12 Burst results for "Thomas Jonas"
Bloomberg Radio New York
"thomas jonas" Discussed on Bloomberg Radio New York
"Of breakfast study, but people ate the fat of breakfast battery, because there is actually more fat in a regular retro study than there is protein. So we design it in a way that we match the protein of the leading animal breakfast study competitor. But we have 75% less fat. So that means no cholesterol. Habit sodium. So on sodium, we are at about 500 milligrams, which would be below the animal and kind of in a slightly below most of the competitor out there. In addition to that, I think what's important to realize is because we control the environment, we're able to grow our microorganisms without online without pesticides without insecticide. You can have a much cleaner food. That's nature's fine cofounder and CEO, Thomas Jonas Carol. I got to tell you I'm going to try this stuff out. Maybe I'll swing by whole foods and grab some of the products. I am too. And I'm really impressed, first of all, that the amount of funding I am also impressed about how they seem to be able to produce more food without costing so much to the environment. So looking forward to hearing more as they grow this thing out, no pun intended. Get a little dye joke there for me. Is he a fun guy to be with? Yeah, there we go. I was just waiting for it. All right, so his company has been an innovator in the world of fungi. Our next guest probably prefers a more old fashioned mushroom perhaps paired with mozzarella, tomato sauce, maybe pepperoni, maybe even my favorite eggplant. They are looking for value. They are trying to feed their families on fewer dollars and pizza is a great place for them to do that. We check in on the health of the American consumer with the CEO of Marco's pizza, stick around, we're
Bloomberg Radio New York
"thomas jonas" Discussed on Bloomberg Radio New York
"Bloomberg quick takes Tim Steven from Bloomberg radio. We'll featured recently as part of a takeover of the Bloomberg businessweek pursuit section, a set of stories about the growing economy underground economy for various types of mushrooms, as part of that coverage, Bloomberg businessweek food editor Kate crater introduced us to nature's fine, which is producing a meat alternative that has origins from a microscopic fungus in a Yellowstone National Park hot spring. You can't make this up. No, it's pretty incredible. The company has raised roughly half a $1 billion with backing from the likes of Bill Gates and Michael Bloomberg, who is, of course, the founder of Bloomberg LP, parent of Bloomberg businessweek, and Bloomberg radio. Caroline I caught up with nature's fine cofounder and CEO Thomas Jonas to ask him how it all came to be. So we started the company really from a research project from NASA on extreme forms of life. And the goal of the initial research was to try to figure out if NASA was going to set a probe to a moon of Saturn, what would be the environment in which it would make sense to look for life. And that's really what took us on a path to exploring the life forms that adapted into the acidic volcanic springs of Yellowstone, where we discovered this very unique formal organism. And it's very interesting because first of all, it's an extremophile, which is more specifically, it's an acetyl file. It's surviving extraordinary acidic environment, actually, the place where we found it has a PH level of acidity equivalent to your car battery. In order to survive in this environment, this organism had to learn to do something, which is very meaningful for us today. It had to learn to do more with less. It had to figure out how to survive with a limited amount of resources that you can find in this sort of extreme environment in this volcanic springs. And it managed to do that in an extraordinary efficient way. And it creates this fabulous protein. So the quality of the protein is really high on there. It's better than pretty much any sort of non animal protein. It has all the essential amino acids. It's really a part of the soy that would be the only plant based that could be a source of complete amino acid. So what kind of protein alternative does it present consumers ultimately? Learning to do more with less, it's really the call of our generation. There's no way around it. We're going to have to reinvent the way provide energy, the way we provide transportation and the way we provide food. I think what we saw in the past few weeks with the warrant and the past few months with the war in Ukraine was really how easily it was for this food system to get off balance. We are really subject to these sort of fluctuations in a way that's much more important than I think most people had perceived before. So the way we can bring a solution here to our protein called phi is by growing it using a fraction of the resources and we're talking 99% less water, 99% less land and emitting 94 percent less greenhouse gas than Macau. Once we have grown that protein and we're doing that in Chicago in a warehouse, we can then turn it into a wide range of product. And the first product that we launched and we were actually the first one to ever do that. We launched with both a meat alternative and a dairy candidate. And that really reflects the fact that phi is a platform. It's not just another burger alternative. It's really a new protein platform that can do all of these things. Give us an idea of taste here and sort of how malleable it is. It took us a lot of work to develop a protein platform that is actually neutral in taste. And it sounds like something pretty trivial, but it's actually very important. A lot of people who are trying to work on that protein have to mask some flavor that you probably don't really want to feel when you're eating something that are not very good. So it was important for us to develop something that is very neutral as the basis. And that mutual basis is what enables us to go through a very wide range of flavors. So we are able to do things that range from a strawberry yogurt to a cream cheese to a chicken nugget to a breakfast padding and all of these are products that we have developed. And we can really hit the flavor in a way that we think is very good. And it's not just us actually we are on the money of the Bernard, the French restaurant in the New York repair, the best chef in America and food is about taste first and foremost and really the way we think about this is we have to deliver and taste. Then we have to deliver on nutrition. And then we have to deliver for the planet. Talk to me about nutrition. And that matters to me, because there's a lot of sodium and so many of those products that are out there. So to me, that isn't a solution because we have to be healthier as we do this. Talk to me about you talked about taste. I am also curious about texture. I'm a texture nut when it comes to my food. Texture, nutrition, tell us about that. The texture