Scaling Nerds (prev. Red to Green) helps science and tech founders master communication skills needed for VC-backed growth, covering the nuts and bolts of startup marketing, sales and fundraising. Ranked in the top 5% globally, with listeners in 160+ countries, Scaling Nerds is a top podcast for founders who want to raise money, build their founder brands or close corporate sales. Hosted by startup communications advisor Marina Schmidt.
Scaling Nerds is a premier podcast for deep tech startup founders featuring storytelling for technical and science-driven companies.
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8.1. What is Micro Fermentation? New Cheeses Made with Koji Protein - Formo CEO Raffael Wohlgensinger
jeudi 12 septembre 2024 • Durée 49:59
Find out all the details about micro fermentation. Discover how Formo is using this process to churn out Koji protein-based cheese alternatives that are hitting over 2000 stores in the DACH region.
The episode breaks down the differences between micro and precision fermentation and why micro fermentation's quicker market route is so exciting.
Learn about the sustainability perks and the cool science behind cheese without cows. Whether you're into biotech, sustainable food, or just love cheese, this deep dive offers a taste of the future.
42:50 Partnering with Traditional Dairy Manufacturers
46:06 Go to market
47:08 Future Innovations
(Old/R2G) 7. SEASON FINAL - BOOK TALKS - What Food Futurist are you? 🔮 Part II of Meals to Come
Saison 7 · Épisode 11
samedi 25 novembre 2023 • Durée 19:36
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
Season: Cultivated Meat
Season: Plastic Alternatives
Season: Food History
Season: Food Waste
Season: Biotech in Food
Season: Book Reviews on the future of food
Let’s finish discussing our book “Meals to Come- The History of the Future of Food.”
You will hear about
- how modern solutions of cornucopias, Malthusian, and egalitarians look like
- why it can be useful to add an ecological perspective
- a tapestry of some of my favorite quotes from the book discussing how belief systems and rhetoric have shaped the future of food predictions. Super, super interesting.
And after about 10 minutes of that, we will get into the summary of the entire season.
I am joined by my cohost if Frank Alexander Kuehne, the Chief of the Advisory Board of the herb and spice producer RAPS and the Managing director of the Adalbert Raps Foundation, funding research on sustainable food science. More on that later
Here is a quick reminder from last episode describing the three types of food futurists - cornucopias, Malthusians and Egalitarians.
1. Cornocopians believe "innovation will fix anything" and throw tech at any problem. We need to go better, faster, and stronger with new approaches.
(Old/R2G) 7.1. Stuffed and Starved 🍔 Understanding Inequality in our Food System
Saison 7 · Épisode 1
mercredi 26 avril 2023 • Durée 28:56
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
Season: Cultivated Meat
Season: Plastic Alternatives
Season: Food History
Season: Food Waste
Season: Biotech in Food
Season: Book Reviews on the future of food
Welcome to our season called "Book Talks." In the first two episodes, we will cover the book "Stuffed and Starved - the hidden battle for our world's food system."
The author Raj Patel is a British Indian. Academic journalist and activist. He holds a Ph.D. in development and sociology from Cornell University. In this book, he focuses a lot on the inequality of our food system. The book's main thesis is that more people are overweight than people who are starving. And that's solving the issue is now our food system is not just about increasing yield. It's much more a poverty and distribution issue.
I'm joined by my amazing co-host Frank Kuehne. He's the managing partner of the Adalbert-Raps Foundation, which offers grants for scientific research in food technology, but more on that later. Let's jump right in.
(Old/R2G) 7. SEASON TRAILER - Books on the future of food 📕 Reviewing and discussing
Saison 8 · Épisode 1
jeudi 13 avril 2023 • Durée 01:20
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
Season: Cultivated Meat
Season: Plastic Alternatives
Season: Food History
Season: Food Waste
Season: Biotech in Food
Season: Book Reviews on the future of food
Do you ever think, "Oh, I wish I would have more time to read books on the food system?" - well, my cohost Frank Kuehne and I are doing it for you!
