FoodHack

Can our AgriFood supply chains be sustainable? Last week FoodHack Amsterdam brought together a full room of entrepreneurs, investors and supply chain managers to discuss the challenges, developments and opportunities of sustainability practices across the supply chain, with: Laura Nauta @ EY Floris Schiks @ Ecochain Julian Markus @ Jumbo Supermarkten Here's a snapshot of the discussion, covered by to Valentina Suligoj 💡Regulation plays a relevant role in driving sustainability as many companies embrace sustainable initiatives to comply with the European regulations and get the grants/ tax credits. Yet, while these regulations are becoming increasingly stringent, forcing companies to integrate ESG issues in their strategy, many are still relevant to big companies only and limited in its scope (i.e., reporting). 💡Data transparency represents still a huge challenge and undermines the trustworthiness of companies’ green claims: 50% of all green labels, which are more than 230 just in the EU, provide no third-party-verification; simplifying the frameworks and providing easy tools to measure the carbon footprint is the way to go! 💡80% of a product environmental impact is influenced by decisions made during the design stage, calling for an integration of sustainability from the product design 💡Collaboration with suppliers is pivotal in achieving climate targets; Jumbo Supermarkten’s provides its suppliers with the needed knowledge/ trainings to help them assess their emissions, comply to the CSRD mandatory reporting and implement reduction initiatives. 💡Collaboration not only with suppliers but also with competitors: ImpactBuying put together all the major retailers in the Netherlands aligning them on a standardised questionnaire on the Product Carbon Footprint that is shared with suppliers. With thanks to our host Tony's Chocolonely (and Chris Oskam), to matély and SNACKWITHBENEFITS for the drinks and snacks and of course to our brilliant Ambassadors Lara Nuchowicz, Maude Jordan, Valentina Suligoj See you next time 🇳🇱

Join us at FoodHack Dar: BlueTech Connect on August 31st, 2024, From 09:00 Hrs in Dar es Salaam. This premier event brings together entrepreneurs, and professionals in seaweed, aquaculture, and FoodTech to foster collaboration and showcase groundbreaking innovations. Network with Industry Leaders like Arnold Shoko, Jessica Mshama, BERTHA NANYARO, Advocate, Seth Charles Mkisi, and a representative from Mtaji Wetu Finance Tanzania Ltd. Discover Cutting-Edge Solutions and Technologies. Connect with Startups and Investors to explore new opportunities. To see the latest in sustainable practices and innovations. Register now for free. Spaces are limited, so secure your spot today. For more details and to register, visit https://lu.ma/sp1y69fy Venue: MTI Investment Hub #BlueTechConnect #FoodTech #Aquaculture #SeaweedInnovation #Networking #Sustainability #Startups #Innovation FoodHack MTI Investment MTI Investment Hub Shamba Box

Catch up on the latest FoodTech Headlines 🔦 🧑⚖️ Californian cultivated meat producer UPSIDE Foods has filed a lawsuit against the state of Florida over its ban on cultivated meat, which it calls “unconstitutional”. 📈 Researchers at the Federal University of Ouro Preto, Brazil, have found that the shift to renewable energy sources has led to “increased food prices and a decrease in agricultural output”. 🌾 The Indian government unveiled 109 crop varieties that are said to be high-yielding and climate-resilient, designed to support the country’s farmers to cut expenditures, add crop value and diversity, have a positive impact on the environment. 💰 The European Commission has given the green light to a €700 million Dutch government initiative aimed at compensating farmers who voluntarily shut down livestock farming operations in certain regions of the Netherland 🇨🇱 A new bill in Chile proposes defining and labelling plant-based alternatives as “simulated food”, alongside prohibiting “misleading advertising” and the use of animal imagery for promotion. 🛞 Tesla posted a job listing for a Tesla Diner Experience Specialist, fuelling rumours that its Tesla charging station-meets-diner concept is finally in the works. 💰 11 Funding rounds from OATSIDE, Ever After Foods, Amulet, Collo, Cauldron Ferm, Appetise,Adamo Foods, HEDERA-22, Sèchey, Sichuan Viee Beverage Food Co, Sea Gardener Inc. 🇸🇬 Ants Innovate debuted a cultivated pork ingredient, designed for use in hybrid meat dishes as it “emulates the rich, savoury essence of pork”, at a private tasting event in the city-state this week. 🧫 Mission Barns unveiled a novel adherent bioreactor system for cultivated meat and fat production, which is designed to “fit the cells’ natural, preferred mode of growth”. 🐔 Sweden’s Hooked Foods debuted new plant-based chicken products, marking its entry into a new category, alongside further vegan seafood options 🧱 Impossible Foods is opening its first brick-and-mortar foodservice concept, Impossible Quality Meats 🧀 Ingredion Incorporated unveiled NOVATION® Indulge 2940, a clean-label corn starch-based texturiser which it says makes vegan cheese stretch. 🌛 Ajinomoto Group partnered with  Solar Foods to launch two new products, Traditional Flowering Mooncakes and Ice Cream Sandwiches, made with the startup’s air-based protein, Solein. 🥛 Fonterra signed a multi-year joint development deal with US-based biomass fermentation startup Superbrewed Food Inc. Food, to explore the potential of using its “postbiotic” ingredient in its dairy portfolio. 💰 Mars is acquiring Kellanova in a deal worth approximately $35.9 billion, as part of its plans to double the size of its snack business in the next decade. 👋 Join the FoodHack Community at a Meetup in Lima, Tokyo and Berlin. 💦 The Agro Innovation Lab is launching the AGRI WATER INNOVATION Discovery, seeking solutions targeting current crucial water issues in agriculture.

