Sandra Lafargue is a startup curator and content creator. She discovers food innovations on crowdfunding platforms from around the world and analyzes the latest food trends in her newsletter, Le Crowdfooding.
Carlos Morales is the technical manager of the R&D Accelerator Network, enabling the teams to get new products to market in 6 months. He has 30 yrs of experience in the FMGC Industry working on innovation across more than 70 different countries and supply chains in P&G and Nestlé. Since 2019 he has been part of the team that develop and run the R+D Accelerator of Nestlé, he has coached projects to ensure they can bring ideas to shop in 6 months, and supported the establishment of accelerator network globally.
Capucine Grandsir is a biological engineer specialised in food science. She is often described as curious and stubborn. She can spend hours trying to understand a complex subject, especially if it deals with food. The projects she evaluates and the entrepreneurs she meets make her optimistic about the evolution of consumption patterns.
French, 28 years old, alumni of the Quebec University of Montreal (UQAM) and French Institute of Fashion (IFM). From his first job as Marketing & Communication assistant for the Chalhoub Group between Paris and Dubai, where he helped overseeing fashion shows, PR campaigns and content production for Ingie Paris, a luxury brand founded by Ingie Chalhoub. He is now the Head of Marketing & Communication at Bon Vivant, a French startup specialized in alternative dairy proteins production through precision fermentation, so a totally different world from my fashion and advertising background ! His work now consist in building a strong brand for Bon Vivant, reinforcing legitimacy and expertise as a B2B DeepTech company, while also making the brand and tech accessible to a broader audience, with a lot of pedagogical content.
Did you hear the news? French foodtech Gourmey have just submitted applications to UK and EU regulators for the authorisation of their cultivated foie gras. This groundbreaking move marks the first novel food application to the EU’s European Commission for cultivated meat. If approved, Gourmey’s foie gras could soon be available across all 27 EU countries!
Ninna Granucci is Green Spot’ CEO and co-founder, a pioneering Fermented and Upcycled food ingredients company headquartered in Toulouse, France with a demo plant in Carpentras, France. The company produces ingredients that allow food brands to appeal to modern consumers with fermented and upcycled, clean-label, nutritious, and functional flours. She has a PhD in Biotechnology from the University of Auckland, is the winner of the EU Women Innovators Prize in 2022 and 2024 Cartier Women Initiative Fellow as a Science & Technology Pioneer. From Brazil to New Zealand and now in France, she is on a mission to use science and technology to bring better and sustainable nutrition to all.
Passionate about horror and wine, for the past three years she has been working for Techstars in Tel Aviv, Oslo and now Paris. But it all started in Turin where she was the ecosystem manager at OGR Tech. Even since then, while working on startups and sustainability, she takes refuge in nature whenever she can.
YUMGO, la solution pour remplacer les œufs et accélérer la création de recettes végétales sucrées et salées, lève 3 millions d’euros auprès de Blast Club, Bpifrance, 50 Partners Impact et des BAs de premier plan.
Félicitations aux fondateurs, Rodolphe Landemaine et Anne Vincent !
