Riccardo is an Italian leading food innovation, aiming not to disrupt tradition but to create new ones as industry challenges demand fresh solutions.

These could become traditions over time. He is concerned about the future, focuses on alternatives, including cacao, a crop facing significant supply chain issues despite rising demand.

That’s why he works within the alternative scene to put his academia knowledge into practice as a consultant and as the co-founder of Foreverland. Making cocoa-free chocolate.

We discussed:

Growing up background and initial interest in food.
The journey from vegan to flexitarian diet and its impact on professional work.
The acceptance of innovation in food despite traditional preferences in Italy.
Made a case for investing in and transitioning towards alternative food sources to address sceptics.
The story behind founding Foreverland Food and Developeat.
Challenges faced in early stages of startups and strategies to overcome them.
Inspiration behind new food product creation at Developeat and prioritisation of ideas.
Thee process of developing a new food product, including Freecao chocolate, from concept to market.
What sustainably sourced cacao means.
The challenge of maintaining flavor consistency in cacao products.
Inquired about the antioxidant content in chocolate and health benefits associated with cacao.
Barriers to scaling up alternative food technologies.
Examples of consulting work that enhanced sustainability in food companies.
How a background in food science and PhD research influences approach to new product development (NPD).
Highlighted exciting scientific advancements in food technology currently being explored.
Advice to young scientists interested in food innovation.
Leadership and team management strategies as a managing director and consultant.

And much more…

Quote: “What is now innovation will become over time tradition”

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😊 The Guest: ⁠Riccardo Bottiroli
His consultancy company Developeat & Cocoa-free chocolate company Foreverland

E36: Is there a future for alternatives, like chocolate without cocoa? - With Front Runner in Food Alternatives Riccardo Bottiroli Co-founder Foreverland Future Choco

Tomorrow's Bites with Andrés and Sjacco