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

• We Are Eating the Earth - A FoF Interview with Michael Grunwald

  In this 60th episode of FoF Interviews, host Alex Crisp speaks with journalist and author Michael Grunwald about his devastatingly important new book, We Are Eating the Earth. Known for his deep investigative reporting and thought-provoking storytelling in works like The Swamp and The New New Deal, Grunwald now turns his attention to one of the most urgent—and often ignored—drivers of climate change: the global food system.In this conversation, Grunwald explains how what we eat and how we produce it is contributing to deforestation, biodiversity loss, water scarcity, and nearly one-third of global greenhouse gas emissions. From the hidden costs of meat production to the role of government subsidies and the future of sustainable farming, he reveals a complex, interconnected system with massive implications for the planet.But this isn’t a story of doom. Grunwald offers insight into the options and changes - political, technological, and cultural - that could help shift us toward a more sustainable and equitable way of feeding the world.If you wish to support the work of FoF Interviews you can make a donation :-) https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

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• One year on at Liberation Labs (Now Liberation Bioindustries)

  Join us for an exclusive catch up conversation with Mark Warner, CEO of Liberation Bioindustries—formerly Liberation Labs—as we find out what they've been up in the last 12 months. How has this company continued it's drive forward to commercial-scale precision fermentation. Find out how their flagship 600,000-liter plant in Richmond, Indiana, is taking shape.Learn about the strategic partnership with NEOM’s Topian to develop a cutting-edge facility in Saudi Arabia, and their manufacturing deal with Dutch startup Vivici to produce innovative dairy proteins for the US market. Why was there a delay on the ground and how did they get past it?

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• Making real beef without slaughter - Ivy Farm Cultivated Meat.

  In this episode of The Future of Foods Interviews we delve into the cutting edge of food innovation with Ivy Farm Technologies, a UK-based leader in cultivated meat. With a mission to tackle the environmental, ethical, and health challenges of industrial animal farming, Ivy Farm is developing real beef, grown from animal cells, not slaughtered animals - that could dramatically reduce the carbon footprint of our food system.Joining us is Riley Jackson, Head of Brand and Innovation at Ivy, an important voice in the future food space. With a background in biotech and sustainable food systems, Riley brings insight into how cultivated meat can help feed a growing global population while avoiding the risks of zoonotic disease, antibiotic resistance, and climate-driven supply shocks.FoF Interviews explores the benefits of cultivated meat, regulatory hurdles, public perception, and why Ivy Farm believes the future of meat is cell-based.

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• To Understand FDA Regulation Speak to Senior Scientist - Eric Schulze

  The latest Future of Foods Interview features Eric Schulze, who discusses his diverse career path from working at the FDA to joining Upside Foods and founding his new venture, Good Human. Good Human merges biotech consultancy with public policy, helping companies integrate scientific management with regulatory demands. Eric highlights his motivations for transitioning into food entrepreneurship, which were shaped by his experience at the FDA, where he observed the challenges of regulation on innovative companies. He recounts his role in obtaining FDA approval for cultivated meat at Upside Foods in a record-breaking 11 months, discusses the broader regulatory environment, and emphasizes the importance of public policy in emerging biotech industries. The conversation delves into industry challenges, including the need for more regulatory staff, and the economic pressures faced by startups. Schulze advocates for improved communication and regulatory strategies, drawing from his own experiences at Upside Foods. He also stresses the importance of comprehensive safety dossiers and the significant role of alternative proteins in addressing global food demand.

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• Becoming the leader in cultivated meat fat - Hoxton Farms

  Dr. Max Jamilly, CEO and co-founder of Hoxton Farms, outlines his background in cell biology and venture capital and explains the journey to founding Hoxton Farms in 2020. Hoxton Farms specializes in producing cultivated fat for the B2B food industry, offering a scalable and nutritious alternative to traditional animal fats. Dr. Jamilly provides insights into the company's successful fundraising efforts, having raised $35 million to date, and the strategic choice to build a production facility in Shoreditch, London. Discussing the company's mission to become the world's largest supplier of healthy fats, Dr. Jamilly explains the technical and market advantages Hoxton Farms possesses, including proprietary bioreactors and a focus on B2B sales. Regulatory approval is currently in progress, with expectations to market their products by 2027. The interview also touches on industry challenges and opportunities, future growth prospects, and the broader impact of cultivated fats on the food industry.

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