Podcasts about rebellyous foods

“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   

Alt-meat today is typically made from soybeans, yellow peas, wheat, or some combination of those three crops. But there's a whole world of plants out there, and maybe some of them can be harnessed to widen the world of ingredients available to manufacturers, perhaps even offering better functionality and flavor. One of the problems though, is that making protein isolates from most beans or lentils can be pretty expensive, since these crops usually aren't that high in protein to begin with. One reason why soy protein is so much cheaper than pea protein, for example, is that the soybean is typically 30-40 percent protein by dry weight, whereas the yellow pea at best is more like 25 percent. So you need to grow fewer soybeans to get the same amount of protein. With chickpeas, the situation is even worse, as they're usually more like 20 percent protein.  Enter NuCicer, a startup in Davis, California that has leveraged the power of natural plant diversity to breed a chickpea with 35 percent protein and which they say has superior flavor and functionality compared to pea protein, a common ingredient in alt-meat today, explaining one reason alt-meat is often more expensive than animal meat.  They've done this by taking today's commodity chickpea—the only domesticated species within the Cicer genus—and bred it with wild relatives that never made it into the basket of legumes which were domesticated by the humans living in the Middle East thousands of years ago. The result is a chickpea with 75 percent more protein than the typical chickpea, reducing the cost of chickpea protein by about 50 percent. Already, NuCicer is growing its high-protein chickpeas on 1,000 acres across five states and is moving fast to scale up. Does a new world of alt-meats, high-protein hummus, and even chickpea-powered proteinaceous oatmeal await? The father-daughter duo that co-founded NuCicer certainly hopes so. That daughter, Kathryn Cook, serves as CEO and is on the show to tell you all about her journey from her first chapter as an aerospace engineer to now a CEO engineering a better chickpea.  Discussed in this episode NuCicer is backed by Lever VC and Leaps by Bayer. Kathryn's father Doug Cook conducted the pioneering research at UC-Davis that led to the two co-founding NuCicer. Kathryn recommends the book Think Again. Chickpea protein was popularized by Nutriati, which was acquired by Tate & Lyle in 2022. Rebellyous Foods was also founded by a former Boeing engineer, and we did an episode on them! More about Kathryn Cook Kathryn Cook is the CEO and co-founder of NuCicer. Kathryn started her career as a materials science engineer developing new raw material formulations and production methods. Shifting into product and program management, Kathryn managed multidisciplinary teams in both aerospace and machine learning technologies for natural language processing. Driven by the mission of enabling a more resilient, nutritious food system for our rapidly expanding population, Kathryn launched her career in food and agriculture. She is passionate about the urgent need to leverage breeding and biodiversity to improve our crop varieties and enable more delicious, nutritious ingredients.

How does one jump from aerospace engineering into plant-based chicken nugget production? That's exactly the leap that Christie Lagally, CEO & Founder of Rebellyous Foods, took in search of producing a healthier chicken nugget. Learn more about her company's focus on animal welfare, environmental sustainability, and human health in this episode of The Food Institute Podcast. More About: Christie Lagally: Christie Lagally is the founder and CEO of Rebellyous Foods, a food production technology company working to make plant-based meat price-competitive with animal-based meat. Lagally began her career in the aerospace industry working on testing, designing, and manufacturing commercial airplanes at Boeing. Now at Rebellyous, she focuses on designing novel manufacturing equipment that addresses the two most significant obstacles facing the plant-based meat industry: cost and quality at scale. More About Rebellyous Foods: Seattle Food Tech, Inc., DBA Rebellyous Foods is a food manufacturing technology company working to make plant-based meat price-competitive with traditional chicken products. The company was founded in 2017 by former Boeing engineer Christie Lagally to provide the plant-based meat industry the tools needed to radically increase production capacity while dramatically lowering costs for high-quality plant-based meat. Investors include Aramana, Cercano Management, Clear Current Capital, Fifty Years, Liquid 2 Ventures, CPT Capital, Agronomics, and KBW Ventures. For more information, visit rebellyous.com. Connect with Rebellyous: • https://rebellyous.com/ • https://www.linkedin.com/company/rebellyousfoods/ • https://www.instagram.com/rebellyous/ • https://twitter.com/RebellyousFoods • https://www.facebook.com/RebellyousFoods/ Sign up for the Plant-Based Insider newsletter: https://lp.constantcontactpages.com/su/JNdPe1u?source_id=64f267eb-76a5-40e4-8798-c38cbb95e73b

