Why Not Soda’s Post

#WineInnovaTech in Chile: Attracting Investors for WineTech Initiatives With the aim of facing the challenges that climate change represents in vineyards and terroirs of the Valparaiso Region in Chile, in addition to the new scenario of international wine production and marketing of Chilean Wines, on May 16, 30 and 31, 2024 at the Palacio Rioja in Viña del Mar, the “Wine Innova Tech 2024” is going to be celebrated. #WIT2024 will bring together two International Seminars, a Wine Technology Fair, a regional Wine & Tourism Fair, Conversatorios/Talk Spaces, as well as a challenge to look for startups that are working in the wine niche, to accelerate their growth with partners in strategic areas of the Valparaiso Region, thanks to a Challenge of Startups. The verticals of the Seminar are: • Define strategies on how to confront Climate Change • Creation of new products from surplus grapes and wines • Promote biotechnological development to rescue the genetics of old vineyards • Investment Attraction Strategy for #WineTech Wine Private Fund to be created May 16 at 3:00 p.m. At the Viña Escorial of San Felipe, Luis Felipe Oliva Diaz will do a workshop on how to set up an investment fund in Chile.  Target of the workshop is aimed for Angel Investors, VC's Vineyard Owners, Head of Finance, Chief Winemakers and people related to the marketing and sales of wines in foreign markets. Luis Felipe Oliva is an international consultant with extensive experience in the financial sector, where he led various positions in public and private institutions, such as being the Former Investment and Financing Manager at CORFO. “In the introductory workshop, the development of the venture capital fund industry, the general characteristics of these investment vehicles, as well as the basic conditions to structure a wine investment fund for the wine industry of the Valparaíso Region will be addressed. ", emphasizes Luis Felipe Oliva. BioTech Development Max Morales, Senior Project Manager of #WIT2024, Agricultural Engineer and researcher of Old Vineyards and Chilean Vinestocks since 2001 will be giving a speech to explain the importance of Chile in the world specifically in the presence of #ancestralvineyards brought by French, Spanish, Italian to Chile since 1551 until before the attack of phylloxera in the world in more than 4.000 kilometers from north to south (DNA genetic material). The speech will explain strengths and opportunities of Chile by leading several actions like rescuing old vines, create new products and particularly, the importance of the creation of a genetic reservoir in Chile. The speakers are Victor Rico, Mariana Onofri, Ettore del Lupo, Sergio Cuadra, Josefa Villarroel, Max Morales, Juan Carlos Ramos Cadiz, Gianfranco Marcone Let's do Wine Business in Chile! More information: https://lnkd.in/eQDZJw5j Email: [email protected]

Wine Innova Tech 2024, pushes the creation of a #WineTech Private Fund in Chile, that will focus on revolutionising the wine industry by tackling climate change head-on 🍇💸♻️🌎 After the realization of the international Seminar Wine Innova Tech 2024, the organizers are integrating the results and conclusion to focus on the creation of the first Wine Private Fund to invest in WineTech initiatives in Valparaiso Region, to face the challenges of Climate Change, sustainability and attraction of new technologies to the wine industry. The International Seminar was supported by Comite de Desarrollo Productivo de Valparaiso Corfo thanks to Viraliza Corfo Program to upscale the Wine Innovation Strategy in the Valparaiso Region, one hour from Santiago, the Chilean Capital. Wine Investment Attraction The Senior Project Manager of Wine Innova Tech, Maximiliano Morales was in charge of the strategy of attracting investors, VCs and National and International Investment Funds so that they can learn about the opportunities they have in Valparaiso Region. All of this strategy was lead by Luis Felipe Oliva, the Former Investment and Financing Manager at Innovation Agency of CORFO that lives in Mexico. He presented in Wine Innova Tech an introductory workshop on everything related to venture capital funds in order to establish the basic parameters to create a wine investment fund for the wine industry in the Valparaiso Region. That workshop was celebrated at Vina El Escorial in the Aconcagua Valley and was focused to Vineyard Owners, Head of Finance of Wineries, Chief Winemakers and people related to the marketing and sales of wines in foreign markets. Victor Rico, Former operations manager of WhatsApp-Meta, Ambassador of Angel Hub México, the largest angel investor network in Latin America and scout of H20 Capital Innovation confirmed his interest in collaborate to create the Wine Private Fund, considering he lives in Austin, Texas, this fact will add great value thanks to his connections. Rico participated in the Wine Innova Tech Challenge where 14 startups participated to find new clients among 20 wineries from Casablanca Valley, pitch presentation ran by Nucleo Biotecnologico of Curauma. “Due to the finding of a vine from the year 1650 that was found next to a Jesuit congregation Church near the city of Putaendo, confirmed the interest of the winery owners to start a BioTech Initiative to do the DNA profiling and start a vineyard with that genetic material to replicate the religious Wine (Vino de Misa) that was produced in the site. Read More: https://lnkd.in/e5tepsC8 More information: [email protected]

