Justin Lee, GM of Chop Value Singapore, joins the podcast to shed light on the topic of upcycling chopsticks into furniture, and the potential of this material for many more projects!With the Budding Innovation team, we dive deep into the subject matter of sustainability, green washing, the challenges of sustainability and the importance of an integrated, hyperlocal operation to keep a green operation, green.This and more, on #BeInnovative #podcast by #BuddingInnovation About Chop Value: To learn more about Chop Value's mission and works, visit http://www.chopvalue.com.sg

About Budding Innovation: Visit http://www.buddinginnovation.com to find out more about Strategic Foresight, Market Expansion in Asia and more business growth opportunities.

00:11 Welcome to Be Innovative!

00:28 Meet our guest - Justin Lee

00:44 What led to a $1 million investment into sustainability

01:52 Justin's background

02:01 Getting introduced to ChopValue through an online video

03:44 An overview of today's podcast

04:04 Why upcycle chopsticks?

06:20 Describe the process from collections to woodworking; Step 1: Collections

09:52 Step 2: What happens in the Microfactory

10:39 Step 3: Water-based Resin and Heat Treatment

12:06 You can upcycle stained chopsticks?

13:27 What other materials can be upcycled from an urban harvest?

14:41 How do you identify and tackle Greenwashing?

15:49 Greenwashing 101

16:46 What people get and don't get about carbon

17:09 Many people don't get the hyperlocal concept

17:54 ChopValue SG's expansion plans

18:42 Is there a market for waste import/export for Chopsticks?

20:18 What's your take on the industry in 5 years time?

23:15 Exploring more timber alternatives with ChopValue

24:20 Comparing Price Points and Target Audiences

27:02 Here's why Industry players are more collaborative than competitive

27:23 ChopValue SG's largest project to date

28:12 The Closing Question: How can this become Mainstream?

From debunking the myth of processed foods, being a "Plant-based butcher" and how the industry can collaborate to achieve Singapore's 30 by 30 plan, this episode was truly an insightful one!

Podcast is also available on other platforms:

Spotify: https://open.spotify.com/show/6wtDivdmShGdC0K434ZZG3

Apple: https://podcasts.apple.com/us/podcast/be-innovative-a-podcast-by-budding-innovation/id1710932944

Connect with Dominique on LinkedIn: dominique-kull

Website: https://www.eatsgprotein.com/

If you'd like to find out more about what we do at Budding Innovation, visit: https://www.budinno.com/

If you'd like to join the podcast, or would like to get in touch with us, drop us a note at [email protected]

Timestamps

00:00 - Opening Sequence

00:10 - Welcome to Be Innovative!

00:27 - Meet today's guest - Dominique Kull

00:41 - Why'd did you start a business in the thick of COVID?

01:47 - Topics that we'll be grilling Dom about today

02:12 - Why did you specifically choose to manufacture Plant-Based Proteins?

04:19 - Explaining the hype curve of Plant-based proteins and how it's becoming a reality

05:55 - What's holding people back from taking more Plant-based foods?

08:04 - Flavour, Texture and Technology will change minds about Plant-based

08:31 - An introduction to High Moisture Extrusion technology

08:58 - Benefits of HME

10:12 - Formats made available using High Moisture Extrusion

12:12 - What does the production line look like at SGProtein?

13:53 - What offerings are made available to food manufacturers with HME?

15:40 - What variables affect price for animal based meats vs Plant based meats?

19:24 - what is needed to scale and achieve the 30x30 goal?

20:54 - The landscape of the Plant-based industry is collaborative, not competitive

22:29 - With a change in diet, comes opportunity for manufacturers

24:01 - If processed food is unhealthy, doesn't that make Plant-based meat unhealthy?

27:19 - How can the prices of Plant-based meats be justifed?

30:09 - Perhaps theres's a better way to introduce Plant-based meats to consumers

32:54 - What's a typical sales cycle like in the world of Plant-based manufacturing?

33:26 - What makes High Moisture Extrusion technology the preferred choice for manufacturing?

34:48 - What's the next area of innovation for HME?

37:40 - What should we expect from SGProtein in 5 years time?

