Cultured Meat And Future Food Podcast

In this episode of The Future Food Show, Alex Shirazi speaks with Giuseppe Scionti, founder of Novameat, about scaling protein innovation from 3D-printed plant-based steaks to industrial proteinization technology. They discuss surviving the alt-protein boom and correction, B2B strategy, hybrid meat applications, AI tools, and why adaptability and long-term vision are key to protein diversification.

On the Future Food Show, host Alex Shirazi interviews Pete Mortimer of FPG Media about his path from fine dining chef in the UK to leading sales and growth in the alternative protein space. Pete shares how the intensity and teamwork of professional kitchens now mirrors the shared mission he sees across sustainable protein innovators.They discuss FPG Media’s evolution from virtual events and digital publishing into large in-person conferences, including events at McCormick Place, plus the growth of its magazine, webinars, and event app. The focus: building a collaborative ecosystem across cultivated, fermentation-enabled, and plant-based proteins while making events more accessible through strong digital tools and free expo access.

Alex Shirazi sits down with food scientist and entrepreneur Adam Yee to discuss his journey through startups, consulting, and nearly a decade of podcasting with My Food Job Rocks. Adam shares how founding companies in the alternative protein space, traveling internationally, and interviewing hundreds of food professionals shaped his career and view of the food industry.They also explore what food science really is, the realities of building food companies, and why funding has cooled in food compared to software. Adam highlights where he sees opportunity today, including science led innovation and the growing role of AI in food development, and why curiosity remains the most important ingredient.

Nick Cooney returns to The Future Food Show to discuss his book What We Don’t Do, which explores the ethical significance of inaction—how choosing not to act can have profound impacts on others' lives. Drawing from his experience as Managing Partner at Lever VC, Nick applies a data-driven lens to personal ethics, arguing that missed opportunities to help—what he calls the “fourth box” of good not done—are often our most consequential. The conversation also touches on effective altruism, speciesism, and embracing discomfort to do more good. Listeners are encouraged to critically evaluate their time, money, and energy to maximize positive impact.

In this episode of The Future Food Show, Alex welcomes Doug Evans, author of The Sprout Book and founder of The Sprouting Company. Doug shares his journey from a gritty NYC upbringing to discovering health through raw veganism, which led him to launch pioneering ventures like Organic Avenue and Juicero, the much-talked-about cold-pressed juice machine. He discusses the incredible potential of sprouts as a sustainable, affordable, and nutrient-dense food source, and how The Sprouting Company is revolutionizing home sprouting. Doug also dives into branding insights, the role of AI in creative work, and his thoughts on the future of food—including cultured meat, plant-based innovation, and personal empowerment through food choices.

In this Future Food Show episode, host Alex Shirazi interviews Aniekan Esenam of Hamilton. Aniekan shares his background in mathematics, AI, and bioprocessing, highlighting Hamilton’s role in cultivated meat and precision fermentation. He explains how Hamilton’s sensors monitor pH, oxygen, CO2, and cell density in bioreactors, optimizing production. They discuss single-use vs. reusable systems, AI’s role in bioprocessing, and the future of novel foods. Aniekan envisions a future where 60% of meat comes from novel sources by 2040.

On this episode Alex Shirazi discusses the state of growth within the Cultivated Meat and Seafood industry, how to get to Factory #1, and the current state of the investment cycle in novel protein. Learn more about this episode at https://futurefoodshow.com

In this episode of the Cultured Meat and Future Food Show, host Alex Shirazi interviews Parendi Birdie, an entrepreneur and leader in the alternative protein industry. Parendi shares her extensive background, including how she transitioned from running her family's Montessori business to becoming a key figure in the cultivated meat space. She discusses her journey in building startups like Good Meat and Mission Barns, her role in advancing the field of cultivated meat, and the challenges and opportunities within the industry.

Sissel Beate Rønning is a senior scientist at the food research institute Nofima in Norway, where she tries to use modern technology in food production for a growing population. Her primary focus is: Can we culture meat, and can we use the rest of the materials from the food industry in the process? How can we produce healthy food ingredients? Sissel holds a master’s degree in gene technology from the University of Tromsø and has a PhD in GMOs from the National Veterinary Institute in Norway. Her postdoc focused on cancer research and human medicine in the Department of Pathology, Oslo University Hospital, Norway. Learn more about ISCCM10 at www.culturedmeatconference.com

On the Cultured Meat and Future Food Show, Alex welcomes Jeff "Trip" Tripician, CEO of Meatable, a cultured meat company based in the Netherlands. Trip shares insights into his 40-year career in agriculture, focusing on premium meat and sustainable practices. He highlights the shift towards consumer demand for environmentally and ethically responsible products. Tripp discusses Meatable’s approach to cultivated meat, which uses advanced science to produce meat without harming animals. He also touches on the challenges of global food security and the potential of cultivated meat to address these issues.