that we have is actually really interesting. And we get that from the fact that it's a filamentous microorganism. So it has naturally filaments that kind of mimics muscle filaments. It's not exactly the same thing, but it creates a texture. So it's not like tofu at all in that regard. It is neutral in flavor and it absorbs flavor, just like tofu, but in terms of texture, it has a bite. We are able to do what we call play the texture piano and go from a range of texture literally from yogurt to cream cheese to chicken nugget or breakfast study. So the nutritional aspect is also something that's obviously very important for consumers. And what's interesting is when you, when you design these products, you can really design them in a way that is much better for the consumer as well. You can evolve much faster than the cattle can evolve so to speak. So what does that mean as far as our products are concerned? If you take our breakfast patty, for instance, we did some work around consumers expectation. And we found out that people love the taste of breakfast study. People love the protein
Bloomberg Radio New York
"thomas jonas" Discussed on Bloomberg Radio New York
"Is Bloomberg business week with Carol massar and Bloomberg quick takes Tim Steven from Bloomberg radio. What featured recently as part of a takeover of the Bloomberg businessweek pursuit section, a set of stories about the growing economy, underground economy, for various types of mushrooms, as part of that coverage, Bloomberg businessweek food editor Kate crater introduced us to nature's fine, which is producing a meat alternative that has origins from a microscopic fungus in a Yellowstone National Park hot spring. You can't make this up. No, it's pretty incredible. The company has raised roughly half a $1 billion with backing from the likes of Bill Gates and Michael Bloomberg, who is, of course, the founder of Bloomberg LP, parent of Bloomberg businessweek, and Bloomberg radio. Carol and I caught up with nature's fine cofounder and CEO Thomas Jonas to ask him how it all came to be. So we started the company really from a research project from NASA on extreme forms of life. And the goal of the initial research was to try to figure out if NASA was going to set a probe to a moon of Saturn, what would be the environment in which it would make sense to look for life. And that's really what took us on the path to exploring the life forms that adapted into the acidic volcanic springs of Yellowstone, where we discovered this very unique formal organism. And it's very interesting because first of all, it's an extremophile. Which is more specifically, it's an acetyl file. It's surviving extraordinary acidic environment actually. The place where we found it as a PH level of acidity, equivalent to your car battery. In order to survive in this environment, this organism had to learn to do something, which is very meaningful for us today. It had to learn to do more with less. It had to figure out how to survive with a limited amount of resources that you can find in this sort of extreme environment in these volcanic springs. And it managed to do that in an extraordinary efficient way. And it creates this fabulous protein. So the quality of the protein is really iron there. It's better than pretty much any sort of non animal protein. It has all the essential amino acids. It's really a parody with soy, that would be the only plant based source of complete amino acid. So what kind of protein alternative does it present consumers ultimately? Learning to do more with less, it's really the call of our generation. There's no way around it. We're going to have to reinvent the way provide energy, the way we provide transportation and the way we provide food. I think what we saw in the past few weeks with the war in the past few months with the war in Ukraine was really how easily it was for this food system to get off balance. We are really subject to these sort of fluctuations in a way that's much more important than I think most people had perceived before. So the way we can bring a solution here through our protein called phi is by growing it using a fraction of the resources and we're talking 99% less water, 99% less land and emitting 94 percent less greenhouse gas than the cow. Once we have grown that protein and we're doing that in Chicago in a warehouse, we can then turn it into a wide range of products. And the first product that we launched and we were actually the first one to ever do that. We launched with both a meat alternative and a dairy alternative. And that really reflects the fact that phi is a platform. It's not just another burger alternative. New protein platform that can do all of these things. Give us an idea of taste here and sort of how malleable it is. It took us a lot of work to develop a protein platform that is actually neutral in taste. And it sounds like something pretty trivial, but it's actually very important. A lot of people who are trying to work on alternative protein have to mask some flavor that you probably don't really want to feel when you're eating something that are not very good. So it was important for us to develop something that is very mutual as the basis. And that mutual basis is what enables us to go through a very wide range of flavors. So we are able to do things that range from a strawberry yogurt to a cream cheese to a chicken nuggets to a breakfast padding and all of these are products that we have developed. And we can really hit the flavor in a way that we think is very good. And it's not just us, actually, we are on the money of the bernarda, the French restaurant in the New York area prepare the best chef in America and food is about taste first and foremost and really the way we think about this is we have to deliver and taste. Then we have to deliver on nutrition and then we have to deliver for the planet. Talk to me about nutrition and that matters to me because there's a lot of sodium and so many of those products that are out there. So to me, that isn't a solution because we have to be healthier as we do this. Talk to me about you talked about taste. I am also curious about texture. I'm a texture note when it comes to my food. Texture, nutrition, tell us about that. The texture that we have is actually really interesting and we get that from the fact that it's a filamentous microorganism. So it has naturally filaments that kind of mimics muscle filaments. It's not exactly the same thing, but it creates a texture. So it's not like tofu at all in that regard. It is neutral in flavor and it absorbs flavor just like tofu, but in terms of texture, it has a bite. We are able to do what we call play the texture piano and go from a range of texture literally from yogurt to cream cheese to chicken nugget or breakfast garden. So the nutritional aspect is also something that's obviously very important for consumers. And what's interesting is when you, when