In this episode of Future of Foods Interviews, host Alex Crisp speaks with Guilhem Jarmin, Category & Portfolio Solutions Director Meat & Dairy Alternatives at Cargill, about the company’s growing role in alternative proteins and the transformation of global food systems. Guilhem shares how one of the world’s largest agribusinesses is investing in plant-based and cultivated protein innovation, partnering with startups, and rethinking supply chains to reduce environmental impact. Together, they explore what it takes for major corporations to drive a fair and scalable food transition and why collaboration between industry, science, and policy is essential for the future of sustainable protein.
In this episode of Future of Foods Interviews, Alex speaks to Dr. Sonja Billerbeck, synthetic biologist and researcher at Imperial College London, whose groundbreaking work is redefining how we produce food at the cellular level. Sonja’s research explores cell cultivation and gas-based precision fermentation, using hydrogen-oxidizing bacteria to convert carbon dioxide into nutritious biomass — a process that could one day decouple food production from land, water, and climate constraints.Sonja discuss how technologies could revolutionize global food systems, Bezos Earth Fund financing, and the challenges of scaling cell-based innovations, and the ethical questions that come with reprogramming biology for human use.
In this episode of Future of Foods Interviews, Alex speaks to Dr. Sonja Billerbeck, synthetic biologist and researcher at Imperial College London, whose groundbreaking work is redefining how we produce food at the cellular level. Sonja’s research explores cell cultivation and gas-based precision fermentation, using hydrogen-oxidizing bacteria to convert carbon dioxide into nutritious biomass - protein from air - a process that could one day decouple food production from land, water, and climate constraints.Sonja discusses how these technologies could revolutionize global food systems, finance, the challenges of scaling cell-based innovations, and ethical questions.Please subscribe and support the podcast.
In this episode of Future of Foods Interviews, Alex talks to Caroline Cotto, co-founder of NECTAR, the world’s first sensory intelligence platform for alternative proteins. NECTAR is reshaping how the industry measures success — not by novelty or nutrition alone, but by what truly wins over consumers: taste.Caroline shares insights from NECTAR’s latest Taste of the Industry 2025 report, which blind-tested over 120 plant-based products with thousands of everyday eaters. The findings??? Before you launch a product make sure it tastes great. The future of food hinges on flavour.We explore how NECTAR’s data-driven approach is helping brands close that “taste gap,” what it means for scaling alternative proteins, and why the next wave of growth depends on sensory science as much as sustainability. Listen to the lastest episode - subscribe and support.
The Danish government committed one billion kroner to support the development of plant-based foods, a landmark decision that positioned sustainability and innovation at the core of its agricultural future. While the country has long been celebrated for pioneering wind power and building one of the most advanced organic sectors in the world, the push towards plant-based agriculture signals recognition that diets, too, are central to tackling the climate crisis.Frej, a Danish think tank, has been a crucial voice in shaping the political and cultural conversation around this strategy. Marie Louise Boisen Lendal is the CEO of Frej and now Chair of the plant based strategy fund. Listen now to this episode of Future of Foods interviews to find out how she got the farmers on board with the strategy - and how the money will be spent.
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 Sienkmane and Dr. Alice Esperanza. Together, they give me a crash course in the nuts and bolts of cellular agriculture - how it all works.For those new to the concept, cellular agriculture is the production of agricultural products directly from cells, whether meat, milk, or other proteins, rather than from slaughtered animals or industrial farming. It promises a way to deliver the foods we love while dramatically reducing land use, greenhouse gas emissions, and animal suffering. The science is complex but the idea is straight forward enough: how do we grow meat from animal cells - at scale, what technical hurdles remain, how much should we worry about GMO. In this conversation, Dr. Sienkmane and Dr. Esperanza share the science - the nuts and bolts of growing meat.
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 Brava is spearheading this, by urging supermarkets and global food corporations to rebalance their offerings toward plant-based proteins.Their research shows that if six major retailers (including Tesco, Lidl, Carrefour, Ahold Delhaize, CP All, and Sodexo) achieve a 50% shift to plant-based protein by 2030, annual greenhouse-gas emissions could drop by 31.6 million tonnes, the equivalent of removing 25 million cars. Such a shift would also save enormous amounts of land and water.In the UK, organizations working on the protein transition have persuaded Lidl GB to commit to having 25% of its protein offerings plant-based by 2030 (up from 14%), while also doubling plant-based dairy and butter lines - moves that are better for health, climate, and profits. Across Europe, Ahold Delhaize has pledged protein targets across its brands, and in Germany, Madre Brava’s analysis reveals a 30% protein shift could reduce emissions while saving supermarkets €156 per tonne of CO₂ and over €2.5 billion in total.Listen to the full interview to find out how MB are going about persuading supermarkets to transition and why Vicky thinks the protein shift is inevitable.
