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

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.

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.