Climate activism failed to inspire hope, can founders fill the void? Discover why the next cultural revolution won’t be led by politicians, but by startup leaders.
Episode Summary
In this solo episode, Marina Schmidt dissects how startup founders have become some of the most powerful public communicators of our time—and why that power matters. She explores the rise of founder evangelism, the cultural shift from corporate branding to personal leadership, and the urgent need for integrity-driven voices in an era of polarization and information overload.
Drawing on her decade of experience across media, startups, and communications, Marina outlines six theses that map the transformation of founders from company builders to narrative shapers—people who influence culture, policy, and public trust. She argues that after the failure of fear-based climate activism, the responsibility to offer hope, direction, and credible optimism now falls to founders who are building tangible solutions for a better future.
The rise of founder evangelism and the decentralization of influence
How social media and podcasts transformed CEOs into cultural figures
The power shift from institutions to individuals
Founders as lighthouses: signaling hope, direction, and vision
The dark side of influence—when founders mislead or polarize
Why climate activism failed and what founders can learn from it
The “Hope–Hook–Opportunity–Path–Excitement” framework for storytelling
The role of founders in restoring public trust and building new role models
The role of founders is no longer limited to business leadership. In an age where voices travel faster than institutions, founders shape how society sees the future. They can deepen divides—or illuminate the path forward. The question is not whether to speak, but what kind of lighthouse you want to be.
Key Words
founder branding, founder influence, startup communication, leadership storytelling, public narrative, media influence, hope-based communication, climate activism, decentralization of media, founder evangelism, science communication, tech founders, responsible leadership, thought leadership, narrative framing, communication strategy, startup culture, future builders, social impact founders, trust and influence
The food tech and biotech podcast Red to Green is becoming Scaling Nerds: the communications podcast for science & tech founders.
New episodes every two weeks!
Please share with friends, colleagues and whoever might be interested.
Connect with Marina Schmidt on LinkedIn:
https://www.linkedin.com/in/schmidt-marina/
Need help with comms as a startup founder?
Check out https://www.wearekinetik.com/
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 about the sustainability perks and the cool science behind cheese without cows. Whether you're into biotech, sustainable food, or just love cheese, this deep dive offers a taste of the future.
LINKS / Mentions
The Bright Green Partners overview on different types of fermentation https://brightgreenpartners.com/precision-fermentation/
Formo - https://formo.bio/https://formo.bio/
Raffa - https://www.linkedin.com/in/raffael-wohlgensinger/
Connect with Marina - https://www.linkedin.com/in/schmidt-marina/
Check out R2G Media - https://www.r2g.media/
Turtle Tree - https://www.turtletree.com/
Flora Ventures - https://www.floravc.com/
Foodlabs - https://www.foodlabs.com/
00:00 Introduction to Micro Fermentation
04:11 Product Launches
05:32 Deep Dive Micro Fermentation
17:31 Product Development and Consumer Testing
20:56 PF vs. MF in detail
27:24 Benefits of Koji
29:23 Regulatory Landscape
31:47 Fundraising Perks
34:44 Sustainability Impact
42:50 Partnering with Traditional Dairy Manufacturers
46:06 Go to market
47:08 Future Innovations
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
Let’s finish discussing our book “Meals to Come- The History of the Future of Food.”
You will hear about
- how modern solutions of cornucopias, Malthusian, and egalitarians look like
- why it can be useful to add an ecological perspective
- a tapestry of some of my favorite quotes from the book discussing how belief systems and rhetoric have shaped the future of food predictions. Super, super interesting.
And after about 10 minutes of that, we will get into the summary of the entire season.
I am joined by my cohost if Frank Alexander Kuehne, the Chief of the Advisory Board of the herb and spice producer RAPS and the Managing director of the Adalbert Raps Foundation, funding research on sustainable food science. More on that later
Here is a quick reminder from last episode describing the three types of food futurists - cornucopias, Malthusians and Egalitarians.
