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    32 min read

    [S2:Ep #11] Game-changes in next gen food

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    Hosted by Tommaso Di Bartolo, founding partner of Awesm Ventures, panelists Hector Jimenez, Co-founder and director at Nutrinsectos, Esra Serbes, Biologist, Entrepreneur, Founder of Naturansa and Funa Foods, and Jonathan Netzky, COO and “acting CEO” of Local Alternative Foods / NexVeg, highlighted key aspects of sustainability, nutrition and innovation on next gen proteins as well as opportunities and challenges ahead for emerging players.

    Virtual Coffee: A Curated panel of industry fellows to discuss how to future-proof traditional markets

    In Season 2
    , recognized world-class Researchers, Scientists, Faculty Members, Senior Executives, Experts, Chefs, Investors and Entrepreneurs from around the globe, engage in strategic exchange of views and share startling intel on viable transformative innovation in Agriculture, Food and Beverage, zooming in the next gen proteins space. 

    With Special participation of



    [Industry Fellows] Virtual Coffee: S2:E11 



    Jonathan Netzky-

    Hector Jimenez
    Esra Serbes
    Jonathan Netzky
    Co-founder and director at Nutrinsectos
    Biologist, Entrepreneur, Founder of Naturansa and Funa Foods
    NexVeg by Local Alternative Foods - WFPB Certified Proteins and Sauces - Craft Batch - Allergen Free



    Serial entrepreneur w/ 2 exits, author, advisor, faculty, investor.
    Tommaso Di Bartolo


    Key points: 

    • Culture, mindset, the ability to test things: the essentials in the food industry
    • Purpose-driven missions in the food industry are taking the world
    • Jackfruit, the multifunctional plant-based protein
    • Breaking through fast foods may be the answer to turn insects mainstream


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    Episode's 🔖 Transcription

    Tommaso: Hello, everybody. Thanks for joining us today. On this episode, we’ll be zooming in on a huge and increasing discussion of the consumer sector: the next gen proteins space.

    Trends in the next gen protein

    Tommaso: I would like to kick off things with our first run round of questions. In this first round of questions this one goes to Esra. Esra, you have founded Naturansa, a startup that produces high quality protein from edible insects grown through pre-consumer food waste decomposition. Now you are also dedicated to a new venture, called Funa Foods, a startup that processes superior plant based protein, with ingredients that others lack.

    What challenges and rewards did you find in this bold move in your career as an entrepreneur? What can you share with others in the audience in terms of important trends/innovative trends in food and nutrition in the next gen protein in space?

    Ezra: My expertise is Gene clinic protein engineering. I worked in this space for six years. But then, learning about the urgent need for more efficient protein sources, I started to focus on the alternative protein space. During this period we started to produce from pre pre-consumer food base converting them to high protein content powder. We started with pet food because our culture was totally against human consumption when it comes to edible insects. We were artificially producing insects. During this period, we started and launched our product. We found a very good product market fit. In three months after we launched, we couldn't meet the demand and we started to look for fundraising. But by proceeding this month, we have been through training in Draper University, and we raised from them as well as other investors from Europe and Turkey.

    During this period, we were looking for manufacturing, because we found the product market fit, it was perfect. It's a much bigger market and almost half of the pet food market is based in the United States. So it would be an awesome thing to start with it. But everything changed after we explored the marketing United States. For example, the pet food restrictions are more strict than human foods. There are so many different things that it seems that it makes so much sense and you already experienced one thing which works so well in another environment, like ecosystems like Turkey, but there's a bigger opportunity here and it seems like but if the path is not that smooth, so you have to be very flexible, then you need to make the pivot.

    Before COVID, we were about to launch our meat alternative which is a plant and insect based to feel the gap in the market. And then Covid hit and we hit the pivot again. Now we came up with the world's first non perishable meat alternative. So if you are flexible, you are finding things not just solving two problems and then just creating bigger incomes from it.

    Regional and seasonal food systems ahead

    Tommaso: Jonathan, your company, local alternative foods develops, produces and also distributes products that match the Xs needs to consumers in food services for fresh, local 100% whole food, plant based ingredients. From your perspective, what's the future of plant based on dining in food services?


