Unilever Foods Innovation Centre 'Hive'’s Post

“When we build our two facilities, both of them are dedicated food-grade facilities. This means when you come to CDMOs like us, you are working in a food environment, with specific tanks and specific downstream processing meant for food manufacturing and not for any other purposes." Our CEO, Francisco M. Codoñer, PhD, Executive MBA emphasised this at a panel at last month’s Future Food-Tech. With our unique magical mix of food-grade facilities and expertise, spanning from bench to market, Team ScaleUp Bio offers global food tech start-ups the support they need to bring their food innovations from ideation into reality. Our collaborative business ecosystem and access to potential funding from our blue-chip corporate network, can also enable and empower start-ups to ScaleUp and make an impact in the upcoming food revolution. If you are keen to know more, DM us here or drop us an email at hello@scaleupbio.com to see how we can ScaleUp your food ideas into success. Thank you again to Team Rethink Events for providing the opportunity to share our Singapore story at last month’s Future Food-Tech in San Francisco, USA. And of course, none of this would be possible without the support and guidance from our blue-chip corporate parents, global nutrition leader ADM and Singapore’s own global investment company Temasek, through its Nurasa unit. (Image courtesy of Rethink Events) #altproteins #proteins #commericalisation #innovation #novelfoods #CDMO #collaboration #precisionfermentation #fermentation #singapore #investor #innovator #sustainability

We are so excited to have Keshu Lakhotia join our team as Senior Food Scientist & NPD Lead! Keshu brings experience from Unilever and completed her Masters at Wageningen University & Research which specializes in life sciences with a focus on agriculture, technical and engineering subjects, and a global center for life sciences and agricultural research. Here's some words from Keshu herself about her career journey and why she made the hop to Harvest B: "Embarking on a new chapter in my professional journey, I transition from Unilever to Senior Food Scientist and New Product Development Lead at Harvest B, a plant-based protein startup. This change is rooted in my core values, cultivated during my tenure at Unilever where I worked on impactful projects aimed at benefiting both the planet and its people. With over 7 years of experience at Unilever, I honed my commitment to creating products contributing to a better world, particularly in sustainable processing technologies. My pivotal moment at Unilever was in the 'Beverages/Refreshments' R&D, where I discovered my passion for applying Chemical Engineering to food. This passion led me to pursue a Master's in Food Technology, specializing in Sustainable Food Process Engineering. During my master’s thesis, I recognized the potential of the alternative protein industry to address global challenges. Joining Harvest B aligned with my values, as the company's ethos resonated with my belief in human responsibility towards the Earth. This transition brings a unique perspective, allowing me to contribute to meaningful change in a dynamic startup environment. The alternative protein industry is well-positioned for growth, driven by technological advancements and market expansion. However, a challenge lies in effectively communicating with consumers. Bridging this gap presents an opportunity for success in the movement towards plant-based diets. For those considering a shift to a startup, especially in the alternative protein space, I encourage viewing it as an investment in oneself. The skills and resilience gained in a startup environment can lead to unforeseen opportunities and personal growth. Being part of the transformative alternative protein sector is not just a career choice; it's a source of pride. In conclusion, my journey to Harvest B reflects the belief that purpose-driven careers can drive positive change. As I embrace this new challenge, I am fuelled by the enthusiasm to contribute to a sustainable and nutritious future for our planet." Welcome Keshu! 😀

