The Rise of Chickpea. CEO of Innovopro, Taly Nechushtan

CEO Taly Nechushtan of Innovopro is on The Plantbased Business Hour with Elysabeth Alfano. Want to know all things chickpea? They discuss the world of chickpeas and how this ingredient is going to change the landscape of the plant-based protein industry. Specifically, they discuss The nutritional properties of chickpea for both people and soil? What are the demands for chickpea and are they consumer or industry driven? Which plant-based trend is here to stay? How are plant-based proteins, business strategies in the industry, and sustainability initiatives woven together? Taly’s predictions for the ingredients market. Here is a short clip and transcript from their conversation. Podcast here. Display content from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. Always display content from YouTube …

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Will Precision Fermented Proteins Suffer the Same Fate as Plant-Based Foods, Lacking Production Capacity? Mark Warner of Liberation Labs

Scaling fermented proteins isn’t as easy as one might think and the need for scaling is immense.  Will fermented proteins go the way of plant-based foods and suffer a production bottleneck unable to supply demand? CEO of Liberation Labs, Mark Warner, discusses the scaling potential of novel, fermented proteins with Elysabeth Alfano on this episode of The Plantbased Business Hour. Specifically, they discuss Why do we need to commercialize purpose-built manufacturing facilities and industrial biotech scale for precision fermentation? Can’t we repurpose pharmaceutical assets? What kind of demand and consumer acceptance will we see of fermented proteins inputs? What kind of financing is available to build out the infrastructure necessary for fermented proteins? Will governments invest in alt proteins like they did in alt energy? What is …

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PBH YT David Ziskind

Can Plant-Based Businesses Scale?  David Ziskind of Black and Veatch

Director of Engineering, Next Gen Ag, David Ziskind of Black and Veatch answers this hot question: if plant-based products are so popular, why aren’t there more of them? On this episode of the Plant-based Business Hour with Elysabeth Alfano, they talk about the difficulty of scaling. Specifically, they discuss, What are the biggest challenges in scaling? Are strategic partnerships better than building smaller independent plants? What are the problems with co-manufacturing and with running independent plants? What are David’s predictions for when and how the sector scales and will plant based companies be able to do it or will they be forced to sell? Display content from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. Always display content from YouTube Open “Manufacturing in …

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How Do Plant-based Burgers Stack Up During Inflation? Jeffrey Harris, CEO of Plant Power Fast Food

How Do Plant-based Burgers Stack Up During Inflation? Jeffrey Harris, CEO of Plant Power Fast Food,  joins The Plantbased Business Hour with Elysabeth Alfano to discuss the company’s newest pricing move and how plant-based burgers are comparing to meat burgers during inflation. Specifically, they discuss, Plant Power Fast Food’s expansion during Covid-19, Their new pricing strategy bringing burgers down to $4.95, Burger King’s plant-based strategy, How inflation is impacting plant-based products and how they stack up to meat analogues. Here is a short clip and transcript from their conversation. Podcast here. Display content from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. Always display content from YouTube Open “What Plant-based Burger Chain Dropped Prices by Almost 40%? Jeffrey Harris …

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Buhler Group Goes Big in Supporting Plant-Based Startups

From Uzwil/Zurich Switzerland, The Plantbased Business Hour with Elysabeth Alfano visits Buhler Group’s start-up tent at Networking Days 22, stopping at six start-ups booth: Jellatech, Pearlita, Veggie Victory, NoPalm Ingredients, Hooked Foods and Napiferyn Biotech. Elysabeth meets with founders of plant-based meats, alternative proteins and cultivated seafood. It’s the future of food served up from pivotal plant-based player, Buhler Group, at its global headquarters with a quick overview from Global Head of Communications, Burkhard Boendel. Specifically, they discuss, What is the star innovation Buhler is working on and what problem does it solve? How is Buhler part of the start-up journey? What are Buhler’s predictions for the sector in the next 3 years? Here is a short clip and transcript from their conversation. Podcast here. Display content from YouTube Click here to …

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Will Synthetic Biology Be the Game-Changer That Shifts the Global Food Supply System Away from Animal-based Products? 

Sushmita Venkatraman, Director of Marking and Swami Srinivas, Director of Organism Engineering at Ginkgo Bioworks, Inc. join Elysabeth Alfano at the Future Food-Tech for a discussion on the growth of the Plant-based Innovation Sector.  It’s another episode of The Plantbased Business Hour from the road. This time Elysabeth hits NYC, the day before the VegTech™ Invest party at the New York Stock Exchange! Specifically, they discuss: Ginkgo BioWorks’ view of GMOs and harnessing biology to solve some of the world’s most pressing issues and The criteria for Ginkgo Bioworks in deciding which companies to work. Here is a short clip and transcript from their conversation. Podcast here. Display content from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. Always display content from YouTube Open “Sushmita …

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Can We Address Water Security By Moving Icebergs or Cutting Back on Meat? 

