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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

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

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

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

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

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.

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.

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

In this episode of FoodTech Junkies, host Sharon Cittone talks with Zhong Xu, CEO and co-founder of Deliverect, about the role of AI in transforming restaurant operations. From reducing errors and downtime to boosting personalization and tackling fraud with tools like Resolve and Kiosk, Deliverect powers over 65,000 restaurants globally—including major names such as Burger King and KFC. Zhong shares his journey in restaurant tech, the company’s latest innovations, and what’s next for the industry—from voice recognition to robotics. The episode wraps with insights for entrepreneurs and a rapid-fire lightning round. About Zhong Xu: As the CEO and co-founder of Deliverect, Zhong is building a global ecosystem of on and off-premise solutions that empowers restaurants and retailers to sell anywhere and deliver everywhere. Deliverect's comprehensive platform integrates technologies spanning kiosks, delivery management, uptime monitoring, real-time analytics, and more. Zhong, who obtained a M.Sc. degree in software engineering in 2009, created the first IPad POS in EMEA in 2012, together with co-founder Jan Hollez. This SaaS company evolved into the company that today is called Lightspeed, which is available in more than 100 countries around the world. Zhong was Global Director of Lightspeed Hospitality until 2018, when he founded Deliverect, thereby continuing to revolutionize the hospitality industry.  About Deliverect: Deliverect is a global ecosystem of on and off-premise solutions for digital sales. Its API-first software helps enterprises of all sizes to sell anywhere and deliver everywhere across 52+ global markets. Currently, Deliverect powers 50,000+ establishments, including renowned chains like Burger King, Little Caesars, and Pret A Manger. To find out more information, visit deliverect.com. Timestamps: 00:32 – Meet Zhong Xu 03:47 – The Rise of Deliverect 06:05 – AI’s impact on restaurant ops 14:18 – Personalization & dynamic menus 19:47 – Product deep dive: Kiosk & Resolve 23:13 – Fighting fraud with vision AI 26:40 – Misconceptions about AI 30:03 – What’s next: voice tech & robotics 33:04 – Lightning round 39:17 – Advice for young entrepreneurs

This week on the FoodTech Junkies podcast, we’re joined by Nona Yehia — architect, changemaker, and CEO of Vertical Harvest. From Jackson Hole to Westbrook, Maine, Nona shares how her team is reimagining vertical farming not just as a way to grow food, but as a regenerative business model—one where inclusion, local impact, and profitability go hand in hand. We dive into what makes their newest farm the company’s most ambitious yet, how public-private partnerships and tech collaborations are key to scaling, and why designing for community isn’t a side mission—it’s part of the bottom line. From workforce development to grassroots engagement, this episode explores how Vertical Harvest is turning food systems into engines for equity, resilience, and long-term value. Timestamps: 00:00 Introduction to the Podcast 00:41 Meet Nona Yehia: Architect Turned Vertical Farming Pioneer 02:10 Nona’s Personal Journey and Inspiration 05:56 Challenges and Innovations in Vertical Farming 09:33 Scaling and Replicating Vertical Harvest 11:49 The Maine Project: A New Chapter 19:39 Technology and People: A Balanced Approach 25:01 Financial Challenges and Innovations 33:41 Community Impact and Future Vision 43:09 Lightning Round and Closing Thoughts About Nona Yehia Co-Founder & CEO, Vertical Harvest Farms Nona Yehia is an architect-turned-entrepreneur who co-founded Vertical Harvest Farms, the first vertical hydroponic greenhouse in North America. Driven by a passion for design, food, and social equity—and inspired by her brother who has developmental disabilities—Nona helped pioneer a business model that pairs sustainable urban farming with inclusive employment. Under her leadership, Vertical Harvest has become a national example of climate-resilient infrastructure and regenerative enterprise, now expanding with a new flagship farm in Westbrook, Maine. Recognized by CNN’s Champions for Change, Fast Company, and the Tony Hsieh Award, Nona continues to shape the conversation around community-led food systems and equitable innovation. About Vertical Harvest Vertical Harvest is an urban farming company turning cities into fertile grounds for growth, using tech-enabled agriculture to reinvent the future of food.  They are hell-bent on bringing communities the freshest, healthiest and most flavorful produce – grown hydroponically, all year round.  It's why they root their farms within cities, create customized employment for people with disabilities and are farm to fork around the clock. City by city and block by block, they are growing up – working with and within communities to sow the seeds of abundant possibility.  They're not just harvesting the freshest food possible – as a social enterprise they're here to make good taste great. 

