In our latest episode of the Real Men Eat Plants podcast, we delve deep into the dynamic and innovative world of vegan cuisine. This exciting episode, "Future Foods: Innovations Shaping Vegan Diets," features a lineup of pioneers who are at the forefront of transforming how we think about and consume plant-based foods.
Eugene Wang of Sophie's Bionutrients introduced us to the sustainable potential of microalgae, a promising ingredient that caters to dietary needs while addressing planetary health. Eugene's venture began as a personal quest to help his daughter, Sophie, manage her shellfish allergies and evolved into a broader mission to leverage technology for nutritional solutions.
Paul Shapiro of The Better Meat Co. shared insights into the revolutionary role of fermentation in creating mycoprotein-based meats. These products are not only rich in essential nutrients but also offer an environmentally friendly and cruelty-free alternative to traditional meat.
Kobi Regev from Pleese Foods described how his company is making strides in the plant-based dairy sector. Their product, crafted from fava beans and chickpeas, offers a delicious, allergen-free cheese alternative that's beginning to make its mark in food services across the nation.
Anthony Masiello from Love.Life Telehealth and Will Loiseau from Pro Healthy Choice also contributed valuable perspectives on the integration of nutrition and fitness into everyday lifestyle choices, emphasizing the importance of sustainable health practices.
Five Key Takeaways:
Sustainable Innovation: The use of microalgae and fermentation technology is not just a nutritional alternative but a means to address environmental challenges.
Allergen-Free Options: Innovations in food technology are increasingly catering to diverse dietary needs, making plant-based diets accessible to more people.
Scalability: Utilizing existing infrastructure for new plant-based products can significantly reduce carbon footprints and resource use.
Nutritional Benefits: Plant-based diets offer numerous health advantages, including improved lipid profiles and reduced risk of chronic diseases.
Taste and Texture: Advances in food science are continually enhancing the taste and texture of vegan products, making them appealing alternatives to their animal-based counterparts.
Vegan Recipe Of The Week:
Potato Salad with Horseradish Vinaigrette
Summer celebration season is officially here, and what better way to kick off the festivities than outside in the sun, sharing delicious whole-food, plant-based dishes with loved ones?
Ingredients:
2 lb. tiny red, yellow, and/or purple new potatoes, halved if large
1 lb. asparagus, trimmed and cut into bite-size pieces
3 tablespoons red wine vinegar
1 tablespoon whole grain mustard
6 cloves garlic, minced
2 teaspoons snipped fresh dill
1 teaspoon prepared horseradish
1 cup bite-size pieces red bell pepper
Sea salt and freshly ground black pepper, to taste
Instructions:
In a 6-qt. Dutch oven cook potatoes in boiling water 8 minutes or until nearly fork-tender. Add asparagus. Cook 3 minutes more; drain. Rinse with cold water to cool; drain again.
In an extra-large bowl whisk together vinegar, mustard, garlic, dill, and horseradish. Add potato mixture and sweet pepper; toss to coat. Season with salt and black pepper.
As we explore these cutting-edge developments, it's clear that the future of food is not just about choice but about making informed decisions that benefit our health and our planet. Join us at Real Men Eat Plants as we continue to uncover the potential of a plant-powered lifestyle.
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>Podcast Episode’s Transcript
Please understand that a transcription service provided the transcript below. It undoubtedly contains errors that invariably take place in voice transcriptions.
Bryan (00:02.466)
So welcome back everybody to the Real Men Eat Plants podcast where we're going to dive into the exciting advancements in plant -based living. Today we're exploring the cutting edge of vegan diets, future foods that are changing how we think about plant -based eating. I'm your host, Bryan, and I'm joined by some pioneers who are shaping the food landscape. So I'd like to welcome to the show a few of our guests and let them say hello and introduce themselves.
Mr. Eugene Wang, you wanna lead us off?
Eugene Wang (00:34.439)
Yes, hi, my name is Eugene Eugene when I am co -founder of CEO of this small company called Sophie's bio nutrient and obviously First thing people ask is always who is Sophie? Well, Sophie is actually my daughter. She's allergic to shellfish That's how I started to look into microalgae trying to help people like her having the allergic issue and then turns out You know the more we research the more we found out Well the fermentation technology that we're working on to grow protein from microalgae actually can help solve a lot of issues we're facing on the planet earth. There's a lot of things I can talk about I'm not gonna bore you guys with all those mundane details but just want to let you guys understand what we're working on we can talk about that later on so that's about me thank you
Bryan (01:24.611)
Awesome. Thank you for being here. Paul.
Paul Shapiro (01:29.268)
Great to be with you, Bryan, and so many other venerable, prestigious, esteemed co -panelists here. I'm Paul Shapiro, the co -founder and CEO of the Better Meat Co. We're a food technology ingredients company that harnesses the power of fermentation to create novel, next -generation, mycoprotein -based, whole -food, animal -free ingredients that we offer to other food companies so they can make better meat. So through fermentation, we create a mycoprotein that's called Risa mycoprotein that is a whole food, all natural, single ingredient alternative meat product that not only has better texture than the alternatives, but is a nutritional powerhouse. It has more protein than eggs, and it's a complete protein, meaning all the essential amino acids. It's got more iron and more zinc than beef. It's got more potassium than bananas, more fiber than oats, and it is a terrific texture and really neutral kind of slightly umami flavor that is really great for both seafood and terrestrial animal applications. So I'm looking forward to talking about that, but I believe that the future of meat is fungi, and that's what we grow here, high protein microbial fungi that are absolutely delicious, animal -free, and whole food.
Bryan (02:43.906)
Woohoo, well said. Thanks Paul for being here. Kobi.
Kobi Regev (02:49.361)
Just a dude, no, okay. Hi everybody, I'm Koby Regev. I am the co -founder, CEO, executive janitor, and everything in between at Pleese Foods. We created a plant cheese called Pleese, mostly because we thought it'd be hilarious to hear New Yorkers who aren't the most polite people in the world say please when they order a slice of pizza. I used to work in a pizzeria. I... kind of saw how allergic people were to a lot of various ingredients. And so, Pleese Cheese is free from dairy, soy, nuts, gluten, all of the stuff that you don't want in your cheese while you're eating indulgent foods. And we make it from fava beans and chickpeas, and we are now nationally distributed through food service, through Performance Food Group. And we're finally... in North Carolina. As of about time, as a few weeks ago, I've seen Mike's Vegan Grill. They've added their pizza with our cheese to the menu. We're working, expanding. Today I was on the road here in New York City, living the grind, living the dream, as they say.
