FoodTech Junkies

In this episode of FoodTech Junkies, host Sharon Cittone sits down with Marjolein Brasz, CEO of Foodvalley NL, to unpack what it really takes to move food innovation from ideas to impact.

The conversation goes beyond startups and technologies to examine the structural challenges shaping today’s food system, from fragmented value chains and misaligned incentives to consumer disconnect and policy gaps. Marjolein shares her journey from traditional industries into food system transformation, and explains why startups alone cannot drive change without collaboration across farmers, corporates, policymakers, investors, and consumers.

Together, they explore how ecosystem thinking enables more resilient food production and consumption, the role of upcycling and circular practices, and why building markets, not just solutions, is essential. The episode also dives into the importance of cohesive policies, shared infrastructure, and incentives that support healthier diets, lower emissions, and economic viability across the value chain.

This is a candid, systems-level discussion on how we stop working in silos and start building food systems that are resilient, equitable, and fit for the future.

About Marjolein Brasz

Marjolein Brasz, CEO of Foodvalley, attributes her dynamic career progression to her ability and willingness to embrace discomfort and challenge the norm. After graduating from Erasmus University Rotterdam with a business degree, she ventured into the energy sector, working in traditional oil and gas before transitioning to renewable energy and sustainable materials. Her work experience spans various countries, and her global perspective enhances her ability to adapt and innovate in diverse contexts.

Marjolein’s previous roles taught her about systemic work—the idea that changing existing systems requires simultaneous progress in demand and supply. This involves recognizing change agents, fostering entrepreneurship, and navigating non-linear paths. These insights are now at the core of her leadership at Foodvalley, where she drives mission-oriented innovation for a sustainable food system.

Episode Timestamps

00:00 Introduction to food innovation and systemic change

00:45 Meet Marjolein Brasz: from traditional industries to Foodvalley NL

01:44 The core challenges facing today’s food system

03:53 Why systemic change requires collaboration across sectors

18:48 Consumer awareness, demand, and market dynamics

28:16 Upcycling, circularity, and sustainable practices

30:09 Building consortia to enable food system transition

31:35 Investing in long-term, systemic change

32:01 What startups need from ecosystems to succeed

33:33 Aligning corporate and farmer interests

36:35 The role of policy and incentives

39:18 Reconnecting people with food through education

41:11 Global perspectives on food system transformation

44:16 How big companies can drive meaningful change

50:13 Lightning round: personal insights and reflections

59:17 Final thoughts and future directions

In this episode of FoodTech Junkies, host Sharon Cittone sits down with Ross Milne, CEO of Leaft Foods, to explore one of the most under-reported scientific breakthroughs in modern food innovation: the successful commercial extraction of Rubisco, the most abundant and until now, most elusive protein on Earth.

Ross shares his journey from designing some of the world’s largest food factories to pioneering a new protein category derived from green leaves, particularly alfalfa. Together, they unpack the science behind Rubisco, how Leaft cracked a century-old challenge, and why leaf-based protein could redefine sustainable nutrition, regenerative agriculture, and climate-aligned food production.

The conversation goes deep into the environmental advantages, the integration of farmers into this emerging value chain, and the realities of bringing a novel food technology to market, from partnerships in Japan and pet nutrition to early consumer products. Ross also offers a rare look at where Rubisco fits into the future of food and how “rewriting photosynthesis” might become one of the century’s most powerful food-system tools.

A must-listen for anyone interested in food innovation, climate solutions, and the next frontier of protein.

Special Offer:

Listeners get 40% off their first order at Leaft Foods. Visit their website at https://www.leaftblade.com/ and use the code JUNKIES at checkout.

About Ross Milne

Ross Milne is the CEO of Leaft Foods, a company on a mission to bring the world's most abundant protein, Rubisco, extracted directly from green leaves, to consumers and food companies across the globe. After leading the development of the breakthrough technology behind Leaft's end-to-end extraction process, Ross is now driving the company's evolution from successful pilot demonstration to true industrial scale, positioning Leaf Rubisco as a high-functioning ingredient for food companies seeking step-change improvements in both functionality and sustainability. 

