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From the Vault: Gotta have friends in the alt-protein $torm

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Manage episode 384760752 series 2839887
Content provided by Meatingplace Magazine / Alt-Meat Magazine. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Meatingplace Magazine / Alt-Meat Magazine or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Bill Aimutis, director of the North Carolina Food Innovation Lab, brought a couple of decades’ experience in global innovation with Cargill to his position, so when he speaks on the best way to launch and grow an alt-meat (or any other kind of food) business, people listen. Aimutis shared his thoughts with Alt-Meat on how best to thrive in the rough economic waters now surrounding the alt-proteins business.

  continue reading

167 episodes

Artwork
iconShare
 
Manage episode 384760752 series 2839887
Content provided by Meatingplace Magazine / Alt-Meat Magazine. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Meatingplace Magazine / Alt-Meat Magazine or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Bill Aimutis, director of the North Carolina Food Innovation Lab, brought a couple of decades’ experience in global innovation with Cargill to his position, so when he speaks on the best way to launch and grow an alt-meat (or any other kind of food) business, people listen. Aimutis shared his thoughts with Alt-Meat on how best to thrive in the rough economic waters now surrounding the alt-proteins business.

  continue reading

167 episodes

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