Better Juice’s Post

🍂 Dive into November's Exciting Potato Events! 🌟 PotatoPro is back with your ultimate guide to this month's top global potato industry events! 🚀 Get ready to connect with industry leaders, learn about the latest trends, and explore opportunities that could shape the future of the potato sector. Don't miss your chance to be a part of this exciting journey! 🗓 Why Attend? 1. #Connect: Meet industry pioneers and forge valuable connections. 2. #Innovate: Discover the latest trends and groundbreaking technologies shaping our future. 3. #Inspire: Share ideas and collaborate on the next big thing in the potato sector! 👉 Want to stay updated on the latest trends? Subscribe here: https://vist.ly/3mkqwwv and never miss an update! #potatoindustry #snackindustry #foodtech #globalevents #november2024 #potatopro #potatonews #potatoevents #potatostatistics #FoodInnovation #Europe #Events #Potato #Snacks #Innovation #Processing #Packaging #FoodSecurity #Teamwork #International #Marketing #DigitalMarketing #Collaboration #FoodAndBeverageIndustry #SnackSmart #PotatoFarming #2024Events

As Better Juice continues to evolve, we want to highlight our production team and Head Engineer, henri elkouby, whose contributions are essential to our successful commercialization stage. Recently, the team has been working together on the commissioning of the new Mobilizing Magic Maker device. This upgrade significantly enhances our production capabilities, enabling us to scale our production quantities twentyfold and meet industry demands. Henri and the team have meticulously assessed the system’s qualifications to ensure everything meets our high standards. After a thorough and safe implementation process, we’re excited to see the impressive results and are ready to train the team on the new work procedures. Good luck, team! Gali Yarom, Eran Blachinsky, Oren Levy, Colm O'Gorman, Shelly Boychenko, henri elkouby, carmel komerchero, Arad David, Vica Salinas, Dana Barachovich(Golberg), Omer Zeharya, noa benedek, Alon Szczupak, Sorel Karny, Dejenie Yeshiwas. Amir Zaidman, Jonathan Berger, The Kitchen Hub, Strauss Group, iAngels, Maverick Ventures Israel, Emil Capital Partners, NEOME -Women Investing Club, Semillero Partners LLC, theFoodTechLab (TFTL), S. Schestowitz, GEA Group, Israel Innovation Authority, Jay Bunte, Ingredion Incorporated. #Commercialization, #Scaleup,#Production, #Sugarreduction, #Fruit, #Sugar, #Innovation, #Technology

would you like to know more about our recent trip to AVO-Werke August Beisse GmbH? Check out our new new blog! #productdevelopment #ingredients #ukbutchery

