CC BY-NC-ND 4.0Dei, JulianJulianDeiDressel, KerstinKerstinDresselEisner, PeterPeterEisnerRoosen, JuttaJuttaRoosenHauner, HansHansHauner2022-12-152022-12-152022-09-14https://publica.fraunhofer.de/handle/publica/430079https://doi.org/10.24406/publica-65210.4445/eu.2022.02010.24406/publica-652In a systematic analysis of the start-up landscape in the food sector in the metropolitan area of Munich, a total of 51 "food start-ups" founded between 2014 and 2016 were identified in 2017. In 2020, a follow-up survey of the food start-ups at that time was conducted and additionally all start-ups founded between 2017 to 2019 were recorded. 61% of the start-ups in the first survey still existed in 2020. For the period 2017–2019, 41 new food start-ups were found. Compared to the first survey, the start-ups from 2017-2019 more often show business concepts based on digital services. In terms of food, it was also noticeable that there were more plant-based substitutes, fermented foods, and products with sustainability claims. As in 2014-2016, health aspects were of great importance to the start-ups. To encourage future start-ups in highlighting sustainability and health aspects, access of start-ups to publicly funded research institutions should be facilitated.enfood start-upsfoundingfood trendsfood industrysustainabilityjournal article