Future of Food Institute’s Post

Ever heard Beatriz's story? Probably not. Beatriz Jacoste Lozano grew up tasting the world, transforming her culinary curiosity into a pioneering career in food innovation. From her childhood, Beatriz savored each chance to explore new cuisines across continents, realizing food's potential beyond mere sustenance: It was her calling. She spent her younger years crafting a unique palate, with a scrapbook full of cut-out recipes fueling her dreams. Now, she's the visionary Director of KM ZERO Food Innovation Hub in Spain, leading the charge in the food sector's open innovation and venturing. Here’s how her passion became a driving force for worldwide transformation. Her journey kickstarted with a secret cooking show for kids back in her Madrid home. A simple step igniting a profound ambition. Her determination brought her to the Future Food Institute in Italy. After initial communication attempts failed, Beatriz didn't give up. She boldly flew to Bologna, waiting at the institute's reception for days until she secured a meeting with the founder, who profoundly influenced her. During that pivotal interview, Beatriz conveyed her dream of reshaping the world through food and education, landing her a role instantly. For Beatriz, this role is not just employment. It's a mission to revolutionize our global food systems. Yet, she understands the importance of balance. True change and real-life impacts stem from deep self-awareness and sustained energy to keep pushing boundaries. Beatriz's tale is not just inspiring. It is demonstrating that a clear vision and tireless effort can indeed change the world. But remember, it starts with your action. Have an impactful Tuesday. 🤝 Sjacco. ___ 🫶 If you stand with Beatriz, help share and like her story to amplify her transformative journey. #foodinnovation #globalchange #inspiringstories

Packaged specialty foods 🥫 🍫 ! Products people consume 🍽 and share with their friends and family. CPGs that turn 🌀 ...and have an expiration date 🗓 ! That's business ᑌᗰᗩᗰI. Nom-nom...Diverse Marketing. Making moves. 🕺 📈 BTW - sharing food strengthens connections. Share samples in person, taste the samples with them, express your gratitude for the opportunity to work with them. 🤝... Then ask for the order. 😆 Or the next appointment. Or a standing appointment...and ordering authority. Or to show the next line. Or for an end-cap. Or 3 additional SKUs. "𝘐𝘧 𝘺𝘰𝘶 𝘥𝘰𝘯'𝘵 𝘢𝘴𝘬, 𝘺𝘰𝘶 𝘥𝘰𝘯'𝘵 𝘨𝘦𝘵." 𝔾ᖇᗩᑎᗪᗰᗩ ᔕᗩᗪ𝕀𝔼 👵

Hi, There's a thread of hype at IFT that I will be addressing in the talk today. First, I promise you, with all my heart, that as much as I embrace technology, AI and VR are not the solution to being disconnected from your consumer. They can help you get closer if you have a foundation to build on. This gets at the HEART of your consumer engagement (or lack thereof). All researchers, marketers, and consumer insights folks all generally know what needs to be done to launch products well. So why don't we have more success? Elevating your consumer strategy must start from within, and pay attention to which suppliers are helping you bridge your business problems (as articulated by the business, not sensory) to research strategies.

May is just around the corner and with it comes Asian American, Native Hawaiian and Pacific Islander Heritage Month (AANHPI). If you or your company are looking for a speaker or event, consider us! We would love to share our Twrl Milk Tea story and the stats about how we are changing the narrative around the lack of representation in the food and beverage industry. Our talk aims to build awareness and understanding among non-AANHPI and AANHPI employees. We are grateful to Adobe, McKinsey & Company, Santa Clara University, University of California, Berkeley, Temple University, and Turner Construction Company for the opportunity to share more about our humble beginnings starting in our home kitchen to now nationwide in 1000+ retailers including Whole Foods Market, Sprouts Farmers Market, Wegmans Food Markets and Central Market. We've overcome and continue to break stereotypes in a competitive market. We'll spill tea on what's it really like creating a new beverage category: Milk Tea aka Tea Lattes. On our Kickstarter for the world's first dye-free popping boba, we have an Boba Tea event (online or potentially in-person in SF Bay Area) where we can SIP, TWRL, and SHARE about this topic. Check out the 2nd to last reward on https://lnkd.in/gfAKxdUh We can also customize an event just for you and your team. This coming May, I'm looking forward to speaking at Instacart, Microsoft, and Walmart. Pauline Ang and I would be grateful for the opportunity to share with your community, feel free to reach out. Join us in celebrating AANHPI month and celebrate with us as we continue to bring innovation to the food and beverage industry, one Twrl at a time. #cpg #trailblazers #AAPI #AANHPI #innovation #milktea #plantbased #celebrate #small business