Stuffed And Starved: Markets, Power And The Hidden Battle For The World Food System
The books we will cover
The Carbon Footprint of Everything - 2022 New Edition
Future Foods: How Modern Science Is Transforming the Way We Eat
Food Politics: How the Food Industry Influences Nutrition and Health
The World According to Monsanto: Pollution, Corruption, and the Control of the World's Food Supply
Seeds of Science: Why We Got It So Wrong On GMOs
Meals to Come: A History of the Future of Food
Regenesis: Feeding the World Without Devouring the Planet
(Old/R2G) 6.12. Regulatory approval in Europe vs. the US and Singapore with Seth Roberts, The Good Food Institute Europe
Saison 6 · Épisode 12
mercredi 22 février 2023 • Durée 36:52
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
Season: Cultivated Meat
Season: Plastic Alternatives
Season: Food History
Season: Food Waste
Season: Biotech in Food
Season: Book Reviews on the future of food
Why is it so hard to get approved in Europe? What does the actual process look like? What are the steps? What do companies need to do? And what is the difference between the systems in Europe, Singapore, and the U.S.?
(All the technologies we covered this season have one thing in common: sooner or later, they need regulatory approval. But what does that mean? We often talk about the U.S. system, the FDA - the food and drug administration and the USDA, the United States Department of Agriculture. These two regulators work together for certain novel products like cultured meat.
But you may know that Europe has very high safety and quality standard. As one startup founder told me" "If you can get past Europe, you can get em all"
I love this topic, and we dive deep! If cultured meat, precision fermentation or biomass fermentation, or new terms for you, maybe check out the first episodes of this season to get an introduction.
(Old/R2G) 6.11. The investor's perspective on biotech 🎢 in food with Foodlabs Principal Christian Guba
Saison 6 · Épisode 11
mercredi 15 février 2023 • Durée 30:54
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
Season: Cultivated Meat
Season: Plastic Alternatives
Season: Food History
Season: Food Waste
Season: Biotech in Food
Season: Book Reviews on the future of food
How venture capital shapes the biotech space, the challenges of biotech patents, the hype and bust of plant-based, and what the hell a venture studio does. I enjoyed this a lot and I hope you do too - let's jump right in!
LINKS
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program: https://provegincubator.com
Check out our supporter of this season, FoodLabs, and their Climate Program: https://www.foodlabs.com
(Old/R2G) 6.10. Scaling food biotechnology 📈 bioreactors, inputs and brains with GFI Lead Scientist Elliot Swartz
Saison 6 · Épisode 10
mercredi 8 février 2023 • Durée 35:11
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
Season: Cultivated Meat
Season: Plastic Alternatives
Season: Food History
Season: Food Waste
Season: Biotech in Food
Season: Book Reviews on the future of food
We need to scale. But how? The biotech space is will go through some growing pains. Find out about scalability issues like bioreactor capacity, the supply of inputs, and the lack of brains. As well as lessons we can learn from vertical farming companies that are already a step or two further down the line.
Join me for a chat with Elliot Schwartz, he is the Lead Scientist for Cultivated Meat at The Good Food.
If you are not familiar with precision fermentation check out t episode 1 of this season where we explain a bunch of the terms.
LINKS
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program: https://provegincubator.com
Check out our supporter of this season, FoodLabs, and their Climate Program: https://www.foodlabs.com
(Old/R2G) 6.9. Mimiking Honey and Monoculture Honey Productions 🐝 Melibio CEO Darko Mandich
Saison 6 · Épisode 9
mercredi 1 février 2023 • Durée 37:27
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
Season: Cultivated Meat
Season: Plastic Alternatives
Season: Food History
Season: Food Waste
Season: Biotech in Food
Season: Book Reviews on the future of food
We lack bees, we lack insects and it's a severe issue for biodiversity. Because flowers are dependent on insects and vice versa, right?
So if you eat traditional honey, are you promoting bee health? No, large-scale monoculture is an issue in crop agriculture and beekeeping.
Hear from Darko Madrich, the co-founder and CEO of Melibio. I got to try their plant-based honey in Switzerland last year. And it tasted so similar I wondered whether they had just poured some natural honey into the bottle.
