Shows
Tomorrow's Bites with Andrés and SjaccoIs This the Future of Soda Drinks? - Around The Table With Andrés & SjaccoHow did soda go from medicinal 'impregnated water' to billion-dollar gut health elixir called Poppi?We dive into the wild transformation of soda from its quirky 18th-century roots as a health tonic to its latest reincarnation as a “functional wellness” drink dominating Whole Foods shelves.We explore:The bizarre origins of soda and how it was never meant to be fun.The wellness rebranding of sugar water—from Coca-Cola to kombucha.Why Gen Z is rejecting legacy soda brands and embracing gut health.The role of storytelling, packaging, and pseudo-science in building billion-dollar beverage brands.H...2025-04-3044 min
Tomorrow's Bites with Andrés and SjaccoGMO Bananas, The Future of Plastic Packaging & The Most Common Restaurant Marketing Trick? - Around The Table with Andrés & Sjacco #1What do GMO bananas, plastic packaging, and free bread at restaurants have in common? They’re all shaping how we eat, think, and sell food today—and this episode is your no-bullshit crash course into all of it.In this first-ever roundtable format of Tomorrow’s Bites, Sjacco and Andres dive into three hot-button topics: the ethics and implications of genetically modified bananas, the paradox of plastic packaging, and the psychology behind restaurant marketing tactics that trick your appetite (and your wallet).Expect spicy opinions, unexpected historical throwbacks, and the kind of ref...2025-04-0238 min
Tomorrow's Bites with Andrés and SjaccoWhat are the Emerging Technologies to Sustainably Feed 10 billion People? - With Food Futurist Tony Hunter #70From creating milk without cows to turning CO2 into food, groundbreaking innovations suggest it might be the only way forward.
In this episode of Tomorrow's Bites, Andres speaks with food technology expert Tony Hunter about how tech is reshaping the food industry. From generative AI to alternative proteins, Tony highlights solutions to meet growing global food demands while tackling food waste and sustainability challenges. The discussion also explores ethical dilemmas, unintended consequences of innovation, and the critical role of policies in ensuring technology works for everyone.
This is a thought-provoking look at whether technology truly i...2025-01-221h 06
Tomorrow's Bites with Andrés and SjaccoShort 42: From Global to Communities: How We Can Revalue Food - with Regenerative Farmer and Chef Andrés JaraHow can regenerative agriculture reshape the food system for a more sustainable future?
Andrés Jara explains why long-term thinking is crucial when investing in nature and highlights the need for the food industry to adapt to the slower processes of nature, rather than expecting fast returns. We discuss how local farming and community-based agriculture can provide solutions to global challenges, contrasting the values of individualism in Europe with the community focus seen in South America. Andrés also emphasizes how commodifying food has devalued the work of farmers and urges for a shift toward fairer, community-driven fo...2024-09-2609 minTomorrow's Bites with Andrés and SjaccoShort 40: The Top 10 Biggest Problems Of The Food Industry - with KM Zero Food Innovation Hub, Beatriz Jacoste LozanoHow do we address the biggest challenges in the food industry? Beatriz Jacoste discusses the "Fooduristic 2024" report, issued by KM Zero Food Innovation Hub, which outlines 10 critical problems and 100 innovative solutions. From the urgency of improving farmer livelihoods to the potential of gene editing and CRISPR technology, Beatriz highlights the need for a balance between ancestral practices and technological advancements. We explore how these approaches can create a more sustainable, resilient, and healthy food system.
It only takes 12 minutes to solve some of the biggest problems of the world. Are you going to miss it?
2024-09-1211 min
Tomorrow's Bites with Andrés and SjaccoInside the FAO: Hans Hoogeveen on, Food systems, Trade Barriers, Food Insecurity & Global Challenges #53Hans Hoogeveen, the independent chairman of the The Food and Agriculture Organization (FAO) which is the world's largest specialised agency of the United Nations with influence in over 193 countries and the EU. He is an expert in international food security, delves into the intricate challenges of ensuring food security on a global scale. In this insightful conversation, he sheds light on how this critical issue often takes a backseat to climate change, despite its immense importance.
The discussion explores key barriers, such as trade restrictions, subsidies, and food safety standards, which complicate progress. Hoogeveen makes a compelling c...2024-09-111h 10Tomorrow's Bites with Andrés and SjaccoShort 39: This Is The Food System of The Future - with co-founder of Jimmy Joy and futurist Joey van KonningsbruggenHow can technological advancements in food production extend our healthspan? Joey van Koningsbruggen shares his vision for the future of food and longevity. He discusses the role of molecular 3D printers, lab-grown meat, and other innovations in creating sustainable and tasty food that meets individual needs. Joey also highlights his interest in funding research aimed at extending healthy years of life. With Joey's insights, we explore the intersection of food technology and longevity.
In 8 min we delve into Joey's groundbreaking ideas.
And listen to the full episode here
🙏...2024-08-0808 min
Tomorrow's Bites with Andrés and SjaccoE52: How can Neuroscience Be Used in The Creation of Food Products? - A business story of Mario Ubiali, Co-Founder THIMUSOur last Episode of this Season, and with this one we discover the field of neuroscience.Ever wondered why you like certain products? Well in this episode we try to get an answer. With Mario Ubiali we discussed the role of emotion in the food experience and the need for a more meaningful and sustainable approach to food. He explains the concept of cultural neuroscience and how our brain responds to food. Mario also shares his background and mission with THIMUS, a company that uses neuroscience to shape the future of food. He highlights the importance of understanding the b...2024-07-241h 21Tomorrow's Bites with Andrés and SjaccoShort 38: How can we make sustainability a profitable business case? - with Experienced Food Innovator Mary van Hoek-HendriksHow can we make sustainability a profitable business case?
The first is to make it measurable.
On which aspects is your product more sustainable and on which is it not. In a food innovation project, you have to make choices.
With Mary van Hoek-Hendriks, we dove into this.
Her experience with innovation projects helps to create more profitable sustainable solutions.
In 8 min we cover an important part.
And listen to the full episode here
🙏 LEAVE A REVIEW
If you like our podcast please leave us a review on your favourite platform – even on...2024-07-1807 min
Tomorrow's Bites with Andrés and SjaccoE51: Lobbyists Tried To Bring This Food-Tech Company Down (But That Did Not Stop the Founder) - the Story of Revo Foods with Robin SimsaPlant-based is right now in a difficult moment. We live in a constant debate whether is good quality or not, or whether is healthy enough. But sometimes we might miss the bigger picture by focusing on a quite specific market and we are not seeing what is the reality of the system
In this episode, we had an engaging discussion with Robin Simsa, the founder of Revo Foods, exploring a range of topics related to food systems, sustainability, and technological innovation. Here's a more detailed breakdown of our conversation:
...2024-07-171h 01Tomorrow's Bites with Andrés and SjaccoShort 37: Who Is A Food Designer? - With Food Designer and Researcher Sonia MassariIf I say the words food designer... What comes to your mind?
Maybe some sort of fancy baker, that creates beautiful cakes.
And you cannot be more wrong.
But don't worry, for us it was the same.
So we did what anybody has to do when you do not understand.
We asked!
And we asked the best person possible: Sonia Massari, food designer, researcher and lecturer on food design.
Her answer on what a food designer is will help you understand how food designers can...2024-07-1109 min
Tomorrow's Bites with Andrés and SjaccoE50: 10 Lessons from 50 Episodes to make Food not the Problem But the Solution - with your hosts Andrés Antón Durá & Sjacco van KolIn this episode we celebrate our 50th episode and reflect on their podcast journey.
