Interviews

Rudy Yoo, co-founder of Armored Fresh and Pureture, has big plans for the future food industry, featuring yeast-based casein, barley-derived coffee, and clean-label, complete plant proteins. How does a five-ingredient, sugar-free,…
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In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders. Jenn Burka is a Principal at FTW Ventures. …
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As sales of meat alternatives continue to slide, a new crop of whole-food plant protein formats is on the rise. Oh So Wholesome's Veg'chop is among the products spearheading this shift. This month, a shift seems to be occurring in…
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In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders. Steve Simitzis is a Partner at Solvable…
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Plant-based meat maker TiNDLE Foods is keeping tabs on tariffs and the UPF conversation as it builds on revenue growth with retail expansions and prioritises cash reserves. It's never easy to be a business leader, and it feels…
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In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders. Bodil Sidén is a General Partner at Kost…
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Australian firm Nourish Ingredients has completed an industrial-scale production of its animal-free, meat-like fat while keeping costs low – here's how it's doing it. Six months after forming a partnership with Chinese fermentation…
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Precision fermentation pioneer The Every Company recently released a sugar-free syrup made from its recombinant egg protein – and it's meant for more than just your lattes. The Every Company has rolled out a protein-packed, zero-sugar…
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In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders. Matteo Leonardi is an Investment Manager at…
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In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders. Erika Hombert is a Senior Investment…
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New Zealand-based cauliflower ice cream startup EatKinda is moving operations away from its home country to focus on the US amid scaling challenges. EatKinda, the New Zealand startup making dairy-free ice cream from cauliflower, is…
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Chile's NotCo pioneered the use of AI in food. Its co-founders explain why they're doubling down on the B2B business, which is growing by triple digits. Karim Pichara has been working with artificial intelligence (AI) his whole life. “I…
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Californian food tech startup Savor has launched its farm-free, carbon-based butter, which will appear on Michelin-starred menus this year, ahead of a Series B funding round. "Life on Earth is carbon-based, meaning both we and the food…
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In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders. Simon Newstead is a Founding Partner at…
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In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders. Martin Davalos is a Partner and Head of…
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In our new interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders. Daniel Skavén Ruben is the Founding…
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A recognition of its regenerative agriculture and farmer-centric model, US food startup GoodSam Foods has raised $9M in Series A funding to expand its range of healthy snacks. Regenerative agriculture may be in the spotlight thanks to…
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Christine Wong, author of plant-based cookbook The Vibrant Hong Kong Table, talks about our meat-eating culture, vegan alternatives, and marrying tradition with future-forward cooking. With roots in one of the world's most meat-eating…
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In our new interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders. Nadav Berger is a Founding General…
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Dairy is making a comeback in the US, with sales of whole milk outpacing plant-based alternatives. Can pecans turn things around? The almond may be America's favourite nut – especially when it comes to milking it – but its…
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In our new interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders. Heather Courtney is a General Partner…
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