Dive into the intriguing intersection of creativity and technology in the food industry with Chaz Flexman and Lena Kwak, co-founders of Starday. Discover how AI tools are transforming product innovation and development in the culinary world, balancing human intuition with data-driven insight. With her experience leading R&D at The French Laundry and as the entrepreneur behind Cup4Cup, Lena brings deep expertise in flavor, formulation, and sensory design. Chaz, formerly of Pattern Brands and a16z, adds the strategic and operational lens to bridge creativity, technology, and growth. Together, they’re building the future of food innovation, a data-informed platform reimagining how consumer products are conceived, tested, and scaled.

From Michelin-starred kitchens to modern tech labs, they share how their unique journeys led them to rethink how food R&D happens, why creativity still matters in an AI-fueled age, and how companies can innovate faster while staying authentic to their consumers.

This episode explores the state of the industry, the evolution of Starday’s partnership model, and what the future of AI-driven product development could mean for the next generation of food innovators.

About the Guests

Lena Kwak is a culinary strategist and food innovator, former Research & Development Director at the three-Michelin-starred restaurant The French Laundry, co-founder and former CEO of Cup4Cup, and co-founder of Starday Foods.

Recognized as one of Forbes’ 30 Under 30, Zagat’s 30 Under 30, and a Martha Stewart American Made Award honoree, Lena has also been named by Fortune Magazine as one of the most innovative women in Food + Wine. With over 12 years of experience in food and beverage CPG, she is known for bridging culinary craftsmanship with data-informed product innovation.

Chaz Flexman is the CEO and co-founder of Starday, the AI-driven food company reinventing category growth for shelf-stable products. Over his career, Chaz has launched more than 50 CPG products and managed operations for over 30 brands simultaneously. Before founding Starday, he was Entrepreneur-in-Residence at Equal Ventures, where he incubated the concept for the company. He was also on the founding team of Pattern Brands, helping raise $20M and launch several direct-to-consumer CPG businesses. Earlier in his career, Chaz served as VP of Corporate Development and Strategy at PCH, worked at a16z as one of its earliest employees, and began his career at Silicon Valley Bank, supporting software venture growth.

Timestamps:

00:00 - Introduction: AI and Creativity in Food

00:38 - Meet the Founders: Lena and Chaz

01:45 - Lena’s Culinary Tech Journey

03:17 - Chaz’s Tech and Food Industry Insights

05:05 - The Current State of Food R&D

08:12 - Challenges in Food Innovation

12:19 - Starday’s Unique Approach

23:32 - AI and Human Creativity in Product Development

31:54 - Future Trends and Consumer Behavior

39:21 - Lightning Round: Personal Insights

44:02 - Conclusion and Call to Action

Join FoodTech Junkies host Sharon Cittone in conversation with Beatriz Jacoste, CEO of KM ZERO Food Innovation Hub and one of Spain’s leading voices in the transformation of global food systems.

From her early passion for gastronomy to the helm of KM ZERO, Bea shares how innovation, collaboration, and grounded leadership are reshaping how we produce, distribute, and value food.

Together, they explore the shifting landscape of food innovation, from overhyped narratives to real impact, touching on frugal innovation, food security, lessons from Latin America, and how corporations are recalibrating toward resilience and purpose.

This episode is a candid look at where the food industry stands today, what needs to change, and why the next era of transformation must be rooted in empathy, equity, and pragmatism.

Timestamps:

00:00 - Introduction: Setting the stage for food system transformation

00:34 - Meet Beatriz Jacoste, CEO of KM ZERO and one of Spain’s leading voices in food innovation

01:33 - Bea’s personal journey: from gastronomy to food systems and innovation

06:22 - Inside KM ZERO: mission, ecosystem, and global impact

09:22 - The state of food transformation: from hype to hard truths

13:22 - Innovation and resilience: confronting systemic challenges

19:46 - Lessons from Latin America: frugality, equity, and community

28:05 - Shifting corporate strategies: from storytelling to substance

39:46 - The role of gastronomy and culture in shaping the future of food

44:00 - Lightning Round: overhyped trends, global insights, and favorite food memories

47:08 – Conclusion: key takeaways and call to action

What if the future of cultivated meat didn’t start on our plates—but in our pets’ bowls?

In this episode of FoodTech Junkies, Sharon Cittone sits down with Owen Ensor, co-founder and CEO of Meatly, the company behind Chick Bites, the world’s first cultivated chicken treat for pets and the first cultivated meat ever approved for sale in Europe. Owen shares the journey from consulting and insect protein to building Meatly, how his team slashed production costs and scaled on just £5 million, and why pet food could be the gateway to a more sustainable, resilient food system.

From regulation and investor skepticism to consumer acceptance and the bigger vision for alternative proteins, this is a conversation about pragmatism, innovation, and rewriting the future of food. Tune in.

About Owen: Owen Ensor is the CEO and co-founder of Meatly - a UK-based biotech startup. He leads the company in pioneering sustainable alternatives in the pet food industry and advancing cultivated meat innovation.

About Meatly: Meatly is the first company in Europe to gain approval to sell cultivated meat for pets, and the first in the world approved to sell cultivated meat pet food, providing sustainable and ethical alternatives to traditional meat.

