Nick Hazell, the founder of Algenie, shares his background and motivation in food and algae industries before moving to the potential of algae as a solution for carbon capture and the challenges of reducing the cost of algae production. Nick explains the evolution of algae production methods, from raceway ponds to photo-bioreactors, and introduces the helical photobioreactor developed by Algenie. He also highlights the importance of optimizing algae strains and the potential for algae to be used in various industries and applications. Nick envisions a paradigm shift where using more algae-based products can lead to carbon sequestration and a more sustainable future. Takeaways Nick's background in the food and algae industries has motivated him to explore the potential of algae as a solution for carbon capture. The cost of algae production has been a major challenge, but Algenie is working on reducing costs through the development of the helical photobioreactor. Optimizing algae strains and production methods is crucial for maximizing productivity and creating valuable outputs. Algae has the potential to be used in various industries, from plastics to textiles, and can contribute to carbon sequestration. A paradigm shift is needed, where using more algae-based products can lead to carbon sequestration and a more sustainable future. Sound bites Nick: “If you can find an economic reason to make all of your stuff ultimately out of algae, then what you're doing is you're making it out of carbon dioxide.” Nick: “The trick is making sure that every algal cell gets exactly the photons it needs when it needs it” Nick: “The helical photobioreactor solves the manufacturing cost of the photobioreactor and could be the biggest invention I've ever worked on” Timestamps 00:00 Nick's Background and Motivation 08:16 Introduction to Algenie and the historical context of Algae 13:54 The Potential of Algae for Carbon Capture 18:56 Reducing the Cost of Algae Production 27:42 Optimizing Algae Strains for Different Applications 35:22 A Paradigm Shift: Using More Algae-Based Products  

Luca Fichtinger, one of the founders of Kern Tec, an Austrian-based upcycling food tech company, discusses their journey of turning fruit pits into new ingredients for the food and beverage industry. They have developed technologies to extract healthy fats and proteins from fruit pits and have created products such as food oils, chocolate spreads, and dairy alternatives. Luca emphasizes the importance of upcycling in reducing food waste and the environmental impact of the food industry. He also discusses the challenges of supply chains, the need for new technologies, and the importance of developing final products to showcase to consumers. Luca shares their plans to scale production, expand into new markets, and continue developing technologies for other side streams. Takeaways Upcycling food waste, such as fruit pits, is an important step in reducing the environmental impact of the food industry. Developing new supply chains and technologies is crucial for upcycling side streams into valuable ingredients. Creating final products and showcasing them to consumers is essential for market adoption. Kern Tec plans to scale production, expand into new markets, and continue developing technologies for other side streams. Sound bites Luca: “Upcycling is still a very niche trend, but there are many opportunities to reduce food waste and turn side streams into valuable ingredients.” Luca: “Developing final products and showcasing them to consumers is essential for market adoption” Alan: “Kern Tec plans to upcycle as many side streams as possible and expand into new markets” Timestamps 00:00 Introduction 04:30 Genesis of Kern Tec: Discovering the Potential of Fruit Pits 08:12 Product Development: From Oils to Chocolate Spreads and Dairy Alternatives 12:14 Building the Team: Bringing on Technical Co-Founders 16:23 Prototyping and Developing Technologies for Upcycling 20:53 Funding and Financing: Bootstrapping and Grants 23:22 Product Strategy: B2B vs. Consumer Play 27:44 Educating Consumers and Positioning Upcycled Products 30:26 The Upcycling Market: Challenges and Lessons Learned 35:11 Sustainability and Environmental Impact of Upcycled Ingredients 39:13 Future Plans: Scaling Production and Expanding into New Markets

Alan Iván Ramos, co-founder of Libre Foods, discusses the role of fungi and mycelium in alternative protein. He shares his journey from studying philosophy to joining the ProVeg Incubator and starting Libre Foods. Their first product is a fungi-based bacon that aims to replicate the taste, texture, and experience of traditional bacon without the harm. Alan also discusses the challenges of regulations, production, and the long-term vision of creating whole-cut meat alternatives. Takeaways Fungi and mycelium have the potential to play a significant role in alternative protein. Libre Foods aims to offer diverse and sustainable food options in the short and long term. Their first product is a fungi-based bacon that replicates the taste, texture, and experience of traditional bacon without the harm. Regulations and infrastructure are major challenges in the alternative protein industry. The long-term vision of Libre Foods is to create whole-cut steak and chicken alternatives. Sound bites Alan: “Libre is a climate-driven company and using fungi and fermentation to replace people's favorite meat products, specifically whole-cut meats.” Alan: “We want to be one of the companies that's shaping that narrative, telling that story about fungi, why is fungi so great?” Alan: “We were able to achieve this meatiness, this crispiness, and one thing that we really were able to innovate around as well was the fat component” Timestamps 00:00 Alan's Journey and the Start of Libre Foods 05:38 The Role of Fungi and Mycelium in Alternative Protein 11:01 The Challenges of Regulations and Approval 14:12 The State of Plant-Based Products in Spain 19:55 Enhancing the Eating Experience with Fungi 28:06 Consumer Feedback and Product Iteration 34:21 Production Challenges and Partnerships 37:07 The Long-Term Vision: Whole-Cut Steak and Chicken Alternatives

In 2016 Vevolution was a leader in plant-based events. Now in 2022, the organisation has pivoted to making their own marketplace, a fintech platform which centralises funding and helps investors and founders find one another. To talk about the change and Vevolution’s mission is Erik Amundson, co-founder and managing director of the startup. Erik shares a bit about his own personal story and how he came to join the Vevolution team, as well as the behind-the-scenes process of bringing such a shift in the organisation to life. We dove deeper into how the platform works, what impact means to Erik, Vevolution’s business model and their own recent seed raising event plus more. Blog: Making a Marketplace Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected]

At 16 years old, Tasneem Karodia cut meat out of her diet for sustainability reasons. However it wasn’t until she was working in management consulting that she saw the accelerating potential of protein alternatives, and decided to leave her job to join the movement. Now as co-founder and CFO of Mzansi Meat, Africa’s first cultivated meat company, she comes on the podcast to share her story and that of the South African startup. We chat about what it was like to leave her previous job behind and the technological learning curve that came with transitioning to the sector. We also do a deep dive on South African perceptions of meat and meat alternatives, scaling, what species Mzansi has chosen to start with and an exciting milestone reached for the startup so far plus more. Blog: Cell-Based South Africa Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected]

