Future Food-Tech

The future of food is taking shape at #FutureFoodTech San Francisco this March 13-14, will you be there? Connect with global leaders from CPGs, retailers, ingredient and tech providers, start-ups, and investors as they tackle the biggest challenges in food innovation and sustainability. From main stage speakers to industry-led breakout sessions, a dedicated Start-Up Arena, and unparalleled networking opportunities, this is your chance to be at the forefront of food-tech. Don’t miss out! Secure your ticket today → https://bit.ly/4eNL4PN Still need more convincing? Find out more about the program and speakers, download the summit brochure → https://bit.ly/3DRQawY

RumaFeed uses advanced bioscience & GE technology to create a paradigm shift in Solanaceae farming productivity and profitability whilst reducing farming waste. By eliminating toxic glycoalkaloids from potato plants, the company is unlocking new revenue streams, making previously inedible foliage usable for food and feed. With 20% more protein than standard varieties and lower processing costs for protein and starch extraction, RumaFee's innovation is driving higher productivity, profitability, and sustainability in farming. Connect with the team at #FutureFoodTech San Francisco on March 13-14 and discover how they're reshaping the future of food and feed production. Are you a start-up with innovative solutions? Reach out now to secure your spot at the summit and connect with industry leaders: https://bit.ly/3Csg7mb Want to attend as a delegate? Download the summit brochure to find out more about the program and speakers → https://bit.ly/3DRQawY

As the demand for convenient, easy-to-grab, high-protein snacks grows, consumers are looking for meat-free alternatives that deliver nutrition without compromising on taste or texture. Yet, the plant-based snacking space still has untapped potential. Join Dr. Dorotea Pein, Director of Technology and Innovation at Planteneers, in this breakout session for a showcase of cutting-edge ingredient solutions that make protein-packed snacks smoother, tastier, and more appealing without the chalkiness that often comes with high-protein snacks. Don't miss this opportunity to explore the next wave of plant-based innovation! View the breakout session agenda and start planning your visit to #FutureFoodTech San Francisco: https://lnkd.in/gq7j3mYd Are you ready to secure your summit pass? → https://bit.ly/4eNL4PN

The countdown is on! ⏳ There are just 14 days left until the Americas heat of the Global Food Tech Awards closes – and we’re thrilled to introduce our expert panel of judges! 🏆✨ These industry leaders bring unmatched expertise in food innovation, sustainability, investment, and technology, ensuring that the most groundbreaking startups get the recognition they deserve. 🌱💡 💡 Bill Aimutis, Co-director Bezos Center for Sustainable Protein 💡 Jane Lee, Strategic Innovation Lead at Cargill 💡 Steven Finn, Co-founder of Siddhi Capital 💡 Elizabeth Crawford, Senior Editor at FoodNavigator US 💡 Sara Eckhouse, Executive Director of FoodShot Global If you're a food tech start-up in the Americas, this is your moment! 🚀 Apply now and put your innovation in front of top-tier industry decision-makers. Don't miss your chance to gain global recognition, connect with VCs, and take your brand to the next level! 📅 Deadline: February 28, 2025 🔗 Apply now: globalfoodtechawards.com Tag a start-up that should apply! ⬇️🍽️✨ #FoodTech #Innovation #StartupAwards #GlobalFoodTechAwards

💬 Prioritizing Food Loss & Waste: An Investible Part of the Food System   Food loss and waste present one of the biggest challenges — and investment opportunities — in the food system today. As the demand for sustainable solutions accelerates, where should investors focus their attention? On March 13, join Chris Cochran, Founder of Good Food Advisors, at this exclusive investor roundtable to discuss investment opportunities in food waste solutions, from emerging investment themes to the companies and deals leading the way. Be part of the conversation that’s reshaping the food system and turning waste into value. Find out more about #FutureFoodTech's program and speakers, download the summit brochure → https://bit.ly/3DRQawY Want to attend as a delegate? Download the summit brochure to find out more about the program and speakers → https://bit.ly/3DRQawY

