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

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.

Alex interviews Radhika Ramesh, who leads the Public Policy work for the Good Food Institute India, discussing exciting changes such as the approval of Perfect Day's fermentation-derived milk-free proteins in India, how beetroot and soy compounds are replacing blood in meat alternatives, and the business landscape and opportunities of alternative protein in India.If you've enjoyed this or any other FoF podcasts please consider leaving a DONATION.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Alex talks to Mathilde Do Chi about the regulations governing novel foods in various countries around the world including the USA, the EU, and the Middle East. Which countries are most likely to be big players and what makes Singapore the first country to approve?If you've enjoyed this or any other FoF podcasts please consider leaving a DONATION.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Alex talks to Marc Violo who founded #MycoStories, which acts as a link between investors and entrepreneurs in the #Fungi industry. Marc talks about the various and fascinating uses of fungi, its commercialisation, and the harm to the mycelium network caused by modern farming techniques.If you've enjoyed this or any other FoF podcasts please consider leaving a DONATION.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Alex talks to Marie about her past her present and the future of cultivated meat. The role of farmers in the new landscape. The difficulty in relying on behavioural changes. The need for concentration on scale up and much much more.