In this instalment of 'Start-up spotlight' – which celebrates smaller, earlier-stage companies and their For a small start-up, we’re particularly proud of the research we’ve been able to support. What advice would you give to other start-ups in the food and beverage industry?

In this instalment of start-up spotlight – which celebrates lesser-known companies and their innovations How important is it for foodtech start-ups to align with upcoming regulations such as the EU Deforestation As a start-up, it’s therefore essential to stay up to date of what’s changing. What advice would you give to other early-stage food and beverage start-ups working on novel ingredients Most start-ups fail.

This month, our start-up spotlight is on Lasso, a food-tech company from the team behind plant-based We started with plant-based meat and introduced it under the Tender Food brand to support funding and scale-up. At an early stage start-up,it feels like there are big milestones every month. expansion For aspiring start-ups in the plant-based food and beverage industry, what valuable advice

In this instalment of 'Start-up spotlight' – which celebrates smaller and earlier-stage companies and How does Fudi differentiate itself from other start-ups working with RuBisCO protein? A few ways. We are starting where the fit is clearest and expanding from there. Raising capital and scaling up. If you could offer one piece of advice to aspiring start-ups in the food and beverage industry to help

In our final 'Start-up spotlight' feature for 2025, we speak to Sly Foods: a producer of freeze-dried It all started in 2021, when I made my first freeze-dried meals for a packrafting trip on the beautiful because they’re dehydrated rather than freeze-dried, which means they don’t rehydrate properly and end up Most brands assume the average consumer is starving on the trail and will eat anything at that point. For aspiring start-ups in the plant-based food and beverage industry, what valuable advice or insights

In this instalment of Start-up spotlight, we speak to Jac Chetland, co-founder of UK cereal brand Surreal Serving up plant-based, high-protein, low-carb and zero-sugar breakfast options (with a strong sense of fun – just check out its social media pages), Surreal is shaking up the breakfast aisle. opportunity in cereal as it was a category dominated by a handful of major players, lacking innovation, made up What advice would you give to other food and beverage start-ups looking to disrupt a legacy category?

This month, our 'start-up spotlight' is on Fable Food Co. Fable started with a unique founding team: fine-dining chef, mycologist and chemical engineer Jim Fuller When we started experimenting, the stem was actually the ideal part for what we wanted to build: an all-natural It stacks up extremely well against meat itself. If you could offer one piece of advice to aspiring start-ups in the plant-based food and beverage industry

This month, our start-up spotlight is on Summ Ingredients, a Danish food-tech innovator formerly known As a start-up, there are many wins (and probably more failures!). We’ve managed by thinking creatively: not over-specifying an ideal set-up, but adapting our product and What valuable advice would you share with aspiring food & beverage start-ups? Food is tough.

Ibis Rice is a conservation project set up by the Wildlife Conservation Society (WCS) to protect threatened The project started when a Giant Ibis, Cambodia’s national bird thought extinct for 50 years, was spotted Recently we have also started working with them on a bean cover crop before and after the rice crop, forests, and extending the business models to other crops and commodities in Cambodia so that we can then start

This month, the spotlight is on Leaft Foods: a New Zealand-based food-tech innovator developing functional A lot of companies got caught up in that momentum. Then reality hit. Our 30,000 square foot facility’s current production is impressive, but it is also just the start of We started during the height of alternative protein hype, but rather than getting swept up in that excitement For aspiring food-tech start-ups, what valuable advice or insights would you share to help them navigate

In this instalment of Start-up spotlight – which celebrates small/earlier-stage companies and their innovations Our kits are perfect for both enthusiasts and those who are just starting out. Whether you're a seasoned grower or a complete beginner, you can start harvesting fresh mushrooms in was the process like getting your mushrooms into Sainsbury’s, and what advice would you give other start-ups From then on, it’s been quite the scale up!

This month, our 'start-up spotlight' is on Happy Plant Protein. There is only a small amount of waste when starting and stopping the machine. We have a partner in Latvia who has drawn up plans for the construction of a new Happy Plant Protein A year and a half ago, we started with the process itself and ensuring its maturity. For aspiring start-ups in the plant-based food and beverage industry, what valuable advice or insights