Podcast appearances and mentions of peter verstrate

Peter Verstrate is a businessman and the co-founder of Mosa Meat. During our conversation, Peter talks about Mosa Meat's technical breakthrough in making the world's first cultured hamburger - a burger that was created fully in a lab - without raising and killing livestock, the promise of cultured meat to combat climate change and decrease pollution and deforestation, its enormous potential for mitigating animal suffering, the economic challenges of making cultured meat affordable, and when people might expect to be able to purchase and consume such cultivated meat.If successful, companies like Mosa Meat offer an amazing potential future: one in which people might be able to inexpensively and healthily consume high-quality meat with little to no environmental damage and minimal harm inflicted upon sentient animals. This would be a massive win for our collective wealth, ethics, and habitat.------------Support this podcast via VenmoSupport this podcast via PayPalSupport this podcast on Patreon------------Show notesLeave a rating on SpotifyLeave a rating on Apple PodcastsFollow "Keep Talking" on social media and access all episodesEmail subscribeEmail the show------------(00:00) Intro(00:56) Get to know Peter Verstrate(02:09) Getting into the meat industry(04:36) Mosa Meat creating the world's first cultured hamburger(13:43) The time it took to produce the world's first cultured hamburger(15:13) The different stages of cultured meat production(20:02) How the idea of lab-grown meat came to be(22:17) Reducing animal suffering and the environmental benefits of clean meat(31:00) The negative impact of traditional meat production on agriculture and the Earth's changing climate(34:32) The safety concerns around cultured meat production and consumption(42:03) The business challenges of running a clean meat production company(48:40) Economic viability and the future of cultured meat production(51:16) Assessing the quality of the meat used for producing lab-grown meat(54:05) The skills needed from people who want to work in the clean meat industry(57:04) Cultured meat production in the next few years(01:02:27) The best way to follow and support Mosa Meat

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

Mark Post is hoogleraar vasculaire fysiologie aan de Universiteit van Maastricht. Hij is vooral bekend dankzij het produceren van de eerste kweekvleeshamburger ter wereld in 2013. Omdat dit product zo veelbelovend is, richtte Mark in 2016, samen met voedseltechnoloog Peter Verstrate, Mosa Meat op. En al zijn er nog voldoende obstakels te overwinnen, het gaat goed met Mosa Meat; het bedrijf staat op het punt een verbeterde 2.0 burger te introduceren en het haalde in september 2020 een kapitaalinjectie binnen van $55 miljoen en in december nog eens $20 miljoen.

Alternative proteins have come a long way. With consumer demand rising for alternatives to meat for environmental, health and ethical concerns we take a look at the latest developments in the alternative proteins space. What is the future for plant-based substitutes, will consumers react positively to lab-grown meat, and where will the market grow in the future? Joining us to answer this and more is a panel of experts in the field including Peter Verstrate, Co-Founder & Chief Operating Officer, Mosa Meat, Neil Stephens, Wellcome Trust Research Fellow, Brunel University, London and Dr.-Ing Florian Wild, Food Tech Consultant, Food Tech Consulting. About our panel Neil Stephens, Wellcome Trust Research Fellow, Brunel University, London Dr Neil Stephens is a Wellcome Trust Research Fellow at Brunel University London. He is a sociologist who has been tracking the development of cultured meat since 2008. Peter Verstrate, Co-Founder & Chief Operating Officer, Mosa Meat Peter is the food technician behind the world’s first slaughter-free hamburger. He has worked in the processed meat industry for over 20 years in various senior positions ranging from R&D to QA to Operations. He beings a deep knowledge of the meat business developed at international food companies including Sara Lee, Ahold, Smithfield, Campofrio Food Group and Jack Links. He also served as Managing Director of Hulshof Protein Technologies, a leading producer of collage proteins. Peter holds a Master’s in Food Science from Wageningen University. He is passionate about the environment and food security, and highly driven to find a sustainable way to feed the world. Peter co-founded Mosa Meat (https://www.mosameat.com/) and as COO is focused on developing an affordable process for high volume production of cultured meat. Dr.-Ing Florian Wild, Food Tech Consultant, Food Tech Consulting Florian works in applied research and development of plant protein ingredients and their application in food. Main applications are plant meat products with a similar fibrous structure and bite as known from various known animal products. He is one of the pioneers using high moisture extrusion for this purpose. Florian Wild graduated as food technologist with a major in cereal technology from the Technical University Berlin in 2003. He joined the Fraunhofer Institute for Process Engineering and Packaging in Freising, Germany conducting more than 20 national or international research projects. Focus has always been in plant proteins, the development of functional ingredients such as from pulses, cereals and oilseeds as well as the application of such proteins in various foods. He formed the extrusion group and established research on premium meat alternatives using high moisture extrusion cooking to create meat-like fibrous structures. Since 2013, after founding an own business, he has been cooperating closely with companies in the field of food ingredients, meat and further plant based alternatives as well as pulses and cereal processors.

