Tomorrow's Bites with Andrés and Sjacco

Andrés and Sjacco

The show for ambitious operators making food the solution, not the problem. Hosted by Andrés and Sjacco, Tomorrow's Bites sit down with the founders, brand builders, investors, and specialists who are world-class in their field. These conversations go far beyond what they've built and why — they break down exactly how they did it. The tactical playbooks, the wins, and the failures no one warns you about. If you want more than surface-level inspiration on turning a food business into a household name, or just to understand the future of food, this podcast is for you.

  1. 3 days ago

    The Part That Listeners Didn't Skip: Why This Tea Founder Refuses to Buy Anything He Hasn't Tasted at the Farm - from our conversation with Sergey Shevelev, Founder Moychay International

    Sergey Shevelev learned Chinese so he could skip the middleman. Before smartphones, he communicated with his first tea supplier through broken English and clunky translation software. Then he went further. He left the markets behind and went straight to the farms, the fields, the forests. His rule is simple: he only buys tea he has tasted himself at the factory. Today he works with 25 to 30 farmers growing wild tea from plantations left unfertilized for decades, some from trees over a thousand years old. With Sergey, founder of Moychay International, we cover what quality really means, why clean soil comes first, and why the right technologist makes or breaks a product. In 13 min you learn how sourcing at origin builds a tea brand worth trusting.Listen to the full conversation ⁠here⁠.

  2. 2 Sept

    The Secret Retail Tactics This Ex-Category Manager is Using To Sell Healthy Cocoa Spreads in Every Supermarket - with Co-Founder of Orthonia, Olivier Laporta

    For years, Olivier sat in the comfortable chair. As a category manager at Delhaize, he was the one giving suppliers a thumbs up or thumbs down, deciding what made it onto the shelf. Now he's on the other side of the table, sending emails that go unanswered for three weeks, waiting on a single order that his cash flow depends on. In this episode of Tomorrow's Bites, we sit down with Olivier Laporta, co-founder of Orthonia, to unpack what it actually takes to put a healthier cacao spread on a shelf already owned by one of the most beloved brands in the world. In this conversation, Olivier reveals what the two sides of the shelf taught him: The four P framework a category manager uses to decide your fate, and why your margin can kill you before your product ever gets tastedWhy the same power he once held now feels horrible from the supplier's seatHow he and Katharina bought machines, drove a small truck to a factory, and started producing themselves, then spent a 30-degree summer day under a broken machine to save a single orderWhy keeping production in-house is a pain that's also their protection against copycatsThe uncomfortable Nutri-Score A line they refuse to cross, even when a B would be easierThe rebrand and the investor warning about calling something chocolate when there's no cocoa butter insideWhy organic ingredients here cost three times conventional, not the usual 15%, and the split-range decision that tension is forcing This is a conversation about power, margins, shelf life, and the unglamorous mechanics of getting a better product into someone's hands. If you're building a food brand and trying to crack retail, this is the episode to hear before your first buyer meeting. Share it with a founder about to pitch a category manager. 🙏 LEAVE A REVIEWIf you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show! 👋 GET IN TOUCH WITH US 👥 ⁠⁠Linkedin⁠⁠ 📸 ⁠⁠Instagram⁠⁠ ⁠🌎 ⁠⁠Website⁠⁠ 😊 The Guest: ⁠Olivier Laporta 🍫What he does: Orthonia

    The Secret Retail Tactics This Ex-Category Manager is Using To Sell Healthy Cocoa Spreads in Every Supermarket - with Co-Founder of Orthonia, Olivier Laporta

  3. 26 Aug

    Building in Public #10: How To Negotiate Contracts On Your Terms With Investors (Without Killing Your Company) with Andres Jara Co-Founder of Favamole

    The clause looked harmless. Sign here, get the money, keep building. But with a twist: sign it, and the company starts bleeding out before anyone notices. In this Build in Public episode of Tomorrow's Bites, Andres Jara is back after what he calls a crazy month, one spent buried in term sheets, convertible loans, and the small print that can quietly kill a startup. This isn't the polished version. It's the one where his confidence dropped through the floor, he stopped posting on LinkedIn, and a single clause held up his entire runway. The lesson underneath it all: before you negotiate with anyone, write a contract with yourself. In this conversation, Andres breaks down what that actually means in practice: Why knowing your non-negotiables before the first meeting makes investors respect you more, not lessThe "most favorable terms" clause that pitted his two investors against each other, and how he got them in a room instead of playing ping pong between themWhy investors love to negotiate when you're under time pressure, and how planting a seed months earlier saved himThe condition that trapped him: show 80% of the budget, but once the money lands, you can't borrow to cover the gapWhere AI actually helped, and the one thing he'd never outsource to it before calling a real advisorWhy an investor who wants a say in every decision is the moment you stop owning your companyThe difference between a scarcity yes and an abundance no when the runway is shrinkingAnd the conversation with his mother, at nearly midnight on the worst day, that reframed the whole thing 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠⁠⁠⁠⁠⁠⁠Linkedin⁠⁠⁠⁠⁠⁠⁠ 📸 ⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠🌎 ⁠⁠Website⁠⁠⁠⁠

