Paul Wood, a board member at the Australian Academy of Technology and Engineering, advocates for innovative solutions to reduce agricultural methane emissions while maintaining cattle production. His approach contrasts with calls for reducing livestock numbers, as he believes technology can significantly cut emissions without disrupting traditional agricultural systems. Wood emphasizes targeted investments to support methane-reduction technologies like feed additives, genetic selection, and animal management practices, which would help make cattle farming more sustainable without reducing herd sizes.The Global Methane Hub, a body on which Wood sits, has recieved $200 Bezos millions to find environmental solutions. Wood is often critical of alternative protein technology such as cultivated meat, seeing it as too expensive to be a legitimate solution, preferring a path that both addresses environmental goals and meets the economic needs of farmers.

Alex Crisp speaks to the EIT (European Institute of Innovation and Technology) - an initiative that promotes innovation and entrepreneurship across Europe. They work across health, environment, manufacturing, and of course food - driving innovation and collaboration and providing investment where it’s most needed - which at the beginning of a startup’s journey. FoF talks to Marie Bruser, Corporate Venture Manager at EIT Food. She tells us about their focus on protein diversification and regenerative agriculture and what this means for the future of food. Future fo Foods Interviews is on Substack https://alexcrisp.substack.com/s/future-of-foods-interviews Subscribe to stay up to date with all new releases and useful FoF content.

Future of Foods Interviews' Alex Crisp speaks to Lance Kizer, CTO at Vitro Labs, a pioneering biotech company making leather from cells.Around 23billion square feet of leather is produced each year. That's a whole lot of skin.Vitro Labs creates lab-grown leather that's indistinguishable from traditional leather, but without the environmental impact or animal cruelty.Vitro Labs is on a mission to merge innovation with sustainability, offering fashion brands and car manufacturers a guilt-free alternative. Their proprietary technology replicates the cellular structure of leather, delivering the same quality and feel while promoting responsible, ethical production.#VitroLabs #SustainableFashion #LabGrownLeather #Innovation #FashionTech

“McKinsey [& Co] put out a report suggesting that up to 60% of all physical imputs to supply chains could be produced using biomanufacturing”If true Agronomics has positioned itself perfectly, with substantial stakes in some of the biggest and most significant agri/food biotech companies in the world, including: Liberation Labs, Solar Foods, Blue Nalu, Meatly, Mosa Meat, Formo etc etc. Covering products from cotton and palm oil to hydrogen and dog food.Anthony tells FoF that the UK is out of favour - that money is leaving the UK markets, particularly in small caps. Which explains 41 months of net outflows and a fall in share price.Agronomics are doing all they can to reverse this and are beginning a campaign to educated and inform.DONATIONs gratefully received.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Was the rush to invest in Alt Proteins 4 years ago a big bubble? Alex speaks to Isabell Decitre who runs a venture Capital investment company in Asia and Europe. They invest in future food technology - animal tech and food tech. Isabelle provides some very interesting insights into what they look for in a start up - the technology, the product and the people. So if you’re a company looking for investment or an investor looking for a company then listen on.

Senara is based in Germany and is the first company in Europe to produce cell cultivated Milk. It was founded 2 years ago and since then the cost per litre has reduced from €300,000 to €500. Svenja, the CEO and co founder tells me that they expect the price to reach parity following sufficient scale up and collaboration.Cell cultivated milk may mean we’ll be trying cow free products such as chocolate and cheese before too long. In this latest Future of Foods Interview with Svenja Dannewitz Prosseda I find out how it’s made, the benefits and it’s place in the Future of Food.Some estimates put cell cultivated milk at 5% of total dairy production by 2030. Available on all podcast providers and on Youtube.

Innovate Animal Ag are a think tank promoting the use of technology to improve standards for animals used in agriculture. They are at the forefront of In OVO sexing technology currently used in 20% of egg hatcheries in the EU and soon to be introduced to the USA. Without such technology as many as 7 billion male chicks are killed pointlessly each year. Future of Foods speaks to director Casey Downey on the many and varied ways of telling whether an egg is a male or a female.