Kristie Middleton is  vice president of business development for Rebellyous Foods where she and her team help institutions add more plant-based options to their menus. Kristie's also the author of MeatLess: Transform the Way You Eat and Live—One Meal at a Time and a long-time animal advocate. Rebellyous Foods has created novel manufacturing technology in order to make plant-based chicken more affordable to the masses. Mainly targeting food service providers such as universities and school districts, Kristie, who is Vice president of business development at the venture capital funded company, uses her experience from her days at The Humane Society to ensure that this product is a clean and price comparable product in those markets.A great episode for those interested in all things plant-based meats and how to scale a company providing this type of product to the masses. Relevant links to things mentioned throughout the show:Kristie Middleton: MeatLess: Transform the Way You Eat and Live—One Meal at a TimeIn a recent interview with The Food Institute with Christie Lagally 50% of all meals served in Sodexo university settings will be plant-based by 2025Request For Proposals for something called Mock2Josh Balk episode on our podcastAG funder interview re continuous process vs batchingPodcast: Business for Good (start-ups)Food BizWiz by Aly Ball about getting food start-up products into retailRebellyous Foods Hiring(00:00) START(04:23) ABOUT REBELLYOUS FOODS(09:31) PATENTED EQUIPMENT(16:47) EDUCATING THE CONSUMER(22:12) A GOOD APPROACH MAKES A DIFFERENCE(28:24) THE MOCK 2(34:53) ADVANTAGES TO COMPANIES FOCUSED ON PROFIT(45:46) OTHER AREAS THAT NEED INNOVATION(51:38) MOMENTS THAT INSPIRED CAREER CHANGE(01:02:31) FOCUS ON THE MISSION(01:06:05) CLOSING QUESTIONSIf you enjoy the show, please leave a rating and review us - we would really appreciate it! Likewise, feel free to share it with anyone who you think might enjoy it. You can send us feedback and guest recommendations via Twitter or email us at hello@howilearnedtoloveshrimp.com. Enjoy!

Christie Lagally is the founder and CEO of Rebellyous Foods, a food production technology company working to make plant-based meat price-competitive with animal-based meat. Lagally began her career in the aerospace industry working on testing, designing, and manufacturing commercial airplanes at Boeing. Now at Rebellyous, she focuses on designing novel manufacturing equipment that addresses the two most significant obstacles facing the plant-based meat industry: cost and quality at scale.See omnystudio.com/listener for privacy information.

In this episode of In With the New, Avril speaks with Christie Lagally about her journey from aerospace engineer to founder and CEO of Rebellyous Foods. Rebellyous Foods is on a mission to build a world where food production is not a dirty business, and they've started by creating the perfect plant-based chicken nugget—one with the same juiciness and texture as a chicken nugget – and at a similar price point. Check out the show notes here.  

There's a fundamental mismatch between how we make plant-based meat and the facilities that are making it. When you're using the wrong tool, when you're trying to use a spoon to cut a piece of vegetable, it just doesn't work. It's the same kind of thing for making plant-based meat.” – Christie Lagally   Christie Lagally is the founder and CEO at Rebellyous Foods, a food manufacturing technology and production company. They make delicious plant-based chicken, but they also make production equipment. Up until now, almost all plant-based meat has been made in animal meat production facilities, which just don't have the capability or function to make plant-based meat.   Five years ago, Christie left her job as an engineer at Boeing so she could transform everything that we know about producing plant-based meat. She's done it and later this year, Rebellyous is launching the Mock Two, production equipment that is not only going to transform the entire plant-based meat space, but it's also going to allow for price parity with animal meat. A game changer for the entire industry.   Rebellyous Foods: https://www.rebellyous.com/