Bryan (03:49.763)
About time.
Anthony Masiello (04:09.108)
Hehehe.
Bryan (04:09.347)
Awesome. Thanks for being here, Kobi. Good to see you again. And then we've got a couple of repeat panelists here helping us out. Anthony, say hello.
Anthony Masiello (04:18.836)
Hi, my name is Anthony Masiello. I'm the co -founder and CEO of Love Life Telehealth, which is a national lifestyle telemedicine platform where doctors help their patients focus on the prevention and reversal of disease by addressing the root cause of their illness with lifestyle changes and whole food plant -based nutrition.
Bryan (04:42.5)
Thanks for being here, Anthony, and Will, say hello.
Will Loiseau (04:45.678)
Yes, my name is Will Loiseau and I am a holistic sports nutritional consultant and practitioner, also a personal trainer and I'm the founder of Pro Healthy Choice. And pretty much what I do is I intertwine nutrition, fitness and lifestyle to help people get into the best shape of their lives. So that's pretty much what I'm doing, working with individuals to help spread the word and get people healthier.
Bryan (05:11.94)
I love it. Thank you again, all of you for being here and participating. I think we've got a little gamut here. We've got Anthony can help you focus on the health side. Will will get us into shape. We've got some great food to eat along the journey here. So we've got a nice little panel. I'd like to dive into that sort of the food innovations that each of you are working on a little bit and sort of unpack, you know, the three big things that, that we as plant basers really focus on is our health, the planet and the, and the animals of course.
and so love to just sort of hear each of you talk about what's going on. Maybe do a little bit deeper dive on each of your projects that you have and talk about the sustainability and some of those other aspects. So, I'll let, Koby, maybe you want to kick us off and, and walk us through it a little bit more deeper.
Kobi Regev (06:02.417)
Yeah, you know, I was just telling somebody about this today. We have figured out a way to use the same equipment that is used to produce traditional dairy cheese and without any dairy. And to me, that's probably like the funniest and we make it in Wisconsin, which to me is even funnier. There's no need for all that land use, all that water use.
all of the suffering, if you can literally just scale up production into existing facilities. We use half the, it's half the carbon emissions, way less water. If you go deep into how much water is required to raise a calf and produce milk and it just, that requirement's not there. And especially the worst part,
is the carbon emissions from the cows. So we've been able to reduce all of that using pre -existing equipment and scale that up. To me, that's fascinating. It's using what's there already and just scaling it up in a way that you sometimes like there's a lot of innovation right now that you need to create new facilities. You need a new foundation, new equipment.
that isn't there yet. So being able to just go in and just tweak a recipe and scale it to me is like the dream come true as far as sustainability and all of that. What makes us a little bit special, a little bit different is, well, I come from the pizza industry, like I mentioned earlier, so I really understand what consumers want. I can tell everything from the amount of stretch,
the amount of melt, the type of equipment. There's so much nuance that goes into every recipe. And that's really our innovation. There's no, the innovation is not necessarily in the technology. It's really just the people who are making it. And I really love that about what we do. And there's always new ingredients coming in and being a smaller team, being able to test and,
Kobi Regev (08:27.761)
see what's there and see if we could scale it up is really important to us. And that's kind of something that I love about it is like a vendor can reach out to me and then within a month or so we can try it and try to scale it and see if it's appropriate for us and we can all of a sudden reduce our carbon emissions even further because the ingredient came from the United States instead of Canada or something like that.
Bryan (08:56.198)
I love it. So are you putting out a call to all the dairy cheese producers to reach out to you as your scaling needs grow that you can say, hey, we'll help introduce you to the new formulas here and help you be part of the please empire, I guess.
Kobi Regev (09:12.817)
My dream is, you know, I'm a child of the 80s and 90s, so I was very influenced by Coca -Cola and their commercial ability and how they go into different countries and kind of, they have the, you know, the secret recipe powder that goes to every facility, but then everything's tweaked a little bit for every region. And that's my dream is to connect with dairy producers from countries all over the world, license our recipes to them.
Bryan (09:33.445)
Yeah.
Kobi Regev (09:42.321)
our brand and grow that way. I think it's the most efficient way for us to grow and it's a better way to give a bigger impact on the planet.
Bryan (09:53.508)
I love it. That's exciting. I know we've chatted a few times and that was interesting to hear you're able to do it on the same equipment. I didn't know that, but that is awesome because it's the same thing. I think, you know, Tesla and the electric cars are trying to figure out how do we repurpose the gas stations and stuff. I hope they can get to that full battery swap out so you don't have to sit there for two hours and wait. But yeah, maybe Paul, you want to walk us through your side of the fence a little bit?
Paul Shapiro (10:23.284)
I would love to Bryan and I just have to give a little bit of respect to Kobi when he mentioned he's the chief janitor also at please because you know I talked a little bit about what we do but I can assure you as CEO I share those same role that Kobi has so I appreciate Kobi that your hands are as dirty as mine. Yes.
Bryan (10:29.86)
Heheheheh
Kobi Regev (10:42.225)
Executive Jeff.
Paul Shapiro (10:46.9)
Indeed. Okay, so if you think about the way that most plant -based meat is made today, you have to, let's say, take a Beyond Burger as an example. You have to grow a field of peas, harvest a field of peas, know it into a flower, but that pea flower is very low in protein, maybe like 20 % protein at most. And then you've got to make it highly proteinaceous, which means you have to strip out the fat, strip out the fiber, concentrate it down into a pea protein powder, like an athlete might take as a supplement. Now you've got
something that's very protein packed but it's a powder it doesn't have the texture of animal meat so then you have to subject it to extrusion which is a fancy way of saying lots of pressure lots of heat then you get your hero ingredient which is texturized pea protein and then you've got to add you know 15 or so other ingredients to it and you get a Beyond Burger. Now don't get me wrong I like Beyond Burgers I just had one the other day they're good I think it's a great company and I'm all for them but that's a lot of things that you have to do to peas to make them look and taste like beef and that's the reason that a Beyond Burger
is a lot more expensive than a conventional slaughter -based burger. It's not that peas are more expensive than beef. It's that the burger is not really made from peas. It's made from a tiny fraction of the pea that's had a lot of processes subjected to it, and it's then added to a lot of other ingredients. So the question is, if you have to do all these things to plants to make them taste like animals, maybe we don't have to use the plants at all. Maybe instead we can use microbes. And that's what we do at the Better Meat Co. Instead of making plant -based meat, we're using microbial fungi to fuel the future.
