Roman Libov is a food scientist specializing in plant-based foods and the incorporation of bioactive and psychoactive fungi into nutraceuticals. In this episode of The Drip, we learn about Roman’s journey from mental health to food science. We explore the challenges and innovations in incorporating psychoactive fungi into food products, the intersection of food science and psychedelics, and the promising future of fungi in the food industry and mental health therapeutics.

In this episode, you’ll hear about:

• The rise of fungi in functional foods
• Stability challenges with psilocybin in beverages
• The future of psychedelic consumption
• Regulatory challenges in consumer testing
• … and how fungi can improve public health outcomes

Jump to:

(03:45) What is fungi's nutritional, medicinal, and sensory potential?

(06:59) How psilocybin affects brain serotonin receptors and the “Entourage Effect”.

(11:50) The importance of water activity for bioactive preservation.

(13:25) How psilocybin stability is affected by environmental factors.

(16:54) Why fungi are gaining popularity in health food.

(22:28) This episode’s song recommendation.

(23:26) This episode’s mantra.

00:00 Fungi's future role: food, health, psychedelics, innovation.

04:19 Fungi offer innovative, eco-friendly food solutions.

08:36 Psychoactive fungi consumed as gummies or chocolates.

10:27 Maintaining bioactive compounds' stability in food matrices.

13:24 Psilocybin stability affected by processing and elements.

16:54 Fungi increasingly popular in food and health.

21:55 Sponsored content about fungi ingredients and music.

23:52 Embrace authenticity and self-understanding; stay hydrated.

Featured Artist and Song:

Where You Are by John Summit

Links mentioned in this episode:

Roman Libov on LinkedIn

‘Virtual Reality as a Moderator of Psychedelic-Assisted Psychotherapy’ by Agnieszka D. Sekula, Luke Downey, Prashanth Puspanathan (2022)

‘Psychoactive Fungi Formulations in Nutritive and Palatable Food Matrices: Options for Clinical and Non-clinical Use’ by Roman Libov (2023)

‘Psychedelics and virtual reality: parallels and applications’ by Jacob S. Aday, Christopher C. Davoli, Emily K. Bloesch (2020)

My Time by Sultan + Shepard, music was chosen by Roman Libov

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Zachary Cartwright, PhD

Lovedeep Kaur is an Associate Professor at Massey University in New Zealand. Her specialties include sustainable food processing technologies, circular food systems, and innovative food processing. She joins The Drip to unpack the cutting-edge innovations she is seeing that are transforming the way we process and enjoy meat.

In this episode, you’ll hear about:

• Understanding new technologies like high-pressure processing and microwave-assisted thermal sterilization
• How enzymatic hydrolysis enhances flavors and nutritional value by breaking down proteins
• Combining plant and animal proteins with 3D food printing
• How less popular cuts like brisket are getting a makeover
• … and how these innovations will be able to lower the cost of meat

Jump to:

(00:53) How sustainable technology boosts efficient, waste-free meat processing.

(03:46) The ways of enhancing meat flavour, texture and safety.

(07:22) Key technologies that improve protein digestibility and nutrient preservation.

(11:53) Factoring in food safety and public health.

(14:37) This episode’s song recommendation.

(15:28) This episode’s mantra.

Featured Artist and Song:

Run Wtih Me by Kaivon

Links mentioned in this episode:

‘High pressure processing of meat: Effects on ultrastructure and protein digestibility’ (2016) by Lovedeep Kaur et al.

Massey University

Hass Hass, by Diljit Dosanjh x Sia, music was chosen by Lovedeep Kaur

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Zachary Cartwright, PhD

00:00 New tech aids sustainable meat processing practices.

03:46 Innovative technologies enhance food flavor and texture.

07:22 Advanced technologies improve protein digestibility and nutrient preservation.

11:53 Technologies improve health, nutrition, and food safety.

13:47 AQUALAB helps the meat industry with moisture control.

Alyssa Norris is the Director of Sustainability at Aether Fuels. She sits down with Zachary Cartwright to discuss how we can produce aviation fuel from waste, and how you don’t have to choose between seeing the world and saving it. Alyssa will shed light on the production, impact, and future of this fuel. We'll also discuss its current usage, the processes involved, and how it plays a crucial role in reducing greenhouse gas emissions and supporting a circular economy.

In this episode, you’ll hear about:

• What is sustainable aviation fuel (SAF)?
• Suitability of SAF versus electric aircraft for long-haul flights
• How to overcome the unwanted presence of water in jet fuel
• Innovative aspects of Aether's technology
• What does a Director of Sustainability do for a company like Aether?

Jump to:

(03:44) SAF is made from hydrogen, carbon, and waste materials.

(08:41) Airlines will adopt sustainable fuel, therefore lowering costs.

(10:25) Why electric flight tech lags and SAF infrastructure is more simple.

(14:04) Being a startup leader focusing on sustainability and compliance.

(16:07) Which flight operators are currently using SAF?

(20:35) This episode’s song recommendation.

(21:22) This episode’s mantra.

Featured Artist and Song:

Ice Cream Paint Job by SoDown

Links mentioned in this episode:

Aether Fuels

SAF Grand Challenge

Department of Energy

Sustainable Aviation Buyers Alliance

Eco-Skies Alliance

Everyone Deserves The Chance To Fly by WICKED, music was chosen by Alyssa Norris

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AQUALAB

Zachary Cartwright, PhD

00:00 SAF reduces emissions, fossil reliance, and aids sustainability.

03:44 SAF uses hydrogen, carbon, and various waste sources.

08:46 Increasing SAF adoption will reduce its cost.

10:15 SAF enables existing infrastructure use, batteries are inefficient.

14:03 Startup focuses on sustainability, compliance, and stakeholder engagement.

16:05 Alaska and United boost sustainable aviation fuel initiatives.

19:50 Aqualab sponsors moisture analysis in fuels discussion.