We discuss the challenges we faced along the way, the highlights, and the impact our guests have had on us. We show you the importance of starting with minimal resources and the value of asking the right questions. We also reflect on how conversations with experts have influenced our views on the food industry and the need for transparency and healthy dialogue.We also talk about the innovations and trends in the food industry that excite us, such as regenerative agriculture and using...2024-07-101h 08Tomorrow's Bites with Andrés and SjaccoShort 36 - Innovation Is Not The Opposite Of Tradition - with Front Runner In Food Alternatives Riccardo Bottiroli & Co-Founder ForeverlandInnovation is not the opposite of tradition. In truth the one is the result of the other one.Consider the evolution of Italian cuisine. Imagine if tomatoes had never been discovered in the Americas. Without them, we would never have the lasagna we like today. The lesson that Riccardo gave us is clear: innovation transforms into tradition. Yet, it’s understandable that people fear innovation might destroy tradition. So how do we tackle this narrative and make innovation more a success?With Riccardo from Forerverland we discussed this.
In just 9 min you get the an...2024-07-0408 min
Tomorrow's Bites with Andrés and SjaccoE49: This Is Why You Must Pay Attention to Food Claims (It Can Save or Sink Your Business) - with Professor and Food Claims Researcher, Alie de BoerWhen you see a claim, what do you see? Probably just some words. But when Alie looks to a claim, what she sees is the chance to make the world a better place.
Alie de Boer, a nutrition expert with a background in food law, shared her journey and motivations. She described herself as a foodie, passionate about ensuring people get accurate information to make informed decisions about their diets. Her interest in nutrition stemmed from her childhood experiences and her academic journey, which led her to combine nutritional sciences and law.
The discussion covered...2024-07-031h 18Tomorrow's Bites with Andrés and SjaccoShort 35: FDA vs EFSA: Which One Is Better? - with Law Expert and Founder of Vegan Food Law, Mathilde Do ChiIs EFSA too overprotective? Or is the FDA a threat for consumer health?
In this short, Mathilde Do Chi discusses the big differences between the FDA in the US and the EFSA in Europe. She explains that the FDA often lets products enter the market easily to help businesses make money, even if it means taking risks with consumer safety. On the other hand, the EFSA in Europe makes sure products are very safe before they can be sold, putting people’s health first.
Mathilde shares real-life examples showing ho...2024-06-2709 min
Tomorrow's Bites with Andrés and SjaccoE48: Robbie Lockie Exposes Hidden Truths in the Food Industry & Built the World's Largest Plant-Based News Platform called Plant-Based NewsThis guest built the biggest plant-based news platform in the world and is making himself hard for a more transparent industry.
Meet Robbie Locke. We delved with Robbie into his initial career in the advertising sector, where he felt conflicted about promoting products that were harmful to health, such as sugary drinks and fast food.
Lockie criticised the mainstream media for its focus on sensationalism and negative news, which skews public perception and detracts from critical issues like food safety and ethical sourcing. He stressed the importance of transparency in the food industry and what p...2024-06-261h 10Tomorrow's Bites with Andrés and SjaccoShort 34 - Make Your Cooking More Sustainable (Here Are Convenient And Easy Tips To Do It) - with Sustainable Zero Waste Chef Thore HildebrandtIf you want to make your cooking more sustainable.
Here are convenient and easy tips to do it.
Because we know you want this.
In this short Thore Hildebrandt is sharing his experience with you on making sustainable cooking the norm.
He offers workshops for families and corporates.
For the kids it is all about fun and simplicity. Focus on easy, engaging recipes like pasta with simple sauces and tasty muffins.
It's more than just cooking.
It's about showing kids that delicious food doesn't need refined sugars or processed meats.
For the corporates, the vibe...2024-06-2009 min
Tomorrow's Bites with Andrés and SjaccoE47: The Secrets Behind Success and Failure of Alcohol Brands - with Expert Alcohol Brand Consultant, Johan FlaskampIn this exciting episode of "Tomorrow's Bites," we explore Johan's fascinating journey from the Royal Netherlands Marine Corps to becoming a key figure in the alcohol industry. Johan’s story is all about passion and perseverance. Starting from his childhood collection of over 120 unique alcohol bottles, he shares how his military background taught him discipline and the importance of networking to help small brands grow internationally. Johan believes that alcohol is more than just a drink; it’s something that brings people together, creating connections.
Johan also talks about the latest trends in the alcohol world, like the...2024-06-191h 05Tomorrow's Bites with Andrés and SjaccoShort 33: The Steps All Food Innovation Startups Shall Take To Succeed - with the founder of Novameat Giuseppe SciontiWhat do you think is the key to succeed with an innovative food startup?
Groundbreaking technology? A lot of funding?
Of course, all that can be important, but nothing is as important as recognizing that you can fill a blank nobody else is doing. If in addition, you know how to make people excited about your product, you really are pressing all the right buttons. Once you have that the rest can come along.
Giuseppe Scionti, inventor and founder of Novameat, one of the most innovative food startups in the...2024-06-1308 min
Tomorrow's Bites with Andrés and SjaccoE46: 3 Common Mistakes In Marketing Sustainable and Healthy Food Products that Most Companies Make - with Marketing Expert Sebastiaan Aalst from the Food CabinetSebastiaan Aalst is dedicated to helping good food companies with their marketing and communication strategies.
To shift people toward better diets, effective and innovative communication is essential. Sebastiaan, the latest in his family to enter the food industry, is now making a significant impact.
We delved into his career, discussing his inspirations and key learnings. Sebastiaan believes food is often underestimated as merely an economic sector, despite its deep ties to culture and health.
He analysed consumer profiles in the Netherlands and emphasised tailoring strategies for these profiles. Sebastiaan highlighted the common marketing...2024-06-121h 00Tomorrow's Bites with Andrés and SjaccoShort 32: Strategies to build a forever mission-driven company - with Bas Turk Co-Founder of Tommy TomatoWhen you really want to be a mission driven company.
Learn from this master: Bas Turk from Tommy Tomato.
His company is mission-driven from the founders to the team and even the investors.
In this short, he not only highlights the importance of a mission but also demonstrates how he makes his mission work across these different stakeholders.
He shows that even investors can be part of a mission too, with a stewardship ownership agreement. You'll discover how you can deeply integrate and maintain the mission within the company and getting outsiders following it.
It's...2024-06-0608 min
Tomorrow's Bites with Andrés and SjaccoE45: How Innovative Farming Can Tackle Climate Change - with The Most Sustainable Poultry Farmer in the World, Ruud ZandersRuud Zanders a farmer who went to bankruptcy that started questioning the role of animals in the food industry. And that is how he became the visionary founder of Kipster, as he shares his mission to feed the world sustainably and ethically. In this episode of Tomorrow's Bites, Zanders discusses his innovative approach to producing animal-based products, emphasizing the reduction of animal consumption and the use of waste streams to feed animals, promoting a circular economy.
Zanders gets deep into the challenges of sustainable poultry farming, from adapting models to different regulations to balancing animal welfare and...2024-06-0552 minTomorrow's Bites with Andrés and SjaccoShort 31: “CONSUMERS do not JUDGE food innovations with the same STANDARDS as the others industries” - with Indoor Vertical Farming Pioneer, Olivier Francescangeli
Foodtech is both the most incredible and frustrating industry to innovate in. Here's why:
The food industry unites us all, regardless of background. It offers global solutions, tackles sustainability issues, and promotes healthier lifestyles.
But innovation here is tough. The investment landscape is tricky, entrepreneurs face lobbying and misinformation, and consumers often fear what they don't understand.
Olivier Francescangeli, founder of VaVersa, addresses these challenges head-on in just 7 minutes! Tune in to hear his incredible honest insights on indoor vertical farming.
Food must not be...2024-05-3008 min
Tomorrow's Bites with Andrés and SjaccoE44: The Future Of Chocolate is Concerning (Cocoa Farmers Faces Tremendous Challenges) - With Sustainable Cocoa Chain Expert & Founder of Europe's Biggest Chocoa Trade FairWe had a talk with the one that understands the cocoa industry to the fullest.
Jack Steijn, co-founder of Chocoa, works on creating sustainable cocoa supply chains. Highlighting the impact of Chocoa in providing market access for cocoa producers and improving the quality of cocoa for consumers.
