𝗕𝘂𝗶𝗹𝗱𝗶𝗻𝗴 𝗕𝗿𝗶𝗱𝗴𝗲𝘀 𝗶𝗻 𝗔𝗴- 𝗮𝗻𝗱 𝗙𝗼𝗼𝗱𝗧𝗲𝗰𝗵 🎤 What potential does the production of plant-based #protein alternatives offer for the German market? 🎤 What solutions are there for processing organic waste according to the principle of the circular economy and 🎤 How can we effectively, measurably and economically integrate #biodiversity measures into the agricultural landscape today? We will be at the Growth Alliance Network Summit by Rentenbank, TechQuartier and Bundesministerium für Ernährung und Landwirtschaft next week and look forward to meeting you there. 📆 20. Juni 2024 ⏰ 12:00 - 21:00 Uhr 📍Kunstverein Familie Montez, Frankfurt am Main https://lnkd.in/ePcEz6Qk Nikola Steinbock, Dr. Christian Bock, Lisa Schmitt, Max Brandes, Kristal Golan, Peter Dorfner, Borris Foerster Benedikt Stoeckert German AgriFood Society
About us
ZINTINUS is a Berlin based Food Tech venture capital fund focused on supporting startups entering the growth stage. Our main areas of activity are alternative protein, functional food, food loss prevention and clean nutrition.
- Website
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http://www.zintinus.com
External link for ZINTINUS
- Industry
- Venture Capital and Private Equity Principals
- Company size
- 2-10 employees
- Type
- Partnership
- Founded
- 2021
Employees at ZINTINUS
Updates
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𝗙𝗿𝗼𝗺 𝗩𝗶𝘀𝗶𝗼𝗻 𝘁𝗼 𝗙𝗶𝗻𝗮𝗻𝗰𝗶𝗮𝗹 𝗣𝗹𝗮𝗻𝗻𝗶𝗻𝗴- 𝗜𝗻𝘃𝗲𝘀𝘁𝗺𝗲𝗻𝘁𝘀 𝗶𝗻 𝗙𝗼𝗼𝗱 𝗦𝘁𝗮𝗿𝘁𝘂𝗽𝘀 Together with Anouk Veber (Sparkfood) and Felix Leonhardt (Oyster Bay Management GmbH), our partner Fabio Ziemssen was asked by Food Innovation Camp to share his expertise on start-up investments in the Food sector. We are looking forward to the joint session "Venture Capital Status Quo- Eine Europäische Perspektive?" on 17 June in Hamburg. Thanks to Sina Gritzuhn and Team
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💥#FoodTech #Meetup #Berlin 💥 Together with KitchenTown Berlin, we are happy to invite you to our joint #FoodTech Meetup in Berlin on 14 May, 6.30pm. A simple #meetup to get to know each other, pitch, network and simply exchange ideas. We are looking forward to numerous participants and familiar faces at a relaxed get-together. It starts at 18.30 in Kitchentown. Jan Bredack (Veganz Group AG) and Jan Wilmking (PROJECT EADEN) will give insights into their current topics. This will be followed by an "Open Mic" session in which everyone has the opportunity to present their topic in a 30-second pitch. Lukas Neuß, Katharina Petereit https://lnkd.in/ebksUxGP
Foodtech Meetup Berlin | 14.05.2024
eventbrite.de
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Quo Vadis Fermentation? 🌱 When the millennia-old process of fermentation meets new technologies, we find ourselves at the crossroads of a culinary evolution #Fermentation plays a key role in the transformation of our #food system. By utilising biomass streams, ingredients can be produced efficiently and in a way that conserves resources. High-quality protein sources can now be allocated through various applications regardless of location and a diverse culinary landscape can be achieved as a goal. Our partner Fabio Ziemssen will discuss these and many other obersavations with his guests at this year's #FermentationSummit by Food Harbour Hamburg & Food Campus Berlin Lukas Hoyos, Rentenbank Josefine Schneider, Adalbert-Raps-Stiftung Felix Leonhardt, Oyster Bay Management GmbH Mareike Deggelmann, EurA AG Federica Ronchetti, AGES Jörg Reuter Lia Carlucci 🌱 Stefanie Ostendorf Jochen Matzer Dr. Philipp Stradtmann
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We are very glad to back Blue Stripes on their journey to #upcycle the entire #cacao pod to make #delicious and #antioxidant-rich foods, including Cacao #Water, #Granola, Trail Mix, Dried Cacao #Fruit etc. So far by in large only the beans are used to make chocolate, which means that 70% of the cacao pod are #wasted. Blue Stripes upcycles the whole cacao #shelle #fruit #beans to elevate your daily #nutrition. https://lnkd.in/eCBYDgkh This is a triple advantage: for the #environment, for #farmers and for #consumers and therefore another important initiative for the positive transition of the #food system. #healthynutrition #superfood #foodwaste #foodlossredution #climateaction #functionalfood #functionalbeverage #chocolate #foodsystem ZINTINUS
Blue Stripes Presents the Whole Cacao Experience
bluestripes.com
