Podcasts about foodtech

The food industry is difficult to enter - especially if you build a consumer brand. Foodtech startup Angry Camel was founded in Malmö by Kotabia Aal and Bakr Jahhan in 2021, with an innovation that process chickpeas into a non-allergenic protein powder. They quickly realized that the B2B market was far more suitable, and decided that they would focus on providing an ingredient to larger food industry players. With help from Krinova Incubator & Science Park in Kristianstad, they managed to secure soft funding from Vinnova as well as investments from Bling Capital and Jenny Lindén Urnes, Chair of Lindéngruppen AB. In this episode, Kotaiba guides us through the challenging process of navigating the Swedish foodtech ecosystem. The episode is produced in collaboration with Krinova Food Studio, where startups and incumbents can experiment with new food innovations. Podcast host: Christian von Essen // Learn more at hejaframtiden.se and check out the newsletter on Substack (in Swedish).

Nonfat rallied nearly 30 cents in about 15 days. Can that rally can hold? WPC80 is showing its first real signs of softness in a while. Is it a seasonal slowdown or a sign? And milk proteins are still finding support. Will demand stay strong as new products come online, or will the economy finally put a lid on protein? In episode 105 of The Milk Check, host Ted Jacoby III and the T.C. Jacoby & Co. team focus on two of the busiest corners of the dairy market right now: nonfat and protein. In this episode, we cover: Why low inventories could keep powder markets volatile How exports, Mexico and production interruptions contributed to the move How the price gap between whey and milk proteins is encouraging reformulation What consumer spending, GLP-1 use and alternative proteins, and the economy could mean for dairy protein demand But this is still a market with plenty of unanswered questions. Listen as the team at T.C. Jacoby & Co. shares their view and outlook on what's coming and why. Listen to The Milk Check episode 105: Powder pops. WPC 80 slips. Dairy proteins defy gravity. Also available on: Amazon Music, Apple Podcasts, Spotify, and YouTube. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check Transcript: Ted Jacoby III: [00:00:00] Coming up on the Milk Check. Diego Carvallo: We’ve had a 28 or 30 cent nonfat rally in a matter of about 15 days that caught a lot of people by surprise. Ted Jacoby III: Welcome to the Milk Check from T.C. Jacoby & Co., your complete guide to dairy markets, from the milking parlor to the supermarket shelf. I’m Ted Jacoby. Let’s dive in. Ted Jacoby III: We are going to have a very focused market discussion. We’re recording this on August 24th, and the reality is, so far in the milk side of the business, things have been relatively underwhelming. We’re expecting milk to tighten up. It has, but only in a very normal way, so nothing huge to talk about. Cheese has been a non-event. The cheese market is very quiet right now. We’re expecting it to stay quiet. But there’s been a lot going on in nonfat and a lot going on in protein. So we’re gonna focus on nonfat and protein today. Diego, let’s go ahead and get started on nonfat. What’s been going on in the nonfat market, and what do you think is gonna happen next? Diego Carvallo: It’s been a very interesting market, Ted. We’ve had a 28 or 30 cent nonfat rally in a matter of about 15 days that caught a lot of people by surprise. We went from about $1.45 per pound to $1.75. And now we’re slightly below that. We’re close to the 1.70, but the CME spot market has remained at a premium. I think what led to this rally were a couple of things. One is when we got to 1.45, we became very competitive for skim milk powder. And we know for a fact that a few of the large producers in the U.S. made very interesting sales for exports after having exported very little for this year so far. That helped manufacturers and the whole market, find some sort of psychological support to prices. And then, at the same time, we noticed how several of the manufacturers were in a relatively good spot when it comes to sales for August and September. They were not having burdensom inventories, and they were pretty proud with their offers. So I think the whole market realized that Mexico still had a few shorts that they needed to cover. We made some international exports after not exporting for a while, so I think the whole market found some support and it rallied quite a bit. I was also surprised to see that rally. I think we got to the $1.75 and we started seeing pushback from Mexico. We started not being competitive in international markets again. And I wouldn’t be surprised if we see a correction in the coming days. At the same time, there are some rumors and also facts of production interruptions by some manufacturers. That also got people nervous, and I think that also contributed to the market rally. Ted Jacoby III: What do you mean by production interruptions? Diego Carvallo: There’s news that have gone around about some plants having recalls and some also production issues that have delayed [00:03:00] their releases. That added to a market that was nervous already. Ted Jacoby III: So, basically, a supply chain that has been relatively low on inventory to begin with, any kind of potential supply disruption such as another FDA recall or something that at least holds that product for a little while, the market’s just pretty sensitive to that, and that’s causing this extra volatility. Diego Carvallo: Exactly. Yep. Ted Jacoby III: Jake, what has this volatility been doing to the hedgability of our nonfat market? Jacob Menge: We’ve seen pretty poor CME NDPSR correlation compared to history. I don’t know if poor correlation is the word, but if you’re in short-term hedges you have a coin flip here of how well that hedge is gonna work for you. But in general the market’s actually been pricing in lower volatility than what we have actually realized. That’s over a multi-month period. So there might be a week where you are along for the ride of a really sharp move one way or the other. But in general I would say it’s been fairly functional, the market has. Weird low volume in some of this volatility. I think that’s probably the one note is you’ll have really volatile markets like this. I would have expected better volume like we saw with our crazy run-up in February, March, whenever that was. Ted Jacoby III: What do you read into the low volume? Jacob Menge: Yeah, I don’t know. They’re numb to it now, after what everybody experienced in March, a quick little, 15, 20 cent pop doesn’t scratch the itch anymore. The market probably was a little bit better covered than they were back in February, March. So, even though the pop happened, more participants could sit on the sideline without panicking yet. Now, if we continue at these prices for another month or something like that, there’s gonna have to be more buyers, and I would imagine that leads to some more participation. Ted Jacoby III: Diego, how do you see this market playing out over the next three to six months? Do you think the volatility comes out of the market, or do you think we’re on this rollercoaster and we still gotta stay buckled up? Diego Carvallo: I think we’re gonna still have volatility, Ted. And the main reason is Europe, which is a significant player for the SMP market has gone through very bad weather. It’s gotten very hot. Solids in the milk are going down, and for that reason the cheese plants are having to use more milk. So, there’s fewer volumes of liquid milk hitting the dryer at a period where we have little inventories in Europe, so I think that’s gonna contribute to high volatility. And the same scenario can be said of the U.S. We don’t have much inventory. The manufacturers are sitting in a good spot in terms of availability. They do not have too much pressure to sell. So, any type of disruption to supply chains, production, or any pickup in demand, it’s gonna result in big swings, both ways, not only up. Josh White: I think that our seasonality has shifted. We’re already hearing rumblings that there’s some Ramadan buying beginning [00:06:00] to happen. That’s business not too many years ago didn’t happen until the first quarter. That helped create a outlet to clean your inventories before the heavy seasonal production for Europe and the U.S. Now, that business is trying to get in front of Christmas business and Chinese New Year business, and it’s coming at the worst time, when the U.S. is in a short squeeze, Europe is going through a heat wave, New Zealand’s not yet completely online, and it’s keeping things tight. My personal opinion is that we’re drowning in nonfat within the first quarter. We don’t have anywhere to go with it. This whole phenomenon’s been set up that we’ve been selling nonfat domestically somewhere that used to take skim solids. Somewhere in the margins, people are buying powder that usually interchange between powder or cheap skim, that it may have been buying skim more recently. Right now is the tightest time ever to be selling UF products, yet everyone’s responding with incremental UF production at the same time that everyone’s launching more UF competitive products. That’s gonna be saturated at the exact same time we don’t have anywhere to go with powder. Q1 looks ugly to me from a skim solid standpoint. Ramadan is like the second week of February or slightly before, which means that Chinese New Year, they’re within a few weeks of each other. Last year they were already bumping into each other, but there was plenty of inventory. Don Street: You get through October, typically we would say U.S. Christmas demand, certainly for nonfat, is filled at that point because you’re manufacturing things, cookies, crackers, whatever, and that would also be your lead time to ship. So, you could even see, if you’re right, this convergence to the downside in November, December, even before Q1. Josh White: I think markets have been really smart, too. Whenever we find the points at which we think it happens, it seems like the market’s anticipating, and we’ve been trading anticipatory markets, and it’s moving a little bit in advance of that. This sounds really smart until you realize you’re already in it. I think we are already in it, and that’s created a little bit of the bump that we’ve seen right now as everyone’s trying to get in front of short covering. Every sell-off I think is gonna be met With buying for the next month or so. Ted Jacoby III: Everybody, we will be right back after these messages. Diego Carvallo: I’m Diego Carballo with T.C. Jacoby & Co. T.C. Jacoby & Co. specializes in international dairy markets. For new customers that haven’t done business with Jacoby, I would tell them that we can provide them with many of the powders, dairy products that they consume, not only with the physical product, but we can also help them mitigate their risk. We know dairy. We know the main players. We know the main providers for the whole value chain. We are one of the strongest players in the U.S. market because we have contact all the way from the farmer moving the liquid milk all the way to the end users that buy the end products. I am [00:09:00] Diego Carballo with T.C. Jacoby & Co., and we bring dairy to the world. Ted Jacoby III: We’re gonna come back to nonfat in a second, but I’m gonna switch over to protein and ask Josh what he’s seeing in the protein market, and then we’re gonna talk about if there’s any relationship between the two. Josh, what’s going on in protein, whey proteins, milk proteins? Has this market changed at all, or are we still on the bullish ride? Josh White: I’m not really ready to call a change in the long-term trend, but the market has softened, particularly for WPC80 over the past few weeks. What’s difficult to read, is this the product of the summer holiday season and just a little bit of a Q3 slowdown in B2B buyer activity and are things fine on the consumer end? Ted, it’s a tough-to-read market at the moment, but I would say over the last several weeks to a month, we’ve definitely seen more availability for products like WPC80 in the market, and the market’s really trying to digest that. After many quarters of higher pricing than the prior quarter, we’re now in a spot where if you’re out there looking for an extra load or two, you might be able to achieve it at a price better than you did in the prior quarter or where your quarterly contracts are. It’s the first time we’ve experienced that in a while. I don’t know that I’m ready to call that the end of the long-term uptrend in dairy protein, in particular whey protein, but it certainly feels like we could retrace a bit. Let’s take a peek at one or two variables that could be contributing to this. One is just the seasonality of it. We’re coming out of the summer holiday season. A lot of buyers, particularly in the B2B transactions, have been away from their desks on their summer holidays and are now starting to return to the desk and take an assessment of how their supply chain and inventory situation looks. I don’t think that’s limited just to protein. We’re seeing that across all of our dairy commodities. And over the last seven to 10 days, some of the activity with customers has picked up a bit. Secondly, we’ve priced ourselves out of the international market, or at least the European pricing and the U.S. pricing has achieved levels that have slowed down the international appetite. And as a result, we’ve seen that reflected in our export numbers. Does that create enough incremental and additional volume for the U.S. consumer that puts us in a spot where there’s extra product available? And maybe we will see a little bit more of an aggressive offer to try to clear some incremental volume that was leaving for an international buyer previously. Or have we actually tested a point where the consumer products have to increase their prices and the consumers are going to push back or are starting to push back? Anecdotally, talking to the people that are more more retail end-user-facing, it feels like their demand’s fine. It feels like they are expecting promotion activity for the fourth quarter. They’re not indicating any type of slowdown. We’ll see after a month or two where this thing settles out, but it feels like a few more incremental offers than it does customers pushing back. But I don’t know that every manufacturer out there would [00:12:00] describe that the same. The market’s a bit confused right now. Ted Jacoby III: Do you think that there’s been any changes on the supply side? Josh White: No, not substantial changes on the supply side. I don’t. Ted Jacoby III: So we might just be in that point where everybody’s looking at their inventories, right-sizing their inventories. If they have a few extra loads, they slow down their buying a little bit, but they’re gonna wait for the fall orders, which tend to be heavier than the rest of the year, to come through to see whether they need to do any more adjustments or if they’re good to go forward. Josh White: There’s like a poker hand of possibilities right now. You know, on the one hand, we’ve seen more product launches and new product introductions outside of the traditional health and wellness or sports nutrition space than we’ve ever seen before. Has that created a vacuum effect, and has that overstated demand a bit? Some of those products might win, some of those products might lose, but ultimately, to launch them, you have to produce them, and that creates a pipeline fill and a vacuum effect. Has that overstated demand? Am I right that we were just in a summer slowdown and people may have depleted their working inventories a bit, and we’ll see reorders happen over the next month or two? Did we kill enough international demand to saturate the U.S. consumer and the U.S. market? Did we see enough incremental production that outperformed against forecasts? We just had the July milk production report released. In June, numbers were revised higher. We’ve got plenty of milk. I think most of us would’ve argued that July should’ve been a bit slow given all the heat we experienced in Middle America, yet we reported year-over-year milk production growth against very, very strong comparables. Did we outperform our production expectations? Or has the consumer finally started to push back? And I really don’t know the answer to that, and I imagine it’s a combination of all of them. We’ll just see as we go into the fourth quarter what that means. The price responsiveness to some of these signals is going to change. A larger percentage of this dairy protein, and whey protein in particular, is being used in applications that are relatively new to our demand profile. We’re seeing it added as an ingredient in snack foods and as an ingredient in food manufacturing-type products. That’s something that trades much differently than the quarterly priced sports nutrition market. To digest exactly how shifts on the CPG level might reflect in what the current S&D situation feels like, that’s uncharted territory for us in a lot of ways. Ted Jacoby III: You mentioned WPC 80. Has whey protein isolate been weakening in the same way? Josh White: No, WPI has