FoodTech Junkies

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

Beatriz Jacoste, CEO of KM ZERO Food Innovation Hub and a transformative leader in food systems, shares her journey from gastronomy to practical food innovation. She discusses the importance of real impact over overhyped narratives, emphasizing frugal innovation and the lessons learned from Latin America in tackling food security. Beatriz highlights the need for empathy and equity in corporate strategies, advocating for a shift towards collaboration and simpler, more meaningful solutions in the food industry.

What if the future of cultivated meat didn’t start on our plates—but in our pets’ bowls?In this episode of FoodTech Junkies, Sharon Cittone sits down with Owen Ensor, co-founder and CEO of Meatly, the company behind Chick Bites, the world’s first cultivated chicken treat for pets and the first cultivated meat ever approved for sale in Europe. Owen shares the journey from consulting and insect protein to building Meatly, how his team slashed production costs and scaled on just £5 million, and why pet food could be the gateway to a more sustainable, resilient food system.From regulation and investor skepticism to consumer acceptance and the bigger vision for alternative proteins, this is a conversation about pragmatism, innovation, and rewriting the future of food. Tune in.About Owen: Owen Ensor is the CEO and co-founder of Meatly - a UK-based biotech startup. He leads the company in pioneering sustainable alternatives in the pet food industry and advancing cultivated meat innovation.About Meatly: Meatly is the first company in Europe to gain approval to sell cultivated meat for pets, and the first in the world approved to sell cultivated meat pet food, providing sustainable and ethical alternatives to traditional meat.

In this episode of FoodTech Junkies, Sharon sits down with Andrew Ive, Founder of Big Idea Ventures, to explore the urgent need for innovation in food and agtech. From his journey at Procter & Gamble to building one of the most influential VC firms and ecosystems in the space, Andrew shares hard-won insights on what it takes to drive impact at scale.They dive into:The urgency of climate action (00:00)Andrew’s path from corporate to venture (02:45)How BIV is scaling innovation (06:08)The role of corporates (17:00) and governments (22:07)Future food production and farmer inclusion (32:20)Policy confusion in the U.S. (34:32)Tech trends and ecosystem challenges (35:53–41:00)Personal reflections and what’s next (43:18–57:52)A must-listen for anyone building—or backing—the future of food.About Andrew IveAndrew is the founder of Big Idea Ventures (BIV). BIV’s purpose is to solve the world’s biggest challenges by supporting the world’s best entrepreneurs, scientists and engineers. Their New Protein and Global Food Innovation funds invest in sustainable food alternatives to impact climate change, animal welfare, and personal health. BIV’s third fund is focused on working with Top US universities to create the future of food companies in rural communities and regions.Andrew is an Advisory Board member for Tufts Nutrition Council. Friedman School Entrepreneurship Advisor. Harvard Business School graduate, Procter & Gamble brand management trained, Andrew spent a number of years as an entrepreneur growing companies.Andrew is married, has a daughter and the toughest 10 lb fluffy white dog resembling Snowy from the Tin Tin books.

