The unshakable determination of foodtech start-ups in the face of the unprecedented challenges the world has experienced lately shows the pivotal role they will play in the future of the sector

At Future Food-Tech’s flagship summit on 11-12 March, 19 start-ups will showcase their breakthrough technologies, their transformative solutions and, above all, their passion to drive forward change across the most pressing topics in the industry:

  • Gut health and the microbiome
  • Plant-based alternatives
  • Cell-based protein
  • Ingredient innovation
  • Food waste
  • Supply chain

Gut Health and the Microbiome

Green Spot Technologies (Kellogg Company Innovation Challenge Finalist)

Ninna Granucci, chief executive of Green Spot Technologies, explains: “Green Spot Technologies upcycles food by-products from processing industries (peels, seeds, pulps), which are otherwise discarded as composting waste or used as animal feed (down-cycled), into high-value functional ingredients.”

Fibervita (Kellogg Company Innovation Challenge Finalist)

“We developed a proprietary technology at industrial scale to launch an upcycled ingredient portfolio, consisting of sustainable, multifunctional, versatile, healthy, clean label, allergen-, gluten- and GMO-free cassava-based fibrous ingredients,” says João Francisco de Lima, RDI director. “Our purpose is to provide cassava fibres to nourish beyond food, i.e. support health and wellness.”

Comet Bio (Kellogg Company Innovation Challenge Finalist)

“We upcycle crop leftovers into healthy and sustainable ingredients for use in supplements, foods, and beverages using our patented extraction technology,” says Rich Troyer, chief executive of Comet Bio.

Troyer adds: “Comet Bio’s proprietary process is innovative and differentiates us from other ingredient manufacturers. Our Arrabina Arabinoxylan Plant Fiber Extract has superior tolerability and functionality within the prebiotic market.”

AgriFiber (TechHub Virtual Booth)

Jonathan Kahn, chief executive of AgriFiber, says: “AgriFiber’s patented purification and extraction technologies allow us to upcycle fibre from residual agricultural materials — offering more functional and health benefits than any other fibre ingredient.

“We partner with food and beverage industry customers to make their products more profitable and healthier for the planet.”

Plant-based alternatives

77 Foods (Unilever Innovation Challenge Finalist)

Nicolas Schweitzer, co-founder and chief executive of 77 Foods, says. “At 77 Foods, our scientists are inspired by nature to mimic this extracellular matrix – using only ingredients coming from plants, we encapsulate plant oils such as sunflower oil, canola oil, etc.

“Thanks to this innovation, it is possible to make a plant-based adipose tissue that closely resembles that of meat, that can be sliced, cooked, and slowly releases oil upon cooking.”

Eighth Day Foods (Unilever Innovation Challenge Finalist)

“Eighth Day Foods has developed a unique precision preparation of the sweet lupins and a unique accelerated traditional fermentation methodology,” says Roger Drew, co-founder of Eighth Day Foods.

“This innovation has led to retaining the full nutritional value and functional qualities that are in complete lupins; dramatically improving sensory properties and imparting an end-product with optimum taste, mouthfeel, aroma and juiciness,” Drew adds.

ProPlant Foods (Unilever Innovation Challenge Finalist)

Pranjuli Garg, co-founder of ProPlant Foods, says: “ProPlant Foods is a clean label company that offers a healthy, tasty, and economical plant-based chicken with much higher protein content, amazing texture and rich, delicious mouthfeel. We are on a mission to bring about a mammoth change in the way people consume proteins.”

Mushlabs (Live Cooking Demonstration: Step Up to the Plate)

“Mushlabs’ fermentation platform allows us to unlock the potential of an overlooked kingdom of life – fungi – as a biological powerhouse that can restore circularity to our broken food system,” says Mazen Risk, founder and chief executive of Mushlabs. “We are dedicated to building solutions that change the way we consume food, by producing food that is good to our senses, our bodies and our planet.”

Sophie’s Bionutrients (Live Cooking Demonstration: Step Up to the Plate)

Eugene Wang, co-founder and chief executive of Sophie’s Bionutrients, explains: “Sophie’s Bionutrients’ new patented Sustainable Urban Protein technologies use proprietary strains of microbes and precision fermentation technologies to upcycle industrial food waste and grow food-grade protein with little space, energy, water, and time.