been well-reported to be pretty stable. I don’t believe that’s going to change in the short run. I really think the higher you go in terms of the value of the product at the moment, the more specialized and ingredient-based it is. And it feels like the majority of the WPI is graduating into an area that has much less price elasticity than the traditional WPC80 products. So, at the moment, it’s held fairly strong. We haven’t experienced any major production shifts in WPI for over a quarter. And as [00:15:00] long as we don’t test the consumer’s price tolerance anytime soon, it sure feels like they’re gonna hang in there and continue to buy the product and prices will remain firm. Ted Jacoby III: What about milk proteins? Have we seen any slowdown on the milk protein side or has that demand stayed strong as well? Diego Carvallo: It stayed strong, Ted. We’re actually seeing growing demand of companies and projects switching from WPC80 to MPC80, 85, and 90. There’s a greater amount of new projects asking us for samples on MPCs than WPCs. What we have seen is that whenever nonfat moved from let’s say $2 to $1.45, the price of MPC also moved lower by a smaller degree, but it still moved a little bit lower because the manufacturers had the wiggle room to make their offers a little bit more competitive. Ted Jacoby III: So, in the whey protein markets, one of the things we’re anticipating and we’re already starting to see is that for those annual contracts, the multipliers are probably gonna go up relative to the whey market, probably quite significantly. Are we seeing the same thing in the MPC market as well? Diego Carvallo: Yes. The multiple has strengthened. MPC 85, as a reference, it usually traded for many years at, let’s say, two and a half plus a premium of 70 cents, 60 cents, and I think it’s now closer to three times nonfat plus maybe another 75, maybe 80 cents. It’s definitely strengthening. Ted Jacoby III: Further production of whey protein is restricted by additional cheese capacity. So, unless we’re gonna build another big cheese plant, we may not be able to create much more whey protein production, at least here in the U.S. Whereas with milk proteins, it’s easier and cheaper to switch over, let’s say, a nonfat plant and make it a milk protein plant. So, increasing that capacity is gonna be a lot easier. How’s that gonna play out? Do you think that MPC multiples will stay strong even as we see added MPC production? Diego Carvallo: I agree that there’s gonna be more supply, but I think demand is gonna be higher than the additional supply that we’re seeing, at least for the coming two to three years. I think multiples are gonna be long-term stronger than they are right now. Josh White: I take the other side in this particular instance. The UF side has a different demand profile than the dry product side with the RTD movement and so many launches and so much interest in ultra-filtrated liquid products. That creates opportunity for the market to find some imbalances, and for the milk protein side to feel more commoditized seasonally. You’ve got a tremendous buyer in the cheese side that can step in and take solids and well support the multiple when it makes economical sense. But the profile for making UF or MPCs, relative to traditional nonfat and skim, could result [00:18:00] in more drying seasonally of MPCs that could make that basis a bit more volatile than what we’ve experienced in the past. Ted Jacoby III: I’m anticipating that protein demand stays strong and maybe even continues to grow internationally. The demand for milk proteins will continue to go up because it’ll be slower to see whey protein production go up than these demand increases. So, I’m splitting the difference between the two of you guys. I do think that we will switch over nonfat production to MPC production in various plants throughout the country, but I also agree with Diego. The demand is gonna be there. There’s going to be a lot of new products that wanna be able to say, “Hey, we have 30 grams of protein in our product, too.” But they can’t really make it cost-effective on the whey side, so they’re gonna do it on the milk protein side. That’ll keep things strong. But the pressure’s gonna be there. Jake, do you have any thoughts? Jacob Menge: None. Outside my Area of expertise. Ted Jacoby III: Thanks. You’re a big help. Jacob Menge: I’m just being honest. Ted Jacoby III: Tristan, do you have any thoughts? Tristan Suellentrop: Yes. At what point does MPC get expensive enough that you lose the substitution advantage over WP80? Ted Jacoby III: Josh, I think you’re the one who needs to answer it. Tristan Suellentrop: It’s a hard question. Josh White: The simple math is the per unit protein value. We would start there. They’re relatively similar from a total protein value. WPC80 market is trading between $12 and $13 a pound, and you’re about half that for your MPC 85. They are not the same product. They have different functionality characteristics and different nutritional profiles. Similar in many applications, but different in many ways, which means when you rank the highest valued application for your whey proteins to the most competitive value for the whey proteins, the MPCs would need to compete in the final tranche of your traditional WPC consumer tier. It means that MPCs do not need to achieve WPC pricing to start to get pushback. The pushback begins long before it achieves parity. The MPC market has the opportunity to balance itself much differently. The MPC can toggle between a dry product and a liquid product, depending on where that demand pull is. And right now the real growth in the dairy category and the superstar as of late has been the ultrafiltrated products. I think that most households have some version of this in their refrigerator now. It’s a growing category, but it’s also becoming a highly competitive market. You’re gonna see some volatility. I think to Diego’s point, we are seeing some CPG applications and some sports nutrition applications reformulating where they can, but not on a one-for-one basis. They’re adding it as an additional ingredient or increasing the inclusion rate of the milk proteins relative to the whey proteins, but they’re not one-for-one interchangeable.  We can afford to see MPCs go up several dollars a pound or WPCs come down several dollars a pound without eliminating the advantage to explore reformulation in MPCs for those that can use it. Ted Jacoby III: Mike, do you have any thoughts? Mike Brown: I just came back from Interstate [00:21:00] Milk Processors meeting. Lots of talk between the whey guys and the MPC guys on demands and expectation for further substitution of WPCs with MPCs where it can happen. There’s places that really works. There’s places it doesn’t work quite so well, particularly in some beverages. As long as there’s a cost advantage, we’ll see it. It’s already happening in some of the protein ice creams, for example. Ted Jacoby III: So, what’s the prognosis when it comes to proteins? Demand stays strong, but we continue to produce more concentrated proteins, at least on the milk side? How is it all gonna play out from a price perspective, let’s say in the next six months? Josh, it sounds like your thoughts are: we’re steady as she goes. We’ve maybe reached a point where we’re range-bound rather than just ratcheting higher? Josh White: I think you just walked me into a trap that is absolutely gonna blow up in about six or nine months when this podcast is still being played. But right now, the story is over the next six months, I believe we will see lower whey protein pricing. Over the next six months, I’m not 100% convinced, but I would still call the milk proteins as bullish. What we need to decide then, was that a retracement? Was that a pullback in price? And with enough time, the consumer’s going to respond? Or are we in an unhealthier macroeconomic environment than any of us expected, and will that influence the dairy proteins or not? We seem to have come out of the summer holiday, and people were spending. Now, I get anecdotal reports that the spending is slowing. People are running out of money, the disposable income is not readily there, and at the same time, we’ve achieved unbelievable price increases in dairy proteins overall, and particular whey proteins. Does that at some moment come to a head? Ted Jacoby III: I’ll go ahead and stick my neck out a little bit on this one. So, one of the reasons that I think proteins, and whey proteins in particular, have stayed strong even as our macroeconomy has weakened but not fallen apart, is the way I’d call it, is because the way that most of the population seems to be dealing with this inflationary environment that is causing their spending to be restricted is to cut back on their restaurant visits. They’re just spending less when they go out. And the majority of increasing whey protein demand that I’ve seen seems to be happening more on the retail side. Meaning, it’s happening in their stay-at-home consumption rather than their restaurant-going consumption, and that has helped keep that market strong. If we start to see retail demand weaken because the economy gets even weaker, then I think we’ll start to see whey protein demand weaken with it. Jacob Menge: The implication is actually equally as interesting that if the economy gets better, you would argue that also impacts whey protein demand. You don’t go to a restaurant and order a protein shake. Ted Jacoby III: So, the possibility exists that if the economy strengthens, we’ll also see a weakening in dairy protein demand because the meat protein demand would go up, but dairy protein demand could drop. Assuming [00:24:00] that the increase is a per capita increase rather than a total increase. Mike Brown: I think the elasticity for the proteins is very low. Consumer demand’s gonna remain relatively consistent. It’s purchased for a different reason. Again, back from the conference I just came from, there was a marketing person who said in GLP households, calorie count of purchases are down 30%, cost is down only 1%. So, people are definitely moving up the quality of food that they’re buying, and proteins play a role. I think rather than say the prices are going up or going down, I think where I see is that the spread between MPC and WPC is just gonna lessen, to some degree, as uses develop to replace when possible. We’re at such high levels, what’s down? We go down to $9 on WPC 80. two years ago that was unheard of ever. So, part of this, I think, is a function of a changing consumer shift. Will that stay? It’s hard to say. If people are feeling better about how they feel and how they live, I would say that demand’s gonna remain strong. What I found interesting is that lactose still sells. It seems like the whole dry complex is relatively healthy. As we talk in our industry, we’ve always talked for years about three, four spreads, and I think the thing we’re seeing is the demand for the protein side on Class IV milk, dry powder milk, is gonna keep those prices tight and often inverse compared to what history has shown us, just because that demand for protein is so strong. Ted Jacoby III: One of the things that history has shown us is that people tend to take major market trends, like in this case protein consumption, and underestimate the significant macro shifts in those patterns. It’s been strong, it’s gonna stay strong. How could we be wrong? Is there anything out there that nobody’s paying attention to that we think could cause a fundamental shift in protein demand relative to what we’re seeing right now? Josh White: If we find out GLP-1s are dangerous, things will change fast. And I’m not crediting GLP-1s to this entire movement. I think that too many people actually give all of the credit to the protein movement, to the American adoption of the GLP-1 drugs. I actually think this is a broad movement that was overwhelming dairy’s ability to provide enough of the high-quality protein that the market demanded, particularly when it was on the cheaper end of its historical price curve several years ago. Now, we’re in a spot where the market is moving in this direction, the health and wellness trend is a global trend, the science is behind dairy as a highly functional and digestible protein And then you have this catalyst of many Americans watching their diet better than ever before and wanting to enhance their total digestible protein intake and create an efficient use of the calories that they’re bringing in. It’s the perfect storm. That being said, it’s the perfect storm that may have driven prices slightly above where we would’ve seen them without the intervention or addition of the GLP-1 user community. If that were to shift, it could take the entire final tier out of this price, and I don’t even wanna try to [00:27:00] define what that tier looks like at the moment. Mike Brown: I think the bigger threat is through food science, no matter what it might be, is alternative proteins to milk. I think we can’t underestimate what may happen with plant proteins, for example, with time, with genetics. It gets down to a cost, and we all know the functionality can be very different, and to Josh’s point, nutrition can be very different. Does the price spread get wide enough? For example, if you go into the protein bars in your local Costco, the ones that are the lowest cost are the pea protein. They’re plant protein-based bars. The whey and milk protein are higher. I don’t think we wanna assume that it’s dairy’s business forever, ’cause there’ll be people looking at ways to get the taste, flavor, and to some degree the digestibility with alternative sources. Just because if there’s a savings in the long run, they’ll try to do it. So far, I think the success has been kinda limited, but I wouldn’t wanna count it out not happening. There’s enough dollars at stake to make it worthwhile to look into that. Ted Jacoby III: You know what, Mike? I’ll piggyback on what you’re saying, and I would say this. If we step back five years and remember the time when all we were talking about was cellular agriculture and how you could create all this protein in a vat, and then that kinda just died off, and I think it died off because people found that it was more expensive than they thought to run that process. However, innovative technology such as cellular protein tends to have, come in waves, where the first wave often will fail, but then people in the background will continue to work on ways to improve the process, make the process more efficient. And if another innovation comes along that makes it less expensive, all of a sudden you can see a big rise in, let’s say, whey protein-like proteins being created in a vat, a la cellular agriculture. Mike Brown: It hasn’t popped like we all thought it was going to, or at least a lot of the industry did. I’m a former insulin user. I know what it costs to make insulin. It’s the same process. It’s kinda hard to make a digestible protein with that process and make it competitive cost-wise. For example, take lactoferrin. That’s a different story. And- Mm-hmm … … as they get more efficient, will we move down the chain to more common ingredients or even supplements, too. I’ve learned, with food science, just never say never, ’cause you’ll be surprised. Someone’ll come up with something that can make a difference. Meanwhile I think the demand for high-quality protein isn’t going away. I think we need to make sure that dairy remains the key source of that, ’cause right now it certainly is. The high-protein products that are the most popular are milk protein based or whey protein based. Ted Jacoby III: Cool. Thanks, Mike. All right, guys, before we wrap up, what conferences are we going to in the next couple of months? Let’s tell our listeners where they might be able to find us. Diego, how about you? Diego Carvallo: So, we’ll have a stand at the next show in Mexico City at the end of September. It’s called Banamex Mexico City Show. Would love to see you guys there. Ted Jacoby III: Is that the one everybody refers to as FOOD TECH®? Diego Carvallo: Yes, exactly. Ted Jacoby III: Perfect. Yeah. Awesome. How about you, Josh? Josh White: The International Whey Conference in Chicago is in September, and we’ll have some people at that along with the ADPI board of directors meeting. And then shortly after as we get into October, SupplySide Global [00:30:00] is in Las Vegas, and we will be exhibiting in the ADPI section. Ted Jacoby III: Excellent. Awesome. And I will probably be joining Diego at FOOD TECH®, and then Joe and I will be heading over to Food Ingredients Europe in November. So look forward to seeing everybody there. Hey, thanks everybody for tuning in. I hope this was a educational market discussion for everybody, and look forward to seeing you guys soon. End commercial. Mike Brown: For one part of the supply chain to be successful, everyone has to be. My superpower is practical application of data and analysis. I believe firmly that Jacoby’s success is because we help our suppliers and our buyers be successful. I’m Mike Brown, and I love working for T.C. Jacoby & Co. because I get to help people make their businesses more successful.

