What if honey could be made without bees—and still taste just like the real thing? In this episode of FoodTech Junkies Sharon Cittone speaks with Darko Mandich, CEO and co-founder of MeliBio, about disrupting a $10B industry with science, sustainability, and storytelling.

This isn’t just a conversation about alternative ingredients—it’s about rethinking how we produce food in a way that works better for the planet, for pollinators, and for people. From navigating skeptics to building partnerships that scale impact, Darko shares what it takes to launch a biotech startup that’s breaking conventions and opening minds. Whether you’re into food tech, sustainability, or just love a good founder story—this one’s for you.

Timestamps:

00:00 Introduction to Food Systems Complexity

00:13 Meet the Host and Guest

00:31 Reinventing Honey Without Bees

01:08 Darko’s Journey and Company Vision

02:12 The Science Behind Bee-Free Honey

06:56 Challenges and Market Perception

07:58 Engaging with Skeptics and Traditionalists

17:32 The Reality of Fake Honey

23:38 Personal Journeys and Food System Dependencies

30:59 Building a Food Tech Company on a Budget

37:21 Partnerships and Market Expansion

41:52 Future Vision and Final Thoughts

About Darko Mandich

Darko started his career in the European food industry in 2012 and worked on managing and growing honey companies in more than 5 countries. By pursuing his dream to reinvent the honey industry and make it sustainable, Darko immigrated from Serbia to the United States in 2019 to launch MeliBio.

Darko is now an impact entrepreneur on a mission to sustainably feed 10B+ people with delicious and nutritious foods while saving Planet's keystone species - wild and native bees.

Darko is passionate about the future of food and ways to advance science to make the food system sustainable, scalable and animal-free.

In this episode of FoodTech Junkies, host Sharon Cittone sits down with Miriam Ueberall, a seasoned leader with 24 years of experience in the food industry, for a compelling conversation on the systemic changes needed to future-proof our food systems. Miriam shares her insights on the challenges of innovation, the importance of DEI, and the urgent need for consumer-centric sustainability.

Together, they explore how corporates and startups can forge stronger collaborations, why digitalization is a game-changer, and how leadership and company culture play pivotal roles in driving transformation. From balancing taste and nutrition with sustainability to preparing the next generation of food leaders, this episode is packed with inspiration, real talk, and forward-looking ideas.

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About Miriam: Miriam is a seasoned Food Tech Expert and Senior R&D Leader with over 24 years of experience in advancing the food industry through innovation and technology. She has worked in leadership roles across various multinational FMCG companies, ranging from Unilever to Kraft Heinz to Flora Food group. A visionary at heart, Miriam combines a deep understandingof food science, technology, and consumer and market trends to craft forward-thinking strategies that address today’s most complex globalchallenges. With a strong belief that human-centric leadership is key to drive sustainable growth, Miriam brings a track record of delivering market growth via innovation and renovation, pipeline building, organizational transformation, and driving portfolio efficiencies. A staunch advocate for honest and trusted multi-party partnerships, Miriam is convinced that true breakthroughs in food tech can only occur when diverse stakeholders and players across the value chain collaborate transparently, bringing their unique expertise and perspectives to the table, and commit to aligned objectives.

As a passionate champion of female empowerment and allyship, Miriam actively works to create inclusive, supportive environments where women can thrive and unleash theirbest self.

Episode Timestamps

• 00:00 – Introduction to the Podcast

• 00:32 – Meet Miriam Ueberall: A Powerhouse in Food Innovation

• 01:06 – Miriam’s Journey in the Food Industry

• 03:07 – Challenges and Systemic Transformation in the Food Industry

• 07:24 – The Role of Leadership and Partnerships

• 18:10 – Innovation in R&D and Addressing Consumer Needs

• 24:46 – Consumer Education and Building Trust

• 28:47 – Defining Sustainability in the Food Industry

• 29:59 – Practical Steps for Integrating Sustainability

• 34:06 – The Role of Government and Policy in Driving Change

• 36:39 – Leadership and Company Culture in the Food Business

• 41:55 – Grooming the Next Generation of Food Leaders

• 44:54 – The Future of Female Leadership and Inclusivity

• 49:29 – Future Trends and Technologies in Food

• 52:08 – Conclusion and Final Thoughts

In this episode of the FoodTech Junkies Podcast, Sharon Cittone sits down with Marc Coloma, CEO and co-founder of Heura, to explore the intersection of activism, innovation, and food system transformation. From his early roots in social justice to building one of Europe’s fastest-growing plant-based food companies, Marc shares the driving forces behind Heura’s mission to fix what he calls “the most broken industry in the world.” They unpack the inefficiencies of traditional animal agriculture, the power of tech-enabled alternatives, and the urgent need for policy reform. Marc also addresses the consumer myths still surrounding plant-based foods and how Heura is working to shift both perception and policy.

