Adam Yee interviews Hydroxide, a food science content creator, who shares insights into her journey in food science, her experiences in the industry, and her approach to creating engaging content on platforms like TikTok.

They discuss the importance of storytelling in science communication, the challenges of navigating controversial topics, and the impact of content creation on personal growth. Hydroxide emphasizes the need for authenticity and consistency in content creation while encouraging aspiring creators to embrace their passions and connect with their audience.

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Mike Lee, a food futurist and innovation expert, discusses his journey into the world of food trends and futurism. He shares insights on the importance of humility in predicting the future, the role of design thinking in food innovation, and the need for empathy beyond just the consumer perspective.

Mike also explores the concept of edutainment in food media, the intersection of art and food innovation, and the significance of diverse inspirations in the creative process. He reflects on his career choices, the financial backing of innovation, and the current trends in AI and food innovation.

We also dive into the intersection of AI and food innovation, exploring how machine learning can optimize food production and flavor prediction. They discuss the implications of GLP-1 drugs on food addiction and consumer behavior, particularly in relation to ultra-processed foods. The dialogue also touches on the future of food trends, sustainability, and the evolving landscape of nutrition, emphasizing the need for a nuanced understanding of food science and consumer choices.

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Adam Yee interviews James Gourley, a partner at an intellectual property law firm specializing in the food industry. They discuss the importance of understanding intellectual property (IP) for entrepreneurs, the different types of IP, and the nuances of trademark and patent law. Gourley shares insights from his career, including the significance of writing in law, how to choose the right lawyer, and the role of trade secrets in protecting business ideas.

The conversation also touches on the impact of AI on the legal landscape and the challenges faced by food businesses in navigating legal issues.

Takeaways

James Gourley specializes in intellectual property law, particularly in the food industry.

Understanding IP is crucial for entrepreneurs in the food sector.

Writing skills are essential for lawyers, especially in drafting legal documents.

Choosing the right lawyer involves assessing their experience in specific legal issues.

Different types of IP include patents, trademarks, and trade secrets.

Trademark protection is vital for brand identity in the food industry.

Cease and desist letters can be intimidating but require careful assessment.

Trade secrets can provide a competitive advantage if properly protected.

Contracts with manufacturers should clearly outline IP rights and responsibilities.

Patents in the food industry can be complex and require careful consideration.

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Adam Yee interviews Zachary Cartwright, a principal food scientist and sales engineer at AquaLab. They discuss the integration of AI in podcasting, the importance of science communication, and the nuances of water activity in food science.

Zachary shares his journey from biochemistry to food science, emphasizing the significance of effective communication and networking in career development. The conversation also touches on the evolution of Zachary's podcast, The Drip, and how his hobbies, such as yoga and DJing, influence his professional life. The episode concludes with valuable advice for aspiring food scientists and the importance of mentorship.

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During my trip to Japan I met Schyler Cole and had a great talk with her so I decided to interview her. Her journey is very interesting!

Schyler Alexandra Cole is an Entrepreneur in Residence at Value

Recognizing parallels between the Southeast US and Japan in

Links:LinkedIn: https://www.linkedin.com/in/schylercole

Instagram: https://www.instagram.com/schyleracole/?hl=en

TikTok: https://www.tiktok.com/@schyler.cole

Substack: https://bewelldowellnow.substack.com/about

Website: https://www.schylercole.com/

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Adam sits down with Alice Wistar, Head of Growth & Strategy at Palate Insights, for a chat about her career, her role as Chief of Staff for startups, and some insights on food service. Alice shares how she accidentally fell into her dream career from pivoting from med school ambitions to vegan gastronomy in Peru, to a crash-course MBA at Black Sheep Foods during the plant-based boom.

They unpack what a Chief of Staff actually does inside a fast-moving startup, why plant-based lamb was both a triumph and a branding trap, the maddening truth behind food-service distribution, and how real-world sensory testing is shifting away from sterile lab rooms and into restaurants and grocery aisles.

Alice also breaks down the rise of “balanced proteins,” the data chefs are giving her team, and why taste, trust, and supply chain reliability matter more than anyone wants to admit.

If you’re obsessed with food innovation, startup chaos, consumer behavior, or just love a good origin story, this episode delivers.

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Rachel Atcheson, the Executive Director of Food Policy Pathways, discusses her journey into food policy, the importance of understanding policy definitions, the role of data in shaping food policies, and the influence of lobbying. She shares insights on navigating government structures, implementing innovative programs, and building a career in food policy. Rachel emphasizes the need for collaboration and the importance of getting involved in food policy advocacy to create impactful change in the food system.

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Seth Waite shares his unique journey from studying political science to becoming a partner at a biopsychology firm. He discusses the importance of understanding consumer behavior, the transition from law school to nonprofit work, and how these experiences shaped his approach to marketing. Seth emphasizes the significance of talking to customers, understanding their emotional needs, and using data to inform marketing strategies. He also provides valuable insights for aspiring entrepreneurs and highlights innovative tools for market research.

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Satoshi Umino, CEO of Sustainable Food Asia interviewed me while I was in Japan at his office in front of a live audience. This podcast has been edited to remove the Japanese translation.

I chat about the following trends happening in the USA:

What's happening now: Protein, Tariffs, Labubu Economy

What's not happening now: Plant-based, Sustainability Initiatives, Regenerative

Trends that will persist for a decade: AI, Biotech, MAHA

Trends that are important to watch: Reactive Supply Chain, Fiber and research, The Katseye model

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In this conversation, Laurette Rondenet, CEO of Edlong Flavors, shares her journey in the food industry, the challenges of running a family business, and the importance of mentorship and leadership. She discusses the evolution of Edlong, the significance of decision-making in business, and the dynamics of company culture. Laurette emphasizes the need for awareness in the food science field and the interconnectedness of the industry, highlighting the importance of collaboration and support among competitors. She also touches on her personal branding efforts and the future of food science.

Connect with Laurette:

Website

LinkedIn

Instagram

YouTube
Apple Podcasts

Edlong

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