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PODCAST

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

Alex and guests discuss the food (R)evolution, cellular agriculture, novel foods, and an end to factory farming.If you have any questions or comments, or wish to discuss collaboration, sponsorship or other, please contact me crisplexmail@gmail.comWatch and subscribe on YouTube https://www.youtube.com/@FutureofFoodsDONATIONs are gratefully received.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

arts food

All Episodes

50:38

How to Navigate the Novel Food, US Regulatory Maze -...

Future of Foods Interviews - Alt Proteins, Cell... ·

2026/02/10

In this episode of Future of Foods, we dive into one of the most complex—and often misunderstood—parts of food innovation: the U.S. regulatory system. Our guest, Gregory Jaffe, brings clarity to the question every novel food founder eventually asks: How do I actually get this approved?From cultivated meat and precision fermentation to entirely new food categories, innovation is moving fast. Regulation, understandably, is not. Gregory walks us through the real structure behind the “regulatory maze,”

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41:56

Cultivated Bluefin Tuna - Good for Health and the...

Future of Foods Interviews - Alt Proteins, Cell... ·

2026/02/05

Future of Foods Interviews' Alex speaks with Lou Cooperhouse, Founder, President, and CEO of BlueNalu, to explore one of the most ambitious ideas in food today: cultivated bluefin tuna.Bluefin tuna is prized for taste and nutrition, yet tied to overfishing, supply volatility, and concerns about mercury and other contaminants common in large, predatory fish. BlueNalu’s approach—growing real seafood directly from fish cells in a controlled environment—aims to deliver the same culinary experience while

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59:44

If Meat is the Problem - Is MEAT a Solution -...

Future of Foods Interviews - Alt Proteins, Cell... ·

2026/02/03

In this episode of Future of Foods Interviews, Alex is joined by Bruce Friedrich, founder and president of the Good Food Institute (GFI) an organization driving the global transition to a more sustainable, secure, and just food system through alternative proteins. Bruce has long been one of the world’s most compelling voices for rethinking how we produce meat, dairy, and seafood.We discuss the problem which needs fixing, how he and the GFI are proposing solutions and trying to convince the world to

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59:59

The Investment Case For Cultivated Proteins and Oils...

Future of Foods Interviews - Alt Proteins, Cell... ·

2026/01/27

In this wide-ranging Future of Foods interview, Jim Mellon, co-founder of Agronomics, offers a characteristically candid take on where food, capital, and climate are really headed. Mellon is bullish on precision fermentation, far less convinced by today’s plant-based category, and unapologetically ambitious about what he sees as category-defining bets. He points to Clean Food Group in Liverpool as Agronomics’ most successful investment to date, predicting fermentation-derived oils could “own the

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51:54

What Investors Need to See - Funding Novel Food...

Future of Foods Interviews - Alt Proteins, Cell... ·

2026/01/19

In this episode of Future of Foods Interviews, Alex Crisp speaks with Adam Bergman, Managing Director at EcoTech Capital, about the realities of investing in alternative proteins and novel foods in today’s tougher market.Adam shares an investor’s perspective on where the sector stands after years of hype and correction, explaining why capital has become more selective and what that means for founders. The conversation explores why plant-based meat has struggled to reach scale, how fermentation and

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45:07

How BioMass Fungi is Supplementing Meat - Paul Shapiro

Future of Foods Interviews - Alt Proteins, Cell... ·

2026/01/05

In this episode of Future of Foods – Interviews, I speak with Paul Shapiro about one of the most pragmatic paths toward reducing the environmental impact of meat: biomass fungi.Rather than attempting to replace meat outright, Shapiro explains how fungal biomass, grown through fermentation, can supplement conventional meat in ways that dramatically cut cost, emissions, and resource use while preserving the sensory experience consumers expect. Drawing on his work at The Better Meat Company, he

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46:44

The Evolutionary Bond - Mycelium Scaffolds with Alice...

Future of Foods Interviews - Alt Proteins, Cell... ·

2025/12/16

Alex Crisp talks to Alice Millbank, to explore one of the most intriguing ideas in cultivated meat: using mycelium—the fibrous root network of fungi as a natural scaffold for growing meat.One of the biggest challenges in cultivated meat isn’t growing cells, but giving them structure. Muscle cells need something to attach to, align along, and mature on in order to become food with real texture. Alice’s research looks at how mycelium, which already forms complex, meat-like fibrous networks, could

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47:08

Cultivated Hamster Meat for Dogs? - Bene Meat

Future of Foods Interviews - Alt Proteins, Cell... ·

2025/11/19

Roman Kriz, is CEO of Bene Meat Technologies, an ambitious and perhaps one of the most unconventional players in the cultivated-meat landscape. Bene Meat recently captured attention by using hamster-derived cell lines to produce affordable, scalable cultivated meat for pets - a strategy Roman says is rooted in scientific pragmatism, regulatory clarity, and a relentless focus on cost reduction.Roman breaks down why these specific cells are uniquely suited for industrial-scale production, how the

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50:26

How Much is Meat and Dairy Spending on Greenwashing -...

Future of Foods Interviews - Alt Proteins, Cell... ·

2025/10/20

Future of Foods Interviews speaks to Nusa Urbancic, CEO of the Changing  Markets  Foundation, where she leads investigations exposing how the meat and dairy industries deploy misleading science, aggressive lobbying and mass-online disinformation campaigns to delay action on climate, health and sustainable food systems. Her team’s landmark report, The New Merchants of Doubt, analysed 22 of the largest global meat and dairy companies and revealed how they invest far more in green-wash advertising than

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35:38

Investing Into Alt Proteins - How Cargill is Shifting...

Future of Foods Interviews - Alt Proteins, Cell... ·

2025/10/14

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,

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44:18

Making Protein from Thin Air - Sonja Billerbeck

Future of Foods Interviews - Alt Proteins, Cell... ·

2025/10/09

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

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44:18

Making Protein from Thin Air - Sonja Billerbeck

Future of Foods Interviews - Alt Proteins, Cell... ·

2025/10/09

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

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44:01

Can plant based burgers taste better than meat? -...

Future of Foods Interviews - Alt Proteins, Cell... ·

2025/10/06

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

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46:15

Denmark spends over €100 million on plant based...

Future of Foods Interviews - Alt Proteins, Cell... ·

2025/09/30

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

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57:20

How Does Cultivated Meat Grow? - Lessons from Dr...

Future of Foods Interviews - Alt Proteins, Cell... ·

2025/09/16

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

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44:55

Protein Transition Via Supermarket Shelves - Madre Brava

Future of Foods Interviews - Alt Proteins, Cell... ·

2025/08/26

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,

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51:00

Transitioning Away from Intensive Animal Farming -...

Future of Foods Interviews - Alt Proteins, Cell... ·

2025/07/23

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

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57:15

We Are Eating the Earth - A FoF Interview with...

Future of Foods Interviews - Alt Proteins, Cell... ·

2025/06/30

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

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33:48

One year on at Liberation Labs (Now Liberation...

Future of Foods Interviews - Alt Proteins, Cell... ·

2025/06/03

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

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51:22

Making real beef without slaughter - Ivy Farm...

Future of Foods Interviews - Alt Proteins, Cell... ·

2025/05/15

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

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