Thomas Schumann, Sustainability Pioneer, explains how you can invest in water in this ‘Water Century’ to impact critical life on the planet. He and Elysabeth Alfano discuss how Plant-based Innovation and Alternative Proteins positively impact U.N. Sustainable Development Goals (SDGs) 2, 3, 6, 9, 10, 12, 13, 14, 15, with perhaps the biggest impact on goal 6: Clean Water and Sanitation.  It’s another episode of The Plantbased Business Hour. Specifically, they discuss: Why is this the Water Century and the Water Action Decade? Thomas is an international water steward and a water investor. What are these exactly? What are the biggest threats to clean water? How will water shortages play out in society? What is the timeline? What can be done to create more fresh water …

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Is Cultivated Fish Possible at Scale? Find Out From Co-Founder Arye Elfenbein of Wildtype

What will it take to make enough fish from cells to feed the world? If so, what will it take to make enough fish from cells to feed the world? Find out from Co-Founder Arye Elfenbein of Wildtype on this episode of The Plantbased Business Hour with Elysabeth Alfano.  Specifically, they discuss: The benefit of cultivated fish over wild-caught or commercially farmed fish, How Wildtype procures their cell lines, What is the medium used for cell growth? How hard is it to scale, and Is FDA approval pending? Here is a short clip and transcript from their conversation. Podcast here. Display content from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. Always display content from YouTube Open “Where Does Cultivated Fish …

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Living By Example for the Most Impact with Jeff Stanford of the Vegan Stanford Inn

Jeff Stanford gives Elysabeth Alfano a tour of the gorgeous Stanford Inn and Resort – all vegan – in Mendocino, CA. It’s a dream get-away on The Plantbased Business Hour! Specifically, they discuss: 1. The growing interest in vegan and eco-friendly travel. 2. How Jeff started the farm and resort in the 1980s. 3. The food, yoga, art, and wellness courses, and vegan menu. 4. The repercussions of living by example for the most impact. Here is a short clip and transcript from their conversation. Podcast here. Display content from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. Always display content from YouTube Open “Living By Example For Impact with Jeff Stanford of the Vegan Stanford Inn” directly Elysabeth: So, you think, …

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Will We See the End of Animal Agriculture in our Lifetimes?  Matthew Glover of VFC

Former CEO of VFC, Matthew Glover, is on The Plantbased Business Hour to discuss the recent video that takes on KFC’s claims of humane animal treatment. We also discuss Matthew’s long, long history in the vegan movement with Veganuary, Million Dollar Vegan and Veg Capital. Specifically, they discuss: Is the plant-based chicken market on the rise or the decline? Will consumer demand continue to grow? The rationale behind the ‘crazy’ VFC advertising strategy? The strength of animal activist messaging in carving our market share. Here is a short clip and transcript from their conversation. Podcast here. Display content from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. Always display content from YouTube Open “Will We See the End of Animal Agriculture in Our …

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Will the World Eat Exotic (Plant-based) Meats? Sunny Kumar of Black Sheep Foods

Sunny Kumar of Black Sheep Foods joins me on The Plantbased Business Hour to discuss the world’s first and only plant-based lamb products, how they get that authentic flavor and just how (planet) healthy great taste can be. Specifically, they discuss: The science behind flavors, The market for exotic and game-y plant-based meats, What makes meat familiar to people and How restaurant chefs are responding to plant-based lamb. Here is a short clip and transcript from their conversation. Podcast here. Display content from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. Always display content from YouTube Open “The Great Biforkation: What Will Happen to the Food Supply System” directly Elysabeth: Sunny Kumar, thanks for being with me! I used to ask this question …

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Will Plant-based Foods Be a Trillion Dollar Industry?  Jim Pakulis, CEO of Boosh Plant-based Brands

CEO of Boosh Plant-based Brands, Jim Pakulis discusses if plant-based consumption will catch up with skyrocketing plant-based investing and become a $1T industry on this edition of The Plantbased Business Hour Elysabeth Alfano. Specifically, they discuss, Why he buys the plant-based businesses that he buys and how he scales them. Why Boosh is cross-category in heat-and-eat, snacks, and cheeses. Why he says that the plant-based industry is a trillion-dollar industry. What are the most interesting industry dynamics that are currently at play with plant-based foods? His take on why the public markets are being hard on plant-based companies. Here is a short clip and transcript from their conversation. Podcast here. Display content from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. …

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When Will Cultivated Meat Be Approved by the FDA and USDA? CEO of Matrix FT, Eric Jenkusky

What will it take for cultivated meat to succeed? CEO Eric Jenkusky, of cultivated meat scaffolding biotech company Matrix F.T., is on The Plantbased Business Hour with Elysabeth Alfano. Specifically, they discuss: What is scaffolding and why is it critical to the landscape of growing cultivated meat? What is the future for cultivated meat? When will it scale? What is the biggest challenge for cultivated meat? Will the food sector follow the pharmaceutical trajectory? Is there enough B2B demand and where is it coming from? How critical are open access research and government spending to support the sector? Eric’s thoughts on ‘tech not in our food.’ Here is a short clip and transcript from their conversation. Podcast here. Display content from YouTube Click here to display content …

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How Does The Vegan Sausage Get Made? Behind The Scenes at The Better Meat Co.

Don’t you want to know how the vegan sausage is made?!  Join Elysabeth Alfano on a live guided tour of The Better Meat Co.’s mycelium plant with Paul Shapiro on The Plantbased Business Hour. After the tour, Elysabeth tastes The Better Meat Co.’s bacon, burgers, sausages and more! Specifically, Paul takes me through to factory to discuss What is mycelium and how it becomes meat The history of animal agriculture and The increasing consumption of meat and if we can divert this to mycelium-based foods. Here is a short clip and transcript from their conversation. Podcast here. Display content from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. Always display content from YouTube Open “See How the Vegan Sausage Is Made! Behind …

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