Future of Foods Interviews - Alt Proteins, Cell Agriculture, an End to Factory Farming.

In this episode of Future of Foods Interviews, the podcast where we explore the science, policy, and people shaping the future of food, I speak to two leading voices in the field: Dr. Estere Sienkman…

Alex Crisp, host of Future of Foods Interviews, speaks to Madre Brava's CEO, Vicky Bond. Vicky, who is a former vet, thinks a transition to plant based proteins will happen within a decade. Madre Bra…

In this episode of Future of Foods Interviews, Alex speaks to Sajeev Mohankumar from FAIRR (Farm Animal Investment Risk & Return) to explore the critical intersections of climate, finance, and the fu…

In this 60th episode of FoF Interviews, host Alex Crisp speaks with journalist and author Michael Grunwald about his devastatingly important new book, We Are Eating the Earth. Known for his deep inve…

Join us for an exclusive catch up conversation with Mark Warner, CEO of Liberation Bioindustries—formerly Liberation Labs—as we find out what they've been up in the last 12 months.

How has this compa…

In this episode of The Future of Foods Interviews we delve into the cutting edge of food innovation with Ivy Farm Technologies, a UK-based leader in cultivated meat. With a mission to tackle the envi…

The latest Future of Foods Interview features Eric Schulze, who discusses his diverse career path from working at the FDA to joining Upside Foods and founding his new venture, Good Human.

Good Human …

Dr. Max Jamilly, CEO and co-founder of Hoxton Farms, outlines his background in cell biology and venture capital and explains the journey to founding Hoxton Farms in 2020. Hoxton Farms specializes in…

Jeff Tripician is a seasoned leader in the meat industry, now driving innovation as CEO of Meatable, a company making cultivated meat in the Netherlands. With decades of experience in traditional mea…

Daisy Lab is a New Zealand-based food tech startup making animal-free dairy proteins through precision fermentation. Founded in 2021, the company produces whey and casein without cows, tackling the e…

In this episode of Future of Foods Interviews, I talk to Helder Cruz, Chief Scientific Officer of Meatly, a company at the forefront of the cultivated pet food revolution. Meatly is making history by…

Dominik Grabinski is CEO and Founder of AI Bobby, a Paris-based startup using generative AI to revolutionize alternative proteins through precision fermentation techniques.

AI Bobby is tackling some …

In this episode of Future of Foods, Alex talks to Andy Shovel, the co-founder of THIS, the plant-based brand that aims to make meat alternatives so realistic you need reminding that it's not the real…

In this special 50th episode of Future of Foods Interviews, host Alex Crisp meets Didier Toubia, co-founder and CEO of Aleph Farms, to discuss their latest successes and some challenges of bringing c…

Bon Vivant is a French company reshaping the future of dairy with cutting-edge biotechnology. Focused on creating animal-free dairy proteins, Bon Vivant combines tradition and innovation to deliver s…

Dr. Jeremy Agresti joins Alex Crisp on Future of Foods Interviews to discuss how Triplebar’s technology is transforming the production of alternative proteins and revolutionizing the food industry.

Co…

Future of Foods Interviews speaks to NestFresh, a trailblazer in humane farming and cutting-edge technology. Known for their commitment to animal welfare, NestFresh uses In Ovo sexing technology to e…

Hannah Lester is the CEO of Atova Consulting, a leader in regulatory strategy and compliance solutions for novel foods, with a special focus on cultivated meat. With extensive expertise in navigating…

Hydrosome Labs is at the forefront of ultrafine bubble technology. One promising area of focus is precision fermentation where their technology is poised to make a significant impact.

Ultrafine bubble…