FoodTech Junkies

In this episode of the FoodTech Junkies Podcast, Sharon Cittone sits down with Marc Coloma, CEO and co-founder of Heura, to explore the intersection of activism, innovation, and food system transformation. From his early roots in social justice to building one of Europe’s fastest-growing plant-based food companies, Marc shares the driving forces behind Heura’s mission to fix what he calls “the most broken industry in the world.” They unpack the inefficiencies of traditional animal agriculture, the power of tech-enabled alternatives, and the urgent need for policy reform. Marc also addresses the consumer myths still surrounding plant-based foods and how Heura is working to shift both perception and policy.Whether you’re a foodtech founder, policymaker, or just curious about the future of protein, this episode offers insight, clarity, and inspiration.Timestamps[00:27] Marc shares his journey from grassroots activism to entrepreneurship, and how that path led to founding a mission-driven food tech company.[04:02] They unpack the true cost of our current food system and how Heura is working to address those inefficiencies.[07:58] Marc speaks candidly about the challenges facing the plant-based industry, from consumer misconceptions to navigating media narratives.[15:33] He offers a look into the innovations driving Heura’s product development and where he sees the category heading next.[26:52] The conversation turns to the policy landscape and why structural change is just as critical as product innovation.[33:04] They also explore how technology—from fermentation to AI—is accelerating the protein transition.[45:33] In a quick-fire lightning round, Marc shares his hot takes on the most promising trends in food tech.[48:55] The episode wraps with final thoughts and how listeners can stay connected.From challenging Big Meat to advocating for a fairer food system, Marc Coloma brings bold thinking and sharp insights to the mic.About Marc ColomaCEO, Co-founder and food activist at Heura Foods Marc Coloma is food activist and CEO at Heura. Born in Barcelona in 1991, Marc has been involved in social activism since he was just 16 years old. In 2015 he decided to take part in an entrepreneurship program to create solutions to the problems in the current food system. His aim was, and is still to bring attractive solutions, and thus make livestock obsolete. In 2017, after extensive research, Heura was created and launched into the Spanish Market, with the mission to contribute to the construction of a net positive and healthier food system.To date, Heura has positioned itself as the fastest-growing plant-based meat company in Europe and the market leader in Spain, with a 26% market share. Heura also leads in consumer acquisition, not only being the brand with the highest penetration but also with the highest repeat rate (50%).In the last seven years Heura has not only stood out for the development of vegetable meat products but also for being a technological leader, with 25% of its workforce (out of a total of 100) dedicated to R&D. This has led to the creation of the Good Rebel Tech technology platform in order to develop technologies aimed at solving current technological limitations and increasing the nutritional value, naturalness, taste and sustainability of all the company's products.The work in this field has culminated in the development of the first patent in April 2023, which has obtained a positive opinion report from the European Patent Office.Marc Coloma's contribution to transforming the food model has been recognized by several organizations. In 2018, he received the CVC Young Innovator Award. In 2019, Forbes recognised him as the best entrepreneur of the year, and the magazine Emprendedores and AIJEC named him the best entrepreneur of the year. In 2021, Marc and Bernat were named to Forbes' “100 other fortunes” for their positive impact on the world.

Who's on Stage at Future FoodTech SF? Join host Sharon Cittone as she sits down with Bill Aimutus, a leading food innovation pioneer shaping the future of food. With a career in companies like Land O’Lakes, Kerry Ingredients, and Cargill, to now NC State’s Food Innovation Lab and the Bezos Center for Sustainable Protein, Bill shares insights into alternative proteins, food security, labor challenges, and policy alignment. In this episode, we explore the pressing challenges and opportunities in the food system, from biomanufacturing and workforce development to the role of policy in driving food innovation. Bill highlights the importance of collaboration between traditional agriculture and emerging food technologies to create sustainable, cost-effective, and consumer-friendly food solutions. Don’t miss this in-depth discussion on the future of food, technological advancements in production, and the strategies needed to scale sustainable alternatives.🎧 Listen on your favorite podcast platformTimestamps:00:00 Introduction and Podcast Overview00:46 Meet Bill Aimutus: A Journey in Food Science03:54 Pressing Challenges in the Food System06:33 North Carolina Food Innovation Lab11:50 Bezos Center for Sustainable Protein15:35 Collaboration and Workforce Development29:27 Future Trends and Policy in Food Tech37:11 Technological Innovations in Food Production40:16 Final Thoughts and Future Aspirations44:10 Conclusion and Call to Action