While completing his PhD in stem cell differentiation, Viknish Krishnan-Kutty realised he wanted to apply his science directly, rather than run the risk of having his research published and archived. Fast forward to now and he is the founder and CEO of Singapore-based startup Cellivate Technologies, a startup focused on enhancing and improving cell culture efficiency through the creation of edible microcarriers. In this week’s episode we speak to Viknish about what microcarriers are, as well as how Cellivate Technologies are using them to solve industry bottlenecks. We also discuss the main benefits of microcarriers for cell-based meat companies and what the founder experience has been like for Viknish personally so far. Blog: Compounding Cultivation Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected]

One day while working as a biologist, Aaron Chua Yu Xiang had a friend who presented him with a question: why not become a pescatarian? At first he was sold however the more he began to research, the more he realised the plethora of issues - bycatch, parasites, micro-plastics - associated with the fishing industry. As a result, Aaron founded Fisheroo, a cell-based fish startup focussing on cultivating freshwater products, in particular surimi. We chat with Aaron about the difference between growing unstructured versus structured cell-based products, micro-carriers, and his thoughts on vertical integration, plus more on Fisheroo’s approach and the personal experience of the journey so far. Blog: Cell-based Surimi Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected]

After five years of working in a top consulting firm, Pilk co-founder Alexander Pagonis wanted to try his hand at something new. With a deep cultural and family connection to ice-cream he ventured into a mission of creating an indulgent plant-based alternative. In this week’s episode we chat to Alex not only about Pilk Foods and the founding story, but also about his previous gelato startup and the valuable lessons learnt. We also talk about the ups and downs of being a founder, having difficult conversations with stockists, their approach to funding and how Pilk are choosing to do plant-based ice cream differently. Blog: Re-introducing Ice Cream Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected]

From radical transparency to Guinness World Records, Planted is the alternative meat startup taking Switzerland by storm. In this week’s episode we chat to Christoph Jenny, one of Planted’s four co-founders, about his journey to starting the company and their approach to innovation. We also discuss their (literally) see-through production process, the benefits of having their own factory, and the power that can arise from being faced with a challenge. Blog: Alt Meat Ambition Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected]

While working for a large dairy manufacturer, Sujala Balaji began to question just how sustainable the future of our food system really is. With over two decades of experience in the industry, it wasn’t long before she felt a strong sense of responsibility to make a difference. Now, Sujala is the cofounder and CEO of Rainfed Foods, an early-stage startup changing alternative dairy by tapping into the power of climate resilient crops such as millet. In this episode we chat more with Sujala about Rainfed’s mission and why millet, as well as the brand’s approach to marketing products, product development, and other projects. Blog: Milk from Millet Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected]

While working on deep tech commercialisation for aquaculture, Mihir Pershad witnessed firsthand the issues facing our current seafood sector. Fast forward to now, and Mihir is the CEO of Umami Meats, a Singapore-based startup focused on cultivating seafood products. We chat to Mihir about his journey to entrepreneurship, as well as the evolution of Umami Meats as an early-stage company. We also discuss their scientific approach for deciding which species to cultivate, the benefits of focusing on B2B, biggest challenges, and most enjoyable experiences in the startup journey so far. Blog: Cellular Seafood Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected]

With over 20 years of experience in impact investing and social enterprise, Albert Tseng is passionate about utilising business to solve some of society’s most pressing problems. Now, Albert is the co-founder of Dao Foods, an impact-oriented investment firm focused on supporting and accelerating plant-based and alternative protein companies in China. In this week’s episode we discuss the historical, current and future market potential of China, as well as the potential global impact. We also delve deeper into some of the startups leading the way, Dao Foods’ mission and approach, the government’s attitude towards the industry plus more. Blog: Change in China Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected]

When she was in her teens, Shannon Falconer decided to stop eating animals for welfare reasons. Now, the former Stanford microbiologist has found an opportunity to use her scientific training to take animals out of the supply chain altogether, focusing on the cultivation of meat for pets through her startup Because, Animals. In this week’s episode we chat further with Shannon about the impact of the pet food industry and why it’s an important sector to tackle. We discuss the startup’s approach to product development, how they’ve gone about developing serum-free media, plus more. Blog: Cultured Cat Food Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected]

With a background in material science and engineering, Michelle Wolf always wanted to use her technical skillset to help make the world a better place. Being inspired by plant-based beef alternatives gaining traction in the mainstream, she began to learn more about other industries and realised that despite the opportunity, nobody was really looking at seafood. Fast forward to now and Michelle is the co-founder of plant-based seafood company New Wave Foods who aim to protect our oceans, starting with sustainable shrimp. In this week’s episode we delve deeper into the company’s mission, as well as their unique ingredients and how these compare to other options on the market. We also discuss New Wave’s food service focus, their recently announced partnership with Dot foods, plus more. Blog: Shrimp from Seaweed Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected]

As a mechanical engineer, Andre Menezes never imagined that he would be working in the food industry. Nonetheless after a career as the manager of Singapore’s largest distribution company, Andre joined the plant-based space through the co-founding of Nextgen Foods - parent company of plant-based chicken brand TiNDLE. In this week’s episode we chat with Andre about why Nextgen have decided to tackle chicken, as well as their unique business model to facilitate rapid expansion. We also discuss Andre’s personal thoughts about why there has been less innovation when it comes to chicken as a category, the challenges of launching in a pandemic plus more. Blog: Championing Chicken Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected]

When Maggie began sharing her vegan food finds online, she had no idea that what started as a free time blog would soon turn into a nation-wide vegan media company. In this week’s episode we chat to the VegOut Magazine founder about the journey so far, and what it was like making the transition out of the corporate world and into that of entrepreneurship. We also spoke about what Maggie believed was the driver of VegOut’s initial growth and their bottom-up approach to expansion, as well as the future of print plus more. Blog: Plant-based Press Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected]

