Big Idea Ventures has launched our very own podcast “The Big Idea Podcast: Food”. Each week Big Idea Ventures Founder Andrew D. Ive will speak with some of the most innovative minds in the food space and talk about the exciting projects they are a part of.
To listen to the episode click the links below!
Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkLnBvZC5jby90aGUtYmlnLWlkZWEtcG9kY2FzdC1mb29k
To learn more about MOA Foodtech, check out the links below!
MOA Foodtech: https://www.moafoodtech.com/
Andrew D Ive 00:00
Hello there, welcome to the Big Idea podcast where we focus on food. Today we’re going to have a great conversation with Bosco. Bosco is the CEO and co founder of MOA Foodtech. MOA Foodtech is a great company out of Spain that’s taking waste streams from agriculture and food production, using fermentation and some interesting technologies and processes to create really high value added ingredients. High, high in protein. So great company, really interesting conversation. I hope you enjoy it. Let’s get into it. Thank you.
Andrew D Ive 00:44
Okay, Bosco. Welcome to the Big Idea podcast where we focus on food. How are you today?
Bosco Emperanza 00:50
Hi, Andrew. Fine. Thanks. Thank you and Big Ideas for inviting me to this great podcast.
Andrew D Ive 00:59
You’re very welcome.
Andrew D Ive 01:00
So let’s just dive straight in. You are Bosco, you are the founder, co founder of MOA food tech.
Bosco Emperanza 01:08
Andrew D Ive 01:11
Well, that’s it. We’re done. That was a great podcast. Thanks for coming. So tell us about you, tell us about MOA food tech. And it’s spelled MOA food tech. Right?
Bosco Emperanza 01:28
Yeah, that’s it. So, a little bit about myself. I’m Bosco as you said, I’m a biochemist and after university, I did an MBA in biotechnology. Then I started working and I went through many different companies spaces. I started in the biotech industry and startup, then I moved to the big pharmaceutical industry. Then I moved to the food industry but during that time, I also had another project, which was called AI biotech services, that was my first company.
Bosco Emperanza 02:08
I did that with my best friend. But at the end, it didn’t succeed because of many things. I would say that the main reason was that we didn,t have enough experience in terms of business development. We hadn’t the best team to build a company and then there was COVID. It came and somehow I started MOA.
Bosco Emperanza 02:38
MOA is a b2b, animal free ingredient platform. What we do is we take waste and session from the food industry. And thanks to biotechnology to our fermentation process, we transform those sidestream into a high value protein ingredient that we introduce, again, in the food industry and in the society. And also, one thing that we do here is we optimize all the process and we develop new processes using artificial intelligence.
Andrew D Ive 03:08
Okay, lots lots of information that, yeah, you’ve also taken me through about 10 years of your career in about 30 seconds, which is amazing. Thank you for that. So MOA food tech, you’re basically taking waste side streams from the food industry and you’re using your proprietary fermentation process and artificial intelligence, to change those waste streams and create new ingredients. Is that a good summary?
Bosco Emperanza 03:39
Yes, that’s perfect. What we do, at the end of the day, is we combine biotechnology and artificial intelligence to transform those raw materials into high buy, high value ingredients.
Andrew D Ive 03:52
Got it? So let’s let’s unpack waste side streams, is it a particular waste? Is it a particular side stream? Is it like for example, from a particular crop? how are you thinking about that waste sidestream component?
Bosco Emperanza 04:12
Yes. We are working with over 20 different side streams. For example, what we are looking for in those streams is nutrients for microbes and because we are now focused on proteins, those nutrients are carbon and nitrogen. So we’re looking for those two nutrients. It’s true that we have two partnerships. One is with the biggest sewer producers in Europe and the other partnership is with Barilla which is the biggest pasture company in the world.
Bosco Emperanza 04:49
And what we are doing with those partnerships is we are transforming those streams the sessions of those industries into new ingredients. But as I mentioned before, we are open to new side streams and to new ways from the industry. As I mentioned, we are working right now with over 20 different ones from different industries. But the thing is that we have moved somehow we need to find the the best side streams for our microbes and those side streams also need to be constant throughout the year.
Bosco Emperanza 05:26
In terms of are we going to have the same amount of side streams, the same amount of raw materials in September and in August as there were in September and in April? Or is the characterization of those side streams going to change throughout the year? So those are our two main reasons to select a side stream.
Andrew D Ive 05:52
So a couple of quick questions around that. One is the consistency, I’m not quite sure why it’s important to have consistency over time. Does that mean that you’ll be looking to get side streams in huge quantities and then store them so that you can actually access consistent quantity and quality of sidestream over time? And why is that important?
