banner

There is a huge global movement of consumers seeking alternative protein options well beyond the vegetarian/vegan niche. While bean burgers and tofu have been popular for decades, the market for novel innovations from nut milks to cellular agriculture is on fire. This IFTNEXT Food Disruption podcast brings together experts from three different sectors to discuss the current and future state of the rapidly changing landscape in alternative proteins. We’ll discuss plant-based, cell-based, and fermentation technologies and explore both the challenges and opportunities to bring new products to market for an increasingly diverse consumer base seeking new alternatives to their diets.

Guests:

Andrew Ive

Andrew Ive, Founder and GP of Big Idea Ventures and New Protein Fund, founded Big Idea Ventures created to solve the world’s biggest challenges by supporting the world’s best entrepreneurs. Andrew has invested in more early stage / pre-seed food companies than any other investor worldwide. Andrew serves on the Advisory Board for Tufts Nutrition Council, is a Friedman School Entrepreneurship Advisor, and served on the Small Business Council Board of the Department of Trade and Industry, advising the UK Government on entrepreneurship and high growth companies. He is a Harvard Business School graduate and Procter & Gamble brand management trained.

Lou Cooperhouse

Lou Cooperhouse, President and CEO of Blue Nalu, is recognized as a leading global authority in food business innovation and technology commercialization, with extensive leadership experiences throughout his 35-year career in the food industry. Lou has considerable expertise in food safety and quality assurance systems, and has provide leadership at numerous FDA and USDA-inspected operations throughout his career, and has conducted third-party audits of dozens of food companies throughout the nation. He received an MS in Food Science and a BS in Microbiology, both from Rutgers University, and has served as an Adjunct Professor at the Rutgers Business School.

Julie Mann

Julie Mann, Global Protein Program Manager at Ingredion, Inc., leads Ingredion’s Global Plant Protein Program. Her personal and professional passion for plant protein, health and nutrition, food safety, the environment/planet, and animal welfare drive all motivations. Her professional role is essential to Ingredion’s future in plant protein and pulses, and has established strategy, and driven alignment with key stakeholders across regions. She spent 20 years of her career at The Hershey Company, where she led and drove plant protein functional and nutritional understanding, technical development, and application into new snacking opportunities, as driven by consumer desires. Julie has earned her Master’s Degree from Drexel University in Food Science and Nutrition, and holds a Bachelor’s in Food Science from Pennsylvania State University. She holds 5 US Patents, with 1 additional patent pending approval.

Host:

Teegarden

Matt Teegarden, PhD, recently completed his PhD in Food Science at The Ohio State University where he also completed his B.S. and M.S. He now works as a Scientist in Product Research and Development at Abbott Nutrition. Matt’s scientific focus is in food chemistry and functional foods. He is also an active science communicator, as a co-founder of Don’t Eat the Pseudoscience and host of the IFTNEXT Food Disruptors podcast.

More from IFTNEXT right arrow

Modifying corn gene increases yield up to 10%

Researchers at Corteva Agriscience have demonstrated that increasing and extending the expression of a maize gene, zmm28, alters vegetative and reproductive growth parameters and significantly enhances yield in large-scale field trials conducted over multiple years.

Exploring the role of the gut microbiome in Alzheimer’s

Research by scientists at Wake Forest School of Medicine suggests that diet has the potential to affect the gut microbiome in ways that could decrease the risk of Alzheimer’s disease.

Chardonnay grape genome reveals surprising findings

While deciphering the genome of the Chardonnay grape, researchers at the University of California uncovered something fascinating: grapes inherit different numbers of genes from their mothers and fathers.

Episode 14: Exploring Rapid Expansion in the Alternative Protein Market

This episode discusses plant-based, cell-based, and fermentation technologies and explore both the challenges and opportunities to bring new products to market for an increasingly diverse consumer base seeking new alternatives to their diets.

More from IFT right arrow

Meat That's Out of This World

While plant-based meats have exploded in the retail marketplace and foodservice arenas and captured the headlines, its alternative meat cousin (i.e.,cell-based or cultured meat) has been making steady scientific and technical and poised to become a commercial reality in the near future.

Research Tool Helps Validate Efficacy of Functional Foods

Developed by researchers in Germany and Australia, the Fraunhofer-Monash workflow tool identifies bioactive compounds and degradation products in food from processing through consumption to assist in the formulation of healthier and safer products.

Feeding Global Megacities

What are the best and most sustainable options for addressing the food supply challenges that await as the world's population soars and becomes increasingly urbanized?

Unlocking the Genomics of Lactic Acid Bacteria

Leading food science researchers discuss advances in lactic acid bacteria, probiotics, fermentation, and CRISPR genome editing that have transformed the fermented foods industry.

Poring Over the Health Benefits of Coffee

Based on recent research, breakfast’s no. 1 sidekick—a cup of coffee—may well be the most important drink of the day.

Latest News right arrow

FDA shares 2016–2017 microbiological sampling summary report for cucumbers

The U.S. Food and Drug Administration (FDA) has released the summary report of its sampling of cucumbers, which was conducted as part of an ongoing effort to help ensure food safety and prevent contaminated products from reaching consumers.

Researchers offer data-driven definition of ‘hyper-palatable’ foods

Research published in the journal Obesity and presented at the Seventh Annual Obesity Journal Symposium at ObesityWeek offers specific metrics that might qualify foods as hyper-palatable.

FDA releases new PFAS testing method, results from sample testing

The U.S. Food and Drug Administration (FDA) is making available a scientifically validated method for testing for 16 types of per- and polyfluoroalkyl substances (PFAS) in a variety of food groups.

No country is immune to risk of African swine fever spreading

According to Reuters, African swine fever will spread further across Asia where it has devastated herds, and no country is immune from being hit by the deadly animal virus, the head of the World Organization for Animal Health (OIE) said on October 30.

U.S. corn belt defies global warming trend

Although the global average temperature has increased 1.4 degrees Fahrenheit over the past 100 years, the corn belt of the U.S., one of the most agriculturally productive regions of the world, has experienced a decrease in temperatures in the summer during the growing season.