the animal -free meat movement. And so rather than doing all the things that I just mentioned, we run a simple fermentation technique. We take a process that occurs in nature, we wrap it in stainless steel, and we run a fermentation technique that within a matter of mere hours creates this rhiza mycoprotein that again on its own has a meat -like texture and a superior nutritional profile to animal meat or frankly to plant -based meat. And so if you think about a cow who takes more than a year of feeding before you get a steak,
or a pig who takes more than five months of feeding before you get a pork chop, or a chicken who takes about 45 days of feeding before you get nuggets. In our case, we feed our little microbial fungi for less than one single day. From the time we inoculate our fermenter to the time that we harvest our fermenter is less than one single day, making it among the most efficient ways and most sustainable ways to produce protein that the world has ever seen. And it naturally contains this highly meat -like texture and a highly protein -rich
Paul Shapiro (13:16.23)
protein packed nutritional profile without any saturated fat, without any cholesterol, and packed with fiber. And so you get this product that gives you all the things about meat that you want. The texture, the protein, the iron, the zinc. But you don't get the things about meat that you don't want. The saturated fat, the cholesterol, the excess calories, the animal cruelty, the environmental degradation, and more. And so this is a way that you can really have your meat and eat it too. And so by making the future of plant -based meat be not plants at all, but rather microbes, we believe that we
again are fueling the future with a fermentation based future that will create the better next generation of alternative meats that can help wean humanity from our reliance on animals for food. And so we've been using animals for thousands of years for food. It's not going to change overnight. But at the same time, we were using horses for thousands of years for transportation. Didn't change overnight. But once we had cars or what were originally called horseless carriages, it changed within decades. For thousands of years, we harpooned whales. And that's how we lit.
our homes. That didn't change overnight, but once kerosene was invented, we had a better way to light our homes and whaling really ceased within a matter of decades. For thousands of years, we live plucked geese in order to write with quill pens. That didn't stop because people cared about geese, it stopped because metal fountain pens were invented, and all of a sudden we had a better way to write than we had before. And that happened over decades also. And so what we're trying to do is to create a new type of technology that can render the factory farming of animals as obsolete as a whaling boat or a slaughterhouse.
excuse me, or a horse -drawn carriage and make the slaughterhouse that obsolete.
Bryan (14:52.069)
Gosh, well said. I mean, I have a brand new newborn at home, two weeks old, and I hope by the time she graduates college, these two decades have gone by and we can see that that shift has occurred. I've heard your TED Talk, Paul. I've heard you speak to me about the same kind of thing a couple of times. And each time I hear it, it still gives me goosebumps and resonates with me that...
Kobi Regev (14:59.697)
Thank you.
Bryan (15:18.213)
We have to help the society wake up to see that kind of change happen.
Paul Shapiro (15:24.66)
Well, it's very kind of you, Bryan. So first of all, I appreciate your unintended pun about goose bumps while I'm talking about goose quill pens. So first of all, good.
Bryan (15:29.509)
Heheheheh
Paul Shapiro (15:32.916)
Second, congratulations on your newborn. And third, I agree. I hope that your newborn becomes an adult at a time when humanity has liberated itself from its reliance on animals for food. I think it's going to take a lot to get there, but things can happen fast. 20 years ago, we didn't have smartphones. And now everybody on the planet has a supercomputer in their pocket. The idea that we would be shifting away from internal
combustion cars was totally anathema even 15 years ago. And now you have numerous states, including where I am in California, that have laws phasing out internal combustion cars. And you have automakers like General Motors who have also given dates by which they intend to phase out internal combustion cars too. And so things have a way of changing in ways that we wouldn't have imagined. And right now it may seem really hard, almost impossible to believe that we actually are going to move away from the factory farming of animals given how rapidly meat demand is rising.
around the world. But if we can create new technologies that are better than animal agriculture, that are cheaper, taste better, healthier, and so on, I believe that we have a chance at making that happen.
Bryan (16:44.359)
Love it. Well, well said, Paul. And I mean, you see it even with AI. I mean, AI is changing day to day and week to week. so, you know, we're all in for a lot of change over the next 20 years, in a lot of ways. Eugene, I think your products bring such an interesting spin to it as well, because there are so many allergies out there and I know Coby touched on it a little bit too. so just walk us through your process and your product one more time and a little bit deeper and touch on some of the
the awesome ways you're helping the allergy side of the fence too.
Eugene Wang (17:19.399)
Yeah, so a little bit different than Paul and Kobi that we're actually not making a meat or a cheese per se. We're actually making an ingredient so that all the food manufacturers can enjoy, can use. Reason why we thought that is the best route is obviously, you know, we believe that can make the most impact. And quite honestly, with the least amount of marketing dollars, you know, quite honestly, if you want to market your meat or cheese,
or pizza, you know, it takes a lot of marketing dollars as you can imagine. And with B2B model, we can save a lot of that while achieving a lot of...
impact or sales. Now what we do differently maybe or similarly to some extent is that we're using a different type of microorganism called microalgae which is Corella spirtulina. You can see in the regular supplement store you know the the key difference is that this strain of Corella
we have has already been domesticated that is suitable for protein production. And by that I mean, you know, imagine or remember that last time you go to the supplement store when you check out the spirulina or corolla powder.
It is always very green, very dark in color, very fishy in smell, and also very, very expensive in price. Now, this is the key difference. Our protein flour, it's white, neutral in color, it's pleasant in their smell because there's not a lot of fatty acids where you think it's healthy. That's also the reason why it's smelly, it's fishy. And so that's why our powder is very pleasant.
Eugene Wang (19:10.393)
flavor as well. Now the key thing is that using precision fermentation we are able to bring the cost down to as low as close to 1 USD per kilo in the foreseeable future. Now think about that 1 USD per kilo for protein that's almost like what soy protein you can then feed it to even to the animals that we're eating.
then that can really make the whole world really sustainable. And better yet, just like you mentioned, there is no known out of.
yet discovered on any strain of micro -algae. And that's a good news because when we talk about protein, the key issue, the key problem, always coming back haunting the industry participants is the fact that a lot of proteins, animal or plant, has a lot of allergens. Just like my daughter Sophie suffering from that issue. So that's why we believe it's our mission to bring this protein to the market because...
The more non -allergen protein that people can choose, can buy, can have, the better the world can be.
Bryan (20:23.079)
I love it. Very well said. I want to open it up for Anthony and Will to sort of weigh in with some questions or comments for our other guests here. So I don't know if either of you have a quick question to ask them. I have one or two.
Kobi Regev (20:38.161)
just before that, Eugene, I love that you figured out a way to make it white instead of green because I make a lot of smoothies for iron with that and my girls always like cringe all of a sudden when it turns green. So I just I'm happy to hear that. I can't wait till you send me a sample.
