Forward Fooding

MAY 29, 2024

Hybrid meats offer a suite of solutions: meatier taste and texture, better nutrition, lower emissions, reduced meat consumption, and lower cost than cultivated meat. Although there is no official definition of hybrid meat products, they are usually referred to as meat products containing plant-based ingredients but not as extenders.

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Culinary Digital

OCTOBER 12, 2020

Personalized Nutrition Consumers are looking for food products that suit their lifestyle and the life phase they are in. Personalized nutrition accelerates the cross-over between food, technology and big data. In response and for example, companies are focusing on alternative proteins to replace meat.

Food Service 52

Food Service Food Service Food and Beverage Food and Beverage 52

Forward Fooding

JUNE 6, 2023

As part of our partnership, we curated the ‘Foodtech 500 Lab’, where distinguished alumni companies from the FoodTech 500 showcased groundbreaking technologies that are reshaping the future of our Food System. Acoustic Extra Freezing (FI) working on a revolutionary innovation in food processing and storage. Discover more below.

Chef 52

Chef Food Technology Food Technology Nutrition 52

Forward Fooding

JUNE 6, 2023

As part of our partnership, we curated the ‘Foodtech 500 Lab’, where distinguished alumni companies from the FoodTech 500 showcased groundbreaking technologies that are reshaping the future of our Food System. Acoustic Extra Freezing (FI) working on a revolutionary innovation in food processing and storage. Discover more below.

Chef 52

Chef Food Technology Food Technology Nutrition 52

FMT Magazine

MARCH 15, 2024

Moreover, the rise of vertical farming, hydroponics, and urban agriculture presents exciting opportunities to expand access to organic foods in urban areas while reducing food miles and carbon emissions. Many studies have demonstrated no important differences in carbohydrate or vitamin and mineral content.

Nutrition 52

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Forward Fooding

APRIL 26, 2023

Our panelists included our Co-founder & COO Max Leveau, Albrecht Wolfmeyer, International & National Head at Proveg Incubator , Lia Marlen Schmokel, Founder at Nutrition Hub , and Lukas Neuß, Co-Founder & Managing Director at Kitchentown.

Nutrition 52

Nutrition Food Technology Food Technology 52