{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-selected-podcast.simplecast.com%2Fepisodes%2Fsirli-rosenvald-tftak-C1hyMvoi","width":444,"version":"1.0","type":"rich","title":"Sirli Rosenvald","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/27a07eb3-5b3b-4768-a966-8a4a36c0fc54/cd93364f-ee5f-4ff0-ba09-9911c846af24/name-20-20simplecast.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/0bb3b356-cc21-4e91-a909-37b80df4411a\" height=\"200\" width=\"100%\" title=\"Sirli Rosenvald\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Alternative proteins are reshaping the food industry, offering innovative ways to tackle sustainability and nutrition challenges. In a recent podcast from SIAL Paris 2024, Sirli Rosenvald, co-founder of Funki and a leading researcher in FoodTech, dives deep into this transformative field. Here are five major takeaways from her insightful conversation."}