Following up on foodtech upcycling in Singapore, it’s impossible to forget that a slew of startups is just focusing on the tech and less on the cultural part of food. I don’t want to read too much into the fact that they are essentially U.S. based and Silicon Valley grown, but 🤨
Innovation is about changing the market, not just building the right specs (nutrients, fatty acids, oligo-elements, etc). Crossing the uncanny valley of new proteins that are built right, to ones that feel right is not a simple engineering/biotech matter.
Just a fair reminder that when Europe (or Asia for that matter) is competing with American tech ventures, we might have an unfair advantage beyond technology.