What a rollercoaster period it's been in the world of cell ag, topped off by the big news about Vow. Huge congrats to George Peppou and the team!   I'm feeling a bit torn about this strategy though. It totally makes sense to focus on those niche markets where you can really make a profit, prove yourself as an entrepreneur, and possibly reinvest in more impactful applications. Like, recalling a chat with Joshua Britton from Debut, if you're going save the world, you’ve got to save your business first, right? George's straight-up talk about this is honestly kind of refreshing. But then again, could this be a bit of a distraction? And just to be clear, I've got nothing against luxury products - check out my LinkedIn if you don't believe me. And I'm all for trying out Japanese quail meat one day! But here's the real kicker: if we're ditching the high-stakes markets for the more money-making ones, are we ever going tackle the big challenges head-on? Because this question resonates with many of us in the agrifoodtech community it will spark some real debate at Future Food Asia. Interestingly, the question isn't exclusive to the field of cell ag. Brings to mind Amyris and #squalene, doesn't it?   If you're up for sharing your take, shoot me a DM. And join us on 15-16 May in Singapore to take the conversation further https://lnkd.in/e3Tbc7uX https://lnkd.in/emgbr-pi

Get ready for a shroom boom What happens to all the mushrooms that are not deemed beautiful enough to be on supermarket shelves or served on plates at restaurants? Those slightly damaged or different in size are typically discarded as waste. Helsinki startup Three Mushketeers has found an innovative solution to utilize these surplus mushrooms and has developed a mushroom powder that enhances the flavor of vegetarian dishes, effectively camouflaging the taste of legumes and infusing meals with a rich umami flavor. The team, founded by Emmi Korjus, Emma Kynkäänniemi, and Ida Nikkilä, who initially met in a university research group, brings together expertise in food technology, food chemistry, and nutrition science. Originally, they had considered utilizing mycoprotein, but discussions with industry experts revealed a demand for alternative options to enhance the flavor profiles of plant-based products. The startup is currently in the testing phase of its second prototype of mushroom powder. It has already secured agreements with several industry partners to incorporate the powder into their products. The genesis of this idea took root during their participation in the Ruokis idea accelerator, hosted by Helsinki Think Company in 2021. Following the Ruokis accelerator, the team embarked on further development stages, including participation in two University of Helsinki Incubators, including the Germinator pre-incubator at Viikki Food Design Factory. If all progresses smoothly, the mushroom powder is slated for production by the end of 2024. #sustainability #plantbased #mushrooms #startup Image sourced from the company website.

#BiPSUInnovates | Building on our legacy of innovation, BiPSU is emerging as a hub for Intellectual Property (IP) creation, making strides in weaving groundbreaking developments and excellence. In this story, meet one of the university's trailblazers in IP, whose innovation has gained recognition not only within the institution but also across the region—the taro ice cream cone. With the visionary intellect of the School of Management and Entrepreneurship (SME) through their faculty members’ Dr. Alexander Rex Sañosa and Mrs. Claire Frances Barahan, this fresh cone made from locally abundant tuber, offers a cost-effective solution and supports local farmers. Learn more about the Taro ice cream cone in this article: https://lnkd.in/eqaWVuPc

