Podcasts about foodtech

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

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.

Rebel Foods disrupted India’s dining landscape by proving that you don’t need high streets to build high-value brands. From Faasos and Behrouz Biryani to Oven Story and Sweet Truth, it runs 20-plus brands across 10 countries — all powered by tech, not tables. In this episode of The Morning Brief, Co-founder and Group CEO Jaydeep Barman tells Anirban Chowdhury how the company transformed kitchens into a scalable platform for global restaurant brands.He opens up on the company’s origin story, its no-CV culture, cold-emailing Sequoia for funding, using data and automation in every kitchen, and why slow scaling beats fast burnout.Listen in: You can follow Anirban Chowdhury on his social media: Twitter and LinkedinListen to Corner Office Conversation our new show:: Corner Office Conversation with Pawan Goenka, Chairman, IN-SPACe, Corner Office Conversation with The New Leaders of Indian Pharma and much more. Check out other interesting episodes from the host like: Why Is India Still Buying Russian Oil?, How AI is Rewriting Cinema Part 2, Trump vs Harvard: India Impact, Of Dragons and Elephants: Modi–Xi in Focus and much more.See omnystudio.com/listener for privacy information.

A major Amazon Web Services outage disrupted numerous websites - including major airlines, retailers, and social media platforms. The fast-food tech revolution keeps heating up, and we'll look at what's behind the revival of Toys R Us.

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.

Welcome back to another EUVC Podcast, where we gather Europe's venture family to share the stories, insights, and lessons that drive our ecosystem forward.Today we dive into the corporate venturing journey of Georg Reifferscheid, Head of Climate Tech at REWE Group, one of Europe's largest retailers with €94B in revenue and 350,000 employees. With supermarkets, discount brands, travel agencies, hotels, DIY markets, and more under its umbrella, REWE is a powerhouse — but also a company with massive sustainability challenges.Georg walks us through how REWE Ventures is structured across four focus areas (Retail Tech, E-Grocery/Mobility, Food Tech, and Climate Tech), why his team is prioritizing cooling, HVAC, and green construction materials, and what it really takes to get startups and corporates to collaborate effectively. From investment strategy and deal stages to the psychology of expectation management, this is a candid look at how a €100B cooperative builds innovation for the next century.

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

Canada’s food industry is under pressure to adapt, and a new awards program is spotlighting those leading the charge. The Foodtech Frontier Awards, launched by the Canadian Food Innovation Network (CFIN), celebrate 35 companies, 25 rising stars and 10 established leaders, creating practical solutions to challenges in sustainability, supply chains, food safety, and nutrition. Alex... Read More

Dans cet épisode du Mot de la Faim, j'accueille Paty Meijas de Redefine Meat, une entreprise pionnière qui ambitionne de réinventer la viande sans animaux grâce à la technologie d'impression 3D et aux protéines végétales.

Jeremy Au and DJ Tan sit down to discuss how Prefer grew from a bold bean-free coffee experiment into a flavor house tackling climate-threatened ingredients. They explore the evolution from naive product launches to customer-driven adoption, why B2B positioning makes more sense than B2C in food tech, and how shifting investor expectations shaped their fundraising strategy. Their conversation covers product development cycles with baristas, the science of replicating flavors like coffee and chocolate, and how climate change is forcing businesses to rethink supply chains. DJ also shares lessons on storytelling, scaling options, and the importance of founder transparency when building trust with investors. 02:28 Founding Mission Expands: Prefer was co-founded in 2022 with the mission to make coffee without beans and has since expanded into chocolate while building towards a broader sustainable flavor house. 04:25 Customer Adoption Through Blends: Cafe partners showed reluctance to add a completely new menu item so Prefer gained traction by becoming part of blends such as cappuccinos with ten percent inclusion instead of selling as a separate bean-free option. 09:19 Messaging Shifts to Flavor House: Messaging evolved from pitching only bean-free coffee to presenting Prefer as a flavor house once traction with coffee and chocolate proved product market fit. 16:12 Designing for Applications: Coffee used in cocktails, tiramisu, iced cans or espresso requires different flavor formulations and the R and D team now designs products to fit specific applications. 19:38 Climate Change Disrupts Supply: Climate change has created volatility in coffee, cocoa, vanilla, hazelnut and citrus supplies with events like a blight wiping out most of Florida's orange harvest and forcing shifts in supermarket juice offerings. 24:05 B2B Model Prevails Over B2C: The B2C experiments validated that consumers were unwilling to pay premiums but B2B customers valued Prefer for protecting margins, supply continuity and preventing shrinkflation. 37:30 Fundraising with Clear Milestones: DJ emphasized raising funds by starting with the end in mind asking investors what metrics will matter in 18 months and working towards those clear goals. Watch, listen or read the full insight at https://www.bravesea.com/blog/dj-tan-brewing-without-beans Get transcripts, startup resources & community discussions at www.bravesea.com WhatsApp: https://whatsapp.com/channel/0029VakR55X6BIElUEvkN02e TikTok: https://www.tiktok.com/@jeremyau Instagram: https://www.instagram.com/jeremyauz Twitter: https://twitter.com/jeremyau LinkedIn: https://www.linkedin.com/company/bravesea English: Spotify | YouTube | Apple Podcasts Bahasa Indonesia: Spotify | YouTube | Apple Podcasts Chinese: Spotify | YouTube | Apple Podcasts Vietnamese: Spotify | YouTube | Apple Podcasts

A third of all food produced never reaches our plates. Apeel set out to change that—with an idea and a $10,000 prize from a university venture competition that turned into a $2B food-tech disruptor. In this episode, Jenny Du reveals how a plant-based “second skin” is reshaping the global supply chain and keeping produce fresh without plastic, chemicals, or cold storage.

