October 11, 2022 • 15 mins
In this episode of "Let's Talk Farm to Fork", we're joined by Jonathan Goshen from Yeap Proteins, who we will be talking to about how their yeast-based protein products are a more sustainable, cost-effective, and scalable protein for the food industry.
https://yeap-proteins.com/
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Voiceover (00:02):
Welcome to let's talk farm to fork, the PostHarvest
podcast that interviews people,making an impact in the fresh
produce sector.
We'll take a deep dive into whatthey do and find out how they're
helping to reduce the amount offood lost or wasted along the
farm to fork journey.
But before we get started, didyou know that according to the
(00:23):
UN's food and agricultureorganisation, around 45% of the
world's fruits and vegetables goto waste each year?
If you would like to learn moreabout how you can practically
play your part in maximisingfruit and vegetable supplies,
whether you're a part of theindustry or simply a consumer
visit PostHarvest.Com and tryout their free online course
(00:45):
library today.
Now time for your host MitchellDenton.
Mitchell Denton (00:50):
Hi there and welcome to"Let's Talk Farm to
Fork," the PostHarvest podcastthat interviews people of
interest across the food supplychain.
Today on our show, I'm joined byJonathan Goshen from Yeap
Proteins, who I'll be talking toabout how their yeast-based
protein products are a moresustainable, cost effective, and
scalable protein for the foodindustry.
(01:10):
So with no further delays, let'sget started.
Well, good morning, Jonathan.
Thanks for joining me.
How are you?
Jonathan Goshen (01:17):
I'm fine.
Good morning, Mitch.
It's great that you are hostingme, on this, uh, lovely podcast.
Mitchell Denton (01:23):
Oh, it's a, it's a pleasure to have you on.
Before we get into it, I justwanted to give you opportunity
to tell us a little bit aboutyourself and what you do, and
maybe a fun fact about yourself.
Jonathan Goshen (01:35):
All right, cool.
My name is Jonathan Goshen, I'mmarried to Llanit, father of
Itay, twenty years old, boy andAlma, nine years old.
And we actually born and live inIsrael.
My background is coming from thebiz dev, sales, management
arena, in previously starting,the startup, uh, with the other
(01:55):
co-founder.
I was working in Palantir, thebig data company.
I was actually living part ofthe time in Asia Pacific region,
even traveling to Australia andNew Zealand for several times,
doing some sales in APAC, andrunning the portable x-ray
system company, where we developin sales, portable system for
security and NDT.
I, I, I'm not sure that it's afunny fact, but a nice personal
(02:18):
fact that every time that I'mtraveling abroad with, uh, Alma,
one of the first things that weare doing is going to a toy shop
and buying new Lego.
And right after we're going tothe hotel and building it up, no
movement, no movement till it'sdone.
Mitchell Denton (02:34):
Yeah.
Yeah.
I've got a nephew who's reallyinto LEGO at the moment and it's
kind of, it's rebirthed inmyself, my own childhood love of
LEGO as well.
So I get it.
I understand.
They're, um, they're highlyaddictive.
But before we get bogged down inLEGO talk, let's talk farm to
fork.
(02:54):
So, you've told us a little bitabout yourself and what you do,
but I was just wondering whatwas the journey that led to the
creation of your yeast-basedprotein company?
Jonathan Goshen (03:06):
So, actually it started, uh, it's not at the 40
years old age crisis, but itstarted along that time.
I wanted to start something fromscratch, uh, working against the
odds and take an idea andconvert it into something real,
a business.
For many years, my wife andmyself were talking about kind
(03:28):
of the idea of recycling theability to use reuse element
that we use once.
And that even got stronger oncewe enrolled our daughter to an
environmental kind of natureschool, and we saw how much
attention is coming in thatdirection with the little
children.
Mitchell Denton (03:47):
Mm.
Jonathan Goshen (03:48):
My wife is coming from the fashion, and
clothing,and retail industry,and she actually started to
expose us to several superinteresting startup that
involved both fashion and let'ssay sustainability reuse.
