🚀 MAHBIR Thukral

Colorado-based Leprino Foods, the world’s largest manufacturer of mozzarella cheese, has struck a global licensing deal with Dutch startup Fooditive Group giving the dairy giant exclusive rights to produce casein made via Fooditive’s precision fermentation platform. Leprino Foods—which is a leading supplier of micellar casein, lactose, and whey protein—will also have exclusive worldwide rights to market and distribute the animal-free casein proteins for use in cheese and a nonexclusive worldwide license to market and distribute them for other food applications. Leprino Foods president Mike Durkin told us: “Our intent is to produce animal-free casein in volumes that exceed hundreds of thousands of tons over the coming years. We will begin to scale up in the tens of thousands of tons in the coming year and expand as the market demand dictates at one of our US plant locations.” AgFunder #animalfree #foodtech #casein #animalfreedairy #precisionfermentation #syntheticbiology Leprino Foods Fooditive Group #fermentation

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Turning Royal Avebe’s residual potato juice into high-value circular fatty acids and fertilizers through ChainCraft’s innovative fermentation technology is a great example of how industry players can and should collaborate to solve environmental challenges through innovation! This collaboration is a new benchmark for the industry and it is great news for the Netherlands (Especially the Northern region). - Promoting more circularity and energy saving - Furthering the creations of efficient production processes - More sustainable agricultural sector and region - More employment opportunities Read the full article for more information in the comments 👇 #Innovation #WorldBioMarketInsights #SustainableAgriculture #CircularTech

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🌱✨ *Redefining Plant-Based Dining: Emile van der Staak’s Vision of Zero Waste, Innovation, and Creativity* ✨🌱 At the forefront of plant-based gastronomy is **Emile van der Staak**, owner of the world-renowned restaurant **De Nieuwe Winkel** in Nijmegen, Holland. Recognized as the best plant-based restaurant in the world, Emile’s approach is a masterclass in **innovation**, **sustainability**, and **culinary creativity**. In his recent speech, Emile emphasized the importance of **zero waste** and using nature as both a source of inspiration and a partner. Every ingredient at De Nieuwe Winkel is carefully chosen, with a focus on foraging, local sourcing, and a deep respect for the environment. His approach is not just about serving food, but about creating a **circular food system** that minimizes waste while maximizing flavor and nutritional value. What sets Emile apart is his **innovative techniques**. By rethinking how ingredients are used—from root to leaf—his restaurant showcases the endless potential of plant-based cuisine. It’s not just about eliminating animal products; it’s about pushing the boundaries of creativity to craft dishes that are as sustainable as they are delicious. His philosophy of "creativity for living" encourages us to rethink how we interact with food, not only as consumers but as stewards of the planet. The future of dining is not just plant-based—it’s deeply connected to the **sustainability** and **well-being** of our ecosystems. 🍽️ How do you see zero-waste and sustainability shaping the future of food? Let’s discuss! #EmilevanderStaak #PlantBasedInnovation #ZeroWaste #SustainableDining #FutureOfFood #Creativity

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Let's talk about balance in beers. Have you ever ordered an IPA in a taproom with 70-80 IBUs and realized that the bitterness of the beer is actually not that present? Well this is thanks to the balance between the sweetness of the malt and the bitterness of the hops. Let's see: IBU's (international bitterness units) is the international measure to establish bitterness in beer. This is established by each brewer when the formulation and brewing of the beer is carried out. Analysis can later be done in the laboratory for accurate numbers. This amount of IBUs counteracts the amount of sweetness provided by the malt. Now, why is balance even in the most malty beers so important? Simple: Drinkability. Drinkability is what all of us, brewers, should aspire. We need to aspire that all our creations are in a high range of drinkability, this will help us make our product appealing to the majority of beer lovers. I am aware that not all of us like the same types of beer, and that sometimes a beer with 80 IBUS can be seen as very bitter, but I invite you to try it, and analyze if there is a balance between bitterness and caramel flavors. , chocolate, bread, cookies and malt sweetness. I'll be honest, I love IPAs, that feeling of freshness and citrus, fruity, spicy aromas that the hops give is really pleasant to my senses, however, I like that the IPA that I am enjoying at my favorite bar is very well balanced, so in That way, I can order one or two more after reach the bottom of my glass. Cheers! #craftbeer #brewer #beerlovers #beer #drinkability #ipas #ibus #malt

