Podcast
Cultured Meat and Future Food Podcast
Hosted by Alex Shirazi · EN
Cultured Meat and Future Food is a short-form podcast series discussing the role of plant based food, cultivated meat and food technology. The show is focused on asking industry leaders questions for an audience with a non-scientific background. Cultured Meat and Future Food is targeted towards entrepreneurs interested in the food technology space.
11episodes
Episodes
Newest firstAll episodes
Giuseppe Scionti of Novameat
Mar 200:34:57Tap to summarizeIn this episode of The Future Food Show, Alex Shirazi speaks with Giuseppe Scionti, founder of Novameat, about scaling protein innovation from 3D-printed plant-based steaks to industrial proteinization technology. They discuss surviving the alt-protein boom and correction, B2B strategy, hybrid meat applications, AI tools, and why adaptability and long-term vision are key to protein diversification.
Transcribe →Peter Mortimer of FPG Media
Feb 1300:27:33Tap to summarizeOn the Future Food Show, host Alex Shirazi interviews Pete Mortimer of FPG Media about his path from fine dining chef in the UK to leading sales and growth in the alternative protein space. Pete shares how the intensity and teamwork of professional kitchens now mirrors the shared mission he sees across sustainable protein innovators.They discuss FPG Media’s evolution from virtual events and digital publishing into large in-person conferences, including events at McCormick Place, plus the growth of its magazine, webinars, and event app. The focus: building a collaborative ecosystem across cultivated, fermentation-enabled, and plant-based proteins while making events more accessible through strong digital tools and free expo access.
Transcribe →Adam Yee of UmaiWorks
Feb 500:32:50Tap to summarizeAlex Shirazi sits down with food scientist and entrepreneur Adam Yee to discuss his journey through startups, consulting, and nearly a decade of podcasting with My Food Job Rocks. Adam shares how founding companies in the alternative protein space, traveling internationally, and interviewing hundreds of food professionals shaped his career and view of the food industry.They also explore what food science really is, the realities of building food companies, and why funding has cooled in food compared to software. Adam highlights where he sees opportunity today, including science led innovation and the growing role of AI in food development, and why curiosity remains the most important ingredient.
Transcribe →Nick Cooney, Author of What We Don't Do
May 19, 202500:41:58Tap to summarizeNick Cooney returns to The Future Food Show to discuss his book What We Don’t Do, which explores the ethical significance of inaction—how choosing not to act can have profound impacts on others' lives. Drawing from his experience as Managing Partner at Lever VC, Nick applies a data-driven lens to personal ethics, arguing that missed opportunities to help—what he calls the “fourth box” of good not done—are often our most consequential. The conversation also touches on effective altruism, speciesism, and embracing discomfort to do more good. Listeners are encouraged to critically evaluate their time, money, and energy to maximize positive impact.
Transcribe →Doug Evans of The Sprouting Company
Apr 19, 202500:39:21Tap to summarizeIn this episode of The Future Food Show, Alex welcomes Doug Evans, author of The Sprout Book and founder of The Sprouting Company. Doug shares his journey from a gritty NYC upbringing to discovering health through raw veganism, which led him to launch pioneering ventures like Organic Avenue and Juicero, the much-talked-about cold-pressed juice machine. He discusses the incredible potential of sprouts as a sustainable, affordable, and nutrient-dense food source, and how The Sprouting Company is revolutionizing home sprouting. Doug also dives into branding insights, the role of AI in creative work, and his thoughts on the future of food—including cultured meat, plant-based innovation, and personal empowerment through food choices.
Transcribe →Aniekan Esenam of Hamilton
Feb 18, 202500:31:35Tap to summarizeIn this Future Food Show episode, host Alex Shirazi interviews Aniekan Esenam of Hamilton. Aniekan shares his background in mathematics, AI, and bioprocessing, highlighting Hamilton’s role in cultivated meat and precision fermentation. He explains how Hamilton’s sensors monitor pH, oxygen, CO2, and cell density in bioreactors, optimizing production. They discuss single-use vs. reusable systems, AI’s role in bioprocessing, and the future of novel foods. Aniekan envisions a future where 60% of meat comes from novel sources by 2040.
Transcribe →Mihir Pershad of Umami Bioworks
Jan 23, 202500:33:04Tap to summarizeOn this episode Alex Shirazi discusses the state of growth within the Cultivated Meat and Seafood industry, how to get to Factory #1, and the current state of the investment cycle in novel protein. Learn more about this episode at https://futurefoodshow.com
Transcribe →Parendi Birdie of Asentia
Oct 21, 202400:29:20Tap to summarizeIn this episode of the Cultured Meat and Future Food Show, host Alex Shirazi interviews Parendi Birdie, an entrepreneur and leader in the alternative protein industry. Parendi shares her extensive background, including how she transitioned from running her family's Montessori business to becoming a key figure in the cultivated meat space. She discusses her journey in building startups like Good Meat and Mission Barns, her role in advancing the field of cultivated meat, and the challenges and opportunities within the industry.
Transcribe →Sissel Beate Rønning of Nofima
Oct 14, 202400:30:04Tap to summarizeSissel Beate Rønning is a senior scientist at the food research institute Nofima in Norway, where she tries to use modern technology in food production for a growing population. Her primary focus is: Can we culture meat, and can we use the rest of the materials from the food industry in the process? How can we produce healthy food ingredients? Sissel holds a master’s degree in gene technology from the University of Tromsø and has a PhD in GMOs from the National Veterinary Institute in Norway. Her postdoc focused on cancer research and human medicine in the Department of Pathology, Oslo University Hospital, Norway. Learn more about ISCCM10 at www.culturedmeatconference.com
Transcribe →Jeff "Trip" Tripician of Meatable
Oct 2, 202400:35:05Tap to summarizeOn the Cultured Meat and Future Food Show, Alex welcomes Jeff "Trip" Tripician, CEO of Meatable, a cultured meat company based in the Netherlands. Trip shares insights into his 40-year career in agriculture, focusing on premium meat and sustainable practices. He highlights the shift towards consumer demand for environmentally and ethically responsible products. Tripp discusses Meatable’s approach to cultivated meat, which uses advanced science to produce meat without harming animals. He also touches on the challenges of global food security and the potential of cultivated meat to address these issues.
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