 In this episode of the Lead With Heart Podcast, I sit down with Nick Cooney, the founder and Managing Partner at Lever VC, a trailblazing early-stage venture capital fund focused on food tech, ag tech, and sustainable food innovation that is changing the game.Together, we explore the interplay between venture capital and philanthropy that, if done well, can reshape the future of food. We dive into the world of impact investing, sustainable food systems, and the power of action-driven philanthropy. You'll also learn how to overcome your internal barriers and start helping others today.In this episode:[01:55] How Nick started blending venture capitalism and philanthropy[06:01] How to overcome the barriers to a more sustainable food system[08:28] What nonprofits can do to advocate for a  better food system[12:14] What the ideal sustainable food system looks like[13:58] Two innovations that will reshape how the world eats[16:16] How investments and philanthropy can make food accessible for all[19:11] Nick's latest book and the high cost of inaction[21:25] Some internal barriers we face to helping others[26:44] Three strategies to start building your charitable muscles today[32:43] Choose how you use money for greater impactRESOURCESDiscover Nick's books, including his latest, What We Don't Do.Send Haley a suggestion or request via text HERE!My book, Sow, Grow, Lead is live on Amazon! It shares my journey of starting a nonprofit in Malawi and offers practical strategies to help nonprofit leaders turn visions into reality, and create meaningful impact As the fundraising engine of choice for over 80,000 organizations in 90+ countries, Donorbox's easy-to-use fundraising tools help you raise more money in more ways. Seamlessly embed a customizable donation form into your website that reduces donor drop-off with a 4x faster checkout, launch a crowdfunding or peer-to-peer campaign, sell event tickets, raise funds on the go with Donorbox Live™ Kiosk, and much more. Learn more at donorbox.org The EmC Masterclass by Dr. Lola Gershfeld will help you enhance your communication skills to raise more revenue for your mission. This groundbreaking Emotional Connection process has been integrated into top universities' curriculum and recognized by international organizations. Use code LEADWITHHEART to enjoy a -10%.CONNECT WITH HALEYHaley is a Certified Fund Raising Executive (CFRE), Stress Management Coach, and EmC trainer. She founded The Savvy Fundraiser, a nonprofit consulting and coaching business, and has experience with nonprofits in human services, homelessness, and youth sectors. Specializing in EmC, leadership, board development, and fundraising, Haley is dedicated to empowering nonprofit leaders to create thriving organizations.Instagram: @thesavvyfundraiser LinkedIn: Haley Cooper, CFREWebsite: thesavvyfundraiser.comProduced by Ideablossoms

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.

In this episode of The Spoon Podcast, Mike talks with Steve Statler, CEO and co-founder of AMB.AI, about the rise of ambient AI and energy-harvesting Bluetooth beacons could transform the supply chain. Steve shares his journey from pioneering Bluetooth beacons at Qualcomm to envisioning a future where everyday items like food, medicine, and clothing are connected and continuously monitored for location, temperature, and even freshness. The conversation explores the potential for reducing food waste, enabling dynamic expiry dates, and creating “demand chains” that respond in real time, while also tackling the privacy challenges and brand impacts of AI-driven purchasing. Steve balances excitement about the technology's climate and efficiency benefits with caution about its role in feeding increasingly powerful AI systems. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this exclusive Paisa Vaisa episode, host Anupam Gupta sits down with Saga Kochhar, co-founder of Rebel Foods, the company that revolutionized the food industry with the cloud kitchen model. Sagar shares the strategic decisions and "lightbulb moments" that turned Rebel Foods from a single QSR chain into the world's largest internet restaurant platform, with a portfolio of over 30 successful brands like Faasos, Behrouz Biryani, and Ovenstory. This episode is a masterclass in business innovation, covering: Cloud Kitchen Unit Economics: How the multi-brand playbook optimizes costs. Data-Driven Brand Building: Using consumer insights to launch new brands. The Power of Scalability: Ensuring food consistency with "de-skilled" recipes. Pivoting for Success: The strategic decision to go all-in on cloud kitchens. Entrepreneurship and Strategy: Advice on "intellectual honesty" and product-market fit. Future of Food Tech: The grand mission to disrupt the global food industry. Whether you're a startup founder, investor, or simply curious about the business of food, this episode provides a rare look inside a company that is fundamentally changing how we eat.See omnystudio.com/listener for privacy information.

