Numerous startups are scheduled at tomorrow’s Food-Tech
The Future Food-Tech summit, which will take place in San Francisco this month, is expected to bring together around forty firms. The event, which takes place on March 24–25, will highlight solutions including plant-based whole cuts, precise fermentation, functional protein components, and scaffolding made of cultured meat.
According to Jet Lockhurst, startup partnerships manager at Future Food-Tech, “55 food-tech innovators will compete for attention through innovation challenges, startup pitches, product launches, and tastings.” “You’ll be closer than ever to the future of food with this summit.”
A number of entrepreneurs will take part in innovation challenges that Givaudan and Danone North America are hosting. Technology to enhance the texture and meltability of plant-based cheese will be the main focus of Danone’s challenge. Finalists include the 25% protein yellow cheese manufacturer Alfred’s Food Tech, the startup Cultivated Biosciences, which is making a fat ingredient from oleaginous yeast, and The Melt, which is using the current dairy food production system to create a product for consumers who are lactose intolerant, flexitarian, and conscious of saturated fat.
For Givaudan’s innovation competition, which will concentrate on natural compounds promoting immunity, energy, and sleep, three finalists were also chosen. Among the finalists are Tait Labs, a recycled clothing firm; Comet Bio, a producer of nutritious components from crop waste; and Nutrition Innovation, a business that uses polyphenols to strengthen immunity.
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Other events include a TechHub Exhibition, where early-stage company owners will showcase their ideas and interact with summit attendees, and Gone In 60 Seconds, which gives innovators a minute to highlight the potential of their innovations.
Pioneers in the field of chicken substitutes will discuss their discoveries in a “kitchen-to-fruition” Q&A session. Onstage, chefs will prepare meals with the mycelium-based whole cuts from Meati Foods, the plant-based chicken wings from Sundial Foods, the plant-based whole cuts from Umiami, the alternative honey from MeliBio, the alternative chocolate from QOA, and the plant-based egg from Evo Foods. During the event, live on stage, critics will deliver their assessments of the culinary creations.
Future Food-Tech’s Taste Lab will make its debut at the next summit, inviting a select few delegates to product launches and tastings with global businesses. Remilk’s microbially fermented milk, Incredible Foods’ nutrient-dense snacks, Pairwise’s gene-edited lettuce, and other products will be sampled by participants. Numerous business owners, food brands, investors, and tech firms will assemble on the main stage to engage in conversations about a variety of subjects, ranging from microbial fermentation and cultured meat to artificial intelligence in research and development.
The vegan sushi-grade raw fish from Current Foods, the plant-based egg substitute from Eat Just, the dairy-free ice cream from Eclipse Foods, the molecular brew from Atomo Coffee, the seaweed-based straws from Loliware, and peanut butter cups with Epogee’s EPG fat replacer will all be available on the Future Food-Tech menu. To register for the summit or for further information, click this link.