พอดคาสท์ Startup Scaling ชั้นนำ (2025)

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8.1. What is Micro Fermentation? New Cheeses Made with Koji Protein - Formo CEO Raffael Wohlgensinger 49:59

12M ago49:59

49:59

Find out all the details about micro fermentation. Discover how Formo is using this process to churn out Koji protein-based cheese alternatives that are hitting over 2000 stores in the DACH region. The episode breaks down the differences between micro and precision fermentation and why micro fermentation's quicker market route is so exciting. Learn…

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7. SEASON FINAL - BOOK TALKS - What Food Futurist are you? 🔮 Part II of Meals to Come 19:36

2y ago19:36

19:36

Let’s finish discussing our book “Meals to Come- The History of the Future of Food.” If you haven’t listened to the previous episode, no, But it’s not required; I will summarise the key points. You will hear about - how modern solutions of cornucopias, Malthusian, and egalitarians look like - why it can be useful to add an ecological perspective - …

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7.10. Three Archetypes of the Future of Food - The History of the Future of Food 35:29

2y ago35:29

35:29

The worry and the question “will we run out of food?” is as old as humanity itself. And every couple decades this question seems to reappear in intense debates. For example it did in the 1920s, late 1940s, 1960 and 1970s, and 1990s. These worries are usually fired up by 4 main reasons(T) sudden inflation in food prices; (z) environmental stresses, …

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7.9. When a Scientist Whistleblows Pesticides - The Monsanto Papers 35:35

2y ago35:35

35:35

In May 2019, the husband and wife Alva and Alberta Pilliod won a federal court case against Monsanto. Both of them had developed non-Hodgkin’s lymphoma. This cancer causes white blood cells called lymphocytes to grow abnormally throughout the body. The farmers worked decades with the herbicide, which Monsanto claimed is safe to use. In 2015, the In…

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7.7. GMO-Activists ✊ The Biggest Marketing Mistake - Seeds of Science 25:23

2y ago25:23

25:23

In early 2012 scientists at Rothamsted Research in England started an airfield trial of genetically modified wheat ( the first in the UK for many years ). THe research was publicly funded by a plant science centre based in the south of England. The genetically engineered wheat was sown behind a high fence and protected by 24-hour security. You will…

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7.5. Lobbying Strategies in US vs. Europe - Food Politics part II 29:36

2+ y ago29:36

29:36

So how are the politics of the food system rigged? This is the second part of our book talk on "Food Politics- How the Food Industry Influences Nutrition and Health, " Find out how lobbying is different in the US vus Europe; you will learn about a bunch of concepts like soft and hard balling, the revolving door and commerciogenic malnutrition and F…

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7.4. Food Politics - How the Food Industry Influences Nutrition and Health 32:28

2+ y ago32:28

32:28

Why nutrition guidelines have become too much about single nutrients, the struggle of the food pyramid and Frank’s experience with lobbyism. Avoid saturated fat intake, increase your potassium intake, and Avoid transfats. this Eating more fruits and veggies and less animal products and processed food is better for human health AND the environment. …

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7.2. Blind Spots of Food Tech 🔍 Distribution and Responsibility - Part II of Stuffed and Starved 33:13

2+ y ago33:13

33:13

This is the second part of our discussion on the book "Stuffed and Starved - the hidden battle for our world's food system." We look at the price development at the supply chain, addressing the lack of transparency and how corporates are incentivized to process foods for higher profit. We discuss corporate and consumer responsibility. And talk abou…

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7.1. Stuffed and Starved 🍔 Understanding Inequality in our Food System 28:56

2+ y ago28:56

28:56

Welcome to our season called "Book Talks." In the first two episodes, we will cover the book "Stuffed and Starved - the hidden battle for our world's food system." The author Raj Patel is a British Indian. Academic journalist and activist. He holds a Ph.D. in development and sociology from Cornell University. In this book, he focuses a lot on the i…

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7. SEASON TRAILER - Books on the future of food 📕 Reviewing and discussing 1:20

2+ y ago1:20

1:20

Do you ever think, "Oh, I wish I would have more time to read books on the food system?" - well, my cohost Frank Kuehne and I are doing it for you! Stuffed And Starved: Markets, Power And The Hidden Battle For The World Food System The books we will cover The Carbon Footprint of Everything - 2022 New Edition Future Foods: How Modern Science Is Tran…

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6.12. Regulatory approval in Europe vs. the US and Singapore with Seth Roberts, The Good Food Institute Europe 36:52

2+ y ago36:52

36:52

Why is it so to get approved in Europe? What does the actual process look like? What are the steps? What do companies need to do? And what is the difference between the systems in Europe, Singapore, and the U.S.? (All the technologies we covered this season have one thing in common: sooner or later, they need regulatory approval. But what does that…

