Caroline CottoEvery podcast appearance, updated as new ones drop

Powered by Protein Production Technology International What happens when alternative protein developers stop asking whether products should be plant-based or meat-based and start combining the best of both worlds? In this episode of the Protein Production Technology International podcast, Caroline Cotto of NECTAR, Mylène Potier of Gira, Marc Renauld of Roquette, and Marion Lefebvre of Roquette explored why hybrid meat is emerging as one of the most commercially compelling opportunities in food innovation. The discussion examined how combining complementary protein sources can help overcome some of the industry's biggest formulation challenges, including taste, texture, structure, nutrition, and affordability. The panel also shared insights into how hybrid approaches can improve product performance while helping manufacturers navigate cost pressures and scale production more effectively. From ingredient functionality and consumer acceptance to real-world product development strategies, the conversation highlighted why hybrid meat is increasingly being viewed not as a compromise, but as a practical route to bringing better products to market. A must-listen for product developers, ingredient suppliers, food manufacturers, retailers, and anyone interested in the next phase of alternative protein innovation.

Adam interviews Caroline Cotto, the Director of NECTAR at Food System Innovations. They discuss Caroline's journey from Renewal Mill to her current role, the importance of sensory studies in the plant-based food industry, and the initiatives of Food System Innovations, including the Nectar Initiative and the Tasty Awards. They also explore the integration of AI in food science, collaborations with Stanford, and the impact of balanced proteins in the market. The conversation emphasizes the need for consumer education and storytelling in promoting alternative proteins. Also, we mention the 2nd Annual TASTY Awards on Wednesday, March 18, 2026 at The Hibernia in San Francisco. This year's theme is dairy , and we're celebrating the most delicious alternative dairy products as determined by thousands of real consumers through blind taste tests. The evening will feature the award unveilings, an exclusive keynote by co-founder of Salt & Straw co-founder Tyler Malek, and a curated tasting experience with award-winning products in unique, chef-crafted dishes. Would you be open to sharing this discount code with your food community - customers and podcast listeners? If so, they can use the code " MYFOODJOBROCKS " for 50% discount. Register here Guests can join 300 food industry leaders, innovators, and tastemakers for an unforgettable evening where exceptional taste meets food innovation. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of the PPTI Podcast, leading voices from across the alternative protein sector explore how functional plant proteins are powering the next wave of food innovation. The conversation examines the growing consumer demand for clean-label, sustainable products that still deliver on taste, texture, and nutrition – and what it takes to get there. From sunflower to pulse proteins, the panel unpacks the science and strategy behind formulating plant-based alternatives that can truly stand shoulder to shoulder with dairy and meat. They discuss the critical role of functionality, processing, and ingredient synergies in enhancing mouthfeel, masking off-flavors, and ensuring product stability without compromise. The experts also highlight how advances in fermentation, formulation, and complementary ingredients such as fibers and pectins are enabling the creation of more indulgent, consumer-ready foods. Throughout the discussion, one message rings clear: collaboration across the value chain is essential to building a resilient, future-proof protein ecosystem.

In this episode of No Footprints, hosts Sheldon Young and Jason Moreau interview guest Caroline Cotto, Director at NECTAR. Caroline shares her experiences in food innovation, particularly in plant-based alternatives, and the importance of taste testing and consumer insights in driving the market forward. The conversation highlights the challenges and opportunities in the alternative protein space, emphasizing the need for continuous research and adaptation to consumer preferences. Chapters 00:00 Introduction to Sustainability Conversations 02:48 Sustainability in Dairy Industry 05:51 Innovations in Plant-Based Foods 08:43 Consumer Insights and Taste Testing 11:28 Research and Development in Alternative Proteins 14:50 Regional Variations in Consumer Preferences 17:52 Future Directions in Alternative Protein Research 23:10 Exploring the IFT Conference and Research Presentation 24:27 Key Takeaways for Sustainability 25:49 Ice Cream Insights and Taste Testing 27:37 The Future of Alternative Proteins 29:04 Reflections on the Conversation 31:15 The Importance of Research in Food Innovation 36:24 Navigating Market Trends and Consumer Behavior 41:14 AI in Food Research and Marketing Strategies