𝐁𝐢𝐠 𝐧𝐞𝐰𝐬 𝐚𝐭 𝐓𝐫𝐨𝐩𝐢𝐜𝐤𝐨𝐮𝐭! 🚀 We’re excited to announce that Giulliane Fioravanti is joining us as our new Partner and COO.  In an exclusive interview conducted by the Tropickout communications team, Giulliane shared insights into her motivation for joining the company and the impact of participating in the Americas Food and Beverage Show in Miami.   Welcome aboard, Giulliane! 🍍🥥🍌🥭🍈 #Tropickout #COO #Innovation #OperationalExcellence #Logistics #HealthySnacking #FutureOfFood #Sustainability   𝐈𝐧𝐭𝐞𝐫𝐯𝐢𝐞𝐰 𝐰𝐢𝐭𝐡 𝐆𝐢𝐮𝐥𝐥𝐢𝐚𝐧𝐞 𝐅𝐢𝐨𝐫𝐚𝐯𝐚𝐧𝐭𝐢:   𝐐𝐮𝐞𝐬𝐭𝐢𝐨𝐧: 𝐓𝐞𝐥𝐥 𝐮𝐬 𝐚 𝐛𝐢𝐭 𝐚𝐛𝐨𝐮𝐭 𝐲𝐨𝐮𝐫 𝐣𝐨𝐮𝐫𝐧𝐞𝐲 𝐚𝐧𝐝 𝐰𝐡𝐚𝐭 𝐦𝐨𝐭𝐢𝐯𝐚𝐭𝐞𝐝 𝐲𝐨𝐮 𝐭𝐨 𝐛𝐞𝐜𝐨𝐦𝐞 𝐚 𝐩𝐚𝐫𝐭𝐧𝐞𝐫 𝐚𝐭 𝐓𝐫𝐨𝐩𝐢𝐜𝐤𝐨𝐮𝐭. 𝐖𝐡𝐚𝐭 𝐚𝐫𝐞 𝐲𝐨𝐮𝐫 𝐞𝐱𝐩𝐞𝐜𝐭𝐚𝐭𝐢𝐨𝐧𝐬 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐜𝐨𝐦𝐩𝐚𝐧𝐲’𝐬 𝐟𝐮𝐭𝐮𝐫𝐞?   𝐀𝐧𝐬𝐰𝐞𝐫: My journey blends logistics, engineering, and entrepreneurship, with a Civil Engineering degree from UNICAMP and expertise in Logistics and Strategic Management. Consulting for global institutions like the World Bank gave me a global perspective on efficiency, which I now apply at Tropickout. In 2020, I had the honor to participate in two fantastic entrepreneurship programs at Harvard Innovation Labs and MIT, where I was inspired to push the boundaries of innovation and what’s possible. Becoming a partner at Tropickout allowed me to combine my passions: #innovation, #sustainability, and promoting Brazilian products globally. My expectations for Tropickout's future are focused on solid growth and international expansion. I see the company establishing itself as a global leader in healthy snacks, not only for the quality and innovation of our products but also for our commitment to sustainability and social impact. 𝐐𝐮𝐞𝐬𝐭𝐢𝐨𝐧: 𝐇𝐨𝐰 𝐝𝐨 𝐲𝐨𝐮 𝐞𝐯𝐚𝐥𝐮𝐚𝐭𝐞 𝐭𝐡𝐞 𝐢𝐦𝐩𝐨𝐫𝐭𝐚𝐧𝐜𝐞 𝐨𝐟 𝐭𝐡𝐞 𝐀𝐦𝐞𝐫𝐢𝐜𝐚𝐬 𝐅𝐨𝐨𝐝 𝐚𝐧𝐝 𝐁𝐞𝐯𝐞𝐫𝐚𝐠𝐞 𝐒𝐡𝐨𝐰 𝐟𝐨𝐫 𝐓𝐫𝐨𝐩𝐢𝐜𝐤𝐨𝐮𝐭 𝐢𝐧 𝐭𝐞𝐫𝐦𝐬 𝐨𝐟 𝐩𝐫𝐨𝐝𝐮𝐜𝐭 𝐯𝐚𝐥𝐢𝐝𝐚𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐟𝐞𝐞𝐝𝐛𝐚𝐜𝐤? 𝐖𝐡𝐚𝐭 𝐢𝐧𝐬𝐢𝐠𝐡𝐭𝐬 𝐝𝐢𝐝 𝐲𝐨𝐮 𝐠𝐚𝐢𝐧 𝐚𝐛𝐨𝐮𝐭 𝐩𝐫𝐨𝐝𝐮𝐜𝐭 𝐚𝐜𝐜𝐞𝐩𝐭𝐚𝐧𝐜𝐞 𝐢𝐧 𝐭𝐡𝐞 𝐦𝐚𝐫𝐤𝐞𝐭? 𝐀𝐧𝐬𝐰𝐞𝐫: The Americas Food and Beverage Show was a key milestone for Tropickout, both for product validation and feedback. It provided a unique opportunity to showcase our innovative line of healthy snacks to a diverse audience, including distributors, retailers, and global players. The feedback from partners and consumers was crucial in understanding how our products are perceived beyond the digital space. Our snacks were recognized as innovative, and niche products like jackfruit gained acceptance. We also gained valuable insights to refine product presentation and format for greater market success.

What an inspiring two days at the Food ingredients Europe fair in Frankfurt! 🌍✨ This event, renowned for connecting the brightest minds in the food industry, proved to be a transformative experience for the BettaF!sh team. 👥 Team in Action: Thorsten Behnk, Leonie Wagner, Pau Martí Garriga, and Miriam Gößmann dove headfirst into the action, meeting ingredient companies, research institutes, and distributors. From forging valuable new connections with research and scale-up companies 🧫 to reinforcing relationships with our existing partners, the networking opportunities were unparalleled. 🚀 We’re thrilled about the promising ways these collaborations could shape the future of sustainable food innovation. 🎤 Star Moment: The absolute cherry on top—Leonie Wagner delivered a fantastic pitch at the Innovation Hub on "How Innovation and Collaboration Can Build a Better Food System". She totally rocked the stage, sparking conversations and inspiring the audience with our vision for a sustainable ocean economy. 🌟💖 🌿 Seaweed’s Role in the Future of Food: Events like FIE remind us of the untapped potential of seaweed to revolutionize the food industry. While some innovative companies have already introduced fantastic seaweed-based ingredients, many opportunities remain to further integrate this versatile and sustainable resource into food products. Events like FIE reaffirm why collaboration is key in revolutionizing the food system. Here's to pushing boundaries, embracing innovation, and creating a better future for food. 🌱 Laura Elphick Food ingredients Europe #FIConference #Innovation #Collaboration #Sustainability #Seaweed #BettaFish

