Scaling Nerds | Communications, PR and Storytelling for Startup Founders (prev. Red To Green)

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodDo you ever think, "Oh, I wish I would have more time to read books on the food system?" - well, my cohost Frank Kuehne and I are doing it for you!Stuffed And Starved: Markets, Power And The Hidden Battle For The World Food SystemThe books we will coverThe Carbon Footprint of Everything - 2022 New EditionFuture Foods: How Modern Science Is Transforming the Way We EatFood Politics: How the Food Industry Influences Nutrition and HealthThe World According to Monsanto: Pollution, Corruption, and the Control of the World's Food SupplySeeds of Science: Why We Got It So Wrong On GMOsMeals to Come: A History of the Future of FoodRegenesis: Feeding the World Without Devouring the PlanetConnect with Marinahttps://www.linkedin.com/in/schmidt-marina/Connect with Frankhttps://www.linkedin.com/in/frankkuehne/Check out the Adalbert Raps Foundation to apply for a grant for your master, Ph.D. thesis, or food science research (for your startup).  ⁠⁠⁠https://en.raps-stiftung.de/foerderbereiche/lebensmittelforschung

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodLet’s finish discussing our book “Meals to Come- The History of the Future of Food.”  You will hear about  - how modern solutions of cornucopias, Malthusian, and egalitarians look like - why it can be useful to add an ecological perspective - a tapestry of some of my favorite quotes from the book discussing how belief systems and rhetoric have shaped the future of food predictions. Super, super interesting. And after about 10 minutes of that, we will get into the summary of the entire season.I am joined by my cohost if Frank Alexander Kuehne, the Chief of the Advisory Board of the herb and spice producer RAPS and the Managing director of the Adalbert Raps Foundation, funding research on sustainable food science. More on that laterHere is a quick reminder from last episode describing the three types of food futurists - cornucopias, Malthusians and Egalitarians.1. Cornocopians believe "innovation will fix anything" and throw tech at any problem. We need to go better, faster, and stronger with new approaches.Main theme -> Innovate (biotech in food, cell ag, novel fertilizers, etc.)2. Modern Malthusians believe we need to reduce our consumption, respect the earth's limits and find ways to reduce, reuse and recycle.Main theme -> Save (AI to reduce food waste, CSR)3. Egalitarians believe we would have enough if we would share it better. Environmental issues are a reflection of social inequality. Local is beautiful.Main theme -> Share (Local markets, local food production, foreign development)4. Ecologists (a category I added) believe we must live in line with nature again. Get off the chemical, agricultural treadmill and think in ecosystems.Main theme -> Restore (agroforests, regenerative agriculture)Ultimately, the solution is not an either-or but an "and." It helps to be aware of one "default" view and recognize which other perspectives may be good to develop.Get funding for your food science research: ⁠⁠https://en.raps-stiftung.de/foerderbereiche/lebensmittelforschung⁠⁠Seeds of Science ⁠https://www.amazon.com/Seeds-Science-Why-Wrong-GMOs/dp/1472946987⁠Connect with the host, Marina ⁠⁠https://www.linkedin.com/in/schmidt-marina/⁠⁠Connect with the host, Frank ⁠⁠https://www.linkedin.com/in/frankkuehne/⁠⁠Please rate the podcast on Spotify and iTunes! <3DISCLAIMER - The podcast and article represent the personal opinions and interpretations of the participants). The statements may be exaggerated for entertainment and/or comedic purposes. Every effort has been made to ensure the accuracy and reliability of the information presented per the cited sources. However, the participants do not guarantee the completeness or timeliness of the information. Readers are encouraged to verify the information presented and conduct their own research independently. The participants acknowledge that mentioned parties may have the right to an alternative interpretation of matters discussed.