Timestamps

00:00 Introduction to FoodTech Junkies

00:50 Meet Ross Milne: From factory design to food innovation

02:00 Rethinking plant-based protein through engineering

03:26 What Ross learned inside the global food system

10:10 Understanding Rubisco: The “utopia protein.”

13:03 The breakthrough science that made extraction possible

19:48 How Rubisco reframes plant-based protein

23:14 Farmers, alfalfa, and building a new value chain

28:34 Rethinking photosynthesis for scalable food solutions

28:56 Circularity and environmental impact

30:27 Why leaf-based protein is so resource-efficient

33:41 One Health: Linking nutrition, climate, and ecosystems

35:57 Market traction: Japan, pet food, and early consumer products

43:27 Lessons from bringing novel tech to market

48:04 What a Rubisco-powered future could look like

52:09 Lightning Round: Personal insights and fun moments

57:39 Closing thoughts + where to find us

How do we turn untapped science into the next generation of food companies? In this episode, we sit down with Giacomo Cattaneo, co-founder of EverGrain and now the driving force behind FOOD FOUNDERS Studio, a Swiss venture studio dedicated to turning Europe’s breakthrough food tech IP into market-ready startups.

Giacomo walks us through his journey from mechanical engineer to food innovator, his time inside one of the world’s largest beverage companies, and why he believes the future of food demands new models of venture building. We dive into the systemic challenges holding the industry back, from off-notes in plant protein to the disconnection between science, startups, and Big Food, and how his studio is working to bridge those divides.

Whether you’re a founder, investor, or scientist curious about the startup journey, this conversation offers a front-row view into a new way of scaling innovation, one grounded in science but built for real-world impact.

Episode Guide

00:00: Intro

01:01: Giacomo’s path from engineering to food innovation

02:49: Taste, texture & affordability: the big foodtech hurdles

10:11: Why venture studios matter, and how this one works

13:21: How corporates & universities fit into the puzzle

21:21: Scientists vs entrepreneurs: roles in startup success

25:05: Lessons from building food tech companies

34:05: Novel ingredients & solving legacy problems

36:01: The FOOD FOUNDERS Studio model

38:10: Mapping real problems with the right partners

41:15: Building and using strong advisory boards

44:49: Fundraising as a venture studio

48:07: Lightning Round: books, bold ideas, and one big wish

57:11: Closing thoughts

Dive into the intriguing intersection of creativity and technology in the food industry with Chaz Flexman and Lena Kwak, co-founders of Starday. Discover how AI tools are transforming product innovation and development in the culinary world, balancing human intuition with data-driven insight. With her experience leading R&D at The French Laundry and as the entrepreneur behind Cup4Cup, Lena brings deep expertise in flavor, formulation, and sensory design. Chaz, formerly of Pattern Brands and a16z, adds the strategic and operational lens to bridge creativity, technology, and growth. Together, they’re building the future of food innovation, a data-informed platform reimagining how consumer products are conceived, tested, and scaled.

From Michelin-starred kitchens to modern tech labs, they share how their unique journeys led them to rethink how food R&D happens, why creativity still matters in an AI-fueled age, and how companies can innovate faster while staying authentic to their consumers.

This episode explores the state of the industry, the evolution of Starday’s partnership model, and what the future of AI-driven product development could mean for the next generation of food innovators.

About the Guests

Lena Kwak is a culinary strategist and food innovator, former Research & Development Director at the three-Michelin-starred restaurant The French Laundry, co-founder and former CEO of Cup4Cup, and co-founder of Starday Foods.

Recognized as one of Forbes’ 30 Under 30, Zagat’s 30 Under 30, and a Martha Stewart American Made Award honoree, Lena has also been named by Fortune Magazine as one of the most innovative women in Food + Wine. With over 12 years of experience in food and beverage CPG, she is known for bridging culinary craftsmanship with data-informed product innovation.

