Future of Foods Interviews
Alex CrispFoF talks to experts working to replace harmful food production with sustainable, humane alternatives - alternative proteins, precision fermentation, and cell agriculture. Subscribe free for podcasts & news - no spam. Email for Sponsorship Opportunity
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 70 | Subscribers | Read | futureoffoodsinterviews.substack.co... |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Greenwashing Meat and Dairy - Nusa Urbancic
Future of Foods Interviews speaks to Nusa Urbancic, CEO of the Changing Markets Foundation, where she leads investigations exposing how the meat and dairy industries deploy misleading science, aggressive lobbying and mass-online disinformat...
Investing Into Alt Proteins - How Cargill is Shifting the Dial for Agribusinesses.
In this episode of Future of Foods Interviews, host Alex Crisp speaks with Guilhem Jarmin, Category & Portfolio Solutions Director Meat & Dairy Alternatives at Cargill, about the company’s growing role in alternative proteins and the transf...
Making Protein From Thin Air
In this episode of Future of Foods Interviews, Alex talks with Dr. Sonja Billerbeck, synthetic biologist and researcher at Imperial College London, whose pioneering work is reshaping how we think about food at the cellular level.
Can Plant Based Burgers Taste Better Than Meat?
FoF Interviews Caroline Cotto - taste specialist
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Authors
The writers behind this newsletter.
I am a freelance journalist focussing on environment, animal welfare, and new technology. I have a background in law, journalism, teaching, and some other stuff besides.
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