Tomorrow's Bites with Andrés and Sjacco

What does it really take to connect farmers and consumers directly?It sounds simple remove the middleman and let people buy straight from the source. But building a new food system isn’t easy.In this episode, Juliette Simonin, co-founder of Crowdfarming, shares what it took to bring a farmer-first model to life.She opens up about the logistical chaos of the early days, why many farmers didn’t trust the idea at first, and what finally made it work.The conversation sheds light on the structural barriers that make direct trade difficult but also on the deep value it creates when it succeeds.If you care about fair prices, transparency, and better food systems, this short talk offers a refreshing look behind the scenes.In just 10 minutes, you’ll understand what’s broken and what could fix it.Listen to the whole conversation with Juliette ⁠here⁠👋 GET IN TOUCH WITH US👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 ⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠🌎⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Most people don’t realize this: every single vanilla bean you’ve ever tasted was hand-pollinated.In a world dominated by commodity crops and extractive trade models, Godfrey is rewriting the vanilla story.Born and raised in Uganda, Godfrey learned about soil, resilience, and fairness from the best teacher he ever had: his mom. Today, he’s the founder of Vanilla Point, a direct-trade company bringing truly regenerative, farmer-first vanilla to European chefs without middlemen, inflated labels, or flavorless beans.In this deeply personal episode, Godfrey shares:How he turned a dinner party conversation into a purpose-driven business.The truth about Madagascar’s vanilla monopoly (and why Uganda might do it better).Why “regenerative” isn’t a trend: it’s just farming done right.How flavor, fairness, and future-proof farming can go hand in hand.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🌎 ⁠⁠⁠Website⁠⁠😊 The Guest: ⁠Godfrey KiwumuloLook into the company ⁠⁠VanillaPoint

What really makes a great chocolate bar?Most people think it’s about the recipe, the origin, or even the bean itself.But according to Saran Jagroo, a cocoa farmer with decades of experience, the real magic lies in one hidden step: fermentation.In this short conversation, he walks us through:Why you should never mix harvests when fermentingHow to recognize a perfectly fermented bean by touch, smell, and textureWhat makes or breaks the delicate enzymes responsible for flavorWhy sunlight exposure in drying can completely shift acidityAnd how soil and season create a fingerprint that no machine can replicateAnd much more...In just 9 minutes, you’ll never look at chocolate the same way again.Listen to the whole conversation with Saran here👋 GET IN TOUCH WITH US👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠🌎⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠

Roos Roelofs, co-founder of OlvLimits, dives into the problematic olive oil industry, revealing that up to 80% of what's on shelves might not be genuine. She highlights how bitterness can indicate quality and explains the health benefits of high-polyphenol early-harvest oils. Roos discusses their commitment to transparency and consumer education through QR codes, helping customers discern real quality. With a unique marketing approach that avoids traditional ads, OlvLimits has built trust and a devoted following, all while emphasizing the importance of freshness and ethical sourcing.

Ice cream started as a luxury for kings, but now it’s facing a revolution that could melt the industry as we know it.In this episode of Tomorrow’s Bites, Andres and Sjacco unpack the surprising past, present, and future of ice cream. From its origins in ancient China and Persian grape slushies to the invention of gelato in a Paris café, the journey of ice cream is full of unexpected twists.But here’s what’s coming next:- Why plant-based ice cream is booming, and why texture is its biggest problem- How precision fermentation could replace dairy forever- The psychology behind the word “artisanal” (and why big brands love it)- The dark side of “low-calorie” claims and how they shape consumer behavior- Why ice cream might soon be made without cows, but still contain milk proteins- We also break down the three big trends reshaping the category: clean indulgence, sustainable ingredients, and biotech-powered innovation.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🌎 ⁠⁠⁠Website⁠⁠📰 Read our ⁠⁠⁠substack⁠⁠⁠ (everything you need to know in 2 minutes, for the 5% changing agrifood)

What does it take to build a product that’s nutritionally complete, scalable, and still tastes good?James Collier, Co-Founder of Huel, pulls back the curtain on the process behind their most iconic launches.In this episode, he shares how the team navigated nutrition, solubility, and even internal debates to create products like the Black Edition and protein line. From balancing competing priorities to rethinking the idea of "perfect" food, James offers an unfiltered look at what it really takes to build a best-selling food brand.In just 9 minutes, you’ll learn what most people never see: the science, the compromise, and the speed behind innovation.You can listen to our conversation with James ⁠here⁠.👋 GET IN TOUCH WITH US👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 ⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠🌎⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠

It started as a way to convince his little brother that you could go plant-based and still perform at the highest level.Now, elite athletes are swapping their supplements for his, and a lifestyle brand is growing out of a simple mission: show what’s possible when you lead by example.In this episode of Tomorrow’s Bites, we speak with Tim Dekens, founder of The Change Starts, a plant-based startup born out of storytelling, not product development. What began as content to inspire others has grown into a trusted line of high-performance supplements used by top CrossFit and Hyrox athletes.Tim opens up about:Why most plant-based brands focused too much on trends, and not enough on trustThe power of community-first business buildingHow he designed events to convert everyday athletes to believersLessons from launching products with zero food industry experienceWhy story and authenticity matter more than ingredientsIf you want to learn how to turn a community into a movement and a startup, this episode is for you.🙏 LEAVE A REVIEW If you like our podcast please leave us a review on your favourite platform, even one sentence or a 5 star rating 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🌎 ⁠⁠Website⁠😊 The Guest: Tim DekensLook into the company ⁠The Change Starts

What if the key to solving food waste was right in front of us? For Olaf van der Veen and the team at Orbisk, it was. Literally.In this short episode, Olaf shares how they started by standing next to restaurant waste bins every day, manually tracking what was thrown away. They quickly learned that even a five-second manual input was too much for busy kitchen teams.That insight led them to build a fully automated, AI-powered solution that now gives chefs real-time insights into their food waste, helping them make smarter, more sustainable decisions.In just 9 minutes, we explore how relentless testing, a simple camera, and a lot of listening to customers helped turn a waste bin into a powerful tool for change.You can listen to our conversation with Olaf here.👋 GET IN TOUCH WITH US👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 ⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠🌎⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠

In this conversation, Beatriz Romanos Hernando, a leader in food tech and founder of Food Tech Magazine, sheds light on the revolution in the food industry. She tackles why food hasn’t yet become healthy, affordable, and sustainable. Beatriz dives into the emergence of dark kitchens, the importance of a startup’s true purpose, and the vital connection between technology and profitability for farmers. With insights on cellular agriculture and the challenges startups face, she provides a compelling view of the future of food innovation.

Join Thomas Gent, a third-generation UK farmer and founder of Gentle Farming, as he dives into the transformative role of technology in regenerative agriculture. He shares insights on the misalignment between agtech startups and farmers’ needs, emphasizing the value of time-saving tools over data overload. Thomas discusses his practical experiences with no-till farming, the challenges of adopting agroforestry, and the potential of AI in decision-making. Highlighting the importance of collaboration, he advocates for solutions co-developed with farmers to ensure success.