Despite always being interested in entrepreneurship, it wasn’t until a trip to Thailand that CEO and co-founder Daphne Hedley stumbled upon the right idea and Mekhala Living was born. 1600 stores and 6 countries later, we chat to Daphne about the journey of starting the certified vegan and organic Asian condiment business. We also discuss the process of getting a factory up and off the ground, the brand’s approach to expansion and distribution, their social commitment and some of the biggest challenges in the journey so far. Blog: Conscious Condiments Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected]

When his son was one, former Gold Coast Titans player and serial-entrepreneur Selasi Berdie went looking for an exclusively plant-based infant formula. To his shock however, he found that there wasn’t an existing product on the market, leading him on a journey to creating a world first through his startup Sprout Organic. In this week’s episode Simon talks with Sel about the founding journey and the process of getting a new idea up and off the ground. Sel also shares about the industry’s strict regulatory frameworks and how him and his partner have gone about building a brand consumers can know and trust. Blog: Friendlier Formula Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected]

At the age of 20, Kartik Dixit realised how much the food system was contributing to greenhouse gas emissions and became vegan overnight. What shocked him most of all however, was that nobody was working on tackling alternative protein in India. Starting with cell-based meat and then transitioning to the plant-based sector, Kartik is now working on evolving egg through his venture Evo foods. In this week’s episode we chat with Kartik about the different layers of vegetarianism in India, and why him and his team chose to develop a plant-based egg product. We also talk about product development, finding a manufacturing partner, future expansion and what a day in the life looks like for the CEO and co-founder. Blog: Egg Evolution Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected]

Early on in her life, it was a passion and love for food that brought Patricia Bubner to the field of science. Through her journey as a researcher in chemical engineering to working on food sustainability initiatives such as the Millet Project, it was only time until Patricia made her way into the cultivated meat space. Today she is the co-founder and CEO of Orbillion Bio, a startup focused on cell-based heritage meats, and the first company to bring premium products to the market. In this week’s episode we chat more about Patricia’s journey, and get a deeper dive into Orbillion and their mission. We also discuss their recent taste testing event, biggest learnings in the journey so far, and the role of farmers in a re-imagined food system. Blog: Heritage Meat, Cultivated Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected]

During his time in academia, Vinayaka Srinivas began thinking about how he could have a more tangible and direct impact on the world and people’s lives. Given his technical background in stem cell biology, cultivated meat presented itself as an area of perfect opportunity to make this difference. Vin is now the cofounder and CEO of Singapore-based startup Gaia Foods, Southeast Asia’s first cultivated red meat company. In this episode we talk with Vin about why he decided to focus on red meat, as well as the technological approach to creating structured products. We also discuss the team’s experience in setting up their first lab, the importance of a balanced research approach, future steps for the company plus more. Blog: Cell-based Cuts Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected]

Despite being known as the largest vegan chain down under, Lord of the Fries wasn’t always as we know it today. In this week’s episode we go back in time with LOTF cofounder Amanda Leigh Walker, to the beginning of the business and its evolution from food truck to franchise. We also chat about their recent collaborations with popular plant-based brands such as Beyond Meat, how to cope in stressful times, the source of Amanda’s deep sense of purpose plus more. Blog: Food Truck to Franchise Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

During her final year of post-graduate studies, Stephanie Michelsen developed a passion for alternative protein. Soon she realised however, that more than meat would need to be re-imagined if we were to transition to an animal-free and friendly future. Fast forward to now and Stephanie is the co-founder and CEO of Jellatech: an early-stage startup working on creating cell-based collagen and gelatin. In this episode we chat to Stephanie about why collagen and the science behind the process, as well as what makes collagen so unique as a protein. We also discuss the advantages of using animal cells over precision-fermentation, bioreactor innovation, differences to cell-based meat, and future opportunities for the company. Blog: Cruelty-free Collagen You can learn more about Jellatech here. Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

For most of us, finding plant-based options is only getting easier. But what about vegan fashion? Enter Annick Ireland and Simon Bell, cofounders of online marketplace Immaculate Vegan: a startup focussed on creating an accessible platform for ethical and sustainable brands. In this week’s episode, we chat with the pair about the founding story, as well as their proposition and wide-range of unique products. We also discuss the criteria for onboarding a brand, promising vegan fashion alternatives, challenges in the journey, and their advice for anybody sitting on the fence about starting their own site. Blog: Forward Fashion You can check out Immaculate Vegan's website here. Our website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

Whilst working as a sales manager for an IT company, Cale Drouin bought a failing vegan grocery store and quickly watched as it turned around and grew on to its own two feet. Despite being only one decision, this career change led Cale on to a path within the plant-based space: from distribution, to consultation and currently to the role of co-founder of Australian vegan manufacturing company Cale & Daughters. With 10 years of success in the field, we chat with Cale about his early experiences and the role of failure in providing learning opportunities. We also discuss the importance of marketing to flexitarians, the visions behind sister brands Made with Plants and PlantAsia, partnering with large supermarkets and the personal side of running a business. Blog: Into the Aisles Website: Vegan Startup Brands: Made with Plants & PlantAsia Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

Whilst working as a model for vegan fashion brands, Emma Hakansson began to realise that there wasn’t a non-profit organisation focussing on expanding the ethics of the fashion industry. Having developed experience in the non-profit sector for most of her working life, Emma decided to bring that organisation to life through the founding of Collective Fashion Justice. In this episode we chat with Emma about CFJ’s goal of creating a total ethics fashion system and what this term means, as well as the environmental, non-human and human cost of the industry. We also discuss some of the organisation’s strategic goals for the future to bring this hopeful vision to life, and draw attention to some of the startups doing innovative work in the space. Blog: Fair Fashion Website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

Whilst on a hike in British Columbia, Betty Lu reflected on the fact that she had not yet found the ideal snack to take with her on her travels. She found protein bars bland, and potato chips were simply empty calories. That’s when her inspiration struck to shift the snacking industry; fast forward to now and she’s the founder and CEO of Singapore-based startup Confetti Fine Foods. In this episode we chat with Betty about her decision to focus on snacks, and Confetti’s unique approach to product development using ‘ugly’ vegetables. We also discuss the importance of branding, as well as the issue of food waste and Confetti’s mission statement. Blog: Shifting Snacking Website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

