From lab-grown meat to food waste apps: Meet the tech innovators redefining food
Episode 29, Feb 06, 2020, 10:00 AM
In this episode of the Table Talk Podcast host Stefan Gates is joined on location at the food Matters Summit by three of the most exciting disruptors in food tech, all with a shared common goal of increasing sustainability.
Join us and find out how Shiok Meats are growing seafood using stem cells, how Protifarm are helping us get our protein from insects, and how Too Good To Go is aiming to make sure that no meal goes to waste.
Our guests this week include:
Dr Sandhya Sriram, CEO & Co-Founder, Shiok Meats
Dr Sandhya Sriram is the CEO and co-founder of Shiok Meats Pte. Ltd., Singapore. Sandhya is a stem cell scientist with over 10 years of experience. After graduating with a PhD from Nanyang Technological University in Singapore, Sandhya pursued her postdoc at A*STAR in Singapore. Following 4 years of postdoctoral work, she took up business development at a research institute. Alongside, she co-founded 2 companies, Biotech In Asia and SciGlo. Sandhya has been featured on Forbes Women in Tech for her entrepreneurial ventures and is an author for Nature Biotechnology blog. Currently her company, Shiok Meats, is employing cellular agriculture by growing sustainable seafood and meat using stem cells instead of animals; their first product being Shiok Shrimp.
Tom Morhmann, CEO, Protifarm
Tom Mohrmann has been Chief Executive Officer at Protifarm since 2018. Protifarm is a Dutch agri-tech leader producing functional and sustainable ingredients for the food industry from food-grade farmed insects. One of his goals is the international deployment of the effective ingredient line, AdalbaPro – made of the Alphitobius diaperinus (also known as the Buffalo Beetle). Besides digestible proteins, AdalbaPro ingredients also contain essential nutrients like vitamins, minerals, fibres, and healthy fats. The high quality food ingredients can add value to applications in for example sports nutrition, meat (alternatives), bakery and many more.
Jamie Crummie, Co Founder, Too Good To Go
Jamie Crummie trained as a lawyer before pursuing his mission of fighting food waste. He is the co-founder of Too Good To Go: the world’s largest marketplace for surplus food. The free app connects cafes, restaurants and food retailers who have unsold food available with local consumers who purchase, collect and enjoy it. Too Good To Go operates in ten countries (and counting!) and has saved over 13m meals globally. In the UK, over 600,000 meals have been saved to date.
Want to discover how tech is responding to the biggest challenges facing the food and drink industry? Join the most disruptive startups, investors and corporates sharing their insight at Food Tech Matters 2020.
Join us and find out how Shiok Meats are growing seafood using stem cells, how Protifarm are helping us get our protein from insects, and how Too Good To Go is aiming to make sure that no meal goes to waste.
Our guests this week include:
Dr Sandhya Sriram, CEO & Co-Founder, Shiok Meats
Dr Sandhya Sriram is the CEO and co-founder of Shiok Meats Pte. Ltd., Singapore. Sandhya is a stem cell scientist with over 10 years of experience. After graduating with a PhD from Nanyang Technological University in Singapore, Sandhya pursued her postdoc at A*STAR in Singapore. Following 4 years of postdoctoral work, she took up business development at a research institute. Alongside, she co-founded 2 companies, Biotech In Asia and SciGlo. Sandhya has been featured on Forbes Women in Tech for her entrepreneurial ventures and is an author for Nature Biotechnology blog. Currently her company, Shiok Meats, is employing cellular agriculture by growing sustainable seafood and meat using stem cells instead of animals; their first product being Shiok Shrimp.
Tom Morhmann, CEO, Protifarm
Tom Mohrmann has been Chief Executive Officer at Protifarm since 2018. Protifarm is a Dutch agri-tech leader producing functional and sustainable ingredients for the food industry from food-grade farmed insects. One of his goals is the international deployment of the effective ingredient line, AdalbaPro – made of the Alphitobius diaperinus (also known as the Buffalo Beetle). Besides digestible proteins, AdalbaPro ingredients also contain essential nutrients like vitamins, minerals, fibres, and healthy fats. The high quality food ingredients can add value to applications in for example sports nutrition, meat (alternatives), bakery and many more.
Jamie Crummie, Co Founder, Too Good To Go
Jamie Crummie trained as a lawyer before pursuing his mission of fighting food waste. He is the co-founder of Too Good To Go: the world’s largest marketplace for surplus food. The free app connects cafes, restaurants and food retailers who have unsold food available with local consumers who purchase, collect and enjoy it. Too Good To Go operates in ten countries (and counting!) and has saved over 13m meals globally. In the UK, over 600,000 meals have been saved to date.
Want to discover how tech is responding to the biggest challenges facing the food and drink industry? Join the most disruptive startups, investors and corporates sharing their insight at Food Tech Matters 2020.