Gulfood Manufacturing’s Post

Is the food industry ripe for disruption or are we better served reexamining current approaches and refocusing innovation on core product offerings? According to IFT Board Member Jamie Valenti-Jordan, "...we’re moving to more functional disruption now, as opposed to disruption just for disruption’s sake.” Discover expert insights from Valenti-Jordan and others and learn which categories are poised for significant disruption in the latest issue of Food Technology magazine. https://hubs.la/Q02CGvNC0 #FoodTech #FoodInnovation

Have you caught our feature in the "Future Food" docu-series yet? 🌟 This episode highlights how FoodPlant helps companies like Sustyfoods - formerly Sustenance be #marketready. With our #scaleup expertise, we make it easier to refine recipes, produce #smallbatches, and #commercialise. Hear from Dr. Lim Bee Gim and Sustyfoods' co-founder Gautam Param as they share how FoodPlant helped transform innovative ideas into a global success story. Whether you’re launching a product or scaling your operations, we’re here to help businesses turn ideas into shelf-ready products. *Don’t miss out—watch the episode now and see how we’re shaping the future of sustainable food! 🎥 #FutureFood #Sustainability #Innovation #FoodTech

🥩 With a focus on luxury, taste, and entirely new meat experiences that sets it apart, Vow vows to make cultured meat that consumers will crave. We interviewed CEO & Founder, George Peppou. In it, he reveals how the Australian food tech company is tackling affordability, building a new protein landscape, and why their vision goes beyond replicating existing meats. In this candid interview with Protein Production Technology International editor, Nick Bradley, he discussed many topics ranging from cultivated meat's scaling challenges, the farming lobby, technical progress and, of course, that infamous mammoth meatball: “We wanted to spark a ton of dinner table conversations about what people really want meat to be like in the future. We definitely succeeded, and it got pretty heated at times, which was exactly the point." 🔗 Hear more from George in the full interview: https://hubs.ly/Q02HTshg0 #cultivatedmeat #alternativeproteins #proteinproduction #foodtech #innovation

🚀 AgriFood Tech Buzz: Fresh News, Hot Takes! 🥕 Dive into the latest trends, breakthroughs, and insights shaping the future of agrifood tech. Here are some highlights from our latest edition. Don’t miss out on the full stories and subscribe at edibleplanetventures.com ➕ follow us and subscribe on LinkedIn or Substack! 📩 🌱 A Year of Reckoning, A Future of Renewal Global agrifood tech funding fell by a staggering 49.2% in 2024, hitting its lowest in six years (AgFunder Report). What led to this shift, and how can we turn challenges into opportunities? ♻️ Bioplastics Unpacked Discover how bioplastics are transforming the food industry. Benefits, challenges, and their role in a sustainable future—it’s all here. 🛰️ Everest Carbon Lands $3M for Carbon Monitoring Tackling the complexities of enhanced rock weathering (ERW) measurement, Everest Carbon’s tech innovation is one to watch. 🐟 Sustainability Anchored by Traceability FAIRR Initiative’s Seafood Traceability Engagement report calls for systemic reform in seafood supply chains, spotlighting solutions for a more sustainable future. 🎙️ Latest FoodTech Junkies Podcast Catch Meatable’s Daan Luining as he talks about cultivated meat innovation and its potential to reshape the food system. 📈 Deliverect + Tabesto = A Recipe for Growth Deliverect’s acquisition of Tabesto sets the stage for the next wave of digital transformation in restaurant tech. 🌍 Sustainable Innovation Across the Globe • carbmee raises €20M for AI-powered sustainability solutions • Cradle Bio secures $73M for cutting-edge protein engineering • LACTIPS expands into global markets with €16M in funding 🍬 The Sweet Revolution Protein-based sweeteners might soon replace sugar and artificial alternatives. Find out more about NovelSweets, spearheaded by the Fraunhofer-Gesellschaft, metaX Institut für Diätetik and candidum GmbH. 🍄 Mycelium Meat in South Korea Infinite Roots® Roots, a German startup, overcomes regulatory hurdles to launch its mycelium ingredient in South Korea with 풀무원 (Pulmuone). 💡 These stories and more are waiting for you in the latest edition of our newsletter. Subscribe now on LinkedIn and Substack to stay ahead of the curve! 🌐 https://lnkd.in/d_g565pY

