The startup is using analytical chemistry, optical spectroscopy, and machine learning to create a universal data-based language for evaluating food quality.
Users can order health-conscious meals, groceries, and supplements through the Indian startup’s wellness marketplace.
This episode is perhaps a tad awkward as I interview my boss Rob Leclerc, founding partner of AgFunder, but Rob was as insightful as ever, sharing his thoughts on working in and around the agriculture sector for the past decade.
Most ag investment flows to high-income countries, and currently very little reaches the food systems of low-income regions like Africa, with virtually none going to support highly nutritious foods, according to GAIN.
Do more with less. It’s probably fair to say that’s been the key mantra for the agtech industry over the past decade. As we approach 2020, expect more attention on improving the quality of the food we produce. Benson Hill is one example.
Ann Venemean tells AFN her thoughts on where agri-foodtech can improve, plant-based protein, and one of the biggest takeaways from her career to date.
In partnership with AgFunder, Tim & Tyler Nuss have produced a 4-part series including three of our portfolio companies. Here’s the first one, enjoy!
Did you know one of our most common drugs was derived from plants? In this episode of Future Food, I speak to Sofia Elizondo, cofounder of Brightseed.
The deal was led by Singapore-based BlueRed Partners, Südzucker AG, Royal DSM, and Singha Ventures.
Here Shmuel Rausnitz writes about his concerns relating to the FDA and foodtech entrepreneur’s tendency to oversimplify consumer demands and needs across demographics.
Despite their ingenuity and a commendable focus on sustainability and food loss, entrepreneurs are missing a huge opportunity by not prioritizing nutrition, writes Amy Beaudreault.
Dr. Ilan Samish is the CEO and founder of Amai Proteins — an Israeli startup lab-designing hyper-sweet, thermo-stable, zero-calorie proteins out of exotic fruits.
With the growth of the event, we are hearing different voices, including changing corporate cultures and new business models.
The real power to endow people with fundamentally longer, healthier lives resides in the hands of the food industry, writes Jim Flatt.
One month into 2019, it’s clear that this year’s “it” produce is gourmet mushrooms. Smallhold’s Andrew Carter tell us why.
Noluma has developed a unique technology that measures the light protection of packaging as a function of its effects on the product contents by placing a marker ingredient in a solution inside a test package, which is then exposed to intense light.
On our mission to democratize venture capital and increase investment in the food and agriculture industry, our fund is open to accredited investors as well as institutional investors, and we already have commitments from both.
We caught up Brad Farmerie to find out how he’s incorporated tech and innovation into his farm-to-table philosophy and why he’s all-in with today’s hottest plant-based burger.
The Good Kitchen, launched last year as Europe’s first accelerator program for social startup businesses tackling food issues, will award low-interest loans to the startups to get their businesses off the ground.
It may sound too good to be true, but according to David Rowe, founder and president at Choco Finesse, the proof is in the chocolate pudding.
