Circular Powder

Circular Powder Does Not Stop! 🏎️ 👉 Join us on December 3rd for the EIT Food Seedbed Incubator Showcase and see what we’ve been working on as part of Mission #1: Healthier Lives through Food! 🍷 Don’t miss out on your chance to take your daily antioxidant dose and discover how we’re rewriting the future of #Wine, #Health, #Circularity, and #Tradition. 🤸🏻♀️ Circular Powder isn’t just a product; it’s a lifestyle revolution. ✈️ See you in  🇫🇷!! Jasel Alvarez Gaona | Sergio Godoy Echegaray | Diego Fernando R. | Tomas Cabrera | Maki Fushimi | EIT Food | OIST Innovation #HealthierLives #FoodInnovation #WineReinvented #Beyondwine #longevitypowders

🍷 #WINENOT? Join us at the New Food Paradigm Event! 🎉 👉 On December 2nd, Circular Powder will be participating in the New Food Paradigm Event at STATION F, Paris, the world’s largest startup campus! 🚀 🍷 We’re bringing the #WINENOT factor to the ShakeUp Factory Innovation Event, showcasing our game-changing powders and products that are revolutionizing how we think about wine, health, and tradition. 💡 Curious about disruptive innovation? 👇 Here’s a taste of what we’ll be sharing: 🧛♀️ We’re transforming the “blood” of wine into powders and products that promote healthy aging. 🤸♂️ 🍃 Why Circular? Circularity is one of the core pillars of everything we do. 🪄 Why Tradition? Because traditional diets hold the key to living longer & healthier lives, and Circular Powder is bringing these benefits with a twist of the future. 👀 Stop by our booth to discover why Circular Powder isn’t just a product, it’s a lifestyle revolution. 🙌 💫 See you at STATION F! EIT Food | EIT Food Seedbed Incubator | OIST Innovation | Jasel Alvarez Gaona | Sergio Godoy Echegaray | Tomas Cabrera | Diego Fernando R. | Maki Fushimi #WineRevolution #lifestyle #HealthyAging #Circularity #Innovation #FunctionalIngredients #StationF #entrepreneurs #changemakers

👱♂️ My grandfather always told me: "Life is about helping others." 🍇 I’ve always loved collaborating, so I was happy to receive an email from 中田朋子 and staff, a local #wine producer, inviting me to participate in the harvest and winemaking of #Okinawa’s native #grape, RyukyuGanebu. It was my first experience working with this unique varietal and was truly extraordinary. 📺 But life has a way of surprising you! What started as a hands-on experience ended with us being interviewed for the Okinawa #news and even appearing on Japanese #TV! 🙇♀️ A big thank you to 中田朋子 and the team for inviting us and letting us be part of this amazing experience. Check out the links to 中田朋子’s project in the comments. 👏 Thank you also to Kotaku Iha-san, from the OIST Innovation team, for joining and supporting me during this activity. 🍷 Stay tuned! In the coming months, we will produce a powder from Ryukyu Ganebu #wine for 中田朋子 to use in his restaurant's cuisine. 🍽 🌏 By the way, Circular Powder recently visited a vineyard in Spain, learning from local ecosystems to create something unique with global impact. 👉 Don’t forget to follow us to discover how Circular Powder is designing the next generation of #food and #beverages, blending the best of the #Mediterranean and #Okinawan diets to promote #health, #circularity, and #longevity —for local producers, consumers, and the environment. 📆 November 2024 📍 Okinawa, Japan 📸 Jasel on behalf of the team| Sergio Godoy Echegaray | Tomas Cabrera | Diego Fernando R. | Maki Fushimi #FoodInnovation #WineBenefits #Antioxidants #changemakers #inspiration

