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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 352116916 series 2940478
Sisällön tarjoaa Friederike von Waldenfels. Friederike von Waldenfels tai sen podcast-alustan kumppani lataa ja toimittaa kaiken podcast-sisällön, mukaan lukien jaksot, grafiikat ja podcast-kuvaukset. Jos uskot jonkun käyttävän tekijänoikeudella suojattua teostasi ilman lupaasi, voit seurata tässä https://fi.player.fm/legal kuvattua prosessia.
In todays episode, I am speaking with Isabella, Founder and CEO of Bosque Foods. Their mission is to create the best tasting and minimally processed, whole-cut meat and fish alternatives grown naturally from fungal mycelium.
Isabella has an academic background in sustainability and agriculture. She has spent her career building startups in the United States, Europe, and Asia. She has a proven track record in leading tech startups to scale internationally, most recently for ag-tech startup Infarm. She brings her passion for sustainability, decade-long experience in fermentation, and experience in business management and strategy to lead Bosque Foods as CEO.
We are speaking about the ancient fermentation process, originally used for wine and beer and its renaissance in the food-tech industry, why fungi can be the hidden champion in creating clean and less processed meat alternatives. You will also learn about the chances and obstacles in scaling a mycelium food-tech business in the current macroeconomic climate.
Please check out show notes and background information: www.sustainnow.ch
Ideas for a podcast episode? Please contact us here: fvw@forestrock.ch
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