1. Cornocopians believe "innovation will fix anything" and throw tech at any problem. We need to go better, faster, and stronger with new approaches.
Main theme -> Innovate (biotech in food, cell ag, novel fertilizers, etc.)
2. Modern Malthusians believe we need to reduce our consumption, respect the earth's limits and find ways to reduce, reuse and recycle.
Main theme -> Save (AI to reduce food waste, CSR)
3. Egalitarians believe we would have enough if we would share it better. Environmental issues are a reflection of social inequality. Local is beautiful.
Main theme -> Share (Local markets, local food production, foreign development)
4. Ecologists (a category I added) believe we must live in line with nature again. Get off the chemical, agricultural treadmill and think in ecosystems.
Main theme -> Restore (agroforests, regenerative agriculture)
Ultimately, the solution is not an either-or but an "and." It helps to be aware of one "default" view and recognize which other perspectives may be good to develop.
Get funding for your food science research: https://en.raps-stiftung.de/foerderbereiche/lebensmittelforschung
Seeds of Science https://www.amazon.com/Seeds-Science-Why-Wrong-GMOs/dp/1472946987
Connect with the host, Marina https://www.linkedin.com/in/schmidt-marina/
Connect with the host, Frank https://www.linkedin.com/in/frankkuehne/
Please rate the podcast on Spotify and iTunes! <3
DISCLAIMER - The podcast and article represent the personal opinions and interpretations of the participants). The statements may be exaggerated for entertainment and/or comedic purposes. Every effort has been made to ensure the accuracy and reliability of the information presented per the cited sources. However, the participants do not guarantee the completeness or timeliness of the information. Readers are encouraged to verify the information presented and conduct their own research independently. The participants acknowledge that mentioned parties may have the right to an alternative interpretation of matters discussed.
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
The worry and the question “will we run out of food?” is as old as humanity itself. And every couple of 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, such as urban congestion, bad harvests, or a degradation of agricultural resources(3) scary demographics, such as an unexpectedly high spike in population growth; (4) cultural anxieties about sexuality, working-class unrest or a spike of immigrants
And just as our worries about the future of food have been around for a while so have been the ideas for solutions.
Did you know that already over 100 years ago scientists and entrepreneurs believed burgers made from algae would be a thing? Looking into history can be humbling. And today we are looking into my favorite topic - the history of the future of food.
Today’s book is called “Meals to come - the history of the future of food.” It’s 400 pages thick and was published in 2006 but aye, it’s history. The author Warren James Belasco was For more than thirty years, Dr. Belasco taught, researched, at the University of Maryland, Baltimore County, USA writing about food history and food culture.
He is my favorite food historian, so I am clearly biased here. But dare I say - you are in for a treat.
I am chatting about this book with my wonderful co-host Frank Alexander Kuene. Frank is the Managing director of the Adalbert Raps foundation, offering grants for food science research focused on sustainability. He is also the Chief of Advisory Board at the German herb and spice company RAPS Gmbh.
Get funding for your food science research: https://en.raps-stiftung.de/foerderbereiche/lebensmittelforschung
Seeds of Science https://www.amazon.com/Seeds-Science-Why-Wrong-GMOs/dp/1472946987
Connect with the host, Marina https://www.linkedin.com/in/schmidt-marina/
Connect with the host, Frank https://www.linkedin.com/in/frankkuehne/
Please rate the podcast on Spotify and iTunes! <3
DISCLAIMER - The podcast and article represent the personal opinions and interpretations of the participants). The statements may be exaggerated for entertainment and/or comedic purposes. Every effort has been made to ensure the accuracy and reliability of the information presented per the cited sources. However, the participants do not guarantee the completeness or timeliness of the information. Readers are encouraged to verify the information presented and conduct their own research independently. The participants acknowledge that mentioned parties may have the right to an alternative interpretation of matters discussed.
