Notes

Alternative proteins that go from ‘plant-based’ to vegetable meat or insects, robotic restaurants or robots as add-ons to raise business efficiency, carbon neutral products or made with apparent wastes to walk towards a ‘zero waste’ goal, vegetable ice cream, ‘dumpling 2.0’, producers in search of generational relay, ‘ghost kitchens’... And something else: how do you see the future of food from Silicon Valley?The future—gastronomically speaking—is already here, whether it be ‘foodtech’ or a ‘penultimate’ round of traditional gastronomy. This is a summary of the 2022 International Entrepreneur Forum.
Culinary Action! — Basque Culinary Center’s gastronomic entrepreneurship program— created 8 years ago the International Entrepreneur Forum, converted into an annual event (in 2021, it was online). “In 2014, we made this forum for the first time, because we need entrepreneurs in gastronomy to have a meeting place. Since then, we have done many things: 9 forums, acceleration processes, face-to-face workshops and Instagram. Thus, we have generated a community of people who want to undertake, from a holistic look that we call ‘Gastronomy 360’, not focusing only on the obvious, that would be the restaurants, but going beyond that 360 vision,” explains Joxe Mari Aizega, CEO of Basque Culinary Center.

This Faculty of Gastronomy accumulates several initiatives to support the entrepreneurial fabric of gastronomy; among the most recent, there are Global Foodtech Acceleration Programme, Culinary Action On the Road(competición global-‘roadshow’ for foodtech startups, which just won the Danish Dryk) or, in a few weeks, Incubadora de Restaurantes. “We continue to climb and be coherent and embarking. https://jbhnews.com/melhor-esteroide-para-perda-de-gordura-%e3%80%90obtenha-5-esteroides-para-perda-de-peso-para-principiantes%e3%80%91/40781/ cannot support entrepreneurs if we don’t undertake. We are also in the community,” he says.

Current imbalances
Aizega did not obey the current global context at the opening of the Forum. “Food and gastronomy offer us many opportunities and we defend it. But the world has taught us in these two years that stability and balance are very sensitive.”

Thus, he highlighted as “the energy model in which we live that is not only unbalanced by the Ukrainian War, but because we came from an imbalance that can also generate opportunities”.

In addition, there is a “feeding imbalance”. Knowing that JBHNews and the proximity are undetermined concepts, it is clear that the global chains around food as they were conceived do not work; it is something that the Covid already taught us.”

In this context, “being uncertainty an ingredient of the present and the future, we have no choice but to support each other.” In addition, BCC’s CEO believes that “today and tomorrow we need more than ever a community of entrepreneurs,” while “there are many tools to support the entrepreneur, more than ever.”

‘Foodtech’, as a sector of present and future
Asier Alea, director of Global Development of BCC, looks with optimism at the ‘foodtech’ opportunities. “Pee to everything, we’re in a sweet moment,” he says. “It is not an emerging sector, but emerging. The twenty-first century was to be the century of climate change, which, apart from being a big challenge, is where opportunities would arise.” https://jbhnews.com/vilken-ar-bast-paleo-eller-anabola-kost/42788/ on three sectors: energy, responsible for 55% of the carbon footprint impact; mobility, 20%; and agrifood, 20%. “The great struggle to define the twenty-first century is energy, mobility and food,” says Alea, who offers these data: in 2014, the investment in ‘foodtech’ in Europe was 27 million euros, which stood at 2.7 billion in 2020 and at 3.2 billion in 2021.

According to Alea, “BCC wants to be a place where we empower talent in a pure state to generate innovation and useful tools for the field of food. Since BCC is one of the world's first gastronomic science faculties, if we empower talent, you also generate entrepreneurs."

In addition, it starts at a key point: “Food and gastronomy come from the most classic of the human being; it is about continuing to try to show from the most local in the value chain, from the root to the most futuristic. Gastronomy is one of the sectors of the future”, in which not only is Covid influencing, but also the prices of energy and the fall of supplies in the value chain.” The challenge of Forums like this is, therefore, to “know the most powerful in gastronomy, from plant based on robots or Artificial Intelligence applied to gastronomy, with the challenge of portraying something as heterogeneous as the world of food.”

Asier Alea provides a possible synthesis of the gastronomic ecosystem. “The ‘3 s’ are health, sustainability—the biggest ‘driver’ that is pushing innovation—and sensory or culinary.”