Steijn explains the concept of sustainable cocoa and how it has evolved over time, addressing issues such as child labour, deforestation, and farmer income.
We also discussed the challenges of organising events like Chocoa and the current problems facing the cocoa industry, including a deficit in...2024-05-291h 05Tomorrow's Bites with Andrés and SjaccoShort 30: These are 3 Common Mistakes in the Food and AgriTech Entrepreneurial Scene - with Leading Entrepreneurship Manager Ander Lopéz Delgado from the Basque Culinary CentreThese are 3 Common mistakes in the food and agri tech entrepreneurial landscape.
One mistake is that companies do not clearly differentiate themselves from others.
Yes, we know you’re probably sustainable. That’s why you’re in food and agri.
Sustainability is no longer just an added asset in business development.
It's essential.
So, differentiate yourself by adopting innovative rules beyond the basic.
But yeah, merely acknowledging mistakes doesn't lead to improvement. We know that.
That’s why we tackled in this short not only 3 common mistakes by founders in food and agri science but we also provide...2024-05-2308 min
Tomorrow's Bites with Andrés and SjaccoE43: “How YOUTH Can Change The Future of Food in Uganda” - With Island of Hope Co-Founder and Youth Leader, Jonan AsingwireJoin us on an inspiring journey with Jonan Asingwire, an environmental engineer from Uganda and the visionary force behind Island of Hope Uganda. In this captivating episode, Jonan reveals his relentless quest to combat climate change and its devastating impact on Uganda's agriculture. Hear the compelling story of how he overcame immense challenges to establish Island of Hope, a sanctuary for sustainable solutions and youth empowerment. Discover the power of young minds as Jonan emphasises the crucial role of providing platforms for innovative ideas to flourish, driving real environmental change from the grassroots level.
...2024-05-2251 minTomorrow's Bites with Andrés and SjaccoShort 29: This Is the Biggest Challenge of Food Startups - with Co-Founder of Pectcof, Rudi DielemansWhat is the biggest challenge of any food startup? Well, no surprise, getting funding.
In this short 5 minute fragment, Rudi explores the arduous path to securing vital funding, a journey fraught with obstacles and learning opportunities. From the initial stages where every penny counts, to the critical scaling phase where substantial investment is imperative, discover how food startups navigate through these challenges. Rudi shares invaluable insights on leveraging storytelling to captivate investors, and the crucial role of collaboration in transforming a mere idea into a thriving enterprise. Tune in for a blend of advice, experiences, and a...2024-05-1605 min
Tomorrow's Bites with Andrés and SjaccoE42: "We Screw Up Our Soil, but These Regenerative Practices Give us Hope” with Regenerative Farmer Andres Jara Former Chef and ButcherAndres Jara, a vegetable farmer practising regenerative agriculture, shares his journey and insights on sustainable food production.
He emphasises the importance of understanding where our food comes from and the nutritional density of the vegetables we consume.
Andres discusses his transition from being a chef to a butcher to a vegetable farmer, driven by a desire to know the origins of his food and make a positive impact.
We discuss the concept of regenerative agriculture, which focuses on working with nature to improve soil health and increase biodiversity.
Andres also highlights...2024-05-151h 06Tomorrow's Bites with Andrés and SjaccoShort 28: Is this the MOST valuable QUESTION ever for your career, business or and personal life? - With Serial-Entrepreneur and University Professor Bas van den BerghThis short comes from one of our most listened-to episodes so far and we understand why.
It is an episode that can resonate with all of you, regardless of your position.
It doesn’t matter if you’re a VP, founder, student or just a junior starting out.
This episode speaks to all of you.
And we took one short part out of that, in 5 minutes, to give you an indication of why it should be relevant for you to listen.
So after these 5 minutes, you might find yourself aski...2024-05-0905 min
Tomorrow's Bites with Andrés and SjaccoE41: "The Biggest Myth about Nutrition on Social Media is…" - with award-winning nutritionist, Carrie Ruxton PhD.Dr. Carrie Ruxton is a seasoned dietitian and nutritionist whose interest for health transformed a missed opportunity in medicine into a rewarding career in nutrition advocacy. With candor and resolve, Dr. Ruxton recounts her path, revealing how consultancy work and board memberships in diverse food organizations fortified her adherence to scientific evidence while navigating the complexities of collective decision-making. She deftly unpacks the polarized landscape of nutrition debates, debunking myths surrounding health claims in food marketing and underscoring the significance of quality meat in a balanced diet. Alongside, she tackles the ethical dilemma of food sustainability and corporate accountability...2024-05-0846 minTomorrow's Bites with Andrés and SjaccoShort 27: What Kind of Food Futurist Are you? - with Red to Green host and food historian Marina SchmidtThe way you look to the food industry tells more about you than you believe.
At least that is what Marina defines with the elaboration of the "Integral Framework", a tool that can be used to detect in what ways food problems can be tackled and how can we have a more holistic perspective of them.
A tool that can help us to deal with food industry problems to find solutions that satisfy all of the players. But what kind of player are you? Are you a technocrat or...2024-05-0206 min
Tomorrow's Bites with Andrés and SjaccoE40: “These are the Innovations that will CHANGE the Food & Agri Ecosystem” - With Beatriz Jacoste Lozano Director of Food Innovation Hub KM ZEROWe discussed with Beatriz Jacoste Lozano, director of KMZero Hub in Spain, her transformation from studying international relations to leading in the food industry.
She shares how food can create a better world, emphasising the need for education, behavioural changes, and innovation for a sustainable food system.Beatriz highlights the critical role of supporting food startups, improving farmers' lives through technology, and the importance of cultural sensitivity in food solutions.
She urges more support from institutions and policymakers to foster a conducive environment for food innovation.
The conversation also explores key lessons for...2024-05-0158 minTomorrow's Bites with Andrés and SjaccoShort 26: Can you achieve the highest performance with minimal impact on the climate? - with High Performance Nutritionist Peter Res of Dutch Olympic Teams & Ex-Nutritionist at Football Club AFC AjaxCan you achieve the highest performance with minimal impact on the climate?
Making a big impact can be easier than most people think.
Even in the high-performance scene, swapping beef for more sustainable products like herring or even beans is not the case.
In addition to their high meat intake, athletes also often exceed their protein requirements because they think the more we consume, the better we perform.
And that is not the case.
In this short, we delved with Peter into this topic.
Can...2024-04-2507 min
Tomorrow's Bites with Andrés and SjaccoE39: Building a MultiMillion Food Business Completely from Zero - With Jimmy Joy Founder and Artist, Joey van KoningsbruggenJoey van Koningsbruggen's journey from artist to food entrepreneur is nothing short of remarkable. As the founder of Jimmy Joy, Joey delves into the story behind his company, born from a passion to optimize food in terms of both cost and time. His early adventures into the world of meal replacements stemmed from this unique focus, confronting numerous challenges along the way. In the initial stages, he soaked up invaluable advice, learning the crucial art of tuning into customer feedback and adapting swiftly. Joey's tale is one of innovation fueled by a clear vision and unwavering dedication.
...2024-04-2459 min
Tomorrow's Bites with Andrés and SjaccoE38: Why is it so Hard to Drive Impactful Innovation? - With Experienced Food Innovator and Ex-Lecture Mary van Hoek-HendriksMary van Hoek-Hendriks, a lecturer and expert in food innovation, reflects on her industry journey and the crucial role of fostering impactful innovations. She defines food innovation as creating new, feasible, and desirable food concepts that are commercially viable and technologically feasible. Emphasising sustainability, she discusses the delicate balance necessary between innovation, profitability, and sustainability, especially in food startups requiring transparency and measurable goals.
Mary highlights the supermarket industry's challenges for startups and the essential support from retailers. She underscores the role of educators in guiding new food innovators towards sustainable and healthy practices and stresses the...2024-04-1757 minTomorrow's Bites with Andrés and SjaccoShort 25: "I Made Blind People SEE with this Work of Art" - With Food Artist Jasper Udink ten CateArt is about exploring the limits of human understanding.