Did you know that up to 40% of food in the USA goes to waste every year? In this episode of Evolve CPG, Caroline Cotto is here to discuss how conscious consumers and brands can fight this problem. Caroline is Co-Founder and Chief Operating Officer at Renewal Mill, President of the Upcycled Food Association, and she also is passionate about all things health, wellness and, food! Finding partners with the same mission is imperative and today, Caroline shares how her company found success with the help of theirs. We also discuss the importance of making sustainability a factor in the food that we buy before discussing how upcycling food is healthier for us and the planet. So to hear more about how to fight food waste and ultimately, climate change, tune in now! Key Points From This Episode: The mission and vision of Renewal Mill to consider the health of people and the planet. Why Renewal Mill wants to make sustainability sexy. The products Renewal Mill used to market their upcycled ingredients. How Renewal Mill found their partners and why they’re key for the company. How marketing influences choices and who Renewal Mill is marketing their products to. What Renewal Mill’s partnership focus is for the future. How upcycled food has become popular and where Caroline thinks it’s going in the future. Why conscious consumers/brands must ask questions and demand better for our food. The importance of communicating to consumers in a truthful manner. Where Caroline’s passion for food and nutrition came from. Caroline’s research on what influences children’s food choices. All about Caroline’s involvement in the Upcycled Food Association. Links Mentioned in Today’s Episode: Caroline Cotto Caroline Cotto on LinkedIn Caroline Cotto on Twitter Caroline Cotto on Instagram Renewal Mill Upcycled Food Association Claire Schlemme on LinkedIn Hodo Foods Climate Designers - Climify Climify on Apple Podcasts Climify on Spotify Climify on Instgram Modern Species Gage Mitchell on LinkedIn Evolve CPG Evolve CPG Community Evolve CPG on YouTube Evolve CPG email See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Today we’re interviewing Caroline Cotto, COO and Co-Founder of Renewal Mill. I’ve wanted Caroline on for a long time cause I think Renewal Mill is a super cool company that’s always doing amazing things. We’ve met a multitude of times during conferences and it’s always nice seeing her. In this interview, we talk about how Carlone got into the food industry, her try-all journey at Renewal Mill, and you learn a lot about Upcycle, how it’s evolved in the past five year,s and a new and trending certification that shows upcycled food in bright light. Shownotes: http://myfoodjobrocks.com/248Caroline Learn more about your ad choices. Visit megaphone.fm/adchoices

Caroline Cotto is a young global leader who's revolutionizing the food waste industry. The Co-Founder and COO of Renewal Mill, Fulbright Fellow to the UN's World Food Program, White House intern for Michelle Obama's "Let's Move" initiative, and champion for cultural exchange, shares her journey of resilience, innovation and advocacy in reducing food waste. Her unconventional path started at a tender age, her parents' ice cream shop sparked an interest in food and its life cycle- from the point of origin to serving it to others. Armed with an educational background in Human Sciences with a focus in Nutrition, Caroline set out to tackle the world’s biggest contributor to climate change- food waste. She co-founded Renewal Mills, a start-up that 'upcycles' food byproducts into a line of nutritional baking staples. In this podcast Caroline shares insights into the challenges and successes in this industry, the importance of diversity in effecting change, and her partnerships with food stakeholders to make nutritious food more accessible. Check out Caroline's website: https://www.renewalmill.com/ Follow Caroline on Twitter: and Instagram: @Renewal Mill FOLLOW PARALYSIS TO PURPOSE Twitter: https://twitter.com/Paral2Purpose Instagram: https://www.instagram.com/paralysis2purpose Facebook: https://www.facebook.com/paralysis2purpose TikTok: https://www.tiktok.com/@paralysis2purpose Mailing List: http://eepurl.com/hzE5n9 FOLLOW OUR HOST, DAVID COOKS Twitter: https://twitter.com/dcespeaks Instagram: https://instagram.com/dcespeaks Facebook: https://www.facebook.com/dcespeaks Website: https://davidcooksspeaks.com Listen in for stories of growth, change, and discovery by both individuals and corporations on their journeys from Paralysis to Purpose. http://paralysis2purpose.com/

Caroline Cotto is the Co-Founder & COO of Renewal Mill, a venture-backed startup creating a new circular economy of food by upcycling the byproducts of food manufacturing into premium ingredients and plant-based pantry staples. A food marketing and nutrition specialist, Caroline has experience at the UN World Food Programme, the White House (for Michelle Obama’s Let’s Move! initiative), Techstars Farm to Fork Accelerator, and HubSpot, where she ran the women’s diversity program globally. Caroline grew up in food, working for her family’s ice cream business in the town of Sandwich, MA. She serves as the inaugural Board President of the Upcycled Food Association, and formerly served as a Fulbright Fellow in Taiwan. Laurel Mintz, founder and CEO of award-winning marketing agency Elevate My Brand, explores some of the most exciting new and growing brands in Los Angeles and the US at large. Each week, the Elevate Your Brand podcast features an entrepreneurial special guest to discuss the past, present and future of their brand. Contact us: https://www.elevatemybrand.com/contact Stay connected & DM us feedback on the podcast: Instagram: https://www.instagram.com/elevatemybrandla/ LinkedIn: https://www.linkedin.com/company/elevatemybrandla/ TikTok: https://www.tiktok.com/@elevatemybrand

Partnerships come in many forms and, with a little creativity, can present themselves in pretty unique ways! In this episode, we sit down with Caroline Cotto, the COO of Renewal Mill, to discuss the power of partnerships, keeping an open mind, and building a circular economy for food.

If you love adventure, stories of traveling the world, great food, and fighting climate change this episode is for you! My guest Caroline Cotto shares some of the significant things she has learned through her global experiences and how they have shaped what she is doing today. As the COO of Renewal Mill, she is directly involved in the operations, marketing, and innovation of the process of upcycling highly nutritious food byproducts into next generation ingredients and new food products. For more information, videos and links, check out the Show Notes at https://www.toogoodtowastepodcast.com/post/caroline-cotto-ep-05 Thanks to our sponsors: NETZRO, SBC - www.netzro.us Upcycled Food Association - www.upcycledfood.org --- Send in a voice message: https://anchor.fm/toogoodtowaste/message