The question we ask - why was meat production industrialized instead plant-based meat production. Plant based meat is far more eco-friendly that meat production. We speak with Christie Lagally, CEO of Rebellyous Foods, who states that most plant-based meat until now were primarily using processes and methods that were an extension of how we would make them in a kitchen. She got to rethink the chicken nugget from the ground up - and build a better one. This means tackling the insanely hard work of rethinking the way our food is made. Christie, an aerospace engineer and her team of talented engineers are developed the Mock Two - the most advanced plant-based meat manufacturing system on the planet, to make the best tasting nugget. Listen to her passion making a great tasting product along with her compassion for the planet and people. https://www.rebellyous.com/https://mindfulbusinessespodcast.com/#fortheplanet, #innovativematerials, #mindfulbusinesses, #planbasedfoods, #rebellyousfoods, #sustianablefoodproduction, #vegan, #vegetarian, 

Most people have heard about Beyond Meat and Impossible Foods, start-up food companies working to bring plant-based foods from the fringe to the mainstream to create a more sustainable and healthier world. While these products are thriving in the marketplace, they are still more expensive than the cost of meat and were developed for the retail sector, making them inaccessible to many...until now. Our guest today is Christie Lagally, CEO and founder of Rebellyous Foods. A mechanical engineer who holds five patents, Lagally started the food technology and manufacturing company in an effort to end factory farming by creating delicious, widely available, and affordable plant-based chicken products.

Most people have heard about Beyond Meat and Impossible Foods, start-up food companies working to bring plant-based foods from the fringe to the mainstream to create a more sustainable and healthier world. While these products are thriving in the marketplace, they are still more expensive than the cost of meat and were developed for the retail sector, making them inaccessible to many...until now. Our guest today is Christie Lagally, CEO and founder of Rebellyous Foods. A mechanical engineer who holds five patents, Lagally started the food technology and manufacturing company in an effort to end factory farming by creating delicious, widely available, and affordable plant-based chicken products.

Kristie Middleton is vice president of business development for Rebellyous Foods, a company that sells patties, nuggets, and tenders that cook just like breaded chicken products. She's spent the last 20 years moving plant-based foods from the extreme to the mainstream. In this episode, Megan Rooney, education manager, chats with Kristie about the successful rebrand of Seattle Food Tech to Rebellyous Foods, selling to foodservice, and pricing so that plant-based is accessible to all.Spill & Dish is Powered by Simplecast.

WARNING! ~ Red Pill Ahead~ The majority of our food supply is produced within an industrial ecosystem.  Industrial animal agriculture produces nearly $108 billion lbs. of animal meat annually. Chicken meat contributes $50 billion lbs. - nearly half of all the meat produced. In order to achieve this volume, chicken brands use contract chicken farmers and meat processors to raise and harvest millions and millions of chickens per year.  Within the industrial chicken ecosystem, there are human health issues, water and air pollution, and the living conditions for the chickens are disturbing on some farms. Christie shares her origin story and how she blended her engineering background with her life's passion as an advocate into a single, laser-focused career to make plant-based chicken processing at scale to provide chicken processors a viable, alternative business opportunity.  Origin story Brand mission Trends The trouble with chicken A light at the end of the tunnel Mercy for Animals ~ Transfarmation, the non-profit helping farmers leave chicken harvesting for hemp and mushroom farming.  https://thetransfarmationproject.org/ Connect with Christie on LinkedIn: https://www.linkedin.com/in/christie-lagally-875b9a4/ Rebellyous Foods: https://rebellyous.com/ Seattle Food Tech ( the parent company ) - https://www.facebook.com/SeattleFoodTech/ Origin Story Mission forward The extractive food system Regenerative farms It started with sugar Nutrient density VS quantity People, Plants, Profits  About your Host Tony Moore and the Winning at Work podcast: Are you looking for a fun and light-hearted podcast to stay current on the trends shaping the $1.6 trillion food and beverage industry? My totally awesome brands featured here take us deep into the world of sustainability, plant-based, food tech, CBD, and good for you. Want to learn how to grow a brand? Scale a brand? I've got you covered.  Join me on my mission to discover what makes these companies different, better, and special. Episode 131 is sponsored by: Timpl Search - National Food and Beverage headhunters for sales, marketing, innovation, and operations. https://www.timplsearch.com/ Contact: Tony Moore. 404-904-9235. Follow me on LinkedIn: https://www.linkedin.com/in/differentbetterspecialbrands/ Music from Uppbeat: https://uppbeat.io/t/soundroll/get-the-funk-in License code: SF3WUKBUJQULFHXE  