💫 If someone says you’re crazy or that it can’t be done, use that as fuel to keep pushing. Because nothing worth achieving comes easy, and the key is perseverance and hard work. 💪 👩🔬 After more than ten years of scientific research, countless experiments, long hours, and overcoming many challenges, Circular Powder hit a huge milestone last week: scaling up the production of our wine powders beyond the lab! 🎉 🚀 🙌 For the Circular Powder team, scaling means transforming every “NO” into a “YES” and each #challenge into a new #opportunity. It’s proof that our team’s dream is coming to life. And this big achievement wouldn’t have been possible without our incredible supporters who made it happen. 👈 👏A huge thank you to: 🔬 NUCAPS Nanotechnology — Mariano Oto, Izaskun Imbuluzqueta, and Eduardo Cerezo Moreno, you made us feel at home. 🥇 OIST Innovation and EIT Food Seedbed Incubator for believing in us and pushing us forward. With your support, we’re building a bridge between #Spain and #Japan through Circular Powder. 👉 Stay tuned—this is only the beginning, and there’s so much more to come! 🌏 📆 October 2024 📍 Pamplona, Spain 📸 Jasel Alvarez Gaona and Tomas Cabrera on behalf of the team | Sergio Godoy Echegaray | Diego Fernando R. | Maki Fushimi #changemakers #discipline #action #keepmoving #Milestone #WinePowder #Persistence #Teamwork #dreamteam

🛬 Jasel Alvarez Gaona just arrived from 🇪🇸, went straight to set up a booth, and pitched at the Plug and Play Japan #Summit 2024! 😵  Jet lag and fatigue? Of course—but we’re so passionate about sharing our solution that it makes us even stronger! 💪 👏 A big thank you to 吉岡忠祐, Miri Kim, and Naoki Kato from the P&P Food & Beverage team for allowing us to be part of this event. Your support meant so much to Circular Powder! ✨ Thank you to everyone who visited our booth! 🤩 It was amazing to see your interest in our products. 👅 For those who are eager to try it, stay tuned for updates! 📆 October 2024 📍 Tokyo, Japan 🔬  Plug and Play Japan Summit 2024 📸 Jasel on behalf of the team | Sergio Godoy Echegaray | Diego Fernando R. | Tomas Cabrera | Maki Fushimi #pnpjsummit #startup #pitch #Foodtech #entrepreneurs #worldwide

🛬 Circular Powder was in Rome! 🇮🇹 🌍 Jasel Alvarez Gaona and Tomas Cabrera had the incredible opportunity to be part of EIT Food #NextBite 2024 – one of Europe’s largest gatherings of food innovators! ✨ It was a truly inspiring experience reconnecting with familiar faces, meeting in person familiar faces on LinkedIn and the most valuable thing was having the opportunity to share ideas, and time with the EIT Food program #leaders, business #coaches, and #founders from other startups. 👉 It was wonderful seeing you! Sara Roversi | Mariano Oto | Juan Ignacio Zaffora | Cláudia P. Godinho | Kristian Orozco Figueroa | Rebecca Poulsen | Sarah Farrell | Izaskun Valle Mendieta | Estefi Frontero | Abdul Keeri, Ph.D | Maëlle LE MILLIN | Tugba ÖZBEK | Kyla Hagedorn | Shubham Baviskar | Ana Cristina Mellinas Ciller | Marina Ramos | Ioannis Stasinopoulos | Iwona Kieda | Mario Roccaro | Maria Jesús Latasa Sada | Justyna Banasiak ... and more. 👏 Thanks to the EIT Food Seedbed Incubator program and OIST Innovation for making this possible. 🛫 We can’t wait to meet everyone again in December – next stop, Paris! 🇫🇷 📆October 2024 📍 Rome, Italy 🔬 EIT Food Next Bite 📸 Jasel and Tomas on behalf of the team | Sergio Godoy Echegaray | Diego Fernando R. | Maki Fushimi #EITFood #WELeadFood #Foodinnovation #Changemakers

