Tomorrow's Bites with Andrés and Sjacco

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

Scalability is the most important goal for many startups, right? Because otherwise, you remain niche. And you want to make that impact. This short is full of powerful information. Michel Acda explains why startups need to have a proper strategy for scalability, offering a blueprint for startups to achieve scalability based on his own experience with effective strategies, including creating a strong brand identity. He has seen enough startups that didn’t have it. So, don’t miss out on this short. Learn from the best. Listen to 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

Regulations in the food industry are meant to establish the rules of the game in the food system. And it is not an easy one. That is why is good to have a guide, and we cannot ask for a better than Mathilde. As an expert in the food law in several countries, she is more than capable to help professionals to navigate through the complexities of the regulations and the differences of the diverse food law around the world. Tune in this conversation because understanding the rules of the game is the first step to win it. We discussed  The moment Mathilde realized she wanted to be in the food industry The experience that led her to be aware about the burden that is to not be able to eat whatever you want. The differences between the food regulations in the different parts of the world Why some countries have harder regulations to adopt food innovation in the EU? The dangerous approach to food safety done by the FDA. The regulatory challenges for alternative proteins Real cases where she had to intervene to prevent major mistakes in marketing strategies What happens when companies do not comply with regulations? Misleading marketing strategies and “greenwashing” The lack of definition of “natural” in the food law The complexity of Nutriscore and front-of-pack labeling Do big companies influence the food law? The challenges for plant-based industry from the regulatory perspective The constant battle between regulations and marketing strategies. And much more Quote: “Collaboration between companies can only lead to better strategies.”  🙏 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: ⁠Mathilde Do Chi Her Consultancy Services: Vegan Food Law

“If Mcdonald's can be offered around the world Tommy Tomato can be as well” Bas Turk is one with a true and clear mission for the betterment of children in the Netherlands. Obesity and overweight are on the rise among children, with diet being one of the contributing factors. Nowadays, children are eating fewer vegetables and more unhealthy foods. This needs to change, and Bas is taking the step to make this change within schools. By offering services and lunches filled with vegetables and goodness, to become the "Healthy McDonald's of the World". A true honest conversation in which we discussed: Bas’s truly impactful mission with Tommy Tomato.  The journey of Tommy Tomato so far.
 How to get people aligned to your mission and how to be the right leader.  Creating a company and a foundation simultaneously for the desired impact. The business strategy of Tommy Tomato. Strategies to encourage children to eat more vegetables. Approaches to understand customer problems, from teachers to children. The biggest challenges faced in establishing Tommy Tomato. How to balance the roles of running a company and being a supportive father. How to become the Mac Donald's of healthy food for children. The long-term goal of making healthy food accessible for children everywhere. Introducing steward-ownership to sustain the mission. Setting growth limits; viewing legacy beyond financial gain. Advice for those aiming to make a social impact with their business And much more… Quote: “Money is not a legacy a company with the right mission is.”  🙏 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: ⁠Bas Turk His Company: Tommy Tomato

Cultivated meat is called the next great revolution of our food industry. And part of that revolution means replacing farming as we know it. But then… what will happen to the farmers? In this short, Leo Groenewegen gives an answer to the reality that the changes in the food industry will also affect the first line of our supply chain. However, he shows us that what it might be a crisis can be turned into an opportunity where tradition and innovation meet together for a better food industry. In the end, our history shows us that we experience lots of changes, but humans always find a way to make the most of it. Food must not be a problem but a solution. Andres Listen to 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

Entrepreneurial mindset is taking action for a solution when nobody is. Giuseppe stepped out of the academic world, where he specialized in tissue engineering, to tackle a pressing global issue: the need for sustainable meat alternatives. With this goal in mind, he invented the first 3-D printer for plant-based meats, an innovation with the potential to transform our food system. Today, he's going to share his unique journey from using his unemployment checks to start a company that stands at the forefront of the plant-based sector. Expect to hear about the challenges he faced, the breakthroughs he achieved, and the valuable lessons learned along the way. Giuseppe's story is a testament to what can be accomplished with determination, creativity, and a vision for a healthier planet. Discussed: His aspiration to become a serious inventor. How he chose studies between his scientific curiosity and his will to impact the world. The differences between academia and the entrepreneurship world. How happened his change from academia to being an entrepreneur. How he developed the first 3D-printed plant-based meat. The beginnings of Novameat. Why he decided to approach Michelin-star chefs to use his technology. The challenges of the 3D Printing for the plant-based food. The two perfect personality traits to be an entrepreneur. A movie that all the entrepreneurs shall watch. The reasons why the plant-based industry has fallen during the last year. The hardest thing he had to do as an entrepreneur. The best decisions he took when starting Novameat. What is happening in Italy with the ban on cultured meat. And much more.. Quote: “The only way to make an impact in food is to make it exciting. If it does not work for the people, it will not work for the planet”. 🙏 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 helps others discover it!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠ 😊 The Guest: ⁠Giuseppe Scionti. His Company: Novameat