Chicken makes up an increasing part of the food we eat. Chicken production is polluting, cruel, and causes significant emissions.One company looking to address this issue is Rebellyous Foods. They have come up with a way to produce plant-based meat, which looks like chicken, tastes like chicken, and is similarly priced to chicken.To find out more I invited Rebellyous founder and CEO Christie Legally to come on the podcast. We had a fascinating conversation. I learned loads. I hope you do too.If you have any comments/suggestions or questions for the podcast - feel free to leave me a voice message over on my SpeakPipe page, head on over to the Climate 21 Podcast Forum, or send it to me as a direct message on Twitter/LinkedIn. Audio messages will get played (unless you specifically ask me not to).And if you want to know more about any of SAP's Sustainability solutions, head on over to www.sap.com/sustainability, and if you liked this show, please don't forget to rate and/or review it. It makes a big difference to help new people discover the show. Thanks.And remember, stay healthy, stay safe, stay sane!Music credit - Intro and Outro music for this podcast was composed, played, and produced by my daughter Luna Juniper

How do we shift the outlook on the plant-based lifestyle from extreme to mainstream? Kristie Middleton, vice president of business development at Rebellyous Foods is here on the show to tell us how she's been doing exactly that for the last 20 years! She's the author of MeatLess--Transform the Way You Eat and Live--One Meal at a Time. During her time at Rebellyous, she has launched the successful rebrand of Seattle Food Tech to Rebellyous Foods and commercialized three SKUs for retail and four for foodservice. She and her team have now launched our products from coast to coast. Her work has been covered by national media, including The Los Angeles Times, Civil Eats, San Francisco Chronicle, and Politico. She's a co-founder and board member of East Bay Animal Political Action Committee and serves as an advisor to Clear Current Capital. She holds a certificate in plant-based nutrition from T. Colin Campbell Center for Nutrition Studies.   Show notes: The impact that people & their communities can have when they commit to meatless Mondays The process of implementing meatless Mondays across school food programs Kristie's work at Rebellyous foods & animal welfare initiatives How vegan food samples on the street make a huge impact What it's like to work in the vegan food industry The importance of shifting away from the commonly dogmatic way of veganism Meatless Mondays' WWI roots Kristie's work at the humane society The popularization of meatless Mondays in school districts How to have a more pragmatic approach to veganism & seeing people as allies How bringing a vegan dish to an event can trigger a positive impact The power of not demanding perfection from those around us Meatless Mondays as a way to explore foods from around the world How meatless Mondays have impacted students & staff to make healthy food choices Advice for people considering going plant-based The positive health impacts of a plant-based lifestyle Giving yourself permission to be flexible in your food choices Advice for proposing meatless Mondays to your community centers The obstacles of large-scale food service programs & being a positive resource/problem solver Tips and tricks the help meatless Mondays stick Practical tips for making vegan food choices simpler The impact of sharing vegan dishes & recipes Words of encouragement for vegan activists when encountering negative pushback Tips to encourage a vegan lifestyle & being active within your communities  Thank you to our sponsors Caraway Home & Maxine's Heavenly  Resources: Rebellyous Foods MeatLess by Kristie Middleton Contact Kristie at ​​kristielmiddleton@gmail.com

This week's episode features Christie Lagally, founder of Rebellyous Foods. From a background in aerospace engineering and advocacy work, Christie saw the need for big structural change in the manufacturing of plant based meat products. She and her team at Rebellyous are now working hard on cutting edge tech to provide affordable quality at scale. There are lots of amazing take-aways in this episode, including some history of industrial animal agriculture and how to break the cost structure of plant based manufacturing. The Plant Based Business Podcast is produced by Vevolution, and supported by Heura, Moonshot Collaborative and PlantBelly. Moonshot Collaborative is a consumer research firm focused exclusively on actionable, affordable insights on plant-based consumers. Use code VEVOLUTION to get 20% off your first five survey questions at moonshotcollaborative.com PlantBelly is a new online vegan grocery store that delivers highly curated plant-based foods right to your door. Use code VEVOLUTION to get 20% off your first order at plantbelly.com Heura is Europe's fastest growing plant-based meat company. Follow Heura Foods on Linkedin to see how they are tackling the big, unsolved global food challenges using low carbon foot-print technologies. We're building the world's leading plant-based and cell-ag network and marketplace. Head over to https://www.vevolution.com/register to join our marketplace of investors and startups building solutions for a kinder future. For any questions reach out to hello@vevolution.com Bridey Addison-Child is our editor. Erik Amundson and Damien Clarkson are our hosts.