In this episode of The Spoon Podcast, Michael Wolf sits down with Mark Cuban for a wide-ranging conversation recorded live at the SKS 2025. Mark and Mike discuss the transformative power of AI, exploring why Cuban believes it's more disruptive than the internet, mobile, or streaming, and how it's already reshaping education, jobs, and entrepreneurship. Cuban shares his views on the broken U.S. healthcare system, his motivations behind launching Cost Plus Drugs, and how GLP-1s might reshape food and wellness. They dive into the changing innovation landscape, the future of hardware and robotics, and why Cuban stepped away from Shark Tank and sold majority control of the Mavericks. You won't want to miss it! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Mike catches up with Babette Pepaj, founder of Bakespace and the new AI-powered platform BakeBot. Babette shares her journey from reality TV producer to social media pioneer, launching one of the first food-focused social networks in 2006. She reflects on the rise of food bloggers, the shifting digital landscape, and how she's using AI to create more responsive, accessible, and personalized cooking tools for home cooks. Babette will be at Smart Kitchen Summit. Head over to smartkitchensummit.com and use code PODCAST for 15% off your tickets. Learn more about your ad choices. Visit megaphone.fm/adchoices

“Food is Medicine” is extremely popular right now, and a few facts suggest it might be more than just a trend. The U.S. alone spends something like $1.5 trillion annually on diet-related diseases, and key issues like diabetes, hypertension, heart disease, and other diseases are on the rise around the world. There are costly interventions available to manage many of these problems, but an increasing body of research suggests that some of the least invasive (and most affordable) interventions don't come in a pill or vial, but in a grocery basket. Agrifood tech is definitely not sitting on the sidelines. We're seeing a new wave of startups emerging in this space, building on the lessons of food businesses of the past. To explore this trend, we spoke with one such founder– Brad McNamara, CEO and Founder at Morrissey Market, a “food is medicine” distribution startup. Brad was formerly at Freight Farms, a vertical farming company that strove to sell, not the produce, but the farm itself, in the form of a tech-enabled shipping container-sized farm.For more information and resources, visit our website. The information in this post is not investment advice or a recommendation to invest. It is general information only and does not take into account your investment objectives, financial situation or needs. Before making an investment decision you should seek financial advice from a professional financial adviser. Whilst we believe the information is correct, we provide no warranty of accuracy, reliability or completeness.

Now in its seventh year, the Real California Milk Excelerator has become a powerhouse for commercializing breakthrough dairy innovations. With over 60 startups and 100+ mentors participating to date, the program continues to elevate the dairy category by fueling scalable, consumer-ready products. In this episode, Bob Carroll, CEO of the California Milk Advisory Board, shares what's new in the program and why dairy is having a major moment. From wellness trends to sustainable innovation, Carroll reveals how legacy industries can stay ahead through bold thinking and fresh partnerships. If you're into food innovation, scaling startups, or future-proofing traditional sectors, you don't want to miss this conversation. For founders go to www.realcamilkexcelerator.com to apply by Aug 4, 2025.

This episode's guest is Zach Rash, the co-founder and CEO of Coco Robotics. Mike talks to Zach about his journey from aspiring professional surfer to becoming of a robot delivery company backed by OpenAI's Sam Altman. Zach shares how he and his co-founder started building robots out of their UCLA dorm room during the pandemic, why they focused on human-piloted delivery over full autonomy, and how Coco has grown into a multi-city operation. Zach will speak at Smart Kitchen Summit. You can get your ticket for SKS at www.smartkitchensummit.com. Use discount code PODCAST for 15% off tickets. Learn more about your ad choices. Visit megaphone.fm/adchoices

Henrietta's Journey from FMCG to FoodTech VCHenrietta Hearth's path to venture capital began with a deep interest in nutrition and public health. After realizing the limitations of public health campaigns, she pivoted to the corporate world, launching over 100 products at firms like Danone and L'Oréal. Her transition into venture capital came via an MBA and a desire to drive meaningful change in the food ecosystem, ultimately leading her to Big Idea Ventures where she set up their European operations in Paris.Why Alternative Protein Is Still a VC OpportunityHenrietta explains that 30% of global emissions are linked to food, especially meat and dairy, making alternative protein a key climate solution. But beyond sustainability, alt-proteins tap into health and ethical concerns too. While the sector has suffered from overvaluation, like the now-cautionary tale of Beyond Meat, Henrietta argues there's still strong potential if companies focus on taste, affordability, and customer satisfaction.Cell-Based Meat and AI: What's Actually WorkingSome of the most promising innovations in food tech today combine scientific rigor with user-centric design. Henrietta points to Gourmey, a cell-based foie gras startup in Big Idea Ventures' portfolio, as a standout example of aligning tradition, taste, and ethics. She also highlights the emerging role of AI in food R&D, citing companies like New Wave Biotech, which are using machine learning to speed up product development, especially in precision fermentation.The Case for Going Beyond HypeWhile Henrietta sees AI as a valuable tool, she urges founders and investors alike not to get lost in the buzz. Real impact still comes from solving core problems, like child malnutrition or the lack of innovation in infant nutrition. She expresses a desire to see more startups tackling urgent global issues, particularly in underserved markets, where food tech can truly make a life-or-death difference.Building with Customers, Not Just CapitalHenrietta stresses the importance of founders building companies around real customer problems, not just investor narratives. Many early-stage companies focus too much on raising funds instead of validating product-market fit. Whether the end customer is a family or a large food corporation, the key to long-term success is solving meaningful, scalable problems. Be sure to follow Sesamers on Instagram, LinkedIn, and X for more cool stories from the people we catch during the best Tech events!

They say breakfast is the most important meal of the day, but a Waikato food-tech company is taking it a step further.