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
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 International Agency for Research on Cancer (IARC) categorized the active ingredient in Roundup, glyphosate, as a “probable carcinogen.” And this was the basis for the judge's decision to decide in favour of the couple.
Bayer AG had to pay a fine of $2 billion because it had acquired Monsanto, the manufacturer of Roundup. One year after the merger, BAYER's share price was still cut in half.
The pharmaceutical giant had signed up for an ever-increasing burden of legal battles. In 2019, 18.000 lawsuits were pending in the US. Most of them due to cancer cases potentially linked to Roundup.
For numerous decades, Monsanto marketed their herbicide as safe to use for farmers and individuals. Most regulatory bodies categorize glyphosate as safe, including - Health Canada
Why does the International Agency for Research on Cancer come to a different conclusion than all the other agencies? Possibly because they only consider “publicly available and pertinent studies, by independent experts, free from vested interests.”
But apparently, the amount of independent studies on glyphosate-based pesticides is rather limited. How can the world's most-used pesticide have so few independent studies? Is this really a coincidence?
Get funding for your food science research: https://en.raps-stiftung.de/foerderbereiche/lebensmittelforschung
Seeds of Science https://www.amazon.com/Seeds-Science-Why-Wrong-GMOs/dp/1472946987
Connect with the host, Marina https://www.linkedin.com/in/schmidt-marina/
Connect with the host, Frank https://www.linkedin.com/in/frankkuehne/
Please rate the podcast on Spotify and iTunes! <3
DISCLAIMER - The podcast and article represent the personal opinions and interpretations of the participants). The statements may be exaggerated for entertainment and/or comedic purposes. Every effort has been made to ensure the accuracy and reliability of the information presented per the cited sources. However, the participants do not guarantee the completeness or timeliness of the information. Readers are encouraged to verify the information presented and conduct their own research independently. The participants acknowledge that Bayer Crop Science and/or other parties mentioned have the right to an alternative interpretation of matters discussed.
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
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 find out why all this security was needed in a second.
The aim of the research was to test and check whether an added gene would repel aphids. The small sucking insects are commonly called greenflies and blackflies. The wheat would exude a pheromone that repels them. A pheromone is a chemical produced by an organism that influences other individuals of the same species. We also have pheromones, which are pretty useful for dating.
The theory was that if wheat could exude these unattractive pheromones, the insects would stop attacking it. And this way, we could save lots of pesticides. Actually, this is a great approach.
The stakes were high because a group of anti - GMO protesters had vowed to destroy the test site before the experiment could offer any results. In response, the scientists released a passionate YouTube video appeal. They talked to the media and pleaded that their effort was >actually< to reduce pesticide use.
One of the scientists, Toby Bruce, addressed the camera directly; he said: We have developed this new variety of wheat which doesn’t require treatment with an insecticide, and it uses a natural aphid repellent which already widely occurs in nature and is produced by more than 400 different plant species. We have engineered this into the wheat genome so that the wheat can do the same thing and defend itself. Are you really against this? Because it could have a lot of environmental benefits. Or is it simply you distrust it because it’s a GMO? Another Rothamsted scientist in the video was Janet Martin, who asked quite reasonably: ‘ You seem to think, even before we’ve had a chance to test the trial, that our GM wheat variety is bad. But how can you know this? ’ She paused and uttered a weary, unscripted sigh before continuing. ‘ It’s clearly not through scientific investigation because we’ve not even had a chance to do any tests yet.