And even led us to do someinvestments, in that field.
Saying all of that, few yearsago, a friend of mine came with
(04:10):
an idea, to have a solution fora soluble plastic and wanted me
to lead the project and with itto enter the kitchen up
incubator, it's a well knownincubator in Israel that is
under the Strauss group.
The Strauss group is one of thelargest, the biggest food
manufacturer in Israel.
Unfortunately, it didn't workout and she decided not to join
(04:31):
the incubator, but severalmonths later, the leaders of the
incubator contact me and say,"listen, we have another
entrepreneur with an idea.
I think that you will like it asan idea and you will get along
great together." So, that's howI met Didier Toubia and Dominik
Grabinski.
(04:53):
And so beside creating somethingfrom scratch and upcycling used
material into food, I also metgreat people and we started in
September 2020.
Mitchell Denton (05:03):
Yeah, great.
I, I see that the protein markethas a number of alternatives
ranging from animal-basedthrough to soy and pea-based
proteins.
What, what are the advantagesthat yeast-based protein has
over these alternatives?
Jonathan Goshen (05:19):
So looking, looking at the yeast itself, not
the Yeap yeast protein, but theyeast protein itself is a great
source of protein.
It's a complete protein withnine essential amino acid.
It's even accepted by vegans.
Mitchell Denton (05:34):
mm-hmm
Jonathan Goshen (05:34):
It's non GMO, no allergens, and it's already
grass certified and a Nobelfood.
Saying that the Yeap protein weactually, with our process what
we know to do is to take theside stream of industrial
processes and changing them andconverting them into functional
(05:55):
protein that it's not onlyfunctional protein, but it's
also a concentrated protein.
Our actually protein can replacethe functionality of an egg, the
soy, and the milk protein withthe advantages of functional and
concentrated.
Allowing amazing, creamytexture.
Very high PDCAAS, even higherthan soy, allow us to scale it
(06:20):
up easily.
Because we are using existingproduction lines, allow the
creation of clean label productfor the food manufacturer
because it's made by only oneingredient.
We have a resilient supplychain.
We can use several streamscoming from several industries
from several geographies.
(06:40):
So we are not limited by climateor geopolitic changes.
And the last thing, and one ofthe beauty of that is that
sustainability upcycled food,circular economy is embedded not
as a slogan, but rather the realthing.
And that's mainly what peopleare after those days.
Mitchell Denton (06:58):
Oh, that's fantastic.
So I see that Yeap has a focuson tackling a range of the UN's
sustainable development goals.
Would you mind expanding on thedifferent SDG areas that Yeap
believes it can be a part of thesolution to challenges such as
climate change and the scarcityof resources?
Jonathan Goshen (07:17):
Yes, of course.
I, I'm sure that every companyis putting more attention into
that.
The worldwide attention isgrowing in that aspect, which
is, which is great.
It's a small step towards abigger step.
So the main purpose is to createmore sources of protein coming
from side stream of industrial,eh, processes.
So we have aiming for like, Ibelieve any FoodTech startup for
(07:41):
zero hunger to come up with moreaffordable sources of food.
So that's how we are kind ofrelate to SDG.
Number two, we are aiming toproduce a healthier and less
processed food minimum ofingredients.
So here we are actually tacklingthe area of SDG three.
Mitchell Denton (08:01):
Mm-hmm
Jonathan Goshen (08:01):
In our production process, we are
actually upcycling, spent eastSDG twelve, by using those, we
are actually saving land.
SDG eight, water, SDG six, gasemission and reduce the amount
of waste in the planet, SDG 12,
Mitchell Denton (08:21):
Yeah, no, that's fantastic.
So I, I see that currently yourinitial product is a functional,
concentrated protein.
Are there plans to commercialiseany other product options?
Jonathan Goshen (08:33):
Yes, sure we are working in several
direction.
Our next phase will be the TVPtexturised, vegetable uh,
protein that we are alreadyworking on and more to come.
Mitchell Denton (08:45):
That's fantastic.
