Polopo CEO Maya Sapir Mir

Polopo CEO Maya Sapir Mir

Op Ed: Maya Sapir-Mir, PhD, CEO and Co-Founder of PoLoPo, on Growing Animal Proteins from Potatoes

Maya Sapir-Mir is CEO and co-founder of PoLoPo, a molecular farming pioneer producing proteins directly in common crops, beginning with egg protein (ovalbumin) grown in potatoes. PoLoPo last year raised $2.3 million in pre-seed funding and recently unveiled its molecular farming platform, SuperAA, for producing key proteins ovalbumin and patatin. Maya has nearly ten years of experience in the biotech industry and agricultural R&D and holds a PhD in plant sciences from the Hebrew University of Jerusalem. She performed post-doctoral work at the Volcani Institute, Israel’s leading agricultural R&D facility, in protein identification, extraction, and characterization in plants and microorganisms. Here, she explains the importance of this emerging biotechnology; “Instead of inefficiently growing plants to feed animals crowded in factory farms, molecular farming gives us …


Young man eating hamburger

© Ingredion

Op Ed: Declan Rooney, Plant-Based Protein Growth Platform Manager, Ingredion, on the Future & Evolution of Plant-Based Foods

In the past decade, Veganuary has been instrumental in transforming the food industry, encouraging millions to eat vegan foods throughout January and beyond. The movement has significantly influenced consumer habits and the food market, creating a surge in the availability and variety of plant-based foods. In this article, Declan Rooney, Plant-Based Protein Growth Platform Manager, Ingredion, explores the trends that will shape the next decade of the plant-based market, and explains why pulse proteins will be key to meeting evolving consumer demand. The ongoing success of Veganuary highlights the growing importance of plant-based products. The market is diverse: some consumers seek alternatives that mimic traditional meat and dairy, like plant-based burgers that replicate the experience of a traditional beef burger. Other consumers look for natural …


Thomas Cresswell

Thomas Cresswell. Image supplied.

Op Ed: Thomas Cresswell, CBO of Melt&Marble, on the Route to Market and Scalability for Fermentation-Enabled Ingredients

Thomas Cresswell has over a decade of diverse experience spanning investment banking, strategy consulting, and venture capital. He began his career in the M&A team at RBC Capital Markets in London, before transitioning to strategy consulting at Strategy& (formerly Booz&Co). Driven by a passion for food and sustainability, Thomas then embarked on a career shift, joining Cargill’s Corporate Strategy Team. Here, he spearheaded initiatives such as the global specialty fats strategy and played a pivotal role in establishing Cargill Ventures. He orchestrated over 15 investments in the agrifood sector, focusing on precision fermentation, cultivated meat, and alternative protein and fat solutions. Thomas is now the Chief Business Officer at Melt&Marble, continuing his mission to revolutionize the food system. In this piece, he discusses challenges relating …


Jenny Chapman

Image credit Marieke de Visscher

Op Ed: Churchill Fellow Jenny Chapman on Understanding Nuances Around the Ultra Processed Foods Debate in Plant-Based Meats

Jenny Chapman, Churchill Fellow and food systems researcher, recently published a report to support plant-based meat companies in navigating the “ultra-processed foods” debate. Jenny Chapman has a degree in Biology from the University of Oxford, a Masters in Taxonomy from Imperial College London, and a lifelong love of the natural world. Her desire to solve the world’s most pressing problems and passion for using science and evidence to improve the lives of humans and non-human animals led her to research safe, healthy, sustainable and ethical protein sources. Jenny was awarded a Churchill Fellowship in 2023 to investigate the adoption, acceptance and trust of plant-based meat. In this piece, Jenny describes why there is so much confusion surrounding the UPF term and what plant-based meat companies …


Biocyclic Vegan International

Axel Anders. Photo Credits: Biocyclic Vegan International

Op Ed: Axel Anders, Co-Founder, Biocyclic Vegan International, Says Vegan Products Are Not Equally Sustainable

Axel Anders is co-founder and member of the Board of Directors at Biocyclic Vegan International, which works to promote cycle-based organic farming without the use of commercial livestock, animal slaughter, fertilisers, or animal inputs. The association raises awareness of the advantages of organic vegan farming and helps farms to convert. It also aids research projects on the increase of soil fertility through the use of biocyclic vegan methods. Biocyclic vegan − an opportunity for the organic food sector By Axel Anders The market for vegan products is booming. Young people, in particular, are increasingly opting for a responsible, plant-based lifestyle for reasons of sustainability and animal ethics. An absolutely positive development! However, it is worth taking a closer look to realise that vegan products are …