In this episode of FoodTech Junkies, Sharon sits down with Andrew Ive, Founder of Big Idea Ventures, to explore the urgent need for innovation in food and agtech. From his journey at Procter & Gamble to building one of the most influential VC firms and ecosystems in the space, Andrew shares hard-won insights on what it takes to drive impact at scale.

They dive into:

• The urgency of climate action (00:00)

• Andrew’s path from corporate to venture (02:45)

• How BIV is scaling innovation (06:08)

• The role of corporates (17:00) and governments (22:07)

• Future food production and farmer inclusion (32:20)

• Policy confusion in the U.S. (34:32)

• Tech trends and ecosystem challenges (35:53–41:00)

• Personal reflections and what’s next (43:18–57:52)

A must-listen for anyone building—or backing—the future of food.

About Andrew Ive

Andrew is the founder of Big Idea Ventures (BIV). BIV’s purpose is to solve the world’s biggest challenges by supporting the world’s best entrepreneurs, scientists and engineers. Their New Protein and Global Food Innovation funds invest in sustainable food alternatives to impact climate change, animal welfare, and personal health. 

BIV’s third fund is focused on working with Top US universities to create the future of food companies in rural communities and regions.

Andrew is an Advisory Board member for Tufts Nutrition Council. Friedman School Entrepreneurship Advisor. Harvard Business School graduate, Procter & Gamble brand management trained, Andrew spent a number of years as an entrepreneur growing companies.

Andrew is married, has a daughter and the toughest 10 lb fluffy white dog resembling Snowy from the Tin Tin books.

In this episode of FoodTech Junkies, we dive into visionary innovations shaping the future of food with Chiara Cecchini, VP of Commercialization at Savor — a company transforming the fats and oils category by eliminating agriculture from the equation. From animal- and plant-free butter to scalable climate solutions, Savor is pushing the boundaries of what’s possible.

Chiara shares her journey from Italy’s connected food systems to the frontlines of food tech in the U.S., unpacking the tension between artisanal roots and industrial scale. We explore the complexity of integrating radical innovation into traditional infrastructures, the urgency of decarbonization, and the critical need for thoughtful, sustainable scaling.

From the role of chefs as cultural catalysts to the importance of strategic partnerships, Chiara offers sharp insights into where the industry is headed — and what it will take to build a regenerative, resilient, and truly innovative food future.

About Chiara Cecchini: Chiara leads Commercialization at Savor, overseeing go-to-market strategy, sales, marketing, and communications. She previously founded and led Future Food Americas, working with Fortune 500 companies to drive food innovation aligned with the UN SDGs. Chiara sits on the boards of the Future Food Institute and Food for Climate League and has taught sustainable business at San Francisco State University. A former researcher at UC Davis, she was named a Forbes “30 Under 30 Europe” in Social Entrepreneurship. Outside work, she enjoys family, beekeeping, and writing poetry.

About Savor: Savor is reinventing fats and oils by producing them without plants or animals—using carbon, hydrogen, and thermochemistry. Backed by Breakthrough Energy Ventures, their ingredients provide sustainable, customizable alternatives to butter, palm oil, and other products, aiming to decarbonize and modernize the global fat supply chain.

⏱️ Episode Timestamps

00:00 – Intro

00:37 – Meet Chiara Cecchini

01:48 – From Italy to Innovation: Chiara’s Journey in Food Tech

04:40 – What’s Broken in the Food System? Challenges at Scale

09:04 – Savor’s Vision: Rethinking Fat Without Agriculture

21:52 – Chefs as Cultural Catalysts in Food Innovation

26:53 – Scaling Deep Tech: Commercialization and Partnerships

34:02 – Systems Thinking, Regeneration, and the Future of Food

47:26 – Lightning Round

54:29 – Final Thoughts and Farewell

In this episode of FoodTech Junkies, host Sharon Cittone talks with Zhong Xu, CEO and co-founder of Deliverect, about the role of AI in transforming restaurant operations. From reducing errors and downtime to boosting personalization and tackling fraud with tools like Resolve and Kiosk, Deliverect powers over 65,000 restaurants globally—including major names such as Burger King and KFC.

Zhong shares his journey in restaurant tech, the company’s latest innovations, and what’s next for the industry—from voice recognition to robotics. The episode wraps with insights for entrepreneurs and a rapid-fire lightning round.

About Zhong Xu: As the CEO and co-founder of Deliverect, Zhong is building a global ecosystem of on and off-premise solutions that empowers restaurants and retailers to sell anywhere and deliver everywhere. Deliverect's comprehensive platform integrates technologies spanning kiosks, delivery management, uptime monitoring, real-time analytics, and more. Zhong, who obtained a M.Sc. degree in software engineering in 2009, created the first IPad POS in EMEA in 2012, together with co-founder Jan Hollez. This SaaS company evolved into the company that today is called Lightspeed, which is available in more than 100 countries around the world. Zhong was Global Director of Lightspeed Hospitality until 2018, when he founded Deliverect, thereby continuing to revolutionize the hospitality industry.