Alex from Future of Foods Inteviews speaks to Mitchell Scott, the visionary leader behind alternative protein investment vehicle Cult Food Science, based in Canada. Cult Food is a publicly traded company which has seen celebrated growth in recent months. He’s also CEO and founder of Better Butchers which uses mushrooms to replace meat in its deli style products. Cult recently launched protein packed meat free dog food treats called 'Noochies'. You can catch all episodes on your favourite podcast channels and on Youtube. If you wish to make a contribution to the smooth continuation of Future of Foods Interviews you can do so here.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

CEO of Onego Bio Maija Itkonen talks to Alex Crisp from Future of Foods Interviews. Onego are a BioTech food company making egg proteins without chickens. The commercial demand for egg proteins account for a third of all eggs and demand is going up.The cruelty experienced by egg producing chickens is no mystery to us and so Onego have provided a real solution to this problem.Food manufacturers agree that getting egg proteins from tortured chickens is just not sustainable anymore. Onego wants to take the burden away from egg producers so that they can concentrate on producing better eggs for breakfast plates in better conditions for chickens.To discuss collaboration email [email protected]

Mark Warner is CEO of Liberation Labs, leading the construction of 4 x 150,000 litre precision fermenters in Indiana USA which he expects will be up and running early next year. With production capacity up to 1200 metric tonnes of pure protein such as Casein.Liberation Labs has the space to build up to 4 million litre capacity and they have high ambitions for growth across the globe.Contact [email protected] for collaboration or sponsorship.

Future of Foods speaks to founder and former CEO of Shiok Meats, Sandhya Sriram, about her experiences leading a pioneering cultivated seafood company through the early stages of commercialisation. Catch the full interview here. If you've enjoyed this episode or any others DONATIONs are gratefully received.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Illtud Dunsford is the CEO and founder of Cellular Agriculture Ltd which builds bioreactors for growing cells for use in cultivated meat. His career has seen him move from dairy farmer to meat farmer - then into the film business and now to cultivated cells. He believes cultivated meat will become a necessity rather than just a choice as the population continues to grow and the environmental problems continue to escalate. Future of Foods Interviews speaks to him about his role in the growth and development of the industry in the UK and worldwide.If you’ve enjoyed this episode or any others please support by leaving a small donation. https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

‘Ultra Processed’ is a term frequently used. You may have heard it used to describe plant based foods or alternative proteins in a mostley derogatory way to imply that the food is of lesser quality or of lower health benefit to what is percieved as more natural food sources. So what is Ultra Processed Food? Is it just misunderstood. Why does it get a negative press?In this episode of Future of Foods Interviews I speak to Jenny Chapman, academic and author and expert on Ultra Processed, to get the low down.

Why are nearly half of all Americans and a quarter of British people obese? Jack Bobo thinks it’s a systemic failure.Jack is director of the Food Systems Institute at Nottingham University. He was formally food advisor to George Bush and Barak Obama. His latest book ‘Why Smart people make bad food choices’ looks at factors causing the global obesity problem.Watch and subscribe on YouTube https://www.youtube.com/@FutureofFoodsFOR DONATIONS https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Alex from Future of Foods discusses the investment case for alternative proteins with vegan entrepreneur, fund manager and impact venture capitalist and CEO Claire Smith. They discuss the ethics, the potential gains, the pitfalls, and the future. Claire shows that there is a way to invest ethically and still make plenty of money. DONATIONs to FoF are gratefully received.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y Watch and subscribe on YouTube https://www.youtube.com/@FutureofFoods