Bryan (20:55.431)
Yeah.
Eugene Wang (21:00.135)
Thank you. And trust me, that green looks healthy, but the smell of the grassy flavor is just so overwhelming. You don't want to eat it for like the whole day or even the whole meal, you know. Yeah.
Kobi Regev (21:14.705)
Absolutely.
Bryan (21:17.545)
Anthony, it looked like you had a question.
Anthony Masiello (21:19.476)
I was going to say I'm learning so much. Thank you all. And, you know, I love what you're doing. I love what you're doing for the state sustainability, for health, for all the reasons. It's fantastic. I was just curious, a question for you, Paul, is are you producing a product or are you also kind of producing an ingredient that others will turn into a product?
Paul Shapiro (21:44.724)
Thanks, Anthony, both. So we're a B2B ingredients company at the Better Me Co. And so primarily, we sell the mycoprotein that we grow to other food companies for them to make products. At the same time, in order to showcase the versatility and utility of our mycoprotein, we do also make some limited goods, like mycoprotein steaks that we sell to restaurants in the Northern California region that are on menus now. And so you can go and order a Better Me Co. steak. But our goal was not to be a company
that make steaks. Our goal is to be like the Cargill of mycoprotein. Right now, if you go to Cargill, you can buy soy protein, pea protein, wheat protein, chickpea protein, fava bean protein, and so on. You can't go to anybody and buy mycoprotein as a B2B ingredient. Like if you wanted to right now, it's just not really feasible to do that in North America. And so what we're doing is creating an ingredients company to sell these extremely versatile ingredients that
Current food companies, including plant -based meat companies, can use to make better meat.
Will Loiseau (22:52.334)
Yeah, I'll say this. At the beginning of my plant, I guess my plant based journey, there was hardly any options in the supermarket. I mean, there was two companies, I won't say their names, but one came in a red box, tastes like cardboard. The other came in a green box. And, you know, I just had to choose one or the other. And growing up in Long Island, New York, I used to go to the pizzerias and this was this was before they have all the options they have now. And I would go to the
you know, pizzeria and I would order, let me just get a pizza, a couple of slices with just vegetables and no cheese. And they would look at me like I was an alien. You know what I mean? They would go to the cash register. They didn't know how to ring it up. So they would ring me up at the same price as cheese. And, you know, I would just say to myself, hey, this is crazy. Why am I paying the same price? Because I know cheese is the most expensive ingredient. So after a couple of weeks, I just would go to the pizzeria and...
Bryan (23:35.978)
Heheheheh
Will Loiseau (23:49.07)
and order dough. And then I'd just bring the dough home and make my own pizza. And I just was, I guess I was desperate at the time for more options. I mean, now when you go into the supermarkets, you have whole sections for vegan, vegetarian, plant -based, whatever you want to call it. So we've come a long way within the last, you know, 10, 20 years. And it's just going to be real interesting to see how many more options and.
what other type of ingredients are gonna be made to increase and make these other options available.
Paul Shapiro (24:23.06)
You know, well, it's funny you mention that because when I became vegan in 1993, and I remember I went to the supermarket because I had heard of this thing called soy milk. And it was like 31 years ago, right? And the only thing they had was the Eden soy, which was a shelf stable box, like carton, and it had two ingredients, soybeans and water. And, you know, frankly, today, if I drank that, I probably would be fine with it. But I remember I was a young teenager at the time, and I put that on my cereal. And I remember telling my mom, I think I'm like,
Bryan (24:23.53)
I'll...
Paul Shapiro (24:53.014)
just put orange juice on my cereal instead. You know, like it just saying, not exactly, not exactly what I wanted. But now, you know, look, I've been vegan for over three decades now. And to your point, Will, about getting people in the best shape of their life, I recently got done, I went to DexaFit and I got done like the VO2 max test and the, the Dexa scan and all of that stuff. And I was very proud to say, I wouldn't normally have talked about this, but for the purpose of this show about real man eating plants, I'll say, you know, I'm on the precipice of turning
Bryan (24:55.018)
Right?
Paul Shapiro (25:22.886)
turning 45 years old and they told me that my biological age is actually 35. And they said, you know, it's not, they said sometimes when people will be like a year or two younger biological, but I am allegedly, according to Dexafit, 10 years younger than my chronological age. And so, and that's after, you know, 30 plus years of being vegan. So I feel pretty good. Hopefully I don't get hit by a bus, but I appear to be unlikely to kill over from a heart attack anytime soon.
Bryan (25:46.699)
Yeah, well.
Anthony Masiello (25:46.9)
And if you do, we'll all feel sorry for the bus. That's right.
Paul Shapiro (25:50.036)
yes, that's right, that bus better have insurance.
Bryan (25:56.076)
Will, I've been there just two weeks ago. I ordered some pizza for some guests and stuff and ordered mine without the cheese and it showed up with the cheese and had to send it back. So yeah, I feel your pain even to this day. But with Kobi's world domination plans, I'm hoping that his cheese will work itself into all the pizza shops. I did have a question. Did you guys see the article a week or two back about the vegan cheese that won at the competition and then the...
Kobi Regev (26:09.745)
Thank you.
Kobi Regev (26:21.297)
Yeah.
Bryan (26:23.052)
They ripped the award away at the last minute. I don't know if you guys saw that. I wondered, Koby, what your thoughts were on that. Did that offend you as a no dairy cheese creator?
Kobi Regev (26:32.881)
Yeah, Climax Foods. I was offended, but having worked with the dairy producers and trying to get...
If you go to trade shows, they have like the California milk producers booth and then you have the Wisconsin made booth and all those different things. So I've tried to like get in to the Wisconsin made one and they all look at me like, what do you want? Like, why are you doing this? And because I, you know, I'm proud that we're actually making it in Wisconsin. I remember reading that and going, holy crap. Number one, we finally got there.
There's a vegan cheese that has surpassed what people consider as a delicious alternative to dairy cheese. That to me was amazing, the technology behind it, the fact that they got there and they fooled the entire panel. I thought it was amazing. And the fact that they then tore away the prize didn't surprise me.
at all, but I'm very glad that Climax went after them and told the world what happened. And to see it on the Colbert Report and, not, sorry. What's that? Late ship. I loved him on the Colbert Report. But seeing Stephen Colbert talk about it and the Stinky Feet aspect of it, I don't know if you guys saw him comment on it. I thought that was really amazing and it just shows.
Bryan (27:53.74)
John, I'll, yeah, let's show you.
