All meat analogue companies face a potentially huge hurdle right out of the gate: The cost of the physical plant necessary to make their particular foodstuffs, whether in the form of bioreactors or extruders or mixers, or any of an endless number of other pieces of equipment. And that doesn’t account for the cost of running and maintaining and manning a facility. Many founders are vowing to build their business on an “asset-light” platform, but what does that really mean? Tony Moses, former executive at the food industry-focused design, engineering, construction and consulting firm CRB Group, explains the options, the pitfalls, the costs and the value of a solid TEA, which he explains in the podcast. 

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