    Jonathan: I'd like to take this idea of the future of food really from 30,000 feet and maybe take a step back, perhaps even if you would indulge me and close your eyes to take a very short journey to your most meaningful first memory of food. In my case probably seven or eight years old. Peach is accessible for just a few weeks a year in any region at its peak of perfection and maturity and nutrition deliciousness. Imagine that unique feeling, the special smell, the teeth popping through that weird furry skin and that burst of the most delicious juice I'd ever imagined dripping down my chin. Why is this so special? Why is it so memorable? It's like that experience is coded right into my DNA and in some ways it really is that food actually becomes our lifeblood, our living cells. It literally becomes our brain matter, our hearts, our organs and our muscles. This is where we come from, all of us have an innate craving for clean whole food ingredients, unadulterated from the purest and highest value form, to answer that question directly in the long term. I see that there's a belief that our cravings are highly justified, and the science that whole foods offer the greatest value in nutrition and flavor.

    Thus, the newest technologies in the food industry are at least in part, heading us back to producing a clean, whole food paradigm. I do know this sounds crazy to a lot of us, especially in this alternative protein realm, because the short term, and very much so evident in the short term, we'd say that the focus is on proprietary ingredients, made and often from isolated constituent fibers, fats or proteins, turning them into the most delicious convenient and affordable options. Yet I contend that every action taken to process that food into its constituents does require added energy input and inherently does take away some of the nutritional content, while creating some waste, and therefore increasing the carbon and water footprint. So, ultimately it comes to where does that clean sustainable whole food protein come together with price, taste and convenience. In many ways it does.

    Moving back to regional and seasonal food systems, and if there's one great example that might not be considered an alternative protein. But everyone in the world doesn't realize that, ieven McDonald's has an annual limited time hundred percent whole food, Maine lobster roll. They own the offered seasonally, it's just in Maine. And when and where it's at its peak value and quality. They sell it for $7,99 versus the 15 to $20, that's more commonplace for an item like that, making it accessible and keeping it sustainable in that sense. So, looking at a short term and long term, I see an evolution to continue. Of course in the direction we're headed with accessible proteins, but also to be focused on proteins in their most accessible form, their natural form, delivered on a regional basis as Whole Foods.

    Insects in all types of ways

    Tommaso: Hector, we already had some insight about Nutrinsectos. Mainly, if you compare gram to gram with conventional beef and raising insect protein requires roughly 8 to 14 times less land, five times less water and emits 6 to 13 times less greenhouse gases. In addition, a United Nation report from 2013 suggests that eating insects might be a critical way to help meet the almost doubled food demand predicted by the year 2050. So question here, for you after working in this phase, how does Nutrinsectors position itself and collaborate with other players in order to promote growth in the industry and address problems related to the conventional food supply chain? Including global water, let water lead, and energy deficits.

    Hector: First of all, we believe that human beings have evolved to be omnivores. We eat all kinds of food, whatever is available, and in whatever time or season of the year. As Jonathan was saying, we need to adapt to what's available. Everyone has heard at least about this drain. We believe that insects, as food, are just the tip of the iceberg. What you will mostly see is cricket powder or any other insect turning into powder, but our main objective is to work and go really deep into the production and the way that we can make these proteins available, to extract all the nutrients and how to have all these nutrients available, but also that the production of those are a sustainable way.

    That can be not only in our wave powder, but also work with other industry members to extract all the nutrients and everything else that it's available in all different kinds of insects and make them available as an ingredient for different industries or collaborators. We know there are many options as to plant based meat and different ways that humans are trying to obtain different nutrients from sustainable sources. But the idea that we have is to take insects and to really go deep into getting all the nutrients and, and collaborate, to develop finished products.


    Tommaso: If you want to double down on the word collaboration, because collaboration means a lot and given the fact that the industry is still new, you might say giving, maybe one or two examples on how those potential collaborations could look like?

    Hector: Our main objective, as I said, is to work in production. A lot of companies, you name it pet food, protein shakes, are trying to develop finished products, you see in insects, because it is important to not only have products that resemble meat (on taste, flavor, texture) but also to incorporate high value ingredients are very nutritious cheap ingredients. Of course this is going to be super difficult if you compare the prices of cricket powder or any other insect powder compared to B protein, rice protein or soy protein. The way that we are spending our resources is trying to bring that price down and be able to convert to other animal proteins.

    We are omnivores, we need all kinds of ingredients from all kinds of sources. So the way that we want to collaborate is not only offering a sustainable source of protein, but really working hard into making it available and affordable for those companies trying to integrate those high value ingredients into all the products that they are developing. As you were asking, pet food is one of our main customers. It is super difficult to go into the US, and even in Mexico somethings pet food is more difficult to do to human food, but we see pet food as a way to enter the market. Once customers see that insect protein is a high value ingredient that our people are spending a lot of money to give to their pets, we are confident that we're working with other companies and they will be developing other products that the customers will actually try to get the product into their hands. We're also working with all kinds of companies trying to develop these new finished products.

