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“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

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

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

This is another successful and inspiring story about a woman food entrepreneur. She is in the Venture-Captial Ready program - A partnership between the Manitoba Women in Agriculture and Food (MWAF) and the Small Scale Food Processors Association (SSFPA) Featured Founder: Dalia Kohen, Wild Folk Beverages   Even as Wild Folk Beverages founder Dalia Kohen was working in the forests of BC in summer and traveling the world in winter, she was dreaming of a life in food.   “My job allowed me to spend my spare time foraging in the forests for tree saps and berries. But all the while, I was thinking about opening a restaurant,” she recalls.   “So after eight years of forestry and travel, in 2004, a friend and I opened a vegetarian restaurant in Calgary’s Beltline district — The Coup. She managed the kitchen, I managed the bar.”   Working the restaurant’s front of house encouraged Dalia to keep dreaming. “I was experimenting with global and local flavours.   “I wanted these drinks to be healthier than the usual sodas, but also familiar to diners in ways that inspire memories,” she recalls.   In spring 2020, Dalia took her chef’s training at the Natural Gourmet Culinary Institute in New York. And today, Dalia’s company comprises four lines of non-alcoholic canned beverages: Sparkling Negroni (with rhubarb, grapefruit and star anise), Bee’s Knees (with lemon, honey, and red clover), Vermouth Spritz(with ginger and chamomile), and The Bitter Tongue, a mixer with ginger, citrus, and berries.   With her product in 130+ restaurants and stores across Canada, Dalia’s business is thriving, although like any business, it has its issues. “Finding the right co-packer hasn’t been easy: either I’ve had to change my can size because it was hard to pack, or we had volume or product compatibility problems. It can be difficult to get co-packing right.”   So far, Dalia’s time with Venture Capital Ready has been fruitful. “It’s a great community of women, and I’ve really appreciated the chance to practice and refine my pitch.   “At some point, you realize that you don’t have the funding or knowledge to take your product to the next level. I feel like, What got me here won’t get me there. And that’s where VC Ready comes in.”   For more about Dalia’s business, check out her website at drinkwildfolk.com.

While still a niche category, an increasing number of brands are working with blended and hybrid meats – some nascent startups, others established meat producers. Funding is critical if this sector is to grow and reach its potential, but how do investors and VCs feel about these protein solutions? We at Green Queen were curious: in a more volatile environment than usual, and a category that is confident about its funding potential, how do investors see it? We spoke to Steve Molino, principal at Florida-based Clear Current Capital, and Heather Courtney, general partner at New York-headquartered Alwyn Capital. Their views highlighted the often contrasting opinions among investors, and a need for consolidation and enhanced value propositions on the part of blended and hybrid meat startups. Check out the article to learn more about what they had to say. #GreenQueen #altprotein #blendedmeat #hybridmeat #foodsystems

Meet the Founders: Angela Chou and Nivi Jasa, Founder of I AM NUT OK I AM NUT OK uses nuts and plant-based ingredients to create artisan vegan cheeses using real cheese cultures. If you would like to learn more about I AM NUT OK, please feel free to get in touch with Susannah Preston #conduitconnect #imapctinvesting #angelinvesting #plantbased #impact #vegancheese #plantbasedfood #climate #iamnutok https://lnkd.in/eHRdgBdg

Happy 2024! Do you want to know what we would save in a fire?🔥😅 Then read the article below from Conduit Connect

Did you know that the incubation period for Salmonella can range from 12 to 36 hours? ⚠️ It's vital information that helps us identify potential sources of contamination and protect consumers. Understanding the timeline between consuming contaminated food and experiencing symptoms is crucial in food safety! 🤢 Check out the article to learn more about the different pathogens, their incubation periods, and how they impact food safety practices. Knowledge is power, especially when it comes to food safety! 💪 t.ly/-YmFb #FoodSafety #IncubationPeriods #FoodBorneIllness #KnowledgeIsPower #Entrepreneurship #Startup #FoodandBeverage

We had the pleasure of speaking with Brad Vanstone, co-founder of Willicroft, about their mission to revolutionise the dairy industry with plant-based alternatives. 👉 Founded out of personal frustration and a strong desire to make impact, Willicroft is changing the game with their delicious plant-based cheese and their latest innovation, 'Original Better', their plant-based butter product. 🌍 Beyond profits, Willicroft is committed to sustainability, with products emitting up to 25x fewer emissions than traditional dairy. More info about how they track their impact here:  https://lnkd.in/ePf8eQuM👏 👏 💡 They're currently seeking investors aligned with their vision of balancing planet, people, and profit. Willicroft is poised for growth and impact so don't miss out! Check out their funding round: https://lnkd.in/e_6yxYyf Read the interview: https://lnkd.in/exjRAGSj #Plantbased #Cheese #Butter #Sustainability #Innovation #Investmentopportunity #Startup

Join us in celebrating Dessert Flower's remarkable achievement as they secure a prestigious nomination in the Entrepreneurship Champion Awards. Dessert Flower has transcended boundaries to grace the shelves of renowned bon-vivant department stores globally. Their honey tantalizes taste buds with tingling notes of floral and fruity goodness, creating an eloquent experience for connoisseurs and newcomers alike. With the help of their dedicated testing specialists, they source samples from diverse bee-keeping farms and renowned harvesting pedigrees. The nurturing touch of supervision ensures a taste of luxurious elegance and an underlying sensual experience for our devoted customers. Dessert Flower isn't just about honey, it's about making a difference. They believe in the potential of every child, irrespective of their circumstances. Partnering with the PLAY Foundation, they contribute to creating a brighter future for underprivileged kids, affirming that every child deserves love and care. Dessert Flower’s GOODB honey is ethically sourced, maintaining the health of the bees and ensuring only the highest quality honey is extracted. Expert critics leave no stone unturned in detecting any chemical adulteration, providing you with honey in its purest form. Your family deserves nothing less than the best quality nutrition. Show your support for Dessert Flower's entrepreneurial spirit and commitment to excellence at the Entrepreneurship Champion Awards. Vote for Dessert Flower - https://lnkd.in/e-eqAA-G . . . . . . . . . . . . #DessertFlower #EntrepreneurshipChampionAwards #honey #culinaryexperience #gourmetfood #globalrecognition #tasteofluxury #beesustainability #ethicalsourcing #purehoney #healthynutrition #goodbhoney #foodcritics #foodindustry #businessexcellence #socialresponsibility #brighterfuture #underprivilegedchildren #supportentrepreneurs #entrepreneurialjourney #businessimpact #purenutrition #globalleadership #businessachievements #entrepreneurialjourney #businessrecognition