Future of Foods Interviews - Alt Proteins, Cell Agriculture, an End to Factory Farming.

• How Much is Meat and Dairy Spending on Greenwashing - 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 disinformation campaigns to delay action on climate, health and sustainable food systems. Her team’s landmark report, The New Merchants of Doubt, analysed 22 of the largest global meat and dairy companies and revealed how they invest far more in green-wash advertising than in emissions-reducing innovations. Under her direction the Foundation also commissioned Truth, Lies and Culture Wars, a social-listening study tracing nearly one million meat-industry-aligned misinformation posts over 14 months.Listen now to find out how, where, how much and who.

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• 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 transformation of global food systems. Guilhem shares how one of the world’s largest agribusinesses is investing in plant-based and cultivated protein innovation, partnering with startups, and rethinking supply chains to reduce environmental impact. Together, they explore what it takes for major corporations to drive a fair and scalable food transition and why collaboration between industry, science, and policy is essential for the future of sustainable protein.

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• Making Protein from Thin Air - Sonja Billerbeck

  In this episode of Future of Foods Interviews, Alex speaks to Dr. Sonja Billerbeck, synthetic biologist and researcher at Imperial College London, whose groundbreaking work is redefining how we produce food at the cellular level. Sonja’s research explores cell cultivation and gas-based precision fermentation, using hydrogen-oxidizing bacteria to convert carbon dioxide into nutritious biomass — a process that could one day decouple food production from land, water, and climate constraints.Sonja discuss how technologies could revolutionize global food systems, Bezos Earth Fund financing, and the challenges of scaling cell-based innovations, and the ethical questions that come with reprogramming biology for human use.

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• Making Protein from Thin Air - Sonja Billerbeck

  In this episode of Future of Foods Interviews, Alex speaks to Dr. Sonja Billerbeck, synthetic biologist and researcher at Imperial College London, whose groundbreaking work is redefining how we produce food at the cellular level. Sonja’s research explores cell cultivation and gas-based precision fermentation, using hydrogen-oxidizing bacteria to convert carbon dioxide into nutritious biomass - protein from air - a process that could one day decouple food production from land, water, and climate constraints.Sonja discusses how these technologies could revolutionize global food systems, finance, the challenges of scaling cell-based innovations, and ethical questions.Please subscribe and support the podcast.

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• Can plant based burgers taste better than meat? - Caroline Cotto from Nectar

  In this episode of Future of Foods Interviews, Alex talks to Caroline Cotto, co-founder of NECTAR, the world’s first sensory intelligence platform for alternative proteins. NECTAR is reshaping how the industry measures success — not by novelty or nutrition alone, but by what truly wins over consumers: taste.Caroline shares insights from NECTAR’s latest Taste of the Industry 2025 report, which blind-tested over 120 plant-based products with thousands of everyday eaters. The findings??? Before you launch a product make sure it tastes great. The future of food hinges on flavour.We explore how NECTAR’s data-driven approach is helping brands close that “taste gap,” what it means for scaling alternative proteins, and why the next wave of growth depends on sensory science as much as sustainability. Listen to the lastest episode - subscribe and support.

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