Podcasts about endless west

Voyage Foods: https://voyagefoods.com/Jennifer Barney's Business of Food Newsletter: https://jenniferbarney.substack.com/I continue to be interested in pursuing episodes that are more on the food side of the industry. I think at first glance some of these stories might make you question whether it really belongs on an agricultural podcast. But I really believe consumer interest and food trends will drive the future of agriculture just as much if not more than any ag technology will. So it's really important for all of us in agriculture to keep a close watch on these trends and connect the dots about what impact this could have on our industry. Guest hosting today's episode is Jennifer Barney. Jennifer has been very generous with her time to bring us several episodes over the years, all focused on food companies. In the past she has featured companies like: Teffola, WonderCow, Alexandre Family Farm, Bibamba, Ugly Fruit Company, Neutral Foods and Seal the Seasons. She is a successful food entrepreneur, having founded, grown and sold an almond butter company called Barney Butter. Today she works with consumer packaged goods company as a consultant and writes the weekly email newsletter “The Business of Food”.Jennifer is going to be interviewing Voyage Foods founder Adam Maxwell. A native of Boston, Adam Maxwell, was drawn to a food career from an early age, pursuing his first professional experience as a 14 year-old pastry apprentice at James Beard award-winning restaurant, Clio. He continued working in fine dining while studying food science at McGill University. But before graduation, Adam left school to work at Chew Innovation Labs. It was there that he met one of his co-founders for Voyage Foods, Kelsey Tenney. After his time at Chew, eh went to work for Endless West, the worlds' first and only molecular wine and spirits company. His belief that everyone deserves to enjoy their favorite foods without compromising on tastes, the risk of future access or sacrificing dietary needs led him to launch Voyage Foods in 2021. 00:00 Intro00:31 Meet Adam Maxwell of Voyage Foods01:20 Introducing Guest Host Jennifer Barney02:23 Jennifer Barney Interviews Adam Maxwell03:04 Adam Maxwell's Background and Voyage Foods' Mission06:49 Innovative Food Processing Techniques09:55 Sourcing Sustainable Ingredients13:29 Challenges and Opportunities in Food Tech17:34 Scaling Up Voyage Foods and Future Plans33:01 Conclusion and Final Thoughts

Distilling alcohol in a lab!? In this third episode of our Food and Beverage Sprint, we sit down with Alec Lee of Endless West to explore the fascinating world of note-by-note alcohol and the science behind creating spirits at the molecular level. We also dive into the founder experience and the role that luck plays in being successful as an entrepreneur. Alec shares his insights on how he started and grew his business, and the challenges he faced along the way. Whether you're a science enthusiast, a spirits connoisseur, or a startup founder looking for inspiration and advice, this episode has something for everyone. Tune in for an insightful and engaging conversation with Alec Lee that you won't want to miss! Learn more about Alec: LinkedIn Twitter Where to find more of us: Website ⁠Instagram⁠ Twitter --- Support this podcast: https://podcasters.spotify.com/pod/show/nyu-svs/support

In this episode of "Let's Talk Farm to Fork", we're joined by Alec Lee from Endless West, who we will be talking to about how their Molecular Whiskey is helping trailblaze a faster and more sustainable form of distilling for the spirits industry.https://endlesswest.com/

Alec Lee, CEO, and Co-Founder of Endless West talks with our host Pam Leinmiller about how they are achieving sustainability in the wine and spirits industry through creative approaches. Alec also discussed how he came up with the idea for Endless West and the advantages of creating a product, including environmental activities. He also discussed the molecular composition of wines and spirits, including identifying important taste and fragrance molecules and extracting them for usage from more efficient natural sources such as plants, fruits, and yeasts. We also talked about the current beverage industry innovation, trends, and challenges, as well as how they create exceptional quality spirits without using the same traditional inputs or procedures that legacy manufacturers do. Additionally, he discussed how, from the perspective of the customer, they offer all the complex flavors of great barrel-aged whiskies in a short timeframe