Daphna Nissenbaum headshot

Daphna Nissenbaum © TIPA

Op Ed: Daphna Nissenbaum, CEO of TIPA, on Sustainable Packaging During Veganuary

Daphna Nissenbaum is the CEO of global compostable packaging developer and manufacturer TIPA. She established TIPA in 2010 when she recognised that there was an urgent need to revolutionise packaging systems and reduce plastic pollution around the world. A proud female entrepreneur, Daphne’s leadership has resulted in the female-led business raising an impressive $70 million in its latest funding round. Many vegan brands frequently depend on plastic packaging to maintain the freshness of plant-based offerings. Nevertheless, Daphna emphasises the importance of embracing eco-friendly packaging solutions as a critical step in adopting a comprehensive approach to Veganuary. In this opinion piece, Daphne speaks to the need for consumers to demand that brands use environmentally friendly packaging to ensure veganism does not contribute to the plastic problem. …


Nigel Draper headshot

Nigel Draper, image supplied

Veganuary: Passing Fad or Pressing Sign That Hospitality Needs to Change?

Nigel Draper is the Founder and Managing Director of Sorsco, experts in logistics and procurement for the hospitality sector. Nigel Draper’s unique perspective as the Founder of Sorsco brings a pragmatic and strategic approach to the challenges and opportunities presented by Veganuary in the hospitality sector. “Is veganism just for the month after Christmas? Or should we be making permanent changes?” he asks. Veganuary: passing fad or pressing sign that hospitality needs to change? By Nigel Draper The first of January often means sacrifice, be it mince pies, fast food, or the joys of lounging guilt-free on the sofa. But for some, the lifestyle changes welcomed in by New Year’s are more significant, with 700,000[1] of us vowing to give up meat, cheese, and other …


Bernhard van Lengerich

© Seeding the Future

Op Ed: Bernhard van Lengerich, CEO of Seeding The Future Foundation, on Transforming Food Systems for the Climate Fight

Prof. Dr. Bernhard van Lengerich is the founder and CEO of Seeding The Future, a private foundation focusing on equitable and sustainable food systems enabling a safe and nutritious food supply within planetary boundaries, and the former Chief Science Officer and Vice President of Technology Strategy at General Mills Inc. He is the inventor or co-inventor of over 150 patents and patent applications and was an invited participant in discussions at the White House Office for Science and Technology Policy on global protein security under the Obama administration. In 2016 he joined Beyond Meat as acting CTO and Head of R&D where he led the development of the first Beyond Burger in 2016 and subsequently served on the Board of Beyond Meat until May 2021. …


Yves Potvin of Konscious Foods

Yves Potvin. © Konscious Foods.

Op Ed: Yves Potvin, Founder and President of Konscious Foods, on How the Industry Can Recover

Yves Potvin, the visionary behind Konscious Foods, has made a significant impact in the plant-based food industry. A classically trained French chef from Quebec, Potvin’s culinary journey unexpectedly led him to the world of plant-based foods. He is credited with creating the first fresh veggie hot dog and has established three successful plant-based food companies across three decades: Yves Veggie Cuisine, Gardein, and most recently, Konscious Foods, which continues to thrive in turbulent times. In this piece, Yves clearly identifies two key points on which plant-based brands must focus in order to succeed, and in doing so, he says, “I’m confident next year will put the meatless industry’s business back on track”. The Plant-Based Bubble Has Burst: What the Industry Needs to  Succeed the Next …


Miyoko Schinner portrait

Miyoko Schinner, Image credit Megan Thompson

Op Ed: Miyoko Schinner – What Can We Learn from the Mistakes of McDonald’s?

Miyoko Schinner is one of those figures so prominent that they need little introduction, especially in this forum. Making waves in veganism for decades, both inside and outside of Miyoko’s Creamery, Miyoko has been instrumental in revolutionizing the dairy alternatives sector, and has authored several cookbooks, notably “Artisan Vegan Cheese,” which played a crucial role in changing perceptions about plant-based cheese. After a difficult week at the end of a difficult year in the plant-based industry, during which we have witnessed yet another company enter administration, Miyoko says it’s time to ask some questions and learn some lessons. The Arch Deluxe, or what can we learn from the mistakes of McDonald’s? by Miyoko Schinner Back in the 1990s, McDonald’s tried to overhaul its image as …


Darko Mandich, CEO Melibio

Darko Mandich ©Melibio

Op Ed: Darko Mandich, CEO of MeliBio, Discusses the Dark Side of the Honey Industry

