Tomorrow's Bites with Andrés and Sjacco

Imagine walking into a grocery store where every product claims to be tailored just for you—your health, your goals, your life. But what if this promise of "personalised nutrition" is more confusing than helpful? The truth is, consumer trust in personalised health solutions is dwindling, and overwhelming choices are part of the problem. In this episode, Nard Clabbers explores the complexities of p...

How can we make farming appealing to the next generation? Jose Luis Cabañero, CEO of Eatable Adventures, explains why technology is the key to revitalizing agriculture. From robotics to advanced productivity tools, these innovations not only make farming more profitable but also attract younger generations to the field. Jose also reflects on the challenges of scaling Eatable Adventures, from overc...

What if cutting meat from our diets causes more problems than it solves? While debates around food and the environment heat up, Frédéric points out that oversimplifying nutrition could leave us missing key nutrients and facing unexpected consequences. In this episode, Frédéric, a professor at the University of Brussels, talks about the complicated link between meat, health, and sustainability. He...

How can we encourage sustainable food choices among young people? Dr. Willemijn Vermeer and student researcher Bregje Luyten dive into their findings on the motivations behind MBO students' food decisions. They discuss why health, taste, and animal welfare are more significant drivers for this group than climate concerns, and how life transitions, like starting studies or living independently, cre...

Imagine a time when lobsters were considered “poor man’s food,” unfit for the wealthy. Today, they’re a delicacy. Could insects follow the same trajectory, becoming the sustainable protein source that saves our planet while satisfying future generations? In this episode, Andrea Liceaga takes us on her journey through food science, exploring the untapped potential of alternative proteins and innova...

We have been for years saying we will end up world hunger... and still here we are. And there is one thing that make it even worse: How can we solve global hunger when a third of all food is wasted? Hans Hoogeveen dives into the contradictions of food security—where over 800 million people face hunger while others overconsume—and highlights how technology and innovation can bridge this gap. He exp...

What if the key to fixing our broken food system isn’t more technology, but a shift in mindset? Sara Roversi believes that before we can innovate, we must unlearn—challenging the way we think about food, sustainability, and prosperity. In this episode, Sara, president of the Future Food Institute, shares her journey from food entrepreneur to ecosystem builder, dedicated to transforming global food...

What’s the truth about failure in entrepreneurship? Mario Ubiali reflects on his journey and shares two critical lessons: never romanticize the market and avoid starting underfunded. He explains how overconfidence can lead to costly missteps and the painful reality of facing failure. Mario challenges the popular “fail fast” mindset, emphasizing the importance of resilience and learning from mistak...

What if solving world hunger wasn’t about more food but smarter food? Taylor Quinn believes the answer lies not in abundance but in rethinking how we approach nutrition and accessibility. One pivotal moment in Liberia changed everything for him—meeting Dr. Jude Sengkungu and seeing firsthand how cultural dynamics shape food choices. In this episode, Taylor shares his journey from a typical Canadia...

Scaling up is a groundbreaking point for every company, food or not. It is probably the fiercest of challenges. How do you face that one? Robin Simsa shares the lessons learned from navigating the challenges of scaling 3D extrusion technology and creating innovative plant-based products. He reflects on the hurdles of building a production facility, initially estimated to take one year but ultimate...

What if the solution to our broken food system was hiding in plain sight—on your dinner plate? For Marc Coloma, it was a moment of clarity: plant-based foods weren’t just a trend; they were a necessity. But how do you convince the world to embrace change when culinary traditions and consumer skepticism stand in the way? In this episode, Marc shares his journey from social activist to founder of EU...

Picture this: you’re a food business owner, ready to launch a new product, but the regulatory maze feels like a foreign language. That’s why today we’re doing something different, welcome to our To-the-Point series! These 15-minute episodes bring in top experts to tackle specific challenges you’ve shared, offering quick, actionable insights to help you make an impact. Here’s the deal: you’ll get a...

