Podcasts about meat alternatives

A new free AI programme claims to help anyone overcome stagefright. But is confidence all it takes to become a memorable speaker? We ask speaker and coach Flo Akinbiyi. On the food front, Matthew Jones from Bread Ahead unveils his third Dubai store, while star Chef Tristan Farmer opens the doors to his newest restaurant this weekend. And as a new study finds 20% of Emirati consumers would swap to lab-made meat for health and planet, is it really the better option? We asked nutritionist Kripa Gokal of 15 Minute Mom and Edward Hamod of Switch Foods.See omnystudio.com/listener for privacy information.

Karthik Sekar explores the benefits of moving beyond meat for a better world. Learn about the environmental, ethical, and health advantages of adopting a plant-based lifestyle. #BeyondMeat #SustainableLiving #PlantBased

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 Paul Shapiro and Glen Merzer as they explore the future of food with ethical innovations in meat alternatives and beyond. Discover how these advancements are revolutionizing the food industry and promoting sustainability and animal welfare. #FutureFoods #EthicalEating #Sustainability

Celebrity chef Matt Moran on food waste, fake meat, and his plans for a tiny country pub ahead of The Australian’s Global Food Forum. Find out more about The Front podcast here. You can read about this story and more on The Australian's website or on The Australian’s app. This episode of The Front is presented by Claire Harvey, produced by Kristen Amiet and edited by Lia Tsamoglou. Our team includes Tiffany Dimmack, Joshua Burton, Stephanie Coombes and Jasper Leak, who also composed our music. See omnystudio.com/listener for privacy information.

Karthik Sekar explores the benefits of moving beyond meat for a better world. Learn about the environmental, ethical, and health advantages of adopting a plant-based lifestyle. #BeyondMeat #SustainableLiving #PlantBased

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 Paul Shapiro and Glen Merzer as they explore the future of food with ethical innovations in meat alternatives and beyond. Discover how these advancements are revolutionizing the food industry and promoting sustainability and animal welfare. #FutureFoods #EthicalEating #Sustainability

Karthik Sekar explores the benefits of moving beyond meat for a better world. Learn about the environmental, ethical, and health advantages of adopting a plant-based lifestyle. #BeyondMeat #SustainableLiving #PlantBased

Sustainability of plant-based meat alternatives Science Sessions are brief conversations with cutting-edge researchers, National Academy members, and policymakers as they discuss topics relevant to today's scientific community. Learn the behind-the-scenes story of work published in the Proceedings of the National Academy of Sciences (PNAS), plus a broad range of scientific news about discoveries that affect the world around us. In this episode, researchers discuss the environmental, health, and economic tradeoffs that limit the potential benefits of plant-based meat alternatives. In this episode, we cover: •[00:00] Introduction •[01:19] Rodolphe Barrangou explains the potential opportunities and challenges for plant-based meat alternatives to help mitigate the environmental impact of meat. •[03:18] Marco Springmann compares plant-based meat and milk alternatives with both animal-sourced foods and unprocessed plant-based foods across multiple metrics. •[05:16] Bill Aimutis highlights the potential environmental impact of producing plant-based proteins. •[07:04] Ute Weisz finds significant variability in the amino acid scores and functional properties of commercially available plant protein ingredients. •[08:51] Zachary Neuhofer analyzes trends in plant-based meat alternative consumption, based on two years of grocery store scanning data. •[10:16] Evelyne Selberherr analyzes the microbial communities found in plant-based meat alternative products.  •[11:56] Matin Qaim analyzes the impact of animal-sourced foods on child nutrition in five Sub-Saharan African countries. •[13:59] Final thoughts and conclusion. About Our Guests: Rodolphe Barrangou  Todd R. Klaenhammer Distinguished Professor North Carolina State University Marco Springmann Senior Researcher | Professorial Research Fellow University of Oxford | University College London Bill Aimutis  Executive Director North Carolina Food Innovation Lab Ute Weisz  Professor Technical University of Munich Zachary Neuhofer  PhD Candidate Purdue University Evelyne Selberherr  Assistant Professor  University of Veterinary Medicine Vienna Matin Qaim  Schlegel Professor of Agricultural Economics University of Bonn View related content here: https://www.pnas.org/doi/full/10.1073/pnas.2400495121 https://www.pnas.org/doi/full/10.1073/pnas.2319010121 https://www.pnas.org/doi/full/10.1073/pnas.2319003121 https://www.pnas.org/doi/full/10.1073/pnas.2319019121 https://www.nature.com/articles/s41598-022-16996-5 https://www.nature.com/articles/s41538-024-00269-8 https://www.pnas.org/doi/full/10.1073/pnas.2319009121 Follow us on Spotify, Apple Podcasts, or wherever you get your podcasts for more captivating discussions on scientific breakthroughs! Visit Science Sessions on PNAS.org: https://www.pnas.org/about/science-sessions-podcast  Follow PNAS: Twitter/X Facebook LinkedIn YouTube Sign up for the PNAS Highlights newsletter

