BETTER
FOOD
CONSULTING

Novel ingredients such as alternative proteins offer great opportunities for a sustainable food value chain. Better Food Consulting provides advice to corporates and startups in the food industry who want to seize these opportunities. Let’s shape the future of a sustainable food supply together.

PURPOSE

Grafik Purpose Better Food Consulting
Punktegrafik Purpose Better Food Consulting
Grafik Hand Purpose Better Food Consulting
Grafik Hand Purpose Better Food Consulting
PURPOSE

Develop sustainable food value chain with novel ingredients and alternative proteins

The food industry is undergoing constant transformation: tastes are changing, and aesthetic and moral issues are becoming increasingly important for consumers.

The climate issue is bringing completely new topics into focus. The proportion of vegetable proteins in the diet of the world’s population will grow. Only by increasing the use of alternative proteins, food can be produced in a sufficiently climate-friendly way. Hence, plant proteins make an important contribution to solving the climate problem in food production.

However, increasing the integration of plant proteins into the food value chain presents the industry with challenges that can be solved within the framework of R&D and offer many opportunities.

Novel ingredients play an important role in this process. Better Food Consulting supports you with scientific analysis, technological know-how and innovative processes to build a sustainable food value chain.

SERVICES

Grafik Service Better Food Consulting
Kreisgrafik Service Better Food Consulting
Grafik Hand Service Better Food Consulting
Grafik Hand Service Better Food Consulting
SERVICES

Better Food Consulting

We understand food consulting as a holistic service for all questions concerning the technological production of food and its professional marketing.

We consult on raw material and recipe selection with a focus on novel ingredients and alternative proteins, on production processes, upcycling and scale up, on sustainable packaging technologies and innovative strategies for market entry based on current consumer and market trends. SMEs, startups, incubators and innovators are now breaking new ground in the production of sustainable food and we would like to support you in doing so.

COMPANY

Grafik Company Better Food Consulting
Grafik Kreis Company Better Food Consulting
Grafik Hand Company Better Food Consulting
Grafik Hand Company Better Food Consulting
COMPANY

Science & Startup Spirit for Better Food

Better Food Consulting uses scientific expertise to exploit the results of cutting-edge research in the field of alternative proteins and their integration into sustainable food production. The consulting company was founded by three doctoral students from the Institute of Food Science and Biotechnology at the University of Hohenheim in Stuttgart.

Their collaboration developed within the framework of a sustainable food project that won several awards:
In 2020, the startup ZBS launched the Better Cracker, a sustainable chip using previously wasted leftovers from food production.

Today, the full-service agency Better Food Consulting stands for science-based, market-tested consulting on all aspects of food production using alternative proteins. Through the cooperation with the Core Facility Hohenheim (CFH) , the central analysis center of the research facilities of the University of Hohenheim is available to develop sustainable product strategies based on established results on all aspects of food production.

TEAM

PROVEN SKILLS

Dr. rer. nat. Sandra Ebert

Master of Science
(Food Science and Engineering)

PhD at the University of Hohenheim (04/2022) on „Interactions of meat and alternative plant proteins with focus on meat products and alternatives“.

Follow Dr. rer. nat. Sandra Ebert via LinkedIn:

Lisa Berger

Master of Science
(Food Science and Engineering)

Doing a PhD at the University of Hohenheim on the topic of „Process, structure and functionality relationships in minced meat and minced meat products“.

Follow Lisa Berger via LinkedIn:

Pascal Moll

Master of Science
(Food Science and Engineering)

Doing a PhD at the University of Hohenheim on „Interactions and complexes based on plant proteins and carbohydrates with focus on binding properties, fat replacement and interfacial functionalities“.

Follow Pascal Moll via LinkedIn:

CONTACT

Feel free to write to us at   or use this form for an inquiry. We will get back to you as soon as possible. Thank you very much.

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PARTNER