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Discover the future of Food & AgriTech in Central and Eastern Europe in this insightful episode of StartUPwithPoland. Host Tessa McIver talks with Ewa Karolewska of EIT Food about groundbreaking innovations and what’s on the horizon for the sector. Understand the significance of sustainable and climate-focused strategies in agritech, and hear what the experts predict for industry advancements over the next decade. https://lnkd.in/dbZeVAeR #FoodTech

#Talks #FoodTech "The #biodiversity of each region will be the key factor for the future. The #technology helps the biodiversity to show the difference between something that is only industrial from something that comes from the ground, from the land, and from the farmer." Watch the #F4F2023 interview with Maurizio Zanella, Founder & President of Ca' del Bosco👇

ARE YOU READY FOR A PROTEIN REVOLUTION? 💥 Together with Albaeco, Lund University, Jävligt Gott, Beteendelabbet, and Proteinish we are working on the innovation platform PROTEINREVOLUTIONEN. One of eight platforms funded by Vinnova, all aiming to create a radical shift in the Swedish food system. Last week we were at Gastronord to both talk about the work we've been doing so far, and to run workshops to gather important input on our mission from a spread of different actors. The goal is to change how we produce, consume, and view proteins in Sweden through economic, social, and organic sustainability. So fun putting the work into action together with Anna Steorn, Peter Bolinder, Gustav Johansson, Fredrik Moberg, Kajsa Wallin Lindström Linda Lindström Henrik Søndergaard and many more! 👀 Join our COO and Process Leader of Proteinrevolutionen Klara Kviberg for a look behind the scenes at the conference and workshop in the video below. Do you want to see more from behind the scenes of our work? Let us know in the comments! 👇🏼 #foodrevolution #foodtech #foodinnovation #alternativeproteins

In a recent episode of The Plantbased Business Hour with Elysabeth Alfano, the CEO of Triplebar, Maria Cho, discusses the new kinds of innovation opportunities that precision fermentation can bring to the food market. Link in the comments to listen to the full interview. #precisionfermentation #foodsystemstransformation #diversifiedproteins

Last week, the first sessions of the French Living-labs from the #DominoEU scientific project (https://lnkd.in/eMupAw_d) aiming at sharing the vision of scientists and consumers on the future fermented foods in Europe were carried out by colleagues from #INRAE Micalis Institute (Marie Champomier Vergès; https://fme.micalis.fr/), Sayfood (Lucia Espinosa, Corina Veron Chavanne,Pascal BONNARME, Anne Saint-Eve ) and #IRD Qualisud (Christèle Humblot, Bastien Renard). A very exiting & important step in the project has been done. Data will than be compared, discussed and analysed from 6 different EU areas in order to help designing new microbial solutions for plant-based fermeneted foods.

🚀 Roundtable Insights on Cultivated Meat 🚀 As we wrap 2023, we at CMMC want to highlight a few key takeaways from our engaging and successful roundtable event "Where does cultivated meat go next? (Research, Investment, Opportunities)" last week. 1. Unified Messaging: Precision is key—let's present a united front and counter negativity with well-researched facts. 2. Government Initiatives: Exciting opportunities lie in the recent SFA & SG government grant call—focused on lowering production costs. Details on the Singapore Food Agency website. 3. Transparency Matters: Educate the public, investors, and enablers to dispel skepticism and shape a positive narrative. 4. Collaboration Over Silos: Instead of silos, companies must collaborate for accelerated progress. Criteria for collaboration, ideal situations, and regulatory needs are crucial for a unified voice. 5. Structured Value Proposition: A win-win for all players, a structured value proposition is a catalyst for collaboration and industry evolution. If you missed the session, not to worry! Here is the YouTube link (https://lnkd.in/gc93JBZG) for your perusal. For those keen to explore synergies, we at CMMC look forward to a growing community to accelerate the cultivated meat space and are open for collaborations, particularly in computational modeling. If you're interested, feel free to write to CMMC (info@thecmmc.org). Tune into our website (www.thecmmc.org) or our LinkedIn page to hear more updates from our community. On the same note, we are running a crowdfunding campaign (https://lnkd.in/g26uFgrF) targeting the launch of a project supporting the space. Please support the mission by pitching in! 🌐🤝 As we step into the New Year, we want to wish you joy, prosperity, and success. A special thank you to our esteemed panelists for their insightful contributions. Elliot Swartz Simon Kahan Viknish Krishnan-Kutty, PhD Dhiraj Singh, Ph.D. Jolene L. Sandra Itzel Gomez Romero Jinesh Shah Chris Clark. Wishing you a Happy New Year filled with exciting opportunities and achievements! 🎉🌟 with Eileen H. McNamara, PhD Sruthi Sadanand Nzuki Waita (His/he) #CultivatedMeat #IndustryInsights #CollaborationForChange #CrowdfundingMission #HappyNewYear2024