In this episode of The Spoon Podcast, Mike talks with Yuta Katsuyama, co-founder of Chicago-based Onigiri Kororin, about his journey from Japan to building an onigiri business in the U.S. They discuss how a graduate school project turned into a startup, the years of experimentation it took to find the right business model, why calling onigiri a “sushi sandwich” helped win over American retailers, and how frozen onigiri could help the company expand beyond Chicago. Learn more about your ad choices. Visit megaphone.fm/adchoices

The introvert who was told he looked too free-spirited, and whose software now runs ordering for the UK's biggest food brands. Protect your family with life insurance from Ethos. Get up to $3 million in coverage in as little as 10 minutes at https://ethos.com/founded. Application times may vary. Rates may vary. "This poor lady had to say to me, 'There are concerns that you look a bit free-spirited.' They were worried I was suddenly gonna disappear and become a yoga teacher in Goa or something." Simon Bos has spent more than 20 years building other people's startups at Gravitywell, his Bristol venture studio, watching entrepreneurs' hearts break over cheap builds that couldn't be rescued, and learning exactly what separates the products that work from the ones that die. Then he found his own gap: one of the UK's largest food-to-go manufacturers taking thousands of daily sandwich orders through a call centre. "Three BLTs, two chicken and bacon... no, three chicken and bacon." On the phone. Every day. That absurdity became Mezze, the B2B ordering platform for food manufacturers. Since we recorded this conversation, it has grown into exactly what Simon describes planning here: the platform now handles over £10M of orders a month for names like Samworth Brothers, Pieminister and The Real Wrap Co. It has expanded into AI features and the US market. The playbook he lays out in this episode is the playbook that worked. Along the way: a prime example of being an introvert founder, from months without networking to discovering that one-to-many content is the introvert's cheat code, plus the no-suit mantra, the three-month reset in Laos, and the client work (including the ADHD Love app) that reminds him why any of it matters. 3 KEY TAKEAWAYS 1. Cheap builds break hearts. Simon has had to tell founders "there's no way of fixing this, it's gone." Under-investing in your foundation doesn't save money; a bad build is often unrescuable, and rebuilding costs more than doing it properly once. 2. Introversion is a design constraint, not a defect. Simon went months without networking and felt guilty. The fix wasn't forcing himself into rooms; it was one-to-many: content, talks, a strong product. Build the version of visibility that suits your wiring. 3. Perspective is a tool you have to schedule. From regular stakeholder mapping to three months in Laos, Simon's pattern is to step back deliberately. When the day-to-day consumes you, you can't see the business; distance is what shows you where you actually sit in the ecosystem. WHAT WE COVER - 25+ years of Gravitywell: what building hundreds of products teaches you about founders - "Entrepreneurs' hearts breaking": the truth about unrescuable builds - The call-centre absurdity which became Mezze - Spotting your place in the supply chain instead of trying to be the big thing - The introvert founder: networking guilt, one-to-many, and deep 1:1s over room-working - "You look a bit free-spirited": appearance bias, procurement, and the no-suit mantra - The ADHD Love app, body doubling, and the messages that say "it changed my life" - Three months in Laos and what stepping back showed him - Asking for help with an explicit ask, and failure as raw material - Simon's question for you: is introversion a barrier or a gift?

Suscríbete a nuestro Youtube, Spotify y Apple Podcasts ☝️ para no perderte un capítulo y visita https://www.dirige.com para formar parte de nuestra membresía para dueños de negocios. Todo lo que necesitas para crecer: Aprende, recibe asesoramiento y contrata los mejores asesores y proveedores de servicios. Carlos Noceda y Daniel Nuñez son Co-Fundadores de Nutri Co, empresa Foodtech que busca revolucionar la industria de alimentos mediante la democratización de productos nutritivos y sostenibles. Usan su propia tecnología para reducir los tiempos de creación de productos. Actualmente cuentan con un portafolio amplio de productos como cereales, galletas, avenas, barras, shakes y más.════════════════Este capítulo es traído gracias a nuestros partners:Buk:El software de recursos humanos que centraliza y automatiza planillas, nómina y evaluaciones, potenciado con IA para convertir la data en decisiones estratégicas. Resultado: equipos más productivos y lugares de trabajo más felices. Más de 10,000 empresas en Latinoamérica ya usan Buk. Ponte en contacto: Perú: https://www.buk.pe/ , Colombia: https://www.buk.co/ , Chile: https://www.buk.cl/ , México: https://www.buk.mx/Cabify para Empresas:Las empresas que buscan escalar necesitan operaciones modernas, eficientes y preparadas para el futuro. Por eso, hoy más de 3000 compañías líderes ya confían en Cabify para Empresas y Cabify Logistics para centralizar su movilidad y logística, con reportes automatizados, trazabilidad total, conductores verificados y soporte 24/7 para operar con mayor control y eficiencia.Ponte en contacto: https://www.somoscabify.com/PE-eradigital-empresasScotiabank para Empresas:Gestiona correctamente el flujo de caja y gestión de efectivo de tu negocio con Scotiabank para Empresas. Scotiabank te ayuda a lograrlo de maneras:La primera: acortar el ciclo de cobro. Con el financiamiento de ventas de Scotiabank, factoring, descuento de facturas, entregas la factura, el banco te adelanta los fondos con desembolso rápido y tasas competitivas. La segunda: visibilidad y control. Maneja pagos, cobranzas e impuestos, todo en una sola plataforma, Telebanking de Scotiabank.Ponte en contacto: https://bit.ly/scotiabankfactoringComunal Coworking:Este capítulo fue grabado en https://www.comunal.co, una empresa que ofrece espacios de trabajo en Perú y México. Ideal para independientes, equipos chicos y grandes.Espacios Comunes, Oficinas Privadas, Escritorios Dedicados y Salas a demanda: Reserva, paga y disfruta de todas las salas de reuniones de Comunal en el momento que las necesites. Visita: https://comunal.co/es-PE/════════════════Si eres dueñ@ de negocio visita DIRIGE.COM para formar parte de nuestra membresía para dueños de negocio. Todo lo que necesitas para crecer: Aprende, recibe asesoramiento y contrata los mejores asesores y proveedores de servicios. Si quieres ser un Partner de Era Digital visita: http://eradigitalstudios.com/Ayudamos a empresas a contar historias que generan confianza e impulsan demanda.Hemos tenido la oportunidad de trabajar con empresas increíbles como HP, Audi, Cabify, Samsung, Rappi, Epson, Prosegur, ON, Sony y muchas más.════════════════Canales de Era DigitalSpotify: https://spoti.fi/3F9GkUiApple Podcasts: https://apple.co/3PQ3qV6Intragram: https://bit.ly/3rKXjt9Tiktok: https://bit.ly/46mvjelLinkedIn: https://bit.ly/3RS5LS8════════════════

Recorded live on the show floor at SIAL Canada in Montreal, this Summer Bonus episode of The Food Professor podcast marks a first: an ingredient company winning the show's startup pitch competition. Michael LeBlanc and Dr. Sylvain Charlebois sit down with Asha Wheeldon, Founder and CEO of Kula Foods and a member of the Maia Farms team, and Jason Mackay, Chief Marketing and Sales Officer at Maia Farms, just hours after the Vancouver company added more hardware to its trophy shelf. Maia Farms makes functional mushroom food ingredients. The company combines oyster mushroom powder with Canadian yellow pea protein and extrudes it into grounds, shreds, chunks and strips that mimic ground beef, pulled meat and chicken. The result is 66 per cent protein per 100 grams, a heavy dose of fibre and iron, a two-year shelf life and no cold storage required. Crucially for manufacturers, the extrudates survive the retort process where soy and pea proteins break down, which is why 100-year-old Pembroke, Ontario soup canner Sprague Foods signed on as a partner. Asha explains how a two-and-a-half-minute pitch built on storytelling rather than numbers won over the judges, and why trust and partnership are Maia's real proof points, including work with the Greater Vancouver Food Bank that has helped feed hundreds of thousands of families. Jason unpacks the technology behind the ingredient and what comes next: cracking mushroom mycelium at commercial scale through liquid fermentation, moving from 3,000-litre proof-of-concept batches to 20,000 litres, with global ingredient players like ADM and Cargill circling mycelium as a clean-label fat mimic and binder. The conversation turns to a bigger question Michael and Sylvain saw play out across the show: is Canada on the cusp of an ingredient renaissance? Pitch competitions usually reward consumer-ready products, from popsicles to upcycled coffee grounds. This year, the fundamentals of food won. The panel connects that shift to front-of-pack labelling, the clean-label push, manufacturers hunting for protein, fibre and iron without wrecking taste and texture, and the trust that Brand Canada's food safety reputation carries into export markets. They also tackle affordability. With beef and chicken prices climbing, Sylvain's "protein orphans" are being left behind, and GLP-1 users are pushing protein demand higher still. A shelf-stable, high-protein ingredient that disappears into a lasagna or pasta sauce when seasoned properly is a genuinely different answer to food insecurity. Plus: what winning an award actually does for a young company, why Maia was the only mushroom ingredient supplier on the SIAL floor, and the company's plan to bring business home to Canada after building traction in the US, Mexico, Singapore and Japan. A smart, optimistic listen on where Canadian food innovation goes next. About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

The following article of the Agribusiness & Food industry is: “Latin American Agri-Foodtech: The Blueprint for Investment, Scale” by Eduardo Morelos, Partner and Co-Founder, Brixton Venture Lab.