 About Deliverect:

Deliverect is a global ecosystem of on and off-premise solutions for digital sales. Its API-first software helps enterprises of all sizes to sell anywhere and deliver everywhere across 52+ global markets. Currently, Deliverect powers 50,000+ establishments, including renowned chains like Burger King, Little Caesars, and Pret A Manger. To find out more information, visit deliverect.com.

Timestamps:

00:32 – Meet Zhong Xu

03:47 – The Rise of Deliverect

06:05 – AI’s impact on restaurant ops

14:18 – Personalization & dynamic menus

19:47 – Product deep dive: Kiosk & Resolve

23:13 – Fighting fraud with vision AI

26:40 – Misconceptions about AI

30:03 – What’s next: voice tech & robotics

33:04 – Lightning round

39:17 – Advice for young entrepreneurs

This week on the FoodTech Junkies podcast, we’re joined by Nona Yehia — architect, changemaker, and CEO of Vertical Harvest. From Jackson Hole to Westbrook, Maine, Nona shares how her team is reimagining vertical farming not just as a way to grow food, but as a regenerative business model—one where inclusion, local impact, and profitability go hand in hand.

We dive into what makes their newest farm the company’s most ambitious yet, how public-private partnerships and tech collaborations are key to scaling, and why designing for community isn’t a side mission—it’s part of the bottom line. From workforce development to grassroots engagement, this episode explores how Vertical Harvest is turning food systems into engines for equity, resilience, and long-term value.

Timestamps:

00:00 Introduction to the Podcast

00:41 Meet Nona Yehia: Architect Turned Vertical Farming Pioneer

02:10 Nona’s Personal Journey and Inspiration

05:56 Challenges and Innovations in Vertical Farming

09:33 Scaling and Replicating Vertical Harvest

11:49 The Maine Project: A New Chapter

19:39 Technology and People: A Balanced Approach

25:01 Financial Challenges and Innovations

33:41 Community Impact and Future Vision

43:09 Lightning Round and Closing Thoughts

About Nona Yehia

Co-Founder & CEO, Vertical Harvest Farms

Nona Yehia is an architect-turned-entrepreneur who co-founded Vertical Harvest Farms, the first vertical hydroponic greenhouse in North America. Driven by a passion for design, food, and social equity—and inspired by her brother who has developmental disabilities—Nona helped pioneer a business model that pairs sustainable urban farming with inclusive employment.

Under her leadership, Vertical Harvest has become a national example of climate-resilient infrastructure and regenerative enterprise, now expanding with a new flagship farm in Westbrook, Maine. Recognized by CNN’s Champions for Change, Fast Company, and the Tony Hsieh Award, Nona continues to shape the conversation around community-led food systems and equitable innovation.

About Vertical Harvest

Vertical Harvest is an urban farming company turning cities into fertile grounds for growth, using tech-enabled agriculture to reinvent the future of food.  They are hell-bent on bringing communities the freshest, healthiest and most flavorful produce – grown hydroponically, all year round.  It's why they root their farms within cities, create customized employment for people with disabilities and are farm to fork around the clock. City by city and block by block, they are growing up – working with and within communities to sow the seeds of abundant possibility.  They're not just harvesting the freshest food possible – as a social enterprise they're here to make good taste great. 

In this episode of the Food Tech Junkie Podcast, host Sharon Cittone speaks with Julia Collins—founder of PlanetFWD and the visionary behind Moonshot Snacks and Zume Pizza—about how we can decarbonize the food industry through data, innovation, and transparency.

Julia shares her journey from food entrepreneur to climate-tech trailblazer, revealing how small brands can drive big change. The conversation explores regenerative agriculture, greenwashing vs. green hushing, data and data-driven storytelling, and the power of community-led food systems. Learn how PlanetFWD is helping companies measure and reduce their environmental impact—and why the future of food must be rooted in truth, not trends.

🌍 She’s not just rethinking what’s on our plates—she’s redefining our path to a cooler planet.

Are you ready? Here we go.

Timestamps:

00:00 – Introduction to Green Gushing

00:38 – Meet Julia Collins: Decarbonizing Industries

01:22 – Julia’s Journey to PlanetFWD

04:53 – The Impact of Food Systems on the Planet

07:07 – The Role of Small Brands in Innovation

10:24 – Challenges in Food Accessibility

14:33 – Regenerative Agriculture and Its Benefits

18:38 – PlanetFWD: Data-Driven Environmental Solutions

32:04 – Alternative Proteins and Consumer Engagement

40:39 – Emerging Trends and Technologies in Food Innovation

42:37 – Lightning Round and Conclusion

About Julia Collins

Julia Collins is a serial entrepreneur, sustainability leader, and champion for equitable innovation.

She is the Founder & CEO of Planet FWD, the leading sustainability and supply chain intelligence platform helping global consumer brands reduce their climate impact. Inspired by her own climate-friendly snack company, Moonshot—which she successfully scaled and sold to Patagonia Provisions—Julia launched Planet FWD to empower brands with the data and tools they need to decarbonize their value chains.

Previously, Julia made history as the first Black woman to co-found a unicorn company with Zume Pizza, which reached a valuation of $2.25 billion. Her career began in hospitality, where she co-founded celebrated restaurants including Mexicue and Murray’s Cheese Bar, and was a founding partner at Harlem Jazz Enterprises, the group behind The Cecil—named one of the Best New Restaurants in America by Esquire magazine.

