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    Explore " meat alternatives" with insightful episodes like "Equity down under: How Australian startups can crack the US market", "Beyond Meat Sees Continued Struggle", "Equity Monday: Robotaxis hit a speed bump and IPOs are back on the menu", "Wait a secondary" and "Meat Alternatives" from podcasts like ""Equity", "Southeast Regional Ag News", "Equity", "Equity" and "Walk-In Talk Podcast"" and more!

    Episodes (18)

    Equity down under: How Australian startups can crack the US market

    Equity down under: How Australian startups can crack the US market

    Today, we’re spinning the globe with not one but two interviews, thanks to our friend and colleague Rebecca Bellan, who’s been in Auckland, New Zealand for the past three years. She recently hopped across the Tasman to Australia to report on the startup scene in Australia, and is coming back to us with a temperature check on VC in the Antipodes.

    Rebecca spoke to two Aussie VCs: Dan Krasnostein from Square Peg and Gabrielle Munzer from Main Sequence. Rebecca and our guests dug into why early stage funding is popping off in the region, the government's role in growing a startup ecosystem, fintech, climate tech, and what it’s like to compete and collaborate with Silicon Valley.

    In addition to these conversations, Rebecca wrote a few deep dive stories from her time in Australia, including a look at its burgeoning climate tech scene and some of the people who are fighting to lift women up in the ecosystem. Rebecca also chatted with Canva — the SaaS darling of Australia — to learn how the company is embracing generative AI at its core and pursuing more B2B clients.

    We have one more episode to share before saying goodbye to 2023. It's a fun one and a tradition: Equity's 2024 predictions. Stay tuned!

    Connect with Equity on X and Threads @EquityPod, and keep up with all of TechCrunch's podcasts @TechCrunchPods on TikTok.

    For episode transcripts and more, head to Equity’s Simplecast website.

    Equity drops at 7 a.m. PT every Monday, Wednesday and Friday, so subscribe to us on Apple Podcasts, Overcast, Spotify and all the casts. TechCrunch also has a great show on crypto, a show that interviews founders and more!

    Credits: Equity is hosted by TechCrunch's Alex Wilhelm and Mary Ann Azevedo. We are produced by Theresa Loconsolo with editing by Kell. Bryce Durbin is our Illustrator. We'd also like to thank the audience development team and Henry Pickavet, who manages TechCrunch audio products.

    Equity Monday: Robotaxis hit a speed bump and IPOs are back on the menu

    Equity Monday: Robotaxis hit a speed bump and IPOs are back on the menu

    Our Monday show covers the latest in tech news from the weekend and what’s making headlines early in the week. Here’s the rundown from this morning, with real news from the crypto-front, and even a neat startup round to round it out!

    • Stocks are up in most of the world, China apart. The Chinese economy is a real topic of conversation lately, mostly centered around concerns regarding credit appetite, debt levels, housing costs, and government activity.
    • In the crypto-world, prices are sharply lower compared to a week ago, and Recur is no more.
    • The partial retrenchment of Cruise in San Francisco is a bummer, but given how poor human drivers are here's hoping that progress doesn't slow on the self-driving front.
    • IPOs are back? Kinda, maybe, and perhaps. The good news is that recent data from Instacart and Databricks indicate that we could see some filings soon.
    • And to close out, Threads is coming to the desktop web while Enough put together a big round for mushroom-based proteins.

    For episode transcripts and more, head to Equity’s Simplecast website.

    Equity drops at 7 a.m. PT every Monday, Wednesday and Friday, so subscribe to us on Apple Podcasts, Overcast, Spotify and all the casts. TechCrunch also has a great show on crypto, a show that interviews founders and more!

    Credits: Equity is hosted by TechCrunch's Alex Wilhelm and Mary Ann Azevedo. We are produced by Theresa Loconsolo with editing by Kell. Bryce Durbin is our Illustrator. We'd also like to thank the audience development team and Henry Pickavet, who manages TechCrunch audio products.

    Wait a secondary

    Wait a secondary

    This week, Natasha, Mary Ann, and Becca got on the mic about:

    • Our deals of the week included a look at a large new fund focused on Africa, a startup raising big bucks to address the nursing shortage and Rebellyous raising in a crowded and struggling space toward its effort to 'rethink the nugget.'
    • We took a few to chat through the latest around FTX, which is attempting to take back its political donations at the same time Robinhood is trying to buy back the 7.6% stake that an SBF entity acquired last year. We also marveled at how low Twitter Blue numbers really are.
    • To throw it back for a second, Mary Ann walks us through the latest with Stripe AND all of our questions around its financial backing at the current moment. Becca reminds us that secondaries, dear friends, may be quiet but are livelier than ever.
    • We end with notes on AI and inclusion, based on Dom's recent piece looking at the data behind the disparities. Reminder to use code EQUITY for 50% off annual TC+ memberships!