In our tenth episode of Honest Retail, we are joined by Dean Eberhardt of Hoplark as we chat about the topics and headlines that are capturing our attention, including: - Monster and Constellation - The Mid-Day Squares diss track and NFT project - Brands and retailers in the Metaverse - Endless West and their $60M raise - How brands are adapting to iOS14 and supply chain issues - Top Super Bowl commercials Podcast Homepage: https://honestretail.notion.site/Honest-Retail-Podcast-1aaed3e50dcf4f12b0f2e7c0d8f2c267 Cameron McCarthy: https://www.linkedin.com/in/cameronkennethmccarthy/ Taylor Foxman: https://www.linkedin.com/in/taylor-foxman/ Carlton Fowler: https://www.linkedin.com/in/carlton-fowler-63069478/ Dean Eberhardt: https://www.linkedin.com/in/deaneberhardt/

Endless West creates award-winning whiskeys and spirits using a process that breaks down the alcoholic beverages to the molecular level. A fine whiskey typically requires 10 years to age, but this tech startup recreates spirits in less than a day. This week Kristen Meinzer talks to Alec Lee, CEO of San Francisco-based Endless West, to learn how it's using a fraction of the resources to make environmentally friendly liquor in a lab. Invesco Distributors, Inc.

Back on Episode 111, we spoke with Endless West about creating the worlds first molecular wine and spirits. We had so many questions come in after our first episode with Alec, that we scheduled a follow up to address these.In today's episode, we are joined for a second time by Alec Lee, co-founder and CEO of Endless West.Endless West is a technology startup using scientific methods to create the world's first molecular wine and spirits - alcoholic beverages that are crafted 'note-by-note' using pure flavor and aroma molecules extracted from efficient sources in nature. A small, independent team of scientists, sommeliers, writers, chefs, and grad school dropouts, their mission is to use science to create food and drink of unparalleled quality, value, and heart. The company was founded in 2015 by Alec Lee and Mardonn Chua, and sommelier, Josh Decolongon. It is headquartered in San Francisco and has raised $30 million in total funding to date.Find out more: https://endlesswest.com/Want to try it out for yourself?  Order Gemello, "Moscato" wine or Glyph, the "Bourbon"  we discussed during the podcast.Listen to part one: https://bottledinchina.simplecast.com/episodes/the-first-molecular-wine-spirits Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Follow us on Instagram @bottled.in.china Episodes available on iTunes,Spotify,online or wherever you listen to your podcasts! 

The Sunday Times’ tech correspondent brings on Alec Lee, founder of Endless West, to talk about re-engineering whiskey (2:45), starting out in stem cells (6:15), how a Napa wine trip inspired their startup (7:45), the regulatory hurdles (10:50), pitching investors (13:45), the key tech advances (16:45), how he makes whiskey (20:50), reducing to hours what takes years (26:00), how he’ll spend the $21 million he just raised (32:30), on celebrity tine-ins (34:00), why they chose whiskey (36:20), why sustainability in marketing is hard (38:00), and the hangovers (40:00). Support this show http://supporter.acast.com/dannyinthevalley. See acast.com/privacy for privacy and opt-out information.

This week we’re joined by Endless West Co-Founder and CTO Mardonn Chua to explore: - The problems with the alcohol industry today- Producing wines and spirits in a lab- Developing their own line of whiskeys and wines- Enabling brands to launch their own sustainable spirits- The moonshot potential for Endless WestLearn more at endlesswest.com

Wine without using grapes? Bourbon without grains?Molecular wine and spirits have made it shelves near you and you're probably wondering if this is the beginning or end of the world? Today we are joined by Alec Lee, co-founder and CEO of Endless West to discuss the world of molecular wine and spirits. Endless West is a technology startup using scientific methods to create the world's first molecular wine and spirits - alcoholic beverages that are crafted 'note-by-note' using pure flavor and aroma molecules extracted from efficient sources in nature. A small, independent team of scientists, sommeliers, writers, chefs, and grad school dropouts, their mission is to use science to create food and drink of unparalleled quality, value, and heart. The company was founded in 2015 by Alec Lee and Mardonn Chua, and sommelier, Josh Decolongon. It is headquartered in San Francisco and has raised $30 million in total funding to date.Find out more: https://endlesswest.com/Want to try it out for yourself?  Order Gemello, "Moscato" wine or Glyph, the "Bourbon"  we discussed during the podcast.Follow them on Instagram: @endlesswest Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Follow us on Instagram @bottled.in.china Episodes available on iTunes,Spotify,online or wherever you listen to your podcasts!   