For Jacob Conway, the passion of living a whole foods plant-based lifestyle hits close to home. Having quit dairy in college and watched the diagnosis and recovery of his brother from cancer, he made the changes he believed were needed to live more healthily. Reflecting on his experience on campus however, he soon realised that the decision to choose plant-based diary wasn't easy for students: there were no alternative options readily available. Packing his bags he moved across the country and joined Kevin Eve as co-founder of New-York based startup Uproot; with a mission to make plant-based dairy more accessible, the pair are bringing sustainability to food service. We chat more with Jacob about their unique approach using dispensers and the reactions they have received so far from customers. We also discuss some of the challenges that have arisen in his entrepreneurial journey, Uproot’s recent launch of single serve cartons and how to differentiate in a market where large players currently dominate. Blog: Delivering Dairy Differently Website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

Christiana Zhu has always wanted to be an entrepreneur. It wasn’t until she moved to China however, that she landed upon the idea that would take her there. Developing allergies herself and having observed a lack of good quality lactose-free options in the market she decided to found Marvelous Foods, a plant-based dairy company providing premium snacks starting with Greek-style coconut yoghurt. In this episode we chat more with Christiana about her background growing up and working in NZ’s sustainable tourism space and how that informs her current work. We also discuss Marvelous’ current products, branding and scaling process, as well as the logistical differences that arise when distributing in the Chinese market. Blog: Yoghurt x China Website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

As a biologist, Stephen Michael Co understands and has witnessed first-hand the destructive nature of industrial agriculture on our environment. With a support for small-hold farmers as well as a love for science commercialisation he started his own vegan craft beer company Nipa Brew. 5 years later and Stephen is now the CEO of the Philippines’ first plant-based protein company Worth The Health (WTH) Foods. In this week’s episode we get raw and real about the challenges faced when starting up in a region where the market is early, as well as the complexities that arise when trying to find the right co-manufacturer. We also talk about the potential positive impact of micro algae, and what other exciting things WTH Foods has lined up for the future. Blog: Pioneers for the Philippines Website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

Five years ago David Bucca underwent a period of personal change that led not only to a new lifestyle, but also sparked a transition in his career. Leaving his job with Boeing, he decided to focus on accelerating innovations in food technology helping launch independent think tank Food Frontier, as well as taking on the role of APAC regional manager for plant-based meat company Hungry Planet. Now as a founder and CEO of his own company, Change Foods, David is utilising precision-fermentation technology to re-create real cheese. In this episode we chat more about David’s history in aerospace engineering as well as his experience having worked with multiple different companies in the plant-based space. We also discuss Change Foods' technological approach, strategic placement of HQ and how to bring on risk-averse investors in the Australian region. Blog: Cheese, Changed Website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

In 2016 Sandhya Sriram made the leap from her job as a stem cell scientist into the realm of business development. Having previously co-founded two startups, in 2018 she co-founded and has been working full time on her newest venture Shiok Meats, a cultivated seafood company based in Singapore. In this week’s episode we explore why crustaceans and some of the technological differences between cultivating seafood compared to mammalian meats such as beef. We also discuss the startup’s encouraging research findings on consumer perceptions around the new technology and what this means moving forward, as well as how to find strength and support in moments of doubt and adversity. Blog: Shiok Meats @shiokmeats  Website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

After returning to Indonesia from her studies abroad, Helga realised just how few plant-based options were available for her and others that wished to live an animal-free lifestyle. In a bid to change this together with her partner Max, she cofounded Burgreens which has now grown to be Indonesia’s leading plant-based restaurant chain. Several years later, Helga and her partner are cofounding another business, Green Butcher, a startup focussed on creating tasty vegan meats for the Asian palette. In this episode we discuss more about the alternative protein market in Indonesia, changing attitudes and perceptions of the public, the brand’s recently announced partnership with Starbucks, and other future collaborations that lay ahead for the team. Blog: Indo Innovation Website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

Whilst on a mission to create real milk without the mammal, one thing kept coming up for Turtletree cofounder Max Rye: the rising importance of human milk, both from an infant formula and overall human health perspective. Pioneering a method of cellular agriculture which can utilise cell-lines to make milk from cow and human alike, Singapore-based startup Turtletree are bringing something new and novel to the industry. In this week’s episode we talk more with Max on their unique technological approach, as well as regulatory processes and what these mean for product timeline and branding. We also discuss the launch of Turtletree Scientific, a recently-launched branch of the company which focusses on creating growth factors and media which can lower the cost of cell-based products, advancing the path to commercialisation. Blog: Milk & More Website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

With their R&D starting in 2004, Hungry Planet has been one of the leaders when it comes to pioneering plant-based meats for the public. With a multi-meat portfolio of 9 proteins, and an impressive recent partnership announced with Fortune 500 company Post Holdings, the business is set to bring their chef-crafted premium products into the mainstream. In this week’s episode we spoke with Todd Boyman, co-founder and CEO of Hungry Planet about the founding journey and the team’s mission statement. We also discuss why multiple meats, the process of adequately proportioning and prioritising product development, the role of taste, and what the future looks like given their new strategic alliance for scaling. Blog: Multi Meats Website: Vegan Startup Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

Having entered the European honey industry in 2012, Darko Mandich has a long-standing passion when it comes to bees and our natural environment. After some research and personal lifestyle changes, he desired to take things one step further and start a new conversation on the industry, bringing forward a new perspective through the founding of MeliBio: a startup focussed on creating bee-free honey. In this week’s episode I chat to Darko about the ecological effects of honeybee populations, the risk of losing native species and the further implications this has for the health of our planet. We also discuss MeliBio’s approach, their future launch, and other startups that are bringing innovative solutions to the space. Blog: Bee-free Honey Website: Vegan Startup Report: MeliBio Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

Vow co-founders George Peppou and Tim Noakesmith weren’t always planning on starting a company. George had been running a startup accelerator on agriculture whilst Tim was determined to start his own vegan company. What brought the two together? A passion for cultivated meat. Now, from their Sydney-based startup, they’re bringing a new take on food, reimagining meat and its meaning in a way seldom done before. In this week’s episode we chat to the pair about their unique approach, as well as the biggest technical challenges being faced in the journey so far. We also discuss the importance of a cell library, governmental support and their predictions of the effect this has for the future of the industry. Blog: Modern Meat Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

