Podcasts about ocean hugger foods

Nearly all startups fail. Often even founders with a successful exit under their belts have stories of entrepreneurial strikeouts prior to or after their home run. But every once in while there's a founder who seems to have the Midas touch who just keeps winning. No, I'm not talking here about Elon Musk. Rather, I'm talking about Yves Potvin. The classically trained chef pioneered the plant-based meat movement, founding Yves Veggie Cuisine in the 1980s, which was acquired for $35 million by natural foods giant Hain Celestial. One successful exit is rare, but Yves went on to then found Gardein, which brought alt-meat to even higher heights and was eventually acquired by Pinnacle Foods for $175 million. Rather than resting on his laurels and retiring into the Alt-Meat Hall of Fame (which if it existed he'd certainly be in it!), today Yves is betting that entrepreneurial lightning will strike a third time. He's just launched a new brand called Konscious Foods which aims to bring fish-free seafood to the masses, starting with sushi and other Japanese delights. Rather than relying on extruded plant protein isolates—the core of Gardein's products, along with most other alt-meats—Konscious is using whole vegetables like tomatoes, carrots, eggplant, and konjac as its core seafood replacers. But Konscious' frozen sushi, poke bowls, and onigiri don't taste like vegetable rolls. Rather, since Konscious acquired the IP of the defunct alt-seafood company Ocean Hugger Foods, the vegetables are prepared in such a way as to give the feel and taste of products like tuna, crab, and so on.  Already they're in Sprouts and Whole Foods (see their frozen sections), and you can even get sushi made at the Whole Foods sushi counter with their fish-free fish product.  In this interview, Yves and I talk about his life, success, struggles along the way, and lessons he's learned during his multi-decade career seeking to replace animals in the food system with healthier, more humane, and more sustainable options.  Discussed in this episode You can see Konscious' products here. Konscious Foods recently raised $26 million in venture capital. Konscious Foods acquired Ocean Hugger Foods' intellectual property. Yves previously founded both Yves Veggie Cuisine (acquired by Hain Celestial) and Gardein (acquired by Pinnacle, and now owned by ConAgra). Yves worked on Gardein with Tal Ronen, who later founded Crossroads Kitchen. Paul saw Quorn's vegan chicken sold at KFC UK at price parity with conventional chicken. Yves recommends reading Shoe Dog, Steve Jobs, and books by Brian Tracy. More about Yves Potvin Yves Potvin has dedicated his culinary career to creating healthy, tasty, convenient foods that can now be found in institutions across North America. In 2017, Yves bought Pacific Institute of Culinary Arts in Vancouver, and he is excited about training the next generation of chefs while infusing nutrition studies, sustainable practices and new technologies into the curriculum. Trained as a classical French chef, Yves successfully built two health-focused food companies. His first, Yves Veggie Cuisine, grew to become the largest refrigerated meat-alternative producer in North America. It was sold to the Hain Celestial Group in 2001. Yves then founded Garden Protein International in 2003 to create a meatless product line called Gardein, which redefined the plant protein category and became a game changer in this fast-growing segment. Gardein received many awards including Better Homes & Gardens' Best New Product Award 2014, Canadian Grand Prix Award (four years in a row), and the National Restaurant Association's 2014 Food and Beverage Innovation Award. Yves is now the founder and president of Konscious Foods, offering consumers with conscious and convenient plant-based seafood. Yves has been recognized for his career achievements, receiving the BC Food Processors Innovation Award in 2014, Mercy for Animals Innovative Business Award 2014, BC Export Award 2014 for Sustainability, and Canada's Top 40 under 40 Award from Financial Post magazine. Yves served on the UBC Faculty of Land and Food Systems Advisory Board from 2007-2018, and on the BC Ministry of Agriculture Board of Advisors.

LifeBlood: We talked about feeding the world, the challenges of sustainable food, the economics of the mass production of meat products, making plant-based food delicious, and what the future holds, with James Corwell, one of only 70 Certified Master Chefs in the world, CoFounder of Ocean Hugger Foods, Blue Dot Foods, and Farm 2 Plate.    Listen to learn why it's so important to as yourself where your food comes from and what it's doing to your body! You can learn more about James at OceanHuggerFoods.com, Facebook, Twitter, Instagram and LinkedIn. Thanks, as always for listening! If you got some value and enjoyed the show, please leave us a review here: ​​https://ratethispodcast.com/lifebloodpodcast You can learn more about us at LifeBlood.Live, Twitter, LinkedIn, Instagram, YouTube and Facebook or you'd like to be a guest on the show, contact us at contact@LifeBlood.Live.  Stay up to date by getting our monthly updates. Want to say “Thanks!” You can buy us a cup of coffee. https://www.buymeacoffee.com/lifeblood