    Equity drops at 10:00 a.m. PT every Monday and at 7:00 a.m. PT on Wednesdays and Fridays, so subscribe to us on Apple Podcasts, Overcast, Spotify and all the casts. TechCrunch also has a great show on crypto, a show that interviews founders, one that details how our stories come together and more!

    Credits: Equity is hosted by TechCrunch's Alex Wilhelm and Mary Ann Azevedo. We are produced by Theresa Loconsolo with editing by Kell. Bryce Durbin is our Illustrator. We'd also like to thank the audience development team and Henry Pickavet, who manages TechCrunch audio products.

    Meat Alternatives

    Meat Alternatives

    Hello Food Fam,

    I’m your host Carl fiadini,  and this is the Walk-In Talk: Podcast 

    We’re podcasting on-site at the Doubletree Hotel at the entrance of Universal Studios- in Orlando 

    Special thanks to Chef Anthony Fathergill and the team here at the hotel for allowing us to record on property!

    I’m big into meat! From pork to beef and all in between. With that said, Quorn offers a healthy selection of fungi based products that, (ahem).. “meat” my standard of flavor! 

    Take a listen my friend Coco Frey from Quorn. 

    www.Quorn.us

    Attn Chefs & Food Buyers 

    If you haven’t heard of Cahaba Club Herbal Outpost - you must look into this amazing Florida Farm! 

     We’re talking about a wide selection of micro greens, to micro flowers!  If you’re in the Central Florida area, Puzycki’s Produce & Specialty Foods proudly carries all of Marvin’s pretty products! 

    Or Contact Marvin directly- he is a wonderful human being and my friend - 

    Jump on his website: www.Cahabaclub.com

    Walk-In Talk Podcast now sweetened by Noble Citrus! Bite into a Juicy Crunch tangerine, 40 years perfected; seedless and oh-so-tasty. Or savor a Starburst Pummelo, the giant citrus with a unique zing. Don't miss Autumn Honey tangerines, big and easy to peel. Noble - generations of citrus expertise, delivering exceptional flavor year-round. Taste the difference with Noble Citrus!

    Peninsula Foodservice: The Best Beef! 
    Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs

    Here is a word about our partners:

    Citrus America revolutionizes the retail and hospitality sectors with profitable solutions:
    - Our juicing machines excel in taste, hygiene, and efficiency.
    - Experience fresh, natural, and exciting juices as an affordable luxury.
    - We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients.
    - Join us in transforming the way people enjoy juices.

    Elevate your beverage game to new heights! 

    Support the show

    Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry.

    Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.

    Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!


    Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast.
    https://www.TheWalkInTalk.com


    Also rate and review us on IMDb:
    https://www.imdb.com/title/tt27766644/reference/










    New Food & Drink Highlights from Lunch! and the Casual Dining Show

    New Food & Drink Highlights from Lunch! and the Casual Dining Show

    Want to know the most interesting and delicious new brands or products that I tried at the Lunch! and Casual Dining food trade shows in September 2022?

    Featuring vegan meat and cheese alternatives, snacking, drinks and sweets.

    See the full list of products and links here: thenextdeliciousthing.com/2022/10/18/the-best-products-at-the-casual-dining-and-lunch-food-trade-shows-2022/

    This is a special one off episode but subscribe to make sure you don't miss the next season later this year with deep dives into London's baked good scenes with baking experts.

    In the meantime, I'm still sending an email each week sharing the most interesting things I'm tasting in London and beyond. Sign up at https://thenextdeliciousthing.com/contact/

    About this London food podcast  host:

    Jennifer Earle is the founder of London's first food tour business - Chocolate Ecstasy Tours - and a former Food Buyer and Food Developer at major UK food retailers. She walks the streets of London searching for delicious food and spends far too much time on Instagram (@jennifer.earle)


    Stay up to date with the latest London Food:

    Follow @thenextdeliciousthing on Instagram.
    Receive the weekly list via newsletter at thenextdeliciousthing.com


    About this food podcast:

    The Next Delicious Thing is hosted, produced and edited by Jennifer Earle.