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Colostrum is rapidly emerging as a key category in the food supplement industry, and it’s exciting to be part of this growing trend. When bringing a new product to market, it’s all about earning consumer trust with a high-quality product that lives up to its promises. That’s why we’ve chosen premium Dutch Colostrum, freeze-dried within 24 hours, instead of the traditional spray-drying process at 65°C. This approach ensures that we fully preserve all the essential nutrients, antibodies, and antioxidants. With this as our foundation, we’re thrilled to introduce Moove™ Colostrum —a colostrum brand focused on quality, innovation, and unique delivery methods, including vitamin gummies and more! Proud of what we’ve created and excited to see what’s yet to come. #Colostrum #Colostrumgummies #Colostrum30IGG #Colostrum40IGG #Moove #DutchColostrum #MooveColostrum

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🍲 Dutch Oven: Your Kitchen's MVP (Most Versatile Pot!) 🍲 Meet the Dutch oven – your new favorite kitchen companion. This thick-walled wonder isn't just a pot; it's a culinary chameleon that can bake, roast, braise, and boil like a pro. 🔥 ✨ Why We're Obsessed: Versatility: From stovetop to oven, this pot does it all! Flavor Power: The tight-fitting lid locks in moisture and intensifies flavors. Even Heat Distribution: No more burnt spots, just perfectly cooked meals. Endless Possibilities: Soups, stews, breads, roasts... you name it, this pot can handle it! 🔥 Our Top Pick: We love Le Creuset Enameled Cast Iron Signature Round Dutch Oven for its durability, even heating, and beautiful design. Find it here [https://buff.ly/3WQdxhA]* Tag a friend who needs this kitchen superhero! 👇 Have you used a Dutch oven before? Share your favorite recipe in the comments! *affiliate link

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🚀 Revolutionizing Sustainable Protein Production: From Quorn to Functional Food Innovation 🌱 Did you know that the journey of single-cell protein (SCP) began in the 1980s with Quorn and is now at the forefront of addressing global food security and sustainability? In my latest article, I dive deep into how SCP has evolved—from niche meat substitutes to functional food innovations that are reshaping the way we think about nutrition and sustainability. 📌 What you’ll discover: 🔬 The groundbreaking start of Quorn and its influence on the SCP market. 🌍 How environmental awareness in the late 2010s catalyzed a renaissance in SCP development. 💡 The shift toward functionality: Why taste, texture, and versatility are the new frontiers for SCP. 🏭 Highlights of cutting-edge startups like Revyve, ProteinDistillery, and Yeap, driving the SCP revolution through innovation in yeast-based proteins. SCP isn't just about sustainability anymore—it's about creating solutions that meet the sensory and culinary demands of today's consumers. With advancements in microbial technology and strategic partnerships, SCP is becoming a cornerstone of the future food system. 👉 Read the full article to explore how SCP is paving the way for a more sustainable and functional food industry: https://lnkd.in/eB6Qg2F3 💬 I’d love to hear your thoughts! Do you think SCP will become a mainstream solution to global food challenges? Let's start the conversation. #SustainableFood #FoodInnovation #SingleCellProtein #FutureOfFood #FunctionalIngredients #FoodTech #Sustainability

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Visiting the Viña Don Melchor sundial is a wine aficionado dream. How to try every vine orientation at every density. And reveal the perfect planting regime to make an extraordinary wine better. The sundial vineyard is also a dynamic experiment. Showing how orientation and vine density changes in a changing world. We walked into the middle of the dial with vines narrowing around our waists. And you can feel the warmth and humidity rise in the canopy. And as you turn around you see grapes in full sun, dappled shade, and full shadow. The great wines of the future are going to be defined by experiments and innovation like this today. Read more if you’re a WSET School London or Institute of Masters of Wine student. Top essay examples material. https://lnkd.in/d8fJHJBh