24 Apr 2024: Opening of the Nurasa Food Tech Innovation Centre (FTIC) Kudos to Nurasa, Temasek, A*STAR - Agency for Science, Technology and Research, A*STAR Singapore Institute of Food and Biotechnology Innovation (SIFBI) and innovation ecosystem partners! FTIC will harness Singapore’s innovation and technology that supports national priorities, building on the Industry Transformation Map (ITM) for the Food Manufacturing and Singapore Food Story R&D programme. DPM Heng Swee Keat highlights 3 key points where Singapore can better harness our food ecosystem to both meet our national goals and support wider regional needs: 1) Reduction of costs of innovation and lower barriers to entry for new ideas through meaningful Public-Private-Partnerships, to allow for waves of breakthroughs and creating a differentiating edge. 2) Development of a broad and holistic bench of talent for the food sector, including in food science, technology, and innovation. 3) Singapore’s food innovation ecosystem must build bridges and facilitate connections with the rest of Asia, so as to catalyse innovations with regional impact. "Innovation is an important enabler in building a better, healthier and more sustainable world, including a future with greater food security. This Food Tech Innovation Centre is a good example of how our ecosystem can play as “Team Singapore”. The provision of shared infrastructure can bring good people and great ideas together. With the further support of public and private sector players, users will be able to test and scale with greater ease. This is how we can support innovation and achieve impact in Singapore and beyond." #FutureFoods #SingaporeFoodStory #30by30 #AlternativeProteins #FoodInnovation #FutureReady https://lnkd.in/gMtrVeF6

Did you know that we do not only run campaigns at Stichting Week Zonder Vlees? 🙋♀️ 🔍 As we are part of the EU-project LIKE-A-PRO, we are also conducting research on the perception of alternative proteins among European consumers. The aim of the research is to understand Europeans’ food choices and explore how they are made in different food environments. In order to get these insights, we conduct so-called #livinglabs, during which we hold interviews at several food environments in the Netherlands (such as supermarkets and canteens) and organize focus groups to dive deeper into the topic of alternative proteins! Together with our other LIKE-A-PRO pilot countries #Norway, #Denmark, #Finland, #Poland, #Slovenia, #Greece, #Germany, #Spain, #Turkey and #Italy, this research will help us get a good understanding of how European consumers think about alternative proteins and what we need to work on in order to help people transition towards a more sustainable eating pattern. Would you like to know more, or even participate in one of the Living Labs? Let us know! 🌱 

Well, what happened at BIOFACH / VIVANESS? We are brimming with ideas after four days of insightful conversations, amazing panels (thank you Good Food Collective 🤍), and many new connections. Reflecting on our time there, here are the key insights we want to share: 🚀 𝐖𝐢𝐭𝐧𝐞𝐬𝐬𝐢𝐧𝐠 𝐚 𝐫𝐞𝐦𝐚𝐫𝐤𝐚𝐛𝐥𝐞 𝐬𝐡𝐢𝐟𝐭 𝐰𝐢𝐭𝐡𝐢𝐧 𝐁-𝐭𝐨-𝐁 𝐬𝐮𝐩𝐩𝐥𝐲 𝐜𝐡𝐚𝐢𝐧𝐬!  We were beyond happy to see that many suppliers along the #FoodSupplyChains are now actively promoting social and environmental sustainability initiatives and strategies right from the source. And what a dynamic transformation it is! These companies made us hopeful for the future with their commitment to driving tangible change and cultivating provable sustainability practices. It takes a shift towards primary data as well as leading examples from major players in the market. Although we still have a long way to go, we started witnessing an increasing awareness of the strategic importance of the latter in the B2B, private label, and retail markets. 👨🌾 𝐅𝐢𝐧𝐚𝐥𝐥𝐲: 𝐆𝐞𝐧𝐮𝐢𝐧𝐞 𝐢𝐦𝐩𝐚𝐜𝐭 𝐬𝐭𝐞𝐦𝐬 𝐟𝐫𝐨𝐦 𝐡𝐮𝐦𝐚𝐧 𝐭𝐨 𝐡𝐮𝐦𝐚𝐧 𝐜𝐨𝐧𝐧𝐞𝐜𝐭𝐢𝐨𝐧𝐬! Food companies are actively taking on the perspective of the people and organizations at the origin. And this is crucial, because, in reality, who understands the driving forces of impact better than those directly involved? 🎉 𝐈𝐧𝐚𝐮𝐠𝐮𝐫𝐚𝐥 𝐨𝐫𝐠𝐚𝐧𝐢𝐜 𝐨𝐟𝐟𝐞𝐫𝐢𝐧𝐠 𝐟𝐫𝐨𝐦 𝐀𝐟𝐠𝐡𝐚𝐧𝐢𝐬𝐭𝐚𝐧 Our friends from Conflictfood developed an extraordinary social business: strengthening local structures in conflict regions, empowering women, and working towards a peaceful future by bringing the finest traditional agricultural goods to our table. This year at BioFach, they launched the first-ever organic product from Afghanistan: #Saffron. What makes it special? It is cultivated by women who receive strong support and empowerment. Thank you again for the "Marketing with a Bang" panel: Christian Fenner from nucao, Finn Naujoks from Bohlsener Mühle, Kirsten Selle from Wholey, and especially Julian Stock, Maik Welland & Nora Taleb. And thanks to you, Peter Schmidt from Fördergemeinschaft Ökologischer Landbau Berlin-Brandenburg e.V., Gernot Würtenberger & M. Salem El-Mogaddedi from Conflictfood, Timm Klein from Goodmoodfood GmbH, Laura Knüfermann, Anne Floor van Dalfsen, Roman Hipper, Amos Bucher, Victoria von Reiche, and sascha rieth for the openness, the exchange of experiences, the humanity, and the inspiring conversations. We leave the fair energized and ready to continue our journey towards a more transparent and sustainable food industry. 🌟 #BioFach #Sustainable #SupplyChains #PeopleBusiness #FoodForTheFuture #SupplyChainTransparency

