Kristie Middleton on why engineering breakthroughs are essential for low-cost plant-based alternatives

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Mar 26, 2024

Kristie Middleton, VP of Business Development for Rebellyous Foods, discusses how engineering breakthroughs make affordable plant-based alternatives a reality. They tackle challenges in scaling plant-based meats for mass consumption, targeting institutions like universities. The episode is a must-listen for those interested in plant-based meats and company scaling in this market.

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Introduction

00:00 • 2min

Discussion on Plant-Based Food, Animal Advocacy, and Inspiration

02:09 • 2min

Innovating Plant-Based Meat Manufacturing for Affordability and Accessibility

03:54 • 21min

Plant-Based Food Product Reach and Industry Challenges

25:12 • 17min

Challenges and Innovations in Plant-Based Food Distribution

42:33 • 23min

Transition to 100% Cage-Free Eggs at McDonald's and its Impact on Animal Welfare

01:05:50 • 2min

Exploring Food Industry Influence and Business Insight

01:07:43 • 2min

Exploring Ways to Connect with Rebellious Foods and Enjoy their Products

01:09:20 • 2min

Kristie Middleton is vice president of business development for Rebellyous Foods where she and her team help institutions add more plant-based options to their menus. Kristie’s also the author of MeatLess: Transform the Way You Eat and Live—One Meal at a Time and a long-time animal advocate.

Rebellyous Foods has created novel manufacturing technology in order to make plant-based chicken more affordable to the masses. Mainly targeting food service providers such as universities and school districts, Kristie, who is Vice president of business development at the venture capital funded company, uses her experience from her days at The Humane Society to ensure that this product is a clean and price comparable product in those markets.

A great episode for those interested in all things plant-based meats and how to scale a company providing this type of product to the masses.

Relevant links to things mentioned throughout the show:

Kristie Middleton: MeatLess: Transform the Way You Eat and Live—One Meal at a Time
In a recent interview with The Food Institute with Christie Lagally
50% of all meals served in Sodexo university settings will be plant-based by 2025
Request For Proposals for something called Mock2
Josh Balk episode on our podcast
AG funder interview re continuous process vs batching
Podcast: Business for Good (start-ups)
Food BizWiz by Aly Ball about getting food start-up products into retail
Rebellyous Foods Hiring

(00:00) START
(04:23) ABOUT REBELLYOUS FOODS
(09:31) PATENTED EQUIPMENT
(16:47) EDUCATING THE CONSUMER
(22:12) A GOOD APPROACH MAKES A DIFFERENCE
(28:24) THE MOCK 2
(34:53) ADVANTAGES TO COMPANIES FOCUSED ON PROFIT
(45:46) OTHER AREAS THAT NEED INNOVATION
(51:38) MOMENTS THAT INSPIRED CAREER CHANGE
(01:02:31) FOCUS ON THE MISSION
(01:06:05) CLOSING QUESTIONS

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