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodThe worry and the question “will we run out of food?” is as old as humanity itself. And every couple of decades, this question seems to reappear in intense debates. For example, it did in the 1920s, late 1940s, 1960 and 1970s, and 1990s. These worries are usually fired up by 4 main reasons(T) sudden inflation in food prices; (z) environmental stresses, such as urban congestion, bad harvests, or a degradation of agricultural resources(3) scary demographics, such as an unexpectedly high spike in population growth; (4) cultural anxieties about sexuality, working-class unrest or a spike of immigrantsAnd just as our worries about the future of food have been around for a while so have been the ideas for solutions.Did you know that already over 100 years ago scientists and entrepreneurs believed burgers made from algae would be a thing? Looking into history can be humbling. And today we are looking into my favorite topic - the history of the future of food.Today’s book is called “Meals to come - the history of the future of food.” It’s 400 pages thick and was published in 2006 but aye, it’s history. The author Warren James Belasco was  For more than thirty years, Dr. Belasco taught, researched, at the University of Maryland, Baltimore County, USA writing about food history and food culture.He is my favorite food historian, so I am clearly biased here. But dare I say - you are in for a treat. I am chatting about this book with my wonderful co-host Frank Alexander Kuene. Frank is the Managing director of the Adalbert Raps foundation, offering grants for food science research focused on sustainability. He is also the Chief of Advisory Board at the German herb and spice company RAPS Gmbh.Get funding for your food science research: ⁠https://en.raps-stiftung.de/foerderbereiche/lebensmittelforschung⁠Seeds of Science https://www.amazon.com/Seeds-Science-Why-Wrong-GMOs/dp/1472946987Connect with the host, Marina ⁠https://www.linkedin.com/in/schmidt-marina/⁠Connect with the host, Frank ⁠https://www.linkedin.com/in/frankkuehne/⁠Please rate the podcast on Spotify and iTunes! <3DISCLAIMER - The podcast and article represent the personal opinions and interpretations of the participants). The statements may be exaggerated for entertainment and/or comedic purposes. Every effort has been made to ensure the accuracy and reliability of the information presented per the cited sources. However, the participants do not guarantee the completeness or timeliness of the information. Readers are encouraged to verify the information presented and conduct their own research independently. The participants acknowledge that mentioned parties may have the right to an alternative interpretation of matters discussed.

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodIn May 2019, the husband and wife Alva and Alberta Pilliod won a federal court case against Monsanto. Both of them had developed non-Hodgkin’s lymphoma. This cancer causes white blood cells called lymphocytes to grow abnormally throughout the body. The farmers worked decades with the herbicide, which Monsanto claimed is safe to use. In 2015, the International Agency for Research on Cancer (IARC) categorized the active ingredient in Roundup, glyphosate, as a “probable carcinogen.” And this was the basis for the judge's decision to decide in favour of the couple. Bayer AG had to pay a fine of $2 billion because it had acquired Monsanto, the manufacturer of Roundup. One year after the merger, BAYER's share price was still cut in half. The pharmaceutical giant had signed up for an ever-increasing burden of legal battles. In 2019, 18.000 lawsuits were pending in the US. Most of them due to cancer cases potentially linked to Roundup. For numerous decades, Monsanto marketed their herbicide as safe to use for farmers and individuals. Most regulatory bodies categorize glyphosate as safe, including - Health CanadaWhy does the International Agency for Research on Cancer come to a different conclusion than all the other agencies? Possibly because they only consider “publicly available and pertinent studies, by independent experts, free from vested interests.”But apparently, the amount of independent studies on glyphosate-based pesticides is rather limited. How can the world's most-used pesticide have so few independent studies? Is this really a coincidence?Get funding for your food science research: ⁠https://en.raps-stiftung.de/foerderbereiche/lebensmittelforschung⁠Seeds of Science https://www.amazon.com/Seeds-Science-Why-Wrong-GMOs/dp/1472946987Connect with the host, Marina ⁠https://www.linkedin.com/in/schmidt-marina/⁠Connect with the host, Frank ⁠https://www.linkedin.com/in/frankkuehne/⁠Please rate the podcast on Spotify and iTunes! <3DISCLAIMER - The podcast and article represent the personal opinions and interpretations of the participants). The statements may be exaggerated for entertainment and/or comedic purposes. Every effort has been made to ensure the accuracy and reliability of the information presented per the cited sources. However, the participants do not guarantee the completeness or timeliness of the information. Readers are encouraged to verify the information presented and conduct their own research independently. The participants acknowledge that Bayer Crop Science and/or other parties mentioned have the right to an alternative interpretation of matters discussed.

