Alex Shirazi
150 episodes listed below
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Cultured Meat and Future Food is a short-form podcast series discussing the role of plant based food, cultivated meat and food technology. The show is focused on asking industry leaders questions for an audience with a non-scientific background. Cultured Meat and Future Food is targeted towards entrepreneurs interested in the food technology space.
Based on 6 episodes we listened to · June 2026
A practical field guide to cultivated meat technology, from cell control tools to funding, supply chains, and production tradeoffs.
Cultured Meat and Future Food Podcast belongs on PlayNext's Technology beat because it treats cultivated meat as a practical systems problem. The show is built around long, direct interviews with people working near cultivated meat, cellular agriculture, bio-based ingredients,…
You want cultivated meat with bioreactor wrappers, nonprofit lore, and uncomfortable cow math.
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Short reviews from the PlayNext desk, based on the episodes we processed.
A grounded food-tech conversation about flavor chemistry, startup history, and better meat.
This episode keeps its focus on alt-protein work and the harder part of the job: making products taste better without leaning on hype. Prandi Birdie comes across as someone who has been in the sector from the start, and the mix of scientist, entrepreneur, investor, and advisor…
A process-first look at cultivated pork fat, Ed Steele's startup path, and how consistency gets tested.
Ed Steele's conversation with Alex moves from his mathematics and startup background into Hoxton Farms' two-step path from stem cells to fat cells.
A founder story that makes a biotech brand feel concrete without losing the human detail.
The episode tracks Dr. Zach Abbott from a pitch competition to a company with a sharper point of view, using startup detail to keep the story grounded.
A steady look at cultivated food, infrastructure, and the slow work of making scale real.
This episode centers on cultivated food, but the more lasting thread is how hard it is to change a tightly regulated system without pretending it can be rebuilt overnight.
A calm biotech episode linking startup grit, food printing, and plant-based fish alternatives.
The episode follows Robin Simsa and Alex through biotechnology, an early interest in cultured meat, 3D food printing, and plant-based fish alternatives.
A practical look at how future food supply chains get built.
Jordan Wolfe makes the episode feel like a working session, not a polished pitch. He frames Cultured Supply as a B2B purchasing platform for emerging F&B companies, and the clearest thread is the practical one: how novel bio-based ingredients get found, tested, and bought from…
A grounded look at tissue engineering turning into cultivated meat.
This conversation treats cultured meat as an engineering problem, not a slogan. Dr. Ali Khadim Hosseini, a founding director at the Terasaki Institute for Biomedical Innovation, traces Omeat from tissue engineering work into a plasma-based cultivation process.
A clear case for clean meat as part of a larger shift away from animal exploitation.
Paul Shapiro treats clean meat as a technology shift, not just a niche food story. He starts with a simple point: people want meat, demand keeps rising, and the question is how to meet that demand without leaning so hard on factory farming.
Daily TED and TEDx talks hosted by Elise Hu, spanning science, psychology, and creativity.
Cristina Quinn profiles indie developers, Microsoft researchers, and designers building the next decade of tech.
A wound-down internet-culture show now feeding listeners into Alex Goldman's and Emmanuel Dzotsi's new podcasts.
FT reporters trace how people fall in love with, grieve, and depend on their chatbots.
The Cultured Meat and Future Food Podcast episode with MJ Kinney and Cameron Semper centers on XPRIZE Feed the Next Billion, including the $7 million first prize and the challenge of building alternative proteins that match animal-origin products one to one.
Technical interview with Dr.
Future Food Show (part of Transforming the Future of Proteins series) interviews Bernard Kovach, head of the UN World Food Program Innovation Accelerator, about global hunger crisis and innovation-driven solutions.
Prince Khaled bin Alwaleed says his move into food-tech began with obesity, cholesterol medication, and a later switch to pescatarian and vegan eating that brought his numbers back to normal.
Dr.
Nick Cooney returns to the Future Food Show to discuss his book, What We Don't Do.
Dr.
