FoodTech Junkies

In this episode of FoodTech Junkies, host Sharon Cittone sits down with Marjolein Brasz, CEO of Foodvalley NL, to unpack what it really takes to move food innovation from ideas to impact.The conversation goes beyond startups and technologies to examine the structural challenges shaping today’s food system, from fragmented value chains and misaligned incentives to consumer disconnect and policy gaps. Marjolein shares her journey from traditional industries into food system transformation, and explains why startups alone cannot drive change without collaboration across farmers, corporates, policymakers, investors, and consumers.Together, they explore how ecosystem thinking enables more resilient food production and consumption, the role of upcycling and circular practices, and why building markets, not just solutions, is essential. The episode also dives into the importance of cohesive policies, shared infrastructure, and incentives that support healthier diets, lower emissions, and economic viability across the value chain.This is a candid, systems-level discussion on how we stop working in silos and start building food systems that are resilient, equitable, and fit for the future.About Marjolein BraszMarjolein Brasz, CEO of Foodvalley, attributes her dynamic career progression to her ability and willingness to embrace discomfort and challenge the norm. After graduating from Erasmus University Rotterdam with a business degree, she ventured into the energy sector, working in traditional oil and gas before transitioning to renewable energy and sustainable materials. Her work experience spans various countries, and her global perspective enhances her ability to adapt and innovate in diverse contexts.Marjolein’s previous roles taught her about systemic work—the idea that changing existing systems requires simultaneous progress in demand and supply. This involves recognizing change agents, fostering entrepreneurship, and navigating non-linear paths. These insights are now at the core of her leadership at Foodvalley, where she drives mission-oriented innovation for a sustainable food system.Episode Timestamps00:00 Introduction to food innovation and systemic change00:45 Meet Marjolein Brasz: from traditional industries to Foodvalley NL01:44 The core challenges facing today’s food system03:53 Why systemic change requires collaboration across sectors18:48 Consumer awareness, demand, and market dynamics28:16 Upcycling, circularity, and sustainable practices30:09 Building consortia to enable food system transition31:35 Investing in long-term, systemic change32:01 What startups need from ecosystems to succeed33:33 Aligning corporate and farmer interests36:35 The role of policy and incentives39:18 Reconnecting people with food through education41:11 Global perspectives on food system transformation44:16 How big companies can drive meaningful change50:13 Lightning round: personal insights and reflections59:17 Final thoughts and future directions

In this episode of FoodTech Junkies, host Sharon Cittone sits down with Ross Milne, CEO of Leaft Foods, to explore one of the most under-reported scientific breakthroughs in modern food innovation: the successful commercial extraction of Rubisco, the most abundant and until now, most elusive protein on Earth.Ross shares his journey from designing some of the world’s largest food factories to pioneering a new protein category derived from green leaves, particularly alfalfa. Together, they unpack the science behind Rubisco, how Leaft cracked a century-old challenge, and why leaf-based protein could redefine sustainable nutrition, regenerative agriculture, and climate-aligned food production.The conversation goes deep into the environmental advantages, the integration of farmers into this emerging value chain, and the realities of bringing a novel food technology to market, from partnerships in Japan and pet nutrition to early consumer products. Ross also offers a rare look at where Rubisco fits into the future of food and how “rewriting photosynthesis” might become one of the century’s most powerful food-system tools.A must-listen for anyone interested in food innovation, climate solutions, and the next frontier of protein.Special Offer:Listeners get 40% off their first order at Leaft Foods. Visit their website at https://www.leaftblade.com/ and use the code JUNKIES at checkout.About Ross MilneRoss Milne is the CEO of Leaft Foods, a company on a mission to bring the world's most abundant protein, Rubisco, extracted directly from green leaves, to consumers and food companies across the globe. After leading the development of the breakthrough technology behind Leaft's end-to-end extraction process, Ross is now driving the company's evolution from successful pilot demonstration to true industrial scale, positioning Leaf Rubisco as a high-functioning ingredient for food companies seeking step-change improvements in both functionality and sustainability. Timestamps00:00 Introduction to FoodTech Junkies00:50 Meet Ross Milne: From factory design to food innovation02:00 Rethinking plant-based protein through engineering03:26 What Ross learned inside the global food system10:10 Understanding Rubisco: The “utopia protein.”13:03 The breakthrough science that made extraction possible19:48 How Rubisco reframes plant-based protein23:14 Farmers, alfalfa, and building a new value chain28:34 Rethinking photosynthesis for scalable food solutions28:56 Circularity and environmental impact30:27 Why leaf-based protein is so resource-efficient33:41 One Health: Linking nutrition, climate, and ecosystems35:57 Market traction: Japan, pet food, and early consumer products43:27 Lessons from bringing novel tech to market48:04 What a Rubisco-powered future could look like52:09 Lightning Round: Personal insights and fun moments57:39 Closing thoughts + where to find us