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodIn early 2012  scientists at Rothamsted Research in England started an airfield trial of genetically modified wheat ( the first in the UK for many years ). THe research was publicly funded by a plant science centre based in the south of England. The genetically engineered wheat was sown behind a high fence and protected by 24-hour security. You will find out why all this security was needed in a second. The aim of the research was to test and check whether an added gene would repel aphids.  The small sucking insects are commonly called greenflies and blackflies. The wheat would exude a pheromone that repels them. A pheromone is a chemical produced by an organism that influences other individuals of the same species. We also have pheromones, which are pretty useful for dating. The theory was that if wheat could exude these unattractive pheromones, the insects would stop attacking it. And this way, we could save lots of pesticides. Actually, this is a great approach. The stakes were high because a group of anti - GMO protesters had vowed to destroy the test site before the experiment could offer any results. In response, the scientists released a passionate YouTube video appeal. They talked to the media and pleaded that their effort was >actually< to reduce pesticide use. One of the scientists, Toby Bruce, addressed the camera directly; he said: We have developed this new variety of wheat which doesn’t require treatment with an insecticide, and it uses a natural aphid repellent which already widely occurs in nature and is produced by more than 400 different plant species. We have engineered this into the wheat genome so that the wheat can do the same thing and defend itself. Are you really against this? Because it could have a lot of environmental benefits. Or is it simply you distrust it because it’s a GMO? Another Rothamsted scientist in the video was Janet Martin, who asked quite reasonably: ‘ You seem to think, even before we’ve had a chance to test the trial, that our GM wheat variety is bad. But how can you know this? ’ She paused and uttered a weary, unscripted sigh before continuing. ‘ It’s clearly not through scientific investigation because we’ve not even had a chance to do any tests yet. Get funding for your food science research: ⁠⁠https://en.raps-stiftung.de/foerderbereiche/lebensmittelforschung⁠⁠Seeds of Science ⁠https://www.amazon.com/Seeds-Science-Why-Wrong-GMOs/dp/1472946987⁠Connect with the host, Marina ⁠⁠https://www.linkedin.com/in/schmidt-marina/⁠⁠Connect with the host, Frank ⁠⁠https://www.linkedin.com/in/frankkuehne/⁠⁠Please rate the podcast on Spotify and iTunes! <3DISCLAIMER - The podcast and article represent the personal opinions and interpretations of the participants). The statements may be exaggerated for entertainment and/or comedic purposes. Every effort has been made to ensure the accuracy and reliability of the information presented per the cited sources. However, the participants do not guarantee the completeness or timeliness of the information. Readers are encouraged to verify the information presented and conduct their own research independently. The participants acknowledge that Bayer Crop Science and/or other parties mentioned have the right to an alternative interpretation of matters discussed.

