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Prepare to be amazed by the game-changers in the food industry! In this week's Bite Of The Week, you will discover the incredible FoodTech 500 list, freshly served by Forward Fooding. Imagine a lineup of 500 trailblazing Agri-Food-Tech companies, each crafting the future of food with innovative, earth-shaking initiatives. Curious to learn who's revolutionizing your meals and how? Dive deeper into their stories right here: https://lnkd.in/eMP64QU We are so honored that we had the chance to talk with some of the people that has been featured in this list (you can find the episodes in the comments). Therefore, we want to use this post to recognize their work: # 33 - FUL Foods 🌿 - Future-proof nutrition from spirulina. # 106 - Willicroft 🧀 - Plant-based cheese and butter for dairy lovers. # 245 - NOVAMEAT 🥩 - Next generation plant-based meats via B2B, through an innovative micro-extrusion technology. # 255 - Health Food Wall 🥙 - Delivering a 100% plant-based ready-to-eat, data-driven, sustainable outdoor food choice through personalized service and Intelligent Fridges. # 461 - POSEIDONA 🌊 - Protein ingredients from algal waste and invasive biomass. Congratulations to all of you! Thanks for making food not a problem but a solution! Andres. Cristina Prat Brad Vanstone Giuseppe Scionti Anouk Snelders Sònia Hurtado ___ Start your week knowing what is happening in the world of food Share with your network to make them aware. Follow Tomorrow's Bites for more insights #foodtech #startups #foodinnovation #foodingredients #foodpodcast

🌍🌱World Vegan Day gives us the perfect opportunity to explore plant-based meat, a significant and rapidly growing segment within the meat and dairy alternatives industry!   As you swipe through our carousel, observe the significant advances and the key players shaping the global plant-based meat industry. From emerging startups to renowned industry giants, discover who's at the forefront of combining sustainability, innovation, and delectable taste.   Each slide showcases market trends, growth trajectories, and the potential that lies ahead. Eager to dig deeper into the intricacies and opportunities of this booming sector?   For a thorough analysis, find the link to our comprehensive article in the comments below. Dive into the future of vegan food with us! #WorldVeganDay #PlantBasedFoods #MarketInsights #FutureOfFood #SustainableFood #MeatAlternatives #VeganFood #FoodInnovation #Vegan #Insights #Health #Sustainability #Innovation #TTConsultants

Has veganism peaked? Like everything these days, the answer is: it's complicated. Had a fascinating chat with Megan Stanton, Alice Pilkington and Food Frontier's Simon Eassom for Mintel's Little Conversation about consumer demand for plant-based meat alternatives and the reasons why we've seen some brands start to struggle. Have a listen to learn what consumers are really looking for, how cost of living, health considerations, sustainability concerns and good ol' fashioned flavour all play into consumer decision-making, and the product ideas our experts would launch tomorrow to win in this space. https://lnkd.in/gsVcYbnd

These food companies are changing the world! In this Bite Of The Week, you will discover about the FoodTech 500 list published by Forward Fooding last week. In this list, Forward Fooding recognizes the top 500 Agri-Food-Tech companies that are working to make a major impact in the food industry by their initiatives. You can find more information in here: https://lnkd.in/dSbW6Wgg We are so honored that we had the chance to talk with some of the people that has been featured in this list (you can find the episodes in the comments). Therefore, we want to use this post to recognize their work: # 33 - FUL Foods 🌿 - Future-proof nutrition from spirulina. # 106 - Willicroft 🧀 - Plant-based cheese and butter for dairy lovers. # 245 - NOVAMEAT 🥩 - Next generation plant-based meats via B2B, through an innovative micro-extrusion technology. # 255 - Health Food Wall 🥙 - Delivering a 100% plant-based ready-to-eat, data-driven, sustainable outdoor food choice through personalized service and Intelligent Fridges. # 461 - POSEIDONA 🌊 - Protein ingredients from algal waste and invasive biomass. Congratulations to all of you! Thanks for making food not a problem but a solution! Cristina Prat Brad Vanstone Giuseppe Scionti Anouk Snelders Sònia Hurtado ___ Start your week knowing what is happening in the world of food Share with your network to make them aware. Follow Tomorrow's Bites for more insights #foodtech #startups #foodinnovation #foodingredients #foodpodcast

[Tech Offers] 100% VEGAN! Our Vegan Sweetened Condensed Milk, crafted from rice and cereal, offers a delightful taste and texture akin to traditional condensed milk, but with a host of additional benefits! Why This Technology? ✨ No Sugar Added: Enjoy the natural sweetness without the sugar rush. 🌾 Plant-Based Goodness: Dairy-free and crafted from rice and cereal, perfect for vegans and lactose-intolerant individuals. 🌿 Free from preservatives: Embracing nature’s purity. 🥄 Deliciously Creamy: Tastes like traditional condensed milk, but better for you and the planet. 🔄 Enhanced with Probiotics: Supports your gut health with every spoonful. We're looking for Business Partners to License the Technology! If you are in 1) Food industries 2) Vegan industries 3) Functional Food industries This is your opportunity! 🔗 If you are interested in this opportunity, please contact us for further discussion! Send Inquiry: [email protected] #VeganTech #SustainableInnovation #PlantBased #FoodTech #TechOffers

