The online food startup conference organized by FSIWS, DICA and StartinFOOD was again able to captivate nearly 190 food startups this year.
On September 30, the focus was on the world of innovative food startups - from the production of new developments to sales and the financing of their own food ideas, participants were able to get live, first-hand tips and hacks from successful startups on the talque event platform.
Already the keynote was a highlight of the event: Olaf Deininger, on everyone's lips in the food industry thanks to his recently published book "Food Code", gave a little insight into what impact digitalization will have in the food sector.
Valuable tips for the interested audience were then given in the panel "Produce" by startups that are already successfully active: Eva Martell (MaMaEva), Sebastian Koch (completeorganics) and Julian Berhang (Yammbits) discussed the question of when it makes sense to produce yourself and when you should look for a contract producer for your product.
Great interest was then shown in the discussion panel "Sell", in which Thomas Kley (lion's share), Julia Huthmann (JackyF) and Jan Goettkekin (Pumperlgsund) explained their preferred sales channels - online, organic and food retail - from a practical perspective. This topic was complemented by a moderated conversation between. Selda Morina, initiator of REWE Süd's Start-up Lounge, and the winners of the test listing in last year's FoodNextGen competition, Lisa Berger and Pascal Moll of Zero Bullshit. Openly and honestly, the hurdles and problems that the leap into retail brings with it were also discussed here.
During the networking with Table Captains, the participants of the Food Startup Campus were able to talk directly to the experts and ask their questions: Selda Morina (REWE Süd), Johanna Kallenbach (Cluster Nutrition Bavaria), Michael Goblirsch (SquareOneFoods), Jérome Hamacher (DICA), Prof. Thomas Lötzbeyer (FSIWS) and Mira Schütze (EIT food) provided advice and support during this time.
The organizers had saved two more highlights for the afternoon: Under the heading "Scale", two very successful startups gave a look behind the scenes of their companies: Daniel and Dennis Gibisch, founders of Little Lunch, and Andre Sierek, founders of Bitterliebe, reported on the ups and downs of their startup stories - including valuable tips for (new) founders.
#FoodNextGen: Attractive prizes for innovative food projects
Before the winners of this year's FoodNextGen competition were announced, the organizers invited last year's participants to take a look back. The startups that had competed for the attractive prizes at the Food Startup Campus in 2020 were unusually open when they talked about their successes and failures over the past twelve months. It was precisely from these reports that the aspiring founders and startups on the road to retail were able to draw valuable conclusions for their own companies. The plenary session therefore also agreed: Next year, we will again look at what has become of this year's FoodNextGen.
Also this year, the FoodNextGen pitch with live tasting of 8 selected startups was the highlight of the event. The jury and holders of "Tasty Tickets" had been sent test products of the 8 participating startups in advance and could taste and evaluate them during the event. These participants then also decided on the audience prize of 500 euros.
This audience award went to Djoon, a date praline - with 25 percent of all votes cast.
In addition, the expert jury awarded further attractive prizes:
This year's LEH coaching including test listing at REWE Süd 's Start-up Lounge went to Frudist, which redefines dried fruit. In short order Selda Morina Frudist founder Alica Lammerskitten to the next REWE spring trade fair - where REWE shoppers are on the lookout for new products. Jessica and Matthias Bruckhoff, which had introduced traditional do-it-yourself ramen with TADA R amen, will also be at the REWE Spring Fair.
TADA Ramen was also selected by Andreas Schmid Logistik, and received from Frank Gläser a comprehensive logistics package.
Frudist could also Claudia Weidner and Melanie Diss convinced by GHM and will be given a stand at FOOD & LIFE, which will be held in Munich from December 1 to 5.
Two winners can also walk away with an all-round package from packaging specialist Jung : Frudist and Palimdu. Palimdu founder Kati Eberhardt presented natural sweets for children. Jung packaging specialists Claudia Franke and Michael Wagner had decided at short notice to award two startups.
Michael Goblirsch, partner at investor Square One Foods also awards two prizes: one growth coaching each for TADA Ramen and Djoon.
Three cash prizes from AOK Bavaria
For the first time this year, the AOK Bavaria awarded the "AOK Food Startup Award". Dominik Kübler from Veprosa received 300 euros for the development of a vegan protein sauce in organic quality. Moritz Mangold convinced with his company Organic Labs and the product Super Hafer, an oat drink from a paper bag and could go home with 700 euro. For the main prize of 1,000 euro Frudist could prevail also here. Andre Zarth from AOK Bavaria had paid particular attention to the criteria of sustainability, social commitment, health and taste ("NSG2") when awarding the prize.
Next year, the organizers are confident that the Food Startup Campus can be held in Weihenstephan. To enable food startups from all over Germany to participate, however, a hybrid event is also conceivable.
The Food Startup Campus is an event of the Food Startup Incubator Weihenstephan (FSIWS) at the Weihenstephan-Triesdorf University of Applied Sciences, the Drink Innovation Campus (DICA) at the Strascheg Center for Entrepreneurship and StartinFOOD.