Tomorrow's Bites with Andrés and Sjacco

This short comes from one of our most listened-to episodes so far and we understand why. It is an episode that can resonate with all of you, regardless of your position. It doesn’t matter if you’re a VP, founder, student or just a junior starting out. This episode speaks to all of you. And we took one short part out of that, in 5 minutes, to give you an indication of why it should be relevant for you to listen. So after these 5 minutes, you might find yourself asking the most valuable question ever: 

One that is worth your life. We guarantee.
 Listen to the full episode with Bas here. 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ ⁠ 📸 Instagram

Dr. Carrie Ruxton is a seasoned dietitian and nutritionist whose interest for health transformed a missed opportunity in medicine into a rewarding career in nutrition advocacy. With candor and resolve, Dr. Ruxton recounts her path, revealing how consultancy work and board memberships in diverse food organizations fortified her adherence to scientific evidence while navigating the complexities of collective decision-making. She deftly unpacks the polarized landscape of nutrition debates, debunking myths surrounding health claims in food marketing and underscoring the significance of quality meat in a balanced diet. Alongside, she tackles the ethical dilemma of food sustainability and corporate accountability, leaving listeners both inspired and enlightened. In a world saturated with conflicting nutritional advice and social media misinformation, Dr. Ruxton champions science-backed guidance, calling for stricter regulation of online health claims while emphasizing the virtues of balance and moderation. Her steadfast commitment to sound science challenges conventional thinking, inviting listeners to rethink their relationship with food and inspiring them to forge a healthier path forward. This episode will reshape your perspective on nutrition and may compel you to make a positive change, one meal at a time. We discussed: What Inspired Carrie To Pursue the Nutrition Career The Main Challenges of Her Work   The Evolution of Nutrition Communication   Polarization and Emotional Debates in Nutrition   Impact of Social Media on Nutrition Communication   Regulation of Nutritional Information on Social Media   Misconceptions about Health Claims in Food Marketing   Balancing Nutritional Benefits and Environmental/Ethical Concerns of Meat Consumption   Misconceptions about Health Claims in Food Marketing   Individual Nutrient Requirements and the Role of a Varied Diet   Debunking Misinformation about Fruit Juice   Quality Meat and Ethical Concerns   Debunking Misinformation about Cheese   The Role of the Food Industry in Reversing Obesity  Quote: “ I would say social media is more harmful than good when it comes to diets.” 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠ 😊 The Guest: Carrie Ruxton PhD Her consultancy services

The way you look to the food industry tells more about you than you believe. At least that is what Marina defines with the elaboration of the "Integral Framework", a tool that can be used to detect in what ways food problems can be tackled and how can we have a more holistic perspective of them. A tool that can help us to deal with food industry problems to find solutions that satisfy all of the players. But what kind of player are you? Are you a technocrat or an egalitarian? Listen to this 6 minute fragment to discover how Marina came up with model and how can help the food system to evolve. The full episode in here 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠⁠⁠Linkedin⁠⁠⁠ 📸 ⁠⁠⁠Instagram⁠

We discussed with Beatriz Jacoste Lozano, director of KMZero Hub in Spain, her transformation from studying international relations to leading in the food industry. She shares how food can create a better world, emphasising the need for education, behavioural changes, and innovation for a sustainable food system.Beatriz highlights the critical role of supporting food startups, improving farmers' lives through technology, and the importance of cultural sensitivity in food solutions. She urges more support from institutions and policymakers to foster a conducive environment for food innovation. The conversation also explores key lessons for food innovators and concludes with a look at the broader goals and surprising insights of the podcast. We discussed: Food has the power to bring about change and create a better world. Education and behavioural shifts are crucial in creating a sustainable and healthy food system. Collaboration and innovation are key to overcoming challenges in the food industry. Addressing farmer livelihoods, climate change, and nutrition are urgent priorities. Improving the lives of farmers through regenerative agriculture and technology is crucial for sustainable food production. Collaboration and innovation are essential in shaping the future of the food industry. Effective communication is key in promoting and gaining acceptance for food tech innovations. Cultural sensitivity is important in developing food solutions that align with local preferences and traditions. The Spanish food innovation landscape requires more collaboration and support from institutions. Policymakers can support the food industry by creating a favourable regulatory environment. Prioritisation, teamwork, and personal growth are important for success in the food innovation space. And much more!! Quote: “You can become the changemaker for the world and yourself”  🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠ 😊 The Guest: Beatriz Jacoste Lozano Her company KM ZERO Food Innovation Hub

