New Hope Network’s Post

Would you like to know more about the role of #FoodScienceandTechnology in the #humanitarian and #foodandnutritionsecurity context? Meet the visioner Donna Rosa behind the #FoodScienceforReliefandDevelopment (https://lnkd.in/dpfPsxGD) volunteer groups under the #InternationalDivision of #IFT where I was privileged to be a part of the project of the #NigerianInstituteofFoodScienceandTechnology (NIFST) in collaboration with the division. Could you explain more about FSRD? What are you trying to accomplish, and what are some highlights to date? I wanted to bring awareness of the potential for food science and technology in developing countries. I had two different audiences: the food industry, which knew little about this because they don’t get involved in it, and then the international development community, the ones that need to know about this. We developed the FSRD program underneath [IFT’s] International Division. We’ve had a couple of projects in other countries where we’ve had competitions, particularly in South Africa. We work with NIFST [Nigerian Institute of Food Science and Technology] and SAAFoST [South African Association for Food Science & Technology] and some others. Kindly read her work in the #FoodTechnologyMagazine https://lnkd.in/dTiHE3kt

With just 8.5 weeks to go until The Future of Protein Production Chicago, taking place at McCormick Place on 24/25 April 2024, it's time for the fun part: getting to know our speakers! First up we have Adam Yee, the CTO of Sobo Foods, a company born from a shared dream to reimagine the future of comfort food. According to the founders, Adam and Eric Ji Sun Wu, they love the recipes they grew up with and they're also pretty fond of this planet. "Call us crazy, but we don’t think we should have to choose between the two! That’s why we set out to make delicious, healthy comfort foods that just so happen to skip the meat (and the environmental impact)." We're looking forward to hearing Adam moderating a panel discussion at The Future of Protein Production Chicago called, ‘Startups in Action: Life in the Trenches’, which includes Luiza Villela from unClassic Foods, Christie Lagally from Rebellyous Foods and Candice Choi from Geem. Book your tickets today to come and hear a further 75 speakers, 30 presentations, eight panel discussions and network with +400 other attendees. So, check out his interview below and let us know what you think in the comments. #plantbased #fppchicago #alternativeproteins #foodtech

Cornell Food Venture Center receives $10M from Seneca Foods! Arthur Wolcott ’49 went to an auction in Dundee, New York as a Cornell University senior, looking for a good deal on a typewriter. Instead, he bought a bankrupt grape juice plant (which, not incidentally, included at least one typewriter). Thus began his collaboration with the food science faculty and experts at Cornell as he grew what would become Seneca Foods Corporation from a struggling company with $110,000 in revenue its first year in 1949 to the $1.5 billion publicly traded company it is today. To honor this 75-year relationship, the SENECA FOODS FOUNDATION is gifting $10 million to the Cornell Food Venture Center (CFVC) at AgriTech, which helps all types food producers bring their products to market. According to Benjamin Z. Houlton, Dean of Cornell University College of Agriculture and Life Sciences, the CFVC has launched over 40,000 food products since 1997, supporting entrepreneurs with resources, expertise, and innovation. This gift, the largest in AgriTech’s history, will enhance the food economy, offering processing and production innovation, regulatory guidance, and product safety evaluation. Half of the gift will endow the CFVC and name its pilot plant, while the other half will fund a named professorship and directorship. Christine Smart, the Goichman Family Director of Cornell AgriTech and associate dean in CALS states that this structure ensures continued leadership and the ability to "better test the market and predict food trends by trying different things and running sensory panels.” Paul Palmby, President and CEO of Seneca Foods, highlighted that “In the early days, Art worked with Cornell in establishing some of the processing techniques he used in his businesses and that were instrumental to our early success." Michael Wolcott, Seneca’s CFO, anticipates the pilot plant will spark new business opportunities and innovation, much "like it did for Seneca Foods 75 years ago." Learn more here: https://lnkd.in/dmr2yMAB #entrepreneurship #innovation #venture #accelerator #cpg #agritech #foodandbev #pilotplant #manufacturing