In this episode of the Food Tech Junkies Podcast, host Sharon Cittone speaks with Julia Collins—founder of PlanetFWD and the visionary behind Moonshot Snacks and Zume Pizza—about how we can decarbonize the food industry through data, innovation, and transparency. Julia shares her journey from food entrepreneur to climate-tech trailblazer, revealing how small brands can drive big change. The conversation explores regenerative agriculture, greenwashing vs. green hushing, data and data-driven storytelling, and the power of community-led food systems. Learn how PlanetFWD is helping companies measure and reduce their environmental impact—and why the future of food must be rooted in truth, not trends. 🌍 She’s not just rethinking what’s on our plates—she’s redefining our path to a cooler planet. Are you ready? Here we go. Timestamps: 00:00 – Introduction to Green Gushing 00:38 – Meet Julia Collins: Decarbonizing Industries 01:22 – Julia’s Journey to PlanetFWD 04:53 – The Impact of Food Systems on the Planet 07:07 – The Role of Small Brands in Innovation 10:24 – Challenges in Food Accessibility 14:33 – Regenerative Agriculture and Its Benefits 18:38 – PlanetFWD: Data-Driven Environmental Solutions 32:04 – Alternative Proteins and Consumer Engagement 40:39 – Emerging Trends and Technologies in Food Innovation 42:37 – Lightning Round and Conclusion About Julia Collins Julia Collins is a serial entrepreneur, sustainability leader, and champion for equitable innovation. She is the Founder & CEO of Planet FWD, the leading sustainability and supply chain intelligence platform helping global consumer brands reduce their climate impact. Inspired by her own climate-friendly snack company, Moonshot—which she successfully scaled and sold to Patagonia Provisions—Julia launched Planet FWD to empower brands with the data and tools they need to decarbonize their value chains. Previously, Julia made history as the first Black woman to co-found a unicorn company with Zume Pizza, which reached a valuation of $2.25 billion. Her career began in hospitality, where she co-founded celebrated restaurants including Mexicue and Murray’s Cheese Bar, and was a founding partner at Harlem Jazz Enterprises, the group behind The Cecil—named one of the Best New Restaurants in America by Esquire magazine. Julia holds degrees from Harvard University and Stanford Graduate School of Business. She serves on the boards of the Climate Collaborative and the Town School for Boys, and is deeply committed to building a more regenerative and inclusive future across food, technology, and climate. She lives in San Francisco, CA with her partner and two boys.

What if honey could be made without bees—and still taste just like the real thing? In this episode of FoodTech Junkies Sharon Cittone speaks with Darko Mandich, CEO and co-founder of MeliBio, about disrupting a $10B industry with science, sustainability, and storytelling. This isn’t just a conversation about alternative ingredients—it’s about rethinking how we produce food in a way that works better for the planet, for pollinators, and for people. From navigating skeptics to building partnerships that scale impact, Darko shares what it takes to launch a biotech startup that’s breaking conventions and opening minds. Whether you’re into food tech, sustainability, or just love a good founder story—this one’s for you. Timestamps: 00:00 Introduction to Food Systems Complexity 00:13 Meet the Host and Guest 00:31 Reinventing Honey Without Bees 01:08 Darko’s Journey and Company Vision 02:12 The Science Behind Bee-Free Honey 06:56 Challenges and Market Perception 07:58 Engaging with Skeptics and Traditionalists 17:32 The Reality of Fake Honey 23:38 Personal Journeys and Food System Dependencies 30:59 Building a Food Tech Company on a Budget 37:21 Partnerships and Market Expansion 41:52 Future Vision and Final Thoughts About Darko Mandich Darko started his career in the European food industry in 2012 and worked on managing and growing honey companies in more than 5 countries. By pursuing his dream to reinvent the honey industry and make it sustainable, Darko immigrated from Serbia to the United States in 2019 to launch MeliBio. Darko is now an impact entrepreneur on a mission to sustainably feed 10B+ people with delicious and nutritious foods while saving Planet's keystone species - wild and native bees. Darko is passionate about the future of food and ways to advance science to make the food system sustainable, scalable and animal-free.