Christie Lagally's path toward starting a company should be deeply inspiring for anyone who cares about our planet. With a background in Aerospace Engineering, working at Boeing and other top-tier firms, she decided to put her brilliance and global perspective to work on tackling the problem of processed food and industrial food production. She used her expertise to create innovative new machinery that will make it fundamentally easier to scale plant-based chicken alternatives with her company, Rebellyous foods. If you know me at all, you'll know how excited I am to share her story. She has truly Beaten the Often Path.  Watch this episode on YouTube Rebellyous Foods: rebellyousfoods.com All episodes: beattheoftenpath.com  

---> Check out the Partners here.---> Subscribe to the Causeartist Newsletter here.In episode 133 of the Disruptors for GOOD podcast I speak with Christie Lagally, Founder & CEO of Rebellyous Foods, on using her aerospace and engineering background to scale access and affordability to delicious plant-based chicken.Christie Lagally is the founder and CEO of Rebellyous Foods, a food production technology company working to make plant-based meat price-competitive with traditional chicken products. Ms. Lagally is a mechanical engineer and holder of multiple patents in manufacturing technology. She spent much of her career in the aerospace industry working on commercial airplanes and spacecraft in testing, design, and manufacturing at Boeing Commercial Airplanes. Previously, Ms. Lagally served as a Senior Scientist for the Good Food Institute uncovering the technical barriers in the development of plant-based meat and cultured meat. Ms. Lagally holds Bachelor's degrees in Organizational Psychology and Mechanical Engineering and a Master's of Science in Mechanical Engineering. She is also an active member of the National Women's Political Caucus of Washington, a co-founder of the Humane Voters of Washington (a political action committee) and serves as a Washington State Volunteer Leader for the Humane Society of the United States.Rebellyous Foods is an innovative food production company creating delicious, affordable plant-based meats for the foodservice industry. The company has achieved this through the custom design of low-cost, high-quality products in combination with the use of high-throughput manufacturing automation, the development of new, low-energy manufacturing tools, and the design of modular production facilities operated by Rebellyous Foods.With current plant-based meat products at two-to-five times the cost per pound of animal-based meat, plant-based meat will only truly become widely available when it can be produced and sold at a low cost. Rebellyous Foods is utilizing leading-edge manufacturing methods at scale through R&D with universities, a planned pilot-scale facility in the Puget Sound, and a production facility in Seattle. Working closely with industry partners, Rebellyous Foods equips our facilities with redesigned and optimized equipment for large scale production of plant-based meat.---> Check out the Partners here.---> Subscribe to the Causeartist Newsletter here.Listen to more Causeartist podcast shows hereFollow Grant on Twitter and LinkedInFollow Causeartist on Twitter, LinkedIn, and Instagram