In this episode, Mike sits down with Kai Schaeffner and Andreas Nicklas, who have been spending the last couple of years building an AI to better understand and predict individual taste and smell preferences. Kai and Andreas talk about how they've built their platform using scientific cohort and patient data, why taste is often the missing link between healthy eating recommendations and real behavior change, and how personalized taste profiles could eventually power everything from recipe recommendations and connected appliances to restaurant menus and digital food passports. They also talk about why are building their own specialized AI models rather than relying on large language models, and where the company sees opportunities to bring its technology to food brands, healthcare providers, hospitality companies, and consumers. Learn more about your ad choices. Visit megaphone.fm/adchoices

Die Zukunft unseres Essens – Food-Tech, Klimawandel und Deep Tech. Felix Leonhardt im GesprächIn dieser Folge von Wirtschaft mit Weisbach geht es um die Zukunft unseres Essens, den Klimawandel als Stresstest für die Lebensmittelindustrie, neue Food-Trends und die Frage, welche Rolle Deep Tech bei klimaresilienter Landwirtschaft und Lebensmittelproduktion spielen kann.Ich spreche mit Felix Leonhardt, Managing Partner von Oyster Bay VC. Das Unternehmen investiert in europäische Startups entlang der Lebensmittel-Wertschöpfungskette – von Ernterobotik über klimaresiliente Pflanzenarten bis hin zu innovativen Konsumgütern.Leonhardt erklärt, warum die Lebensmittelindustrie den Klimawandel schon heute massiv spürt. Steigende Temperaturen, schlechtere Bodenqualität, volatile Rohstoffpreise und geopolitische Unsicherheiten setzen ein System unter Druck, das lange vergleichsweise stabil funktioniert hat. Außerdem geht es darum, warum Gesundheit, weniger Zucker, mehr Protein und ballaststoffreiche Produkte zunehmend im Massenmarkt ankommen.Außerdem im Podcast:Warum der Klimawandel die Lebensmittelindustrie schon heute unter Druck setztWeshalb steigende Preise bei Schokolade nur ein Vorbote größerer Veränderungen sein könntenWie sich Konsumentenverhalten bei Zucker, Protein und Gesundheit verändertWelche Rolle klimaresiliente Pflanzen, Gewächshäuser und Ernterobotik spielen könnenWarum Deep Tech ein zentraler Teil der Lebensmittelproduktion der Zukunft werden kannEin Gespräch über Food-Tech, Klimawandel, Venture Capital, klimaresiliente Pflanzen, Ernterobotik, neue Konsumtrends, Proteinprodukte, Deep Tech, Lebensmittelpreise, nachhaltige Innovationen und die Frage, wie wir in Zukunft essen werden.

In this episode of The Spoon Podcast, Mike talks with Neal Carter, founder and CEO of Okanagan Specialty Fruits, about buying back the company he and his wife Louisa founded nearly 30 years ago. Carter reflects on the long journey behind the Arctic apple, the company's nonbrowning apple created to reduce waste and get “more apples in more places,” and explains how OSF's early work with RNA interference is giving way to a new generation of genome-edited fruit. He also lays out his bigger vision for the farm of the future, where genetics, automation, AI, and redesigned tree architecture come together to make orchards less labor-intensive, more resilient, and more economically viable for growers. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week's guest is former Brava executive Travis Rea, who reflects on building one of the more interesting kitchen startups over the past decade. Rea shares the story behind Brava's light-based cooking technology, the challenges of creating an entirely new appliance category, and the lessons learned about consumer adoption, hardware startups, and innovation in the kitchen. The conversation also explores Brava's unexpected impact on accessibility and independent living, why the company developed such a loyal user community, and what the future holds for smart cooking technology. Learn more about your ad choices. Visit megaphone.fm/adchoices

Gościem kolejnego odcinka podcastu „Moja Droga” jest Michał Piosik – seryjny przedsiębiorca, inwestor, współtwórca akceleratora Foodtech.ac oraz twórca inicjatywy Troska. Michał przeszedł klasyczną ścieżkę od bankowości i doradztwa strategicznego w BCG, by porzucić korporacyjny świat na rzecz własnego biznesu. Z sukcesem stworzył i wyskalował agencję eventową Polish Your Cooking, a następnie zaangażował się w rynek kapitału wysokiego ryzyka, inwestując w ponad 30 start-upów.W tej rozmowie wspólnie odczarowujemy mit sukcesu i przedsiębiorcy, który zawsze wie, dokąd zmierza. Rozmawiamy o tym, dlaczego warto robić rzeczy szybko, zamiast dążyć do perfekcji oraz zachęcamy polskich inwestorów do wspierania młodych talentów.Poruszamy również temat tego, dlaczego warto rozmawiać nie tylko o sukcesach biznesowych i osiągnięciach, ale też o tych trudnych momentach. Michał z niezwykłą szczerością dzieli się swoimi osobistymi doświadczeniami: diagnozą ADHD w dorosłym życiu oraz depresji. Opowiada o inicjatywie Troska, która wynika z jego własnych przeżyć i głośno zachęca do dbania o swoje zdrowie psychiczne i poszukiwania rzeczy naprawdę istotnych w życiu.Partnerem ósmego sezonu podcastu „Moja Droga” jest marka Range Rover.Podcastu „Moja droga” możesz posłuchać na platformach Spotify, Apple Podcasts oraz oglądać na YouTube.

In this episode of The Spoon Podcast, Michael Wolf talks with Jake Berber, the cofounder and CEO of Prefer, a Singapore-based startup that uses fermentation to create coffee and cocoa extenders from ingredients like rice and chickpeas. Berber explains why rising coffee and cocoa prices, climate pressure, and growing global demand convinced him there was a massive opportunity to help future-proof some of the world's favorite foods, and his journey from Texas to Israel to Singapore led him into the world of food tech and climate-resilient ingredients. Learn more about your ad choices. Visit megaphone.fm/adchoices

À 13 ans, Sébastien Tellier voit les Pink Floyd en concert avec son père. C'est devant les solos de David Gilmour qu'il trouve sa vocation.À 22 ans, il signe son premier contrat. Son premier single en studio se retrouve dans Lost in Translation de Sofia Coppola et fait le tour du monde avant même qu'il comprenne ce qui lui arrive.Ce qui suit est un chaos assumé. Des concerts (vraiment) ivre, des heures à parler dans le vide sur scène, et parfois il va jusqu'à envoyer un ami "qui lui ressemble" chanter sur scène à sa place pour quelques chansons. Il a même un jour refait son concert une deuxième fois quand il s'est terminé.Il le dit lui-même : “Je n'étais pas prêt.”Pourtant il a toujours été au bon endroit au bon moment. La Ritournelle, Sexuality, L'amour et la violence, Divine à l'Eurovision… Sébastien a signé des morceaux que toute une génération connaît par cœur. Personnalité emblématique de la French Touch aux côtés des Daft Punk, Air, Cassius et Kavinsky, il partageait avec eux un même amour des vieux synthés vintage.Après 5 ans d'absence, il est de retour avec un nouvel album : Kiss The Beast. David Guetta signe un remix d'un de ses titres du même nom.Et à 50 ans, Sébastien Tellier dit une phrase que l'on n'attend pas : "Ma vraie carrière commence maintenant."Dans cet épisode lumineux et touchant (et un peu wtf), il nous raconte :- Pourquoi il se considère comme un compositeur et non pas un chanteur- Comment son trajet à pied jusqu'au studio est devenu sa principale source d'inspiration- Ce qu'il a retiré de sa musique pour retrouver sa créativité- La French Touch de l'intérieur : ce que les Daft Punk, Air et lui avaient vraiment en commun- Pourquoi les concerts devraient être payés par l'artiste, pas par le publicUn épisode pour tous ceux qui ont toujours fait les choses à l'envers ou qui veulent laisser vivre leur côté artistique.Vous pouvez retrouver Sébastien sur Instagram.TIMELINE:00:00:00 : Le Dallas de la banlieue parisienne00:08:47 : « Je n'ai jamais fait un seul échauffement vocal »00:15:14 : Signer sa carrière à l'aveugle00:24:40 : Le mariage parfait pour créer de la musique00:36:03 : Retirer ce qu'on aime le plus pour mieux créer00:45:46 : Les bons producteurs détestent composer00:52:46 : La détresse du mouton00:59:17 : "C'est l'artiste qui devrait payer le public"01:08:58 : La vraie vie après la scène01:20:35 : Le tsunami du rap01:28:10 : Quand tout partait en vrille sur scène01:41:34 : La French Touch de l'intérieur01:51:09 : La fin du monopole des majors01:58:45 : Les chansons que personne n'a jamais écoutéesLes anciens épisodes de GDIY mentionnés : #454 – Joël Dicker – Auteur et entrepreneur – Lire pour reprendre le contrôle de notre attention#380 – Paul Lê – La Belle Vie – Le Son Gokû de la FoodTech qui rachète Frichti#251 – Amadou Ba – Booska-P – Le média qui fait kiffer la moitié des français (mais que vous ne connaissez pas)#127 – Paul Lê – La Belle Vie – De la résilience, de l'honnêteté et du travail pour réussir big time#49 – Joël Dicker – La vérité derrière l'affaire Harry Quebert – Vendre 5 millions de livres avant 30 ans#6 – Bernard Werber – l'auteur aux 30 millions de livres vendusNous avons parlé de :Pink FloydMagmaL'histoire du GhettoBlasterLe film Lost in TranslationL'album Discovery des Daft PunkHollywood Roosevelt HotelLe film Anatomie d'une chuteSérie - The Defiant OnesDance Yrself Clean de LCD SoundsystemLe podcast de Anne Toumazoff avec SébastienLe passage de Sébastien sur Quelle ÉpoqueLe film SirātSébastien Tellier - Thrill Of The NightThe Sun Studio, le studio d'ElvisLes recommandations de lecture :La Ronde et autres faits divers, de J.M.G. Le ClézioLes Fourmis, de Bernard WerberJe voulais juste rentrer chez moi, de Patrick DilsUn grand MERCI à nos sponsors : Squarespace : https://squarespace.com/doitQonto: https://qonto.com/r/2i7tk9 Brevo: brevo.com/doit eToro: https://bit.ly/3GTSh0k Payfit: payfit.com Club Med : clubmed.frCuure : https://cuure.com/product-onely (code DOIT)Vous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ?Contactez mon label Orso Media via ce formulaire.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In this episode of The Spoon Podcast, Mike sits down with Chef Robotics CEO Rajat Bhageria to unpack how the company quietly went from years in stealth to assembling more than 100 million meals. Bhageria explains why assembly, not cooking, is the real bottleneck in food production, how Chef is using its ChefOS platform to build a data-driven approach to food manipulation, and why the messy, variable nature of food has historically made automation so difficult. The conversation also explores Chef's expansion into new categories like airline catering and school meals, as well as Bhageria's bigger ambition to build the defining success story in food robotics. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's easy to mistake awareness for action and anxiety for accountability. Even when we take action, it's easy to spiral into "this alone will not solve the problem." This episode is for the fighters. The ones who feel the weight of what's happening in the world and refuse to look away, whether you're building a company, working in foodtech, healthtech, femmetech, media, or simply trying to live in a way that reflects what you believe to lead systemic change. Lia Carlucci, a serial entrepreneur + founder of Food Campus Berlin, shares what systemic change looks like in foodtech / innovation. She grounds us in the science about what moves the needle on our food system. She'll spark a conversation at your dinner table about the habits around consumption we've normalized, and what they're costing us, not just environmentally, but energetically.  This episode will show you >how to hold the urgency without drowning in it. >climate anxiety → climate action >anti-hustle but pro-impact, (how to actually be in your impact-era !) >how to build community, over competition, and actually have values-led impact >how to convert what feels like helplessness into what Lia calls constructive adrenaline–turning the problem you care most about into the thing you choose to build toward. We face daunting challenges as a collective. But the path through them is not heroic isolation, it's intersection between the scientist, the corporate innovator, the entrepreneur, the policymaker and investors. That starts much closer to home than we think: Our mindset and ability to widen our circle of influence. We increase our circle of influence by collaborating with others. With those who will meet your urgency with their own, and help you make an impact in the way that is most authentic to you.