you design these products, you can really design them in a way that is much better for the consumer as well. You can evolve much faster than the cow can evolve. So to speak. So what does that mean as far as our products are concerned? If you take our breakfast patty, for instance, we did some work around consumers expectation. And we found out that people love the taste of breakfast study. People love the protein of breakfast study, but people ate the fat of breakfast spanning because there is actually more fat in a regular retro study than there is protein. So we design it in a way that we match the protein of the leading animal breakfast party competitor. But we have 75% less fat. So that means no cholesterol. Habit sodium. So on sodium, we are at about 500 milligrams, which would be below the animal and kind of slightly below most of the competitor out there. In addition to that, I think what's important to realize is because we control the environment, we're able to grow our Mac organism without online without pesticide without insecticide. You can have a much cleaner food. That's nature's fine cofounder and CEO, Thomas Jonas Carol. I got to tell you I'm going to try this stuff out. Maybe I'll swing by whole foods and grab some
Bloomberg Radio New York
"thomas jonas" Discussed on Bloomberg Radio New York
"Tim Steven from Bloomberg radio. We'll featured recently as part of a takeover of the Bloomberg businessweek pursuit section, a set of stories about the growing economy underground economy for various types of mushrooms, as part of that coverage, Bloomberg businessweek food editor Kate crater introduced us to nature's fine, which is producing a meat alternative that has origins from a microscopic fungus in a Yellowstone National Park hot spring. You can't make this up. No, it's pretty incredible. The company has raised roughly half a $1 billion with backing from the likes of Bill Gates and Michael Bloomberg, who is, of course, the founder of Bloomberg LP, parent of Bloomberg businessweek and Bloomberg radio. Carolyn and I caught up with nature's fine cofounder and CEO Thomas Jonas to ask him how it all came to be. So we started the company really from a research project from NASA on extreme forms of life. And the goal of the initial research was to try to figure out if NASA was going to set a probe to a moon of Saturn, what would be the environment in which it would make sense to look for life. And that's really what took us on a path to exploring the life forms that adapted into the acidic volcanic springs of Yellowstone, where we discovered this very unique formal organism. And it's very interesting because first of all, it's an extremophile, which is more specifically, it's an acetyl file. It's surviving extraordinary acidic environment actually. The place where we found it has a PH level of acidity, equivalent to your car battery. In order to survive in this environment, this organism had to learn to do something, which is very meaningful for us today. It had to learn to do more with less. It had to figure out how to survive with a limited amount of resources that you can find in this sort of extreme environment in this volcanic springs. And it managed to do that in an extraordinary efficient way. And it creates this fabulous protein. So the quality of the protein is really high on there. It's better than pretty much any sort of non animal protein. It has all the essential amino acids. It's really a parody with soy that would be the only plant based source of complete amino acid. So what kind of protein alternative does it present consumers ultimately? Learning to do more with less, it's really the call of our generation. There's no way around it. We're going to have to reinvent the way provide energy, the way we provide transportation and the way we provide food. I think what we saw in the past few weeks with the war in the past few months with the war in Ukraine was really how easily it was for this food system to get off balance. We really subject to these sort of fluctuations in a way that's much more important than I think most people had perceived before. So the way we can bring a solution here through our protein called phi is by growing it using a fraction of the resources and we're talking 99% less water, 99% less land and emitting 94 percent less greenhouse gas than Macau. Once we have grown that protein and we're doing that in Chicago in a warehouse, we can then turn it into a wide range of products. And the first product that we launched and we were actually the first one to ever do that. We launched with both a meat alternative and a dairy alternative. And that really reflects the fact that phi is a platform. It's not just another burger alternative in 3D new protein platform that can develop these things. Give us an idea of taste here and sort of how malleable it is. It took us a lot of work to develop a protein platform that is actually neutral in taste. And it sounds like something pretty trivial, but it's actually very important. A lot of people were trying to work on alternative protein have to mask some flavor that you probably don't really want to feel when you're eating something that are not very good. So it was important for us to develop something that is very neutral as the basis. And that neutral basis is what enables us to go through a very wide range of flavors. So we are able to do things that range from a strawberry yogurt to a cream cheese to a chicken nuggets to a breakfast padding and all of these are products that we have developed. And we can really hit the flavor in a way that we think it's very good. And it's not just us actually, we are on the money of the bernarda, the French restaurant in New York, very prepared. The best chef in America and food is about taste first and foremost and really the way we think about this is we have to deliver and taste. Then we have to deliver on nutrition and then we have to deliver for the planet. Talk to me about nutrition. And that matters to me because there's a lot of sodium and so many of those products that are out there. So to me, that isn't a solution because we have to be healthier as we do this. Talk to me about you talked about taste. I am also curious about texture. I'm a texture nut when it comes to my food. Texture, nutrition, tell us about that. The texture that we have is actually really interesting and we get that from the fact that it's a filamentous microorganism. So it has naturally filaments that kind of mimics muscle filaments. It's not exactly the same thing, but it creates a texture. So it's not like tofu at all in that regard. It is neutral in flavor and it absorbs flavor, just like tofu, but in terms of texture, it has a bite. We are able to do what we call play the texture piano and go from a range of texture literally from yogurt to cream cheese to chicken nugget or breakfast study. So the nutritional aspect is also something that's