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodSo how are the politics of the food system rigged? This is the second part of our book talk on "Food Politics- How the Food Industry Influences Nutrition and Health, " Find out how lobbying is different in the US vus Europe; you will learn about a bunch of concepts like soft and hard balling, the revolving door and commerciogenic malnutrition and Frank also shares an insider story of working or maybe more fitting - not working - with food safety authorities. LINKThe book Food Politics by Marion Nestle https://www.foodpolitics.com/Connect with the host, Marina https://www.linkedin.com/in/schmidt-marina/Connect with the host, Frank https://www.linkedin.com/in/frankkuehne/Please rate the podcast on Spotify and iTunes! <3HashtagsNanotechnology in Food, Food Safety regulation, food safety Europe, EFSA, European food safety, food regulation, food legislation, food security, food additives, food industry, future of food, food innovation, food technology

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodWhy nutrition guidelines have become too much about single nutrients, the struggle of the food pyramid and Frank’s experience with lobbyism.Avoid saturated fat intake, increase your potassium intake, and Avoid transfats.  this Eating more fruits and veggies and less animal products and processed food is better for human health AND the environment. This episode discusses the food industry's influence on nutrition guidelines. Inspired by a book by Marion Nestle - American molecular biologist, nutritionist, and public health advocate.“Food Politics: How the Food Industry Influences Nutrition and Health” The book is from 2007 and focuses on the American nutrition system but it is still super relevant. LINKConnect with the host, Marina https://www.linkedin.com/in/schmidt-marina/Connect with the host, Frank https://www.linkedin.com/in/frankkuehne/Please rate the podcast on Spotify and iTunes! <3HashtagsNanotechnology in Food, Food Safety regulation, food safety Europe, EFSA, European food safety, food regulation, food legislation, food security, food additives, food industry, future of food, food innovation, food technologyEpisode analytics

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodThis is the second part of our discussion on the book "Stuffed and Starved - the hidden battle for our world's food system." We look at the price development at the supply chain, addressing the lack of transparency and how corporates are incentivized to process foods for higher profit. We discuss corporate and consumer responsibility. And talk about whether malnourishment is an issue of "insufficient food"? The author Raj Patel is a British Indian. Academic journalist and activist. He holds a PhD in development and sociology from Cornell University. In this book, he focuses a lot on the inequality of our food system. The book's main thesis is that more people are overweight than people who are starving. And that's solving the issue is now our food system is not just about increasing yield. It's much more a poverty and distribution issue.I'm joined by my amazing co-host Frank Kuehne. He's the managing partner of the Adalbert-Raps Foundation, which offers grants for scientific research in food technology, but more on that later. Let's jump right in.LINKSFind out more about the book Stuffed and StarvedConnect with the host, Marina https://www.linkedin.com/in/schmidt-marina/Connect with the host, Frank https://www.linkedin.com/in/frankkuehne/Please rate the podcast on Spotify and iTunes! <3Hashtags:Book Talks, Stuffed and Starved, Rajiv Patel, British Indian, food system, inequality, starving, poverty, distribution, food technology, multinationals, liberalization, market, food supply chain, farmers, producers, manufacturers, retailers, consumer base, buying desks, agricultural products, packed food, processed food, frozen food, retailer chains, sustainability, CO2 emission, NAFTA, North American Free Trade Agreement, US farmers, subsidies, Gimsa, Minsa, industrial corn flour market, structural power, multinational, local market, soy, wheat, Ukraine, local farmer, supply chain, African farmers, European market, African market, scaling up farms, efficiency, industrial large scale agriculture, regenerative agriculture, community supported agriculture, diversified crops, maize producers, subsidized corn, agricultural business, spice company, seasoning company, Olam, Fairtrade.