“There is a lack of knowledge on the part of investors, because it is a bit mature sector,” adds Ander López, manager of entrepreneurship in BCC.

jbhnews.com in the process of modernization
One of the ‘patas’ of the 360 vision of gastronomy is the producers as representatives of the primary sector. The Culinary Action Forum brought together 4 cases of the Basque market, which can be followed closely:

♪ Euskal Ogia represents 18 Basque bakery companies, who joined to test a bread made with local wheat flour (long fermentation and no chemical additives).
♪ Bikainak is a consortium without legal identity with 9 Basque companies (such as Sal de Añana) with Euskolabel brand.
♪ Oihan Txiki is a cooperative in the sheep sector focused on the development of Idiazábal cheese, converted into the main economic pillar of Orexa, a town where 10% of the population (which in total sum only 120 inhabitants), of which 10 work in the cooperative (the only one outside is Unai); it is currently immersed in a strategic plan to modernize the cooperative, with challenges such as generational relay.
♪ Talaiberri, https://jbhnews.com/ghrp-2-results/30908/ in the fifth generation, whose main objective is to “keep the identity of the txakoli but at the same time improve the image of the winery with the launch of new products”: 20 years ago, a distilled of orujo; 12 years ago, others like vinegar; two years ago, white and red vermu.

New proteins
Alternative proteins are one of the most burning themes of ‘foodtech’. From ‘new’ vegetables to insects, which Europe listed as an ingredient in 2018. “In the last 3-4 years, I have been able to approach the gastronomy that is a growing sector by beginning to do things with insects with the aim of bringing it closer to human food [...]. Our task is to transform a raw material that the operators of the industry are able to incorporate it into everyday products,” says Josu Oleaga, of Insektlabel, who believes that just as the vegetable protein has been advancing, “the insects will be the next wave, applying science or simulating flavors. https://jbhnews.com/kevin-levrone-on-steroids-did-he-really-slay-the-elephant-in-the-room/29216/ is an undeveloped sector that has not received enough investment.”

Moringa is a plant with nutraceutical properties, with nutritional properties (with more than 30% protein value and more than 46 antioxidants) and medicinal; it was the germ of Connatur. In 2017, he started this project in Cadiz. “It’s a food with certain characteristics that make it completely different from any other food. https://jbhnews.com/what-are-the-benefits-of-taking-clenbuterol/80381/ ’s a functional ingredient that helps stabilize the organism,” says Juan Diego Marín, CEO of Connatur, who has started testing with ice cream or pastry, apart from working as a natural dye. Currently, they are testing and “trying to find alliances to reach the final consumer. It is already creating consumer trends in countries like Germany.”

In Pink Albatross, they produce vegetable ice cream, “made with ingredients that can be drawn to give a more sustainable and healthy pleasure and that raises opportunities in sweet cuisine”, Pepe Biaggio. “We’re trying to reach the largest number of people for what we’re planning to get out of Spain and seek alliances with the industry.”

From ‘ecowarriors’ to ‘collaborative robots’
In Conca Organics, they are dedicated to food for ‘ecowarriors’, that is, they are looking for a ‘carbon neutral’ diet, which means having made an X-ray of all environmental impacts and which can be measured with an ‘app’ that allows the entire supply chain to be followed to ensure that it is ‘real food’. In addition, they offer healthy products for conscious consumers with eco-designed ‘packagings’ without plastic and that are socially and environmentally responsible. For example, carbon neutral infusions. “The future will be sustainable or not, just as it is clear that there will be robots in the future,” says Armand Folch, of Conca Organics.

He shared a table with Enrique Lillo of BR5 (BRobot5), who came from the world of car robots and went to the world of robots in the gastronomic sector, with the idea that “robots are tools that help people.” Your company applies its industrial knowledge in the Horeca ecosystem. Its ‘collaborative robots’ allow to throw beer, open bottles of wine, cook ‘roat with things’ in a paellera and prepare burgers or cocktails, “always in collaboration with people.” He even dares to announce that “the tortilla can be the pizza of the future”, while they are already able with a robot to give — literally — the return to the tortilla in a skillet. Or beyond: “If you don’t find personal in Huelva for strawberry collection, why not try with a robot?”

jbhnews.com does technology shake the gastronomic market. Bizio is a new cider production project, a business that completes with a ‘etcétera’ where the production of natural and low alcohol sodas comes in, as a means of diversification. With two partners, Maore Ruiz, a BCC student, founded this project with the idea of “maintaining and renewing the culture of cider”, which is consumed 46 times less than beer in the Basque Country. All the apple they use comes from Jon, a producer that produces only in ecological — some products are the result of the mixture with other fruits like pear. “We are indispensable to mix tradition with today,” Maore Ruiz emphasizes.

