Podcasts about food startups

Der Markt für Nahrungsergänzungsmittel ist riesig und zahlreiche Marken buhlen online um die Gunst der Kunden und Kundinnen. Auch Ahead Nutrition bewirbt seit einiger Zeit die farbenfrohe Produktpalette über zahlreiche Influencer. Ursprünglich von zwei Soldaten gegründet und durch die Höhle der Löwen bekannt geworden, wurde über die Jahre aus einem Food-Startup für "Performance"-Produkte ein Nahrungsmittel-Hersteller, der seinen Fokus auf gesündere Ernährung gerichtet hat. Ich betrachte diese Transformation, zeige auf, was gut und nicht so gut lief und gebe SEO-Tipps für den Onlineshop. Außerdem vergleiche ich die Zahlen von Ahead mit denen vom Vorbild More Nutrition. Kennst Du Ahead Nutrition oder nutzt Du Produkte eines Wettbewerbers? Schreib es in die Kommentare!

Meet James Frost, founder of Flaming Phoenix, a company dedicated to creating ultra-high energy nutritional products for people tackling life's toughest challenges.

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.

Wie entstehen die neuesten Trends in der Lebensmittelindustrie und wie innovativ ist die Branche in Deutschland? In dieser Episode werdet ihr es erfahren, denn im Gespräch mit Dr. Julia Köhn dreht sich alles um Innovationen im FoodTech-Bereich. Außerdem besprechen Stefan und Julia die Zukunft der Proteinproduktion, sowie die Herausforderungen und Chancen für Agrar- und Food-Startups. Die beiden diskutieren auch die Rolle der Politik in der Lebensmittelwirtschaft, die Finanzierungsmöglichkeiten für Startups und die Notwendigkeit einer einheitlichen Strategie im Agrar- und Food-Sektor. In dieser Folge “Food Fak(t)” steckt also richtig viel drin - und wir wünschen euch viel Freude beim Hören! *** Instagram *** Folgt Food Fak(t) auch auf Instagram @foodfakt_podcast und bleibt auf dem Laufenden! Hier posten wir zusätzliche Informationen zu den Themen, über die Stefan und seine Gäste im Podcast sprechen: https://www.instagram.com/foodfakt_podcast/

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

Der Markt an Fertiggerichten in Deutschland ist gigantisch. Laut einer Statista-Erhebung werden alleine in diesem Jahr und in diesem Segment Umsätze von rund 8,5 Milliarden Euro erwartet. Und bei dieser Zahl ist noch lange kein Ende in Sicht. Der Markt mit Fertiggerichten wächst seit Jahren und liefert den in diesen Bereich tätigen Unternehmen Jahre für Jahr stattliche Gewinne. Zwar wird nahezu die gesamte Produktkategorie von einigen wenigen Branchengrößen dominiert, aber trotzdem bietet sich hier das perfekte Umfeld für neue und innovativ arbeitende Unternehmen. Wir sprechen heute mit Casimir Rob, Co-Gründer von Every. Gemeinsam mit Benjamin Ahlers hat er kurz vor der Pandemie das bis heute gebootstrappte Food-Startup gegründet und verkauft über den eigenen Onlineshop schockgefrostete, vegane und nährstoffreiche Fertiggerichte. Casimir nimmt uns mit in die Anfangszeit von Every., er erzählt davon, wie sie neue Produkte entwickeln und wie sie das Thema Internationalisierung denken. Zudem gibt er tiefe Einblicke in das Abosystem, welches sie bei Every. eingeführt haben und in die Learnings aus ihrem Automaten-Business. Folgt uns auf Instagram ❤️ Johannes LinkedIn Romy LinkedIn Casimir LinkedIn #Anzeige: Unser heutiger Werbepartner: Glad To Be. Die Agentur ist unser Sparringspartner für alle Themen rund um unsere TV-Werbekampagne. Wenn ihr erste Erfahrungen mit TV Werbung sammeln möchtet, dann klickt auf: www.gladtobe.com. Du hast Vorschläge, Wünsche oder Kritik an uns? Schick uns gerne dein Feedback via Typeform Timestamps & Shownotes (00:00:00) Start (00:01:26) Vorstellung Every (00:02:40) Wachstumsschub Corona? (00:06:44) Abgrenzung zu HelloFresh (00:08:08) Erfahrungen mit dem Abo und Preisstruktur der Gerichte (00:16:00) Learnings aus der Internationalisierung und Umsatzentwicklung (00:24:29) Erfahrungen mit dem Every Automaten (00:28:12) Begründung für das Ende der Influencer Co-Creations (00:30:57) Pläne für die nächsten Jahre

