Latest Culturedmeat Podcast Episodes
6.11. The investor's perspective on biotech 🎢 in food with Foodlabs Principal Christian Guba
Red to Green Food Sustainability 🥩🔬♻️ - February 15, 2023 07:00 - 30 minutesHow venture capital shapes the biotech space, the challenges of biotech patents, the hype and bust of plant-based, and what the hell a venture studio does. I enjoyed this a lot and I hope you do too - let's jump right in! LINKS Check out our supporter of this season ProVeg Incubator and their ...
6.10. Scaling food biotechnology 📈 bioreactors, inputs and brains. Challenges and opportunities with Good Food Institute Lead Scientist Elliot Swartz
Red to Green Food Sustainability 🥩🔬♻️ - February 08, 2023 07:00 - 35 minutesWe need to scale. But how? The biotech space is will go through some growing pains. Find out about scalability issues like bioreactor capacity, the supply of inputs, and the lack of brains. As well as lessons we can learn from vertical farming companies that are already a step or two further dow...
6.10. Scaling food biotechnology 📈 bioreactors, inputs and brains with GFI Lead Scientist Elliot Swartz
Red to Green Food Sustainability 🥩🔬♻️ - February 08, 2023 07:00 - 35 minutesWe need to scale. But how? The biotech space is will go through some growing pains. Find out about scalability issues like bioreactor capacity, the supply of inputs, and the lack of brains. As well as lessons we can learn from vertical farming companies that are already a step or two further dow...
6.9. Honey without bees - understanding monocrop honey productions 🐝 Melibio CEO Darko Madrich
Red to Green Food Sustainability 🥩🔬♻️ - February 01, 2023 10:51 - 37 minutesWe lack bees, we lack insects and it's a severe issue for biodiversity. Because flowers are dependent on insects and vice versa, right? So if you eat traditional honey, are you promoting bee health? No, large-scale monoculture is an issue in crop agriculture and beekeeping. Hear from Darko Mad...
6.9. Mimiking Honey and Monoculture Honey Productions 🐝 Melibio CEO Darko Mandich
Red to Green Food Sustainability 🥩🔬♻️ - February 01, 2023 10:51 - 37 minutesWe lack bees, we lack insects and it's a severe issue for biodiversity. Because flowers are dependent on insects and vice versa, right? So if you eat traditional honey, are you promoting bee health? No, large-scale monoculture is an issue in crop agriculture and beekeeping. Hear from Darko Mad...
6.9. Molecular honey and building a biotech startup 🐝 - monoculture honey production & replacing it at the molecular level - plant-based honey alternatives with Melibio CEO Darko Madrich
Red to Green Food Sustainability 🥩🔬♻️ - February 01, 2023 10:51 - 37 minutesWe lack bees, we lack insects and it's a severe issue for biodiversity. Because flowers are dependent on insects and vice versa, right? So if you eat traditional honey, are you promoting bee health? No, large-scale monoculture is an issue in crop agriculture and beekeeping. Hear from Darko Mad...
6.8. Cacao free chocolate 🍫 and why we need alternatives to chocolate with WNWN Co-founder Ahrum Pak
Red to Green Food Sustainability 🥩🔬♻️ - January 25, 2023 07:00 - 30 minutesWhy is the cacao trade so broken? Why does chocolate increasingly cause new rainforest areas to be cut down? What if we could make chocolate from other sources? Join us for this episode with WNWN co-founder Ahrum Pak. Check out our supporter of this season ProVeg Incubator and their 12-month in...
6.8. The dark side of 🍫 cacao and why we need alternatives to chocolate with WNWN Co-founder Ahrum Pak
Red to Green Food Sustainability 🥩🔬♻️ - January 25, 2023 07:00 - 30 minutesWhy is the cacao trade so broken? Why does chocolate increasingly cause new rainforest areas to be cut down? What if we could make chocolate from other sources? Join us for this episode with WNWN co-founder Ahrum Pak. Check out our supporter of this season ProVeg Incubator and their 12-month in...
6.8. Cacao-free chocolate 🍫 and cacao's issues with WNWN Co-Founder Ahrum Pak
Red to Green Food Sustainability 🥩🔬♻️ - January 25, 2023 07:00 - 30 minutesWhy is the cacao trade so broken? Why does chocolate increasingly cause new rainforest areas to be cut down? What if we could make chocolate from other sources? Join us for this episode with WNWN co-founder Ahrum Pak. Check out our supporter of this season ProVeg Incubator and their 12-month in...
6.7. A critical view on biotech 🔍 Is this healthy? Is this safe? 🤔 With journalist and author Larissa Zimberoff
Red to Green Food Sustainability 🥩🔬♻️ - January 18, 2023 07:58 - 28 minutesThe issue is "ingedientisation" - our foods are increasingly puzzled together from protein isolates, colorants, binders, additives, and more. It's January 2023. I recorded most of these interviews in August last year- we plan far in advance. And in the meantime, instead of becoming more excited ...
