Food technology is moving from farms and petrochemicals into bioreactors, fungi, engineered crops, and circular feedstocks. In this Grow Everything highlights episode, Erum Azeez and Karl Schmieder visit six stops across the grocery store to explore sweet proteins from Oobli, fermentation derived colorants from MycoFutures and Chromologics, the antioxidant rich purple tomato from Norfolk Healthy Produce, fungi based proteins from The Better Meat Co. and MyForest Foods, sargassum derived ingredients from Origin by Ocean, and the hard commercial work of getting emerging products onto retail shelves. For founders, scientists, investors, and builders across synthetic biology and sustainable materials, the central lesson is clear: fermentation is manufacturing, environmental problems can become valuable feedstocks, and biology wins when performance, taste, branding, and price are better for the customer.
Grow Everything brings the bioeconomy to life. Hosts Karl Schmieder and Erum Azeez Khan share stories and speak with the leaders and innovators using biology to change the world. Biology is the world’s oldest technology, and it can be engineered. So, what are we growing?
Food technology is moving from farms and petrochemicals into bioreactors, fungi, engineered crops, and circular feedstocks. In this Grow Everything highlights episode
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