Can a whole-food plant-based revolution start in the frozen food aisle? Tyler Mayoras of Cool Beans sees the transition coming—and believes it can grow across the plant-based space.
With simple ingredients and upbeat branding, Cool Beans wraps are making it easier to eat whole plant foods on the go. But for Tyler, that’s only part of a bigger picture that includes everything from regenerative agriculture to better-for-you plant-based products.
Is growing mushrooms farming or science? For Matt Hall of Midnight Harvest, it’s both.
From attempting to cultivate morels in a sterile environment to the ins and outs of how Midnight Harvest’s gourmet mushroom growing process, Matt is dedicated to blending innovation with sustainability to unlock the full potential of mushrooms.
In this episode, we chat about:
Matt’s journey to becoming a mushroom farmer in northern Michigan
How training dolphins prepared him for growing mushrooms
It’s a crazy world out there on supermarket shelves and restaurant menus. Plant-based brands are aiming for more differentiation while consumers are calling for ever more information about the food they eat.
The tricky part? Answering that call without making consumers so confused that they throw up their hands and default to familiar choices.
It’s time to change the paradigm of confusion that has so long dominated the marketing conversation surrounding food. There’s a need for clear, easily understandable information at the ...
How can we stop the cycle of trying to solve the problems in our food system with more problems? For David Benzaquen, the answer comes down to offering desirable and enjoyable plant-based products everyone feels comfortable incorporating into their diets.
What do new food technologies, ethical marketing and deep philosophical questions have in common? Lavindra del Silva and Karthiga Ratnam, creators of Pandemic Punditry, see them all as essential parts of the current conversation around the changing food system.
Is making a sustainable alternative to dairy cheese out of cauliflower and hemp crazy? Veronica Fil of Grounded Foods doesn’t think so.
Driven by the innovation of her husband and business partner (who just so happens to be a chef of some renown in Australia) and their collective love of good food (including cheese), Grounded is on a mission to fix dairy.