obviously very important for consumers. And what's interesting is when you, when you design these products, you can really design them in a way that's much better for the consumer as well. You can evolve much faster than the cattle can evolve so to speak. So what does that mean as far as our products are concerned? If you take our breakfast patty, for instance, we did some work around consumers expectation. And we found out that people love the taste of breakfast study. People love the protein of breakfast study, but people ate the fat of breakfast battery. Because there is actually more fat in a regular breakfast patty than there is protein. So we design it in a way that we match the protein of the leading animal breakfast curry competitor. But we have 75% less fat. So that means no cholesterol. Habit sodium. So on sodium, we are at about 500 milligrams, which would be below the animal and kind of in a slightly below most of the competitor out there. In addition to that, I think what's important to realize is because we control the environment, we're able to grow our microorganisms without hormones without pesticides without insecticide. You can have a much cleaner food. That's nature's fine cofounder and CEO, Thomas Jonas Carol. I got to tell you I'm eager to try this stuff out. Maybe I'll swing by whole foods and grab some of the products. I am too. And I'm really impressed first of all about the amount of funding. I am also impressed about how they seem to be able to produce more food without costing so much to the environment. So looking forward to hearing more as they grow this thing out, no pun intended. Get a little dad joke there for me. Is he a fun guy to be with? Yeah, there we go. I was just waiting for it. All right, so his company has been an innovator in the world of fungi. Our next guest probably prefers a more old fashioned mushroom perhaps paired with mozzarella, tomato sauce, maybe pepperoni, maybe even my favorite eggplant. They are looking for value. They are trying to feed their families on fewer dollars and pizza is a great place for them to do that. We check in on the health of the American consumer with the CEO of Marco's pizza, stick
Bloomberg Radio New York
"thomas jonas" Discussed on Bloomberg Radio New York
"Part of a takeover of the Bloomberg businessweek pursuit section, a set of stories about the growing economy underground economy for various types of mushrooms, as part of that coverage, Bloomberg businessweek food editor Kate crater introduced us to nature's fine, which is producing a meat alternative that has origins from a microscopic fungus in a Yellowstone National Park hot spring. You can't make this up. No, it's pretty incredible. The company has raised roughly half a $1 billion with backing from the likes of Bill Gates and Michael Bloomberg, who is, of course, the founder of Bloomberg LP, parent of Bloomberg businessweek and Bloomberg radio Carolyn and I caught up with nature's fine cofounder and CEO Thomas Jonas to ask him how it all came to be. So we started the company really from a research project from NASA on extreme forms of life. And the goal of the initial research was to try to figure out if NASA was going to set a probe to a moon of Saturn, what would be the environment in which it would make sense to look for life. And that's really what took us on the path to exploring the life forms that adapted into the acidic volcanic springs of Yellowstone, where we discovered this very unique formal organism. And it's very interesting because first of all, it's an extremophile. Which is more specifically, it's a NASCAR file. It's surviving extraordinary acidic environment actually. The place where we found it has a PH level of acid equivalent to your car battery. In order to survive in this environment, this organism had to learn to do something, which is very meaningful for us today. It had to learn to do more with less. It had to figure out how to survive with a limited amount of resources that you can find in this sort of extreme environment in this volcanic springs. And it managed to do that in an extraordinary efficient way. And it creates this fabulous protein. So the quality of the protein is really high in there. It's better than pretty much any sort of non animal protein. It has all the essential amino acids. It's really a parity we saw that would be the only plant based that could be a source of complete amino acid. So what kind of protein alternative does it present consumers ultimately? Learning to do more with less, it's really the call of our generation. There's no way around it. We're going to have to reinvent the way provide energy, the way we provide transportation and the way we provide food. I think what we saw in the past few weeks with the war in the past few months with the war in Ukraine was really how easily it was for this food system to get off balance. We are really subject to these sort of fluctuations in a way that's much more important than I think most people had perceived before. So the way we can bring a solution here through our protein called phi is by growing it using a fraction of the resources and we're talking 99% less water, 99% less land and emitting 94 percent less greenhouse gas than Macau. Once we have grown that protein and we're doing that in Chicago in a warehouse, we can then turn it into a wide range of product. And the first product that we launched and we were actually the first one to ever do that. We launched with both a meat alternative and a dairy alternative. And that really reflects the fact that phi is a platform. It's not just another burger alternative in 3D new protein platform that can develop these things. Give us an idea of taste here and sort of how malleable it is. It took us a lot of work to develop a protein platform that is actually neutral in taste. And it sounds like something pretty trivial, but it's actually very important. A lot of people were trying to work on alternative protein, have to mask some flavor that you probably don't really want to feel when you're eating something that are not very good. So it was important for us to develop something that is very neutral as the basis. And that mutual basis is what enables us to go through a very wide range of flavors. So we are able to do things that range from a strawberry yogurt to a cream cheese to a chicken nugget to a breakfast patty and all of these are products that we have developed. And we can really hit the flavor in a way that we think it's very good. And it's not just us, actually, we are on the menu of the bernarda, the French restaurant in the New York repair, the best chef in America and food is about taste first and foremost and really the way we think about this is we have to deliver and taste. Then we have to deliver on nutrition. And then we have to deliver for the planet. Talk to me about nutrition. And that matters to me because there's a lot of sodium in so many of