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After Animals Podcast

Food & Cooking Podcasts

After Animals uncovers trends and stories at the cutting edge of the global post-animal movement. What does a future look like, in which food, fashion and entertainment no longer have to exploit animals to be successful? In each episode, we share a remarkable and inspiring story about someone who is forging a more compassionate future for us all. After Animals seeks to activate a kinder, more compassionate world through innovation.

After Animals uncovers trends and stories at the cutting edge of the global post-animal movement. What does a future look like, in which food, fashion and entertainment no longer have to exploit animals to be successful? In each episode, we share a remarkable and inspiring story about someone who is forging a more compassionate future for us all. After Animals seeks to activate a kinder, more compassionate world through innovation.

Location:

United States

Description:

After Animals uncovers trends and stories at the cutting edge of the global post-animal movement. What does a future look like, in which food, fashion and entertainment no longer have to exploit animals to be successful? In each episode, we share a remarkable and inspiring story about someone who is forging a more compassionate future for us all. After Animals seeks to activate a kinder, more compassionate world through innovation.

Language:

English


Episodes

Animal Testing Will End in our Lifetimes. Here's How - Center for Contemporary Sciences' Dr. Aysha Akhtar

1/3/2021
The U.S. National Institutes of Health (NIH) has noted that a staggering 95% of all drugs shown to be safe and effective in animal tests FAIL in human trials because they don't work or are dangerous. This is just one sobering data point from a growing body of evidence that animal-based research doesn't translate to human health. Dr. Aysha Akhtar is the CEO and President of the Center for Contemporary Sciences (CCS). She and her team at CCS are working to accelerate the industry's shift...

Duration:01:03:18

Baby Formula 2.0: Is Lab-Grown Breastmilk the Next Parenting Trend? - TurtleTree Labs' Fengru Lin & Max Rye

11/28/2020
TurtleTree Labs—a Singapore-based startup—has set its sights on disrupting the baby formula industry, which is projected to grow to US$103 Billion by 2026. Co-founders Fengru Lin and Max Rye explain how they are using donated human stem cells to create mammary cells in the lab that lactate real human breast milk! Their first-of-its-kind biotech approach is getting a lot of support—from investors and from the Singaporean government—and the company believes it could be in the market within the...

Duration:00:32:19

Bye '80s Pleather. This "Animal-Free" Trend is About to Go Mainstream - Material Innovation Initiative's Nicole Rawling

10/24/2020
From making leather out of mushrooms to growing silk in a lab, innovative textile startups around the world are reinventing how we make and consume materials. Nicole Rawling is the Co-Founder and Executive Director of the Material Innovation Initiative. Her organization is working to bring together scientists, entrepreneurs, retailers, and consumers—to accelerate the global trend towards a new era of animal-free fashion, automotive, and home goods industries. In this episode, she shares: -...

Duration:00:54:44

How Fungi-Based "Super Bacon" Could Revolutionize Plant-Based Eating - Prime Roots' Kimberlie Le

8/31/2020
Prime Roots' co-founder & CEO Kimberlie Le and her team are working to bring a new more affordable, ethical, nutritious, and sustainable protein to the world. How? The Berkeley, California-based startup is creating high protein meats and seafood—including their landmark bacon product—from a revolutionary whole food superprotein: Koji. And, they are growing, packing, and distributing it from their facilities, which drives down costs and resources while ramping up production. Prime Roots...

Duration:00:29:33

This Sci-Fi Inspired Japanese Startup is Taking Lab-Grown Meat Mainstream. Here’s how - Integriculture and Shojin Meat Project’s Yuki Hanyu

8/3/2020
Yuki Hanyu is the CEO of Integriculture, a rising Japanese biotech startup that recently raised $7.4 million to take cell-based protein production to the next level, globally. He’s also the founder of the Shojinmeat Project, a community of home-made cultured meat growers and enthusiasts. In this interview, Yuki shares with us what space travel, Japanese manga (and anime) and lab-grown meat have in common for him. Integriculture’s website: https://integriculture.jp/?locale=en Shojinmeat...

Duration:00:40:05

This Company is Reconstructing Mozzarella from the Molecular Level - New Culture's Dr. Inja Radman

6/29/2020
We hope this episode will bring optimism in the midst of the COVID-19 pandemic. Food startup New Culture is creating mozzarella (and other dairy products) without the “moo.” Their secret strategy? Drawing from the same science that makes animal-based cheese taste so good to humans. Co-Founder and Chief Scientific Officer Dr. Inja Radman gives us an inside look. New Culture’s website: https://www.newculturefood.com/ Support the show (https://www.afteranimals.com/support-us)

Duration:00:32:05

This Biotech Startup is Making Fake 3-D Rhino Horn in the Lab. But can it be sold... in time to save the rhinos? - Pembient's Matthew Markus

5/25/2020
Pembient is a company making big chunks of realistic fake rhino horn in the lab. Its goal is to flood the market with high-quality, "can't-tell-the-difference" replica products, driving down demand for the real stuff—thereby ultimately helping combat poaching and the illegal wildlife trade. In this episode, Pembient's CEO and Co-Founder Matthew Markus talks about the potential he sees in the niche biofabricated wildlife product industry. He also shares some of the biggest challenges to...