We are joined with Dr. Dwayne Holmes of New Harvest. Based in the Netherlands, Dr. Holmes overseas the New Harvest Netherlands entity which covers cellular agriculture in the European regions. Learn more about New Harvest at https://new-harvest.org/ The Cultured Meat Symposium is taking place on September 12-13, 2024 in Silicon Valley, California. Learn more about the event and register at https://cms2024.com

Alex Shirazi sits down with Deniz Kent, CEO of Prolific Machines, at their Emeryville, CA office. Learn more about Prolific Machines and learn about partnering with them at https://www.prolific-machines.com/ The Cultured Meat Symposium 2024 is taking place on September 12-13, 2024. Learn more and register for the event at https://cms2024.com using code: FUTUREFOOD

Host Alex Shirazi chats with Ed Steele on his background in machine learning, how he started Hoxton Farms with childhood friend Max Jamilly, and the future of delicious, fatty, meat products. Learn more about Hoxton Farms at https://hoxtonfarms.com/ The Cultured Meat Symposium 2024 (CMS24) is taking place on September 12-13, 2024 in Silicon Valley, California. Learn more and register for the event at https://cms2024.com. Dr. Vítor Espírito Santo of Hoxton Farms, a longtime cellular agriculture veteran and past CMS speaker, will be speaking at the event.

On this episode we are excited to welcome Dr Zack Abbott of ZBiotics. Alex Shirazi chats with Dr Abbott about his background, the founding story of ZBiotics, and how a few connections were made along the way. Learn more about ZBiotics at https://zbiotics.com The Cultured Meat Symposium is coming to Sunnyvale, California on September 12-13, 2024. Learn more and register for the event at https://cms2024.com. Listen to the full episode for a special discount.

New Harvest is a nonprofit research institute that supports open, public cultured meat research. Founded in 2004, we are the world’s longest-running organization dedicated to advancing the field of cellular agriculture. This year New Harvest turns 20! As part of the NH@20 podcast series, we interview Executive Isha Datar and discuss milestone achievements over the past two decades, and get a glimpse of what might be coming next. The Cultured Meat Symposium is taking place on September 12-13, 2024. Learn more about the event at register at https://cms2024.com

Join Alex Shirazi and Aleh Manchuliantsau discuss the upcycled plant-based protein products. --- Support this podcast: https://podcasters.spotify.com/pod/show/futurefoodshow/support

Purchase the updated edition of Clean Meat on Amazon or anywhere books are sold. Learn more about Paul Shapiro and Clean Meat at www.cleanmeat.com --- Support this podcast: https://podcasters.spotify.com/pod/show/futurefoodshow/support

Doug is the co-founder and CEO of Atlantic Fish Co. Their Raleigh, North Carolina-based team is using cellular agriculture to address the problem of carbon-intensive, overfished species. Prior to AFC, he co-founded two other startups and covered the alternative protein industry for three years as the host of the "Brave New Meat" podcast, interviewing entrepreneurs, investors, and thought leaders in the space. He has an MBA from Georgetown University focused on entrepreneurship. Prior to the private sector, he served for 10 years as a helicopter pilot in the Navy. --- Support this podcast: https://podcasters.spotify.com/pod/show/futurefoodshow/support

Ali Khademhosseini is one of the foremost tissue engineers in the world. Khademhosseini is the founding director at the Terasaki Institute for Biomedical Innovation, out of which Omeat was born. After learning about the environmental impacts of the conventional meat industry, Ali realized that his extensive background in tissue engineering could be applied to develop a process for more sustainably produced cultivated meat. Khademhosseini pivoted his focus to enter the field, developing Omeat’s unique cultivation process poised to redefine the industry. The company has developed a highly differentiated, IP-backed approach that enables the cultivation of any kind of meat in a way that is orders-of-magnitude more sustainable and humane than the conventional approach. --- Support this podcast: https://podcasters.spotify.com/pod/show/futurefoodshow/support

Mark is the scientist behind the world’s first cultured burger. As a medical doctor by training and having worked on tissue engineering for vascular grafts, he became massively inspired by the possibilities of cultured meat, and co-founded Mosa Meat. On this episode we chat about the International Scientific Conference on Cultured Meat (ISCCM). Learn more about the upcoming ISCCM event at www.culturedmeatconference.com --- Support this podcast: https://podcasters.spotify.com/pod/show/futurefoodshow/support