those products that are out there. So to me, that is in a solution because we have to be healthier as we do this. Talk to me about you talked about taste. I am also curious about texture. I'm a texture note when it comes to my food. Texture, nutrition, tell us about that. The texture that we have is actually really interesting and we get that from the fact that it's a filamentous microorganism. So it has naturally filaments that kind of mimics muscle filaments. It's not exactly the same thing, but it creates a texture. So it's not like tofu at all in that regard. It is neutral in flavor and it absorbs flavor, just like tofu, but in terms of texture, it has a bite. We are able to do what we call play the texture piano and go from a range of texture literally from yogurt to cream cheese to chicken nuggets or breakfast curry. So the nutritional aspect is also something that's obviously very important for consumers. And what's interesting is when you, when you design these products, you can really design them in a way that's much. Much better for the consumer as well. You can evolve much faster than the cow can evolve. So to speak. So what does that mean as far as our products are concerned? If you take our breakfast patty, for instance, we did some work around consumers expectation. And we found out that people love the taste of breakfast study. People love the protein of breakfast study, but people ate the fat of breakfast pudding, because there's actually more fat in a regular breakfast bedding than there is protein. So we design it in a way that we match the protein of the leading animal breakfast study competitor. But we have 75% less fat. So that means no cholesterol. Habit sodium. So on sodium, we are at about 500 milligrams, which would be below the animal and kind of slightly below most of the competitor out there. In addition to that, I think what's important to realize is because we control the environment, we're able to grow our microorganisms without online without pesticides without insecticide. You can have a much cleaner food. That's nature's fine cofounder and CEO, Thomas Jonas Carol. I gotta tell you I'm eager to try this stuff out. Maybe I'll swing by whole foods and grab some of the products. I am too. And I'm really impressed first of all about the amount of funding. I am also impressed about how they seem to be able to produce more food without costing so much to the environment. So looking forward to hearing more as they grow this thing out, no pun intended. Get a little dad joke there for me. You see a fun guy to be with? Yeah, there we go. I was just waiting for it. All right, so his company has been an innovator in the world of fungi. Our next guest probably prefers a more old fashioned mushroom perhaps paired with mozzarella, tomato sauce, maybe pepperoni, maybe even my favorite eggplant. They are looking for value. They are trying to feed their families on fewer dollars and pizza is a great place for them to do that. We check in on the health of the American consumer with the CEO of Marco's pizza, stick around
Bloomberg Radio New York
"thomas jonas" Discussed on Bloomberg Radio New York
"Of breakfast study. People love the protein of breakfast study, but people ate the fat of breakfast spanning because there's actually more fat in a regular retrospective than there is protein. So we design it in a way that we match the protein of the leading animal breakfast study competitor. But we have 75% less fat. So that means no cholesterol. Habit sodium. So on sodium, we are at about 500 milligrams, which would be below the animal and kind of in a slightly below most of the competitor out there. In addition to that, I think what's important to realize is because we control the environment, we're able to grow our microorganisms without online without pesticide without insecticide. You can have a much cleaner food. That's nature's fine cofounder and CEO, Thomas Jonas Carol. I got to tell you I'm going to try this stuff out. Maybe I'll swing by whole foods and grab some of the products. I am too. And I'm really impressed first of all about the amount of funding. I am also impressed about how they seem to be able to produce more food without costing so much to the environment. So looking forward to hearing more as they grow this thing out, no pun intended. Get a little die joke there for me. Is he a fun guy to be with? Yeah, there we go. I was just waiting for it. All right, so his company has been an innovator in the world of fungi. Our next guest probably prefers a more old fashioned mushroom perhaps paired with mozzarella, tomato sauce, maybe pepperoni, maybe even my favorite eggplant. They are looking for value. They are trying to feed their families on fewer dollars and pizza is a great place for them to do that. We check in on the health of the American consumer with the CEO of Marco's pizza
Bloomberg Radio New York
"thomas jonas" Discussed on Bloomberg Radio New York
"Tim spinoff from Bloomberg radio. What featured recently as part of a takeover of the Bloomberg businessweek pursuit section, a set of stories about the growing economy underground economy for various types of mushrooms, as part of that coverage, Bloomberg businessweek food editor Kate crater introduced us to nature's fine, which is producing a meat alternative that has origins from a microscopic fungus in a Yellowstone National Park hot spring. You can't make this up. No, it's pretty incredible. The company has raised roughly half a $1 billion with backing from the likes of Bill Gates and Michael Bloomberg, who is, of course, the founder of Bloomberg LP, parent of Bloomberg businessweek, and Bloomberg radio. Carol and I caught up with nature's fine cofounder and CEO Thomas Jonas to ask him how it all came to be. So we started the company really from a research project from NASA on extreme forms of life. And the goal of the initial research was to try to figure out if NASA was going to set a probe to a moon of Saturn, what would be the environment in which it would make sense to look for life. And that's really what took us on the path to exploring the life forms that adapted into the acidic volcanic springs of Yellowstone, where we discovered this very unique formal organism. And it's very interesting because first of all, it's an extremophile, which is more specifically, it's an aceto file. It's surviving extraordinary acidic environment actually. The place where we found it has a PH level of acidity, equivalent to your car battery. In order to survive in this environment, this organism had to learn to do something, which is very meaningful for us today. It had to learn to do more with less. It had to figure out how to survive with a limited amount of resources that you can find in this sort of extreme environment in these volcanic springs. And it managed to do that in an extraordinary efficient way. And it creates this fabulous protein. So the quality of the protein