Kobi Regev (28:10.065)
that it can be mainstream, you just have to overcome all these different perceptions. And also that we're, as an industry, threatening what the dairy industry has been doing. I don't know if you guys, well, I do. I troll, there's something called the real dairy seal. If you have ever seen commercials like Forgot Milk or whatever, there's the real seal dairy.
and they actually trademark the word real, which to me is sickening and also crazy. And I like, literally it bothered me. I looked up their trademark. I like, has to understand how can you trademark the word real, but they have it. And they, what they do in their social media posts is they go imitation milk.
doesn't do the same thing as real milk. And they like go after one by one, like even with cookies, they're like, cookies baked with imitation butter isn't the same. And it's just so fascinating to see how threatened the dairy industry is by these alternatives. But really they should be embracing it. Like I, my dad grew up,
Will Loiseau (29:15.63)
presentation.
Kobi Regev (29:34.481)
in a farm that had dairy cows. And I, you know, when I go visit my grandparents when they were still with us, the scent of a dairy farm to me is like nostalgic almost. So like I have no qualms with the livelihood produced by the dairy industry. I understand why they're threatened. They think their way of life is being threatened. I just think that if we can offer,
better solutions for farmers, something that could be more sustainable for the farmers, better ingredients that have the better impact for all of us. I think that's the way to go. I think that we're not producing enough vegetables in this country. We're not producing enough fruits in this country. The nutrients in the soil is degradated. I know I'm going on a tangent, but I really think about it.
you asked me this.
Bryan (30:34.191)
No, no, it's, it's so true. It's, it's definitely where my mind wanders to on a lot of levels on that front. I mean, that was just one article I know I saw in the news and, and the other article I saw recently, well, obviously we probably have all seen it, you know, the impossible rebranding of the healthier burger and all that kind of stuff. So I was curious. I mean, Paul, you already hit on it quite a bit with the sense that, you know, that's still a whole bunch of processed foods and we want to get more closer to that whole food.
you know, plant -based diet to a degree. But what's your thoughts on the rebranding of Impossible?
Paul Shapiro (31:04.404)
Yeah. Yeah.
Well, first of all, I'm rooting hard for Impossible's success. I love the company and it's very important for animals and the planet that they succeed. And frankly, it's important for the rest of the companies in the space. Because if companies that have been the real leaders like Beyond Meat and Impossible don't do well, it has a very negative effect on the rest of the companies in the space. Because prospective investors will be less interested because they'll look at these comps and see that they didn't make money. So it's very important that they succeed. But to answer your question, I'd like to...
I liked the ad. I thought it was great. I thought it's really cool that they're going after meat consumers because that's who we need to reach. If we were only going after vegans, what's the point, right? Like there's not a need. We're, you know, vegans are not the ones who are eating animals. We're trying to get who do eat animals to eat fewer animals. And so I really appreciate what Impossible is doing on that score and I hope it's successful for them. I did want to think about the thing with Climax Foods, which was...
Bryan (31:56.111)
Right.
Paul Shapiro (32:09.206)
fantastic. I mean, I wasn't offended that they were stripped of it. It was the best thing that could have happened for them. Being stripped of that award was dramatically better for them than having them won the award. As you mentioned, they were on Colbert. They received more attention than they ever could have possibly dreamt of receiving from winning that award. And in all honesty, it made me think of a joke that I used to tell. I don't tell this joke anymore because it's not relevant, but if you've been vegan long enough, you'll know the joke, which is, hey, you know, did you hear about the fire at the vegan cheese factory?
the cheese still didn't melt and you know, you know, the reason you can't tell that joke anymore is this is not true, right? Like if you told that joke in the 90s, it's actually a really funny joke. But today the cheese does melt and so it just makes no sense to anybody. But good for them for creating such a product that has performed so well in that competition and good for them for getting stellar media coverage on it. It's a dream come true for them, I'm sure. So I, but I love the Impossible ad for those who haven't seen it.
Anthony Masiello (32:41.588)
Hehehe
Paul Shapiro (33:08.998)
seen it. It's basically a guy who is, you know, essentially saying the problems with meat can be solved with more meat and just eat meat from plants, not meat from animals. And that's great. If people want to think of plant -based meat as a different type of meat, that's wonderful. You know, like go back to these other examples, you know, a metal fountain pen is still a writing utensil. It's not a mimicry of a quill, but it displaced the quill because it was a lot better. And hopefully people will find impossible products to be much better than animal -based.
Bryan (33:39.856)
I love it. Other thoughts or comments on the cheese and the impossible?
Kobi Regev (33:40.817)
Yeah.
Kobi Regev (33:45.521)
Well, I, sorry, I just want to also point out that, so I'm in New York City and everywhere I've gone, in every subway station, we've switched to digital ads. And every cycle of ads, you see the impossible meet everywhere. And I was just talking about that earlier. I'm like really proud of them that they are getting into people's subconscious that way. And I really hope that this new campaign...
shows growth for them and really takes them to where they want to go.
Bryan (34:22.033)
I love it.
The future of food. How do we, how do we sort of outline what does this look like for the next five to 10 years? What other things can we do to make sure in 20 years, I hope we're beyond 50, 50 eating plants. I hope we're closer to 80, 20. But what do you guys see as some of the future, the future of food and what some of the newer innovations that might be coming soon? I know there's.
There's some of the CRISPR technologies and all sorts of cool innovations happening. I don't know, Anthony or Will, you wanna lay in your thoughts?
Will Loiseau (35:01.39)
Yeah, well, I want to say first off, I want to commend you guys for opening up the pathway to make new options for people who are trying to, you know, whether it's animal welfare or whether it's their health, find a different way. Me personally, I, since I've been in this for quite some time, I'm pretty much going in the direction of trying to find real ingredients. So my emphasis is on learning how to
practice better farming methods. So I've become way more knowledgeable than I was several years ago, as far as how to grow my own food, you know, as far as trace minerals that are missing in the soil, as far as fertilizers, as far as what crops can grow and, you know, the particular zone that you're living in and things of that nature. So that's personally where I'm going. But, you know, from time to time I do.
eat the vegan foods because I'm always interested when I go in the store, there's new ones popping up every month. So I'm always interested to at least look at them and maybe try them out. So I think it's great that the space is opening up and providing more options.
Bryan (36:14.993)
I love it. Anthony, you have some thoughts?
Anthony Masiello (36:17.972)
Yeah, I mean, I echo what Will said as far as, you know, just commending everyone with what you're doing. It's what I honestly love about so many of us in this space, you know, as early adopters and now as early innovators and trying to help push this movement. It's really important. And I agree with Paul, it's important for all of us to be successful because that's what's going to help others to build on what we're doing now.