Let me tell you one thing you might not know: Food is the most important thing. It has shaped our history, societies, and whole journey as humanity. Take a couple of minutes to let that sink in. In this episode, Carolyn Steel, architect, speaker and author of the books Sitopia and Hungry City, takes us on her journey from architecture to food advocacy, sharing her vision of ‘Sitopia’—a world where...

How can we bring research from academia into real-world applications? Alie de Boer explains the importance of connecting scientific findings with industry practices to make nutrition research truly impactful. She highlights the role of public-private partnerships and the need for professionals who understand both science and industry to bridge this gap. By fostering communication and collaboration...

Going to Market can take more than 15 years within sectors like in BioGreenTech (food, agriculture, renewable chemicals)! Imagine spending over a decade developing a groundbreaking agricultural technology only to watch it get stalled by regulations and public skepticism. This is the reality in biogreen-tech, where innovation faces both time and other scaling hurdles. In this episode, Roger shares...

How does misinformation shape our choices in food? Robbie Lockie breaks down the tactics used to mislead consumers, from distorting scientific facts to creating fear around plant-based foods. He explains the importance of media literacy and why it’s crucial to verify sources before sharing information. Robbie also highlights the role of the meat industry in pushing disinformation and contrasts thi...

Imagine reaching for a snack labeled as “boosting immunity” or “supporting heart health,” only to find out there’s little scientific evidence to back those claims. In this episode, Dr. Hans Verhagen, a toxicologist and nutritionist, sheds light on the rigorous yet often overlooked process behind health claims in the food industry. With a background in chemistry and expertise in food toxicology, Dr...

What’s driving the shift in alcohol consumption? Johan explains how consumers are opting for quality over quantity, with cocktails replacing beer-heavy nights as people become more health-conscious. He also touches on the growing demand for transparency in the alcohol industry, discussing the challenges of listing ingredients while protecting trade secrets, especially for small distillers. In 9 mi...

In a world where industrial agriculture dominates, what if the key to solving climate change lies in something as simple as how we farm? Philippe shares a striking insight: healthy soil, often dismissed as mere dirt, could be our greatest ally in battling floods, droughts, and even malnutrition. This episode dives into Philippe’s journey, from feeling disconnected from nature to becoming a leader...

Can animals play a sustainable role in feeding the world? Ruud from Kipster shares his journey from conventional farming to pioneering a new model where animals are fed only "rest products"—food waste that humans cannot consume. He explains how inefficiencies in the traditional system are driving environmental costs and how Kipster aims to shift the industry by relying on waste streams rather than...

You probably know good chocolate, but have you ever tried the authentic one? In this episode, Nick Davis, a passionate craft chocolate maker, shares his journey from journalism to creating high-quality, ethically sourced chocolate with his own company, One One Cacao. Raised in a religious home, Nick's values of doing right and making a positive impact shaped his approach to chocolate making. He em...

Can you imagine a world without chocolate? The world is running out of coca. There is a growing deficit of over 100,000 tons, driven by aging trees, diseases, and the impact of climate change. In this short, Jack Steijn explains how the imbalance between production and consumption is leading to record-high prices, yet many farmers are not benefiting due to unfair trade practices. Jack discusses po...

It is estimated that 26.5 million tons of food are lost to waste in kitchens every year. That needs to be changed. In this episode, Vojtech shares his journey in promoting sustainability in the kitchen. He challenges traditional views on food by breaking the divide between ‘main products’ and ‘byproducts,’ revealing the culinary potential in items often discarded, like carrot tops and leek greens....

What are the biggest challenges in Uganda’s food system? Jonan Asingwire breaks down the key issues, from the short food chain in rural areas to the structured yet wasteful system in cities like Kampala. With no efficient food preservation infrastructure, the country faces high levels of food waste. Jonan also discusses the dilemma of increasing food production to tackle hunger while balancing env...

Victor Penev, co-founder and CEO of Edamam, discusses the importance of food and longevity. He shares his mission to increase the average lifespan of Bulgarians to over 90 years and his belief that everyone should live a long, meaningful life. Victor talks about his diverse interests and how he became passionate about food. He also discusses his experience as a serial entrepreneur and the challeng...