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🫘 The Future of Sustainable Protein: Dutch-Grown Beans 🇳🇱 Bean Deal in the Netherlands is putting locally grown beans in the spotlight as a sustainable protein source. Key Highlights: Lupine Beans: High in protein (42g per 100g), lupine is versatile for use in gluten-free baking and meat substitutes. Fava Beans: Known as the Dutch alternative to soy, they thrive in local climates and are great for dairy and meat substitutes. Kidney Beans: Now grown successfully by @HAKin the Netherlands, reducing the need for long-distance imports. These beans are not only rich in nutrients but also have a low environmental impact, making them an excellent choice for advancing the protein transition. Meeting Market Demands: 📍 Local: Supporting local agriculture reduces the carbon footprint associated with food transport. 🌱 Plant-Based: Catering to the growing demand for plant-based proteins. 💚 Sustainable: Combining high nutritional value with low environmental impact aligns with sustainability goals. Read more about the potential of Dutch beans here in Change Inc. https://lnkd.in/dKJsrHGa #sustainability #proteintransition #plantbased #duurzaamheid #eiwittransitie #plantaardig For more insights and strategies on integrating sustainable practices into your business, reach out to our team at Cibus Nexum

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🌱 How Dutch Consumers Are Shaping the Future of F&B in the Netherlands 🍃 I’ve seen firsthand how Dutch consumers are driving the shift towards functional food. This isn’t just about dieting—it’s a lifestyle change focused on transparency, sustainability, and natural ingredients. ✨ Plant-based products, low-sugar alternatives, and clean labels are all on the rise, as people prioritize their health and the planet. Brands that can innovate and adapt to these demands are the ones thriving. 📱 Consumers are becoming more aware, especially through social media, but there’s still a long way to go. I’ve met people who still view “organic” as unnecessary or even misleading. We need to continue educating ourselves on how to read labels and ingredients 🧐, and avoid being misled by marketing. 💡 The more we push for transparency, the more we can drive mainstream companies to produce clean-label products that are better for us and the environment 🌍. What trends are you noticing in your market? #Sustainability #HealthyLiving #CleanLabel #TransparencyMatters #FMCGTrends #FoodAndBeverage #Innovation #ConsumerAwareness #EcoFriendly

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🚀 Ever wondered why some restaurants make you feel truly special while others just serve food? 🍴 We are thrilled to share the story of our partnership with Belgo Belgian Craft Beer which truly reflects Tribee's mission in F&B industry. The inspiration for Tribee to serve F&B clients came to us when realizing so many missed opportunities in restaurants we visit every day: 🥂 Waiters often forget to highlight unique dishes. 🍹 Rarely do they suggest another round when your glass is empty. 🍰 They tend to forget to suggest desserts at the right time. Missing these touchpoints not only lessens the customer experience but also impacts the earnings of hardworking frontline staff and the overall revenue of the business. That's why we launched Tribee for F&B – to transform these challenges into opportunities for growth and memorable customer experiences. We're incredibly grateful to our partner Belgo for joining us early in this journey. Together, we’re making the F&B sector more vibrant and profitable! Big thanks to the Belgo Team for sharing their success story with Tribee! 🤔 What changes have you observed in the F&B industry that excite you the most? How do you think technology can further enhance dining experiences? Share your thoughts, we are eager to read your insights!