So then what would you say isthe biggest challenge Yeap are
currently facing withresearching and developing your
yeast protein products?
Jonathan Goshen (08:55):
So here, I would say that process
optimisation is our kind of mainfocus at the moment.
We have a great process in placethat is scalable working.
We are already producinghundreds of kilos, per year.
But we need to make it even moreefficient from all perspective,
raw material, lands, output, andcost.
(09:17):
And this is the thing that weare working and doing at the
moment.
Mitchell Denton (09:22):
Mm, okay then.
So has the COVID pandemic forbetter or worse, had any effect
on your day to day operations?
Jonathan Goshen (09:30):
So, here I would say no.
I'm even surprised with what westarted actually in September,
2020 and, right in the middle,over the beginning of the COVID.
I'm even surprised with what wehave reached in less than, uh,
two years and with the limitedbudget that we have as well.
I, I can say that, yeah, theCOVID kind of stretched a bit
(09:54):
the schedule, for once you areflying to Europe for, uh, let's
say for experiments, and thenyou need to stay five days in
the hotel and you are moving toanother country and you need to
stay another five days in thehotel, but it did not affect in
a critical way, so no affect ofthe COVID.
On the contrary, I think thatthe COVID pushed all of that
(10:14):
environment of the alternativefood further on to a new, to a
new era, a new step and, andawareness.
Mitchell Denton (10:23):
Yeah, definitely.
Definitely.
So then what would you identifyas the biggest pain point in the
food industry from yourperspective?
Jonathan Goshen (10:32):
So, I believe, and my personal thought is the
biggest pain point in theindustry is the lack of protein
from animal and the plant-basedsource because of the global
warming and the lack of land.
Mitchell Denton (10:46):
Yeah.
Jonathan Goshen (10:46):
I think that in order to overcome this shortage,
new disruptive technologiestaking from other industries,
such as, for example, the, theBioTech and the Pharma, or using
other new alternative proteinsources will have to be
adjusted, embedded, upcycledfast and cheap, of course, by
(11:07):
allowing more efficient yields.
Mitchell Denton (11:10):
Yeah.
Jonathan Goshen (11:10):
For example, using precision fermentation,
using a microorganism to expressprotein.
But at the same time that we areusing those processes and we are
yielding more protein, thoseprocesses will yield as well,
enormous amount of downstreambiomass that we'll have to find
ways to be used and convertinginto upcycled food as well
(11:34):
things that are being evolvedthose days as well.
Mitchell Denton (11:38):
Mm.
Yeah.
So then is there a particulargroup or innovation within the
industry that you're excitedlykeeping a watchful eye on?
Jonathan Goshen (11:46):
Of course, our competitors, but, um, no, but
now, but now seriously, uh, butwe are following up on them as
well, but the one that, uh,upcycling or recycling, uh,
food, we became members of theupcycled food association.
And this community that convertsused material into new one,
(12:10):
amazed us.
Uh, we are actually as well,waiting till we start selling in
the US and then we will applyfor the UFA ingredient standard.
So, every time that I look attheir website or get the
newsletter and hear about newstartup that are coming from the
UFA I'm amazed of their work.
So this is one, and, on theAgriTech section my kind of,
(12:34):
personal preference, there is astartup called, Vanilla Vida.
Mitchell Denton (12:39):
Okay.
Jonathan Goshen (12:39):
They actually cracked the way of how to grow
vanilla and not in Madagascar,where the majority of the
vanilla is coming from.
The vanilla is even morepowerful than the known and
original one, and as someonethat's very much into sweets, I
think their startup is amazingand they will change the world
(13:02):
of growing vanilla.
Mitchell Denton (13:03):
So do they have like a different method of
developing the vanilla?
Or is it the same method, justin a different area?
Jonathan Goshen (13:10):
I think the process and the conditions that
they needed, they know how toreplicate that to have it done
in other places around theworld.
Mitchell Denton (13:21):
That's fantastic because creating
vanilla is actually quite amanual process.
