In this episode Alex talks to Niskus founder Vincent Farally and BioChemist Ozgur Bayram about how they are using the properties of fungi and creating valuable products, by using spent grains from breweries and distilleries.You can support the FoF podcasts using the following link.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

The podcast discusses the concept of creating a traditional butchers shop for selling cultivated meats made using old fashioned methods, without slaughtering animals. Topics include the development and regulation of cultivated pork sausage, the philosophical and ethical implications of removing guilt associated with slaughter, the challenges of meeting global meat demand through traditional methods, and companies in the cultivated meat industry.

Allan Leung talks to Alex about Cultivated Caviar, saying that cultivated seafood is going to be expensive to produce so why not produce a premium product which people are used to paying a lot of money for. It makes economic sense.If you've enjyed this, consider leaving a DONATION to FoF.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Alex talks to Dr Petra Hanga from Quest Meat. Scientist and university lecturer - Petra has been working on several important projects, important building blocks to commercialising cultivated meat.If you'v enjoyed this or any of these podcasts consider leaving a DONATION to FoF to help pay for marketing and sprading the word.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Alex speaks to Liz Webster about Farming in the UK, Brexit, Factory Farming and Cultivated Meat, and about the Future of British Food. Liz Webster has appeared as a guest on several TV discussion programs voicing her opinions on Brexit and farming, and promoting her campaign to www.savebritishfood.orgMoney helps spread the word further. So if you've enjoyed this or any FoF podcast please consider leaving a DONATION.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Alex Crisp talks to Philip Lymbery, U.N. food systems champion, Author, and CEO of Compassion in World Farming. They discuss the role of cultivated meat in ending animal cruelty and factory farming, and how to build support.

In this episode Alex speaks to Andreas Lopata who is professor at James Cook University in Australia and Singapore. Andreas recently received an award from the Good Food Institute to research allergens in cultured sea food - monitoring it and measuring it. The WHO and the FAO asked for this research to be carried out due to the higher risk of allergens in cultured sea food and therefore the potentially higher risk to human health.

Alex talks to Chris Kraus, based in Japan and working with the Good Food Industry. They discuss the hows and whys around the future of food and how the food revolution might look. Discussing future proteins, animal antibiotics, and generational attitudes to food.

Alex from spoke to Elliott Swartz and Carolina Oliviera about cultured meat and what shape this innovation in food technology might take over the next 10 - 50 years.

Alex talks proteins with Professor Nesli Sozer from VTT research centre in Finland, one of the largest sustainability research centres in Europe.