Riccardo Accolla

Big step towards a just transition and rebalanced food system I am really encouraged by the recent European Commission report which calls for "urgent, ambitious and feasible" change in farm and food systems. It calls for a rebalancing of diets towards plant-based proteins. Highlighting the need for support such as better education, stricter marketing, voluntary buy-out of some farms and tax reduction on healthy & sustainable food products. There is also a call to move from the current subsidy system to a just transition fund. This arena has often felt like a battleground between farmers, lobbyists, environmentalists, food businesses, politicians and others. So for me the most encouraging reaction to the report comes from the European Council of Young Farmers, who saw the process of creating this report as: "actually making steps into the transition in a collective and strategic way". Amen to that and here's to collective action making positive change work for those people and communities who are engaged in it! #healthyandsustainablediets #foodsystemchange #foodbusiness #foodandfarming #eatmoreplants ____________________________________ I am Co-founder of Oh So Wholesome and a supporter of collective action in the food system to achieve positive change - all with the goal of healthier and more sustainable diets.

22

9 comentarios

Happy to share my thoughts in this FoodNavigator article about Redefine Meat’s journey and our mission to lead the New-Meat revolution. Redefine Meat #Time_to_Redefine

84

4 comentarios

Is the Gut Microbiome a Network? Could that knowledge be used to control your mood? Is there a drink for that? “The gut microbiome is a complex ecosystem whose members develop local interactions to form coherent functional communities “. University of Paris Study – April 2024 - 𝗚𝘂𝘁 𝗺𝗶𝗰𝗿𝗼𝗯𝗶𝗼𝗺𝗲 𝗰𝗼-𝗮𝗯𝘂𝗻𝗱𝗮𝗻𝗰𝗲 𝗻𝗲𝘁𝘄𝗼𝗿𝗸𝘀 𝘃𝗮𝗿𝗶𝗲𝘀 𝘄𝗶𝘁𝗵 𝗮𝗴𝗲, 𝘀𝗲𝘅, 𝘀𝗺𝗼𝗸𝗶𝗻𝗴 𝘀𝘁𝗮𝘁𝘂𝘀, 𝗮𝗻𝗱 𝗯𝗼𝗱𝘆 𝗺𝗮𝘀𝘀 𝗶𝗻𝗱𝗲𝘅 The academic research world has been pondering the body’s microbiome, particularly the gut microbiome for its characteristics. Studies have shown that the body seems to respond to disease in a network fashion. This includes a 2020 study in the Netherlands that highlighted the possibility. The scientific method requires acceptable measurements and now early research on Tara Co-abundance seems promising. That work summarizes that “𝘵𝘩𝘦𝘺 𝘦𝘹𝘱𝘭𝘰𝘪𝘵 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘤𝘭𝘢𝘴𝘴 𝘰𝘧 𝘳𝘦𝘴𝘰𝘶𝘳𝘤𝘦𝘴 𝘰𝘳 𝘸𝘰𝘳𝘬 𝘵𝘰𝘨𝘦𝘵𝘩𝘦𝘳 𝘢𝘴 𝘢 𝘤𝘰𝘩𝘦𝘳𝘦𝘯𝘵 𝘧𝘶𝘯𝘤𝘵𝘪𝘰𝘯𝘢𝘭 𝘨𝘳𝘰𝘶𝘱.” That is impressive. We are sure this research topic will continue to generate more research. But what does it mean that our gut microbiome operates as a network? It has long been seen as an ecosystem. Many studies indicate relationships between various components; of course, this only makes sense. But what about the microbiome as a connected network? What possibilities evolve for you? A couple of opportunities become immediately apparent. 1. Network math suggests networks can be spiked, jolted you might say, in a specified direction. If we understand the network relationships, we could understand how to spike. 2. Networks have energy, direction, momentum, and sequences. Understanding how different foods impact the network, could lead to new understandings of using diet to affect health. This is what Clever’s work is contributing. Of particular interest is the production of phenolics via fermentation outside the body. Then the challenge becomes adding these phenolics to the body, where they are most needed. The current digestion-compromised human body is doing a poor job. Can we help it? Give the body a boost! Phenolics are the metabolites created from food and animal compounds we think of as antioxidants, anti-inflammatories, or antimicrobials. In a typical meal, the body creates broad arrays of metabolites including phenolics, and this load is added to our microbiome. Every meal alters your microbiome. And yet your microbiome, inherited from your mother and crafted for as many years as you have lived, is a stable active force. Our microbiome can be modulated, adjusted, and tweaked. If every meal has that effect, what would you target? Here are three choices that Clever and others consider to be readily available for modulation. Mood Cognition Immunity Feel free to choose one, and explain.

