Esencia Foods

20-60x effizienter als Fleisch? Ist #Myzelium der Gamechanger für die Ernährungswende?🍄🍔 In der dritten Folge vom Tasty New World Podcast habe ich den Hendrik Kaye von Esencia Foods bei uns gehabt. Ich nutz den Podcast ja immer gerne auch, um mich selber aufzuschlauen und diesmal war es wirklich notwendig. Hört gerne in die Folge rein um zu verstehen: - Was Myzelium überhaupt wirklich ist und wie es schmeckt 🍄🟫 - Wie sich die Produktions von Myzelium jetzt skalieren lässt ↗️ - Warum Myzelium 20-60(!)x effizienter hinsichtlich C02 Equivalente ist als Fleisch 🌍 https://lnkd.in/e-UAvFSA Den Podcast findet ihr bei Spotify und überall, wo es Podcasts so gibt. Schreibt eure übrig gebliebenen Fragen rund um Myzelium gerne hier in die Comments. #foodtech #podcast

The Mycelium Market is experiencing significant growth, driven by its versatility and sustainability in various industries such as food, packaging, textiles, construction, and healthcare. Mycelium, the root-like structure of fungi, is gaining attention as an eco-friendly material alternative to plastics, leather, and other conventional products. Below are the key insights into the mycelium market 𝐆𝐫𝐨𝐰𝐭𝐡 𝐃𝐫𝐢𝐯𝐞𝐫𝐬 ▪️ Sustainability Push: Increasing awareness about environmental issues and demand for sustainable materials are driving mycelium adoption across industries. ▪️ Eco-Friendly Packaging: Brands are shifting to biodegradable packaging solutions due to regulations and consumer demand, with mycelium-based packaging emerging as a top alternative. ▪️ Plant-Based Diet Trends: The rise in veganism and demand for meat substitutes have propelled the use of mycelium in plant-based protein products. ▪️ Technological Advancements: Innovations in cultivating and processing mycelium have made it more cost-effective and scalable for commercial applications. ▪️ Circular Economy Initiatives: Governments and organizations promoting sustainable manufacturing practices encourage the use of renewable materials like mycelium. IMIR Market Research Pvt. Ltd. 𝐆𝐞𝐭 𝐭𝐡𝐞 𝐬𝐚𝐦𝐩𝐥𝐞 𝐜𝐨𝐩𝐲 𝐨𝐟 𝐭𝐡𝐢𝐬 𝐩𝐫𝐞𝐦𝐢𝐮𝐦 𝐫𝐞𝐩𝐨𝐫𝐭: https://lnkd.in/dYymgD5i 𝐂𝐨𝐦𝐩𝐚𝐧𝐢𝐞𝐬 𝐰𝐨𝐫𝐤𝐢𝐧𝐠 𝐢𝐧 𝐭𝐡𝐞 𝐦𝐚𝐫𝐤𝐞𝐭: 3M ALPHA CHITIN AQUA Cultured Foods ATLAST BIOHM Biomyc Blistex Inc. Bolt Threads Bosque Foods Chinova Bioworks Ecovative - the mycelium technology company Ecovative ENOUGH Esencia Foods EUROMYCEL Food Brewer FreshCap Mushrooms Fungi Perfecti LLC GeneFerm Biotechnology Co., Ltd. Groundwork BioAg Grown.bio Innomy Kinoko-Tech Libre Foods Life Cykel Loop Biotech Magical Mushroom Company® meati™. Mush Foods #mycelium #fungi #mushrooms #mycology #mushroom #fungus #mushroomsofinstagram #nature #mushroomhunting #shrooms #mushroomsociety #mushlove #mushroomphotography #mycophile #magicmushrooms #fungiphotography #fungusamongus #mushroomhunter #hongos #mushroomart #fantasticfungi #spores #mushroomspotting #fungilove #psychedelic #naturephotography #naturelovers #mushroomlove #psilocybe #mushroomseason

Grundlage von Esencia Foods ist die zum Patent angemeldete Solid-State-Fermentierungsplattform. Das Besondere: Erstmals können so Kosten erreicht werden, die unter denen von Fleisch liegen. Die Ernährungsbranche sucht keine einfache Gegenüberstellung von Fleisch und Vegan, sondern setzt auf aromatische Komplexität. Genau das ermöglicht der natürliche Fermentierungsprozess von Esencia Foods. Damit leistet das Unternehmen einen bedeutenden Beitrag zu einer nachhaltigeren und gesünderen Ernährung – ohne Kompromiss. Esencia Foods ist eines von zehn Startups, die sich für das Finale der Startup-Days auf der Grünen Woche 2025 qualifiziert haben 🚀. Junge, dynamische Startups aus der Agtech- und Foodbranche präsentieren dort am 21. und 22. Januar ihre innovativen Geschäftsideen in zweiminütigen Pitches. Die Grüne Woche organisiert den Wettbewerb in Kooperation mit der Andreas Hermes Akademie. Einen Überblick über alle zehn Startups in der Endrunde finden Sie im Grüne Woche-Blog. 📸 © Esencia Foods // Zutat des Gerichts: Myzelium Proteinkomponente #GrüneWoche #StartupDays #Nachhaltigkeit #AllesaufStartup #Innovation #Ernährung #Lebensmittel #Agroforstwirtschaft

