FoodTech Junkies

Edible Planet Ventures
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Foodtech Junkies is a deep dive podcast series for anyone who is passionate about food and ag innovation. Every week we take a 360-degree view of the latest developments and pick the brains of entrepreneurs, investors, chefs, authors, experts, advocates, visionaries, and troublemakers. These are the people paving the way for positive disruptions in our global food chain. Join us for laid-back, thought-provoking conversations about trends, investments, solutions, and our common good.

  1. 17.12.2025

    Fixing Food Isn’t Just About Tech. It’s About Systems

    In this episode of FoodTech Junkies, host Sharon Cittone sits down with Marjolein Brasz, CEO of Foodvalley NL, to unpack what it really takes to move food innovation from ideas to impact. The conversation goes beyond startups and technologies to examine the structural challenges shaping today’s food system, from fragmented value chains and misaligned incentives to consumer disconnect and policy gaps. Marjolein shares her journey from traditional industries into food system transformation, and explains why startups alone cannot drive change without collaboration across farmers, corporates, policymakers, investors, and consumers. Together, they explore how ecosystem thinking enables more resilient food production and consumption, the role of upcycling and circular practices, and why building markets, not just solutions, is essential. The episode also dives into the importance of cohesive policies, shared infrastructure, and incentives that support healthier diets, lower emissions, and economic viability across the value chain. This is a candid, systems-level discussion on how we stop working in silos and start building food systems that are resilient, equitable, and fit for the future. About Marjolein Brasz Marjolein Brasz, CEO of Foodvalley, attributes her dynamic career progression to her ability and willingness to embrace discomfort and challenge the norm. After graduating from Erasmus University Rotterdam with a business degree, she ventured into the energy sector, working in traditional oil and gas before transitioning to renewable energy and sustainable materials. Her work experience spans various countries, and her global perspective enhances her ability to adapt and innovate in diverse contexts. Marjolein’s previous roles taught her about systemic work—the idea that changing existing systems requires simultaneous progress in demand and supply. This involves recognizing change agents, fostering entrepreneurship, and navigating non-linear paths. These insights are now at the core of her leadership at Foodvalley, where she drives mission-oriented innovation for a sustainable food system. Episode Timestamps 00:00 Introduction to food innovation and systemic change 00:45 Meet Marjolein Brasz: from traditional industries to Foodvalley NL 01:44 The core challenges facing today’s food system 03:53 Why systemic change requires collaboration across sectors 18:48 Consumer awareness, demand, and market dynamics 28:16 Upcycling, circularity, and sustainable practices 30:09 Building consortia to enable food system transition 31:35 Investing in long-term, systemic change 32:01 What startups need from ecosystems to succeed 33:33 Aligning corporate and farmer interests 36:35 The role of policy and incentives 39:18 Reconnecting people with food through education 41:11 Global perspectives on food system transformation 44:16 How big companies can drive meaningful change 50:13 Lightning round: personal insights and reflections 59:17 Final thoughts and future directions

    Fixing Food Isn’t Just About Tech. It’s About Systems

  2. 03.12.2025

    Rubisco Unleashed: The Leaf-Based Protein That Could Change Everything

    In this episode of FoodTech Junkies, host Sharon Cittone sits down with Ross Milne, CEO of Leaft Foods, to explore one of the most under-reported scientific breakthroughs in modern food innovation: the successful commercial extraction of Rubisco, the most abundant and until now, most elusive protein on Earth. Ross shares his journey from designing some of the world’s largest food factories to pioneering a new protein category derived from green leaves, particularly alfalfa. Together, they unpack the science behind Rubisco, how Leaft cracked a century-old challenge, and why leaf-based protein could redefine sustainable nutrition, regenerative agriculture, and climate-aligned food production. The conversation goes deep into the environmental advantages, the integration of farmers into this emerging value chain, and the realities of bringing a novel food technology to market, from partnerships in Japan and pet nutrition to early consumer products. Ross also offers a rare look at where Rubisco fits into the future of food and how “rewriting photosynthesis” might become one of the century’s most powerful food-system tools. A must-listen for anyone interested in food innovation, climate solutions, and the next frontier of protein. Special Offer: Listeners get 40% off their first order at Leaft Foods. Visit their website at https://www.leaftblade.com/ and use the code JUNKIES at checkout. About Ross Milne Ross Milne is the CEO of Leaft Foods, a company on a mission to bring the world's most abundant protein, Rubisco, extracted directly from green leaves, to consumers and food companies across the globe. After leading the development of the breakthrough technology behind Leaft's end-to-end extraction process, Ross is now driving the company's evolution from successful pilot demonstration to true industrial scale, positioning Leaf Rubisco as a high-functioning ingredient for food companies seeking step-change improvements in both functionality and sustainability.  Timestamps 00:00 Introduction to FoodTech Junkies 00:50 Meet Ross Milne: From factory design to food innovation 02:00 Rethinking plant-based protein through engineering 03:26 What Ross learned inside the global food system 10:10 Understanding Rubisco: The “utopia protein.” 13:03 The breakthrough science that made extraction possible 19:48 How Rubisco reframes plant-based protein 23:14 Farmers, alfalfa, and building a new value chain 28:34 Rethinking photosynthesis for scalable food solutions 28:56 Circularity and environmental impact 30:27 Why leaf-based protein is so resource-efficient 33:41 One Health: Linking nutrition, climate, and ecosystems 35:57 Market traction: Japan, pet food, and early consumer products 43:27 Lessons from bringing novel tech to market 48:04 What a Rubisco-powered future could look like 52:09 Lightning Round: Personal insights and fun moments 57:39 Closing thoughts + where to find us

