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

Giuseppe Scionti, the bioengineer and founder of Novameat, disusses with Future of Foods Interviews the future of meat - and why the next wave may be hybrid. Trained in tissue engineering, Scionti has developed patented technology that restructures plant proteins to recreate the fibrous texture of real meat, enabling products like whole-cut steaks and shredded beef made from ingredients such as pea and rice protein.
But rather than replacing meat entirely, Novameat is now exploring a more pragmatic path: working with traditional meat processors to create hybrid products that combine meat with plant-based structures. These blends can reduce the environmental footprint of meat while maintaining the taste and experience consumers expect. In the conversation, Scionti discusses the technology behind Novameat’s “microforce” texturisation process, why whole-cut alternatives are the hardest challenge in alt-protein, and how partnerships with the meat industry could accelerate the protein transition.

Arjen van der Wijk is the CEO of Cibus Nexum, a company that operates in one of the most challenging parts of the food industry: scaling. It’s the phase after the excitement of product development, when a brand has traction and ambition — but now needs to produce consistently, at volume, without losing quality or control.
Through Cibus Nexum, Arjen works with both fast-growing food startups and established global players, helping them navigate outsourcing, co-manufacturing, and supply chain decisions. His focus isn’t on hype or trends. It’s on execution. Finding the right production partner. Structuring agreements properly. Anticipating the risks that can derail growth.
At its core, Cibus Nexum is about bringing the right people together - aligning brands, manufacturers, and technical experts so that innovation can survive real-world manufacturing.
Because in food, a great idea is only the beginning. The real test is whether it can be made reliably, profitably, and at scale.

In this episode of Future of Foods, Glenn Hurowitz, Founder and CEO of Mighty Earth, explains how strategic advocacy is reshaping global agriculture. From deforestation linked to soy and beef supply chains to methane emissions and industrial livestock production, Mighty Earth has built a reputation for turning investigative research into high-impact corporate pressure campaigns.
Glenn explains how NGOs identify leverage points inside multinational food businesses, how public campaigns translate into boardroom action, and why voluntary corporate commitments so often fall short. We explore the tension between collaboration and confrontation, the growing scrutiny on greenwashing, and what real climate leadership in food and agriculture actually looks like.
This conversation goes beyond headlines to examine power, accountability, and the mechanisms that drive systemic change.
This episode offers a candid look at how pressure from the outside can move some of the world’s most powerful companies.

In this episode of Future of Foods, we dive into one of the most complex—and often misunderstood—parts of food innovation: the U.S. regulatory system. Our guest, Gregory Jaffe, brings clarity to the question every novel food founder eventually asks: How do I actually get this approved?
From cultivated meat and precision fermentation to entirely new food categories, innovation is moving fast. Regulation, understandably, is not. Gregory walks us through the real structure behind the “regulatory maze,” unpacking who oversees what, why approvals take time, and where companies most often get tripped up. We talk GRAS determinations, FDA vs. USDA jurisdiction, data expectations, and the critical difference between what’s legally required and what’s strategically smart.
This conversation isn’t just about compliance—it’s about de-risking your roadmap. Gregory shares practical advice for engaging regulators early, building credible safety narratives, and avoiding costly missteps that can stall a product for years.
Whether you’re a startup founder, investor, policymaker, or just curious about how the future of food makes it to your plate, this episode offers an insider perspective on navigating U.S. food regulation with confidence.

Future of Foods Interviews' Alex speaks with Lou Cooperhouse, Founder, President, and CEO of BlueNalu, to explore one of the most ambitious ideas in food today: cultivated bluefin tuna.
Bluefin tuna is prized for taste and nutrition, yet tied to overfishing, supply volatility, and concerns about mercury and other contaminants common in large, predatory fish. BlueNalu’s approach—growing real seafood directly from fish cells in a controlled environment—aims to deliver the same culinary experience while addressing some of the hardest challenges facing ocean-based protein.
We talk about how cultivated seafood works, why tuna is such a critical species to start with, and what differentiates seafood from cultivated meat when it comes to safety, scalability, and consumer trust. Lou also explains why 2026 is shaping up to be a pivotal year to move ever closer to meaningful commercialization.
Listen now to find out why.