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 […]

Ever After Foods, an innovative food tech company based in Haifa, Israel, recently unveiled its groundbreaking bioreactor system designed for producing cultivated meat. In this episode of the Xtalks Food Podcast, Sydney interviews Eyal Rosenthal, CEO of Ever After Foods, to find out more about the company and the future of cultivated meat.Eyal discusses the benefits of cultivated meat, including its environmental sustainability and animal welfare, as well as its challenges, like consumer acceptance. He applauds the recent USDA approval of cultivated meat in the US and talks about what this means for the future of the industry throughout the rest of the world. Read the full article here:Ever After Foods' Revolutionary Bioreactor Platform for Cultivated Meat ProductionFor 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

Es geht heiß her beim 1rennt1hinterher-Team: Schmidti war auf Löwenjagd in Berlin, Hendrik trainiert wie ein Löwe für die Berlin City Night und weiht uns in seinen abenteuerlichen Trailrunning-Plan ein. Es stehen jede Menge Laufhighlights an und Schmidti zieht es nach seinem Berlin-Abenteuer nun in die echte Wildnis nach Tansania. Außerdem haben wir mit Caroline Nichols, der Gründerin von 3Bears, - wie könnte es anders sein - eine echte Löwenexpertin dabei. In der Höhle der Löwen hat sie mehr als einen Löwen um den Finger gewickelt und verrät uns was ihr erfolgreiches Food-Startup mit Laufen zu tun hat. — Einer rennt Einer hinterher ist auf Spotify, Apple Podcasts, Amazon Music, Anchor und Google Podcasts für euch verfügbar. Bei Instagram halten wir euch bei @1rennt1hinterher auf dem Rennenden. — Zur 1rennt1hinterher-Spotify-Playlist: ⁠https://open.spotify.com/playlist/0kVAZSEIqcLtDEttdsUyin⁠  — Im 3Bears Shop erhaltet ihr mit dem Rabattcode MARATHON15 15% Rabatt auf das gesamte Sortiment - vom klassischen Porridge über Pasta bis zu den leckeren Haferpancakes und Bananebrot. ⁠https://3bears.de⁠ 

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!

In der Mittagsfolge sprechen wir heute mit Florian Schnau, Co-Founder und CXO von Pumpkin Organics, über die erfolgreich abgeschlossene Seed-Finanzierungsrunde in Höhe von 4,3 Millionen Euro.Pumpkin Organics stellt Bio-Snacks für Babys und Kleinkinder her, um Eltern dabei zu helfen, gesunde Essgewohnheiten ihrer Babys zu unterstützen. Die Snacks sind ohne Zusätze wie Zuckerzusätze, Salze oder Konservierungsstoffe und sind mittlerweile auch im stationären Handel gelistet. Einige Produkte sind beispielsweise bei Rewe, Basic, Hit, Naturata und LPG erhältlich. Laut Unternehmensangaben können Kinder in der Zeit von der Empfängnis bis zum dritten Geburtstag darauf vorprogrammiert werden, gesündere Lebensmittel zu bevorzugen. Dieser Prozess wird als sogenannte metabolische Prägung bezeichnet und soll die Vorlieben für Lebensmittel bilden, die ein Leben lang bestehen bleiben sollen. So möchte das Startup Zivilisationskrankheiten, wie beispielsweise Adipositas und Diabetes bekämpfen. Pumpkin Organics wurde im Jahr 2016 von Florian Schnau und Jaclyn Schnau in München gegründet. Im Jahr 2017 kamen die ersten Produkte auf den Markt. Im Jahr 2021 wurde ein neuer Investor dazugeholt, mit dessen Zusammenarbeit ein Wachstum von 32 % erreicht werden konnte. Im vergangenen Jahr ist das Unternehmen nach eigenen Angaben sogar um 50 % gewachsen.Nun hat das Münchner Food-Startup in einer Seed-Runde 4,3 Millionen Euro unter der Führung des deutschen Life-Science-Investors Mey Capital Matrix eingesammelt. Zu den weiteren Kapitalgebern zählen Feast Ventures sowie Business Angels wie u.a. die Unternehmerin Tijen Onaran, die Influencerin Charlotte Weise und die Schauspielerin Wolke Hegenbarth. Das frische Kapital soll insbesondere für Marketing eingesetzt werden. Dafür will die Marke unter anderem auf Influencer setzen und in Promotion im stationären Handel investieren. Aktuell stellt das Unternehmen neue Mitarbeitende ein, wodurch auch die Infrastruktur des Startups neu organisiert werden muss.

