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 crisplexmail@gmail.com for collaboration or sponsorship.

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. If you've enjoyed this episode or any others DONATIONs are gratefully received.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

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.If you’ve enjoyed this episode or any others please support by leaving a small donation. https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

‘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.

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/@FutureofFoodsFOR DONATIONS https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

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. DONATIONs to FoF are gratefully received.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y Watch and subscribe on YouTube https://www.youtube.com/@FutureofFoods

Alex from FoF speaks to Abby Couture and Billy Nicholles, both from Bryant research. In this episode we discuss why so many meat eaters don’t like plant based food - the 4 Ns - Natural, Normal, Necessary, and Nice - and why women are more likely to eat plant based food than men. We talk about the techniques around information gathering at Bryant Research, as well as whether chicken is a health food and why 7 billion male chicks are killed each year. If you enjoyed this episode consider leaving a donation DONATIONshttps://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Future of Foods discusses the wonderous world of fungi with enthusiast grower, seller and promoter, Denis Vidmar. Listen to this exploration into mushroom health benefits, for brain and body and soil, and for the health of the planet more widely. is the fungi apocalypse films, ‘The Last of Us’ a prediction of the future (probably not)?DONATIONs are gratefully received. https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5YWatch and subscribe on YouTube https://www.youtube.com/@FutureofFoods

"Prof Paul Dyer, Expert in breeding fungi and producing new varieties of blue cheese" discusses the science of blue cheese, breakthrough in reproducing blue cheese fungus, mixing strains of mushrooms and fungi, exploring meat alternatives, genetic mutation in creating better strains, recombing fungi for new antibiotics, and the fascinating world of fungi.

Laine Clark from the Good Food Institute discusses investment trends in alt protein sectors, including precision fermentation, plant-based, and cultivated meat. They explore the impact of cultivated meat on consumer perception and highlight the funding and donors of GFI. The chapter also covers the decline in venture funding, the growing ecosystem of alt protein companies, and the optimism among investors in the industry.