Tomorrow's Bites with Andrés and Sjacco

Brad has one of those life stories that movie makers are eager to pursue. From being the grandson of a dairy farmer to creating plant-based dairy products, from cheeses to soon even plant-based butters, Brad's journey has been remarkable. He became a very conscious consumer, but there was one thing he found hard to replace: cheese. This eventually led him to fill this gap by offering tasty plant-based dairy products and helping others make the switch from dairy.  His products have even brought his dairy-loving family closer to choosing these alternatives. However, that's not the only reason why this story should be filmed. Brad's openness and his perspective on global issues, his commitment to his values, his realism, and his decisive decision-making are all worth highlighting on a stage.  Driven by the motto: “Don’t tell, just show”.  And that's exactly what he did; he demonstrated that you can build a successful business in a short time by providing delicious and sustainable products. Important note: in the conversation Brad says that dairy and meat are responsible for 4% of all emissions, but the actual % is 14.5%. Topics discussed: The influences of his younger years in nowadays work Growing up on a dairy farm let him see the both sides of the field The proud face of his grandfather on the company Willicroft Farmers are the ones definitely not to blame for the problems we face now and there is more common ground on personal level between them and the farmers Food innovations in the field that takes its attention Mimicking existing meat or dairy products is the way most of plant-based companies work, one of them is Willicroft, but are they also explore innovative products What gives identity to cheese? The impact of trademarks The product development process of creating their plant-based butter The strong message he would give to consumers that struggle with swapping cheeses The combination of people and government in creating a better future What lessons he learned so far along the way of creating Willicroft The advice he would give to his younger self. The role of farmers when there is an enormous growth in the plant-based category and how they will help them with the transition. His view on the processed foods out there and the consumers speculations on it Plant based options always tend to be more expensive, and definitely that is an important factor in the adoption of a more plant-based diet. Is this a problem with a solution? Advice is really well intentioned, but actual it is very personal if it will be taken up His ambitious big goal for the future Willicroft - https://willicroft.com/ 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ ⁠📸 Instagram

In this short, we talked with Elise Bijkerk about the approaches you should take as a company when creating brand and product identity. At a food fair, like Anuga, it becomes clear that many companies do not delve deeply into this and fail to ask themselves what really sets them apart.  Elise shares ideas on how to differentiate yourself from the rest, citing a perfect example with the company Tenzing. She also provides tips for startups with limited marketing budgets, a common case for many new ventures. So, the next time we walk through the supermarket as consumers, we'll notice you during our grocery shopping. A crucial question to ask yourself after listening to this short is: What need to I fulfil and what is something unique that can set us apart? Listen to the full episode here 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠⁠Linkedin⁠⁠ ⁠⁠📸 Instagram⁠

To create the bites of tomorrow, we believe that we also have to give the stage to the next generation stepping into this field. Their perspective on our current food system is worth listening to.  We kicked off with Maria and Mina, two Health Food Innovation Management students. These two already showcased their capabilities at the European Competition Ecotrophelia with their product Canola. In this episode we discuss: Their reasons to start f following a master in food Their view on our current food system. What problems do they see as a student that needs to be solved? What is something that they miss in the current system, but also something that they cannot imagine why it never existed? Their journey of establishing an idea and creating an actual business plan out of it Description on the product they created How was the experience to present their idea to a well experienced jury? Some critical marks they received on their product How do they see the future of food and where are you most excited about? Their advice to students starting to follow an equal study within food Their advice to students for next year's Ecotrophelia What can experts learn from the new upcoming students? And more… 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ ⁠📸 Instagram

We dive with Dennis Favier into the world of plant-based products and the outside influences that hold back the process. We talk about slowing politics that is the opposite of innovation and how this affects the plant-based growth. In addition to this we asked Dennis a really big question: If there would be one chance to change the food system to a better version how would you start and how would it look like? Listen to the full episode here 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ ⁠ 📸 Instagram

As a 4-year-old child, the regulatory space is not typically a career field one would easily mention wanting to work in later in life. However, it holds particular importance, especially within the food industry.

 One of the 'novel' foods currently receiving significant attention is cultivated/lab-grown/synthetic meat. 

Italy and Romania are already seeking to ban this product from their markets even before its approval, while countries like Singapore and the USA allow consumers to eat cultivated meat. This raises the question: Why isn't it approved in the EU yet and how far are we? 

With Hannah Lester, we explored this and other topics concerning cultivated meat, worldwide regulatory space, and leadership. 
For those working with novel foods, in regulatory leadership roles, or simply interested in the regulatory aspects of the next generation of meat production, this conversation is filled with powerful insights. Topics discussed: How she ended up in the regulatory space Her career journey, transitioning from traditional farming to a regulatory position Why cultured meat is considered the future How can traditional farming and cultivated meat farming coexist? How do we challenge different beliefs and cultural perspectives on alternative proteins, and how can companies approach this challenge? Debunking myths surrounding lab-grown meat Regulatory experience and challenges within the protein alternative space How does the regulatory process actually work within the EU? Why is Singapore at the forefront of cultivated meat, and what are the differences compared to the EU? Key areas that remain unclear for applicants and how they should approach these issues What impact did the approval of cultivated meat in the USA have on regulation approval in the EU? Setbacks resulting from not sharing the public-facing dossier with the outside world Influences of the meat industry in the process of bringing cultivated meat to the market What do we need to do to streamline the regulatory process in the EU? The importance of collaborations among industries and organisations from different fields Her biggest challenges within the regulatory field Leadership lessons she learned from her career How do you handle numerous setbacks and stressful times within the regulatory space? Her advice to other leaders in the regulatory field And much more.. 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ ⁠📸 Instagram 😊 the guest: Hannah Lester Look into - ⁠https://www.atovaconsulting.com⁠