Imagine a world where those who love chicken nuggets can have their cake and eat it too. Simply put, a world where no chicken will lose its life to satisfy the appetite of millions of people who crave chicken nuggets. If Christie Lagally, CEO of Rebellyous Foods, has her way, you won't have to imagine. A mechanical engineer who holds five patents, Lagally started the food technology and manufacturing company, Rebellyous Foods, in an effort to end factory farming by creating delicious, widely available, and affordable Plant-Based chicken products. While there are currently delicious alternatives in the marketplace, most Plant-Based meats are two to five times the cost of meat and were developed for the retail sector, making them inaccessible to many...until now. A female CEO in a predominantly male-led sector, Lagally is no stranger to being a woman leader in a man's world. Prior to starting Rebellyous, she supervised a team of 35 engineers--mostly men--at Boeing where she and her team optimized the 777 wing assembly. What she learned at Boeing is informing how she and her team are redesigning processing facilities to optimize them for Plant-Based meat, enabling them to create Plant-Based nuggets that are crispy on the outside, juicy on the inside, yet affordable. Ultimately, they hope to replace some of the $40 billion spent on nuggets, patties, and further processed chicken products sold annually with their products. Rebellyous has raised over $18 million so far in venture funding, including from Joe Montana's Liquid 2 Venture Fund, and Vulcan Inc., the company founded by Microsoft co-founder and philanthropist Paul Allen. Its products are now available at more than 350 Safeway and Albertson's stores in the Northwest and Chicagoland area as well as Haggen, Met Market, and Good Eggs in the SF Bay Area.  

Rebellyous Foods Founder and CEO, Christie Lagally, joins us on this week's episode to discuss:- Why the plant-based revolution is not inevitable- The key insight underpinning the company's origin- Destructive vs constructive food production - Rethinking how we make plant based meats- Building infrastructure and a consumer brand in parallelYou can learn more about Rebellyous Foods here.

Alt-Meat talks with Christie Lagally, founder and CEO of Rebellyous Foods and Rebellyous Tech. Sort of two companies in one, Rebellyous not only produces plant-based meat products but also designs the equipment they're made on. Lagally sat down with Alt-Meat to provide insights into the present and future of Rebellyous, and also of the meat substitute market as a whole.

Christie Lagally is the founder and CEO of Rebellyous Foods, one of the most exciting startups in the plant-based meat industry. Their technology is changing the cost structure and scalability of the largest market protein market in the world - chicken.In this episode we cover:Her background in aerospace engineering and at the Good Food Institute that helped her develop the idea for Rebellyous FoodsTheir time at YcombinatorLaunching in multiple channels - online, retail, and the National School Lunch ProgramWhy current plant-based chicken can't scale and how they are tackling the problemFuture Food-Food Tech Summit (use code BRAVE10 to save 10%!)This March 24-25 the Future Food-Tech Summit will unite food brands, investors, start-ups and technology leaders in San Francisco for an unmissable gathering.If you've missed sitting round a table and pooling ideas with industry colleagues, catching up with old friends and making those all-important corridor-connections, don't miss your chance to join me and the global community at the Marriot Marquis in San Francisco. The summit also supports start-ups to gain the attention of potential investors and partners through a full program of start-up activity, including Innovation Challenges, pitch sessions, investor drop-ins and TechHub displays and will be hosted online as well as in person, so that you can choose whether to attend in San Francisco or log in from home.Find out more at futurefoodtechsf.com and use code BRAVE10 to save 10% on the registration fees. 

Rebellyous Foods is a food production technology company working to make plant-based meat delicious, widely available and price-competitive with traditional chicken products.Michelle and Christie discuss the current plant-based meat market, why it can't keep up with the demand for plant-based meat and how Rebellyous Foods will fix that with their new food production equipment.Relevant links:https://rebellyous.com/Support the show (https://www.buymeacoffee.com/toastedearth)

Gautam Godhwani, Managing Partner at Good Startup, talks about the shift in consumer demand from animal protein to alternative protein. Gautam gives examples of startups that are changing the way food is consumed and shares insightful tips for entrepreneurs seeking to disrupt this sector.In this episode, we discuss:[3:33] Articulating the WHY behind your startup helps investors support you effectively[9:13] Focus on impact: the mission behind Good Startup[16:28] How is innovation different in industry-based sectors compared to software-focused sectors?[19:29] Three key areas most investors will want to cover in their first meeting to determine whether they are going to investNon-profit that Gautam is passionate about: India Community CenterAbout Guest SpeakerGautam Godhwani is a veteran entrepreneur who has founded world-renowned startups including AtWeb (acquired by Netscape in 1998), SimplyHired (acquired by Recruit Holdings Co. in 2016), and Habitera. Gautam also co-founded the Indian Community Center to bring the Indian community in the San Francisco bay area closer together. Gautam worked at HP, IBM, and Microsoft before the dot-com era.About Good StartupGood Startup is a Singapore-based venture capital firm investing in entrepreneurs building the next generation of alternative protein companies globally. The mission of Good Startup is to remove animals from the food system. Startups in its portfolio include Nowadays, Rebellyous Foods, JUST, Clara Foods, Motif, OMeat, TuttleTree, BREVEL, and Novel Farms.Subscribe to our podcast and stay tuned for our next episode that will drop next Tuesday.Follow us: Twitter | Linkedin | Instagram | Facebook

CEO and Founder Christie Lagally from Rebellyous Foods sits down with us in the next episode and discusses the future of innovation in meats.