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodWelcome to our season called "Book Talks." In the first two episodes, we will cover the book "Stuffed and Starved - the hidden battle for our world's food system."The author Raj Patel is a British Indian. Academic journalist and activist. He holds a Ph.D. in development and sociology from Cornell University. In this book, he focuses a lot on the inequality of our food system. The book's main thesis is that more people are overweight than people who are starving. And that's solving the issue is now our food system is not just about increasing yield. It's much more a poverty and distribution issue. I'm joined by my amazing co-host Frank Kuehne. He's the managing partner of the Adalbert-Raps Foundation, which offers grants for scientific research in food technology, but more on that later. Let's jump right in.LINKSGet funding for your food science research: https://en.raps-stiftung.de/Find out more about the book Stuffed and StarvedMore info and links to resources on https://redtogreen.solutions/  Connect with the host, Marina https://www.linkedin.com/in/schmidt-marina/Connect with the host, Frank https://www.linkedin.com/in/frankkuehne/More info and links to resources on  https://redtogreen.solutions/  Please rate the podcast on Spotify and iTunes! <3Hashtags:Book Talks, Stuffed and Starved, Rajiv Patel, British Indian, food system, inequality, starving, poverty, distribution, food technology, multinationals, liberalization, market, food supply chain, farmers, producers, manufacturers, retailers, consumer base, buying desks, agricultural products, packed food, processed food, frozen food, retailer chains, sustainability, CO2 emission, NAFTA, North American Free Trade Agreement, US farmers, subsidies, Gimsa, Minsa, industrial corn flour market, structural power, multinational, local market, soy, wheat, Ukraine, local farmer, supply chain, African farmers, European market, African market, scaling up farms, efficiency, industrial large scale agriculture, regenerative agriculture, community supported agriculture, diversified crops, maize producers, subsidized corn, agricultural business, spice company, seasoning company, Olam, Fairtrade.

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodWhy is it so hard to get approved in Europe? What does the actual process look like? What are the steps? What do companies need to do? And what is the difference between the systems in Europe, Singapore, and the U.S.?(All the technologies we covered this season have one thing in common: sooner or later, they need regulatory approval. But what does that mean? We often talk about the U.S. system, the FDA - the food and drug administration and the USDA, the United States Department of Agriculture. These two regulators work together for certain novel products like cultured meat. But you may know that Europe has very high safety and quality standard. As one startup founder told me" "If you can get past Europe, you can get em all"I love this topic, and we dive deep! If cultured meat, precision fermentation or biomass fermentation, or new terms for you, maybe check out the first episodes of this season to get an introduction.LINKSConnect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodHow venture capital shapes the biotech space, the challenges of biotech patents, the hype and bust of plant-based, and what the hell a venture studio does. I enjoyed this a lot and I hope you do too - let's jump right in!LINKSCheck out our supporter of this season ProVeg Incubator and their 12-month incubator program: https://provegincubator.com Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marinaCheck out our supporter of this season, FoodLabs, and their Climate Program: https://www.foodlabs.com

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodWe need to scale. But how? The biotech space is will go through some growing pains. Find out about scalability issues like bioreactor capacity, the supply of inputs, and the lack of brains. As well as lessons we can learn from vertical farming companies that are already a step or two further down the line.Join me for a chat with Elliot Schwartz, he is the Lead Scientist for Cultivated Meat at The Good Food.If you are not familiar with precision fermentation check out t episode 1 of this season where we explain a bunch of the terms.LINKSCheck out our supporter of this season ProVeg Incubator and their 12-month incubator program:https://provegincubator.comConnect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/Check out our supporter of this season, FoodLabs, and their Climate Program:https://www.foodlabs.comHashtags for this episodeBioreactor capacityFermentorScaling BiotechnologyScaling food technologyCultured MeatCultivated MeatCell-based meatLab-grown meatFuture of cultured meatHashtags for this seasonBiotechnology in foodFood TechFood TechnologyFuture of FoodFood InnovationWhat is biotechnology foodFood biotechnology examplesFood biotechnology startupsBiotechnology food companiesBiotech food in usaFood biotechnology examplesEditor's note: this episode was lengthened with a ProVeg shout out at minute 8:30

