steven sheds light on the intricate process of creating meat in the lab, the challenges faced, and the potential future of this innovative industry.Key Takeaways:Precision in Analytics: Discover how cutting-edge sensory analytics are crucial for developing cultivated meat that mimics traditional meat's texture and taste.Regulatory Innovation: Learn why the regulatory landscape for cultivated meat is set to revolutionize, benefiting not just food tech but also the biopharmaceutical industry.Future Prospects: Understand the potential pitfalls and the exciting innovations on the horizon, making cultivated meat a game-changer for food and biotech sectors.Tune in to explore whether cultivated meat is the future we've been waiting for or just a bubble waiting to burst.Connect with Steven Lang:LinkedIn: https://www.linkedin.com/in/steven-lang-b003406Next Step:Don't miss out on boosting your bioprocess development strategy! Schedule your complimentary assessment to propel your success: https://bruehlmann-consulting.com/assessment

How can you create an environment suitable for shear-stress-sensitive cells that results in higher cell concentrations and superior quality? Essentially, bionic bioreactors revolutionize this process, changing the game rules with their ability to facilitate bubble-free gas exchange.Join us in this episode as we unravel the groundbreaking innovations in bioreactor technology with our guest, Patrick Bongartz, CEO of BioThrust and the visionary mind behind stress-free cell cultivation.Key Highlights:Discover how bionic bioreactors defy conventional limitations, doubling cell densities even in sensitive cultures like insect cells, promising a paradigm shift in bioproduction efficiency.Unveil the game-changing membrane stirrer technology that not only enhances oxygen transfer but also facilitates precise pH control, revolutionizing process optimization and scalability.Embrace the challenge of disrupting conservative mindsets in the biotech industry.Embark on a journey of scientific breakthroughs and entrepreneurial resilience in this episode.Connect with Patrick Bongartz:Website: https://biothrust.deLinkedin BioThrust: https://www.linkedin.com/company/biothrust-deInstagram: https://www.instagram.com/biothrustPatrick's LinkedIn: https://www.linkedin.com/in/patrick-bongartz-1106/Next Step:Wondering how to develop biologics and cell & gene therapies with peace of mind? Schedule your free assessment to propel your success: https://bruehlmann-consulting.com/assessment

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.

If you follow the cultivated meat sector, you know that the last couple years have been tough. Some companies have gone under, others have gone into hibernation, and others have shed staff in cash-conserving layoffs. Major publications have published opinion column obituaries for this industry, yet the work goes on. Part of that work is that of Obillion Bio, a B2B cultivated meat company which successfully raised capital in 2024, surely a Herculean feat. Having now brought in $15 million, while the Orbillion technology is complex, the business model is simple: grow high-quality wagyu beef cells and then sell those cells to others who will create finished goods with them. In this conversation, Orbillion CEO Patricia Bubner and I chat about what makes them different from other cultivated meat startups, her work as a plant and fungal biologist prior to her career in mammalian cell culture, what she thinks are the best ways to scale, why she thinks she was successful in fundraising during a funding famine, and more.  Discussed in this episode Patricia is a fan of John Steinbeck's books. Patricia co-founded The Millet Project. Orbillion went through the Y Combinator accelerator program Patricia and Paul both recommend Hannah Ritchie book, Not The End of the World. You can see Paul's review of it here. AgFunder News on Orbillion Bio. More about Patricia Bubner, PhD Patricia Bubner is a PhD scientist and engineer focused on commercializing cultivated beef. She is the co-founder and CEO of Orbillion Bio, Inc. with the mission to make sustainable, nutritious, and flavorful cultivated meat at price parity.  Patricia grew up in Graz, Austria, surrounded by an abundance of local and regional foods. With farmers as grandparents, she learned early where food comes from and the hard work that goes into producing it. Her deep interest in food — and the molecular basis of food — led her to study chemistry. Patricia holds an MSc in Technical Chemistry and a PhD in Biotechnology from Graz University of Technology in Austria, and she conducted her postdoctoral research at the Energy Biosciences Institute at UC Berkeley. During that time, she also pursued her conviction of a more sustainable food system as a co-founder of the agriculture and food systems initiative, The Millet Project.  Prior to Orbillion, Patricia advised several technology companies and led the Analytics and QC teams at biopharma startups. During her time with the Bioprocess Science team at Boehringer Ingelheim (BI), she built and led a team dedicated to scaling bioprocess development for mammalian cells — the very systems required to commercialize cultivated meat. At BI, Patricia met and worked hand-in-hand with Orbillion co-founder, Samet Yildirim, on a novel bioprocessing technology now commercialized by Pfizer. Combining her experience in the biopharma, food, and sustainable materials industries, Patricia co-founded Orbillion Bio, Inc. Orbillion is a B2B cultivated meat technology company that brings commercially viable meat to the ever-growing $211B global ground beef market. Orbillion has developed a game-changing algorithm for the scale-up of cultivated meat that makes commercializing low-cost cultivated beef possible. Orbillion has raised $15M and is backed by The Venture Collective, Y Combinator, At One Ventures, Venture Souq, and Metaplanet among others.