Today we have Arvind Gupta, Co-Founder of IndieBio and Po Bronson, Managing Director of IndieBio. They both wrote a book together called Decoding the World, A Roadmap for the Questioner. A, I would say an anthology of all of the wonderful technologies Po and Arvind have incubated through their journey in IndieBio. For those that don’t know, IndieBio is this amazing biotechnology incubator in San Francisco. I’ve spoken there a few times myself. Basically, imagine this incubator that takes these fantastic ideas but also has the equipment to create a viable product for future funding. A lot of companies like Memphis Meats, Clara Foods, Prime Roots, Geltor, Perfect Day, NotCo, Endless West, New Age Meats, Finless Foods. Why am I naming so many of them? Because not only are these companies hot, up and coming superstars in the food industry, but I personally have friends in all of these food companies! It’s been an honor to have the opportunity to interview the team in charge of sparking the flame and I ask how they started and got involved in IndieBio, how young people can contribute to this biotech movement,  and I think we have a very touching and important discussion about the value of doing creative art with your science career. Po and Arvind have great chemistry and it was a blast talking to them. I added a bit of pre-audio banter, because I found it so funny. Show Notes IndieBio – Independent Biology Located in Jessie Street Why IndieBio?: It lowers the barrier of entry of BioTech Startup IndieBio: What are huge problems that no one can address that we can solve? We have areas in new York, China, etc Notable companies that went through IndieBio Memphis Meats Clara Foods Prime Roots Geltor Perfect Day NotCo Endless West New Age Meats Finless Foods Sandhill Road: Silicon Valley Money Worldly Priorities: Do we need an environmental disaster to finally understand that this is an issue?: Cognitive Dissonance is a huge problem. We might need something bigger to happen Do you think there’s going to be more companies solving this?: The younger generation is taking note and they are asking “what can I do to change it?” In most situations, the taste will always have to win for consumer acceptance. Environmental challenges are generally second-teir How did you start?: Arvind: My thesis was modifying e.coli to dissolve wood at 1996 Venture Capital is the ultimate business model to take all the risk How do we have scientists take more risk?: Most safe jobs aren’t as safe as you think Generally, you’ve already bet on yourself with your PhD For Po: IndieBio is a movement, not everyone needs to be a founder, but everyone can be part of the movement. It’s not just the scientists Author of 7 New York Times Best Seller Indie books People thrive in a balance between security and risk and different people have different thresholds Po, you’re an author, why are you in food?: I’ve grown up in it my whole life around food Why did Po and Arvind create a book?: We’re both artists so we get along Dr. June Axup – plays Ukelele and sings science songs In this industry, your mind has to be extremely fast Also, most companies that go here have a sense of performance art because it’s so ambitious My Food Job Rocks: Arvind: We play an important role in having scientists build meaningful companies Po: I love proving people Wrong How do people get into IndieBio?: A one-page application. You can attach a pitch deck if you got it We do 10 startups twice a year every 6 months in San Francisco and New York Where can we find your work? Indiebio.co – You can select SF or NY Decoding the World – DecodingtheWorld.com Social Media: Po Bronson Social Media: Arvind Gupta How’s the pandemic treating you this year?: This batch, we couldn’t do food companies but next batch has a few promising food ones

Tune in to BTN Weekly News for news and updates straight from the heart of the beverage industry. In today's episode hear more about: * Hard Seltzer set to bring growth to the alcohol business * The three-tier system in the US is slowing down the e-commerce sector * Endless West releases grapeless synthetic wine * Number of pubs in the UK at a rise * Arbikie Distillery releases climate positive gin News sources: https://www.forbes.com/ https://www.bbc.com/ https://finance.yahoo.com/ https://www.beveragedaily.com/