Julia holds degrees from Harvard University and Stanford Graduate School of Business. She serves on the boards of the Climate Collaborative and the Town School for Boys, and is deeply committed to building a more regenerative and inclusive future across food, technology, and climate.

She lives in San Francisco, CA with her partner and two boys.

What if honey could be made without bees—and still taste just like the real thing? In this episode of FoodTech Junkies Sharon Cittone speaks with Darko Mandich, CEO and co-founder of MeliBio, about disrupting a $10B industry with science, sustainability, and storytelling.

This isn’t just a conversation about alternative ingredients—it’s about rethinking how we produce food in a way that works better for the planet, for pollinators, and for people. From navigating skeptics to building partnerships that scale impact, Darko shares what it takes to launch a biotech startup that’s breaking conventions and opening minds. Whether you’re into food tech, sustainability, or just love a good founder story—this one’s for you.

Timestamps:

00:00 Introduction to Food Systems Complexity

00:13 Meet the Host and Guest

00:31 Reinventing Honey Without Bees

01:08 Darko’s Journey and Company Vision

02:12 The Science Behind Bee-Free Honey

06:56 Challenges and Market Perception

07:58 Engaging with Skeptics and Traditionalists

17:32 The Reality of Fake Honey

23:38 Personal Journeys and Food System Dependencies

30:59 Building a Food Tech Company on a Budget

37:21 Partnerships and Market Expansion

41:52 Future Vision and Final Thoughts

About Darko Mandich

Darko started his career in the European food industry in 2012 and worked on managing and growing honey companies in more than 5 countries. By pursuing his dream to reinvent the honey industry and make it sustainable, Darko immigrated from Serbia to the United States in 2019 to launch MeliBio.

Darko is now an impact entrepreneur on a mission to sustainably feed 10B+ people with delicious and nutritious foods while saving Planet's keystone species - wild and native bees.

Darko is passionate about the future of food and ways to advance science to make the food system sustainable, scalable and animal-free.

In this episode of FoodTech Junkies, host Sharon Cittone sits down with Miriam Ueberall, a seasoned leader with 24 years of experience in the food industry, for a compelling conversation on the systemic changes needed to future-proof our food systems. Miriam shares her insights on the challenges of innovation, the importance of DEI, and the urgent need for consumer-centric sustainability.

Together, they explore how corporates and startups can forge stronger collaborations, why digitalization is a game-changer, and how leadership and company culture play pivotal roles in driving transformation. From balancing taste and nutrition with sustainability to preparing the next generation of food leaders, this episode is packed with inspiration, real talk, and forward-looking ideas.

______________________________________________________

About Miriam: Miriam is a seasoned Food Tech Expert and Senior R&D Leader with over 24 years of experience in advancing the food industry through innovation and technology. She has worked in leadership roles across various multinational FMCG companies, ranging from Unilever to Kraft Heinz to Flora Food group. A visionary at heart, Miriam combines a deep understandingof food science, technology, and consumer and market trends to craft forward-thinking strategies that address today’s most complex globalchallenges. With a strong belief that human-centric leadership is key to drive sustainable growth, Miriam brings a track record of delivering market growth via innovation and renovation, pipeline building, organizational transformation, and driving portfolio efficiencies. A staunch advocate for honest and trusted multi-party partnerships, Miriam is convinced that true breakthroughs in food tech can only occur when diverse stakeholders and players across the value chain collaborate transparently, bringing their unique expertise and perspectives to the table, and commit to aligned objectives.

As a passionate champion of female empowerment and allyship, Miriam actively works to create inclusive, supportive environments where women can thrive and unleash theirbest self.

Episode Timestamps

52:08 – Conclusion and Final Thoughts

In this episode of the FoodTech Junkies Podcast, Sharon Cittone sits down with Marc Coloma, CEO and co-founder of Heura, to explore the intersection of activism, innovation, and food system transformation. From his early roots in social justice to building one of Europe’s fastest-growing plant-based food companies, Marc shares the driving forces behind Heura’s mission to fix what he calls “the most broken industry in the world.” They unpack the inefficiencies of traditional animal agriculture, the power of tech-enabled alternatives, and the urgent need for policy reform. Marc also addresses the consumer myths still surrounding plant-based foods and how Heura is working to shift both perception and policy.

Whether you’re a foodtech founder, policymaker, or just curious about the future of protein, this episode offers insight, clarity, and inspiration.

Timestamps

[00:27] Marc shares his journey from grassroots activism to entrepreneurship, and how that path led to founding a mission-driven food tech company.

[04:02] They unpack the true cost of our current food system and how Heura is working to address those inefficiencies.

[07:58] Marc speaks candidly about the challenges facing the plant-based industry, from consumer misconceptions to navigating media narratives.

[15:33] He offers a look into the innovations driving Heura’s product development and where he sees the category heading next.

[26:52] The conversation turns to the policy landscape and why structural change is just as critical as product innovation.

[33:04] They also explore how technology—from fermentation to AI—is accelerating the protein transition.

[45:33] In a quick-fire lightning round, Marc shares his hot takes on the most promising trends in food tech.