Alex welcomes Prandi Birdie and gets right to her background in alt protein.
The episode opens with a brief invitation to the 2024 Cultured Meat Symposium before the host welcomes Dennis Kent in Emeryville.
Isha Datar says New Harvest turns 20 years old, and she traces the organization back to Jason Matheny and Vladimir Mironov founding it in 2004 around “in vitro meat.” She describes how a 2008–2009 meat science class, a TEDx Toronto talk in 2012, and a last-minute suggestion from Nick Genovese helped pull her from GSK toward becoming executive director in January 2014.
Cicel Beate Rønning traces an academic path that moved from biology in Tromsø, where she met her husband, to a GMO PhD in Oslo and later to cancer biology before returning to food research at Nofima.
Jordan Wolfe talks about Cultured Supply and the broader shift it is meant to support.
Paul Shapiro returns to the Future Food Show to discuss the updated paperback edition of Clean Meat, which comes out on April 9, 2024, and revisits the book's original 2018 framing.
Robin Simsa says Revo Foods in Vienna has already launched four products, reached more than 20,000 retail locations across Europe, and is present in 20 countries with its first product.
This episode features Ziliang Yang, founder and CEO of CellX, discussing his journey in the cultivated meat industry.
Ali Khadim Hosseini walks through the path that led him from tissue engineering into cultivated meat.
Doug McNish, Laura S.
Alex Shirazi talks with Ania Esenam of Hamilton, who explains how a Nigerian name that people pronounce like “Anakin” became an icebreaker at conferences and work.
Chris Landowski, co-founder and chief technical officer of Onego Bio, explains how the Finnish startup is making animal-free egg white protein with precision fermentation.
40-year career in meat industry now focused on sustainable cultured meat
Jim Mellon of Agronomics says cultivated foods have entered a new phase after U.S.
Ed Steele, co-founder of Hoxton Farms, shares the origin of his cultivated fat startup.
Robert Yehman says Innovate Animal Ag is working on in-ovo egg-sexing technology to stop male chick culling, which he estimates at six to seven billion birds globally and about 400 million in the U.S.
Doug Grant says Atlantic Fish Co is building cultivated seafood around white flaky marine species rather than salmon, tuna, or shrimp, and he connects that choice to trawling, carbon intensity, and market white space.
Miguel Neumann says Eternal is using fungi-based fermentation to build MycoFood, an ingredient he describes as a complete meal with fiber, healthy fats, and a full amino acid profile.
Mihir Prashad of Umami Bioworks says cultivated seafood is an infrastructure business, not a consumer brand, and compares the model to ASML selling machines to TSMC and Intel.
Alex welcomes Dr.
Ale Manchuliantsau says Planetarians makes protein “at the price you love,” with 72% of consumers wanting a second bite and prices below chicken.
Interview with Giuseppe Shanti, founder of NovaMeat, discussing the company's protein texturization technology and the alternative protein industry.
Host Alex Shirazi interviews Pete Mortimer about his background as a chef and his passion for sourcing high-quality ingredients, setting the stage for a discussion on food technology.
Alex Razzi interviews Adam Yee about his background in food science, entrepreneurship, and podcasting in the alternative meat space.
Interview with Jeremy Agresti, CTO of Triple Bar, discussing how microfluidics accelerates advancements in the cultured meat industry.
Interview with Caroline Kolta, director of XPRIZE Feed the Next Billion, discussing alternative protein innovation.
An interview with Paul Shapiro about cultured meat and mycoprotein at Better Meat Co.
Interview with Didier Toubia, CEO of Aleph Farms, discussing cultivated meat technology and the company's mission to grow beef steaks from cow cells.
An interview with Christy Legale of Rebellious Foods and Zach Olson of Black & Veatch about making plant-based meat price competitive with traditional chicken.
Rabbi Joel Kenigsberg discusses his background and how ancient religious texts apply to modern cell cultured meat technology.
Interview with Bjorn Orvar from ORF Genetics about his background and the company's work on growth factors for cell cultured meat.