"The fact is, most people would think that because the population of vegetarians is not huge, that the category might not be so big, but it is quite the opposite... over 40% of Americans are consuming plant-based alternatives to meat, dairy, or eggs at least once every 90 days... so the demand is astronomical." – David Benzaquen Are you ready for plant-based deli slices, seafood, or even filet mignon? Mission: Plant founder David Benzaquen is. In this episode of The Food Institute Podcast, the plant-based food industry expert talks about which product categories are ripe for disruption, the overall investment market for plant-based foods, and his vision for plant-based e-commerce grocery store PlantBelly. More David Benzaquen: David Benzaquen is one of the world's leading experts in the plant-based food industry. He invests in and advises plant-based CPG disruptors through his firm Mission: Plant, and is the co-founder of consumer insights firm, Moonshot Collaborative, and plant-based ecommerce grocery store, PlantBelly. David previously founded and sold the plant-based seafood company, Ocean Hugger Foods. Learn More About Mission: Plant: https://missionplant.com/ Learn More About Moonshot Collaborative: https://moonshotcollaborative.com/ Learn More About PlantBelly: https://plantbelly.com/

「代替プラスチック」や「代替肉」という言葉は聞いたことがあるでしょう。しかし今、実は「代替シーフード」、その名のとおり、シーフードを使わないシーフードの開発も日進月歩で進んでいるんです。背景には、海洋生物保護と十分なタンパク源の確保という、人類にとって差し迫った問題が･･･。代替シーフードにはどんな食品があるのでしょうか？その最新動向をお伝えします（出演：岡徳之 / 写真：Ocean Hugger Foods on Facebook）。

In this interview we talk to Certified Master Chef James Corwell, founder of Ocean Hugger Foods. We learn about food sustainability, veggie based sushi, the potential upcoming food supply crisis as population growth continues, and a lot of other light stuff. To learn more about Ocean Hugger Foods, go here: https://oceanhuggerfoods.com/ This show is sponsored by OpsAnalitica. To learn more about our Operations Management Platform go to OpsAnalitica.com

“Topfloor, where handpicked startups present sector-specific innovations to a jury of industry fellows” . In this sixth episode of our second season of Topfloor, we focused on the topic of next-gen protein. And we had a tremendous line up of entrepreneurs and industry fellows: . On the STARTUPS side: 1) ➜ KOSMODE HEALTH SINGAPORE: www.kosmodehealth.com ➜ Presented by Florence Leong, CEO Kosmode Health offers services in agricultural & food processing, small batch contract manufacturing of quality assured or novel plant extracts and functional of F&B formulation. 2) ➜ MEZCLA: https://eatmezcla.com/ ➜ Presented by Griffin Spolansky, CEO Mezcla is a different kind of protein bar celebrating the world’s diversity through food and art. With three bold international flavors, hand-drawn designs on the front of each wrapper, and a QR code that leads to a constantly changing virtual art gallery, Mezcla is bringing innovation and personality to the protein bar space. . On the JURY side: 1) David Benzaquen Consultant | Investor | Founded plant-based seafood company, Ocean Hugger Foods 2) Tommaso Di Bartolo Founding partner of Awesm Ventures .And this series is brought you by: . Awesm Ventures: A VC that unlike others, invests exclusively with and on behalf of corporations in fragmented industries. http://www.awesm.ventures/ . SiliconVal.ly: The Innovation institute focused on helping future-proof corporations in traditional industries. http://www.siliconval.ly/. This is a proteinX Series. http://www.proteinX.org . ProteinX and the pX Logo are trademarks of ProteinX Foundation. If you haven’t received permissions, do not use the ProteinX marks as your own or in any manner that implies sponsorship or endorsement by proteinX

David Benzaquen, founder of Ocean Hugger Foods and fellow vegan investor joins me to discuss 1) the growth of plant-based seafood, 2) pain points for plant-based businesses and 3) who should be educating the consumer on plant-based products. It's all on the Plantbased Business Hour.   Subscribe now. New episodes weekly.  For plant-based media/branding consulting and public speaking, reach out to me at elysabeth@elysabethalfano.com. http://ElysabethAlfano.com

David Benzaquen, founder of Ocean Hugger Foods and fellow vegan investor joins me to discuss 1) the growth of plant-based seafood, 2) pain points for plant-based businesses and 3) who should be educating the consumer on plant-based products. It's all on the Plantbased Business Hour.   Subscribe now. New episodes weekly.  For plant-based media/branding consulting and public speaking, reach out to me at elysabeth@elysabethalfano.com. http://ElysabethAlfano.com 