Bosco Emperanza 06:18
The main reason is because we really want to have an impact in the food industry. We are working with the big players and they are asking us the same question every day. Are we going to be able to, in the future, provide them with enough ingredients and the same ingredient throughout the year? And that’s why we need to have at least the same characteristics in the sizing throughout the year because our potential clients need that, so that’s the main reason.
Andrew D Ive 06:56
Sorry to interrupt, because that about them the sidestream was that about the process so that you can have varying side streams in terms of let’s say, for example, I just throwing it out there? Actually, why don’t I ask you give me one side stream that you guys are working with?
Bosco Emperanza 07:16
For example, say streams coming from Barilla, the pasta company.
Andrew D Ive 07:21
Okay, so is it possible that the side streams from Barilla will change over time, in terms of quality, consistency, etc. But through your process, you can create a consistent output, or is that not possible it’s an A plus B equals, you know, the sidestream is just as important as the process?
Bosco Emperanza 07:48
We get into the process to get the same final ingredient and that’s also not something that we can do. But for example, we are working with Barilla, because they have the same sidestream through all the year, they have a dry waste from their processes. So it’s super easy to store that raw material. But for example, it’s true that if that sidestream changed a little bit through the year, or there’s another sidestream similar that we can use in the industry, we can change our process to get the same final ingredient using different streams.
Andrew D Ive 08:24
Are you looking to get the same kind of output every time or can the output of your process be very different, and it doesn’t matter as long as you can find a use for it.
Bosco Emperanza 08:37
I really believe biotechnology and fermentation is a great technology and this technology allows us to change the process and to change everything in the process.
Bosco Emperanza 08:49
So the thing is that the industry, the food industry, some companies are looking for protein, other companies are looking for biomass with vitamin B 12 and other companies like most in their day, readyspace are looking for ingredients with more fiber. We can do that using the same microbe and the same stream. We can if we just change the process, we can get different outputs.
Andrew D Ive 09:22
I was going to ask the question. So right now you mentioned your focus on protein, but you could just as well create a different output if some clients wanted something different coming out of their sidestream
Bosco Emperanza 09:36
That’s it. That’s it, we can change, thanks to the fermentation process, and changing some parameters of the process. We can change and at the end of the day get more fiber for example or more protein, it depends of what they are looking for. And it’s just super easy to change that and our artificial intelligence tool is helping us to do like a tailor made process for the needs of each company,
Andrew D Ive 10:07
Which brings me to your business model. Is it to take the output that you create, and you’re responsible for selling that output or creating or finding a customer for the output? Or are you giving the output back to the company that gave you the sidestream and it’s up to them to do something with it, and they’re paying you for giving them the output back in a more valuable way, what’s the business model of MOA Foodtech?
Bosco Emperanza 10:41
Our main business model is to license the technology, to pick ingredient companies, that is our objective, because, for example, and this is your standing sample with Barilla something that we can do is we can transform those raw materials into a high value ingredient. But they are not going they are not going to absorb all the the ingredient that we are going to produce using those streams using just their streams. So the amount of the efficiency of the process is very high. We need some third party that is able to sell the ingredient to Barilla again but also to other players and that’s something that we are working on right now. We are really focused on the applications, even if we are not going to sell the ingredient at the end.
Andrew D Ive 11:39
Okay, now a lot of the companies you’re dealing with are large and large as an understatement. A lot of the companies you’re working with are quite significant, the kind of volumes they’re dealing with both in terms of waste streams, and also the ability to create an output are significant, like huge volumes. How are they involved in that? How are they involved in the output?
Andrew D Ive 12:15
Because a company like Barilla, they’re in the pasture selling business, they’re not in the ingredient business. So they can license your technology and change their waste streams into a valuable output, but again, they’re not an ingredient company, they’re not selling that ingredient, their business is not to sell that ingredient to other companies out there, or is it? Is this opening up new business models for them?
Bosco Emperanza 12:44
No. So Barilla is not an ingredient company, they don’t want to be an ingredient company. If we work on that plug in, if that project works, what we are going to have is another company and ingredient company who is going to do the production of that new ingredient. But Barilla is going to absorb part of that production.
Andrew D Ive 13:13
Okay, so you’re going to license the technology not to Barilla, but to a third party, that’s going to take the waste streams up that hill and turn it into an output which they are then going to sell.
Bosco Emperanza 13:27
That’s it. That’s it.