As a microbiologist, Kimberlie Le has always been fascinated by the things we cannot see. Working at UC Berkeley’s Alternative Meats Lab, she began exploring the landscape of cell and plant-based proteins and soon realised she had stumbled upon a fungi that not enough people were talking about: koji. To change this she joined forces with Joshua Nixon, cofounder and fellow biologist to create Prime Roots, a California-based startup focussed on making no compromise meat and seafood alternatives. In this episode we talk more about Kim’s background in research and what makes koji a great ingredient, as well as the company’s product development journey, and the importance of cultivating a consumer community. Blog: Koji Creativity Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

Cultivated meat: It’s made headlines as a hot topic but still can seem like an impossible science fiction concept for many. It's exactly this myth that science communicators like Bianca Le are trying to debunk. Having attained a PHD in biomedical research and becoming passionate about the topic herself, Bianca began investigating the current climate for cultivated meat in Australia - only to find there wasn’t much going on when compared to hubs of innovation in the field overseas. That’s precisely what led her to form Cellular Agriculture Australia, a nonprofit dedicated to promoting and accelerating the development of the industry. In this week’s episode we chat to Bianca about what cultivated meat is, the science behind the process, as well as some of the components that have caused controversy. We also discuss price parity, major barriers and recent milestones achieved in the industry so far. Blog: Meat Minus Animals Learn more: Cellular Agriculture Australia Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

Fresh from a $55 million series B fund raise, v2 is on a journey to bring a second version of meat into the mainstream. Backed by Australia’s leading scientific body CSIRO and Jack Cowin, owner of the Burger King franchise in Australia, the company’s mission is to turn the tide on animal agriculture through the production of a sustainable alternative. In this week’s episode we speak with Nick Hazell, CEO and founder of v2 about the inspiration behind the venture, whether or not price parity is the goal, product iteration, future plans to expand into Asia, and Nick’s personally favourite moments in the journey so far.  Blog: Progressive Protein Click here to subscribe on Android or Apple iTunes   Get in touch on socials @veganstartuppod or by email [email protected].

Rich Kelleman didn't always plan to become the CEO of a pet food company. With a background in advertising, it wasn't until he was assigned a project, reimagining the future of Burger King, that his eyes opened to the challenges attached to conventional agriculture. Adopting a vegan lifestyle, he came home and wrestled with the idea of feeding his pets meat, and couldn't help but question if there was a better way. Fast forward to now and he is the co-founder of Bond Pet Foods, an early-stage startup that's utilising microbial fermentation technology, to reimagine how and what we feed our furry companions. We chat to Rich about the science behind their approach, and the benefits of acellular cultivation from an economic and structural standpoint. We also talk about consumer perception, the future of the startup, and the biggest challenges he's faced in his journey so far.  Blog: https://bitesociety.com/blogs/news/protein-for-pets-bond-pet-foods Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @veganstartuppod or by email [email protected] or [email protected]

While working as an attorney in New York, Sharon Cryan stumbled across company cases that revealed some disheartening loopholes within food industry regulations. Sparking her passion for food education and living a healthy lifestyle, she soon realised she wanted to make a difference in the space, with entering the industry itself being the most effective way she knew how. Creating positively processed superfood products, we spoke with Sharon about her journey into entrepreneurship and the start of Foodnerd, as well as the collaboration process between dieticians, nutritionists and food scientists in creating the company's products. We also covered the benefits of sprouting, the power of consumer education, growing a successful e-commerce platform and the moment Sharon is proudest of in the business' journey so far.  Blog: https://bitesociety.com/blogs/news/sprouted-superfoods-foodnerd Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @veganstartuppod or by email [email protected] or [email protected]

While running the food education business Kitchen Coach, Ashley began seeing the everyday struggles parents were facing when it came to feeding their children healthy and nutritional foods. Trying to develop a healthy recipe for butter on behalf of not only herself, but also her clients, she cracked the code and the first product for Phyto Foods was born. In today's episode we speak with Ashley and Phyto co-founder Matt about the difficulties of mimicking butter, and it's elusiveness in the dairy alternative space. We also speak about the process the pair have gone through when it comes to running blind taste tests in the times of COVID, the existing gaps they've observed when it comes to cold chain logistics in the Australian market, and how they navigate difficult decisions as they arise in the early stages of their startup.  Blog: https://bitesociety.com/blogs/news/better-butter-phyto-foods Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @veganstartuppod or by email [email protected] or [email protected]

Having seen the success of the Good Food Institute (GFI) when it comes to accelerating plant-based foods, Stephanie Downs and Nicole Rawling saw an opportunity to affect change in an industry virtually nobody was talking about: materials. With their brilliant backgrounds, Nicole having set up all GFI's international programs, as well as Stephanie's experience as an entrepreneur, the pair have set up an ecosystem for the industry, Material Innovation Initiative, to bring together scientists, entrepreneurs, brands and investors, transforming textiles as we know them today. We spoke to the pair about a variety of topics, spanning from the history of vegan innovation in the space, to the factors they look at when evaluating startups, and the interwoven complexity of sustainability. We also spoke about the support from large brands and the huge, untapped potential that lies in material entrepreneurship, as well as push-backs from the animal industry when it comes to labelling terms such as 'leather' and what this could mean for the future of marketing for next-gen materials entering the space.   Blog: https://bitesociety.com/blogs/news/future-of-fabrics-material-innovation-initiative Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @veganstartuppod or by email [email protected] or [email protected]

After her transition to a vegan diet several years ago, Kati Ohens felt an itch that she was meant to do something more meaningful in her life. With a successful career in advertising and software development, she was put in touch with Csaba Hetenyi, a financier who had recently acquired a unique IP to develop a pasta product. Seeing the potential to do something more, what started as Kati advising on brand development soon transitioned into a cofounding team, with the two coming together and creating Plantcraft, a startup focussed on transforming deli, one slice at a time. In this episode, we talk to Kati about the company's unique approach to plant-based meat production and their choice of unusual ingredients, as well as the lack of innovation when it comes to deli meats and why it's a market we can no longer ignore. We also spoke about their upcoming launch, their achievements at the World Plant Based Food Awards and what a 'clean' label means for the brand, highlighting the importance of supporting all plant-based companies, processed or not, as key players in the future food system.  Blog: https://bitesociety.com/blogs/news/deli-done-different-plantcraft Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @veganstartuppod or by email [email protected] or [email protected]