6.7. A Critical View on Biotech 🔍 Is This Healthy? Is This Safe? 🤔 With Larissa Zimberoff
Red to Green Food Sustainability 🥩🔬♻️ - January 18, 2023 07:58 - 28 minutesThe issue is "ingedientisation" - our foods are increasingly puzzled together from protein isolates, colorants, binders, additives, and more. It's January 2023. I recorded most of these interviews in August last year- we plan far in advance. And in the meantime, instead of becoming more excited ...
6.6. Molecular farming: growing cow dairy 🐮 in plant cells 🌱 using genetic engineering - with Miruku CEO Amos Palfreyman
Red to Green Food Sustainability 🥩🔬♻️ - January 11, 2023 07:00 - 35 minutesWhat if you make a plant grow dairy proteins? A theme in this season is using new machines. New production hosts. But they are not made of steel or flesh and are all way smaller. This could be cells or fungi like yeast or bacteria used as machinery. So it becomes possible to produce certain ingr...
6.6. Molecular Farming - Growing Whey 🐮 in Plants 🌱 with Miruku CEO Amos Palfreyman
Red to Green Food Sustainability 🥩🔬♻️ - January 11, 2023 07:00 - 35 minutesWhat if you make a plant grow dairy proteins? A theme in this season is using new machines. New production hosts. But they are not made of steel or flesh and are all way smaller. This could be cells or fungi like yeast or bacteria used as machinery. So it becomes possible to produce certain ingr...
6.5. Cells as machinery 🍼 futuristic cell-based milk or cow-free milk made by growing glands with TurtleTree CSO Aletta Schnitzler
Red to Green Food Sustainability 🥩🔬♻️ - December 21, 2022 07:00 - 26 minutesGlands would work like little milk machines. You give them the nutrients and boom you get the milk. Freaky, huh? You will find out why it's hard to re-create conventional dairy milk. And what technology may come after precision fermentation. Something we will call "cells as machinery." or cell-b...
6.5. Bioactive Proteins and Cell-based Milk with TurtleTree CSO Aletta Schnitzler
Red to Green Food Sustainability 🥩🔬♻️ - December 21, 2022 07:00 - 26 minutesGlands would work like little milk machines. You give them the nutrients and boom you get the milk. Freaky, huh? You will find out why it's hard to re-create conventional dairy milk. And what technology may come after precision fermentation. Something we will call "cells as machinery." or cell-b...
6.4. Traditional Fermentation 🍷 Yogurt, kimchi and wine with Empirical Spirits Co-Founder Lars Williams
Red to Green Food Sustainability 🥩🔬♻️ - December 14, 2022 06:00 - 29 minutesWe all have eaten fermented foods. Fermented foods are known to be great for the gut microbiome. But why is that the case? You will find out in this episode. Some of the earliest archaeological evidence of fermentation is 13,000 years old. These residues of beer were found in Haifa, Israel. Fo...
6.4. Traditional Fermentation 🍷 Yogurt, Kimchi and Wine with Empirical Spirits Co-Founder Lars Williams
Red to Green Food Sustainability 🥩🔬♻️ - December 14, 2022 06:00 - 29 minutesWe all have eaten fermented foods. Fermented foods are known to be great for the gut microbiome. But why is that the case? You will find out in this episode. Some of the earliest archaeological evidence of fermentation is 13,000 years old. These residues of beer were found in Haifa, Israel. Fo...
6.3. Gas Fermentation 🏭 Proteins From CO2, Hydrogen and Salt - with Arkeon Co-Founder Gregor Tegel
Red to Green Food Sustainability 🥩🔬♻️ - December 07, 2022 06:00 - 39 minutesWhat if you could make pure protein by feeding microbes CO2 and hydrogen? This technology is independent of soil and sun and just badass. Sci-Fi is real, I tell you. Sci-Fi is real. In this season we have looked at precision fermentation and biomass fermentation. If that doesn't mean much to y...
6.3. Gas fermentation 🏭 proteins made from nothing except CO2, hydrogen and salt - with Arkeon Co-Founder and CEO Gregor Tegel
Red to Green Food Sustainability 🥩🔬♻️ - December 07, 2022 06:00 - 39 minutesWhat if you could make pure protein by feeding microbes CO2 and hydrogen? This technology is independent of soil and sun and just badass. Sci-Fi is real, I tell you. Sci-Fi is real. In this season we have looked at precision fermentation and biomass fermentation. If that doesn't mean much to y...
6.2. Three Types of Biomass Fermentation 🍄 with Nature's Fynd CSO Debbie Yaver
Red to Green Food Sustainability 🥩🔬♻️ - November 30, 2022 06:00 - 29 minutesHow biomass fermentation is different from precision fermentation and why fungi are such wonderful solutions for everything from alternative proteins to plastic replacements to biodiesel. Together with Chief Scientific Officer of Nature's Fynd, Debbie Yaver, we get into the weeds. You will also ...