It's not all alternative meat and bugs. “So normally, you find that the future food is going to be eating insects, so people are taken aback. That’s why we really emphasise that the future of food does not have to be strange. And that we are going to see a lot of invisible innovation.” Nextweb #futureoffood #foodtech #food #foodnews #tech #sustainability

Big thanks to Jenny Joseph of Fascin8foods Pty Ltd for letting us interview her about her founder journey and mushroom-based meat products. 🍄🍔🌱 After pivoting from tech startups to food sustainability during the pandemic, Jenny founded Fascin8foods in 2021 and has thus far introduced three main products: burger patties, meatballs, and various mince alternatives. According to the company, mushroom-based meat holds a series of advantages compared to other plant-based products, such as ability to carry flavour, lack of many common allergens, price point, and the fact that they can be grown indoors. Link to full interview in comments. 👇 #alternativeprotein #plantbased #vegan #sustainabilility

🌍 The rise and stall of sustainable foods. Why are sustainable food sales slowing in 2023? Recent figures from the consumer intelligence company NIQ show that in the UK, the sale of chilled meat alternatives during this year’s Veganuary were down 16.8% compared to last year. And a number of brands have recently pulled their plant-based ranges from the shelves. Although plant-based is just one aspect of choosing food sustainably, a 2023 Mintel report claims that due to the cost of living crisis, sustainability is now less of a priority for consumers in general. So, are consumer attitudes towards sustainability changing? What is behind the slowdown in growth? And where could the market be heading? Listen to this episode of the Food Matters Live podcast to learn more. https://hubs.ly/Q025Lzbh0

Whoever said that cocktails can't be both fun and healthy? Well, they clearly hadn't met Taylor Lanzet and Madeline Rotman, the dynamic duo behind Anytime Foods. Their canned cocktail is not just a delight to the taste buds but also a nod to sustainability, with ingredients sourced from regenerative organic farms. In the 14th episode of season 7, we delve into the world of spirits and the role of regenerative organic farming therein. We emphasize that the joy of sipping on these delightful beverages is not just about the place they come from, but also the passionate hands that nurture the land and procure the freshest, finest, and healthiest ingredients. In this exciting episode, we cover a wide range of topics: - The journey of sustainable farm-to-can cocktails - The knack of pinpointing market needs - The concept of sustainable spirits and their impact on consumers - The role of regenerative agriculture and natural flavors in spirits - The need for transparency in the alcohol industry - The art of mindful drinking And so much more! If sustainability, especially in the context of alcoholic beverages, piques your curiosity, this episode is a must-listen! Link down below. We'd love to hear your thoughts on the topic. Do you think regenerative agriculture practices are important in alcohol production? Drop your comments below and join the conversation! -------------- Hi, I’m Justine Reichman, your friendly neighborhood, Founder & CEO of NextGen Purpose and Host of the Essential Ingredients Podcast Our mission is to boost driven, forward-thinking folks & and initiatives in the regenerative food scene. Follow along for more. #FoodInnovation #RegenerativeFood #SustainableEats

From beer to burger - the future of food is #upcycled! 🌱🍔 Just in time for #EarthDay Migros Industrie has launched an exciting new #plantbased product range under the #VLove label: Delicious Burgers, Minced meat and Chunks from upcycled brewer's spent grains. At a visit to Bühler Group about a year ago, I had the chance to meet the team around Carsten Petry and Friedrich Witschi from Circular Food Solutions that came up with this ingenious process. They partnered up with Christoph B. Nyfeler, a local sustainability entrepreneur and Chopfab Boxer – Swiss Craft Beer to create a closed loop. Swiss farmers grow local barley, malted in Switzerland, made into incredible beer and the spent grain from brewing (full of protein, fiber and nutrients) is not fed to animals anymore, but turned into an awesome plant-based product. What struck me most about this initiative is how it exemplifies the Swiss food ecosystem—different players coming together to drive real innovation. I'm truly inspired by this creative approach to food upcycling, which not only benefits the planet but also introduces exciting new culinary possibilities. It's a testament to what can be achieved when we rethink traditional processes and leverage technology for a more sustainable future. Let's continue to support and celebrate such initiatives that are reshaping our food systems for the better! 🌍👏 #Sustainability #FoodInnovation #Upcycling #CircularEconomy #SwissFoodTech More info in the links in the first comment. Swiss Food & Nutrition Valley Swiss Food Research Icos Capital Blue Horizon Food Frontier Upcycled Food Association EverGrain Giacomo Cattaneo Future Food Institute FoodHack Bundesverband für Alternative Proteinquellen e.V. - Balpro Swiss Protein Association The Good Food Institute vegconomist - the vegan business magazine Plant Based News Innosuisse foodaktuell.ch crowdfoods – Food Entrepreneur & Startup Association (FESA) The Future of Protein Production Green Queen Media Cluster Food & Nutrition Innovation Boosters Swiss Food Ecosystems & Future Food Farming Migros-Genossenschafts-Bund Migros