Food Tech & Business

Innovation warms up in the infant formula market

The Plant Base by Foodbev Media Issue 5: Plant-based in a bottle We are proud media partners of Foodbev Media who recently launched their brand new magazine, The Plant Base.  Thanks to our collaboration, you can get a 20% discount on all subscriptions using our code: EATAD20. You can either buy previous editions of the …

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Interview with Paul Kollesoff from The Urgent Company

The Urgent Company’s main objective is to create a better future for future generations by discovering the best of science and technology and making consumer products that are identical to the traditional ones, but far more sustainable. Paul Kollesoff Co-Founder & General Manager of  The Urgent Company will speak at the event Future FoodTech in …

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Foodtech startups investment triples in 2021 in Spain

Spain has more than 400 Foodtech startups, being one of the major powers in the sector worldwide. The agri-food sector is one of the engines of the Spanish economy, concentrating almost 10% of GDP, but we also have the opportunity to become a world power in innovation in the sector, thanks to “Foodtech”, a term …

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Interview with Lou Cooperhouse from BlueNalu

We are thrilled to share our interview with Lou Cooperhouse, co-founder, president & CEO of BlueNalu. BlueNalu is a company creating cell-cultured seafood to provide consumers with great tasting products that are healthy for people, humane for sea life, and sustainable for our planet. Lou participated in the 4th Asia-Pacific Agri-Food Innovation Summit on November …

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Baking the Future kicks off with three revolutionary projects that will change the world of baking

Cereal, Europastry’s new bread and pastry R&D center, hosted the presentation of the startups that will be part of Baking the Future, the first acceleration program in the bakery sector. After receiving over 100 candidacies with innovative solutions from startups all over the world, three were chosen: Done Properly (Chile), Agrain (Denmark) and Bread Free (Spain). From left to right: Javier Olave (Done …

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Is Precision Fermentation the Future of Cheese?

Dairy has been around for as long as we can remember. Indeed, you probably grew up hearing that drinking milk will make you strong, that yogurt is great for your gut, and many other advantages of consuming dairy. In addition to these benefits, let’s be honest, dairy makes delicious foods. And one of them is …

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Interview with Maximilian Marquart from QOA

QOA is a startup creating the chocolate of the future. Using precision fermentation, they have been able to recreate the flavor of milk chocolate without the main ingredient, cocoa. The siblings Max and Sara are both passionate about science and the planet. They realized that by creating chocolate without cocoa, they could alleviate some pressure …

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nourish ingredients

Interview with Anna El Tahchy from Nourish Ingredients

We had the pleasure of interviewing Anna El Tahchy, Chief Technical Officer of Nourish Ingredients, a startup on a mission to revolutionize the taste experience of alternative proteins with animal free fats and oils. They will be present at the virtual event Future Food-tech London, a summit dedicated to finding solutions in personal health and …

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Eran Groner from YoEgg

Interview with Eran Groner, Co-founder and CEO at Yo!Egg

We interviewed Eran Groner, Co-founder and CEO at Yo!Egg, an Israeli startup that perfectly simulates the sunny-side-up egg, with all its distinct advantages and without the disadvantages. He will participate in the virtual event Future Food Tech London, happening September 30 – October 1, and will be joined by global leaders in the food industry. …

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