New World Health Organization (WHO) guidance advises against the use of sugar substitutes for weight loss purposes. In this episode of the Xtalks Food Podcast, Sydney talks about the WHO's review, which suggests that while a mild reduction in body weight may occur in the short term, it is not sustainable over time. The review also highlighted potential negative effects associated with long-term use of sugar substitutes, including a slightly increased risk of type 2 diabetes and cardiovascular diseases. The review incorporated 283 studies, including randomized controlled trials and observational studies. Both the Calorie Control Council, an international association representing the low-calorie food and beverage industry, and the International Sweeteners Association, an industry association, expressed disappointment with the WHO's guidance. The team is not surprised with the WHO's guidance but wonders how much of an impact it will have on the broader food industry.Also in this episode, Sydney talks about Pairwise, a startup based in Durham, North Carolina, that launched its first CRISPR-developed product in the US: Conscious Greens. Touted as a mix of superfood leafy greens, the product claims to offer twice the nutrition of traditional romaine lettuce and comes with an appealing fresh flavor. This product is notable because the company claims it's the first food product in the US that was developed using CRISPR technology. CRISPR, or Clustered Regularly Interspaced Short Palindromic Repeats, is a gene-editing technique that can be used to alter the DNA of cells to enhance certain characteristics or reduce less desirable ones. In this case, Pairwise used CRISPR to address the issue that most lettuces lack nutritional value, and many other greens are too bitter or hard to eat. Sydney also mentions other companies that are using CRISPR in agriculture, including Inari Agriculture, Monsanto and DuPont. The team wonders whether food companies will have to include a label that indicates whether a food product was developed with CRISPR. Read the full article here:New WHO Guidance Advises Against Sugar Substitutes for Weight LossHow Pairwise Leverages CRISPR Technology for Leafy GreensFor 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

Ground Black Lime, Royal Cinnamon and Wild Mountain Cumin are among dozens of single origin spices sold by Burlap & Barrel, a public benefit corporation building equitable, transparent and traceable supply chains around the world. In this episode of the Xtalks Food Podcast, Sydney talks about the unique spice company, whose co-founders and co-CEOs discussed Burlap & Barrel's mission and growth during a recent appearance on the television show “Shark Tank.” Founded in 2016 by Ori Zohar and Ethan Frisch, Burlap & Barrel partners directly with smallholder farmers to source spices that have never been available in the US before, while helping improve the livelihoods of their partners in the field. Although the pair did not close a deal on “Shark Tank,” Zohar and Frisch plan to expand the brand's product offerings and reach more grocery store shelves in the years ahead. The team praises the brand for bringing new flavors to the market while also partnering with smallholder farmers to improve their livelihoods. Also in this episode, Sydney talks about some recent plant-based meat recalls from prominent brands including Impossible Foods and Beyond Meat. Last month, Impossible Foods recalled its Chicken Nuggets Made from Plants and Wild Nuggies because of the possibility of small pieces of wood in the products. In 2019, Impossible Foods issued a voluntary recall after a California restaurant found a piece of plastic in a bulk Impossible Burger product. Impossible's rival, Beyond Meat, is also no stranger to plant-based meat recalls. Beyond Meat's Pennsylvania's facility had food safety issues in 2021 and 2022, including mold and Listeria contaminations, according to internal documents and photos leaked to Bloomberg. There is a belief that plant-based products are healthier and less susceptible to pathogens like E. Coli and Salmonella, but faith in the inherent safety of plant-based products is misplaced. The team points out that plant-based meat recalls have become more prevalent because the products are ultra-processed and contain numerous food-grade chemicals as ingredients.Read the full article here:Burlap & Barrel Showcase Single Origin Spices on “Shark Tank”Recent Plant-Based Meat Recalls: Impossible Chicken Nuggets, Beyond Burgers and OthersFor 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 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