39:39 - Could there be a product to make your own plant-based meats at home?

40:43 - Closing Remarks

#Deeptech #Innovation #podcast #Asia #Singapore #beinnovative #futurefood #foodtrends #nutrition #plantbased #plantbasedmeat #foodmanufacturing

Som, founder of AI Palette, share more about AI as a powerful tool for the Food Industry - from trend discovery, product development and more.

Here's what we've discussed:

00:00 - Opening Sequence

00:11 - Welcome to Be Innovative!

00:56 - Meet Som - founder of AI Palette

02:12 - How is AI helping companies gain Business and Marketing intellgence?

04:03 - So what can companies do, once a trend is discovered?

04:47 - Just look at how a single flavour can expand into so many products!

05:21 - A recent trend of "Hot Honey" and the trend of spices in beverages

06:11 - The rise of K-trends

07:15 - Exploring the "Black Box" of AI Palette

08:33 - How large is your data set and how much detail can one get from AI Palette?

09:11 - Using Data to predict trends and trajectory

09:44 - How has AI compressed project discovery timelines?

10:29 - Revealing AI Palette's data sources

11:25 - How did AI Palette cultivate such a large set of data points?

14:01 - Reflecting on the inital challenges of the startup

15:39 - Differentiating ChatGPT's LLL model vs AI Palette

17:37 - Clearing up Hallucinations within FoodGPT

18:15 - With FoodGPT, what other applications of "GPT" could there be in the future?

19:29 - Impacting the Food Industry ecosystem with AI

21:55 - Speculation of future trends

22:32 - How does AI Palette position itself in areas of Sustainability?

24:09 - Insight on the mental wellness trend

24:58 - What's the vision for AI Palette in the next 5 years?

25:26 - Discussing the barriers that AI Palette is facing

27:21 - Final trend tidbit: Nutriceuticals

28:10 - Closing Remarks

In this episode, we speak with Florence Leong - Founder and Director of Kosmode Health, where we discuss the issues of food security, the challenges in achieving Singapore's food security goal of 30x30, as well as food innovations from spent barley grains in the food industry, battling diabetes and developing protein scaffolds for the biomedical industry!

More about Kosmode Health: https://kosmodehealth.com/

Connect with Florence: https://www.linkedin.com/in/florenceleong/

Timestamps:

00:00 - Opening Sequence

00:11 - Meet your hosts

00:28 - Meet our guest - Florence Leong

00:49 - So who is Florence and what is Kosmode Health?

01:19 - Kosmode Health in a nutshell

02:02 - The focus of today's episode

02:10 - Kosmode Health's corporate video

02:11 - What's in the name - Kosmode Health?

02:32 - A quick history lesson on Kosmode Health

03:48 - The truth about the Nutrition industry

04:47 - The Eureka Moment

05:22 - Noodles from Spent Barley grains? How?

06:01 - From Protein Fibres to creating Functional Foods

06:46 - Developing "Asian Flavoured" Drinks for the elderly

07:45 - What B2B companies can do to adopt asian flavoured products for the elderly

08:21 - The genesis of W0W noodles

09:43 - Market testing with W0W noodles

10:12 - Why aren't more people using food waste as functional ingredients?

12:50 - 30 by 30 - Shouldn't we look at Food staples instead of alt proteins?

14:57 - The current food limitations of Diabetics and how it can be opened up

15:52 - Explaining the difference between Glycemic Index (GI) and Glycemic Response (GR)

17:39 - What other foods can become Zero GR?

18:34 - How can eldery customers become more learned about GI, GR and relateed products?

20:16 - The Failing formula that is diabetic prescription

21:33 - Flour mills are the second biggest waste stream - what can we do with that?

22:50 - Potentially removing the issue of Diabetes and Food Security with Wheat Bran

23:41 - 30 by 30 - we've got to make changes in order to hit that mark!

26:08 - How much does W0W noodles cost?

26:48 - Biomedical applications through Protein Isolate extraction from Food Waste

28:47 - Current biomedical products being tested

30:25 - What's the vision for Kosmode Health?

