Podcasts about food startups

What does it really take to build a food company from the ground up, raise capital, scale a team, and make difficult decisions when the market changes?In this episode of Owning Your Legacy, Brittany Chibe shares the honest story behind her journey from corporate food sales to entrepreneurship, including the launch and sale of Paleo Scavenger and her work as co-founder of Aquacultured Foods.Brittany discusses building a paleo snack brand from her home kitchen, growing into national distribution, learning the realities of co-manufacturing and retail margins, and why she chose not to bootstrap her next company.She also shares how Aquacultured Foods was created around a mission to develop sustainable alternative seafood, the process of raising pre-seed and seed capital, navigating food-tech regulation, working with acclaimed chefs, and bringing a novel product to market.But this is also a conversation about the harder side of entrepreneurship: fundraising in a difficult market, leading a team through uncertainty, managing runway, making layoffs, and deciding when it is time to wind down a company responsibly.Brittany reflects on the lessons she is carrying into her next chapter, including the importance of customer connection, clear accountability, sustainable leadership, and separating your identity from the business you build.Topics in this episode include:• Food entrepreneurship and CPG startups• Bootstrapping versus raising venture capital• Paleo Scavenger and building a brand from a home kitchen• Alternative seafood and food-tech innovation• Startup fundraising, investors, and pitch strategy• Leadership during uncertainty and company closure• Building accountable teams and reducing operational burn• Founder mental health, resilience, and life after a startupIf you enjoyed the episode please share it with others, and rate, review, and subscribe wherever you get your podcasts. To learn more about me and how I am Owning My Legacy, you can find me on Instagram @LauretteRondenet and online at lauretterondenet.com. 

Christin Siegemund gehört zu den aktivsten Netzwerkerinnen der deutschen Food-Szene. Nach Stationen im Marketing und in der Kommunikationsbranche gründete die Hamburgerin das Foodlab – heute eine der wichtigsten Plattformen für Food-Startups in Deutschland und ein Treffpunkt für Gründer, Produzenten, Gastronomen und kreative Köpfe der Branche. Christin Siegemund erzählt, wie aus einer Idee in der Hamburger HafenCity ein Ort wurde, an dem Produkte entwickelt, Konzepte getestet und Unternehmen aufgebaut werden. Sie spricht über die Herausforderungen der Gründungsjahre, die Bedeutung starker Netzwerke und darüber, warum erfolgreiche Startups weit mehr brauchen als nur eine gute Idee. Natürlich geht es auch um aktuelle Food-Trends und die Frage, welche Entwicklungen die Branche in den kommenden Jahren prägen werden. Fermentation, Plant-Based-Produkte, alkoholfreie Getränkebegleitungen sowie Einflüsse aus Korea, Südamerika und Skandinavien sind dabei ebenso Thema wie Hamburgs Rolle als Testmarkt für neue kulinarische Konzepte. Außerdem gibt Christin persönliche Einblicke in ihren eigenen Geschmack, ihre Begeisterung für Kimchi, Sauerteigbrot und internationale Küchen sowie ihre Überzeugung, dass Neugier und Offenheit zu den wichtigsten Zutaten in der Kulinarik gehören. Eine inspirierende Folge über Gründergeist, Food-Startups, kulinarische Trends und die Menschen, die die Zukunft des Essens gestalten. Links zur Folge • Foodlab: https://foodlab.hamburg • Instagram Foodlab: https://www.instagram.com/we.are.foodlab • Instagram Christin Siegemund: https://www.instagram.com/christinsiegemund/ Werbung - Diese Episode wird unterstützt und präsentiert von: Der Große Restaurant & Hotel Guide: Ein Guide für Gäste - Inspirationen für Menschen mit Stil und Geschmack: https://www.der-grosse-guide.de PANGAEA Olivenöl – extra natives Olivenöl aus eigener Familienproduktion in Nordgriechenland. Das vielfach prämierte Olivenöl steht für maximale Qualität, Frische und Geschmack. www.pangaea-olivenoel.de In FOODTALKER-Folge #202 spricht Julia Lakirdakis-Stefanou über Qualität, Herkunft und Sensorik – und wir verkosten verschiedene Olivenöle vom Supermarktprodukt bis zum prämierten extra nativen Olivenöl.

When Jing Gao launched Fly By Jing, she wasn''t just selling chili crisp—she was challenging a century-old story about the value of Chinese food. Starting from an underground supper club and a scrappy Kickstarter, she built a brand now found in Target, Walmart, and Whole Foods that has inspired a generation of Asian food founders. For more on Fly By Jin and show notes click here Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

In dieser Folge des Onlineshop Geflüster Podcasts habe ich Andreas und Sebastian von der Premium-Bolognese-Brand 3foodies zu Gast. Jahrelang war ihr Shop ein reines Liebhaberprojekt: Nach der Gründung saßen sie plötzlich auf 18.000 Dosen fest und verkauften diese mühsam über Feinkostläden. Viele Gründer stecken genau in diesem Hamsterrad fest und schaffen es einfach nicht, den Umsatz auf ein Level zu heben, von dem man wirklich leben kann. Wie die beiden den Sprung vom Hobby-Projekt zum Millionen-Business geschafft haben? Im Interview verraten sie, welcher knallharte Reality-Check in Excel den Wendepunkt brachte und warum sie ausgerechnet im Hochsommer bei 37 Grad den Mut hatten, ihr Werbebudget massiv zu skalieren. Erfahre, mit welchem strategischen Shift sie ihre stagnierenden Meta Ads stabilisiert haben, um heute extrem profitabel 2.500 € am Tag in Kampagnen zu investieren. Viel Spaß beim Anhören! Dein Berend. __________ Mache den ersten Schritt und buche dir eine kostenlose SHOPANALYSE: https://www.berend-heins.de/termin __________

Hi, wir sind Marc & Dave, zwei Unternehmer nach Gründung, Scaleup und EXIT. Wir wollen Wissen und Emotionen weitergeben und treffen uns regelmässig zum virtuellen Ping Pong. Wie damals beim Tischtennis im eigenen Startup

Was haben Polizeiarbeit und die Skalierung eines Food-Startups gemeinsam? Erstaunlich viel. In dieser Folge von How to Hack spricht Carsten Puschmann mit Nicolas Lother, dem Mann hinter der Produktstrategie der Quality Group (ESN, More Nutrition). Nicolas teilt seine Reise vom Polizeidienst direkt in das Herz der deutschen Sportnahrungsindustrie.Er erklärt, wie er Skills aus der Kriminalitätsanalyse für die Mustererkennung und strategisches Handeln unter Druck nutzt, um heute Trends im Supplement Markt vorherzusehen. Wir erfahren, wie die Quality Group durch Community driven Product Development und radikale Kundennähe Wachstums Plateaus durchbrochen hat und warum Consumer Centricity für ihn kein Buzzword ist, sondern die Lösung für echte Nutzerprobleme.Ein Deep Dive in Führung auf Augenhöhe, Datenliebe und die Vision einer Ernährungsindustrie, die den Menschen dient statt umgekehrt.Wir reden über

In this episode of The Boulos Beat, guest host Tony McDonald sits down with Luke Holden, founder and CEO of Luke's Lobster. Luke shares his journey from growing up in Maine's lobstering industry to working in New York investment banking, and how a search for an authentic lobster roll led to the founding of Luke's Lobster in 2009 with his father and business partner Ben Conniff.Now operating 28 locations across the United States, with international locations in Singapore and Japan, Luke's Lobster has become a globally recognized brand rooted in sustainability and quality. Luke discusses the importance of vertical integration, community relationships, and the strategic growth of the company's consumer packaged goods business. The conversation also explores how Luke's restaurant footprint and real estate strategy play a critical role in brand awareness and long-term growth.Perfect for listeners interested in entrepreneurship, food and beverage, brand expansion, sustainability, and real estate strategy.

