PeakBridge

A *very* exciting new phase for our portfolio company Vanilla Vida, with the first scaled harvest grown with an indoor farming system. Half the time from planting to bloom, with higher vanillin than the industry standard. ❗ Why does it matter? As FoodSparks Managing Director & Vanilla Vida board member Yoni Glickman tells AgFunder, “While cocoa and coffee have seen broader geographic diversification, providing somewhat more resilience, total vanilla volume is far smaller and remains heavily concentrated in Madagascar, creating extreme supply sensitivity.” ➡️ We expect vanilla prices to continue to be highly volatile, driven by the same forces that have shaped cocoa and coffee markets: climate change, supply chain disruptions, and shifting consumer preferences and demand. 🔑 But it's also about the *quality* of what we're consuming. "Vanilla is a critical ingredient in a huge amount of food and personal care products encompassing bakery, confectionery, beverage, fragrance and more. While consumers clearly desire natural ingredients, the vanilla space remains largely synthetic." Ilanit Bar-Zeev Gali Fried Gullspång Re:food Institute of Food Technologists (IFT) Elaine Watson Edmond de Rothschild

Will VC funding return to alt protein in 2025? As Founding General Partner Nadav Berger told FoodNavigator, companies and funds are recalibrating. ▪️ We expect more dry powder going into 2025 than in the previous 2 years ▪️ Generalist funds have reduced their exposure to the space, leaving opportunities to the dedicated, value-add funds who know it well And what about alt-protein technologies? ▪️The market should be focusing on platforms that do an excellent job of tackling taste & texture - long one of the biggest limiting factors in this space. ▪️High-value consumer products like eel & foie gras are also top of mind. Vow Forsea Rival Foods Yoni Glickman #investing #foodtech #impactinvesting #food The Good Food Institute The Good Food Institute Israel StartLife Institute of Food Technologists (IFT) Edmond de Rothschild https://lnkd.in/deApfu6c

“Many plant-based ingredients require additional additives to mask off-tastes, leading to complex ingredient lists. But with jackfruit, FiberFoods claims you can replace 20 to 30% of any meat product without changing the taste.” As covered in Ingredients Network, with Fiber Foods Inez van Oord & Ineke Aquarius are uncovering the enormous potential of jackfruit not only in blended meat products, but in a wide range of additional applications. As Inez says, “the beauty of it is that you don't need to process it any further. We just dry it, and aside from that you don't need to texturize it like all the other ingredients. They have to go through a very intense process that takes a lot of energy.  So what we developed is a dry fiber that you can add on an industrial level into almost any product. It can be a meat product, like a snack, but it can also be a vegetarian or vegan product because it adds texture.” The potential is even greater when we consider the need for fiber to sustain a healthy diet: insufficient intake is linked with a host of chronic diseases - and modern diets generally fall far short of daily requirements. Article link in comments ⬇️ #ingredientinnovation #plantbased #impactinvesting

Great to see three of our portfolio companies this weekend at the world’s premier event for Food Service and hospitality, Sirha Lyon 2025! 🚀 Sirha & Bocuse d'Or partner BE WTR had their AQTiV+ in focus, with top global chefs crafting acidic, salty and sweet bites to pair with their premium [plastic and waste-free] water. CEO Mike Hecker took the stage during the Coupe du Monde de la Pâtisserie to share his take on the role of sustainable hydration in the future of food💡 The Mediterranean Food Lab (MFL) showcased their incredible SHO stocks, used in top chef restaurants across Europe 💫 And Orbisk | Zero Food Waste showed how their #AI technology is transforming food waste into opportunity for the hospitality industry 🌍 Three different companies, three different sectors - all spearheading brilliant innovation in the food system. 🙌 Erich Sieber Liat Cinamon 🎗Emilia Molin✨Tessa Norton Bicard Olaf van der Veen Yair Yosefi BZ Goldberg Edmond de Rothschild Edmond de Rothschild Asset Management#bocusedor #SIRHAlyon2025 #foodinnovation

