Voyage Foods’ Post

Join us for the closing plenary session: ‘Agriculture, Food Safety, and Sovereignty: The Role of Social Entrepreneurship Innovations.’ Explore emerging approaches and opportunities in transforming Africa’s food systems for sustainability, resilience, and community empowerment. Together, let’s envision a future of healthy, environmentally friendly, and socially just food systems. #FoodSecurity #SustainableAgriculture #AACOSE7 #AACOSEWeek #socialentrepreneurship #changemakers 3Zero

Excited to share insights from a newly published paper by Andrew Godley, 'Green entrepreneurship in UK foods and the emergence of the alternative meat sector: Quorn 1965–2006' Highlighting how Marlow Foods, pioneers in alternative proteins under the Quorn brand, took #mycoprotein from #niche to #mainstream. 🌱 A few of our key takeaways: 1. Innovation Path: Quorn built trust in supermarket brands (pictured Sainbury’s first #MeatFree Pie), initially targeting niches before reaching mainstream with products like the Quorn burger. 2. Impact of a Crisis: The BSE crisis boosted Quorn's success by shifting consumer perceptions towards meat alternatives, as well Quorn able to scale up and increase supply. 3. Complex Innovation Process: Quorn's market acceptance required both radical and incremental innovations, including new approval processes for novel foods! 4. Consumer Persuasion: Quorn invested in marketing and branding to educating the more conservative consumers of the added value of green innovation. 5. Maintaining Core Values: Quorn's sustained commitment to environmentalism bridged the gap to market acceptance. 6. Time: Green innovation demands investment but offers substantial rewards, leveraging values above or alongside profits. ➡ Read the full article here: https://lnkd.in/e7Zjqq54 #GreenEntrepreneurship #Sustainability #Innovation #Quorn #UniversityOfSussex

Many successful start-ups are built within mature ecosystems. This is a jungle of suppliers, customers, investors and (effective) regulators. But only some start-ups get the opportunity to shape and build an entire ecosystem around themselves. In nature, these are called keystone species. And in business, these are the companies that define and often dominate entire sectors.   The UK's agri-food innovation ecosystem has immense potential to be world class, if not world leading. But, we need effective regulators to do this. Until then, companies on-track to build a new food ecosystem like Hoxton Farms will look beyond the UK, to places where regulators don't suffer from a 'shortage of resources, rule changes and risk appetite'. Like the US and Singapore.   Great write up in the FT with the one and only Hoxton Farms co-founder Ed Steele and co-investors Form Ventures Leo Ringer Max Jamilly Andrew Bennett #cultivatedmeat #scaleup #deliciouslyfatty

🚀 Welcome to another edition of StartUPwithPoland! 🚀 In this episode, we continue our deep dive into the thriving startup ecosystem, this time focusing on the Food & AgriTech sector in Central and Eastern Europe (CEE). Join host Tessa McIver, Executive MBA as she interviews Ewa Karolewska, Project Manager on Startup Support at EIT Food. Ewa is dedicated to fostering innovations in the food and agritech industry across the CEE region. With her expertise in sustainability and extensive experience in consulting on climate tech and sustainable strategies, Ewa offers a unique perspective on the current state and future of the sector. In this engaging conversation, Ewa explains the mission and work of EIT Food and provides insights into the current trends and developments in the Food & AgriTech sector in the CEE region. She discusses the importance of this sector, shares some of her favorite innovative solutions, and reflects on her career journey leading to her current role. Ewa also gives her predictions on the future of the industry and the technologies that will have the most significant impact in the next 5-10 years. Don't miss this insightful episode with Ewa Karolewska, and learn more about the exciting advancements in Food & AgriTech. Co-production: Andrea Bandirali & Poland Weekly #StartUPwithPoland #FoodTech #AgriTech #EITFood #Sustainability #Innovation #TessaMcIver #EwaKarolewska #CEEstartups #ClimateTech

