Plant-based

burger innomy

Innomy raises €1.3 million in funding, thanks to its alternative proteins based on mushrooms

The Spanish startup Innomy has raised 1,3 million euros in its Pre Series A funding round. The  round was led by international investors as Corporación Cervino, Rockstart, Zubi Capital, Eatable Adventures and the National Center for Technology and Food Safety (CNTA), who have taken equity stakes in the company to scale the startup’s disruptive technology …

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Food 4 Future 2022

Food 4 Future – Foodtech World Summit in Bilbao

Food 4 Future– Expo FoodTech (#F4F2022) the international reference forum where food and beverage industry professionals learn about the latest trends, solutions, and technologies to optimize and innovate throughout the value chain, will take place from May 17 to 19 in Bilbao.  This year, Food 4 Future celebrates its second edition which is expected to …

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podcast

Podcasts to follow, and learn about the Future of Food

Agritech, Foodtech, Cell-based, Plant-based… Have you ever thought about the future of food?  If you enjoy listening to podcasts and if you are interested in the future of food, you have come to the right place. We have put together a list of podcasts covering different aspects of how innovations are transforming the food industry. …

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Foodtech Brands Creating Seafood Alternatives

With the rise of alternative proteins in the foodtech industry, seafood is gaining a lot of traction, offering an array of investment opportunities as well as the potential to replace many popular foods with more sustainable options. There is a significant number of corps and startups developing alternatives to seafood, without the need of the …

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Interview with Darko Mandich from Melibio

Honey is one of the most powerful super-ingredients ever to exist in nature. However, honey production in its current form poses a serious threat to bees and their ecosystems, especially to the 20,000 wild and native species of bees that suffer enormous pressure from commercial beekeeping. We had the pleasure of interviewing Darko Mandich, the …

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