It's interesting to me. I hadn't really thought about the ingredient, you know, producing ingredients for other people to use like Eugene is doing and Paul's doing. And it's very easy for me to wrap my head around what you're doing, Koby, because of course, you know, like I'm in New Jersey and pizza was like my go -to forever. And I've ordered tons of pizzas with the vegetables on it and with no cheese on it. And
I just, my trick is I go back to the same place and I pay the bill and I'm proud that I didn't get the cheese even though it costs the same. But at least they don't look at me funny anymore when I do that. But as ingredient producers, I think, you know, I'm just thinking about this today for the first time, but it sounds like tremendous potential there because there are people who are building food products that need protein, right? Or that need, you know, some kind of meat to include in their product.
And the fact that they now have options that they can use animal proteins or they can use animal meats or they can use, I don't know, Paul, do you consider it a plant -based meat or a fungi -based meat or, you know, I love mushrooms. Like I'm just thinking of it as like mushroom meat if that's correct.
Will Loiseau (37:56.078)
Thank you.
Paul Shapiro (37:56.276)
Yeah.
It's not correct biologically, but the point is, just for a quick biology lesson, so you've got plants, you've got animals, and you've got fungi. These are all three different kingdoms on the tree of life. And in the world of fungi, colloquially, a lot of the time, people use fungi and mushroom as synonyms, which is not the case. So only about 10 % of species in the fungi kingdom produce mushrooms. 90 % do not. So it's all types of fungi that have nothing to do with mushrooms at all. So think about if you have a mushroom,
have a piece of bread, it has baker's yeast in it. That baker's yeast is fungus, even though it's not a mushroom. Similarly, if you have beer, the brewer's yeast in there, that's fungus. That is not mushroom at all. And what we do is we use a different type of fungal microorganism. So it's not a mushroom at all. It's part of the fungi kingdom, but it's microbial. So it's called mycelium, which is kind of like the root -like structure that blankets the earth. And so I mean, I don't care if people want to call it plant -based or not. It doesn't really matter to me. People think of it as a plant -based.
of plants and fungi as being similar. I doubt that somebody getting a portobello mushroom thinks it's not plant -based, right? Because it's fungal. Nobody thinks that. But either way, the truth is that what we're doing is we're growing microbial fungi. And this is maybe not relevant to the end consumer who just wants something that tastes great and is cost effective. But for those of us who are kind of interested in the way that we produce these foods and how healthy they can be, whether they're based on whole foods or can be even single ingredient alternative meats, it is relevant.
because you're not going to make any single ingredient alt -meat that has any type of protein in it. Like you might use jackfruit as something like that, but it's a void of protein essentially. Whereas what we're doing is creating something that is not only a single ingredient in whole food, but is packed with protein and a higher quality protein than most other plant proteins have. That really opens up a lot of doors for a lot of interesting culinary experiences that are not possible with the current set of ingredients that are being used by 99 % of the alt -meat companies.
Anthony Masiello (39:58.356)
Yeah, it's fantastic. I'm thinking to myself like the next time McDonald's wants to bring the McRib back, if that's even a thing anymore, you know, now they have options, right? Or when a company like Insure or even some of these kind of weight loss, I mean, weight gain products for people who go to the gym, when they want a protein source, now they have choices, right? They can either choose a whey or an animal derived protein, or they can choose one that's not. And
Paul Shapiro (40:24.34)
That's right.
Anthony Masiello (40:25.364)
And that to me is addressing things that kind of like a systematic level. And I think that's incredibly important. And it's honestly something that I hadn't really thought about before, because kind of like Will, you know, I'm focused on eating, you know, for myself and coming from a health perspective and my own kind of health recovery story. And having started, you know, gone vegetarian in the 90s and vegans, you know, a couple of years later than that, you know, the
many of the alternative products back then, as you pointed out, Paul, were not really things that we wanted to really consume. And I remember pouring that soy milk and having clumps of stuff fall out on top of my cereal. And I'm like, what is that? Like now I know that that's basically, that's just soy. You know, I just didn't shake it well enough. But anyway, you know, like thinking about that for, but that's such a bigger change for the general public to make to go from eating
Bryan (41:04.627)
Heheheheh
Anthony Masiello (41:22.548)
burgers to having a bowl of beans, right? Or from going from sandwiches even to a bowl of beans and greens, right? Like that's a lot to ask someone. But if we can address this at a systematic level and get the ingredients right, so now they're eating healthier and more sustainably grown and better for the environment and better for the animals, ingredients that are in the products that they're already familiar with. And...
to me as long as it's close enough, then hopefully that's enough to really kind of influence the system.
Bryan (41:53.683)
So Anthony, do you have a connection at Eleven Madison? I want to see this marriage of Eleven Madison Park in New York City, one of the best vegan restaurants in town, be serving up some of Paul's meat steaks here sooner rather than later. And maybe that will be your blue cheese moment to get on the map some more, Paul. So if you're listening, Eleven Madison, I'm calling you out, Eleven Madison.
Paul Shapiro (41:53.748)
Yeah, yeah.
Anthony Masiello (42:10.836)
Yeah.
Yeah, I mean, I don't have a connection. Yeah.
Paul Shapiro (42:18.164)
We would be thrilled to work with Daniel Humm. That would be a real honor. And put a whole food steak on the menu. That would be really stellar. I just want to underscore what Anthony was saying. There's some people who are in the plant -based movement who think, why can't people just eat beans? Why can't people just eat lentil soup and bean and rice burritos and hummus wraps and kale salads and so on? And don't get me wrong. Those are great foods. I eat those foods. I love those foods. Unfortunately, people want meat. I wish it weren't true. I don't like that that is true. But it's true.
It's kind of like, imagine if environmentalists said, well, you know, why can't people just walk and bike more? Like, why make electric cars? Well, you know, people want to drive. Like, you can't get around it. People want to drive. And so we have to find ways to make cars that don't rely on fossil fuels. People want meat. That's just the reality of it. Like, I wish that human nature were different. But it's not. This is the reason why most people who go vegetarian stop being vegetarian. Like, the studies show that nearly 9 out of 10 people who go vegetarian stop being vegetarian. It's very tough when you have that type of a
recidivism rate. And so we need to make foods that make it easier for people to maintain a plant -based diet. And that means satiating humanity's meat tooth, so to speak, without animals. And so that really needs to be the goal for us. Now, there may be some people who are happy to eat quinoa and lentils and so on. And that's awesome. I wish there were more of them. I would be thrilled. And frankly, I'm one of them. But we got to play the cards as they're dealt, sadly. And the cards that we have been dealt indicate that we really need to play the cards.
to make foods that the masses of humanity want to eat, which means meat.