Rather than simply share my notes, I'd like to expand on how these sessions have made me reflect on my previous experiences to date. With day 2 ending, I would like to share my personal highlights from key speakers and what inspired me. Firstly, Nestlé's workshop led by Daisy Thompson and Juetong Liang focused on sustainability strategies in place, as they shed light on the important topic of climate change, and how collaboration on every stage of production is key. They touched upon the schemes in place to ensure there is understanding, initiative and execution across Nestlé's products. From farm owners, to suppliers and collaboration with supermarkets such as Tesco, Sainsbury's and Co-op, the detailed insight highlights the importance for: 📈 Upskilling commercial teams 🤝 Sharing learning across partners 🏞 Joint volunteering ✅ Logistical improvements and efficiencies ♻ Sustainable execution With these collaborative initiatives, pairing these core strategic elements with climate and sustainable sourcing schemes are crucial to meet the ambitious goals set by Nestle. These include the Cocoa plan, First Milk, the Nestle wheat plan and the Nescafe plan 2030. Another session from today that caught my attention is AB InBev's Sales Director, Marie Fukuura, and her talk on the landscape of the beverage industry. Her main points revolved around the differences between on-trade and off-trade sales in regards to marketing, as well as the impact of Covid-19 on the beverage industry as a whole. I felt I learned a lot in this session regarding market research. It led me to reflect on a previous undertaken university project where I led my team in creating and marketing a new craft beer. When applying Marie's insight to my previous project, I believe the addition of outlining potential portfolio priorities and leveraging new insights into consumer trends would have improved the project all together. In conclusion, just as both Marie Fukuura and Aileen Nathan from Mondelēz International emphasised, curiosity is key, and being able to put yourself out there and deal with difficult situations is crucial in a professional setting. I'd also like to thank Rachel Delaney's input and contributions throughout! #BrightNetwork