"Si ton histoire est bonne, l'audience s'en fiche que tu aies utilisé l'IA ou pas."À 22 ans, Sixte cofonde Nestor, une start-up de livraison de repas. En 2021, il vend l'entreprise au groupe Elior… et fait un virage à 180.En 2022, il lance Animaj : un studio d'animation nouvelle génération.Sa conviction : le 7e art a toujours évolué par ruptures technologiques, avec les mêmes résistances, les mêmes peurs, les mêmes combats. Le son. La 3D. L'IA.Il explique que dans cet univers, refuser l'IA aujourd'hui, c'est refuser l'arrivée du son en 1927.L'idée de départ est simple : réduire les coûts de production des films d'animation grâce à l'intelligence artificielle pour produire des dessins animés sur YouTube, avant de les vendre aux plateformes.L'exact inverse de ce qu'Hollywood a toujours fait.Pour cela, Sixte rachète des franchises existantes comme Pocoyo ou Maya l'Abeille pour les relancer.Aujourd'hui, Animaj possède sa propre IA générative et une quinzaine d'ingénieurs pour l'entraîner sur leurs propriétés intellectuelles.Leurs franchises atteignent 22 milliards de vues par an, et un milliard de vues par mois seulement pour Pocoyo.Sixte nous plonge dans le monde merveilleux de l'animation et raconte :Pourquoi le prochain Toy Story ne sortira pas en salleComment Hollywood a déjà perdu face à l'IAComment YouTube a inversé le rapport de force avec Netflix et DisneyComment l'IA libère le métier des créatifs sans les remplacerPourquoi la France a encore un avantage sur les États-Unis en animationLe vrai problème n'est pas le temps d'écran, mais sa qualitéUn épisode merveilleux pour comprendre les évolutions du monde du cinéma et de l'animation aujourd'hui.Vous pouvez contacter Sixte sur LinkedIn.TIMELINE:00:00:00 : Si l'histoire est bonne, personne ne demande comment elle est faite00:11:44 : La différence entre un bon contenu et un chef-d'œuvre00:24:09 : Le virage que les producteurs traditionnels ont raté00:33:47 : YouTube est-il dangereux pour nos enfants ?00:38:33 : Comment transformer une série en icône culturelle00:51:32 : Transformer la data en brief créatif01:04:02 : Disrupter Hollywood par la tech01:19:29 : « Il est où le Toy Story de mes enfants ? »01:30:05 : Prompter ne suffit pas01:40:48 : La France peut gagner la bataille de l'IA créative01:50:20 : Le business que YouTube ne peut pas faire01:57:31 : Le temps d'écran n'est pas le problème02:09:02 : La tech qui finance la création02:19:01 : L'erreur à 1 million qui tue les entreprises02:38:17 : La sécurité des données avec l'IA est un faux débatLes anciens épisodes de GDIY mentionnés : #522 – Amixem – YouTuber – Les nouveaux maîtres du divertissement#500 – VO – Reid Hoffman – LinkedIn, Paypal – How to master humanity's most powerful invention#500 – VF – Reid Hoffman – LinkedIn, Paypal – Comment dompter l'invention la plus puissante de l'humanité#422 – Inoxtag – Vidéaste – Casser YouTube et rebattre les cartes de l'audiovisuel#400 – Arthur – Pirate de la radio, bouffon de la télé, roi du PAF#380 – Paul Lê – La Belle Vie – Le Son Gokû de la FoodTech qui rachète Frichti#270 – Augustin Paluel-Marmont – Michel et Augustin – Comment réussir sans savoir faire une seule slide ?#233 – Pierre-Antoine Capton – Mediawan – Culot, audace et ambition pour mettre l'audiovisuel à ses pieds#127 – Paul Lê – La Belle Vie – De la résilience, de l'honnêteté et du travail pour réussir big time#452 – VO – Reid Hoffman – LinkedIn, Paypal – "We are more Homo technicus than Homo sapiens"#452 – VF – Reid Hoffman – LinkedIn, Paypal – L'humanité 2.0 : Homo technicus plus qu'Homo sapiensNous avons parlé de :Le dessin animé Pocoyo sur YouTubeKidscreen AwardsNotre nouveau podcast FleuronsLes Chiffres YouTube – 2026Kpop demon huntersLe film BabylonLa loi COPPAMrBeastUne grève des scénaristes et des acteurs paralyse HollywoodThe FamilyFrichtiLes recommandations de lecture :Les Très Riches Heures de l'Humanité, de Stefan ZweigLe Point de bascule, de Malcolm GladwellUn grand MERCI à nos sponsors : Squarespace : https://squarespace.com/doitQonto: https://qonto.com/r/2i7tk9 Brevo: brevo.com/doit eToro: https://bit.ly/3GTSh0k Payfit: payfit.com Club Med : clubmed.frCuure : https://cuure.com/product-onely (code DOIT)Vous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ?Contactez mon label Orso Media via ce formulaire.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In this episode of The Spoon Podcast, Mike catches up with Mo Abouelsoud, CEO of U The Mind Company, about the emerging intersection of brain health, wellness, and consumer technology. Abouelsoud explains how his company's non-invasive brain stimulation devices are designed to help treat neurological conditions while also opening the door to cognitive enhancement, better focus, and long-term brain wellness. The conversation explores whether brain health could become the next major category in wellness, alongside sleep, metabolism, and fitness, and looks at how new technologies might one day give consumers a more complete picture of how their brains and bodies work together. You can find out more about U the Mind Company at https://uthemind.company/ Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Spoon Podcast, Mike catches up with Will Templeton, co-founder and CTO of Allspice, about how the traditional recipe blog model, laden with ads, pop-ups, and static content, is breaking down as users increasingly “lift” recipes into apps, screenshots, or AI tools. The conversation explores how Allspice is building a new infrastructure layer for recipes, using structured ingredient data and vector databases to make sense of messy, inconsistent inputs from across the web. They also dig into the role of AI in the future of cooking, from conversational interfaces and guided cooking to the tension creators feel between embracing AI as a tool and fearing it as a threat. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Spoon Podcast, Mike catches up with Oobli CEO Ali Wing to discuss what Wing calls "nature's trickster protein", the sweet proteins they develop for products like ice teas and chocolate bars. Wing talks about how the company is positioning its sweet protein technology at the center of two major shifts reshaping the food industry: the rise of GLP-1-driven dietary behavior and the growing demand for protein-forward, lower-sugar products. She also explains why the company has shifted from consumer-facing products like teas and chocolate to a B2B ingredient platform, and how partnerships with companies like Ingredion and Mars are helping drive scale. The conversation also explores the future of sweetening systems, the role of fermentation in food innovation, and why the industry may be entering a new era of large-scale product reformulation. Learn more about your ad choices. Visit megaphone.fm/adchoices