This episode of the Xtalks Food Podcast features an interview with Omer Eliav, head of R&D and co-founder of Vgarden, and Ben Dotan, head of innovation and engagements at Vgarden, an Israeli food tech company that offers a large selection of vegan products to the B2B market, including cheese, meat and fish alternatives. Eliav and Dotan talk about the company's startup story, the importance of plant-based alternatives for a sustainable food system and Vgarden's most recent product, canned vegan tuna. Vgarden's wide selection of products are not only 100 percent vegan, but also free from allergens, cholesterol, soy, trans fat, gluten and are non-GMO. The company currently partners with big brands, like Costco, Domino's Pizza and Papa John's, and is hoping to continue expanding its reach in Israel and elsewhere. Read the related story here:Vgarden Launches Plant-Based Tuna for the B2B Global Food MarketFor 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

Hershey, the maker of Reese's, Hershey bars, Kisses and other chocolates and candies, recently announced two new plant-based products: Reese's Plant Based Peanut Butter Cups and Hershey's Plant Based Extra Creamy with Almonds and Sea Salt. In this episode of the Xtalks Food Podcast, Sydney talks about the new vegan sweets, which are both made with oat milk instead of cow's milk and are designed to taste like milk chocolate. Despite experimenting with plant-based chocolate in the past, the new products will be the first vegan chocolates that Hershey has sold across the US. Hershey, alongside a number of other chocolate producers including Nestlé and Cadbury, has been expanding its range of products to keep up with the growing demand for dairy-free chocolate. The team talks about the unavoidable price premium that comes along with new plant-based products and whether these product launches were overdue. Also in this episode, Sydney talks about artificial intelligence (AI) in the food industry and how it is rapidly changing the way food manufacturers, restaurants and other businesses operate. And with the latest explosion of ChatGPT, we can expect AI to continue transforming significant portions of the food industry. Sydney talks about a few ways AI has already transformed the industry, including the use of food robots and novel food discovery and creation, as well as how ChatGPT is being used by small and large food businesses alike. She talks about a ChatGPT-powered Unilever tool, Homer, which generates an Amazon product listing that matches the brand's tone, and a Canadian brewing company that allowed the chatbot to decide the name, price, packaging and recipe for a new beer with the hope that the beer will become a conversation piece. The team is hopeful that human creativity will never be replaced by AI and foresee it as a tool to help, rather than hurt humans in the food industry.Read the full article here:Hershey Launches Plant Based Peanut Butter Cups and Chocolate BarsAI In the Food Industry: Is ChatGPT the Next Big Trend?For more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social MediaTwitter: @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