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 Paul Shapiro and Glen Merzer as they explore the future of food with ethical innovations in meat alternatives and beyond. Discover how these advancements are revolutionizing the food industry and promoting sustainability and animal welfare. #FutureFoods #EthicalEating #Sustainability

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“What a lot of people don't quite understand about plant-based meat is that you have to understand the industry that you are replacing.” —Christie Lagally    The plant-based meat industry is at a pivotal moment, with innovative companies harnessing the power of technology to transform the way we think about sustainable protein. By seamlessly combining cutting-edge manufacturing processes and high-quality products, these visionaries are paving the way for a future where plant-based alternatives are not just viable, but the preferred choice for consumers, institutions, and the planet. At the forefront of this revolution is Christie Lagally, the CEO and Founder of Rebellyous Foods. A mechanical engineer by trade, Lagally has leveraged her expertise to develop game-changing technology that makes plant-based meat production faster, better, and more affordable than ever before. In this episode, Justine and Christie dive into the challenges of building a business around plant-based alternatives, developing the technology and market strategy to succeed, the impact of the hype cycle, funding challenges, addressing health concerns, and more.   Meet Christie:  Christie Lagally is the CEO and Founder of Rebellyous Foods, a manufacturing technology company working to make plant-based meat available and affordable for everyone. With a background as a mechanical engineer in the aerospace industry, Lagally transitioned to founding Rebellyous in 2017 to combine her personal values and professional expertise to address the negative impacts of industrial animal agriculture.  Under her leadership, Rebellyous has developed innovative processing equipment to produce high-quality, price-competitive plant-based meat products, with a focus on serving large-scale customers like school lunch programs.  Lagally is committed to creating a sustainable path forward for the meat industry to transition to plant-based production, driving positive change for the environment, human health, and animal welfare.   Website Facebook Instagram LinkedIn Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 05:01 Rebellyous Foods: Challenges and Early Development  13:05 The Hype Cycle and Its Impact 23:55 Health Concerns and Future Plans  35:06 Collaborations, Partnerships, and Exit Strategies  40:00 Future Opportunities   

Rebecca Tobi, senior business and investor engagement manager at the Food Foundation on a new piece of research exploring plant based alternatives to meat. In a report called Rethinking Plant-based Meat Alternatives, the Food Foundation creates a taxonomy of the best plant-based options for meeting health, environmental and affordability objectives.Click here for the report, here for the Food Foundation Manifesto and here for the Newsletter. Hosted on Acast. See acast.com/privacy for more information.

The debate between animal-based and plant-based meat alternatives (PBMAs) has garnered significant attention, especially concerning their impact on cardiovascular health. As PBMAs become increasingly popular, questions about their nutritional profiles and long-term health implications have emerged. Are these alternatives genuinely healthier than traditional meat, or do their highly processed nature and high sodium content undermine potential benefits? This discussion is crucial as dietary choices increasingly influence public health policies and consumer behaviors. Dr. Matthew Nagra's recent review in the Canadian Journal of Cardiology sheds light on these issues by analyzing the nutritional differences between PBMAs and meat. The review highlights the potential cardiovascular benefits of PBMAs, such as lower levels of saturated fat and cholesterol, alongside higher fiber content. However, the review also points out the significant variability in PBMAs' nutritional content, raising questions about standardization and consumer guidance. Understanding these differences is key to making informed dietary decisions and shaping future food industry practices. With growing consumer interest and public health implications, several pertinent questions arise: How do different PBMAs compare in their nutritional impact? What role does food processing play in their health outcomes? How can consumers make the best choices given the variability in PBMAs? In our discussion, Dr. Nagra will cover all these details, providing a comprehensive look at the current state of PBMAs and their role in a healthy diet. Timestamps: 01:59 Introducing Dr. Matthew Nagra 10:48 Nutritional Profiles of Plant-Based Meat Alternatives 14:39 Cardiovascular Risk Factors and Review Findings 21:17 Public Perception and Criticisms 25:10 Practical Advice for Choosing Plant-Based Meat Alternatives 34:29 Future Research Directions 43:51 Key Ideas Segment (Premium-only)   Links: Subscribe to Sigma Nutrition Premium Go to episode page Receive our free weekly email: the Sigma Synopsis Enroll in the next cohort of our Applied Nutrition Literacy course

In this episode of the Future Food Cast, we explore the social science of the protein transition with Chris Bryant, CEO of Bryant Research. We delve into the complex interplay of consumer behaviour, policy, and economics shaping the future of food. From debunking myths about plant-based foods to exposing the realities of animal agriculture, we uncover the challenges and opportunities of shifting to sustainable alternatives. Join us for an eye-opening conversation about the future of food and our planet, and discover the crucial role of institutional advocacy in driving systemic change.

