Highlights from Future Food-Tech London 2023

Nutrition Without Sacrifice: Creating Delicious, Healthy Foods for All

“Many of us have been in this industry a long time, there’s no silver bullet to ensure people have access to food that meets their basic nutritional and health needs. The only way to move forward is for all the different stakeholders to work together – food industry, NGOs, academia, retailers, government. We need to make sure that we are collectively moving in the right direction.” – Carla Hilhorst, Chief R&D Officer for Nutrition, UNILEVER

A Turning Point for Plant-Based: Delivering on the Promise of Viable Alternatives

“Plant-based is not a substitute, it’s an exciting category in its own right.” – Fiona Bennie, Managing Director – Sustainability Studio, ACCENTURE

Replenishing the Microbiome: Advancing Personalised Nutrition & Probiotics

“Moving from a world that treats disease and illness, to one that prevents them through personalisation.” – George Hadjigeorgiou, Co-Founder and President, ZOE

Corporate Innovation: Collaboration & Partnerships to Strengthen the Ecosystem

“Times have changed for the better because of a difference in terms of mindset. Everyone understands that we are working on the same game, and we need to play together in order to fight against this planetary crisis. We need to complement each other with our expertise.” – Caroline Sorlin, Chief Venture Officer, BEL GROUP

Optimising Fermentation: Overcoming Infrastructure Limitations & Increasing Yield

“Collaborations with start-ups with fast moving tech, and incumbents with the facilities to scale are needed to create precision fermentation solutions. Working with people that can help you to de-risk, use their expertise & knowledge of working with these types of processes that bring additional data, whether it be AI and ML driven, or traditional, but it helps investors to understand that someone else can take your technology and put it through its paces.” – Yvonne Armitage, Director of Biotechnology, CPI

Start-Up Showcase

Lisa Tammi, Founder and CEO, MELLO
Scott Parkinson, CEO & Founder, AQABELA
Netta Granot, CEO & Founder, EXOSOMM
Nika Pintar, Chief Executive Officer, ANI BIOME

Judged by:
Hadar Sutovsky, VP External Innovation, ICL GROUP & GM, ICL PLANET STARTUP HUB
Eline Boot, Head of Partnerships for Foodbytes, RABOBANK

Step Up to the Plate

Alan Iván Ramos, CEO, LIBRE FOODS
James Petrie, CEO, NOURISH INGREDIENTS

Libre showcased the first product from its whole-muscle cut mycelium range, Libre Chicken breast.

Nourish exhibited the company’s breakthrough science and potent fats in two dishes: Maillard lace (Tart) and (It’s Not Chicken) satay – two ways.

Financing Food-Tech: Weathering the Storm of 2023 & Preparing for 2024

“Companies that are getting funded right now, are companies that set their valuation expectations to the current market scenario as the market narrative has moved on from one of revenue multiples to beta multiples. Having a very clear path to positive unit economics, it’s important these days and this plus meaningful milestones and excellent technology, is very important to differentiate yourself from other companies.” – Martin Davalos, Partner, MCWIN PARTNERS