11

11 comentarios

🤔 Curious about the EU's priorities will be for the sports and active nutrition industry? 💡 Don't forget to join us for our Webinar today at 2 pm, where we will discuss how sports foods businesses can adapt to the regulatory changes from 2024 to 2029. You will also get a chance to share any questions in the live Q&A session! 🔗 Here is the link to register: https://lnkd.in/d-bcHXmV

4

1 comentario

🫘 The Future of Sustainable Protein: Dutch-Grown Beans 🇳🇱 Bean Deal in the Netherlands is putting locally grown beans in the spotlight as a sustainable protein source. Key Highlights: Lupine Beans: High in protein (42g per 100g), lupine is versatile for use in gluten-free baking and meat substitutes. Fava Beans: Known as the Dutch alternative to soy, they thrive in local climates and are great for dairy and meat substitutes. Kidney Beans: Now grown successfully by @HAKin the Netherlands, reducing the need for long-distance imports. These beans are not only rich in nutrients but also have a low environmental impact, making them an excellent choice for advancing the protein transition. Meeting Market Demands: 📍 Local: Supporting local agriculture reduces the carbon footprint associated with food transport. 🌱 Plant-Based: Catering to the growing demand for plant-based proteins. 💚 Sustainable: Combining high nutritional value with low environmental impact aligns with sustainability goals. Read more about the potential of Dutch beans here in Change Inc. https://lnkd.in/dKJsrHGa #sustainability #proteintransition #plantbased #duurzaamheid #eiwittransitie #plantaardig For more insights and strategies on integrating sustainable practices into your business, reach out to our team at Cibus Nexum

28

I agree with Matthieu Vincent regarding this very good forecast for #alternative-proteins and #sustainable-ingredients in 2025. I would only add that like every transformative technology, we see here a classic disruption curve, evolving from discovery to mainstream adoption. For electric vehicles it took about 20 years, for solar panels it took about 70 (from first cells in the 50s to widespread use today). In #foodtech - it’s been about a decade since the actual shift started and we're reaching the critical tipping point. I agree 2025 will still be challenging, some may hit the bottom, but it will also bring some breakthroughs in scalability and price parity. It will be the year of enabling technologies, second tier, like Medium Well Technological Solutions 😉 to solve the bottlenecks of the industry.

21

15 comentarios

Very interesting report about European FoodTech Companies 2023 from DigitalFoodLab. Some takeaways:   - European FoodTech startups raised €4.3B in 2023, a 35% decrease from 2022, and 56% from 2021.  - France and the UK dominate, making up half of all deals.  - Investments are moving from delivery models to agtech, food science, and supply chain innovations. Enjoy! https://lnkd.in/d5ETjXt4

13

1 comentario

🚀 Revolutionizing Sustainable Protein Production: From Quorn to Functional Food Innovation 🌱 Did you know that the journey of single-cell protein (SCP) began in the 1980s with Quorn and is now at the forefront of addressing global food security and sustainability? In my latest article, I dive deep into how SCP has evolved—from niche meat substitutes to functional food innovations that are reshaping the way we think about nutrition and sustainability. 📌 What you’ll discover: 🔬 The groundbreaking start of Quorn and its influence on the SCP market. 🌍 How environmental awareness in the late 2010s catalyzed a renaissance in SCP development. 💡 The shift toward functionality: Why taste, texture, and versatility are the new frontiers for SCP. 🏭 Highlights of cutting-edge startups like Revyve, ProteinDistillery, and Yeap, driving the SCP revolution through innovation in yeast-based proteins. SCP isn't just about sustainability anymore—it's about creating solutions that meet the sensory and culinary demands of today's consumers. With advancements in microbial technology and strategic partnerships, SCP is becoming a cornerstone of the future food system. 👉 Read the full article to explore how SCP is paving the way for a more sustainable and functional food industry: https://lnkd.in/eB6Qg2F3 💬 I’d love to hear your thoughts! Do you think SCP will become a mainstream solution to global food challenges? Let's start the conversation. #SustainableFood #FoodInnovation #SingleCellProtein #FutureOfFood #FunctionalIngredients #FoodTech #Sustainability

