Future of Foods Interviews - Alt Proteins, Cell Agriculture, an End to Factory Farming.

Alex and guests discuss the food (R)evolution, cellular agriculture, novel foods, and an end to factory farming. If you have any questions or comments, or wish to discuss collaboration, sponsorship or other, please contact me crisplexmail@gmail.com Watch and subscribe on YouTube https://www.youtube.com/@FutureofFoods DONATIONs are gratefully received. https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Future of Foods Interviews - Alt Proteins, Cell Agriculture, an End to Factory Farming. is a arts podcast hosted by Alex Crisp, with 85 episodes on record and a Required Pod Score of 82. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Alex Crisp hosts Future of Foods Interviews - Alt Proteins, Cell Agriculture, an End to Factory Farming., a arts show with 85 episodes published.

Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.

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  Episode #84

  The First Ever Cultivated Meat Farm - Ira Van Eelen - Respect Farms

  Jun 2, 202643 minS1

  What happens when the daughter of the man who first imagined cultivated meat decides to bring that vision back to the farm? In this conversation, Ira van Eelen, co-founder of RespectFarms and daughter of cultivated meat pioneer Willem van Eelen, shares the story behind one of the most ambitious projects in food innovation today: the world’s first cultivated meat farm. Built in collaboration with the farmer, the project integrates cultivated meat production directly into a working farm, creating a new model that keeps farmers at the centre of the protein transition. We explore the legacy of Willem van Eelen’s groundbreaking work, the challenges of turning a decades-old vision into reality, and why Ira believes the future of food should be farmer-led rather than factory-driven. The discussion also covers the opening of the RespectFarms Experience Centre, designed to bring together farmers, scientists, policymakers, and the public to explore what food production could look like in the decades ahead. This is a conversation about reimagining agriculture, and building the future of meat from the farm up.

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  Episode #83

  Why Netherlands is Becoming a Global Leader in Cellular Agriculture? - Tom Van Duijn

  Apr 27, 202643 minS1

  On this episode of Future of Foods Interviews , I speak to Thomas Van Duijn , from Cellulaire Agricultuur Nederland , about how the Netherlands is building one of the most ambitious cellular agriculture ecosystems in the world. Backed by €60 million from the Dutch National Growth Fund , this national programme brings together researchers, startups, and industry leaders to accelerate the development of cultivated meat and other cell-based food technologies. The goal: to move breakthroughs out of the lab and into scalable, real-world production. Thomas shares how this funding is being put to work—supporting collaboration across the ecosystem, investing in research and infrastructure, and tackling key challenges such as cost reduction and scale-up. We also explore what it takes to turn cellular agriculture into a viable part of the global food system, and why the Netherlands is uniquely positioned to lead in this space.

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  Episode #82

  Keep Your Customers Close - Lessons Learned at Impossible Foods - Reed McCord

  Apr 21, 202646 minS1

  In this Future of Foods interview, Reed McCord, founder of First Bite, reflects on the realities of scaling food brands in the complex foodservice ecosystem. McCord explains how First Bite was built to solve a critical gap he experienced at Impossible Foods—a lack of visibility into customers and purchasing behavior once products move through distributors. Today, First Bite provides manufacturers with data, CRM tools, and digital rebate systems to identify restaurant partners, track performance, and build direct relationships with operators. The conversation centers on the importance of staying close to customers despite these structural barriers. McCord argues that the most successful food companies are those that actively seek feedback, understand where and why their products are used, and iterate quickly. Drawing from his experience, he offers a clear takeaway: growth in food isn’t just about distribution—it’s about maintaining genuine, data-informed connections with the people actually serving your product.

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  Episode #81

  Putting Meat Alternatives on the Menu - ProVeg International - Jasmijn De Boo

  Mar 23, 202641 minS1

  Jasmijn de Boo is Global CEO of ProVeg International. Drawing on more than two decades at the forefront of animal advocacy and food system transformation, she shares how her career has evolved into a pragmatic, globally focused mission to shift diets at scale. From navigating criticism of plant-based claims to unpacking the recent slowdown in alternative protein sales, de Boo brings clarity, realism, and optimism. She explains why this moment represents not a setback, but a turning point and where the biggest opportunities now lie for industry, policymakers, and institutions. The discussion spans everything from UK school meals and NHS procurement to global momentum across Europe, China, and Africa, highlighting how change is already happening in unexpected places. De Boo also tackles the cultural tensions around meat reduction, offering a thoughtful perspective on how to engage rather than divide. Jasmijn is a billboard for showing how working together can achieve real change.

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  Episode #80

  The Pork Sausage of the Future - Cultivated Pork Fat from Mission Barns - Bianca le

  Mar 16, 202629 minS1

  In this episode of Future of Foods Interviews , Alex discovers how cultivated pork fat could transform the future of sausages. Dr. Bianca Lê , is Head of Special Projects and External Affairs at Mission Barns. Mission Barns is developing cultivated pork fat grown directly from animal cells , designed to be combined with plant proteins to recreate the flavour, aroma, and cooking performance of conventional meat. Fat is a critical component of meat’s taste and texture, and Mission Barns believes that producing real animal fat through cellular agriculture could unlock a new generation of realistic alternative meat products. We discuss how cultivated fat is made, why fat plays such an important role in meat, and the challenges of scaling this technology for commercial production. Bianca also shares insights into the evolving regulatory landscape and the broader promise of cellular agriculture to reshape how we produce and consume meat.

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