An insightful conversation with Michael Fox, CEO of Fable Food Company. We explore the journey and innovative approach of Fable Food in creating meat alternatives from mushrooms. Michael shares his personal motivations, including health and environmental concerns, that led him to start Fable. We discuss the challenges and successes in the market, consumer behavior, and the intricacies of scaling the business globally. The conversation also touches on the impact of family, personal lifestyle choices, and the exciting future plans as Michael prepares to move to New York to further expand Fable's reach.00:00 - Consumer Reactions to Fable's Product00:36 - Welcome and Introduction01:02 - Starting a Veggie Garden02:23 - Benefits of Growing Food at Home03:04 - Michael's Journey to Veganism05:12 - Founding Fable Food Company06:52 - Evolution of Meat Alternatives09:57 - Why Mushrooms?11:06 - Processing Challenges and Innovations14:18 - Financial Viability and Fundraising17:07 - Consumer Insights and Behavior21:00 - Naming and Menu Placement in Restaurants26:05 - Importance of Consumer Research27:29 - Global Market Differences30:54 - Distribution Challenges in the US32:01 - Moving to New York34:34 - Defining Success for Fable40:13 - Team Culture and Hiring45:00 - Explaining Fable to Kids48:07 - Final Thoughts and Contact InformationConnect with Mere Mortals:Website: https://www.meremortalspodcast.com/Discord: https://discord.gg/jjfq9eGReUTwitter/X: https://twitter.com/meremortalspodInstagram: https://www.instagram.com/meremortalspodcast/TikTok: https://www.tiktok.com/@meremortalspodcastValue 4 Value Support:Boostagram: https://www.meremortalspodcast.com/supportPaypal: https://www.paypal.com/paypalme/meremortalspodcast Connect with Mere Mortals:Website: https://www.meremortalspodcast.com/Discord: https://discord.gg/jjfq9eGReUTwitter/X: https://twitter.com/meremortalspodInstagram: https://www.instagram.com/meremortalspodcast/TikTok: https://www.tiktok.com/@meremortalspodcastValue 4 Value Support:Boostagram: https://www.meremortalspodcast.com/supportPaypal: https://www.paypal.com/paypalme/meremortalspodcast

Max Jamilly, CEO and Co-founder at Hoxton Farms. And today, we're talking about fat. Hoxton Farms, a London-based startup, grows and sells animal fats without animals. They aspire to be an ingredients provider; cultivating fats via bioreactors and selling cruelty-free and sustainable fats to other food brands, starting with meat alternatives. It's been a challenging time for the alt-meat space, and we were eager to hear how Max feels the industry will develop and the role Hoxton Farms can play therein. He's also got a vision for how Hoxton Farms can expand beyond that initial market over time. Hoxton raised a series A led by Fine Structure Ventures and Collaborative Fund in late 2022, in which MCJ is proud to have participated. So grab a plate and let's dig in.In this episode, we cover: [1:37] Intro to Hoxton Farms[2:36] Founders' background: Max Jamilly and Ed Steele[5:51] Meat alternative industry: Challenges and opportunities[9:00] Expansion potential beyond meat alternatives[12:56] Cost parity with traditional animal fats[17:08] Scalability, production, and commercialization plan[18:51] Consumer appetite for meat alternatives[24:49] Regulatory environment and labeling requirements[32:56] Hoxton Farms' pork fat cultivation process[34:48] Potential for genetic engineering in cultivation[40:18] Overview of Hoxton's facility[42:48] Capitalization and financing history[46:13] Importance of branding and merchandise[47:21] Hoxton Farms is hiring!Episode recorded on June 26, 2024 (Published on July 18, 2024) Get connected with MCJ: Jason Jacobs X / LinkedInCody Simms X / LinkedInMCJ Podcast / Collective / YouTube*If you liked this episode, please consider giving us a review! You can also reach us via email at content@mcjcollective.com, where we encourage you to share your feedback on episodes and suggestions for future topics or guests.

Text Dr. Black your questions or comments.In episode 19 of the 'Eat Your Greens with Dr. Black' podcast, Dr. Black and her sister, Wendy, a graduate of Le Cordon Bleu College of Culinary Arts, delve into the world of plant-based meat alternatives. This episode, part two of a three-part series, is designed to assist listeners in transitioning to a plant-based lifestyle. The duo explores and samples a variety of popular plant-based options on the market, including vegan breakfast sausages, impossible and beyond burgers, vegan pepperoni pizza with creamy Miyoko's pourable mozzarella cheese, and dairy-free ice creams. Through a lively discussion, they evaluate these alternatives based on appearance, texture, flavor, cost, and nutritional content, aiming to provide listeners with comprehensive insights to make informed decisions. Wendy shares her expertise and personal experiences, including her culinary background and how plant-based eating has impacted her health, particularly in relation to rheumatoid arthritis. The episode offers an engaging journey through the delicious possibilities of plant-based eating while providing valuable information to help listeners incorporate more whole plant-based foods into their diets. Links from episode:Chef Wendy's Easy Vegan Shepherd's PieVegan Migas from ConnoisseurusVegIf you enjoyed this episode, please take a moment to rate it, leave a review, and most importantly, share it with a friend! For my free guide to Living a Plant-Forward Life, visit the show website and subscribe! eatgreenswithdrblack.com For resources related to a plant-based diet or if you struggle to afford healthy food for your family, please go to eatgreenswithdrblack.com/resources.You can contact Dr. Black at dr.black@eatgreenswithdrblack.comI am happy to answer general questions related to the information presented on this podcast. Be advised that I will never offer specific medical advice via this website, even if your child is an established patient in my practice. If you have concerns about your child's health or growth, please contact their doctor.Thanks for listening and don't forget to Eat Your Greens!