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

A Mission Born from the AmazonNicolas's journey began with a first-hand experience in Bolivia, where he witnessed the environmental impact of industrial meat production and deforestation. This planted the seed for a mission-driven career focused on sustainable food. After stints in both corporate and nonprofit sectors, he became convinced that cell-cultivated meat could offer a breakthrough solution - if it could deliver on taste, scale, and affordability.From Foie Gras to the Future of FoodInstead of competing immediately with commodity meats, Gourmey launched with cultivated foie gras - a premium, high-margin product that addressed a real market gap due to supply chain volatility and regulation. This choice allowed the company to prove the viability of its tech without having to undercut traditional meat prices from the outset. By addressing an underserved culinary segment, Gourmey established credibility with chefs and customers alike.Scaling with Purpose and PrecisionGourmey has raised over €60 million and grown to a team of 50+ people. Nicolas emphasized the importance of working with mission-aligned investors who understand the long road of deep tech development. With their latest cost analysis showing production prices as low as €5-€7 per kilo, the company is entering a new phase where cultivated meat could move beyond fine dining into broader markets. This opens the door to massive potential impact in the $2 trillion meat industry.Chefs, Consumers, and the Power of TasteConsumer acceptance is rising, even before widespread availability. Gourmey's strategy includes launching in forward-looking markets like Singapore and collaborating with Michelin-starred chefs to drive trust and desirability. Nicolas believes chefs are the ultimate tastemakers who can help shift public perception - from skepticism to curiosity - by letting flavor lead the way.What's Next: Global Expansion and Series BGourmey is currently raising a Series B round to fund its next milestones: regulatory approvals, commercialization in key global markets, and the expansion of its product range beyond foie gras and duck to other poultry and meat types. With a lean approach and efficient tech, the company aims to prove its model without the capital-heavy burden of massive infrastructure builds. Be sure to follow Sesamers on Instagram, LinkedIn, and X for more cool stories from the people we catch during the best Tech events!

On this episode of The Spoon podcast, catches up with with longtime food tech innovator and friend of The Spoon Scott Heimendinger about the hidden challenges of U.S. manufacturing, the future of kitchen robotics, and why tooling expertise has all but disappeared in America. Scott shares insights from his stealth startup Seattle Ultrasonics and his experience navigating domestic vs. overseas prototyping. The two also explore whether a new wave of robot-ready kitchen appliances is coming, what makes Thermomix a surprise hardware juggernaut, and how AI is powering everything from sous vide to smart food storage. Learn more about your ad choices. Visit megaphone.fm/adchoices

Fisch aus Algen, Rührei aus Ackerbohnen, Schinken ganz ohne Tier: In Berlin tüfteln Start-ups an der Zukunft unseres Essens. Die sogenannte Foodtech-Branche wächst. Tabea Schoser stellt drei Unternehmen vor.

In this episode, Michael Wolf chats with Zevia CEO Amy Taylor about her journey from helping to shape Red Bull into a cultural force to leading Zevia, a mission-driven brand making zero-sugar, clean-label sodas. They explore Zevia's evolution as one of the better-for-you sodas, its strategy for staying relevant in a competitive beverage market, and its commitment to affordability and authenticity. Amy also shares insights on emerging health trends, ingredient transparency, and how Zevia leverages AI and innovation to build trust and scale impact. Amy will be at our virtual event Smart Kitchen Summit in July. Make sure to get a ticket at www.smartkitchensummit.com and use the discount code PODCAST for 15% off tickets. Learn more about your ad choices. Visit megaphone.fm/adchoices

Die Foodtech-Branche wächst - und mit ihr die Ansprüche: Nachhaltig und klimafreundlich soll das Essen sein. Tabea Schoser hat Unternehmen in Berlin besucht und eine Expertin gefragt, ob Berlin zum Silicon Valley für Lebensmittel werden kann.

We were live this week at ReFED's Food Waste Solutions Summit in Seattle. We had an interview stage on the show floor, where we caught up with a number of great folks to hear their thoughts on innovation in food waste and beyond. This conversation is with Andrew Shakman, the CEO of Leanpath. You can read my article about this conversation at The Spoon. You'll also want to check out Eva Goulbourne's conversations with folks from the ReFED conference over on her podcast, Everything But The Carbon Sink. Finally, make sure to check out The Smart Kitchen Summit, our virtulal event in July where we'll talk to leaders across the food system about the state of food tech and much more! Use discount code PODCAST for 15% off tickets. Learn more about your ad choices. Visit megaphone.fm/adchoices