“Just try different things and don’t judge yourself.” Could becoming a Vegan reverse your family's chronic diseases? David Benzaquen shares his journey and ways your family can bring more vegetables into your diet for better health. David Benzaquen Bio David Benzaquen is the Co-Founder and CEO of Ocean Hugger Foods, a company that manufactures plant-based seafood alternatives to address the overfishing crisis. The company has received innovation awards from Whole Foods Market and Sysco, and has been heralded in the New York Times, USA Today, CBS Morning News and more. David is an investor in plant-based food companies and a mentor and advisor to various companies in the space. About your host, Brad Szollose: First things, first. How do you say Szollose? It’s pronounced zol-us. From founding partner and CMO of K2 Design, Inc. the first Digital Agency to go public on NASDAQ to international leadership development expert, Brad Szollose has worked with household names like MasterCard, American Management Association and Tony Robbins, to create leadership training programs for a new generation. As a creative director, he has been the creative force behind hundreds of high-end corporate events, personal and consumer brands, and website launches. Brad is the recipient of the Corporate Identity Design Award and the Axiom Business Book Award along with various awards for website and print design. As a C-Level executive at K2, his unique management model was awarded the Arthur Andersen New York Enterprise Award for Best Practices in Fostering Innovation Amongst Employees (Workforce Culture). Brad continues to challenge the status quo with his new book, Liquid Leadership 2.0, and his new podcast, Awakened Nation®. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

I met David Benzaquen, CEO and Co-founder of Ocean Hugger Foods, and his company at multiple different events and tried some of their sushi. As someone who’s in the space, I was super impressed. I’m always impressed with David’s network and because he’s so intertwined within the plant-based industry, I wanted to ask him why he decided to go into building businesses and how can we all can get started creating something impactful. Learn step by step how David built Ocean-Hugger Foods. From building his skillset at Plant-based Solutions to meeting the chef who had this crazy idea to turn tomatoes into tuna, to scaling big enough where they produce in the United States, Europe, and Asia. It’s an incredible story and I guarantee you’ll take something valuable out of it. About David David Benzaquen is the Co-Founder and CEO of Ocean Hugger Foods, a company which manufactures plant-based seafood alternatives to address the overfishing crisis. The company has received innovation awards for its flagship Ahimi product from Whole Foods Market and Sysco, and has been heralded in the New York Times, USA Today, CBS Morning News and more. David has also served as an advisor to numerous plant-based food companies, accelerators and investors. Learn more about his company Ocean Hugger Foods at www.oceanhuggerfoods.com Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research. Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important. You can find the book here: https://alacarteconnections.com/shop/ Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward. Show Notes Who are you?: I’m the CEO of a plant-based fish company, Ocean Hugger Food James Corwell - CSO Tsukiji Fish Market – The auction off 4 million pounds of tuna How did you meet James?: I read about him and he launched a Kickstarter campaign I actually reached out to James on LinkedIn. My background was launching and scaling plant-based companies so it was a great skillset We hear each other speak in the conference and went from there Certified Master Chef Ahimi – tomato tuna We sell Ahimi in food services such as restaurant chefs and college and universities Can you describe your history?: I used to be an advocate, but I felt like it wasn’t impactful. I would start measuring marketing campaigns by doing experiments that changed their behavior Bolthouse farm and the baby carrot Paul Shapiro – Advocate to Entrepreneur Why do you think people switch from Advocate to Entrepreneur?: Food is emotional because it affects our emotions (taste, price, etc). Most people don’t have the time to educate, but they can make choices when they buy How have you seen the process of animal advocacy?: I learned that taking it slowly and meet them where they’re at and enter our world slowly. Flexitarian Mintel’s definition: half their meals are vegetarian What are the components to make a plant-based company?: Team, grit, and endurance Naming matter: We tried Tomato Sushi and it didn’t work. But Ahimi – Spirit of Tuna What does CEO mean to you?: Defines the path and direction and mission We produce in North America, Europe, Asia Unami – Unagi Eel Shelf-life: We flash-freeze our product to maintain maximum freshness National Restaurant Association Show My Food Job Rocks: I get to impact the world with delicious food DOT Foods Algae products Duckweed, Water Lentil What is the biggest challenge the food industry needs to face right now?: Inefficiencies in the system. The reason why we’re selling garbage is that we still believe that the consumer wants to have everything we want right now. This is changing Cargill – Head of the protein division is focusing on plant-based Tyson Foods is doing the same How do you compete on the price of meat?: The meat industry puts a lot of band-aids. It’s cheap and scale. For plants, we will get there, and that’s about investing in the growth of the crop and products Annie Ryu Jackfruit company What are the health benefits for Ahimi?: Fish has a lot of mercury and plastic in it. Our biggest fans are pregnant women actually. We haven’t found consumers to care about protein but they are about omegas What would you like to learn more of?: Molecular gastronomy Jeremy Piven Favorite book: Mission in the Bottle (Seth Goldman, Founder of Honest Tea, chairman of Beyond Meat) Do you have any advice for anyone who wants to start their own plant-based company?: Call me. But also go for it. Why does the world care about your product? There are many channels to get the word out there Perfect Day Foods Perfect Day ice Cream Plant-based Solutions - plantbasedsolutions.com Online Masterclass  

