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The Future of Food as seen by large corporates, by startups… and by us
A triangular analysis key to prepare our next webinar dedicated to food innovation.
In meatspace, chicken is a type of vegetable
Where are the ruptures and movements in the triangle of sustainability, transparency, and authenticity applied to meat? (Of course, we also show in which sense chicken is a vegetable)
Whoah effect on wine tasting: the breakthroughs and pivots of 10-Vins
Breakthrough innovation in beverages is possible! Thibaut Jarrousse, founder of the 10-Vins startup, tells us about his method to revolutionize wine tasting.
Everyone has a plan until the moment they get punched in the face
Interview with Alain Dufossé, former Director of Disruptive Innovation at Pernod Ricard, on industrial innovation in the food industry. On the menu: studio startup and authenticity.
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