INNOVATION IS A CURIOUS THING
In the sphere of innovation we are constantly facing new ideas. Some stick, some die. However among foodies we are seeing ideas on the rise that are rooted in age old food wisdom – and some may have the potential to change the way we eat.
THE STUFF WE GIVE OUR KIDS
The first topic is a bit of an embarrassing one to be honest. While we see quite a lot of great new products related to healthy eating, there are not a lot of choices for the youngest of our species out there. At KITCHENTOWN we believe that there is great potential to disrupt the market of foods and return to giving them the fresh stuff they long for. Funding and fame will go to those startups who manage to build a convenient, user centric business model around a fresh product.
What once was an essential part of grandmas survival kit is being rediscovered by foodies in Berlin and around the world: fermented foods. Science keeps drawing a clearer picture that nutrition is not just about protein, minerals and vitamins. Our body needs living foods. And microbiomes are an essential part of it. We are excited to see teams creating products that make those kinds of foods accessible to the mass (who won’t wait for two weeks to ferment their own Kimchi).
Using seaweed and sea vegetables is not new at all. We at KITCHENTOWN believe though that micro- as well as macroalgae have a disruptive potential to replace a number of ingredients. Why? Seaweed solves a heap of issues of our current way of eating in one strike: Algae grow quickly, require little land mass, produce a lot of oxygen and have a high protein, chlorophyll and Omega 3 content. So get in the kitchen and find out, what this green glibber can be used for! (Or check out our friends from Blue Evolution to get inspired by what great products they are using it for already)
MANY MORE FOOD INNOVATIONS
The list certainly doesn’t end here! These are just some of the approaches we see great potential for. After all: true innovation is seldom foreseen.