It's fascinating how we are generally OK with these foods being "black boxes". Some components are "naturally" occurring, while others, like antibiotics or pesticides are there merely as byproducts of the production processes.
They are complicated mixtures of various substances, each with its own role to play. Despite being staples in our diets, these items are far from simple, single, ingredients. 🧐 I read the ingredients list on everything since I can remember.Īs a person who eats, I've always believed that understanding what we consume is crucial for making informed choices about our health and well-being.Ĭonsider the food items we often take for granted - fruits, vegetables, meat, fish, poultry, eggs, milk, and dairy products. Nadav Zifroni Ido Eliashar Ⓥ Ofek Ron ⚓️ Oshi (formerly Plantish)
#AVI FOODSYSTEMS LINKEDIN CEO PROFESSIONAL#
These events not only facilitate valuable professional connections but also provide a forum for enjoyable networking. Try to siez the current opportunity to its fullest potential insted of obsessing over the next step.įoodTech stands as a fertile ground for innovation, where collaboration between individuals with distinct skill sets can yield remarkable results.Ī big thank you to the organizers and participants of these local meetups that bring together FoodTech investors, corporate leaders, and emerging startups. Rather than preoccupying ourselves with exit strategies or premature pivots, let's channel our efforts into maximizing the existing opportunities and resources at our disposal. This dynamic partnership enables them to perceive challenges from diverse perspectives, challenge conventional norms, and generate innovative concepts for exploration.ĭrawing inspiration from Eshchar 's remarks, founders (and the rest of us, too) should shift the focus. One of my observations in the realm of successful FoodTech startups is the presence of a "synergistic pair" – a CEO with a non-scientific background (Whos resposible for the "❓️") and a CTO who is a scientist (and is responsible for the "❗️"). Additionally, we delved into crucial topics like environmental sustainability, the future of meat production and consumption, and dietary preferences and their roll in entrepreneurship and investments. During this gathering with panelists Hadas Rajchenberg, Noga Sela Shalev and Eshchar Ben-Shitrit, we engaged in discussions surrounding science, technology, entrepreneurship, open-mindedness, storytelling, and the distinctions between scientists and business professionals.
Here are my insights from the Yesterday's FoodHack TLV event.
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