[48:55] The episode wraps with final thoughts and how listeners can stay connected.

From challenging Big Meat to advocating for a fairer food system, Marc Coloma brings bold thinking and sharp insights to the mic.

About Marc Coloma

CEO, Co-founder and food activist at Heura Foods

 Marc Coloma is food activist and CEO at Heura. Born in Barcelona in 1991, Marc has been involved in social activism since he was just 16 years old. In 2015 he decided to take part in an entrepreneurship program to create solutions to the problems in the current food system. His aim was, and is still to bring attractive solutions, and thus make livestock obsolete. In 2017, after extensive research, Heura was created and launched into the Spanish Market, with the mission to contribute to the construction of a net positive and healthier food system.

To date, Heura has positioned itself as the fastest-growing plant-based meat company in Europe and the market leader in Spain, with a 26% market share. Heura also leads in consumer acquisition, not only being the brand with the highest penetration but also with the highest repeat rate (50%).

In the last seven years Heura has not only stood out for the development of vegetable meat products but also for being a technological leader, with 25% of its workforce (out of a total of 100) dedicated to R&D. This has led to the creation of the Good Rebel Tech technology platform in order to develop technologies aimed at solving current technological limitations and increasing the nutritional value, naturalness, taste and sustainability of all the company's products.

The work in this field has culminated in the development of the first patent in April 2023, which has obtained a positive opinion report from the European Patent Office.

Marc Coloma's contribution to transforming the food model has been recognized by several organizations. In 2018, he received the CVC Young Innovator Award. In 2019, Forbes recognised him as the best entrepreneur of the year, and the magazine Emprendedores and AIJEC named him the best entrepreneur of the year. In 2021, Marc and Bernat were named to Forbes' “100 other fortunes” for their positive impact on the world.

Who's on Stage at Future FoodTech SF? Join host Sharon Cittone as she sits down with Bill Aimutus, a leading food innovation pioneer shaping the future of food. With a career in companies like Land O’Lakes, Kerry Ingredients, and Cargill, to now NC State’s Food Innovation Lab and the Bezos Center for Sustainable Protein, Bill shares insights into alternative proteins, food security, labor challenges, and policy alignment. In this episode, we explore the pressing challenges and opportunities in the food system, from biomanufacturing and workforce development to the role of policy in driving food innovation. Bill highlights the importance of collaboration between traditional agriculture and emerging food technologies to create sustainable, cost-effective, and consumer-friendly food solutions. Don’t miss this in-depth discussion on the future of food, technological advancements in production, and the strategies needed to scale sustainable alternatives.

🎧 Listen on your favorite podcast platform

Timestamps:

00:00 Introduction and Podcast Overview

00:46 Meet Bill Aimutus: A Journey in Food Science

03:54 Pressing Challenges in the Food System

06:33 North Carolina Food Innovation Lab

11:50 Bezos Center for Sustainable Protein

15:35 Collaboration and Workforce Development

29:27 Future Trends and Policy in Food Tech

37:11 Technological Innovations in Food Production

40:16 Final Thoughts and Future Aspirations

44:10 Conclusion and Call to Action

In this episode of the FoodTech Junkies Podcast, host Sharon Cittone sits down with Liana Thompson, co-founder Aquaai, a pioneering robotics startup tackling ocean and waterway health. Liana shares her journey from journalism to climate tech entrepreneurship, highlighting how Aquaai is developing cutting-edge robotic solutions to combat water scarcity and promote marine conservation. Discover how Aquaai harnesses biomimicry to create efficient, affordable underwater drones, and the broader implications of their work on biodiversity and climate resilience. Liana also sheds light on the challenges of scaling a climate-tech startup, navigating funding landscapes, and fostering education and community engagement in ocean preservation.

Episode Timestamps:

00:00 Introduction: Waterways and Carbon Sinks

00:11 Food Tech Junkies intro

00:52 Guest Introduction: Liana Thompson of Aquaai

02:11 Liana’s Journey from Journalism to Robotics

05:56 The Mission and Vision of Aquaai

14:56 Challenges in Water Scarcity and Climate Impact

18:27 Aquaai’s Global Expansion and Market Entry

25:34 Funding and Commercialization Challenges

37:57 The Role of Education and Community Engagement

41:26 Closing Thoughts and Future Projects

How can we make food healthier, more sustainable, and packed with essential nutrients—all without relying on traditional agriculture? In this episode, we sit down with Frank Jaksch, founder of Ayana Bio, to explore the cutting-edge world of plant cell culture technology and how it’s revolutionizing the way we think about nutrition. From his early days in chemistry and drug discovery to launching Ayana Bio, Frank shares his insights on the growing concerns around ultra-processed foods, the declining nutrient density in fresh produce, and how his company is developing bioactive compounds that can fortify everyday products—without sacrificing taste, cost, or sustainability. We also discuss the broader food security and climate challenges, the need for industry-wide collaboration, and how Ayana Bio is working with brands to create smarter, nutrient-dense alternatives to conventional food products. Plus, get an exclusive look into the upcoming Future Food Tech event, where innovative startups and ingredient pioneers will come together to shape the next chapter of food innovation.