-40% : offre de lancement exclusive sur notre nouvelle formation GDIY x EDHEC "Performance Intégrale". Toutes les infos sur https://www.gdiy.fr/performance.Dans la tête des gens, la grande distribution est le capitalisme triomphant.Pourtant, c'est ce que l'on appelle un business de centimiers.Sur 100€ dépensés dans un Super U, il reste 2€ au commerçant.Dominique Schelcher a grandi entre les rayons du Super U familial de Fessenheim. À 15 ans, il jure qu'il ne fera jamais ce métier.Il part faire ses études, travaille dans la presse.Puis il revient.Il reprend le magasin de ses parents, et ne le lâchera plus.En 2018, il succède à Serge Papin à la tête de la Coopérative U, le 4ème acteur de la grande distribution française : 35 milliards de chiffre d'affaires en 2025, 1200 patrons indépendants, 1900 magasins.Le vendredi et le samedi, il est encore dans son supermarché de Fessenheim.Dans cet épisode, Dominique dévoile les coulisses d'un secteur qu'on croit connaître et qu'on comprend mal :Pourquoi la grande distribution française se décommercialiseComment fonctionne vraiment une négo et qui gagneMythes et réalité des centrales d'achatCe que coûte vraiment un Super U à ouvrir, et combien de temps pour le rentabiliserPourquoi Coopérative U cartonne là où Auchan et Casino s'effondrentLes vraies tendances de consommation que personne ne voit depuis ParisUn épisode rare avec un patron discret, ancré dans le terrain, qui parle vrai sur un secteur au cœur de la vie des Français.Vous pouvez contacter Dominique sur LinkedIn.TIMELINE:00:00:00 : Les deux modèles de la grande distribution00:14:03 : Indépendamment ensemble, le paradoxe de la coopérative00:21:08 : Pourquoi la France ferme ses magasins ?00:31:24 : La vraie marge d'un supermarché00:39:06 : L'artisanat sauve les centres-villes00:48:04 : Les crises réinventent la grande distribution00:56:48 : Les opportunités dans l'alimentation de demain01:05:02 : Combien coûte un Super U ?01:15:15 : Le scandale de Fessenheim01:23:17 : Le secret d'un bon commerçant01:33:05 : La révolution silencieuse des entrepôts français01:39:43 : Pourquoi le système de négociation français est unique au monde ?01:46:39 : U s'installe en Afrique01:55:46 : Offrir le choix aux consommateurs02:04:11 : Survivre en négo face aux géants02:12:44 : La loi qui devait protéger les agriculteurs02:21:34 : Utiliser le stoïcisme comme outil de managementLes anciens épisodes de GDIY mentionnés : #524 - Vincent Clerc - XV de France, McDonald's - L'incroyable destin d'un Grenoblois besogneux#513 - VO - Jesper Brodin - IKEA - 40 billion in revenue empire with no bank loan#513 - VF - Jesper Brodin - IKEA - 40 milliards de revenus sans jamais avoir emprunté#398 - Thierry Cotillard - Les Mousquetaires - Masterclass de la grande distribution en 2024#380 - Paul Lê - La Belle Vie - Le Son Gokû de la FoodTech qui rachète Frichti#371 - Nicolas Bouzou - Asterès - L'économie de la peur#127 - Paul Lê - La Belle Vie - De la résilience, de l'honnêteté et du travail pour réussir big timeNous avons parlé de :Les zones commerciales FreyLe café où l'on tisse des liensLa crise des « gilets jaunes » en dix datesGuerre en Ukraine : des supermarchés rencontrent des difficultés à s'approvisionnerWine ParisNotre documentaire sur la Chine : Comment la Chine est devenue imbattable ?La chaîne de magasins Grand Frais, qui passe sous pavillon américain, prévoit plus de 3 000 embauchesFessenheim: François Hollande ne regrette pas la fermeture des "deux réacteurs vieillissants"Fessenheim : un crapaud bloque l'installation de dizaines d'entreprisesQu'est-ce que Bleu-Blanc-Cœur ?La Belle VieLoi EGalimFleurons, notre nouveau podcastLes recommandations de lecture :Le bonheur est dans l'action, par Dominique SchelcherJournal, par Jean-René HugueninLe bonheur est dans le près, par Dominique SchelcherUn grand MERCI à nos sponsors : Squarespace : https://squarespace.com/doitQonto: https://qonto.com/r/2i7tk9 Brevo: brevo.com/doit eToro: https://bit.ly/3GTSh0k Payfit: payfit.com Club Med : clubmed.frCuure : https://cuure.com/product-onely (code DOIT)Vous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ?Contactez mon label Orso Media via ce formulaire.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Mike is joined by Matthew Schwarz, CEO of Afresh, who discusses the company's expansion from fresh produce to an all-in-one AI solution for the entire grocery store. Matt explains how the company's AI tech has prevented 200 million pounds of food waste annually and explores the rise of agentic AI, the balance between automation and humans, and more. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Spoon Podcast, Michael Wolf talks with Mario Ubiali, founder and CEO of neuroscience company THIMUS, about how brainwave data and AI could reshape how food companies develop new products. Ubiali explains how his company uses wearable EEG technology to measure consumers' neurological responses to food, capturing signals around liking, familiarity, and emotional engagement that traditional surveys often miss. The conversation explores why consumers frequently say one thing but feel another when tasting food, how neuroscience can reveal those hidden reactions, and why combining brain data with AI could create a new generation of predictive tools for food and beverage innovation. You can find more about THIMUS at their website, https://thimus.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Il n'a jamais été aussi difficile d'exploser et de tenir dans la restauration que ces dernières années.Pourtant, Céline Chung a décidé de s'y lancer corps et âme. Et elle nous livre l'une des meilleures masterclass que j'aie eues dans GDIY pour réussir dans ce secteur impitoyable.En 2016, Céline démissionne de son cabinet de conseil après un burn-out et se donne une mission : populariser la culture chinoise par l'assiette.Elle apprend le métier en express aux côtés des fondateurs de PNY Burger puis ouvre son premier restaurant au cœur de Paris. Depuis le premier jour, son mantra est simple : “Good Food, Good People, Cool Place”.Trois fondamentaux que Céline et son associé Billy appliquent avec une extrême rigueur aux 14 établissements qui composent leur groupe aujourd'hui.Après 10 ans, le modèle de Bao Family a prouvé sa capacité à performer, à durer et à s'exporter hors de Paris. Elle partage tous leurs secrets :Les piliers non négociables pour qu'un restaurant cartonne dans la duréeComment servir jusqu'à 500 couverts par jour avec 55 places assisesL'aventure Street Bangkok : racheter 7 établissements et doubler la taille de son groupe du jour au lendemainComment structurer son "food cost" au centime prèsComment ils font pour réaliser 30 % de leur chiffre en dehors des restaurantsCéline raconte tout : les doutes, les ouvertures ratées, les quatre années de sacrifice pour lancer l'aventure, la découverte de sa propre créativité à 28 ans…Un échange précieux avec une femme qui n'a jamais pris de raccourci. Et qui est en train de construire un empire de la cuisine asiatique.Vous pouvez contacter Céline sur LinkedIn, et suivre la Bao Family sur Instagram.Si vous n'êtes jamais allé dans un restaurant de la Bao Family et que vous indiquez venir de ma part, votre premier panier Bao vous sera offert. La réduction est valable jusqu'au 15 mars !TIMELINE:00:00:00 : Pourquoi les Chinois accordent autant d'importance au travail ?00:14:09 : La culture de l'excellence et ses dérives00:26:19 : « La révolte que j'avais en moi m'a aidée à faire décoller Bao »00:33:35 : Écrire chaque matin pour libérer son esprit00:48:14 : Un an pour apprendre le métier de la restauration avec les fondateurs de PNY Burgers00:56:22 : Lâcher les rênes et laisser 100 % des décisions à son associé01:02:16 : Les 4 piliers pour qu'un restaurant cartonne01:12:06 : Comment maintenir le niveau de qualité dans le temps (même quand on se développe vite)01:22:17 : Faire 500 couverts par jour avec 55 places assises01:32:46 : Recréer l'ambiance des restaurants chinois à Paris01:40:16 : Échouer sur son plus gros projet, puis rebondir01:49:50 : Comment enchaîner les ouvertures sans perdre son ADN ?01:59:02 : Racheter Street Bangkok et passer de 7 à 14 restaurants02:07:26 : Maîtriser ses coûts en imposant des recettes au gramme près02:18:05 : Les secrets d'un bon rebranding02:25:53 : Les prochaines grandes tendances de la restauration02:33:03 : Ouvrir un studio de design pour explorer sa créativité02:41:24 : « Tu n'imagines même pas la vie que tu vas vivre »Les anciens épisodes de GDIY mentionnés : #211 - Maxime Buhler - Pokawa - Construire une marque de food unique#326 - Ning Li - Typology - Fonder Made.Com, péter tous les scores et devenir le leader de la cosmétique made in France#514 - VO - Ivan Zhao - Notion - The software toolkit that beats them all#374 - Laurent de Gourcuff - Paris Society - Confessions et secrets du roi de la nuit#510 - Carole Benaroya - Kujten - La reine du cachemire#237 - Victor Lugger - SundayApp - Succès fulgurant et obsession du service client#46 - Tigrane Seydoux - Big Mamma - Comment importer l'Italie à Paris ?#380 - Paul Lê - La Belle Vie - Le Son Gokû de la FoodTech qui rachète Frichti[Hors-Série REDBULL] - Christophe Coutal - Moorea Plage - « C'est moi le roi, pas le client » la légende de St-TropezNous avons parlé de :Bao FamilyLa reprise de Street BangkokBilly Pham, l'associé de CélineNotre documentaire “Comment la chine est devenue imbattable ?”Wavestone, cabinet de conseil FrançaisSant Roch : nouvel espace de saunas et bains glacés ouvert par Jules BouscatelRudy et Graffi les fondateurs de PNYPetit Bao Etienne Marcel, le premier restaurant de Céline et BillyRestaurant le panoramic à TignesLes maillots Puma x Bao FamilyNorman Kolton, le fondateur de street bangkokStudio Imagina Paris (studio de design de Céline)La réouverture de Street Bangkok Étienne MarcelLa reprise de MatsuriLe taoïsmeLes recommandations de lecture :Comment devenir artiste ? - Jerry SaltzThe artist's way: A Spiritual Path to Higher Creativity - Julia CameronTao Te Ching - Lao TzuUn grand MERCI à nos sponsors : Squarespace : https://squarespace.com/doitQonto: https://qonto.com/r/2i7tk9 Brevo: brevo.com/doit eToro: https://bit.ly/3GTSh0k Payfit: payfit.com Club Med : clubmed.frCuure : https://cuure.com/product-onely (code DOIT)Vous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ?Contactez mon label Orso Media via ce formulaire.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In this episode, Mike sits down with friend, food systems thinker and The Food Corridor founder Ashley Colpaart to talk about the rise of Microenterprise Home Kitchen Operations (MEHKOs) and what they mean for the future of food entrepreneurship. Ashley shares why she believes lawmakers are trying to avoid an “Uberfication moment,” and why she thinks shared commercial kitchens remain a critical access point for food founders. Drawing on her own origin story growing up in a family hot sauce business that couldn't scale without infrastructure, Ashley explains why she became interested in shared kitchens as her professional focus and explains how it led her to build her company. You can read Ashley's recent essay on MEHKO movement here on her blog: https://www.thefoodcorridor.com/blog/mehkos-2026-2/ Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Mike sits down with Dr. Nora Khaldi, founder and CEO of Nuritas, to explore how a postdoctoral epiphany about wallaby milk led her to build one of the first AI-powered molecular discovery platforms in food. They discuss how Nuritas uses AI to uncover, validate, and scale molecules into clinically validated ingredients, why ingredient discovery has historically taken decades, and what she's learned over the past decade building Nuritas. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this conversation, Mike interviews Brent Franson, CEO of Death Clock, a company that uses AI to predict when you're going to die (aka life expectancy) based on health data. Brent and Mike discuss the origins of Death Clock, the importance of preventative health, and the role of consumer responsibility in managing health. Brent shares insights on the demand for longevity solutions, his entrepreneurial journey, and the potential for health tech to democratize access to quality healthcare. The conversation also touches on the challenges and opportunities in the longevity movement, including the impact of big tech companies. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Mike sits down with Rachel Konrad, former head of communications at Impossible Foods and now a lecturer at Stanford Graduate School of Business, to talk about the state of alternative protein and where Impossible lost its way. Drawing on her experience as the company's first communications hire, Konrad argues that Impossible's biggest mistake wasn't market headwinds but a strategic shift away from its original biotech ambition toward a conventional CPG playbook. Mike and Rachel discuss founder vision, venture capital incentives, and the missed opportunity to license core technology to major food brands. They also discuss what a real turnaround would require if Impossible hopes to reclaim its original mission and relevance in the future of food Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Mike sits down with Alex Shirazi, a food technologist, conference organizer, and longtime observer of the cultivated meat industry, to talk about his latest project, A Scientist's Cookbook. Shirazi explains why he chose to launch a cookbook via Kickstarter as cultivated meat products inch closer to market. They discuss writing a cookbook for products that aren't yet widely available, the cooling of investment in the sector, hybrid products as a bridge to scale, and the political pushback against alternative proteins. Alex also talks about the origin story and the future of the Cultured Meat Symposium. You can find and support Alex's Kickstarter for The Scientists's Cookbook here: https://www.kickstarter.com/projects/hotdogfyi/a-scientists-cookbook/description Learn more about your ad choices. Visit megaphone.fm/adchoices

Michael Wolf sits down with Matt Barnard and Matt Amicucci, PhD, the cofounders behind one.bio and its newly launched consumer brand GoodVice, to discuss why they believe the modern food system is broken and why it starts with fiber. The conversation examines the science of dietary fiber as a biological signal and how decades of food processing have stripped those signals. They talk about why most fiber on the market today either doesn't work or creates trade-offs consumers won't tolerate. Barnard and Amicucci explain their new consumer line, GoodVice, which they view as a reference product, why GLP-1 drugs have accelerated awareness of fiber deficiency, and how restoring whole-food signals to everyday products could change the future of metabolic and gut health without requiring discipline, restriction, or sacrifice. Learn more about your ad choices. Visit megaphone.fm/adchoices

At CES 2026, the future of cooking took center stage in a conversation about whether robots will replace chefs or simply become their collaborators. The Spoon Podcast host Michael Wolf moderated a discussion with Tyler Florence, celebrity chef and longtime Food Network host; Nicole Maffeo, founder of Gambit Robotics; and Ali Kashani, CEO of Serve Robotics. They discuss how AI and robotics are entering professional and home kitchens, where automation will take hold, and why creativity, culture, and the human touch remain essential. Learn more about your ad choices. Visit megaphone.fm/adchoices

Comedian Joe DeRosa chats with Trey Elling at the Creek and the Cave during SXSW 2025. Check out Joe's latest special, I Never Promised You a Rose Garden. Topics include:Street food & sandwiches (0:00)Work-life balance (7:23)Tech reliance (13:24)Modern parenting (19:14)Modern Austin, TX (23:53)

Neste episódio, Giovanna Meneghel, cofundadora e CEO da Nude, conta como uma experiência em Berlim mudou sua visão sobre alimentação, sustentabilidade e empreendedorismo e deu origem a uma das marcas mais inovadoras de bebidas de aveia do Brasi com produtos distribuídos em todos os estados brasileiros e já presente em cinco países da América do Sul.l. Em conversa com Mariana Amaro para a nova série Do Zero ao Topo, que tem apoio da XP Empresas, a fundadora conta como a Nude nasceu em plena pandemia, os desafios de lançar uma marca em um mercado competitivo, a captação de investimentos e o impacto ambiental. 

