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15: The Renaissance of fungi and ancient fermentation process in the food tech industry. Interview with founder and CEO of Bosque Foods, Isabella Iglesias-Musachio
Manage episode 424667434 series 2940478
Could mushrooms be the future of sustainable food? In this episode of SustainNow, we sit down with Isabella Iglesias-Musachio, co-founder and CEO of Bosque Foods, a pioneering startup using mycelium fermentation to create whole-cut meat and fish alternatives.
Mycelium, the root-like structure of fungi, is packed with nutrients, naturally umami-rich, and requires far fewer resources than traditional meat or plant-based proteins. Isabella shares how Bosque Foods is leading the charge in food tech innovation, creating minimally processed, delicious, and climate-friendly alternatives.
In this episode, we explore:
🍄 What is mycelium, and why is it a game-changer for sustainable food?
🔥 How does fermentation unlock the future of meat alternatives?
🌍 Why mycelium-based proteins are more efficient and environmentally friendly than traditional plant-based options
🚀 The challenges of scaling, regulations, and entering the market
Isabella’s passion and expertise make this conversation a must-listen for anyone interested in the intersection of food, sustainability, and innovation.
Capíttulos
1. 15 - The Renaissance of fungi and ancient fermentation process in the food tech industry. Interview with founder and CEO of Bosque Foods, Isabella Iglesias-Musachio (00:00:00)
2. Could you please introduce yourself in a few sentences? (00:02:03)
3. Do you remember a moment that this was a space you wanted to get into? (00:03:04)
4. Why were you at university at the age of 16? (00:04:17)
5. Would you mind sharing more on what the "Omnivore's Dilemma" is about? (00:04:40)
6. Why do you think equality makes the world more sustainable? (00:05:48)
7. Can you explain what fermentation is, why are people so excited about this old fermentation process? (00:07:50)
8. What is the difference between between liquids and solids? (00:10:08)
9. Could you explain what exactly mycelium is? (00:14:38)
10. What is the production process? How do you get your final product to taste something like a chicken product? (00:17:22)
11. When does the fermentation process come in? (00:19:41)
12. What is the nutritional level compared to meat or other alternatives? (00:20:04)
13. How will you make sure you will flavour it in a way people will enjoy it? (00:22:12)
14. Have you tried it already? (00:23:43)
15. Which market will you go to first? (00:24:43)
16. How do you judge the newest FDA approval? (00:25:34)
17. Aside from regulations, what are other challenging obstacles? (00:26:57)
18. How do you tackle the scaling problem? (00:28:51)
19. Do you see an impact on your industry or on yourself about the changing investor environment? (00:31:37)
20. In general, would you say the changing investor environment is a setback for food tech industry? (00:33:24)
21. Do you already know your go-to market strategy? (00:37:51)
39 episodios
15: The Renaissance of fungi and ancient fermentation process in the food tech industry. Interview with founder and CEO of Bosque Foods, Isabella Iglesias-Musachio
SustainNOW Podcast - Exploring Climate Solutions with Innovators and Entrepreneurs
Manage episode 424667434 series 2940478
Could mushrooms be the future of sustainable food? In this episode of SustainNow, we sit down with Isabella Iglesias-Musachio, co-founder and CEO of Bosque Foods, a pioneering startup using mycelium fermentation to create whole-cut meat and fish alternatives.
Mycelium, the root-like structure of fungi, is packed with nutrients, naturally umami-rich, and requires far fewer resources than traditional meat or plant-based proteins. Isabella shares how Bosque Foods is leading the charge in food tech innovation, creating minimally processed, delicious, and climate-friendly alternatives.
In this episode, we explore:
🍄 What is mycelium, and why is it a game-changer for sustainable food?
🔥 How does fermentation unlock the future of meat alternatives?
🌍 Why mycelium-based proteins are more efficient and environmentally friendly than traditional plant-based options
🚀 The challenges of scaling, regulations, and entering the market
Isabella’s passion and expertise make this conversation a must-listen for anyone interested in the intersection of food, sustainability, and innovation.
Capíttulos
1. 15 - The Renaissance of fungi and ancient fermentation process in the food tech industry. Interview with founder and CEO of Bosque Foods, Isabella Iglesias-Musachio (00:00:00)
2. Could you please introduce yourself in a few sentences? (00:02:03)
3. Do you remember a moment that this was a space you wanted to get into? (00:03:04)
4. Why were you at university at the age of 16? (00:04:17)
5. Would you mind sharing more on what the "Omnivore's Dilemma" is about? (00:04:40)
6. Why do you think equality makes the world more sustainable? (00:05:48)
7. Can you explain what fermentation is, why are people so excited about this old fermentation process? (00:07:50)
8. What is the difference between between liquids and solids? (00:10:08)
9. Could you explain what exactly mycelium is? (00:14:38)
10. What is the production process? How do you get your final product to taste something like a chicken product? (00:17:22)
11. When does the fermentation process come in? (00:19:41)
12. What is the nutritional level compared to meat or other alternatives? (00:20:04)
13. How will you make sure you will flavour it in a way people will enjoy it? (00:22:12)
14. Have you tried it already? (00:23:43)
15. Which market will you go to first? (00:24:43)
16. How do you judge the newest FDA approval? (00:25:34)
17. Aside from regulations, what are other challenging obstacles? (00:26:57)
18. How do you tackle the scaling problem? (00:28:51)
19. Do you see an impact on your industry or on yourself about the changing investor environment? (00:31:37)
20. In general, would you say the changing investor environment is a setback for food tech industry? (00:33:24)
21. Do you already know your go-to market strategy? (00:37:51)
39 episodios
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1 34: Revolutionizing Smartphones: Fairphone's Path to Sustainability and Ethical Tech with Founder Bas van Abel 44:46

1 31: Synonym's mission to create a new green asset class - using bioeconomy to replace 50% of petrochemical products 49:12

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1 29: From Ancient Organism to Renewable Energy Superhero: Electrochaea Synthesis of Synthetic Methane 48:50

1 28: Policy Special Focus - Regenerative Agriculture Policy with NRDC Deputy Director Lara Bryant 29:07

1 27: Harnessing the Ocean's Might: In-Depth with SeaO2 Founders on their Mission to Capture a Gigaton of CO2 by 2035 44:51

1 26: BiCRS - How can biomass contribute to negative emissions in the future? A conversation with Stefanie Bischoff, Managing Director of Airfix 37:32

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