With just 8.5 weeks to go until The Future of Protein Production Chicago, taking place at McCormick Place on 24/25 April 2024, it's time for the fun part: getting to know our speakers! First up we have Adam Yee, the CTO of Sobo Foods, a company born from a shared dream to reimagine the future of comfort food. According to the founders, Adam and Eric Ji Sun Wu, they love the recipes they grew up with and they're also pretty fond of this planet. "Call us crazy, but we don’t think we should have to choose between the two! That’s why we set out to make delicious, healthy comfort foods that just so happen to skip the meat (and the environmental impact)." We're looking forward to hearing Adam moderating a panel discussion at The Future of Protein Production Chicago called, ‘Startups in Action: Life in the Trenches’, which includes Luiza Villela from unClassic Foods, Christie Lagally from Rebellyous Foods and Candice Choi from Geem. Book your tickets today to come and hear a further 75 speakers, 30 presentations, eight panel discussions and network with +400 other attendees. So, check out his interview below and let us know what you think in the comments. #plantbased #fppchicago #alternativeproteins #foodtech

“Our Plant-based Butter Was one of the Hardest but Most Excited Projects & Here is Why” - Brad Vanstone x Tomorrow’s Bites OUT NOW! 👉 https://lnkd.in/emcxvBUG Brad has one of those life stories that deserves a stage. From being the grandson of a dairy farmer to creating plant-based dairy products, from cheeses to soon even plant-based butters, Brad's journey has been remarkable. He became a very conscious consumer, but there was one thing he found hard to replace: cheese. This eventually led him to fill this gap by offering tasty plant-based dairy products and helping others make the switch from dairy products with the company Willicroft. These tasty products have even brought his dairy-loving family closer to choosing to swap some of their dairy products. However, that's not the only reason why this story should get a stage. Brad's openness and his perspective on global issues, his commitment to his values, his realism, and his decisive decision-making are all worth to be high-lighted. Following the line: “Don’t tell, just show”. Because that's exactly what he did; he demonstrated that you can build a successful business in a short time by providing delicious and sustainable products. This talk is for the entrepreneurs, plan-based product developers, plant-based cheese lovers and the curious ones. 🧀 #Plantbaseddairy #plantbasedcheese #foodinnovation #plantbasedentrepreneur #farmtotable #ecoconsciousbusiness #greeninnovation

💡 Social Enterprise Inspiration The S.S. Culinary, run by the Yukon Literacy Coalition, is a social enterprise food truck in downtown Whitehorse that works to help people increase their #employability. They've got locally-sourced specialties and a sourdough-themed menu, and it's a great way for people to learn about the food industry and #entrepreneurship. #socialentrepreneurship #socialeconomy

Last week’s top food innovation news 📰🛒 Foxtrot plans to reopen 15 stores in Chicago, Dallas, and Austin this summer. meati™ secures $100M funding while expanding to 7,000 retail locations. ABEC accuses GOOD Meat of owing $63M and engaging in litigation misconduct. Evaluating new food production solutions based on scalability is often misguided. Pairwise creates the first seedless blackberry using CRISPR technology. Brand Bites explores how restaurant brands successfully enter the retail market. Queensland backs Pollination's $150M fund for climate solution startups. #foodtech #foodstartups #foodbiz  #agrifoodtech  #foxtrotreturns #meati #altmeat

Don’t be fooled. The innovation that is lab-grown meat — or “cultivated meat” as industry insiders have decided to call it — is not the great entrepreneurial success story of the next generation. Investors want you to believe otherwise, and though they have a right to feel giddy that last week U.S.-based startups Good Meat and Upside Foods got the nod to go to market from the U.S. Department of Agriculture and the Food and Drug Administration, a variety of factors will hinder the adoption and growth of no-kill meat.

Don’t be fooled. The innovation that is lab-grown meat — or “cultivated meat” as industry insiders have decided to call it — is not the great entrepreneurial success story of the next generation. Investors want you to believe otherwise, and though they have a right to feel giddy that last week U.S.-based startups Good Meat and Upside Foods got the nod to go to market from the U.S. Department of Agriculture and the Food and Drug Administration, a variety of factors will hinder the adoption and growth of no-kill meat.

A Female-Led Revolution In Food Design By Simple Mills One of her favorite things about entrepreneurship, says Katlin Smith, Founder and CEO of better-for-you baked goods company, Simple Mills, “is that there’s always a new problem to be had, always a new thing to learn.” Smith left a successful consulting career in 2014 to start Simple Mills as a way to “harness the power of food to benefit people and planetary health." Read my full Forbes story on Simple Mills: https://lnkd.in/gMsGv9M9