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Raissa de Haas and her twin sister, Joyce, are the Co-Founders of Double Dutch Drinks, bringing personality and flavour to the soft drink mixers category with style and sustainability. Born and raised in the Netherlands, the birthplace of gin, whilst they were partying at uni they found that most mixers lacked the vibrancy of the spirits they were paired with, and so they developed their now signature flavours – Cucumber & Watermelon and Pomegranate & Basil. Their joint Entrepreneurship Masters’ thesis came top of the year and eventually became their business plan, winning seed money to bring their idea to life. And so, Double Dutch Drinks | B Corp was born. Raissa and Joyce also wanted to do business the ‘right’ way, which is why they’re proudly carbon neutral and Certified B-Corp, championing their unwavering commitment to social and environmental responsibility. AND they’ve set up a Scholarship Scheme to support women in their aspiring bartender and mixologist careers. You can listen to our conversation via my website, or wherever you get your podcasts. Overview: It was fantastic talking with Raissa about their business. In our conversation, she: - Explains what the Double Dutch Drinks’ business is all about and how it came to be. - Describes how the partnership with her twin sister works, and the wider structure of the company. - Highlights the competition they face in the mixers marketplace, and how they focus their brand and marketing. - Gives an insight into the early days of the business, how they gained traction, and why winning awards has been so pivotal to the business. - Talks about routes to market, networking, exporting and expansion. - Enthuses about the importance of R&D and the reasoning behind the various flavours they’ve chosen. - Reflects on what they could have done differently. - Goes into detail about getting B-Corp certification. - Expands on funding and the equity split of the business. - Shares some lessons learned from her time in business so far, including thinking longer term when you’re hiring. #LoveBusinesswithAlanWick #business #podcast #entrepreneurship #raissadehaas #doubledutchdrinks 

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🎉Good news!🎉 Dutch food service sales of plant-based meat and dairy in grew by 111% and 82%, respectively, in the past two years. Sale of legumes has also grown by 33% - with a 69% growth in lentils, 67% in chickpeas and 25% in other beans - this is particularly encouraging. Meanwhile, sales of conventional dairy have only reached 78% of pre-lockdown levels. There's still a long way to go though - plant-based meat accounted for 4.3% of the overall meat market and 7.4% of the dairy sector. And sales of conventional meat saw volume sales decline by 2%. We need faster change - the food service industry needs to step up! Read more: https://lnkd.in/d-T35DYY #food #meat #plantbased #lessandbettermeat #climatechange #climatecrisis #biglivestock #defundbiglivestock

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11 years old! Can you believe it?? This technology seems so new and such a thing of the future it’s sometimes hard to wrap our heads around the fact that lab-grown meat is actually almost 11 years old. The first cultivated burger patty was produced at Maastricht University and put to the test at a 2013 London news conference where food critics were served a hamburger made from cattle stem cells. If you want to see their reactions go to https://lnkd.in/eNSSTffd Since then, more than a decade has passed and lab-grown meat companies are growing. I don’t think this is going anywhere, but what about you? Where do you think lab-grown meat is going? #FoodSafety #Food #FoodSafetyAndHygiene #LabGrownMeat #FutureofFood

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I often get questions about how commercial coconut milk kefir, such as Maison’s Riviera brand, is different from The Cultured Coconut. In a nutshell, you’d have to drink 448 bottles (946 mL) of Riviera’s product to match the probiotic value of just 1 daily tablespoon of our coconut milk kefir. That’s because it only contains 2 billion probiotic bacteria (which have been mass produced in a lab) in 3/4 cup. In comparison, The Cultured Coconut contains 4.48 trillion probiotic bacteria in just 1 daily tablespoon (created by nature as it’s been authentically fermented). Just three ingredients - filtered water, whole organic coconut and a staggering number of live and active natural strains. Over the last nine years, it’s been making a truly meaningful difference in our customers’ gut health. For which we are very grateful 😌 🙏🏼 #food4guthealth #theculturedcoconut #ancestralhealth  #innovation #plantbased  #guthealth #probiotics  #fermentedfoods  #kefir #pethealth #womenownedbusiness