“This technology can be deployed in any metropolitan areas to provide essential nutrients and create circular economies.”

Shandi Global (Live Cooking Demonstration: Step Up to the Plate)

“Shandi Global is adopting the latest health and food science principles to develop meat alternatives which are second to none: naturality, incorporating social responsibilities and product versatility that exceeds customer expectations,” says Reena Sharma, co-founder and chief executive of Shandi Global.

Cell-based proteins

Hoxton Farms (Start-Up Arena)

Max Jamilly, co-founder of Hoxton Farms, says: “At Hoxton Farms, we want to bring back fat. Fat is the secret ingredient that defines how meat looks, cooks and tastes. By simulating the entire cultivation process computationally – from biopsy to bacon – our technology allows us to customize fat for any application. Cultivated fat is the healthy hero ingredient that will finally unlock realistic meat alternatives.”

Tiamat Sciences (Start-Up Arena)

France Emmanuelle Adil, dounder and chief executive of Tiamat Sciences, explains: “Tiamat Sciences can manufacture a wide range of high-value proteins for a fraction of their current cost, thanks to our proprietary PlanTech platform.

“The choices we are making on how we will eat tomorrow will shape the future of the generations ahead. We must rethink the way we produce food as well as the science behind it. The cellular agriculture movement is addressing the challenges to come, and we are proud to be a part of the revolution.”

Biomilq(TechHub Virtual Booth)

“Biomilq aims to increase infant feeding options for new parents by offering human milk produced outside the body as supplemental nutrition,” says Michelle Egger, co-founder and chief executive of Biomilq.

Ingredient innovation

Kernel Mycofood (TechHub Virtual Booth)

Horacio Acerbo, chief executive of Kernel Mycofood, says: “Kernel Mycofood is solving the absence of a properly sustainable and cost-effective protein ingredient that is flavor neutral. The result is a market-ready product that better-suits the needs of a range of food manufacturers, reducing the amount of post processing needed for an end product.”

The Protein Brewery (Start-Up Arena)

“The Protein Brewery’s production technology comprises a unique combination of proprietary micro-organisms (fungi) and an easy-to-operate brewing process,” explains Wim de Laat, founder of The Protein Brewery. “Feeding a growing population in a nutritious and sustainable way is a challenge, we need to change the way we produce food. One of the answers is more yield per hectare, but locally grown and with a minimal footprint.”

Shiru (Start-Up Arena)

“Shiru identifies and creates the most functional, natural proteins specifically tailored to certain food applications, catapulting the development of more sustainable, nutritious, and delicious foods. Shiru is a B2B company, partnering with food CPG, ingredients, and ag companies to bring the best protein ingredients to market,” says Jasmin Hume, founder and chief executive of Shiru.

Food waste

PolyNatural (TechHub Virtual Booth)

“PolyNatural’s first development in Shel-Life reduces dehydration and microbial contamination forming a second peel in the fruit coated, using just natural (plant-based) and certified organic ingredients. Since fresh fruit is a perishable product it is necessary to extend their shelf life during post-harvest,” says Francisco Palma, founder of PolyNatural.

Clean Crop Technologies (TechHub Virtual Booth)

“Clean Crop combines air and electricity to remove contaminants from food, extending shelf life and improving safety across the food space. Our proprietary system is optimized to decontaminate with no change to quality in high sensitivity foods, including nuts, dairy, and meats, using a fraction of the energy required for peer solutions,” explains Dan White, co-founder and chief executive of Clean Crop Technologies.

Supply chain

Food Portal (TechHub Virtual Booth)

“We’re making industry-specific software accessible to every food company to support the entire supply chain. There’s the potential to both improve systematic capability at site-level and bring unity to the way assurance information is transmitted between companies,” explains Duncan Lacey, director of innovation at Food Portal.

Many more game-changing early and mid-stage companies will join the virtual Future Food-Tech Summit on 11-12 March. The online event will bring together food brands, retailers, ingredient manufacturers, technology providers and investors for two days of high impact networking and knowledge-exchange.

The full program, speaking faculty and delegate registration are available now on the Future Food-Tech website.

Date published: 17 February 2021