Outstanding Foods, the maker of plant-based, better-for-you junk foods like cheese puffs and pork rinds, is set to debut soft-baked, gluten-free cookies and is also developing egg substitutes. In this episode of the Xtalks Food Podcast, Sydney talks about the Los Angeles-based brand's products, which are formulated with pea protein and a blend of nutrients from broccoli, spinach, kale and more. Outstanding Foods brought on several high-profile celebrity investors, including rapper Snoop Dogg and ex-professional skateboarder turned investor Rob Dyrdek, so that they could leverage them in creating content. Sydney also discusses how the brand takes advantage of nostalgia by innovating classic snacks, but it is not the only one in the competitive $70 billion better-for-you snack market. The team wonders how Outstanding Foods will retain customers (since junk food purchases are often unplanned) and whether the better-for-you snack category contributes to harmful narratives around diet culture.Also in this episode, Sydney talks about the US Food and Drug Administration's (FDA) recent draft guidance for industry on action levels for lead in baby food as part of its Closer to Zero action plan. Currently, toxic elements like lead can be ingested from various sources, including baby formula, breast milk and baby foods, but infants and young children are especially vulnerable to the effects of exposure to toxic elements. So far, the FDA has released only drafts of guidelines around lead and is not issuing strict regulations, making enforcement optional. While some baby food manufacturers monitor toxin levels, they are not required to report the results to the public or to list them on product labels. The agency has not yet offered guidance for arsenic, mercury, cadmium and other heavy metals, leading to concerns that regulatory changes may not be coming quickly enough. The team is disappointed in the agency's lack of enforcement but believes there are still reasons to be optimistic when it comes to limiting lead levels in food.Read the full article here:Outstanding Foods is Giving Junk Food a Better-For-You MakeoverHow the FDA's Closer to Zero Action Plan Aims to Reduce Lead Levels in Baby FoodFor 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

#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

 In der Nachmittagsfolge begrüßen wir heute Martin Murray, CEO und Founder von Waterdrop Microdrink, und sprechen mit ihm über die siebenstellige Investition von Tennis-Spitzensportler Novak Djokovic.Waterdrop hat einen sogenannten Microdrink entwickelt, bei dem kleine und zuckerfreie Würfel einfaches Wasser mit echten Frucht- und Pflanzenextrakten sowie Vitaminen anreichern. Das Startup bietet insgesamt elf fruchtige Geschmacksrichtungen sowie passende Accessoires an. Mit den sogenannten Microteas werden auch warme Express-Getränke in sechs Sorten angeboten. Die Lösung soll Menschen helfen, die nicht oder nur wenig Wasser trinken, indem Geschmack hinzugefügt wird, ohne auf Zucker, Geschmacksverstärker oder Konservierungsstoffe zurückgreifen zu müssen. Die Würfel bestehen nach eigenen Angaben ausschließlich aus hochwertigen Inhaltsstoffen und können flexibel immer und überall mit Wasser zubereitet werden. Dabei passen sie mit ihrer Größe durch Flaschenhälse und sollen auch problemlos durch Sicherheitskontrollen kommen. Durch die Einzelverpackung sollen 98 % Kunststoff im Vergleich zu herkömmlich abgefüllten Getränken und durch die vereinfachten Transport- und Lagermöglichkeiten auch CO2-Emissionen eingespart werden. Waterdrop wurde im Jahr 2016 von Martin Murray, Henry Murray und Christoph Hermann in Wien gegründet. Die Produkte des Unternehmens sind inzwischen in über 20.000 Geschäften verfügbar. In Europa, den USA und Singapur betreibt das Food-Startup zusätzlich 40 eigene Läden. Zudem sind 2 Millionen Onlinekundinnen und -kunden sowie spezielle Trinkflaschen, die Waterdrop seit der Übernahme des Trinkflaschen-Startups Purgaty vertreibt, dafür verantwortlich, dass das Unternehmen im Jahr 2021 knapp 90 Millionen Euro Umsatz erzielt hat.Nun hat der Tennis-Profi Novak Djokovic eine siebenstellige Summe in die österreichische Firma investiert. Als Grund nannte der Hochleistungssportler in einer Pressemitteilung, dass er als Vater, Sportler und Vorbild nicht mehr abgefüllte Getränke unterstützen möchte. Mit der Investition wird Novak Djokovic auch zum Markenbotschafter von Waterdrop. Künftig wird das Logo des Wiener Startups die Sport-Outfits des Tennis-Stars zieren.

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 ...