“Create your own luck. Get out there, eat right, wear good supportive shoes, and build the change you want to see in the world.”On this week's episode of the Eat Green Make Green Podcast I sit down with the rebellious Christie Lagally. Christie is a former Boeing Engineer who holds multiple manufacturing tech patents and is now the Founder & CEO of Rebellyous Foods.  We talk about Christie's path as an engineer to founding Rebellyous, how Rebellyous is changing the way plant-based meat is manufactured, her experience as a woman in very male-dominated fields, her advice to women in business, the advantages of plant-based chicken nuggets, how sharing her “why” makes her business more authentic, how she accomplishes big goals, and how to build the change you want to see in the world.Show NotesRebellyous WebsiteRebellyous InstagramChristie's LinkedIn

Food company “Rebellyous” announces expansion into Safeway stores, on today's VFN. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Christie Lagally is the founder and CEO of Rebellyous Foods. She is a mechanical engineer with nearly 20 years of engineering experience and holder of five patents in manufacturing technology. She spent much of her career in the aerospace industry working on commercial airplanes and spacecraft in testing, design, and manufacturing, and she served as the project manager for a $10M R&D effort for the 777X wing manufacturing unit at Boeing Commercial Airplanes. Until January 2018, Christie served as a Senior Scientist for the Good Food Institute uncovering the technical barriers in the development of plant-based meat and cultured meat. Christie holds Bachelor's degrees in Mechanical Engineering and Organizational Psychology and a Master's of Science in Mechanical Engineering. Christie joins me today to discuss how she decided to be a founder and the initial steps that she took to find the problem to solve. She explains the three avenues to customers and how the company concentrates on each of them. She shares how articulating the mission helps in growing the company culture and fundraising. Christie tells us about her approach to fundraising and how incubators helped her. Today on Startups for Good we cover:Tackling the taste and cost barriers to plant based meat productsThe specifics that drive the school lunch customerClean meat and the impact on the industryHow sometimes constraints breed more creativityThe fundraising processTransitioning between two industriesConnect with Christie at rebellyous.com and their YouTube channel Subscribe, Rate & Share Your Favorite Episodes!Thanks for tuning into today's episode of Startups For Good with your host, Miles Lasater. If you enjoyed this episode, please subscribe and leave a rating and review on your favorite podcast listening app.Don't forget to visit our website, connect with Miles on Twitter or LinkedIn, and share your favorite episodes across social media. For more information about The Giving Circle

This episode is sponsored by the Black & Veatch NextGen Ag Team. Learn more about Black and Veatch at www.bv.com We are excited to have two fantastic guests on today's episode. Christie Lagally of Rebellyous Foods and Zack Olson of Black & Veatch. Christie Lagally is the founder and CEO of Rebellyous Foods, a food production technology company working to make plant-based meat price-competitive with traditional chicken products. Ms. Lagally is a mechanical engineer and holder of multiple patents in manufacturing technology. She spent much of her career in the aerospace industry working on commercial airplanes and spacecraft in testing, design, and manufacturing at Boeing Commercial Airplanes. Previously, Ms. Lagally served as a Senior Scientist for the Good Food Institute uncovering the technical barriers in the development of plant-based meat and clean meat (i.e. cultured meat). Ms. Lagally holds Bachelor's degrees in Organizational Psychology and Mechanical Engineering and a Master’s of Science in Mechanical Engineering. She is also an active member of the National Women’s Political Caucus of Washington, a co-founder of the Humane Voters of Washington (a political action committee) and serves as a Washington State Council Member for the Humane Society of the United States. Zack Olson is part of the Black & Veatch Growth Accelerator which drives smart, rapid, profitable growth; discovers opportunities; and challenges convention. He is a co-managing director of the Growth Accelerator’s NextGen Agriculture business, and currently leads that engineering team. Throughout his career he has been involved in projects that required developing innovative and cost-effective solutions, in close collaboration with the end client, particularly pertaining to energy performance improvements. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Most people have heard about Beyond Meat and Impossible Foods, start-up food companies working to bring plant-based foods from the fringe to the mainstream to create a more sustainable and healthier world. While these products are thriving in the marketplace, they are still more expensive than the cost of meat and were developed for the retail sector, making them inaccessible to many...until now. Our guest today is Christie Lagally, CEO and founder of Rebellyous Foods. A mechanical engineer who holds five patents, Lagally started the food technology and manufacturing company in an effort to end factory farming by creating delicious, widely available, and affordable plant-based chicken products.