There's quite a lot of needlingand we, we've done a whole lot
of research into it and it's,um, it's actually quite a lot of
work, so that's exciting.
I'll keep an eye out for that.
So, what's one thing you wishyou had known when you first
started developing protein,alternative products?
Jonathan Goshen (13:42):
Actually that food development takes more time
than you think.
It's long, it's long, it's longcycles, although it's evolving
fast, at least what I have seenin the last couple of years,
it's it, it start to move evenfaster, which is great.
Mitchell Denton (13:59):
Yeah, that's fantastic.
So Jonathan, we are coming to aclose, but before we do, I just
wanted to ask what is the mostimportant message you want our
listeners to take away from thisepisode?
Jonathan Goshen (14:11):
The the most important thing is that let's
try to keep on developing andinvestigating new food
ingredients, especially thosethat are actually coming from
used resources.
And all of that is in order tokeep our planet for more years,
it's a lovely and amazing placeeven as it is, but we need to
keep it for more years to come.
(14:32):
It's a long journey and we willall reach new peaks with amazing
new solutions, evolving all thetime.
Mitchell Denton (14:40):
That's fantastic.
That's a, that's a great placeto leave it.
Well, that's all for today'sepisode of"Let's Talk Farm to
Fork".
Thanks for listening.
And thank you, Jonathan, forjoining me today.
Jonathan Goshen (14:50):
You're welcome.
Thank you for hosting me.
Mitchell Denton (14:52):
If you'd like to know more about Jonathan and
Yeap Proteins, check out thelink in the description of this
episode.
Make sure to subscribe to thepodcast so that you never miss
an episode, and don't forget toleave a review and share with
your friends.
Until next time you've beenlistening to"Let's Talk Farm the
Fork," a PostHarvest podcast.
Voiceover (15:07):
We appreciate you joining us for this episode of
let's talk, farm to fork, besure to rate, review and
subscribe.
Also, if you would like to learnmore about how you can
practically play your part inmaximizing fruit and vegetable
supplies, whether you're asupplier, consumer, or anyone in
between the farm to forkjourney, visit PostHarvest.Com
(15:30):
and try out their free onlinecourse library today.
Welcome to let's talk farm to fork, the PostHarvest
podcast that interviews people,making an impact in the fresh
produce sector.
We'll take a deep dive into whatthey do and find out how they're
helping to reduce the amount offood lost or wasted along the
farm to fork journey.
But before we get started, didyou know that according to the
(00:23):
UN's food and agricultureorganisation, around 45% of the
world's fruits and vegetables goto waste each year?
If you would like to learn moreabout how you can practically
play your part in maximisingfruit and vegetable supplies,
whether you're a part of theindustry or simply a consumer
visit PostHarvest.Com and tryout their free online course
(00:45):
library today.
Now time for your host MitchellDenton.
Mitchell Denton (00:50):
Hi there and welcome to"Let's Talk Farm to
Fork," the PostHarvest podcastthat interviews people of
interest across the food supplychain.
Today on our show, I'm joined byJonathan Goshen from Yeap
Proteins, who I'll be talking toabout how their yeast-based
protein products are a moresustainable, cost effective, and
scalable protein for the foodindustry.
(01:10):
So with no further delays, let'sget started.
Well, good morning, Jonathan.
Thanks for joining me.
How are you?
Jonathan Goshen (01:17):
I'm fine.
Good morning, Mitch.
It's great that you are hostingme, on this, uh, lovely podcast.
Mitchell Denton (01:23):
Oh, it's a, it's a pleasure to have you on.
Before we get into it, I justwanted to give you opportunity
to tell us a little bit aboutyourself and what you do, and
maybe a fun fact about yourself.
Jonathan Goshen (01:35):
All right, cool.
My name is Jonathan Goshen, I'mmarried to Llanit, father of
Itay, twenty years old, boy andAlma, nine years old.
And we actually born and live inIsrael.
My background is coming from thebiz dev, sales, management
arena, in previously starting,the startup, uh, with the other
(01:55):
co-founder.