Get funding for your food science research: https://en.raps-stiftung.de/foerderbereiche/lebensmittelforschung
Seeds of Science https://www.amazon.com/Seeds-Science-Why-Wrong-GMOs/dp/1472946987
Connect with the host, Marina https://www.linkedin.com/in/schmidt-marina/
Connect with the host, Frank https://www.linkedin.com/in/frankkuehne/
Please rate the podcast on Spotify and iTunes! <3
DISCLAIMER - The podcast and article represent the personal opinions and interpretations of the participants). The statements may be exaggerated for entertainment and/or comedic purposes. Every effort has been made to ensure the accuracy and reliability of the information presented per the cited sources. However, the participants do not guarantee the completeness or timeliness of the information. Readers are encouraged to verify the information presented and conduct their own research independently. The participants acknowledge that Bayer Crop Science and/or other parties mentioned have the right to an alternative interpretation of matters discussed.
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
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 Frank also shares an insider story of working or maybe more fitting - not working - with food safety authorities.
LINK
The book Food Politics by Marion Nestle https://www.foodpolitics.com/
Connect with the host, Marina https://www.linkedin.com/in/schmidt-marina/
Connect with the host, Frank https://www.linkedin.com/in/frankkuehne/
Please rate the podcast on Spotify and iTunes! <3
Hashtags
Nanotechnology in Food, Food Safety regulation, food safety Europe, EFSA, European food safety, food regulation, food legislation, food security, food additives, food industry, future of food, food innovation, food technology
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
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.
This episode discusses the food industry's influence on nutrition guidelines. Inspired by a book by Marion Nestle - American molecular biologist, nutritionist, and public health advocate.
“Food Politics: How the Food Industry Influences Nutrition and Health” The book is from 2007 and focuses on the American nutrition system but it is still super relevant.
LINK
Connect with the host, Marina https://www.linkedin.com/in/schmidt-marina/
Connect with the host, Frank https://www.linkedin.com/in/frankkuehne/
Please rate the podcast on Spotify and iTunes! <3
Hashtags
Nanotechnology in Food, Food Safety regulation, food safety Europe, EFSA, European food safety, food regulation, food legislation, food security, food additives, food industry, future of food, food innovation, food technology
Episode analytics
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
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 about whether malnourishment is an issue of "insufficient food"?
The author Raj Patel is a British Indian. Academic journalist and activist. He holds a PhD in development and sociology from Cornell University. In this book, he focuses a lot on the inequality of our food system. The book's main thesis is that more people are overweight than people who are starving. And that's solving the issue is now our food system is not just about increasing yield. It's much more a poverty and distribution issue.
I'm joined by my amazing co-host Frank Kuehne. He's the managing partner of the Adalbert-Raps Foundation, which offers grants for scientific research in food technology, but more on that later. Let's jump right in.
LINKS
Find out more about the book Stuffed and Starved
Connect with the host, Marina https://www.linkedin.com/in/schmidt-marina/
Connect with the host, Frank https://www.linkedin.com/in/frankkuehne/
Please rate the podcast on Spotify and iTunes! <3
Hashtags:
Book Talks, Stuffed and Starved, Rajiv Patel, British Indian, food system, inequality, starving, poverty, distribution, food technology, multinationals, liberalization, market, food supply chain, farmers, producers, manufacturers, retailers, consumer base, buying desks, agricultural products, packed food, processed food, frozen food, retailer chains, sustainability, CO2 emission, NAFTA, North American Free Trade Agreement, US farmers, subsidies, Gimsa, Minsa, industrial corn flour market, structural power, multinational, local market, soy, wheat, Ukraine, local farmer, supply chain, African farmers, European market, African market, scaling up farms, efficiency, industrial large scale agriculture, regenerative agriculture, community supported agriculture, diversified crops, maize producers, subsidized corn, agricultural business, spice company, seasoning company, Olam, Fairtrade.
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
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 inequality of our food system. The book's main thesis is that more people are overweight than people who are starving. And that's solving the issue is now our food system is not just about increasing yield. It's much more a poverty and distribution issue.
I'm joined by my amazing co-host Frank Kuehne. He's the managing partner of the Adalbert-Raps Foundation, which offers grants for scientific research in food technology, but more on that later. Let's jump right in.
