An interview with Didier Toubia from Aleph Farms, one of Forward Fooding’s top 500 Food Tech startups.

It’s time to put a face to the name…

We asked our FoodTech 500 top-runners to give us a bit of insight into how they started out as a company and their thoughts on the role of technology in Food innovation. Meet Didier Toubia, the CEO behind Aleph Farms, setting a new benchmark in cultivated meat. Let’s see what he had to say.

So tell us a little bit more about you! Where did the idea for your FoodTech company come from?

Didier: At Aleph Farms, we integrate nature with design to mirror the natural process of tissue regeneration that occurs in cows. We use our CSO Professor Shulamit Levenberg’s cutting-edge technology. We applied this technology, originally developed for regenerative medicine, to our food system. It enables us to mirror the taste, texture and flavor of the high-quality steak we know and love.

How is tech central to your business?

Didier: At Aleph Farms we pioneer the most innovative technology that will carry us into the next generation of agriculture.

Why do you think it’s important to see the food industry embrace tech?

Didier: With global demand for meat on the rise, our food systems must find efficient and scalable solutions that provide unconditional access to safe and nutritious meat anytime, anywhere.

These solutions must work on reversing the global crises linked to industrial farming methods, such as threats to the public’s health and the animal’s welfare. Moreover, these solutions must have the potential to mitigate climate change, while preserving the planet’s most precious resources.

Want to know more? Aleph Farms’ full profile here.

Congratulations again to Aleph Farms for ranking seventh in the category “AgTech” of the Foodtech 500 list.

To find out who else made it into the FoodTech 500; the top Food Tech companies in the world, click here.

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