Andrew D Ive 13:29
So you need three parts to the equation, you need the company or companies with the waste stream, you need a company that’s going to take the output of your process. Well, they’re actually going to do the process themselves, aren’t they? You bring the know how but you’re not bringing any capability in terms of translating that know how into output.
Bosco Emperanza 13:51
Yeah, that’s it.
Andrew D Ive 13:53
Okay, how many of those third party companies are there that are looking for, you know, ingredients produced from side streams, and would focus on selling those ingredients to others?
Bosco Emperanza 14:05
A lot I would say. Even for us, we can manage all the leads that we have every week. We have new companies, food companies, for example, that are looking for sustainable ingredients coming from fermentation. Every week, we have new ingredient companies that are looking for new ingredients for their pipeline. So I would say that this is going to be a really hot topic in the coming years.
Andrew D Ive 14:40
Have you found particularly I mean, you mentioned that I’m guessing they’re okay with being on a podcast and mentioned on the podcast. But are you funding? Are you finding other CPG companies out there are looking for ways to create added value out of their own side streams aka companies like Nestle, not nestle in particular, but are companies like Nestle at the top all the way down to the smaller food companies, they’re all looking for ways to turn their waste into added value sustainable products.
Bosco Emperanza 15:20
Well, as I mentioned before, we have over 20 different side streams that we’re working on and those are companies, so we’re not just asking for the same streams. So those are companies, and we have agreements with those companies and those are like little projects that we have internally. Another company that is a okay, with disclosing their name is a company in Spain which is part of AB sugar, which is a British company, part of AB foods. And they are using their streams and their waste for feed or for ethanol, for example.
Bosco Emperanza 16:08
And they also are looking for new kinds of like, what is the next step in the food industry? What what else they can do with those extremes? Can they do something that is more sustainable than giving those extremes to a pig or a cow, for example. So that’s what we are doing. And also we are working, for example, we have another project in Philippines with one of the biggest companies in the Philippines and they are looking for the same thing. They have a lot of waste and they are also a food company which is also one of the biggest retailers in Philippines. So they are looking for the whole cycle of our process.
Andrew D Ive 16:55
So as you go through these, these sort of case studies, or these initiatives, these projects, I’m guessing you get a lot of data around what works and what doesn’t. So for example, you’re using the side streams from Barilla, a pasture company, and because of that, you’re able to create a certain output a protein output you mentioned.
Andrew D Ive 17:20
That means you can go to pasture company number two, number three, number four, number five, and bring them a solution that is already tried and tested and you know works in terms of changing their waste streams, if you’re doing that sort of analysis, or those kinds of projects across multiple sides streams, etc. How are you exploring how to have maximum impact across not just a particular company, but across a whole category or a whole global category? How, how are you thinking about that global opportunity?
Bosco Emperanza 17:58
Well, I think the opportunity can be huge and we are creating this database with all the sessions and we follow the test so we have all the sidestreams on one site with all the ones that we are working right now. And we have been working for the last year and a half. Also, we have our Microsoft library with over 200 microbes in our library with different potentials. And then we have the outputs the industry is looking for, those ingredients that can come from fermentation? So I really think this can be our global solution.
Bosco Emperanza 18:37
Because if it works with pasta, that is working with a certain company, it can work with another company of pasta, a not here in Europe, maybe in Latin America, maybe I don’t know in another country in Asia. So we really are building this database with all the information to to create new solutions to other parts of the world. But it’s true that there is always a benefits another pasture company we always need to learn the the the waste stream that they have. Is it going to be the same is it going to be is he going to have more fiber or more protein so we always do like characterization of new stations that we are going to use. So it’s a MCC. But we still have to do like tests in our lab to to deep in the characteristics of those wastes.
Andrew D Ive 19:34
Got it. You mentioned a project in the Philippines. You’ve mentioned a project with that Bailla how many people in the team right now?
Bosco Emperanza 19:44
We are 11 people and there are two more coming in the coming weeks and we are going to keep growing the team in the coming months because we are getting more and more potential projects worldwide. So we really want to achieve our scale up to develop our pipeline of new ingredients of new sidestream. So yes, we are 11 now, but we need to be more.
Andrew D Ive 20:15
And when you say your business model is licensing, does that mean that when you bring a solution to a particular side stream and you produce a product out of it, who pays you for that license of that know how in terms of conversion? Is that Barilla? Or is that the company that takes the ingredient, or that uses your know how to create the ingredient that they then go sell to others?