Episode Breakdown:

🕒 00:00 – Introduction and Guest Welcome

🧪 00:24 – Frank’s Background and Career Journey

🍔 03:53 – The Rise of Ultra-Processed Foods

📉 05:30 – Health Impacts and Consumer Awareness

🥦 06:47 – Challenges with Fresh Food and Nutrient Density

🌱 14:11 – Ayana Bio’s Innovative Approach

🌍 19:45 – The Future of Food and Sustainability

💡 25:27 – Practical Solutions and Industry Collaboration

🔚 34:23 – Conclusion and Final Thoughts

Tune in to this fascinating discussion at the intersection of science, food tech, and sustainability, and discover how innovation is shaping the future of what we eat., and check out his upcoming panel at Future FoodTech in San Francisco🚀

About Frank Jaksch: Frank Jaksch serves as Ayana Bio’s Chief Executive Officer and is a member of its Board of Directors. As founder and former CEO of ChromaDex (NASDAQ: CDXC), Frank has more than 25 years’ experience developing plant bioactives and natural ingredient solutions in the life science, food, beverage, and dietary supplement spaces. He has built an ingredient and end consumer product business from the ground up, ultimately taking the company public on NASDAQ. Having been immersed in the world of natural products for decades, Frank understands the significant challenges encumbering the space. To date, sourcing health and wellness natural products from agriculture has proven unsustainable and unwieldy; and product quality has suffered from adulteration largely owing to supply scarcity and costly development expenses. At the helm of Ayana Bio, Frank seeks to modernize the health and wellness sector and in so doing provide affordable and reliable ingredients. He believes that Ayana Bio’s technology platform is key to developing a scientific solution to reliability and cost.

Join us for a fascinating conversation with Marie Asano, partner at the European Circular Bioeconomy Fund (ECBF). Marie shares her unique journey from scientist to venture capitalist, exploring how she now champions sustainable innovations at the intersection of agri, food tech, and the bioeconomy. In this episode, we’ll uncover the challenges and opportunities within the bioeconomy, the vital role of venture capital in driving change, and the power of collaboration across industries. Plus, hear about promising startups, emerging trends, and strategies for building a sustainable future. Don’t miss this insightful deep dive into the world of sustainable innovation!

About Marie Asano: Dr. Marie Asano is a Partner at the European Circular Bioeconomy Fund, where she leads investments in the nutrition and food tech verticals, with a focus on sustainable chemistry, the bioeconomy, and circularity. She also serves as a Board Observer at Nuritas. Before joining ECBF, Marie was a Senior Investment Manager at High-Tech Gründerfonds (HTGF), a German-based seed fund, where she spearheaded early-stage investments in sectors such as chemistry, climate tech, biotech, animal health, and life sciences. In addition, she played a key role in expanding the fund’s deal flow and network in the chemical sector. During her tenure, she also served as a Board Observer at Aphea.Bio. Marie holds a PhD in nanochemistry, biophysics, and polymer science from the universities of Liège and Bordeaux. Following her doctoral studies, she earned an MBA from the Collège des Ingénieurs.

00:00 Introduction and Guest Background - Meet Marie Asano and learn how her journey from scientist to venture capitalist shaped her passion for sustainability.

00:21 Journey into Venture Capital - What inspired Marie to make the leap into venture capital and focus on the bioeconomy?

02:03 Impact and Sustainability in Bioeconomy- Exploring how the bioeconomy is reshaping industries and driving sustainable impact.

06:29 Challenges in Bio-based Packaging- Why is creating sustainable packaging so tricky? Marie shares her insights.

10:50 Cross-sector Collaboration for Bioeconomy- How partnerships between sectors are key to advancing the circular bioeconomy.

16:12 Comparing Bioeconomy Approaches: Europe vs. US- What sets Europe apart from the US in tackling bioeconomy challenges?

20:37 Future of Bioeconomy and Emerging Trends- A sneak peek at groundbreaking trends and innovations shaping the future.

23:29 Investment Strategies and Challenges for Startups- Marie’s advice for startups: what it takes to secure funding and succeed in the bioeconomy.

30:32 Portfolio Highlights and Success Stories -Behind the scenes with ECBF: success stories and lessons learned from their portfolio.

37:40 Final Thoughts and Reflections- Marie’s parting wisdom on creating a more sustainable and innovative future.

In this episode, we sit down with Dan Altschuler Malek, Managing Partner at Unovis Asset Management, to discuss the urgency for protein diversification, the future of sustainable food systems, and the transformative potential of innovation in the food sector. Drawing from his diverse experience—ranging from corporate banking to launching a CPG brand—Dan offers a unique perspective on the challenges and opportunities shaping the food industry. Together, we tackle pressing global issues like climate change, agriculture, and the critical need for diversified protein sources. Dan sheds light on the pivotal role of alternative proteins and how cutting-edge technology is revolutionizing food production. He highlights the importance of a holistic approach to food sustainability, exploring the intricate dynamics of the food value chain, the rapid growth of the alternative protein market, and the power of marketing in driving consumer adoption. We also dive into the role of government in fostering innovation, emphasizing the necessity for public investment to accelerate social and environmental well-being. This conversation is packed with insights for entrepreneurs, investors, policymakers, and anyone curious about the evolving food landscape and how innovation can create a more sustainable future. Tune in to discover how collaborative efforts and bold ideas can drive meaningful change in our global food systems.

