The Startup Transforming Africa’s Meat Industry – Brett Thompson

Cell-Based Meat Africa | Brett Thompson | Newform Foods | Alt Protein Africa | FoodTech Innovation | Cultivated Meat Startup | Food Security Africa | Future of Protein | AgriTech Disruption | Climate Smart Food | Meat Without Slaughter | FoodTech South Africa | Brett Thompson Interview | SA Innovation Summit | FoodTech Africa 2025 | Clean Meat Startup | African Food Sustainability | Next Studio Podcast

Can we make meat without using animals and still feed the world?

Brett Thompson, CEO and Co-Founder of Newform Foods, explores the promise and challenges of scaling cultivated meat in Africa. From the science behind cell-based protein to the infrastructure and investment needed to make it viable on the continent, Brett breaks down what it will take to build a more sustainable food future.

Learn how Newform Foods is leveraging cutting-edge food tech to address food security, climate resilience, and economic opportunity—without the ethical tradeoffs of traditional meat production.

This conversation goes beyond lab-grown meat—it’s a look at how Africa can become a global leader in alternative protein innovation, using local talent and global science to shape the next era of food.

🎥 Captured by: Tall Giraffe Video
🎙️ Hosted by: SA Innovation Summit’s Next Studio

Chapters

00:00 Introduction to Alternative Proteins

05:03 The Process of Cultivated Meat Production

09:54 Challenges and Opportunities in Scaling Production

15:10 Funding and Consumer Acceptance

19:45 Regulatory Landscape and Future of Cultivated Meat

24:34 The Role of Innovation and Community in Agriculture



As global demand for ethical, sustainable food solutions grows, Africa has an opportunity to lead the next food revolution. Cultivated meat is more than a trend—it’s a response to the environmental, economic, and ethical crises facing traditional protein industries. With startups like Newform Foods scaling home-grown innovation, this episode explores how tech is reshaping what ends up on our plates—without harming animals or the planet.

This conversation shows how Africa’s entrepreneurs are redefining what innovation and impact look like in the food sector.

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