Today Kopi Session with Tan Alan a seasoned professor with over 23 years of experience in Hotels, Restaurants, and Culinary Education within the F&B industry. Alan’s wealth of knowledge and passion for continuous learning are truly inspiring! From his Specialist Diploma in Applied Learning and Teaching to his constant pursuit of certifications in Wines, Sakes, Spirits, Coffee, and Teas, Alan is a testament to the importance of lifelong learning. Alan graciously hosted me for lunch at At-Sunrice GlobalChef Academy, where I was introduced to WellSpent™. This brilliant initiative aligns with the academy’s commitment to ESG (Environment Social Governance) and sustainability. WellSpent™ takes high-touch, high-spent food ingredients—typically discarded during food production—and transforms them into upcycled foods that are not only delicious but packed with fiber, protein, and vital nutrients that promote gut health. Some of these "side streams" include: * Brewer’s spent grain (a by-product of beer production) * Okara (by-product of tofu and soy milk production) * Eggshells, coffee grounds, tea leaves, and many more. What struck me most during our conversation was Alan’s dedication to his students. Many of them dream of running their own F&B ventures, but as Alan shared, the real world can be brutal and unforgiving. He actively engages with industry players to better equip his students with the skills and resilience they need to thrive in the challenging F&B landscape. If you have any ideas on how Alan can better prepare his students for the realities of the F&B industry, feel free to share your thoughts in the comments below or reach out to him directly! This conversation reminded me of the importance of bridging the gap between education and the realities of the industry. Looking forward to seeing how we can work together to make a positive impact! #F&B #LifelongLearning #Sustainability #ESG #WellSpent #UpcycledFood #CulinaryEducation #FutureOfFNB #AtSunrice #IndustryCollaboration

🚀 Exciting News! Announcing Our New Community Page 🌟 We are thrilled to share the launch of our new LinkedIn community page, Alpas Insights Food Innovations! It's a home for food technologists, food science working experts, students, and community members. 🎉 Our mission is to create a dynamic and inclusive space where professionals from all walks of life can connect, collaborate, and grow together. Whether you're seeking insights, sharing experiences, or simply expanding your network, our community is here to support you every step of the way. What You Can Expect: 🔍 Insightful Discussions: Engage in thought-provoking conversations on industry trends, innovation, and best practices, along with product export reviews related to food technology. 🤝 Networking Opportunities: Connect with like-minded professionals, mentors, and leaders in your field, specifically food technologists and food supply chain specialists. 🎓 Learning & Development: Access valuable resources, webinars, and workshops to boost your skills and knowledge. 💡 Collaborative Projects: Participate in exciting projects and initiatives that drive positive change. Join Us Today! Be a part of our growing community and take the first step towards enhancing your professional journey. Click here to join and start engaging with fellow members today. Thank you for your support, and I can't wait to see the amazing things we will achieve together! #alpasfoodies #Alpasfoodinsights #CommunityLaunch #Networking #ProfessionalGrowth #JoinUs #Innovation

Absolutely hoovering up opportunities to learn from people this week...!! Wednesday took me to Food Matters Live, listening in to fascinating panel on consumer trends in health and sustainability - which chimed with a lot of things we've been hearing from consumers recently (always good when that happens 😀 ). It was fab to put the world to rights with Clare Otridge over lunch - so much food for thought and great to meet in actual real life!! Then in the afternoon I got a big insight into the world of chefs and kitchens, sharing a panel with Lloyd Mann Stephen Humphries and Adam Thomason - where we dived deep into how to juggle the constraints of food waste, moveable seasons and shrinking kitchen space with creating the quality, novelty and magic that customers and guests value. I learnt that vegetable treacle is a thing, and a great way to reduce scraps (and sounds incredible)... and that I need to visit Silo in East London to see what they're doing at the cutting edge of restaurant waste reduction... ....and that we have an England Culinary Team who represent us in the Culinary Olympics and World Cup (how is this not televised...!?) Thank you gents - it was great to meet you and get a taste of just how much goes on behind the scenes, into giving customers what they want... And thanks so much Bertrand Emond for hosting us! The week started with a call with the Curious to Clear Collective, bouncing ideas on how to tackle some fascinating new briefs - and is finishing with more calls getting the detail of proposals nailed down, and moving projects along. The beauty of the Collective is that everyone's incredibly generous with their knowledge and time, and together we can build, shape and stretch our thinking in a way we never could alone... and I'm learning all the time.. whether it's better methodologies, better insights or better storytelling, it makes a huge difference to what we can offer.. Love this kind of a week but goodness I'm ready for the weekend!! #foodinnovation #learning #fmcgmarketing