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6.11. The investor's perspective on biotech 🎢 in food with Foodlabs Principal Christian Guba 30:54

2+ y ago30:54

30:54

How 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 12-month incubator program: https://provegincubator.com/…

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6.10. Scaling food biotechnology 📈 bioreactors, inputs and brains with GFI Lead Scientist Elliot Swartz 35:11

2+ y ago35:11

35:11

We 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 down the line. Join me for a chat with Elliot Schwartz, h…

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6.9. Mimiking Honey and Monoculture Honey Productions 🐝 Melibio CEO Darko Mandich 37:27

2+ y ago37:27

37:27

We 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 Madrich, the co-founder and CEO of Melibio. I got to try th…

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6.8. Cacao-free chocolate 🍫 and cacao's issues with WNWN Co-Founder Ahrum Pak 30:59

2+ y ago30:59

30:59

Why 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 incubator program: https://provegincubator.com/ Check out…

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6.7. A Critical View on Biotech 🔍 Is This Healthy? Is This Safe? 🤔 With Larissa Zimberoff 28:51

2+ y ago28:51

28:51

The 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 about biotech, I have become more critical. And that's…

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6.6. Molecular Farming - Growing Whey 🐮 in Plants 🌱 with Miruku CEO Amos Palfreyman 35:30

2+ y ago35:30

35:30

What 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 ingredients more efficiently. Another machinery that is pr…

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6.5. Bioactive Proteins and Cell-based Milk with TurtleTree CSO Aletta Schnitzler 26:51

2+ y ago26:51

26:51

Glands 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-based milk. To look into the future, you will hear from…

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6.4. Traditional Fermentation 🍷 Yogurt, Kimchi and Wine with Empirical Spirits Co-Founder Lars Williams 29:52

2+ y ago29:52

29:52

We 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. For the longest time, humanity used fermentation without a…

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6.3. Gas Fermentation 🏭 Proteins From CO2, Hydrogen and Salt - with Arkeon Co-Founder Gregor Tegel 39:42

3y ago39:42

39:42

What 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 you, don't worry. You will still be able to understand th…

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6.2. Three Types of Biomass Fermentation 🍄 with Nature's Fynd CSO Debbie Yaver 29:23

3y ago29:23

29:23

How 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 learn about 3 types of biomass fermentation. Nature's …

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6. SEASON - BIOTECH IN FOOD - An Introduction with Irina Gerry from Change Foods 28:33

3y ago28:33

28:33

Scientists 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: precision, biomass, and gas fermentation molecular farmi…

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5. SEASON FINAL FOOD HISTORY ☢️ The Pink Slime Scandal - Ammonia in Ground Beef 🥩 28:52

3y ago28:52

28:52

Here'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. Well, the company Beef Products Inc found a way to kill t…

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5.11. How China Became the 2nd Largest Dairy Nation 🧀 A Lactose Intolerant Society Meets Political Influence 14:26

3y ago14:26

14:26

Since 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 tool? And insights into how small cultural changes ca…

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5.10. Lessons from the New Coke - How Coca Cola Flopped in a Race to Better Taste 10:38

3y ago10:38

10:38

In 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. Outrage over pulling the original coke recipe was high…

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5.9. Bubble Tea Boom, Bust and Rise - How Faulty Science Destroyed an Industry 💣 9:44

3y ago9:44

9:44

Bubble tea used to be a popular drink with shops popping up throughout the beginning of the century. But in 2012 a study sealed the fate of bubble tea in Germany: scientists from RWTH Aachen found the sweet bubbles to contain carcinogenic substances. While the study was retracted, the damage was done, sealing the fate of many immigrant and family-o…

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5.8. How microwaves and freezers changed food culture forever 🥡 Food history for the future of food. 15:46

3y ago15:46

15:46

Microwave is hard to beat for sheer convenience. But the most significant food tech innovation of the 1940s wasn't welcomed with open arms. It took decades of struggles before it rocketed to success in the 1980s. Red to Green is a food tech podcast focused on the future of food and food sustainability. We cover topics like cellular agriculture, cul…

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5.7. The Global Supply of Bananas 🍌 is Threatened - Again. Monocultures and Pesticide Resistance 12:38

3y ago12:38

12:38

Before 1960, the main export banana was called the Gros Michel. Why can’t we eat the Gros Michel anymore today? Because it has become virtually extinct due to Panama disease affecting it over many decades, driving it to its eventual near-extinction. The fungi infection ravaged banana plants across the globe, from Asia to Africa, exterminating plant…