LINKS
Get funding for your food science research: https://en.raps-stiftung.de/
Find out more about the book Stuffed and Starved
More info and links to resources on https://redtogreen.solutions/
Connect with the host, Marina https://www.linkedin.com/in/schmidt-marina/
Connect with the host, Frank https://www.linkedin.com/in/frankkuehne/
More info and links to resources on https://redtogreen.solutions/
Please rate the podcast on Spotify and iTunes! <3
Hashtags:
Book Talks, Stuffed and Starved, Rajiv Patel, British Indian, food system, inequality, starving, poverty, distribution, food technology, multinationals, liberalization, market, food supply chain, farmers, producers, manufacturers, retailers, consumer base, buying desks, agricultural products, packed food, processed food, frozen food, retailer chains, sustainability, CO2 emission, NAFTA, North American Free Trade Agreement, US farmers, subsidies, Gimsa, Minsa, industrial corn flour market, structural power, multinational, local market, soy, wheat, Ukraine, local farmer, supply chain, African farmers, European market, African market, scaling up farms, efficiency, industrial large scale agriculture, regenerative agriculture, community supported agriculture, diversified crops, maize producers, subsidized corn, agricultural business, spice company, seasoning company, Olam, Fairtrade.
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
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 Transforming the Way We Eat
Food Politics: How the Food Industry Influences Nutrition and Health
The World According to Monsanto: Pollution, Corruption, and the Control of the World's Food Supply
Seeds of Science: Why We Got It So Wrong On GMOs
Meals to Come: A History of the Future of Food
Regenesis: Feeding the World Without Devouring the Planet
Connect with Marina
https://www.linkedin.com/in/schmidt-marina/
Connect with Frank
https://www.linkedin.com/in/frankkuehne/
Check out the Adalbert Raps Foundation to apply for a grant for your master, Ph.D. thesis, or food science research (for your startup).
https://en.raps-stiftung.de/foerderbereiche/lebensmittelforschung
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
Why is it so hard 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 mean? We often talk about the U.S. system, the FDA - the food and drug administration and the USDA, the United States Department of Agriculture. These two regulators work together for certain novel products like cultured meat.
But you may know that Europe has very high safety and quality standard. As one startup founder told me" "If you can get past Europe, you can get em all"
I love this topic, and we dive deep! If cultured meat, precision fermentation or biomass fermentation, or new terms for you, maybe check out the first episodes of this season to get an introduction.
LINKS
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
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
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina
Check out our supporter of this season, FoodLabs, and their Climate Program: https://www.foodlabs.com
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
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, he is the Lead Scientist for Cultivated Meat at The Good Food.
If you are not familiar with precision fermentation check out t episode 1 of this season where we explain a bunch of the terms.
LINKS
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Check out our supporter of this season, FoodLabs, and their Climate Program:
https://www.foodlabs.com
Hashtags for this episode
Bioreactor capacity
Fermentor
Scaling Biotechnology
Scaling food technology
Cultured Meat
Cultivated Meat
Cell-based meat
Lab-grown meat
Future of cultured meat
Hashtags for this season
Biotechnology in food
Food Tech
Food Technology
Future of Food
Food Innovation
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in usa
Food biotechnology examples
Editor's note: this episode was lengthened with a ProVeg shout out at minute 8:30
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
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 their plant-based honey in Switzerland last year. And it tasted so similar I wondered whether they had just poured some natural honey into the bottle.
By the way, whenever I meet Darko, I feel his spirit animal would be a giant bumblebee. He has that vibe.
Anyway, Instead of using something like rice syrup, Melibio uses the compounds found in honey. Re-building it from the ground up.
In the future, they want to use precision fermentation to add a few compounds that are hard to replace. But is that necessary?