In this episode I interview Simon Newstead, founder of Bite Society, a new vegan food product company in Melbourne, Australia. A vegan for more than 10 years, Simon's background is in technology. He's a co-founder of Frenzoo, a mobile games studio in Hong Kong that has been in operation since 2008. In addition, he's an angel investor and supporter of other companies including Ocean Hugger Foods, Shiok Meats, Kinds of Grace and Hungry Planet. Bite Society, a zero-profit company, was started in 2018 and launched its first products, milky chocolate balls and a chocolate block earlier this year. Simon's goal is to lower the price of vegan goods and he hopes to inspire other founders and projects through transparency and open sharing, including the company's financials. To this end, he's charting the journey of Bite Society via his Vegan Startup podcast. In this episode Simon discusses: • The key mistake many startups make and how to avoid it • The pros and cons of either you or others promoting your products as the vegan version of well-known non-vegan products • How to find a co-packer that helps you to keep costs down • How to calculate your margins and profit – and what costs to include that many vegan entrepreneurs don't do which can result in a business failing • How to sell direct to retailers – without going door-to-door in person • The low-budget marketing strategy he used to gain traction for Bite Society and how to do this right • How the ‘zero profit' company model works • And much more Visit the Bite Society website Check out Simon's Vegan Startup podcast Brands mentioned in vegan business news highlights Plant Based Foods Association (PBFA) Video of panel discussion Know Your Legal Rights & Responsibilities featuring Plant Based Foods Association's executive director Michele Simon and other legal professionals, recorded at the Plant Based World Conference & Expo in New York, June 2019 New Culture RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Plant-based seafood maker Ocean Hugger Foods' founder & CEO, David Benzaquen, talks about how to go beyond the oceans for sushi meat (good enough to be sold in Whole Foods across America), how to make tomatoes taste like raw tuna, and why eel fishing is surprisingly unsustainable.Ocean Hugger Foods website: https://oceanhuggerfoods.com/Support the show (https://www.afteranimals.com/support-us)

In 2017, the Wall Street Journal said the market for seafood alternatives was $9 million – barely a drop in the ocean compared to meat and dairy alternatives, which are multi-billion dollar industries. But when David Benzaquen was looking for sustainable seafood alternatives to bring to market, he wasn’t focused on the size of his audience. He just wanted to save the ocean in the most delicious way possible.   Read more about David and his goal to make plant based seafood mainstream. 

Plant based foods are driving sustainable sales growth across almost every category. Consumers are looking for healthy alternatives to their favorite foods and plant based brands are filling that void.

Alex Shirazi and David Benzaquen talk about the increasing rise of popularity for plant based alternatives and food technology startups. David describes the market for new types of foods and how plant based products play a huge role in future food technology. Join us in San Francisco on November 1st at the Cultured Meat Symposium … Continue reading "David Benzaquen of Ocean Hugger Foods and PlantBased Solutions" --- Support this podcast: https://anchor.fm/futurefoodshow/support

On this weeks episode, I was lucky enough to get some time with the CEO of Ocean Hugger Foods and also Plant Based Solutions, David Benzaquen. Over the past couple of decades David has evolved from a young vegetarian at the family dinner table to a CEO re shaping our food industry. I hope you enjoy the podcast and I promise you'll hear more about the problems with today's fishing industry and how David's company is providing a delicious solution!

