Change Foods

Looking forward to speaking at InFlavour on October 1-3, 2024, Riyadh Front, Saudi Arabia. InFlavour brings together over 30,000 food industry professionals across retail, wholesale, distribution, food service, food tech, manufacturing, and more. I will be joined by incredible future food leaders like Arturo Elizondo, Lisa Dyson, PhD, Gunhild Anker Stordalen, Christine Gould, Andrew D Ive, Benoit Boisseuil, Khaled bin Alwaleed and many others. #futurefood #foodtech #innovation #food

🌍 We can cut 90% of net global #emissions by 2035 using technologies we already have. But to do this, we need a mindset shift. 💫 RethinkX's latest report reveals how eight groundbreaking technologies across #energy, #transportation, and #food can disrupt the status quo and lead us to a #sustainable future: 1️⃣ Energy: Solar, wind, and battery power. 2️⃣ Transportation: Electric and autonomous vehicles, Transport-as-a-Service. 3️⃣ Food & Agriculture: Precision Fermentation and Cellular Agriculture. Here's the game-changer: we don't need unproven breakthroughs. The technologies exist NOW. By deploying and scaling them quickly, we can: ✂️ Eliminate over 90% of net GHG emissions within 15 years. 💰 Save trillions of dollars. ❤️ Improve prosperity and quality of life globally. Why it matters: 🔹 Reach net zero faster: No need for fusion power or drastic restrictions. Market forces will drive the change. 🔹 Save money: Decarbonization becomes a lucrative investment. 🔹 Focus efforts: Concentrate on deploying existing technologies for maximum impact. 🔹 Balance economy and environment: Achieve sustainable economic growth without sacrifice. 🔹 Narrow the wealth gap: Lower living costs and improve standards worldwide. 🔹 Affordable carbon withdrawal: Reduce the cost of carbon removal. Our mindset is the greatest barrier. We must shift from trying to make our current system "less bad" to disrupting and transforming it completely. 💡 Let's embrace and accelerate these clean disruptions for a future where technology and sustainability go hand in hand. 🔗 Read the full RethinkX report here and join the conversation on how we can transform our world for the better. https://lnkd.in/eZsxZwjf #Sustainability #Innovation #PrecisionFermentation #CellularAgriculture

67% of consumers are willing to try animal-free dairy protein. Pretty cool for such a nascent category. 🧀😃 #animalfree #precisionfermentation #climate #sustainability

Both And. This is how we tackle the biggest dilemmas in food. What an incredible two days at the immersive TED Dilemma Summit where we had a chance to engage in deep conversations about the most challenging problems at the intersection of food, health and climate. Insiring TED talks, educational quests, powerful breakthrough sessions and connections with attendees from every corner of the food system and the globe. Climate scientists, NGO leaders, farmers, investors, journalists, entrepreneurs, and innovators from leading food and ingredient companies connected, debated and sought to find common ground. Dilemmas are best tackled face to face, when we can see each other’s humanity and passion for building a better food system. Some highlights for me included: A rich conversation over dinner with Gabe Brown, renegerarive ranger from North Dakota. 🍻 Tasting UPSIDE Foods cultivated chicken and Climax Foods blue cheese. 🧀 🐓 Driving into food waste with Dana Gunders, Michael Oko and an incredibly passionate team from City Harvest. 🥦 Hearing heartfelt stories of change and inspiring visions of what’s possible from Sarah Lake, Jon Esformes, Gonzalo Muñoz, Jonathan Foley, Uma Valeti, MD, Andy Jarvis and so many others. ❤️ The last two days left me feeling encouraged and energized to continue to work on solutions, to bridge our differences, and to approach one another as co-creators, rather than adversaries. Did we solve it? No. We have a lot of work to do. But knowing that there are so many incredible people we can do this work with makes the journey lighter. Huge thank you to the TED Countdown team for making this happen. #climate #food #regenerative #foodtech #foodwaste #altprotein

