In this episode of The Future Food Show, Alex Shirazi speaks with Giuseppe Scionti, founder of Novameat, about scaling protein innovation from 3D-printed plant-based steaks to industrial proteinization technology. They discuss surviving the alt-protein boom and correction, B2B strategy, hybrid meat applications, AI tools, and why adaptability and long-term vision are key to protein diversification.

On the Future Food Show, host Alex Shirazi interviews Pete Mortimer of FPG Media about his path from fine dining chef in the UK to leading sales and growth in the alternative protein space. Pete shares how the intensity and teamwork of professional kitchens now mirrors the shared mission he sees across sustainable protein innovators.

They discuss FPG Media’s evolution from virtual events and digital publishing into large in-person conferences, including events at McCormick Place, plus the growth of its magazine, webinars, and event app. The focus: building a collaborative ecosystem across cultivated, fermentation-enabled, and plant-based proteins while making events more accessible through strong digital tools and free expo access.

Alex Shirazi sits down with food scientist and entrepreneur Adam Yee to discuss his journey through startups, consulting, and nearly a decade of podcasting with My Food Job Rocks. Adam shares how founding companies in the alternative protein space, traveling internationally, and interviewing hundreds of food professionals shaped his career and view of the food industry.

They also explore what food science really is, the realities of building food companies, and why funding has cooled in food compared to software. Adam highlights where he sees opportunity today, including science led innovation and the growing role of AI in food development, and why curiosity remains the most important ingredient.