Canada is exporting too much of its agri-food upside—IP, talent, and value-add—because growth-stage financing doesn't fit the sector. From Ottawa, John Stackhouse speaks with RBC's Lisa Ashton to unpack Seeding Scale—RBC's new report on Canada's agri-food growth-capital gap. Joined by Vive Crop CEO Darren Anderson and Emmertech Managing Partner Kyle Scott, they break down why agri-food is “different money,” why companies hit a wall around the $15M mark, and the first moves to keep more Canadian innovation scaling at home.Seeding Scale ReportRBC Thought Leadership Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Gemeinsam mit SPAR stellen wir euch die spannendsten Startups vor, die es über das ⁠⁠Young & Urban⁠⁠-Programm in die Supermärkte geschafft haben.Heute präsentieren wir euch The Bitery aus München - bei dem Startup des ehemaligen Food-Bloggers Bastian Fisser dreht sich alles um Cookies der besonderen Art, die gerade vor Weihnachten natürlich sehr gefragt sind. Wie es The Bitery über Young & Urban in den Supermarkt geschafft hat, das erzählt uns heute im Podcast Bastian Fisser höchstpersönlich. Die Themen:

„Wenn Süßes einfach und ehrlich ist, braucht es keinen Zucker – nur gute Ideen und eine starke Vision.“ – Martin Greller (djoon inspiriert) Willkommen bei „Zuckerfrei beginnt im Kopf“! In dieser Folge spreche ich mit Martin Greller , Mitgründer von djoon, deren Dattelpralinen nur aus wenigen, natürlichen Superfood-Zutaten bestehen: Medjool-Datteln, 100% Kakao und nussige oder fruchtige Füllungen – komplett ohne Zuckerzusatz. Wir tauchen ein in die Geschichte hinter djoon und sprechen darüber, wie aus der Idee, gemeinsame Naschmomente zu schaffen, Schritt für Schritt eine Marke wurde, die für bewussten Genuss steht. Du erfährst, wie Martin die Dattel als „Superfrucht“ für sich entdeckt hat, warum sie im Vergleich zu vielen herkömmlichen Süßigkeiten mehr Nährstoffe und weniger leere Kalorien mitbringt und welche Rolle Werte wie Fairness, Bio‑Qualität und ehrlicher Geschmack bei jeder neuen Sorte spielen. Außerdem geht es darum, wie man ein Food-Startup aufbaut, warum Trends wie „Back to the Roots“ und natürliche Zutaten solchen Projekten Auftrieb geben und wie bewusster Genuss im Alltag gelingen kann, ohne ständig in die Zuckerspirale zu rutschen.

Stefan Freh war Banker, Patrick Etz Unternehmensberater und heute kochen sie gemeinsam mit ihrem dritten Mitgründer Wolfgang Maurer frisches Hundefutter. Mit Hello Bello haben die drei Freunde ein Pet-Tech-Startup gegründet, das individuell abgestimmte, gekochte Mahlzeiten im Abo direkt zu Hundebesitzern liefert. Im Gespräch mit Podcast Host Johannes Pracher beantworten sie die Fragen: Wie startet man ohne Branchenerfahrung ein Food-Startup? Warum kann ein handschriftlicher Hundename skalierbar sein? Wie pitcht man bei „2 Minuten 2 Millionen“ ohne fertiges Produkt? Und: Wie schmeckt Hundefutter eigentlich – für Menschen? Ein lockeres Gespräch über Mut, Timing und die Kraft guter Freundschaft. www.hellobello.at

About the Show:"I swear every time I walk in and out of this building, I leave with more hope and more encouragement." – Kristen Phillips, Grazing Robin RoadIn this episode of I Am Northwest Arkansas®, host Randy Wilburn sits down with Kristen Phillips, founder of Grazing Robin Road, and Daymara Baker, business development manager at the Arkansas Food Innovation Center at the Market Center of the Ozarks (AFIC@MCO), to explore what it really takes to launch a food business in Northwest Arkansas.Kristen shares how she transformed an unexpected job loss into a thriving grazing box business, with crucial support from AFIC's commercial kitchen facility and Daymara's expert guidance. Daymara reveals how AFIC@MCO empowers entrepreneurs and local farmers with commercial kitchen space, technical training, and the connections needed to turn food dreams into reality.Whether you're an aspiring entrepreneur, a foodie, or simply love stories about community and creativity colliding in Northwest Arkansas, this episode is for you!Key Takeaways:Local Support Is Everything: AFIC@MCO gives food entrepreneurs access to affordable kitchen space, technical guidance, and mentorship, no matter what stage they're in.Community and Collaboration: AFIC@MCO actively connects entrepreneurs with local producers, markets, events, and training resources—making success more accessible.Fast-Track to Launch: With the right support, determined entrepreneurs likeKristen Phillips can start a thriving business in just a few short months.Education and Events: Both formal (like financial literacy and serve safe training) and informal (dinner series, pop-ups) programs empower business owners.Overcoming Challenges: Mindset and self-doubt are big hurdles, but strong resources and encouragement from the AFIC@MCO community help entrepreneurs push through.Giving Back: New entrepreneurs are eager to help others by sharing their lessons and tips for starting a business.All this and more on this episode of the I Am Northwest Arkansas® podcast.Important Links and Mentions on the Show* AFIC@MCO - Arkansas Food Innovation Center at the Market Center of the Ozarks WebsiteGrazing Robin Road Email: GrazingRobinRoad@gmail.comPhone: 479-310-0421Instagram: @GrazingRobinRoadFacebook: Grazing Robin RoadFayetteville Public Library – Serve Safe and moreStartup Junkie – Small business resources and trainingSpecial Event Mentioned:Savor the Ozarks Dinner Series at AFIC@MCO (Upcoming event celebrating local ingredients, food heritage, and entrepreneur support. Reach out toDaymara Baker at daymarab@uada.edu for details and tickets.)This episode is sponsored by*Signature Bank of Arkansas "Community Banking at its Best!"