Brian Frank, the founder and general partner at FTW Ventures, shares why he left his founder career to invest in startups solving real-world problems starting with the global food system. He explores the climate risks, supply chain fragility, and health challenges driving the need for innovation in food and agriculture. From AI and biotech to automation, Brian highlights where the biggest opportunities lie. He also offers candid advice for founders navigating slow-moving, regulation-heavy industries and calls for a more collaborative, mission-aligned approach to venture capital.In this episode, you'll learn:[03:35] How startup success as a student got Brian hooked on innovation early[05:54] Why Brian left startup life after seven companies to support founders solving global problems[09:18] The urgent reasons our food system needs reinvention—from climate to national security[12:33] FTW Ventures investment philosophy and focus areas[22:50] Hard truths for founders in food and agriculture[31:13] The story of a founder who proved his market, didn't wait for funding, and built trust[37:05] What needs to change in VC: stop party rounds, leave space for small funds, invest with purposeThe nonprofit organization Brian is passionate about: World Central KitchenAbout Brian FrankBrian Frank is the founder and general partner at FTW Ventures, a venture capital firm focused on technology solutions in food, agriculture, and health. A serial entrepreneur with a background in computer science and product development, Brian has launched and scaled seven startups. He brings that hands-on experience to founders tackling real-world challenges, backing science-backed and mission-driven companies that aim to improve life on the planet.About FTW VenturesFTW Ventures is a Silicon Valley-based venture capital firm investing in the future of food, agriculture, and human health. With a thesis grounded in problem-first investing, FTW backs early-stage startups applying biotechnology, artificial intelligence, automation, and sustainable systems to global challenges. Their portfolio includes companies advancing biomanufacturing, food-as-medicine, CRISPR-based crop innovation, and more—pursuing returns across people, planet, and profit. Companies in FTW's portfolio include Boston Bioprocess, ALTR, Sylvan Health, FreshFry, Izote Biosciences, Arise, Quorum Bio, Earthodic, Heritable, Brilliant Harvest, VoltAir, Geltor, Spoiler Alert, Plantible Foods, Galley, Phytoform, Nfinite Nanotech, Yali Bio, and Debut Biotechnology.Subscribe to our podcast and stay tuned for our next episode.

Rendez-vous le 3 Juillet à 18h30 à Paris 17 pour le GDI-Live #10: Comment faire une croissance à deux chiffres avec ses clients existants ?Inscriptions: https://live.gdiy.fr/L'une des femmes les plus impressionnantes de la tech en France. Elle a séduit Mistral, Groq.ai et Laravel… sans aucun commercial.Anh-Tho vient du monde “corporate” : Orange, Millicom, McKinsey. Mais c'est chez Qonto qu'elle bascule dans l'arène startup.Elle en devient la première employée aux côtés d'Alexandre Prot, quand personne ne pariait vraiment sur eux.En 2021, elle décide de se lancer. Son idée ? Pas la plus sexy sur le papier : la facturation complexe. Un sujet que tout le monde fuit… sauf elle.Grâce à ses premières expériences, Anh-Tho découvre un besoin universel, crucial pour toutes les entreprises, mais ignoré : comment gérer des modèles de pricing complexes quand les offres varient selon l'usage, surtout avec l'explosion de l'IA.Personne n'en veut, elle s'y attaque.Elle est convaincue : la facturation, c'est la pierre angulaire de toute entreprise, “la donnée la plus pure”.Les SaaS traditionnels ne suivent plus, Anh-Tho tient une pépite.Et les investisseurs l'ont bien compris. Lago rejoint Y Combinator puis lève 22 millions de dollars en série A avec seulement 9 collaborateurs.Anh-Tho nous dévoile sa méthode assez inhabituelle pour attirer les clients via son projet open source pour ne recourir à aucun commercial. Comment convaincre talents de rejoindre l'aventure. Savoir tirer parti de la vague de l'IA et survivre à la mort du SEO.Un épisode tranchant et sans langue de bois pour celles et ceux qui veulent se lancer là où personne n'ose aller.TIMELINE:00:00:00 : “Le secret” en langage startup, personne ne s'en occupe mais tout le monde en a besoin00:18:52 : Les secteurs clefs pour le calcul dynamique du prix00:25:38 : De Kinshasa pour Millicom aux US avec Y Combinator00:37:19 : La stratégie de Lago : pas de sales mais tout sur l'open source et la documentation00:47:41 : L'IA va enterrer le SEO01:02:45 : La facturation comme pierre angulaire d'une entreprise : rendre le billing sexy01:14:07 : Les plus gros défis de Lago et les femmes dans la tech01:23:52 : La nouvelle vague des angel investors en France01:34:47 : Les pire inconvénients des US01:45:20 : La fuite, puis “le retour des cerveaux”01:54:35 : Comment utiliser l'IA pour gagner du temps01:58:30 : Les secrets de la réussite de Qonto02:04:32 : Pourquoi investir dans un coach et dans l'infodivertissementLes anciens épisodes de GDIY mentionnés : #456 - Alexandre Prot - Qonto - Bousculer l'écosystème bancaire et s'imposer en référence européenne#106 Jean de la Rochebrochard - Kima Ventures- Human machine#429 - Nicolas Dessaigne - Y Combinator - Le berceau des futurs géants de la tech#473 - VO - Brian Chesky - Airbnb - « We're just getting started »#467 - Christel Heydemann - Orange - Garder le cap pour réussir dans un marché en rupture permanente#183 - Sacha Poignonnec - Jumia - Là où il y a une volonté, il y a un chemin#418 - Clément Delangue - Hugging Face - 4,5 milliards de valo avec un produit gratuit à 99%#420 - Stanislas Niox-Chateau - Doctolib : derrière la plus grosse marque de la French tech#380 - Paul Lê -La Belle Vie - Le Son Gokû de la FoodTech qui rachète Frichti@#117 Riadh Alimi - FinFrog - Réussir l'impossible : être recommandé par les clients que tu refuses#431 - Sean Rad - Tinder - How the swipe fever took over the world#297 - Adrien Labastire - Kessel - Faire 7 années d'études supérieures, puis percer sur YouTubeNous avons parlé de :LagoQontoMistralMillicomMailjetMCP : model context protocolLaravelFinFrogOVNI CapitalTogether AIDocumentaire USCursorAcquiredThe InformationSubstackLes recommandations de lecture :La vie heureuseVous pouvez contacter Anh-Tho sur Linkedin.Vous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ?Contactez mon label Orso Media via ce formulaire.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

