@ahlone
Profile
Registered: 1 year, 5 months ago
New Dutch food made with "Future Food" has 5 times more protein than eggs! Spirulina is rich in nutrients and has the characteristics of environmental sustainability. Many food brands have discovered its potential and rushed to launch products using spirulina as raw materials, hoping to attract consumers with innovative and sustainable products. Eyes, but also contribute to global carbon reduction. Life on earth originated from the ocean, and primitive single-celled seaweed is the first "food" for all living beings. Primitive algae absorb carbon dioxide and produce oxygen through photosynthesis, which is the origin of life evolution. Hundreds of millions of years have passed, and this sustainable "miniature nutrient bank" is still shining on the job. There are many active ingredients, balanced nutrition, and strong health care functions... Today, the important value of seaweed to human beings has been revealed one by one through science. This "living fossil" can be seen everywhere in functional foods, food additives, beauty and skin care, agricultural breeding, and even environmental protection. At present, countries around the world are committed to reducing carbon emissions. As an important source of food and natural material for human beings, what kind of power can seaweed contribute to reducing carbon? In February 2020, Ful, a food technology start-up company, was born in the Netherlands. They use the sustainable production process to grow the well-known superfood spirulina, and with the blessing of capital, they have become one of the few "negative carbon" plant protein factories in the world. In view of its forward-looking contribution to carbon reduction practices, in 2021 Ful received funding from the Dutch government's "Circular Technology Program (TTT-CT)" project. Around the world, there are many technology companies dedicated to the development of seaweed products. What is the magic of Ful's "negative carbon" plant protein factory? While transforming seaweed into delicious food and high economic value products, how can we unlock its enormous potential for global carbon reduction? From Ful, can we find new ways of algal food development? 3 girls who have never met the dream of "net zero" together and jointly founded Ful, a food technology start-up company I went to study for an MBA, participated in another competition, won a championship, and started a company by the way. The experience of the three founders of Ful Company is a bit touching. In early 2020, Julia Struli joined Sara Guaglio and Cristina Prat Taranilla to study MBA at INSEAD Business School in Singapore. Prior to that, Ful CEO Julia, after graduating with a BA in International Development/Gender Studies from Brown University, ran marketing for a VC-backed technology start-up in the US, where she founded a nonprofit education program. A few weeks before school starts, fate brings three girls together in the school cafeteria. Over the course of a meal, they got to know each other quickly and hit it off: Julia is from social impact and technology, Guaglio is involved in family business manufacturing, and Prat is from oil and gas. 3 share the same interest and passion for climate, food and innovation. Most importantly, their natural expertise and the way they face opportunities and challenges are completely complementary. It seems like a very different experience, but it has achieved the effect of 1 plus 1 plus 1 being greater than 3. So, the three teamed up to launch a sustainable business project - how to find new opportunities in the European food market in the context of "net zero"? This is undoubtedly challenging for 3 people with no background in food development. The 3 people have since been rejected nearly 100 times by multinational entrepreneurs, investors and policy makers, but they continue to look for opportunities with the support of their undying entrepreneurial enthusiasm. As their knowledge of food ingredients and processing grows, they become more convinced that there is a huge triple opportunity (people, planet and profit) in new sustainable sources of nutrition, especially microalgae, with the potential to promote health and sustainability Double development potential for development. In addition, after careful investigation and research on online marketing methods (digital advertising, search engine optimization, social media) and offline consumption channels (sports scenes, office activities and bars), the three also discovered the hidden pursuit of healthy lifestyles. of consumers. Without further ado, the three quickly developed a business plan to develop a spirulina food with "climate active" qualities. This food will shoulder the mission of a "future-proof" source of nutrition. "Future-proof" means attractive to consumers (tasty, convenient, affordable), highly developed, nutritious and has no negative impact on the climate. They took this plan to participate in the entrepreneurship competition held by the school, and finally won the championship before graduation. The generous bonus also made the three people move to the Netherlands, known as the "Silicon Valley of Food" in Europe, and founded in February 2020. Ful Corporation. They hired Andre Calmon, assistant professor of technology and operations management at INSEAD, as the company's analytics and operations management consultant. The addition of professionals brings more thinking to the team. Soon, product development expanded from the lab to commercial scale, and the trio were further and further along the way to explore net-zero carbon-neutral food design. Ful has now launched its flagship product Revive in the UK and Europe: a tonic sparkling water with blue bubbles made from seaweed with a negative carbon footprint. Julia said Ful will focus on promoting the brand through the Revive line, and gradually expand the product line to other items such as snack bars, energy gels and powders, before aggressively acquiring large accounts. Overcoming the fishy smell problem and creating a closed-loop system for culturing spirulina, Ful successfully makes good use of the nutritional value of spirulina The success of Ful is closely related to the background and efforts of the founding team, but another key factor is equally important: targeting spirulina. Spirulina is a food with many nutrients and a balanced content, and it is also a natural ingredient for the production of high-quality food. The protein content of Spirulina can reach 70%, which is equivalent to 5 times that of eggs and 3 times that of fish meat. Its amino acid composition almost covers the needs of the human body, and its digestion and absorption rate is as high as 95%. It is by far the richest protein in the plant kingdom. source. In addition to excellent protein, spirulina is also rich in vitamins, minerals and trace elements. It has anti-cancer, anti-virus, antioxidant, immune-enhancing and other biological activities. It is a veritable "super food". In terms of biological classification, Spirulina belongs to a type of cyanobacteria. Unlike other types of eukaryotic microalgae (DNA is present in the nucleus, such as chlorella, black algae), spirulina consists of a single membrane without a nucleus and lacks a cell wall, its nutrients are more easily digested in the human body, and the processing process There is no need for a more stable wall-breaking technique. The special growth environment of spirulina makes it have different degrees of fishy smell. The complex ingredients affect the taste and flavor performance of spirulina food, and it is very challenging for developers in terms of solubility, color, and stability of biologically active ingredients. . In addition, affected by factors such as species, temperature, light, etc., most of the spirulina on the market is not as sustainable as the public imagined, and the biggest problem faced by the Ful start-up team is exactly this, how to effectively remove the fishy smell. It is directly related to the success or failure of the development project.
Website: https://techtuba.com/
Forums
Topics Started: 0
Replies Created: 0
Forum Role: Participant