Leadership is a Lifestyle –

Im Gespräch mit Christoph Burseg berichtet Mark Mühürcüoglu, Co-Founder der Cookie Bros. GmbH (ehemals Sugar Daddy's GmbH) vom Aufstieg seines Food-Startups zum Unternehmen mit zweistelligen Millionenumsätzen. Er teilt die Geschichte, wie eine Idee aus New York und ein Geschäftspartner mit Rewe-Kontakten den Weg in den deutschen Lebensmitteleinzelhandel (LEH) ebneten. Mark erklärt, wie Cookie Bros. den Content-getriebenen Ansatz von TikTok adaptiert, um die Marke als "Foodporn und Fun" zu positionieren. Außerdem gibt er Einblicke in die Herausforderungen der Lebensmittelproduktion in Deutschland, das Geheimnis des essbaren Keksteigs, und warum TikTok Shop das Potenzial hat, den Social Commerce zu revolutionieren. In dieser Episode erfährst du: - Wie Cookie Bros. trotz des allgemeinen Gesundheitstrends durch bewusste "Gönnung" und Fun-Content erfolgreich ist. - Warum das vierte Quartal (Q4) für Cookie Bros. das "beschissenste Quartal" ist, da die Hauptumsätze im Food-Snack-Bereich im Q2 und Q3 liegen. - Wie das Unternehmen den Ansatz der "Limited Editions" von Crumbl Cookies adaptiert, um durch knappe Verfügbarkeit Content zu generieren und das Online-Geschäft auszubauen. - Wie wichtig Content für die Marke ist und warum das Office so gebaut ist, dass es als Playground für Creator und Mitarbeiter dient. - Warum Cookie Bros. stark auf Künstliche Intelligenz setzt – unter anderem für das Packaging und zukünftige Kampagnen. - Welche Rolle TikTok Shop für die Marke spielt und warum Mark überzeugt ist, dass die Plattform den Social Commerce revolutionieren wird. - Was Mark als Unternehmer unter "Diskomfort aushalten" versteht und wie er durch Persönlichkeitsentwicklung gelernt hat, damit umzugehen (Love it, Change it or Leave it) Christoph auf LinkedIn: https://www.linkedin.com/in/christophburseg Kontaktiere uns über Instagram: https://www.instagram.com/vodafonebusinessde/

Er hat Flink erfunden, den Lieferdienst, der den Kühlschrank überflüssig gemacht hat. Jetzt will er die ganze Küche abschaffen. Nikolas Bullwinkel, Gründer & CEO von Circus, bringt den ersten KI-gesteuerten Koch-Roboter der Welt in Supermärkte, Kantinen, Wohnviertel – und zu dir nach Hause. Meta hat ihn bereits in München in seiner Kantine stehen. Die Bundeswehr will ihn. Die NATO fragt an. Bewertung: schon über 400 Mio €. Dieser Roboter kocht, was du brauchst – 24/7. Und berät dich mit KI gleich mit: „Du willst später noch laufen? Dann mehr Carbs, etwas Chicken, Proteine. Let's go!“ Circus ist mehr als ein Food-Startup, es ist die Zukunft der Ernährung. Und vielleicht die größte Revolution seit dem Kühlschrank. Jetzt bei TOMorrow und als Videopodcast bei TOMorrow. Meine Bitte: Cool, wenn Du TOMorrow abonniert. Das hilft uns, hier jede Woche für Euch die krassesten Gäste zu präsentieren.

Gemeinsam mit Philipp Wolf reite ich quer durch die Lebensmittel- und Getränkewelt. Wir besprechen welche Themen uns diesen Monat geprägt haben und geben unsere Meinung dazu Preis. Es erwarten euch lange Episoden mit viel Content für lange Auto- oder Bahnfahrten, die Begleitung beim Sport oder Spazieren. In unserer monatlichen Folge erfährst was die Branche bewegt: Wir sprechen über die Lebensmittelindustrie, E-Commerce, Quick Delivery, Gemeinschaftsverpflegung, Food-Start-ups, Innovationen, Digitalisierung/KI/Web3, Agrar, Investitionen/Insolvenzen/Exits aus der Branche.

In this episode of Inside Startup Investing, Chris Lustrino sits down with Ariane Valle and Turner Hoff, the founders of Vegetable + Butcher, a handcrafted meal delivery company redefining what it means to scale a food brand with integrity. From navigating conflicting diets at home to building a customer-first experience grounded in transparency and nutrition, Ariane and Turner share the operational choices, hard lessons, and go-to-market strategies behind their growing business.

Today is Part 2 of the series introducing the ERP (Early Rep Potential) Rubric. The idea behind ERP is that the best idea for you is the one you can do "full rep" tests on the fastest. We help Erica evaluate the potential of her FODMAP idea, where she's looking to help people identify specific food sensitivities. We score the idea and get clarity on its potential. We also talk a little Jon Hamm.  Tacklebox (test your startup idea)No Whisper Ideas (weekly newsletter, sign up to get a Notion copy of the ERP Rubric)How to Pick Which (of your many) Ideas to Pursue (ERP Rubric Part 1)Jon Hamm Show 00:30 ERP Rubric Part Two03:52 The Ideas - Mold and FODMAPs06:27 ERP Intro: Choose a Specific Customer09:12 Part 1: Can You Find Your Customer?12:59 Part 2: Can You Convert Customers?17:01 Part 3: Can You Build a Solution?21:12 Part 4: Collecting Feedback23:19 Part 5: Organic Growth Potential25:23 The Final Two Questions28:00 The End

Vom viralen Hype zur ernstzunehmenden Business-Brand: In dieser besonderen Episode von ChefTreff (#251) trifft Sven Rittau auf Abdelrahman Al-Waqeel – Gründer, Visionär, TV-Star und Gesicht hinter ProNut, der ersten Protein-Donut-Marke weltweit. Was mit einer mutigen Idee begann, hat sich in rasantem Tempo zu einer Marke mit Millionenumsätzen, über 500 Lieferpartnern und internationalen Ambitionen entwickelt. Gemeinsam werfen Sven und Abdelrahman einen Blick hinter die Kulissen der Erfolgsgeschichte von ProNut: von den ersten Ideen und Herausforderungen über das Franchise-Konzept bis hin zu internationalen Expansionen und kreativen Marketingstrategien. Dabei geht es um alles, was ein modernes Food-Startup ausmacht: Positionierung zwischen arabischem Unternehmergeist und westlicher Startup-Mentalität, kreative Produktentwicklung, Supply-Chain-Management, Social-Media-Hype - und das alles zwischen L.A., Berlin, Franchise-Scaling und „Bruttodankbarkeit“. Eine inspirierende Folge für alle, die Geschäftsmodelle neu denken und sich von ungewöhnlichen Karrierewegen anstecken lassen möchten! In der Folge mit Abdelrahman Al-Waqeel und Sven Rittau lernst Du:

Amy Zalneraitis never planned on entering the pet food business. She was a fashion creative director until her sister Alissa, who ran a thriving raw dog food company, passed away. Stepping in to continue production, Amy grew We Feed Raw into a leading disruptor in the $45 billion U.S. pet food market, where fresh and raw foods are the fastest-growing segment. In this episode, she shares her journey from reluctant entrepreneur to passionate advocate for better pet nutrition, discussing the current problem with dog food, challenging conventional wisdom carefully, and tips for building brand identity.