    Rubisco Unleashed: The Leaf-Based Protein That Could Change Everything

  3. 18.11.2025

    Trapped IP, Broken Pipelines, and the Studio Changing That

    How do we turn untapped science into the next generation of food companies? In this episode, we sit down with Giacomo Cattaneo, co-founder of EverGrain and now the driving force behind FOOD FOUNDERS Studio, a Swiss venture studio dedicated to turning Europe’s breakthrough food tech IP into market-ready startups. Giacomo walks us through his journey from mechanical engineer to food innovator, his time inside one of the world’s largest beverage companies, and why he believes the future of food demands new models of venture building. We dive into the systemic challenges holding the industry back, from off-notes in plant protein to the disconnection between science, startups, and Big Food, and how his studio is working to bridge those divides. Whether you’re a founder, investor, or scientist curious about the startup journey, this conversation offers a front-row view into a new way of scaling innovation, one grounded in science but built for real-world impact. Episode Guide 00:00: Intro 01:01: Giacomo’s path from engineering to food innovation 02:49: Taste, texture & affordability: the big foodtech hurdles 10:11: Why venture studios matter, and how this one works 13:21: How corporates & universities fit into the puzzle 21:21: Scientists vs entrepreneurs: roles in startup success 25:05: Lessons from building food tech companies 34:05: Novel ingredients & solving legacy problems 36:01: The FOOD FOUNDERS Studio model 38:10: Mapping real problems with the right partners 41:15: Building and using strong advisory boards 44:49: Fundraising as a venture studio 48:07: Lightning Round: books, bold ideas, and one big wish 57:11: Closing thoughts

    Trapped IP, Broken Pipelines, and the Studio Changing That

  4. 28.10.2025

    When Chefs Meet Algorithms: Inside Starday’s AI-Driven Food Revolution

    Dive into the intriguing intersection of creativity and technology in the food industry with Chaz Flexman and Lena Kwak, co-founders of Starday. Discover how AI tools are transforming product innovation and development in the culinary world, balancing human intuition with data-driven insight. With her experience leading R&D at The French Laundry and as the entrepreneur behind Cup4Cup, Lena brings deep expertise in flavor, formulation, and sensory design. Chaz, formerly of Pattern Brands and a16z, adds the strategic and operational lens to bridge creativity, technology, and growth. Together, they’re building the future of food innovation, a data-informed platform reimagining how consumer products are conceived, tested, and scaled. From Michelin-starred kitchens to modern tech labs, they share how their unique journeys led them to rethink how food R&D happens, why creativity still matters in an AI-fueled age, and how companies can innovate faster while staying authentic to their consumers. This episode explores the state of the industry, the evolution of Starday’s partnership model, and what the future of AI-driven product development could mean for the next generation of food innovators. About the Guests Lena Kwak is a culinary strategist and food innovator, former Research & Development Director at the three-Michelin-starred restaurant The French Laundry, co-founder and former CEO of Cup4Cup, and co-founder of Starday Foods. Recognized as one of Forbes’ 30 Under 30, Zagat’s 30 Under 30, and a Martha Stewart American Made Award honoree, Lena has also been named by Fortune Magazine as one of the most innovative women in Food + Wine. With over 12 years of experience in food and beverage CPG, she is known for bridging culinary craftsmanship with data-informed product innovation. Chaz Flexman is the CEO and co-founder of Starday, the AI-driven food company reinventing category growth for shelf-stable products. Over his career, Chaz has launched more than 50 CPG products and managed operations for over 30 brands simultaneously. Before founding Starday, he was Entrepreneur-in-Residence at Equal Ventures, where he incubated the concept for the company. He was also on the founding team of Pattern Brands, helping raise $20M and launch several direct-to-consumer CPG businesses. Earlier in his career, Chaz served as VP of Corporate Development and Strategy at PCH, worked at a16z as one of its earliest employees, and began his career at Silicon Valley Bank, supporting software venture growth. Timestamps: 00:00 - Introduction: AI and Creativity in Food 00:38 - Meet the Founders: Lena and Chaz 01:45 - Lena’s Culinary Tech Journey 03:17 - Chaz’s Tech and Food Industry Insights 05:05 - The Current State of Food R&D 08:12 - Challenges in Food Innovation 12:19 - Starday’s Unique Approach 23:32 - AI and Human Creativity in Product Development 31:54 - Future Trends and Consumer Behavior 39:21 - Lightning Round: Personal Insights 44:02 - Conclusion and Call to Action