By the way, whenever I meet Darko, I feel his spirit animal would be a giant bumblebee. He has that vibe.
Anyway, Instead of using something like rice syrup, Melibio uses the compounds found in honey. Re-building it from the ground up.
In the future, they want to use precision fermentation to add a few compounds that are hard to replace. But is that necessary?
LINKS
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program: https://provegincubator.com
Connect with Marina Schmidt
(Old/R2G) 6.8. Cacao-free chocolate 🍫 and cacao's issues with WNWN Co-Founder Ahrum Pak
Saison 6 · Épisode 8
mercredi 25 janvier 2023 • Durée 30:59
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
Season: Cultivated Meat
Season: Plastic Alternatives
Season: Food History
Season: Food Waste
Season: Biotech in Food
Season: Book Reviews on the future of food
Why is the cacao trade so broken? Why does chocolate increasingly cause new rainforest areas to be cut down? What if we could make chocolate from other sources? Join us for this episode with WNWN co-founder Ahrum Pak.
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program: https://provegincubator.com
Check out our supporter of this season, FoodLabs and their Climate Program: https://www.foodlabs.com
(Old/R2G) 6.7. A Critical View on Biotech 🔍 Is This Healthy? Is This Safe? 🤔 With Larissa Zimberoff
Saison 6 · Épisode 7
mercredi 18 janvier 2023 • Durée 28:51
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
Season: Cultivated Meat
Season: Plastic Alternatives
Season: Food History
Season: Food Waste
Season: Biotech in Food
Season: Book Reviews on the future of food
The issue is "ingedientisation" - our foods are increasingly puzzled together from protein isolates, colorants, binders, additives, and more. It's January 2023. I recorded most of these interviews in August last year- we plan far in advance. And in the meantime, instead of becoming more excited about biotech, I have become more critical.
And that's not a negative development. And it's not a black-and-white state. Being in the industry is like being in an echo chamber of technocratic hype. It helps to step out once in a while and look at the bubble from the outside.
Most of the technologies we have discussed are about ingredients. So what about health? And that's what you will hear from Larissa Zimberoff, a Bay Area writer focused on the interplay between food, technology, and business. Her publications include: The New York Times, Bloomberg, and The Wall Street, and she wrote the book "Technically Food: Inside Silicon Valley's Mission to Change What We Eat" which is available as an Audible, ebook, and print.
Check out our supporter of this season, FoodLabs and their Climate Program: https://www.foodlabs.com
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
Podcasts Similaires Basées sur le Contenu
Découvrez des podcasts liées à Scaling Nerds | Startup Marketing, Fundraising and Sales. Explorez des podcasts avec des thèmes, sujets, et formats similaires. Ces similarités sont calculées grâce à des données tangibles, pas d'extrapolations !
Main theme -> Innovate (biotech in food, cell ag, novel fertilizers, etc.)
2. Modern Malthusians believe we need to reduce our consumption, respect the earth's limits and find ways to reduce, reuse and recycle.
Main theme -> Save (AI to reduce food waste, CSR)
3. Egalitarians believe we would have enough if we would share it better. Environmental issues are a reflection of social inequality. Local is beautiful.
Main theme -> Share (Local markets, local food production, foreign development)
4. Ecologists (a category I added) believe we must live in line with nature again. Get off the chemical, agricultural treadmill and think in ecosystems.
Main theme -> Restore (agroforests, regenerative agriculture)
Ultimately, the solution is not an either-or but an "and." It helps to be aware of one "default" view and recognize which other perspectives may be good to develop.
DISCLAIMER - The podcast and article represent the personal opinions and interpretations of the participants). The statements may be exaggerated for entertainment and/or comedic purposes. Every effort has been made to ensure the accuracy and reliability of the information presented per the cited sources. However, the participants do not guarantee the completeness or timeliness of the information. Readers are encouraged to verify the information presented and conduct their own research independently. The participants acknowledge that mentioned parties may have the right to an alternative interpretation of matters discussed.
