Milk Tea
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Banking on demand for healthy tea beverages, Changsha's cultural tea house will operate over 200 outlets, offering on-demand deliveries to customers across the city.
Banking on demand for healthy tea beverages, Changsha's cultural tea house will operate over 200 outlets, offering on-demand deliveries to customers across the city.
CEO and co-founder of TurtleTree Labs
Cheese connoisseur, Lin Fengru, was unable to find milk that allowed her to make high-quality cheese. During her search around dairy farms in Asia, she realized that the poor quality of the milk was due to animal hygiene issues and the use of antibiotics and hormones on cows. The lack of quality dairy milk options inspired her to co-found TurtleTree Labs in January 2019 to create milk using stem cells.Lin graduated in information systems management and marketing in 2011 at Singapore Management University (SMU). In 2011, she joined Collis Asia as an account manager and left in 2014 to work at Salesforce in sales and business development. She joined Google Singapore in 2018 and worked as a territory account manager for Google Cloud Platform until June 2019. In 2020, she completed an MIT course in the science and business of biotechnology.
Cheese connoisseur, Lin Fengru, was unable to find milk that allowed her to make high-quality cheese. During her search around dairy farms in Asia, she realized that the poor quality of the milk was due to animal hygiene issues and the use of antibiotics and hormones on cows. The lack of quality dairy milk options inspired her to co-found TurtleTree Labs in January 2019 to create milk using stem cells.Lin graduated in information systems management and marketing in 2011 at Singapore Management University (SMU). In 2011, she joined Collis Asia as an account manager and left in 2014 to work at Salesforce in sales and business development. She joined Google Singapore in 2018 and worked as a territory account manager for Google Cloud Platform until June 2019. In 2020, she completed an MIT course in the science and business of biotechnology.
President and General Manager of Modern China Tea Shop
A Changsha native, Lyu Liang has professional work experience in advertising planning. He became an entrepreneur at the age of 38 and launched Modern China Tea Shop in his Hunan provincial hometown Changsha in December 2013.
A Changsha native, Lyu Liang has professional work experience in advertising planning. He became an entrepreneur at the age of 38 and launched Modern China Tea Shop in his Hunan provincial hometown Changsha in December 2013.
TurtleTree Labs will license its technology for creating natural ingredients found in human milk to dairy and infant formula companies to produce full-composition liquid milk.
TurtleTree Labs will license its technology for creating natural ingredients found in human milk to dairy and infant formula companies to produce full-composition liquid milk.
Co-founder and CEO of Kopi Kenangan
Edward Tirtanata is best known for establishing Kopi Kenangan, the popular grab-and-go coffee chain. Prior to that, however, the finance and accounting graduate from Northeastern University, USA, had established Lewis & Carroll, a premium establishment serving artisanal tea. Unfortunately, the brand struggled to grow among Indonesia's budget-conscious youths, who preferred the cheaper bubble tea. Learning from the experience, he decided to eschew the Starbucks-style “third home” retail concept and opted for grab-and-go stalls that are cheaper to establish, but without abandoning the quality of the coffee served. The concept proved to be a hit, and Tirtanata's new venture became a nationwide sensation.Aside from his role as CEO of Kopi Kenangan, Tirtanata is getting more deeply involved in the F&B startup ecosystem. In February 2020, he joined Gojek and startup ecosystem builder Digitaraya in establishing Digitarasa, a new accelerator program for F&B businesses.
Edward Tirtanata is best known for establishing Kopi Kenangan, the popular grab-and-go coffee chain. Prior to that, however, the finance and accounting graduate from Northeastern University, USA, had established Lewis & Carroll, a premium establishment serving artisanal tea. Unfortunately, the brand struggled to grow among Indonesia's budget-conscious youths, who preferred the cheaper bubble tea. Learning from the experience, he decided to eschew the Starbucks-style “third home” retail concept and opted for grab-and-go stalls that are cheaper to establish, but without abandoning the quality of the coffee served. The concept proved to be a hit, and Tirtanata's new venture became a nationwide sensation.Aside from his role as CEO of Kopi Kenangan, Tirtanata is getting more deeply involved in the F&B startup ecosystem. In February 2020, he joined Gojek and startup ecosystem builder Digitaraya in establishing Digitarasa, a new accelerator program for F&B businesses.