    Building in Public #10: How To Negotiate Contracts On Your Terms With Investors (Without Killing Your Company) with Andres Jara Co-Founder of Favamole

  4. 19 Aug

    He Said "NO" To Retail… Now His Food Brand is Growing To €2M/Year - With Renco Schipper Co-Founder Snack with Benefits

    What does the journey look like of a €2M+ Snack Brand ? In this episode of Tomorrow's Bites, we sit down with Renco Schipper, co-founder of Snack with Benefits — a Dutch vegetable snack brand that built its way to €2 million in revenue without ever relying on retail. Starting with a dinner for a plant-based friend, a borrowed kitchen at Kitchen Republic, and his father driving cauliflowers from the field to Amsterdam every weekend, Renco built a brand that now supplies restaurants, wholesalers, and catering companies across the Netherlands — and is eyeing Germany next. The secret? He said no to the supermarket when the moment wasn't right — and doubled down on the food service channel that was already working. We explore: Why Renco walked away from a listing in 400 Albert Heijn stores — and why he'd make the same call againHow a bag of potato crisp waste from a Frisian factory became Snack with Benefits' signature crunch — and saved over 300,000 packages from the binThe "IKEA recipe method" that protects your formula when you hand production to a manufacturerWhy getting into a wholesaler is only the start of the game — and what actually drives orders once you're listedHow Snack with Benefits went from producing cauliflower bites by hand on weekends to hitting 40% quarterly growth with a brand new sales teamWhy the snackification trend is bigger than the microwave revolution — and what that means for everyone working in foodRenco also shares what it's like to build a company with your life partner, why co-founders who share the same deadline sleep better than most, and what it took to turn a €15 student investment into a 250-euro return — back when he was 17. 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠ 🌎 ⁠⁠Website⁠ 😊 The Guest: Renco Schipper

    He Said "NO" To Retail… Now His Food Brand is Growing To €2M/Year - With Renco Schipper Co-Founder Snack with Benefits

  5. 12 Aug

    The Part Listeners Didn't Skip: Why This Food Founder Said No To Scaling Fast Her Beverage Brand - from our conversation with Kamogelo Thumankwe, Co-Founder of Tsarona

    An investor called Tsarona the next Oatly, the next Matcha. For most founders that's the dream. Kamogelo Thumankwe said no. Scaling fast that way meant betraying the mission the beverage brand was built on. Her business partner wasn't happy. A mentor told her to just do the milk and scale it. She turned it down anyway. With Kamogelo, co-founder of Tsarona, we talk through the real cost of choosing mission over fast money, why fitting in wasted her time, and what listening to actual customers taught her. In 7 min you learn how a mission-driven food founder decides when growth is worth it and when it isn't.Listen to the full conversation here.

  6. 5 Aug

    How Food Scanning Apps Are NOW Reshaping Retail and What This Means to Your Food Brand - with co-founder of FLTRD, Anke Kuik