Whether you’re a foodtech founder, policymaker, or just curious about the future of protein, this episode offers insight, clarity, and inspiration.

Timestamps

[00:27] Marc shares his journey from grassroots activism to entrepreneurship, and how that path led to founding a mission-driven food tech company.

[04:02] They unpack the true cost of our current food system and how Heura is working to address those inefficiencies.

[07:58] Marc speaks candidly about the challenges facing the plant-based industry, from consumer misconceptions to navigating media narratives.

[15:33] He offers a look into the innovations driving Heura’s product development and where he sees the category heading next.

[26:52] The conversation turns to the policy landscape and why structural change is just as critical as product innovation.

[33:04] They also explore how technology—from fermentation to AI—is accelerating the protein transition.

[45:33] In a quick-fire lightning round, Marc shares his hot takes on the most promising trends in food tech.

[48:55] The episode wraps with final thoughts and how listeners can stay connected.

From challenging Big Meat to advocating for a fairer food system, Marc Coloma brings bold thinking and sharp insights to the mic.

About Marc Coloma

CEO, Co-founder and food activist at Heura Foods

Marc Coloma is food activist and CEO at Heura. Born in Barcelona in 1991, Marc has been involved in social activism since he was just 16 years old. In 2015 he decided to take part in an entrepreneurship program to create solutions to the problems in the current food system. His aim was, and is still to bring attractive solutions, and thus make livestock obsolete. In 2017, after extensive research, Heura was created and launched into the Spanish Market, with the mission to contribute to the construction of a net positive and healthier food system.

To date, Heura has positioned itself as the fastest-growing plant-based meat company in Europe and the market leader in Spain, with a 26% market share. Heura also leads in consumer acquisition, not only being the brand with the highest penetration but also with the highest repeat rate (50%).

In the last seven years Heura has not only stood out for the development of vegetable meat products but also for being a technological leader, with 25% of its workforce (out of a total of 100) dedicated to R&D. This has led to the creation of the Good Rebel Tech technology platform in order to develop technologies aimed at solving current technological limitations and increasing the nutritional value, naturalness, taste and sustainability of all the company's products.

The work in this field has culminated in the development of the first patent in April 2023, which has obtained a positive opinion report from the European Patent Office.

Marc Coloma's contribution to transforming the food model has been recognized by several organizations. In 2018, he received the CVC Young Innovator Award. In 2019, Forbes recognised him as the best entrepreneur of the year, and the magazine Emprendedores and AIJEC named him the best entrepreneur of the year. In 2021, Marc and Bernat were named to Forbes' “100 other fortunes” for their positive impact on the world.

Who's on Stage at Future FoodTech SF? Join host Sharon Cittone as she sits down with Bill Aimutus, a leading food innovation pioneer shaping the future of food. With a career in companies like Land O’Lakes, Kerry Ingredients, and Cargill, to now NC State’s Food Innovation Lab and the Bezos Center for Sustainable Protein, Bill shares insights into alternative proteins, food security, labor challenges, and policy alignment. In this episode, we explore the pressing challenges and opportunities in the food system, from biomanufacturing and workforce development to the role of policy in driving food innovation. Bill highlights the importance of collaboration between traditional agriculture and emerging food technologies to create sustainable, cost-effective, and consumer-friendly food solutions. Don’t miss this in-depth discussion on the future of food, technological advancements in production, and the strategies needed to scale sustainable alternatives.