How do we turn untapped science into the next generation of food companies? In this episode, we sit down with Giacomo Cattaneo, co-founder of EverGrain and now the driving force behind FOOD FOUNDERS Studio, a Swiss venture studio dedicated to turning Europe’s breakthrough food tech IP into market-ready startups.Giacomo walks us through his journey from mechanical engineer to food innovator, his time inside one of the world’s largest beverage companies, and why he believes the future of food demands new models of venture building. We dive into the systemic challenges holding the industry back, from off-notes in plant protein to the disconnection between science, startups, and Big Food, and how his studio is working to bridge those divides.Whether you’re a founder, investor, or scientist curious about the startup journey, this conversation offers a front-row view into a new way of scaling innovation, one grounded in science but built for real-world impact.Episode Guide00:00: Intro01:01: Giacomo’s path from engineering to food innovation02:49: Taste, texture & affordability: the big foodtech hurdles10:11: Why venture studios matter, and how this one works13:21: How corporates & universities fit into the puzzle21:21: Scientists vs entrepreneurs: roles in startup success25:05: Lessons from building food tech companies34:05: Novel ingredients & solving legacy problems36:01: The FOOD FOUNDERS Studio model38:10: Mapping real problems with the right partners41:15: Building and using strong advisory boards44:49: Fundraising as a venture studio48:07: Lightning Round: books, bold ideas, and one big wish57:11: Closing thoughts

Dive into the intriguing intersection of creativity and technology in the food industry with Chaz Flexman and Lena Kwak, co-founders of Starday. Discover how AI tools are transforming product innovation and development in the culinary world, balancing human intuition with data-driven insight. With her experience leading R&D at The French Laundry and as the entrepreneur behind Cup4Cup, Lena brings deep expertise in flavor, formulation, and sensory design. Chaz, formerly of Pattern Brands and a16z, adds the strategic and operational lens to bridge creativity, technology, and growth. Together, they’re building the future of food innovation, a data-informed platform reimagining how consumer products are conceived, tested, and scaled.From Michelin-starred kitchens to modern tech labs, they share how their unique journeys led them to rethink how food R&D happens, why creativity still matters in an AI-fueled age, and how companies can innovate faster while staying authentic to their consumers.This episode explores the state of the industry, the evolution of Starday’s partnership model, and what the future of AI-driven product development could mean for the next generation of food innovators.About the GuestsLena Kwak is a culinary strategist and food innovator, former Research & Development Director at the three-Michelin-starred restaurant The French Laundry, co-founder and former CEO of Cup4Cup, and co-founder of Starday Foods.Recognized as one of Forbes’ 30 Under 30, Zagat’s 30 Under 30, and a Martha Stewart American Made Award honoree, Lena has also been named by Fortune Magazine as one of the most innovative women in Food + Wine. With over 12 years of experience in food and beverage CPG, she is known for bridging culinary craftsmanship with data-informed product innovation.Chaz Flexman is the CEO and co-founder of Starday, the AI-driven food company reinventing category growth for shelf-stable products. Over his career, Chaz has launched more than 50 CPG products and managed operations for over 30 brands simultaneously. Before founding Starday, he was Entrepreneur-in-Residence at Equal Ventures, where he incubated the concept for the company. He was also on the founding team of Pattern Brands, helping raise $20M and launch several direct-to-consumer CPG businesses. Earlier in his career, Chaz served as VP of Corporate Development and Strategy at PCH, worked at a16z as one of its earliest employees, and began his career at Silicon Valley Bank, supporting software venture growth.Timestamps:00:00 - Introduction: AI and Creativity in Food00:38 - Meet the Founders: Lena and Chaz01:45 - Lena’s Culinary Tech Journey03:17 - Chaz’s Tech and Food Industry Insights05:05 - The Current State of Food R&D08:12 - Challenges in Food Innovation12:19 - Starday’s Unique Approach23:32 - AI and Human Creativity in Product Development31:54 - Future Trends and Consumer Behavior39:21 - Lightning Round: Personal Insights44:02 - Conclusion and Call to Action

Join FoodTech Junkies host Sharon Cittone in conversation with Beatriz Jacoste, CEO of KM ZERO Food Innovation Hub and one of Spain’s leading voices in the transformation of global food systems.From her early passion for gastronomy to the helm of KM ZERO, Bea shares how innovation, collaboration, and grounded leadership are reshaping how we produce, distribute, and value food.Together, they explore the shifting landscape of food innovation, from overhyped narratives to real impact, touching on frugal innovation, food security, lessons from Latin America, and how corporations are recalibrating toward resilience and purpose.This episode is a candid look at where the food industry stands today, what needs to change, and why the next era of transformation must be rooted in empathy, equity, and pragmatism.Timestamps:00:00 - Introduction: Setting the stage for food system transformation00:34 - Meet Beatriz Jacoste, CEO of KM ZERO and one of Spain’s leading voices in food innovation01:33 - Bea’s personal journey: from gastronomy to food systems and innovation06:22 - Inside KM ZERO: mission, ecosystem, and global impact09:22 - The state of food transformation: from hype to hard truths13:22 - Innovation and resilience: confronting systemic challenges19:46 - Lessons from Latin America: frugality, equity, and community28:05 - Shifting corporate strategies: from storytelling to substance39:46 - The role of gastronomy and culture in shaping the future of food44:00 - Lightning Round: overhyped trends, global insights, and favorite food memories47:08 – Conclusion: key takeaways and call to action