11 biggest FoodTech Funding headlines from the past 7 days 💰 🇸🇬 Singapore’s OATSIDE, which makes oat milk designed for the Asian palate, raised $35 million in its ongoing Series B round, with the potential to reach $74 million. 🧫 Israeli cultivated meat startup Ever After Foods received a $10 million investment from Pluristyx, Inc.. to further scale its technology, which includes a B2B version that demonstrates the natural production of muscle and fat tissues for various animal cells. 🔬 US-based Amulet secured $5.8 million Series A funding, in a round led by HealthX Ventures, for its portable food allergen sensors, which use rapid, on-site molecular detection technology to identify food allergens and other harmful substances. 🇫🇮 Collo, based in Finland, raised €5 million in a funding round co-led by Global919 GreenTech Venture Capital and FORWARD.one. Its unique analyser can quickly characterise any type of liquid, and is designed to help food and beverage companies to reduce liquid losses and associated CO2 emissions. 🇦🇺 Australian startup Cauldron Ferm has been awarded AU$4.3 million from the federal government’s new AU$392 million Industry Growth Program to advance its continuous fermentation manufacturing platform, which will allow its partners to produce high-value ingredients at scale. 🇳🇿 Meal planning and grocery shopping app MenuAid, based in New Zealand, raised NZ$4 million pre-Series A funding and rebranded to Appetise. It will use the funds to move to a free model and further expand its operations. 🍄 UK-based Adamo Foods secured $2.5 million in a seed funding round co-led by UK Innovation & Science Seed Fund and Joyful Ventures. It will use the funds to further scale production of its clean-label mycelium steak. 🌾 HEDERA-22, based in Belgium, raised €2 million to further develop its intelligent platform for the discovery of new biomolecules with bio-pesticide activity, designed to support sustainable agriculture. 🍺 South Carolina-based alcohol-free beverage brand Sèchey secured undisclosed investment from InvestBev to expand its operations, including innovation within non-alcoholic beer, wine, spirits, functional beverages and cocktails. 🌶️ Chinese plant-based dairy giant Sichuan Viee Beverage Food Co., which makes beverages that are intended to complement the spicy cuisine typical of its home regions of Sichuan and Chongqing, received investment from L Catterton to further expand its operations. 🦪 Sea Gardener Inc. secured investment from the Climate Resilient Africa Fund to “reimagine North Africa’s shellfish export industry”, with a focus on Egypt’s Nile Delta. Get next week's round up straight to your inbox: https://lnkd.in/eehWxTmz