In this episode of the FoodTech Junkies Podcast, host Sharon Cittone sits down with Liana Thompson, co-founder Aquaai, a pioneering robotics startup tackling ocean and waterway health. Liana shares her journey from journalism to climate tech entrepreneurship, highlighting how Aquaai is developing cutting-edge robotic solutions to combat water scarcity and promote marine conservation. Discover how Aquaai harnesses biomimicry to create efficient, affordable underwater drones, and the broader implications of their work on biodiversity and climate resilience. Liana also sheds light on the challenges of scaling a climate-tech startup, navigating funding landscapes, and fostering education and community engagement in ocean preservation.Episode Timestamps:00:00 Introduction: Waterways and Carbon Sinks00:11 Food Tech Junkies intro00:52 Guest Introduction: Liana Thompson of Aquaai02:11 Liana’s Journey from Journalism to Robotics05:56 The Mission and Vision of Aquaai14:56 Challenges in Water Scarcity and Climate Impact18:27 Aquaai’s Global Expansion and Market Entry25:34 Funding and Commercialization Challenges37:57 The Role of Education and Community Engagement41:26 Closing Thoughts and Future Projects

How can we make food healthier, more sustainable, and packed with essential nutrients—all without relying on traditional agriculture? In this episode, we sit down with Frank Jaksch, founder of Ayana Bio, to explore the cutting-edge world of plant cell culture technology and how it’s revolutionizing the way we think about nutrition. From his early days in chemistry and drug discovery to launching Ayana Bio, Frank shares his insights on the growing concerns around ultra-processed foods, the declining nutrient density in fresh produce, and how his company is developing bioactive compounds that can fortify everyday products—without sacrificing taste, cost, or sustainability. We also discuss the broader food security and climate challenges, the need for industry-wide collaboration, and how Ayana Bio is working with brands to create smarter, nutrient-dense alternatives to conventional food products. Plus, get an exclusive look into the upcoming Future Food Tech event, where innovative startups and ingredient pioneers will come together to shape the next chapter of food innovation. Episode Breakdown: 🕒 00:00 – Introduction and Guest Welcome 🧪 00:24 – Frank’s Background and Career Journey 🍔 03:53 – The Rise of Ultra-Processed Foods 📉 05:30 – Health Impacts and Consumer Awareness 🥦 06:47 – Challenges with Fresh Food and Nutrient Density 🌱 14:11 – Ayana Bio’s Innovative Approach 🌍 19:45 – The Future of Food and Sustainability 💡 25:27 – Practical Solutions and Industry Collaboration 🔚 34:23 – Conclusion and Final Thoughts Tune in to this fascinating discussion at the intersection of science, food tech, and sustainability, and discover how innovation is shaping the future of what we eat., and check out his upcoming panel at Future FoodTech in San Francisco🚀 About Frank Jaksch: Frank Jaksch serves as Ayana Bio’s Chief Executive Officer and is a member of its Board of Directors. As founder and former CEO of ChromaDex (NASDAQ: CDXC), Frank has more than 25 years’ experience developing plant bioactives and natural ingredient solutions in the life science, food, beverage, and dietary supplement spaces. He has built an ingredient and end consumer product business from the ground up, ultimately taking the company public on NASDAQ. Having been immersed in the world of natural products for decades, Frank understands the significant challenges encumbering the space. To date, sourcing health and wellness natural products from agriculture has proven unsustainable and unwieldy; and product quality has suffered from adulteration largely owing to supply scarcity and costly development expenses. At the helm of Ayana Bio, Frank seeks to modernize the health and wellness sector and in so doing provide affordable and reliable ingredients. He believes that Ayana Bio’s technology platform is key to developing a scientific solution to reliability and cost.