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodWe lack bees, we lack insects and it's a severe issue for biodiversity. Because flowers are dependent on insects and vice versa, right?So if you eat traditional honey, are you promoting bee health? No, large-scale monoculture is an issue in crop agriculture and beekeeping.Hear from Darko Madrich, the co-founder and CEO of Melibio. I got to try their plant-based honey in Switzerland last year. And it tasted so similar I wondered whether they had just poured some natural honey into the bottle.By the way, whenever I meet Darko, I feel his spirit animal would be a giant bumblebee. He has that vibe.Anyway, Instead of using something like rice syrup, Melibio uses the compounds found in honey. Re-building it from the ground up.In the future, they want to use precision fermentation to add a few compounds that are hard to replace. But is that necessary?LINKSCheck out our supporter of this season ProVeg Incubator and their 12-month incubator program:https://provegincubator.comConnect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/Check out our supporter of this season, FoodLabs, and their Climate Program:https://www.foodlabs.comFor sponsorships, collaborations or feedback write Marina at change@redtogreen.solutionsHashtags for this episodeproblems with honeyhoney productionhoney farmingpesticide impact on beeshoney alternativesvegan honeyanimal-free productsanimal-free honeyHashtags for this seasonBiotechnology in foodWhat is biotechnology foodFood biotechnology examplesFood biotechnology startupsBiotechnology food companiesBiotech food in usaFood biotechnology examplesEditor's note: on 17.02. a 1,5-minute partnership message was added at minute 7. 

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodWhy is the cacao trade so broken? Why does chocolate increasingly cause new rainforest areas to be cut down? What if we could make chocolate from other sources? Join us for this episode with WNWN co-founder Ahrum Pak.Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:https://provegincubator.comCheck out our supporter of this season, FoodLabs and their Climate Program: https://www.foodlabs.comConnect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/Hashtags for this episodecacao-free chocolatechocolate farmingcacao farmingimpact of cacaocacao alternativesWNWN companybiomass fermentationtraditional fermentationcacao fermentationHashtags for this seasonBiotechnology in foodWhat is biotechnology foodFood biotechnology examplesFood biotechnology startupsBiotechnology food companiesBiotech food in usaFood biotechnology examples

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodThe issue is "ingedientisation" - our foods are increasingly puzzled together from protein isolates, colorants, binders, additives, and more. It's January 2023. I recorded most of these interviews in August last year- we plan far in advance. And in the meantime, instead of becoming more excited about biotech, I have become more critical.And that's not a negative development. And it's not a black-and-white state. Being in the industry is like being in an echo chamber of technocratic hype. It helps to step out once in a while and look at the bubble from the outside.Most of the technologies we have discussed are about ingredients. So what about health? And that's what you will hear from Larissa Zimberoff, a Bay Area writer focused on the interplay between food, technology, and business. Her publications include: The New York Times, Bloomberg, and The Wall Street, and she wrote the book "Technically Food: Inside Silicon Valley's Mission to Change What We Eat" which is available as an Audible, ebook, and print.Check out our supporter of this season, FoodLabs and their Climate Program:https://www.foodlabs.comCheck out our supporter of this season ProVeg Incubator and their 12-month incubator program:https://provegincubator.comPlease leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/Hashtags for this episodebiotech critique biotech in food critiquefood tech critiquefood industry globalizationfood safety issuesHashtags for this seasonBiotechnology in foodWhat is biotechnology foodFood biotechnology examplesFood biotechnology startupsBiotechnology food companiesBiotech food in usaFood biotechnology examples

