Udi Lazimy’s Post

🌟 We were thrilled to be part of FOOD 4 FUTURE - EXPO FOODTECH, where innovation, sustainability, and digitalization converged to shape the future of the food industry! 🚀Our partner, Isanatur Spain S.L., showcased the Up4Health project, highlighting our commitment to transforming the food industry towards a more responsible and healthy model. 🌱 Together, we explored more environmentally responsible production and emerging trends in plant-based foods 🍏🌍 #Food4Future #FoodTech #Up4Health #Sustainability #Innovation Want to know more? Read the whole article 👇 https://lnkd.in/duf77SEw

Back to normal work life after spending last week at Alimentaria Barcelona HOSTELCO with Naked Innovations representing Hub de la Bioeconomia de Catalunya [BioHubCat]. 🤔 Alongside innovative startups, there was still a heavy presence of industry giants peddling highly processed foods, exposing the power structures in place that prevent us from more radically changing our food systems to align with ethical and environmental concerns. 🔗 Still, it became evident that personal connections remain paramount in shaping a better food landscape. 💡 Innovation was the highlight for me. From circularity initiatives to climate-resilient crops, I was introduced to a lot of novel products that hold immense potential to revolutionize our food systems. As someone who looks for food that is nutritious, delicious and climate-friendly, the following companies stood out to me... ⚡ Grillco is making insects cool! A #glutenfree, #highprotein alternative produced sustainably in Catalonia that can be used in crackers, baking, etc. ⚡ Leggie—a plant-based meat substitute from Marta Garcés Rimón—has only 6 ingredients and is primarily made from #carob (algarroba)—a water-efficient, soil-friendly crop native to Spain. ⚡ Väcka foods fermented plant-based cheese stood out for its impeccable texture and flavor, as part of a larger trend of plant-based dairy. ⚡ Dunam Kimchi brings traditional fermented goodness to the Spanish market. Their product is not novel, but is a type of traditional #fermented product that we should consume more of for #guthealth and to preserve foods that would otherwise be wasted. I spoke at length to them about all the different vegetables you can make into kimchi—very inspiring. ⚡ On the non-food front, Ecogots impressed with their #reusable #packaging crafted from rice husk—a sustainable alternative to traditional plastics. #sustainability #foodsystems #innovation #insights #Alimentaria2024 #AlimentariaBarcelona #foodinnovation

🌎🌎 Fighting Coffee Issue ☕️☕️ 🌱 Brewing Up a Sustainable Future: Innovations in FoodTech ☕ After attending the 2024 Agri-Food Tech Expo Asia in Singapore, I am brimming with inspiration from the groundbreaking innovations shaping the future of food. One of the conversation resonated with me was the rise of alternative coffee—a revolutionary solution blending sustainability, innovation, and a forward-thinking approach to one of the world’s (also mine) most beloved beverages. The insightful article by Forward Fooding, “Brewing Up a Sustainable Future with Alternative Coffee,” dives into how startups are challenging traditional coffee production methods. These innovators are addressing critical issues like climate change, resource scarcity, and supply chain pressures. https://lnkd.in/g8AjGWeR What struck me most was the potential of alternative coffee to: • Reduce environmental impact by decreasing water and land use compared to traditional coffee farming. • Mitigate risks in coffee supply chains caused by unpredictable climate conditions. • Empower consumers to enjoy their coffee guilt-free while contributing to sustainability goals. Proud to see our friend, Prefer | bean-free coffee, Jake Berber mentioned in the article too. At the expo, I saw firsthand how agritech is transforming the future of food and beverages. From lab-grown produce to AI-driven farming solutions, these advancements are paving the way for a more sustainable and resilient food system. The innovation in alternative coffee is just the beginning of what’s possible when we combine cutting-edge technology with a commitment to sustainability. I’m excited to see how these trends will continue to evolve and create a lasting impact on global food security and sustainability. What innovations in the food and beverage industry inspire you most? Let’s discuss! #Sustainability #AgriFoodTech #FoodInnovation #AlternativeCoffee #FutureOfFood #AgriTech

🙌 Market innovation alert from EIT Food Accelerator Network alumnus MaGie Creations! 🌾 We are delighted to share that Bergbanket and circular innovator MaGie Creations are launching a new product at AH To Go (Albert Heijn) in 2025. "The new product: a cracker made with #brouwgraan of MaGie Creations offers AH To Go a sustainable product rich in flavour and full of fibre and protein. By adding the #brouwgraan, the cracker also scores Nutri-Score A, a measure for healthiest product composition" - Wibe Hofland Sales Manager Benelux at Bergbanket 👣 "Ingredients made from brewing grain are tasty, healthy, affordable, and sustainable. The contours of the transition from industrial partners to more sustainable ingredients are becoming increasingly clear. Our #brouwgraan-based ingredients no longer only find their way to the customer via #foodservice, but now also via #retail. With this important step, Albert Heijn - AH To Go ensures that more and more people can enjoy sustainable ingredients. A great way to make food production more sustainable, step by step." - Madeleine Gielens, founder and director of MaGie Creations 👥 Madeleine Gielens, founder and director of MaGie Creations, sees the introduction of the cracker as the next step in realising MaGie Creations' mission to make #brouwgraan accessible to everyone. The team aims to process 11 million kilogrammes of brewing grain annually into high-quality food products. Together with their new collaboration partner, Looop, they are working on establishing a 100% fossil-free factory where brewing grain will be processed. 📢 Meet the team at Food ingredients Europe in Frankfurt (19 to 21 November) to learn more about their latest concepts. #keepfoodfood #sustainability #circulareconomy #foodinnovation #foodsystemtransformation #agrifoodtechinnovation #startupacceleration