Are plant based meats putting everyone at risk for diabetes?https://youtu.be/NWv0mpnNzuU

Today, we're listening back to not one but two interviews from the other side of the globe, thanks to our new co-host Rebecca Bellan, who spent three years in Auckland, New Zealand. Late last year, Rebecca hopped across the Tasman to Australia to report on the startup scene in Australia, and came back to us with a temperature check on VC in the Antipodes.Rebecca spoke to two Aussie VCs: Dan Krasnostein from Square Peg and Gabrielle Munzer from Main Sequence. Rebecca and our guests dug into why early stage funding is popping off in the region, the government's role in growing a startup ecosystem, fintech, climate tech, and what it's like to compete and collaborate with Silicon Valley.In addition to these conversations, Rebecca wrote a few deep dive stories from her time in Australia, including a look at its burgeoning climate tech scene and some of the people who are fighting to lift women up in the ecosystem. Rebecca also chatted with Canva — the SaaS darling of Australia — to learn how the company is embracing generative AI at its core and pursuing more B2B clients.Equity is TechCrunch's flagship podcast and posts every Monday, Wednesday and Friday. Subscribe to us on Apple Podcasts, Overcast, Spotify and all the casts.You also can follow Equity on X and Threads, at @EquityPod.For the full episode transcript, for those who prefer reading over listening, check out our full archive of episodes over at Simplecast. Credits: Equity is produced by Theresa Loconsolo with editing by Kell. Bryce Durbin is our Illustrator. We'd also like to thank the audience development team and Henry Pickavet, who manages TechCrunch audio products.

The company produces plant-based ingredients from raw microalgae biomass, generated from spirulina or chlorella, that it claims is more nutritious than meat. Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode was hosted by the Gazette Des Moines Bureau Chief Erin Murphy. It features Gazette Deputy Bureau Chief Tom Barton, Lee Des Moines Bureau Chief Caleb McCullough, Sarah Watson of the Quad City, Jared McNett of the Sioux City Journal and Gazette columnist Todd Dorman.This episode was produced by Bailey Cichon. Intro music is “Chillin' with Jeris” by Copperhead. Outro music is “I See You” by Silence ft. Riley Mobz.

Inflation expectations drop in Q1 of 2024, signalling potential rate cuts. Bruce Whitfield chats to Nicolaas van der Wath, economist at the Bureau for Economic Research about inflation dropping, signalling potential rate cuts. Analysts see sub-5% inflation, while business and unions expect above 5%. Five-year outlook decreases to 5.1%. Household expectations dip from 7.2% to 6.7%.   Brett Thompson, co-founder and CEO at  Newform Foods chats to Bruce about the elevation of the alternative meat industry as the Bezos Earth Fund announces a significant investment. The  $60 million allocation seeks to enhance taste, texture, and nutrition while reducing costs, addressing both climate change and the nutritional demands of a growing global population.     Bruce Whitfield is joined by Nicole van den Munckhof, a certified financial planner from Independent Securities, to explore lifestyle milestones necessitating financial planning and strategies for navigating them effectively.See omnystudio.com/listener for privacy information.

Brett Thompson, co-founder and CEO at Newform Foods chats to Bruce about theelevation of the alternative meat industry as the Bezos Earth Fund announces a significant investment. The $60 million allocation seeks to enhance taste, texture, and nutrition while reducing costs, addressing both climate change and the nutritional demands of a growing global population.See omnystudio.com/listener for privacy information.

