We sit down with ⁠Emily Farrar⁠, co-founder at ⁠Genuine Taste⁠, a startup tackling one of the biggest limitations in plant-based food: flavour.

Genuine Taste are developing cultivated animal fats grown from cells in compact bioreactors. Their goal? Deliver the taste, texture, and nutritional profile of real fat - without the emissions or animal suffering.

About Emily: With a background in climate tech consulting and civil engineering, Emily co-founded Genuine Taste alongside a biophysics expert to define the future of food and build a more sustainable alternative to animal agriculture. They’ve already secured early partnerships and are scaling toward commercial pilots.

We talk about:

• Why fat is key to unlocking adoption in plant-based foods
• Lessons they’ve taken from the first wave of alt-protein companies
• How they’re able to produce fats lower costs and 100x smaller footprint than competitors
• Navigating regulations and their decision to enter the pet food market first
• Positioning cultivated fats and proteins with consumers
• How Canada’s biotech ecosystem is giving them an edge

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