Guylian : Expanding on a Luxurious Legacy
Guylian CEO Tom Snick tells us how the company honours its history, whilst stepping forward into a new era of confectionary extravagance.
MycoTechnology Inc. : Foraging for the Future
Lisa Wetstone of MycoTechnology Inc. discusses the founding principles of the company and the alternative protein industry.
Incredo Ltd : A Sweet Solution to Sugar
Ari Melamud, CEO of the Incredo LTD, provides details of the company’s first-of-its-kind sugar-based sugar reduction solution, Incredo® Sugar.
Sustainable Coffee Farming, We’ve Bean Expecting You
In the face of environmental adversity, we unearth how Indonesia’s farmers are coping with the perilous impacts of climate change.
Biota Nutri : Grow the Best
We take a look at Biota Nutri and speak to CEO, Mark Valentine, about the growing technology that is changing farming in the Netherlands.
Cabosse Naturals : Fighting Food Waste
Sylvie Woltering-Valat, Head of Marketing at Cabosse Naturals, highlights cacaofruit as one of the most impactful fruits to fully upcycle.
Gastronauts : The Final Food Frontier
NASA and the Canadian Space Agency are on a mission to launch sustainable food systems for space flights which can also be utilized on Earth.
MycoTechnology : Harnessing the Fifth Kingdom
MycoTechnology is at the cutting edge of the food and beverage industry with the combination of food sustainability and biotechnology.
Vow : Back from the Brink
The woolly mammoth returns in meatball form, as cultured meat manufacturer Vow makes a poignant message about the global climate crisis.
Tanglin Gin : The Spirit of Singapore
From jungle beginnings to spice plantations, and now Singapore’s first gin distillery, experience the taste of the Tanglin region with co-Founder Charlie van Eeden.
Pubinno : Introducing the Internet of Beer
Pubinno takes good beer seriously. We catch up with CEO, Can Algul, to explore the San Francisco tech start-up’s mission to clean up the beer industry.
Could this be the end of coffee as we know it?…
The coffee industry is faced with a desperate need to drastically reinvent itself and turn towards a new crop variation in the face of global warming.
