After Animals uncovers trends and stories at the cutting edge of the global post-animal movement. What does a future look like, in which food, fashion and entertainment no longer have to exploit animals to be successful? In each episode, we share a remarkable and inspiring story about someone who is forging a more compassionate future for us all. After Animals seeks to activate a kinder, more compassionate world through innovation.
How Fungi-Based "Super Bacon" Could Revolutionize Plant-Based Eating - Prime Roots' Kimberlie Le
Prime Roots' co-founder & CEO Kimberlie Le and her team are working to bring a new more affordable, ethical, nutritious, and sustainable protein to the world. How? The Berkeley, California-based startup is creating high protein meats and seafood—including their landmark bacon product—from a revolutionary whole food superprotein: Koji. And, they are growing, packing, and distributing it from their facilities, which drives down costs and resources while ramping up production. Prime Roots website: https://www.primeroots.com/
This Sci-Fi Inspired Japanese Startup is Taking Lab-Grown Meat Mainstream. Here’s how - Integriculture and Shojin Meat Project’s Yuki Hanyu
Yuki Hanyu is the CEO of Integriculture, a rising Japanese biotech startup that recently raised $7.4 million to take cell-based protein production to the next level, globally. He’s also the founder of the Shojinmeat Project, a community of home-made cultured meat growers and enthusiasts. In this interview, Yuki shares with us what space travel, Japanese manga (and anime) and lab-grown meat have in common for him. Integriculture’s website: https://integriculture.jp/?locale=en Shojinmeat Project’s website: https://shojinmeat.com/wordpress/en/ My Food Job Rocks website: https://myfoodjobrocks.com/ Cultured Meat Symposium website: https://2020.cmsymp.com/ Music interlude created by Lee Rosevere.
This Company is Reconstructing Mozzarella from the Molecular Level - New Culture's Dr. Inja Radman
We hope this episode will bring optimism in the midst of the COVID-19 pandemic. Food startup New Culture is creating mozzarella (and other dairy products) without the “moo.” Their secret strategy? Drawing from the same science that makes animal-based cheese taste so good to humans. Co-Founder and Chief Scientific Officer Dr. Inja Radman gives us an inside look. New Culture’s website: https://www.newculturefood.com/
This Biotech Startup is Making Fake 3-D Rhino Horn in the Lab. But can it be sold... in time to save the rhinos? - Pembient's Matthew Markus
Pembient is a company making big chunks of realistic fake rhino horn in the lab. Its goal is to flood the market with high-quality, "can't-tell-the-difference" replica products, driving down demand for the real stuff - thereby ultimately helping combat poaching and the illegal wildlife trade. In this episode, Pembient's CEO and Co-Founder Matthew Markus talks about the potential he sees in the niche biofabricated wildlife product industry. He also shares some of the biggest challenges to actually getting it to market, and addresses some of the controversy surrounding Pembient’s unique approach. Music interlude created by Lee Rosevere.
Delicious, Affordable 3-D Printed Meat Could Go Mainstream Sooner Than You Think. Here’s Why - NovaMeat’s Dr. Giuseppe Scionti
NovaMeat’s Founder and CEO Dr. Giuseppe Scionti quit his job as a Biomedicine and Bioengineering professor to create a plant-based 3D printed steak that has the appearance and texture of animal-based meat. Dr. Scionti was listed as one of “Nine Innovators to Watch in 2019” by Smithsonian Magazine. In this episode, he talks about the technology and opportunities in 3D printed food—and how we can all row towards a brighter future for animals and our planet. NovaMeat website: https://www.novameat.com/
Why This Ex-Facebook Engineer Quit Coding... to Make Cow-Free Cheese - Spero Foods’ Phaedra Randolph
Phaedra Randolph is the founder and CEO of Spero Foods. She gave up a lucrative career in tech engineering to start her own mission-driven food startup. In this inspiring and informative episode, Phaedra tells us how she took an unexpected ingredient and turned it into a delicious, super healthy plant-based cheese that’s better for you, animals and the planet. (She also shares some of the secrets behind her successful career change.)
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I really like her passion for the subject.