Can you achieve the highest performance with minimal impact on the climate? Making a big impact can be easier than most people think. Even in the high-performance scene, swapping beef for more sustainable products like herring or even beans is not the case. In addition to their high meat intake, athletes also often exceed their protein requirements because they think the more we consume, the better we perform. And that is not the case. In this short, we delved with Peter into this topic. Can we still perform at the highest stage if we swap our meat for more sustainable protein-sourced products like herring? What does the science really tell us? In 7 minutes you'll hear it all. Don't miss out. Listen to the full episode ⁠here⁠.  🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠⁠Linkedin⁠⁠ 📸 ⁠⁠Instagram⁠

Joey van Koningsbruggen's journey from artist to food entrepreneur is nothing short of remarkable. As the founder of Jimmy Joy, Joey delves into the story behind his company, born from a passion to optimize food in terms of both cost and time. His early adventures into the world of meal replacements stemmed from this unique focus, confronting numerous challenges along the way. In the initial stages, he soaked up invaluable advice, learning the crucial art of tuning into customer feedback and adapting swiftly. Joey's tale is one of innovation fueled by a clear vision and unwavering dedication. In our conversation, Joey paints a vivid picture of his ambitious plans for the future of food. He envisions a world where molecular 3D printers and personalized nutrition become the norm, transforming our approach to what we eat. Emphasizing the creation of food that is not only ethical but also sustainable, Joey argues for a fusion of health, taste, and sustainability. He is skeptical about reverting to traditional food sources, convinced that superior, innovative products will dominate future markets. Reflecting on his experiences, Joey acknowledges the missteps taken and the wisdom gained, harboring dreams of advancing research to extend health spans and enhance our quality of life. We discussed: His Beginnings as an Artist The Unintentional Pivot to Food Entrepreneurship The Best Advice He Received in His Career The Early Days of Jimmy Joy and its Challenges The Reason Why Joey Had to Sleep in His Factory in the Beginnings The Goal of Jimmy Joy and Why The Company is Successful The Biggest Accomplishment for Jimmy Joy in Their First Decade How Does Jimmy Joy Differentiate from Competitors What Are the Factors Contributing to Rapid Growth and Expansion Joey Adresses Distrust in the Meal Replacement Market How Does The Future of Food Look for Joey  Why Joey Believes That Future of Food is to Look Forward The Next 10 Years for Jimmy Joy How Does Food Affect Longevity and its Importance The Most Important Lessons Learned as a Founder Quote: “People are very focused on what the market might want. In my case, I made something that I really wanted.”  🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠ 😊 The Guest: Joey van Konningsbruggen His company: Jimmy Joy

Mary van Hoek-Hendriks, a lecturer and expert in food innovation, reflects on her industry journey and the crucial role of fostering impactful innovations. She defines food innovation as creating new, feasible, and desirable food concepts that are commercially viable and technologically feasible. Emphasising sustainability, she discusses the delicate balance necessary between innovation, profitability, and sustainability, especially in food startups requiring transparency and measurable goals. Mary highlights the supermarket industry's challenges for startups and the essential support from retailers. She underscores the role of educators in guiding new food innovators towards sustainable and healthy practices and stresses the importance of mentorship tailored to individual innovator goals. Additionally, she mentions using design tools to enhance innovation and the value of freedom and trust within the educational sphere. Volunteering at a food bank, she speaks on its impact and the broader importance of ensuring access to healthy food for all, concluding with the significant influence of creating a supportive, healthy food environment. We discussed:  The Role of Food in Family Gatherings. Food innovation involves inventing, developing, and renewing food concepts that are commercially viable, technologically feasible, and desirable to consumers. Balancing Innovation, Sustainability, and Profitability. Challenges Faced by Food Startups. Lessons from Food Innovators. The Role of Design Fools. Supporting Food Innovators. Startups in the food industry face challenges in the supermarket industry and need more time and support to prove their products' profitability. Educators play a vital role in inspiring the next generation of food innovators to think more sustainably and healthily. Support and mentor food innovators based on their individual goals and aspirations. Embrace failure and learn from mistakes in the innovation process. The Impact of Volunteer Work. Quote: “You must be seen as a fool by others to be a real food innovator”  🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠ 😊 The Guest: Mary van Hoek-Hendriks Her work: Start a food story