Chaz Flexman is the CEO and co-founder of Starday, the AI-driven food company reinventing category growth for shelf-stable products. Over his career, Chaz has launched more than 50 CPG products and managed operations for over 30 brands simultaneously. Before founding Starday, he was Entrepreneur-in-Residence at Equal Ventures, where he incubated the concept for the company. He was also on the founding team of Pattern Brands, helping raise $20M and launch several direct-to-consumer CPG businesses. Earlier in his career, Chaz served as VP of Corporate Development and Strategy at PCH, worked at a16z as one of its earliest employees, and began his career at Silicon Valley Bank, supporting software venture growth.

Timestamps:

00:00 - Introduction: AI and Creativity in Food

00:38 - Meet the Founders: Lena and Chaz

01:45 - Lena’s Culinary Tech Journey

03:17 - Chaz’s Tech and Food Industry Insights

05:05 - The Current State of Food R&D

08:12 - Challenges in Food Innovation

12:19 - Starday’s Unique Approach

23:32 - AI and Human Creativity in Product Development

31:54 - Future Trends and Consumer Behavior

39:21 - Lightning Round: Personal Insights

44:02 - Conclusion and Call to Action

Join FoodTech Junkies host Sharon Cittone in conversation with Beatriz Jacoste, CEO of KM ZERO Food Innovation Hub and one of Spain’s leading voices in the transformation of global food systems.

From her early passion for gastronomy to the helm of KM ZERO, Bea shares how innovation, collaboration, and grounded leadership are reshaping how we produce, distribute, and value food.

Together, they explore the shifting landscape of food innovation, from overhyped narratives to real impact, touching on frugal innovation, food security, lessons from Latin America, and how corporations are recalibrating toward resilience and purpose.

This episode is a candid look at where the food industry stands today, what needs to change, and why the next era of transformation must be rooted in empathy, equity, and pragmatism.

Timestamps:

00:00 - Introduction: Setting the stage for food system transformation

00:34 - Meet Beatriz Jacoste, CEO of KM ZERO and one of Spain’s leading voices in food innovation

01:33 - Bea’s personal journey: from gastronomy to food systems and innovation

06:22 - Inside KM ZERO: mission, ecosystem, and global impact

09:22 - The state of food transformation: from hype to hard truths

13:22 - Innovation and resilience: confronting systemic challenges

19:46 - Lessons from Latin America: frugality, equity, and community

28:05 - Shifting corporate strategies: from storytelling to substance

39:46 - The role of gastronomy and culture in shaping the future of food

44:00 - Lightning Round: overhyped trends, global insights, and favorite food memories

47:08 – Conclusion: key takeaways and call to action

What if the future of cultivated meat didn’t start on our plates—but in our pets’ bowls?

In this episode of FoodTech Junkies, Sharon Cittone sits down with Owen Ensor, co-founder and CEO of Meatly, the company behind Chick Bites, the world’s first cultivated chicken treat for pets and the first cultivated meat ever approved for sale in Europe. Owen shares the journey from consulting and insect protein to building Meatly, how his team slashed production costs and scaled on just £5 million, and why pet food could be the gateway to a more sustainable, resilient food system.

From regulation and investor skepticism to consumer acceptance and the bigger vision for alternative proteins, this is a conversation about pragmatism, innovation, and rewriting the future of food. Tune in.

About Owen: Owen Ensor is the CEO and co-founder of Meatly - a UK-based biotech startup. He leads the company in pioneering sustainable alternatives in the pet food industry and advancing cultivated meat innovation.

About Meatly: Meatly is the first company in Europe to gain approval to sell cultivated meat for pets, and the first in the world approved to sell cultivated meat pet food, providing sustainable and ethical alternatives to traditional meat.

In this episode of FoodTech Junkies, Sharon sits down with Andrew Ive, Founder of Big Idea Ventures, to explore the urgent need for innovation in food and agtech. From his journey at Procter & Gamble to building one of the most influential VC firms and ecosystems in the space, Andrew shares hard-won insights on what it takes to drive impact at scale.