In this episode of FoodTech Junkies, we dive into visionary innovations shaping the future of food with Chiara Cecchini, VP of Commercialization at Savor — a company transforming the fats and oils category by eliminating agriculture from the equation. From animal- and plant-free butter to scalable climate solutions, Savor is pushing the boundaries of what’s possible.Chiara shares her journey from Italy’s connected food systems to the frontlines of food tech in the U.S., unpacking the tension between artisanal roots and industrial scale. We explore the complexity of integrating radical innovation into traditional infrastructures, the urgency of decarbonization, and the critical need for thoughtful, sustainable scaling.From the role of chefs as cultural catalysts to the importance of strategic partnerships, Chiara offers sharp insights into where the industry is headed — and what it will take to build a regenerative, resilient, and truly innovative food future.About Chiara Cecchini: Chiara leads Commercialization at Savor, overseeing go-to-market strategy, sales, marketing, and communications. She previously founded and led Future Food Americas, working with Fortune 500 companies to drive food innovation aligned with the UN SDGs. Chiara sits on the boards of the Future Food Institute and Food for Climate League and has taught sustainable business at San Francisco State University. A former researcher at UC Davis, she was named a Forbes “30 Under 30 Europe” in Social Entrepreneurship. Outside work, she enjoys family, beekeeping, and writing poetry.About Savor: Savor is reinventing fats and oils by producing them without plants or animals—using carbon, hydrogen, and thermochemistry. Backed by Breakthrough Energy Ventures, their ingredients provide sustainable, customizable alternatives to butter, palm oil, and other products, aiming to decarbonize and modernize the global fat supply chain.⏱️ Episode Timestamps00:00 – Intro00:37 – Meet Chiara Cecchini01:48 – From Italy to Innovation: Chiara’s Journey in Food Tech04:40 – What’s Broken in the Food System? Challenges at Scale09:04 – Savor’s Vision: Rethinking Fat Without Agriculture21:52 – Chefs as Cultural Catalysts in Food Innovation26:53 – Scaling Deep Tech: Commercialization and Partnerships34:02 – Systems Thinking, Regeneration, and the Future of Food47:26 – Lightning Round54:29 – Final Thoughts and Farewell

In this episode of FoodTech Junkies, host Sharon Cittone talks with Zhong Xu, CEO and co-founder of Deliverect, about the role of AI in transforming restaurant operations. From reducing errors and downtime to boosting personalization and tackling fraud with tools like Resolve and Kiosk, Deliverect powers over 65,000 restaurants globally—including major names such as Burger King and KFC.Zhong shares his journey in restaurant tech, the company’s latest innovations, and what’s next for the industry—from voice recognition to robotics. The episode wraps with insights for entrepreneurs and a rapid-fire lightning round.About Zhong Xu: As the CEO and co-founder of Deliverect, Zhong is building a global ecosystem of on and off-premise solutions that empowers restaurants and retailers to sell anywhere and deliver everywhere. Deliverect's comprehensive platform integrates technologies spanning kiosks, delivery management, uptime monitoring, real-time analytics, and more. Zhong, who obtained a M.Sc. degree in software engineering in 2009, created the first IPad POS in EMEA in 2012, together with co-founder Jan Hollez. This SaaS company evolved into the company that today is called Lightspeed, which is available in more than 100 countries around the world. Zhong was Global Director of Lightspeed Hospitality until 2018, when he founded Deliverect, thereby continuing to revolutionize the hospitality industry. About Deliverect:Deliverect is a global ecosystem of on and off-premise solutions for digital sales. Its API-first software helps enterprises of all sizes to sell anywhere and deliver everywhere across 52+ global markets. Currently, Deliverect powers 50,000+ establishments, including renowned chains like Burger King, Little Caesars, and Pret A Manger. To find out more information, visit deliverect.com.Timestamps:00:32 – Meet Zhong Xu03:47 – The Rise of Deliverect06:05 – AI’s impact on restaurant ops14:18 – Personalization & dynamic menus19:47 – Product deep dive: Kiosk & Resolve23:13 – Fighting fraud with vision AI26:40 – Misconceptions about AI30:03 – What’s next: voice tech & robotics33:04 – Lightning round39:17 – Advice for young entrepreneurs