About Dan Altschuler

Dan Altschuler is a Managing Partner at Unovis Asset Management, a global investment firm backing pioneering technologies reshaping the food industry and addressing critical global issues. He is a strategic collaborator with a deep commitment to improving how the world eats, leveraging his entrepreneurial, operational, and investment expertise.

Dan co-founded Unovis to support founders contributing to a healthier and more sustainable world where he leads the firm’s early stage investments in North America and Israel. Unovis has invested in more than 50 startups around the world, including transformational startups like Alpine Bio, Oshi, Anina’s, ImaginDairy, Heura, Meati, and Abbot’s.

Prior to his role at Unovis, Dan’s career was shaped by a range of food-related ventures. He worked alongside major food corporations, founded a CPG company, managed logistics operations, and directed a creative agency, all within the foodservice and CPG sectors.

Dan holds an MBA from Babson College and a BS in Business Administration from the Universidad Iberoamericana in Mexico City.

Dan serves on the boards of NovaMeat, Black Sheep Foods, and GreenOnyx, guiding these companies toward achieving their strategic goals.

Timestamps:

00:00 Teaser

01:03 Meet Dan Altschuler Malek

01:25 Dan's Journey in the Food Industry

07:02 Challenges in the Food System

12:11 The Future of Alternative Proteins

21:51 Technological Innovations in Food

40:52 The Role of Policy and Investments

42:50 Conclusion and Call to Action

How can the food industry tackle climate change, drive innovation, and create a sustainable future? In this episode, we’re joined by Siân Yates, Editorial Director at FoodBev Media, to explore the key challenges and groundbreaking trends shaping the food system. From cultured meat and AI technology to waste valorization and regenerative agriculture, we discuss the innovations driving change and the power of cross-sector collaboration. Siân also shares her insights on media’s role in clear communication and highlights how the industry can balance sustainability with consumer needs.

Don’t miss this in-depth conversation on the future of food, technology, and sustainability.

About Siân: Siân Yates is the editorial director at FoodBev, a media platform dedicated to delivering news and insights from across the food and beverage landscape. Siân heads up the editorial department at FoodBev, overseeing a team of dynamic new reporters and editors, as well as four magazines and four news websites. She holds a bachelor's in English literature and a master's in journalism. With a passion for writing and multimedia content creation, Siân has worked in a variety of roles, spanning STEM publishing to digital marketing, and PR, covering topics as diverse as luxury travel, transport, music and the arts, sustainability, healthcare and even garden sheds. But her true passion lies in the food and beverage inudstry. At the forefront of F&B trends, from sustainability and innovative ingredients to evolving consumer behaviours, Sian's work reflects her keen understanding of the industry's dynamic nature. She is committed to exploring the future of food, highlighting key developments and bringing fresh perspectives to the ever-changing market. Whether writing features, hosting podcasts or leading panel discussions, Sian remains dedicated to advancing the conversation on the most important topics shaping the future of food and drink. For a teaser, check out this article!

Timestamps: 00:00 The Importance of Cross-Sector Collaboration 01:53 Introduction to Sian Yates and FoodBev Media 04:46 Pressing Challenges in the Food System 07:33 Innovation and Collaboration in the Food Industry 11:08 Emerging Trends in Sustainability and Technology 18:14 Consumer Behavior and Sustainability 23:15 Innovations in Food Packaging 28:21 The Role of Agriculture in Sustainability 28:49 Corporate vs. Smallholder Visions in Regenerative Agriculture 30:10 The Six Guiding Principles of Regenerative Agriculture 33:57 Impact of Mergers and Acquisitions on Innovation 37:40 Spotlight on Innovative Startups 40:19 The Role of AI and Robotics in the Food Industry 43:55 Challenges in Media Communication 49:45 The Journey of a Cocoa Bean 52:07 A Vision for a Sustainable Future 55:40 Conclusion and Final Thoughts

In this episode, Sharon sits down with Daan Luining, a pioneering mind in the field of cultivated meat and co-founder of Meatable. Together, they explore Dan’s fascinating journey from a researcher in cell molecular biology and tissue engineering to leading a company at the forefront of sustainable food innovation. The conversation uncovers the challenges of merging cell biology with food science, debunking industry misconceptions, and navigating complex regulatory landscapes. Daan shares insights into Meatable’s mission, their groundbreaking approach to producing cultivated pork fat, and the collaborative role traditional meat producers play in reshaping the industry. With a focus on transparency, innovation, and inclusivity, this episode dives deep into the future of food and the societal shifts needed to create a more sustainable and equitable world.