Today is Friday, March 8, and we're looking at Beyond Meat vs. Impossible Foods. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Is the plant-based revolution truly a health boon or a deceptive marketing strategy?  Join Dr. Josh Axe as he unravels the conflicting evidence surrounding meat alternatives. Discover the shocking truth about Beyond Burger and Impossible Foods, and explore whether these substitutes are truly as healthy as they claim.  Dr. Josh Axe uncovers: Are plant-based meat alternatives actually healthy? How these products use the same method used to create Dippin' Dots ice cream The ingredients in a Beyond Burger and a nutritional comparison of Beyond Burger with grass-fed beef Nutritional deficiencies associated with a vegan diet, from vitamins and minerals to the health risks tied to these deficiencies The ecological benefits of natural grazing and the potential downsides of conventional vegan agriculture Are you curious about the truth behind plant-based alternatives? Tune in to this eye-opening episode, and discover the science-backed insights into the health implications of meat substitutes. Join the conversation by sharing your thoughts on the Beyond Burger and the push towards a 100% meatless future. Your health and well-being may depend on the choices you make, so don't miss this crucial discussion! Want more of The Dr. Josh Axe Show? Subscribe to the YouTube channel. Follow Dr. Josh Axe Instagram Twitter Facebook Tik-Tok Follow Leaders Instagram Twitter Facebook Email Newsletter ------  Links:  https://www.beyondmeat.com/en-US/products/the-beyond-burger https://www.health.harvard.edu/blog/impossible-and-beyond-how-healthy-are-these-meatless-burgers-2019081517448 https://illuminatelabs.org/blogs/health/beyond-meat-review https://pubmed.ncbi.nlm.nih.gov/26621069/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838485/ https://www.saintlukeskc.org/about/news/research-shows-vegan-diet-leads-nutritional-deficiencies-health-problems-plant-forward https://www.goodhousekeeping.com/health/diet-nutrition/a29074114/beyond-burger-nutrition-ingredients/ https://www.goodranchers.com/blog/beyond-meat-ruins-dippin-dots-and-meat-simultaneously https://www.cnbc.com/2019/07/04/beyond-meat-impossible-foods-and-the-diet-truth-of-the-summer-burger.html

In this very special 200th interview, I'm joined by Deniz Kent, the Co-Founder & CEO of Prolific Machines, a biotech company at the forefront of sustainable and healthy food. Starting his career with notable research in cancer immunotherapy at the University of Bristol, Deniz has been recognized for his contributions to science, including winning the award for “outstanding contribution to research” while at GlaxoSmithKline focusing on asthma. Deniz is a key player in cell production for agriculture, aiming to make cultured meat competitively priced against conventional farming. With $42M+ in funding and support from people like Mark Cuban, Emily Ratajkowski, and Ciara to name just a few, Prolific Machines is redefining food sustainability and accessibility. ➡️ https://www.prolific-machines.com/ ➡️ https://rosspalmer.com/deniz-kent ➡️ Follow me on Instagram: @therosspalmer ➡️ Subscribe on YouTube: @therosspalmer

Bridget updates her stance on the Insane Clown Posse, the Sleep Token ticket saga continues, and cooking tips are shared.This podcast is also available to watch on YouTube!Follow us on Twitter @brkelley98 and @andsarahsaid!Join our Discord community!Follow us on Twitch and Facebook!@emelyariasp on Twitter@brodontforget on Twitter"Stanley cups maker sued over lead in tumblers, class action proposed" via Reuters"WATERTOK: The Strangest Community on TikTok" by Kurtis Conner on YouTube@zachsilberberg on Twitter@mischiefanimals on Twitter Get bonus content and early access to new episodes on PatreonSupport this show http://supporter.acast.com/fighting-with-friends-1. Hosted on Acast. See acast.com/privacy for more information.

Today, we're spinning the globe with not one but two interviews, thanks to our friend and colleague Rebecca Bellan, who's been in Auckland, New Zealand for the past three years. She recently hopped across the Tasman to Australia to report on the startup scene in Australia, and is coming back to us with a temperature check on VC in the Antipodes.Rebecca spoke to two Aussie VCs: Dan Krasnostein from Square Peg and Gabrielle Munzer from Main Sequence. Rebecca and our guests dug into why early stage funding is popping off in the region, the government's role in growing a startup ecosystem, fintech, climate tech, and what it's like to compete and collaborate with Silicon Valley.In addition to these conversations, Rebecca wrote a few deep dive stories from her time in Australia, including a look at its burgeoning climate tech scene and some of the people who are fighting to lift women up in the ecosystem. Rebecca also chatted with Canva — the SaaS darling of Australia — to learn how the company is embracing generative AI at its core and pursuing more B2B clients.We have one more episode to share before saying goodbye to 2023. It's a fun one and a tradition: Equity's 2024 predictions. Stay tuned!Connect with Equity on X and Threads @EquityPod, and keep up with all of TechCrunch's podcasts @TechCrunchPods on TikTok.For episode transcripts and more, head to Equity's Simplecast website.Equity drops at 7 a.m. PT every Monday, Wednesday and Friday, so subscribe to us on Apple Podcasts, Overcast, Spotify and all the casts. TechCrunch also has a great show on crypto, a show that interviews founders and more! Credits: Equity is hosted by Editor in Chief of TechCrunch+ Alex Wilhelm and TechCrunch Senior Reporter Mary Ann Azevedo. We are produced by Theresa Loconsolo with editing by Kell. Bryce Durbin is our Illustrator. We'd also like to thank the audience development team and Henry Pickavet, who manages TechCrunch audio products.

