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

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.

Laura Gertenbach, an expert in helping big meat companies transition to clean meat, discusses the challenges of regulatory approval, finding the perfect recipe for cell growth, and the production process of clean meat. They also explore the challenges faced by the European Union and the production of growth factors for clean meat.

Cultivated meat company, Magic Valley, aims to commercialize their animal-free meat by 2024. They discuss the use of growth media and skin cells to create any cut of meat. The podcast explores the acceptance of cultivated meat in Australia and the potential for pork and lamb products. They also discuss the progress and future prospects of the cultivated meat industry.

Vladimir Mickovic, founder of Marble Meats discusses branding, edible bones, fake blood, the future of the planet and much much more.

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