Future of Foods Interviews - Alt Proteins, Cell Agriculture, an End to Factory Farming.

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.

Branding experts Lauren Trakht and Siena Dexter discuss positioning cultivated meat in supermarkets, the significance of human connection and community in marketing, alternative branding strategies inspired by La Croix and Juicy Marbles, affordability and effective marketing techniques for cultivated meat, and targeting a wider range of demographics for its marketing.

The Giant Leaps project aims to promote plant-based foods and sustainable diets. Funding from Horizon Europe supports their goals of reducing GHG emissions and reaching net zero. The podcast discusses methods of sharing information and collaborations with influencers. Analysis shows differences in consumption habits between genders, with a growing trend of meat and dairy alternatives. The podcast explores the challenges of transitioning to a plant-based diet and the importance of government support. Concerns about UK government enthusiasm and the need for a strategy to promote new technology are also discussed.

Ira Van Eelen, Visionary of cultivated meat farms, discusses the future of meat production. They explore the concept of Respect Farms, creating meat from cells instead of animals. They also discuss funding sources, challenges, and perceptions of cultivated meat. The episode ends with a discussion on future collaborations and their gratitude for the interview.

Alan Ivan Ramos, CEO and founder of Libre Foods, discusses their mission to create nutritious and tasty meat alternatives from Fungi. They have a bacon product on the market and will be launching a Chicken product next year. The podcast explores the potential of fungi as a sustainable food source, challenges stigmas and misconceptions about mushrooms, and discusses the nutritional value and sensory experience of mushrooms as an alternative protein. Ramos emphasizes their strengths in R&D, agile development, and product delivery, as well as their focus on cracking the price element and scaling up to win over consumers.

Alex talks to Shannon Falconer, CEO of BioCraft, the cultivated petfood company which is producing the meat pets really want to eat - MOUSE.Shannon tells Alex on Future of Foods that the animal agriculture industry makes its profits from the waste stream used for petfood. Bringing cultivated pet foods to market could make a real dent in factory farming profits.This episode is sponsored by Bryant ResearchIt can be watched on Youtube https://www.youtube.com/@FutureofFoodsIf you've enjyed this episode, consider leaving a DONATION to FoF.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Christie Lagally From Rebellyous Foods talks to Alex, host of FoF. Their new Mock2 production system, which will be fully operational within months, promises to produce plant based chicken at a third of the current price. Christie tells Alex that it tastes better than the real thing.Rebellyous are contantly evolving and developing new products and are keen to collaborate with plant based and cultivated meat companies.Join the Rebellyion.Sponsored by Bryant Research - the go-to social science research company for alternative proteins and cellular agriculture.Watch the interview on Youtube https://www.youtube.com/@FutureofFoodsApproach crisplexmail@gmail.com for collaboration or sponsorship ideas.

Chris Bryant, founder of Bryant Research, a leader in alt-protein research, dives into the evolving trends in alternative proteins. He discusses consumer motivations behind plant-based diets, from animal welfare to environmental concerns. Bryant sheds light on Brexit's repercussions for the UK meat industry and changing consumer attitudes. He emphasizes the importance of unbiased market research and innovative strategies for promoting plant-based alternatives. The conversation also touches on transparency in labeling and the role of public policy in fostering a sustainable food future.