Are you a startup looking to collaborate with corporates? Are you a corporate trying to source innovation from startups? Look no further! The FoodHack Wageningen team is excited to announce its next invite-only #event, the 3rd September! ☝️ We have a few more spots available. Fill in the short form below to join the conversation⤵️ https://lnkd.in/gyHy8FQ3 💡This meetup is a unique opportunity to deep dive into Corporate/Startup #collaboration for #sustainable food innovation. 🗣️ Meet our speakers - Lin Zhu open innovation manager at Yili will share her company's experience on collaborating with startups - Corjan van den Berg and Lars Langhout, two experienced food entrepreneurs, will share how is it to work on a daily basis with corporates - Anieke Wierenga, PhD. will share her perspective on the topic as a corporate leader in the past and an ecosystem support consultant today. - Finally, this will be an interactive discussion, we want YOU to share your experience on the topic! 🌏 We're excited to organise this meet-up with Yili Group, the Yili Innovation Center Europe and the NCTID. Yili is the biggest dairy company in China and their innovation center in Europe is located on Wageningen Campus. Can't wait to meet you on September 3rd! #event #meetup #community #innovation #startup #corporate #entrepreneurship Alita Tithphit Jean Boudillon Naimishi Dogra Lin Zhu

Loved bringing the NYC food & climate community together last week at this FoodHack event in Brooklyn! Our food system is responsible for 30% of GHG emissions, 8% of which are from food waste. Shifting diets and reducing food waste are two of the most powerful forms of climate action according to Project Drawdown. Our panelists Angel Veza from ReFED, Lydia Oxley Johnson from Renewal Mill, Winson Wong 黃永傳 from Afterlife Ag, and Dyllan Mattea from Siddhi Capital led an engaging conversation on the potential of upcycled foods & waste reduction. A few highlights from the conversation: 🗑️ NYC produces 50,000 tons of trash per day ♻️ Awareness of the climate impact of upcycled foods is low but increasing as brands learn to tell their sustainability story 👨🍳 Restaurants in NYC have to separate organics for disposal, but waste collectors do not: there is a valuable side-stream opportunity 🍄 Mushrooms are excellent decomposers and can readily turn restaurant scraps into nutritious foods in low-churn business models 💸 Investments are shifting away from funding CPG companies, and rather towards funding enabling technologies or B2B ingredient plays Thank you to CookUnity for hosting us and to our CPG partners for featuring your products: Patagonia Provisions MeliBio Bear's Fruit Tony's Chocolonely Pleese Cheese Bored Cow Renewal Mill unClassic Foods Lentiful RIND Snacks Matriark Foods I'm grateful to have such a rockstar team of FoodHack NYC ambassadors: Emma Forman Ryan Brish Jasmin Kern Tess Cavalieri Josh Love. And thank you the 100+ food & climate innovators who joined us despite the rain! What did you enjoy most from the event and what can we do better for the next one? 📸 Photo credits: Eliza Tobin Tyler Psenicska #upcycling #foodwaste #climate #mushrooms

It’s time for the third FoodHack Berlin Meetup on 4th September and this time we tackling a topic we have heard a lot about over the last year or two: 🤝 Startup x Corporate collaboration. We know that corporates need startups, and we know that startups need corporates. But what are the needs and expectations that each has of the other? How do you enter into these ventures, and how do you manage the partnership over a multiyear period? 🤔 Our first expert on this topic is Celia Rimpot, a specialist in venture development and technology, with over five years of experience with tech startups and corporates. Célia launched and managed an intrapreneurship program focused on climate change and the circular economy for a major mobility corporation, before moving to a deep-tech venture studio where she coached over 60 tech entrepreneurs and early-stage startups from ideation to product development. 💡   Now, as Business Development Manager at Food Campus Berlin, Célia develops the Center for the Future of Food, bringing together food-tech startups, corporates, and scientists to work towards a better food system. 🥕 Our Luma page is still a WIP, but you can reserve your ticket there now. We are capped at 60 attendees so be quick. https://lu.ma/x15j5h12 Looking forward to seeing you in a few weeks’ time. Your FoodHack Berlin team #foodhack #berlin #startups #networking #foodtech #food #jointventure #partnership #innovation #collaboration #accelerator #entrepreneurship