Check out the Alex Shirazi episode here: https://thefarmtraveler.com/2022/04/13/ep-145-what-is-cultured-meat/ News Article on this law: https://www.usatoday.com/story/money/food/2024/05/05/florida-lab-grown-meat-ban/73569976007/ Subscribe to the Five Minute Friday Newsletter https://farmtravelerseries.substack.com/ And be sure to follow us on social media! https://www.youtube.com/farmtraveler https://www.instagram.com/farm_traveler/ https://www.facebook.com/TheFarmTraveler https://twitter.com/TheFarmTraveler https://www.carbontv.com/podcasts/farm-traveler/ Subscribe to the podcast here: https://podkite.link/FarmTraveler Farm Traveler is part of the Waypoint Outdoor Collective, the Podcast Network for the Outdoors-man. Check out all of the Waypoint Outdoor Collective Podcasts HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

Over the course of evolution the cave bat bug waited for the invention of the mattress so that it could reach it's final form… the BED BUG. Hayley covers the history of the hated bug and how she got them herself. Then Kat takes us to the intersection of biology and gastronomy and covers lab grown meat. Are you part of the bug-eating global elite? You'll love this episode!   Still got a thirst for knowledge and parasaocial camaraderie? You're in luck! We release bonus shows every week on our Patreon. https://www.patreon.com/nightclassy   Night Classy | Linktree Produced by Parasaur Studios © 2024

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

In his New York Times op-ed about the imploding dream of cultivated meat, Joe Fassler writes, “[It] was an embodiment of the wish that we can change everything without changing anything. We wouldn't need to rethink our relationship to Big Macs and bacon. We could go on believing that the world would always be the way we've known it.” And while I can't see a direct corollary to Mezcal and Tequila, the way the word “sustainable” is thrown around over an afternoon of neat pours, it suggests to me that we think we're saving the world one copita at a time. So … are we? It's a plant-to-the-slaughter episode of Agave Road Trip!Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Evelyn Cotton Botello of Mezcal Amaras.Find extra photos and related links at agaveroadtrip.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Agave Road Trip by becoming a member!Agave Road Trip is Powered by Simplecast.

Lots of good information and lots of misinformation is swirling around about the future viability of cultivated meat. The former owner of Daniele prosciutto and now cultivated meat investor, Davide Dukcevich discusses the outlook for cultivated meat AND the outlook for meat. 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.  

Lots of good information and lots of misinformation is swirling around about the future viability of cultivated meat. The former owner of Daniele prosciutto and now cultivated meat investor, Davide Dukcevich discusses the outlook for cultivated meat AND the outlook for meat. 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.

Dive into the future of food with our latest episode, "From Lab to Table: The Science Behind Cultivated Meat." With our guest, Petra Hanga, a Lecturer in Biochemical Engineering at University College London and Chief Scientific Officer of Quest Meat Ltd., we unravel the secrets behind this groundbreaking technology.Key highlights:1. Discover how stem cells revolutionize the production of cultivated meat, providing a scalable solution for creating muscle, fat, and connective tissues.2. Explore the intricate balance of nutrients, growth factors, and environmental conditions crucial for maximizing cell growth and quality.3. Understand the challenges and breakthroughs in scaling up bioreactor processes for efficient meat production.Join us for an informative discussion on the cutting edge of food technology. Gain valuable insights into the process of transforming lab-grown cells into delectable dishes on your table.Don't miss out on this compelling episode!Connect with Petra Hanga:LinkedIn: https://www.linkedin.com/in/petrahanga/Twitter: @PetraHangaNext Step:Enhance your bioprocess development strategy! Schedule your free assessment to propel your success: https://bruehlmann-consulting.com/assessment