Scaling biomanufacturing remains one of the biggest challenges in the industry, but new technologies are paving the way for faster, more cost-effective solutions. Join Alex Kopelyan, Senior Director and Partner at IndieBio, as he moderates an insightful case study session with leading voices from Prolific Machines, Cauldron Ferm, and Pow.Bio. Together they'll explore: 🔹 Breakthrough innovations accelerating the journey to commercial scale 🔹 How AI, computational modeling, and waste valorization can optimize production 🔹 The potential of bioreactor alternatives to reduce capex limitations 🔹 Success stories from companies that have scaled from pilot to commercialization Don’t miss this deep dive into the next frontier of biomanufacturing! Find out more about the program and speakers, download the summit brochure → https://bit.ly/3DRQawY Want to attend as a delegate? Secure your ticket to be at the forefront of food-tech today → https://bit.ly/4eNL4PN

The gut microbiome is at the core of overall wellness, driving innovation across the nutrition, health, and wellness industries. As formulation priorities shift toward gut health, how can AI unlock the discovery of next-generation ingredients? On March 13, join Sam Schatz, CEO of Biohm Technologies, as he explores how AI and Biohm’s unique microbiome dataset are revolutionizing rapid ingredient discovery and formulation techniques, paving the way for more effective, science-backed solutions. 💡 Don’t miss this deep dive into the future of gut health innovation! View the breakout session agenda and start planning your visit to #FutureFoodTech San Francisco: https://lnkd.in/gq7j3mYd Are you ready to secure your summit pass? → https://bit.ly/4eNL4PN

💬 AI as A Disruptive Technology for the Food Industry On March 13, Ratna Mukherjea, PhD, Global Leader of R&D at ICL Group Food Specialties, will share her valuable insights on the current state of AI in the food industry and the key challenges that still need to be addressed. Join her to: 🔹 Explore how AI technology can help improve food formulation 🔹 Identify key use cases for AI in the food industry 🔹 Discuss strategies for ingredient companies, CPGs and start-ups to bridge the gaps in current knowledge Don’t miss this opportunity to engage in a thought-provoking discussion on the future of AI in food innovation! Find out more about the program and speakers, download the summit brochure → https://bit.ly/3DRQawY Want to attend as a delegate? Download the summit brochure to find out more about the program and speakers → https://bit.ly/3DRQawY

🚀 Food-tech start-ups based in the Americas, this is your moment! The Americas heat of the Global Food Tech Awards 2025 is open for entries, celebrating the most game-changing innovations shaping the future of food and beverage. Whether you're pioneering alternative proteins & ingredients, creating upcycled food solutions, de-risking scale of biotech for food, creating a GLP-1 alternative or transforming the food supply chain in a novel and planet-positive way, we want to see what you’ve got! 🏆 Gain global recognition and exposure to investors, CPG leaders, and industry media. 🎥 Enter for free by submitting a three-page pitch deck and a three-minute video showcasing your concept by February 28! 🌍 Be part of a competition that begins in the Americas, then moves to EMEA and APAC, culminating in a global finale in December. This is your chance to put your food-tech innovation in the spotlight. Don’t miss out—apply today! 👉 https://bit.ly/4gstjW8    #FoodTech #StartupInnovation #GlobalFoodTechAwards #FutureOfFood

Better Dairy is pioneering a new approach to dairy production, using precision fermentation to create real dairy proteins without relying on cows. By harnessing microorganisms, the UK-based company produces the same functional and bioactive proteins found in traditional dairy, enabling the production of delicious, nutritious and versatile dairy products that melt, stretch, and taste just like the originals — all without lactose, antibiotics, hormones, or harm to the planet. Join Jevan Nagarajah, CEO, at #FutureFoodTech San Francisco on March 13-14, where he will pitch live on stage and share how the company is not just offering an alternative but shaping a more sustainable future for dairy. Are you a start-up with innovative solutions? Reach out now to secure your spot at the summit and connect with industry leaders: https://bit.ly/3Csg7mb Want to attend as a delegate? Secure your ticket to be at the forefront of food-tech today → https://bit.ly/4eNL4PN