🎉 Excited to be named a Top Voice in Food Manufacturing! 🎉 A big THANK YOU to my amazing network and LinkedIn for your support and engagement. This recognition is our achievement together! 🙌 Let’s keep innovating and pushing boundaries in food science and technology. What’s the most exciting trend you see in our industry right now? Share your thoughts below! 👇 #FoodManufacturing #TopVoice #FoodScience #Innovation #Sustainability #Quality #LinkedIn #TopFoodManufacturingVoice

⚫️FOOD SYSTEM INNOVATOR TOOLKIT⚫️ This Toolkit is a collection of practical tools, useful tips, and sources of inspiration to support innovation towards re-connecting consumers and producers, to rebalance farmers’ position in #FoodSupplyChains. Watch the video to discover one of the main #COCOREADOResults! ℹ️ https://lnkd.in/dk_M8pCB

Thank you, Foodbytes by Rabobank, for publishing such an excellent and thorough report- Q2 Report + Market Map: How Incremental Innovation is Powering the F&A Transition My main takeaway is captured in this quote: “Every respondent said their ingredient costs increased over the past year, and nearly 4 in 10 said their ingredient costs rose over 25%.” The simple truth is that producing food is becoming increasingly costly due to various factors such as climate regulation and extreme weather conditions affecting yield. Ingredient diversification offers a way out of this rising cost trajectory, whether through new biodiversity of staple foods, CEA, and  novel food processing methods. The prospects for this industry are incredibly high! Albena Todorova Trevor Sieck Andrea Jaeger Sonia Shekar https://lnkd.in/dnM9xA7j

🍴 Exploring the Magic of Food Science and Tech 🌟 Ever wonder how your favorite snacks stay fresh for so long? Or how food flavors seem to burst in your mouth? That's the wonder of food science and technology! As we dive into this fascinating world, we uncover secrets behind what makes our food taste great, last longer, and even make us healthier. From cool cooking tricks to smart packaging, it's like unlocking the hidden powers of food! But it's not just about making yummy treats. Food tech is also helping us be kinder to our planet by finding new ways to grow food sustainably and waste less. It's like giving our meals a super eco-friendly makeover! So let's keep exploring, tasting, and marveling at the wonders of food science and tech. Together, we can cook up a future where delicious meets sustainable for everyone to enjoy! #FoodScience #FoodTech #Sustainability #YummyInnovation 🌱🍽️✨

🚨 Sad News in the Food Tech World 🚨 I am sad to share the news of SciFi Foods' closure. This innovative start-up, known for its groundbreaking work in cultivated meat, had the vision to produce a $1 burger that is both affordable and sustainable. CEO Josh March mentioned in a LinkedIn post "Great technical execution wasn’t enough. The zeitgeist around meat alternatives went from boom to bust. It became effectively impossible to raise the tens of millions needed for a small commercial launch; much less the hundreds of millions needed for full commercialization." In my article last week, I highlighted how foodies expressed their reluctance to buy alternative meats that aren't affordable. This sentiment underscores the uphill battle to make such innovations accessible to the masses. While SciFi Foods' journey has come to an end, its mission and vision continue to inspire. Will we ever see the realization of their dream for a truly affordable and sustainable alternative meat? Only time will tell. https://lnkd.in/gsbxZ8by #FoodTech #Innovation #Sustainability #CultivatedMeat #FutureOfFood

🥕🔬It's day 3 at the FOOD 4 FUTURE - EXPO FOODTECH, and we had the opportunity to speak with Maija Kāle, PhD right after her interesting panel on consumer insights and grasping food innovation opportunities. She explains how we can cut through the noise to share our stories in the transformation of food systems - "link to the beauty of how we live or how we produce food. There has to be something positive and enjoyable in this communication". What role does communications play in the transformation of food systems? Let us know what you think below👇🏽 #F4F2024