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 future of food. Sajeev brings deep insight into how large investors are reshaping the global food system by supporting innovations like cultivated meat, regenerative agriculture, and nature-based climate solutions. We discuss FAIRR’s latest findings on emissions from animal farming, the imbalance between tech and nature-based investment, and what a “just transition” means for farmers and food companies. This episode looks at where capital is flowing, what’s holding alternative proteins back, and how financial frameworks are shifting to better support sustainable and ethical food production.FAIRR is dedicated to highlighting the environmental, social, and governance (ESG) risks and opportunities embedded in global food and agricultural systems - it connects 400+ investors, representing over $70–80 trillion in assets under management, providing them with data and frameworks to integrate concerns into investment decisions. Buying me a coffee - donations to https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y
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 investigative reporting and thought-provoking storytelling in works like The Swamp and The New New Deal, Grunwald now turns his attention to one of the most urgent—and often ignored—drivers of climate change: the global food system.In this conversation, Grunwald explains how what we eat and how we produce it is contributing to deforestation, biodiversity loss, water scarcity, and nearly one-third of global greenhouse gas emissions. From the hidden costs of meat production to the role of government subsidies and the future of sustainable farming, he reveals a complex, interconnected system with massive implications for the planet.But this isn’t a story of doom. Grunwald offers insight into the options and changes - political, technological, and cultural - that could help shift us toward a more sustainable and equitable way of feeding the world.If you wish to support the work of FoF Interviews you can make a donation :-) https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y
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 company continued it's drive forward to commercial-scale precision fermentation. Find out how their flagship 600,000-liter plant in Richmond, Indiana, is taking shape.Learn about the strategic partnership with NEOM’s Topian to develop a cutting-edge facility in Saudi Arabia, and their manufacturing deal with Dutch startup Vivici to produce innovative dairy proteins for the US market. Why was there a delay on the ground and how did they get past it?
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 environmental, ethical, and health challenges of industrial animal farming, Ivy Farm is developing real beef, grown from animal cells, not slaughtered animals - that could dramatically reduce the carbon footprint of our food system.Joining us is Riley Jackson, Head of Brand and Innovation at Ivy, an important voice in the future food space. With a background in biotech and sustainable food systems, Riley brings insight into how cultivated meat can help feed a growing global population while avoiding the risks of zoonotic disease, antibiotic resistance, and climate-driven supply shocks.FoF Interviews explores the benefits of cultivated meat, regulatory hurdles, public perception, and why Ivy Farm believes the future of meat is cell-based.
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 merges biotech consultancy with public policy, helping companies integrate scientific management with regulatory demands. Eric highlights his motivations for transitioning into food entrepreneurship, which were shaped by his experience at the FDA, where he observed the challenges of regulation on innovative companies. He recounts his role in obtaining FDA approval for cultivated meat at Upside Foods in a record-breaking 11 months, discusses the broader regulatory environment, and emphasizes the importance of public policy in emerging biotech industries. The conversation delves into industry challenges, including the need for more regulatory staff, and the economic pressures faced by startups. Schulze advocates for improved communication and regulatory strategies, drawing from his own experiences at Upside Foods. He also stresses the importance of comprehensive safety dossiers and the significant role of alternative proteins in addressing global food demand.
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 producing cultivated fat for the B2B food industry, offering a scalable and nutritious alternative to traditional animal fats. Dr. Jamilly provides insights into the company's successful fundraising efforts, having raised $35 million to date, and the strategic choice to build a production facility in Shoreditch, London. Discussing the company's mission to become the world's largest supplier of healthy fats, Dr. Jamilly explains the technical and market advantages Hoxton Farms possesses, including proprietary bioreactors and a focus on B2B sales. Regulatory approval is currently in progress, with expectations to market their products by 2027. The interview also touches on industry challenges and opportunities, future growth prospects, and the broader impact of cultivated fats on the food industry.