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

In this episode we sit down with Mesh Gelman, the founder and CEO of Cumulus Coffee, to talk about reinventing the cold brew experience. A former Starbucks innovation executive, Gelman shares how his journey from coffee burnout to cold brew evangelist led him to build a sleek countertop system that delivers barista-quality nitro cold brew and cold espresso in under 60 seconds, without the need for nitrogen tanks. The two dive into the challenges of building a hardware startup, the evolution of consumer coffee habits, why cold is the future, and how Cumulus is positioning itself as both a coffee company and a tech innovator. Check out our upcoming virtual event, Smart Kitchen Summit 2025 at www.smartkitchensummit.com. Podcast listeners can use the discount SPOONPOD for 20% off of tickets. Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode's guest is Brian Canlis, a third-generation co-owner of the famed Canlis restaurant in Seattle. Brian's last day at Canlis was last week as he looks to launch a new adventure with his college roommate Will Guidara, owner of Eleven Madison Park and author of Unreasonable Hospitality. Learn more about your ad choices. Visit megaphone.fm/adchoices

Over the last few decades, a lot of products and technologies have promised to disrupt the diets and food buying habits of the world's consumers. But nothing has made true on that promise quite like the emergence of GLP-1 weight-loss drugs like Ozempic and Wegovy. These (as of now) injectables are changing the way people– and their households– eat and shop, and CPG companies, quick serve food brands, and others are already seeing a marked decline in purchasing in the months since these drugs have gone mainstream. Given the speed with which people are adopting these treatments, and how fast the therapy affects their diets and choices, many in the food and ag sectors have been caught flat footed by a dramatic change in preferences among 10% (and growing) of consumers. Who will be the winners and losers?To tell us more about what the future might hold for ag and food alike, we're joined this week by Mary Shelman, Founder at the Shelman Group. For more information and resources, visit our website. The information in this post is not investment advice or a recommendation to invest. It is general information only and does not take into account your investment objectives, financial situation or needs. Before making an investment decision you should seek financial advice from a professional financial adviser. Whilst we believe the information is correct, we provide no warranty of accuracy, reliability or completeness.

In this episode of The Spoon Podcast, host Michael Wolf sits down with Carl-Emil Grøn, CEO and co-founder of Reshape Biotech, a Copenhagen-based company transforming the world of biotech research. While much of the tech industry has embraced automation and AI, Carl-Emil realized that biotech labs were still operating like it was the 1990s. Reshape is changing that by bringing robotics, machine learning, and a vast proprietary dataset to the lab bench—helping major companies like Unilever and Nestlé run millions of experiments and drastically accelerate the development of safe, natural ingredients. This conversation explores how AI is being used to reengineer food, personal care, and health products—and what it means for the future of the global food system. Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode's guest is Eva Goulbourne, founder of Littlefoot Ventures and one of the most insightful voices at the intersection of food, climate, and finance. Eva's career has taken her from the halls of the World Economic Forum to the launch of ReFED, where she helped build one of the most influential organizations in food waste reduction. Through her work at Littlefoot, she advises brands, foundations, and startups on how to drive meaningful change across our global food system. She's also the host of the new podcast Everything but the Carbon Sink, where she dives deep into the tough, often-overlooked challenges facing the future of food. Learn more about your ad choices. Visit megaphone.fm/adchoices

We catch up with Andrew Simmons to chat about his new pizza subscription platform and to hear what his thoughts are after a year of change. Learn more about your ad choices. Visit megaphone.fm/adchoices

Journalist and author Larissa Zimberoff joins Eat For The Planet to break down what went wrong in food tech—and what still gives her hope. From the collapse of vertical farms to the backlash against plant-based meat, we explore why hype wasn't enough, how ultra-processed narratives took over, and where innovation might still thrive. A candid, clear-eyed look at the future of food beyond the buzzwords. Learn more about your ad choices. Visit megaphone.fm/adchoices

