Discover the future of food with Hendrik Kaye, Co-Founder & CEO of Esencia Foods, as he shares how mycelium-based vegan meat and fish are revolutionizing the plant-based industry. Learn about their sustainable fermentation process, clean-label products, and how they’re meeting the growing demand for natural, affordable protein alternatives. Perfect for flexitarians, vegans, and anyone curious about food innovation, this episode dives into the science behind mycelium, the challenges of current vegan products, and why major meat companies are knocking on Essentia’s door. Tune in for insights on sustainable eating, food tech, and the future of plant-based diets in 2025 and beyond! 🌱🎙️