🔬Businesses developing and producing biosolutions are at the forefront of the Industrial Biorevolution. This is why we have invited innovative, European businesses to speak at our European High-Level Summit on Biosolutions.   🎉One of the speakers is Robert E. Jones, Vice-President, Global Public Affairs of Dutch Mosa Meat.   🍴Robert E. Jones is a political scientist and chef and holds a Master of Science in Social Business & Entrepreneurship from the London School of Economics. He has long experience with advocacy, public affairs, and food systems reform. Alongside his work at Mosa Meat, Jones is also the President of the Board of Directors of Cellular Agriculture Europe here in Brussels.   🔬Mosa Meat is a food technology company that pioneered cultivated meat to meet the growing demand for food. They take a small sample of cells from live cows and turn them into beef at a drastically reduced carbon footprint.   💡We are looking forward to hearing which regulatory barriers Jones and Mosa Meat experience and the potential of their biosolutions if these barriers were removed.   #EUbioCoalition #biosolutions #sustainability #greentransition #greendeal #innovation #eu #foodsystems

Dr. Evdokia Krystallidou, Director of the Innovation & Impact HUB of American Farm School, has been voted one of the 50 most influential executives in the Food Innovation sector 🎉🎉 Dr. Krystallidou stated: "Research and innovation pave new paths in agri-food, and their value becomes wealth for society and the economy when someone mediates to connect researchers with users. Our duty, as need scouts and innovation intermediaries, is to ensure that these paths remain accessible and open for all, environmentally green, and productive for the economy and society." The Food Innovation 50 list is the first effort by Foodreporter and BOUSSIAS media to deeply explore and discover those executives from the R&D departments of food and beverage industries, including laboratories, inspections, studies, and research, as well as academic figures in the fields of food technology and safety, who contribute innovation and new scientific data. At the end of the day, they transform research into practice, adding value to the final product and the market itself. 🔗 See the full Food Innovation 50 Powerlist 2024 in the online edition: https://lnkd.in/d8Mrk-CT #foodinnovation #agrifood #americanfarmschool

Honored and excited to be invited to speak on a panel at the Future Food-Tech conference in Chicago next week about the future of meat/protein, specifically as it pertains to blended/hybrid meat. Our budding category is getting a lot of attention as the demand for processed plant slows, and cultivated meat continues to face a long list of challenges before it reaches market/consumer viability. Ironically, cultivated meat is now joining the blended party because of cost constraints. So we're now all in this together! The Big Idea I will be hammering home is that we don't have a climate problem, we have an accounting problem. And the solution is to incentivize what we prioritize. My hope is that we can harness the collective power of all the visionaries in this space, who understand just how much impact our food has on the environment where we all live (fresh water especially), and work together to create the right incentives for food innovation (just like we did for solar, wind, and electric vehicles), and start putting money where our mouth is, literally.

Exciting news again! We've been selected as one of the three finalists in the Agri-INNO Innovation Competition! In the finals at Maatalouskonemessut on 17.10.2024, our CEO & Co-Founder, Joonas Koivuniemi, will be presenting spogen.ai’s innovation. The other finalists are Soilfood and Probot Oy, all competing for the €10,000 prize! 😲 Wish us luck! 👋 Check out our news article and the related piece by Maaseudun Tulevaisuus. 👉 Links in the comments