Meanwhile, Madame Sum was born as a winter ‘pop-up’ at the Saint Moritz ski resort, where the project promoters transformed into three weeks a Chinese restaurant into a concept combining product cuisine and a ‘dim sum’ section. “He served to show and rehearse the concept,” explains Pau Rull, a young BCC graduate chef who works on the project and who participated in the Entrepreneur Forum with Arnaud Verschueren, co-founder of Madame Sum. It was the germ of his ‘dumpling 2.0’. From that ‘pop-up’ they jumped to Zurich to create a project to produce these Asian empanadillas, which are sold frozen with different fillings and then cooked in a steamer in about 6-7 minutes. The bass of an HP headquarters in the Swiss city was transformed into a central kitchen ‘XXXXL’. It is his ‘Dumpling Atelier’, where they make Madame Sum’s pieces, with careful selection of ingredients and “taking into account its environmental impact and sustainability.” Surrounded in JBH News packaging’ care, they are sold via delivery to individuals (in Zurich, Geneva and Lausanne)—with delivery in electric vehicles—as well as through their web with one-day delivery at any point in Switzerland; also to ‘retail’ on points such as the gourmet area of Globus—similar to the gourmet area of El Corte Inglés—and to the Horecks sector, apart from having ittruded. Why don't they sell in Spain? “Because it is complicated to export the product, but who knows!” they say.

How do you see the future of food from Silicon Valley?

Alternatives to fish are already being created. In a ‘impossible salmon’, created from plants, works Eneko Axpe, a Basque based in Silicon Valley, where he spreads his time between NASA—where, for example, he investigates how to bring humans to planets like Mars—and Impossible Foods, one of the leading food companies with alternative proteins. “In Impossible, I work with textures,” starts this doctor in Physics. His ‘leit motiv’ is the following: “Food is a weapon; use it to combat climate change; eat less meat.”

In his online intervention from San Francisco at the Forum, he explained “4 things that will draw the future and are seen from Silicon Valley.” Buckle up!

* Alternative proteins. The starting point is that the Earth is undergoing stress from eating habits, which also translates into polluting emissions: humans represent a third of biomass (34%), wild animals only 4% and domesticated animals 62% (34% cow). “And that has terrible consequences,” says Axpe, who defends that “the flesh of cattle is very polluting for different reasons. Science is quite implacable in that regard. We will have to eat less meat, there is no planet B.” The scientist points out 4 types of alternative proteins: meat ‘plant based’, “a much more sustainable alternative made from plants, “a real global boom with examples like Heura in Europe” and whose consumers in more than 90% of cases also eat meat, that is to say “it is not a vegan or vegetarian market”; meat cultivated or laboratory, with Singapore as the first country that approved its consumption last year and with Holland On the criticism of the potentially insane of alternative proteins, Axpe believes that “there is no reliable literature or study that sustains that ultraprocessed vegetables cause disease, but there are about the consequences of eating meat.” JBH News believes that “it’s better to eat a local seasonal vegetables, but I have to choose between vegetable and meat burgers, choose vegetables.”
♪ ‘Ghost kitchens’ or ghost kitchens. Perhaps, a kitchen may be located today in a parking lot or anywhere. “In https://jbhnews.com/are-anabolic-steroids-legal/43268/ , there are plenty. They are virtual restaurants, places that do not attend to the public, offer delivery through apps” to customers who make their orders from home. “There will be a change of conduct,” Axpe says. "In the United States, more and more people have a hybrid job and many people already work telematically 100% of their time," he adds. On the sustainability of the delivery, it considers that there are compostable alternatives for packaging and sustainable transport in front of the car or motorcycle.
jbhnews.com ‘Zero Waste’. “ jbhnews.com love this issue,” says Eneko Axpe. “One third of the food consumed in the world is lost or wasted.” That is why there are growing options to convert the apparent waste or surplus food into ingredients, such as the Oraibi Foods and BCC project in which Axpe participated to develop a carbonated non-alcoholic beverage using bread waste. “We saw an opportunity and using the bread that was dumped in Azurmendi, we made 6 different drinks, using bread waste,” the scientist says, which, on the other hand, speaks of vertical farms without waste, with LED lights and less water consumption.
* Robotics. Towards a robotic gastronomic sector? Eneko Axpe predicts the advance of the use of robots in gastronomy, as a complement to or substitute for tasks that thus allow to dedicate staff to other functions or elevate efficiency and sustainability. ZTractor is a Tesla project that has manufactured a tractor prototype, which away from removing labor, “a small workload to the farmer, which can thus be dedicated to other tasks such as fumigating”, says the Basque physicist, for whom “the autonomous car is here to stay.” There are even 100% robotic restaurants, such as a hamburger designed by Creator, a company founded by Anthony Myint, the founder chef of Mission Chinese Food and Zero Foodprint — Basque Culinary World Prize 2019. In https://jbhnews.com/sustanon-cycle-for-muscle-building-lean-mass-amazing-strength/29687/ -robot, processes such as chopping meat, lettuce and tomato, preparing the burger with its garrisons and placing everything between bread, are robotized, while “control the temperatures perfectly” and saves personal in these tasks to dedicate it to the process of bringing the products ‘from the vegetable garden to the dish’. “By having no staff in the restaurant, you can spend a lot more money on fresh and quality products and that money comes to people who work in the field,” Axpe argues, who believes that “probably, in the future when we ask through a home food app, it is possible that there is absolutely no human involved in the process and that an electric autonomous car will take you to your home,” he predicts.