I was working in Palantir, thebig data company.
I was actually living part ofthe time in Asia Pacific region,
even traveling to Australia andNew Zealand for several times,
doing some sales in APAC, andrunning the portable x-ray
system company, where we developin sales, portable system for
security and NDT.
I, I, I'm not sure that it's afunny fact, but a nice personal
(02:18):
fact that every time that I'mtraveling abroad with, uh, Alma,
one of the first things that weare doing is going to a toy shop
and buying new Lego.
And right after we're going tothe hotel and building it up, no
movement, no movement till it'sdone.
Mitchell Denton (02:34):
Yeah.
Yeah.
I've got a nephew who's reallyinto LEGO at the moment and it's
kind of, it's rebirthed inmyself, my own childhood love of
LEGO as well.
So I get it.
I understand.
They're, um, they're highlyaddictive.
But before we get bogged down inLEGO talk, let's talk farm to
fork.
(02:54):
So, you've told us a little bitabout yourself and what you do,
but I was just wondering whatwas the journey that led to the
creation of your yeast-basedprotein company?
Jonathan Goshen (03:06):
So, actually it started, uh, it's not at the 40
years old age crisis, but itstarted along that time.
I wanted to start something fromscratch, uh, working against the
odds and take an idea andconvert it into something real,
a business.
For many years, my wife andmyself were talking about kind
(03:28):
of the idea of recycling theability to use reuse element
that we use once.
And that even got stronger oncewe enrolled our daughter to an
environmental kind of natureschool, and we saw how much
attention is coming in thatdirection with the little
children.
Mitchell Denton (03:47):
Mm.
Jonathan Goshen (03:48):
My wife is coming from the fashion, and
clothing,and retail industry,and she actually started to
expose us to several superinteresting startup that
involved both fashion and let'ssay sustainability reuse.
And even led us to do someinvestments, in that field.
Saying all of that, few yearsago, a friend of mine came with
(04:10):
an idea, to have a solution fora soluble plastic and wanted me
to lead the project and with itto enter the kitchen up
incubator, it's a well knownincubator in Israel that is
under the Strauss group.
The Strauss group is one of thelargest, the biggest food
manufacturer in Israel.
Unfortunately, it didn't workout and she decided not to join
(04:31):
the incubator, but severalmonths later, the leaders of the
incubator contact me and say,"listen, we have another
entrepreneur with an idea.
I think that you will like it asan idea and you will get along
great together." So, that's howI met Didier Toubia and Dominik
Grabinski.
(04:53):
And so beside creating somethingfrom scratch and upcycling used
material into food, I also metgreat people and we started in
September 2020.
Mitchell Denton (05:03):
Yeah, great.
I, I see that the protein markethas a number of alternatives
ranging from animal-basedthrough to soy and pea-based
proteins.
What, what are the advantagesthat yeast-based protein has
over these alternatives?
Jonathan Goshen (05:19):
So looking, looking at the yeast itself, not
the Yeap yeast protein, but theyeast protein itself is a great
source of protein.
It's a complete protein withnine essential amino acid.
It's even accepted by vegans.
Mitchell Denton (05:34):
mm-hmm
Jonathan Goshen (05:34):
It's non GMO, no allergens, and it's already
grass certified and a Nobelfood.
Saying that the Yeap protein weactually, with our process what
we know to do is to take theside stream of industrial
processes and changing them andconverting them into functional
(05:55):
protein that it's not onlyfunctional protein, but it's
also a concentrated protein.
Our actually protein can replacethe functionality of an egg, the
soy, and the milk protein withthe advantages of functional and
concentrated.
Allowing amazing, creamytexture.
Very high PDCAAS, even higherthan soy, allow us to scale it
(06:20):
up easily.
Because we are using existingproduction lines, allow the
creation of clean label productfor the food manufacturer
because it's made by only oneingredient.
We have a resilient supplychain.
We can use several streamscoming from several industries
from several geographies.