This week on the FoodTech Junkies podcast, we’re joined by Nona Yehia — architect, changemaker, and CEO of Vertical Harvest. From Jackson Hole to Westbrook, Maine, Nona shares how her team is reimagining vertical farming not just as a way to grow food, but as a regenerative business model—one where inclusion, local impact, and profitability go hand in hand.We dive into what makes their newest farm the company’s most ambitious yet, how public-private partnerships and tech collaborations are key to scaling, and why designing for community isn’t a side mission—it’s part of the bottom line. From workforce development to grassroots engagement, this episode explores how Vertical Harvest is turning food systems into engines for equity, resilience, and long-term value.Timestamps:00:00 Introduction to the Podcast00:41 Meet Nona Yehia: Architect Turned Vertical Farming Pioneer02:10 Nona’s Personal Journey and Inspiration05:56 Challenges and Innovations in Vertical Farming09:33 Scaling and Replicating Vertical Harvest11:49 The Maine Project: A New Chapter19:39 Technology and People: A Balanced Approach25:01 Financial Challenges and Innovations33:41 Community Impact and Future Vision43:09 Lightning Round and Closing ThoughtsAbout Nona YehiaCo-Founder & CEO, Vertical Harvest FarmsNona Yehia is an architect-turned-entrepreneur who co-founded Vertical Harvest Farms, the first vertical hydroponic greenhouse in North America. Driven by a passion for design, food, and social equity—and inspired by her brother who has developmental disabilities—Nona helped pioneer a business model that pairs sustainable urban farming with inclusive employment.Under her leadership, Vertical Harvest has become a national example of climate-resilient infrastructure and regenerative enterprise, now expanding with a new flagship farm in Westbrook, Maine. Recognized by CNN’s Champions for Change, Fast Company, and the Tony Hsieh Award, Nona continues to shape the conversation around community-led food systems and equitable innovation.About Vertical HarvestVertical Harvest is an urban farming company turning cities into fertile grounds for growth, using tech-enabled agriculture to reinvent the future of food.  They are hell-bent on bringing communities the freshest, healthiest and most flavorful produce – grown hydroponically, all year round.  It's why they root their farms within cities, create customized employment for people with disabilities and are farm to fork around the clock. City by city and block by block, they are growing up – working with and within communities to sow the seeds of abundant possibility.  They're not just harvesting the freshest food possible – as a social enterprise they're here to make good taste great. 

In this episode of the Food Tech Junkies Podcast, host Sharon Cittone speaks with Julia Collins—founder of PlanetFWD and the visionary behind Moonshot Snacks and Zume Pizza—about how we can decarbonize the food industry through data, innovation, and transparency.Julia shares her journey from food entrepreneur to climate-tech trailblazer, revealing how small brands can drive big change. The conversation explores regenerative agriculture, greenwashing vs. green hushing, data and data-driven storytelling, and the power of community-led food systems. Learn how PlanetFWD is helping companies measure and reduce their environmental impact—and why the future of food must be rooted in truth, not trends.🌍 She’s not just rethinking what’s on our plates—she’s redefining our path to a cooler planet.Are you ready? Here we go.Timestamps:00:00 – Introduction to Green Gushing00:38 – Meet Julia Collins: Decarbonizing Industries01:22 – Julia’s Journey to PlanetFWD04:53 – The Impact of Food Systems on the Planet07:07 – The Role of Small Brands in Innovation10:24 – Challenges in Food Accessibility14:33 – Regenerative Agriculture and Its Benefits18:38 – PlanetFWD: Data-Driven Environmental Solutions32:04 – Alternative Proteins and Consumer Engagement40:39 – Emerging Trends and Technologies in Food Innovation42:37 – Lightning Round and ConclusionAbout Julia CollinsJulia Collins is a serial entrepreneur, sustainability leader, and champion for equitable innovation.She is the Founder & CEO of Planet FWD, the leading sustainability and supply chain intelligence platform helping global consumer brands reduce their climate impact. Inspired by her own climate-friendly snack company, Moonshot—which she successfully scaled and sold to Patagonia Provisions—Julia launched Planet FWD to empower brands with the data and tools they need to decarbonize their value chains.Previously, Julia made history as the first Black woman to co-found a unicorn company with Zume Pizza, which reached a valuation of $2.25 billion. Her career began in hospitality, where she co-founded celebrated restaurants including Mexicue and Murray’s Cheese Bar, and was a founding partner at Harlem Jazz Enterprises, the group behind The Cecil—named one of the Best New Restaurants in America by Esquire magazine.Julia holds degrees from Harvard University and Stanford Graduate School of Business. She serves on the boards of the Climate Collaborative and the Town School for Boys, and is deeply committed to building a more regenerative and inclusive future across food, technology, and climate.She lives in San Francisco, CA with her partner and two boys.