In dieser Folge erzählt Aylin Karadayi, Gründerin und Inhaberin von VVOO, wie ihr ursprüngliches Food-Startup sich zu einem erfolgreichen Yoga-Studio mit Onlineshop entwickelte. Sie gibt Einblicke in die Herausforderungen und Chancen, die mit der Transformation eines Unternehmens verbunden sind, und teilt ihre Erfahrungen, wie sie mit ihrer Vision und Leidenschaft für Yoga ein Business aufbaute, das Körper, Geist und unternehmerischen Erfolg vereint.

Bereust du es so jung Mama geworden zu sein? Funktioniert Freundschaft im Business und was sind deine Guilty Pleasures? Diese und viele weitere Fragen beantwortet unser zweiter Gast Eileen Pesarini. Wir bekommen exklusive Lini's Bites Insights und Caro & Rahel pitchen ihr Food Startup.

#235 Zero Labs | Zurück in der Gründungswelt | Max Wittrock | Co-Founder Vom Müsli-Pionier zum alkoholfreien Brauer – Wie Max Wittrock erneut die Food-Branche aufmischt.In dieser Episode des Startcast Podcasts spricht Host Max mit dem Seriengründer Max Wittrock, der einst MyMuesli zu einem der bekanntesten Food-Startups machte. Nachdem er seine Anteile an MyMuesli verkauft hatte und kurzzeitig an der Seite von Joko Winterscheidt die Marke Jokolade unterstützte, ist Wittrock nun mit seinem neuen Projekt Zero Labs zurück in der Gründerszene.Zero Labs widmet sich dem Trend des alkoholfreien Biers, das gänzlich ohne Zucker und Alkohol auskommt, aber dennoch den vollen Biergeschmack liefert. Wittrock erzählt im Podcast von den Herausforderungen, ein solches Produkt zu entwickeln, das Monate an Verkostungen und Anpassungen erforderte, um den perfekten Geschmack zu erreichen. Der Schritt, erneut zu gründen, sei anders als mit Anfang 20: Weniger schlaflose Nächte, dafür mehr strategische Ruhe und ein umfassenderes Netzwerk, das den Weg erleichtert hat.Im Gespräch reflektiert Wittrock über seine Zeit nach MyMuesli und erklärt, warum er trotz seines Erfolgs erneut in die Start-up-Welt eintauchte. Er spricht offen über die Unterschiede und Parallelen zwischen seinen früheren Gründungen und der Arbeit an Zero Labs. Besonders spannend ist seine Perspektive auf das Gründen mit über 40 und die Vorteile, die Erfahrung mit sich bringt.Der Podcast beleuchtet nicht nur Wittrocks Erfolgsgeschichten, sondern auch die Herausforderungen, denen sich Start-ups heute stellen müssen. Von den Absagen potenzieller Partner bis hin zur Frage, wie man sich in einem gesättigten Markt behaupten kann – Wittrock teilt seine Erfahrungen und Erkenntnisse.Diese Episode bietet wertvolle Einblicke für alle, die sich für die Food-Branche, Unternehmertum und die Kunst des Neuanfangs interessieren. Erleben Sie, wie Max Wittrock mit Zero Labs erneut seine Spuren in der Gründerszene hinterlässt – mit derselben Leidenschaft und Innovationskraft, die ihn schon mit MyMuesli erfolgreich gemacht haben.Keywords: Max Wittrock, Zero Labs, MyMuesli, Jokolade, alkoholfreies Bier, Food-Startups, Unternehmertum, Gründer, Netzwerk, Innovation, Lebensmittelindustrie, Seriengründer, nachhaltige Produkte, Podcast, Start-up, Gründergeschichte. Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

#234 Omami | Von der Idee zum Geschmackserlebnis | Christina Hammerschmid | CEO & FounderinWie Omami den Tofu-Markt mit innovativen Kreationen aufmischt und neue Maßstäbe in Sachen Geschmack und Nachhaltigkeit setzt.In dieser inspirierenden Episode des Startcast Podcasts spricht Max mit Christina Hammerschmid, der Gründerin und Geschäftsführerin von Omami. Christina teilt ihre Reise von der ersten Idee bis zur erfolgreichen Einführung eines völlig neuen Produkts auf dem Tofu-Markt: Kichererbsentofu.Omami, ein Name, der vom bekannten Umami-Geschmack abgeleitet ist, zielt darauf ab, die Geschmackswelt des Tofus zu revolutionieren. Christina erklärt, warum sie sich für Kichererbsen als Hauptzutat entschieden hat und wie sie mit Omami eine köstliche und allergikerfreundliche Alternative zu herkömmlichem Sojatofu geschaffen hat.Sie gibt tiefe Einblicke in die Herausforderungen und Freuden, ein Food-Startup in einer wettbewerbsintensiven Branche zu gründen und aufzubauen. Vom Aufbau eines kleinen, aber dynamischen Teams bis hin zur erfolgreichen Kooperation mit großen Einzelhändlern wie Rewe, Tegut und Edeka – Christina zeigt, wie Omami es geschafft hat, in kürzester Zeit Fuß zu fassen.Das Gespräch beleuchtet auch die praktischen Aspekte des Geschäfts, wie die Logistik der gekühlten Lagerung und die geplante Expansion in andere europäische Märkte. Christina betont dabei immer wieder die Bedeutung von Qualität und Nachhaltigkeit – zentrale Werte, die Omami antreiben und die es ermöglichen, ein Produkt zu schaffen, das nicht nur gut schmeckt, sondern auch gut für die Umwelt ist.Erfahren Sie mehr über die Innovationskraft hinter Omami und wie Christina Hammerschmid plant, die pflanzliche Ernährung auf ein neues Level zu heben. Dieser Podcast ist ein Muss für alle, die sich für die Zukunft der Ernährung und die Geschichten hinter erfolgreichen Startups interessieren. Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Thu, 22 Aug 2024 05:00:00 +0000 https://hzupbeat.podigee.io/197-neue-episode 70af608168d96be7f473cfabba4a5ffd CEO und Co-Founder Michael Baum über sein junges Food-Startup Weiter Folgen findet ihr unter www.handelszeitung.ch/upbeat full CEO und Co-Founder Michael Baum über sein junges Food-Startup no H

