The future of pizza depends not only on the continued availability of pizza’s bare-necessity ingredients but on the continued availability of the energy needed to transmute these ingredients into a crusty, melty, sweet-savory, disc-shaped masterpiece. slaycheese.substack.com/p/the-dawn-of-…

Pizza of the future! We love this Nobell Foods, keep doing what you're doing greenqueen.com.hk/molecular-farm…

Pizza Futures. Cool new niche trend report content 🍕📈 nobellfoods.com/drops/pizza-fu…

check this out! i wrote the first essay in it, working on becoming a pizza thought leader

"Flatbreads, while delicious on their own, are the original medium for the message of flavor." - Chef, author, and food scientist David Zilber on pizza's history – and future. slaycheese.substack.com/p/eat-here

As our regions transform with the doomed weather patterns, how will our regional pizza styles? A look into our pepperoni grease-covered crystal ball… slaycheese.substack.com/p/regional-piz…

Nobell’s Magi Richani digging into the hottest, meltiest, future-iest read of the summer. Get your copy right over here: nobellfoods.com/drops/pizza-fu…

We’re down to just a few copies of this piping hot lil’ slice of pie-fy, and this week, we’ll be making them available to all our waitlist subscribers. First come, first served, totally gratis, no tip necessary.

Fantastic series of interviews from NYSE 🏛, featuring Nobell's very own Magi Richani and many more. 🔮🌎🧀 x.com/NYSE/status/17…

forbes.com/sites/forbesbu… "I believe in the power of temptation." - Magi Richani on how giving people what they want will go a long way in changing our food for good.

Founders of 古賀大貴/Hiroki Koga, @c16bio, @nuritasresearch, and @nobellfoods on where the industry is going. Jennifer Conrad on.inc.com/yQx2SF0

.Nobell Foods founder & CEO Magi Richani wrote a great piece for Forbes on the importance of creating a sense of temptation + pleasure around #alternativeproteins and how innovation can help the industry get there. Read more👇 bit.ly/467UGQU

Blé, tomates et fromage. Ces ingrédients sont essentiels à la création d'une bonne pizza. Mais tous sont menacés, chacun à leur manière, par l'accélération du changement climatique. Découvrez dans ce thread une superbe initiative de design fiction, amusante et inspirante 🧶 (1/5)

Nobell’s Magi Richani in Newsweek talking about climate, our broken food system, and how we can help fix it all with … you guessed it … delicious, melty and mouth-watering cheese. newsweek.com/nobell-foods-c…

Congrats to the seven 50Y companies that made TIME's list of America's top greentech companies: Antora Energy, meati foods, Solugen, unspun™, Nobell Foods, Rebellyous, Noya. time.com/collection/ame…

“It’s easier to change how we make cheese than to change what people love about it,” says Magi Richani, founder of @NobellFoods, a company that spent seven years creating a melty, delicious vegan mozzarella. thewalrus.ca/vegan-cheese/