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodWhat if you make a plant grow dairy proteins? A theme in this season is using new machines. New production hosts. But they are not made of steel or flesh and are all way smaller. This could be cells or fungi like yeast or bacteria used as machinery. So it becomes possible to produce certain ingredients more efficiently.Another machinery that is pretty well-known to humans is planted. We are used to extracting, for example, pigments, proteins, and oils from them.Plants naturally produce them. But what if plants could produce milk proteins? Or other fats?This is called molecular farming.Most likely, no way of conventional breeding will make a plant produce milk. You need genetic engineering.Genetic engineering means taking DNA from a different organism, in this case, a mammal. And inserting this DNA into a plant.This differs from Gene editing like CRISPR, where you only edit the existing DNA.You will hear from Amos Palfreyman, the co-founder and CEO of Miruku, a New Zealand startup.At first, you will hear how a biotech company realized it's a food company, then we cover the molecular farming technology and process and end with some thoughts on whether GMOs should be labeled.This is our biotech in food season. Let's jump right in.LINKSCheck out our supporter of this season FoodLabs and their Climate Program:https://www.foodlabs.comCheck out our supporter of this season ProVeg Incubator and their 12-month incubator program:https://provegincubator.comPlease leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/Hashtags for this seasonBiotechnology in foodWhat is biotechnology foodFood biotechnology examplesFood biotechnology startupsBiotechnology food companiesBiotech food in usaFood biotechnology examplesHashtags for this episodeMolecular FarmingDairy alternativesDairy replacementsnon-dairy milkanimal-free dairy

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodGlands would work like little milk machines. You give them the nutrients and boom you get the milk. Freaky, huh? You will find out why it's hard to re-create conventional dairy milk. And what technology may come after precision fermentation. Something we will call "cells as machinery." or cell-based milk.To look into the future, you will hear from TurtleTree CSO Aletta Schnitzler. Turtletree develops dairy bioactive, so recreating parts of milk that are probiotic or have other health benefits. The bioactive can be added to plant-based products to make them more nutritious. But in parallel, they are also looking at the moonshot solution of using glands to produce milk.So you would grow the glands and give them the necessary nutrients and environment to work as little milk machines. We will clarify this more in a few minutes. Cell-based milk is some of the crazier stuff I have come across in my research on biotech. So I hope you will enjoy this as much as I did. Let's jump right inCheck out our supporter of this season FoodLabs and their Climate Program:https://www.foodlabs.com/Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:https://provegincubator.com/LINKSCheck out our supporter of this season FoodLabs and their Climate Program:https://www.foodlabs.com/Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:https://provegincubator.com/Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/Topics and hashtags for this episodeCells as machineryTurtletree companyCell biotechnologyCell-based milkwhat is cell-based milkCell-based cheeseCell-based dairyBioreactorHashtags for the seasonBiotechnology in foodWhat is biotechnology foodFood biotechnology examplesFood biotechnology startupsBiotechnology food companiesBiotech food in USAFood biotechnology examplesEditor's Note: Seles - The episode has been re-edited and content between 15:46- 20:12 has been removed. (Feb 2023)Marina - the episode has been shortened to 25 minutes ( Mar 2023)

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodWe all have eaten fermented foods. Fermented foods are known to be great for the gut microbiome. But why is that the case? You will find out in this episode.Some of the earliest archaeological evidence of fermentation is 13,000 years old. These residues of beer were found in Haifa, Israel.For the longest time, humanity used fermentation without a clue what it's was all about.You may remember Louis Pasteur from our food history episode on canning. He is known as the father of fermentation, as he uncovered the process in 1857.Pasteur proved that living cells, yeast, were making sugar to alcohol. And that a microscopic plant caused the souring of milk - the lactic acid fermentation. You will hear more about it in a bit.Pasteur figured microorganisms are responsible for good and bad fermentations, which spoil the taste of milk, wine and vinegar. He tested whether heat could sterilize products, and he was right. We now know this process as pasteurization. That led him to suspect that microorganisms may also be causing disease and enabled the development of vaccines.During this season, we covered biomass, precision fermentation and gas fermentation. Before we move on to other topics, we round it up by looking into the past - traditional fermentation, also known as microbial fermentation. You will hear from Lars Williams, co-founder of Empirical Spirits, "The Man Behind The World’s Most Innovative Distillery" according to Forbes. They incorporate fermentation deeply into their process of making novel alcoholic drinks.LINKSCheck out our supporter of this season FoodLabs and their Climate Program:https://www.foodlabs.com/Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:https://provegincubator.com/Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/Hashtags and topics of the episodeMicrobial Fermentationmicrobial fermentation processmicroorganisms in fermentationsauerkraut historyTraditional fermentationKimchi fermentationKombucha fermentationLactic acid fermentationAlcohol fermentationacetic fermentationTopics and hashtags of the seasonBiotechnology in foodWhat is biotechnology foodFood biotechnology examplesFood biotechnology startupsBiotechnology food companiesBiotech food in usaFood biotechnology examples