Jasel Alvarez Gaona and our MBA intern Morgan Lang were able to take part in a rare opportunity to host a distinguished group of top #entrepreneurs and #investors from Silicon Valley during their visit to OIST a few weeks ago. Panelists Brit Morin, Ara Katz, Kirsten Green and Guillermo Rauch were kind enough to share their invaluable insights and experiences with Okinawa’s local #startup ecosystem, and were joined by Dave Morin, Yvonne Hao, Jaron Waldman, Chris Ovitz and Ben Broca for a networking event with the OIST community following. A few of our key learnings… ▪ “Science isn’t finished until it’s communicated.” - Sir Mark Walport, Chief Scientific Advisor to the UK government ▪ Tell a story about the impact you want to create first, then focus on the technology. The “how” may evolve, but the “why” remains consistent.  ▪ Hard work, obsession and passion are the key elements to create this story - which is generally more powerful than the technology itself. ▪ Tenacity, deep commitment to a mission and an open-mindedness for adapting are key leadership traits that potential investors seek. ▪ While solopreneurship used to be a trend, the early team drives a company’s success—more heads are better than one. Thank you to the OIST Innovation team and James Higa, President of the OIST Board of Governors, Executive Member of the Silicon Valley Japan Platform, and Founder of Offline Ventures for facilitating such an incredible event for our community of #researchers. Are you an investor interested in learning about our plans for Circular Powder? We’d love to hear from you via DM! 📆 September 2024 📍 Onna Okinawa, Japan 🔬 Okinawa Institute of Science and Technology 📸 Jasel & Morgan on behalf of the team | Sergio Godoy Echegaray | Diego Fernando R. | Tomas Cabrera | Maki Fushimi

🌏 Circular Powder has landed in Rome, and despite the jet lag, we are ready to be part of the EIT Food #NextBite conference. 🙌 Happy to connect and learn from leading #industry professionals, #investors, and fellow #startups in the #agrifood sector. 🚀 If you’re here too, let’s chat! 👏 A big thank you to EIT Food Seedbed Incubator and OIST Innovation for making our participation in this event possible—your support is key to building the future of food together! #futureoffood #Startups #innovation

“Get closer than ever to your customers. So close that you tell them what they need well before they realize it themselves.” - Steve Jobs 👩🏫 Jasel Alvarez Gaona and our MBA intern Morgan Lang recently spent the weekend working with the talented Bob Smith and Kate Heath from The George Washington University at the OIST Lean #Startup #Entrepreneurial Training Program. 🗣 At Circular Powder, we’re constantly seeking ways to perfect our powders and engage with the people who will benefit from them. The workshops we attended with teammates Takanari Ichikawa and Ishika Kain focused on identifying the right target #customer and asking the right questions to ensure we’re creating the right #solutions. 🙌 A big thanks to the entire OIST Innovation team for giving us the tools to continue improving our business.  📣 Stay tuned as we uncover how these market #discovery interviews will shape our future CPG products! 📆 September 2024 📍 Onna Okinawa, Japan 🔬 Okinawa Institute of Science and Technology 📸 Jasel & Morgan on behalf of the team | Sergio Godoy Echegaray | Diego Fernando R. | Tomas Cabrera | Maki Fushimi

🇯🇵Did you know that #Okinawa 🇯🇵, like mainland Japan, also produces red wine? 🍷 🏝️ 👉🏼 🍇🇯🇵 Recently, we had a great conversation with local #wine producer “Auberge” Bonne Chère RAOUT, which ferments small-batch red wines and fruit liqueurs from the Ryukyu-ganebu grape unique to Okinawa. 🫡 This fascinating region is filled with many hidden gems rich in health benefits, which is one of the reasons the average lifespan on the islands is said to be longer than in other areas of the world. 🏝 It’s always a pleasure to meet potential #partners and #customers to explore new ways to expand our development of #longevity powders. These connections are only possible thanks to OIST Innovation’s facilitation within the Onna Village community — we truly appreciate their support. Stay tuned because exciting things are on the horizon! 🌅 If you or someone you know is interested in revolutionizing healthy aging and longer life spans through traditional diets, we’re actively seeking collaboration with businesses in raw materials, logistics, manufacturing, and distribution. 🤝 Don’t hesitate to reach out - we’d love to work together! 📆 September 2024 📍 Onna Okinawa, Japan 🔬 “Auberge” Bonne Chère RAOUT 📸 Jasel Alvarez Gaona and Morgan Lang on behalf of the team | Sergio Godoy Echegaray | Diego Fernando R. | Tomas Cabrera | Maki Fushimi