Alt Protein Podcast with Simon Newstead
Time to get inspired! The Alt Protein Podcast features unfiltered chats with founders from around the world, sharing the exciting experience of getting a new project going and growing. From early struggles, rejections, breakthroughs and navigating monumental decisions, we're going deep into the minds of a tribe who are changing the world for the better. Want to be featured on this show? Email [email protected] or message us on social @veganstartuppod. Podcast notes can be found at: https://veganstartuppod.com/
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Making a Marketplace - Vevolution
05/22/2022
Making a Marketplace - Vevolution
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected]
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Cell-Based South Africa - Mzansi Meat
04/21/2022
Cell-Based South Africa - Mzansi Meat
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected]
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Compounding Cultivation - Cellivate Technologies
04/04/2022
Compounding Cultivation - Cellivate Technologies
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected]
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Cell-based Surimi - Fisheroo
03/11/2022
Cell-based Surimi - Fisheroo
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected]
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Re-introducing Ice Cream - Pilk Foods
02/13/2022
Re-introducing Ice Cream - Pilk Foods
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected]
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Alt Meat Ambition - Planted
01/03/2022
Alt Meat Ambition - Planted
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected]
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Milk from Millet - Rainfed Foods
12/21/2021
Milk from Millet - Rainfed Foods
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected]
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Cellular Seafood - Umami Meats
11/22/2021
Cellular Seafood - Umami Meats
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected]
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Change in China - Dao Foods
11/03/2021
Change in China - Dao Foods
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected]
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Cultured Cat Food - Because, Animals
10/16/2021
Cultured Cat Food - Because, Animals
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected]
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Shrimp from Seaweed - New Wave Foods
10/02/2021
Shrimp from Seaweed - New Wave Foods
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected]
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Championing Chicken - Nextgen Foods
09/09/2021
Championing Chicken - Nextgen Foods
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected]
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Plant-based Press - VegOut Magazine
08/24/2021
Plant-based Press - VegOut Magazine
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected]
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Conscious Condiments - Mekhala Living
08/12/2021
Conscious Condiments - Mekhala Living
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected]
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Friendlier Formula - Sprout Organic
07/30/2021
Friendlier Formula - Sprout Organic
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected]
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Egg Evolution - Evo Foods
07/14/2021
Egg Evolution - Evo Foods
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected]
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Heritage Meat, Cultivated - Orbillion Bio
07/05/2021
Heritage Meat, Cultivated - Orbillion Bio
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected]
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Cell-based Cuts - Gaia Foods
06/28/2021
Cell-based Cuts - Gaia Foods
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected]
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Food Truck to Franchise - Lord of the Fries
06/20/2021
Food Truck to Franchise - Lord of the Fries
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: Our website: Click here to subscribe on or Get in touch on socials or by email [email protected].
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Cruelty-free Collagen - Jellatech
06/06/2021
Cruelty-free Collagen - Jellatech
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: You can learn more about Jellatech . Our website: Click here to subscribe on or Get in touch on socials or by email [email protected].
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Forward Fashion - Immaculate Vegan
05/30/2021
Forward Fashion - Immaculate Vegan
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: You can check out Immaculate Vegan's website . Our website: Click here to subscribe on or Get in touch on socials or by email [email protected].
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Into the Aisles - Cale & Daughters
05/20/2021
Into the Aisles - Cale & Daughters
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: Website: Brands: & Click here to subscribe on or Get in touch on socials or by email [email protected].
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Fair Fashion - Collective Fashion Justice
05/10/2021
Fair Fashion - Collective Fashion Justice
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: Website: Click here to subscribe on or Get in touch on socials or by email [email protected].
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Shifting Snacking - Confetti Fine Foods
04/29/2021
Shifting Snacking - Confetti Fine Foods
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: Website: Click here to subscribe on or Get in touch on socials or by email [email protected].
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Delivering Dairy Differently - Uproot
04/22/2021
Delivering Dairy Differently - Uproot
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: Website: Click here to subscribe on or Get in touch on socials or by email [email protected].
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Yoghurt x China - Marvelous Foods
04/13/2021
Yoghurt x China - Marvelous Foods
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: Website: Click here to subscribe on or Get in touch on socials or by email [email protected].
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Pioneers for the Philippines - WTH Foods
04/06/2021
Pioneers for the Philippines - WTH Foods
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: Website: Click here to subscribe on or Get in touch on socials or by email [email protected].
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Cheese, Changed - Change Foods
03/29/2021
Cheese, Changed - Change Foods
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: Website: Click here to subscribe on or Get in touch on socials or by email [email protected].
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Cultivated Crustaceans - Shiok Meats
03/19/2021
Cultivated Crustaceans - Shiok Meats
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: Website: Click here to subscribe on or Get in touch on socials or by email [email protected].
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Indo Innovation - Green Butcher
03/12/2021
Indo Innovation - Green Butcher
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: Website: Click here to subscribe on or Get in touch on socials or by email [email protected].
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