    When Chefs Meet Algorithms: Inside Starday’s AI-Driven Food Revolution

  5. 14.10.2025

    Facing Reality: Transforming Food Systems with KM ZERO’s Beatriz Jacoste

    Join FoodTech Junkies host Sharon Cittone in conversation with Beatriz Jacoste, CEO of KM ZERO Food Innovation Hub and one of Spain’s leading voices in the transformation of global food systems. From her early passion for gastronomy to the helm of KM ZERO, Bea shares how innovation, collaboration, and grounded leadership are reshaping how we produce, distribute, and value food. Together, they explore the shifting landscape of food innovation, from overhyped narratives to real impact, touching on frugal innovation, food security, lessons from Latin America, and how corporations are recalibrating toward resilience and purpose. This episode is a candid look at where the food industry stands today, what needs to change, and why the next era of transformation must be rooted in empathy, equity, and pragmatism. Timestamps: 00:00 - Introduction: Setting the stage for food system transformation 00:34 - Meet Beatriz Jacoste, CEO of KM ZERO and one of Spain’s leading voices in food innovation 01:33 - Bea’s personal journey: from gastronomy to food systems and innovation 06:22 - Inside KM ZERO: mission, ecosystem, and global impact 09:22 - The state of food transformation: from hype to hard truths 13:22 - Innovation and resilience: confronting systemic challenges 19:46 - Lessons from Latin America: frugality, equity, and community 28:05 - Shifting corporate strategies: from storytelling to substance 39:46 - The role of gastronomy and culture in shaping the future of food 44:00 - Lightning Round: overhyped trends, global insights, and favorite food memories 47:08 – Conclusion: key takeaways and call to action

    Facing Reality: Transforming Food Systems with KM ZERO’s Beatriz Jacoste

  6. 30.09.2025

    Pets at the Frontline: Meatly’s Bold Bet on Cultivated Meat as a Gateway to Change

    What if the future of cultivated meat didn’t start on our plates—but in our pets’ bowls? In this episode of FoodTech Junkies, Sharon Cittone sits down with Owen Ensor, co-founder and CEO of Meatly, the company behind Chick Bites, the world’s first cultivated chicken treat for pets and the first cultivated meat ever approved for sale in Europe. Owen shares the journey from consulting and insect protein to building Meatly, how his team slashed production costs and scaled on just £5 million, and why pet food could be the gateway to a more sustainable, resilient food system. From regulation and investor skepticism to consumer acceptance and the bigger vision for alternative proteins, this is a conversation about pragmatism, innovation, and rewriting the future of food. Tune in. About Owen: Owen Ensor is the CEO and co-founder of Meatly - a UK-based biotech startup. He leads the company in pioneering sustainable alternatives in the pet food industry and advancing cultivated meat innovation. About Meatly: Meatly is the first company in Europe to gain approval to sell cultivated meat for pets, and the first in the world approved to sell cultivated meat pet food, providing sustainable and ethical alternatives to traditional meat.

