Full Stack Food is a podcast about food and innovation. We cover topics ranging from plant-based meat to robot-operated vertical farms, and the impact of COVID on the startup scene. You’ll hear interviews with entrepreneurs developing new ways to produce, distribute, and consume food. We also showcase cool startups looking to change the world, and discuss some of the buzzworthy topics in food innovation. Join journalist, Aditi Roy and investor, Brett Brohl to navigate the exciting world of food tech.
Does Storytelling Matter in Food? A Special Episode with Reuters Events "Transform Food 2023"
This summer, Reuters Events launched Transform Food 2023, a event accelerating innovation and collaboration within the global food
and agriculture industry. As a precursor to the main event in Fall, 2023, Reuters Events teamed up with Full Stack Food's Aditi Roy, who moderated a panel discussion addressing the issue, "How Must We Rethink Emotional Resonance in New Food Categories." Irina Gerry, Chief Marketing Officer at Change Foods, and Paige Graham, SVP of Social Impact and Sustainability at Edelman joined Aditi in discussing why storytelling and building emotional connection with mass audiences is a critical part of scaling in new food categories. In this special episode, we bring you the unedited panel discussion. In addition, Aditi, Brett, and Stephanie discuss some of the topics highlighted during the panel, and ponder why and how storytelling matters in food innovation.
23 Mar 2023
Can You Make (Good) Chocolate Without Cocoa and Coffee Without Beans? A Conversation with Adam Maxwell and Kelsey Tenney, Voyage Foods
Adam Maxwell and Kelsey Tenney are almost polar opposites. What makes them such a formidable pair of co-founders is the one thing they do have in common. They are both downright obsessed with the science behind food. That mind meld led the pair to launch Voyage Foods, which makes your favorite staples with alternative ingredients to produce food more sustainably. The Oakland-based company recently launched peanut butter without the peanuts, and they’re also working on chocolate without cocoa and coffee without beans. Kelsey and Adam’s partnership began across the country on the East Coast - he had worked in fine dining, and she had a sweet tooth. Together, they believe they can replace ingredients that are becoming increasingly scarce in the world…with her capacity to solve hard problems and his big vision…and counterculture attitude that arose from his Boston childhood.
17 Mar 2023
When Will Fake Meat Taste Like Real Meat (Part 2)? A Conversation with Tyler Huggins, CEO/Co-Founder, Meati
Tyler Huggins is not a man of many surprises. Rather, he is a study of consistency. The things that matter to him most today are the same things he cared about as a child, as a teenager, and as a young adult. For one, he loves nature. And second, he wants to devote his life to preserving it. Tyler feels a kinship with land, trees, air, and water that feels core to who he is and it drives what he does. As a student, he studied ecology, biology, and engineering - marrying his love for the outdoors and living things with his passion for solving problems. Tyler also studied grizzly bears when he took up a side-hustle as a forest ranger....and also worked on water issues. After college, he started a land restoration company .. and later, as a PhD student, he landed on mycelium as a sustainable way to make structures from battery components to leathers and even building materials. After a brief flirtation with air filtration, Tyler realized that ultimately, he could have the biggest impact on the world by making food sustainably. And that's how Meati was born. Today, Meati - which makes plant-based meat from mushrooms - appears to be a raging success...it's backed by celebrity chefs, it just entered a partnership with Sprouts and it's building a mega-ranch to meet insatiable demand for its products. But for Tyler - the man of few surprises - none of these endeavors are far flung from his childhood growing up next to a national forest…
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