Many food startups focus on product development and marketing first—only to realize too late that they need regulatory approval.

Prof. Dr. Hans Verhagen explains why food safety assessments should start from day one and how companies can avoid costly delays in getting their novel food approved. He breaks down EFSA’s risk assessment process, the importance of original data, and why limiting initial applications can make approval easier.

In just 10 min, we uncover the biggest pitfalls and how to navigate the novel food landscape successfully.

Listen to the full episode with Dr Hans Verhangen⁠⁠here.⁠⁠

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Most great businesses start with a bold idea—but what happens when the market isn’t ready?

Giuseppe Baidoo learned this the hard way when his first venture, Ooze Drinks, shut down due to shelf life and market challenges. Instead of giving up, he used failure as fuel for something even bigger.

In this episode of Tomorrow’s Bites, Giuseppe shares how he turned setbacks into success with Gusto Snacks (500K revenue achieved in 2024).

He dives into the lessons of resilience, the power of mentorship, and the creativity needed to stand out in the food industry. From Bold Marketing tactics to understanding consumer psychology, Giuseppe reveals how branding, storytelling, and adaptability have shaped his entrepreneurial journey.

This is a story about risk, reinvention, and the mindset needed to build something that lasts.

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😊 The Guest: Giuseppe Baidoo

Look into the company ⁠Gusto Snacks

Is regenerative agriculture really less productive than conventional farming?

Philippe Birker debunks this common myth, explaining why restoring soil health leads to higher yields, better water retention, and more nutrient-dense crops over time.

He dives into how healthy soil acts like a sponge, reducing floods and droughts, and how conventional farming’s reliance on chemical inputs has weakened plants and depleted nutrients.

Philippe also highlights why regenerative farms can outperform conventional ones by reducing crop loss, increasing resilience, and improving food quality.

In just 12 min, we explore why regenerative farming is not just sustainable—but essential for the future of food.

Listen to the full episode with Phillipe ⁠here.⁠

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What if the biggest barrier to feeding 10 billion people isn’t technology or resources—but the words we use? From labeling foods as "natural" to debates over GMOs, the way we talk about food often shapes its future more than we realize.

In this episode of Tomorrow's Bites, Jack Bobo, executive director of the Rothman Family Institute for Food Studies, shares his journey from the Peace Corps to becoming a leading voice in food policy. He dives into the psychological factors driving consumer behavior, the power of communication in resolving food system tensions, and the environmental trade-offs we face in feeding a growing population.

Jack advocates collaboration and innovation, emphasizing that understanding how we perceive and talk about food is just as important as the technology we use to produce it. This conversation challenges us to rethink our approach to global food systems and the choices we make for the planet’s future.

In this episode we discuss:

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😊 The Guest: ⁠⁠Jack Bobo

His work: Rotham Family Food Institute.

His book: Why Smart People Make Bad Food Choices?

How do you set up a bean-to-bar chocolate company? Nick Davis, founder of One One Cacao, takes us through the highs and lows of building a craft chocolate brand. From sourcing the best cocoa beans to navigating the steep learning curve of chocolate-making, Nick shares his personal journey of trial, error, and resilience. He also highlights the importance of authentic connections with farmers, scaling challenges, and staying true to traditional methods.

In just 10 min, we dive into the essential steps and lessons for turning raw cocoa beans into a meaningful business.

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From creating milk without cows to turning CO2 into food, groundbreaking innovations suggest it might be the only way forward.

In this episode of Tomorrow's Bites, Andres speaks with food technology expert Tony Hunter about how tech is reshaping the food industry. From generative AI to alternative proteins, Tony highlights solutions to meet growing global food demands while tackling food waste and sustainability challenges. The discussion also explores ethical dilemmas, unintended consequences of innovation, and the critical role of policies in ensuring technology works for everyone.

This is a thought-provoking look at whether technology truly is the answer to feeding the future.