Join us for a fascinating conversation with Marie Asano, partner at the European Circular Bioeconomy Fund (ECBF). Marie shares her unique journey from scientist to venture capitalist, exploring how she now champions sustainable innovations at the intersection of agri, food tech, and the bioeconomy. In this episode, we’ll uncover the challenges and opportunities within the bioeconomy, the vital role of venture capital in driving change, and the power of collaboration across industries. Plus, hear about promising startups, emerging trends, and strategies for building a sustainable future. Don’t miss this insightful deep dive into the world of sustainable innovation! About Marie Asano: Dr. Marie Asano is a Partner at the European Circular Bioeconomy Fund, where she leads investments in the nutrition and food tech verticals, with a focus on sustainable chemistry, the bioeconomy, and circularity. She also serves as a Board Observer at Nuritas. Before joining ECBF, Marie was a Senior Investment Manager at High-Tech Gründerfonds (HTGF), a German-based seed fund, where she spearheaded early-stage investments in sectors such as chemistry, climate tech, biotech, animal health, and life sciences. In addition, she played a key role in expanding the fund’s deal flow and network in the chemical sector. During her tenure, she also served as a Board Observer at Aphea.Bio. Marie holds a PhD in nanochemistry, biophysics, and polymer science from the universities of Liège and Bordeaux. Following her doctoral studies, she earned an MBA from the Collège des Ingénieurs. 00:00 Introduction and Guest Background - Meet Marie Asano and learn how her journey from scientist to venture capitalist shaped her passion for sustainability. 00:21 Journey into Venture Capital - What inspired Marie to make the leap into venture capital and focus on the bioeconomy? 02:03 Impact and Sustainability in Bioeconomy- Exploring how the bioeconomy is reshaping industries and driving sustainable impact. 06:29 Challenges in Bio-based Packaging- Why is creating sustainable packaging so tricky? Marie shares her insights. 10:50 Cross-sector Collaboration for Bioeconomy- How partnerships between sectors are key to advancing the circular bioeconomy. 16:12 Comparing Bioeconomy Approaches: Europe vs. US- What sets Europe apart from the US in tackling bioeconomy challenges? 20:37 Future of Bioeconomy and Emerging Trends- A sneak peek at groundbreaking trends and innovations shaping the future. 23:29 Investment Strategies and Challenges for Startups- Marie’s advice for startups: what it takes to secure funding and succeed in the bioeconomy. 30:32 Portfolio Highlights and Success Stories -Behind the scenes with ECBF: success stories and lessons learned from their portfolio. 37:40 Final Thoughts and Reflections- Marie’s parting wisdom on creating a more sustainable and innovative future.

In this episode, we sit down with Dan Altschuler Malek, Managing Partner at Unovis Asset Management, to discuss the urgency for protein diversification, the future of sustainable food systems, and the transformative potential of innovation in the food sector. Drawing from his diverse experience—ranging from corporate banking to launching a CPG brand—Dan offers a unique perspective on the challenges and opportunities shaping the food industry. Together, we tackle pressing global issues like climate change, agriculture, and the critical need for diversified protein sources. Dan sheds light on the pivotal role of alternative proteins and how cutting-edge technology is revolutionizing food production. He highlights the importance of a holistic approach to food sustainability, exploring the intricate dynamics of the food value chain, the rapid growth of the alternative protein market, and the power of marketing in driving consumer adoption. We also dive into the role of government in fostering innovation, emphasizing the necessity for public investment to accelerate social and environmental well-being. This conversation is packed with insights for entrepreneurs, investors, policymakers, and anyone curious about the evolving food landscape and how innovation can create a more sustainable future. Tune in to discover how collaborative efforts and bold ideas can drive meaningful change in our global food systems. About Dan Altschuler Dan Altschuler is a Managing Partner at Unovis Asset Management, a global investment firm backing pioneering technologies reshaping the food industry and addressing critical global issues. He is a strategic collaborator with a deep commitment to improving how the world eats, leveraging his entrepreneurial, operational, and investment expertise. Dan co-founded Unovis to support founders contributing to a healthier and more sustainable world where he leads the firm’s early stage investments in North America and Israel. Unovis has invested in more than 50 startups around the world, including transformational startups like Alpine Bio, Oshi, Anina’s, ImaginDairy, Heura, Meati, and Abbot’s. Prior to his role at Unovis, Dan’s career was shaped by a range of food-related ventures. He worked alongside major food corporations, founded a CPG company, managed logistics operations, and directed a creative agency, all within the foodservice and CPG sectors. Dan holds an MBA from Babson College and a BS in Business Administration from the Universidad Iberoamericana in Mexico City. Dan serves on the boards of NovaMeat, Black Sheep Foods, and GreenOnyx, guiding these companies toward achieving their strategic goals. Timestamps: 00:00 Teaser 01:03 Meet Dan Altschuler Malek 01:25 Dan's Journey in the Food Industry 07:02 Challenges in the Food System 12:11 The Future of Alternative Proteins 21:51 Technological Innovations in Food 40:52 The Role of Policy and Investments 42:50 Conclusion and Call to Action