In a world filled with polarizing views, how do we build a food system that's healthy, sustainable, and fair? By rolling up our sleeves and diving into meaningful dialogue. Our challenge is to transform how we provide healthy food for everyone into solutions that regenerate nature and society. We're tackling this with clear-eyed discussions about food insecurity, waste, and the cultural nuances of food production and consumption. Remember, the food we eat is the single biggest impact we have on the planet—not just on climate change. 🌍 Our goal is to reframe the conflicts with clarity, lay the groundwork for progress and transform arguments into actions that can turn food into an extraordinary force for restoring our world. I’m thrilled to join visionary leaders dedicated to revolutionizing our food system for two days at the TED Countdown Dilemma Series, where we’ll explore contemporary eating habits, tackle the protein puzzle, unleash culinary creativity, and envision the farms and foods of the future. Speakers include: Jonathan Foley, Project Drawdown; Gabe Brown, Regenerative Farmer; Facundo Etchebehere, Danone; Dana Gunders, ReFED; Lamin Jassey, Community Organizer; June Jo Lee, Food Ethnographer; Sarah Lake, PlantWorks; Anthony Myint, Zero Foodprint, Uma Valeti, MD, UPSIDE and many others. #climate #food #foodsystem #regenerative #sustainability

Celebrating our 4th Birthday today! 🎉🎂 A huge thank you to the mission-driven team, supportive investors, dedicated partners, and thoughtful advisors who made this journey possisibe. Cheers! We couldn't have done it without you. 🧀 💚 #startup #team #precisionfermentation #innovation

8 billion humans consume 92 billion animals each year! As a result, animal agriculture: 🌎occupies 1/3 of all ice-free land on the planet 💧 uses the majority of our freshwater resources 🌴 is a leading driver of tropical deforestation 🐒 is a leading driver of biodiversity loss ☠️ is a leading driver of waterways and ocean pollution 🏭 contributes at least 14.5% of global greenhouse gas emissions 🐖 leads to inhumane treatment of animals And, demand for animal products continues to increase. This is not sustainable! This is why we are working on a new way to produce proteins and our favorite dairy foods without farming animals. #EarthDay #climate #sustainability #biodiversity

From a record $1.7B peak to a $515M reality check: #fermentation industry powers through, as 158 companies forge ahead" 🌟🔬 😓 It's been a tough year! Investment is down 32% from last year, mirroring a broader venture funding contraction. 💸 The eye-popping rounds of 2021 have given way to a stealthier funding approach, with startups supplementing through undisclosed SAFEs and bridges. Though we're seeing a trickle of alternative funds like government grants and philanthropy, there’s no denying—we’re in leaner times. 📈 Yet, the sector isn’t just surviving; it's growing. Against the odds, the number of companies climbed by 16%, up to 158. 🍦 Product #innovation isn’t on pause. The product set expanded to microbial fats, lactoferrin, postbiotics, algae-based proteins, and sweet proteins. There is a clear pivot toward the B2B model - case in point, Perfect Day's strategic divestment of consumer brands. 🔄 🏭 On the infrastructure front, 7 new fermentation facilities have been launched (shoutout to Liberation Labs and Meaty Foods’ Mega Ranch). Still, with available fermentation capacity ranging from 0.4 to 2.8 MMT, the room for growth is unmistakable—significant investment is essential. 🏗️ 🔬 The march of science continues unabated, with dozens of patents granted and several GRAS notices filed, signaling a sector still rich in innovation. 🤝 Collaboration is in full swing, too, with 19 new partnerships inked this year, a boost from the 21 formed in 2022. Names like ADM & AirProtein and Solar Foods & Ajinomoto are leading the charge. 🙋♂️ Consumers are curious: dozens of studies demonstrate a considerable willingness to try fermentation-based products, especially when given a simple explanation of the benefits and technology. This highlights the need for continued investment in consumer education campaigns. Nomenclature research continues, with terms like “animal-free” and “made from fermentation/precision fermentation” rising to the top. 🌐 Policy-wise, we’re getting a nod from the heavy-hitters. The US, EU, and China are propelling biotech initiatives, with precision fermentation on their radar. As for industry maturity, it’s not just talk—we’re walking the walk with two new associations, Precision Fermentation Alliance and Food Fermentation Europe, laying the foundations for the future. 🚧 So here we are, not just weathering the storm but advancing through it, with more companies, more partnerships, and unwavering progress. Download the full State of the Industry Report from The Good Food Institute Here: https://lnkd.in/eAtHqGvJ #precisionfermentation #biomassfermentation #foodtech

Loving this shoutout from Steve Molino and Clear Current Capital. It's great to have you in our corner 🙏 #foodtech #precisionfermentation #execution #startup #venture

Catch Irina at the #Food4Thought summit at Harvard University to learn how even the smallest of companies can serve as catalysts for #change. ⚡️ #food #foodsystems #innovation