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Interviews
5 Minutes with A Future Food VC: Siddhi Capital’s Steven Finn
In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
Steven Finn is the Co-Founder and!-->!-->!-->…
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Tastewise: This Consumer Insights Platform Is Using AI to Help Food Companies Cut Waste – Here’s How
Can artificial intelligence help companies cut food waste and advance one of the most easily achievable climate solutions? This platform is betting on it.
Food waste costs the Earth up to five times more than the aviation industry.
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5 Minutes with A Future Food VC: Thia Ventures’s Mirasbek Kuterbekov
In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
Mirasbek Kuterbekov is a Principal at Thia!-->!-->!-->…
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This Startup’s Planet-Friendly Solution to Beef & UPFs? Oats, Mycelium & Lego
Swedish food tech startup Millow is repurposing a Lego factory to produce an oat and mycelium protein with 97% fewer emissions than beef, and minimal processing.
A result of three decades of research on mycelium, Millow is gearing up!-->!-->!-->…
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5 Minutes with A Future Food VC: Great Circle Ventures’s Jacob Afriat
In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
Jacob Afriat is a General Partner at Great!-->!-->!-->…
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5 Minutes with A Future Food VC: Nordic Foodtech VC’s Louise Heiberg
In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
Louise Heiberg is the Investment Director!-->!-->!-->…
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Plant-Based Restaurants Are Shutting Down – This ‘Vegan McDonald’s’ Wants to Be the Exception
Backed by the likes of Mike Tyson and Future, vegan fast-food chain Mr Charlie's is opening 18 locations in Arizona, despite widespread restaurant closures in the US. Here's why.
It's never been easy to own a hospitality business; for!-->!-->!-->…
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5 Minutes with A Future Food VC: Flora Ventures’s Gil Horsky
In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
Gil Horky is the Founding Managing Partner!-->!-->!-->…
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5 Minutes with A Future Food VC: Earlybird’s Christian Nagel
In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
Christian Nagel is a Co-Founder and Partner!-->!-->!-->…
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California’s BlueNalu Bets on Premium Sushi & Price Parity with Cultivated Bluefin Toro
US cultivated seafood startup BlueNalu is targeting an initial launch of its bluefin tuna in California and has cemented partnerships to take the product global.
A highly prized sushi delicacy made from cultured tuna cells could soon be!-->!-->!-->…
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From Zero-Dairy Casein to Beanless Coffee: Rudy Yoo’s Plan to Reinvent the Food Industry
Rudy Yoo, co-founder of Armored Fresh and Pureture, has big plans for the future food industry, featuring yeast-based casein, barley-derived coffee, and clean-label, complete plant proteins.
How does a five-ingredient, sugar-free,!-->!-->!-->…
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5 Minutes with A Future Food VC: FTW Ventures’s Jenn Burka
In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
Jenn Burka is a Principal at FTW Ventures.
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The Plant-Based Reset: Can Whole-Food Proteins Like Veg’chop Win Over Consumers?
As sales of meat alternatives continue to slide, a new crop of whole-food plant protein formats is on the rise. Oh So Wholesome's Veg'chop is among the products spearheading this shift.
This month, a shift seems to be occurring in!-->!-->!-->…
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5 Minutes with A Future Food VC: Solvable Syndicate’s Steve Simitzis
In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
Steve Simitzis is a Partner at Solvable!-->!-->!-->…
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‘Capital Preservation’ Key for TiNDLE Foods After Sales Growth with 9x Retail Expansion
Plant-based meat maker TiNDLE Foods is keeping tabs on tariffs and the UPF conversation as it builds on revenue growth with retail expansions and prioritises cash reserves.
It's never easy to be a business leader, and it feels!-->!-->!-->…
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5 Minutes with A Future Food VC: Kost Capital’s Bodil Sidén
In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
Bodil Sidén is a General Partner at Kost!-->!-->!-->…
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How This Animal-Free ‘Designer’ Fat Maker Is Reshaping Future Food Economics
Australian firm Nourish Ingredients has completed an industrial-scale production of its animal-free, meat-like fat while keeping costs low – here's how it's doing it.
Six months after forming a partnership with Chinese fermentation!-->!-->!-->…
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Zero Sugar, 5g Protein: This Sustainable Syrup Pumps Up the Macros in Your Daily Latte
Precision fermentation pioneer The Every Company recently released a sugar-free syrup made from its recombinant egg protein – and it's meant for more than just your lattes.
The Every Company has rolled out a protein-packed, zero-sugar!-->!-->!-->…
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5 Minutes with A Future Food VC: Grey Silo Ventures’s Matteo Leonardi
In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
Matteo Leonardi is an Investment Manager at!-->!-->!-->…
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5 Minutes with A Future Food VC: Paulig Incubator’s Erika Hombert
In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
Erika Hombert is a Senior Investment!-->!-->!-->…
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EatKinda Takes Its Cauliflower Ice Cream to the US Amid Scaling Struggles in New Zealand
New Zealand-based cauliflower ice cream startup EatKinda is moving operations away from its home country to focus on the US amid scaling challenges.
EatKinda, the New Zealand startup making dairy-free ice cream from cauliflower, is!-->!-->!-->…
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