thumb podcast icon

Ep. 01: Inside the Revolution

U • Arts • Health & Fitness • Technology

It is time for a major food revolution. The way we source animal protein has remained the same for thousands of years. We grow crops to feed to animals and rear those animals to eat their meat. But this system is broken in terms of resource use and greenhouse gas emissions. Add to that antibiotic resistance and zoonotic diseases and its clear that protein is no longer healthy for humans or this planet. But, as companies like Beyond Meat, Memphis Meats, and Impossible Foods are showing, a new way is possible. With meat made from plants or cultivated from cells, we could finally shift away from animal rearing as a platform and make the jump to a postscarcity vision of protein. Join hosts Varun Deshpande and Ramya Ramamurthy of the Good Food Institute India as they set the stage with their colleagues Dhruvi Narsaria, Aishorjyo Ghosh and Siddharth Bhide, and talk about how they are driving this food revolution. Here is everything you wanted to know about plantbased and cellbased meat, eggs and dairy but didnt know where to look: GFI Library of Essential Reading: DEFINITIONS: PLANTBASED MEAT Plantbased food refers to meat, eggs and dairy made from plants. They use a biomimicry approach to replicate the taste and texture of meat while some plantforward products like seitan, tofu and tempeh, serve as functional meat replacements. Although not biologically classified as plants, fungi and algae based products are also included in plantbased foods. CELLBASED MEAT Cellbased meat also referred to as cultivated meat or clean meat is genuine animal meat that can replicate the sensory and nutritional profile of conventionally produced meat. It is actual meat grown from cells outside of an animal. It is comprised of the same cell types and arranged in the same 3D structure as animal tissue. DEFINITIONS: Scientific terminology used on the show: Gellation: Gelation may be theoretically defined as a protein aggregation phenomenon in which polymerpolymer and polymersolvent interactions and in which attractive and repulsive forces are so balanced that a well ordered tertiary network or matrix is formed. This matrix is capable of immobilizing or trapping extremely large amounts of water. Source: SCHMIDT, R. H. 1981. Gelation and Coagulation. Protein Functionality in Foods, 131147. doi:10.1021/bk19810147.ch007 Retorting: The retort processing of food is a process of terminal thermal sterilization of pouched packed ready to eat food. Food is prepared by conventional method and then it is packed in the retort pouch available for different types of food. Finally these pouches are sterilized by using Retort Process Sterilizers. Maru A. and Musyuni P. Advancement in Food Technology through retort processing and food safety guidelines. International Journal of Applied Biology and Pharmaceutical Technology. Volume: 2: Issue3: JulySept 2011. Homogenization: Homogenization of dispersed systems suspensions and emulsions refers to the reduction of the size of the dispersed particles by applying some sort of shearing process. Several homogenization methods are in use and they differ in the mechanism of applying shear to the fluid. Zeki Berk, Chapter 8 Production of singlestrength citrus juices, Editors: Zeki Berk, Citrus Fruit Processing, Academic Press, 2016, Pages 127185, ISBN 9780128031339,https://doi.org/10.1016/B9780128031339.000084. LINKS: If you want to know more about the companies and products discussed on the show, do check out these profiles: Impossible Foods Beyond Meat GFI Founder Bruce Friedrichs Wired Article: Nerds over cattle, how food technology will save the world. GFI Founder Bruce Friedrichs TED Talk on the next global agricultural revolution. 3D Meat Printing Jos 2050 dream of 3D printing meat may not be that far off. Bioprinting has so far been used to build 3D tissues and organ structures for regenerative medicine but this technology can be adapted to build meat products for consumption. Companies like Nova Meat and Redefine Meat are working right now to bring 3D meat to market. For more, please read: https://techcrunch.com/2019/09/05/novameathasaplatformfor3dprintingsteaksandhasnewmoneytotakeittomarket/ https://www.fooddive.com/news/redefinemeatraises6mtoproduce3dprintedmeatalternatives/562828/ You can listen to this show and other awesome shows on the new and improved IVM Podcasts App on Android: https://ivm.today/android or iOS: https://ivm.today/ios See omnystudio.com/listener for privacy information.

