Food Business News - November 10, 2020 - 18

An inside look at the

WILLA'S KITCHEN, INCREDIBLE SPOON AND PLEESE FOODS

future of food

Startups participating in Rabobank's FoodBytes! program seek to solve global challenges

I

n the Harlem neighborhood of New
York City, a husband-and-wife team
have formulated a plant-based cheese
for New York-style pizza. In San Jose,
Calif., a father is tackling plastic waste,
one spork at a time. A pair of sisters in
Minneapolis and Brooklyn, NY, created a
shelf-stable oat milk that uses the entire
organic, whole grain oat, resulting in
more nutrition and less waste.
The entrepreneurs are among dozens
selected to participate in Rabobank's
FoodBytes! virtual pitch competition, which
kicked off in October. The program offers
opportunities for emerging brands across
the globe to network with investors and
industry professionals representing some
of the biggest food and agriculture corporations. Hundreds of startups in the food
technology, agriculture technology and
consumer packaged goods sectors applied
to the program. This year an expanded
selection of 45 startups received one-onone connections to investors and corporate
members and will permanently join the
FoodBytes! alumni network. In early December, 15 finalists will be invited to pitch to
a panel of judges for a cash prize.
"We redesigned Rabobank's FoodBytes! food and ag innovation platform
for one reason: to build a powerful engine
for ongoing collaboration and innovation
18

Food Business News

between food and agribusiness players
who want to feed the world sustainably,"
said Anne Greven, head of food and
agribusiness innovation at Rabobank. "We
know we can't achieve this purpose alone,
which is why we've convened a collective
of influential corporate and investor members who share our vision."
The 2020 cohort is the most diverse in the program's five-year history.
Fifty-one percent of the startups are led or
co-led by people of color, and 44% are led
or co-led by women. The 45 startups come
from 15 countries, including the United
States, Australia, Canada, United Kingdom, Argentina, Brazil, Chile, India, Israel,
Nigeria, Norway, Peru, Singapore, South
Korea and Switzerland.
"In the past we were going city to city
trying to find the best and the brightest
startups solving food challenges around
North America and Europe," Ms. Greven
said. "Our goal this year was to go much
more global because food is a global system
and we're a global institution, and we look
at challenges of the food system globally."

Innovating for good
Founders chosen for the program are
developing sustainable solutions to address
challenges to the food system such as food

waste, nutrition and food safety. Concepts
include upcycled foods and beverages, plastic reduction, cell-based meat production,
natural coatings that extend produce shelf
life, and technologies that improve soil
health, reduce water use and combat labor
shortages and worker safety issues.
"If we're really going to solve the food
challenge globally we have to work together, and we have to work together quickly,
and that can't happen if we all remain in
silos, competing in a battle for market
share," Ms. Greven said. "We have to come
together to adopt what we believe should
be the changes that can have a big impact
for all of us in the food system and make a
difference for the future.
"I have this high-level mission that
we want to be the beacon of food and ag
innovation for all the members, and that's
why building the membership, expanding
the startup base, building a program that
encourages connections and community
is how we believe we will have the biggest
impact quickly and for the future."
One environmentally conscious entrepreneur hopes to eliminate the need
for single-use plastic serve ware. Dinesh
Tadepalli, co-founder of Planeteer, developed machinery to produce edible cutlery made from wheat, oats, chickpeas,
brown rice and corn. The first offering is
November 10, 2020



Food Business News - November 10, 2020

Table of Contents for the Digital Edition of Food Business News - November 10, 2020

Food Business News - November 10, 2020 - 1
Food Business News - November 10, 2020 - 1
Food Business News - November 10, 2020 - 2
Food Business News - November 10, 2020 - 3
Food Business News - November 10, 2020 - 4
Food Business News - November 10, 2020 - 5
Food Business News - November 10, 2020 - 6
Food Business News - November 10, 2020 - 7
Food Business News - November 10, 2020 - 8
Food Business News - November 10, 2020 - 9
Food Business News - November 10, 2020 - 10
Food Business News - November 10, 2020 - 11
Food Business News - November 10, 2020 - 12
Food Business News - November 10, 2020 - 13
Food Business News - November 10, 2020 - 14
Food Business News - November 10, 2020 - 15
Food Business News - November 10, 2020 - 16
Food Business News - November 10, 2020 - 17
Food Business News - November 10, 2020 - 18
Food Business News - November 10, 2020 - 19
Food Business News - November 10, 2020 - 20
Food Business News - November 10, 2020 - 21
Food Business News - November 10, 2020 - 22
Food Business News - November 10, 2020 - 23
Food Business News - November 10, 2020 - 24
Food Business News - November 10, 2020 - 25
Food Business News - November 10, 2020 - 26
Food Business News - November 10, 2020 - 27
Food Business News - November 10, 2020 - 28
Food Business News - November 10, 2020 - 29
Food Business News - November 10, 2020 - 30
Food Business News - November 10, 2020 - 31
Food Business News - November 10, 2020 - 32
Food Business News - November 10, 2020 - 33
Food Business News - November 10, 2020 - 34
Food Business News - November 10, 2020 - 35
Food Business News - November 10, 2020 - 36
Food Business News - November 10, 2020 - 37
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Food Business News - November 10, 2020 - 40
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