In this episode of FoodTech Junkies, host Sharon Cittone sits down with Miriam Ueberall, a seasoned leader with 24 years of experience in the food industry, for a compelling conversation on the systemic changes needed to future-proof our food systems. Miriam shares her insights on the challenges of innovation, the importance of DEI, and the urgent need for consumer-centric sustainability. Together, they explore how corporates and startups can forge stronger collaborations, why digitalization is a game-changer, and how leadership and company culture play pivotal roles in driving transformation. From balancing taste and nutrition with sustainability to preparing the next generation of food leaders, this episode is packed with inspiration, real talk, and forward-looking ideas. ______________________________________________________ About Miriam: Miriam is a seasoned Food Tech Expert and Senior R&D Leader with over 24 years of experience in advancing the food industry through innovation and technology. She has worked in leadership roles across various multinational FMCG companies, ranging from Unilever to Kraft Heinz to Flora Food group. A visionary at heart, Miriam combines a deep understandingof food science, technology, and consumer and market trends to craft forward-thinking strategies that address today’s most complex globalchallenges. With a strong belief that human-centric leadership is key to drive sustainable growth, Miriam brings a track record of delivering market growth via innovation and renovation, pipeline building, organizational transformation, and driving portfolio efficiencies. A staunch advocate for honest and trusted multi-party partnerships, Miriam is convinced that true breakthroughs in food tech can only occur when diverse stakeholders and players across the value chain collaborate transparently, bringing their unique expertise and perspectives to the table, and commit to aligned objectives. As a passionate champion of female empowerment and allyship, Miriam actively works to create inclusive, supportive environments where women can thrive and unleash theirbest self. Episode Timestamps 00:00 – Introduction to the Podcast 00:32 – Meet Miriam Ueberall: A Powerhouse in Food Innovation 01:06 – Miriam’s Journey in the Food Industry 03:07 – Challenges and Systemic Transformation in the Food Industry 07:24 – The Role of Leadership and Partnerships 18:10 – Innovation in R&D and Addressing Consumer Needs 24:46 – Consumer Education and Building Trust 28:47 – Defining Sustainability in the Food Industry 29:59 – Practical Steps for Integrating Sustainability 34:06 – The Role of Government and Policy in Driving Change 36:39 – Leadership and Company Culture in the Food Business 41:55 – Grooming the Next Generation of Food Leaders 44:54 – The Future of Female Leadership and Inclusivity 49:29 – Future Trends and Technologies in Food 52:08 – Conclusion and Final Thoughts