Bryan (43:53.748)
Love it. I want to, I know we are going to run out of time here and we probably could talk for another hour. No problem. But I want to be respectful of the time that we blocked off of, of all these great guests here. So hit us with some, hit us with some parting thoughts on these couple threads that are hanging out there a little bit. But also I want to hear from each of you on your favorite potato salad recipe because it's, we're heading into the holiday season of summertime and potato salad. So mine is.
I love to make a little bit spicier potato salad with horseradish. So it's like a horseradish vinaigrette. And I like to mix my potatoes in with some unique vegetables like asparagus and some of those ones. So it's a completely different take on potato salad, but it is one of my favorites. But Eugene, hit us with some parting thoughts and you have a favorite potato salad recipe.
Eugene Wang (44:48.103)
I don't really have a potato salad recipe but I have a dish from my mom. It's more a Chinese dish. She likes to cut the potato like a noodle thin shred and then she will deep -fried it. Well not deep -fried, pan -fried should I say. And it tastes just like kind of a hard noodle. You know? It's very unique. You know? And if you eat it cold,
Bryan (44:48.723)
putting you on the spot.
Bryan (45:13.171)
Okay, yeah.
Eugene Wang (45:17.959)
It's a kind of salad but it's a very different kind of potato salad that I would say. You can Google or YouTube but there's a lot of recipes like that on YouTube. Just a very quick comment on Anthony's comment on it's hard to get people from eating sandwich to a bowl of bean. I totally agree with that. And that's why I believe the future should be processed foods.
Bryan (45:29.523)
We'll make sure we get one of those in the show notes.
Eugene Wang (45:46.311)
And I think this remark may be shocking to a lot of people, but trust me, you know, I do believe that although as excellent as what Paul is making to make a clean meat, not everyone will like his meat. You know, only people like us in the audience in this panel will like it. Or maybe some other people who are used to the plant food, plant based foods. But for majority of people, I think processed food are very much needed. And I think.
we need processed food 2 .0. What I mean by that is that, you know, think about the processed food 1 .0 being the processed food we used to have back in the 50s, 60s, or even the 70s, where, you know, greed, corporate greed, profit is the only driver, are the only drivers. Where today, the processed food 2 .0 I'm talking about is we're processing these foods for the future, for the sustainability, for even health.
like what Paul is doing and Kobi is doing. And so really, we should try to encourage consumers to embrace these new processed food. Because quite frankly, without these processed food idea, the industry cannot move on. What we have to do is to make sure that these processed food are not ultra processed food. And how can we do that?
The social media, the connectivity we have, the mobile phone in your hand can all be that tool to make sure this transparency happen at every angle, at every manufacturer, at every level. So that's just my two cents for the future.
Bryan (47:29.844)
Well said. I didn't even, you think you hit on that really, really well. And I love that, that coinage of that term, processed foods 2 .0. I really love how you embodied that. Koby, weigh in with some parting thoughts in your potato salad recipe.
Kobi Regev (47:46.385)
I'll start with, I never liked potato salad, but you know, it's so appropriate for this weekend. So I understand why you're asking us that, but it reminded me of my dad has a specific way how he bakes potatoes, like little potatoes, little red potatoes. And he basically boils them before he roasts them. But he taught my daughter,
that he's like, this is the family secret. And every time at the table, you're going to see this, your kid's going to grow up like that. Only two weeks old, and it's going to pass like this. And then there are five, six teenagers. They hate you, you know, everything in between. But when she was four and she learned the family secret, she would like go up to everyone and like, this is how we do it. But it's a secret. Don't tell anybody.
Bryan (48:29.426)
Yep.
Bryan (48:39.73)
Heheheheh
Kobi Regev (48:40.721)
And so like that is, I think, the cutest thing in the world. So boil and then roast in the oven is my tip for the audience. And I would just like to echo a few things that were said here by Eugene, Paul, and Will, specifically the process aspect of it. You know, growing up on a North American, and Anthony said this too, like growing up on a North American diet, it doesn't matter how...
vegan we are right now, we still crave what we grew up with. We crave pizza, we crave comfort foods. And we grew up with this idea of like, just throw it in the microwave or just throw it in the oven and we'll have it have a meal prepared for us sooner. So that convenience factor I think is very, I don't want to say Western or American, but it's very like just the sign of the times that we live in. So.
That's why I created a processed cheese essentially when it when you really boil down to it What what it is but literally all cheese is processed even the ones that you like ferment in a cave like making it is a process but I also would love to echo what will was talking about where you know, I I look at our food categories at least mine and Paul as
and Paul really talked about it where it's, you know, people crave meat. I feel like you crave something that you're used to and the longer that you aren't, you're not, like, I'll just give this as an example as I talked about it today. I used to be a smoker. So there are times that I still drink, I haven't smoked a cigarette in 11 years.
but there's times that I have dreams where I'm still smoking a cigarette and I'm enjoying it in my dreams. It's still there in my subconscious. But I won't go close, like if somebody's smoking around me, I'll do this now, like a little old lady. And so my wife's the same way when it comes to one of those brands of burgers that we were talking about earlier. She smells it and she's like, I can't smell it anymore. So having access to better,
Kobi Regev (51:02.097)
nutrients in the soil, micronutrients, better vegetables, better fruit, I think is really the future of food. It's the key to our health. It's the key to looking like Paul when we're 45. I wish Paul, I have four years to go and I feel like I look double your age, but I haven't been vegan as long as you. And I really think...
that it's a little bit of both. It's convenience and also just focusing on better farming techniques and kind of going back to basics. And again, I was talking about this today. I ate a cucumber in Greece 10 years ago that I still think about because I could taste the soil and the nutrients that it grew in. Four years ago, I was in England and I...
tasted a strawberry that was better than any strawberry I've had in the last four years because of the soil and the nutrients. So there's something that's lacking in the way that we're growing our fruits and vegetables here in the United States. And I think that kind of should be our focus. And don't tell anybody our family secret, okay?
Bryan (52:14.194)
Okay, well said.
Paul Shapiro (52:16.468)
Kobi, the secret fountain of youth is eat a lot of mycoprotein. That's it. That's the only.
Kobi Regev (52:21.072)
There we go. I love it.
Bryan (52:24.594)
Paul, bring, let us know your potato secrets.
