ENOUGH’s Post

The future of our food depends on collective action. That’s a key message Isabelle Esser shared in an interview with Chloe Nunn ahead of Future Food-Tech San Francisco this week.     Danone believes that designing the future of food – to meet the evolving needs of consumers and doing so sustainably – requires collaboration from farm to fork. Leveraging the complementarity of the diverse actors within our ecosystem (academia, suppliers, start-ups, regulators, and more) will help us to create healthy, tasty, and accessible food – while taking care of the planet.    With our partners, we must address complex issues – from food insecurity to noncommunicable disease challenges, and under/over/malnutrition.     And for that, fresh and different perspectives (i.e., diversity!) are key, concludes Isabelle. Not only in identifying different tastes and needs but also in driving consumer-centric, breakthrough innovation!   #Research #Innovation #Impact #Partnerships #Women https://lnkd.in/eZb42sKi

🎉 We were buzzed to attend the official opening of the Food Tech Innovation Centre (FTIC) in Singapore, where our partner Nourish Ingredients showcased their cutting-edge innovations in plant-based fats. 🌱 Launched by Nurasa, a Temasek-owned company driving sustainable nutrition in Asia, the FTIC is a food innovator’s dream, with state-of-the-art labs and advanced tech for precision fermentation and food processing. 💡 The event was attended by Singapore’s Deputy Prime Minister Heng Swee Keat, who delivered the keynote address, emphasising the urgency of building global food resilience and meeting future food needs. Media and industry partners got to sample some seriously delicious plant-based chicken satay, jazzed up with Nourish Ingredients' game-changing animal-free fat, Tastilux! Derived from nature and scaled through precision fermentation, Tastilux left attendees in awe of its potential in making plant-based foods more flavourful. 🇸🇬 The FTIC's launch marks a major milestone in Singapore's journey towards a sustainable food future. With trailblazers like Nourish Ingredients, the Little Red Dot is ready to make a lasting - and tasty - impact on the future of plant-based foods. 🙌

Have you been wondering how culture and tradition shape food innovation? Don't miss the 4th International Food Innovation Conference at GDI Gottlieb Duttweiler Institute in June on the topic 'Culture Clash - When Food Innovation Meets Tradition'. Take the opportunity to talk to thought leaders, industry, and nutrition experts about cultural hurdles and opportunities that innovations must overcome before becoming a success. This conference is relevant for you if you want to drive forward the transformation to a sustainable food system within a given cultural context! https://lnkd.in/gWmdwKbG

In a recent debate, I found myself diving deeper into the complexities of food technology and consumer trust, as highlighted in the EIT Food Trust Report. 🌍 The report reveals that while trust in food and food technology is low across Europe, there’s a strong correlation between openness to new innovations and confidence in the food system. Interestingly, consumers are generally more positive about food itself than the technologies behind it. Taste, safety, and health are paramount, but when it comes to sustainability or authenticity, trust wavers—likely due to a lack of transparency or understanding. 💭 This raises several questions: Are we too quick to dismiss food innovations because we don't fully understand them? Or is it the complexity of these technologies that fuels skepticism? 💡 It’s clear that the future of food will require not just innovation, but also education and transparency. As we continue to develop new technologies, bridging the gap between consumer knowledge and trust will be crucial. ❓ What are your thoughts? How do you think we can bridge the gap and build greater trust and confidence in the food technologies that will define and shape our future? Based on https://lnkd.in/eeKrM9dg #FoodTech #Innovation #Trust #Sustainability #Consumerbehaviour

🌍Innovating food production isn't just about delicious meals; it's about reducing our footprint on the planet and sometimes navigating regulations. At our portfolio company ÄIO, they are on a mission to transform the way we produce fats and oils, replacing unsustainable options with more planet-friendly alternatives. Through innovative methods like "brewing" fats from sawdust, they are redefining the future of food. However, navigating EU regulations and novel food approval can be challenging and costly, hindering progress and innovation. That's why ÄIO have partnered with Accelerate Estonia, paving the way for smoother approvals, streamlining the process and making #Estonia a hub for novel food innovation. Good vibes only! 💥Petri-Jaan Mary-Liis Luísa Nemailla Kristi #foodinnovation #novelfood #impactinvesting #fats