CEO and founder of Les Noveaux Affineurs
Nour Akbaraly completed a master’s in engineering at Centrale Lille and also a master’s in applied mathematics at Lille University in 2010. In 2011, Akbaraly joined industrial manufacturing consultancy firm Avencore as a consultant in Paris.The avid photographer and F&B enthusiast also went to various tea-tasting classes at a tea specialist college until 2015. Passionate about gastronomy, he began exploring alt-protein alternatives to address the environmental and ethical challenges of food supply chains.In 2016, he went on an engineering training course for agronomy and agri-food at AgroSup Dijon, the National Institute of Agronomic, Food and Environmental Sciences.A year later, he founded Les Noveaux Affineurs, a startup specializing in plant-based alternatives to cheese. His ambition is to create a new range of French gastronomic vegan cheese products for consumers in France and overseas.Since 2010, Akbaraly is also a volunteer at the Action Contre la Faim, a Paris-based international NGO founded in 1979. The “Action Against Hunger” projects include running awareness campaigns on food security issues in colleges and schools in France and other countries like India and Sudan.
Nour Akbaraly completed a master’s in engineering at Centrale Lille and also a master’s in applied mathematics at Lille University in 2010. In 2011, Akbaraly joined industrial manufacturing consultancy firm Avencore as a consultant in Paris.The avid photographer and F&B enthusiast also went to various tea-tasting classes at a tea specialist college until 2015. Passionate about gastronomy, he began exploring alt-protein alternatives to address the environmental and ethical challenges of food supply chains.In 2016, he went on an engineering training course for agronomy and agri-food at AgroSup Dijon, the National Institute of Agronomic, Food and Environmental Sciences.A year later, he founded Les Noveaux Affineurs, a startup specializing in plant-based alternatives to cheese. His ambition is to create a new range of French gastronomic vegan cheese products for consumers in France and overseas.Since 2010, Akbaraly is also a volunteer at the Action Contre la Faim, a Paris-based international NGO founded in 1979. The “Action Against Hunger” projects include running awareness campaigns on food security issues in colleges and schools in France and other countries like India and Sudan.
Fore's beverage retail and delivery service satisfies trendy, urban Indonesians' thirst for premium locally produced coffee.
Fore's beverage retail and delivery service satisfies trendy, urban Indonesians' thirst for premium locally produced coffee.
Bezos-backed Chile’s first unicorn uses proprietary AI algorithm to analyze food molecules to produce plant-based meat and dairy products that taste like the original.
Bezos-backed Chile’s first unicorn uses proprietary AI algorithm to analyze food molecules to produce plant-based meat and dairy products that taste like the original.
CEO and co-founder of The Not Company (NotCo)
Matías Muchnick graduated among the top 10% in business administration from the University of Chile in 2011 and went on to complete a master’s in Finance in 2012. He gained some work experience in Santiago as an analyst at LarrainVial in 2010 and spent the summer working at JP Morgan in Hong Kong after his graduation in 2011.In 2012, he became an entrepreneur and founded the wellness app Chooz, a project sponsored by the Chilean government. In 2013, he co-founded Eggless, the first food company in Chile to offer vegan mayonnaise in Chilean supermarkets like Walmart and Jumbo. He exited the business in 2015 and, in the same year, joined an entrepreneurship bootcamp at the University of California, Berkley, where he approached the biochemistry department to learn more about data and science. He also completed executive programs at Harvard Business School in 2015 and at the Stanford University in 2018.In November 2015, he co-founded the Chilean foodtech Not Company (NotCo) with astrophysicist Karim Pichara, who he met in Harvard, and Pablo Zamora. Based in New York, Muchnick is the CEO of NotCo, which combines AI with food science to create plant-based products that mimic animal-based food like milk and burgers.
