Daniel Kurzrock’s Post

🌱New Food Conference by ProVeg International🌱 I had a great time at the New Food Conference with Stefanie Kratzenstein: inspiring panel discussions, delicious tastings, and amazing networking opportunities... A few of my highlights: 🧀 Precision Fermentation: Exciting potential for dairy alternatives, but scaling and regulation remain challenges. Taste is crucial for consumer adoption. 🔕 The "Silent Transition": Brands like Hands Off are moving towards plant-based options without overwhelming consumers. It’s all about making delicious, accessible choices that people will want to try again. 🌉 Building Bridges in the Food Chain: Strengthening supply chains requires sincere dialogue, education, and cross-border collaboration. We need to build trust and move away from business-as-usual approaches. 📈 Appetite for Investment: Investment in the alternative protein space is facing a reality check. There’s a shift towards B2B strategies, with an emphasis on regulatory readiness and creating clear, trust-building narratives for consumers. Also, I got to try the amazing cultured caviar of Optimized Foods and the new Planted steak, sustainable and delicious. 😋 Excited to see how the industry continues to evolve and how we can all contribute to a more sustainable food system. #NewFoodConference #SustainableFood #Innovation #PlantBased #AlternativeProteins #FoodTech #futureoffood

Our latest partnership with CABIO BIOTECH is more than a step forward—it’s a leap. We’re not just tapping into the plant-based protein space; we’re pushing to answer the call from traditional industries for climate-resilient ingredients. Tastilux® delivers exactly that. With CABIO, we’re empowering food producers to produce more sustainable and delicious products. The future of food is no longer an idea; it’s here, and it’s scalable. “Beyond plant-based meats, this collaboration is ripe to capitalise on diverse market segments. These include the rapidly expanding ready-made meals and prepared dishes sector, the leisure snacks industry, and the ever-evolving spices and condiments market“ Read more at Asia Food Journal: https://lnkd.in/gfhFp_yZ

The plant-based food industry is growing faster than anticipated, with projections showing it will exceed $160 billion globally by 2030. This growth is driven by an increasing demand for sustainable, ethical food choices. Are you prepared to tap into this booming market? At Vegan Visibility Productions, we help businesses like yours leverage this movement and enhance your visibility, so you can thrive in the plant-based industry. VLynn Hawkins CEO, Vegan Visibility Productions Host of The Veganpreneur REVOLUTION™ Podcast https://lnkd.in/gAJmFKxd #VeganVisibilityProductions #VeganpreneurRevolution #PlantBasedBusiness #VeganBusiness #SustainableFood #VeganFoodIndustry #EthicalEating #FutureOfFood #PlantBasedRevolution #VeganBusinessGrowth #VeganVisibility #Veganpreneur @V Lynn Hawkins @ViveLiveforVeganEntrepreneurs @P3HealthpreneursUnite

🚀 Innovation: The Lifeline of the Food Industry In the fast-changing food industry, innovation is crucial. Beyond Meat's latest products, the Beyond IV Burger and Beef, showcase this perfectly. Despite last year's 33% drop in sales and a big stock value fall, they've made a strong comeback with healthier, tastier options. These new products have healthier ingredients like avocado oil and plant proteins from peas and lentils. For food companies, Beyond Meat's story is a reminder: continuous innovation is key to thriving. It’s all about adapting and improving, no matter the challenges. 💪 #foodindustry #contractmanufacturing #plantbased

🌱 As R&D efforts continue, we can expect to see more innovative and delicious hybrid products hitting the market. 🍔 🌎 These products are not only catering to different dietary needs but also addressing important environmental concerns. In this article, Lloyd Fuller caught up with Dr Isabel Trogh, Customer Technical Support Manager at BENEO, Andrew Arentowicz, CEO of blended meat startup, 50/50 Foods, Inc, Nesli Sözer, Research Professor at Finland’s VTT, Shalom Daniel, Co-founder & CEO, Mush Foods, Eugenia Sagué, CEO & Co-Founder, Cultimate, Joshua March, CEO & Co-founder at SCiFi Foods, and Luke MacQueen, Co-Founder & CSO of Tender Food. 📰 Check out the full deep dive on hybrid foods in the latest issue of Protein Production Technology International magazine. 👇 🔗https://hubs.ly/Q02tw88T0 #foodinnovation #hybridfoods #sustainability #futureofproteinproduction