🎧 Listen on your favorite podcast platform

Timestamps:

00:00 Introduction and Podcast Overview

00:46 Meet Bill Aimutus: A Journey in Food Science

03:54 Pressing Challenges in the Food System

06:33 North Carolina Food Innovation Lab

11:50 Bezos Center for Sustainable Protein

15:35 Collaboration and Workforce Development

29:27 Future Trends and Policy in Food Tech

37:11 Technological Innovations in Food Production

40:16 Final Thoughts and Future Aspirations

44:10 Conclusion and Call to Action

In this episode of the FoodTech Junkies Podcast, host Sharon Cittone sits down with Liana Thompson, co-founder Aquaai, a pioneering robotics startup tackling ocean and waterway health. Liana shares her journey from journalism to climate tech entrepreneurship, highlighting how Aquaai is developing cutting-edge robotic solutions to combat water scarcity and promote marine conservation. Discover how Aquaai harnesses biomimicry to create efficient, affordable underwater drones, and the broader implications of their work on biodiversity and climate resilience. Liana also sheds light on the challenges of scaling a climate-tech startup, navigating funding landscapes, and fostering education and community engagement in ocean preservation.

Episode Timestamps:

00:00 Introduction: Waterways and Carbon Sinks

00:11 Food Tech Junkies intro

00:52 Guest Introduction: Liana Thompson of Aquaai

02:11 Liana’s Journey from Journalism to Robotics

05:56 The Mission and Vision of Aquaai

14:56 Challenges in Water Scarcity and Climate Impact

18:27 Aquaai’s Global Expansion and Market Entry

25:34 Funding and Commercialization Challenges

37:57 The Role of Education and Community Engagement

41:26 Closing Thoughts and Future Projects

How can we make food healthier, more sustainable, and packed with essential nutrients—all without relying on traditional agriculture? In this episode, we sit down with Frank Jaksch, founder of Ayana Bio, to explore the cutting-edge world of plant cell culture technology and how it’s revolutionizing the way we think about nutrition. From his early days in chemistry and drug discovery to launching Ayana Bio, Frank shares his insights on the growing concerns around ultra-processed foods, the declining nutrient density in fresh produce, and how his company is developing bioactive compounds that can fortify everyday products—without sacrificing taste, cost, or sustainability. We also discuss the broader food security and climate challenges, the need for industry-wide collaboration, and how Ayana Bio is working with brands to create smarter, nutrient-dense alternatives to conventional food products. Plus, get an exclusive look into the upcoming Future Food Tech event, where innovative startups and ingredient pioneers will come together to shape the next chapter of food innovation.

Episode Breakdown:

🕒 00:00 – Introduction and Guest Welcome

🧪 00:24 – Frank’s Background and Career Journey

🍔 03:53 – The Rise of Ultra-Processed Foods

📉 05:30 – Health Impacts and Consumer Awareness

🥦 06:47 – Challenges with Fresh Food and Nutrient Density

🌱 14:11 – Ayana Bio’s Innovative Approach

🌍 19:45 – The Future of Food and Sustainability

💡 25:27 – Practical Solutions and Industry Collaboration

🔚 34:23 – Conclusion and Final Thoughts

Tune in to this fascinating discussion at the intersection of science, food tech, and sustainability, and discover how innovation is shaping the future of what we eat., and check out his upcoming panel at Future FoodTech in San Francisco🚀

About Frank Jaksch: Frank Jaksch serves as Ayana Bio’s Chief Executive Officer and is a member of its Board of Directors. As founder and former CEO of ChromaDex (NASDAQ: CDXC), Frank has more than 25 years’ experience developing plant bioactives and natural ingredient solutions in the life science, food, beverage, and dietary supplement spaces. He has built an ingredient and end consumer product business from the ground up, ultimately taking the company public on NASDAQ. Having been immersed in the world of natural products for decades, Frank understands the significant challenges encumbering the space. To date, sourcing health and wellness natural products from agriculture has proven unsustainable and unwieldy; and product quality has suffered from adulteration largely owing to supply scarcity and costly development expenses. At the helm of Ayana Bio, Frank seeks to modernize the health and wellness sector and in so doing provide affordable and reliable ingredients. He believes that Ayana Bio’s technology platform is key to developing a scientific solution to reliability and cost.

Join us for a fascinating conversation with Marie Asano, partner at the European Circular Bioeconomy Fund (ECBF). Marie shares her unique journey from scientist to venture capitalist, exploring how she now champions sustainable innovations at the intersection of agri, food tech, and the bioeconomy. In this episode, we’ll uncover the challenges and opportunities within the bioeconomy, the vital role of venture capital in driving change, and the power of collaboration across industries. Plus, hear about promising startups, emerging trends, and strategies for building a sustainable future. Don’t miss this insightful deep dive into the world of sustainable innovation!