Subscribe: Apple Podcasts | Spotify | Stitcher | Overcast Support the Show. Get the AudioBook! AudioBook: Audible| Kobo| Authors Direct | Google Play | Apple Introduction In the ever-evolving food industry, where consumers demand healthier alternatives without compromising taste, one entrepreneur is making waves with his innovative approach to reinventing the classic cookie. Nicholas Naclerio, the founder and CEO of mhmm.Ly, shares his inspiring journey of turning a personal struggle with an eating disorder into a mission to make delicious, nourishing foods accessible to all. Naclerio's story is a testament to the power of perseverance, resilience, and a deep-rooted passion for creating positive change. From his humble beginnings in a small New York apartment to securing investments from industry heavyweights like Andrew Yang and the former CFO of Oatly, Naclerio's path has been paved with challenges and triumphs. In this thought-provoking episode, Naclerio candidly discusses the arduous yet rewarding process of fundraising, navigating the complex world of investors, and the importance of selecting the right partners who understand the unique demands of the food industry. He also delves into the intricacies of marketing and distribution, offering valuable insights into the strategies that have proven successful for his brand. But Naclerio's mission extends far beyond mere business success. His unwavering commitment to creating a sustainable, ethical, and inclusive food system is a driving force behind his endeavors. With a focus on using simple, nourishing ingredients like nuts, root vegetables, and apple sugar, Naclerio's cookies are not only delicious but also cater to a wide range of dietary needs, promoting overall well-being. Join us as we explore the intersection of entrepreneurship, food innovation, and personal growth, and discover how Naclerio's journey is paving the way for a healthier, more conscious approach to indulgence. Links Nicholas Naclerio on LinkedIn Mmmly Website Keep In Touch Book or Blog or Twitter or LinkedIn or Get Story-Driven Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this week's Modern Retail Rundown: Ulta's latest performance shows that beauty sales may finally be decelerating. Retailers like Express, Peloton and Saks have reportedly been late on paying their vendors -- indicating cash flow issues. Finally, there was drama in the food startup space as Momofuku gets litigious with competitors.

The Kraft Heinz Company made waves in the food industry by introducing vegan hot dogs and sausages under its well-known Oscar Mayer brand. This significant move marks the brand's first foray into the plant-based arena with its NotHotDogs and NotSausages. In this episode of the Xtalks Food Podcast, Sydney talks about the new offerings, which were developed in collaboration with NotCo, a Chilean food-tech firm renowned for its AI-driven approach to crafting plant-based food solutions. The products contain ingredients like bamboo fiber, pea protein and mushrooms. Additionally, the offerings have the distinctive “snap” of the outer casing and the savory smokiness of Oscar Mayer products. The company aims to attract flexitarian consumers looking for plant-based options that don't compromise on taste, texture and variety. The team discusses the significant price difference between the new offerings and traditional hot dogs and wonder whether name recognition will help boost sales.Also in this episode, Sydney talks about a new precision fermentation study that provides compelling evidence that this technology could be the key to future food sustainability. One of the core findings of the precision fermentation study is its potential to drastically improve food quality. Moreover, this technology allows for the production of specific food ingredients, including those that contribute to the savory taste in dishes, sourness in soft drinks and essential enzymes in cheese manufacturing. The study also highlights how genetically engineered microorganisms can inhibit the growth of foodborne pathogens. Not to mention, by using self-replicating microorganisms that produce minimal waste, precision fermentation paves the way for the production of food ingredients from renewable substrates. The team talks about the obstacles to overcome in order to get precision fermentation-made foods into the mainstream, like consumer education and perception.Read the full article here:How Kraft Heinz's Vegan Hot Dogs and Sausages Differ From the RestPrecision Fermentation Study May Revolutionize Food Quality and SustainabilityFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Marmite is a British savoury spread and strategist Keva Epale's favourite brand. Love it or hate it, you can't ignore it. A brand built on conflict and division? Surely that can't work. But, as Keva explains, Marmite's use of friction is precisely why it is so successful, especially in a world where everyone seems to be playing it safe. She shares why this strategy (if done right) should be adopted by more companies aiming to make an unforgettable impact. EPISODE TRANSCRIPT: www.pilgrimage.design/22-marmite Keva's website: kevaepalestudio.webflow.io Keva's creativity newsletter: yourcreativeletter.substack.com Keva's branding newsletter: yourbrandingletter.substack.com What is this podcast? Your brand + an emotional connection with your audience = success. But that middle part is tricky. I'm here to equip you to achieve it, through personal stories of individuals who have emotionally resonated with branding. I'm Sam, a brand designer and your host. In each episode, released on the 14th of the month, a top guest picks their favourite brand. I then invite them to unpack why it means so much. As they share, we gain invaluable insights into what makes audiences tick. Not with strategy or theory, but through that undeniable proof of successful branding: emotion. Whether you're a business wanting to better connect, a charity struggling to garner support or a branding professional needing encouragement, this is the podcast for you. Podcast artwork created with the help of Canva AI. AI policy: ⁠⁠⁠⁠⁠⁠⁠⁠⁠www.pilgrimage.design/ai-policy⁠⁠⁠⁠⁠⁠⁠⁠⁠ Who am I? I'm Sam Thorogood. Hi! I'm a brand designer for startups, creators, charities, eco projects and church plants. I'm on a mission: equip these pioneering brands to bring others onto their journeys. My website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠www.pilgrimage.design⁠⁠⁠⁠⁠⁠⁠⁠⁠ Final thing (I promise)! Every other Tuesday, I share succinct advice on how to integrate design techniques and philosophy into your brand. Encouraging, empowering... and totally free. Welcome to the journey towards better branding. ⁠⁠⁠⁠⁠⁠⁠⁠⁠pilgrimagedesign.substack.com

March marks National Nutrition Month 2024 — a time when the food industry, health professionals and communities across the globe unite to emphasize the importance of making informed food choices and developing sound eating and physical activity habits. In this episode of the Xtalks Food Podcast, Sydney talks about the history of National Nutrition Month as well as how various food industry stakeholders can contribute to the significant month. The stakeholders include food manufacturers and processors, retailers and supermarkets, foodservice providers, technology and innovation and collaboration with health organizations. Vera and Sydney discuss how the food the industry can make a lasting impact on public health and nutrition awareness and wonder which of the stakeholders can have the most impact.Also in this episode, Sydney talks about the growing demand for low sugar juice. Driven by consumers' growing awareness of the health risks associated with high sugar intake, this demand has spurred innovation among food technology companies. This has led to the development of cutting-edge technologies aimed at reducing the sugar content in fruit juices without compromising on taste or nutritional value. She explains various technologies, including membrane filtration, vacuum evaporation, enzymatic treatment and selective breeding of fruits. She also talks about several pioneering companies that are leading the movement, each with a unique approach. As these technologies continue to evolve, we can expect the low sugar juice market to expand, offering even more options for those looking to reduce their sugar intake.Read the full article here:National Nutrition Month 2024: A Food Industry Perspective on Enhancing Nutritional AwarenessLow Sugar Juice: A Sweet Revolution in the Beverage IndustryFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

This episode of the Xtalks Food Podcast features an interview with Norma Chu, founder and CEO of DayDayCook, a multi-brand company on a mission to promote Asian cooking globally. Over her 12-year journey at DayDayCook, Chu has implemented several successful brand strategies to reach global audiences, introduced an exclusive product line and used social media to help DayDayCook become a household name. Chu discussed the company's recent acquisition of Yai's Thai as well as its other brands, Nona Lim, Mengwei and Yujia-Weng. She also talked about a typical day in her life as an entrepreneur, which begins at around 5am and is filled with exercise, self-care and of course, work. Chu is excited to witness the company's expansion in the US and continue promoting Asian cuisine around the world.Read the related story here:How DayDayCook is Revolutionizing Asian CuisineFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social MediaTwitter: @XtalksFoodInstagram: @XtalksFacebook: https://www.facebook.com/Xtalks.Webinars/LinkedIn: https://www.linkedin.com/company/xtalks-webconferencesYouTube: https://www.youtube.com/c/XtalksWebinars/featured

