The Stockeld Chunk will be the first in a series of cheese products from Stockeld Dreamery this year and I really enjoyed it! Listen in to hear my thoughts about the cheese, why Sorosh Tavakoli, an advertising tech entrepreneur got into foodtech, how to build the most ambitious cheese company in the world (his phrase, not mine), without cows, moving beyond nuts as the key ingredient in plant-based cheese, and creating a simple, healthy alternative to dairy cheese with just a few ingredients.
Investing in agrifoodtech since 2017: Astanor's Eric Archambeau reflects
From What’s Your Problem?: The Quest for the Perfect Avocado
Soylent's CEO on shift towards middle America and the future of plant-based
How 'cool' fertilizers can sequester carbon and more, with Amy Yoder
Diving deep with Sandhya Sriram on the future of cell-cultured seafood
Future Food News Review #5: Food system cyber-attacks, Avoiding alt protein’s unintended consequences, Cashierless checkout's growth
Future Food News Review #4: Regenerative agriculture's reckoning, Questions for cell-cultured meat, Right-wing coffee, more
Up, up and away! Irving Fain on building Bowery's biggest vertical farm yet
From chemicals to soil microbes: Bayer's former CEO joins AgBiome
Future Food News Review #3: Amazon's new private label food brand, Unabated meat consumption, SPACs for foodtech
Future Food News Review #2: Impossible's $10bn IPO, Vegan Cheese, CRISPR Tomatoes
Reaching net-zero emissions by 2040 with PepsiCo
The Future Food News Review with Food Tech's Leading Journalists
JUST how this startup became the first to serve cell-cultured meat in a restaurant
Is this the fastest-growing vertical farming business in the world?
How can robotics startups respond to the urgent need for automation in the food industry?
Foodtech & sustainability in Asia amid food security challenges
From software to regenerative agriculture, SoilWorks believes the key to better health is in the ground
Digging into the future and sustainability of protein in our diets
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