Christopher Kong, Better Nature

HOW TO: NAVIGATE AS A FOOD TECH START-UP

“ What you think may be your USP may not actually be what consumers care about. Consumers don’t care whether our product is made out of tempeh or not; they care about the taste, they care about the nutritional credentials of the food and where it comes from.”
— Christopher Kong

This week on CUTalks, we are speaking to Christopher Kong who is the co-founder and Head of Business development at Better Nature, a tempeh-focussed food-tech company. Chris holds a masters degree in biochemistry from the University of Oxford. We spoke about the story behind Better Nature and challenges he and his co-founder had to face to build the company. Chris also shared how Better Nature has prioritised sustainability in business decisions and his thoughts on the long-term outlook for the alternative meat industry.
This podcast was produced by Carl Homer, Cambridge TV.

Jump to the following topics:

  1. Background - 1:22

  2. Maximising your time at university - 5:35

  3. Advantages of a technical background - 8:07

  4. Building a team - 10:08

  5. What is tempeh? - 14:13

  6. Putting sustainability first - 17:20

  7. Educating consumers - 22:43

  8. Hype in the alternative meat industry - 25:34

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