Duration:00:30:41

Delicious, Affordable 3-D Printed Meat Could Go Mainstream Sooner Than You Think. Here’s Why - NovaMeat’s Dr. Giuseppe Scionti

3/4/2020
NovaMeat’s Founder and CEO Dr. Giuseppe Scionti quit his job as a Biomedicine and Bioengineering professor to create a plant-based 3D printed steak that has the appearance and texture of animal-based meat. Dr. Scionti was listed as one of “Nine Innovators to Watch in 2019” by Smithsonian Magazine. In this episode, he talks about the technology and opportunities in 3D printed food—and how we can all row towards a brighter future for animals and our planet. NovaMeat website:...

Duration:00:44:02

Why This Ex-Facebook Engineer Quit Coding... to Make Cow-Free Cheese - Spero Foods’ Phaedra Randolph

1/22/2020
Phaedra Randolph is the founder and CEO of Spero Foods. She gave up a lucrative career in tech engineering to start her own mission-driven food startup. In this inspiring and informative episode, Phaedra tells us how she took an unexpected ingredient and turned it into a delicious, super healthy plant-based cheese that’s better for you, animals and the planet. (She also shares some of the secrets behind her successful career change.) Spero Foods website: https://www.sperofoods.co/ Music...

Duration:00:50:58

Cat food made from... mice cells?! Why this pet food company is creating it. Because Animals’ Dr. Shannon Falconer

11/12/2019
Mice may have been the ancestral food for cats but Because Animals CEO and Co-founder, Dr. Shannon Falconer, explains why it is the perfect food for the modern-day cat. Her cultured pet food company is replacing slaughter with science and creating human-grade, nutrient-packed foods for our four-legged family members. Because Animals website: https://becauseanimals.com/ Support the show (https://www.afteranimals.com/support-us)

Duration:00:42:40

This Lab-Grown Shrimp Startup is Blowing Up. Here's Why - Shiok Meats' Dr. Sandhya Sriram

10/10/2019
Fast-rising cultivated seafood startup Shiok Meats raised $4.6 million in funding AND created an MVP (minimum viable product)… in under a year. Shiok Meats CEO and Co-Founder Dr. Sandhya Sriram talks lab-grown shrimp, crab and lobster, and shares some valuable tips and insights for rising entrepreneurs in the space. Shiok Meats website: https://shiokmeats.com/ Music interlude created by Lee Rosevere. Support the show (https://www.afteranimals.com/support-us)

Duration:00:42:11

How do you harness the power of Earth's most formidable biotech engineer to create plant-based meat? - Sustainable Bioproducts' Thomas Jonas

9/5/2019
Did you know that NASA is looking for life on Mars without leaving Earth? In this episode, Co-Founder & CEO of Sustainable Bioproducts Thomas Jonas tells us all about how his company is developing a space-age meat-like protein -- from extremophile microbes (fungi) from Yellowstone National Park... with help from NASA and Bill Gates. Sustainable Bioproducts website: https://www.sustainablebioproducts.com/ Support the show (https://www.afteranimals.com/support-us)

Duration:00:42:04

Why This Ex-Aerospace Engineer Is Now "Building" the Perfect (Vegan) Chicken Nugget - Rebellyous Foods' Christie Lagally

6/30/2019
What do aerospace engineering and chicken nuggets have in common? Christie Lagally, Founder & CEO of Rebellyous Foods (formerly known as Seattle Food Tech), shares how she and her team have created a low-cost, crispy, juicy and delicious meatless chicken nugget that will revolutionize meals at schools, hospitals, corporate cafeterias… and eventually the world. Rebellyous Foods website: https://rebellyous.com/ Music interlude created by Lee Rosevere. Support the show...

Duration:00:49:24

Why Cats go Crazy for This Vegan "Tuna" - Good Catch Foods' Chad Sarno

6/23/2019
Good Catch Foods co-founder & VP of Culinary, Chef Chad Sarno, explains how the company has created shelf-stable plant-based protein, 6-legume blend "tuna" with added algae and seaweeds for added omegas that tastes and flakes like the real thing -- without the fishy smell. And cats really do like it (we have video evidence!) Good Catch Foods website: https://goodcatchfoods.com/ Support the show (https://www.afteranimals.com/support-us)

Duration:00:28:25

How Does a Futurist Food Lab Set Trends for 2040? - The Future Market's Mike Lee

6/23/2019
The Future Market founder & CEO Mike Lee explains how to create food "showrooms" that "exhibit" food trends looking 5-25 years into the future, including some cool concepts like faux shark fin and a cultured meat Chinese restaurant. The Future Market website: http://thefuturemarket.com/ Music interlude created by Lee Rosevere. Support the show (https://www.afteranimals.com/support-us)

Duration:00:40:02

The Secret to Making Delicious Plant-Based "Tuna" and "Eel" - Ocean Hugger Foods' David Benzaquen

6/23/2019
Plant-based seafood maker Ocean Hugger Foods' founder & CEO, David Benzaquen, talks about how to go beyond the oceans for sushi meat (good enough to be sold in Whole Foods across America), how to make tomatoes taste like raw tuna, and why eel fishing is surprisingly unsustainable. Ocean Hugger Foods website: https://oceanhuggerfoods.com/ Support the show (https://www.afteranimals.com/support-us)

Duration:00:30:50

Is 3-D Printing the Next Trend in Meat? - Redefine Meat's Eshchar Ben-Shitrit

6/23/2019
3-D printed steak company Redefine Meat's founder & CEO, Eshchar Ben-Shitrit, tells us how 3-D printed meat works, how is it made -- and why traditional butchers are actually some of the biggest fans of the product. Redefine Meat website: https://www.redefinemeat.com/ Music interlude created by Lee Rosevere. Support the show (https://www.afteranimals.com/support-us)

Duration:00:44:12