What are your thoughts on the transition to sustainable gastronomy? 🍽️ This week, our Co-founder and Co-CEO, Naomi MacKenzie, had the opportunity to share her insights on this topic alongside Tatyana Tsukanova, PhD during the sustainability course at EHL. They explored the crucial role of #innovation in transitioning to more sustainable food systems. With food being a resource visible across all #SDGs, it's evident that driving this #transition requires a collective effort. While regulatory measures are beneficial, they aren't the sole solution. This is where startups like Beelong and Choba Choba AG can swiftly make an impact while we await regulatory developments. Furthermore, the significance of individual action to drive demand shouldn't be underestimated as at the end of the day, consumer demand ultimately shapes supply and influences the priorities of even large corporations. Big thanks to Carlos Martin-Rios for hosting us and facilitating such a lively discussion! #sustainabletransition #gastronomy #ehl #foodsystems

🌱 We recently attended Bridge2Food Europe 2024 in The Hague, The Netherlands! 📣Our Group Sustainability and Brand Director, Laura Vimercati attended the panel discussion " What's Going on in the Mind of the Consumer? Bridging the Gap", together with Nicolas Schweitzer ⓥ🥓 from LA VIE™, and Isabel Boerdam from Week Without Meat Europe & Green Food Lab. 🥦 The discussion focused on examining consumer perceptions of #plantbased foods in relation with industry offerings, aiming to identify growth opportunities for this category. It delved into 🍴how to encourage consumers to try out alternative proteins through a clear and engaging communication, and 💎challenge suppliers to ensure plant-based ingredients are so tasty to bring consumers back for more. ✨Connecting with the other panellists was a key opportunity for knowledge-sharing on a topic that is central to our #sustainability and food #innovation strategies. We already offer plant-based food options in all our restaurants, but we aim to increase the variety of our offering. Our aspiration is to evolve together towards healthier and more sustainable lifestyles, following our promise of offering good food for all! We look forward to the future collaborations with the inspiring people we met! Burger Brands Belgium NORDSEE GmbH Burger King Restaurants Italia O’Tacos Corporation O'Tacos International O'Tacos BeNeLux #Bridge2Food #Bridge2FoodEurope #Bridge2Food2024 #alternativeproteins #plantbased

🍽️ How has technology transformed the food and beverage industry for the better? Let's dive into the ways in which innovation has increased efficiency and sustainability in this sector. 🌱 What are your thoughts on how technology will continue to shape this industry, and what new innovations do you anticipate? 💡 Share your insights on how these changes will contribute to a more sustainable future in the comments below. 🌍 #FoodTech #Sustainability #Innovation #FutureOfFood #EcoConscious #TechImpact #FoodIndustry #GreenTech #SustainableLiving.

🍽️ How has technology transformed the food and beverage industry for the better? Let's dive into the ways in which innovation has increased efficiency and sustainability in this sector. 🌱 What are your thoughts on how technology will continue to shape this industry, and what new innovations do you anticipate? 💡 Share your insights on how these changes will contribute to a more sustainable future in the comments below. 🌍 #FoodTech #Sustainability #Innovation #FutureOfFood #EcoConscious #TechImpact #FoodIndustry #GreenTech #SustainableLiving.

🍨 Is 𝐈𝐜𝐞-𝐂𝐫𝐞𝐚𝐦 your guilty pleasure? Like Belgians or Portuguese who eat more than 13 kg a year per person(!) ❓ And if yes, is a scoop of strawberry better or worse for the environment than pistachio? 🤝 at IMPACT LABS.earth, we worked with one of the leaders of Gelato Artisanal to make their products more sustainable. Amorino is a chain of ice cream boutiques, operating on a franchise model across 18 countries. Since its creation, Amorino has been dedicated to producing artisanal gelato, based on the finest Italian recipes. We worked with them on 3 main areas: 🍦 Raising awareness internally about the 𝐢𝐦𝐩𝐚𝐜𝐭𝐬 𝐨𝐟 𝐭𝐡𝐞 𝐅𝐨𝐨𝐝 𝐒𝐞𝐜𝐭𝐨𝐫 🍦🍦Evaluating their sustainability initiatives to improve 𝐬𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐢𝐥𝐢𝐭𝐲 𝐬𝐭𝐫𝐚𝐭𝐞𝐠𝐲 🍦🍦🍦Using their sustainability efforts to 𝐞𝐧𝐠𝐚𝐠𝐞 𝐞𝐜𝐨-𝐜𝐨𝐧𝐬𝐜𝐢𝐨𝐮𝐬 𝐜𝐮𝐬𝐭𝐨𝐦𝐞𝐫𝐬 and, for the remaining stakeholders, raise awareness on sustainability Please find out more about our mission with Amorino on our website article, link below 👇 #sustainability #impact #icecream

Welcome to the vision of Healthy Food For Everyone, led by Samo Login and enacted through #LoginEKO. With a team of over 160 dedicated associates, we continue to work towards making the transition to a sustainable food system. 💚🌍 Every innovation we develop is for you - and for generations to come - and once we know they are effective, we’ll share everything for free, so we can make the transition happen faster. Curious to see how this journey began? Check the link in comments & be inspired!  #SustainableFarming #HealthyFoodForEveryone