Are you a startup looking to collaborate with corporates? Are you a corporate trying to source innovation from startups? Look no further! The FoodHack Wageningen team is excited to announce its next invite-only event! 💡This meetup is a unique opportunity to deep dive into Corporate/Startup #collaboration for sustainable food innovation 🗣️ Meet our speakers - Lin Zhu, open innovation manager at Yili, will share her company's experience on collaborating with startups - Corjan van den Berg and Lars Langhout, two experienced food entrepreneurs, will share how it is to work on a daily basis with corporates - Anieke Wierenga, PhD. will share her perspective on the topic as a corporate leader in the past and an ecosystem support consultant today - Finally, this will be an interactive discussion, we want YOU to share your experience in the topic! 🌏 We're excited to organise this meet-up with Yili Group, the Yili Innovation Center Europe, and the NCTID. Yili is the biggest dairy company in China and their innovation center in Europe is located on Wageningen Campus ☝️ We have a few more spots available. Fill in the short form below to join the conversation⤵️ https://lnkd.in/gyHy8FQ3 Can't wait to meet you on September 3rd! #event #meetup #community FoodHack Alita Tithphit Anna Pogrányi Naimishi Dogra Lin Zhu

¡Allá vamos! Estamos muy emocionados de anunciar nuestro próximo evento #foodhack en Lima 🎉. Únete a nosotros el 21 de agosto en Mercado 28 Miraflores para escuchar a expertos hablar sobre emprendimientos e inversiones en el sector gastronómico.🌱 Nos acompañarán fundadores e inversores como Bernardo Portugal de PedidosYa, Augusto Caceres de autobox y qapuventures. Tendrás la oportunidad de conocer a los emprendimientos Kulfi, Karretilla, We Eat y Ganga. Participa de nuestras conferencias, degustaciones e interesantes presentaciones. 💯🔥 Inscripciones gratuitas al reservar tu plaza en el enlace: https://lu.ma/zu9wettb

Catch up on the latest FoodTech headlines 🛼 📈 What’s up? Tyson Foods reported one of its strongest earnings quarters to date, citing a "remarkable turnaround" in chicken and pork. 📉 What’s down? McDonald's saw losses of 0.7% and 1.1% across its US and global sales respectively, caused by a drop in traffic fuelled by higher prices.   🤝 EIT Food and Foundation Earth partnered to launch a new alliance to develop internationally recognised standards for the environmental impact data of food. 🍣 US-based AQUA Cultured Foods secured GRAS status for its fish-free seafood which are made via biomass fermentation. 😸 ICYMI UK-based Meatly secured regulatory approval from the UK Food Standards Agency to sell its cultivated pet food. 🇫🇷 GOURMEY became the first cultivated meat company to apply for regulatory approval in the EU, and also filed dossiers in Singapore, the US, the UK and Switzerland for its cultivated duck. 🧫 Mosa Meat hosted the first public tasting of cultivated beef in the EU. 🥔 ReaGenics  has used plant cell culture to develop a potato with 31% protein content, and believes it can increase this to 40%. ☕️ Diamond Brew™ emerged from stealth to debut an instant coffee that fully dissolves in hot or cold water, which it says delivers the equivalent flavour, aroma, and caffeine content of premium brewed coffee. 🥩 Chunk Foods debuted what it says is the “largest piece of plant-based meat in food service”. ✅ Impossible Foods’ proprietary heme ingredient has been ruled safe for consumption by the European Food Safety Authority. 🍔 The Green Dairy  has found a way to turn its oat milk residues into plant-based burgers, with what it claims is the world’s first pilot equipment for drying residual mass. 💰 Funding rounds from: Siddhi Capital, Agrovision, Oats Overnight, ZOE, Onego Bio, Plonts, Veganz Group AG, Agrizy, Biomatter, NoPalm Ingredients, Agrobiomics, Terrantic, Mitti Labs, Melt&Marble, Millow.co, Blue Tree Technologies Ltd., LabFarm.pl, Typcal ☕️ Nestlé has developed a new high-yielding arabica coffee variety, selected for its resilience to coffee leaf rust and offering the “characteristic taste of Brazilian coffee”. 👎 General Mills is facing two federal lawsuits alleging that its popular Cocoa Puffs cereal contains dangerously high levels of lead. 🐝 HackTrends on Pollination Technologies with a list of 15 companies working on pollination technologies 🔬 Jobs from Redefine Meat, HelloFresh, The EVERY Company 👋 Join us the FoodHack Community at a Meetup in Amsterdam, Boston, Lima, Tokyo and Berlin. 💔 Sifted reports on how to manage a Co-Founder breakup without killing your startup. 🚀 Save the date: 24-25th September for the $50k Green Shoots Pitch Competition. Express interest now to get involved and for your chance to win part of the $50k Fund and other prizes. Get the full recap: https://lnkd.in/eitrB2dD