MISTA

What started as a dream for UMIAMI to expand into North America became a reality this week when one of our founders visited the team to meet several restaurant partners, tour our warehouse, and taste our plant based chicken. This journey began in February 2024, when we were tasked with setting up the supply chain, building a commercial team, and developing a game-changing marketing plan that would allow us to gain menu placement and distribution in Chicago and Canada with strategic distributor partners and restaurants. We completed the process of assembling our commercial team on May 21 2024, with our first containers arriving in July 2024. In just a few months, we are fully operational in Canada and the Midwest at restaurants such as The Chicago Diner, Majani, WOW!THAT'SVEGAN, Soul Veg City, Clucker’s, A-1 Cash n Carry, and many more. Enjoy the photos—each time I look at them, I feel a proud moment seeing hard work and dedication pay off. Tristan Maurel Cris Genovese John Hatto Mehdi AMRI Jessica Bernstein Richard Taveras Patrick Donohue Dee Knight Jeffrey de la Combe, MBA Testa Produce, Inc. Michael Hornick Steve Horwich

?? We're over the moon to let you know that the Q4 2024 edition of Protein Production Technology International is now online and FREE to read. ?? But before you dive in, can you really help us and the companies featured in this latest issue by reposting this post to your own networks? It takes two clicks to spread the word for us and for them! https://hubs.ly/Q02RPRdV0 So, what will you find in this final issue of 2024 - which also happens to be our biggest to date, at 150 pages? As usual, we have expert columnists, including Andrew D. Ive from Big Idea Ventures, Hannah Lester from ATOVA Regulatory Consulting, SL, David Ziskind, PE, PMP, from Mach Global Advisors, Kerry Rees at HGF Limited, Gemma Tadman at ProVeg International, Laine Clark at The Good Food Institute and now also the amazing Anna Handschuh from Future Affairs Consulting. We have Innovation Insights from FlavaPulse, Ingredion Incorporated, Alt Dairy, ENOUGH, Liberation Labs, RelSus and Marlow Ingredients. Plus, as part of our preview of The Future of Protein Production Amsterdam on 23/24 October, we caught up with some of our +45 exhibitors, including Erika Georget at ERIDIA, Elvedin Ramani at holac Maschinenbau GmbH, Winston Sun at Angel yeast, Ryan Kromhout at KROHNE Food & Beverage, Krista Scholz at Elementar Americas, Charlotte Hughes at Hamilton Process Analytics, Tim Elbert at Ziemann Holvrieka, and Chris Saenz at Beckman Coulter Life Sciences. We have detailed profiles of AQUA Cultured Foods and Brittany Chibe, TissenBioFarm and Paul Shapiro at The Better Meat Co.. But that's not all - we have another four major features on #algae, #nutrition, #specialization in cultivated meat, and funding in fermentation. As we have more than 45 original interviews in this edition, the companies featured will be highlighted in the comments! Don't forget, please repost this and spread the word about the world's only magazine dedicated to accelerating and commercializing alternative proteins! #foodtech #alternativeproteins #foodproduction #fermentation #culti...

?? We are joining MISTA's Growth Hack November 19-20 San Francisco ???? hosted in partnership with The Good Food Institute, Accenture and SOSV! Across the next two months we are sprinting to test our Marine Whey? application solutions in open innovation partnership with leading food, flavour and nutrition experts Danone Givaudan Ingredion Incorporated Bühler Group AAK and more. Our designed-from-New Zealand natural nutrition technology is in stellar company alongside 14 leading biomass fermentation startups. We can't wait to collaborate, test and showcase together! Thanks to Celine, MISTA's ecosystem and Future Food Aotearoa (FFA) for helping make this happen ??

Solmeyea has done it again! https://lnkd.in/dzaxQ9a6 We’re thrilled to announce that Solmeyea has been selected by the 2024 MISTA Growth Hack Committee, joining 13 other innovative alternative protein companies. As the first company to produce carbon-negative, non-GMO, FDA & EFSA-approved proteins from direct CO2 assimilation for food formulations, we’re excited to gain insights from industry leaders like Danone, Givaudan Sense Colour, Bühler Group, the The Good Food Institute, and SOSV. With our Head of Downstream - Harshni Selvaraj, Chief Food Scientist - Josipa Primorac, Advisory Board Member - Maria Velissariou and CEO - Vasilis Stenos, we are preparing for two exciting, well-organized events in Zurich and San Francisco. Congratulations to all participating companies and a special thank you to the Growth Hack Committee, led by Mrs. Celine Schiff-Deb - Chief Scientific Officer at MISTA. A heartfelt thank you to our incredible team— Diego Grumbach, Maria Soares, Hippolyte Vaslin, Efi Sarri, Jakub Kordek, Evgenia Angeli, Micha? Chróst, Sabine Wirix, Michail Vourexakis, Elli Magkouta, Nikolaos Vavylas, Burcu ?irin Kaya, Susan Hardouvelis, Ioannis Skiadas and Hariklia Gavala for your unwavering commitment, perseverance, and support in driving innovation and decarbonizing industries, one sector at a time. Together, with the remarkable reinforcement of our ecosystem, we are closer to realizing our "1 on 1" vision and contributing to a better future. Thank you MISTA, NCSR "DEMOKRITOS", ESA BIC Greece, EIT Food, European Innovation Council and SMEs Executive Agency (EISMEA), QBC and thank you Solmeyea's loyal affiliated food companies & FMCGs ! #CO2utilization #carbonnegativeproteins #foodtech #biomassfermentation #futureoffood #foodhack #alternativeprotein #innovation #foodtech You can learn more about the program here:?https://bit.ly/3ZmGwL9

What a pleasure to host the outgoing CEO of the Swiss-American Chamber of Commerce (SACC) Martin Naville and its incoming CEO Rahul Sahgal Tuesday at the Swiss Residence in Francisco ??. The networking reception with the members of the SACC‘s San Francisco chapter was an opportunity to say ?au-revoir“ and say thank you to Martin Naville for his 20 years of outstanding service to the SACC. At the same time, it was a cheerful moment to welcome and get to know Dr. Rahul Sahgal and his plans for the future of the Chamber. During the evening, the excellent and ever-growing economic, trade and investment relations between ????and ???? were analysed, discussed and appreciated. Not only is the U.S. the largest market for Swiss exports, but Switzerland is also the 7th largest FDI investor and Swiss companies contribute to almost 500,000 jobs in the U.S. - what an impact! Ahead of the reception at the Swiss residence we visited MISTA a multi-dimensional innovation platform for food technologies based in San Francisco. Major ???? companies such as Givaudan, Bühler Group & SIG Group active in the sector, but also the Swiss Business Hub USA are proud members of and contributors to MISTA. Thanks to Scott May Founder of MISTA and COO Jim Taschetta for a thrilling exchange on the future of food and upcoming business opportunities. Stewart Tipson Boris Pavlovic Pamela N Munster Marcus Dahlén Bjoern Jeker Devan Friday Guggisberg Oliver James Sullivan