Tomorrow's Bites with Andrés and Sjacco

We need new ways to create proteins, so where do we start? The next gem in producing proteins might lie in the future of fermentation. In this short, Wim de Laat from The Protein Brewery and Bioscienz explains how the process of fermentation is used to create proteins and why this is such a sustainable practice. It starts for them with an aerobic process and leads to the creation of dry ingredients, which also has its reasons for being a dry ingredient.  But then you have the ingredient alone, so the question stays how can this be incorporated into products? 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

Joe Hill is more than only a good plant-based pizza maker, he is a true people centred business leader.  Creating the UK's leading plant-based pizza brand, One Planet Pizza, he knows how to start from scratch and create a strong brand, community and tasty product.  Joe shares his incredible journey, from his early career working closely with individuals facing severe challenges, and how the life skills acquired during that time now shape his approach to business. Discover why Joe embraced a vegan lifestyle at a young age and the inspiring story behind the creation of One Planet Pizza, a venture created with his father. We talk about the challenges faced in achieving the perfect balance of taste, price, and texture, and how Joe navigated these hurdles. Diving into the unique struggles and he shares his top three pieces of advice for creating a successful plant-based brand and product. Plus, we delve into strategies for dealing with stress, the secrets to overcoming challenging periods. Get ready for a captivating conversation packed with insights into the world of plant-based entrepreneurship. Topics discussed:  His career path toward the creation of One Planet Pizza. What he learned from working closely with people facing severe problems and how these life skills are used today. Why he became a vegan at a younger age. The story of the creation of One Planet Pizza with his dad. The importance of bringing the product to the market as early as possible. Struggles with creating a complete plant-based product on taste, price, and texture and how he dealt with this along the way. His first pitch toward the industry and his approach to getting the first amount of investment. Learning the hard side of the manufacturing process from scratch and their hardest/bravest decision on this ever. What do Italians think about their pizza? His top 3 pieces of advice on creating a plant-based brand and product. How to create a strong community behind your brand? Plant-based brands' struggles in the current economic and political environment and the opportunities for these companies. How to deal with very stressful periods of time. 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 🍕 One planet pizza

In this short, Anouk Snelders honestly shares how she faced this challenge, her advice to others, and her reaction to it. Her story illustrates the importance of having the right mindset. Sometimes, despite receiving many positive comments, a few negative ones can have the most significant impact on a personal level. Healthy criticism is necessary, but only to a certain extent, as excessive criticism can hinder talent and innovation. 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

Our plate is one of the ways in which we can personally contribute to a more sustainable future. We know this, but we also know that the journey to change this is tough. In that case, we need people like Frank Holleman to take the first steps and help us clear this path, so that the switch to a more sustainable diet can be made more easily without compromising too much. In this conversation, we dive into Frank's purposeful story and talk about the beauty of our world, which we might lose sooner than we think. He strives to make a difference in this world and wants to help us make an impact in the easiest way possible by swapping our meals for more plant-based options with his work as a Speaker and with Fork Ranger. In this episode we discussed: How his youth shaped the person he is today. The importance of nature in human life. His striving to make the biggest difference in this world. The creation of Fork Rangers and what it is. How the book of Fork Ranger was an important goal for his business. His viewpoint on whether this idea might fail. Why do people find it challenging to eat less meat? How do you address violent and nonsensical comments on your post? What is the primary aspect we should address for sustainability? The responsibilities of supermarkets. The influence of meat companies in supporting the current transition. Do extreme sites assist in the transition we need, or do we require a pragmatic approach? His advice from his own experience to other sustainable entrepreneurs. 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 😊 The guest: Frank Holleman

Food waste is a major problem. It amounts to about 1.3 billion tons of food, worth around $1 trillion. So how can we tackle this? In this short video, Madeleine explains the opportunities of waste products and the role that companies in the food value chain need to play in this field to educate consumers about the effect of their products on the climate. Because can we expect consumers to know well the impact of their peanut butter? This knowledge is not widely known. 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