But what Jasper did was far beyond only human understanding.
In his case, he pushed the limits of human capabilities.
In this short, Jasper Udink ten Cate explains the story behind his more popular work of art, a food art masterpiece, “Taste the Dutch Masters” that later became “The Blindspot. This work was so fascinating that travelled the world via the media and being exposed in some of the finest museums that there are. We would gladly tell you the reason why, but we will l...2024-04-1104 min
Tomorrow's Bites with Andrés and SjaccoE37: This Is WHY Food Design Will Change the Food Industry - With Prestigious Food Designer and Professor Sonia MassariJoin Sonia Massari in an eye-opening episode where food design is more than just making food look good; it's about revolutionizing how we eat, grow, and think about our food. Sonia shares her journey, blending design with the food world to tackle big issues like eating right and saving the planet. Through her stories, we learn that food design is about solving real-world problems, making sustainability something everyone can do. This conversation isn't just about food; it's about changing the world, one plate at a time. Get ready to see food in a whole new light.
2024-04-101h 04
Tomorrow's Bites with Andrés and SjaccoE36: Is there a future for alternatives, like chocolate without cocoa? - With Front Runner in Food Alternatives Riccardo Bottiroli Co-founder Foreverland Future ChocoRiccardo is an Italian leading food innovation, aiming not to disrupt tradition but to create new ones as industry challenges demand fresh solutions.
These could become traditions over time. He is concerned about the future, focuses on alternatives, including cacao, a crop facing significant supply chain issues despite rising demand.
That’s why he works within the alternative scene to put his academia knowledge into practice as a consultant and as the co-founder of Foreverland. Making cocoa-free chocolate.
We discussed:
Growing up background and initial interest in food.
The journey from vegan to f...2024-04-0358 minTomorrow's Bites with Andrés and SjaccoShort 23: What are the most EFFECTIVE strategies to Scale? - with Growth, Scale, and Leadership Mentor Michel AcdaScalability is the most important goal for many startups, right?
Because otherwise, you remain niche. And you want to make that impact.
This short is full of powerful information. Michel Acda explains why startups need to have a proper strategy for scalability, offering a blueprint for startups to achieve scalability based on his own experience with effective strategies, including creating a strong brand identity. He has seen enough startups that didn’t have it.
So, don’t miss out on this short.
Learn from the best.
Listen to full episode here
🙏...2024-03-2809 min
Tomorrow's Bites with Andrés and SjaccoE35: These Are the Most Common Misconceptions Professionals Have About Food Law - with Food Law Expert Mathilde Do ChiRegulations in the food industry are meant to establish the rules of the game in the food system. And it is not an easy one. That is why is good to have a guide, and we cannot ask for a better than Mathilde.
As an expert in the food law in several countries, she is more than capable to help professionals to navigate through the complexities of the regulations and the differences of the diverse food law around the world.
Tune in this conversation because understanding the rules of the game is the first step...2024-03-271h 04
Tomorrow's Bites with Andrés and SjaccoE34: How to Make Everyone Follow and Respect Your Mission
- with Bas Turk Co-Founder of Tommy Tomato“If Mcdonald's can be offered around the world Tommy Tomato can be as well”
Bas Turk is one with a true and clear mission for the betterment of children in the Netherlands. Obesity and overweight are on the rise among children, with diet being one of the contributing factors. Nowadays, children are eating fewer vegetables and more unhealthy foods.
This needs to change, and Bas is taking the step to make this change within schools. By offering services and lunches filled with vegetables and goodness, to become the "Healthy McDonald's of the World".
A tr...2024-03-2055 minTomorrow's Bites with Andrés and SjaccoShort 22: “This Is What Will Happen to Farmers When Cultivated Meat Arrives” - with Cultivated Meat Expert, Leo GroenewegenCultivated meat is called the next great revolution of our food industry.
And part of that revolution means replacing farming as we know it.
But then… what will happen to the farmers?
In this short, Leo Groenewegen gives an answer to the reality that the changes in the food industry will also affect the first line of our supply chain. However, he shows us that what it might be a crisis can be turned into an opportunity where tradition and innovation meet together for a better food industry.
In the end, ou...2024-03-1409 min
Tomorrow's Bites with Andrés and SjaccoE33: "This is the HARDEST Thing an Entrepreneur Can Do" - with the Inventor of the world's first 3D Printed Plant-Based Meat, Giuseppe SciontiEntrepreneurial mindset is taking action for a solution when nobody is.
Giuseppe stepped out of the academic world, where he specialized in tissue engineering, to tackle a pressing global issue: the need for sustainable meat alternatives. With this goal in mind, he invented the first 3-D printer for plant-based meats, an innovation with the potential to transform our food system. Today, he's going to share his unique journey from using his unemployment checks to start a company that stands at the forefront of the plant-based sector. Expect to hear about the challenges he faced, the breakthroughs...2024-03-1357 min
Tomorrow's Bites with Andrés and SjaccoE32: The Most Easiest, Cheapest and Convenient Way to Reduce Food Waste at Home - with Sustainable Zero Waste Chef & Inspirational Speaker Thore HildebrandtYes, if you become a more Zero-Waste Chef, you won't LOSE money.
We lose about €300 per person every year to food waste in our own kitchens.
And becoming a more Zero-Waste Chef is easier than you think!
Thore's story is about a journey from banking to the culinary world, seeking a deeper meaning in life through the art of cooking and sharing this passion. He embarked on this path out of curiosity for a plant-based lifestyle, not driven by health or animal rights, but to address food waste in households and explore how pl...2024-03-061h 02
Tomorrow's Bites with Andrés and SjaccoSerie The Next Gen in Food: "I don't understand that this Development Started in the Food Industry"In Tomorrow’s Bites we look for all kinds of visions when it comes to looking for a better food system. And this also involves hearing what the younger generations of professionals got to say.
In this conversation, we talk with the young minds behind Spirulos, the result of the work of a young team that seeks a beautiful goal: make an impact in the food industry using an innovative approach.
In Spirulos, spirulina is incorporated into breadsticks in order to create snacks that can benefit from all the power of this microalgae nutrient.
...2024-02-2923 min
Tomorrow's Bites with Andrés and SjaccoE31: Is Vertical Farming actually WORTH it? - with In-Kitchen Vertical Farming Pioneer of VaVersa, Olivier FrancescangeliFor certain consumers, technology and food sometimes seem a scary combination.
But actually, when it happens, it revolutionizes the food system. In this episode, we talk with Olivier Francescangeli, the founder of VaVersa, a venture that aims to provide chefs with their own small vertical gardens to grow fresh fruits and vegetables.
Therefore, he is more than prepared to discuss how technology can enhance our food industry, the obstacles of starting a food tech venture under consumer scrutiny, and the main challenges of vertical farming.
Because vertical farming requires some trade-offs to make...2024-02-281h 01Tomorrow's Bites with Andrés and SjaccoShort 21: "These are the Biggest Challenges we are Facing as a Plant-Based Cheese Company" - With Pioneer in the Plant-Based Cheese Category Brad Vanstone Co-Founder WillicroftWhat is the biggest challenge in the plant-based cheese scene?
Maybe product development?
For instance, mimicking casein, the animal protein that gives cheese its desired structure, poses a significant challenge.
In this short our plant-based cheese expert, Brad, explains the hurdles of the product development phase in creating plant-based cheese alternatives that need to be overcome.
We also discuss one of the criticisms received by the plant-based scene: focusing too much on mimicking meat/dairy products instead of creating unique products. Moreover, we explore the impact of trademark regulations on innovation.2024-02-2209 min
Tomorrow's Bites with Andrés and SjaccoE30: The Basque Secret to Creating The Environment for Successful Entrepreneurs and Chefs - with The Leading Entrepreneurship Manager Ander López Delgado from the Basque Culinary CenterIn Spain's Basque Country, renowned for its exquisite cuisine and culinary innovation, sits the Basque Culinary Center (BCC) in San Sebastián. This institution excels in education, research, and the promotion of gastronomy and culinary arts, featuring top-notch facilities and experts in the field. It champions Gastronomy 360º, covering sectors like Foodtech and Agritech, fostering entrepreneurship in the culinary world.