As 2022 came to an end, many of the lessons learned and habits formed will continue to shape the food and beverage industry in the coming year. In this episode of the Xtalks Food Podcast, Sydney talks about the top three food and beverage industry trends to look out for in 2023. She interviewed Bradley Saxe, President of Mainline Foods, and Chef Michael Sanguinetti, business development and market specialist at INTUEAT, to hear their food and beverage industry predictions for the coming year. After discussing each trend, the team weighs in to provide further insights.The first trend to look out for is the “next generation of plant-based,” which will shift away from processed meat alternatives and focus more on chefs and food makers getting creative with vegetables and making them more of a star than just using meat substitutes. The next trend looks at a realistic sustainable food system as an ecosystem rather than individual initiatives, which often starts with sustainable farming, from cows to cod to corn and everything in between. The final trend for 2023 involves tech savviness and social media, with a greater emphasis on understanding advancements in agriculture technology and food traceability technology. Read the full article here:3 Food and Beverage Industry Trends for 2023For 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

Planning to launch a food business? Get an unfair advantage in the highly competitive food industry with IdeaPros' mentorship programs. Find out more at https://fred.ideapros.com/play

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!

Vly, Ankerkraut, 3Bears – noch nie gab es so viele Food Start-Ups wie heute. Doch die meisten scheitern gnadenlos am härtesten Türsteher: den Einzelhändlern Edeka, Rewe und Co. Nicolas Hartman von Vly gibt Tipps, wie Food Start-ups erfolgreich werden.***Eins von 5 Vly-Probierpaketen gewinnen? Einfach eine eMail an alexander@digitaleoptimisten.de senden.***Diese Folge von Digitale Optimisten ist genau die Richtige für dich, wenn Du wissen willst, wie man eine vegane Lebensmittelmarke aufbaut. Mein Interviewgast, Nicolas Hartmann von Vly, hat nicht nur eine faszinierende persönliche Geschichte, er teilt auch mit uns das Schritt-für-Schritt Playbook, mit dem er seine  vegane Milchalternative deutschlandweit in die Supermärkte gebracht hat. Zur Nachahmung wärmstens empfohlen.Ganz zu Beginn sprechen wir darüber, wie sein größter persönlicher Rückschlag zu einer völligen Neuorientierung in Nicolas' Leben geführt hat und wie Nicolas mit Höhle der Löwen die Megawachstumsrakete gezündet hat.Und - für mich mit einer der spannendsten Teile des Gesprächs: Nicolas teilt eine seiner Geschäftsideen, die er machen würde, wenn er nicht busy mit Vly wäre.***Abonniere den kostenlosen Newsletter mit smarten Geschäftsideen, die du sonst nirgendwo findest auf  www.digitaleoptimisten.de ***Digitale Optimisten unterstützen:5 Sterne Review auf Apple Podcasts oder SpotifyDeinen 3 schlausten Freunden von diesem Podcast erzählenNewsletter auf www.digitaleoptimisten.de abonnieren***Feedback und Gästewünsche an: alexander@digitaleoptimisten.de. 

In Episode 10, host David Crowley from Cooking Chat and Social Capital Inc. talks with Tamika R. Francis about the interplay of food, culture and identify. She also shares about her plans to support local food entrepreneurs with DutchPot.app. The intersection of food, culture and identify. How Food & Folklore explores belonging, identify and the immigrant experiences and highlights underrepresented food traditions. A special meal at Tamika's grandfather's farm that planted a seed for her future interest in food. The vibrant local food scene in Portland, Maine. Needs of food entrepreneurs that DutchPot.app is seeking to address. How the idea of social capital and building community connect to Tamika's (and my) interest in food.  

In this episode, Yorán Meijers, a previous venture capitalist, tells us about launching a food business and gives us an insight into his next venture.

We get down and dirty with the living motivation that is Mark Samuel, founder of IWON Organics high-protein, plant-based snacks, granola and cereal. We get under the hood on the tactics that took them from Vitamin Shoppe to a national force. It's a must listen for any mission based brand or food and bev founder.Mark opens up about:- What makes him proudest- How IWON survived as peers disappeared- The need for capital- Growth strategies he's using right now for DTC and discovery- The big move from savory snacks to the cereal aisle - QVC! and far more. Listen and learn!Support the show (http://ecoecho.substack.com)