Start-ups

‘Manufacturers making bold sustainable moves now will be winners’ – Solveiga Pakštaitė [Interview]

While working on a design project for visually impaired people, Solveiga Pakštaitė realised that, when it comes to when our food goes really goes off, we are all in need of help to identify a product’s freshness. This inspired her to develop a new way to help reduce food waste. Read More

Better food for more people: helping companies adapt to the food revolution!

Happy Feed founders Marion Mashhady and Sylvain Zaffaroni are on a mission to bring agility and innovation back into large F&B manufacturers’ product development strategies. Read More

‘I make dealing with the legislation around food labels hassle-free’ – Roni Avital [Interview]

Dedicating time to develop a software programme to make food labeling hassle-free was a pivotal career moment for Nutraid-founder Roni Avital. We interviewed her about her success as an entrepreneur. Read More

Eating a straw for additional nutrients

Many countries have seen a sudden surge in concern about ocean plastic pollution over the past year. Some have even moved to ban disposable plastic items, including straws. When it comes to eco-friendly alternatives, biodegradability is a minimum. But one entrepreneur is adding value with edible and flavoured options. Read More

Okara: extracting value from soymilk byproducts – Claire Schlemme [Interview]

San Francisco-based company Renewal Mill is on a mission: reducing food waste sustainably while offering new culinary experiences to their customers. Using the nutritional by-products of food manufacturing, they turn leftover produce pulp into ready-to-use flour. Read More

Nanoencapsulation solves formulation problems with bioactives – Mariano Oto [Interview]

One of the challenges food manufacturers can face is developing functional and healthy products that take advantage of the full range of properties of bioactive ingredients. By enabling a controlled release of bioactives and microorganisms, encapsulation can offer a solution. Read More

Functional flour from defatted sunflower seeds – Aleh Manchuliantsau [Interview]

One of the biggest challenges for the global F&B industry is feeding a growing population whilst protecting the environment. Could upcycled by-products provide a solution? Ingredient-tech startup Planetarians have developed a one-step technology to produce functional flours from defatted sunflower seeds – an ingredient traditionally used as animal feed. Read More

Is fungi protein the future of vegan meat? – Wim de Laat [Interview]

Dutch startup, FunGeneX has developed a novel fermentation process to create vegan meat products. Tapping into the growing trend for sustainable alternative protein, this process also brings a number of health benefits. Read More

Printing our way to a sustainable food supply – Eshchar Ben-Shitrit [Interview]

Animal products, particularly meat, have come under fire lately as not being a sustainable solution to long term food supply. There is a growing shift towards plant-based alternatives, and companies who are developing products with the look and feel of meat are catching a lot of interest. Read More

Turning sugar in juice into beneficial nutrients – Eran Blachinsky [Interview]

Better Juice – the winner of the Most Innovative Technology or Service Supporting F&B category of the Startup Innovation Challenge 2018 – has developed an exciting technology to reduce sugar in natural fruit juice whilst adding beneficial nutrients, such as dietary fibres. We caught up with Eran Blachinsky, CEO of Better Juice, to learn more. Read More