How can the food industry tackle climate change, drive innovation, and create a sustainable future? In this episode, we’re joined by Siân Yates, Editorial Director at FoodBev Media, to explore the key challenges and groundbreaking trends shaping the food system. From cultured meat and AI technology to waste valorization and regenerative agriculture, we discuss the innovations driving change and the power of cross-sector collaboration. Siân also shares her insights on media’s role in clear communication and highlights how the industry can balance sustainability with consumer needs. Don’t miss this in-depth conversation on the future of food, technology, and sustainability. About Siân: Siân Yates is the editorial director at FoodBev, a media platform dedicated to delivering news and insights from across the food and beverage landscape. Siân heads up the editorial department at FoodBev, overseeing a team of dynamic new reporters and editors, as well as four magazines and four news websites. She holds a bachelor's in English literature and a master's in journalism. With a passion for writing and multimedia content creation, Siân has worked in a variety of roles, spanning STEM publishing to digital marketing, and PR, covering topics as diverse as luxury travel, transport, music and the arts, sustainability, healthcare and even garden sheds. But her true passion lies in the food and beverage inudstry. At the forefront of F&B trends, from sustainability and innovative ingredients to evolving consumer behaviours, Sian's work reflects her keen understanding of the industry's dynamic nature. She is committed to exploring the future of food, highlighting key developments and bringing fresh perspectives to the ever-changing market. Whether writing features, hosting podcasts or leading panel discussions, Sian remains dedicated to advancing the conversation on the most important topics shaping the future of food and drink. For a teaser, check out this article! Timestamps: 00:00 The Importance of Cross-Sector Collaboration 01:53 Introduction to Sian Yates and FoodBev Media 04:46 Pressing Challenges in the Food System 07:33 Innovation and Collaboration in the Food Industry 11:08 Emerging Trends in Sustainability and Technology 18:14 Consumer Behavior and Sustainability 23:15 Innovations in Food Packaging 28:21 The Role of Agriculture in Sustainability 28:49 Corporate vs. Smallholder Visions in Regenerative Agriculture 30:10 The Six Guiding Principles of Regenerative Agriculture 33:57 Impact of Mergers and Acquisitions on Innovation 37:40 Spotlight on Innovative Startups 40:19 The Role of AI and Robotics in the Food Industry 43:55 Challenges in Media Communication 49:45 The Journey of a Cocoa Bean 52:07 A Vision for a Sustainable Future 55:40 Conclusion and Final Thoughts

In this episode, Sharon sits down with Daan Luining, a pioneering mind in the field of cultivated meat and co-founder of Meatable. Together, they explore Dan’s fascinating journey from a researcher in cell molecular biology and tissue engineering to leading a company at the forefront of sustainable food innovation. The conversation uncovers the challenges of merging cell biology with food science, debunking industry misconceptions, and navigating complex regulatory landscapes. Daan shares insights into Meatable’s mission, their groundbreaking approach to producing cultivated pork fat, and the collaborative role traditional meat producers play in reshaping the industry. With a focus on transparency, innovation, and inclusivity, this episode dives deep into the future of food and the societal shifts needed to create a more sustainable and equitable world. About Daan Daan Luining is the co-founder and Chief Innovation Officer of Meatable, a Dutch biotechnology company pioneering the production of cultivated meat. With a background in cell molecular biology and tissue engineering, Daan was part of the team that developed the world’s first lab-grown hamburger in 2013. He later served as Research Director at New Harvest, a non-profit organization funding academic research in cellular agriculture. In 2018, Daan co-founded Meatable to create real meat without harming animals, utilizing innovative stem cell technologies to produce sustainable and delicious meat products About Meatable Meatable is a Dutch biotechnology company founded in 2018 by Krijn de Nood, Daan Luining, and Mark Kotter. The company specializes in producing cultivated meat using proprietary stem cell technology, aiming to create real meat without the need for animal slaughter. Meatable’s innovative approach utilizes pluripotent stem cells, which can differentiate into various cell types, enabling the efficient production of muscle and fat cells for meat products. This method eliminates the use of fetal bovine serum, making the process more ethical and sustainable. In April 2024, Meatable became the first company in the European Union to receive regulatory approval from the European Food Safety Authority (EFSA) for a public tasting of cultivated meat, specifically their sausage product. This milestone event garnered significant media attention and marked a crucial step toward bringing cultivated meat to the European market. Meatable continues to advance its mission of providing sustainable and ethical meat alternatives, focusing on scalability and market readiness to meet the growing global demand for meat products. Timestamps: 00:00 Introduction: Food Security and Challenges 00:27 Meet Food Tech Junkies 00:43 Introducing Daan Luining and Meatable 01:29 Daan’s Journey into Cultivated Meat 03:11 Challenges Facing Cultivated Meat 04:51 Overcoming Misconceptions Through Education 06:59 The Future of Sustainable Food Production 13:58 Navigating Regulatory Landscapes 25:32 Meatable’s Market Strategy and Innovations 37:03 The Road Ahead for Cultivated Meat 44:34 Reflections and Final Thoughts 53:44 Closing Remarks and Call to Subscribe

