In this episode, I talk with Noa about how she thinks AI can be harnessed to make better-textured alternative meat, why she started GreenProtein AI, and where she plans to go next in her promising career. We even talk about sentience, from insects to machines!

As you’ll hear in this interview from Chef Chew, unlike most plant-based meat, he doesn’t rely on extrusion of plant protein isolates, but rather uses a layer-ization process he pioneered using whole soybeans to make his brand of alt-meat called Better Chew. As Chef Chew says, “it looks like chicken; it tastes like chicken; but it ain't chicken!”

A vegan athlete, Maxime knew the secrets of how to lose fat and gain muscle, and he figured he could create a business to sell that coveted information to others. Today, Maxime has helped more than 1,000 people improve their lives through healthy plant-based eating, all while massively improving his own financial wellbeing at the same time.

In this interview, Yves and I talk about his life, success, struggles along the way, and lessons he’s learned during his multi-decade career seeking to replace animals in the food system with healthier, more humane, and more sustainable options.

Kelly Pan is the Co-Founder & CEO of Impact Food. She is a foodie turned entrepreneur on a mission to build a more sustainable and resilient food system.

In this interview, we chat with Sabra CEO Joey Bergstein about all things hummus, including why he thinks hummus is such a force for good in the world—including why chickpeas are the OG of regenerative crops—and how Sabra can do even better.

In this conversation, we hear from Quorn’s CEO Marco Bertacca about where the company’s been and where it’s going, including its plans in the US.

Joshua March is the co-founder & CEO of SCiFi Foods, on a mission to disrupt the $1.2T meat market by leveraging the power of genetic engineering to make cultivated meat (real meat grown from cells) a commercial reality.

Toni Okamoto is the founder of Plant-Based on a Budget, the popular website and social media platform that teaches millions how to save dough by eating veggies. She’s also the author of the Plant-Based on a Budget Cookbook, and the co-host of The Plant-Powered People Podcast.

In this interview, we talk with Teryn about what circumstances in her life led her to be running an alt-protein food tech company, what she views as the big hurdles in the space, and why she thinks it’s taking longer for cultivated meat to reach your plate than many had predicted.

In this interview, Dr. Subbian and I talk about how she started the company, why she moved it from Silicon Valley to Bangalore, India, where they get the methane to feed their microbes, and much more.

We’re talking today with Oobli CEO Ali Wing about her company’s efforts to commercialize the world’s first sweet proteins. Yes, you read that right: sweet proteins. In 2022 Oobli closed a $25 million Series B round, bringing the company’s total fundraising to date to $40 million.

Founded in 2016, this cultivated fish startup has raised $120 million so far and now has 60 employees who are growing real fish meat without the fish. Today, Wildtype is building serious cultivation capacity to help turn the tide for the oceans, and in this episode, we discuss the company’s origins, the role bird poop played, and what the company’s up to today.

In this episode I sit down with Bosque Foods CEO Isabella Iglesias-Musachio and chat about her lifelong passion that started her on this path. We discuss all types of cool things, including what to call the products she’s making, how she intends to upcycle agricultural byproducts as a feedstock for her fungi, her pathway to commercialization, and more.

Jeff Nobbs is the co-founder and CEO of Zero Acre Farms, a food company replacing destructive vegetable oils with healthier, more sustainable oils and fats made by fermentation.

Amos Golan was a guy fascinated by chemistry. He tried a couple business ideas that didn’t take off before starting to try to make steaks in his kitchen by putting soy through a fermentation process. After many failures, he finally created something he thought was worthy of showing to investors, one of whom was interested enough that they put in $50,000.

In this interview, Lisa discusses her latest trip to Israel where she tried various cultivated meat products, her views on why plant-based meat hasn’t taken as much market share as plant-based milk yet, why the pork industry hasn’t advanced cage-free animal welfare changes like much of the egg industry has, and more.

Mike Messersmith is the president of Oatly, North America leading all aspects of business and brand development since their U.S. launch in 2017. Oatly makes vegan, plant-based food and beverage products made out of oats and was originally founded in Sweden over 25 years ago.

Kimberlie Le co-founded and is the CEO Prime Roots, a koji-based meat company, as a proud meat eater determined to dramatically transform global food systems and reduce the burden animal agriculture has put on our planet.

Anne is a former asset manager at Morgan Stanley who decided mid-career that she wanted to start her own chocolate company. After growing her first startup to millions in revenue, this mom of three got hooked on the need for animal-free protein and pivoted to start a new company focused on saving the oceans.