  • Ep. 00: Introducing The Feeding 10 Billion Podcast
    1 min 16 sec

    By the year 2050, we will have 10 billion people on our planet. If we want to feed all 10 billion in a sustainable, healthy and just way, its time to reimagine our food systems. Making food thats better for the planet and for us, has to come...

  • Ep. 01: Inside the Revolution
    38 min 30 sec

    It is time for a major food revolution. The way we source animal protein has remained the same for thousands of years. We grow crops to feed to animals and rear those animals to eat their meat. But this system is broken in terms of resource use and...

  • Ep. 02: Cultivating our Meat
    44 min 42 sec

    It may sound like science fiction, but its coming to your plate in the near future Cultivating our meat using just a small sample of animal cells is now a reality. Companies like Memphis Meats and scientists like Dr. Mark Post have pioneered this...

  • Ep. 03: The Power of Plant-Protein
    1 hr 8 min 35 sec

    Theagrees we need to eat less meat and eat moreif we want to save the planet from disastrous climate crises. But thats easier said than done. In fact, our meat consumption is only set to rise. It was the highest in the U.S....

  • Ep. 04: The Business of Food
    50 min 18 sec

    Feeding a billion plus Indians is big business the Indian food and grocery market is the. Food processing in the country is worth over 250 billion and contributes 14 of Indias GDP through manufacturing. So what does this prophesize for the...

  • Ep. 05: Serving up the Future
    44 min 22 sec

    If you want to make a fortune in food, forget about reading the future in coffee grounds and follow the big trends in the food service or the HoReCa Hotels, Restaurants and Caf sector. This sector is traditionally the make or break point for any...

  • Ep. 06: A Brief History Our Future
    1 hr 3 min 5 sec

    The famous writer and philosopher George Santayanas quote says those who cannot remember their past are condemned to repeat it but perhaps the more pertinent iteration of that question for our times would be to know your future, you must...

  • Ep. 07: Dining in the Age of Data Mining
    39 min 53 sec

    Food makes the world go round with apologies to Shakespeare And what makes food so irresistible are ingredients which can be broken down into the flavour components that build the dish. A simple tempering of spices in our home kitchens inform the...

  • Ep. 08: Dispatch from the Frontier of Food
    54 min 39 sec

    Through this season of Feeding 10 Billion, two names that have cropped up in nearly every episode are the pioneers of plantbased meats: Beyond Meat and Impossible Foods.had the biggest IPO in North America in the last two decades this...

  • Ep. 09: Fishing for a Fix
    35 min 13 sec

    Its no secret our oceans are in.Climate change and bad policy continue to contribute to major shifts in one of the most complex ecosystems on the planet. Among the most pressing challenges arethe ocean today is, on average,...

  • Ep. 10: No Food to Good Food
    46 min 19 sec

    In the season finale of our 10 part series Feeding 10 Billion, we focus on one word that has come to dominate our discourse and perfectly captures our theory of change leapfrog. The themes in our podcast this season have given you an inkling of the...

  • Indra Nooyi on Smart Protein’s Breakout Moment
    27 min 48 sec

    Varun speaks to Indra Nooyi about Pepsico, big brands and their sustainability ventures

  • Riteish and Genelia Deshmukh on Re-Imagine-ing Our Relationship with Meat
    19 min 22 sec

    Varun Deshpande speaks to Riteish Genelia Deshmukh about their alternative to meat brand Imagine Meats

  • Lisa Sweet on Future-Proofing Food Systems
    47 min 25 sec

    Varun Deshpande speaks to Lisa Sweet about Alternate Protein

  • Bernhard Kowatsch on Transformative Food Innovation
    40 min 8 sec

    Varun Deshpande speaks to Bernard about Alternative Protein

  • Kate Krueger on Cultivating a Better Protein Supply
    41 min 28 sec

    Varun Deshpande speaks to Kate Krueger on Alternative Protein

Language

English

Genre

Arts, Health & Fitness, Technology

Author

icon   Have a request or feedback?      Click here