Kristie Middleton on why engineering breakthroughs are essential for low-cost plant-based alternatives

How I Learned to Love Shrimp

Kristie Middleton is vice president of business development for Rebellyous Foods where she and her team help institutions add more plant-based options to their menus. Kristie’s also the author of MeatLess: Transform the Way You Eat and Live—One Meal at a Time and a long-time animal advocate.

Rebellyous Foods has created novel manufacturing technology in order to make plant-based chicken more affordable to the masses. Mainly targeting food service providers such as universities and school districts, Kristie, who is Vice president of business development at the venture capital funded company, uses her experience from her days at The Humane Society to ensure that this product is a clean and price comparable product in those markets.

A great episode for those interested in all things plant-based meats and how to scale a company providing this type of product to the masses.

Relevant links to things mentioned throughout the show:

• Kristie Middleton: MeatLess: Transform the Way You Eat and Live—One Meal at a Time
• In a recent interview with The Food Institute with Christie Lagally
• 50% of all meals served in Sodexo university settings will be plant-based by 2025
• Request For Proposals for something called Mock2
• Josh Balk episode on our podcast
• AG funder interview re continuous process vs batching
• Podcast: Business for Good (start-ups)
• Food BizWiz by Aly Ball about getting food start-up products into retail
• Rebellyous Foods Hiring

(00:00) START
(04:23) ABOUT REBELLYOUS FOODS
(09:31) PATENTED EQUIPMENT
(16:47) EDUCATING THE CONSUMER
(22:12) A GOOD APPROACH MAKES A DIFFERENCE
(28:24) THE MOCK 2
(34:53) ADVANTAGES TO COMPANIES FOCUSED ON PROFIT
(45:46) OTHER AREAS THAT NEED INNOVATION
(51:38) MOMENTS THAT INSPIRED CAREER CHANGE
(01:02:31) FOCUS ON THE MISSION
(01:06:05) CLOSING QUESTIONS

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