About Daan

Daan Luining is the co-founder and Chief Innovation Officer of Meatable, a Dutch biotechnology company pioneering the production of cultivated meat. With a background in cell molecular biology and tissue engineering, Daan was part of the team that developed the world’s first lab-grown hamburger in 2013. He later served as Research Director at New Harvest, a non-profit organization funding academic research in cellular agriculture. In 2018, Daan co-founded Meatable to create real meat without harming animals, utilizing innovative stem cell technologies to produce sustainable and delicious meat products

About Meatable

Meatable is a Dutch biotechnology company founded in 2018 by Krijn de Nood, Daan Luining, and Mark Kotter. The company specializes in producing cultivated meat using proprietary stem cell technology, aiming to create real meat without the need for animal slaughter. Meatable’s innovative approach utilizes pluripotent stem cells, which can differentiate into various cell types, enabling the efficient production of muscle and fat cells for meat products. This method eliminates the use of fetal bovine serum, making the process more ethical and sustainable.

In April 2024, Meatable became the first company in the European Union to receive regulatory approval from the European Food Safety Authority (EFSA) for a public tasting of cultivated meat, specifically their sausage product. This milestone event garnered significant media attention and marked a crucial step toward bringing cultivated meat to the European market.

Meatable continues to advance its mission of providing sustainable and ethical meat alternatives, focusing on scalability and market readiness to meet the growing global demand for meat products.

Timestamps:

00:00 Introduction: Food Security and Challenges

00:27 Meet Food Tech Junkies

00:43 Introducing Daan Luining and Meatable

01:29 Daan’s Journey into Cultivated Meat

03:11 Challenges Facing Cultivated Meat

04:51 Overcoming Misconceptions Through Education

06:59 The Future of Sustainable Food Production

13:58 Navigating Regulatory Landscapes

25:32 Meatable’s Market Strategy and Innovations

37:03 The Road Ahead for Cultivated Meat

44:34 Reflections and Final Thoughts

53:44 Closing Remarks and Call to Subscribe

In this episode of the Food Tech Junkies podcast, host Sharon Cittone engages with Jack Bobo—renowned expert, author, and futurist—to discuss the future of food systems. From the rising influence of GLP-1 drugs on diets and nutrition to the environmental and agricultural shifts driven by innovation, this conversation dives into the critical intersections of science, policy, and sustainability. Explore the evolving dynamics between livestock and alternative proteins, the role of behavioral science in consumer choices, and the urgent need for climate action in food production. Don’t miss this thought-provoking discussion on tackling obesity, advancing sustainable agriculture, and leveraging technology to create a healthier, more equitable food future.

About Jack Bobo

Jack Bobo is a renowned expert in sustainable food systems, recently appointed as the inaugural Executive Director of the UCLA Rothman Family Institute for Food Studies.  With a background in international law, environmental policy, and behavioral science, he has held pivotal roles, including Director of the University of Nottingham’s Food Systems Institute, Director of Global Food and Water Policy at The Nature Conservancy, CEO of Futurity, a food foresight company and as a Senior Advisor for Food Policy at the U.S. State Department. Jack is also the author of Why Smart People Make Bad Food Choices and has been recognized by Scientific American as one of the 100 most influential people in biotechnology. 

Timestamps

00:00 Preview

00:49 Meet Jack Bobo: Food Systems Expert and Author

03:22 How GLP-1 Drugs are Changing Food and Health

09:08 Agricultural and Environmental Implications of Innovation

19:34 The Role of Livestock and Alternative Proteins in Food Systems

26:40 Policy, Regulation, and Food System Innovation

36:36 Behavioral Science and Consumer Psychology in Food Choices

44:55 Addressing Climate Change and Achieving Net Zero Targets

52:42 Future Food Technologies: Opportunities and Challenges

54:31 Final Thoughts: Jack Bobo’s Vision for Food Systems

In this new episode of The Green Spoon, we journey into the heart of Japan's sustainable food practices with Chef Keiko Kuwakino. Known for her expertise in vegetable-based cuisine and unwavering commitment to sustainability, Chef Kuwakino takes us through her incredible journey, her passion for foraging, and her mindful approach to creating dishes that honor nature’s bounty. Learn how she transforms locally sourced, organic ingredients into unforgettable culinary masterpieces while maintaining a harmonious relationship with the environment. Join us for an inspiring conversation about eco-conscious dining, the challenges and opportunities in Japanese cuisine, and the future of sustainable gastronomy.

About Chef Keiko Kuwakino

Keiko started her career as a therapist, gaining experience in Australia and India and learning about Ayurveda and Ayurvedic cuisine. She previously worked as a chef at a vegan restaurant in Tokyo and moved to Minami-uonuma to work at Satoyama Jujo, where her specialty is locally sourced ingredients, mountain vegetables, and body-healing spices. Appointed to head chef at Satoyama Jujo in 2018, she won a Michelin star in 2020 and was awarded 15.5 points by Gault Millau in 2021. She was nominated as one of Japan's 100 best chefs and restaurants by Hitosara in 2022 and We're Smart's the "world’s best female vegetable chef" in 2023.

Episode Breakdown

00:00 Welcome to The Green Spoon

00:35 Meet Chef Keiko Kuwakino

01:55 Keiko’s Journey to Becoming a Chef

04:19 Sustainability and Foraging in Niigata

06:09 The Essence of Satoyama Cuisine

07:03 Incorporating Nature into Culinary Art

14:13 Challenges and Innovations in Japanese Cuisine

19:07 Advice for Aspiring Chefs

20:18 Future Visions and Final Thoughts

31:58 Subscribe for More Food Tech Insights