Naughty Nuts ist ein Direct-to-Consumer-Business, das Nussmus und andere Nussprodukte verkauft. Das Unternehmen hatte anfangs gute Umsätze und eine erfolgreiche Finanzierungsrunde, musste jedoch Anfang dieses Jahres Insolvenz anmelden. Inzwischen wurde Naughty Nuts von Smart Organics übernommen und hat sich wieder erholt. Smart Organics fungiert als strategischer Partner, der interne Schwierigkeiten gekonnt ausgleicht und dem Unternehmen Stabilität gibt.Gründer Lorenz Greiner gibt zu, dass bei der Gründung und in den ersten Jahren Fehler gemacht wurden und das Unternehmen schnell gewachsen, aber nicht profitabel war. Die Insolvenz war auf Schwachstellen im Geschäftsmodell zurückzuführen. Er erklärt auch, dass Naughty Nuts kein geeigneter VC-Case war, da das Unternehmen nicht das Potenzial hatte, enorm zu wachsen und hohe Gewinne zu erzielen. Doch sind Food-Startups grundsätzlich nicht als VC-Case geeignet?Was du lernst:Gründe für die Insolvenz von Naughty NutsWie läuft eine Insolvenz eigentlich ab?Welche Bedingungen müssen erfüllt sein, dass ein Startup ein VC Case ist??Du willst mit deinen Kunden per WhatsApp kommunizieren? Hier geht es zu Charles: https://drp.li/1i7aIALLES ZU UNICORN BAKERY:https://zez.am/unicornbakery Lorenz GreinerLinkedIn: https://www.linkedin.com/in/lorenz-greiner-53590111a/ Naughty Nuts: https://naughtynuts.de/ Unicorn Bakery Whatsapp Broadcast:Hier erfährst du alles, was du als Gründer wissen musst: https://drp.li/jrq5S Unser WhatsApp Broadcast hält dich mit Einblicken in die Szene, News und Top-Inhalten auf dem Laufenden.Kapitel:(00:00:00) Zahlen, Daten, Fakten rund um Naughty Nuts(00:04:10) Warum seid ihr kein VC-Case und wie würdest du heute nochmal Investoren dazu nehmen?(00:14:48) Was waren rückblickend vermeidbare finanzielle Fehler und wie haben sie sich geäußert?(00:20:02) Wann war dir zum ersten Mal klar, dass das Unternehmen so nicht funktioniert (+ mögliche Lösungsansätze)?(00:24:23) Insolvenzanmeldung & was danach passierte(00:27:48) Wo steht ihr heute und würdest du sagen, die Insolvenz hatte auch was Gutes?(00:32:59) Was möchtest du Gründern auf den Weg geben, die Angst vor der Insolvenz haben?(00:36:02) Letzte Ergänzungen, Kontakt und letzte Worte Hosted on Acast. See acast.com/privacy for more information.

Air Up, a revolutionary water bottle company, emerged from a unique academic project and rapidly transformed the way we perceive and consume water. In this episode of the Xtalks Food Podcast, Sydney talks about the Munich-based startup, which began as a university project in 2016, combining neuroscience and design. It's the first hydration system that flavors water solely through scent. This innovative approach leverages the fact that about 80 percent of what we perceive as flavor actually comes from our sense of smell. The Air Up bottle uses retronasal smelling to bring flavor to plain water. When users drink from the bottle, the ‘flavored' air from the scent pods mixes with the water, creating a taste experience without actually flavoring the water itself. What sets the Air Up bottle apart from other water bottles is its blend of technology, sustainability and health consciousness. Although they read mixed reviews, the team praises Air Up for its innovative approach to hydration and are eager to try it out for themselves. Also in this episode, Sydney talks about why food industry influencers were recently at the center of a controversy highlighted by the Federal Trade Commission (FTC). Last week, the FTC issued warning letters to two major groups in the food and beverage sector and several online food industry influencers for inadequate disclosure of paid social media posts that endorsed a sweetener and various sugary products. These influencers, affiliated with the American Beverage Association and the Canadian Sugar Institute, had made posts on Instagram and TikTok. The American Beverage Association, a powerful lobbying group with members like Coca-Cola Company and PepsiCo, and the Canadian Sugar Institute, representing Canadian sugar manufacturers, appeared to have hired these influencers. This crackdown aims to establish a new standard for transparency, particularly when the funding sources behind these campaigns are not explicitly stated. The team posits that there should only be one way to disclose ads on social media for complete transparency. Read the full article here:Air Up: Revolutionizing Hydration with Scent and SustainabilityFood Industry Influencers Warned by FTC for Inadequate Disclosure of Paid PromotionsFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

In this episode of Product Thinking, Jag Duggal, Chief Product Officer at Nubank, joins Melissa Perri to unravel the process of building a strong global product management team in a fast-growing business. They also dive into the importance of customer obsession, challenges in talent acquisition, and the power of documented principles in scaling businesses.

In this episode of Product Thinking, Tom Eisenmann, Professor of Business Administration at Harvard Business School, joins Melissa Perri to dive into "Why Startups Fail," his transformative book. Specifically, they dive into the inspiration of the book, six unique types of startup failures and how to avoid them, as well as strategies for hiring your first product manager.

In this episode Eran Mizrahi discusses the work he is doing with Ingredient Brothers to make the ingredient search and procurement process easier for customers. Listen in as Deborah and Eran also talk about the importance of building a global team and the challenges that come with it. Eran emphasizes the need for a clear focus on building a global team, while Deb adds that it's essential to have a long-term strategy and find team members who align with the company's values and goals. They also discuss the milestones and challenges of entrepreneurship and the importance of networking.   Eran grew up watching his father grow a successful import business that was built on integrity and customer service. A South African transplant, Eran started his career at Deloitte. From there, he came to New York to pursue his MBA at Columbia '14.Eran was an early employee at Plated, where he focused on building planning and sourcing programs. The team's collective efforts led to a $300M sale to Albertsons.He then went to join Nuts.com, one of the world's largest nuts and specialty ingredient e-commerce companies. He was quickly elevated to COO and quadrupled capacity to support growth in 2020.Fun Fact: Eran took a gap during college to attend culinary school, where he solidified his love of food.   You can connect with Eran in the following ways: Website: ingredientbrothers.com Linkedin: https://www.linkedin.com/company/74524657/admin/feed/posts/   Whether you are a C-Suite Leader of today or tomorrow, take charge of your career with confidence and leverage the insights of The CEO's Compass: Your Guide to Get Back on Track.  To learn more about The CEO's Compass, you can get your copy here: https://amzn.to/3AKiflR    Other episodes you'll enjoy: C-Suite Goal Setting: How To Create A Roadmap For Your Career Success - http://bit.ly/3XwI55n Natalya Berdikyan: Investing in Yourself to Serve Others on Apple Podcasts -http://bit.ly/3ZMx8yw Questions to Guarantee You Accomplish Your Goals - http://bit.ly/3QASvymSee omnystudio.com/listener for privacy information.