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𝗦𝗰𝗮𝗹𝗶𝗻𝗴 𝘂𝗽 𝗶𝗻 𝗕𝟮𝗕- 𝗔𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗜𝗻𝗳𝗿𝗮𝘀𝘁𝗿𝘂𝗰𝘁𝘂𝗿𝗲𝘀 We are looking forward to our next Future Food Series session together with ProVeg Incubator (Albrecht Wolfmeyer) at Anuga FoodTec next week. The aim is to talk to experts about the challenges of scaling B2B technologies. Our Panelist: Dr. Sara Marquart, Founder Planet A Foods Tilo Hühn, ZHAW Institut für Lebensmittel- und Getränkeinnovation Daniel Skavén Ruben, Solvable Syndicate Dimitri Zogg, Founder Cultivated Biosciences Moderation: Albrecht Wolfmeyer & Fabio Ziemssen Koelnmesse GmbH NEWMEAT DLG e.V. - German Agricultural Society
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Lieber Sebastian Matthes, liebes Handelsblatt Team, Danke für die Einladung zum #Disrupt Podcast und die Gelegenheit, über die dringliche Transition des Ernährungssektors und den damit verbundenen signifikanten Chancen zu diskutieren. #Europa und #Deutschland können dabei signifikante Wachstumsimpulse erzeugen, die gleichzeitig einen positiven Impact für #Gesellschaft und #Umwelt ermöglichen. Das Potenzial ist enorm. #foodtech #altprotein #foodwaste #foodsecurity #climatechange #greengrowth ZINTINUS
Ex-Metro-CEO Olaf Koch über die Transformation der Lebensmittelindustrie
handelsblatt.com
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How diverse is the European foodtech ecosystem? Our partner Fabio Ziemssen will once again be evaluating innovative scale-ups this year as a jury member of the EIT Food EIT Food RisingFoodStars programme. From mycelium fermentation to upcycling food sulutions. The field of applicants is as diverse as the culinary landscape in Europe and shows that the system is constantly evolving. The deadline for application is extended till the 8th March. Narjis Chakir Banescu Anne-Marie
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Truly impressive! Keep it ip LA VIE™
JE PORTE TRÈS BIEN LA CHARLOTTE C'est ce que vous avez découvert si vous avez regardé Capital dimanche soir sur M6. Mais j'espère que ça ne vous a pas distraits de l'essentiel : on a ouvert pour la première fois les portes de l'atelier et du labo de recherche et développement de LA VIE™ pour parler de notre bacon végétal meilleur pour la planète, la santé et les cochons. Et notamment de sa présence dans plein de burgers veggie chez BURGER KING® FRANCE. En plus de la mise en avant des alternatives à la viande comme de vraies solutions au changement climatique, un des trucs qui nous ont fait très plaisir c'est que tout le monde a très naturellement appelé notre bacon végétal par son petit nom, celui qu'on lui a choisi et qui reflète si bien son utilisation et son goût (c'est comme du bacon, mais végétal) et que les lobbies essaient un peu désespérément de faire changer. Si le sujet vous intéresse, l'émission est dispo en replay gratuitement sur 6Play (22' minute), alors n'hésitez pas à y jeter un oeil ! PS: un grand merci à toutes les fantastiques équipes #startup #vegan
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Fighting #foodloss is one of the best measures towards a #sustainable and #healthy #food #system. It is also a significant contributor in the fight against #hunger and for #fair #supplychain s. We need new approaches to enhance food quality, reduce loss of #freshproduce and to enhance #economics along the value chain - from farm to fork. It's Fresh! offers a very powerful solution to make this positive change happen. ZINTINUS #foodtech #agtech International Day of Awareness of Food Loss and Waste #IDAFLW
Today is the UN International Day of Awareness on Food Loss and Waste Reduction. This is a vital day to raise awareness of this issue, but also to highlight the ongoing work and emerging solutions available to society. The UN state: "Nearly a third of all food produced each year is squandered or lost before it can be consumed … If this could be saved it would be enough to feed 2 billion people annually.” This waste problem occurs at every stage of the #freshproduce supply chain, creating additional strain of land, energy, water use, and emissions. Unlocking #biotech solutions is one way to address the food waste problem, and it’s exactly where our #ethylene control products come in. Our Active technology naturally extends the window of peak ripeness in fresh produce, providing consumers with better tasting and longer lasting fresh produce. We help to protect fresh produce at every step of its journey from the #farm to the consumer, reducing waste in the process. By working together, we can make food waste history and create a more secure future. Read more here: https://lnkd.in/dqc58-Y #sustainability #foodwaste #UN
Food Loss and Waste Reduction | United Nations
un.org