In this episode of the Food Tech Junkies podcast, host Sharon Cittone engages with Jack Bobo—renowned expert, author, and futurist—to discuss the future of food systems. From the rising influence of GLP-1 drugs on diets and nutrition to the environmental and agricultural shifts driven by innovation, this conversation dives into the critical intersections of science, policy, and sustainability. Explore the evolving dynamics between livestock and alternative proteins, the role of behavioral science in consumer choices, and the urgent need for climate action in food production. Don’t miss this thought-provoking discussion on tackling obesity, advancing sustainable agriculture, and leveraging technology to create a healthier, more equitable food future. About Jack Bobo Jack Bobo is a renowned expert in sustainable food systems, recently appointed as the inaugural Executive Director of the UCLA Rothman Family Institute for Food Studies.  With a background in international law, environmental policy, and behavioral science, he has held pivotal roles, including Director of the University of Nottingham’s Food Systems Institute, Director of Global Food and Water Policy at The Nature Conservancy, CEO of Futurity, a food foresight company and as a Senior Advisor for Food Policy at the U.S. State Department. Jack is also the author of Why Smart People Make Bad Food Choices and has been recognized by Scientific American as one of the 100 most influential people in biotechnology.  Timestamps 00:00 Preview 00:49 Meet Jack Bobo: Food Systems Expert and Author 03:22 How GLP-1 Drugs are Changing Food and Health 09:08 Agricultural and Environmental Implications of Innovation 19:34 The Role of Livestock and Alternative Proteins in Food Systems 26:40 Policy, Regulation, and Food System Innovation 36:36 Behavioral Science and Consumer Psychology in Food Choices 44:55 Addressing Climate Change and Achieving Net Zero Targets 52:42 Future Food Technologies: Opportunities and Challenges 54:31 Final Thoughts: Jack Bobo’s Vision for Food Systems

In this new episode of The Green Spoon, we journey into the heart of Japan's sustainable food practices with Chef Keiko Kuwakino. Known for her expertise in vegetable-based cuisine and unwavering commitment to sustainability, Chef Kuwakino takes us through her incredible journey, her passion for foraging, and her mindful approach to creating dishes that honor nature’s bounty. Learn how she transforms locally sourced, organic ingredients into unforgettable culinary masterpieces while maintaining a harmonious relationship with the environment. Join us for an inspiring conversation about eco-conscious dining, the challenges and opportunities in Japanese cuisine, and the future of sustainable gastronomy. About Chef Keiko Kuwakino Keiko started her career as a therapist, gaining experience in Australia and India and learning about Ayurveda and Ayurvedic cuisine. She previously worked as a chef at a vegan restaurant in Tokyo and moved to Minami-uonuma to work at Satoyama Jujo, where her specialty is locally sourced ingredients, mountain vegetables, and body-healing spices. Appointed to head chef at Satoyama Jujo in 2018, she won a Michelin star in 2020 and was awarded 15.5 points by Gault Millau in 2021. She was nominated as one of Japan's 100 best chefs and restaurants by Hitosara in 2022 and We're Smart's the "world’s best female vegetable chef" in 2023. Episode Breakdown 00:00 Welcome to The Green Spoon 00:35 Meet Chef Keiko Kuwakino 01:55 Keiko’s Journey to Becoming a Chef 04:19 Sustainability and Foraging in Niigata 06:09 The Essence of Satoyama Cuisine 07:03 Incorporating Nature into Culinary Art 14:13 Challenges and Innovations in Japanese Cuisine 19:07 Advice for Aspiring Chefs 20:18 Future Visions and Final Thoughts 31:58 Subscribe for More Food Tech Insights