They dive into:

• The urgency of climate action (00:00)

• Andrew’s path from corporate to venture (02:45)

• How BIV is scaling innovation (06:08)

• The role of corporates (17:00) and governments (22:07)

• Future food production and farmer inclusion (32:20)

• Policy confusion in the U.S. (34:32)

• Tech trends and ecosystem challenges (35:53–41:00)

• Personal reflections and what’s next (43:18–57:52)

A must-listen for anyone building—or backing—the future of food.

About Andrew Ive

Andrew is the founder of Big Idea Ventures (BIV). BIV’s purpose is to solve the world’s biggest challenges by supporting the world’s best entrepreneurs, scientists and engineers. Their New Protein and Global Food Innovation funds invest in sustainable food alternatives to impact climate change, animal welfare, and personal health. 

BIV’s third fund is focused on working with Top US universities to create the future of food companies in rural communities and regions.

Andrew is an Advisory Board member for Tufts Nutrition Council. Friedman School Entrepreneurship Advisor. Harvard Business School graduate, Procter & Gamble brand management trained, Andrew spent a number of years as an entrepreneur growing companies.

Andrew is married, has a daughter and the toughest 10 lb fluffy white dog resembling Snowy from the Tin Tin books.

In this episode of FoodTech Junkies, we dive into visionary innovations shaping the future of food with Chiara Cecchini, VP of Commercialization at Savor — a company transforming the fats and oils category by eliminating agriculture from the equation. From animal- and plant-free butter to scalable climate solutions, Savor is pushing the boundaries of what’s possible.

Chiara shares her journey from Italy’s connected food systems to the frontlines of food tech in the U.S., unpacking the tension between artisanal roots and industrial scale. We explore the complexity of integrating radical innovation into traditional infrastructures, the urgency of decarbonization, and the critical need for thoughtful, sustainable scaling.

From the role of chefs as cultural catalysts to the importance of strategic partnerships, Chiara offers sharp insights into where the industry is headed — and what it will take to build a regenerative, resilient, and truly innovative food future.

About Chiara Cecchini: Chiara leads Commercialization at Savor, overseeing go-to-market strategy, sales, marketing, and communications. She previously founded and led Future Food Americas, working with Fortune 500 companies to drive food innovation aligned with the UN SDGs. Chiara sits on the boards of the Future Food Institute and Food for Climate League and has taught sustainable business at San Francisco State University. A former researcher at UC Davis, she was named a Forbes “30 Under 30 Europe” in Social Entrepreneurship. Outside work, she enjoys family, beekeeping, and writing poetry.

About Savor: Savor is reinventing fats and oils by producing them without plants or animals—using carbon, hydrogen, and thermochemistry. Backed by Breakthrough Energy Ventures, their ingredients provide sustainable, customizable alternatives to butter, palm oil, and other products, aiming to decarbonize and modernize the global fat supply chain.

⏱️ Episode Timestamps

00:00 – Intro

00:37 – Meet Chiara Cecchini

01:48 – From Italy to Innovation: Chiara’s Journey in Food Tech

04:40 – What’s Broken in the Food System? Challenges at Scale

09:04 – Savor’s Vision: Rethinking Fat Without Agriculture

21:52 – Chefs as Cultural Catalysts in Food Innovation

26:53 – Scaling Deep Tech: Commercialization and Partnerships

34:02 – Systems Thinking, Regeneration, and the Future of Food

47:26 – Lightning Round

54:29 – Final Thoughts and Farewell

In this episode of FoodTech Junkies, host Sharon Cittone talks with Zhong Xu, CEO and co-founder of Deliverect, about the role of AI in transforming restaurant operations. From reducing errors and downtime to boosting personalization and tackling fraud with tools like Resolve and Kiosk, Deliverect powers over 65,000 restaurants globally—including major names such as Burger King and KFC.

Zhong shares his journey in restaurant tech, the company’s latest innovations, and what’s next for the industry—from voice recognition to robotics. The episode wraps with insights for entrepreneurs and a rapid-fire lightning round.