    Half of all Dutch citizens live with a chronic disease. Anke Kuik looked at that number, then looked at the supermarket, where more than 70% of the products are ultra processed, and asked the question nobody was acting on: if we know this is making us sick, why is it still the easy choice? In this episode of Tomorrow's Bites, we sit down with Anke Kuik, co-founder of FLTRD, to unpack what it takes to build a food app that scores products on how processed they are, and to challenge the way we've all been taught to read food labels. Anke didn't come from food. She built and sold a data and privacy company one year before GDPR went live, then combined that background in data and technology with a new obsession: why healthy choices are so hard to make. Her first version tried to do everything. Recipes, education, shopping lists, all outsourced to an external tech company, all too expensive to change. She stripped it down to one thing that actually worked. The result is the Pure Score, a zero to 100 system validated by the University of Applied Sciences in Amsterdam, built on more than 5,000 individually scored ingredients. In this conversation, Anke reveals: The three mechanisms that actually make ultra processed food bad for you, and why "more than five ingredients" is the wrong way to think about itWhy a fresh vegetable and a frozen one score exactly the same in her systemHow the same additive can score green in a tin of tomatoes and cost you points in a soft drinkWhy she won't give plus points for probiotics, even when the label brags about themWhat the Nutri-Score gets wrong, and why a red salmon score confuses everyoneWhy she's now licensing the score to the same supermarkets she started by scraping data fromThe uncomfortable trust problem waiting for her the day a supermarket becomes a partnerWhy 7,000 monthly users and a French app called Yuka convinced her the timing is finally rightThis is a conversation about focus, food literacy, and the messy reality of turning a health mission into a business people will pay for. If you build, brand, or sell anything people put in their mouths, this episode will change how you read the back of the packet. Share it with someone who scans labels and still isn't sure what they're looking at. 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠⁠Linkedin⁠⁠ 📸 ⁠⁠Instagram⁠⁠ ⁠🌎 ⁠⁠Website⁠ The Guest: Anke Kuik🌱 Look into the company: FLTRD

    How Food Scanning Apps Are NOW Reshaping Retail and What This Means to Your Food Brand - with co-founder of FLTRD, Anke Kuik

  7. 29 Jul

    The Part Listener's Didn't Skip: How Your Starting Food Business Can Beat Multinationals (Just like Oatly) - from our conversation with Assistant Professor Wageningen University Caspar Krampe

    Oatly was oats mixed with water and oil. No patent. No breakthrough technology. It still took share from a dairy industry a hundred times its size. Caspar Krampe, food researcher at Wageningen University and co-founder of VGreens, explains why that happened. Big food companies rarely innovate. They defend, using standards and lobbying to keep smaller brands out. Startups have two ways through. One is co-evolution, trading knowledge for resources with an incumbent. The other is what Oatly did: start with a niche that has no alternative, then build the brand fast enough that the giants can't respond. With Caspar, we cover why this works in food and almost never works the way it does in tech. In 11 min you learn which of the two paths fits your food business. Listen to the full episode ⁠here

  8. 22 Jul

    Adam: How One Farmer Built 100 Products From One Crop, Without a Business Degree - With Adam Palmer Regenerative Farmer & Entrepreneur of the Honest Bean & more

    What do you do when you realise at 19 years old that farming alone will never pay the bills and you have no business degree, no brand experience, and one crop to work with? In this episode of Tomorrow's Bites, we sit down with Adam Palmer, regenerative farmer and founder of Littleseed, Charlie & Ivy's, and The Honest Bean Company a man who built over 100 products from a single farm on the hills of the Yorkshire Wolds, entirely through trial, error, and the fearlessness of not knowing what he didn't know. Adam went fully regenerative in 2019, no pilot, no small trials, straight in. He stopped ploughing overnight, rebuilt his soil from scratch, and quietly became one of the last cold-press rapeseed oil producers standing in the UK after a market of 60 or 70 brands rose and collapsed around him. Along the way, he learned branding the hard way, watched a product fail because the label was dark blue, relaunched it and saw a 60% sales uplift without changing a single ingredient, and then turned a bucket of stolen fava beans from a neighbor's shed into a snack brand consumers genuinely love. We explore: Why Adam went fully regenerative overnight — no trials, no safety net — and what happened to his soil, his yields, and his bills How farming taught him that soil is an asset, not a surface — and why most farmers around him still haven't made that shift The 66-bottle farmer's market moment that convinced him to build a food brand from scratch What a brand consultant standing in a Scottish farm shop aisle taught him about why good products fail How raw fava beans sent to locked-down strangers on the internet became the research behind The Honest Bean Company This is a story about what happens when a farmer refuses to just be a commodity supplier and builds an entire ecosystem of value from a single piece of land. 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠ 🌎 ⁠⁠Website⁠ 😊 The Guest: Adam Palmer Look into Honest beans

    Adam: How One Farmer Built 100 Products From One Crop, Without a Business Degree - With Adam Palmer Regenerative Farmer & Entrepreneur of the Honest Bean & more
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About

The show for ambitious operators making food the solution, not the problem. Hosted by Andrés and Sjacco, Tomorrow's Bites sit down with the founders, brand builders, investors, and specialists who are world-class in their field. These conversations go far beyond what they've built and why — they break down exactly how they did it. The tactical playbooks, the wins, and the failures no one warns you about. If you want more than surface-level inspiration on turning a food business into a household name, or just to understand the future of food, this podcast is for you.

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