I am feeling stoked to head to Institute of Food Technologists (IFT)next week!! You can find Upcycled Foods, Inc. (UP, Inc.) speaking on multiple panels, including 4 sessions featuring the inimitable Dr. Lara Ramdin 🇬🇧. Panel Guide: What Scientific Advancements Are Leading the Way in Sustainable Food Production? https://lnkd.in/gVMHAnZj How Can We Harness Product Side Streams to Create New Value and Enhance Circular Economies? https://lnkd.in/gEjsQVSs Navigating the Impact of Ultra-Processed Foods on Health and Wellness: https://lnkd.in/gwr4jzFd Transforming Healthcare: The Power of Food as Medicine: Transforming Healthcare: The Power of Food as Medicine  Add to IFT FIRST Planner Alternative Meat: Reflecting on the First 10 Years and Anticipating Many More: https://lnkd.in/gQsGzdcT We can't wait to see you there! #UpcycledFoods #IFTFIRST #Foodtech #ingredienttech #ingredientinnovation #altprotein #circulareconomy #circularity #esg #foodwaste #foodloss #foodasmedicine

Greek Yogurt! That was the thought I was stuck with yesterday, after attending the launch event of the Food, Beverage, and FoodTech forum of the Israel Greece Chamber of Commerce. The forum aims to support food industry entrepreneurs and enhance trade relations. The speakers, including Cobi Bitton, Michalis Vertakis, Barak Hay Horesh, and Dr. Raz Hamami, discussed the dynamic partnership between Israel and Greece, particularly in the realms of business and technology. Here are some key insights: - The historical and strategic alliance between our nations was a central theme, with mutual respect and understanding underscored as vital components. - The main potential for collaboration is mentioned in sectors like hospitality and tourism, high-tech, and food, acknowledging Israel's leverage in food technologies. - Discussions on food tech and agri-tech revealed Israel's advancements and Greece's growing interest, highlighting opportunities for cooperation, especially with EU funding prospects for Greece, and the adherence to EU regulations. - The Greek food market presents opportunities for Israeli companies, especially in introducing advanced agricultural technologies and farm-to-plate initiatives. - Cultural and historical ties were also touched upon, including the importance of understanding and respecting each other's heritage. - A question was raised about the Greek market's readiness for alternative dairy in general and yogurts in particular, indicating a curiosity about new food tech sectors and consumer trends towards health-conscious products. Overall, the event was a testament to the strong ties and future potential between Israel and Greece. It was a great opportunity to shake some familiar hands and to get to know a few more interesting people, which is always a pleasure. Looking forward to see how these discussions translate into tangible growth and innovation in our respective markets.

🌱New Food Conference by ProVeg International🌱 I had a great time at the New Food Conference with Stefanie Kratzenstein: inspiring panel discussions, delicious tastings, and amazing networking opportunities... A few of my highlights: 🧀 Precision Fermentation: Exciting potential for dairy alternatives, but scaling and regulation remain challenges. Taste is crucial for consumer adoption. 🔕 The "Silent Transition": Brands like Hands Off are moving towards plant-based options without overwhelming consumers. It’s all about making delicious, accessible choices that people will want to try again. 🌉 Building Bridges in the Food Chain: Strengthening supply chains requires sincere dialogue, education, and cross-border collaboration. We need to build trust and move away from business-as-usual approaches. 📈 Appetite for Investment: Investment in the alternative protein space is facing a reality check. There’s a shift towards B2B strategies, with an emphasis on regulatory readiness and creating clear, trust-building narratives for consumers. Also, I got to try the amazing cultured caviar of Optimized Foods and the new Planted steak, sustainable and delicious. 😋 Excited to see how the industry continues to evolve and how we can all contribute to a more sustainable food system. #NewFoodConference #SustainableFood #Innovation #PlantBased #AlternativeProteins #FoodTech #futureoffood

🎉 CATALYSE Project EU was well represented at CIBUS International Food Exhibition in Parma! Bassi Daniela and Maria Agustina Sarquis from Università Cattolica del Sacro Cuore attended the event, where they promoted our project and shared our mission and goals. CATALYSE aims to bring together a network of #food safety experts and #innovators to drive positive change across the entire value chain. 🌍What's our goal?   To foster collaboration and knowledge-sharing among stakeholders. Our unique model will collect and translate valuable #insights and practices, empowering our #community through active education and support. How do you drive positive change across the value chain?

The future of food production is no longer just a Hollywood dream—it's a tangible reality, and it's happening right here in Brazil! cellva is going to promote a dynamic discussion on bioingredients in Brazil, where we'll dive deep into the latest advancements aiming to reshape the food supply chain worldwide. We are gathering top professionals from the food industry, ingredients, investors, scientists, and innovative chefs for an enriching exchange of ideas and insights. Stay tuned to know more about this conversation that's revolutionizing the way we think about food production! #FoodInnovation #SustainableFood #NutritionPartner #TasteMakers #Cellva #FoodSupplyChain