How can we produce healthy food sustainability for a growing population? The technician behind the first slaughter-free burger, Peter Verstrate, founder of Local Dirt, Heather Hilleren and food scientist Prof. Jessica Fanzo brings solutions to the table.In season 2 we take a deep dive into the groundbreaking EAT-Lancet Commission on Food, Planet and Health. For each episode, our hosts Dr. Hazel Wallace, The Food Medic and Dr. Sandro Demaio, CEO of EAT, set out to unpick the science and translate it into everyday action. Tune in for the solutions to one of our most pressing issues globally: How are we going to feed a growing population healthy food without destroying the planet?Learn more at EATforum.org See acast.com/privacy for privacy and opt-out information.

How can we produce healthy food sustainability for a growing population? The technician behind the first slaughter-free burger, Peter Verstrate, founder of Local Dirt, Heather Hilleren and food scientist Prof. Jessica Fanzo brings solutions to the table.

We have our final Podcast Showcase Series with Alex Sharzi. He does the Cultured Meat and Future Food Podcast. His guest is amazing, Peter Verstrate is the CEO of Mosa Meat, a clean meat company in the Neatherlands. If you’re familiar with the clean meat and cell-based world, then you might know this company, because the Chief Science Officer, is Mark Post, the man who made the first lab-grown burger. You’ll learn a ton of actionable tips about the Clean Meat Industry, and Alex’s portfolio of guests is all about this field. From the firms in the United States, to Japan, everywhere. If you’re interested in Cell-based technology, Alex Shirazi has the best portfolio of guests. A little story about Alex is that I first found him online. Paul Shapiro just did an interview with him and he showed me this simple website where his interview was posted. I thought Alex was a newbie, so I wanted to reach out and give him some tips on podcasting. We coincidentally met at Food Funded and I ended up giving him some coordination and technical advice when it came to content and stuff. Alex’s podcast took off, as he relentlessly posted and posted interviews about the clean meat industry. He upgraded his site, he started hosting events, this guy was so passionate about it. And he’s not even in the industry! Alex actually works at a digital marketing agency in San Francisco, but his passion for learning about this space exploded. He not only was consistently churning out, amazing episodes, with guests I could only dream of getting, but also created the packed event, the Cultured Meat Symposium, where I moderated a panel there. Alex was able to also throw me into public speaking opportunities. I was able to talk about food science to a crowd of 30 people at first. Then 50, then…. 300. All thanks to Alex, I learned how to be comfortable public speaking. I can’t thank him enough for that opportunity. So big news, is that I invited Alex, and two other past guests who have built amazing platforms in the online food space, to speak with me at IFT19 in New Orleans to talk about the rewards of building an amazing platform from scratch. Alex is amazing, as this guy who has no ties in the food industry has now become an influencer in the space, and an inspiration that tells you, that you can do this too. Sponsor This episode is sponsored by the West Coast Nuriv Music and Tech festival a free music festival on March 6th, or the day before Expo West opens its doors. We have bands like The Bombpops, Direct Hit, Dog Party (opened for Green Day tour, 2017), Get Dead and a "Mystery" Headliner! FAT Wreck Chords presents, NURIV 2019 at the E Sports Arena in Santa Ana. email: innovate.today@virun.com to get on the list and a chance for a VIP spot as well. invite your friends! If you want to sponsor, email customer.service@virun.com ..we have a few open spots for sponsorship.

Peter Verstrate is the CEO of Mosa Meat, the company known for producing the first Cultured Meat hamburger in 2013. Peter and I chat about the developments in the cellular agriculture industry, the startups in the space, and the exciting direction of future food technology. This episode is part of the Cultured Meat and Future … Continue reading "Peter Verstrate of Mosa Meat – Clean Meat Founders Series" --- Support this podcast: https://anchor.fm/futurefoodshow/support

Martin Gordon of RIT explains bridge construction and collapse. Dickinson College’s Marie Helweg-Larsen claims we all need more “hygge.” MosaMeat’s Peter Verstrate offers the first lab-grown burger. Univ of Vermont’s John Franklin and David Carlson teach veterans Homer. Author Jennifer Adams reviews “Sing, Unburied, Sing.” Marlena Fejzo, UCLA, offers new insight into hyperemesis gravidarum, extreme nausea in pregnancy.