We spoke with Ander, the BCC's Leading Entrepreneurship Manager, about the Gastronomy 360º philosophy, the landscape for culinary entrepreneurs, common pitfalls, emerging trends, and why Basque cuisine stands out. This conversation is a must-read for food entrepreneurs, gastronomy lovers, and...2024-02-2157 min
Tomorrow's Bites with Andrés and SjaccoE29: The SIDE we never hear of in the COFFEE production - with Co-Founder of Pectcof, Rudi DielemanThis is the Side of the Coffee Production you never heard about!
In this episode, we talk with Rudi Dieleman, co-founder of Pectcof, a Dutch company that creates ingredients from the discarded pulp of the coffee. Rudi shares with us his personal and professional journey, from his origins being raised in a farmer environment to his current dream of building an operative factory to start exploiting the potential of upcycled coffee pulp in today’s products. Deciding to start a business when you are still studying is not easy and definitely not one that is tackling the sidestream of...2024-02-1451 minTomorrow's Bites with Andrés and SjaccoShort 20 - "These are the reasons why Cultivated Meat is not available in the EU" - Alternative Protein Regulatory Specialist, Hannah LesterWhat are the biggest challenges that the cultivated meat faces from the regulatory aspect?
In this short, our cell culture and regulatory expert guest Hannah Lester, shares with us what are the biggest mountains that cultivated meat companies in Europe will have to overcome in a regulatory sense, including challenging the traditional meat industry and its apparent huge political power.
Luckily, along all these hurdles, Hannah sheds some light on the steps that are needed to be taken to make cultivated meat a reality.
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Tomorrow's Bites with Andrés and SjaccoE28: How Asking the Right Questions Will Lead you to Build a Successful Career, Life, and Business - with Serial-Entrepreneur and University Professor Bas van den BerghWe explore the insightful journey of Bas van den Bergh, a seasoned entrepreneur, mentor, and Maastricht University teacher. Bas reveals the critical importance of asking the right questions to align your career, business, and personal life with your core values.
Discover how his experiences as a professional athlete have influenced his entrepreneurial ventures and the valuable lessons he's learned along the way. From tackling tough situations in business and personal life to understanding the unique challenges in the food and health sectors, Bas shares his wisdom on navigating these paths. This conversation isn't just about finding solutions; i...2024-02-071h 10
Tomorrow's Bites with Andrés and SjaccoE27: “Having the Right Perspective is Key To Impact The Food Industry” - With Founder and Podcast Host Red to Green Marina SchmidtIn food, as in life, everything can appear different depending on who is looking.
We do not perceive an insect bar in the same way our grandparents would, or as a person from a country where insects are normal in their diet, or as someone who believes that we should leave insects in peace.
And that is one of the main lessons anyone can get from this conversation.
In this episode, we talk with Marina Schmidt, founder and co-host of the podcast series Red To Green. In her series, Marina delves into different...2024-01-311h 06
Tomorrow's Bites with Andrés and SjaccoSerie The Next Gen in Food: "A Huge Impact can be made within the Circularity with this Ingredient"In Tomorrow’s Bites we look for all kinds of visions when it comes to looking for a better food system. And this also involves hearing what the younger generations of professionals got to say. In this conversation, we talk with the young minds behind Garrobites, a project that seeks enhancing the circularity of the supply chain by employing an overlooked by-product called carob (“algarroba” in Spanish) to prepare mug cakes. Awarded with the bronze medal in the Ecotrophelia contest in 2023, these group of young students show to be aware of the problems that we are facing, but what is most i...2024-01-2520 min
Tomorrow's Bites with Andrés and SjaccoE26: How to Achieve YOUR Highest Performance in the Most Sustainable Way - With High Performance Nutritionist Peter Res of Dutch Olympic Teams and Ex-Nutritionist at Football Club AFC AjaxPeter Res has made remarkable achievements in sports nutrition, working with teams from Ajax football to Dutch Olympic Judo. His approach was first only on top performance, but now he will be the pioneer in the field to combine this with sustainable eating, aiming to improve both athletic success and environmental care. Our discussion will explore how proper nutrition can boost your health and performance while having a positive impact on the environment.
We discussed:
His career so far and what different fields shaped his view on nutrition.
How to tackle the diverse macronutrient ratios for athl...2024-01-2438 minTomorrow's Bites with Andrés and SjaccoShort 19 - "These are the Emerging Trends that I think will Develop in High Performance Nutrition" - High Performance Nutritionist Team Visma, Martijn RedegeldHow has nutrition evolved over the years in elite sports, and what does the future hold?
In this short, Martijn Redegeld, from TeamVisma, answers how, in his view, the approach to nutrition has drastically changed over time.
He also delves into emerging trends, (future) technological solutions that might help, shares tips for both amateurs and athletes, and discusses a concerning trend related to the general public's health.
Make 2024 your highest-performing year ever.
Learn from the best.
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Tomorrow's Bites with Andrés and SjaccoE25: How Art Can Improve the Food Industry: Exploring the Limits of Food Experience - with Prestigious Food Artist Jasper Udink ten CateIn the food industry, you can always find diverse perspectives and voices that will help you learn something new about food. However, some perspectives are more unique than others, and it is this uniqueness that defines this episode.
In this conversation, we talk with Jasper Udink ten Cate, a prestigious food artist with an exceptional and inspiring story. He has exhibited his art globally in places like Amsterdam, Milan, and New York, breaking mental barriers about what can be achieved through the food experience. After a near-death experience, he adopted a proactive mindset that led him to...2024-01-1753 min
Tomorrow's Bites with Andrés and SjaccoE24: How to Grow Your Business through Impactful and Inspirational Leadership - with Growth, Scale and Leadership Mentor Michel Acda2024 is a new year full of growth opportunities as a business and leader, so where do you start?
We couldn’t start 2024 with a more meaningful conversation.
In this conversation we talk with Michel Acda, a well-known and appreciated leader with tons of experience in the field to grow businesses. Michel left a long career in the corporate world with the aim to make a broader impact in the food industry for the better. That is why now he wants to help leaders and entrepreneurs in the food landscape to succeed in accomplishing their goals. In...2024-01-1046 minTomorrow's Bites with Andrés and SjaccoShort 18 - This is HOW you create a COMMUNITY around your brand - Joe Hill Co-founder of UK's Leading Plant-based Pizza Brand: One Planet PizzaMany food brands are currently struggling in the market environment, especially those that are plant-based. Numerous such brands are facing difficulties in sustaining their business after attempting to secure market share. One reason for these challenges is that they eagerly entered this exciting market without thoroughly considering their brand identity or building a strong community.
As Joe states, "Our community was fundamental for us to start One Planet Pizza."
When they recognised the potential for vegan pizzas, they established their brand within the vegan community, fostering trust and offering quality products.
In this...2023-12-2108 min
Tomorrow's Bites with Andrés and SjaccoE23: Cultivated Meat Insider Reveals The Realities of Cultivated Meat in Today's World - A deep Dive with Cultivated Meat Expert Leo GroenewegenIs cultured meat a revolution or a risk?
That is the main question people have. On the one hand, its development is appreciated in countries like Singapore and the USA, while on the other side of the world, countries like Italy and Romania are already trying to put regulations in place to ban it. And on monday the Republicans party of France joined to prohibit the production and marketing of cultivated meat in the country.
To bridge the gap, we had a talk with Leo Groenewegen, one of the experts in the field of cultivated me...2023-12-2047 minTomorrow's Bites with Andrés and SjaccoShort 17 - How to Deal with Negative Comments in Life When you Work on a Better Future - TEDx Speaker Frank Holleman from Fork RangerBeing an active voice comes with its costs. For people like Frank it comes with costs that create contradictions against its post and sometimes, including vulgar and violent ones.