32:04 - Identifying the biggest barrier for Food Valorization - Food Waste collection

33:13 - The challenges of processing food waste

34:19 - Closing statements and Wrapping it up!

In this episode of "Be Innovative", we speak with Leo Wein - Founder and CEO of Protenga.Protenga makes Insects Work For You. They develop data-driven Insect Technology that enables a circular, regenerative, economy all along the food supply chain and produces best-in-class, sustainable Insect Products for pet food, animal feed and plants.Leo sits down with Budding Innovation to share more about how insect farming covers a much broader spectrum in the topics of sustainability, protein and circularity. Not to mention, the commercial opportunities for pet and human grade food, as well as plants.Watch / Listen to the episode and discover the opportunities in the food and agri industries with Insect Farming potential.

00:00 - Start

00:11 - Welcome to Be Innovative!

00:30 - Meet today's guest - Leo Wein, Protenga

00:48 - A quick self-introduction

01:28 - Moving from software to something more purposeful...

03:21 - What does Protenga mean?

03:48 - What to expect in this episode

04:35 - What goes on in a BSF Farm?

05:32 - The short lifecycle of the BSF

05:49 - Cultivating BSF Larvae in bioreactors

06:33 - Quick Quiz: What is FRASS?

07:03 - understanding the multiple uses of BSFL byproducts

08:11 - What's make your farm, a "Smart Farm"?

11:31 - What's the advantage of cultivating BSF Larvae as a source of nutrition and managing the yield?

14:20 - Processing of BSF Larvae and byproducts

15:41 - How to manage temp sensitive environments for yield

17:52 - What was the first iteration of the BSF Larvae Farm?

18:54 - He didn't say the "G" word, did he?

19:46 - Why cultivate only BSF? Aren't there other options as well?

23:25 - Is there a greater awareness around insect farming for food?

25:56 - Drawing a great lesson from "The Good Life"

26:30 - In the world of food, there is no free lunch

27:05 - Addressing the realities of narrowing options of food

28:03 - The opportunities dervied from insect proteins and farming

30:30 - How to insect farming wave is picking up momentum

34:11 - If Smart Farms grow, does that also increase it's energy consumption and footprint?

36:53 - Leo's opinion on the future of insect farming

39:19 - Can BSF Larvae be fit for human consumption?

41:39 - Will makers make, and consumers consume?

44:04 - Analyzing the price of pork

47:04 - The Keys to Driving Adoption of insect protein

50:09 - Who's responsible to drive adoption?

51:35 - Shaurya's commitment to insect protein

51:49 - Where is food waste for feedstock sourced?

54:59 - It's not about the source of waste - it's collection that's the problem.

55:33 - Closing comments#BeInnovative #B2Bpodcast #Deeptech #Innovation #Insects #Farming #futurefood #Asia #Protenga #BSF #blacksoldierfly

Episode 01 with Vikas Garg, Founder and CEO of abillion.

Vikas joins the podcast to share his thoughts and insights into the world of data from the vegan space, tackling sustainability issues and what the future of the vegan space will look like for both consumer and businesses.

Be Innovative is a podcast by Budding Innovation.

For more information on Budding Innovation, visit www.budinno.com

Timestamps

0:00 Coming up on the podcast

01:06 Opening Sequence

01:18 Intro

01:33 Meet Vikas Garg, Founder and CEO of abillion

02:08 Finding Purpose

04:23 The dog that changed his mind and his life

04:59 The cost of making food

11:41 187 countries and counting

12:09 Explore how an app can bring a vegan community together

19:16 Meat Free Mondays in the highest meat consuming country in the world

20:13 The community grows with even the smallest user base

22:32 abillion's disruption factor - User Equity

24:06 Data in the F&B Business Space

31:37 As an industry, we haven't understood what sustainability is all about

35:51 Does cell-based meat fall under the Vegan category?

39:35 Possibilities for vegan cell-based meat

39:52 Tabling opinions about meat substitutes in the vegan industry

45:54 What are the major challenges that the vegan industry is facing right now?

50:33 The 10 Year Question

52:25 The trend of Vegan pet food

55:27 Closing Thoughts