We discussed:

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😊 The Guest: ⁠Tony Hunter

Can zero-waste cooking become the new standard in restaurants? Chef Vojtech Végh believes it can.

In this short, he explains how a shift in mindset and creative thinking can turn byproducts into valuable ingredients. From understanding the unique advantages of restaurant kitchens to rethinking what we call "waste," Vojtech shares practical tips and insights from his book Surplus: The Food Waste Guide for Chefs.

In just 7 min, we explore why food waste is a solvable problem and how chefs can lead the way

You can listen to the whole episode with Vojecth ⁠here.⁠

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Imagine a world where billions are allocated to fight climate change from agriculture, but the farmers never see a cent. Bureaucracy, outdated agendas, and misplaced priorities block the very solutions that could save our planet.

In this episode, Dr. Dhanush Dinesh shares his journey from a business background to founding Clim-Eat, a bold 'think and do tank' tackling food systems and climate issues. He discusses the need for political will, funding reform, and innovative solutions, especially in sustainable agriculture and livestock emissions. Dhanush highlights Clim-Eat's actionable three-phase approach—Innovat-Eat, Implement-Eat, and Impact-Eat—and its goal of closing operations by 2030, so he is running against the clock.

The conversation uncovers challenges like corruption, trust issues, and the flaws in global climate negotiations, while emphasizing the hope brought by younger generations and the critical role of NGOs. With inspiring case studies and a focus on bold bets for the future, this episode offers a powerful call to action for rethinking food systems and climate strategies.

We discussed:

- The Birth of Clim-Eat

- Journey Towards Sustainability

- Transitioning from Business to Impact

- Establishing Clim-Eat: The Think and Do Tank

- Funding and Growth of Clim-Eat

- Project Phases: Innovat-Eat, Implement-Eat, Impact-Eat

- Case Study: Bold Bets for Food Innovation

- Challenges in Food System Innovations

- Political Will and Agricultural Subsidies

- Implementing Change in Malawi

- Challenges in Food and Sustainability Projects

- The Role of Money in Climate Initiatives

- Outdated Agendas and the Need for Change

- Hope for the Future: The Role of Youth

- Innovations in Sustainable Food Systems

and much more...

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😊 The Guest: ⁠Dr. Dhanush Dinesh

👉 His work: Clim-Eat

How do you know when it’s time to pivot?

Victor Penev, founder of Edamam, shares the lessons he learned on the journey to product-market fit. Initially targeting consumers, Edamam pivoted to a B2B model after realizing a need to align with market demand while staying true to its mission of promoting healthier lives through better food choices.

Victor emphasizes the importance of balancing flexibility with a clear north star, adapting your strategy without losing sight of your purpose. He also discusses how trends like “food as medicine” have reshaped opportunities for innovation in the nutrition space.

In just 8 min, we dive into the art of pivoting and staying mission-driven.

You can listen to the whole episode with Victor here.

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Imagine walking into a grocery store where every product claims to be tailored just for you—your health, your goals, your life. But what if this promise of "personalised nutrition" is more confusing than helpful? The truth is, consumer trust in personalised health solutions is dwindling, and overwhelming choices are part of the problem.

In this episode, Nard Clabbers explores the complexities of personalised nutrition, from defining what it truly means to empowering consumers to make informed choices. He shares insights from his startup journey with HUB, highlighting the challenges of collaboration, the importance of consumer feedback, and the role of clear team dynamics in building successful ecosystems. Nard also delves into the barriers to adoption, including social norms, perceived effort, and the overestimation of consumer willingness to invest in health solutions.

The conversation touches on the critical need for follow-up in personalised nutrition strategies, the ethical importance of data ownership, and the potential of technology to simplify choices.

With reflections on balancing enjoyment and health in dietary habits, Nard paints a compelling vision for the future of personalised nutrition—one that prioritises trust, collaboration, and actionable solutions.

We discussed:

and much more...

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😊 The Guest: Nard Clabbers