LINKS
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Check out our supporter of this season, FoodLabs, and their Climate Program:
https://www.foodlabs.com
For sponsorships, collaborations or feedback write Marina at change@redtogreen.solutions
Hashtags for this episode
problems with honey
honey production
honey farming
pesticide impact on bees
honey alternatives
vegan honey
animal-free products
animal-free honey
Hashtags for this season
Biotechnology in food
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in usa
Food biotechnology examples
Editor's note: on 17.02. a 1,5-minute partnership message was added at minute 7.
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
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 our supporter of this season, FoodLabs and their Climate Program: https://www.foodlabs.com
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Hashtags for this episode
cacao-free chocolate
chocolate farming
cacao farming
impact of cacao
cacao alternatives
WNWN company
biomass fermentation
traditional fermentation
cacao fermentation
Hashtags for this season
Biotechnology in food
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in usa
Food biotechnology examples
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
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 not a negative development. And it's not a black-and-white state. Being in the industry is like being in an echo chamber of technocratic hype. It helps to step out once in a while and look at the bubble from the outside.
Most of the technologies we have discussed are about ingredients. So what about health? And that's what you will hear from Larissa Zimberoff, a Bay Area writer focused on the interplay between food, technology, and business. Her publications include: The New York Times, Bloomberg, and The Wall Street, and she wrote the book "Technically Food: Inside Silicon Valley's Mission to Change What We Eat" which is available as an Audible, ebook, and print.
Check out our supporter of this season, FoodLabs and their Climate Program:
https://www.foodlabs.com
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Hashtags for this episode
biotech critique
biotech in food critique
food tech critique
food industry globalization
food safety issues
Hashtags for this season
Biotechnology in food
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in usa
Food biotechnology examples
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
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 pretty well-known to humans is planted. We are used to extracting, for example, pigments, proteins, and oils from them.
Plants naturally produce them. But what if plants could produce milk proteins? Or other fats?
This is called molecular farming.
Most likely, no way of conventional breeding will make a plant produce milk. You need genetic engineering.
Genetic engineering means taking DNA from a different organism, in this case, a mammal. And inserting this DNA into a plant.
This differs from Gene editing like CRISPR, where you only edit the existing DNA.
You will hear from Amos Palfreyman, the co-founder and CEO of Miruku, a New Zealand startup.
At first, you will hear how a biotech company realized it's a food company, then we cover the molecular farming technology and process and end with some thoughts on whether GMOs should be labeled.
This is our biotech in food season. Let's jump right in.
LINKS
Check out our supporter of this season FoodLabs and their Climate Program:
https://www.foodlabs.com
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Hashtags for this season
Biotechnology in food
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in usa
Food biotechnology examples
Hashtags for this episode
Molecular Farming
Dairy alternatives
Dairy replacements
non-dairy milk
animal-free dairy
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
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 TurtleTree CSO Aletta Schnitzler. Turtletree develops dairy bioactive, so recreating parts of milk that are probiotic or have other health benefits. The bioactive can be added to plant-based products to make them more nutritious. But in parallel, they are also looking at the moonshot solution of using glands to produce milk.
So you would grow the glands and give them the necessary nutrients and environment to work as little milk machines. We will clarify this more in a few minutes. Cell-based milk is some of the crazier stuff I have come across in my research on biotech. So I hope you will enjoy this as much as I did. Let's jump right in
Check out our supporter of this season FoodLabs and their Climate Program:
https://www.foodlabs.com/
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/
LINKS
Check out our supporter of this season FoodLabs and their Climate Program:
https://www.foodlabs.com/
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Topics and hashtags for this episode
Cells as machinery
Turtletree company
Cell biotechnology
Cell-based milk
what is cell-based milk
Cell-based cheese
Cell-based dairy
Bioreactor
Hashtags for the season
Biotechnology in food
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in USA
Food biotechnology examples
Editor's Note:
Seles - The episode has been re-edited and content between 15:46- 20:12 has been removed. (Feb 2023)
Marina - the episode has been shortened to 25 minutes ( Mar 2023)