    Educating the market to be healthier

    Tommaso: Now, let's kick off things again with Esra, who is an entrepreneurial biologist founder at Naturanza. My second question here to you Esra is from the audience. The main driver of food consumption is flavor. But there is much more to be understood when we think about solutions to feed a growing population.


    So, from the perspective of a responsible entrepreneur, are you seriously committed to helping build a sustainable food system? How realistic is it to say goodbye to unhealthy chemicals and additives while planning to scale a business globally?

    Esra: The reason we are jumping to meat alternatives, the main reason, is our big fight is against animal farming. As we can see from the industry leaders, like Beyond Meats and Impossible Burger, the way to go is actually replacing the meat, because people consuming meat is not just about the flavor or getting nutrition, it's a part of the culture, especially in the United States. But while we are doing it because taste is a big driver of the consumer, people started to add so many chemicals, GMOs and a bunch of other things like high sodium. But we need to focus on the experience, that's why we are doing it. We are not using any kind of GMOs, or highly modified starches that are unwanted in the plant based meat, because we see that consumers start to compromise from their own health, to protect the environment, which we don't want. For example, only using cocoa butter is not easy when you're not using canola oil, because it makes the price high. Especially during this period of time when the economic crisis is just there and there's so many people already laid off.. For example for us, ultimate value scale up as a startup is easier to to cut down your prices, but doing it beforehand is kind of tough. So, during this period we thought about it so much. 

    We are now putting down production costs. Which is the art of providing the non perishable product, our packages consist of packages and you mix them, you can make your own plant based alternative in 30 minutes at your house. It is shortening the supply chain, decreasing the production and shipping costs. Also, people just can store it as much as they want, restaurants as well, hotels as well. So there are always ways to create some ways if you want to create an impact but also and scale the business by making the product somehow cheap. It's possible you just need to make an effort. But the other thing is that it goes to the calibration question.

    I think we need to educate the market. If people are if the consumer is asking for healthy products, and if they are able to be educated to notice what's happening, then every company will be racing with each other to produce something healthier. That's the most important part.

    While we are educating the market for the alternative protein sources, because they are so much more sustainable, what we need to do in the next level is the health part. Because we don't want our consumer to compromise from their health to create sustainability.

    Ingredients selections and processing choices


    Tommaso: Jonathan, given your extensive experience as an engineer, where do you think the food industry is headed in terms of product development, lean manufacturing, technical, marketing and international BD business development?


    Jonathan: Intriguing stuff, and I really do want to come to that love with what Esra is doing and putting together that puzzle and pivoting to hold your personal and corporate values and creating those products putting them in the hands of consumers in a meaningful way. You know, it's really incredible and I've been on some of that journey myself.

    Innovation reality does come down to the ingredient selections themselves and the processing choices. They have to be made to taste great first and foremost, where you really don't have a product at the end of the day.

    However, to do that, while maximizing for health concerns, minimizing footprint and controlling cost is that puzzle that I've been working on for many years. I'm not going to fully touch on the international side as my business is very focused in this nation and on the food service businesses here but some of these ingredients are grown in very few places in the world. We started premising our business on the Arizona grown, the Sonoran Desert dry farmed tepary, be known as one of the most sustainable proteins on Earth, because the seed itself can be consumed as high protein diverse nutrition, or be planted back in the ground and grown into the next crop. It's dry farmed using minimal water, creating this carbon footprint,/water footprint to protein ratio that's extraordinary. It also allowed us to build some social responsibility into the business as a foundation, which has always been important to me and I do love companies that have missions where they spend a certain portion of their profits dedicated towards their mission. To me it was important to bake it in from the ground up.

    We've been able to provay these temporary beans from our partner. They're living on federally impoverished lands. It just so happens that there's one of the essential amino acids in the bean. That's not quite there to the degree we'd like it to be in lysine. However, there's another Navajo partner in our region that grows an incredible blue corn product that has that extended lysine in that ingredient. So putting these two Whole Foods together, along with carrots, onions and other Whole Foods in our products, we were able to craft the first whole food plant based products that can be formed, shaped and utilized like meat in a food service environment, creating all kinds of menu opportunities.