In this episode of the FoodTech Junkies Podcast, Sharon Cittone sits down with Marc Coloma, CEO and co-founder of Heura, to explore the intersection of activism, innovation, and food system transformation. From his early roots in social justice to building one of Europe’s fastest-growing plant-based food companies, Marc shares the driving forces behind Heura’s mission to fix what he calls “the most broken industry in the world.” They unpack the inefficiencies of traditional animal agriculture, the power of tech-enabled alternatives, and the urgent need for policy reform. Marc also addresses the consumer myths still surrounding plant-based foods and how Heura is working to shift both perception and policy. Whether you’re a foodtech founder, policymaker, or just curious about the future of protein, this episode offers insight, clarity, and inspiration. Timestamps [00:27] Marc shares his journey from grassroots activism to entrepreneurship, and how that path led to founding a mission-driven food tech company. [04:02] They unpack the true cost of our current food system and how Heura is working to address those inefficiencies. [07:58] Marc speaks candidly about the challenges facing the plant-based industry, from consumer misconceptions to navigating media narratives. [15:33] He offers a look into the innovations driving Heura’s product development and where he sees the category heading next. [26:52] The conversation turns to the policy landscape and why structural change is just as critical as product innovation. [33:04] They also explore how technology—from fermentation to AI—is accelerating the protein transition. [45:33] In a quick-fire lightning round, Marc shares his hot takes on the most promising trends in food tech. [48:55] The episode wraps with final thoughts and how listeners can stay connected. From challenging Big Meat to advocating for a fairer food system, Marc Coloma brings bold thinking and sharp insights to the mic. About Marc Coloma CEO, Co-founder and food activist at Heura Foods  Marc Coloma is food activist and CEO at Heura. Born in Barcelona in 1991, Marc has been involved in social activism since he was just 16 years old. In 2015 he decided to take part in an entrepreneurship program to create solutions to the problems in the current food system. His aim was, and is still to bring attractive solutions, and thus make livestock obsolete. In 2017, after extensive research, Heura was created and launched into the Spanish Market, with the mission to contribute to the construction of a net positive and healthier food system. To date, Heura has positioned itself as the fastest-growing plant-based meat company in Europe and the market leader in Spain, with a 26% market share. Heura also leads in consumer acquisition, not only being the brand with the highest penetration but also with the highest repeat rate (50%). In the last seven years Heura has not only stood out for the development of vegetable meat products but also for being a technological leader, with 25% of its workforce (out of a total of 100) dedicated to R&D. This has led to the creation of the Good Rebel Tech technology platform in order to develop technologies aimed at solving current technological limitations and increasing the nutritional value, naturalness, taste and sustainability of all the company's products. The work in this field has culminated in the development of the first patent in April 2023, which has obtained a positive opinion report from the European Patent Office. Marc Coloma's contribution to transforming the food model has been recognized by several organizations. In 2018, he received the CVC Young Innovator Award. In 2019, Forbes recognised him as the best entrepreneur of the year, and the magazine Emprendedores and AIJEC named him the best entrepreneur of the year. In 2021, Marc and Bernat were named to Forbes' “100 other fortunes” for their positive impact on the world.

Who's on Stage at Future FoodTech SF? Join host Sharon Cittone as she sits down with Bill Aimutus, a leading food innovation pioneer shaping the future of food. With a career in companies like Land O’Lakes, Kerry Ingredients, and Cargill, to now NC State’s Food Innovation Lab and the Bezos Center for Sustainable Protein, Bill shares insights into alternative proteins, food security, labor challenges, and policy alignment. In this episode, we explore the pressing challenges and opportunities in the food system, from biomanufacturing and workforce development to the role of policy in driving food innovation. Bill highlights the importance of collaboration between traditional agriculture and emerging food technologies to create sustainable, cost-effective, and consumer-friendly food solutions. Don’t miss this in-depth discussion on the future of food, technological advancements in production, and the strategies needed to scale sustainable alternatives. 🎧 Listen on your favorite podcast platform Timestamps: 00:00 Introduction and Podcast Overview 00:46 Meet Bill Aimutus: A Journey in Food Science 03:54 Pressing Challenges in the Food System 06:33 North Carolina Food Innovation Lab 11:50 Bezos Center for Sustainable Protein 15:35 Collaboration and Workforce Development 29:27 Future Trends and Policy in Food Tech 37:11 Technological Innovations in Food Production 40:16 Final Thoughts and Future Aspirations 44:10 Conclusion and Call to Action