is really high on there. It's better than pretty much any sort of non animal protein. It has all the essential amino acids that it's really apparent with soy, that would be the only plant based that could be a source of complete amino acid. So what kind of protein alternative does it present consumers ultimately? Learning to do more with less, it's really the call of our generation. There's no way around it. We're going to have to reinvent the way provide energy, the way we provide transportation and the way we provide food. I think what we saw in the past few weeks with the warrant and the past few months with the war in Ukraine was really how easily it was for this food system to get off balance. We are really subject to these sort of fluctuations in a way that's much more important than I think most people had perceived before. So the way we can bring a solution here through our protein called phi is by growing it using a fraction of the resources and we're talking 99% less water, 99% less land and emitting 94 percent less greenhouse gas than the cow. Once we have grown that protein and we're doing that in Chicago in a warehouse, we can then turn it into a wide range of product. And the first product that we launched and we were actually the first one to ever do that. We launched with both a meat alternative and a dairy alternative. And that really reflects the fact that phi is a platform. It's not just another burger alternative. New protein platform that can do all of these things. Give us an idea of taste here and sort of how malleable it is. It took us a lot of work to develop a protein platform that is actually neutral in taste. And it sounds like something pretty trivial, but it's actually very important. A lot of people were trying to work on alternative protein, have to mask some flavor that you probably don't really want to feel when you're eating something. That are not very good. So it was important for us to develop something that is very mutual as the basis. And that mutual basis is what enables us to go through a very wide range of flavors. So we are able to do things that range from a strawberry yogurt to a cream cheese to a chicken nuggets to a breakfast study that not only these are products that we have developed, and we can really hit the flavor in a way that we think is very good. And it's not just us actually, we are on the money of the Bernardo, the French restaurant in New York, very prepared. The best chef in America and food is about taste first and foremost and really the way we think about this is we have to deliver and taste. Then we have to deliver on nutrition. And then we have to deliver for the planet. Talk to me about nutrition. And that matters to me because there's a lot of sodium and so many of those products that are out there. So to me, that is in a solution because we have to be healthier as we do this. Talk to me about you talked about taste. I am also curious about texture. I'm a texture note when it comes to my food. Texture, nutrition, tell us about that. The texture that we have is actually really interesting and we get that from the fact that it's a filamentous microorganism. So it has naturally filaments that kind of mimics muscle filaments. It's not exactly the same thing, but it creates a texture. So it's not like tofu at all in that regard. It is neutral in flavor and it absorbs flavor, just like tofu, but in terms of texture, it has a bite. We are able to do what we call play the texture piano and go from a range of texture literally from yogurt to cream cheese to chicken nugget or breakfast value. So the nutritional aspect is also something that's obviously very important for consumers. And what's interesting is when you, when you design these products, you can really design them in a way that's much better for the consumer as well. You can evolve much faster than the cattle can evolve so to speak. So what does that mean as far as our products are concerned? If you take our breakfast patty, for instance, we did some work around consumers expectation. And we found out that people love the taste
Bloomberg Radio New York
"thomas jonas" Discussed on Bloomberg Radio New York
"Dropping 31 points down 7 tenths of 1% that out also lower today the Dow was down 171 points to drop for the Dow of about 5 tenths of 1%. Ten year yield 2.89%, two year yield 3.28% Spock gold down 7 tenths of 1%, 1763 the ounce, West Texas intermediate crude, up to day by one and a half percent WTI 87 88 a barrel again recapping down day for the U.S. stock market, S&P down 7 tenths, ten year yield 2.89%. I'm Charlie pellet, and that is a Bloomberg business flash. All right, Charlie, thank you so much. Want to get back to nature's find cofounder and CEO Thomas Jonas. We mentioned his company. They've raised about half a $1 billion backing by Bill Gates. We were just talking about Bill Gates for some of our Bloomberg audience. Michael Bloomberg also found a Bloomberg LP parent of Bloomberg businessweek and Bloomberg radio and Bloomberg LP is also an investor in the company. All right, Thomas, I want to get to the brass tacks here. And talk a little bit about taste because obviously that's very important. You mentioned in our previous interview earlier that it's more kind of like tofu is what it's akin to. In that sense, it takes on the flavor of sort of what you're cooking it in. Just give us an idea of taste here and sort of how malleable it is. Yeah, let me back up a little bit here. So it took us a lot of work to develop the protein platform that is actually neutral in taste. And it sounds like something pretty trivial, but it's actually very important. A lot of people are trying to work on that alternative protein have to mask some flavor that you probably don't really want to feel when you're eating something. That are not very good. So it was important for us to develop something that is very neutral as the basis. And that mutual basis is what enables us to go through a very wide range of flavors. So we are able to do things that range from a strawberry yogurt to a cream cheese to a chicken nugget to a breakfast padding and all of these are products that we have developed. And we can really hit the flavor in a way that we think it's very good. And it's not just us. Who say that? Actually, we are on the menu of le bernardin, the French restaurant in the New York prepare, the best chef in America and Leonardo da with as I'm sure you know, was awarded several times bestselling in America. So we're really proud and excited to be partnering with Eric. And to be completely candid, Eric, with only partner with us, if we could deliver and taste. And look, I'm French in case you thought my accent was from Chicago. I'm French. We don't mess up with taste. And food is about taste first and foremost and really the way we think about this is we have to deliver and taste. Then we have to deliver on nutrition. And then we have to