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

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

Available Episodes

5 of 50
  • Bringing Cultivated Beef to the World - Aleph Farms
    In this special 50th episode of Future of Foods Interviews, host Alex Crisp meets Didier Toubia, co-founder and CEO of Aleph Farms, to discuss their latest successes and some challenges of bringing cultivated beef to the world - one country at a time and all at once.in 2024 Aleph Farms secured the world's first regulatory approval for cultivated beef steaks - in Israel, paving the way for their flagship product, Aleph Cuts. 2025 is likely to see further permission given, but the country is your guess - will it be Switzerland, Singapore, UK or Thailand?Aleph has its sights set on Southeast Asia with a new production facility in Thailand in partnership with BBGI and Fermbox Bio. As part of this expansion, they’ve submitted an application for regulatory approval in Thailand, aiming for a market debut by 2026. Didier reflects on the company's journey, highlighting the need for transparent communication, realistic timelines, and sustainable production practices as cultivated meat edges closer to commercialization.Didier shares insights into navigating complex regulatory landscapes, costs involved, getting money in a complex financial era, and balancing innovation with market readiness.
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  • Creating dairy proteins through precision fermentation - Bon Vivant
    Bon Vivant is a French company reshaping the future of dairy with cutting-edge biotechnology. Focused on creating animal-free dairy proteins, Bon Vivant combines tradition and innovation to deliver sustainable, high-quality alternatives that replicate the taste, texture, and nutritional value of conventional dairy without the environmental impact or ethical concerns.CEO and cofounder Stéphane MacMillan speaks to Future of Foods' Alex Crisp about it's global movement toward sustainable food production. The company’s proprietary fermentation technology produces proteins such as casein and whey—essential components of dairy—using precision fermentation instead of animals. This approach not only reduces greenhouse gas emissions but also addresses the growing global demand for eco-friendly food solutions.“Bon Vivant is committed to preserving the planet while honoring the culinary excellence that France is renowned for,” says MacMillan. “Our goal is to redefine dairy without compromise, ensuring a delicious and sustainable future for all.”
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  • How AI 'virtual labs' are advancing alternative proteins - Triplebar
    Dr. Jeremy Agresti joins Alex Crisp on Future of Foods Interviews to discuss how Triplebar’s technology is transforming the production of alternative proteins and revolutionizing the food industry.Combining AI, microfluidics, and synthetic biology, Agresti, CTO and Founder of Triplebar, is redefining biotechnology with the company's "virtual lab" technology. The platform accelerates the evolution of microbes to develop sustainable solutions in food, healthcare, and alternative proteins.Triplebar’s technology uses AI to design and test biological systems at unprecedented speed and scale, revolutionizing how we create alternative proteins and other critical innovations. This approach allows for rapid iteration and discovery, bringing new sustainable products to market faster than ever.
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    39:22
  • New Technology Ends Male Chick Culling - NestFresh
    Future of Foods Interviews speaks to NestFresh, a trailblazer in humane farming and cutting-edge technology. Known for their commitment to animal welfare, NestFresh uses In Ovo sexing technology to eliminate the practice of culling male chicks—a game-changer for ethical farming practices. Hear all about their comprehensive approach to sustainability, from cage-free operations to eco-friendly supply chain initiatives.Alex Crisp talks to Vice President, Jasen Urena about how NestFresh is redefining the egg industry, proving that technology and compassion can go hand-in-hand to create a better future for animals, farmers, and consumers alike.
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  • Getting cultivated proteins approved around the world - Hannah Lester
    Hannah Lester is the CEO of Atova Consulting, a leader in regulatory strategy and compliance solutions for novel foods, with a special focus on cultivated meat. With extensive expertise in navigating the complex global landscape of food regulation, she provides strategic guidance to companies aiming to bring innovative food technologies to market across jurisdictions such as the European Union, the United States, Singapore, and beyond. Hannah's work bridges the science of food innovation with the legal frameworks needed to ensure product safety and public trust. Under her leadership, Atova Consulting has become a trusted partner for startups and established firms seeking to address the regulatory challenges associated with cellular agriculture and precision fermentation. Passionate about sustainable food systems, Hannah collaborates with regulators, policymakers, and industry leaders worldwide to help reshape the future of food through compliant and innovative solutions.If you've enjoyed this episode - DONATIONs are gratefully received.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y
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About 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 [email protected] 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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