Are Functional Mushrooms Ready for Prime Time?

Science is finally catching up to ancient tradition – and investors are watching. By Gali Artzi, PhD EXECUTIVE SUMMARY Sifting through wellness and functional ingredient hype can baffle consumers and also challenge investors looking to find winners in the noise. But one category stands out for its ancient history and modern scientific potential: functional mushrooms, […]
The Next Health Revolution: Investing at the Crossroads of Nutrition & Technology

by Dr. Gali Artzi, Eva Everloo and Anđela Martinović, PhD Executive Summary Healthcare systems worldwide are cracking under the pressure. A projected shortage of at least 10 million workers by 2030, costs spiraling upward, and a mounting burden of chronic conditions.1 The primary driver: noncommunicable diseases like cardiovascular disease, cancer, chronic respiratory diseases and diabetes […]
Pressures & Possibilities: Rethinking the Future of Coffee

It’s one of the world’s most highly traded commodities, and the only one with an entire culture built around it. High volatility and now record-high prices. The forces behind the coffee headlines are here to stay – and smart innovation has to step in. We mapped out the pressures and possibilities across the sector, and […]
From Medicine to Revolution: How GLP-1 is Transforming Food & Consumption

Written by: Anđela Martinović, PhD, together with Gali Artzi, PhD, Eva Everloo, Nurit Ben, & Taire Brown The Rise of GLP-1 Just a few short years ago, the term ‘GLP-1’ or ‘Ozempic’ would have meant little to the average person. Today, it’s a frequent topic of conversation and media coverage. GLP-1 (glucagon-like peptide […]
Bytes to Bites Vol. 3 – Wellness Wired – Digitizing Nutrition & Health

Written by Eva Everloo (Senior Analyst) together with Anđela Martinović, Ph.D. (Scientific Analyst) & Anina Troya (Analyst Intern)PeakBridge 1. The Rise of Personalized Nutrition In our ongoing series exploring the sweeping impact of Artificial Intelligence (AI) across the food value chain, we’ve delved into the role of AI in reshaping how we source, produce, and […]
Bytes to Bites Vol. 2 – From farm to fork: Leveraging AI in the Food Value Chain

Written by Eva Everloo (Senior Analyst) together with Anđela Martinović, Ph.D. (Scientific Analyst), Anina Troya (Analyst Intern) & Orly Savion, Ph.D. (CTO)PeakBridge 1. The Contemporary Globalized Food Value Chain In today’s world, the global food value chain is like a complex puzzle that spans the planet, enabling the distribution of vital sustenance. This system involves […]
Bytes to Bites Vol. 1 – Data-Driven Delights: Digitizing Consumption Insights & Product Development

Written by Eva Everloo (Senior Analyst) together with Anđela Martinović, Ph.D. (Scientific Analyst), Anina Troya (Analyst Intern) & Orly Savion, Ph.D. (CTO)PeakBridge 1. The Synergy of AI & Food: Revolutionizing an Industry The journey of Artificial Intelligence (AI) commenced with Alan Turing’s visionary “Intelligent Machinery” in 1948, setting the stage for a 21st century explosion […]
Unwrapping the Future: Innovative Food Packaging Solutions for a Sustainable Tomorrow

Written by Owen Zammit (Senior Analyst) together with Orly Savion, Ph.D. (CTO), Andjela Martinovic (Scientific Analyst), and Giulia Pauly (Analyst Intern) At PeakBridge, we are committed to learning more about FoodTech trends as they emerge. After being exposed to multiple sustainable food packaging startups, we decided to review the space to better understand the current […]
Dietary Fibres: Diving into the World of the Overlooked Macronutrient

Written by Eva Everloo (Analyst – PeakBridge) together with Orly Savion, Ph.D. (CTO – PeakBridge), Anđela Martinović, Ph.D. (Scientific Analyst – PeakBridge) & Alice de Rothschild (Analyst Intern – PeakBridge) As the most abundant product in the global food system that’s present in every plant’s cell wall, dietary fibre is found in all, natural plant-based […]
Precision fermentation: A Guide for Endless Opportunities to Reshape Traditional Foods Using Microbial Factories

By Anđela Martinović, Ph.D., Owen Zammit, Orly Savion, Ph.D., & Eva Everloo – Investment Team at PeakBridge Fermentation is one of the oldest biotechnological methods used in food production. The most widely used products obtained by fermentation include yogurt, cheese, tempeh, sauerkraut, beer, and wine. Fermentation is a process performed by microorganisms – tiny living […]