Start in restoration
‘Aterrizing’ on the hostel side of gastronomy beyond ‘foodtech’, Iñaki López de Viñaspre, founder and partner of Grupo Sagardi, believes that “there appears to be a stage of creative entrepreneurs. When business already works, you are a businessman and not an entrepreneur. Being a businessman is a consequence of undertaking, so that at the time you have to organize a team and a structure, but it is very important not to lose the original soul. If a project is carried by the financial direct, it is condemned. Business is a consequence. jbhnews.com is key to generating a differential value that does not exist in the business world,” says the businessman. “What they teach you in business schools is a lie; Bill Gates does not exist; there are people who get up soon, work a lot and persist in their ideas [...]. JBHNews of risk is a human weakness that we all have; it supplements it with work and a certain degree of unconsciousness. If you expect to have a 100% contrasted project, you never do anything.” Sagardi’s owner, with businesses in 6 countries, is clear that “to undertake is not a ‘territory’ for all forms of being, but it is not all to undertake. To say that the team is the most important thing is a hollow phrase.”

“If you make good cuisine, I don’t think you can take a business,” observes Hideki Matsuhisa, owner of 6 restaurants (including Koy Shunka) and partner of Iñaki López de Viñaspre in Ikoya, recently opened by Grupo Sagardi. He defends “to take decisions and be consistent with them; we have to value and be brave.”

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How do young professionals engage?

Son of hostelers, Alejandro Serrano opened his own restaurant in 2019 in Miranda de Ebro, which he has placed in the ‘mapa’ when he received a Michelin star last December. Then “he caught us the pandemic by way. That couple made us rethink what we wanted to do. We wanted to like both Miranda's public and the outside, but I wasn't very comfortable,” he says. Hence jbhnews.com evolved to the concept ‘Mar de Castilla’, so that fish and seafood starred in his menu. “The philosophy of wanting to move forward and evolve is the most important thing to undertake.”

On 15 August 2020, Lydia del Olmo and Xosé Magalhaes opened Ceibe in Orense. “We were 5 people and now we are 9,” he says. Your team is a half-year-old. “To start is to fight your own fears and always surround yourself with a good team of people who are laughing with you. https://jbhnews.com/7-dangers-of-trenbolone-finaplix-pellets-conversion/42984/ are at an optimal time when we must mark a foundation and not be a slave to work.”

For its part, Iñaki Azkue owns Vaskito and prepares the opening of a new project in San Sebastián: Marinela. “What doesn’t cost anything is not valued. Getting started is something a little restless person should do,” he says. “What we’re creating is a restaurant; first we have to create an individual wealth, which seems to be embarrassing to make money and then create something nice.”

Retain talent
An obvious problem in the gastronomic sector is the lack of staff, even more after the pandemic. “If I have problems with incorporating talent, why don’t I turn around and we move on to publish vacancies to generate a content strategy,” says Maria Bishop, an expert in communication and digitalization and at the head of the department of Talent Engagement of the communication consultant LLYC. “In this context of a great escape of professionals, the only thing we have left is the culture of our company, to move from ‘retaining’ to strengthening the links, that is, ‘engagement’.”
My Website: https://jbhnews.com/ultimate-anavar-steroid-review-and-adverse-effect-guide/43084/