CPG Week by BevNET & Nosh
The Realities of Building the Cell-Grown Food Industry
This week, NOSH editor Carol Ortenberg, editor-in-chief Jeff Klineman and reporters Brad Avery and Lukas Southard discuss the team’s thoughts on eating breakfast cereal as adults. The group goes on to discuss the success of Asian-American, Pacific Islander CPG food brands. In the featured interview, Lukas gathered Wildtype CEO and co-founder Justin Kolbeck, journalist Michael Grunwald and Steve Molino of Clear Current Capital to discuss what's happening in cell-cultivated proteins.
Show Highlights:
00:45 – Carol asks Lukas about his cereal-eating habits leading to the team’s discussion about eating the breakfast staple as an adult, what constitutes “sugar” cereal and is there really a market for functional products in the category.
10:45 – Brad talks about his recent story highlighting some of the recent successes experienced by AAPI food brands and why Americans are craving more authentic, regional varieties of Asian foods.
16:15 – In the wake of the FDA granting Upside Foods regulatory approval of its cultivated meat product, Lukas talked to Justin Kolbeck, Michael Grunwald and Steve Molino about where the cell-cultivated meat industry is going in 2023. The panel discusses the role of intellectual property in the industry, the pace of regulatory approval and what the future might hold for the nascent food tech category.
“We all need to think very creatively about how we move faster, because the competition isn't (conventional) meat and seafood companies. It's not other cultivated companies. It's not plant based. It's climate change.”
-Justin Kolbeck, CEO and co-founder of Wildtype
About the NOSH Podcast
The staff of NOSH.com takes listeners inside the business of natural, organic, sustainable and healthy food during the NOSH Podcast. Using interviews and discussion, the team illuminates the news, brands, people, trends, and money affecting the world of packaged food.
New episodes are released every week. Send us comments and suggestions anytime to podcast@nosh.com.