Matías Muchnick graduated among the top 10% in business administration from the University of Chile in 2011 and went on to complete a master’s in Finance in 2012. He gained some work experience in Santiago as an analyst at LarrainVial in 2010 and spent the summer working at JP Morgan in Hong Kong after his graduation in 2011.In 2012, he became an entrepreneur and founded the wellness app Chooz, a project sponsored by the Chilean government. In 2013, he co-founded Eggless, the first food company in Chile to offer vegan mayonnaise in Chilean supermarkets like Walmart and Jumbo. He exited the business in 2015 and, in the same year, joined an entrepreneurship bootcamp at the University of California, Berkley, where he approached the biochemistry department to learn more about data and science. He also completed executive programs at Harvard Business School in 2015 and at the Stanford University in 2018.In November 2015, he co-founded the Chilean foodtech Not Company (NotCo) with astrophysicist Karim Pichara, who he met in Harvard, and Pablo Zamora. Based in New York, Muchnick is the CEO of NotCo, which combines AI with food science to create plant-based products that mimic animal-based food like milk and burgers.
In China's frothy tea drink universe, startups learn to battle
Tea shop startups like Nayuki and Heytea are staying afloat by turning to high-quality organic ingredients and greater brand visibility
Modern China Tea Shop: Cool hangout for yuppies in Chairman Mao's Hunan
The tea house in Changsha, the provincial capital of Hunan, is creating a storm in a teacup, serving tea lattes that go viral across China
Kopi Kenangan serves up an addictive blend of rapid expansion and profitability
Its recent $109m Series B infusion boosts the Indonesian startup's confidence for sustainability and regional expansion despite the current Covid-19 slowdown
AgNext seeks less food loss, fairer prices for farmers with food quality analysis tech
Taking computer vision and chemical analysis to the fields for quick crop quality checks, Punjab-based AgNext eyes Asian expansion, and insurtech, fintech opportunities
New Food Invest: Building a plant-based business in the US
With plant-based startups experiencing exponential growth but facing increasingly intense competition, experts consider the opportunities and barriers in the sector
TurtleTree Labs: Creating sustainable mammalian milk alternatives from stem cells
Founder’s search for high-quality dairy milk led to the creation in a lab of naturally occurring ingredients found in human milk for supply to dairy milk and infant formula businesses
Biomilq: Creating cell-based mothers’ milk in a lab
With the aim of helping women struggling to breastfeed, Bill Gates-backed Biomilq is disrupting the $45bn baby formula industry developing lab-grown breast milk from mammary epithelial cells
Mi Terro turns milk waste into eco-friendly clothing and packaging
With food giants like Danone, Arla and Dole as partners, US-Sino startup Mi Terro plans to extend its technology to plant-based food waste like soy to get plastic and fiber alternatives
Sophie's Bionutrients: Alternative protein from microalgae
Inspired by fish in the ocean, the startup developed microalgae-based flour that can take on unlimited forms, textures or colors to make almost any alt protein product
NotCo: Will this Bezos-backed plant-based foodtech be Chile's first unicorn?
Armed with $85m Series C funding, NotCo has expanded to the US, competing head-on with popular US alt-protein brands for a foothold in the multibillion-dollar vegan market
Farmer Connect: Blockchain powered platform tracing coffee beans from field to cup
Farmer Connect’s platform enables consumers to trace the origin, quality and ethical footprint of a product by just scanning a QR code
Singapore, the place to start and grow a cellular agriculture startup
A country that imports over 90% of its food supply, Singapore has turned to foodtech, including cellular agriculture, to safeguard food security, supported by proactive regulators
QOA: Gourmet guilt-free chocolate, without the cocoa
Munich-based QOA transforms industrial food waste into vegan chocolate, enabling consumers to avoid the sustainability and ethical issues of cocoa production
This Chinese café startup aims to best Starbucks with “new retail” strategy
Luckin Coffee has gone from scratch to China’s first coffee shop unicorn in less than a year, pouring more than 5 million cups of coffee along the way
Stockeld Dreamery: Vegan cheese created together with chefs
Backed by €16.5m in new funding, Stockeld Dreamery sets to expand into Europe and North America, and double its team to 50 a year on
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