21

1 comentario

Meet me at The Future of Protein Production in Amsterdam, which is taking place at RAI on October23rd and 24th! I'm going to talk about one of my favourite topics, and also one of the most underrated in this field: Your narrative. The company's narrative. The industry narrative. The impact narrative. And how a narrative is fundamental to a successful business - and industry. The wrong narrative can cost companies a great deal of money in the long run.  The good news is: The complimentary protein industry can learn from other sectors that have faced similar challenges. Breakthrough technologies have a long history of public perception issues.  #complimentaryproteinindustry #narrative #impact #claims #sustainabilityclaims #publicperception #publicaffairs #strategiccommunication

32

Colostrum is rapidly emerging as a key category in the food supplement industry, and it’s exciting to be part of this growing trend. When bringing a new product to market, it’s all about earning consumer trust with a high-quality product that lives up to its promises. That’s why we’ve chosen premium Dutch Colostrum, freeze-dried within 24 hours, instead of the traditional spray-drying process at 65°C. This approach ensures that we fully preserve all the essential nutrients, antibodies, and antioxidants. With this as our foundation, we’re thrilled to introduce Moove™ Colostrum —a colostrum brand focused on quality, innovation, and unique delivery methods, including vitamin gummies and more! Proud of what we’ve created and excited to see what’s yet to come. #Colostrum #Colostrumgummies #Colostrum30IGG #Colostrum40IGG #Moove #DutchColostrum #MooveColostrum

33

1 comentario

German plant-based food sales rise significantly Europe's plant-based food market is growing, with Germany leading the pack. An analysis carried out by Good Food Institute, GFI, into the six major European markets comprising Germany, France, Italy, the Netherlands, Spain, and the United Kingdom, gives an indication of the remarkable growth the industry has witnessed. According to data provided by Circana, the report indicates that sales reached a staggering €5.4 billion in 2023, up 5.5% from the previous year. This makes Germany's plant-based food one of the largest on the continent, and its growth epitomizes how plant-based foods can change the face of the foods in Europe. ** https://lnkd.in/dzn_zgzj **

6

Great reflections from Stephan about the recent #IFTFirst event, and how we’re working with our customers to bring new innovative products to market, with The New Standard of Protein. #Vivici #TheNewStandardOfProtein

19

Livestock farming in the EU received 1200 times (!) more public funding over the last decade than did the novel protein sector. 👇 A new report commissioned by the Good Food Institute Europe emphasises once more that the impact of government policies and CAP payments is crucial to the future of #altproteins in the EU. ⛵ Europe shouldn't miss the boat of a sustainable future, and should pay farmers (more) to convert land currently used for animal protein production. "A shift to alternative proteins, which require a fraction of the land needed for meat and dairy production, could enable nearly all of these countries to eliminate their reliance on imports to feed their citizens." Interesting article from Green Queen Media. 📰👇 #CAP #EU #sustainability #altproteins #novelfoods

41

Any prediction on what the next big buzz word in production agriculture is going to be? We have gone from nano technology to bio this and that, from no till to organic to regenerative farming, and now all we see is A.I. What's next? https://lnkd.in/gRDgBH2q