Dive into the fascinating world of cultivated meat with our guest, Petra Hanga, Lecturer in Biochemical Engineering – Cellular Agriculture at University College London and the Chief Scientific Officer of Quest Meat Ltd.In this episode, Petra sheds light on the intricacies of developing cultivated meat and reveals the key hurdles biotech scientists face.Highlights:Learn how scientists tackle the complexity of replicating animal meat, ensuring a truly authentic taste and texture for future meat alternatives.Gain insight into the innovative solutions shaping the future of sustainable protein sources.Discover the potential of cultivated meat to revolutionize our food system.Join us as we explore the promising landscape of cultivated meat, where science and innovation converge to shape a more sustainable future.Enjoy your listening!Connect with Petra Hanga:LinkedIn: https://www.linkedin.com/in/petrahanga/Twitter: @PetraHangaNext Step:Enhance your bioprocess development strategy! Schedule your free assessment to propel your success: https://bruehlmann-consulting.com/assessment

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

When the New York Times recently ran an opinion column declaring the infant fatality of the cultivated meat industry, Isha Datar, CEO of New Harvest, was quoted as saying of the sector, “this is a bubble that is going to pop.” Given that New Harvest is intended to promote and advance the field, what did Isha mean by this? She expounded on that thought in a 2,000-word commentary asserting that while she disagrees with the columnist's conclusion that cultivated meat can never become a viable reality, she believes that the sector has been plagued by “exaggerations, lies, and broken promises.” In this episode, Isha and I talk about what she's referring to, the difference she sees between cellular agriculture via precision fermentation (e.g., Perfect Day and EVERY) and cellular agriculture aimed at producing actual animal meat (e.g., Eat Just and Mosa Meat), whether cultivated meat is more like flying cars (a far future technology) or electric cars from 15 years ago (not yet ready, but realistically possible), what pathway forward she sees toward actually fulfilling the promise to end the factory farming of animals.  Discussed in this episode Isha's first appearance in 2020 on this show, Episode 42 Our recent episodes in this podcast series on cultivated meat with Eat Just, Fork & Good, and Mosa Meat. New Harvest's thoughts on the recent NY Times opinion column on cultivated meat The EU's FEASTS program: Fostering European Cellular Agriculture for Sustainable Transition Solution The Tufts University Institute for Cellular Agriculture Isha recommends reading The Generosity Network by Jennifer McCrea More about Isha Datar Isha has been pioneering cellular agriculture since 2009, driven by a passion to see transformative technology create a better world. In 2010, Isha published "Possibilities for an in-vitro meat production system" in Innovative Food Science and Emerging Technologies; thus began her quest to establish the field of cell ag.  Isha became Executive Director of New Harvest in 2013. She co-founded Muufri (now Perfect Day) and Clara Foods in 2014, and soon after passed her founding equity to New Harvest in full to establish the first endowment for cell ag research. In 2015 she named the field "cellular agriculture" - officially creating a category for agriculture products produced from cell cultures rather than whole plants or animals. She is a Shuttleworth Foundation Fellow and also served as a Director's Fellow at the MIT Media Lab.  Isha has a BSc. in Cell and Molecular Biology from the University of Alberta and a Masters in Biotechnology from the University of Toronto.

Some of the companies in the cultivated meat space are betting that massive stainless steel cultivators—think 100,000L to 250,000L—are the path to commercialization. Niya Gupta, CEO of Fork and Good, is thinking smaller.  She argues that there may be a more realistic path using a larger number of smaller tanks, void of the impellers that agitate the more conventionally used reactors in the sector.  Founded in 2018, the company was spun out of Modern Meadow, the first-ever cultivated animal product company which is now focused on materials like leather rather than meat. Having raised more than $20M in its first six years, Fork and Good just held its first-ever tasting of the animal cells they're growing, and as you'll hear in this conversation, it was a real success.  Does Niya think that the cultivated meat industry can make up one percent of the conventional meat industry's volume within the next decade? Listen to her insights in this episode for the answer to that question! Discussed in this episode Niya recommends reading Man's Search for Meaning, which she re-reads annually. Paul mentions that a quote from Man's Search for Meaning was read by the officiant at his wedding. That quote follows: “The truth – that Love is the ultimate and highest goal to which man can aspire. Then I grasped the meaning of the greatest secret that human poetry and human thought and belief have to impart: The salvation of man is through love and in love.” Niya also recommends reading Radical Candor and Mindset. Modern Meadow is profiled in Clean Meat, including the new (2024) paperback edition. More about Niyati Gupta Niya Gupta is the co-founder and CEO of Fork & Good, a cultivated meat company addressing the high costs of the industry with a novel and patented approach in cell culture that produces meat more efficiently than cows and pigs. Niya was also the CEO of Comcrop, a vertical farming startup in Singapore selling greens into major supermarkets. Prior to this she had spent more than 10 years in food and conventional agriculture businesses, including at McKinsey and Syngenta. She holds an MBA and MPAID from Harvard, and an Economics BA from Yale.