Darko Mandich, as many of our readers will know, is the CEO of MeliBio, the Californian pioneer of bee-free honey. Founded in 2020, MeliBio replaces honeybees with microorganisms to create an award-winning B2B solution for restaurants and food companies looking to offer a more ethical and sustainable alternative to honey made by bees. We reached out to Darko following some recent anti-vegan publicity in the mainstream media and after seeing some negative comments on LinkedIn. We felt MeliBio should have the chance to express its (and the bees’) side of the story. Here is what Darko had to say. Unveiling the Dark Side of Honey: Pollinator Gentrification Threatens Biodiversity By Darko Mandich, CEO of MeliBio In an era of increasing environmental awareness, the honey industry …


Emily Nytko-Lutz

Image supplied

Intellectual Property Law Expert Emily Nytko-Lutz Discusses the Chemistry of Non Dairy Cheesemaking

Emily Nytko-Lutz, Senior Associate at intellectual property law firm Reddie & Grose, handles patent work in the chemical and general mechanical fields. Emily advises a range of domestic and international companies. She is experienced in patent drafting and global patent prosecution, conducting due diligence and European freedom-to-operate assessments and European oppositions and appeals. Emily completed a PhD at the Massachusetts Institute of Technology in Inorganic Chemistry with a focus on the development of frustrated magnetic materials. Can non-dairy cheese melt barriers and conquer our tastebuds? By Emily Nytko-Lutz Consumers are increasingly seeking alternatives to dairy-based cheeses due to environmental, animal welfare, and personal health concerns. Producing a plant-based cheese that melts and stretches similarly to dairy cheese, however, represents a significant technological challenge. Casein, a …


Brett Thompson CEO Newform Foods

Brett Thompson, CEO Newform Foods, image supplied

Op Ed: Brett Thompson, CEO Newform Foods, on Expanding the Definition of Meat

Brett Thompson founded Mzansi Meat Co., Africa’s first cultivated meat company, in the middle of lockdown, and the company became Newform Foods this summer after a rebrand and new strategy, redirecting its focus from being a consumer brand to offering meat cultivation technology. Here, Thompson explains that after spending time in the field of cellular agriculture, recently establishing a demonstration facility for cultivated meat products in Cape Town, he believes that we should alter the definition of meat, as cultivated products begin to enter mainstream consciousness and become part of our food system. Expanding the definition of meat By Brett Thompson After working in cultivated meat for four years, and over a decade in plant-based meat, my view on the definition of meat has drastically …


Rob Reames of Planted in front of supermarket with products

Rob Reames © Planted

Op Ed: Rob Reames of Planted on Navigating the UK Plant-Based Market

Rob Reames is VP of Commercial at Planted, the number one meat alternative brand in Switzerland and Europe’s leading foodtech scale-up, known for its clean-label plant-based meat. In this piece, Rob explains that brands that invest in the long game with a focus on quality, authenticity, and innovation, are poised to redefine our food landscape. Rob’s experience includes some of the biggest global brands and he is no stranger to establishing new categories in the mainstream having led Alpro‘s commercial team across Europe at Board level. Other brand experience includes PepsiCo, Reckitt, and Danone. Rob strongly believes in purpose-driven businesses like Planted and is deeply passionate about accelerating the growth and adoption of meat alternatives as part of healthy, plant-based, and flexitarian diets. Navigating UK …


Dr Helena Wright and Dr. Henning Stein

Dr Helena Wright and Dr. Henning Stein, image supplied

Op Ed: Dr Henning Stein & Dr Helena Wright Explain Why Investors Should Be Hungry for the Next Food Revolution

Dr Helena Wright is Policy Director of FAIRR, a global investor network that raises awareness of the environmental, social and governance risks associated with intensive food production. Dr. Henning Stein is a Board Member at 1Businessworld, a global business ecosystem, network and marketplace. He has over 25 years of experience across asset management, pension funds, platforms, insurance and academia. Together they here put forward the case for not just a Green Revolution but an Ever-Green Revolution. Examining the Case for an Ever-Green Revolution By Dr Henning Stein & Dr Helena Wright “There are no solutions,” economist and social commentator Thomas Sowell famously remarked. “There are only trade-offs. You try to get the best trade-off you can get. That’s all you can hope for.” Particularly in …


Rachel Calomeni, Senior Vice President of Growth and Innovation at HowGood

Rachel Calomeni, Senior Vice President of Growth and Innovation at HowGood, image supplied