6.2. Three types of biomass fermentation 🍄 & how they compare to precision fermentation - biotech in food with Nature's Fynd CSO Debbie Yaver
Red to Green Food Sustainability 🥩🔬♻️ - November 30, 2022 06:00 - 29 minutesHow biomass fermentation is different from precision fermentation and why fungi are such wonderful solutions for everything from alternative proteins to plastic replacements to biodiesel. Together with Chief Scientific Officer of Nature's Fynd, Debbie Yaver, we get into the weeds. You will also ...
6. SEASON - BIOTECH IN FOOD - An Introduction with Irina Gerry from Change Foods
Red to Green Food Sustainability 🥩🔬♻️ - November 23, 2022 06:00 - 28 minutesScientists and founders use cutting-edge technologies to make ingredients with less. Less water. Less land. Less greenhouse gas emissions. But also with more. More climate resilience. More functionality. More nutrients. Here are some technologies you will understand by the end of this season: ...
Season 6: An introduction to biotech in food precision and biomass fermentation, molecular farming & more with Irina Gerry from Change Foods
Red to Green Food Sustainability 🥩🔬♻️ - November 23, 2022 06:00 - 28 minutesScientists and founders use cutting-edge technologies to make ingredients with less. Less water. Less land. Less greenhouse gas emissions. But also with more. More climate resilience. More functionality. More nutrients. Here are some technologies you will understand by the end of this season: ...
5.12. Season Final ☢️ The Pink Slime Scandal - ammonia in ground beef 🥩 food history for the future of food
Red to Green Food Sustainability 🥩🔬♻️ - September 07, 2022 11:11 - 28 minutesHere's one of the wildest stories of (lacking) food regulation in the US: In 2008 over 70% of all ground beef sold in the US contained "pink slime," - ammonia-treated scraps. These trimmings would usually be processed into pet food and cooking oil due to higher levels of fecal contamination. W...
12. Season Final ☢️ The Pink Slime Scandal - ammonia in ground beef 🥩 food history for the future of food
Red to Green Food Sustainability 🥩🔬♻️ - September 07, 2022 11:11 - 28 minutesHere's one of the wildest stories of (lacking) food regulation in the US: In 2008 over 70% of all ground beef sold in the US contained "pink slime," - ammonia-treated scraps. These trimmings would usually be processed into pet food and cooking oil due to higher levels of fecal contamination. W...
5. SEASON FINAL FOOD HISTORY ☢️ The Pink Slime Scandal - Ammonia in Ground Beef 🥩
Red to Green Food Sustainability 🥩🔬♻️ - September 07, 2022 11:11 - 28 minutesHere's one of the wildest stories of (lacking) food regulation in the US: In 2008 over 70% of all ground beef sold in the US contained "pink slime," - ammonia-treated scraps. These trimmings would usually be processed into pet food and cooking oil due to higher levels of fecal contamination. W...
5.11. How China became the second largest dairy nation 🧀 a tale of a lactose intolerant society and political influence. Food history for the future of food
Red to Green Food Sustainability 🥩🔬♻️ - August 24, 2022 09:23 - 14 minutesSince 2020 China is the second largest dairy market globally and it’s right on track to exceed the US and become Nr 1. How did milk go from the image of being barbarian to being seen as a valuable necessity for strong, healthy babies? How is the communist party of China using milk as a political...
5.11. How China Became the 2nd Largest Dairy Nation 🧀 A Lactose Intolerant Society Meets Political Influence
Red to Green Food Sustainability 🥩🔬♻️ - August 24, 2022 09:23 - 14 minutesSince 2020 China is the second largest dairy market globally and it’s right on track to exceed the US and become Nr 1. How did milk go from the image of being barbarian to being seen as a valuable necessity for strong, healthy babies? How is the communist party of China using milk as a political...
5.10. The failure of the New Coke - How Coca Cola flopped in a race to better taste - food history for the future of food
Red to Green Food Sustainability 🥩🔬♻️ - August 17, 2022 05:00 - 10 minutesIn April 1985, the Coca-Cola Company decided to discontinue its most popular soft drink and replace it with a sweeter formula it would market as “New Coke.” As soon as the decision was announced, a large percentage of the US population boycotted the drink and made sales plummet for the company. ...
5.10. Lessons from the New Coke - How Coca Cola Flopped in a Race to Better Taste
Red to Green Food Sustainability 🥩🔬♻️ - August 17, 2022 05:00 - 10 minutesIn April 1985, the Coca-Cola Company decided to discontinue its most popular soft drink and replace it with a sweeter formula it would market as “New Coke.” As soon as the decision was announced, a large percentage of the US population boycotted the drink and made sales plummet for the company. ...
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