Bosco Emperanza 20:43
The second one …
Andrew D Ive 20:45
So the third party manufactures the output?
Bosco Emperanza 20:49
Andrew D Ive 20:51
If you don’t want to answer this question, please don’t answer it. But are they giving you a small amount for every pound or kilo or ounce or gram that they create using your technology? Or is it a fixed license fee, and they can produce millions of tons of this ingredient, and it doesn’t matter the volume, it just about you get a flat fee as a company?
Bosco Emperanza 21:18
No, is is a small royalty system, the first one.
Andrew D Ive 21:24
Okay. I think that works from an incentive perspective, right. Because if your technology really creates a valuable output, then you know, that valuable output has a huge value. So from your point of view, the better the kind of quality of the output that you create, based on your technology, the more value for everybody. So it kind of makes sense that your technologies you’re incentivized to create as good a solution as possible.
Bosco Emperanza 21:57
That’s it. And we really want to improve the technology and to do it in a more efficient way. And we want to, as I mentioned before, we want to create new processes with new ingredients, and so on. So I think this is the best way to have this good relationship with our customers.
Andrew D Ive 22:17
Is there a side stream that you would love to work with that as yet you haven’t had the opportunity either because of not having the right client or whatever, that you know, a side stream, you really want to get your hands on and really start doing a project around or if you already cracked it?
Bosco Emperanza 22:38
There are many sections that we are really looking forward to working with. Sessions like the ones coming from soy, for example, like Okara, streams coming from the rice because we really believe that Asia is going to be a super interesting market in terms of protein. And rice is one of the main resources of carbohydrates. So that’s also something interesting. And also, for the future, we really believe that Africa is going to be fast growing continent, and we need to provide this kind of sustainable solution to those kinds of countries. So that’s something that we are working on. And that’s something that we are going to work on in the coming months, but also side streams coming from Africa.
Andrew D Ive 23:42
That’s interesting. As we’re talking, I’m sort of thinking of some conversations I’ve had in the past, which you and I should catch up on after the podcast today. But in South America, rice is also a large crop in kind of key places and Buehler have some really good relationships with large agricultural production companies in South America, soy, rice and other other ingredients, all of which have the same side streams as Asia. So you know, let’s take it offline. I’ll happily introduce you to the right people. And maybe we can find some companies that would be interested in us in working with you on that sidestream project.
Andrew D Ive 24:32
So, you mentioned starting another company previously, you said you and the team weren’t that great at business development. One thing I’ve seen in MPA is that business development is actually quite a focus of yours. You’ve got last time I heard about 70 relationships established with companies throughout different industries that you’re working with or about to work with or lined up to work with. What are the learnings from your previous experience that have guided you to some degree with MOA? if there’s an entrepreneur listening to how you started either of those businesses and some of the lessons you’ve learned, what would be one or two of the things you would say to entrepreneurs listening in today?
Bosco Emperanza 25:22
Yes, so I would say that the main one is the team. So, for example, the project, it doesn’t have to be yours, tis not a project of Bosco is a project for the world and you need to have impact and you need to have a global project. So you are not going to do that alone, you need good partners in your team. So that’s what I did. First, when I started MOA, I really wanted to find the best co founders for the project, because I really believe in this project, and I thought it was the best way to scale up this project.
Bosco Emperanza 26:07
My background is more in the commercial and business development area so I needed a scientific head for the company and also a financial aid. I really think I found the two best co founders that an entrapreneur can have. So I would say that the main one is the team.
Andrew D Ive 26:33
How did you find the co founders? Was it just you know, you’re in a bar one night having tapas? And you got talking to the guy sitting in the table next to you or a friend of a friend? How did you find these people?
Bosco Emperanza 26:47
We’re all started in the quarantine? I was sitting at home thinking about what I could do for the world? And what can I do with my Mac with my knowledge and with my resources. I started thinking of using mushrooms and in a transforming them, thanks to biotechnology into an ingredient. I realised if you’re going to do that, you need a great team. So I started thinking about the people I know and the people who are next to me, not just physically also like in LinkedIn, in whatever social network.
Bosco Emperanza 27:26
And I remember Jose Maria. Jose Maria is our financial guy. He’s the CFO of MOA. He was working in m&a in the second biggest bank of the country and he had a great job. I mean, he did the biggest financial operation in the last two years in Spain of several 1000 millions of euros. I knew that he was really into sustainability and really into technology, he also wanted to quit his job. So I started talking to him like just presenting the project and just getting him involved with this idea.