In this episode, Mike is joined by Tim Beissinger (CTO of Heritable) and Charlie Andersen (CEO of Burro) to explore how artificial intelligence is reshaping agriculture. The conversation explores everything from AI-driven plant breeding to how autonomous robots are tackling labor shortages, improving yields. Both Tim and Charlie will be at CES in January, so make sure to check the CES Ag Tech conference (produced by The Spoon and MIke!) out. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Michael talks with Arturo Elizondo, founder and CEO of The EVERY Company, about the company's nationwide rollout inside Walmart products, its $55 million Series D fundraise, and the strategic shift toward becoming a “boring but sexy” B2B ingredient supplier powering baked goods behind the scenes. Arturo talks about the early IndieBio days, the decade-long journey from USDA intern to food-tech founder, and why he believes egg-based supply chains are destined for disruption as avian flu risks intensify. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Spoon Podcast, registered dietitian and longtime CNN food journalist Carolyn O'Neil joins Mike to traverse the fiberverse and discuss the growing trend of fibermaxxing. Carolyn discusses the science behind different types of fiber, and why Gen Z's favorite prebiotic sodas are suddenly everywhere. She also breaks down how fiber actually works in the body, why most people get only half the recommended amount, and how social media, CPG innovation, and even CGMs are reshaping consumer nutrition habits. If you haven't subscribed to Carolyn's podcast, you can find it on Apple Podcasts or Spotify. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Michael talks with Eliot Horowitz, founder of MongoDB and now CEO of Viam, about why the physical world is lagging behind the AI revolution and how Viam is building the foundational platform robotics has been missing. Eliot shares why robotics needs its “AWS moment,” how better tools can shrink development timelines from years to months, and why practical automation, from kitchen assistants to back-of-house restaurant robots, will arrive long before humanoids. Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textSpecial guest host Kim DeCarolis joins Carl for a lively dive into the week's biggest restaurant and tech stories for the last episode in Season 2.They start with American Express's growing influence in restaurant loyalty and ask whether Amex has become the new partner of choice. Then they turn to Chipotle, where CEO Scott Boatwright is refocusing the brand around digital order accuracy — a move that says a lot about how consumer expectations have shifted.Next up: Yelp's new AI Receptionist  - will it actually help operators, or just add more noise to the AI conversation? And in one of the week's biggest business moves, Wonder's acquisition of Spyce from Sweetgreen sparks a discussion on focus, automation, and where robotics fits into the future kitchen.Finally, Carl and Kim unpack the Uber + Toast partnership, a big move that could reshape the first-party and third-party delivery landscape.As always, The Digital Restaurant looks at how these headlines reveal where restaurant technology and the broader off-premise experience are headed next.01:30  – Q1: Is Amex becoming the restaurant partner of choice?05:00 – Q2: Chipotle turns its focus to order accuracy10:45  – Q3: Yelp Receptionist – Hype or Help for Operators?14:50  – Q4: Wonder buys Spyce from Sweetgreen – smart sale or bold gamble?19:40  – Q5: Uber + Toast partnership – what it means for delivery's futureSupport the show

Jego robaki karmione... odpadami z pieczarek smakują jak wołowina i są 3x tańsze. Bartłomiej Roszkowski, seryjny przedsiębiorca, po sukcesach w IT wszedł w świat DeepTech. Jak jego zespół i 70 pokoleń owadów mają zrewolucjonizować światowy rynek pet food?W tym odcinku audycji gościem jest Bartłomiej Roszkowski - seryjny przedsiębiorca, który buduje firmy od ponad 18 lat. Zaczynał od "bezczelnego" maila do USA, który dał mu wyłączność na Europę , budował porównywarkę ubezpieczeń , a następnie skalował globalnie Vue Storefront (Alokai).Opowiada o tym, jak przetrwać "uderzenie w ścianę" , 150 odmów od inwestorów i co wydarzyło się w 48 godzin, które zmieniły wszystko. Zdradza też, dlaczego po "bolesnym uderzeniu w czachę" i odejściu ze spółki IT, postanowił wejść w świat atomów, a nie bitów, i hodować robaki na niespotykaną skalę.Czy Twój pies i kot będą wkrótce jeść karmę z robaków o smaku wołowiny? Posłuchaj tej niesamowitej historii._________________PARTNERZY AUDYCJI - WSPÓŁPRACA KOMERCYJNA

Mit 1,7 Milliarden Euro Umsatz im ersten Halbjahr 2025 und Millionen ausgelieferten Mahlzeiten pro Woche in 18 Ländern hat sich HelloFresh in den letzten 14 Jahren zum weltweit führenden Anbieter von Kochboxen entwickelt. Doch heute steht nicht mehr das schnelle Wachstum im Fokus, sondern nachhaltige Kundenbindung. Geschäftsführerin DACH, Juliane Kappel, spricht über Personalisierung durch Daten und KI, über 15.000 gesammelte Rezepte und wie HelloFresh die Vorlieben seiner Kund:innen immer besser versteht. Außerdem erklärt sie, wie Marketing, Vertrieb und die Ready-to-Eat-Marke Factor zusammenwirken, um den wachsenden Wunsch nach Convenience zu bedienen. Das Gespräch im Überblick: (1:45) HelloFresh vom Berliner Startup zum globalen Kochbox-Anbieter (7:30) Menüplanung & Technologie: Wie Daten und KI Mahlzeiten optimieren (13:26) Kundenerlebnis & Personalisierung: Jede Lieferung als individuelles Erlebnis (23:40) Marketing- und Vertriebsstrategien von HelloFresh (36:30) Ready-to-Eat & Convenience-Produkte: Wie sich HelloFresh und Factor ergänzen (40:37) Zukunfts- und Expansionspläne von HelloFresh Podcast-Host – Karo Junker de Neui: https://www.linkedin.com/in/karojunker https://etribes.de/ Newsletter: https://www.kassenzone.de/newsletter/ Community: https://kassenzone.de/discord Disclaimer: https://www.kassenzone.de/disclaimer/ Youtube: https://www.youtube.com/c/KassenzoneDe/ Blog: https://www.kassenzone.de/ Kassenzone” wird vermarktet von Podstars by OMR. Du möchtest in “Kassenzone” werben? Dann https://podstars.de/kontakt/?utm_source=podcast&utm_campaign=shownotes_kassenzone

In this episode, Mike is joined by Anna Hammond, founder of Matriarch Foods, a social-impact food company that turns farm surplus and manufacturing byproducts into shelf-ready ingredients and meals for food banks, disaster relief, and food service. Anna has an interesting career journey, going from museums and art publishing to building a triple-bottom-line food startup tackling food waste at industrial scale. Mike and Anna discuss her career path, the economics of upcycling, and how food waste is quickly becoming a real business opportunity. Enjoy the podcast. Learn more about your ad choices. Visit megaphone.fm/adchoices

Comment exister autrement que par son nom de famille quand on est le petit-fils de Gérard Mulliez ?Après ses études, Alexandre Mulliez passe 10 ans entre deux mondes : d'un côté l'empire familial Auchan dans lequel il fait ses gammes et de l'autre les start-up qu'il crée.Mais dès le début sa vision détonne : il s'occupe des gens, des clients, des collaborateurs et n'hésite pas à s'opposer aux dirigeants et à leurs enjeux d'EBITDA et d'évolution de parts de marché.Après un an à la tête d'Auchan France avec son bras droit Fabien Lazare, le comité de direction les évince.Le duo se met donc en quête d'un projet dans lequel ils pourraient jeter toutes leurs forces pour les 40 prochaines années et se tourne vers une passion commune : le sport.Faute d'écurie de F2 disponible, ils mettent la main sur le Football Club de Versailles qui évolue en championnat national et perd 7,5 millions d'euros par saison à ce moment-là.Dès le premier jour ils décident de tout documenter, tout filmer, tout montrer, sans exception.Lancée en septembre 2025, la série “Le Club” crée un engouement historique autour du FC Versailles. On entre dans l'intimité du vestiaire mais on découvre aussi — et surtout — les défaites, les problèmes de financement, le combat quotidien pour le maintien en division nationale. C'est la quintessence du "build in public".Un échange passionnant et sincère avec un homme bien plus radical qu'on ne pourrait l'imaginer et dont l'énergie semble inépuisable.TIMELINE:00:00:00 : “J'avais le cul entre deux chaises pendant 10 ans”00:14:42 : Chercher (et trouver) le meilleur moyen d'avoir de l'impact00:29:11 : Le conditionnement à l'entrepreneuriat dans la famille Mulliez00:45:13 : La technique pour retourner n'importe quelle entreprise en un an01:03:30 : “Caissiers, magasiniers ou cadres : il faut que chacun puisse utiliser tout son potentiel”01:13:41 : Comment sélectionner la meilleure équipe01:23:27 : Trouver son bras droit pour la vie01:29:32 : Le rachat express du FC Versailles01:38:11 : Assumer son ambition et choisir de TOUT montrer01:46:27 : “En leader, mon rôle c'est d'être au service des gens”02:00:45 : Comment bien gérer un club de foot professionnel02:12:16 : Ces 90 minutes irrationnelles où tout s'arrête02:23:51 : 40 ans pour gagner la Ligue des champions02:35:30 : “50% de ce que je suis aujourd'hui, je le dois à mon grand-père”02:48:46 : Le poids d'être un petit-fils MulliezLes anciens épisodes de GDIY mentionnés : #127 - Paul Lê - La Belle Vie - De la résilience, de l'honnêteté et du travail pour réussir big time#380 - Paul Lê - La Belle Vie - Le Son Gokû de la FoodTech qui rachète Frichti#234 - Amandine Merle Julia - Plum Living - Pimper IKEA pour proposer un design d'intérieur accessible à tous#483 - Carlos Ghosn - Out of the box : masterclass business de l'évadé du siècle#386 - Patrice Haddad - 40 ans de prod, 15 ans de foot : de Première Heure au Red Star#488 - Valentin Kretz - L'Agence (immobilier de luxe) - Le vrai business des Kretz derrière la série Netflix#312 - Thierry Reboul - Directeur exécutif de Paris 2024 - Orchestrer l'événement du siècle : récit d'un créatif rebelle#485 - Tibo InShape - YouTubeur - Le Syndrome du personnage principal#155 - Nicolas Chartier - Aramisauto - Apprendre à être un leader#344 - Robert Plomin - Psychologue & Généticien - Et s'il était possible de prédire vos atouts dès votre naissance ?Nous avons parlé de :Hartô, la première société d'AlexandreOres Collective, l'agence de pub qu'Alexandre a montée en 2012Koober, application de résumés de livresUnion nationale des footballeurs professionnelsREMORAMakiPeopleLe rachat du Red Star par 777 PartnersEdmond Tahar, l'avocat d'AlexandreLa série “Le Club” qui plonge dans les coulisses du FC VersaillesLe film “L'enfer du dimanche”Le modèle GembaRegis MedinaLes recommandations de lecture :Humanité: Une histoire optimiste - Rutger BregmanLearning to Scale - Régis MédinaLa boulangerie Lean - Juan Antonio Tena, Emi Castro et Roberto PrioloLa stratégie Lean - Michael Ballé, Daniel Jones, Jacques Chaize, Orest FiumeRaise the BarThe Lean Turnaround Action Guide - Art ByrneSe libérer du connu - Jiddu KrishnamurtiJe rouille - Robin WatineVous pouvez contacter Alexandre sur LinkedIn ou Instagram. Regardez la série “Le Club” pour plonger dans les coulisses du FC Versailles.Un grand MERCI à nos sponsors : SquareSpace : squarespace.com/doitQonto: https://qonto.com/r/2i7tk9 Brevo: brevo.com/doit eToro: https://bit.ly/3GTSh0k Payfit: payfit.com Club Med : clubmed.frCuure : https://cuure.com/product-onelyVous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ?Contactez mon label Orso Media via ce formulaire.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