🔥 Back to Business, Back to Innovation! 🔥 We’ve had an incredible summer here at Besmoke, but now it’s time to roll up our sleeves and dive back into what we do best—innovating! Over the past few months, we’ve been busy building something truly special: our innovation centre—the Smokademy of Smokeology—at Besmoke HQ in sunny Sussex. 🌞 This is where the Art and Science of Smoke come together. A place where scientists, flavourists, developers, and fire chefs unite to explore, create, and push the boundaries of what smoke and grill can do. It’s an experiential venue designed for the food industry to gather, collaborate, and share ideas—your go-to destination for reclaiming the true taste of smoke. As we put the finishing touches on this extraordinary space, we’re preparing to light the fires, install the fire cages, and most importantly, stock the pub! 🍻 💡 But we need your help! Our pub needs a name, and we’re calling on our community for the best suggestion. Share your ideas in the comments below, and you could win a fire-cooked feast and a glass of tipple on us. Here’s to an exciting season of innovation ahead. We can’t wait to welcome you to the Smokademy! #BackToBusiness #Innovation #Smokademy #FoodIndustry #SmokeAndGrill #Sussex #Besmoke

Pursuing Simplicity is an Excellent Form of Innovation "I appreciate the complexity of things because it constantly challenges me to find synthesis and simplicity that can potentially benefit everyone. I see this in Villa Food and its original idea of revolutionizing how the world perceives and consumes food. From the very beginning, every day has been dedicated to creating healthy, natural, convenient gourmet dishes with a shelf life of up to 140 days. This innovation, made possible by patented technologies, ensures sustainable meals are always available without food waste. That’s why Villa Food’s motto is: Eat well. Live better. No waste." Villa Food's Values Are Our Daily Pride Words matter, especially when they are chosen and written together. Villa Food’s values serve as an essential guide for everyone who interacts with the company in any capacity. The Person: When we represent Villa Food, every person we meet deserves our attention and respect for their needs, ideas, and proposals. The Client: We work alongside our clients to build trust, understand their needs, and exceed their expectations. We strive to always offer something extra they might not have considered. Responsibility: At Villa Food, everyone fulfills their role correctly, from start to finish, following the protocols provided. This allows us to grow in a truly sustainable way. Integrity: "If it’s not right, don’t do it. If it’s not true, don’t say it." (Marcus Aurelius). Villa Food and its collaborators are people who keep their commitments and stand by their word. Value Creation: This is the main path to innovation. Each of us is committed to creating something new by asking questions and listening to others, with a vision open to continuous improvement for all. Teamwork: Working in a team is a permanent mindset at Villa Food. We cultivate an interest in our knowledge and that of our colleagues, generously sharing ideas, approaches, projects, and goals. At Villa Food, we believe that our values shape not only our products but also our relationships and the positive impact we strive to make every day. Together, we continue to innovate, grow, and create a future where quality and sustainability go hand in hand. #Innovation #Sustainability #FoodInnovation #ZeroWaste #Integrity #GourmetFood #MadeInItaly #VillaFoodValues

🌟 National Cheeseburger Day 🌟 Today, we're grilling up more than just burgers; we're sparking connections and sizzling conversations over at [Your Company Name]! 🍔 🔧 Networking Opportunity: Just like crafting the perfect burger, building the right business relationships requires the right ingredients: communication, trust, and a dash of creativity. Why not invite a colleague or a client out for a cheeseburger lunch today? 🧀 Team Building: In honor of #NationalCheeseburgerDay, we're hosting a 'Burger Bar' at lunch for our team. It's not just about indulging in delicious food, but also about team bonding, sharing ideas, and fostering a culture of collaboration. 💡 Learning Moment: Did you know the invention of the cheeseburger is attributed to Lionel Sternberger in the 1920s? Innovation often comes from adding a new layer to an existing idea. What's your 'cheese' going to be in your next project? 🔍 Call to Action: Share a photo of your favorite cheeseburger spot or your team enjoying today's burger festivities. Tag us at [Your Company's LinkedIn Page] and use #BurgerBonding. Let’s make today about more than just great food. Let's make it about great conversations and even greater professional relationships. Happy National Cheeseburger Day, everyone! Let's chew on some ideas together. 🍔💼 Image created with FLUX.1 by Black Forest Labs, through @xAI's Grok 2. #ProfessionalDevelopment #TeamCulture #Innovation #Networking