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Legendary Vish’s 3D printed salmon.

To us, and probably to the general public as well, the developments of fish-free fish products have been overshadowed but the buzz around animal-free beef, chicken and pork with players such as plant-based Impossible Foods and Beyond Meat, and lab-grown meat pioneers Memphis Meats, JUST, Mosa Meat and others.

During the last few weeks we’ve come across a surprisingly high number of animal-free seafood startups. …


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My Trellis Road co-founder Anna Ottosson recently published a summary of the European investment landscape for foodtech and agtech startups. Since then we’ve been wondering how Europe compares to other regions in terms of funding, exits, academia, regulations etc. What are the pros and cons of starting a foodtech startup in Stockholm, Shanghai or New York?

Since we started digging into the global foodtech and agtech landscape a couple of months ago we’ve been fortunate enough to speak to hundreds of experienced individuals in the foodtech space — investors, journalists, seasoned entrepreneurs, researchers etc. …


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“A chef, because I like big bellies,” I replied, proudly patting my stomach, when my mother asked me what I wanted to be when I grew up. I was four years old. “Or an ant hunter. I’m going to shoot them one by one.” I hated fire ants at the time, constantly attacking my poor naked feet.

I have since learned that the size of your stomach isn’t a good predictor of your future profession, and that killing ants with a rifle isn’t a proper occupation. …

About

Erik Byrenius

Foodtech entrepreneur & investor @ TrellisRoad.com

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