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Future Food-Tech London is just five weeks away, and we are so excited to share with you a summit menu filled to the brim with the latest innovations and delicacies.
From Future Food-Tech firsts to household names, the unique and adventurous menu features more than 13 groundbreaking innovators across the two days.
Meet the vendors on the star-studded main menu:
Agrain by Circular Food Technology is a food-tech company that specialises in the upcycling of spent grain, processing the spent grain into holistic and versatile flour ingredients for a wide range of food products. Rich in nutrition, aroma and authentic colours. Taste it in pastries at the summit.
Kern Tec develops innovative, sustainable ingredients and ready-to-use solutions for the food industry from unused fruit pips. By processing kernels (apricot, cherry & plum), Kern Tec enables the circular economy and its B2B partners to access a previously untapped resource for the first time. Sample Kern Tec’s upcycled oils and milks in London!
Matr Foods brings together fungi fermentation and plants. The recipe is simple, five organic ingredients sourced from Danish farms – oats, split peas, lupins, beetroot, and potatoes transformed by adding natural fungi spores to create healthy, climate-friendly food with a deep umami flavour and juicy firm bite.
More Foods is a clean label version of your everyday plant-based meal. A novel blend of Pumpkin and Sunflower seeds cast away by the oil industry, free of major allergens or gluten, with an unbelievable texture, taste and feel. The products contain recrafted healthy seed solids, cast-away by the oil industry. Sample MORE FOODS shawarmas on the lunch menu.
One Planet Pizza are set to serve up pizza with purpose at the summit! Each single wood-fired sourdough base is loaded with top-secret sauce, melty plant-based cheese, and the very best meat alts on the planet. On average, its range of pizzas have a 47% lower carbon footprint than meat and dairy pizzas of the same flavours.
Rescued Limited gives surplus food a purpose – with great taste and no waste. The start-up’s secret ingredient, Rescued Bread Flour, replaces virgin flour in a range of baking mixes, luscious cakes, classic cookies, cracking crackers and mouth-watering muffins. Try the treats at summit coffee breaks, with savoury, vanilla, chocolate, and lemon and gin botanicals baking mixes.
The Vegetarian Butcher is all about replicating that moreish taste and texture you get from meat, whilst being better for the planet and kinder to animals. No meat substitutes, only meat successors. By removing the animal from the food chain, The Vegetarian Butcher is working on an impactful change in the food supply. Try the high quality meat on the lunch menu in an Asian beef noodle salad.
Willicroft creates planet-proof, plant-based cheese. Inspired by dairy farming roots, Amsterdam-based Willicroft combines age-old techniques with high quality beans and lentils, creating alternatives that are as good for you as they are for Mother Nature.
Step Up to the Plate
Two brands showcase their innovative technologies, cooking their products live on stage. Whilst watching the experts cook numerous delicious dishes, hear from the innovators about how these delicious products are formulated, how best to cook them, and more about their taste and nutritional profiles.
Hot on the heels of the first fungi-based bacon launch in the EU, Alan Iván Ramos, CEO, launches LIBRE FOODS’ most exciting innovation yet: the first product from its whole-muscle cut mycelium range. The chef will prepare a pan-fried mycelium Libre Chicken breast with almond and mustard cream, a touch of white wine, burnt leek ashes, topped with rosemary and thyme oil, fresh chopped parsley and edible flowers.
Whilst James Petrie, CEO, NOURISH INGREDIENTS showcases the company’s breakthrough science and potent fats. James will present two dishes: Maillard lace (Tart), a distinct savoury meat experience with just Nourish Ingredients’ product, and a tomato tartare. Meat lipids are unusual and result in complex, volatile mixtures when cooked naturally, this dish demonstrates the impact of the potent fats. The second, (It’s Not Chicken) satay – two ways, shows that when you add the right chemistry around the product you can nudge the taste in certain meat directions. The satay skewers have been crafted to provide a distinct roasted chicken experience!
Product showcase
The Start-Up Arena at Future Food-Tech is the ultimate immersive experience, full of early-stage innovators exhibiting their cutting-edge solutions.
New for 2023: Throughout the action-packed two days, breakthrough trailblazers will demonstrating their suite of products live in Exhibition Area at the dedicated and interactive showcase kitchen. Here’s who you will see:
COCUUS develops industrial solutions for the production of mimetic food analogues (mimetic food) of plant or cell-based animal protein using 2D/3D laser printing, bioprinting and robotics.
FoodSquared has created a pending bioprocess to create next generation plant-based shellfish products – starting with plant-based shrimp.
Meala develops functional proteins designed to be used as binding and gelling agents, with superior water retention enabling freedom of creativity and improving the texture and juiciness of plant-based products. Stop by for burgers and kebabs with tahini.
Planetary is a partner for scaled production and global market access. The team will prepare a delicious and fibrous beef-style vegetarian burger made from mycoprotein, a fungal biomass naturally high in protein and fibre.
Nosh Biofoods leverages the power of fungi (non-GMO) to create superior functional solutions and one-ingredient only meat and seafood analogues at price parity. The team will be serving up its Southern ‘Chicken’ Waffle with three different uses of mycoprotein.
Sample all these foods and more at Future Food-Tech London on September 28-29, as food-tech leaders from across the value chain come together to to address the challenges in creating foods that are nutritious, accessible, and climate-smart. Register now at www.futurefoodtechlondon.com/register.