(06:40):
So we are not limited by climateor geopolitic changes.
And the last thing, and one ofthe beauty of that is that
sustainability upcycled food,circular economy is embedded not
as a slogan, but rather the realthing.
And that's mainly what peopleare after those days.
Mitchell Denton (06:58):
Oh, that's fantastic.
So I see that Yeap has a focuson tackling a range of the UN's
sustainable development goals.
Would you mind expanding on thedifferent SDG areas that Yeap
believes it can be a part of thesolution to challenges such as
climate change and the scarcityof resources?
Jonathan Goshen (07:17):
Yes, of course.
I, I'm sure that every companyis putting more attention into
that.
The worldwide attention isgrowing in that aspect, which
is, which is great.
It's a small step towards abigger step.
So the main purpose is to createmore sources of protein coming
from side stream of industrial,eh, processes.
So we have aiming for like, Ibelieve any FoodTech startup for
(07:41):
zero hunger to come up with moreaffordable sources of food.
So that's how we are kind ofrelate to SDG.
Number two, we are aiming toproduce a healthier and less
processed food minimum ofingredients.
So here we are actually tacklingthe area of SDG three.
Mitchell Denton (08:01):
Mm-hmm
Jonathan Goshen (08:01):
In our production process, we are
actually upcycling, spent eastSDG twelve, by using those, we
are actually saving land.
SDG eight, water, SDG six, gasemission and reduce the amount
of waste in the planet, SDG 12,
Mitchell Denton (08:21):
Yeah, no, that's fantastic.
So I, I see that currently yourinitial product is a functional,
concentrated protein.
Are there plans to commercialiseany other product options?
Jonathan Goshen (08:33):
Yes, sure we are working in several
direction.
Our next phase will be the TVPtexturised, vegetable uh,
protein that we are alreadyworking on and more to come.
Mitchell Denton (08:45):
That's fantastic.
So then what would you say isthe biggest challenge Yeap are
currently facing withresearching and developing your
yeast protein products?
Jonathan Goshen (08:55):
So here, I would say that process
optimisation is our kind of mainfocus at the moment.
We have a great process in placethat is scalable working.
We are already producinghundreds of kilos, per year.
But we need to make it even moreefficient from all perspective,
raw material, lands, output, andcost.
(09:17):
And this is the thing that weare working and doing at the
moment.
Mitchell Denton (09:22):
Mm, okay then.
So has the COVID pandemic forbetter or worse, had any effect
on your day to day operations?
Jonathan Goshen (09:30):
So, here I would say no.
I'm even surprised with what westarted actually in September,
2020 and, right in the middle,over the beginning of the COVID.
I'm even surprised with what wehave reached in less than, uh,
two years and with the limitedbudget that we have as well.
I, I can say that, yeah, theCOVID kind of stretched a bit
(09:54):
the schedule, for once you areflying to Europe for, uh, let's
say for experiments, and thenyou need to stay five days in
the hotel and you are moving toanother country and you need to
stay another five days in thehotel, but it did not affect in
a critical way, so no affect ofthe COVID.
On the contrary, I think thatthe COVID pushed all of that
(10:14):
environment of the alternativefood further on to a new, to a
new era, a new step and, andawareness.
Mitchell Denton (10:23):
Yeah, definitely.
Definitely.
So then what would you identifyas the biggest pain point in the
food industry from yourperspective?
Jonathan Goshen (10:32):
So, I believe, and my personal thought is the
biggest pain point in theindustry is the lack of protein
from animal and the plant-basedsource because of the global
warming and the lack of land.
Mitchell Denton (10:46):
Yeah.
Jonathan Goshen (10:46):
I think that in order to overcome this shortage,
new disruptive technologiestaking from other industries,
such as, for example, the, theBioTech and the Pharma, or using
other new alternative proteinsources will have to be
adjusted, embedded, upcycledfast and cheap, of course, by
(11:07):
allowing more efficient yields.
Mitchell Denton (11:10):
Yeah.
