Food Tech & Business

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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Connecting with the Swedish Foodtech Ecosystem

Eatable Adventures is partnering up with different countries’ foodtech ecosystems to connect Spain to the world. Each month we will present a new partner, giving them a platform to describe their foodtech ecosystem. It is also an opportunity to give visibility to the startups and activities developed by the organization. The company has built a …

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Interview with Victor Guimil from One More – Balance Drink

We recently interviewed Victor Guimil, Co-Founder and COO at One More – Balance Drink. What started as an anti-hangover drink evolved to a multifunctional drink that can help with concentration and recovery from physical activities. This healthy and low in calories drink option received a modern and fresh rebranding reflecting the company’s personality.   Where …

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Interview with Francesco Majno, Small Giants

We had the fantastic opportunity to interview the co-founder and CMO of Small Giants, Francesco Majno. He talked to us about their thoughts behind bringing insects, a staple in most Asian diets to the western world. He also explained the reason for their recent rebranding, changing their name and design, which looks great! Francesco truly …

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Cereal, Europastry’s R&D centre, launches Baking the Future

Introducing the future of baking.   In an effort to further its relationship with startups in the baking world, Europasty revealed the accelerator program Baking the Future through its R & D center Cereal. This journey began with the Baking the Future Challenge launched with Eatable Adventures in June 2019. It was a competition to …

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Understanding is not enough, sociopolitical questions of cultured meat with Dr. Charlotte Biltekoff

We are excited to renew our media partnership with Red to Green for Season 3!  Red to Green is a Podcast dedicated to providing content on sustainable food innovations, founded and hosted by Marina Schmidt. What sets Red to Green apart from other food tech podcasts is that instead of adopting the more common approach …

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