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

In this Future of Foods interview, Reed McCord, founder of First Bite, reflects on the realities of scaling food brands in the complex foodservice ecosystem. McCord explains how First Bite was built to solve a critical gap he experienced at Impossible Foods—a lack of visibility into customers and purchasing behavior once products move through distributors. Today, First Bite provides manufacturers with data, CRM tools, and digital rebate systems to identify restaurant partners, track performance, and build direct relationships with operators.
The conversation centers on the importance of staying close to customers despite these structural barriers. McCord argues that the most successful food companies are those that actively seek feedback, understand where and why their products are used, and iterate quickly. Drawing from his experience, he offers a clear takeaway: growth in food isn’t just about distribution—it’s about maintaining genuine, data-informed connections with the people actually serving your product.

Jasmijn de Boo is Global CEO of ProVeg International. Drawing on more than two decades at the forefront of animal advocacy and food system transformation, she shares how her career has evolved into a pragmatic, globally focused mission to shift diets at scale.
From navigating criticism of plant-based claims to unpacking the recent slowdown in alternative protein sales, de Boo brings clarity, realism, and optimism. She explains why this moment represents not a setback, but a turning point and where the biggest opportunities now lie for industry, policymakers, and institutions.
The discussion spans everything from UK school meals and NHS procurement to global momentum across Europe, China, and Africa, highlighting how change is already happening in unexpected places. De Boo also tackles the cultural tensions around meat reduction, offering a thoughtful perspective on how to engage rather than divide.
Jasmijn is a billboard for showing how working together can achieve real change.

In this episode of Future of Foods Interviews, Alex discovers how cultivated pork fat could transform the future of sausages. Dr. Bianca Lê, is Head of Special Projects and External Affairs at Mission Barns. Mission Barns is developing cultivated pork fat grown directly from animal cells, designed to be combined with plant proteins to recreate the flavour, aroma, and cooking performance of conventional meat.
Fat is a critical component of meat’s taste and texture, and Mission Barns believes that producing real animal fat through cellular agriculture could unlock a new generation of realistic alternative meat products.
We discuss how cultivated fat is made, why fat plays such an important role in meat, and the challenges of scaling this technology for commercial production. Bianca also shares insights into the evolving regulatory landscape and the broader promise of cellular agriculture to reshape how we produce and consume meat.

Giuseppe Scionti, the bioengineer and founder of Novameat, disusses with Future of Foods Interviews the future of meat - and why the next wave may be hybrid. Trained in tissue engineering, Scionti has developed patented technology that restructures plant proteins to recreate the fibrous texture of real meat, enabling products like whole-cut steaks and shredded beef made from ingredients such as pea and rice protein.
But rather than replacing meat entirely, Novameat is now exploring a more pragmatic path: working with traditional meat processors to create hybrid products that combine meat with plant-based structures. These blends can reduce the environmental footprint of meat while maintaining the taste and experience consumers expect. In the conversation, Scionti discusses the technology behind Novameat’s “microforce” texturisation process, why whole-cut alternatives are the hardest challenge in alt-protein, and how partnerships with the meat industry could accelerate the protein transition.

Arjen van der Wijk is the CEO of Cibus Nexum, a company that operates in one of the most challenging parts of the food industry: scaling. It’s the phase after the excitement of product development, when a brand has traction and ambition — but now needs to produce consistently, at volume, without losing quality or control.
Through Cibus Nexum, Arjen works with both fast-growing food startups and established global players, helping them navigate outsourcing, co-manufacturing, and supply chain decisions. His focus isn’t on hype or trends. It’s on execution. Finding the right production partner. Structuring agreements properly. Anticipating the risks that can derail growth.
At its core, Cibus Nexum is about bringing the right people together - aligning brands, manufacturers, and technical experts so that innovation can survive real-world manufacturing.
Because in food, a great idea is only the beginning. The real test is whether it can be made reliably, profitably, and at scale.