This week's episode is certain to arouse the ire of whisky purists. We're looking at Glyph, a "molecular whiskey" that's engineered in a lab instead of a distillery. Alec Lee and his colleagues at Endless West in San Francisco analyzed hundreds of whiskies down to the molecule to isolate specific chemical compounds - then sourced those compounds to blend with grain neutral spirits and a small amount of new make whisky to create Glyph. Technically, it falls under the legal category of a "spirit whisky," but it's already being sold in California and New York alongside traditionally distilled whiskies. Is it a glimpse into the future of whisky or a pale imitation of the real thing? We'll discuss it with Alec Lee on WhiskyCast In-Depth. In the news, American whiskey exports to Canada and Mexico are tariff-free once again, and we'll talk with The Balvenie's David Stewart about the distillery's new Stories range of single malts.

I met Ethan Beswick at the Prime Root’s panel at IndieBio a couple of months ago and he was just a really cool, chill dude. It helped that he offered me some whiskey before the talk. After he told me what Endless West was about, I was curious to learn more. Ethan himself has an interesting background, especially since he took about a year off to go travel the world. I’ve heard of people do this, whether it’s teaching English, or just because they’re sick of it all. Sometimes I wish I could do that, so I ask Ethan my biggest fear: how do you adjust back after you take your trip? Ethan definitively got back to food science as his journey took him to a few innovative companies until he finally joined Endless West. Over time, he's picked up different innovation tips and tricks, which we dive into as well. So get ready to learn a bit about the alcohol industry, a little bit about hiring, and maybe a few tips and tricks, to innovate in your industry. About Ethan Ethan graduated as a Dean's Scholar with a Bachelor's Degree in Food Science from the University of Delaware.  He has spent his career working with startups and established food companies focusing on quantifying our senses and product design   A food lover at his core, the move to Endless West opened up the depth of exploration of his favorite subjects - food, wine, and spirits- to a nearly unimaginable level. Show notes Ingredion Prime Roots Food Tech Panel Spero Foods A few people telling me I was bad Miraculex When someone asks what you do for a living, what do you tell people in a sentence or less?: I love food What is your role in Endless West?: Research Director What does Endless West do?: We make Whiskey in 24 hours instead of 18 years Whiskey has so many different components and we will always try and track it. Are you guys currently in the market?: Yes. We’re in California and New York Do you make the whiskey in house?: Yes! TTB – Tax and Trade Bearau – They evaluate formulas Difference between a Spirit or Whiskey?: Spirit – a hard liquor. More than a 0.5% alcohol. First Job:  Beecher's New York Then traveled to New Zealand, Thailand Innovation tips: Ingredient suppliers:  How to do innovate through functionality or mouthfeel? Innovation in consulting companies: How do we innovate to solve a goal? Innovation for product development companies: How do we make something where nobody has made it before? At Endless West: Innovation is creating thingws we recognize but with unconventional materials. For Endless West, it’s different because we have so many components. How do you do research?: The ability to search is spectacular. You can get research papers really easily Why Does Your Food Job Rock?: there is no job I can think of where I can just create What kind of trends and technologies excite you right now?: Impossible Foods and Cellular Agg, and Prime Roots and Spero. Big companies also have the power to create innovative things Charles Spence - Future of Food Tasty by John McQuaid Texture Analyzer What is something in the food industry you’d like to know more about?: Flavor chemistry such as reaction chemistry Herve This – Molecular Gastronomy Any advice you for people going into the food industry?: Most universities actually have a focus on what they do. EG: Chocolate, Microbiology, etc. If you transition, just know is that food is not clean and pure, unlike other sciences. Cal Poly Kansas State – Grains University of Sasketchewan- Peas UMass Amherst – Food Chemistry Michigan State – Toxicology Ohio and Wisconsin – Flavor Research

Endless West is using science and technology to reimagine how some of our finest consumed-goods are created. They create beverages that are made one molecule at a time. This new way of producing eliminates the need for traditional farming methods and their practices that strain the environment, such as use of pesticides, excessive water usage and carbon emissions. #futureproofAfrica #collaborativefutures

A conversation with Alec Lee of Endless West about their "Molecular Whiskey", Glyph. We talk about the origin, the science, the future of this emerging category of "Molecular Spirits" and why it's called Glyph!