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

Off the back of the recent Future Food Tech Summit, Katie Rodwell and Rabobank sat down with FFA’s Chair Alex Worker to explore Aotearoa New Zealand’s modern and future food-tech vision, strategy and all the real opportunities awaiting us across Asia Pacific. Alex and Katie explore what’s needed to take advantage of this window before 🇳🇿 is left behind - starting with the opportunity as framed by The Good Food Institute, RethinkX and global experts: "New Zealand's agricultural sector has traditionally thrived on exports. Alex paints a picture of a potential future where this model evolves. Instead of solely focusing on exporting produce, New Zealand could develop, and license intellectual property related to cutting-edge food technologies. The road ahead isn't without its hurdles. Alex and Katie explore the challenges and decisions New Zealand needs to address, such as balancing embracing new technologies whilst maintaining export focus, creating a clear vision and strategy, navigating regulatory hurdles, access to funding to scale up innovations and collaborating with farmers in the food tech sector. This episode is a must-listen for anyone interested in the future of food, agriculture, and New Zealand's role in the global food system." https://lnkd.in/gD-nP22W

The day is almost here! Tomorrow, Wednesday, kicks off the one and only New Food Conference hosted by ProVeg International. Our food system needs to change, and this conference is a premier venue where changemakers in the food industry shape visions for the future! I can't wait for all the insights from the pioneers of the plant-based and cultivated meat & dairy sector. 💚 How can meat alternatives transform mainstream consumer behaviour? 💚 Why are food service institutions the real game changers for plant-based food? 💚 What is the role of mycelium in the revolution of food production? These are just some of the sessions in store! ❓ Is there something in particular you'd like to know about the future of plant-based alternatives and the future of food? Let me know! I'll be covering the event both during and after. And hey, if you're going to the conference, let me know! I'd love to get to know you. Here's to food that is kind to animals and doesn't cost us the earth! 💚 #NewFoodConference #NewFoodConference2023 #ProVeg #veganbusiness #entrepreneurship

The Future of Food Technology is the focus this week on #RaboTalk as we chat with Future Food Aotearoa chair, Alex Worker 🎧 On this episode of RaboTalk's Growing our future, host Katie Rodwell is joined by Alex Worker. Alex has an international background in agriculture, food technology innovations and business ventures. Alex and Katie discuss how climate and food technology could reshape the industry and the opportunities and challenges New Zealand faces as it navigates a changing global food landscape. The road ahead isn't without its hurdles. Alex and Katie explore the challenges and decisions New Zealand needs to address, such as balancing embracing new technologies whilst maintaining export focus, creating a clear vision and strategy, navigating regulatory hurdles, access to funding to scale up innovations and collaborating with farmers in the food tech sector. This episode is a must-listen for anyone interested in the future of food, agriculture, and New Zealand's role in the global food system. #foodtech #futurefood #sustainabilitypodcast

🗣 "We need to share a common “DREAM” to transform #foodsystem for a better, resilient, healthy and fair one: we owe it to our future generations! " This is the core message of the #FOODPathS’ coordinator Hugo de Vries (INRAE) at the ERIAFF Conference 2024. Few highlights: ➡️ A new Partnership for Sustainable Food Systems is required for bottom-up reform, involving local actors, regions, farmers, entrepreneurs, and others. ➡️ Regions are already playing an important role in experimenting with collaborative solutions to alter food systems, and they could set an example for other networks and stakeholders. Follow #FOODPathS for more information.⏳ #ERIAFF

Being the Founder of an AgTech startup comes with its fair share of challenges. One of the most common? → Getting prospects to understand the types of value that our Micro-Farms offer. Whether that’s from a business standpoint or a personal one. Some fail to realize that people don’t partner with Babylon just because we bring a fun spin to traditional farming. People partner with Babylon because we’re introducing people to a much higher quality product. That not only makes your food last longer…and taste better!! But also: 👉🏻 Uses 0 pesticides or chemicals 👉🏻 Has higher nutritional value 👉🏻 Utilizes 90% less water 👉🏻 And a lot more flavor. We are here to transform the culinary experience in your office, in your home & in your schools. Check out the below to see what I mean first hand ⤵️