L'histoire entre la cacahuète et Franck Bonfils commence lorsqu'il est étudiant.Pour payer son loyer, il décide de produire dans sa cuisine des cacahuètes à partir d'arachide crue qu'il fournit aux bars de son quartier.Franck se lance après ses études dans une entreprise logistique qu'il revendra pour une bouchée de pain.Il se retrouve au chômage, ses parents aussi. Armés de leur maison de famille comme seul patrimoine et de beaucoup d'audace, ils créent tous les trois, en 2000, l'entreprise Un Air d'ici.Franck renoue avec sa passion pour les fruits secs et commence la production dans sa cuisine.Tous les risques y passent pour se développer, jusqu'à l'hypothèque de leur maison.La croissance arrive, mais elle est très difficile à contrôler et l'entreprise manque de vaciller plus d'une fois.“On était à 100 % par an. Tu peux mourir de la croissance, ça personne le voit. Il faut le vivre, je passais ma vie à découvert.”Grâce à une approche ultra-pragmatique et un talent pour le commerce, Franck a construit un maillage territorial puissant. La demande des supermarchés dépasse sa capacité de production le poussant à investir dans un entrepôt, puis dans une usine.En 2024, Franck rachète la marque Go Nuts pour la développer, sa société fait 80 millions de CA par an avec 140 collaborateurs et 4500 points de vente...Et il détient 60% des parts de marché dans la distribution de fruits secs bio en vrac en France.Dans cet épisode, Franck raconte l'épopée pour devenir leader sur son secteur, comment faire exploser sa marque d'un coup après des années de difficultés, et les épreuves qu'il a du traverser sur son parcours :virer ses parents en cours de routecomment s'imposer face aux mastodontes de l'agroalimentaire et aux manitous de la grande distributioncomment fédérer autour d'une mission forte : aider le plus grand nombre à manger sainementNous avons adoré cet épisode sensible, profond et passionnant avec Franck et avons hâte de lire vos commentaires.TIMELINE:00:03:00 : Apprendre de l'échec de ses parents dans le transport logistique00:16:40 : Se lancer dans la cacahuète avec ses parents et leur donner 100% des parts00:28:38 : Passer de la cuisine familiale à l'entrepôt avec des tonnes de fruits secs00:41:01 : Comment exister face au géant de l'agroalimentaire : la pression de Pepsico et compagnie00:49:51 : Les clashs avec les enseignes de la grande distribution00:56:40 : La rencontre entre le produit et son consommateur : les meubles et la stratégie de rayon01:05:17 : La merveille nutritionnelle que sont les fruits secs01:15:16 : Pourquoi faire du bio : 40 000 tonnes de pesticides par an en France01:23:30 : Le meilleur emballage, c'est pas d'emballage01:37:42 : Trouver sa mission et son grand pourquoi01:48:06 : “On aurait pu mourir de notre croissance”01:59:45 : Comment virer ses parents02:09:25 : Faire financer une usine et convaincre des fonds02:17:54 : Gestion de crise et comment motiver ses équipes02:37:58 : L'équilibre entre Narcisse et GoldmundLes anciens épisodes de GDIY mentionnés : #270 - Augustin Paluel-Marmont - Michel et Augustin - Comment réussir sans savoir faire une seule slide ?#398 - Thierry Cotillard - Les Mousquetaires - Masterclass de la grande distribution en 2024#87 - Mikael Aubertin - Good Goût - Séduire les consommateurs les plus difficiles : les bébés#403 - Shanty Baehrel - Marketing sur le divan - La Bisqueen rend son trône : y a-t-il une vie après Shanty Biscuits ?#416 - David Corona - GIGN, In_Cognita - Devenir expert de la négociation et prédire les comportements#380 - Paul Lê - La Belle Vie - Le Son Gokû de la FoodTech qui rachète FrichtiNous avons parlé de :manger justeGo NutsUn air d'iciSnack ShowMeubles juste BioBrune Poirson : ex-Secrétaire d'État Transition Écologique et SolidaireCarpentras (ville)Mont VentouxCosa VostraAmbrosiaBenjamin SylvandL'étincelle avec l'EDHECStromae - L'enfer (Live Performance)Les recommandations de lecture : L'HOMME QUI PLANTAIT DES ARBRESStart With WhyCommencer par pourquoiNarcisse et GoldmundVous pouvez contacter Franck sur Linkedin.Je vous ai négocié le code promo “DOIT” pour bénéficier de 20% de remise sur la première commande, donc foncez sur mangerjuste.fr.Vous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ?Contactez mon label Orso Media via ce formulaire.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

On this episode of The Spoon Podcast, host Michael Wolf sits down with food futurist and innovator Mike Lee to talk about the launch of The Tomorrow Today Show, his new long-form podcast exploring the future of food. The two Mikes trace Lee's journey from corporate innovation at American Express to building immersive concept experiences like The Future Market and launching the storytelling-driven magazine Mise. Mike shares how improv, design, and dinner parties shaped his unique lens on the food system, and why he believes corporate boardrooms need more narrative thinking. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's episode, Mike chats with George Peppou, founder and CEO of Vow, the Australian startup pushing the boundaries of cultured meat. George shares how his background in science, food, and invention led to building a company that creates entirely new types of meat, like quail foie gras and even a woolly mammoth meatball. George dives into Vow's bold approach to scaling production, including the in-house design of the world's largest food-grade bioreactor, and how they're defying industry trends by continuously selling cultivated meat in Singapore. George also discusses regulatory progress in Australia and New Zealand, what it takes to bring cultured meat to grocery shelves, and why others are now approaching Vow in the space for manufacturing support. Check out our big virtual event in July, the Smart Kitchen Summit! www.smartkitchensummit.com Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Mike talks with Cole Ashman, founder and CEO of Pila Energy, about how his company is rethinking home energy with a distributed, plug-and-play battery system. Instead of a single powerwall in the garage, Pila's mesh battery network allows users to place smaller batteries throughout the home, appliance by appliance, to back up critical devices like refrigerators and sump pumps. Cole shares how his experience with Tesla and Span shaped the vision for Pila, explains why whole-home battery backups are out of reach for most people, and explores how Pila is making backup power more affordable and flexible. They also dive into how upcoming policy changes—like Utah's new legislation supporting plug-in solar and storage—could open up a new era of DIY, portable energy for renters and homeowners alike. Cole will be joining us at the Smart Kitchen Summit, so make sure to get your ticket today at www.smartkitchensummit.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Our guest for this episode of The Spoon Podcast is Dana McCauley, CEO of the Canadian Food Innovation Network (CFIN). Dana joins Mike to discuss the impact of recent US trade policies under the Trump administration on the Canadian food industry, highlighting the challenges and uncertainties faced by Canadian food businesses. McCauley also describes CFIN's role in supporting Canadian food companies through innovation and collaboration, and touches upon the strengths and emerging trends within Canada's food tech sector. The Spoon is bringing back the Smart Kitchen Summit this year July 21-31st. Make sure to check out our website and get your ticket ASAP! https://www.smartkitchensummit.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

