Episoder
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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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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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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.
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Hydrosome Labs is at the forefront of ultrafine bubble technology. One promising area of focus is precision fermentation where their technology is poised to make a significant impact.
Ultrafine bubbles' unique properties allow them to stay suspended in liquid for extended periods and deliver gases like oxygen or carbon dioxide with unparalleled efficiency. In precision fermentation, these attributes solve a critical challenge: optimizing gas transfer. Traditional methods rely on bulk aeration, which can be inconsistent, energy-intensive, and wasteful. Ultrafine bubbles, by contrast, provide a consistent, high-density gas delivery system that enhances microbial activity and fermentation rates.
By delivering gases precisely where they’re needed, Ultrafine bubbles reduce energy consumption, minimize resource waste, and create more stable fermentation environments. For industries like brewing, pharmaceuticals, and alternative protein production, this means higher yields, reduced costs, and a lower environmental footprint.
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In this episode, Alex Crisp talks to Eshchar Ben-Shitrit, the dynamic CEO and co-founder of Redefine Meat, a trailblazing company revolutionizing the food industry with its 3D-printed, plant-based meat products. Founded in Israel, Redefine Meat uses cutting-edge 3D printing technology to recreate the taste, texture, and appearance of animal meat without the environmental impact of traditional farming. Ben-Shitrit’s vision is clear: to provide a sustainable, ethical, and delicious alternative to conventional meat, making plant-based options appealing to even the most dedicated meat lovers. Under his leadership, Redefine Meat has expanded rapidly, collaborating with chefs and distributors worldwide, and redefining what’s possible in the plant-based food space. Join us as we explore Eshchar’s journey, the technology behind Redefine Meat, and how he envisions the Future of Food for a changing planet.
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Paul Wood, a board member at the Australian Academy of Technology and Engineering, advocates for innovative solutions to reduce agricultural methane emissions while maintaining cattle production. His approach contrasts with calls for reducing livestock numbers, as he believes technology can significantly cut emissions without disrupting traditional agricultural systems. Wood emphasizes targeted investments to support methane-reduction technologies like feed additives, genetic selection, and animal management practices, which would help make cattle farming more sustainable without reducing herd sizes.
The Global Methane Hub, a body on which Wood sits, has recieved $200 million to find environmental solutions.
Wood is often critical of alternative protein technology such as cultivated meat, seeing it as too expensive to be a legitimate solution, preferring a path that both addresses environmental goals and meets the economic needs of farmers.
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Alex Crisp speaks to the EIT (European Institute of Innovation and Technology) - an initiative that promotes innovation and entrepreneurship across Europe. They work across health, environment, manufacturing, and of course food - driving innovation and collaboration and providing investment where it’s most needed - which at the beginning of a startup’s journey.
FoF talks to Marie Bruser, Corporate Venture Manager at EIT Food. She tells us about their focus on protein diversification and regenerative agriculture and what this means for the future of food.
Future fo Foods Interviews is on Substack https://alexcrisp.substack.com/s/future-of-foods-interviews Subscribe to stay up to date with all new releases and useful FoF content.
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Future of Foods Interviews' Alex Crisp speaks to Lance Kizer, CTO at Vitro Labs, a pioneering biotech company making leather from cells.
Around 23billion square feet of leather is produced each year. That's a whole lot of skin.
Vitro Labs creates lab-grown leather that's indistinguishable from traditional leather, but without the environmental impact or animal cruelty.
Vitro Labs is on a mission to merge innovation with sustainability, offering fashion brands and car manufacturers a guilt-free alternative. Their proprietary technology replicates the cellular structure of leather, delivering the same quality and feel while promoting responsible, ethical production.
#VitroLabs #SustainableFashion #LabGrownLeather #Innovation #FashionTech
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“McKinsey [& Co] put out a report suggesting that up to 60% of all physical imputs to supply chains could be produced using biomanufacturing”
If true Agronomics has positioned itself perfectly, with substantial stakes in some of the biggest and most significant agri/food biotech companies in the world, including: Liberation Labs, Solar Foods, Blue Nalu, Meatly, Mosa Meat, Formo etc etc. Covering products from cotton and palm oil to hydrogen and dog food.
Anthony tells FoF that the UK is out of favour - that money is leaving the UK markets, particularly in small caps. Which explains 41 months of net outflows and a fall in share price.
Agronomics are doing all they can to reverse this and are beginning a campaign to educated and inform.
DONATIONs gratefully received.
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Was the rush to invest in Alt Proteins 4 years ago a big bubble?