Segment 1: Segment 1: Ilyce Glink, owner of Think Glink Media and Best Money Moves, joins John to talk about why credit is hard to get today, the average credit card debt per household continuing to rise, how consumer wealth has reset from the pandemic, and why the 5-day commute is dead. Segment 2: Segment 2: Jim Dallke, National Editor, American Inno, […]

#77. Tiffany Yang, the co-founder of Sweety, shares her journey from taking her family's small shaved ice cream shop and creating a nationally distributed brand in stores like Walmart and Costco. She shares the wild tale of landing Walmart as Sweety's first retail customer and the challenges the startup faced along the way. Tiffany also highlights the importance of storytelling, persistence, and staying true to your brand values in the startup world.Sweety Links: https://www.sweetyicecream.com/IG/TikTok: @sweetyicecreamco Startup Savant Links: https://startupsavant.com/podcasthttps://www.youtube.com/@StartupSavantPodcast/https://www.instagram.com/startupsavantpodcast/https://www.linkedin.com/company/startup-savant/

Can beef jerky really be plant-based? More importantly, can it be commercially successful?Jade Gray is pioneering the alternative meat movement down under. After spending 20 years in China's food industry, Gray returned home to New Zealand in 2019.  In this episode, New Zealand entrepreneur Jade Gray joins host, old friend and fellow Beijing EO member, Jim James to discuss how Jade is building a thriving plant-based meat company called Off-Piste Provisions. He was inspired to create meat alternatives after analyzing the large carbon footprint of livestock. Off-Piste makes plant-based beef jerky, pork rinds, and other snacks by using pea protein and food technology to mimic meat textures and flavours. Gray talks about the challenges of launching a new category, building a team, getting distribution, marketing to meat reducers vs vegans, and raising capital. He offers tips on how he uses mainstream PR rather than social media, keeps investors engaged continuously, and leverages government grants to establish legitimacy with media and consumers. Prowly - the media relations platform Prowly has everything you need to get your PR work done.Riverside - Your online recording studio The easiest way to record podcasts and videos in studio quality from anywhere. All from the browser.Test before you invest - with PickFu Run a poll and get in-depth feedback from real people in minutes. Coupon: THEUNNOTICEEDDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showAm I adding value to you?If so - I'd like to ask you to support the show.In return, I will continue to bring massive value with two weekly shows, up to 3 hours per month of brilliant conversations and insights.Monthly subscriptions start at $3 per month. At $1 per hour, that's much less than the minimum wage, but we'll take what we can at this stage of the business.Of course, this is still free, but as an entrepreneur, the actual test of anything is if people are willing to pay for it.If I'm adding value to you, please support me by clicking the link now. Go ahead, make my day :)Support the show here.

JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection. What's Cookin: Made a batch of beef stroganoff using canned egg noodles in one pot, and with ground beef instead of something like flank steak Fig tart-simple pastry dough with black mission figs and a glaze of apricot preserves   FOOD INDUSTRY AND HARVEST NEWS: Smithfield to shutter 22 hog farms siting increased costs to operate and declining consumer demand Tryons shutters 4 chicken processing plants for the same reasons Food Startup bankruptcies are surging especially in plant-based companies TODAY'S MAIN TOPIC: Authentic Italian pasta dishes are cooked in a pan sauce, not covered with sauce. Real Italian plates of pasta are made in the pan to finish cooking, a technique that truly captures the essence of traditional Italian cuisine. After boiling the pasta until it is al dente, it is transferred to a flavorful pan sauce where the magic happens. The pasta eagerly absorbs the vibrant flavors of the sauce, allowing the dish to become an exquisite symphony of taste and texture. This method ensures that every strand is delicately coated with the sauce, resulting in a harmonious marriage of ingredients. The pasta's final moments in the pan infuse it with incredible depth, richness, and complexity, creating a dish that is simply irresistible. Italian pasta dishes are renowned for their emphasis on seasonal and regional ingredients. This culinary philosophy celebrates the abundance of fresh and locally sourced produce, ensuring that each pasta dish reflects the distinctive flavors and characteristics of a particular season and region. In the spring, delicate pasta dishes are often adorned with vibrant peas, asparagus, and tender artichokes, capturing the essence of renewal and freshness. In the summer, luscious tomatoes, fragrant basil, and vibrant zucchini take center stage, adding a burst of color and flavor. Autumn pasta dishes showcase earthy mushrooms, hearty squashes, and warming spices, perfectly capturing the cozy and comforting spirit of the season. Winter brings robust flavors to the table, with pasta dishes featuring indulgent cheeses, rich ragù sauces, and robust root vegetables, providing comfort and warmth during the colder months. By incorporating seasonal and regional ingredients, Italian pasta dishes pay homage to the bountiful nature of the land and the diverse culinary traditions of each region, resulting in a truly authentic and delightful dining experience. Homesteading Tsunami: Cover Cropping For All-Green Cover-Free Resources Homesteading-What the Modern Homesteader Needs To know Homesteaders Of America Conference in October-Front Royal VA 10/13 &10/14 Speakers include; Eustis Conway, Sean & Beth Douroughty of The Independent Farmstead, John Lovell Warrior Poets Society PRODUCT and/or Content RECOMMENDATIONS: Komo Mills/Pleasant Hill Grain Closing Thoughts: Make a real Italian pasta dish using the pan to finish the noodles in a tasty condiment, you'll be glad you did. Resources For This Episode: Modern Day Homesteaders Prefer To Live Off The Land Food bankruptcies surging as companies struggle with shift in consumer habits, access to cash Smithfield To Close Many Hog Farms Cooking Local Food In Ukraine Links To Check Out: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Save $50 dollars on enrollment-COUPON CODE: save50 Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

Segment 1: Ilyce Glink, owner of Think Glink Media and Best Money Moves, joins John to talk about a new study that shows a majority of parents spend 20% or more of household income on child care, The Fannie Mae Home Purchase Sentiment Index increasing slightly in July, why Fitch downgraded the US, and researchers developing and AI technique that […]

Alle Start-Up-Fans und Unternehmensgründer aufgepasst: Samuel und Alex brainstormen die besten Geschäftsideen, die dringend jemand machen muss. Egal ob Side-Hustle oder Vollzeitgründung, Venture Capital oder Bootstrap. Themen dieser Folge:Quickie-Geschäftsidee: "Business-in-a-box" Bootcamp für SchülerSamuel gründet ein 2. Startup neben Journeyman - mit Hörern dieses Podcasts!Das als Google-Killer beschriebene Startup Neeva gibt auf - ist das der Weg den viele Generative AI Startups gehen werden?Post von Optimisten: Tobias klaut unsere Social Media GeschäftsideeSamuels Geschäftsidee: Sea-of-Grey - wie du mit dieser Strategie ein neues Food-Startup bauen kannstAlex' Geschäftsidee: Food Truck für Hunde Klaue unsere Start-Up Ideen: Die beste Datenbank für Geschäftsideen findest du auf www.digitaleoptimisten.de  Sponsor dieser Folge ist Beydes ein neues Co-Working Konzept in Berlin mit eigenem Creator Studio. Eine nette Community, flexible Tische und vernünftige Preise: FlexDesks gibts schon ab 99 EUR. Unicorn Ideas ist das Format bei Digitale Optimisten, in denen wir über smarte Start-Up Ideen sprechen, für die uns leider die Zeit fehlt. Die einzige Bedingung: Klaue diese Geschäftsidee!

