THE REVOLUTION DOESN’T MAKE A LOUD NOISE. This week, Forward Fooding has published a very long, extensive and wide-ranging interview I recorded with Jennibeth Paglinawan and her colleagues. It provided a very welcome opportunity to discuss what Thimus is doing and what I personally believe is so powerful about the T-Box. My experience with such disruptive innovation in traditional fields is that it’s the exact opposite of the “clamoring announcements” we so often spot on LinkedIn and elsewhere. It’s by all means a crawling process. First of all, because of its speed, that naturally follows the trickling mechanisms of a behemoth industry (the F&B one, that is). Not pleasant, very risky, almost deadly. But ultimately quite inevitable. Secondly, you crawl because you move across uncharted space. You have to process hundreds of variables, scan the scenario, pivot, stop, retrace, accelerate…. My personal way of innovating is solidly slow. And that is my own style and no lesson for anyone. I just wish we could evade the juvenile mentality that is so mainstream in the stale rethoric of the startup world: fail fast! How about working at it, making mistakes, bleeding and repairing, make it better, go out again, make it work. How about real life work and value creation? Real value is a very very real thing. The T-Box is extensively mentioned in two official masterclass and webinars just released by Givaudan - Taste & Wellbeing. When I sit down and watch those segments I go well past my own narcissism and feel that we’ve created value: there’s a product out there that Companies are using to improve what they do. And it didn’t exist before we created it. That’s “fact of the week” for my limited mind. Cheers and enjoy the read! Dhyana Menon Maria Valgimigli Martina Sansone Carol Bersanini Chiara Vertua Cristina Tosi Chiara Gadaldi Stefania Pompele Riccardo Accolla Petronio Michela Gandolfi Enrico Marco Gafforini Anisha Jagtap Miyoko Schinner Adrienne Crampton, PhD David Johnson Maria Tzoumaki, PhD Hilco Beeks Alberto Barbari Marco Porcaro Laura Hodgkiss Mehmet Tulbek Ron Kehrig Chandra Mark Amir Zaidman Cesar Vega
🧠🍽️ As humans, we have a complex relationship and interactions with food but we pay very little attention to it – our identity, environment, tradition, culture, nostalgia, and so much more. And one startup leveraging neuroscience to develop modern solutions to our food system is Thimus. To understand the technology behind this FoodTech 500 finalist's vision, we sat down with its founder, Mario Ubiali, on how they measure the emotions and cognitive processes related to human food consumption. Read our FoodTech 500 Alumni Spotlight here: https://lnkd.in/ecBYe7xP #FoodTech500Alumni #ForwardFooding #FoodTech500 #foodtech #neuroscience #innovation
