Tomorrow's Bites with Andrés and Sjacco

Roos Roelofs, co-founder of OlvLimits, dives into the problematic olive oil industry, revealing that up to 80% of what's on shelves might not be genuine. She highlights how bitterness can indicate quality and explains the health benefits of high-polyphenol early-harvest oils. Roos discusses their commitment to transparency and consumer education through QR codes, helping customers discern real quality. With a unique marketing approach that avoids traditional ads, OlvLimits has built trust and a devoted following, all while emphasizing the importance of freshness and ethical sourcing.

Ice cream started as a luxury for kings, but now it’s facing a revolution that could melt the industry as we know it.In this episode of Tomorrow’s Bites, Andres and Sjacco unpack the surprising past, present, and future of ice cream. From its origins in ancient China and Persian grape slushies to the invention of gelato in a Paris café, the journey of ice cream is full of unexpected twists.But here’s what’s coming next:- Why plant-based ice cream is booming, and why texture is its biggest problem- How precision fermentation could replace dairy forever- The psychology behind the word “artisanal” (and why big brands love it)- The dark side of “low-calorie” claims and how they shape consumer behavior- Why ice cream might soon be made without cows, but still contain milk proteins- We also break down the three big trends reshaping the category: clean indulgence, sustainable ingredients, and biotech-powered innovation.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🌎 ⁠⁠⁠Website⁠⁠📰 Read our ⁠⁠⁠substack⁠⁠⁠ (everything you need to know in 2 minutes, for the 5% changing agrifood)

What does it take to build a product that’s nutritionally complete, scalable, and still tastes good?James Collier, Co-Founder of Huel, pulls back the curtain on the process behind their most iconic launches.In this episode, he shares how the team navigated nutrition, solubility, and even internal debates to create products like the Black Edition and protein line. From balancing competing priorities to rethinking the idea of "perfect" food, James offers an unfiltered look at what it really takes to build a best-selling food brand.In just 9 minutes, you’ll learn what most people never see: the science, the compromise, and the speed behind innovation.You can listen to our conversation with James ⁠here⁠.👋 GET IN TOUCH WITH US👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 ⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠🌎⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠

It started as a way to convince his little brother that you could go plant-based and still perform at the highest level.Now, elite athletes are swapping their supplements for his, and a lifestyle brand is growing out of a simple mission: show what’s possible when you lead by example.In this episode of Tomorrow’s Bites, we speak with Tim Dekens, founder of The Change Starts, a plant-based startup born out of storytelling, not product development. What began as content to inspire others has grown into a trusted line of high-performance supplements used by top CrossFit and Hyrox athletes.Tim opens up about:Why most plant-based brands focused too much on trends, and not enough on trustThe power of community-first business buildingHow he designed events to convert everyday athletes to believersLessons from launching products with zero food industry experienceWhy story and authenticity matter more than ingredientsIf you want to learn how to turn a community into a movement and a startup, this episode is for you.🙏 LEAVE A REVIEW If you like our podcast please leave us a review on your favourite platform, even one sentence or a 5 star rating 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🌎 ⁠⁠Website⁠😊 The Guest: Tim DekensLook into the company ⁠The Change Starts

What if the key to solving food waste was right in front of us? For Olaf van der Veen and the team at Orbisk, it was. Literally.In this short episode, Olaf shares how they started by standing next to restaurant waste bins every day, manually tracking what was thrown away. They quickly learned that even a five-second manual input was too much for busy kitchen teams.That insight led them to build a fully automated, AI-powered solution that now gives chefs real-time insights into their food waste, helping them make smarter, more sustainable decisions.In just 9 minutes, we explore how relentless testing, a simple camera, and a lot of listening to customers helped turn a waste bin into a powerful tool for change.You can listen to our conversation with Olaf here.👋 GET IN TOUCH WITH US👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 ⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠🌎⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠

In this conversation, Beatriz Romanos Hernando, a leader in food tech and founder of Food Tech Magazine, sheds light on the revolution in the food industry. She tackles why food hasn’t yet become healthy, affordable, and sustainable. Beatriz dives into the emergence of dark kitchens, the importance of a startup’s true purpose, and the vital connection between technology and profitability for farmers. With insights on cellular agriculture and the challenges startups face, she provides a compelling view of the future of food innovation.

Join Thomas Gent, a third-generation UK farmer and founder of Gentle Farming, as he dives into the transformative role of technology in regenerative agriculture. He shares insights on the misalignment between agtech startups and farmers’ needs, emphasizing the value of time-saving tools over data overload. Thomas discusses his practical experiences with no-till farming, the challenges of adopting agroforestry, and the potential of AI in decision-making. Highlighting the importance of collaboration, he advocates for solutions co-developed with farmers to ensure success.

Discover how supermarkets have transformed from clerk-served shops to self-service giants. Learn about the impacts of post-war growth and the sneaky techniques used to manipulate consumer choices. Explore the rise of private labels and what that means for food entrepreneurs. Delve into the future of shopping with AI, gamification, and hyper-personalized experiences. Finally, check out the People's Food Co-op, a revolutionary model promoting fairness and community in grocery retail.

How do you build a food company in Kenya with no investors, no marketing team, and no experience in the region?In this short episode, Fabio Rappenecker, founder of TenX Nutrition, shares how he turned a popular street snack into a powerful tool for public health. Starting from his kitchen, Fabio tested dozens of recipes, walked Nairobi’s streets for customer feedback, and bought production equipment one Uber ride at a time.He built a team by offering purpose before pay, gave ownership to early contributors, and built a nutrient-enriched version of mandazi that is now served in schools and sold through NGOs and shops.In just 12 minutes, we hear a raw and inspiring story of scrappy entrepreneurship, impact-driven thinking, and what it takes to build something that truly matters from the ground up.Listen to the full episode with Fabio ⁠⁠here⁠⁠.👋 GET IN TOUCH WITH US👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 ⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠🌎⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠

Would you leave a $30 million government career to sell lemonade at a farmers market, and still believe you’d succeed?That’s exactly what Asha Rajak, founder of Artisan by Asha, did. Fueled by her passion for soil, food, and local farming, Asha left behind a high-level analyst job in Canada to build a food startup from scratch. Her first attempt in the Netherlands? Zero sales. No traction. But instead of quitting, she pivoted—and today her products are stocked on national supermarket shelves.In this episode of Tomorrow’s Bites, Asha shares the raw truth of entrepreneurship: the burnout, rejection, pivoting, and growth. We explore:Why her first idea failed, and what she learned from it.The unexpected insight that turned her startup around.How cultural differences shape consumer trust and food buying habits.Building a mission-driven brand from farm to shelf.🙏 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🌎 ⁠⁠Website⁠😊 The Guest: Asha RajakLook into the company ⁠Artisan by Asha📰 Read our ⁠⁠substack⁠⁠ (everything you need to know in 2 minutes, for the 5% changing agrifood)