Wow! It's less that 4 weeks to the start of IFT FIRST in Chicago. I can't wait to connect with long-time colleagues, meet some new ones, and learn about the latest innovation in the science of food. And, to hear what some of the thought leaders will share throughout the event on where they see transformation for the food system, leveraging food science, collaboration and innovation. What are you looking forward to when you're attending IFT FIRST? Hope to connect with you IRL there! #IFTFIRST #innovation #foodsystem #foodscience

🌿 Unlocking transformation in food systems: Insights from the frontlines!🌿 Collaboration across scales and domains is key to transforming food systems. But what strategies work best, and what pitfalls should be avoided? Today, REFOOTURE platform coordinators are convening with INCiTiS-FOOD living lab managers to share their practical and strategic experiences in fostering collaboration between key organizations within food systems. In our workshop, we'll delve into the nuances of how activities are organized across various living labs, drawing from each other's experiences to inform effective strategies. Together, we'll explore how these collaborations can pave the way for sustainable change. Stay tuned for insights gleaned from our 2-hour session! Updates coming your way soon. #transformativegovernance #foodsystems #refooture Nakuru Livinglab Elisabeth Ofosuah Obeng Ingrid Coninx

2 Days Down, 2000 Booths Visited...If you're an emerging brand at Expo West, you've probably already talked to at least one of us at Pod Foods this week. If we missed you, send us a message and we'll come meet up today. We're here to help innovative brands grow and anyone is welcome to join the 1600+ brands on our platform to get in on the action. This is my 20th Expo West, and it is inspiring to see how much innovation this industry keeps creating year after year. It never gets old, because brands and retailers keep reinventing themselves and pushing the envelope. We're all living in the same ecosystem. As Natural Products brands, brokers, retailers, and distributors, we all have a responsibility to keep this flame of creation burning. We want to do our small part by opening up access to the innovation pipeline and democratizing a simpler and faster path to market for new products. Fiona LeeMariah EllisMatthew NoiaDan RabensTom JacobsonDaniel SongLarissa RussellThao Pham PhuongThiem NguyenJungmin HwangTimothy WeeDanielle CortijoClint ChaoM12, Microsoft's Venture FundBrandon ShainfeldChristian GammillJohn SedighVictoria ZamdHeather M.Ben EachusMason WisnerFlowspaceTotal Quality LogisticsMarubeni CorporationRebecca Stephens, MBAJonathan LawrenceKristen TuckerBrody BurkTim EschAnnie MorrisRussell HeimanMitchell MadoffChris RodriguezRob T.Robyn FinsterVir S.Mar Pacific Consolidations and Food Services #expowest2024

In the push for sustainable foods, the USA shines, fostering innovation in #AlternativeProteins through progressive regulation. The FDA's nod to cell-cultivated chicken and precision-fermented milk proteins is just the start. ✨ We are waiting for Europe to follow that example. With GEA's new food technology centers – one successfully operating in Germany and one in the build-up phase in the USA – we're actively filling a crucial gap in the market to overcome the scale-up challenges new food companies face. From #bioreactor efficiency to cutting-edge #perfusiontechnology reducing production costs, we're setting the stage for a sustainable food revolution. Our #NewFood expert Tatjana Krampitz will discuss what’s sizzling in the alternative proteins pan during a #NewMeat panel discussion at the Anuga FoodTec main stage: March 19, 2024: 3:25-5:05 pm Hall 9, B080/C081 Three Pillars of Alt-Protein: Theses on the Future Translated into Practice | Event at Anuga FoodTec 2024 More info: https://go.gea/367 Here's to accelerating growth and making sustainable options the norm! 🌿🔬 #SustainableFoodRevolution

"Fermentation is pure alchemy, you turn a stone into gold. You make something more valuable, which is ultimately the essence of life". What an absolute joy reading this interview with David Zilber, former Head of Fermentation at Noma, with the melting Norwegian snow in the background. The beauty of nature in real life and described on paper by Zilber. Zilber was interviewed by Stephanie De Smedt for De Tijd at Flanders Technology & Innovation's festival in Ghent. Great to see a fermentation legend sharing his knowledge in one of Europe's leading food nations. As a Head of Media Relations at Chr. Hansen, where Zilber experiments with food in his dedicated fermentation lab in Denmark, I had the privilege to listen in on interviews and create videos with 'The Wizard of Flavors'. Explaining #fermentation often became a philosophical lecture on the future of food, how microbes can help revolutionize food production. Chr. Hansen's natural ingredients were consumed by more than 1 billion people. Every day. Fighting #foodwaste and reducing CO2. After the merger with Novozymes, Novonesis can make an even bigger impact. In 2025, we at Aker Carbon Capture, where I currently work, plan to capture around 1 million tonnes of CO2 per year. It's a privilege being able to make a positive impact on the planet. #PlanetPositive #RoadToNetZero https://lnkd.in/d7vSh-mm.