deliver for the planet. And the reality is consumer will hear things in that order. Nobody is going to buy something twice. Just for their values. It will only buy twice if it takes good enough. And if it makes sense for them to buy twice. Well, Thomas, that's where that, you know, I get to that. I feel like when it came to the plant based alternatives or plant based alternatives in terms of protein, that everybody came rushing in and thought this was going to be the great change agent. If you will, my thing always was, you know, talk to me about nutrition. And that matters to me, because there's a lot of sodium in so many of those products that are out there. So to me, that isn't a solution because we have to be healthier as we do this. Talk to me about you talked about taste. I am also curious about texture. I'm a texture nut when it comes to my food. Texture, nutrition, tell us about that. So let me start with texture. The texture that we have is actually really interesting. And we get that from the fact that it's a filamentous microorganism. So it has naturally filaments that kind of mimics muscle filaments. It's not exactly the same thing, but it creates a texture. So it's not like tofu at all in that regard. It is neutral in flavor and it absorbs flavor just like tofu, but in terms of texture, it has a bite. It has a texture. And it's actually very surprising and very unique to phi. So the texture is a very important point. There is no doubt about it. And we are able to do what we call play the texture piano and go from a range of text here literally from yogurt to cream cheese to chicken nuggets or breakfast patties. Yeah, go ahead, talk about nutrition a little bit. So the nutritional aspect is also something that's obviously very important for consumers. And what's interesting is when you, when you design these products, you can really design them in a way that's much better for the consumer as well. You can evolve much faster than the cow can evolve so to speak. So what does that mean as far as our product are concerned? If you take our breakfast patty, for instance, we did some work around consumers expectation. And we found out that people love the taste of breakfast study. People love the protein of breakfast study, but people ate the fat of breakfast padding because there's actually more fat in a regular rectus patty than there is protein. So we designed our breakfast patty, which is on sale at whole food market. Currently it's going to be a promotion soon. So you can get it there. We design it in a way that we match the protein of the leading animal breakfast study competitor. Right. But we have 75% less fat. Right. So that means no cholesterol how about soda? How about sodium? So on sodium, we are at about 500 milligrams, which would be below the animal and kind of slightly below most of the competitor out there for this sort of thing. So in addition to that, I think what's important to realize is because we control the environment, we're able to grow our microorganisms without almost without pesticide without insecticide. So you can have a much cleaner food that way. And I think that's important to consumers. Hey, Thomas, I'm wondering about this idea of this being a platform. And if you have a moat because of what you've developed here, I mean, is what you found that you can grow in such a short time from this organism. Is that patented? Does anyone can anyone else access that? So we've built a very solid IP portfolio and that's essential when you're developing a technology
Bloomberg Radio New York
"thomas jonas" Discussed on Bloomberg Radio New York
"The amount of sodium that was in things that didn't necessarily make this a healthier alternative. So we're going to continue our conversation with nature's fine cofounder and CEO. Thomas Jonas, he's via Zoom in New York City, our conversation will continue in just a moment. First though, let's get a check off world in national news in Washington, D.C. for that. We go to Nancy Lyon, taints. Thanks, Tim. Rudy Giuliani spent 6 hours today, testifying before a special grand jury in Atlanta. The panel is investigating attempts by former president Trump and others to overturn the 2020 election in Georgia. As Giuliani entered the courthouse this morning, he told reporters he would not talk about his testimony, and he made no comments as he left this afternoon. Giuliani was one of the most prominent pushers of the false narrative that the election was rigged in President Biden's favor. Former president former vice president Mike Pence is in New Hampshire, a key contest early in the presidential race, and he was asked at a breakfast event today if he'd be willing to talk with the House committee investigating the January 6th riot. If there was an invitation to participate, I would consider it. Ben says he'd have to reflect, though, on the unique role he was serving as vice president. Pence is believed to be considering a run for the presidency. Congresswoman Liz Cheney lost the Wyoming Republican primary last night, but she's not sounding ready to leave politics, NBC's Today Show host Savannah Guthrie asked Cheney if she plans to run for president in 2024. I will be doing whatever it takes to keep Donald Trump out of the Oval Office. Well, I know you didn't say yes or no, and that's fine if you're thinking about it, but are you thinking about it? Are you thinking about running for president? That's a decision that I'm going to make in the coming months of Anne. I'm not going to make any announcements here this morning, but it is something that I'm thinking about and I'll make a decision in the coming months. Cheney says she'll use some of her leftover campaign money to start a political action committee. Global news 24 hours a day on air and on Bloomberg quicktake powered by more than 2700 journalists and analysts and more than 120 countries. I'm Nancy Lyons. Not progressive snapshot can save you money based on how you drive and how much you drive. So to say for you drive, the more money you could save. Now, if you didn't hear that because you were laying on the horn while driving, let me say it again. Are you a race car driver? Because if you are, you're in the wrong car and you took a wrong turn off the track a
Bloomberg Radio New York
"thomas jonas" Discussed on Bloomberg Radio New York