    This podcast sharing the best of London food is a passion project designed to help people who love food find out what's worth spending their money on and also help out the businesses that are producing delicious things, many of them are small businesses.

    I'd be so grateful if you could support the podcast and the businesses by sharing it with a friend or by giving it 5 stars on

    I'm still sending an email each week sharing the most interesting things I'm tasting in London and beyond. Sign up at https://jenniferearle.substack.com

    About this London food podcast host:

    Jennifer Earle is the founder of London's first food tour business - Chocolate Ecstasy Tours - and a former Food Buyer and Food Developer at major UK food retailers. She walks the streets of London searching for delicious food and spends far too much time on Instagram (@jennifer.earle)


    Stay up to date with the latest London Food:

    Follow @thenextdeliciousthing on Instagram.
    Receive the weekly list via newsletter at https://jenniferearle.substack.com
    See the blog at thenextdeliciousthing.com


    About this food podcast:

    The Next Delicious Thing is hosted, produced and edited by Jennifer Earle.

    This podcast sharing the best of London food is a passion project designed to help people who love food find out what's worth spending their money on and also help out the businesses that are producing delicious things, many of them are small businesses.

    I'd be so grateful if you could...

    Plant-Based Meat Formulation Solutions

    Plant-Based Meat Formulation Solutions
    How can meat producers appeal to the expectations of Flexitarians looking for #protein alternatives with a similar taste, color and texture of dietary animal proteins? In this NEW! episode of "A Fresh Perspective, food news” podcast, host Jennifer Kulzer, Sr. Digital Marketing Manager, and Garrett McCoy, Senior Manager of Research, Development and Applications, at @Corbion

    Air Protein Makes Meat out of Thin Air + How Jelly Drops Boosts Water Consumption

    Air Protein Makes Meat out of Thin Air + How Jelly Drops Boosts Water Consumption

    California-based startup Air Protein developed an alt meat called Air Meat, which is made using microbes that turn recycled carbon dioxide (CO2) into protein. In this episode of the Xtalks Food Podcast, Sydney talks about how “the meat of tomorrow” was designed to replicate the flavor and texture of real meat products like chicken, pork, steak and seafood. She discusses how far the alt meat sector has come in the last decade and asks the team whether this is the pinnacle of innovation. While Vera posits that the sector has reached its peak, Ayesha thinks it is just getting started and Sydney agrees with both stances. 

    Also, in this episode, Sydney introduces the team to Jelly Drops, a UK-based brand designed to boost hydration among those who struggle to consume enough water. Made with 95 percent water, a grip-friendly shape and a variety of flavors, Jelly Drops have become popular among people with Alzheimer’s, seniors and others who struggle to stay hydrated. The bite-sized, teardrop-shaped candies are sugar free, low-calorie, gluten-free, vegan and non-laxative. The team brings further attention to the fact that people with memory issues often forget to consume enough water and applauds the brand’s founder for catering to an unmet market.

    Read the full articles here:

    Air Protein: The Alt Meat Startup Making Plant-Based Protein Out of Thin Air

    How Jelly Drops Help Boost Hydration Among People with Dementia and Cognitive Challenges

    For more food and beverage industry content, visit the Xtalks Vitals homepage.

    Follow Us on Social Media 

    Twitter: @XtalksFood
    Instagram: @Xtalks
    Facebook: https://www.facebook.com/Xtalks.Webinars/
    LinkedIn: https://www.linkedin.com/company/xtalks-webconferences
    YouTube: https://www.youtube.com/c/XtalksWebinars/featured

    Clarisse Beurrier, Animal Alternative Technologies

    Clarisse Beurrier, Animal Alternative Technologies

    Clarisse Beurrier went right from school to a lab-grown meat startup called Higher Steaks, and both her experience during her education and that first job in the field left her feeling like more needed to be done at a fundamental level, linking the work happening in research labs and universities to the commercial meat industry. That was the genesis for Animal Alternative Technologies, a company she co-founded with the mission of providing a scalable, end-to-end cultured meat production system for food sellers large and small alike.

