About Food Meets Climate Podcast with Simon Newstead
The Food Meets Climate Podcast features conversations with startup founders leading the way to a climate-friendly food system.
From breakthrough new technology to new lower-emission foods and approaches, we're going deep into the minds of innovators and their startups who are changing our food future for the better.
Episode notes can be found at: https://foodmeetsclimate.com
Want to be interviewed on this show?
Email simon@betterbite.vc
Nick Hazell, the founder of Algenie, shares his background and motivation in food and algae industries before moving to the potential of algae as a solution for carbon capture and the challenges of reducing the cost of algae production. Nick explains the evolution of algae production methods, from raceway ponds to photo-bioreactors, and introduces the helical photobioreactor developed by Algenie. He also highlights the importance of optimizing algae strains and the potential for algae to be used in various industries and applications. Nick envisions a paradigm shift where using more algae-based products can lead to carbon sequestration and a more sustainable future.
Takeaways
Nick's background in the food and algae industries has motivated him to explore the potential of algae as a solution for carbon capture.
The cost of algae production has been a major challenge, but Algenie is working on reducing costs through the development of the helical photobioreactor.
Optimizing algae strains and production methods is crucial for maximizing productivity and creating valuable outputs.
Algae has the potential to be used in various industries, from plastics to textiles, and can contribute to carbon sequestration.
A paradigm shift is needed, where using more algae-based products can lead to carbon sequestration and a more sustainable future.
Sound bites
Nick: “If you can find an economic reason to make all of your stuff ultimately out of algae, then what you're doing is you're making it out of carbon dioxide.”
Nick: “The trick is making sure that every algal cell gets exactly the photons it needs when it needs it”
Nick: “The helical photobioreactor solves the manufacturing cost of the photobioreactor and could be the biggest invention I've ever worked on”
Timestamps
00:00
Nick's Background and Motivation
08:16
Introduction to Algenie and the historical context of Algae
13:54
The Potential of Algae for Carbon Capture
18:56
Reducing the Cost of Algae Production
27:42
Optimizing Algae Strains for Different Applications
35:22
A Paradigm Shift: Using More Algae-Based Products
16 Aug 2024
From Pits To Products - Kern Tec
Luca Fichtinger, one of the founders of Kern Tec, an Austrian-based upcycling food tech company, discusses their journey of turning fruit pits into new ingredients for the food and beverage industry. They have developed technologies to extract healthy fats and proteins from fruit pits and have created products such as food oils, chocolate spreads, and dairy alternatives. Luca emphasizes the importance of upcycling in reducing food waste and the environmental impact of the food industry. He also discusses the challenges of supply chains, the need for new technologies, and the importance of developing final products to showcase to consumers. Luca shares their plans to scale production, expand into new markets, and continue developing technologies for other side streams.
Takeaways
Upcycling food waste, such as fruit pits, is an important step in reducing the environmental impact of the food industry.
Developing new supply chains and technologies is crucial for upcycling side streams into valuable ingredients.
Creating final products and showcasing them to consumers is essential for market adoption.
Kern Tec plans to scale production, expand into new markets, and continue developing technologies for other side streams.
Sound bites
Luca: “Upcycling is still a very niche trend, but there are many opportunities to reduce food waste and turn side streams into valuable ingredients.”
Luca: “Developing final products and showcasing them to consumers is essential for market adoption”
Alan: “Kern Tec plans to upcycle as many side streams as possible and expand into new markets”
Timestamps
00:00
Introduction
04:30
Genesis of Kern Tec: Discovering the Potential of Fruit Pits
08:12
Product Development: From Oils to Chocolate Spreads and Dairy Alternatives
12:14
Building the Team: Bringing on Technical Co-Founders
16:23
Prototyping and Developing Technologies for Upcycling
20:53
Funding and Financing: Bootstrapping and Grants
23:22
Product Strategy: B2B vs. Consumer Play
27:44
Educating Consumers and Positioning Upcycled Products
30:26
The Upcycling Market: Challenges and Lessons Learned
35:11
Sustainability and Environmental Impact of Upcycled Ingredients
39:13
Future Plans: Scaling Production and Expanding into New Markets
15 Aug 2024
Full Fungal Fermentation - Libre Foods
Alan Iván Ramos, co-founder of Libre Foods, discusses the role of fungi and mycelium in alternative protein. He shares his journey from studying philosophy to joining the ProVeg Incubator and starting Libre Foods. Their first product is a fungi-based bacon that aims to replicate the taste, texture, and experience of traditional bacon without the harm. Alan also discusses the challenges of regulations, production, and the long-term vision of creating whole-cut meat alternatives.
Takeaways
Fungi and mycelium have the potential to play a significant role in alternative protein.
Libre Foods aims to offer diverse and sustainable food options in the short and long term.
Their first product is a fungi-based bacon that replicates the taste, texture, and experience of traditional bacon without the harm.
Regulations and infrastructure are major challenges in the alternative protein industry.
The long-term vision of Libre Foods is to create whole-cut steak and chicken alternatives.
Sound bites
Alan: “Libre is a climate-driven company and using fungi and fermentation to replace people's favorite meat products, specifically whole-cut meats.”
Alan: “We want to be one of the companies that's shaping that narrative, telling that story about fungi, why is fungi so great?”
Alan: “We were able to achieve this meatiness, this crispiness, and one thing that we really were able to innovate around as well was the fat component”
Timestamps
00:00 Alan's Journey and the Start of Libre Foods
05:38 The Role of Fungi and Mycelium in Alternative Protein
11:01 The Challenges of Regulations and Approval
14:12 The State of Plant-Based Products in Spain
19:55 Enhancing the Eating Experience with Fungi
28:06 Consumer Feedback and Product Iteration
34:21 Production Challenges and Partnerships
37:07 The Long-Term Vision: Whole-Cut Steak and Chicken Alternatives
Reach and audience
Public platform figures. Ratings count people who left a rating, not total listeners.
Apple Podcasts (US)
4.8 / 5
4 ratings
Spotify
5.0 / 5
1 ratings
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