Paul Shapiro (52:28.564)
It's not a secret. I'll put it in the chat box here, but also go to, if you can easily find it, if you search for a plant -based on a budget potato salad recipe. So Plant -Based on a Budget for full disclosure is my wife's website. Her name is Toni Okamoto. And she has a great website called Plant -Based on a Budget. Tons of really awesome plant -based recipes. And I love this potato salad that she has on there. So you can check that out. Maybe, Bryan, you can include the link that I had in the show notes for this episode.
Bryan (52:57.874)
Absolutely.
Paul Shapiro (52:58.518)
there. But to conclude, I will simply say the following. There's a lot of promise in what each one of us is doing here right now. But there's also a lot of peril, because the landscape for this industry right now is very rocky. Lots of companies are going under. Many companies are doing layoffs. Venture capital funding in this space has plummeted. This is a very difficult time for startups in the plant -based and alternative protein movement altogether.
And what we're witnessing is a real famine going on in the space right now. And so if you are out there and you're thinking, what can you do to help? Well, first of all, if you're somebody with capital, seek out some of these companies to invest in. It's a good opportunity for the future. And you can invest at lower valuations today than you could have a couple of years ago and get a better deal. And so if you're interested in that, contact the companies that we're talking about here. If you want to talk with me, my company is the Better Me Co. But there's plenty of other good companies here, too. And if you're a consumer, buy these products.
We need to support these companies because otherwise these companies are going to frankly have a real struggle on their hands. The progress is never self -executing. If you look at what happened to electric cars, they could have been out on the market 15 years earlier, but they weren't for a whole variety of reasons that we don't need to get into here. But the point is the movement away from animal foods is not self -executing. In fact, it's going in the wrong direction right now. Meat demand is going up, not down. And so everything that you can do to help support this movement to try to
to recreate the meat experience and the cheese experience and the egg experience without animals, we're really grateful for all that you were doing.
Bryan (54:36.528)
I love it. Well said. Anthony, help bring us home. Tell us how they can get in touch with you and what's your potato recipe.
Anthony Masiello (54:43.764)
Sure, again, Anthony Masiello and the company is Love Life Telehealth. If you want to find a doctor who understands whole food plant -based nutrition, who is not going to ask you where you're getting your protein, who is going to suggest products like these guys are producing here on the show today, you can go there and have a doctor who's completely aligned with your lifestyle and will help you to prevent and reverse disease in the process.
I'm going to deviate a little bit, not too far, Bryan, but I'm not going to go with a potato salad recipe, but I really love like a stuffed baked potato. And what I would do is take like a good old yam, like a yellow, you know, the yellow sweet potato. And I did not know that I should consider boiling it before I bake it, but really just bake that in foil, whether it's on a grill or whether it's in an oven or whatever. And then
And then just kind of split it open and then fill it with like some roasted broccoli or grilled broccoli, some mushrooms, and maybe some garlic and just enjoy it like that. And for me, that's a super filling meal. It can be eaten outdoors and kind of, I don't know, it reminds me of summertime.
Bryan (55:58.792)
Thanks. Will, how do people get in touch and you have a secret potato salad recipe?
Will Loiseau (56:05.582)
Alright, well the best way to get in contact with me is truiornwill .com and as far as the potato, on the rare occasion that I do eat potatoes, I like purple stokes. So I might boil purple stokes. They're rich in anzoacinins, cancer -fighting compounds. And I might side it with a little bit of quinoa and some leafy greens, you know, some seasoning and just make a dish like that.
As far as consumers in the future, I always advocate for just being more conscious as far as what you're buying. Paying attention to ingredients. The ingredient labels are getting smaller and smaller every year. So you might have to bring a magnifying glass when you go to the supermarket, but just be conscious of what you're eating. Do your research and just look for the healthiest option.
Bryan (57:01.394)
Thanks Will. I really, really appreciate everybody being here. I want to give Kobi and Eugene a quick second to say how they can get in touch with your companies one more time as we wrap up today. So Eugene, how do we get in touch with you and Sophie?
Eugene Wang (57:18.095)
So just google Sophie's BioNutrient, Sophie's BioBio and Nutrients and you will find us. We're not on Facebook. We're on LinkedIn only and we have our website. Feel free to reach out. Thanks.
Bryan (57:33.746)
Thanks Eugene, appreciate you being here. Kobi.
There it is.
Kobi Regev (57:40.657)
I'm on mute. Please cheese.
Please is short for plant cheese as I was mentioning and also there actually there's another company out there in England using the same name so it's Please Cheese or you could go to SayPlease .com you can also find me on LinkedIn Kobi Regev spelt that way I am not in the military there's another Kobi Regev out there that's like a flight sergeant or something like that that is not me I'm the guy with the Please Cheese shirt.
like pointing at our logo. I'd love, I talk to everyone on LinkedIn, please come and connect with me. And actually, before we go, Paul, are you, and I'm sorry to like use this as a moment, but I think Paul and I are in the Plant -Based Food Association. Are you going to the big event in DC?
Paul Shapiro (58:33.204)
Seth, you know, I want to. I actually was born and raised in DC proper, so I spent most of my life in the District of Columbia. Sadly, I won't be there, but I wish that I could be. But I hope it's a big success. And I just want to say I put it in the chat, but I'm a big fan of the Sophie's BioNutrients products. I bought them frozen in the supermarket before, and they're quite good. So my hat's off on that.
haven't tried Pui's. I think I got it at a convention one time, but I want to buy it. So I'll have to make sure I look out for that in the supermarket as well. Webster on store. But can I get any restaurants in the Sacramento area? OK.
Kobi Regev (59:06.161)
webstronstore .com.
Kobi Regev (59:11.729)
I'm working on that. If you know any performance food group reps in that area, please put me in touch.
Paul Shapiro (59:18.164)
Awesome. All right. Very good. True.
Bryan (59:19.796)
See some networks being built here, love it.
Paul Shapiro (59:22.868)
true iron will.
Kobi Regev (59:24.817)
Heheheheh
Anthony Masiello (59:25.268)
Hehehehe
Bryan (59:26.516)
I love it. Well, it has been an awesome and enlightening discussion about the future of food and the role of innovation in our vegan diets. I'd like to shout out a special thanks to Anthony, Eugene, Paul, Covey and Will for joining us today and sharing some of your groundbreaking work. We love to see that change that you're putting out into the world. And that wraps up another episode of the Real Many Plants podcast. Stay tuned for more discussions coming soon about plant -based living.
And remember the future of food is not just what we eat, but how we think about our food choices. Until next time, stay green and keep pushing those boundaries everybody. Appreciate you being here.