    Another great example would be leveraging the farm bill of 2018 and immediately, integrating the hemp kernel. The hemp kernel being the greatest source of complete vegan protein and a whole food form that's available in the marketplace, there's no other whole food with as much complete protein as that hemp kernel. There's another beautiful aspect to that product, that it is, greater than any forest on Earth, hemp has the ability to sequester far more carbon during its growth stages than is required to actually process and release that hemp kernel as it approaches.

    So while it is a little bit more water challenge than a temporary bean, it really solves for the opportunity to focus on carbon footprint minimization, as well as having that volume of complete protein. So we take these unique ingredients in their whole food form, that are not really meant to go well inside a giant ribbon blender or some other form of combining ingredients, like is commonplace in the industry. We really had to invent our own lean micro batch processing system in order to be able to integrate these different fresh foods with the subtleties of a certain way of cutting a carrot, or the way of hydrating. The cornmeal or the way of getting the right grind of a corn meal, in order to create that ready to use protein that's really necessary to our client, might be as large as one of the top six universities in the country selling it in their residential dining or in all the restaurants throughout the Grand Canyon, which sees 6 million visitors in a year, and having a product that's ready for that high volume opportunity.

    Where we stand is that we've created what is a truly lean micro batching process in our products, no matter which of the nine different proteins we currently have in the market that are ready to use whole food products. We run them 24 pounds at a time through a micro batching system that has about 10 different pieces of intellectual property that we've invented in it, that respect the integrity of that food and how we can lightly combine it with, and maintain the low footprint of the whole food and optimize for flavor.

    The products are highly viable in the marketplace. It also puts us in a position to take that next step towards being regional on a national basis, because the footprint of building a new plant for us is less than a quarter million dollars to produce, $4 million worth of product in a scene in that first year. That opportunity where we don't have to invest in a pilot program, but we can replicate what we've done in lean manufacturing to produce 24 pounds at a time, with redundancy in multiple regions, pulling from different food sources, perhaps a blue corn in one place, and an heirloom organic yellow corn in another place. We know how to manipulate those products. In a year like this, where we've seen 10 million acres of corn destroyed, just deny well alone. A lot of that was for feed, but as a great example in the impacts of climate change, we're really looking to have this long standing sustainability, through ingredient selection processing and redundant regional sites.


    Tommaso: Would you say that these methods are kind of repeatable processes also for others? Would you suggest this to others? Is this something that is, you mentioned proprietary technology, which is obsolete. Does this help just your brand to bring it to a certain level or would you say this might be a default other also for others?

    Jonathan: You're pointing out a really great fact in that lean manufacturing is far from commonplace or even existed really in the food industry. But it does give that notion that when you're starting your business and you're working on learning how to process your food, is there a way to eliminate all the waste from that process and speed that process up so that the replication of the process is your ability to scale? Versus the increase in the size of your equipment as your modality for scaling. For us, what it comes down to is whether or not we take 24 pounds off the production line, every two hours, or every two minutes. The amount of production lines we have and the redundancy of using lots of small high end equipment gives us a great stability, in that opportunity to protect the integrity of the system to always be producing on demand as needed for those clients, where it's close to on demand it is as realistic based on the growth patterns of seasonal food and otherwise. I believe that it's an inherent stance your question directly to myself. I believe that lean manufacturing for a small entrepreneur, for someone who's new to the food industry, is actually how they start, whether they know it or not. The real question becomes whether you take it to a mass volume contract manufacturer that's going to figure out a different way to produce it in a massive system or you figure out how to take it forward in a direction that may require some lean expertise, some reading or a consultant, possibly some sourcing and purchasing expertise. But that's where the opportunity for others to do what we've done and continue to move down a path that really exists. 

    Mixing ingredients

    Tommaso: Hector, while we all agree that the food system is no longer sustainable and insects are a source of high quality protein containing many essential amino acids, minerals and vitamins required for human nutrition, in addition to dietary fiber that most other animal products don't offer, we still seem to be far from see edible insects in mainstream act.

    What are the key factors that can drive growth in edible insects and attractive markets? How does it get in our diets?

    What we've seen in recent studies, we believe price is the main key factor that is somehow keeping insects from consumers' diets. We believe so because when we talk about plant based products, most consumers don't even know what ingredients these products have, they just say: "No, it doesn't come from cows, pigs, swine or chicken" We see insects having a great opportunity once we sell down the price. The demand is there, whether it's for pet food, or protein shakes or protein bars. We know startups and large companies will try to integrate all these nutrients into finished products. The way this can be done, of course, can be turning them into powder, which is a minimal process but we are working in extracting additional ingredients for the pharmaceutical industry. We know companies are focusing on taste and texture, but nutrition is one key factor that customers are going to look into. We've seen that they don't really look at the ingredients as much as they look at the safety and the sustainability of these ingredients. So, we know that integrating insects into regular products will make sense for customers if price is comparable to other animal proteins. It's just a matter of collaboration. 

