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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

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All Episodes

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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40:00

To Understand FDA Regulation Speak to Senior...

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

2025/04/29

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

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38:48

Becoming the leader in cultivated meat fat - Hoxton...

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

2025/04/10

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

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49:25

Will 25% of the Meat in your Hamburger be Cultivated...

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

2025/03/24

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

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45:06

Making Dairy Proteins Without the Cow - Daisy Lab

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

2025/03/11

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

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56:58

Cultivated Meat Comes to the UK - Pets First - Meatly

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

2025/03/03

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

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48:20

AI will help us grow animal proteins without using...

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

2025/02/19

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

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71 results

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