What if honey could be made without bees—and still taste just like the real thing? In this episode of FoodTech Junkies Sharon Cittone speaks with Darko Mandich, CEO and co-founder of MeliBio, about disrupting a $10B industry with science, sustainability, and storytelling.This isn’t just a conversation about alternative ingredients—it’s about rethinking how we produce food in a way that works better for the planet, for pollinators, and for people. From navigating skeptics to building partnerships that scale impact, Darko shares what it takes to launch a biotech startup that’s breaking conventions and opening minds. Whether you’re into food tech, sustainability, or just love a good founder story—this one’s for you.Timestamps:00:00 Introduction to Food Systems Complexity00:13 Meet the Host and Guest00:31 Reinventing Honey Without Bees01:08 Darko’s Journey and Company Vision02:12 The Science Behind Bee-Free Honey06:56 Challenges and Market Perception07:58 Engaging with Skeptics and Traditionalists17:32 The Reality of Fake Honey23:38 Personal Journeys and Food System Dependencies30:59 Building a Food Tech Company on a Budget37:21 Partnerships and Market Expansion41:52 Future Vision and Final ThoughtsAbout Darko MandichDarko started his career in the European food industry in 2012 and worked on managing and growing honey companies in more than 5 countries. By pursuing his dream to reinvent the honey industry and make it sustainable, Darko immigrated from Serbia to the United States in 2019 to launch MeliBio.Darko is now an impact entrepreneur on a mission to sustainably feed 10B+ people with delicious and nutritious foods while saving Planet's keystone species - wild and native bees.Darko is passionate about the future of food and ways to advance science to make the food system sustainable, scalable and animal-free.

In this episode of FoodTech Junkies, host Sharon Cittone sits down with Miriam Ueberall, a seasoned leader with 24 years of experience in the food industry, for a compelling conversation on the systemic changes needed to future-proof our food systems. Miriam shares her insights on the challenges of innovation, the importance of DEI, and the urgent need for consumer-centric sustainability.Together, they explore how corporates and startups can forge stronger collaborations, why digitalization is a game-changer, and how leadership and company culture play pivotal roles in driving transformation. From balancing taste and nutrition with sustainability to preparing the next generation of food leaders, this episode is packed with inspiration, real talk, and forward-looking ideas.______________________________________________________About Miriam: Miriam is a seasoned Food Tech Expert and Senior R&D Leader with over 24 years of experience in advancing the food industry through innovation and technology. She has worked in leadership roles across various multinational FMCG companies, ranging from Unilever to Kraft Heinz to Flora Food group. A visionary at heart, Miriam combines a deep understandingof food science, technology, and consumer and market trends to craft forward-thinking strategies that address today’s most complex globalchallenges. With a strong belief that human-centric leadership is key to drive sustainable growth, Miriam brings a track record of delivering market growth via innovation and renovation, pipeline building, organizational transformation, and driving portfolio efficiencies. A staunch advocate for honest and trusted multi-party partnerships, Miriam is convinced that true breakthroughs in food tech can only occur when diverse stakeholders and players across the value chain collaborate transparently, bringing their unique expertise and perspectives to the table, and commit to aligned objectives.As a passionate champion of female empowerment and allyship, Miriam actively works to create inclusive, supportive environments where women can thrive and unleash theirbest self.Episode Timestamps 00:00 – Introduction to the Podcast00:32 – Meet Miriam Ueberall: A Powerhouse in Food Innovation01:06 – Miriam’s Journey in the Food Industry03:07 – Challenges and Systemic Transformation in the Food Industry07:24 – The Role of Leadership and Partnerships18:10 – Innovation in R&D and Addressing Consumer Needs24:46 – Consumer Education and Building Trust28:47 – Defining Sustainability in the Food Industry29:59 – Practical Steps for Integrating Sustainability34:06 – The Role of Government and Policy in Driving Change36:39 – Leadership and Company Culture in the Food Business41:55 – Grooming the Next Generation of Food Leaders44:54 – The Future of Female Leadership and Inclusivity49:29 – Future Trends and Technologies in Food52:08 – Conclusion and Final Thoughts