For years the food tech space has been rife with companies eager to replace familiar standbys– from protein to sweeteners to colorings– with cheaper, more healthful, or more climate friendly alternatives. There have certainly been a few successes, but there have also been some big and spectacular failures. Whether we're emerging from the dust of the most recent bust or have a ways to go still, we're actively watching the space to see what founders and investors alike are learning from the frothy boom cycle with its incredible stats and promises, and from what came after. To understand a bit more about how this food tech ingredient space is changing, from products and go-to market to business models and financing, we're joined this week by Jake Berber, Co-Founder and CEO of Prefer. For more information and resources, visit our website. The information in this post is not investment advice or a recommendation to invest. It is general information only and does not take into account your investment objectives, financial situation or needs. Before making an investment decision you should seek financial advice from a professional financial adviser. Whilst we believe the information is correct, we provide no warranty of accuracy, reliability or completeness.

https://youtu.be/ixZ1oiihRR8 AI is revolutionizing the food industry. Faster product development, personalized nutrition, and even predicting taste and texture. Could your next meal be designed by a machine? About Proxy FoodsProxy Foods  |  AI Recipe Formulation  At Proxy Foods, we introduce Food & Beverage (F&B) manufacturers to the era of AI recipe formulation.   Our platform turbocharges the innovation process for your R&D team by combining advanced data analytics and food science insights with a comprehensive and reliable ingredient database for making data-driven decisions.   Recipe formulation is complex. It requires tackling the sensory (taste, texture, aroma, and appearance), nutritional, and cost variables, with agility and precision.   We equip R&D teams with essential tools and proprietary software to amplify their unparalleled creativity, empowering them to innovate and develop the F&B products they envision, leading to impactful outcomes and the discovery of new flavors. Embrace the taste of change. As demand for nutritious and sustainable food increases, our food systems face unprecedented pressure, driving the search for more efficient and ethical solutions that nurture our planet and respect animal welfare. For these solutions to be widely adopted, they must also be delicious and affordable.  This is a complex challenge, but we're here to help make the process easier and more exciting.  Learning with Lowell links Spotify: https://open.spotify.com/show/66eFLHQclKe5p3bMXsCTRH RSS: https://www.learningwithlowell.com/feed/podcast/ Youtube: https://www.youtube.com/channel/UCzri06unR-lMXbl6sqWP_-Q Website: https://www.learningwithlowell.com Panos Kostopoulos links https://www.linkedin.com/in/panos-kostopulos https://proxyfoods.ai/ Timestamps: 00:00 – Introduction: Guest met at the Future of Protein Conference in Chicago. (future of protein, alternative protein, startup pitching) 00:11 – Guest shares insights from the conference, including startup pitches and enterprise solutions. 00:52 – Guest's startup, Proxy Foods, participated in the startup pitch at the conference. (startup pitch, alternative protein) 01:41 – What happens after pitching? Discussing outcomes: investors, clients, team members. 02:36 – Conferences as a place for validation and networking outside of formal pitches. 03:32 – Importance of post-conference networking for building relationships and business opportunities. 04:47 – Conferences as "successful collisions" – unexpected but valuable connections. 06:04 – Introduction to Proxy Foods: an AI platform for accelerating product development and reformulation. (AI food development, R&D, food innovation) 09:17 – How Proxy Foods helps R&D teams optimize food formulations for nutrition, flavor, and regulatory compliance. 12:07 – The complexity of food formulation: flavor perception, nutritional balance, and consumer expectations. 14:08 – Breakthrough innovation in plant-based food and why many products lack differentiation. (plant-based food, food innovation) 15:48 – Speeding up food product development from months to weeks with AI. (AI in food, product development speed) 17:18 – Regulatory compliance: digitizing food regulations in the U.S. and Europe for faster formulation checks. 19:00 – The future of food innovation: What's the next major breakthrough in food technology? 21:02 – Can AI make food taste perfect despite cooking inconsistencies? (AI and cooking, food consistency) 23:41 – Preventing food spoilage and recalls: AI's role in predicting shelf life and safety. (food safety, AI prediction) 26:33 – Can Proxy Foods help startups create new food innovations affordably? Plans for a lighter version of the platform. (food startups, AI for small businesses) 29:43 – Potential future applications of AI for personalized nutrition and dietary optimization. (personalized nutrition,

Host Brian Walsh takes up ImpactAlpha's top stories with editor Jessica Pothering. Up this week: Jessica digs in on food and agriculture in East Africa. Emerging fund managers in the ownership economy deliver returns to investors by sharing the wealth with workers, families and communities. And, what the EU Commission's revamped rules mean for climate and sustainability disclosure.Timecodes: 00:00 Impact Investing Insights from East Africa 11:04 Emerging Trends in the Ownership Economy 17:39 EU Climate Regulations: A Shift in Strategy Links: "⁠GPs deliver ownership investing strategies for LPs of all sizes⁠," by Jessica Pothering “⁠The European Union is poised to scale back its ambitious climate finance regulations, too,⁠” by Louie Woodall.