Veronica Fil and her husband, leading chef Shaun Quade never intended to become plant-based entrepreneurs. Owning a fine-dining restaurant in Melbourne, it wasn't until they began to notice the future of food was drastically changing around them that they realised the potential of their skills to bring forth a healthier and high impact product, both for people and the planet. With a superpower of culinary creativity the couple have brought together an unusual pair: cauliflower and hemp, to create dairy-free cheese like you've never seen it before. In this episode we chat to Veronica about the startup's unusual and rather accidental beginning as well as how they made the decision to leave the restaurant space. We spoke about why cauliflower is a fitting and unique ingredient both from an allergen and sustainability perspective, as well as the importance of authenticity when it comes to social media management and challenges the team have faced so far during the global pandemic.  Blog: https://bitesociety.com/blogs/news/cauliflower-crossover-grounded-foods Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @veganstartuppod or by email [email protected] or [email protected]

Even while working as an aerospace engineer, Christie Lagally always cared for animals. Every morning on her drive to Boeing, she would come face to face with chickens headed for slaughter, and each time she would ask herself why the plant-based movement wasn't getting closer to success. After conducting research of her own, she realised the problem at hand: we were unable to scale and make plant-based meat affordable, because we had been using the wrong manufacturing technology to make it. Deciding to be the change she wished to see in the world, she founded Rebellyous Foods, a startup focussed on giving manufacturing a makeover in a way that would allow us to overcome this obstacle and make the production of plant-based meat cheaper for all. In this episode Christie shares more about the technology she is pioneering, as well as the inefficiencies with our current production processes. We also talk about the impact that COVID has had on the business, with her team having to pivot overnight and adapt to a new market, as well as her experience with gender inequality in the plant-based sector and what we need to do about it. Blog: https://bitesociety.com/blogs/news/manufacturing-makeover-rebellyous-foods Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @veganstartuppod or by email [email protected] or [email protected]

Alicia Robb, founder and CEO of Next Wave Impact is no ordinary fund manager. Describing herself as an 'accidental venture capitalist', her research with the Kauffman Foundation led her to found a fund with a current goal to diversify the investor base, helping to close existing gender and racial gaps, while supporting entrepreneurs pushing global solutions and having a positive impact. In this episode we cover the nuts and bolts of investing, delving deeper into Alicia's background and the research that led her on her path today, as well as what she looks out for in a good pitch and how you can come prepared. We also cover the ins and outs of her syndicate Vegan Investors, the value of a human network, and her journey navigating ethical qualms when it comes to choosing who to support in the startup world. Whether you're a founder looking to learn, or simply someone who wants to get more involved in the space, this episode is for you. Blog: https://bitesociety.com/blogs/news/planting-seeds-next-wave-impact Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @veganstartuppod or by email [email protected] or [email protected]

With over 15 years of experience working in hospitality, Jerome Pagnier is the first to understand and acknowledge just how wasteful the industry can be. From food waste to energy, as well as the abundance of animal products on the menu, it's a space that's overlooked by many when it comes to veganism and environmental resilience reform. Having a desire to change things, Jerome and his cofounder set up WiseFins, a company that aims to transform the hospitality industry, both by helping already-established businesses build a more purposeful and sustainable future for themselves, as well as a stealth project which sees to create self-sufficient living and hospitality complexes. We spoke with Jerome about his work at WiseFins and how the idea came about, as well as the importance of network and branding when it comes to entering the space. We also touched on who makes decisions when it comes to new products, and how to know if you have a chance at getting on the menu.  Blog: https://bitesociety.com/blogs/news/hope-for-hospitality-wisefins Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @veganstartuppod or by email [email protected] or [email protected]

In the vegan community, we have a goal to alleviate the suffering and exploitation of billions of animals worldwide. For a lot of us that means creating plant-based products that consumers can easily use to substitute for their usual, animal-based foods. And whilst that's our ideal, what if there was a way we could pick up the momentum by encouraging meat producers now, to use less meat? Enter Paul Shapiro, best-selling author of 'Clean Meat' and CEO of vegan-run company Better Meat Co. Doing something different, the startup focusses on creating plant proteins, that through blending, provide a hybridised alternative of both meat and plant, reducing the number of animals used by the industry. We got the chance to delve deeper and learn more about the story behind the business, as well as discussed some of the controversies around the idea. We also spoke about Paul's background in the nonprofit space, clean meat, and the reasons why it's a revolutionary technology that's here to stay. Blog: https://bitesociety.com/blogs/news/a-bet-on-blends-better-meat-co Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @veganstartuppod or by email [email protected] or [email protected]

During her senior year at Cornell, Jessica Kwong had a decision to make. To say yes and secure a stable job at one of the world's most prestigious snack companies, or to follow her entrepreneurial spark and pursue starting her own business. Fresh out of university, she took the risk and declined the offer, taking her chance in starting Jack and Friends, a NY-based startup aimed at creating inclusive plant-based snacks for anyone of any lifestyle to enjoy. In this episode, we hear more about Jessica's story, as well as the tough decision she had to make. We learn about her background in food science and how it's helped her in her work, as well as tips on how you know you're getting good data, why she decided to bootstrap and her advice for those who may be navigating difficult decisions in their life right now.  Blog: https://bitesociety.com/blogs/news/jack-friend Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @veganstartuppod or by email [email protected] or [email protected]

When her son Jonah was diagnosed with a milk allergy at 3 months old, Jessica Harris decided the only thing she could do was to change her diet. It wasn't until she started weening him that she soon realised there was no free-from food on the shelf, that nutritionally fit what she wanted to give her child. So she set off into the community, and after asking other mums in similar positions, it became clear they were all looking for the same thing: a fun, delicious, allergen-friendly yoghurt for their kids. Addressing what Jess saw as a gap in the market, she decided to take a leap of faith and with that, Little Bandits was born. In this episode we talk about how Jess got started, the role that mentorship played in her journey, her launch into ASDA, why she decided to fortify, the challenges in finding a free-from manufacturer and the exciting future for the startup as they welcome a new cofounder, free-from veteran Lucy Orton, on board.  Blog: https://bitesociety.com/blogs/news/little-bandits Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @veganstartuppod or by email [email protected] or [email protected]

