Daisy Lab is a New Zealand-based food tech startup making animal-free dairy proteins through precision fermentation. Founded in 2021, the company produces whey and casein without cows, tackling the environmental impact of traditional dairy farming.Cofounder and CEO Irina Miller talks to Future of Foods Interviews. Daisy Lab has made good progress secured NZD $1.5 million in 2023 seed funding to scale microbial whey protein production. By early 2024, the company successfully produced whey proteins in 10-liter fermenters, moving toward commercial viability.A major breakthrough came in mid-2024 when New Zealand's Environmental Protection Authority approved a 500-fold production scale-up, paving the way for a 1,000-liter pilot plant. Daisy Lab’s precision fermentation uses genetically modified yeast to produce dairy-identical proteins, offering a sustainable alternative with up to 96% lower carbon emissions and 92% less land use than conventional dairy.Listen now to find out more. LIke, comment, and share.

In this episode of Future of Foods Interviews, I talk to Helder Cruz, Chief Scientific Officer of Meatly, a company at the forefront of the cultivated pet food revolution. Meatly is making history by producing cultivated chicken pet food with zero animal involvement, offering a completely slaughter-free, ethical, and sustainable alternative to traditional meat-based pet food. It’s on sale now in the UK. Meatly is scaling up production and expects to reach price parity with conventional chicken within the next 12 months—a milestone that could transform the cultivated meat industry. Their innovative approach doesn’t just promise to reduce the environmental impact of meat production but also ensures a safer, cleaner product free from antibiotics and factory farming concerns.Helder Cruz has been a pioneer in making cultivated meat a reality, working at the cutting edge of biotechnology to turn a once-futuristic idea into an accessible, real-world product. In this conversation, we explore the science behind Meatly’s cultivated chicken, the challenges of scaling up, and what the future holds for lab-grown pet food.

Dominik Grabinski is CEO and Founder of AI Bobby, a Paris-based startup using generative AI to revolutionize alternative proteins through precision fermentation techniques. AI Bobby is tackling some of the biggest challenges in food innovation—enhancing functionality, accelerating development, and reducing costs—all while driving sustainability in the industry. How is AI is shaping the future of food and what does this means for the alternative protein landscape? Dominik thinks AI will make our dreams come true but first we must get used to sharing data.

In this episode of Future of Foods, Alex talks to Andy Shovel, the co-founder of THIS, the plant-based brand that aims to make meat alternatives so realistic you need reminding that it's not the real thing. The 'THIS isn't...' range were responsible for making plant based foods more mainstream. But Andy’s not just shaking up the food industry—he’s now turning his attention to something weirder. His latest venture, A Bit Weird, takes a bold look at the bizarre contradictions in how we treat animals. From gassing pigs while cuddling dogs to culling male chicks by the billions, Andy’s mission is to make us rethink what we consider normal.

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.

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.”

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.

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.

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

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.