Bosco Emperanza 28:12
I did the same with Susanna, our scientific director. She was the scientific director of a biopharmaceutical company for the last eight years. But I knew her from university and I knew that she wanted to be an entrepreneur and she wanted to launch a project by herself. So I started talking to her and suddenly both of them wanted to join the team and it took us to nowadays.
Andrew D Ive 28:46
So now so you started off with the three of you and now you have 11 and two more to come right?
Bosco Emperanza 28:53
Yeah, that’s it.
Andrew D Ive 28:54
Did you start I’m guessing you did but did you start with you know, your own credit card and your own savings? And maybe you’ve got a few friends or family members throw in a little bit? How did you get rolling financially
Bosco Emperanza 29:10
What we did is, we did a first round with our families and friends but it’s true that for the first two months, there was zero euros in the company, so that was a little bit hard at the beginning. And then we found our family, some friends, which took part in the project and we fundraised a 90,000 euros for our first round and we started with that. And then we start getting also in Spain we have a lot of a grants from the government. So we had a little bit of grants the next year. Then we say is our seed round, perfect, less than a year since we created the company.
Andrew D Ive 30:06
So now you’ve raised a decent amount of money and you’re stable for the next year or so.
Bosco Emperanza 30:11
Yeah, so we are looking for a CVC by the end of this year that we are really comfortable with the amount of money that we have just fundraised. But the thing is that we really want to scale up the project and we really want to have our own Pilot Plant. I mean, we have a bio reactors, we have two labs, we have a lot of things, but we really need a strong pilot plan to develop more IP, and to work with new raw materials and develop new ingredients. So yes, that’s something that we are doing, we have a lot of pilots in the industry. Those players are paying for those pilots. So that’s another way to finance ourselves.
Andrew D Ive 31:08
And you’ve mentioned, you’re working with some really quite large corporates, so you know, global food companies and so on. I’m guessing even more countries and governments and places that are sort of starting to have a focus on sustainability, and how they going to create food for their population moving into the next 5/10/15 years, you’re seeing more countries and governments in those areas starting to be focused on a lot of these technologies and opportunities.
Bosco Emperanza 31:47
Yes, because the countries are getting more worried about the climate change. I would say that’s one of the main research reasons and also because of the war with Ukraine. Globalization has stopped and we need to find other ways to produce food and resources. So the war and climate change are the two main reasons for these countries and for these companies to find ways to produce ingredients to produce food in a more sustainable way, and to be independent of war and of the climate change.
Andrew D Ive 32:52
Perfect. So if this is normally the question I ask at this kind of point in the conversation, if you are a government that has access to a side stream or an interest in converting a side stream and industry side streaming their country, whether it’s agriculture or otherwise, if you’re a corporate that has a side stream for your production, or your many production processes, and you are local, you want to look for ways of converting that side stream or side streams into a more value added ingredient aside from feeding, you know, livestock and farm feed, etc. What’s a good way for them to contact you and begin discussions around what MOA Foodtech can do for them and their side streams?
Bosco Emperanza 33:44
Yes, so we are open to talk with all the players that want to use these new technologies to do upcycling with those raw materials. And they can come back to us through our LinkedIn or through our website. I would say that they are our main channels, and we are always hoping to see new opportunities and to see how can we have more impact in terms of sustainability? So that will be great to talk with those players?
Andrew D Ive 34:22
And is it MOA food tech.com? Or what’s your web domain again?
Bosco Emperanza 34:29
Andrew D Ive 34:31
Perfect and that I’m assuming has the necessary contact details and so on so that people can get ahold of you and your name is Bosco.
Andrew D Ive 34:45
Okay, so if you’re a corporate, if your a government reach out or if you’ve got a side stream that maybe MOA can get involved with. You mentioned that you’re about to go through a New fundraising, what’s the timing on that?
Bosco Emperanza 35:04
We are going to start that fundraising in the coming months and we are planning to close the fundraise by the end of this year. So the perfect timing is a q2 of this year. So in two months, I would say,
Andrew D Ive 35:22
Start conversations in the next couple of months and with a goal of closing it out by the end of the year.
Bosco Emperanza 35:30
Andrew D Ive 35:30
Have you got a fixed amount that you’re looking for? And once you’ve closed that, once you’ve locked that fixed amount in, you’re closed around, so in other words, people should be mindful of the fact that once you’ve got the amount you’re looking for, the round will close until the next time?
Bosco Emperanza 35:50
Yeah, so what we are looking for is 14 million euros and something that we are working on right now, in terms of what are our next steps? What are we going to need for the scale up into an industrial scale on our pilot plant and all the these new ingredients that we are working on right now? So yes, 14 million euros is going to be just that.