The WEF's Plan for your Foodhttps://www.audacy.com/989wordThe Tara Show Follow us on Social MediaJoin our Live StreamWeekdays - 6am to 10am Facebook: https://www.facebook.com/989wordRumble: https://rumble.com/c/c-2031096X: https://twitter.com/989wordInstagram: https://www.instagram.com/989word/ "Red Meat, Greenville." 12/04/23

The Most Evil Group on the Planet https://www.audacy.com/989wordThe Tara Show Follow us on Social MediaJoin our Live StreamWeekdays - 6am to 10am Facebook: https://www.facebook.com/989wordRumble: https://rumble.com/c/c-2031096X: https://twitter.com/989wordInstagram: https://www.instagram.com/989word/ "Red Meat, Greenville." 12/04/23

Robin Simsa is the CEO of Revo Foods, the first company to sell 3D printed, vegan “salmon” filets – already available all over Europe. They're making 100% plant-based seafood to reduce overfishing and relieve pressure on our marine ecosystem. Robin himself has a PhD in biotech from the university of Gothenburg and Tufts University, and he was also nominated to Forbes 30 Under 30. 3D printing food is one of those exciting or terrifying ideas depending on your perspective, especially if “it's people!” is still ringing through your brain and you're worried about a Soylent Green future. However, I see technologies like this as a necessary step towards our evolution as a species, which is why I'm so excited about this episode and I'm not the only one; investors have already poured up to $400 million into alternative seafood start-ups in recent years, including over $7 million into Revo Foods. ➡️ https://revo-foods.com/ ➡️ https://rosspalmer.com/robin-simsa ➡️ Follow me on Instagram: @therosspalmer ➡️ Subscribe on YouTube: @therosspalmer

This week we welcome Josh Gibbs to the podcast. Josh graduated from the University of Warwick with a BSc in Biomedical Sciences and an MA in Social Science Research. He is now working towards a PhD on plant-based diets and green recovery. He has shown through his research that plant-based diets could lower blood pressure and that replacing meat with plant-based meat alternatives could reduce heart attack risk by lowering LDL cholesterol. His latest research is looking at the links between the consumption of plant-based meat alternatives and psychological well-being. Josh's papers: https://www.mdpi.com/2674-0311/2/1/9/ https://pubmed.ncbi.nlm.nih.gov/35458176/ https://journals.lww.com/jhypertension/abstract/2021/01000/the_effect_of_plant_based_dietary_patterns_on.4.aspx The swap meat trial: https://pubmed.ncbi.nlm.nih.gov/32780794/ Dr Michael Greger's comments: https://nutritionfacts.org/audio/are-plant-based-meat-substitutes-healthy/ Review of the plant-based nutrition news October 2023: https://plantbasedhealthprofessionals.com/review-of-the-plant-based-nutrition-news-october-2023

There has been an increasing trend of meat replacement products being farmed in laboratories amid fears over greenhouse gas emissions resulting from farm production. - Telah terjadi peningkat tren produk pengganti daging yang dibudidayakan di laboratorium di tengah kekhawatiran akan emisi gas rumah kaca yang dihasilkan dari produksi peternakan.

There's a growing trend towards meat substitutes amid concern over greenhouse gas emissions generated from livestock production. A bioengineering company in London is now focused on manufacturing lab cultivated fat, hoping to make meat alternatives tastier. - 家畜の生産で発生する温室効果ガスに関する懸念のなか、肉の代用品へ向かう傾向が強まっています。ロンドンにあるバイオエンジニアリングの会社は、今、肉の代用品をおいしくすることを期待してラボで作った脂肪を製造することに焦点を合わせています。

There's a growing trend towards meat substitutes amid concern over greenhouse gas emissions generated from livestock production. A bioengineering company in London is now focused on manufacturing lab cultivated fat, hoping to make meat alternatives tastier.