  7. 23.07.2025

    Big Ideas, Bold Moves: Andrew Ive on Reinventing the Future of Food

    In this episode of FoodTech Junkies, Sharon sits down with Andrew Ive, Founder of Big Idea Ventures, to explore the urgent need for innovation in food and agtech. From his journey at Procter & Gamble to building one of the most influential VC firms and ecosystems in the space, Andrew shares hard-won insights on what it takes to drive impact at scale. They dive into: The urgency of climate action (00:00) Andrew’s path from corporate to venture (02:45) How BIV is scaling innovation (06:08) The role of corporates (17:00) and governments (22:07) Future food production and farmer inclusion (32:20) Policy confusion in the U.S. (34:32) Tech trends and ecosystem challenges (35:53–41:00) Personal reflections and what’s next (43:18–57:52) A must-listen for anyone building—or backing—the future of food. About Andrew Ive Andrew is the founder of Big Idea Ventures (BIV). BIV’s purpose is to solve the world’s biggest challenges by supporting the world’s best entrepreneurs, scientists and engineers. Their New Protein and Global Food Innovation funds invest in sustainable food alternatives to impact climate change, animal welfare, and personal health.  BIV’s third fund is focused on working with Top US universities to create the future of food companies in rural communities and regions. Andrew is an Advisory Board member for Tufts Nutrition Council. Friedman School Entrepreneurship Advisor. Harvard Business School graduate, Procter & Gamble brand management trained, Andrew spent a number of years as an entrepreneur growing companies. Andrew is married, has a daughter and the toughest 10 lb fluffy white dog resembling Snowy from the Tin Tin books.

    Big Ideas, Bold Moves: Andrew Ive on Reinventing the Future of Food

  8. 30.06.2025

    Decarbonizing Food Starts with What’s Inside It with Chiara Cecchini

    In this episode of FoodTech Junkies, we dive into visionary innovations shaping the future of food with Chiara Cecchini, VP of Commercialization at Savor — a company transforming the fats and oils category by eliminating agriculture from the equation. From animal- and plant-free butter to scalable climate solutions, Savor is pushing the boundaries of what’s possible. Chiara shares her journey from Italy’s connected food systems to the frontlines of food tech in the U.S., unpacking the tension between artisanal roots and industrial scale. We explore the complexity of integrating radical innovation into traditional infrastructures, the urgency of decarbonization, and the critical need for thoughtful, sustainable scaling. From the role of chefs as cultural catalysts to the importance of strategic partnerships, Chiara offers sharp insights into where the industry is headed — and what it will take to build a regenerative, resilient, and truly innovative food future. About Chiara Cecchini: Chiara leads Commercialization at Savor, overseeing go-to-market strategy, sales, marketing, and communications. She previously founded and led Future Food Americas, working with Fortune 500 companies to drive food innovation aligned with the UN SDGs. Chiara sits on the boards of the Future Food Institute and Food for Climate League and has taught sustainable business at San Francisco State University. A former researcher at UC Davis, she was named a Forbes “30 Under 30 Europe” in Social Entrepreneurship. Outside work, she enjoys family, beekeeping, and writing poetry. About Savor: Savor is reinventing fats and oils by producing them without plants or animals—using carbon, hydrogen, and thermochemistry. Backed by Breakthrough Energy Ventures, their ingredients provide sustainable, customizable alternatives to butter, palm oil, and other products, aiming to decarbonize and modernize the global fat supply chain. ⏱️ Episode Timestamps 00:00 – Intro 00:37 – Meet Chiara Cecchini 01:48 – From Italy to Innovation: Chiara’s Journey in Food Tech 04:40 – What’s Broken in the Food System? Challenges at Scale 09:04 – Savor’s Vision: Rethinking Fat Without Agriculture 21:52 – Chefs as Cultural Catalysts in Food Innovation 26:53 – Scaling Deep Tech: Commercialization and Partnerships 34:02 – Systems Thinking, Regeneration, and the Future of Food 47:26 – Lightning Round 54:29 – Final Thoughts and Farewell

    Decarbonizing Food Starts with What’s Inside It with Chiara Cecchini
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Foodtech Junkies is a deep dive podcast series for anyone who is passionate about food and ag innovation. Every week we take a 360-degree view of the latest developments and pick the brains of entrepreneurs, investors, chefs, authors, experts, advocates, visionaries, and troublemakers. These are the people paving the way for positive disruptions in our global food chain. Join us for laid-back, thought-provoking conversations about trends, investments, solutions, and our common good.

Информация

  • Автор
    Edible Planet Ventures
  • Годы выхода
    2021 - 2025
  • Выпуски
    87
  • Ограничения
    Без ненормативной лексики
  • Авторские права
    © Edible Planet Ventures
  • Сайт подкаста
    FoodTech Junkies