Alex from FoF speaks to Abby Couture and Billy Nicholles, both from Bryant research. In this episode we discuss why so many meat eaters don’t like plant based food - the 4 Ns - Natural, Normal, Necessary, and Nice - and why women are more likely to eat plant based food than men. We talk about the techniques around information gathering at Bryant Research, as well as whether chicken is a health food and why 7 billion male chicks are killed each year. If you enjoyed this episode consider leaving a donation DONATIONshttps://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Future of Foods discusses the wonderous world of fungi with enthusiast grower, seller and promoter, Denis Vidmar. Listen to this exploration into mushroom health benefits, for brain and body and soil, and for the health of the planet more widely. is the fungi apocalypse films, ‘The Last of Us’ a prediction of the future (probably not)?DONATIONs are gratefully received. https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5YWatch and subscribe on YouTube https://www.youtube.com/@FutureofFoods

Alex discusses breeding fungi with Paul Dyer - producing new varieties of blue cheese. Blue cheese might seem like the hot new thing but people have been eating it for thousands of years. It's not all about cheese - as if that's not enough...Did you know fungi might provide us with the next viagra? And... should we take warning from fungi apocalypse films like, ‘The Last of Us’?DONATIONs are gratefully received. https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5YWatch and subscribe on YouTube https://www.youtube.com/@FutureofFoods

Laine Clark from the GFI speaks to Alex from the Future of Foods Interviews about trends in investments across the different sectors of alt' protein (precision fermentation, plant based, and cultivated meat). Laine sees a positive future for the sector because it, "has to succeed".If 2023 was a year of consolidation - what will 2024 bring?Watch and subscribe on YouTube https://www.youtube.com/@FutureofFoodsDONATIONs to FoF are very gratefully received.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Alex talks to two branding experts to get the insights on how industry should be selling cultivated meat to the public. Will they need to be tricked into eating it? This is a must hear for anyone interested in the future of the industry - who will eat it and why they will want to eat it? Available to watch on youtube https://www.youtube.com/@FutureofFoodsIf you've enjoyed this or other episodes please consider leaving a small donation to pay for shoes for the children. DONATIONs gratefully received.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Giant Leaps (GL) is one of the benefactors of the Horizon project which has a massive budget - in the billions - to spend on reducing GHG and reaching net zero. Of course food is a big part of that. Edward Sliwinski from GLs talks to FoF about how they're spending the money to enable the transition.This is also available on Youtube https://www.youtube.com/@FutureofFoodsDONATIONs are gratefully received.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Alex speaks to Ira Van Eelen from Respect Farms about her vision of cultvated meat farms. The farms of the future on which animals are not slaughtered for their meat but instead their cells are grown in bioreactors for meat. Is this a possibility? It would be nice.This episode is available on Youtube - https://www.youtube.com/@FutureofFoods

Alex talks to Alan Ivan Ramos, CEO and founder of Libre Foods, based in Barcelona. They utilise biomass fermentation to make meat altrnatives from Fungi and currently have a bacon product on the market. They will be launching a Chicken product next year.

Alex talks to Shannon Falconer, CEO of BioCraft, the cultivated petfood company which is producing the meat pets really want to eat - MOUSE.Shannon tells Alex on Future of Foods that the animal agriculture industry makes its profits from the waste stream used for petfood. Bringing cultivated pet foods to market could make a real dent in factory farming profits.This episode is sponsored by Bryant ResearchIt can be watched on Youtube https://www.youtube.com/@FutureofFoodsIf you've enjyed this episode, consider leaving a DONATION to FoF.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Christie Lagally From Rebellyous Foods talks to Alex, host of FoF. Their new Mock2 production system, which will be fully operational within months, promises to produce plant based chicken at a third of the current price. Christie tells Alex that it tastes better than the real thing.Rebellyous are contantly evolving and developing new products and are keen to collaborate with plant based and cultivated meat companies.Join the Rebellyion.Sponsored by Bryant Research - the go-to social science research company for alternative proteins and cellular agriculture.Watch the interview on Youtube https://www.youtube.com/@FutureofFoodsApproach [email protected] for collaboration or sponsorship ideas.