While working as a manager for Apple, Ashish realised he wanted to have a career that aligned with his values and was more mission-driven. With the combination of research and intuition, he landed on Vegancuts. Despite having no background in e-commerce, but a desire to make a difference, he set out on a journey to fulfil the potential he saw in the business. In this episode, he shares how he transitioned from tech and the learnings he brought with him into his new role. We also spoke about the whys and hows of Vegancuts' evolution as a brand, how the company selects products for their boxes, when you should do something in-house vs. hire externally, and the importance and process of establishing culture at a workplace.  Show notes: https://bitesociety.com/blogs/news/out-of-the-box-vegancuts Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @veganstartuppod or by email [email protected] or [email protected]

After the birth of his daughter, award-winning chef Alejandro Cancino had a decision to make. To stay in the restaurant world, or to take the plunge and start his own business, to try and bring veganism into the mainstream. With three hats to his name, he set to work and founded Fenn Foods, the plant-based manufacturing company and creators behind meat alternative vEEF. In this episode Alejandro sits down to talk about his journey, what it's like owning your own facility, the benefits and struggles of bootstrapping, as well as the importance of resourcefulness. We also cover how to make tough financial decisions and questions to ask yourself to make sure you're on the right path for you and your business.  Show notes: https://bitesociety.com/blogs/news/chef-turns-ceo-veef Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @veganstartuppod or by email [email protected] or [email protected]

Where we see waste, Upcircle sees wonder. Having repurposed over 250 tonnes of coffee grounds into sustainable skincare, Anna and Will Brightman continue to make headlines, with the sibling duo appearing on UK's Dragon Den and featuring in publications such as VOGUE and Elle Magazine, among others. Despite their success however, things weren't always easy, with the pair choosing to quit their jobs to pursue their dream. This week we cover their journey, as well as how to organically grow an online presence, everything ethics, and the hows of maintaining balance in the early stages of getting a startup off the ground. Show notes: https://bitesociety.com/blogs/news/byproduct-beauty-upcircle Click here to subscribe on Android or Apple iTunes   Get in touch on social @bitesociety or by email [email protected] or [email protected]

Vikas Garg, CEO of abillionveg, is changing the way we eat through an app that makes eating vegan easier, while encouraging people to make a difference, one review at a time. But abillionveg is no ordinary platform. We spoke with Vikas about the challenges he has faced including the difficulties in building a team, as well as the future for the startup and their goal to donate $1 million this year. This is his story. Click here to subscribe on Android or Apple iTunes   Get in touch [email protected]

Mushrooms. We've all had them, but never like this. Meet Fable Food Co, a startup focussed on transforming one of nature's finest foods into a tasty meat alternative. We spoke with cofounder Michael Fox about his history of entrepreneurship and the power of packaging, to being endorsed by a michelin star chef and what it means to be a responsible plant based meat producer in the market today. Click here to subscribe on Android or Apple iTunes Get in touch @bitesociety / [email protected] 

As a freelance writer engaging with animal activism, but feeling no change, Alice Shopland thought of vegan food as a positive contribution which fit her entrepreneurial interests. Fast forward to now, and what started as an importer of vegan cheese, has now grown to a mission-driven business with accomplishments making New Zealand headlines. How did she get there? Here is her story. Click here to subscribe on Android or Apple iTunes   Get in touch @bitesociety or by email [email protected] 

After reflecting on his career, Blair Crichton knew he wanted to have a positive impact on the planet and make a difference. With an interest in climate change, and having been a long-term vegetarian, he took an interest in the food-tech space, leading him to take up opportunities at Impossible Foods, the Good Food Institute and New Age Meats. Fast forward to now, a cofounder of Karana - a startup focussed on creating delicious asian comfort foods using whole plants, starting with pork. How do they do it? Using one of the world's most sustainable crops: Jackfruit.  Click here to subscribe on Android or Apple iTunes   Get in touch on social @bitesociety or by email [email protected] or [email protected]

From meeting in an uber, to launching a pioneering vegan business, Bree Gaudette and Matthew Ronalds are doing it all. With no formal training, but a burning desire to create a vegan alternative close to the cheeses she used to love, Bree set to the kitchen to have a go herself. How did it go? And what were the challenges she faced? This is their story. Click here to subscribe on Android or Apple iTunes   Get in touch on social @bitesociety or by email [email protected] or [email protected]

Episode 20 Tempeh, a food discovered 300 years ago, in Java, Indonesia is set to make it into the mainstream. But how will it get there? And who is propelling the fermentation technology forward? Meet our first guest, Chris Kong, head of business development for Better Nature, a startup company focussed on producing protein the better way, one block of tempeh at a time. In this episode we learn their story, why tempeh, and what the future holds for the delicious meat alternative. Show notes: https://bitesociety.com/blogs/news/ep-20-tempeh-is-trending-better-nature Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @bitesociety or by email [email protected] or [email protected]

Episode 19  Yep, that's right! In today's episode we share the big news, a new direction for the vegan startup podcast! Show notes: https://bitesociety.com/blogs/news/ep-19-big-news-this-podcast-is-expanding Click here to subscribe on Android or Apple iTunes   Get in touch on social @bitesociety or by email [email protected] or [email protected]

Episode 18 Everywhere you look right now, Coronavirus appears to dominate the headlines. But what impact has the virus actually had on our team, and what does it mean for the future of Bite Society? Show notes: https://bitesociety.com/blogs/news/ep-18-under-pressure Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @bitesociety or by email [email protected] or [email protected]

Episode 17 After touching on the topic briefly across multiple episodes, we sit down with Bite Society's head of global sales, Michal, to finally bring you an in-depth episode on international business and how we plan to take our mission global.  Show notes including fun behind the scenes pics are here: https://bitesociety.com/blogs/news/ep-17-chocolate-without-borders Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @bitesociety or by email [email protected] or [email protected]