    Links for this episode:

    Connect with us:

    • On Twitter
    • On Instagram
    • Via email: found@techcrunch.com
    • Call us and leave a voicemail at (510) 936-1618

    Found posts every Tuesday. Subscribe on Apple, Spotify or wherever you listen to podcasts to be alerted when new episodes drop. Check out the other TechCrunch podcasts: Equity and Chain Reaction. Subscribe to Found to hear more stories from founders each

     

    Connect with us:

    6-16-2021 There’s Mushroom for Growth When You Focus Your Market

    6-16-2021 There’s Mushroom for Growth When You Focus Your Market

    In this week’s podcast, Manny and Adam bring on special guests John De Lorenzo and Kristopher Savage of Desert Pearl Mushrooms, a Tucson-based business that grows and sells culinary and medicinal mushrooms throughout the city. In a time of great push for plant-based proteins and meat alternatives, John and Kris strive to create a business that meets the needs of consumers who want low fat, high protein foods bringing similar flavors to meat. Plus, they grow much of their mushrooms to add variety to the flavors of Tucson’s culinary scenes. They’re selling at farmer’s markets one moment, and supplying restaurants the next. And in the future? They’ll be aiming to expand their wholesale market and medicinal line of products. 

    There’s no doubt these guys are creative and rightly keep their eyes for market trends. 

    But, like many small businesses, they might be making a mistake by chasing multiple markets beyond their current value proposition.

    Even with a value delivery system and value proposition set for your business, sometimes going against the current might seem like the best way to bring growth and attract new customers. But by trying to meet customer needs in one market, while also those of another, you might risk the strong results and lasting success that comes with dedicating time and energy into one market. 

    New opportunities for business are everywhere, but you can’t just go in every direction. Focus on following the strongest current of market trends on the path to business success.

    Plant-based gets the press, but beef still king of grill

    Plant-based gets the press, but beef still king of grill

    The emergence of plant-based proteins and other would-be meat alternatives has many in the traditional animal protein industries concerned about losing market share among U.S. consumers. But what does the data actually tell us? How many consumers are willing to pay the premium price many plant-based proteins currently command at retail?

    In this episode we talk with Glynn Tonsor, a leading agricultural economist at Kansas State University, about research he and his colleagues conducted over the past year regarding consumer attitudes about beef and plant-based meat alternatives.

    Among the study's key findings, the researchers learned that consumers who regularly eat beef said they are willing to pay nearly $2 more per meal for a beef burger rather than the plant-based alternative, when dining at a restaurant. On the flip-side, those who have a preference for plant-based protein alternatives are equally passionate, saying they would be willing to pay $1.48 more per meal.

    We’ll also hear why Tonsor isn’t overly concerned about animal-derived proteins losing market share, and what the literature tells us about who prefers plant-based, and who would rather have the real deal.

    Read the full study and an executive summary.

    Sustainable Food Practices

    Sustainable Food Practices

    This week, Amanda and Dakota delve into some issues relating to meat and dairy consumption and discuss some alternatives as well as sustainability in the food industry in general. Don't forget to enter into the giveaway for a chance to win some awesome sustainable gear! Our social medias are as follows:

    General: @collegeandplanet
    Twitter: @collegeandplan1
    YouTube: @College & Planet
    Dakota Instagram: @dakotapageh
    Amanda Instagram: @amanduh.01
    General Inquires: collegeandplanet@gmail.com
    Linktree: linktr.ee/CollegeandPlanet
    Website: https://collegeandplanet.buzzsprout.com/

    Cold Funk by Kevin MacLeod
    Link: https://incompetech.filmmusic.io/song/3522-cold-funk
    License: http://creativecommons.org/licenses/by/4.0/


    The Very Good Butchers on Taking Plant-Based Eating Public | #HashtagFinance

    The Very Good Butchers on Taking Plant-Based Eating Public | #HashtagFinance

    CSE's James Black had an opportunity to chat with the Very Good Food Company (CSE:VERY) Founders James Davison and Mitchell Scott on the eve of their Canadian public listing to discuss The Very Good Butcher brand and much more. Here's what they discussed on this episode of #HashtagFinance:

    1:52 - How James was inspired to apply his culinary skills to produce very good food after being uninspired by incumbent vegan offerings.

    3:04 - James describes what's in the food (not meat!)

    3:57 - What makes their product better than others in the plant-based food arena.

    4:40 - What James had to learn, and unlearn from his 13-year culinary experience when it came to making a satisfying product.

    6:25 - The key role that the farmer's market on Denman Island, BC played in the company's ability to product test their recipes. 

    8:16 - What happened after the company moved to Victoria, BC and opened the first Vegan Butcher Shop on the west coast of Canada.