🌿Upcycling of food "waste" is essential for a better world 🌍 That's a fact! Combining this with a plant-based diet. That is a golden solution for our planet and our health. I'm lucky to witness incredible startups. Working hard to create products that are not only better for our world. - But also tasty and healthy 🥗 Yesterday, I was invited to @Green Protein Network by Food & Bio Cluster Denmark to visit the innovative Danish startup Agrain by Circular Food Technology. Agrain transforms brewers' spent grains from local breweries into flour🌾 Their products help bring everything from: 🥖 Rye bread 🍔 Burger buns 🍝 Pasta and 🍕 Pizza, and even cinnamon buns to our tables. And let me tell you: There products taste good! Like REALLY good! What’s even better? These products are packed with nutrition, protein, and fibers. What’s not to like? No excuses, #FoodIndustry. It’s time to step up! We need to stop viewing outputs from production cycles as waste and start seeing them as resources🔄 Fortunately, many startups are on this path, and I am happy to collaborate with some of the best 🌟 What other companies out there working with upcyckling sidestreams from food production should we keep an eye out for? Hit me here in the chat! P.s. The fancy outfit is part of the perk visiting a food production site. And we were even allowed to keep it! Quite the souvenir, right? 😉 Thanks for a great day and great dialogues! Helle Vedel Friis, Aviaja Riemann-Andersen, Marianne Hansen, Jacob Ewert, Merete Bøgelund Munk, PhD, Javier Sanz Caridad, Søren Mellemkjær Jensen, Sine Riisager, Mette Lübeck, Daniel Løker, Mia Ravn, Gry (Dawn) Terrell, Daniella Høiby-Jensen, Frederik Dalgaard Jensen, Erik Møller Madsen, Morten Riber, Emilie B.V. Johannessen, Sarah Veelaert, Torsten Thomsen, Lothar Beck, Maria Almind, Jens Legarth, Selcuk Yildirim, Line Haugaard, Rikke Matthiesen #Sustainability #PlantBased #Upcycling #Innovation #Startups

Great HackGroup Trends Report today about #coffee and the effects on our favorite drink in a changing climate ☕ Did you know that about 3 billion cups of coffee are drunk around the world every day? But current global coffee production seems to have reached its peak. There are lots of reasons why it’s getting harder (and more expensive) than ever to brew a cup. Like most crops, coffee is constantly under threat from climate change. For example, in 2021 20% of Brazil's coffee crops were taken out by Anthropocene weather. With similar events and a growing global demand, we're expecting a lot of volatility in price the years ahead. Luckily there are startups working on these problems, some are; Atomo Coffee, another, California Cultured Inc., Climate Food Solutions dba/ 2nd Shot Climate Coffee, Food Brewer, Minus: A Compound Foods Company, Northern Wonder - Coffee Free Coffee, Pluri, Prefer | bean-free coffee. We really recommend the full read by Laura and team! #coffee #coffeefreecoffee #impactinvesting #futurefood #futureoffood

So many people say that we need to change our food industry for the next generation. But is somebody asking the younger people what they want or need from the industry? Well, we are. That is why we bring you this conversation that we had with the Spirulos team, a project started by Portuguese young students of the Universidad de Aveiro that want to enhance the potential of snacks like breadsticks by incorporating trendy new ingredients like the spirulina. Working in this innovative product granted them with the victory in the Ecotrophelia Portugal Contest 2023 and gave them the opportunity to show their product to the food industry in Anuga by participating in the Ecotrophelia Europe Contest in that same year. If listening to young minds explaining innovative ideas was not compelling enough, you totally shall not miss how they envision the future of the food system, in particular how the future supermarket could look like. Discover what the next generation thinks about the food industry. Discover what the next generation needs from professionals. Discover what the next generation is fighting for. Discover the next generation in food. Listen to our conversation: https://lnkd.in/dmRgDPVE P.S: We love to have conversations with young hearts that want to make a change in the food system. Find here our two previous instalments of the “The Next Gen”: Garrobites: https://lnkd.in/dhKvjenV Quinola: https://lnkd.in/dpbX9uGh _________________ ♻️ Share this episode to support the next generation. Help them to grow. #spirulina #snacks #nextgeneration #students #food innovation #supermarkets #entrepreneurs #foodpodcast

It’s 2024 and mushrooms are suddenly hip 🍄. They’ve sprouted in the collective consciousness - as a formidable force for good. Fact not fiction. Find out about some of the pioneering startups using ‘shrooms as their secret ingredient. Including: 🥓 A substitute for crispy bacon - indistinguishable from the real thing. 📦 Styrofoam, no longer the only option for packaging - thanks to fungi. 🧀 Meltier, stretchier, vegan cheese - made so mmmm by a mycelium additive. There’s more in our full blog, which also includes a mushroom surfboard from Steve Davies 🏄. https://lnkd.in/d5JANWrh And a quick shout out to MycoStories, a hub that helped our research. The mushroom start-up ecosystem needs such inspirational communities to help spread those spores. Ft. Libre Foods, Ecovative - the mycelium technology company, Bolder Foods, MycoWorks, MUD\WTR, MOGU, Loam Bio, Mycocycle, Inc. #mushroomstartups #fantasticfungi #mycelium

Eugene Wang I did learn a lot thanks to that podcast, how your fermentation process is efficient, how you use AI to select the right species to work with; your alternative protein from microalgaes deserves great investors, leaders to bring that to the world. Your passion to move on and make it happen should attract great leading investors. #fermentation #protein #vcfunding #ai #microalgae