The importance of marketing and a great mindset should not be overlooked in our dynamic time, when changes are happening constantly. In this conversation inside the world of marketing and leadership, Elise Bijkerk showed her expertise on current marketing strategies and how startups can differentiate themselves more to succeed. We all know that many companies are entering saturated markets with their products, and only a few become big. She emphasised the importance of understanding the basics and essence of marketing. Besides that, Elise openly shares her personal and professional journey so far, and her advice to the next generation and to the leaders in this world. So, please enjoy this episode as we did. Also, she points out that the role of marketing needs to be changed if we want to develop a better future for health and the planet. Today we discussed about: Her professional and personal journey The importance of slowing down in your career Changes in marketing over the years Understanding the essence of marketing Tackling the needs of the consumer Examples within the field that understand the essence of marketing How to put yourself differently in the market How startups with less budget can make a difference in marketing The role of marketing that might need to change when looking to the future Being a leader in a business Advice for leaders and upcoming young professionals The importance of staying free in your mind and to follow your values 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 😊 The guest: Elise Bijkerk

It might seem hard to define food innovation, but Vincent van Buul shares his views on it as someone who works in the midst of it all at DSM-Firmenich. He also sheds light on where innovative ideas come from, interesting innovation projects he worked on, and what the innovation cycle looks like. It’s a truly insightful short that helps you understand innovation at its core. 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

This conversation with Dennis Favier gave insights into the product development in the plant-based section and its challenges, as well as where do companies need to focus on to stand out in the market. We dove into his journey as an entrepreneur and his advice to follow once in the field. A true insightful conversation with an honest and open guest that has the wisdom in product development that needs to be shared. Today we discussed about: Specific moment that changed his career path Why we need to eat more plant products The reasons why forcing people will not work Choosing the path of entrepreneurship Processes of launching his companies The importance of creating a network Product development in the plant-based section and its challenges The importance of taste How is the landscape of ingredients in plant-based section Tips for ingredient suppliers to make a better change in the market Biggest challenge faced in the creation and marketplace of meat alternatives Functional differences of proteins and its impact in the end product What companies in the plant-based section need to implement directly Complexity of success in the current economical situation for plant-based alternatives Hurdles in the promotion of the plant-based alternatives and the important role politics have Tips for start-ups in general to growth 
And more… Look into his companies: - De Nieuwe Keuken https://www.denieuwekeuken.nl - Studio Fava https://www.studiofava.nl/ 🙏 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

This advice cannot be given better than by Jean boudlian. Through his work, he has assisted multiple startup founders in accelerating their companies and bringing out the best versions of themselves. In this short piece, Jean shares his invaluable advice based on years of experience, tailored for early-stage entrepreneurs. We consider this a piece of pure wisdom worth for anyone considering or running an early-stage business. Look into 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

We are crossing borders, because there are a lot more interesting professionals to find around the world and they also deserve an international stage. And what is not a better country to start than Andres home-base Spain. Today, we are talking with Sònia Hurtado about her motivations, her ventures in the plant-based market, and her underlying mission to not only improve the world but also the lives of animals. She shares the valuable lessons she has learned through her entrepreneurial journey. Through her company Poseidona , she aims to address the impending resource scarcity and promote the sustainable use of macroalgae. Sonia is a passionate and dedicated entrepreneur with a genuine mission to make the world a better place Topics discussed: The moment during her PhD she realized she had to follow her mission  Her interest in nutrition and food  Her underlying motivation that made her take the step to start her own ventures The journeys of her venture creations, including Poseidona The lessons learned from her venture creations  Being a food tech advisor Exploring the ways of using protein-rich byproducts  The challenges of being a women entrepreneur Spain's position in the innovation of the world and why is the rate of food innovation not the same as the Netherlands? And more... Look into the company Poseidona  🙏 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: Sònia Hurtado