Yes, if you become a more Zero-Waste Chef, you won't LOSE money. We lose about €300 per person every year to food waste in our own kitchens. And becoming a more Zero-Waste Chef is easier than you think! Thore's story is about a journey from banking to the culinary world, seeking a deeper meaning in life through the art of cooking and sharing this passion. He embarked on this path out of curiosity for a plant-based lifestyle, not driven by health or animal rights, but to address food waste in households and explore how plant-based choices can make a difference. Through his exploration, Thore found innovative ways to use food parts often discarded, like peels and wilted vegetables, inspiring others to become sustainable chefs. His mission is to reduce food waste, which amounts to 300 euros per person annually, by showing that sustainable cooking can also be delicious and convenient, making everyone a part of the solution for a healthier planet. Discussed: Thore's background and the life lessons he learned during his career break. How to pursue your passion after a long career in a different field. The reason he transitioned into the culinary field after years in banking. His cooking style. Why he chose a plant-based diet. Ways to reduce waste in your home. How adults and children can more easily transition to plant-based dishes. Practical cooking tips that are useful. Ingredients that can easily replace meat without making you feel like you're missing out. His perspective on the latest trends in the plant-based sector. The innovation he is excited to incorporate into his cooking. His advice for others who want to start their own business. And much more.. Quote: Don't try to change people but Inspire people. 🙏 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: ⁠Thore Hildebrandt His Service: Sustainable Cooking Experiences

In Tomorrow’s Bites we look for all kinds of visions when it comes to looking for a better food system. And this also involves hearing what the younger generations of professionals got to say. In this conversation, we talk with the young minds behind Spirulos, the result of the work of a young team that seeks a beautiful goal: make an impact in the food industry using an innovative approach. In Spirulos, spirulina is incorporated into breadsticks in order to create snacks that can benefit from all the power of this microalgae nutrient. Spirulos was granted the first position in Ecotrophelia Portugal 2023 and they had the chance to showcase their product in Ecotrophelia Europe of that same year. Listen carefully to what these young minds have to share with you, because it will help you to understand that the next generation of food professionals really wants to make a change. 🙏 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

For certain consumers, technology and food sometimes seem a scary combination. But actually, when it happens, it revolutionizes the food system. In this episode, we talk with Olivier Francescangeli, the founder of VaVersa, a venture that aims to provide chefs with their own small vertical gardens to grow fresh fruits and vegetables. Therefore, he is more than prepared to discuss how technology can enhance our food industry, the obstacles of starting a food tech venture under consumer scrutiny, and the main challenges of vertical farming. Because vertical farming requires some trade-offs to make it work, but what if those are actually worth it? Get ready for a conversation full of valuable insights about the confrontation between technology and nature, the challenge of starting your own business, and the thrilling world of food technology. Discussed: What is the concept of Tech4Good, and how does it apply to the food industry and sustainability? The emotional connection of society with food. How Olivier decided to move to the Netherlands to study food technology. What are the sustainable challenges that the food industry faces, and how do these impact the market? The natural dimension of food and whether it represents a secure value in today's food systems. The mission of VaVersa and how they are implementing their indoor gardens in kitchens. How VaVersa has never lost a customer since they started. How VaVersa developed a technology that allows for the growth of happy plants, which provide high-quality vegetables. The problems of the conventional supply chain versus the features of VaVersa. How the standardisation of VaVersa could impact the supply chain and, therefore, the food industry. The great hurdle of educating people and debunking misconceptions. The key to balancing innovation and tradition. How Olivier seeks to make a social impact with the LocaLeaves Foundation. What are the trade-offs necessary when implementing vertical farming? The potential future success of vertical farming. What excites Olivier about the future of food. Which innovations in food might become a success. And much more exciting insights! Quote: "We are much more critical with food than we are with other industries" 🙏 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: ⁠Olivier Francescangeli Discover what VaVersa is doing yourself & if you want to support VaVersa, contribute to their crowdfunding.

What is the biggest challenge in the plant-based cheese scene? Maybe product development? For instance, mimicking casein, the animal protein that gives cheese its desired structure, poses a significant challenge. In this short our plant-based cheese expert, Brad, explains the hurdles of the product development phase in creating plant-based cheese alternatives that need to be overcome. We also discuss one of the criticisms received by the plant-based scene: focusing too much on mimicking meat/dairy products instead of creating unique products. Moreover, we explore the impact of trademark regulations on innovation. Brad believes that these regulations only protect large corporations and don't assist smaller ones. Food should not be a problem but a solution. Don’t you agree? 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 🌎 Reddit Community: ⁠r/Tomorrow_s_Bites