The alternative protein market continues to grow, with both start-ups and legacy companies looking for ways to claim a stake. In this installment of the Food Engineering podcast series, Editor-in-Chief Casey Laughman speaks with Kristie Middleton, VP of Business Development, Rebellyous Foods, to discuss how the market has grown and where it's going.

This week we speak with Christie Lagally, CEO and founder of Rebellyous Foods, offering leading edge alternatives to plant-based meat, guest with host Laurent Levy.   Plus, writer Richard Pallardy takes us to New Guinea to listen to the curious singing Highland Wild Dog. The post Rebellyous Foods / The “Singing” New Guinea Highland Wild Dog 01/22/21 appeared first on WWDB-AM.

Most people have heard about Beyond Meat and Impossible Foods, start-up food companies working to bring plant-based foods from the fringe to the mainstream to create a more sustainable and healthier world. While these products are thriving in the marketplace, they are still more expensive than the cost of meat and were developed for the retail sector, making them inaccessible to many...until now. Our guest today is Christie Lagally, CEO and founder of Rebellyous Foods. A mechanical engineer who holds five patents, Lagally started the food technology and manufacturing company in an effort to end factory farming by creating delicious, widely available, and affordable plant-based chicken products.

Since about 75% or so (and that's just a rough estimate)... of plant-based products on the market today are actually made on off-the-shelf meat processing equipment, we're looking to actually change that part of the industry by actually designing new production equipment that is appropriate for the production of plant-based meat… By creating new production methods and new equipment at Rebellyous, we can bring down the cost of plant-based meat, increase the quality, and increase the volume of our products to well beyond what it is currently, [just] 0.2% of the meat industry.- Christie LagallyMany advocates hope that conventional animal products will eventually be entirely replaced by animal-free foods. But what are the challenges in the way of achieving this goal? What role can entrepreneurs play in encouraging change?Christie Lagally is the Founder & Chief Executive Officer of Rebellyous Foods, a company that is working to produce high-quality plant-based chicken nuggets in large quantities. She previously worked for 15 years in mechanical engineering and has also worked with the Good Food Institute and volunteered for the Humane Society of the United States.Topics discussed in the episode:Why and how Rebellyous Foods focuses on developing better tools for scaling the production of plant-based products (2:02) The specific equipment types and processes that the plant-based food industry currently relies on that need to be replaced (7:34)The uses and limitations of extruders (16:45)Who designs, produces, and sells the equipment that is used in plant-based products (19:02)The technical difficulties in producing plant-based chicken products compared to plant-based burgers (24:52)Developing plant-based fish products (33:14)Business to business vs. business to consumer strategies (36:43)The importance of branding in marketing animal-free food tech products (41:00)The use of engineering experience in developing plant-based foods (43:07)The importance of mission alignment in working in animal-free food technology startups (50:23)The transferability of experience in nonprofits to work in animal-free food technology companies (52:28)Christie's experience with political actions for animals and views on the interaction between animal advocacy nonprofits and the animal-free food technology movement (56:45)The investment and support that Rebellyous Foods has received and the role of impact investment (1:04:48)Resources discussed in the episode are available at https://www.sentienceinstitute.org/podcastSupport the show (https://www.sentienceinstitute.org/donate)