This episode features a wide-ranging conversation between The Spoon's Michael Wolf and his old friend, long-time veteran tech journalist Derrick Harris, about the state of AI in 2025. Topics discussed include: The evolution from the early cloud and big-data era to today's generative-AI boom How Nvidia became dominant on the training side How inference is becoming the true infrastructure bottleneck, Why ChatGPT was a consumer inflection point How the AI ecosystem is stratifying between foundation-model providers (OpenAI, Anthropic, Meta, Google) and an emerging wave of vertical and agentic applications built on top Derrick's belief that infrastructure players will sell “picks and shovels” while domain experts own the higher-order use cases. We'll have a part 2 with another AI expert in just a couple of weeks. Enjoy! Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we catch up with Nicole Papantoniou, the Director of the Good Housekeeping Kitchen Appliances and Innovation Lab. We hear from Nicole about what it's like running one of the preeminent testing labs for kitchen appliances in the world, her personal journey to her current position and what she's excited about in terms of kitchen innovation. Enjoy the podcast! Learn more about your ad choices. Visit megaphone.fm/adchoices

Cet épisode est probablement le plus insolite de l'histoire de GDIY.Ces 2 heures, enregistrées au coeur de la forêt amazonienne, ne sont pourtant qu'une partie de l'aventure incroyable que nous avons vécu au Brésil.Nous sommes allés voir s'il était possible de réussir sans être obsédé par l'argent et en respectant vraiment l'environnement.Nous avons trouvé des réponses, que nous avons réunies dans notre nouveau film "13 jours pour remettre en question tout ce qu'on savait sur l'entrepreneuriat" disponible dès maintenant sur ma chaîne YouTube @mattstefani.C'est l'un des entrepreneurs les plus inspirants et lucides qu'on ait reçus sur GDIY.Après son premier passage en 2017 (épisode #11), Sébastien Kopp arrive avec des résultats bluffants, et le tout en autofinancement.En 2024, VEJA atteint 250 millions d'euros de chiffre d'affaires, emploie 600 personnes et travaille avec plus de 2500 familles productrices de caoutchouc bio au Brésil.La vision est claire, et radicale : concurrencer les géants de la basket, concevoir des chaussures sans plastique, suffisamment confortables pour courir un marathon… sans détruire la forêt.Après 20 ans de recherche et développement et de travail avec les communautés locales pour trouver un modèle économique viable, le pari est tenu.Sébastien choisit de “faire grandir plutôt que grossir” son entreprise pour rester fidèle à sa mission et esquiver un à un les pièges de l'hypercroissance.Et devinez quoi : ça marche.Petit à petit, VEJA grignote des parts de marché à Nike, Adidas et consorts, avec une stratégie radicale :0 budget pub, 0 budget marketing, 0 égérieUne vraie attention aux écosystèmesDes horaires et un environnement de travail décents dans les usines, loin des 80h/semaine devenues classiques dans certaines zones du mondeUne rémunération juste pour les partenaires locauxAux antiopdes du greenwashing, Sébastien remet du bon sens dans chaque décision – logistique, matériaux, rythme de croissance – avec un modèle économique qui inspire et qui prouve qu'on peut faire autrement.Il ne s'agit pas de sacrifices pour l'écologie, mais d'une réinvention pragmatique de l'entrepreneuriat. Et c'est probablement ce qui fera la différence dans les années à venir.TIMELINE:00:00:00 : “On ne veut pas grossir mais grandir”00:18:39 : Courir des marathons en VEJA00:25:02 : L'hyper-croissance réduit la confiance00:36:16 : La méthode Hermès00:43:51 : Comment protéger la forêt en restant économiquement viable00:55:03 : Jouer dans les règles du capitalisme01:01:58 : Verser 20 000 euros de prime à ses employés01:11:27 : Le vrai problème de l'avion que ne comprennent pas les activistes01:18:16 : Faire ressusciter ses baskets01:28:46 : Le modèle économique : anatomie du coût d'une chaussure01:41:59 : Mettre du bon sens dans la logistique et l'entrepreneuriat01:53:13 : Les conditions de travail dans les usines02:02:48 : “Les moyens préfigurent la fin”02:23:50 : Point culture et le conseil de SébastienLes anciens épisodes de GDIY mentionnés : #11 - Sébastien Kopp - VEJA 2/2 - Réussir dans la mode en préservant le monde#420 - Stanislas Niox-Chateau - Doctolib : derrière la plus grosse marque de la French Tech#472 - Jean-Marc Jancovici - The Shift Project, Carbone4 - L'Europe est dans la seringue : ce qui doit changer dans les 10 prochaines années#380 - Paul Lê - La Belle Vie - Le Son Gokû de la FoodTech qui rachète Frichti#405 - Nicolas Santi-Weil - Ami Paris & The Kooples - “Si tu n'arrives pas à en faire un client fais-en un ami”#413 - Alexandre Boucheix (Casquette Verte) - Ultra-Traileur - “Je suis jamais le meilleur mais j'adore briller”#178 - Kilian Jornet - Alpinisme & Ultra-trail - Ne pense pas au résultat, l'objectif c'est de progresser#213 - Adrien Roose - Cowboy - Toucher le fond et se remettre en selleNous avons parlé de :VEJAAcre (Brésil)François-Ghislain MorillionChico Mendes, le seringueiro qui défendait la forêtAnalyse CO2 VEJACordonnerie VEJASimon Sinek chez Diary of a CEOFairtradeLa production et l'organisation VEJA détailléeAcquired : RolexBaron NoirRone feat Alain DamasioThe Edge of DemocracyLes recommandations de lecture :La Horde du ContreventLa Horde du Contrevent (BD)L'art de la victoireRouge BrésilVous pouvez contacter Sébastien sur Linkedin et Instagram.Vous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ?Contactez mon label Orso Media via ce formulaire.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In this episode of The Spoon Podcast, Mike welcomes Shiru CEO Jasmin Hume to the podcast to catch up on where things sit within the AI and food space in the context of Shiru's own evolution over the past couple of years. The highlights include: Talking about how VCs and entrepreneurs talk differently about how AI is being embraced in food Who will own the foundation models for food in the future How Jasmin and Shiru have evolved their company and how they talk with food brands about integrating AI How Jasmin would advise young food scientists to move forward in an era of AI It's a fun and interesting conversation, so take a listen! Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's guest is Alon Chen, Co-Founder and CEO of Tastewise, and former Google CMO — who just raised a $50M Series B to transform how the food and beverage industry leverages AI. We dive into why big companies shouldn't build everything in-house, especially when AI is costly to develop and maintain, and why they should instead focus on their true edge. Alon shares how Tastewise predicted the rise of air-fried vegetables, leading to 3x profits for one client. We talk about the future of food and beverage, how AI enables companies to stay close to their customers. From trend forecasting to strategic innovation, this is a must-listen for anyone navigating the intersection of AI, technology, and taste.

Learn how to create a vision-driven exit while building a business that puts people first and generates exponential value In this powerful episode, I sit down with one of the most genuine entrepreneurs I know to explore how to achieve a vision-driven exit by focusing on the real drivers behind sustainable business growth. We dive deep into how solving critical customer problems rather than chasing trends, investing heavily in team development, and maintaining unwavering intentionality during major business decisions can transform a startup into a multi-million dollar success story with the perfect strategic partner. This conversation reveals the counterintuitive truth that putting people before profits and staying true to your vision actually generates far greater financial returns and creates the optionality needed for an ideal exit. My guest today is Raf Peeters, a goal-oriented entrepreneur who has built three successful startups and is known for his strong work ethic and total solution approach. Starting as a service engineer in the food industry, Raf traveled to over 40 countries, built trusted partnerships across multiple cultures, and scaled US operations from zero to over $4M in annual sales. As the founder of QFI, he transformed his deep industry knowledge into a food quality assurance equipment company that recently completed a strategic acquisition entirely on his terms. What sets Raf apart is his infectious positivity, genuine commitment to developing his team through substantial coaching investments, and his ability to maintain long-term vision while building sustainable business fundamentals. KEY TAKEAWAYS: Focus on solving "must-have" problems rather than "nice-to-have" solutions, as these survive economic downturns and drive consistent revenue growth. Spend substantial time with customers in their actual work environments to truly understand their pain points and identify business-critical needs. Trust your initial gut instincts about major decisions, as overthinking often leads you away from the right choice. The moments when you most want to quit are typically when you're closest to a major breakthrough - persistence through resistance pays off. Invest significantly in your team's development through coaching and growth opportunities, as this creates loyalty that transcends salary competition. Build your business with strong fundamentals and fix core issues early, because scaling amplifies both strengths and weaknesses exponentially. Maintain financial discipline to preserve optionality - having choices during acquisition discussions leads to better outcomes than desperation selling. Be intentional about partner selection during exits, prioritizing cultural alignment and shared values over purely financial metrics for long-term success. Growing your business is hard, but it doesn't have to be. In this podcast, we will be discussing top level strategies for both growing and expanding your business beyond seven figures. The show will feature a mix of pure content and expert interviews to present key concepts and fundamental topics in a variety of different formats. We believe that this format will enable our listeners to learn the most from the show, implement more in their businesses, and get real value out of the podcast. Enjoy the show. Please remember to rate, review and subscribe to the podcast so you don't miss any future episodes. Your support and reviews are important and help us to grow and improve the show. Follow Charles Gaudet and Predictable Profits on Social Media: Facebook: facebook.com/PredictableProfits Instagram: instagram.com/predictableprofits Twitter: twitter.com/charlesgaudet LinkedIn: linkedin.com/in/charlesgaudet Visit Charles Gaudet's Wesbites: www.PredictableProfits.com

One of the development initiatives affected by the Trump Administration's shutdown of USAID is the Soybean Innovation Lab, which works to improve soybean yields and production in Africa to help boost farmers' income. Our guest discusses her work with the Soybean Innovation Lab and why helping improve farmers' yields is so fulfilling. Also, a recent study finds the Colorado River Basin has lost a tremendous amount of water in the last two decades, in part from thirsty farms pumping groundwater much faster than it can be replenished. We discuss the “Wild West” of unregulated groundwater, potential solutions and why the rapid depletion of ancient groundwater threatens the water supply for future generations. And the winner of the 2025 Goldman Environmental Prize for Asia was raised as a Mongolian herder and later became an engineer who worked on mining projects in the mineral-rich country. But when he learned that the Mongolian government was planning to mine the sacred Hutag mountain, he sprang into action. Learn more about your ad choices. Visit megaphone.fm/adchoices