🌍✨ Thrilled to share that I recently attended EIT Food ‘s "The New Food Paradigm" event in Paris, representing Esencia Foods alongside our Co-Founder & CEO Hendrik Kaye! This incredible gathering brought together innovators, changemakers, and food industry leaders to discuss the future of food systems and how we can drive meaningful change toward sustainability. The event featured inspiring startup pitches, showcases, networking oportunities and conversations around protein diversification with its potential to transform the food landscape. 🍄🟫At Esencia Foods , we are proud to contribute to this movement through cutting-edge research in mycelium solid-state fermentation, creating sustainable, delicious, and nutritious ingredients. Being part of this event was an empowering reminder of the collective effort needed to build a resilient and sustainable food future— beyond excited for what’s ahead! 💡 #EITFood #EsenciaFoods #Mycelium #TheNewFoodParadigm

I love Paris in the springtime I love Paris in the fall I love Paris in the winter when it drizzles I love Paris in the summer when it sizzles 🎵 Meet me at STATION F in Paris on Dec 02. Thanks to Kevin Camphuis, Marie Poyet and the entire ShakeUp Factory team as well as to EIT Food / EIT Food North-East for the invite. Also, looking forward to catching up with the Big Idea Ventures team. I promise I won't be singing (but pitching)

What an inspiring few days at FiEurope 2024! A big thank you to all the drivers, developers, leaders and dreamers making the future of the food system look so bright. 🫛 🪴 I had the privilege to listen to Lisa Zychowski, Kathryn A Peters and Elizabeth Thundow speak about the next wave of plant-based foods. I learned how one can establish trust and what strategies you can implement to educate the consumer without overloading them with information. Understanding the behaviors of your target consumer is deeply rooted in understanding their drivers. I was thrilled to see fermentation at the forefront of many discussions for future technologies. It truly is a technology that will drive the future of sustainable protein. 🍄🟫 I was so excited to taste innovative products based on mycelium like chicken and cold cuts from planetary, juicy patties by ENOUGH, hybrid products from MAASH and a wide selection of products from Enifer. 🥐 The Women’s Networking breakfast was truly a highlight. Speaking with so many inspiring women in the industry gave me a lot of food for thought. I was inspired by the discussions on the power of mentorship, advocating for your passion and ideas is a great way to also advocate for yourself. Lastly, how change is inevitable, to lean into it and allow for your plan to be flexible. Thank you Dr. Susan Kleiner Gulsah Uysal,Samantha Garwin and Francesca Berry for the thought-provoking discussion and event. #FiEurope2024

🍴 If you’re at Slush, you can’t miss this! 🌱 Join us today for the only foodtech-focused event at #Slush2024 – Futures of Food through Biotechnology and Bioprocessing! Hosted by EIT Food and VTT, this is your chance to meet industry leaders and connect with the brightest minds in foodtech. Find us starting at 16:30 in 📍 Room 6, Side Event Wing ⚠️ The event is fully booked, but we won’t exclude walk-ins. Arrive early at 16:30 to secure your spot – seats are limited, and it’s first-come, first-served! Who you’ll meet: Speakers: Marja-Liisa Meurice Pihlstrom (#EITFood) Mirva Lampinen (#VTT) Panelists: Divya Murthy – AgriFoodTech investor at Oyster Bay Management GmbH Katariina Rommi – Senior Research Manager at Fazer, expert in food #biotechnology. Nemailla Bonturi – Co-founder of ÄIO, innovating sustainable fats and oils. Moderator: Aino Piirtola Startups showcasing their innovations: Melt&Marble (Sweden): Designer fats and oils via precision fermentation. PFx Biotech, Lda Biotech (Portugal): Human milk proteins for advanced nutrition. Senara GmbH (Germany): Cell-cultivated dairy products. New Wave Biotech (UK): AI-powered bioprocess optimization software. Ironic Biotech (Sweden): Plant-based iron through precision fermentation. Esencia Foods (Germany): Mycelium-based seafood alternatives. KIDEMIS (Switzerland): Upcycling agricultural by-products into mycoprotein. ⏰ Agenda: 16:30: Doors open 16:45: Welcome & opening words 16:55: Panel discussion 17:25: Startup pitches & Q&A 18:10: Networking over food and drinks 👉 https://lnkd.in/d3PAtW9p Don’t miss the chance to be part of the future of food! #FutureOfFood

Fancy a bite? Meet our co-founder Hendrik Kaye together with Lisa Gietmann at EIT Food Next Bite. Be early, samples are limited.

Disruption potential. We're thrilled to announce that Esencia Foods has been recognized as one of the Top 50 New Food Stars by Handelsblatt, Germany's fourth-largest and highly respected newspaper, and Munich Strategy! 🏆🍽️ This is a testament to our team's dedication, innovation, and passion for creating exceptional culinary experiences through science. We're honored to be in such esteemed company and grateful for the recognition of our hard work and commitment to innovation in the food industry. A huge thank you to our incredible team, supporters and partners who are with us on this journey. Your trust and enthusiasm inspire us to keep pushing boundaries and keep delivering on the award's main categories: disruption and potential. https://lnkd.in/dtGBZV23 #Handelsblatt #Top50 #NewFoodStars #CulinaryInnovation #FoodIndustry #ProudTeam