In this episode of FoodTech Junkies, host Sharon Cittone sits down with Marjolein Brasz, CEO of Foodvalley NL, to unpack what it really takes to move food innovation from ideas to impact.

The conversation goes beyond startups and technologies to examine the structural challenges shaping today’s food system, from fragmented value chains and misaligned incentives to consumer disconnect and policy gaps. Marjolein shares her journey from traditional industries into food system transformation, and explains why startups alone cannot drive change without collaboration across farmers, corporates, policymakers, investors, and consumers.

Together, they explore how ecosystem thinking enables more resilient food production and consumption, the role of upcycling and circular practices, and why building markets, not just solutions, is essential. The episode also dives into the importance of cohesive policies, shared infrastructure, and incentives that support healthier diets, lower emissions, and economic viability across the value chain.

This is a candid, systems-level discussion on how we stop working in silos and start building food systems that are resilient, equitable, and fit for the future.

About Marjolein Brasz

Marjolein Brasz, CEO of Foodvalley, attributes her dynamic career progression to her ability and willingness to embrace discomfort and challenge the norm. After graduating from Erasmus University Rotterdam with a business degree, she ventured into the energy sector, working in traditional oil and gas before transitioning to renewable energy and sustainable materials. Her work experience spans various countries, and her global perspective enhances her ability to adapt and innovate in diverse contexts.

Marjolein’s previous roles taught her about systemic work—the idea that changing existing systems requires simultaneous progress in demand and supply. This involves recognizing change agents, fostering entrepreneurship, and navigating non-linear paths. These insights are now at the core of her leadership at Foodvalley, where she drives mission-oriented innovation for a sustainable food system.

Episode Timestamps

00:00 Introduction to food innovation and systemic change

00:45 Meet Marjolein Brasz: from traditional industries to Foodvalley NL

01:44 The core challenges facing today’s food system

03:53 Why systemic change requires collaboration across sectors

18:48 Consumer awareness, demand, and market dynamics

28:16 Upcycling, circularity, and sustainable practices

30:09 Building consortia to enable food system transition

31:35 Investing in long-term, systemic change

32:01 What startups need from ecosystems to succeed

33:33 Aligning corporate and farmer interests

36:35 The role of policy and incentives

39:18 Reconnecting people with food through education

41:11 Global perspectives on food system transformation

44:16 How big companies can drive meaningful change

50:13 Lightning round: personal insights and reflections

59:17 Final thoughts and future directions

In this episode of FoodTech Junkies, host Sharon Cittone sits down with Ross Milne, CEO of Leaft Foods, to explore one of the most under-reported scientific breakthroughs in modern food innovation: the successful commercial extraction of Rubisco, the most abundant and until now, most elusive protein on Earth.

Ross shares his journey from designing some of the world’s largest food factories to pioneering a new protein category derived from green leaves, particularly alfalfa. Together, they unpack the science behind Rubisco, how Leaft cracked a century-old challenge, and why leaf-based protein could redefine sustainable nutrition, regenerative agriculture, and climate-aligned food production.

The conversation goes deep into the environmental advantages, the integration of farmers into this emerging value chain, and the realities of bringing a novel food technology to market, from partnerships in Japan and pet nutrition to early consumer products. Ross also offers a rare look at where Rubisco fits into the future of food and how “rewriting photosynthesis” might become one of the century’s most powerful food-system tools.

A must-listen for anyone interested in food innovation, climate solutions, and the next frontier of protein.

Special Offer:

Listeners get 40% off their first order at Leaft Foods. Visit their website at https://www.leaftblade.com/ and use the code JUNKIES at checkout.

About Ross Milne

Ross Milne is the CEO of Leaft Foods, a company on a mission to bring the world's most abundant protein, Rubisco, extracted directly from green leaves, to consumers and food companies across the globe. After leading the development of the breakthrough technology behind Leaft's end-to-end extraction process, Ross is now driving the company's evolution from successful pilot demonstration to true industrial scale, positioning Leaf Rubisco as a high-functioning ingredient for food companies seeking step-change improvements in both functionality and sustainability.

Timestamps

00:00 Introduction to FoodTech Junkies

00:50 Meet Ross Milne: From factory design to food innovation

02:00 Rethinking plant-based protein through engineering

03:26 What Ross learned inside the global food system

10:10 Understanding Rubisco: The “utopia protein.”

13:03 The breakthrough science that made extraction possible

19:48 How Rubisco reframes plant-based protein

23:14 Farmers, alfalfa, and building a new value chain

28:34 Rethinking photosynthesis for scalable food solutions

28:56 Circularity and environmental impact

30:27 Why leaf-based protein is so resource-efficient

33:41 One Health: Linking nutrition, climate, and ecosystems

35:57 Market traction: Japan, pet food, and early consumer products

43:27 Lessons from bringing novel tech to market

48:04 What a Rubisco-powered future could look like

52:09 Lightning Round: Personal insights and fun moments

57:39 Closing thoughts + where to find us

How do we turn untapped science into the next generation of food companies? In this episode, we sit down with Giacomo Cattaneo, co-founder of EverGrain and now the driving force behind FOOD FOUNDERS Studio, a Swiss venture studio dedicated to turning Europe’s breakthrough food tech IP into market-ready startups.

Giacomo walks us through his journey from mechanical engineer to food innovator, his time inside one of the world’s largest beverage companies, and why he believes the future of food demands new models of venture building. We dive into the systemic challenges holding the industry back, from off-notes in plant protein to the disconnection between science, startups, and Big Food, and how his studio is working to bridge those divides.

Whether you’re a founder, investor, or scientist curious about the startup journey, this conversation offers a front-row view into a new way of scaling innovation, one grounded in science but built for real-world impact.

Episode Guide

00:00: Intro

01:01: Giacomo’s path from engineering to food innovation

02:49: Taste, texture & affordability: the big foodtech hurdles

10:11: Why venture studios matter, and how this one works

13:21: How corporates & universities fit into the puzzle

21:21: Scientists vs entrepreneurs: roles in startup success

25:05: Lessons from building food tech companies

34:05: Novel ingredients & solving legacy problems

36:01: The FOOD FOUNDERS Studio model

38:10: Mapping real problems with the right partners

41:15: Building and using strong advisory boards

44:49: Fundraising as a venture studio

48:07: Lightning Round: books, bold ideas, and one big wish

57:11: Closing thoughts