So how should you deal with contradictions of posts that are going against certain topics, especially on social media?
In this short, Frank shares his perspective, using his own experience. This is something we all face occasionally in our lives, and those active on social media experience it even more.
We also discussed whether polarisation in current society is due to social media and i...2023-12-1407 min
Tomorrow's Bites with Andrés and SjaccoE22: The Pioneer in Plant-based Dairy: “We Face some Real Challenges in the Development Phase of Plant-Based Products” - Brad Vanstone CO-founder WillicroftBrad has one of those life stories that movie makers are eager to pursue. From being the grandson of a dairy farmer to creating plant-based dairy products, from cheeses to soon even plant-based butters, Brad's journey has been remarkable. He became a very conscious consumer, but there was one thing he found hard to replace: cheese.
This eventually led him to fill this gap by offering tasty plant-based dairy products and helping others make the switch from dairy.
His products have even brought his dairy-loving family closer to choosing these alternatives.
However, that's n...2023-12-1348 minTomorrow's Bites with Andrés and SjaccoShort 16 - How to Differentiate Yourself in this Competitive Market so that People Will Recognise your Product and Brand Next Time! - Food Marketing Expert Elise BijkerkIn this short, we talked with Elise Bijkerk about the approaches you should take as a company when creating brand and product identity.
At a food fair, like Anuga, it becomes clear that many companies do not delve deeply into this and fail to ask themselves what really sets them apart.
Elise shares ideas on how to differentiate yourself from the rest, citing a perfect example with the company Tenzing. She also provides tips for startups with limited marketing budgets, a common case for many new ventures. So, the next time we walk through the s...2023-12-0712 min
Tomorrow's Bites with Andrés and SjaccoSerie The Next Gen in Food: "The Future of Food Offers many Opportunities" - with Maria Peppa & Mina Razzaghi students Health Food Innovation Management at Maastricht UniversityTo create the bites of tomorrow, we believe that we also have to give the stage to the next generation stepping into this field. Their perspective on our current food system is worth listening to.
We kicked off with Maria and Mina, two Health Food Innovation Management students. These two already showcased their capabilities at the European Competition Ecotrophelia with their product Canola.
In this episode we discuss:
Their reasons to start f following a master in food
Their view on our current food system. What problems do they see as a student that n...2023-12-0633 minTomorrow's Bites with Andrés and SjaccoShort 15 - Slowing Politics are Not Helping us and How should we Change the Food System to a Better Version - with Dennis Favier Expert in Food Product DevelopmentWe dive with Dennis Favier into the world of plant-based products and the outside influences that hold back the process. We talk about slowing politics that is the opposite of innovation and how this affects the plant-based growth.
In addition to this we asked Dennis a really big question: If there would be one chance to change the food system to a better version how would you start and how would it look like?
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Tomorrow's Bites with Andrés and SjaccoE21: "This is the Biggest Regulatory Challenge of Cultivated Meat in the EU" - Alternative Protein Regulatory Specialist, Hannah LesterAs a 4-year-old child, the regulatory space is not typically a career field one would easily mention wanting to work in later in life. However, it holds particular importance, especially within the food industry.
One of the 'novel' foods currently receiving significant attention is cultivated/lab-grown/synthetic meat.
Italy and Romania are already seeking to ban this product from their markets even before its approval, while countries like Singapore and the USA allow consumers to eat cultivated meat.
This raises the question: Why isn't it approved in the EU yet and how far are we...2023-11-2951 minTomorrow's Bites with Andrés and SjaccoShort 14 - What is the Ecosystem like in Spain for Food Venture Creations? - Sònia Hurtado from Poseidona making space for Algae in our Food SystemIn this short feature, Sònia Hurtado shares her experience creating her venture, Poseidona, in Spain. Her drive to create a better future and belief in the potential of a by-product in agar production led her to embark on this journey. However, is the Spanish ecosystem conducive to entrepreneurs aiming to enhance the food industry?
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Tomorrow's Bites with Andrés and SjaccoE20: "I See Too Often this Common Mistake by Amateurs and Professional Athletes" - High Performance Nutritionist Team Jumbo Visma, Martijn RedegeldNormally in sport the stage is taken by athletes, but this time we give the stage to the man behind the successes. Martijn Redegeld is the high-performance nutritionist driving change at Jumbo Visma. His journey with food began early, evolving into a powerhouse career shaped by relentless determination.
Securing a top-tier nutritionist in the fiercely competitive sports market is no easy feat. Yet, he mastered this challenge from the outset. Stepping into the high-performance arena was transformative for him. To thrive in this demanding environment, innovation culture is deeply embedded within the fabric of Jumbo Visma.
2023-11-2251 minTomorrow's Bites with Andrés and SjaccoShort 13 - How does Fermentation Help us Produce New Proteins? - With Wim de Laat Fermentation Specialist & Co-Founder The Protein Brewery & BioscienZWe need new ways to create proteins, so where do we start?
The next gem in producing proteins might lie in the future of fermentation.
In this short, Wim de Laat from The Protein Brewery and Bioscienz explains how the process of fermentation is used to create proteins and why this is such a sustainable practice. It starts for them with an aerobic process and leads to the creation of dry ingredients, which also has its reasons for being a dry ingredient.
But then you have the ingredient alone, so the question stays h...2023-11-1605 min
Tomorrow's Bites with Andrés and SjaccoE19: "These Are the MOST Valuable Pieces of Advice for Creating a Plant-Based Brand and Product" - Joe Hill Co-founder of UK's Leading Plant-based Pizza Brand: One Planet PizzaJoe Hill is more than only a good plant-based pizza maker, he is a true people centred business leader.
Creating the UK's leading plant-based pizza brand, One Planet Pizza, he knows how to start from scratch and create a strong brand, community and tasty product.
Joe shares his incredible journey, from his early career working closely with individuals facing severe challenges, and how the life skills acquired during that time now shape his approach to business. Discover why Joe embraced a vegan lifestyle at a young age and the inspiring story behind the creation of ...2023-11-1547 minTomorrow's Bites with Andrés and SjaccoShort 12 - How do you Handle Moments when people Do Not believe in your idea or even Put it Down? - with Anouk Snelders Founder Health Food WallIn this short, Anouk Snelders honestly shares how she faced this challenge, her advice to others, and her reaction to it. Her story illustrates the importance of having the right mindset.
Sometimes, despite receiving many positive comments, a few negative ones can have the most significant impact on a personal level. Healthy criticism is necessary, but only to a certain extent, as excessive criticism can hinder talent and innovation.
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Tomorrow's Bites with Andrés and SjaccoE18: How you can have the GREATEST positive impact on the climate with your food - With TEDx Speaker Frank Holleman from Fork RangersOur plate is one of the ways in which we can personally contribute to a more sustainable future. We know this, but we also know that the journey to change this is tough.
In that case, we need people like Frank Holleman to take the first steps and help us clear this path, so that the switch to a more sustainable diet can be made more easily without compromising too much.
In this conversation, we dive into Frank's purposeful story and talk about the beauty of our world, which we might lose sooner than we...2023-11-0850 minTomorrow's Bites with Andrés and SjaccoShort 11 - How Companies Can Turn Food Waste into Profit - with Madeleine Gielens expert in Turning Byproducts into SolutionsFood waste is a major problem. It amounts to about 1.3 billion tons of food, worth around $1 trillion.
So how can we tackle this?
In this short video, Madeleine explains the opportunities of waste products and the role that companies in the food value chain need to play in this field to educate consumers about the effect of their products on the climate. Because can we expect consumers to know well the impact of their peanut butter? This knowledge is not widely known.
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Tomorrow's Bites with Andrés and SjaccoE17: The Importance of Understanding the Essence of Marketing - Marketing & Leadership Expert Elise BijkerkThe importance of marketing and a great mindset should not be overlooked in our dynamic time, when changes are happening constantly.