Art is about exploring the limits of human understanding. But what Jasper did was far beyond only human understanding. In his case, he pushed the limits of human capabilities. In this short, Jasper Udink ten Cate explains the story behind his more popular work of art, a food art masterpiece, “Taste the Dutch Masters” that later became “The Blindspot. This work was so fascinating that travelled the world via the media and being exposed in some of the finest museums that there are. We would gladly tell you the reason why, but we will let the honor to Jasper, the author of such a marvelous achievement. In less than 5 minutes, Jasper will amaze you with what is possible to accomplish with food.  Because believe it or not, food can be the solution of even the most unsuspected problems. And food must never be the problem but the solution. Listen to the full episode here. 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram

Join Sonia Massari in an eye-opening episode where food design is more than just making food look good; it's about revolutionizing how we eat, grow, and think about our food. Sonia shares her journey, blending design with the food world to tackle big issues like eating right and saving the planet. Through her stories, we learn that food design is about solving real-world problems, making sustainability something everyone can do. This conversation isn't just about food; it's about changing the world, one plate at a time. Get ready to see food in a whole new light. In this conversation: How Sonia discovered her path into Food Design How to differentiate commercial values from human values Why design is important in society Design is much more than just aesthetics The definition of Sonia of what is a good food designer The history and evolution of food design How can a food designer make an impact in the industry What methodologies do food designers follow to work The ways to participate in food design The story on how Sonia did the same presentation twice to the same audience with fully different results How can food design be used to increase sustainability The problem of sustainability for consumers What is a “sustainable-native” The worrying reality of food design students ambitions Strategies for food designers to get into the job market. And much more… Quote: “Designer should be dreamer first, they are the ones who are able to transform dreams.”  🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠ 😊 The Guest: ⁠Sonia Massari Her Non-Profit Organization: The Fork Organization

Riccardo is an Italian leading food innovation, aiming not to disrupt tradition but to create new ones as industry challenges demand fresh solutions.  These could become traditions over time. He is concerned about the future, focuses on alternatives, including cacao, a crop facing significant supply chain issues despite rising demand. That’s why he works within the alternative scene to put his academia knowledge into practice as a consultant and as the co-founder of Foreverland. Making cocoa-free chocolate.  We discussed: Growing up background and initial interest in food. The journey from vegan to flexitarian diet and its impact on professional work. The acceptance of innovation in food despite traditional preferences in Italy. Made a case for investing in and transitioning towards alternative food sources to address sceptics. The story behind founding Foreverland Food and Developeat. Challenges faced in early stages of startups and strategies to overcome them. Inspiration behind new food product creation at Developeat and prioritisation of ideas. Thee process of developing a new food product, including Freecao chocolate, from concept to market. What sustainably sourced cacao means. The challenge of maintaining flavor consistency in cacao products. Inquired about the antioxidant content in chocolate and health benefits associated with cacao. Barriers to scaling up alternative food technologies. Examples of consulting work that enhanced sustainability in food companies. How a background in food science and PhD research influences approach to new product development (NPD). Highlighted exciting scientific advancements in food technology currently being explored. Advice to young scientists interested in food innovation. Leadership and team management strategies as a managing director and consultant. And much more… Quote: “What is now innovation will become over time tradition”  🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠ 😊 The Guest: ⁠Riccardo Bottiroli His consultancy company Developeat & Cocoa-free chocolate company Foreverland