We’re thrilled to announce a strategic partnership with the Institute of Food Technologists (IFT), a global organization bringing together some 11,000 of the brightest minds in food science, technology and more to tackle our biggest food challenges. 🙌 Join us in Chicago in July, where we're partnering on IFT FIRST's Startup Pavilion, welcoming food and food tech startups from around the world. Since day one our team has been driven by finding practical, smart solutions to urgent problems in the global food system. That means investing in the best proprietary, science-backed technologies. Investing in food innovation that makes economic sense - and also tastes great. IFT's mission of advancing the science of food is a perfect match. Looking forward to joining this community of changemakers and continuing to bring together great entrepreneurs and food companies seeking innovation. 💫 Christie T. Kristen Jain-Thut Dennis Van Milligen Mary Ellen Kuhn Peter Bodenheimer Kraft Heinz Givaudan Puratos Grupo Bimbo Royal Cosun Ferrero Edmond de Rothschild Edmond de Rothschild Asset Management #IFTFIRST #Innovation #FoodStartup #IFTCelebrates

A great piece from our long-standing strategic partner StartLife, with a peak behind the curtain at a company working on the future of cheese. 🧀 Myconeos Limited is already commercial, backed by a breakthrough in fungal breeding technology - helping avoid the extinction of beloved cheese strains, while introducing new flavor profiles. They're also unlocking the next generation of non-dairy cheese, providing essential tools for superior taste and texture. What's next? ➡️ Additional food applications leveraging its platform technology. Jacek Obuchowicz Thomas van den Boezem Imagindairy Flora Food Group Miriam Ueberall Standing Ovation

We're thrilled to announce one of the latest additions to the PeakBridge portfolio, in the key space of food-as-medicine: Enhanced Medical Nutrition. Nutrition is crucial to improving outcomes of surgery, but there are *major* gaps in making that a reality for patients. EMN's flagship product ENROUTE® is a patented, evidence-based nutrition program designed to reduce risk, accelerate recovery, and enhance overall patient outcomes (plus cut healthcare costs). In short, pioneering a new standard of care. As our CTO Gali Soria-Artzi notes, their approach “brings an essential and timely innovation to an underserved market, one that will significantly improve patient outcomes and drive meaningful progress in healthcare nutrition.” Welcome to the next chapter of growth 💫 💫 💫 Elder Ventures Eric J. Zimmerman Sara Oikawa, PhD Ajinomoto Corporate Venture Capital Eva Anna Everloo Edmond de Rothschild

They say opposites attract, but that doesn’t mean the relationship is easy. Major food corporates & startups are arguably as opposite as they come, yet fundamentally need each other: for innovation, growth and, more broadly, for shaping our future food systems. But these partnerships often fail - or fall far short of their potential. In an article first published in Nutrition Insights Magazine, we sat down with experts in and out of PeakBridge for their take on the pitfalls to avoid – and how startups and corporates can use each other’s strengths to thrive. In focus: ▶️  Key reasons these partnerships fail ▶️  Collaboration models that work best ▶️  Overcoming the culture mismatch ▶️  How to avoid crucial decisions getting lost in translation Read the full piece at the link in comments & weigh in on the challenges (and solutions) you've run into in your own experience 🔽 🔽 🔽 StartLife EIT Food Edmond de Rothschild Yoni Glickman Gali Soria-Artzi Sophie Blum Miriam Ueberall Institute of Food Technologists (IFT)

We are thrilled to welcome Prof. Dr. Julian Voss as our new Venture Partner in Germany! 🇩🇪   Julian brings a wealth of experience in ingredient innovation, alternative protein technologies, nutrition & health, and sales management, paired with over a decade of expertise as a professor at PFH Private University of Applied Sciences Göttingen. His deep focus on agribusiness, the food industry, and partnerships has positioned him as a leader in driving innovation and sustainable growth across the food value chain. 🌍   At PeakBridge, Julian will play a pivotal role in identifying cutting-edge opportunities in food innovation and connecting with key players in the European market focusing on Germany. His insights into economic success factors and consumer acceptance of food innovations will help us continue to support the most promising ventures in transforming the future of food. 🚀   Join us in giving Julian a warm welcome! 🎉👏   #foodinnovation #venturecapital #futureoffood #veganfoods PFH Private Hochschule Göttingen

Bravo to Vanilla Vida for scaling up into 2025, backed by this major milestone in revolutionizing the vanilla industry. The key ingredients of our future food system start at the farm. With their novel greenhouse technology, Vanilla Vida's team gets it - and is primed to change one of the world's most beloved crops. #agtech #foodtech #scalingup #impact Oren Zilberman Ilanit Bar-Zeev Gali Fried Raz Krizevski, Ph.D. MBA Yoni Glickman