🌟INSIDE PREFS🌟 In this portrait, our student Lucia Zosso tells us about her passionate “Foodie's” journey to #regenerativefoodsystems and why the MSc PREFS came up at the right time! 🎯     “Born in the world of gastronomy, my life has always been intertwined with food's power to connect people. After more than 17 years in the Fast-Moving Consumer Goods (FMCG) Industry, my desire to delve deeper into regenerative agriculture and food systems has only grown. The complexity of our food systems and the potential of regenerative solutions to benefit humanity and nature, captured my attention at my work at Unilever. The interdisciplinary study degree MSc in Preneurship for Regenerative Food Systems came up at the right time. It is merging economics, science, food systems, innovation, sustainability, and digitalization and at the same time fueling my passion for food, nature and entrepreneurship. I enjoy the collective spirit among students and lecturers, all driven to positively impact food systems and achieve successful transformation. Despite years in the food and nutrition sector, I'm learning anew about collaboration and leadership to create regenerative food systems. It is the chance to lead and take over responsibility. As a servant leader, I am staying true to myself while fostering flexibility, optimism, and mindfulness. I aim to channel this energy into collaborative solutions for our food systems.” You are a #changemaker as well and want to join Lucia on her transformative journey? Don't wait and take a closer look 🕵️ https://lnkd.in/dkyMz2Td ZHAW Life Sciences und Facility Management Thomas Bratschi Maya Ladner Simone Romeike Carmen Burri Klara Kehnel Lucia Zosso #master #zhaw #foodsystems #food #regeneration #innovation

💡Interested in food, trends and sustainability? 🌱 Join this exciting free event in Agro Food Park which (among other highly relevant topics) contains a presentation from professor in Department of Food Science, AU FOOD, Jette Feveile Young. Jette will give an insight into what #culturedmeat is and the principles of how it is produced, and discuss aspects of quality and nutritional value 🥩 #aufood #foodscience #foodinnovation

🤔 Who would have thought that fish skins, once deemed a low-value by-product, could transform into a highly sought-after snack? Could this success story be replicated for other side streams, like spent grains, edible pulps, and various fruits and vegetables? We're calling out to Food Manufacturers with ample side streams or direct access to by-products that could be upcycled into higher value-added products. Join us in the upcoming THE UPCYCLE REVIVAL CHALLENGE 2024 (URC 2024), an event co-organized by the Food Innovation and Resource Centre (FIRC) Singapore, the Singapore Food Manufacturers' Association (SFMA), and Enterprise Singapore. This challenge aims to assist companies in catalyzing innovation in upcycling side streams. It emphasizes the valorization of these streams and reintegrating the resulting upcycled foods back into the system. The initiative aims not only to improve potential commercialization rates but also includes elements of strategic branding and marketing plans. Students across various disciplines, such as food science and business faculties, will collaborate to brainstorm, design, and promote innovative upcycled food prototypes aligned with sustainability objectives. We're entering an exciting era with an increasing focus on sustainability within our local ecosystem. Let's collaboratively shape a better tomorrow for the food industry and future generations! For food manufacturers seeking to repurpose side streams into interesting and value-added food products, we invite you to express your interest in URC2024. Click here to register: https://lnkd.in/gyJAhbcq #UpcycledFoodInnovation #SustainableEating #FutureOfFood #SideStreamValorization #URC2024 #FoodIndustryInnovation #Newproductdevelopment #Foodinnovation

🎙️ Live Update from 2ND NET ZERO FOOD & BEVERAGE FORUM Thomas Røjkjær Østergaard Lauritsen, Energy & Sustainability Manager at Arla Foods Ingredients, shared invaluable insights in his presentation, "Group Sustainability from Vision to Masterplan." Highlights included: - Working with Sustainability at Arla: An inside look at Arla's sustainability approach, unraveling the complexities involved. - Local Commitment Challenges: Addressing the difficulties of making local commitments within the broader framework of sustainability. - From Central Goals to Site-Specific Actions: Exploring the process of aligning central, long-term sustainability goals with actionable, site-specific plans. - Incorporating Technological Development: Emphasizing the dynamic relationship between sustainability and technological advancements. A concise yet impactful journey from vision to actionable plans at the intersection of sustainability and technological innovation. More updates to come! 🌐🌱 #SustainabilityJourney #LocalAction #TechnologicalIntegration