In this conversation inside the world of marketing and leadership, Elise Bijkerk showed her expertise on current marketing strategies and how startups can differentiate themselves more to succeed. We all know that many companies are entering saturated markets with their products, and only a few become big. She emphasised the importance of understanding the basics and essence of marketing. Besides that, Elise openly shares her personal and professional journey so far, and her advice to the...2023-11-0157 minTomorrow's Bites with Andrés and SjaccoShort 10 - Defining Food Innovation and its Growth Strategies - with Vincent van Buul Global Innovation Manager at DSM-FirmenichIt might seem hard to define food innovation, but Vincent van Buul shares his views on it as someone who works in the midst of it all at DSM-Firmenich. He also sheds light on where innovative ideas come from, interesting innovation projects he worked on, and what the innovation cycle looks like. It’s a truly insightful short that helps you understand innovation at its core.
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Tomorrow's Bites with Andrés and SjaccoE16: “Companies in the Plant-Based section Need to Implement this Directly from the Start” - with Dennis Favier Expert in Product Development, Owner of Studio Fava & de Nieuwe KeukenThis conversation with Dennis Favier gave insights into the product development in the plant-based section and its challenges, as well as where do companies need to focus on to stand out in the market. We dove into his journey as an entrepreneur and his advice to follow once in the field. A true insightful conversation with an honest and open guest that has the wisdom in product development that needs to be shared.
Today we discussed about:
Specific moment that changed his career path
Why we need to eat more plant products
The...2023-10-2556 minTomorrow's Bites with Andrés and SjaccoShort 9 - Greatest advice for Early Stage entrepreneurs B2B & B2C - from Jean Boudilion StartlifeThis advice cannot be given better than by Jean boudlian. Through his work, he has assisted multiple startup founders in accelerating their companies and bringing out the best versions of themselves. In this short piece, Jean shares his invaluable advice based on years of experience, tailored for early-stage entrepreneurs. We consider this a piece of pure wisdom worth for anyone considering or running an early-stage business.
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Tomorrow's Bites with Andrés and SjaccoE15: The Mission of a Lifetime: Saving the Ocean through Food - Sònia Hurtado journey with PoseidonaWe are crossing borders, because there are a lot more interesting professionals to find around the world and they also deserve an international stage. And what is not a better country to start than Andres home-base Spain.
Today, we are talking with Sònia Hurtado about her motivations, her ventures in the plant-based market, and her underlying mission to not only improve the world but also the lives of animals. She shares the valuable lessons she has learned through her entrepreneurial journey. Through her company Poseidona , she aims to address the impending resource scarcity and promote the s...2023-10-1944 minTomorrow's Bites with Andrés and SjaccoShort 8 - How to TACKLE the CHALLENGES that arise when bringing a NEW product to the market - the Business story of Corjan van den Berg Co-founder of Revyve.We all know that bringing novel products to the market comes with a lot of challenges, like how to get your product admired by a customer. In this short Corjan van den Berg explains how he tackles these obstacles. His honesty around the challenges he faced with his company eventually became his company Revyve. One of these challenges are financially related, but with creativity and the right mindset Corjan shows you can come far.
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Tomorrow's Bites with Andrés and SjaccoE14: “A Shocking Fact motivated me to lead the Protein Transition for a Broader Impact.” - The story of Wim de Laat co-founder of the Protein Brewery & BioscienZLife-changing events can make you realize the value of time. This profound shift drove Wim de Laat, sparked by his early loss of his father. From a farming background, he chose science and later discovered the environmental toll of traditional animal protein production on the Brazilian rainforest. This led him to establish companies focused on alternative protein production using microorganisms. Despite his preference for science, his integrity and desire to make a difference shine through. Wim de Laat's story is an inspiration for everyone in the food industry, showcasing a mission that aims for a better world.
2023-10-1246 minTomorrow's Bites with Andrés and SjaccoShort 7 - The Secret Habits and Practices that Help Keep You Going when Setting Up a BusinessIn this short we unravel the hidden gems that have kept Juliana Romero resilient and driven through the setbacks. From mindset to strategic habits, we'll dive into what it takes to navigate challenges and come out stronger in the world of business.
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Tomorrow's Bites with Andrés and SjaccoE13: Breaking the Wall of Unhealthy Food in the Out-of-Home Market - Anouk Snelders Co-founder of the Health Food WallThis conversation showed the belief and personal story of Anouk Snelders. Her company the Health Food Wall shaked up the world of fast food with plant-based products. Her efforts and the success of her company have been acknowledged by various players in the food industry, leading to the placement of her wall in various locations, from universities to hospitals.
In this conversation we discussed:
Her journey of establishing the Health Food Wall
Explored her personal values and principles in her daily life
Her turning point in life that made her realise the importance of healthy food...2023-10-0248 minTomorrow's Bites with Andrés and SjaccoShort 6 - Bridging the Gap between Consumer behaviour and a Sustainable diet with Anke BronsAnke Brons explains how factors such as social norms and cultural aspects influence behaviour, and therefore your food choices. She shares existing sustainable cultural practices and explains why providing information multiple times does not necessarily lead to the desired behaviour. In a world with an excess of information, this issue becomes even more significant. What policies should be implemented to address this problem?
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Tomorrow's Bites with Andrés and SjaccoE12: Nowadays CHALLENGES for bringing CIRCULARITY to the Forefront - with Madeleine Gielens from MaGie CreationsIn this conversation, we dove with Madeleine Gielens into her journey on finding her purpose, and what drove her to embrace entrepreneurship. Discussed the true meaning of circularity, her view on convincing people to use upcycled products, the hurdles of introducing an innovative product to the market, the entrepreneurial lifestyle, and her perspective on effectively managing the entrepreneurial journey.
She openly shared how she maintains her motivation and energy when facing setbacks along the way. Towards the end, we even journeyed back in time with her to discuss the advice she would give herself at the start of MaGie C...2023-09-2544 minTomorrow's Bites with Andrés and SjaccoShort 5 - Berend Eberson: The Key Skills to Become the Best EntrepreneurBerend Eberson openly explains why he loves being an entrepreneur in the food industry and identifies the most valuable skills that, for him, the best entrepreneurs in the field possess. Some insights are: don’t be shy to ask people around for advice and be not afraid to make mistakes. And most importantly be your most authentic nerd!
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Tomorrow's Bites with Andrés and SjaccoE11: Working in the Center of the Innovation Circles - with Vincent van Buul, Global Innovation Manager DSM-FirmenichIn this engaging conversation, we went deep into the world of food innovation with Vincent van Buul. We discussed what innovation really means, the stages in the innovation process, how to approach projects as an innovation manager, and how it shapes our culinary landscape. Vincent, the Global Innovation Manager at DSM-Firmenich with over a decade of international experience, shared the complex innovation process with compelling examples that have greatly impacted the global agrifood industry. He further shared his own journey to his current position, the inspirations along the way, and the paths he pursued during his youth that eventually...2023-09-1855 minTomorrow's Bites with Andrés and SjaccoShort 4 - The Prejudice FEMALE Founders can Face in ENTREPRENEURSHIPIn this short, co-founder of FUL Company Cristina Prat, shares her view on the challenges she encountered as a female entrepreneur in the food industry and provides her approach to overcoming them. What would you do in a situation where it's clear that gender-based discrimination is occurring?
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👋...2023-09-1404 min
Tomorrow's Bites with Andrés and SjaccoE10: Turning Personal Struggles into Strength to Empower others - Unveiling the Inspiring Journey of Jean BoudilionToday, we're joined by Jean Boudilion, a compassionate individual dedicated to helping people and businesses reach their full potential. Despite facing personal hardships, he shares his inspiring journey and insights into the challenges entrepreneurs encounter in our conversation. Jean's commitment to others is truly commendable, making this an invaluable discussion for fostering a growth mindset and enhancing both personal and business endeavors.