This week the gang is back from a break and things get meaty in the snews! Support this podcast at https://www.patreon.com/LetsTalkAboutSnacks  -- Snack News: New snews: It's Official: Little Caesars' Pretzel Crust Pizza Is Coming Back: https://www.foodandwine.com/little-caesars-pretzel-crust-pizza-is-coming-back-7371752  McDonald's Drops a New Strawberry Shortcake McFlurry: https://people.com/food/mcdonalds-drops-a-new-strawberry-shortcake-mcflurry/  Heinz Develops Red Tattoo Ink: https://hypebeast.com/2023/3/heinz-develops-red-tattoo-ink  Pop-Tarts Is Launching Its New Flavor With Grandma-Chic Sweaters: https://www.foodandwine.com/pop-tarts-sweater-frosted-banana-bread-flavor-7372762  Meatball Made with Woolly Mammoth DNA Created by Food Startup: https://people.com/food/meatball-made-with-woolly-mammoth-dna-created-by-australian-startup/ Cup Noodles Introduces New Breakfast Ramen Flavor: https://www.foodandwine.com/cup-noodles-releases-breakfast-instant-ramen-flavor-7373277 Locate Lauren on Twitter (@rawrglicious) and check out her Onlyfans! Find Conrad on Twitter (@ConradZimmerman) and peruse his other projects on this Linktree thing. Linda can be located on Twitter (@guzzlinseltzer) and Instagram (@shoresofpluto). You can find her poetry journal at Impostor Lit. Logo by Cosmignon! See more of her cool art at https://www.cosmignon.info/ Music by Michael "Skitch" Schiciano. Hear more of his work at https://skitch.bandcamp.com/

Christian Guba ist Investor beim Venture Capital Fund Food Labs, die unter anderem einer der ersten Geldgeber in Gorillas war. Was sind seine besten Geschäftsideen? Wir besprechen in dieser Folge... welche verrückten Sachen Venture Capital Investoren im Hype der letzten Jahre gemacht haben, um in Startups investieren zu können.... was der Absturz von Beyond Meat und Impossible Foods für Investments in Food-Startups bedeutet.... welche Ernährungstrends Christian verfolgt, seit dem er sich intensiv mit Food auseinandersetzt... welche Themen gerade "heiß" sind bei Food-Startups... und natürlich: Christians 3 beste Geschäftsideen, die du klauen solltest. Die beste Datenbank für Geschäftsideen mit den Ideen von Deutschlands besten Gründern und Investoren gibt's auf www.digitaleoptimisten.de  Digitale Optimisten unterstützen:5 Sterne Review auf Apple Podcasts oder SpotifyDeinen 3 schlausten Freunden von diesem Podcast erzählenFeedback an alexander@digitaleoptimisten.de senden

#48: Olive oil enthusiast and startup founder Katina Mountanos sits down with Ethan to discuss her exceptional company, Kosterina. A startup that is dedicated to making quality extra virgin olive oil (EVOO for short), the Mediterranean lifestyle, and its associated health benefits accessible to Americans. Kosterina is a lifestyle brand that has gained overwhelmingly positive reviews, leading Whole Foods to reach out to Mountanos for partnership!In this episode we dive into: The power of 'launching what you know'Why Katina believe's in rapid prototyping The choice to take on venture capital Kosterina Links: https://www.kosterina.com/https://www.instagram.com/kosterina/ Startup Savant Links: https://startupsavant.com/https://www.instagram.com/startupsavant/https://www.tiktok.com/@startupsavanthttps://www.youtube.com/@StartupSavantPodcast

Can you imagine a plant-based food that can help prevent diseases? Well it exists and is beginning to sprout globally. Jivko Djamiarov is the founder of Ancestral Superfoods. His mission is to bring the healing power and benefits of plants and foods to others. On this episode of Innovators Can Laugh, Jivko shares his entrepreneurial journey of opening the first vegan restaurant in Bulgaria and how he launched Ancestral Superfoods and gained traction. They have more than 3,000 customers and are projected to do $250,000+ Euros in 2023.Oh, and he sent me samples of some of the products they sell and they are delicious! Listen to the show on Apple, Spotify, or other player here.Show highlights: -   1:00 – Pearl Jam-   1:37 - $25k cash or dinner with Simon Sinek?-   3:27 – a favorite book you would gift to others-   4:51 – what a ‘perfect day' would look like?-   5:15 – how he got the idea for soul kitchen, the first vegan restaurant in Bulgaria-   8:20 – average margins for a vegan restaurant-   9:50 – why he left the restaurant to focus on superfoods-   11:35 – taken into ICU, parting with my loved ones & the vision for Superfoods-   16:55 – what do they like about Ancestral Superfoods?-   18:41 – how did he get this product to market?-   19:54 – what are the top selling products?-   20:50 – what the investment experience has looked like?-   21:45 – what are you excited about in the next 12 months as it relates to Ancestral?-   24:10 – what is a mistake you made early in your startup journey?Do you wish to connect with our special guest?Visit Ancestral Superfood's website: ancestralsuperfoods.comTune in to every conversation about exciting European Startups and Innovators on Apple Podcasts, Spotify, and Amazon! Leave a rating and review so we can keep making amazing interviews!Listening on a desktop & can't see the links? Just search for Innovators Can Laugh in your favorite podcast player.Connect with Eric:Visit his website: https://innovatorscanlaugh.comFor the Innovators Can Laugh newsletter in your inbox every week, subscribe at https://innovatorscanlaugh.substack.comPrevious guests include: Arvid Kahl of FeedbackPanda, Andrei Zinkevich of FullFunnel, Scott Van den Berg of Influencer Capital, Buster Franken of Fruitpunch AI, Valentin Radu of Omniconvert, Evelina Necula of Kinderpedia, Ionut Vlad of Tokinomo, Diana Florescu of MediaforGrowth, Irina Obushtarova of Recursive, Monika Paule of Caszyme, Yannick Veys of Hypefury, Laura Erdem of Dreamdata, and Pija Indriunaite of CityBee. Check out our five most downloaded episodes: From Uber and BCG to building a telehealth for pets startup with Michael Fisher From Starcraft Player to Maximizing Customer Lifetime Value with Valentin Radu Revolutionizing Parent-Teacher Communication with Kinderpedia ...

Margaret Wishingrad is the CEO and founder of Three Wishes, a high protein, low sugar, grain-free cereal. After struggling to find a healthy cereal for her son, Margaret decided to create her own. Taking on the cereal industry juggernauts is a daunting task, but having had experience running an advertising agency with her husband, Margaret has used her marketing skills to develop a brand and build a following around a product that she is proud of.In this episode we dive into: How to begin creating, testing, and reiterating a productBranding 101 and using your brand to build customer relationshipsGrowing retail partnershipsUnorthodox marketing strategiesRead the full episode summary on Startup Savant!