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 meat production and sustainable agriculture, Tripician understands both the opportunities and challenges facing the $2 trillion global meat industry and the opportunities for cultivated meat to take the weight off.Climate change has placed an urgent spotlight on food production, with conventional meat responsible for nearly 15% of global greenhouse gas emissions. As the world’s population grows, demand for meat is expected to rise by 70% by 2050, yet our current system is unsustainable. Tripician sees cultivated meat—real meat grown from animal cells without raising or slaughtering livestock—as the most viable solution. “I think cultivated meat is the only solution on the table,” he says, emphasizing that reducing emissions while meeting global demand requires a fundamental shift.Before joining Meatable, Tripician built a legacy in sustainable and premium meat production, leading brands like Perdue’s Niman Ranch to prominence. His deep understanding of consumer preferences, supply chains, and industry economics makes him a key advocate for cultivated meat as a way to future-proof the protein industry.Under his leadership, Meatable is developing pork and beef products with the same taste and texture as traditional meat, but with a fraction of the environmental footprint. As governments and companies seek climate-friendly food solutions, Tripician’s expertise and Meatable’s technology could be instrumental in transforming how the world produces and consumes meat.
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 environmental impact of traditional dairy farming.Cofounder and CEO Irina Miller talks to Future of Foods Interviews. Daisy Lab has made good progress secured NZD $1.5 million in 2023 seed funding to scale microbial whey protein production. By early 2024, the company successfully produced whey proteins in 10-liter fermenters, moving toward commercial viability.A major breakthrough came in mid-2024 when New Zealand's Environmental Protection Authority approved a 500-fold production scale-up, paving the way for a 1,000-liter pilot plant. Daisy Lab’s precision fermentation uses genetically modified yeast to produce dairy-identical proteins, offering a sustainable alternative with up to 96% lower carbon emissions and 92% less land use than conventional dairy.Listen now to find out more. LIke, comment, and share.
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 producing cultivated chicken pet food with zero animal involvement, offering a completely slaughter-free, ethical, and sustainable alternative to traditional meat-based pet food. It’s on sale now in the UK. Meatly is scaling up production and expects to reach price parity with conventional chicken within the next 12 months—a milestone that could transform the cultivated meat industry. Their innovative approach doesn’t just promise to reduce the environmental impact of meat production but also ensures a safer, cleaner product free from antibiotics and factory farming concerns.Helder Cruz has been a pioneer in making cultivated meat a reality, working at the cutting edge of biotechnology to turn a once-futuristic idea into an accessible, real-world product. In this conversation, we explore the science behind Meatly’s cultivated chicken, the challenges of scaling up, and what the future holds for lab-grown pet food.
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 of the biggest challenges in food innovation—enhancing functionality, accelerating development, and reducing costs—all while driving sustainability in the industry. How is AI is shaping the future of food and what does this means for the alternative protein landscape? Dominik thinks AI will make our dreams come true but first we must get used to sharing data.
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 thing. The 'THIS isn't...' range were responsible for making plant based foods more mainstream. But Andy’s not just shaking up the food industry—he’s now turning his attention to something weirder. His latest venture, A Bit Weird, takes a bold look at the bizarre contradictions in how we treat animals. From gassing pigs while cuddling dogs to culling male chicks by the billions, Andy’s mission is to make us rethink what we consider normal.
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 cultivated beef to the world - one country at a time and all at once.in 2024 Aleph Farms secured the world's first regulatory approval for cultivated beef steaks - in Israel, paving the way for their flagship product, Aleph Cuts. 2025 is likely to see further permission given, but the country is your guess - will it be Switzerland, Singapore, UK or Thailand?Aleph has its sights set on Southeast Asia with a new production facility in Thailand in partnership with BBGI and Fermbox Bio. As part of this expansion, they’ve submitted an application for regulatory approval in Thailand, aiming for a market debut by 2026. Didier reflects on the company's journey, highlighting the need for transparent communication, realistic timelines, and sustainable production practices as cultivated meat edges closer to commercialization.Didier shares insights into navigating complex regulatory landscapes, costs involved, getting money in a complex financial era, and balancing innovation with market readiness.
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 sustainable, high-quality alternatives that replicate the taste, texture, and nutritional value of conventional dairy without the environmental impact or ethical concerns.CEO and cofounder Stéphane MacMillan speaks to Future of Foods' Alex Crisp about it's global movement toward sustainable food production. The company’s proprietary fermentation technology produces proteins such as casein and whey—essential components of dairy—using precision fermentation instead of animals. This approach not only reduces greenhouse gas emissions but also addresses the growing global demand for eco-friendly food solutions.“Bon Vivant is committed to preserving the planet while honoring the culinary excellence that France is renowned for,” says MacMillan. “Our goal is to redefine dairy without compromise, ensuring a delicious and sustainable future for all.”