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodWhat if you could make pure protein by feeding microbes CO2 and hydrogen? This technology is independent of soil and sun and just badass. Sci-Fi is real, I tell you. Sci-Fi is real. In this season we have looked at precision fermentation and biomass fermentation. If that doesn't mean much to you, don't worry. You will still be able to understand this episode. Both of these technologies need some kind of input.For example yeast in precision, fermentation needs sugars and other nutrients mixed into the broth in the bioreactor. And in solid biomass fermentation, you for example would need some kind of grain for the mycelium, the root structure of a mushroom, to grow in.But what if you wouldn't need any agricultural input? What if you could use a microbe that is so badass that it makes proteins from CO2 and hydrogen?Gregor came across gas fermentation on a quest to find the most sustainable food humanity can produce. You will hear from Gregor Tegl, co-Founder and CEO of Arkeon today, a company based in Austria.LINKSCheck out our supporter of this season FoodLabs and their Climate Program:https://www.foodlabs.comConnect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/Show notesDNA sequence comparisons consistently categorize all living organisms into 3 primary domains:Bacteria that are classified as prokaryotesArchaea (Arkea)Bacteria and Archaea are called prokaryotes, which means they are unicellular organisms. And they were likely the first ones on planet earth. Almost all prokaryotes have a cell wall, a protective structure that allows them to survive in extreme conditions. That isn't always the case for the third type.Eukarya (also called Eukaryotes) includes us and all other animals, plants, and fungi. All organisms whose cells have a nucleus to enclose their DNA apart from the rest of the cell.The bottom line is that different technologies and processes tap into different types of organisms.Most fermented foods, including kimchi and sauerkraut, are made using bacteria.Precision fermentation also uses bacteria, but they are most likely genetically engineered, as well as yeast, which is part of the fungi kingdom.But this second category, the Archaea, survives incredibly extreme environments and deserves special attention.Don't worry if that was too much info all at once. You will find this part in the show notes if you want to read it.Hashtags and topics for the episodegas fermentationarkeon biotechnologiesPressure fermentation importanceWhy is fermentation importantwhat does fermentation yieldCarbon utilization in foodHashtags for the seasonis biomass fermentation safewhat is biomass fermentationwhat is microbial biomass in fermentationnature's fyndPlant based cheesePlant based cream cheese

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodHow biomass fermentation is different from precision fermentation and why fungi are such wonderful solutions for everything from alternative proteins to plastic replacements to biodiesel. Together with Chief Scientific Officer of Nature's Fynd, Debbie Yaver, we get into the weeds. You will also learn about 3 types of biomass fermentation.Nature's Fynd has raised a total of 500 Million US dollars. They are working on two kinds of cream cheeses and two different breakfast patties. How? Using a badass fungus that was discovered in a NASA-funded project, more about that in a few minutes.This is episode two of our reason on biotech in food, for an introduction check out our previous episode. This episode is a bit technical but also packed with lots of valuable information! Let's jump right inCheck out our supporter of this season FoodLabs and their Climate Program:https://www.foodlabs.com/Check out our supporter of this season ProVeg Incubator and their 12-month incubator program: https://provegincubator.com/Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/Hashtags and topic for the episodeis biomass fermentation safewhat is biomass fermentationwhat is microbial biomass in fermentationnature's fyndPlant based cheesePlant based cream cheeseHashtags for this seasonBiotechnology in foodWhat is biotechnology foodFood biotechnology examplesFood biotechnology startupsBiotechnology food companiesBiotech food in usaFood biotechnology examples