Did you see this viral video of an art installation made out of fabric scraps found in an abandoned factory in Southeast Asia. In the video, these renegade artists put together scenes of things you would find in nature, like a tornado, out of clothing scraps that had been abandoned over a decade previously. Along with the infamous waste photographer Von Wong, one of the organizers for the Clothing the Loop project is Laura François, a contributor to the Huffington Post and speaker at TEDx Penang Road. Originally from Canada, Laura believes that creating a positive impact in the fashion industry is directly linked to creating lasting change on human rights and environmental issues. -- Want to meet the movers and shakers in the fashion and food communities of NYC? Then join us for futuristic fashion + sustainable food and drinks. Co-Hosted by Jodie Taylor and featuring eco-fashion by Malaika New York, ADAY, and Taz the Tailor. Get your tickets for Summer Sustainability + Rooftop Summer Drinks on Tuesday, July 31st at Kickstarter HQ (58 Kent St. Greenpoint Brooklyn). Libations and small bites by Proud Pour, Toast Ale, Tito's Vodka, Misfit Juicery, Teapigs, Gotham Greens, Ocean Hugger Foods and Food for All. -- Get into the conversation on Facebook and follow us on Instagram. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

Tara DePorte is a self-proclaimed expert generalist. She described her typical work week as wading in the Hudson one day to wearing a suit and talking over policy at the UN the next. In 2011, Tara started the Human Impacts Institute as a way to help make the conversation around conservation fun and exciting. She knew that if she wanted to help turn the tide on talking about trash, pollution, and conservation, she had to reach people in a way that mattered. They recently launched a project called The Hub, HII's membership program. Check it out and consider helping to support this amazing institution and everything they make happen here in NYC. They produce some amazing content and help fund artist work that promote the conversation around climate change. Check out this funny video on their site called Think Like A Kid. -- We're hosting another event! Co-Hosted by Jodie Taylor and featuring eco-fashion by Malaika New York, ADAY, and Taz the Tailor. Join us at Summer Sustainability + Rooftop Summer Drinks on Tuesday, July 31st at Kickstarter HQ (58 Kent St. Greenpoint Brooklyn). Drinks and small bites by Proud Pour, Toast Ale, Tito's Vodka, Misfit Juicery, Teapigs, Gotham Greens, Ocean Hugger Foods and Food for All. Use TRASHY5 for a 20% discount on tickets while they last. -- Join the conversation on Facebook and follow us on Instagram. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

Imagine you're at a food event sampling different, innovative food products when you passed by a table serving sushi - ahi tuna nigiri and california rolls topped with more tuna. Maybe you've sworn off fish after listening about the dire state of our oceans and plastics found in seafood, but then you noticed the sign stating that this sushi, Ahimi®, is vegan. You politely wolfed down several pieces and, still not convinced that it wasn't tuna, ask, “What's it made out of?” Then you get this shocking answer - tomatoes. Not just any tomatoes - de-acidified roma tomatoes that undergo a manual process with soy sauce, water, sugar, and sesame oil creating what essentially tastes, feels, and looks like the popular sushi dish - ahi tuna. Ahi tuna, better known as bluefin tuna, is one of the most endangered fish species on the planet, yet the world continues to gobble it up in exponential numbers. This planet-based version of ahi was created by ACF Certified Master Chef James Corwell at Ocean Hugger Foods. Today's episode of Trash Talking features Blythe Whitten-Snarr, Director of Administration at Ocean Hugger Foods, a profile company of PlantBased Solutions. A vegan and animal rights proponent, Blythe shares with us the story of Ahimi® and how this innovative food could help change the tide for ocean wildlife. -- Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

David Benzaquen is the CEO of PlantBased Solutions, a strategic brand management and marketing agency for plant-based products, and Ocean Hugger Foods, a company that makes vegan seafood alternatives. Show notes for this episode: https://eftp.co/david-benzaquen Learn how Eat For The Planet can help your brand: https://eftp.co/services Twitter: @nilzach

Chef James "Jimmy" Corwell, Visionary Master Chef and Founder of Ocean Hugger Foods joins us on this edition of the Plant-Based TourGuide Podcast.  He discusses his "Aha" Moment that occurred during a visit to the Tsukiji Fish Market in Tokyo led him to starting Ocean Hugger Foods and the first product launched: Ahimi which is a Tuna Sushi replacement using:  Tomatoes....YES, Tomatoes!  Listen to his incredible story and the passion he has for being instrumental in change.  As he states during our podcast: "Chefs need to be leaders in the industry of creating plantbased products to save the environment". Chef Corwell is one of only a handful of Certified Master Chefs and a former instructor at the Culinary School of America and is leading the way for plantbased products replacing animal products. Visit Ocean Hugger Foods at Click Here Follow Ocean Hugger Foods on Facebook at Click Here Order the Ahimi Poke Bowl from Veestro.com at Click Here