Tomorrow's Bites with Andrés and Sjacco

We 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 le...

In 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 Mari...

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 Spa...

Peter 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 per...

How 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 t...

In 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 plac...

2024 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 ind...

Many 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 stat...

Is 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 culti...

Being 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...

Brad 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 pla...

In 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 Ten...

To 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 t...

We 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...

As 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...

In 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? Listen to Full episode here 🙏 LEAVE A REVIEW  If you like our pod...

Normally 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...

We 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 ingredient...

Joe 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 li...

In 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 critic...

Our 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 di...

Food 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 wel...

The 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 th...

It 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. Listen to the Full epis...

This 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 n...