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From Beer to Bubbles: Belgium’s sparkling wine revolution Belgium, long synonymous with its iconic beers, is emerging as a surprising contender in the global wine market, particularly for sparkling wines. Over the past two decades, Belgian viticulture has undergone a transformation, fueled by climate change, innovative practices, and unique terroir. The turning point came in 2019 when Le Chant d’Éole’s Crémant de Wallonie clinched a gold medal in an international competition, even outshining celebrated French champagnes like Veuve Clicquot, Ruinart or Martell Mumm Perrier-Jouët. Today, sparkling wines dominate the Belgian wine landscape, accounting for nearly 50% of total production, with white wines contributing 35%. This rise is underpinned by shared soil characteristics with France’s Champagne region, offering ideal conditions for premium winemaking. Belgium’s proximity to the North Sea also sets its wines apart. Cool breezes combined with northern climate conditions create the acidity and freshness ideal for sparkling varieties. In 2023, Belgium’s wine production hit record highs, with vineyards expanding and new winemakers entering the market. Yet, this growth is not without challenges. While climate change has enabled regions like Belgium to thrive, it is severely impacting traditional wine powerhouses like France, Spain, and Italy. These regions face droughts, extreme weather, and declining yields, forcing winemakers to innovate with sustainable cultivation and heat-resistant grape varieties. Belgium’s sparkling wines aren’t seen as rivals to Champagne but rather a complementary addition to the global wine stage. As expert Marc Declerck of Gault&Millau puts it, “It’s an ‘and’ rather than an ‘or’.” Belgium’s rise highlights the evolving dynamics of the global wine market, proving that opportunity often grows in unexpected regions. #belgium #sparklingwine #winerevolution #wineindustry #viticulture #climatechangeimpact #sustainability #luxurybeverages #terroir #fmcg #retailtrends #ecommerce #northseabreeze #champagnealternatives #gaultmillau #foodpairing #belgianinnovation #marketexpansion #wineculture #beverageindustry #globalwarming #winetrends #omnichannel #winepairing #premiumwines #luxuryproducts #europeanmarkets #belgiumproducts #winegrowth #wineinvesting #winemakers #europe

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Three major brewing groups dominate the global beer market: AB InBev based in Belgium, The HEINEKEN Company based in Amsterdam, and the Carlsberg Group based in Copenhagen. 🏆 Anheuser-Busch InBev is the largest brewing group worldwide, surpassing Heineken by almost double and Carlsberg by five times. AB InBev boasts a wide portfolio of over 500 brands including Budweiser, Corona, Stella Artois, and more. 💰 AB InBev's EBITDA is three times that of Heineken and eight times that of Carlsberg. 🥇 With a 55% Gross Margin, AB InBev aligns more with consumer packaged goods giants like Nestlé and Coca-Cola than its beer sector counterparts. 📈 AB InBev has shown significant growth with a 5% CAGR over the last 5 years, outpacing Nestlé and Coca-Cola. 🚀 Heineken has experienced faster growth than AB InBev in the past 5 years, while Carlsberg has seen minimal growth. AB InBev's inception in 2004 from the merger of Belgian Interbrew and Brazilian Ambev has shaped the industry significantly. 📊 AB InBev claims a significant market share and profit pool globally. 📱 Digital innovation is a key pillar of AB InBev's strategy, with a substantial portion of revenue processed through digital platforms. Heineken and Carlsberg also play vital roles in the beer market with their unique brand portfolios and strategic approaches. The beer industry, part of the consumer packaged goods sector, continues to evolve with a focus on premiumization, non-alcoholic alternatives, and product innovation.

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Table grapes are often found in my shopping cart at this moment, as there is an abundant supply of great-tasting and attractively-priced grapes either from Spain or Italy at this time of the year. Zooming out on the longer term, supply of grapes produced in Europe is decreasing. And growers are changing to new varieties. This has pros and cons, but I trust that eventually, these developments will result in better quality #tablegrapes for the consumer and healthy margins for the grower. Want to read more about table grapes in the global market? Please check out our new report or send me a direct message. #fruit Gonzalo Salinas David Magaña Pia Piggott https://lnkd.in/e8aNnQva

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Great reflections from Stephan about the recent #IFTFirst event, and how we’re working with our customers to bring new innovative products to market, with The New Standard of Protein. #Vivici #TheNewStandardOfProtein

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