The Future of Meat is Plant-Based! Sneak peek of today's episode featuring our host Pam Leinmiller and guest speaker Edwin Bark, SVP at Redefine Meat! New meat offers a delicious and sustainable alternative to traditional meat production. Here are some key takeaways from the episode: 🌱 Redefine Meat's Vision: The company's mission is to revolutionize the plant-based meat industry by creating whole-cut steaks using cutting-edge technology. 🌍 Environmental Impact: Redefine Meat stands out for its sustainability, boasting a 96% reduction in environmental impact compared to traditional beef production. 🍽️ Strategic Approach: Focusing on the food service channel, Redefine Meat builds industry credibility and appeals to carnivores with high-quality offerings. 🥇 Industry Recognition: The company has garnered numerous awards, including the Casual Dining Award in London and the Horecava Award in Amsterdam, highlighting its industry impact. 🔬 Technological Innovation: By utilizing diverse technologies and plant-based ingredients, Redefine Meat innovates to create realistic meat alternatives. 📈 Market Expansion: Initially establishing a strong presence in food service, the company is now expanding into retail and exploring new geographic markets. 🍔 Consumer Appeal: Aiming to attract meat lovers, Redefine Meat focuses on providing a taste and experience comparable to animal meat. 🎯 Future Goals: The company's global ambitions include expanding into the US and other markets, furthering its mission of sustainable meat alternatives. Tune in to the full episode(Link in the comment section below) to learn more about Redefine Meat's revolutionary approach to plant-based meat and its potential to reshape the #futureoffood! #foodindustry #sustainability #innovation #technology #foodtech #RedefineMeat

🌱 As R&D efforts continue, we can expect to see more innovative and delicious hybrid products hitting the market. 🍔 🌎 These products are not only catering to different dietary needs but also addressing important environmental concerns. In this article, Lloyd Fuller caught up with Dr Isabel Trogh, Customer Technical Support Manager at BENEO, Andrew Arentowicz, CEO of blended meat startup, 50/50 Foods, Inc, Nesli Sozer, Research Professor at Finland’s VTT, Shalom Daniel, Co-founder & CEO, Mush Foods, Eugenia Sagué, CEO & Co-Founder, Cultimate, Joshua March, CEO & Co-founder at SCiFi Foods, and Luke Macqueen, Co-Founder & CSO of Tender Food. 📰 Check out the full deep dive on hybrid foods in the latest issue of Protein Production Technology International magazine. 👇 🔗https://hubs.ly/Q02twhRX0 #foodinnovation #hybridfoods #sustainability #futureofproteinproduction

#MarketResearchMonday Curious about the latest in plant-based meat? 🍔🌿 Dive into our #newblog highlighting the #toptrends and leading brands shaping the #futureoffood. From sustainable #innovations to mouthwatering flavors, stay ahead with the leaders in plant-based deliciousness. 🌱💚 Don't miss out - read more now! #PlantBasedMeat #FoodTrends #Sustainability

“Tell me what you eat and I will tell you who you are” (Brillat-Savarin, Gastrosoph, 1825). This quote was the guiding theme of the workshop I gave at the #Fontys for Society event on 13.9.2024 at Fontys University of Applied Sciences. Why do we eat what we eat, and how can we change our eating habits for the sake of the planet? Tradition and culture shape our eating habits, tastes, and preferences. We hold strong images and stories tied to our beliefs about what constitutes “good” food. For a sustainable food transition, we need new narratives that bridge the present with the future, helping them become the new normal. That’s the challenge! 🌍 🍽️ Following my keynote, Michael Bergman from FELIXprinters offered a glimpse into tomorrow’s food with 3D-printed snacks. This technology holds the potential to combine alternative protein ingredients with innovative shapes and textures, delivering new and delicious taste experiences. The opportunities are significant if we can align design with the values that drive us. The #GoodFood project, which we as researchers are engaged in, investigates societal values and integrates them into technology design. Our aim is to craft compelling stories that connect these values with tomorrow’s food. Thank you, Michael Bergman Cyril Litjens and Chantal Vogt We Research Group Business Innovation are collaborating in the food transition project with: Fontys Centre of Expertise for Sustainable & Circular Transitions (Bart Wernaart ) Jeske Nederstigt Marieke van Vliet - van der Graaff Daniëlle Arets NGN - New Generation Nutrition Verstegen Spices & Sauces RESPECTfarms Phytowelt GreenTechnologies GmbH Protix European Institute for Food Law #fontysforsociety #value #valuesensitive #sustainablefood #foodtransition #3Dprintedfood #alternativeproteins #innovation #futureoffood

A New Era in Alternative Foods 🌱 We're thrilled to share that Armored Fresh and Pureture are gaining significant attention from media, academic institutions, leading food companies, and ingredient suppliers eager to collaborate with us. As we make our mark in the food industry, our mission is to revolutionize the plant-based food sector with innovative, sustainable, and delicious options. With several events starting in the second half of the year and a major event planned for the end of the year, we're accelerating the pace of development in alternative foods. We're not only focusing on alternative dairy but also making waves within the dairy industry itself. We’ve already received inquiries from prominent food industry leaders and academic experts who are excited about our journey. Their interest and support reinforce our commitment to delivering high-quality, sustainable, and taste-driven food products. Look forward to not just zero-dairy cheese but also a variety of delicious alternative dairy products. Stay tuned for more updates! We invite you to join us on this exciting journey and witness the future of food innovation. 🚀 #ArmoredFresh #Pureture #PlantBased #VeganFood #Sustainability #Innovation #AlternativeFood #CleanLabel #ZeroDairy #AlternativeProtein #Casein