In this conversation, Orbillion CEO Patricia Bubner and I chat about what makes them different from other cultivated meat startups, her work as a plant and fungal biologist prior to her career in mammalian cell culture, what she thinks are the best ways to scale, why she thinks she was successful in fundraising during a funding famine, and more.

In this conversation, you’ll hear Uma elaborate on how the technology has gone from being decried as impossible to now possible, and what remains to be seen is whether it will now go from possible to inevitable.

As you’ll hear in this conversation, Avant Meats is already animal component-free in its feedstock for its fish cells, and it’s cultivating inside a 250L bioreactor to generate the material for its public tastings. Now headquartered in Singapore, the company intends to grow there and eventually branch throughout Asia, a project for which it’s currently fundraising.

In this conversation, Lou lays out his vision for a future BlueNalu factory with multiple 100,000 liter cultivators churning out some of the priciest oceanic delicacies. And because of this high price point, Lou thinks that his economic model is among the most attractive out there.

When you think about cultivated meat, Thailand isn’t exactly the first country that comes to mind. Sure, you may think about the US, Netherlands, Israel, and Singapore. But the Southeast Asian kingdom is where Israeli cultivated meat juggernaut Aleph Farms recently announced its first commercial factory will be.

Isha has been pioneering cellular agriculture since 2009, driven by a passion to see transformative technology create a better world. In 2010, Isha published "Possibilities for an in-vitro meat production system" in Innovative Food Science and Emerging Technologies; thus began her quest to establish the field of cell ag.

In 2013, Dr. Mark Post shocked the world when he debuted the world’s first-ever burger grown from animal cells. Weighing in as a quarter-pounder, the burger carried a price tag of a mere $330,000—all of which was funded by Google co-founder Sergey Brin. A decade later, what does Mark think about the movement and the industry he helped birth?

Niya Gupta is the co-founder and CEO of Fork & Good, a cultivated meat company addressing the high costs of the industry with a novel and patented approach in cell culture that produces meat more efficiently than cows and pigs.

In this episode, Josh and I have a frank discussion about the cultivated meat sector, how it may be able to scale, what the economics could look like, whether Josh thinks it’s realistic to make a dent in total animal meat demand, and more.

I’m excited to announce in this short new podcast episode that there’s a new, updated, paperback edition of my book Clean Meat that’s coming out on April 9, 2024. Published by Simon and Schuster’s Gallery Books, the new Clean Meat is now available for preorder everywhere books are sold.

In this conversation, Jonathan and I talk about everything from why Israel is so startup-friendly, to why it has so many vegetarians, to why the alt-meat industry has hit such a rough patch around the world, and how the Hamas massacre on October 7th has affected the Israeli startup community.

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.