In this conversation we discussed about:
How to turn personal struggles into something worthwhile.
How to cultivate a growth mindset.
The motivations behind helping other people.
What entrepreneurship...2023-09-1138 minTomorrow's Bites with Andrés and SjaccoShort 3 - Challenge of creating Tasty vs. Healthy snacks - the approach of Bites We LoveThis time in our shorts, Marleen Basart tells about the ongoing challenge of creating tasty and healthy snack products and her approach to this. Given that taste often derives from fats, sugar, and salt, how would you tackle this issue?
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...2023-09-0703 min
Tomorrow's Bites with Andrés and SjaccoE9: From Scientist in a Lab to Scaling up for a Bigger Impact - the Succes Story of Revyve Co-founder Corjan van den BergWe are BACK!
Today a new inspiring episode with Corjan van den Berg. Corjan is a true visionary in the world of food technology, following his passion and mission to make a big positive impact in this world through food ingredients. It's truly inspiring to learn how his passion for building a business focused on a better future has propelled him into the world of entrepreneurship—a real-life story that can serve as an eye-opener for upcoming entrepreneurs.
In this conversation we discussed:
His journey from scientist to...2023-09-0444 minTomorrow's Bites with Andrés and SjaccoShort 2 - A Journey on Starting a BUSINESS from a UNIVERSITY ProjectThis time in our shorts, innovative entrepreneur Art Muisenberg tells the the start of building his business with fellow students from a university project, even after it seemed for a while that the business plan was not good enough. He also discusses how the idea came about and the value of having a diverse team.
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Tomorrow's Bites with Andrés and SjaccoE8: CHALLENGES faced in LEADING the TRANSITION to cleaner plant-based ingredients - with Juliana Romero Guzman Co-founder CanoelaJuliana Romero Guzman, a food scientist and entrepreneur, follows her passion and mission to create food products that are more in harmony with the earth and healthier. Coming from Mexico, she sees food as a connector in life, providing valuable moments to share. She shares inspiring stories on how to move forward and not give up when you truly believe in your work. Thanks to her impressive hard work, she earned the Food100 title in 2021. Today, she and her team are still pushing boundaries and motivating a new group of entrepreneurs who want to make a positive difference in...2023-08-1437 minTomorrow's Bites with Andrés and SjaccoShort 1 - DIFFERENCES between setting up a STARTUP and a FOOD startupIn this short, public speaker on the future of food & entrepreneurship, Sander Peltenburg discussed the differences between setting up a startup and a food startup. He shared what food entrepreneurs should focus on and not forget and he shares in his point of view the most important aspect in setting up a food startup.
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If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot...2023-08-0902 min
Tomorrow's Bites with Andrés and SjaccoE7: Why we LACK policies promoting sustainable consumption.. with Postdoctoral Researcher Anke BronsAnke Brons is a profound Postdoctoral Researcher, she takes us on a captivating journey through her childhood, revealing the experiences that shaped her path to becoming an expert in her field. We discuss with her the critical role of consumer behaviour in achieving sustainable dietary choices. Anke dives deep into the influence of cultural aspects, social norms, and accessibility, providing invaluable strategies to encourage sustainable food choices. Showing why information alone doesn’t drive behaviour change. With her project PLAN’Eat she explores the importance of incorporating sustainability into food policies and what challenges policymakers face.
2023-08-0748 min
Tomorrow's Bites with Andrés and SjaccoE6: Eat your Veggies the Easy Way - The journey of Grünten with Berend EbersonJoin us in today's episode as we delve into the inspiring journey of Berend Eberson, a transformative figure in health and nutrition.
From a personal struggle with obesity, Eberson rose to create Grünten, a company dedicated to crafting delectable oat-based products rich in fruits and vegetables. In a world where the majority fails to meet the World Health Organization's daily vegetable intake recommendations, Grünten offers a flavorful solution to boost your veggie intake. We'll explore Eberson's battle against obesity, his life-changing journey post it, the inception of Grünten, the complexities of advocating for healthier soc...2023-07-3144 min
Tomorrow's Bites with Andrés and SjaccoE5: Unleashing the Power of Algae - The Story of FUL Company's Spirulina Revolution with Cristina PratPrepare to dive into the transformative journey of sustainable entrepreneurship with Cristina Prat, Co-founder of FUL Company, on Tomorrow's Bites. In this engaging episode, Prat narrates the inspiring inception, launch, and ongoing saga of FUL's groundbreaking work in the realm of sustainability. With an innovative lens on the beverage industry, we explore the science behind FUL Foods, the crucial role of women's entrepreneurship, and FUL's vision to shape a sustainable future. At the heart of FUL Company lies a relentless passion for harnessing the potential of microalgae, particularly Spirulina. They've developed a unique production process that efficiently recycles CO2...2023-07-2451 min
Tomorrow's Bites with Andrés and SjaccoE4: Can a Snack be Healthy and Tasty? - The Story behind Bites We Love with Marleen BasartJoin us in this enriching episode as we dive deep into a fascinating conversation with Marleen Basart, the dynamic founder of Bites We Love - a rapidly evolving snack company based in the Netherlands. Renowned for merging taste and health in a delicious harmony within its products, Bites We Love is truly a testament to Marleen's vision and innovative spirit. 🍪🍎
In this enlightening chat, Marleen candidly shares the captivating journey of how she brought Bites We Love to life, revealing key learnings, and doling out invaluable advice for budding entrepreneurs. From struggles to successes, she covers it all! 🚀...2023-07-1744 min
Tomorrow's Bites with Andrés and SjaccoE3: From Scholar to Entrepreneur - How to Build a Food Startup From College with Art MuijsenbergJoin us for another exciting journey on this third episode of Tomorrow's Bites, as we sit down with the innovative Art Muijsenberg, a graduate in Health Food Innovation Management, who turned a university project into a food startup with Bitez Foods! Dive into our conversation and unearth the key lessons from his journey and explore his challenges. Get ready to be inspired by Art's story and gather some nuggets of wisdom that could shape your own path in the food industry.
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If you like our podcast please leave us a review on your...2023-07-1038 min
Tomorrow's Bites with Andrés and SjaccoE2: Circular Economy and Protein Transition with Sander PeltenburgIn this tantalizing episode, we're thrilled to introduce our first guest - Sander Peltenburg, an innovative entrepreneur and inspiring public speaker on the future of food. Sander joins us on 'Tomorrow's Bites' to dive into the intriguing concepts of the circular economy and the protein transition. But that's not all - he also shares the exhilarating journey of developing De Krekerij, a startup creating delicious and sustainable food products using insects! 🦗
Explore the thrills and spills of Sander's entrepreneurial journey as we sit down for a fascinating, flavor-filled conversation that's sure to leave you hungry for more. So...2023-07-0354 min
Tomorrow's Bites with Andrés and SjaccoE1: Introducing Tomorrow's Bites with Sjacco van Kol and Andres Anton DuraWelcome to the debut episode of Tomorrow's Bites! Join Sjacco and Andres, your co-hosts on this journey, as they share the genesis of their passion for food innovation, reminisce about their experiences creating 'Justus' - their very own beverage venture, and unveil the appetizing aspirations behind Tomorrow's Bites. Hit play, sit back, and relish this first bite of a riveting and tasteful conversation. You are in for a treat!
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If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it hel...2023-06-2643 minTomorrow's Bites with Andrés and SjaccoThe Tomorrow's Bites Trailer - For the Food Community of TomorrowA 1.5 minute sneak peek into what Tomorrow's Bites will give you.
Tomorrow's Bites began with a strong belief that we needed a podcast sharing stories of individuals striving to improve the world backed by food. In a time of excessive consumption, rising obesity, declining mental health, and crucial environmental impact, we offer honest conversations with these professionals. From Scientists to Farmers around the world, we serve you all.
Our mission is to inspire, provide insights, and enhance knowledge. We delve into the newest science, challenges, trends, and opportunities—all centred around food. ...2023-06-2501 min