About Marie Asano: Dr. Marie Asano is a Partner at the European Circular Bioeconomy Fund, where she leads investments in the nutrition and food tech verticals, with a focus on sustainable chemistry, the bioeconomy, and circularity. She also serves as a Board Observer at Nuritas. Before joining ECBF, Marie was a Senior Investment Manager at High-Tech Gründerfonds (HTGF), a German-based seed fund, where she spearheaded early-stage investments in sectors such as chemistry, climate tech, biotech, animal health, and life sciences. In addition, she played a key role in expanding the fund’s deal flow and network in the chemical sector. During her tenure, she also served as a Board Observer at Aphea.Bio. Marie holds a PhD in nanochemistry, biophysics, and polymer science from the universities of Liège and Bordeaux. Following her doctoral studies, she earned an MBA from the Collège des Ingénieurs.

00:00 Introduction and Guest Background - Meet Marie Asano and learn how her journey from scientist to venture capitalist shaped her passion for sustainability.

00:21 Journey into Venture Capital - What inspired Marie to make the leap into venture capital and focus on the bioeconomy?

02:03 Impact and Sustainability in Bioeconomy- Exploring how the bioeconomy is reshaping industries and driving sustainable impact.

06:29 Challenges in Bio-based Packaging- Why is creating sustainable packaging so tricky? Marie shares her insights.

10:50 Cross-sector Collaboration for Bioeconomy- How partnerships between sectors are key to advancing the circular bioeconomy.

16:12 Comparing Bioeconomy Approaches: Europe vs. US- What sets Europe apart from the US in tackling bioeconomy challenges?

20:37 Future of Bioeconomy and Emerging Trends- A sneak peek at groundbreaking trends and innovations shaping the future.

23:29 Investment Strategies and Challenges for Startups- Marie’s advice for startups: what it takes to secure funding and succeed in the bioeconomy.

30:32 Portfolio Highlights and Success Stories -Behind the scenes with ECBF: success stories and lessons learned from their portfolio.

37:40 Final Thoughts and Reflections- Marie’s parting wisdom on creating a more sustainable and innovative future.

In this episode, we sit down with Dan Altschuler Malek, Managing Partner at Unovis Asset Management, to discuss the urgency for protein diversification, the future of sustainable food systems, and the transformative potential of innovation in the food sector. Drawing from his diverse experience—ranging from corporate banking to launching a CPG brand—Dan offers a unique perspective on the challenges and opportunities shaping the food industry. Together, we tackle pressing global issues like climate change, agriculture, and the critical need for diversified protein sources. Dan sheds light on the pivotal role of alternative proteins and how cutting-edge technology is revolutionizing food production. He highlights the importance of a holistic approach to food sustainability, exploring the intricate dynamics of the food value chain, the rapid growth of the alternative protein market, and the power of marketing in driving consumer adoption. We also dive into the role of government in fostering innovation, emphasizing the necessity for public investment to accelerate social and environmental well-being. This conversation is packed with insights for entrepreneurs, investors, policymakers, and anyone curious about the evolving food landscape and how innovation can create a more sustainable future. Tune in to discover how collaborative efforts and bold ideas can drive meaningful change in our global food systems.

About Dan Altschuler

Dan Altschuler is a Managing Partner at Unovis Asset Management, a global investment firm backing pioneering technologies reshaping the food industry and addressing critical global issues. He is a strategic collaborator with a deep commitment to improving how the world eats, leveraging his entrepreneurial, operational, and investment expertise.

Dan co-founded Unovis to support founders contributing to a healthier and more sustainable world where he leads the firm’s early stage investments in North America and Israel. Unovis has invested in more than 50 startups around the world, including transformational startups like Alpine Bio, Oshi, Anina’s, ImaginDairy, Heura, Meati, and Abbot’s.

Prior to his role at Unovis, Dan’s career was shaped by a range of food-related ventures. He worked alongside major food corporations, founded a CPG company, managed logistics operations, and directed a creative agency, all within the foodservice and CPG sectors.

Dan holds an MBA from Babson College and a BS in Business Administration from the Universidad Iberoamericana in Mexico City.

Dan serves on the boards of NovaMeat, Black Sheep Foods, and GreenOnyx, guiding these companies toward achieving their strategic goals.

Timestamps:

00:00 Teaser

01:03 Meet Dan Altschuler Malek

01:25 Dan's Journey in the Food Industry

07:02 Challenges in the Food System

12:11 The Future of Alternative Proteins

21:51 Technological Innovations in Food

40:52 The Role of Policy and Investments

42:50 Conclusion and Call to Action