In this episode of Future of Foods, we dive into one of the most complex—and often misunderstood—parts of food innovation: the U.S. regulatory system. Our guest, Gregory Jaffe, brings clarity to the question every novel food founder eventually asks: How do I actually get this approved?

From cultivated meat and precision fermentation to entirely new food categories, innovation is moving fast. Regulation, understandably, is not. Gregory walks us through the real structure behind the “regulatory maze,” unpacking who oversees what, why approvals take time, and where companies most often get tripped up. We talk GRAS determinations, FDA vs. USDA jurisdiction, data expectations, and the critical difference between what’s legally required and what’s strategically smart.

This conversation isn’t just about compliance—it’s abou ...