Tomorrow's Bites with Andrés and Sjacco

Many food brands are currently struggling in the market environment, especially those that are plant-based. Numerous such brands are facing difficulties in sustaining their business after attempting to secure market share. One reason for these challenges is that they eagerly entered this exciting market without thoroughly considering their brand identity or building a strong community. As Joe states, "Our community was fundamental for us to start One Planet Pizza." When they recognised the potential for vegan pizzas, they established their brand within the vegan community, fostering trust and offering quality products. In this short, he shares his story of building a large community around One Planet Pizza. Eventually, he offers tips to other fellow plant-based brand owners and shares his views on why plant-based brands often struggle to grow. 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

Is cultured meat a revolution or a risk? That is the main question people have. On the one hand, its development is appreciated in countries like Singapore and the USA, while on the other side of the world, countries like Italy and Romania are already trying to put regulations in place to ban it. And on monday the Republicans party of France joined to prohibit the production and marketing of cultivated meat in the country.  To bridge the gap, we had a talk with Leo Groenewegen, one of the experts in the field of cultivated meat.  Leo has been involved from the start of its development and has been working in this field for several years. The right person to share all the ins and outs of the industry.  This conversation made everything around cultivated meat clearer for us, from consumers to traditional farmers. It also shed light on the challenges and opportunities of cultivated meat.  The talk for everyone interested in the biggest innovation of recent years in the food scene and the people more reluctant towards this development. We delved into topics like: The concept of cultured meat and its potential benefits for the future of food production. Potential risks for human health How far have we come in its development? What will be the role of traditional farmers if cultivated meat takes centre stage & what will be its impact on traditional agriculture? What are the current challenges ? Where and how will we as consumers find cultivated meat on our plates? Do you think science is our only solution to solving growing populations and global warming or do you believe farmers in the more traditional sense still have a role to play? The biggest misconception about cultured meat The biggest barrier to the adoption of cultured meat by the consumer The challenges of creating cultured meat that tastes and feels like conventional meat The potential safety risks associated with cultured meat As a leader, what is the most exciting thing about your work right now? His biggest fear as a leader within this space His advice to young entrepreneurs who are interested in getting involved in the alternative protein and lab-grown meat sector And much more to make everything around cultivated meat clear. 🙏 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: Leo Groenewegen

Being an active voice comes with its costs. For people like Frank it comes with costs that create contradictions against its post and sometimes, including vulgar and violent ones. So how should you deal with contradictions of posts that are going against certain topics, especially on social media? In this short, Frank shares his perspective, using his own experience. This is something we all face occasionally in our lives, and those active on social media experience it even more. We also discussed whether polarisation in current society is due to social media and if, in today's world, we actually need leaders to advocate for incremental steps to eventually achieve the same goal, rather than only those who scream the loudest from the sidelines. 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

Brad has one of those life stories that movie makers are eager to pursue. From being the grandson of a dairy farmer to creating plant-based dairy products, from cheeses to soon even plant-based butters, Brad's journey has been remarkable. He became a very conscious consumer, but there was one thing he found hard to replace: cheese. This eventually led him to fill this gap by offering tasty plant-based dairy products and helping others make the switch from dairy.  His products have even brought his dairy-loving family closer to choosing these alternatives. However, that's not the only reason why this story should be filmed. Brad's openness and his perspective on global issues, his commitment to his values, his realism, and his decisive decision-making are all worth highlighting on a stage.  Driven by the motto: “Don’t tell, just show”.  And that's exactly what he did; he demonstrated that you can build a successful business in a short time by providing delicious and sustainable products. Important note: in the conversation Brad says that dairy and meat are responsible for 4% of all emissions, but the actual % is 14.5%. Topics discussed: The influences of his younger years in nowadays work Growing up on a dairy farm let him see the both sides of the field The proud face of his grandfather on the company Willicroft Farmers are the ones definitely not to blame for the problems we face now and there is more common ground on personal level between them and the farmers Food innovations in the field that takes its attention Mimicking existing meat or dairy products is the way most of plant-based companies work, one of them is Willicroft, but are they also explore innovative products What gives identity to cheese? The impact of trademarks The product development process of creating their plant-based butter The strong message he would give to consumers that struggle with swapping cheeses The combination of people and government in creating a better future What lessons he learned so far along the way of creating Willicroft The advice he would give to his younger self. The role of farmers when there is an enormous growth in the plant-based category and how they will help them with the transition. His view on the processed foods out there and the consumers speculations on it Plant based options always tend to be more expensive, and definitely that is an important factor in the adoption of a more plant-based diet. Is this a problem with a solution? Advice is really well intentioned, but actual it is very personal if it will be taken up His ambitious big goal for the future Willicroft - https://willicroft.com/ 🙏 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

In this short, we talked with Elise Bijkerk about the approaches you should take as a company when creating brand and product identity. At a food fair, like Anuga, it becomes clear that many companies do not delve deeply into this and fail to ask themselves what really sets them apart.  Elise shares ideas on how to differentiate yourself from the rest, citing a perfect example with the company Tenzing. She also provides tips for startups with limited marketing budgets, a common case for many new ventures. So, the next time we walk through the supermarket as consumers, we'll notice you during our grocery shopping. A crucial question to ask yourself after listening to this short is: What need to I fulfil and what is something unique that can set us apart? 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