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(reupload) 3.12. Season 3 final: Toxic Positivity ☣️ why benefits are not enough - lessons from the fossil fuel industry 🛢️ on personal climate action with Prof. Kimberly Nicholas, Dr Gulbanu Kaptan 29:52

3y ago29:52

29:52

we are approaching the end of this season on promoting alt proteins. Today you will hear from two speakers, our first is - Kimberly Nicholas, a Senior Lecturer in Sustainability Science at Lund University in Sweden. Kimberly holds a Ph.D. in Environment and Resources from Stanford University. She has published over 50 articles on climate and sustai…

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5.6. Food forever - how tin cans revolutionised the food industry 🥫 - food history for the future of food 14:11

3y ago14:11

14:11

Even something as useful as a tin can - a revolution in food preservation - was not safe from the repercussions of safety scandals. The problem of food preservation is at least as old as agriculture. Humans have been very creative at finding ways to salt, dry, smoke, pickle, freeze, and ferment foods to keep them edible after the harvest ends – man…

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5.5. Why Italians feared 🍅 tomatoes and how Heinz and 🍕 Margherita changed that - history for the future of food 14:17

3y ago14:17

14:17

Tomatoes used to be something scary; many Italians feared tomatoes believing they were poisonous. People were killed because they ate tomatoes, especially women. Yes. It sounds absurd nowadays. But the success of the tomato was a turbulent journey that took over 300 years. Red to Green is a podcast focused on the future of food and food sustainabil…

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5.4. Pink Margarine and the Butter Lobby 🧈 14:37

3y ago14:37

14:37

How politicians were buttered up to make margarine selling illegal, how the spread ended up in some dirty smear campaigns and how Margarine changed colors from white to bright pink to our known buttery yellow. Red to Green is a podcast focused on the future of food and food sustainability. We cover topics like cellular agriculture, cultured meat, f…

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5.3. A poor man's meal: 🦞 lobster. How a sea insect made it from cat food to president's dinner plate. Food history for the future of food. 12:57

3y ago12:57

12:57

Up into the 1800s, lobster was considered trash food in the U.S., fit only to feed prisoners, the poor, and cats. Surprising, huh? How did lobster rise from the dirty bottom of the food preference list to float at the very top amongst the high society? Find out how lobsters were entangled in protests and revolts of servants, snuck into passengers' …

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5.2. From hands to forks🍴 how we changed our eating habits forever - food history for the future of food 15:10

3y ago15:10

15:10

While the knife and the spoon have been around for a bit longer, the fork had a tough journey. Being accused of the death of a queen, associated with prostitution, and being the star of a 1-year celebrity tour in France. Red to Green is a podcast focused on the future of food and food sustainability. We cover topics like cellular agriculture, cultu…

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5. SEASON - FOOD HISTORY - How Potatoes 🥔 Saved (and Killed) Millions 🍟 17:57

3y ago17:57

17:57

Mashed, boiled, roasted, or fried potatoes are a beloved staple worldwide, but this has not always been the case. The humble potato had a tough time. It has been hailed as an aphrodisiac, banned for causing leprosy, entangled in the rise of empires, and the death of at least a million people. Read till the end to find out what lessons we can draw f…

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4. SEASON FINAL - FOOD WASTE - The Farmers 🚜 Perspective 29:22

3+ y ago29:22

29:22

The place where food waste happens is not necessarily where food waste is caused. We find that everything is much more interconnected than we would think. We have looked at food waste throughout the supply chain. How it can be reduced when food is shipped, sold in supermarkets, and wasted by us all - the consumers. But there is one piece missing. A…

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4.9. The Chef's Perspective 🧑‍🍳 Regional, Circular and Zero Waste Cooking 22:46

3+ y ago22:46

22:46

I know we tend to be quite tech-centric at Red to Green and that's why I find it quite important to include the chef's perspective. This interview may not give you a bunch of hard facts but I believe it may inspire you with a different way to look at food and food waste. From a standpoint of cultural traditions, respect, and creativity. Monica Kisi…

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4.8. Food Rescue - an Activists View on Retailer Waste🚨 with Matt Homewood 31:40

3+ y ago31:40

31:40

Some call it dumpster diving, I call it food rescuing, our interview guest Matt calls it urban harvesting. Every day retailers throw away still perfectly edible food. And activists like Matt Homewood document their finds and share them on social media platforms - like Instagram and LinkedIn. And there is much to find. For the past 3 years Matt has …

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4.7. The Psychology of Food Waste 🧠 with OLIO Co-Founder and CEO Tessa Clarke 35:35

3+ y ago35:35

35:35

One person's trash is another person's treasure. Some food that you throw in the bin is something that other people in your community may value. OLIO is an app that exists to tackle the enormous problem of waste in our homes and also local communities. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date f…