    We wouldn't be able to dodge all these different aspects, but we know that if we are able to do have a product in the industry that is comparable in price to other animal proteins, consumers will rather have a product that has both ends, like plant protein, animal protein, with a good texture, good taste. It's just a matter of time, price will be the main obstacle, but once that's solved, we know insects will have a great impact in taking part in customers' diets.

    Think local, act globally


    Tommaso: Jim from Sacramento, California, is asking for Jonathan. How does local alternative food support its food service clients growth strategy? Do you consider going national?


    Jonathan: We absolutely look at the realities that most people consider local or regional food can go national. The way that it does so, is through being able to, first, serve the region that you're in, with complete dependability and for the record, throughout this COVID reality. We've been living and working exclusively in food service. We've got multiple clients and even a distributor who has complimented us on being the single supplier that they have that throughout this time has been able to remain consistent in our delivery and the quality of our product. They can't get the same cuts of meat they normally get, they're not getting the same produce they normally get, but our product based on our sourcing and fulfillment systems for the region that we focus on, we haven't missed an order or had to substitute a product in our ingredient portfolio throughout this entire time. And so by doing it region by region, we actually have the opportunity to move a micro batch facility.

    We were in March really close to opening a second facility that was going to be in the Ohio area, giving us an East-West location. In doing so, it gives us the opportunity to do two things. One, homogenizer certain recipes across ingredients that are easily available nationally, for instance, hemp is a great example. Secondly, to be able to leverage the seasonal and local ingredients to run limited time offers for some of the larger chains, and we're starting to really court this national business.

    We're very effectively getting into hundreds of accounts that have hundreds of locations. Those accounts are very interested in the reality that we will be scaling up to meet their needs and building production lines that are dedicated to their business in the regions that are appropriate to best fulfill consistently for their businesses. The answer is there's absolutely a path and an opportunity to move lean manufacturing and whole food plant based directly into the larger scales with the system.

    Sustainability comes first

    Tommaso: Now we have Kim from Oakland, for Esra. What is critical in your value proposition/growth straight strip strategy? I guess I might add also, what makes you unique in this?


    Esra: We're looking forward to opportunities here in the United States to do human food products. I actually want to also add something to what Hector said about the price, I think we need a lot of work in marketing, a lot of work, especially in the United States. I understand in Mexico people are already consuming those, it's a part of the culture, but in the United States people don't consume edible insects. And what we see is, most of the companies are putting those insect pictures on their packages or on their social media. Honestly, in the United States, people don't know even the meat is coming from an actual cow sometimes. They know but they don't want to imagine that. I wish we can educate more about where the meat is coming from, but also I think it's the inside companies we really need to find out other words, or like parts, make it more acceptable for people. What we are doing uniquely from the insect companies on there is a trend. There is in market education that Impossible Burger, Beyond Meat, those companies created that people are willing to replace meat if you can replace the experience.

    When we are talking about the meat alternatives, as I mentioned before, plant based meat is focusing so much on faking the meat face, that they are using so many chemicals and GMO to produce that. What we learned is if you can create the texture replacement, like if you can create a substitute, they can use it in a burger. If they can make a meatball, they can use it in a meal. Then the acceptance is so much higher. You don't need to actually pick the meat taste because you will never make it taste like meat. You will get close, but it immediately makes the consumer compare it with the meat taste. Then you feel because they're being like, "oh no, this is not actually like meat."

    People are willing to make a change because of the sustainable needs. We cannot keep up.

    If you look at the numbers of 10 billion people in 2050, we will need a larger 140% than the United States to feed the entire world, and 98% of the water will be used for animal farming. This is crazy. It's not even possible. We have to find a solution. But at the same time we need to hear consumers more about what they are looking for. Are they looking forward to taste or are they looking for the only sustainable health? I think even plant based industry people are more educated about the ingredients not being very healthy, as Hector mentioned.

    Insects meals to take over Europe soon

    Tommaso: Last but not least, we have here the third question for Hector. The European Food Safety Authority is expected to approve the sale of insects for human consumption. It means that for the first time there will be a huge raft of edible insects on sale across European countries and new opportunities in the food industry. How soon mealworms burgers, low cost aperitifs, crickets and grasshoppers can be seen in markets and menus in the entire European region?