Bryant Research is the leader in Alt Protein research and market analysis. With a broad scope - including monitoring public perception to alt meat products, exploring how to reduce meat consumption, and attitudes to industrial farming etc etc. Alex speaks to it's founder Chris Bryant.FoF want to welcome Bryant Research as a new sponsor for the Alt Protein Future of Foods Interviews.Listen to the latest Future of Foods podcast here and watch the interview on Youtube https://www.youtube.com/@FutureofFoods

Laura Gertenbach talks to FoF interviews about how they are helping the big meat companies make the transition to 'Clean Meat' i.e. cultivated meat. Their products are 'Innocent' because they do not use animal derived products.

Paul Bevan from Magic Valley talks to Future of Foods about commercialising cultivated meat by the end of 2024. They discuss the animal free growth media and using skin cells to grow any cut of meat they like. They discuss attitudes to the science and the future of cultivated meat in Australia. The interviews will also be available to watch on youtube https://www.youtube.com/@FutureofFoods

Vladimir Mickovic, founder of Marble Meats discusses branding, edible bones, fake blood, the future of the planet and much much more.

In this episode Alex talks to Niskus founder Vincent Farally and BioChemist Ozgur Bayram about how they are using the properties of fungi and creating valuable products, by using spent grains from breweries and distilleries.You can support the FoF podcasts using the following link.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

The Better Butchers talks to Future of Foods about their concept of creating the traditional butchers shop to sell their cultivated meats, which have been prepared using old fashioned methods - but of course no animal has been slaughtered in doing so.If you wish to support the FoF podcasts please use the following link.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Allan Leung talks to Alex about Cultivated Caviar, saying that cultivated seafood is going to be expensive to produce so why not produce a premium product which people are used to paying a lot of money for. It makes economic sense.If you've enjyed this, consider leaving a DONATION to FoF.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Alex talks to Dr Petra Hanga from Quest Meat. Scientist and university lecturer - Petra has been working on several important projects, important building blocks to commercialising cultivated meat.If you'v enjoyed this or any of these podcasts consider leaving a DONATION to FoF to help pay for marketing and sprading the word.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Alex speaks to Liz Webster about Farming in the UK, Brexit, Factory Farming and Cultivated Meat, and about the Future of British Food. Liz Webster has appeared as a guest on several TV discussion programs voicing her opinions on Brexit and farming, and promoting her campaign to www.savebritishfood.orgMoney helps spread the word further. So if you've enjoyed this or any FoF podcast please consider leaving a DONATION.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Alex Crisp talks to Philip Lymbery, U.N. food systems champion, Author, and CEO of Compassion in World Farming. They discuss the role of cultivated meat in ending animal cruelty and factory farming, and how to build support.

In this episode Alex speaks to Andreas Lopata who is professor at James Cook University in Australia and Singapore. Andreas recently received an award from the Good Food Institute to research allergens in cultured sea food - monitoring it and measuring it. The WHO and the FAO asked for this research to be carried out due to the higher risk of allergens in cultured sea food and therefore the potentially higher risk to human health.

Alex talks to Chris Kraus, based in Japan and working with the Good Food Industry. They discuss the hows and whys around the future of food and how the food revolution might look. Discussing future proteins, animal antibiotics, and generational attitudes to food.

Alex from spoke to Elliott Swartz and Carolina Oliviera about cultured meat and what shape this innovation in food technology might take over the next 10 - 50 years.

Alex talks proteins with Professor Nesli Sozer from VTT research centre in Finland, one of the largest sustainability research centres in Europe.

Alex interviews Radhika Ramesh, who leads the Public Policy work for the Good Food Institute India, discussing exciting changes such as the approval of Perfect Day's fermentation-derived milk-free proteins in India, how beetroot and soy compounds are replacing blood in meat alternatives, and the business landscape and opportunities of alternative protein in India.If you've enjoyed this or any other FoF podcasts please consider leaving a DONATION.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Alex talks to Mathilde Do Chi about the regulations governing novel foods in various countries around the world including the USA, the EU, and the Middle East. Which countries are most likely to be big players and what makes Singapore the first country to approve?If you've enjoyed this or any other FoF podcasts please consider leaving a DONATION.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y