The Appetizer By cover art

The Appetizer

By: Daniel Skaven Ruben and Sandra Malmberg
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  • Summary

  • Food is much more than just nutrition. It’s joy, connection, and all the things that make us human. In the coming years, the way we produce, distribute, and consume foods will change drastically. The Appetizer talks with the leading entrepreneurs, innovators, and foodtech actors shaping the future of food, in inspiring snackable episodes. Enjoy!
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Episodes
  • #8: James Rogers of Apeel Sciences

    #8: James Rogers of Apeel Sciences
    Apr 9 2022

    James Rogers is Founder and CEO of Apeel Sciences. Over 30% of food grown in the world goes to waste. Apeel adds a layer of invisible, tasteless, odorless, plant-based protection on the surface of fruits and vegetables. This helps extend shelf life significantly, by creating a protective extra peel that seals moisture in and keeps oxygen out. But how did James come up with the idea for Apeel, and what’s next for him and his team in the coming years? Tune in for an exciting conversation!
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    36 mins
  • #7: Sara Marquart of QOA

    #7: Sara Marquart of QOA
    Jan 27 2022
    Sara Marquart is Co-Founder and CTO of QOA. The startup produces cocoa-free precision-fermented chocolate. The goal is to replace mass-market chocolate, and enable people all over the world to continue to enjoy the experience of chocolate, without the adverse impacts of cocoa production such as deforestation and child labor. Simply put, a more guilt-free chocolate. In this episode, we speak to Sara about QOA -- the technology, the journey, and the aspirations for the coming years.
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    22 mins
  • #6: Nnaemeka Ikegwuonu of ColdHubs

    #6: Nnaemeka Ikegwuonu of ColdHubs
    Jan 15 2022
    Nnaemeka Ikegwuonu is Founder and CEO of ColdHubs. Globally, 1/3 of all food produced is wasted. ColdHubs operates 100% solar-powered walk-in cold rooms in Nigerian markets and farm clusters. The Hubs are used by smallholder farmers, retailers and wholesalers, to store and preserve fresh fruits, vegetables and other perishable foods 24/7, extending shelf life from 2 to 21 days, thus saving tens of thousands of tons of food from spoilage every year. ColdHubs serves thousands of customers using the 50+ installed cold rooms, and now plans to expand across Nigeria and the entire continent.
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    25 mins
Art Leadership Food & Wine Economics
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