Jonathan Goshen (11:10):
For example, using precision fermentation,
using a microorganism to expressprotein.
But at the same time that we areusing those processes and we are
yielding more protein, thoseprocesses will yield as well,
enormous amount of downstreambiomass that we'll have to find
ways to be used and convertinginto upcycled food as well
(11:34):
things that are being evolvedthose days as well.
Mitchell Denton (11:38):
Mm.
Yeah.
So then is there a particulargroup or innovation within the
industry that you're excitedlykeeping a watchful eye on?
Jonathan Goshen (11:46):
Of course, our competitors, but, um, no, but
now, but now seriously, uh, butwe are following up on them as
well, but the one that, uh,upcycling or recycling, uh,
food, we became members of theupcycled food association.
And this community that convertsused material into new one,
(12:10):
amazed us.
Uh, we are actually as well,waiting till we start selling in
the US and then we will applyfor the UFA ingredient standard.
So, every time that I look attheir website or get the
newsletter and hear about newstartup that are coming from the
UFA I'm amazed of their work.
So this is one, and, on theAgriTech section my kind of,
(12:34):
personal preference, there is astartup called, Vanilla Vida.
Mitchell Denton (12:39):
Okay.
Jonathan Goshen (12:39):
They actually cracked the way of how to grow
vanilla and not in Madagascar,where the majority of the
vanilla is coming from.
The vanilla is even morepowerful than the known and
original one, and as someonethat's very much into sweets, I
think their startup is amazingand they will change the world
(13:02):
of growing vanilla.
Mitchell Denton (13:03):
So do they have like a different method of
developing the vanilla?
Or is it the same method, justin a different area?
Jonathan Goshen (13:10):
I think the process and the conditions that
they needed, they know how toreplicate that to have it done
in other places around theworld.
Mitchell Denton (13:21):
That's fantastic because creating
vanilla is actually quite amanual process.
There's quite a lot of needlingand we, we've done a whole lot
of research into it and it's,um, it's actually quite a lot of
work, so that's exciting.
I'll keep an eye out for that.
So, what's one thing you wishyou had known when you first
started developing protein,alternative products?
Jonathan Goshen (13:42):
Actually that food development takes more time
than you think.
It's long, it's long, it's longcycles, although it's evolving
fast, at least what I have seenin the last couple of years,
it's it, it start to move evenfaster, which is great.
Mitchell Denton (13:59):
Yeah, that's fantastic.
So Jonathan, we are coming to aclose, but before we do, I just
wanted to ask what is the mostimportant message you want our
listeners to take away from thisepisode?
Jonathan Goshen (14:11):
The the most important thing is that let's
try to keep on developing andinvestigating new food
ingredients, especially thosethat are actually coming from
used resources.
And all of that is in order tokeep our planet for more years,
it's a lovely and amazing placeeven as it is, but we need to
keep it for more years to come.
(14:32):
It's a long journey and we willall reach new peaks with amazing
new solutions, evolving all thetime.
Mitchell Denton (14:40):
That's fantastic.
That's a, that's a great placeto leave it.
Well, that's all for today'sepisode of"Let's Talk Farm to
Fork".
Thanks for listening.
And thank you, Jonathan, forjoining me today.
Jonathan Goshen (14:50):
You're welcome.
Thank you for hosting me.
Mitchell Denton (14:52):
If you'd like to know more about Jonathan and
Yeap Proteins, check out thelink in the description of this
episode.
Make sure to subscribe to thepodcast so that you never miss
an episode, and don't forget toleave a review and share with
your friends.
Until next time you've beenlistening to"Let's Talk Farm the
Fork," a PostHarvest podcast.
Voiceover (15:07):
We appreciate you joining us for this episode of
let's talk, farm to fork, besure to rate, review and
subscribe.
Also, if you would like to learnmore about how you can
practically play your part inmaximizing fruit and vegetable
supplies, whether you're asupplier, consumer, or anyone in
between the farm to forkjourney, visit PostHarvest.Com
(15:30):
and try out their free onlinecourse library today.
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