Lard is considered healthier than butter, but both are fine. If doing a carnivore diet, fish or poultry can be options instead of red meat. Sweeteners can still cause sugar cravings. Stevia and erythritol are the best options with zero absorption. APPROXIMATE TIMESTAMPS0:00 Intro07:22 Transitioning to a carnivore diet can aid in building muscle and improving athletic performance.14:44 diet can lead to significant changes in body composition and muscle gain22:06 Switching to mainly steak and eggs can have potential benefits, but be mindful of linoleic acid levels in chicken and pork.29:28 Fish is an under-regarded food in the UK, but it contains omega-3 fatty acids with positive effects on brain health.36:50 Omega-3s and improving insulin sensitivity are key for curbing hunger and improving satiety44:12 Be flexible in your carnivore diet and make healthy choices most of the time51:34 Ketogenic and carnivore diets allow for muscle glycogen without eating carbohydrates.58:54 Lard is healthier than butter from an oxidative stress point of view.Thank you so much for listening to my podcast. I hope you enjoyed it. Your support means the absolute world to me. And if you're enjoying the show, I've got a small favor to ask you. I'd be incredibly grateful if you would consider becoming a supporter and make a small monthly donation. Your contribution will really help to improve the show. It's a small monthly contribution. You can cancel at any time, and the link is in the show notes. Support the showAll my links in 1 easy list, including booking and personal training workout plans at LINKTREE You can now download the carnivore experience appApple direct link for apple devices Google play store direct link to app for Android Coach Stephen's Instagram Book me for coaching My growing UK carnivore YouTube channel I have set up a community that is all about eating low-carb and specifically carnivore. CLICK HERE Support my podcast from just £3 per monthBECOME A SUPPORTER Success stories Optimal Health 5 Star reviews All my facebook and other reviews are here Thanks to www.audionautix.com for any music included. Ple...

Our Monday show covers the latest in tech news from the weekend and what's making headlines early in the week. Here's the rundown from this morning, with real news from the crypto-front, and even a neat startup round to round it out!Stocks are up in most of the world, China apart. The Chinese economy is a real topic of conversation lately, mostly centered around concerns regarding credit appetite, debt levels, housing costs, and government activity.In the crypto-world, prices are sharply lower compared to a week ago, and Recur is no more.The partial retrenchment of Cruise in San Francisco is a bummer, but given how poor human drivers are here's hoping that progress doesn't slow on the self-driving front.IPOs are back? Kinda, maybe, and perhaps. The good news is that recent data from Instacart and Databricks indicate that we could see some filings soon.And to close out, Threads is coming to the desktop web while Enough put together a big round for mushroom-based proteins.For episode transcripts and more, head to Equity's Simplecast website.Equity drops at 7 a.m. PT every Monday, Wednesday and Friday, so subscribe to us on Apple Podcasts, Overcast, Spotify and all the casts. TechCrunch also has a great show on crypto, a show that interviews founders and more!

We are often given the advice to eat more plant-based foods for our health and the environment. On the back of this we've seen a huge influx of meat substitutes on the supermarket shelves - but how healthy are they? A study published this week set out to measure the nutritional and cost value of meat alternatives, and found that not all meat-free meals are equal. Dr Leanne Young, from the Faculty of Medical and Health Sciences at the University of Auckland is one of the researchers behind the study and joins Susie to share her findings.

 On today's episode I talk with RollinGreens' CEO and co-founder, Lindsey Cunningham. She started RollinGreens in a food truck in Boulder, CO, and launched a CPG product that's now expanded into Sprouts' Innovation Centers and into over 2,600 Walmart's so valuable. Now 12.5 years into their journey, Lindsey shares her key points for building a successful CPG brand. Startup to Scale is a podcast by Foodbevy, an online community to connect emerging food, beverage, and CPG founders to great resources and partners to grow their business. Visit us at Foodbevy.com to learn about becoming a member or an industry partner today.

Guest: Neo Momodu is the Executive for Legal, Regulatory Affairs & Stakeholder Engagement for The Consumer Goods Council of South Africa and she joins John to discuss a victory in the High Court in Gauteng on Tuesday that interdicted The Department of Agriculture, Land Reform and Rural Development (DALRRD) and its agency, the Food Safety Agency (FSA), from seizing any goods, pending the outcome of the CGCSA's application to review the decision to seize the products.See omnystudio.com/listener for privacy information.

In this Health, Wellth & Wisdom Podcast episode, host Nicole Hagen and co-coach Lauren Goehring answer the questions you've submitted via social media. In this episode, Nicole and Lauren address the pros and cons of using food and fitness trackers like MyFitnessPal, the nutritional value of impossible meat alternatives, how 1:1 Nutrition Coaching can change your grocery budget, and how to stay active when it's too hot to be outside. If you're looking for no-nonsense nutrition advice from two credible and experienced nutrition coaches don't miss this episode!  Links:  Podcast Host, Nicole Hagen IG Profile: https://instagram.com/nutritionwithnicole Podcast Guest, Lauren Goehring IG Profile: https://www.instagram.com/laurengnutrition/ 1:1 Nutrition Coaching Application: https://nutritioncoachingwithnicole.com/coaching-application Nutrition Coaching with Nicole Testimonials: https://nutritioncoachingwithnicole.com/testimonials --- Support this podcast: https://podcasters.spotify.com/pod/show/nicole-hagen/support

The SWAP-MEAT study puts Beyond Meat products to the test.

