Tomorrow's Bites with Andrés and Sjacco

How 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, c...

In this episode, José from Eatable Adventures discusses the crucial role of integrating startups with the food industry to drive change. He highlights challenges in food production, the impact of technology on younger generations, and the need for sustainable food systems. José shares insights on common startup mistakes, like misreading the market, and stresses the importance of engaging with indu...

How has communication around nutrition evolved, and what impact has it had? Carrie Ruxton explains the growing polarization in nutrition debates, comparing it to politics, where people argue emotionally about diets like carnivore vs. plant-based or high-carb vs. low-carb. She emphasizes that there is no single "right" diet and that multiple healthy options exist. Carrie also discusses ho...

Dr. Willemijn Vermeer and Bregje Luyten dive into the fascinating world of consumer behavior, breaking down why making sustainable food choices is so difficult for most people. They reveal how fear-based health campaigns can be powerful tools, but only when paired with practical, easy-to-follow advice. You’ll hear about their research on promoting plant-based eating, especially among MBO students,...

How 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...

Hans 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...

How 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...

Our 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...

How 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...

Plant-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...

If 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 f...

In 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...

Innovation 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...

When 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. He...

Is 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 ve...

This 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 sensati...

If 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 sauc...

In 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 importanc...

What 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 co...

Sebastiaan 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 foo...

When 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 to...

Ruud 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 con...

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&...

We 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 suc...

These 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 th...