Episode 16 In last week's episode we mentioned that Bite Society had begun to trial a 'brand ambassador program'. This week, we thought we would delve deeper and explain what it is, how it's been going and why we're excited to be the first of (hopefully) many businesses to do it.  Show notes including fun behind the scenes pics are here: https://bitesociety.com/blogs/news/ep-16-ambassadors-assemble Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @bitesociety or by email [email protected] or [email protected]

Episode 15 Before the end of 2019 we left you with the news that we were hoping to launch our new flavour into the world. So now the question remains... did we do it? And if so, how did we go? In our first episode of 2020 we talk all things salted caramel, an update on the launch so far, and where we're hoping to go next. Show notes including fun behind the scenes pics are here: https://bitesociety.com/blogs/news/ep-15-a-sweet-start Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @bitesociety or by email [email protected] or [email protected]

Episode 14 Christmas is creeping up and 2020 is just around the corner! In this episode we talk about the year so far and the top 5 things that we've learned during our time working on the project. Show notes including fun behind the scenes pics are here: https://bitesociety.com/blogs/news/ep-14-wrapping-up Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @bitesociety or by email [email protected] or [email protected]

Episode 13 Sometimes running a startup can be hard... in this episode we'll share all of the things we personally struggle with, and some of the methods we use to overcome them! Show notes including links and photos of the apps mentioned can be found here: https://bitesociety.com/blogs/news/ep-13-looking-within Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @bitesociety or by email [email protected] or [email protected]

Episode 12 Our first flavor SKU is just a couple short weeks away... in this episode we'll share all the behind-the-scenes prep as we get ready to launch it! Show notes including fun behind the scenes pics are here: https://bitesociety.com/blogs/news/ep-12-flavor-of-the-future Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @bitesociety or by email [email protected] or [email protected]

Episode 11 "We're back! This is a special catch up episode taking us through the preparation for launch, through our first 6 months on the market til the time of this recording near the end of 2019. How did we go? Listen in and find out..." Show notes including fun behind the scenes pics are here: https://bitesociety.com/blogs/news/ep-11-the-big-catch-up Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @bitesociety or by email [email protected] or [email protected] - Simon

Episode 10 The final prototype of our choc balls and bloks are ready for our first in-store Melbourne taste test and we need to get this contract together.... Show notes including pics of the in store taste test: https://bitesociety.com/blogs/news/ep-10-on-the-dotted-line Click here to subscribe on Android or Apple iTunes   ps - I'd love to hear from you! Get in touch on social @bitesociety or by email [email protected] - Simon

Episode 9 Back in oz, it's time to figure out where and how we·re going to sell, and get to know our future audience for the chocolates... Show notes including pics from the shop research: https://bitesociety.com/blogs/news/ep-9-dig-down-under Click here to subscribe on Android or Apple iTunes   ps - I'd love to hear from you! Get in touch on social @bitesociety or by email [email protected] - Simon

Episode 8 After the successful co-packer visit, this project is starting to get real, and fast. With only a couple of weeks left before returning to Melbourne, there·s a ton of logistics and learning to handle! Show notes including typhoon preparation photo: https://bitesociety.com/blogs/news/ep-8-all-the-things Click here to subscribe on Android or Apple iTunes   ps - I'd love to hear from you! Get in touch on social @bitesociety or by email [email protected] - Simon

Episode 7 You know the nerves before a first date? It was kind of like that before the first meeting with our potential co-packer... Show notes including pics from the visit: https://bitesociety.com/blogs/news/ep-7-meet-and-greet Click here to subscribe on Android or Apple iTunes   ps - I'd love to hear from you! Get in touch on social @bitesociety or by email [email protected] - Simon

Episode 6 Can you believe it, we actually have real chocolate samples!  Now to find out what people think of our very first prototype... Show notes including pics from the test and the report I wrote after: https://bitesociety.com/blogs/news/ep-6-taste-test-alpha Click here to subscribe on Android or Apple iTunes   ps - I'd love to hear from you! Get in touch on social @bitesociety or by email [email protected] - Simon

Episode 5 A name's all well and good, but we'll need a lot more to our identity if we want to stand out... Show notes including pics of all those early images! https://bitesociety.com/blogs/news/ep-5-a-brand-is-born Click here to subscribe on Android or Apple iTunes   ps - I'd love to hear from you! Get in touch on social @bitesociety or by email [email protected] - Simon

Episode 4 Well I can’t cook and have a tiny kitchen in my apartment, so I guess I’m going to need to find a place to make this chocolate… Thing is, it turns out to be quite a hard thing to find a factory who can do the job. Already within the first week or two we suffer several rejections… Listen in as we start this long hunt for the perfect factory... Click here to subscribe on Android or Apple iTunes   Show notes: https://bitesociety.com/blogs/news/ep-4-finding-a-factory ps - I'd love to hear from you! Get in touch on social @bitesociety or by email [email protected] - Simon

Episode 3 Most people probably don't pick the name of their startup before they know what they're doing... ...well, I guess that makes Bite Society special. In this episode, I try to figure out what product to go for, with a little old fashion field research, together with my partner in crime Grace (my wife) Click here to subscribe on Android or Apple iTunes   Show notes: https://bitesociety.com/blogs/news/ep-3-sweet-something ps - I'd love to hear from you!  Get in touch on social @bitesociety or by email [email protected] - Simon

Episode 2 Now that we're going ahead, I guess I need a name for this lil vegan startup… Should be easy right? Turns out, not so much… Find out the twisty journey to get to a final name Simon, Founder of [I’ll leave it a surprise] Click here to subscribe on Android or Apple iTunes   Show notes: https://bitesociety.com/blogs/news/ep-2-the-name-game

Episode 1 "A journey of a thousand miles begins with a single bite..." In this debut episode, find out why I've decided to start a vegan food company. That's right, me, with zero cooking skills or food industry background - crazy right? Well I'm going to be podcasting the journey from nothing to hopefully something special, so come join the ride! Simon, Founder of TBD* *don't have a company name yet, I should get to that! Click here to subscribe on Android or Apple iTunes   Show notes: https://bitesociety.com/blogs/news/ep-1-first-bite