About Zhong Xu: As the CEO and co-founder of Deliverect, Zhong is building a global ecosystem of on and off-premise solutions that empowers restaurants and retailers to sell anywhere and deliver everywhere. Deliverect's comprehensive platform integrates technologies spanning kiosks, delivery management, uptime monitoring, real-time analytics, and more. Zhong, who obtained a M.Sc. degree in software engineering in 2009, created the first IPad POS in EMEA in 2012, together with co-founder Jan Hollez. This SaaS company evolved into the company that today is called Lightspeed, which is available in more than 100 countries around the world. Zhong was Global Director of Lightspeed Hospitality until 2018, when he founded Deliverect, thereby continuing to revolutionize the hospitality industry.

 About Deliverect:

Deliverect is a global ecosystem of on and off-premise solutions for digital sales. Its API-first software helps enterprises of all sizes to sell anywhere and deliver everywhere across 52+ global markets. Currently, Deliverect powers 50,000+ establishments, including renowned chains like Burger King, Little Caesars, and Pret A Manger. To find out more information, visit deliverect.com.

Timestamps:

00:32 – Meet Zhong Xu

03:47 – The Rise of Deliverect

06:05 – AI’s impact on restaurant ops

14:18 – Personalization & dynamic menus

19:47 – Product deep dive: Kiosk & Resolve

23:13 – Fighting fraud with vision AI

26:40 – Misconceptions about AI

30:03 – What’s next: voice tech & robotics

33:04 – Lightning round

39:17 – Advice for young entrepreneurs

This week on the FoodTech Junkies podcast, we’re joined by Nona Yehia — architect, changemaker, and CEO of Vertical Harvest. From Jackson Hole to Westbrook, Maine, Nona shares how her team is reimagining vertical farming not just as a way to grow food, but as a regenerative business model—one where inclusion, local impact, and profitability go hand in hand.

We dive into what makes their newest farm the company’s most ambitious yet, how public-private partnerships and tech collaborations are key to scaling, and why designing for community isn’t a side mission—it’s part of the bottom line. From workforce development to grassroots engagement, this episode explores how Vertical Harvest is turning food systems into engines for equity, resilience, and long-term value.

Timestamps:

00:00 Introduction to the Podcast

00:41 Meet Nona Yehia: Architect Turned Vertical Farming Pioneer

02:10 Nona’s Personal Journey and Inspiration

05:56 Challenges and Innovations in Vertical Farming

09:33 Scaling and Replicating Vertical Harvest

11:49 The Maine Project: A New Chapter

19:39 Technology and People: A Balanced Approach

25:01 Financial Challenges and Innovations

33:41 Community Impact and Future Vision

43:09 Lightning Round and Closing Thoughts

About Nona Yehia

Co-Founder & CEO, Vertical Harvest Farms

Nona Yehia is an architect-turned-entrepreneur who co-founded Vertical Harvest Farms, the first vertical hydroponic greenhouse in North America. Driven by a passion for design, food, and social equity—and inspired by her brother who has developmental disabilities—Nona helped pioneer a business model that pairs sustainable urban farming with inclusive employment.

Under her leadership, Vertical Harvest has become a national example of climate-resilient infrastructure and regenerative enterprise, now expanding with a new flagship farm in Westbrook, Maine. Recognized by CNN’s Champions for Change, Fast Company, and the Tony Hsieh Award, Nona continues to shape the conversation around community-led food systems and equitable innovation.

About Vertical Harvest

Vertical Harvest is an urban farming company turning cities into fertile grounds for growth, using tech-enabled agriculture to reinvent the future of food.  They are hell-bent on bringing communities the freshest, healthiest and most flavorful produce – grown hydroponically, all year round.  It's why they root their farms within cities, create customized employment for people with disabilities and are farm to fork around the clock. City by city and block by block, they are growing up – working with and within communities to sow the seeds of abundant possibility.  They're not just harvesting the freshest food possible – as a social enterprise they're here to make good taste great.