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Interviews
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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NotCo’s AI is Revolutionising the Food Industry – And Big Brands Are Eating It Up
Chile's NotCo pioneered the use of AI in food. Its co-founders explain why they're doubling down on the B2B business, which is growing by triple digits.
Karim Pichara has been working with artificial intelligence (AI) his whole life. “I!-->!-->!-->…
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For Its Sustainable Butter, Savor is Ditching Cows for CO2 – and You Can Eat It This Year
Californian food tech startup Savor has launched its farm-free, carbon-based butter, which will appear on Michelin-starred menus this year, ahead of a Series B funding round.
"Life on Earth is carbon-based, meaning both we and the food!-->!-->!-->…
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5 Minutes with A Future Food VC: Better Bite Ventures’s Simon Newstead
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.
Simon Newstead is a Founding Partner at!-->!-->!-->…
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5 Minutes with A Future Food VC: McWin Capital Partners’s Martin Davalos
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.
Martin Davalos is a Partner and Head of!-->!-->!-->…
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5 Minutes with A Future Food VC: Solvable Syndicate’s Daniel Skavén Ruben
In our new 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.
Daniel Skavén Ruben is the Founding!-->!-->!-->…
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Healthy Snack Startup GoodSam Foods CEO on $9M Funding: RFK Jr Fails to Grasp Regenerative Farming
A recognition of its regenerative agriculture and farmer-centric model, US food startup GoodSam Foods has raised $9M in Series A funding to expand its range of healthy snacks.
Regenerative agriculture may be in the spotlight thanks to!-->!-->!-->…
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The Vibrant Hong Kong Table’s Christine Wong: ‘Don’t Just Replace Meat – Eat More Vegetables’
Christine Wong, author of plant-based cookbook The Vibrant Hong Kong Table, talks about our meat-eating culture, vegan alternatives, and marrying tradition with future-forward cooking.
With roots in one of the world's most meat-eating!-->!-->!-->…
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5 Minutes with A Future Food VC: PeakBridge’s Nadav Berger
In our new 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.
Nadav Berger is a Founding General!-->!-->!-->…
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PKN: As Americans Sour on Plant-Based Milk, This Brand is Turning to the Country’s Only Native Nut
Dairy is making a comeback in the US, with sales of whole milk outpacing plant-based alternatives. Can pecans turn things around?
The almond may be America's favourite nut – especially when it comes to milking it – but its!-->!-->!-->…
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5 Minutes with A Future Food VC: Alwyn Capital’s Heather Courtney
In our new 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.
Heather Courtney is a General Partner!-->!-->!-->…
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How Do You Parent in a Climate Crisis? Bridget Shirvell Has Some Ideas
Bridget Shirvell, author of Parenting in A Climate Crisis – which grew out of her eponymous newsletter – talks raising eco-conscious children, making the food-climate connection, and the importance of going outside.
SF: How did you end!-->!-->!-->…
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$2 Cultivated Pork? Fork & Good on First Sales, Funding and the Future of FDA
Niya Gupta, co-founder and CEO of Fork & Good, on what separates the startup from other cultivated meat players, earning its first revenue, and its regulatory plans.
It was just only in January 2024 that, in an Irish pub in Davos,!-->!-->!-->…
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Chicken-Free Moment: Eat Just Sees Sales Boom Amidst ‘Great American Egg Shortage’
Eat Just CEO Josh Tetrick says soaring egg prices have driven up demand for its mung-bean-derived Just Egg, with sales hikes unlike what the firm has seen in the past.
Eggs have never been more expensive in the US. According to consumer!-->!-->!-->…
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5 Minutes with A Future Food VC: Mudcake’s Anna Ottosson
In our new 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.
Anna Ottosson is a Founding Partner at!-->!-->!-->…
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Meet the Startup Making Free-From, Climate-Conscious, Plant-Based Milk for Babies
Grow with Iris co-founder Amy Langfield explains why she created a free-from, plant-based milk for toddlers, and details her conquest to develop an all-conquering infant formula.
Amy Langfield was an art teacher when her newborn!-->!-->!-->…
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5 Minutes with A Future Food VC: Big Idea Ventures’s Andrew D Ive
In our new 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.
Andrew D Ive is the General Managing!-->!-->!-->…
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