Op Ed: Rachel Calomeni, SVP Growth & Innovation at HowGood, on Ingredient Data as a Powerful Tool

Rachel Calomeni is Senior Vice President of Growth and Innovation at HowGood, an independent research company and SaaS platform with the world’s largest ingredient sustainability database.  In this piece, Rachel argues that the next phase of innovation in vegan foods will be led by ingredient data.  Ingredient data is a powerful tool for vegan brands, here’s why. By Rachel Calomeni Consumers are demanding plant-based products. From 2018 to 2021, vegan alternatives to meat and milk grew by 54%, and in 2022, the plant-based food market was worth $7.4 billion according to the Good Food Institute. This exceptional growth has catapulted brands such as Beyond Meat and Oatly into the spotlight and into consumers’ kitchens.  While interest in vegan-based foods continues to grow, consumer interest in …


Camila Perussello

Camila Perussello. © Emmylie Cruz

Op Ed: Camila Perussello PhD, Food Engineer & Author, on What Alt Protein Can Learn From Formula 1

Camila Perussello, PhD, is an extensively published food engineer who has worked as a scientist and food-industry consultant in different parts of the world. Dr. Perussello is an expert in food processing engineering, modelling & simulation in food manufacturing, and valorization of agrifood by-products. Her latest book, Food for Thought: Planetary Healing Begins on Our Plate, was released in 2022. Dr. Perussello’s work aims to advance a sustainable, healthy, and nonviolent food system. What the Alt Protein Sector Should Learn From Formula 1 By Camila Perussello, PhD Both the agrifood and motorsports industries rely on technology and engineering. However, there is one primary thing Formula 1 has been doing right that the alt-protein sector should get inspiration from: modelling & simulation (M&S). Trial and error …


Florian David and Anastasia Krivoruchko of Melt & Marble

Image courtesy Melt & Marble

Op Ed: Dr Anastasia Krivoruchko, CEO of Melt & Marble, on Why Reformation of Food Regulations is Imperative

Dr. Anastasia Krivoruchko is an entrepreneurial scientist with a strong research background in molecular biology, microbial metabolic engineering, and synthetic biology. With over ten years of experience in precision fermentation, Anastasia has made significant contributions to the field. As a project leader at Chalmers University of Technology, she led cutting-edge microbial engineering projects, resulting in publications in top journals and multiple patents. Co-founding Melt&Marble, Anastasia focuses on precision fermentation to produce fats for animal-free foods. Reforming Food Regulation for a Greener Tomorrow By Anastasia Krivoruchko Recently, Nature Climate Change published a study concluding that emissions from the food system alone pose a substantial threat to world climate targets. Addressing unsustainable foods like meat and dairy becomes paramount. In this pursuit, innovative technologies like precision fermentation …


Lorna De Leoz, Ph.D.

Lorna De Leoz, Ph.D., image supplied

Op Ed: Lorna De Leoz, Ph.D. of Agilent Technologies on Food Fraud

Lorna De Leoz, Ph.D., has nearly 20 years of experience in the food industry as a bench chemist, graduate researcher, and mass spectrometry specialist. She is currently Global Food Segment Manager at Agilent Technologies. Previously she was a Research Chemist at the National Institute of Standards and Technology where she led a global study on the glycosylation of monoclonal antibodies and extended the scope of the NIST mass spectral libraries to include oligosaccharides. Lorna completed her Ph.D. in Chemistry at the University of California, Davis where her research focused on understanding the role of milk oligosaccharides in infant gut flora. How testing early and often for food fraud can protect your customers and your brand By Lorna De Leoz, Ph.D. Those of us in the …


Kavita Karnik

Kavita Karnik. © Tate & Lyle

Op Ed: Kavita Karnik, Global Head of Nutrition and Regulatory at Tate & Lyle, on Embracing Food Science

Kavita Karnik, M.Med. Sci, Ph.D., is the Global Head of Nutrition, Regulatory and Scientific Affairs at Tate & Lyle. She is responsible for providing evidence-based scientific support to the company’s ingredient portfolio through strategic nutrition science research and education. Additionally, she leads the Regulatory and Scientific Affairs group, which handles global regulatory approvals and claims strategy for Tate & Lyle products. Previously, Dr. Karnik has held various global roles in the nutrition and health-related commercial environment for corporations such as Unilever, Pfizer, and Nestle. She has also been involved in academic research at several universities. In this article, Kavita explores how food science can help to meet the nutritional needs of current and future generations. Let’s Embrace Food Science and the Solutions it Offers By …