HOW TO: NAVIGATE AS A FOOD TECH START-UP

Created

December 15, 2021

| Updated

December 15, 2021

min read

Better Nature

Snapshot of Christopher Kong's interview at CUTalks

In this CUTalks podcast our Co-Founder Chris shares the story behind Better Nature, the challenges faced and much more! Tune in :)

**CUTalks by CUTEC, Interview with Christopher Kong**‍

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Old man in black and white. Image credit to Ton Henry

WE STAND AGAINST ANTI-ASIAN RACISM

Better Nature’s Marketing Executive, Issah Nalzaro, explains his views on anti-asian racism and his experiences growing up in the UK as a first-generation immigrant.

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A plate of fried sliced tempeh garnishes with chillis and lime leaves.

SO, WHAT EXACTLY IS TEMPEH?

It's the world's best kept protein secret! Put simply, tempeh (pronounced tem-pay) fermentation takes any legume, nut, grain or seed (it’s typically made using soybeans) and transforms them into an even better food source.

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A plate with white thin noodles garnished with marinated tempeh

5 REASONS WHY WE LOVE TEMPEH

In this post we focus on tempeh and discuss some of the many reasons why we love this fermented plant-based protein so much.

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An instagram post with "Tempeh vs Tofu" in bold in the centre.

TEMPEH VS TOFU - FRIENDS NOT TWINS

Since tofu and tempeh are both typically made with soybeans and sold in a block, we often get asked whether they’re the same. As you might have guessed from the title of this blog, they’re not - they’re both awesome, but in different ways. So, how exactly do these two plant-based pals differ? We’re glad you asked.

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The result from the fermentation process, which will be used as a main ingredient for the plant-based fish

This food-tech start up is making all-natural plant-based fish from fermenting soybeans

Better Nature, the UK-based food-tech company innovating with 300-year old Indonesian food tempeh, has secured a £350,000 grant in May through Innovate UK, to develop an all-natural plant-based fish made using food by-products.

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Better Nature's tempeh in a curry with tenderstem brocolli.

MAKING VEGANISM MORE ACCESSIBLE: OUR APPROACH TO PLANT-BASED EATING

We dive into veganism, plant-based eating, privilege and our desire to make vegan foods more accessible and affordable to all.

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A dish of tempeh and rice served over a banana leaf

OUR TOP 4 TIPS FOR LIFE BEYOND VEGANUARY

In this post we discuss things that help you enjoy and make the most out of plant-based eating also after Veganuary.

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A wooden basket containing carrots and other vegetables. Image credit to Markus Spiske.

LET'S GO GREEN! PART 1

It’s easy to feel defeated in the face of news about the state of the world, climate and environment but don’t lose hope. The best antidote to feeling hopeless or anxious is action. If you want to go green in 2020 but aren’t sure how to do so, we have some ideas for you. The first part of our new mini series is focused on how you can help protect this precious planet through food.

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A red heart against a black background with "Spread Love" written in it.

7 ORGANISATIONS WORTH SUPPORTING IF YOU CAN

We’ve been reminded that giving and helping someone in need are things that help also the giver, not just the receiver. For instance, the messages we received regarding the tempeh care packs we sent out have brought us more joy than we can explain - they’ve made our day numerous times. So, we wanted to put together a list of some amazing organisations that are worth donating to if you’re able to do so.

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"EAT" in neon lights against a black background.

SO MANY DELICIOUS DISHES, SO LITTLE TIME

We’ve created a list of some amazing veggie eateries in London to celebrate the delicious plant-based food that is made in this city.

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A colourful salad with walnuts, peppers, avocado, tomatoes and hummus.

KEEP CALM AND ENJOY VEGANUARY

So you signed up for Veganuary but are struggling to keep up with all the changes? Keep calm, there is no need to panic! Just like so many things in life, Veganuary doesn’t have to be all or nothing, and a setback doesn’t equal failure. And if you need some inspiration and tips to keep going, we got your back.

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A view of a beautiful beach with birds in the sky.

LET'S GO GREEN! PART 3: WHEN LESS IS MORE

In the first post, we talked about how you can make a positive difference by reducing food waste, embracing the wonderful world of plant-based eating and opting for organic. The previous post, in turn, tackled renewable energy, ethical banking and browsing the web the green way. This time, we’re focusing on why sometimes (often) and on some (many) areas of our lives, less is more.

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A poster with "Black Lives Matter" written on it.

BLACK LIVES MATTER: 5 WAYS TO TAKE ACTION AGAINST RACISM

If the past weeks have taught us anything it’s that we’ve got a lot of anti-racism work to do, and opting out of it is not an option. It’s about time we all take the time to actively fight for racial justice, and take action to ensure that BIPOC are not only safe but have the same opportunities to thrive in this society as white people.

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Cover of Better Nature's Belonging Framework

HOW DID WE CREATE OUR BELONGING FRAMEWORK?

In this post we talk about belonging, and share the backstory of our Belonging Framework and how it came to life.

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A woman pondering her food options for higher mental and physical wellbeing

THE EFFECTS OF 'UNLEASHING YOUR BETTER NATURE': A LITERATURE REVIEW

With VERJ, a behavioural science agency, we've conducted a literature review focusing on the mental and physical benefits of “Unleashing Your Better Nature” (relaxing, enjoying and not following social norms) when eating.

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INTERVIEW WITH THE VEGAN FROZEN PIZZA BRAND ONE PLANET PIZZA

In this interview with One Planet Pizza, the vegan frozen pizza brand and our tempeh pizza partner, we learn more about their journey and the world of plant-based pizzas.

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HOW TO: NAVIGATE AS A FOOD TECH START-UP