
No Footprints - a podcast about impact
Interview with Tim Dale of Food Systems Innovations
In this episode, we explore the innovative world of sustainable proteins, focusing on balanced proteins and the efforts to make sustainable food sources more accessible and impactful. Our guest, Tim Dale, shares insights from his work at Food System Innovations and the exciting developments in the field. Chapters 00:00 Introduction and episode overview 01:50 Sustainable protein acceleration and funding opportunities 04:09 Rebranding and expanding uses of rhizomycelium 07:41 Meeting Tim Dale and his role at Food System Innovations 09:41 Tim's journey from advertising to sustainable proteins 13:12 What is Food System Innovations and its mission 14:48 Defining balanced proteins and their ingredients 16:24 The potential of mycoprotein and its applications 17:39 Major sustainability challenges in the protein industry 21:39 Barriers to adoption of balanced proteins 23:10 The importance of taste, price, and perception 25:06 Market entry strategies and retail vs. food service 28:12 The branding and terminology of balanced proteins 34:26 The origin of the term 'balanced protein' 36:36 Key factors for success in the balanced protein market 38:43 Results from taste tests and product winners 40:00 Overcoming barriers: taste, price, and perception 42:02 Supply chain resilience and industry buy-in 44:15 Successful product stories and packaging 44:42 The future of blended and hybrid proteins 45:21 How to learn more and get involved 56:19 Closing thoughts