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4.6. Dynamic Pricing 💸 with Wasteless Co-Founder and CEO Oded Omar 25:51

3+ y ago25:51

25:51

If one steak inspires in a week and the other already in 3 days, shouldn't there be an incentive to people to buy the one closer to expiry? Most of there time there isn't and this is what Wasteless is addressing. With their AI they integrate into retailers' shop systems to recommend when to discount which products or even provide electronic shelf l…

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4.5. Food Waste in Rich vs. Developing Countries & Wholesalers vs. Retailers 🛒 27:57

3+ y ago27:57

27:57

You get a look at food waste from a wholesaler's perspective, you will learn about the challenges in different countries. What it looks like to address food waste as a corporation and how the relationship between retailers and wholesalers affects how much food ends up in the bin. Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/…

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4.4. Apeel - an Invisible Layer that Keeps Produce Fresh 🥑 27:09

4y ago27:09

27:09

We need skin to keep ourselves healthy. Apeel has created extra skin for fresh produce to extend its shelf life and avoid food waste. Apeel is a company that creates an invisible layer covering produce. So your avocado would last much longer. But why? Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to…

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4.3. AI to Predict Consumer Demand 🥦 Retailers Behind the Scenes with Afresh Co-Founder Matt Schwartz 29:15

4y ago29:15

29:15

Food waste problems are 100x more complex with fresh produce: vegetables, fruits and leafy greens. Find our why and how artificial intelligence can help retailers buy the right amount of produce at the right time. In this episode you will also learn about the psychological biases and structural issues that lead to overbuying and excess food waste. …

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4.2. From Farm 🌾 Directly to Fork🍴 a Direct to Consumer Model in China 35:53

4y ago35:53

35:53

Learn how the Chinese e-commerce giant Pinduoduo skips distribution centers, wholesalers, and retailers by connecting farmers directly to consumers. Is "direct-to-consumer" a model that reduces food waste? What about other issues like packaging? Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date …

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4. SEASON- FOOD WASTE 🥗 An Introduction on Impact, Causes and Solutions 31:07

4y ago31:07

31:07

Learn about the impact of food waste, how it is created, and what we need to do to address it Dr. Ned Spang Associate Professor at UC Davis. This is an introduction to the topic of food waste before we dive deeper into focus-topics with farmers, distributors and retailers. Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt…

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3. SEASON FINAL - CONSUMER ACCEPTANCE - Industry Lobbying and Communicating the Hard Thingss ⚡ about animal agriculture with Irina Gerry CMO of Change Foods 50:57

4y ago50:57

50:57

We discuss the role of talking about the health benefits of cultured products and how critical it is to actually point out the problems of the existing industry to drive change. I love that Irina disagrees with some of the previous interview guests that we have had this season. I appreciate her boldness in standing up for what she believes in. In t…

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3.8. Understanding is Not Enough 🔍 Power dynamics, Patents and Big Questions 33:42

4y ago33:42

33:42

This episode will make you reflect on some bigger topics and ask some bigger questions. It’s a very valuable and contrarian perspective that we haven’t had in this season on promoting alternative proteins. Charlotte Biltekoff is an associate professor at UC Davis in American studies and in food science and technology. For many years she has been st…

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3.7. Open-Access Research, Including Farmers and Cell-Based Censorship in the US with GFI Scott Weathers 34:20

4y ago34:20

34:20

This episode is filled with good news: learn more about plant- and cell-based censorship in the US, the role of open access research to grow cellular agriculture, and how to engage farmers in the transition. You will hear from Scott Weathers Senior Policy Specialist from the Good Food Institute, also known as GFI. GFI is a leading nonprofit working…

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3.6. Policies Against Milk Alternatives? ❌ EU Amendment 171 - History, Impact and Lessons 28:02

4y ago28:02

28:02

You may have heard of Amendment 171 in Europe. It aims to restrict plant-based dairy companies like Oatly immensely. They would not be able to call their product oat milk, creamy, or anything associated with conventional animal-based dairy. Possibly they wouldn’t even be able to package the products the same way milk is packaged. Between recording …

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3.4. Branding Cultured Products 🍖 the Naturalness Trap with Nicky Quinn from Aleph Farms 34:46

4+ y ago34:46

34:46

Nicky Quinn has more than 15 years of experience in marketing and branding across multiple sectors including hospitality, biotech, and consumer goods for brands such as Nestle, Four Seasons, and Voss. Currently, she is Global Marketing Director for Aleph Farms, a cultivated meat company based in Israel. Aleph Farms growing delicious beef steaks, is…

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