Todd and Maria discuss cheating and a new meat alternative made from insect larvae. Produced by The Host With The Most, LLCThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/3593800/advertisement

Thursday, April 27th — In this episode we talk about: Ed Sheeran lawsuit Peter Attia doesn't think meat causes colon cancer Weather report: Oatly partners with Swiss International Airlines, So Delicious Oatmilk, Caribou drops non-dairy upcharge for app orders Meat Alternatives Made from Plants or Mycoprotein Can Lower 'Bad' Cholesterol, Says Research (Food Navigator) Consumer Interest in Animal-Free Dairy Builds, But Many Still Have Questions About Processing, Safety (Food Navigator) Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshow and @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

This week, Natasha, Mary Ann, and Becca got on the mic about:Our deals of the week included a look at a large new fund focused on Africa, a startup raising big bucks to address the nursing shortage and Rebellyous raising in a crowded and struggling space toward its effort to 'rethink the nugget.'We took a few to chat through the latest around FTX, which is attempting to take back its political donations at the same time Robinhood is trying to buy back the 7.6% stake that an SBF entity acquired last year. We also marveled at how low Twitter Blue numbers really are.To throw it back for a second, Mary Ann walks us through the latest with Stripe AND all of our questions around its financial backing at the current moment. Becca reminds us that secondaries, dear friends, may be quiet but are livelier than ever.We end with notes on AI and inclusion, based on Dom's recent piece looking at the data behind the disparities. Reminder to use code EQUITY for 50% off annual TC+ memberships!Equity drops at 10:00 a.m. PT every Monday and at 7:00 a.m. PT on Wednesdays and Fridays, so subscribe to us on Apple Podcasts, Overcast, Spotify and all the casts. TechCrunch also has a great show on crypto, a show that interviews founders, one that details how our stories come together and more!

"If you can give people the taste and texture of meat and make it out of something other than animals, that's the best route to helping end industrial animal agriculture.” —Michael Fox   One fine day, a vegetarian, a celebrity chef, and a mushroom geek were out for a leisurely walk in the woods. The crunch of the leaves and the sweet, floral scent of that enchanting place lingered in the air. Suddenly, they stopped. There, clustered around the base of a tree, was a patch of mushrooms that shimmered in the sunlight. With excitement, they realized they had stumbled upon something special— an opportunity to transform their eating habits and create a more sustainable and nutritious way of cooking. From that day forth, these three friends worked together to explore and understand the unique flavors, health benefits, and cooking techniques involved in cooking with mushrooms - ultimately finding a way to turn their discovery into a more high-five-awesome way to eat!   With their meaty texture, vibrant flavor, and numerous health benefits, mushrooms can make a fantastic alternative to traditional meats. Not only does it have antioxidant, anti-inflammatory, and immune-boosting contents, but it is also packed with essential vitamins and minerals. In addition, mushrooms can help reduce the environmental burden by decreasing the amount of animal farming and water usage associated with meat production, whilst also providing a sustainable and animal-friendly food option. All of this makes mushrooms an all-around healthier, tastier, and more sustainable choice for replacing meat in our diets.   In this episode, Justine interviews Michael Fox, one of the co-founders and CEO of Fable Foods, a startup that uses mushrooms as the main ingredient for its alternative meat products. Listen in as Michael shares more of their journey and lessons learned along the way. Justine and Michael also discuss what we can learn about living a regenerative life, what aspects of the food industry make it more challenging than other industries, what factors should we consider before deciding to scale our business, and how to get more accurate consumer insights.  Meet Michael:  Michael grew up as a meat-loving Queenslander. As a child, he once penned a song (more like a demanding chant) entitled “Steak of Glory”. He became vegetarian in 2015 for health, environmental and ethical reasons and has since gone fully vegan. Michael loves to cook healthy food for his family which includes a 4 and a 2-year-old. He wanted to combine his passion for the planet with his healthy home cooking habits to create a whole food plant based meat-alternative. The result is Fable.   Website Facebook TikTok Instagram LinkedIn Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 01:00 Once Upon a Time 03:14 The Protagonist: Mushrooms 09:45 The Journey: Making the World a Better Place 14:16 The Challenges: Food Safety 16:22 Moral Lesson 22:06 The Start of a Happy Ever After

We're entering the third wave of meat alternatives. First, there was the Gardenburger — a hockey puck-like object that made it less annoying to be a vegetarian at a barbecue. Next came the meat substitutes that really tried to replicate the look, feel, and experience of meat, like Impossible Foods and Beyond Meat. Now lab-grown meat, once the stuff of science fiction, is on the horizon, edging towards feasibility. After billions of dollars spent, will any of these alternatives help to solve the climate, environmental, and ethical problems with meat? Dan and his pal Jacob Goldstein, host of the podcast What's Your Problem?, meet in the Sporkful test kitchen (aka Dan's home kitchen) to cook their way through the past, present, and future of meat alternatives.What's Your Problem? is the show where entrepreneurs and engineers talk about the future they're trying to build – and the problems they have to solve to get there. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Tracey Samuelson, and Jared O'Connell, with additional production help this week from Jacob Goldstein and Edith Rousselot.Transcript available at www.sporkful.com.