To create the bites of tomorrow, we believe that we also have to give the stage to the next generation stepping into this field. Their perspective on our current food system is worth listening to.  We kicked off with Maria and Mina, two Health Food Innovation Management students. These two already showcased their capabilities at the European Competition Ecotrophelia with their product Canola. In this episode we discuss: Their reasons to start f following a master in food Their view on our current food system. What problems do they see as a student that needs to be solved? What is something that they miss in the current system, but also something that they cannot imagine why it never existed? Their journey of establishing an idea and creating an actual business plan out of it Description on the product they created How was the experience to present their idea to a well experienced jury? Some critical marks they received on their product How do they see the future of food and where are you most excited about? Their advice to students starting to follow an equal study within food Their advice to students for next year's Ecotrophelia What can experts learn from the new upcoming students? And more… 🙏 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 dive with Dennis Favier into the world of plant-based products and the outside influences that hold back the process. We talk about slowing politics that is the opposite of innovation and how this affects the plant-based growth. In addition to this we asked Dennis a really big question: If there would be one chance to change the food system to a better version how would you start and how would it look like? 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

As a 4-year-old child, the regulatory space is not typically a career field one would easily mention wanting to work in later in life. However, it holds particular importance, especially within the food industry.

 One of the 'novel' foods currently receiving significant attention is cultivated/lab-grown/synthetic meat. 

Italy and Romania are already seeking to ban this product from their markets even before its approval, while countries like Singapore and the USA allow consumers to eat cultivated meat. This raises the question: Why isn't it approved in the EU yet and how far are we? 

With Hannah Lester, we explored this and other topics concerning cultivated meat, worldwide regulatory space, and leadership. 
For those working with novel foods, in regulatory leadership roles, or simply interested in the regulatory aspects of the next generation of meat production, this conversation is filled with powerful insights. Topics discussed: How she ended up in the regulatory space Her career journey, transitioning from traditional farming to a regulatory position Why cultured meat is considered the future How can traditional farming and cultivated meat farming coexist? How do we challenge different beliefs and cultural perspectives on alternative proteins, and how can companies approach this challenge? Debunking myths surrounding lab-grown meat Regulatory experience and challenges within the protein alternative space How does the regulatory process actually work within the EU? Why is Singapore at the forefront of cultivated meat, and what are the differences compared to the EU? Key areas that remain unclear for applicants and how they should approach these issues What impact did the approval of cultivated meat in the USA have on regulation approval in the EU? Setbacks resulting from not sharing the public-facing dossier with the outside world Influences of the meat industry in the process of bringing cultivated meat to the market What do we need to do to streamline the regulatory process in the EU? The importance of collaborations among industries and organisations from different fields Her biggest challenges within the regulatory field Leadership lessons she learned from her career How do you handle numerous setbacks and stressful times within the regulatory space? Her advice to other leaders in the regulatory field And much more.. 🙏 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: Hannah Lester Look into - ⁠https://www.atovaconsulting.com⁠

In this short feature, Sònia Hurtado shares her experience creating her venture, Poseidona, in Spain. Her drive to create a better future and belief in the potential of a by-product in agar production led her to embark on this journey. However, is the Spanish ecosystem conducive to entrepreneurs aiming to enhance the food industry? 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

Normally in sport the stage is taken by athletes, but this time we give the stage to the man behind the successes. Martijn Redegeld is the high-performance nutritionist driving change at Jumbo Visma. His journey with food began early, evolving into a powerhouse career shaped by relentless determination. Securing a top-tier nutritionist in the fiercely competitive sports market is no easy feat. Yet, he mastered this challenge from the outset. Stepping into the high-performance arena was transformative for him. To thrive in this demanding environment, innovation culture is deeply embedded within the fabric of Jumbo Visma. We talked with him about personalised nutrition and its success in this realm, pivotal to winning the triple by Jumbo Visma this year. And we discuss the importance of precise timing of intake, hydration, and macronutrients, especially during recovery or peak performance phases. We discussed what he still sees as a common mistake by amateurs and professional athletes. He debunks misconceptions about performance nutrition, challenging imprecise narratives often fueled by social media's misleading influence. This talk is for the amateurs, athletes, students, nutritionists, and the general public, to learn from the expert. Topics discussed:  His work as a high performance nutritionist at Jumbo Visma.  When did the interest in food start and how did his career developed over time How difficult it is to get a high performance nutritionist in the field with athletes in a very competitive market His first experience as a high performance nutritionist  How do you stay at the forefront with nutrition in a high competitive environment within sports The innovative culture inside Jumbo Visma The importance of personalised nutrition and its importance to success within this field What role did nutrition play in the successes Importance of timing food intake, hydration, and macronutrients when in (injury) recovery or performance period Commonly mistake by amateur and professional athletes How did high performance nutrition changed over the years and what trends are excited for the field of performance Technology advances that helps with the performance and how he looks at this in the current stage Most common misconception about performance nutrition that Martijn debunks  The impact of social media and comments on nutrition on these apps that he beliefs are not precise and maybe even dangerous for the general public When do you implement a new innovation or product What are food products that are consumed in the sports that might need to be vanished directly   The dangerous of over excess consumption of vitamins and minerals Advice to an amateur sport athlete to enhance their performance  Demanding and stressful life when in the period of the competition like the Tour de France and how to deal with this Which plant-based products have the potential in the performance field And much more 🙏 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 🚵‍♂️ Team Visma