"Winnebago industries backing up the truck gets bored a new $350 million share buyback. I'm Charlie palette that is a Bloomberg business flash. All right, Charlie, thank you so much. Well, feast your recently as a part of a takeover of Bloomberg businessweek pursuits. It was all about the growing underground economy around magic mushrooms and as part of the coverage, business week food editor Kate crater introduced us to nature's fine, which is producing a meat alternative with origins from a microscopic fungus. Nature's fine, by the way, has raised roughly half a $1 billion backing by Bill Gates, Michael Bloomberg, also founder of course, a Bloomberg LP parent of Bloomberg businessweek and Bloomberg, LP. We knew we wanted to talk to them directly. Yeah, we're really excited to have with us Thomas Jonas, the CEO and cofounder of nature's fine. Thomas joins us this afternoon via Zoom from New York City. Thomas, how are you? I'm good. How are you? We're doing well, thanks. Okay, so I want to just clear up any sort of misconceptions here, right out of the gate. We're talking about a fungus. We're not talking about a mushroom that we find growing in the Woods or that we find at the supermarket right now. Tell us what exactly is the basis for nature's find? Yeah, you were right. We're talking about a microscopic fungal organism. So it's a microscopic mushroom. It is a mushroom. It's not really a mushroom. It's really a microscopic creature. So we started the company really from a research project from NASA on extreme forms of life. And the goal of the initial research was to try to figure out if NASA was going to set a probe to a moon of Saturn, what would be the environment in which it would make sense to look for life. And that's really what took us on a path to exploring the life forms that adapted into the acidic volcanic springs of Yellowstone, where we discovered this very unique formal organism very unique fungus. And it's very interesting because first of all, it's an extremophile. Which is more specifically, it's an acetyl file. It's surviving extraordinary acidic environment. Actually, the place where we found it has a PH level of acidity, equivalent to your car battery. So that's a sort of world that we're talking about. But the other thing that's fascinating is that in order to survive in this environment, this organism had to learn to do something, which is very meaningful for us today. It had to learn to do more with less. It had to figure out how to survive with a limited amount of resources that you can find in this sort of extreme environment in this volcanic springs. And it managed to do that in an extraordinary efficient way. And it creates this fabulous protein. So the quality of the protein is really high on there. It's better than pretty much any sort of non animal protein. It has all the essential amino acids. It's really a parity we saw that would be the only plant based that could be a source of complete amino acid. Well, in the store that Kate crater did, our food editor here at Bloomberg businessweek. It said, she reported, and I think in talking with you and your team, in less than four days, a tray of microbes develops into the protein equivalent of 20 to 25 chickens. I thought what you just said. I mean, this is important. Learning to do more with less. We are looking at a global world that is seeing stresses on our global supply chains. And in particular, having the ability to feed the world. And it's getting under more strain thanks to climate change. The work that you are doing, learning to do more with less. So what kind of protein alternative does it present consumers ultimately? So learning more learning to do more with less, it's really the call of our generation. There's no way around it. We're going to have to reinvent the way we provide energy, the way we provide transportation and the way we provide food. I think what we saw in the past few weeks with the warrant in the past few months with the war in Ukraine was really how easily it was for this food system to get off balance. We're really subject to this sort of fluctuation in a way that's much more important than I think most people had perceived before. So the way we can bring a solution here through our protein called phi is by growing it using a fraction of the resources and we're talking 99% less water, 99% less land and emitting 94 percent less greenhouse gas than the cow. Once we have grown that protein and we're doing that in Chicago in a warehouse, we can then turn it into a wide range of product. And the first product that we launched and we were actually the first one to ever do that, we launched with both a meat alternative and a dairy alternative. And that really reflects the fact that phi is a platform. It's not just another burger alternative. It's really a new protein platform that can develop these things. Sit tight for a second because we want to continue Tim and I have a ton more questions finding this fascinating. I wanted to taste and I want to talk to you about, you know, I feel like the beyond meats and I know where you're going. You know
Climate Connections
Fungus found in Yellowstone is key ingredient in new meat substitute
"Two thousand nine. A team of researchers discovered a previously unknown microbe in the hot springs of yellowstone national park now. The fungus is the star ingredient in a new line of food products. He was very very high in protein. And it's actually a very exciting protein because it's a complete protein. There's really not that many sources of complete putting out there. That's thomas jonas. Ceo of nature's find the chicago based startup developed a process to ferment. the fungus and create. What's now called five protein. They're using it to make a variety of foods so we've been able to make things that range from chicken nuggets hamburgers breakfast sausages to yogurts and cheese earlier this year. The company offered a limited line of cream cheese and breakfast sausage on its website. Jonas says the products will soon be sold at stores. He foresees growing demand for protein. Filled foods produce more sustainably than meat and dairy that whole supply chain is completely inefficient and using a tremendous amount of resources of land of water energy. So jonas says fi could provide a more climate-friendly alternative.
MYfm 104.3
"thomas jonas" Discussed on MYfm 104.3
"Purchase necessary the official world for details. Salesforce presents a mini meditation connect to this moment. Forget your overdue task list looming deadlines and bring your focus to your customer. Sure, we forgot to be lunch again. But you can pencil that in tomorrow. On your path to customers. Success. Focus your teams with a single 3 60 degree view of your customer with Salesforce customer. 3 60 find customer focus at salesforce dot com slash 3 60. Find more music more silly. Thomas Jonas Brothers. What's funny, More variety by Father 43 Maya back So on this night end it's closing time. So leave with me again. Yeah. You got a bad place where happiness begins. Just don't think some of you. Maybe you just don't do anything. Some of the roads slave to the way of my guts, But I'm giving you notice. Stop pretending is shot. Just come on this man's best plants. A little morning love life. Oh, good up Close blinds. Oh, Hey, kid, your mind just one more time. When I'm with you. It's all right. Thank you. This'll guy for three Grammy Awards Harry Styles. This is such a good song. You can see why he's nominated after you hear this song Golden, my family..