Andrew D Ive 36:30
Now you mentioned and I’m just going to come back on on something you said earlier, you mentioned that your model is licensing to the companies that take your technology and use it to create the ingredient. Why then are you getting involved in developing your own Pilot Plant? Why is the model not still taking the technology and passing that technology to somebody else’s Pilot Plant who then creates the ingredient themselves? Using your know how? Why are you guys changing your model or you’re not and I just didn’t understand it correctly?
Bosco Emperanza 37:06
No, the thing is that we are looking to build our pilot plant to develop more IP to develop new ingredients and to use new sidestreams. So we really believe in fermentation but fermentation is a really big space. So we have a lot of microbes with different potentials, we have a lot of sizes that we can work with. So A is not only in the lab scale. So we don’t want to be just in a lab scale, we want to have a larger scale. So we are looking for a pilot and to do all those deployments. And then at that moment, we can license the technology to the industry in a semi industrial scale.
Andrew D Ive 37:57
I wonder, and this is just how my mind works, if when you start to rank all of the outputs across the food and the agricultural sector, what are the absolute in volume terms, the largest areas of waste? Is it in wheat? Is it in soy ? …is in sort of some of those larger crops? I’m wondering where’s the optimum or biggest area for impact from your technology perspective?
Bosco Emperanza 38:33
They would say on some of those items we are not using? No, we are not using them right now but waste coming from the beer industry, for example, a spent grains but of course, I would say the pasture industry is producing a huge amount of waste.
Andrew D Ive 38:52
One of the things we’ve recently had some amazing conversations with some ethanol production companies and the volumes they’re dealing with are out of this world. They make the brewing industry look like a baby, you know, baby production facilities. And because they deal in such significant quantities, figuring out how to use 1% of their sidestream in a new valuable way, or 2%, or 5% is just an enormous and a creative, valuable operation.
Andrew D Ive 38:53
So I think on the ethanol side, there’s some really interesting conversations to be had for you guys, as well as brewing as well as some of these other things. Again, let’s take these offline, we can have you know, we can introduce you to some great people to start having some of those conversations with.
Andrew D Ive 39:54
So Bosco, I appreciate your time today. If people do want to get hold of you, whether it’s as an investor or as a potential customer slash client, I do recommend they reach out to you at MOA food tech.com. Obviously, LinkedIn, any last thoughts, questions, things you want to bring up before we call it a day and let people get on with whatever it is they’re going to do next?
Bosco Emperanza 40:23
Well, I haven’t think about this. But I would say to those out there, that is the right moment to build these new solutions, to transform the industry into a sustainable industry. We need this and society and nature need this. And I really think it is just the right moment. So we have the technology, we have the resources, we just need more projects, with more impact to transform this industry into a really sustainable industry.
Andrew D Ive 40:59
I couldn’t agree more. A lot of the technologies we’re coming to terms with and we’re getting our hands around that big idea of ventures have the potential to positively change the world in so many different ways. Bosco I always love talking to you, you know, I loved hanging out with you last week in Switzerland, you lit the room up talking about MOA food tech and all of the things you’re doing. Everybody that came to listen to you speak was just in awe of what you guys are doing and I always appreciate the time we spend together. So thank you very much for your time today. I do hope people reach out to you at MOA food tech and help you accomplish some, you know, some of the amazing things you’re going to accomplish over the next 5/10 years.
Bosco Emperanza 41:48
Thank you. Thank you. It’s a great pleasure to be part of this network and of big idea ventures. It’s just great to be part of this community. Thank you.
Andrew D Ive 42:06
Perfect. I’m going to press pause now. Thanks very much, Bosco. Thank you.
Andrew D Ive 42:14
Thanks for coming along to the big idea podcast, where we focus on food. So today’s conversation was with Bosco from MOA Foodtech great person, great company. He made the point that now is the time to get involved in starting new companies in transforming our food system, on making food available to our species and for the generations to come. This is literally a transformational time in the food industry. More has happened in the last five years than perhaps the previous 50. So now is the time to get involved.
Andrew D Ive 42:49
If you have an interest in that please do reach out to us at Big Idea ventures, or engage with this video through a comment or a suggestion. So this is Andrew, I am the founder of Big Idea ventures and our mission is to work with the best entrepreneurs, scientists and engineers to solve the world’s greatest challenges. Thanks for coming along to the podcast today. I appreciate your time. Until next week, thank you
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