    9:39 - How non-vegan butchers reacted to the company.

    11:26 - How they used Kickstarter to fund and expand their company.

    12:53 - Why they pitched the company on Dragon's Den and what happened after they reached handshake deals from the 5 of the Dragons.

    13:45 - Why they turned to FrontFundr for equity crowdfunding to avoid VC investment.

    14:32 - How the delivery of a "stuffed beet" led to a $2M financing and path to public markets.

    15:51 - Plans for expansion including a new "HQ" in the Mount Pleasant neighborhood of Vancouver.

    16:48 - How the business model for plant-based meat compares to conventional meat products.

    18:35 - Plans for brand expansion including The Very Good Cheese Co.

    19:31 - Their alternative to chicken wings that utilizes cauliflower.

    20:54 - How traditional meat-eaters respond to their product

    21:09 - Utilizing food tech for quality scalability. 

    22:40 - The global appeal of plant-based eating.

    23:29 - How COVID contributed to its growth and demand for their product.

    26:05 - The company's shipping capabilities across North America.

    Related links:
    https://www.verygoodbutchers.com/
    https://thecse.com/en/listings/diversified-industries/the-very-good-food-company-inc

    🔴 Subscribe for more great CSE insights and interviews here: https://go.thecse.com/CSETV-Subscribe

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    How Walmart is shaking up beef supply chain

    How Walmart is shaking up beef supply chain

    Last month Walmart officially entered the beef business when it opened a case-ready beef plant in Thomasville, Ga. The plant will process whole-muscle cuts produced by Walmart’s new Angus beef supply chain for 500 stores in Florida, Georgia and Alabama. As the largest grocery retailer in the U.S., Walmart’s move toward vertically-integrating part of its beef supply sent ripples through the industry.

    In this episode of Feedstuffs In Focus we talk with Will Sawyer, lead animal protein economist at CoBank, about what Walmart’s move means for the beef supply chain in general, and how it compares to other similar moves by retailers such as Costco.

    Sawyer recently authored a report on Walmart’s new beef plant in which he called the investment “more sizzle than steak” for now, but said that the development bears watching as much for how consumers react as for how it changes the dynamics of the supply chain.

    At the Cattle Industry Convention & NCBA Trade Show earlier this month in San Antonio, Sawyer talked with Feedstuffs editor Krissa Welshans about Walmart and how this plant could lead to much bigger and more significant investments in the future. The two also discussed recent developments in plant-based and lab-grown meat alternatives.

    For more information on this and other stories, visit Feedstuffs online.
    Follow Feedstuffs on Twitter @Feedstuffs, or join the conversation via Facebook.

    Exploring the Cell-Based Meat Industry with Alex Shirazi, Cultured Meat Symposium

    Exploring the Cell-Based Meat Industry with Alex Shirazi, Cultured Meat Symposium

    Welcome to another episode of Raising Your Antenna, your source for in-depth insight from leaders in emerging technology. We are excited to have Alex Shirazi, organizer of Cultured Meat Symposium, a conference held in Silicon Valley highlighting top industry insights of the cell-based meat revolution.

    One of the hallmarks of the last 100 years is that we not only eat to live but we live to eat. Americans, perhaps more than anyone else in the world, love beef. Unfortunately, beef has some major drawbacks. The meat that we ingest is riddled with hormones and preservatives, potentially creating some health risks. We produce more antibiotics for animals than we do for human beings and that increases the risks associated with antibiotics resistance. There's a massive environmental cost to raising cattle, and then there's the problem of cruelty to animals.

    In this episode, we will explore the cell-based meat movement, or what until very recently was referred to as the clean meat industry - a new and fast-growing industry that promises to satiate our nation’s appetite for beef, but to do so growing it outside the animal.

    Joining me on today's tour de force of cellular meat is Alex Shirazi, who runs the Cultured Meat Symposium, one of the preeminent industry conferences for cell-based meat.

    Tune is as we talk about…
    Alex’s background and what led him to the cellular meat industry
    Naming and defining the terms “cell-based meats” and “cultured meats”
    Converting animal agriculture to cellular agriculture.
    Cell-based meat vs. traditional meat
    Price parity
    The barriers that this industry face
    The future of cell-based industry and more!...

    Learn more about Alex Shirazi and join him at Cultured Meat Symposium in San Francisco for a one day event on November 1, 2018 that highlights the top industry insights of the cell-based meat revolution.

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