Alex speaks to Isabell Decitre who runs a venture Capital investment company in Asia and Europe. They invest in future food technology - animal tech and food tech. Isabelle provides some very interesting insights into what they look for in a start up - the technology, the product and the people.
So if you’re a company looking for investment or an investor looking for a company then listen on.
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Senara is based in Germany and is the first company in Europe to produce cell cultivated Milk. It was founded 2 years ago and since then the cost per litre has reduced from €300,000 to €500. Svenja, the CEO and co founder tells me that they expect the price to reach parity following sufficient scale up and collaboration.
Cell cultivated milk may mean we’ll be trying cow free products such as chocolate and cheese before too long. In this latest Future of Foods Interview with Svenja Dannewitz Prosseda I find out how it’s made, the benefits and it’s place in the Future of Food.
Some estimates put cell cultivated milk at 5% of total dairy production by 2030.
Available on all podcast providers and on Youtube.
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Innovate Animal Ag are a think tank promoting the use of technology to improve standards for animals used in agriculture. They are at the forefront of In OVO sexing technology currently used in 20% of egg hatcheries in the EU and soon to be introduced to the USA. Without such technology as many as 7 billion male chicks are killed pointlessly each year. Future of Foods speaks to director Casey Downey on the many and varied ways of telling whether an egg is a male or a female.
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Alex from Future of Foods Inteviews speaks to Mitchell Scott, the visionary leader behind alternative protein investment vehicle Cult Food Science, based in Canada. Cult Food is a publicly traded company which has seen celebrated growth in recent months. He’s also CEO and founder of Better Butchers which uses mushrooms to replace meat in its deli style products.
Cult recently launched protein packed meat free dog food treats called 'Noochies'.
You can catch all episodes on your favourite podcast channels and on Youtube. If you wish to make a contribution to the smooth continuation of Future of Foods Interviews you can do so here.
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CEO of Onego Bio Maija Itkonen talks to Alex Crisp from Future of Foods Interviews. Onego are a BioTech food company making egg proteins without chickens. The commercial demand for egg proteins account for a third of all eggs and demand is going up.
The cruelty experienced by egg producing chickens is no mystery to us and so Onego have provided a real solution to this problem.
Food manufacturers agree that getting egg proteins from tortured chickens is just not sustainable anymore. Onego wants to take the burden away from egg producers so that they can concentrate on producing better eggs for breakfast plates in better conditions for chickens.
To discuss collaboration email [email protected]
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Mark Warner is CEO of Liberation Labs, leading the construction of 4 x 150,000 litre precision fermenters in Indiana USA which he expects will be up and running early next year. With production capacity up to 1200 metric tonnes of pure protein such as Casein.
Liberation Labs has the space to build up to 4 million litre capacity and they have high ambitions for growth across the globe.
Contact [email protected] for collaboration or sponsorship.
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Future of Foods speaks to founder and former CEO of Shiok Meats, Sandhya Sriram, about her experiences leading a pioneering cultivated seafood company through the early stages of commercialisation.
Catch the full interview here.
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Illtud Dunsford is the CEO and founder of Cellular Agriculture Ltd which builds bioreactors for growing cells for use in cultivated meat. His career has seen him move from dairy farmer to meat farmer - then into the film business and now to cultivated cells. He believes cultivated meat will become a necessity rather than just a choice as the population continues to grow and the environmental problems continue to escalate.
Future of Foods Interviews speaks to him about his role in the growth and development of the industry in the UK and worldwide.
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‘Ultra Processed’ is a term frequently used. You may have heard it used to describe plant based foods or alternative proteins in a mostley derogatory way to imply that the food is of lesser quality or of lower health benefit to what is percieved as more natural food sources. So what is Ultra Processed Food? Is it just misunderstood. Why does it get a negative press?
In this episode of Future of Foods Interviews I speak to Jenny Chapman, academic and author and expert on Ultra Processed, to get the low down.
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Why are nearly half of all Americans and a quarter of British people obese? Jack Bobo thinks it’s a systemic failure.
Jack is director of the Food Systems Institute at Nottingham University. He was formally food advisor to George Bush and Barak Obama. His latest book ‘Why Smart people make bad food choices’ looks at factors causing the global obesity problem.
Watch and subscribe on YouTube https://www.youtube.com/@FutureofFoods
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Alex from Future of Foods discusses the investment case for alternative proteins with vegan entrepreneur, fund manager and impact venture capitalist and CEO Claire Smith. They discuss the ethics, the potential gains, the pitfalls, and the future. Claire shows that there is a way to invest ethically and still make plenty of money.
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