In this short feature, Sònia Hurtado shares her experience creating her venture, Poseidona, in Spain. Her drive to create a better future and belief in the potential of a by-product in agar production led her to embark on this journey. However, is the Spanish ecosystem conducive to entrepreneurs aiming to enhance the food industry? Listen to Full episode here 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ ⁠📸 Instagram

Normally in sport the stage is taken by athletes, but this time we give the stage to the man behind the successes. Martijn Redegeld is the high-performance nutritionist driving change at Jumbo Visma. His journey with food began early, evolving into a powerhouse career shaped by relentless determination. Securing a top-tier nutritionist in the fiercely competitive sports market is no easy feat. Yet, he mastered this challenge from the outset. Stepping into the high-performance arena was transformative for him. To thrive in this demanding environment, innovation culture is deeply embedded within the fabric of Jumbo Visma. We talked with him about personalised nutrition and its success in this realm, pivotal to winning the triple by Jumbo Visma this year. And we discuss the importance of precise timing of intake, hydration, and macronutrients, especially during recovery or peak performance phases. We discussed what he still sees as a common mistake by amateurs and professional athletes. He debunks misconceptions about performance nutrition, challenging imprecise narratives often fueled by social media's misleading influence. This talk is for the amateurs, athletes, students, nutritionists, and the general public, to learn from the expert. Topics discussed:  His work as a high performance nutritionist at Jumbo Visma.  When did the interest in food start and how did his career developed over time How difficult it is to get a high performance nutritionist in the field with athletes in a very competitive market His first experience as a high performance nutritionist  How do you stay at the forefront with nutrition in a high competitive environment within sports The innovative culture inside Jumbo Visma The importance of personalised nutrition and its importance to success within this field What role did nutrition play in the successes Importance of timing food intake, hydration, and macronutrients when in (injury) recovery or performance period Commonly mistake by amateur and professional athletes How did high performance nutrition changed over the years and what trends are excited for the field of performance Technology advances that helps with the performance and how he looks at this in the current stage Most common misconception about performance nutrition that Martijn debunks  The impact of social media and comments on nutrition on these apps that he beliefs are not precise and maybe even dangerous for the general public When do you implement a new innovation or product What are food products that are consumed in the sports that might need to be vanished directly   The dangerous of over excess consumption of vitamins and minerals Advice to an amateur sport athlete to enhance their performance  Demanding and stressful life when in the period of the competition like the Tour de France and how to deal with this Which plant-based products have the potential in the performance field And much more 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ ⁠ 📸 Instagram 🚵‍♂️ Team Visma

We need new ways to create proteins, so where do we start? The next gem in producing proteins might lie in the future of fermentation. In this short, Wim de Laat from The Protein Brewery and Bioscienz explains how the process of fermentation is used to create proteins and why this is such a sustainable practice. It starts for them with an aerobic process and leads to the creation of dry ingredients, which also has its reasons for being a dry ingredient.  But then you have the ingredient alone, so the question stays how can this be incorporated into products? Listen to the Full episode here 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ ⁠ 📸 Instagram

Joe Hill is more than only a good plant-based pizza maker, he is a true people centred business leader.  Creating the UK's leading plant-based pizza brand, One Planet Pizza, he knows how to start from scratch and create a strong brand, community and tasty product.  Joe shares his incredible journey, from his early career working closely with individuals facing severe challenges, and how the life skills acquired during that time now shape his approach to business. Discover why Joe embraced a vegan lifestyle at a young age and the inspiring story behind the creation of One Planet Pizza, a venture created with his father. We talk about the challenges faced in achieving the perfect balance of taste, price, and texture, and how Joe navigated these hurdles. Diving into the unique struggles and he shares his top three pieces of advice for creating a successful plant-based brand and product. Plus, we delve into strategies for dealing with stress, the secrets to overcoming challenging periods. Get ready for a captivating conversation packed with insights into the world of plant-based entrepreneurship. Topics discussed:  His career path toward the creation of One Planet Pizza. What he learned from working closely with people facing severe problems and how these life skills are used today. Why he became a vegan at a younger age. The story of the creation of One Planet Pizza with his dad. The importance of bringing the product to the market as early as possible. Struggles with creating a complete plant-based product on taste, price, and texture and how he dealt with this along the way. His first pitch toward the industry and his approach to getting the first amount of investment. Learning the hard side of the manufacturing process from scratch and their hardest/bravest decision on this ever. What do Italians think about their pizza? His top 3 pieces of advice on creating a plant-based brand and product. How to create a strong community behind your brand? Plant-based brands' struggles in the current economic and political environment and the opportunities for these companies. How to deal with very stressful periods of time. And much more..  🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ ⁠ 📸 Instagram 🍕 One planet pizza

In this short, Anouk Snelders honestly shares how she faced this challenge, her advice to others, and her reaction to it. Her story illustrates the importance of having the right mindset. Sometimes, despite receiving many positive comments, a few negative ones can have the most significant impact on a personal level. Healthy criticism is necessary, but only to a certain extent, as excessive criticism can hinder talent and innovation. Listen to the Full episode here 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ ⁠ 📸 Instagram