16

22 comentarios

🔮 𝐓𝐡𝐞 𝐅𝐮𝐭𝐮𝐫𝐞 𝐨𝐟 𝐅𝐨𝐨𝐝 𝐢𝐧 𝐮𝐧𝐜𝐞𝐫𝐭𝐚𝐢𝐧 𝐭𝐢𝐦𝐞𝐬 🐟 At the GREENTECH FESTIVAL we discussed how to move from vision to impact in the alternative protein space.   And while 1h feels like just scratching the surface on this topic, three things became very clear:   1️⃣ - We are just getting started Even if the first cultivated burger happened 10 years ago and there is a lot of progress that happened since then, we are still just getting started. Plant-based, the most advanced alt protein category, makes up just 1% of the total meat and seafood market. While we humans tend to overestimate the short-term impact (1% seems low right?), we underestimate the long-term impact new technologies will have (completely transforming the food production system how we know it).   2️⃣ - There is not ONE technology to rule them all Plant-based, (precision) fermentation, cultivated and more – there are many technologies that will enable us to make our food production system more sustainable. And these technologies are working together (e.g. hybrid products) and not against each other.   3️⃣ - Food Safety over Politics Everybody is on board with food safety but the current novel food process in the EU (its lack of guidance and the influence politics has) is holding back innovation and drives startups to other markets in Asia and North America.     Thank Dr. Sarah Borg, Eugenia Sagué, Ivo Rzegotta and Lukas Neuß for the amazing panel! photo credit: KitchenTown Berlin

63

Coatings for meat alternatives and meat products with a creative flair (Quotes from Food & Beverage Industry News, June 17, 2024) The rise in demand for meat alternatives is reshaping the food industry, prompting companies to invest in research and development of new products that can satisfy the evolving tastes and values of consumers. As this trend continues, it is likely that plant-based options will become a staple in diets worldwide, reflecting a broader movement toward sustainable and ethical eating practices. The future of food is being redefined, and plant-based alternatives are at the heart of this transformation. In the realm of meat alternative production, coatings are often the unsung heroes that give these products their edge. These vital components, whether they originate from animal-based or plant-based sources, are crucial in crafting delectable prepared foods. It's the coatings that infuse these alternatives with enhanced flavors and textures, transforming them into culinary delights. They don't just stop there; coatings also play a significant role in improving the visual appeal and overall quality of the end product. This meticulous attention to detail promises a dining experience that is bound to gratify the palate of any consumer. ** https://lnkd.in/dhaP-JgG **

6

Processing in itself is not the issue Food processing in itself is not the issue. One obvious reason is that nowadays, practically all food is processed in some sense and in some way. Judgements of foods simply because they are ‘processed’ are not meaningful. Food scientists and technologists and food manufacturers are right to emphasize the benefits of originally ancient and also relatively novel processes such as drying, non-alcoholic fermentation, chilling and freezing, pasteurisation, and vacuum-packing. The NOVA food classification system with its identification and definition of ultra-processed foods is the one that by far has been most recognised. Generally, the practical way to identify if a product is ultra-processed is to check to see if its list of ingredients contains at least one item characteristic of the ultra-processed food group. These are either food substances never or rarely used in kitchens, or classes of additives whose function is to make the final product palatable or more appealing. These could include hydrolysed proteins, ‘mechanically separated meat’, fructose, high-fructose corn syrup, ‘fruit juice concentrate’, invert sugar, soluble or insoluble fibre, hydrogenated or interesterified oil. The presence in the list of ingredients of one or more of these food substances identifies a product as ultra-processed.

32

4 comentarios

Just coming back from Vitafoods Europe where I participated in a panel at the Future of Nutrition Summit. Sharing some thoughts on the trends I am seeing and a few additional points on microbiome science as an emerging category in these events: * Long gone are the times when evidence of claims was not important. Nowadays if you want your product to succeed you need to stand apart. Most brands are looking for pre-clinical and clinical validation as differentiators. * Several talks on R&D, digitalization and a lot of AI (as expected). A bit of hype but also some promising things. * A LOT more microbiome science with panels covering the topic (attendance was very high!). * We now know a lot more about microbiome composition but not much about mechanisms. * WE NEED BETTER MODELS and more trials with longitudinal data * Consumers are driving the trend for now * Gut-brain-axis, brain function, and mental health are trending * Some people starting to talk about phages (it is coming!) Microbiome science is going to play a key role in the coming years not only in the food space but also in health and other aspects of our life. The trend is growing, consumers are demanding, and the industry is moving in that direction. This is a perfect storm for microbiome science companies, and we're here for it!

48

2 comentarios