If you listened to the last episode, you already know that there's an updated paperback edition of my book Clean Meat that's coming out April 9, 2024. I announced in that episode that, aligning with that release, this show will be devoted for a couple months exclusively to interviews with leaders in the cultivated meat space, many of whom are profiled in the book.  And there's perhaps no person in the cultivated meat sector who's generated more headlines than Josh Tetrick, CEO of both Eat Just and Good Meat. Along with people like Mark Post and Uma Valeti, both of whom will also be guests in this podcast series, Josh was one of the first entrepreneurs to devote resources to trying to commercialize cultivated meat. And his company, Good Meat, indeed was the first company ever to win regulatory approval anywhere—in Singapore—and start selling real meat grown without animal cells.  In the new paperback edition of Clean Meat I detail the process of that Singaporean regulatory approval and the world's first historic cultivated meat sale. And while Good Meat has gone on to raise hundreds of millions of dollars in venture capital and garner US regulatory approval as well, the company admittedly hasn't yet achieved the goals it set out for itself in the early days.  In the recent New York Times obituary for cultivated meat, the author Joe Fassler writes, “The book ‘Clean Meat' describes Mr. Tetrick looking at factory drawings and saying, ‘By 2025, we'll build the first of these facilities,' and by 2030, ‘we're the world's largest meat company.'” Today, in 2024, Good Meat no longer has an aspiration of a 2025 major cultivated meat plant, and the idea of being the world's largest meat company by 2030 seems relatively  unlikely. But as you'll hear in this interview, Josh Tetrick remains cautiously optimistic about a future for the cultivated meat industry, despite negative headlines that are, at least for the time being, dampening some investors' enthusiasm for the space. In this episode, Josh and I have a frank discussion about the cultivated meat sector, how it may be able to scale, what the economics could look like, whether Josh thinks it's realistic to make a dent in total animal meat demand, and more.  Long-time listeners of the show will remember that Josh also was a guest on this podcast way back in 2019 on Episode 23. In that conversation, we discussed how he remains resilient in the face of adversity. I recommend going back and listening to that inspirational episode for sure, and I'm glad to have Josh back on the show to offer his point of view of where things stand in the movement to divorce meat production from animal slaughter today. Discussed in this episode Josh recommends reading Thinking, Fast and Slow. Our 2019 episode with Josh, Episode 23. A 2013 Washington Post obituary for electric cars.  More about Josh Tetrick Josh Tetrick is CEO & co-founder of Eat Just, Inc., a food technology company with a mission to build a healthier, safer and more sustainable food system in our lifetimes.  The company's expertise, from functionalizing plant proteins to culturing animal cells, is powered by a world-class team of scientists and chefs spanning more than a dozen research disciplines. Eat Just created one of America's fastest-growing egg brands, which is made entirely of plants, and the world's first-to-market meat made from animal cells instead of slaughtered livestock.  Prior to founding Eat Just, Tetrick led a United Nations business initiative in Kenya and worked for both former President Clinton and Liberian President Ellen Johnson Sirleaf. As a Fulbright Scholar, Tetrick taught schoolchildren in Nigeria and South Africa and is a graduate of Cornell University and the University of Michigan Law School.  Tetrick has been named one of Fast Company's “Most Creative People in Business,” Inc.'s “35 Under 35” and Fortune's “40 Under 40.” Eat Just has been recognized as one of Fast Company's “Most Innovative Companies,” Entrepreneur's “100 Brilliant Companies,” CNBC's “Disruptor 50” and a World Economic Forum Technology Pioneer.

Cultivated meat is green-lit in the U.S. That's meat grown in a lab.Two food technology companies — UPSIDE Foods and GOOD Meat — are letting people try their cultivated meat. But you can't grab any off grocery shelves quite yet. For now, it's available to the public at Bar Crenn in San Francisco and China Chilcano in Washington D.C. The U.S. Department of Agriculture's Food Safety and Inspection Service approved their labels and the Food and Drug Administration left with no questions after they did a pre-market consultation with the companies on their product.We discuss how this meat is grown and its potential impact on the meat industry.Want to support 1A? Give to your local public radio station and subscribe to this podcast. Have questions? Find out how to connect with us by visiting our website.