    Hector: First of all, if you'll allow me to add up to what Esra was saying, yes, I believe marketing is Raleigh. I mean, you can debate number one or two factors. But, in our perspective, we know price is our main goal. Once price is down, companies or our clients will be working on developing clients. A desires in terms of what the product might, or should look like. And they are the ones who should focus on marketing. I know, education is key. But as I was mentioning at the beginning, we believe collaboration and talking directly with our consumers. They are the ones who we expect will be the experts in terms of marketing their products to the end consumers. I totally agree but our goal is to make the product as cheap as possible for them to incorporate and then do the final sale.

    In terms of how soon, we see our product going into the European market, we believe in 2021. It will be a key year for this industry. We saw an increased interest, roughly three years ago. The media was going mad about edible insects but actually producers were not ready for all of that demand and some of the startups that were developing a finished product didn't have all the tools to sell the product to market and where to get the customers. Fortunately, in Europe our customers are more open to the idea, beginning for the fact that it is a sustainable protein. They don't care as much as where the ingredients come from. They don't really focus on whether it's an insect or not, they just want to know if it is clean, organic, sustainable.

    We believe that 2021 is when most companies such as ourselves, producers, will be getting all these words needed to to produce as much protein as possible at a lower price. Companies will develop more and more products using this ingredient. We will see not only in the media, but these kinds of products in the market share on the shelves.

    Food in 2050

    Tommaso: I'm really curious to hear Esra, Jonathan and Hector about their perspective on how we are going to eat, what we are going to eat, the world, mankind in 2050. Ezra, a good friend of mine, please.

    Esra: I think definitely yes, sustainability, healthy, these things are going to get even more popular because we will need to. We are going to be crowded, climate is changing, and climate change is happening and it's not going to stop there. I'm kind of worried about plant based people, because they have to figure out a way to produce them indoors, which is not really possible with soy and pea protein. You cannot really do that. Insects are definitely going to be the winner for the feature that's one thing, but when it comes to the way people consume, I think there's always innovation and similarity going together. Sometimes innovation goes and then the same thing in the history we see, becomes the trend in the future. So I am more expecting that the fast way to eat will increase. At some point, we will eat and drink protein shakes or we will have this functional food, which is fast, nutritious and everything else. But then I am expecting to go back to traditional slow food that we are going to enjoy, because while we are going quick, we are missing the taste and the culture of the food. I kind of expect to have that slow food culture back again, focusing more on the deliciousness and culinary.

    Tommaso: Jonathan, what are your thoughts?


    Jonathan: The reality of today, what we're seeing is, lots of meat analogues that are aspiring to look, smell and taste like meat. I see the menu starting to really trend to more of a menu item analogues were to Ezra's point, we're using the buns, the salad platforms the pizzas, the falafels, and replacing some of the different ingredients in a shawarma or on a pizza, with perhaps insects, perhaps whole food plant based items, that really bring us back to our tastes of place, the quality of nutrition and to a sustainable footprint that we'll all actually be here to enjoy the food in 2050 together, in a sustainable environment.

    Hector: First of all, when you said what are we going to be eating or what's gonna look like.. We need to think about different markets. First world countries will be eating very differently from third world countries, or different areas. I believe first world countries will have the opportunity to gather all these nutrients. What I see is that people are going to have two options, Monday through Friday, it's going to be super fast food shakes functional foods protein bars, you name it, but very limited options. I mean, I will say maybe three, five, ten at the most. Weekends, or maybe dinner during the week, that's when people will appreciate slow food, slow cooking, very traditional food. But it's gonna be really between those two ideas of super nice tasting, nice texture, super fast food that is functional and very few times traditionals low food on. And it's something that goes with a country's culture.

    Tommaso: I would like to wrap up actually on my end with a phrase, which is with a quote that I learned to put together over the last 20 years of my activities, which goes like this:

    Tommaso: “Never forget where you come from, it keeps you humble. But where you come from, cannot limit you where you want to go.”


    Disclaimer: The views and opinions expressed in this Podcast as well as in its transcript are those of the participant guest speakers and do not necessarily reflect the official policy or position of proteinX or its partners and sponsors. In the same way, the participant speakers do not endorse any products, services, brands, practices, professionals or views other than what they specifically and directly expressed by verbalizing at the time the episode was recorded. In addition, transcripts are generated using a combination of speech recognition software and human transcribers, and may contain errors. Please check the corresponding audio file (podcast) before ever quoting in print.

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