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24th February 2021  Product update: new protein staff writer

Future Food-Tech Unveils 19 Innovators with Moonshot-Potential Technologies


At Future Food-Tech’s flagship summit on March 11-12, nineteen start-ups will showcase their breakthrough technologies across the most pressing topics in the industry: Gut Health and the Microbiome, Plant-Based Alternatives, Cell-Based Proteins, Ingredient Innovation, Food Waste and the Supply Chain.

Gut Health and the Microbiome

Green Spot Technologies (Kellogg Company Innovation Challenge Finalist)
“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”, shares Ninna Granucci, CEO of Green Spot Technologies.

FIBERVITA (Kellogg Company Innovation Challenge Finalist)
“Our purpose is to provide cassava fibers to nourish beyond food, i.e. support health and wellness”, explains João Francisco de Lima, RDI Director of FIBERVITA.

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. 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,” notes Rich Troyer, CEO of Comet Bio.

AgriFiber (TechHub Virtual Booth)
“AgriFiber’s patented purification and extraction technologies allow us to upcycle fiber from residual agricultural materials — offering more functional and health benefits than any other fiber ingredient”, explains Jonathan Kahn, CEO of AgriFiber.

Plant-Based Alternatives

77 FOODS (Unilever Innovation Challenge Finalist)
“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,” comments Nicolas Schweitzer, CEO and Co-Founder of 77 FOODS.

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. 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” details Roger Drew, Co-Founder of Eighth Day Foods.

ProPlant Foods (Unilever Innovation Challenge Finalist)
“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,” notes Pranjuli Garg, Co-Founder of ProPlant Foods.

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”, shares Mazen Risk, Founder and CEO of Mushlabs.

Sophie’s Bionutrients (Live Cooking Demonstration: Step Up to the Plate)
“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” details Eugene Wang, Co-Founder and CEO of Sophie’s Bionutrients.

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,” shares Reena Sharma, Co-Founder and CEO of Shandi Global.

Cell-Based Proteins

Hoxton Farms (Start-Up Arena)
“At Hoxton Farms, we want to bring back fat. Fat is the secret ingredient that defines how the 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,” explains Max Jamilly, Co-Founder of Hoxton Farms.

Tiamat Sciences (Start-Up Arena)
“Tiamat Sciences can manufacture a wide range of high-value proteins for a fraction of their current cost, thanks to our proprietary PlanTech platform," says France Emmanuelle Adil, Founder and CEO of Tiamat Sciences.

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,” shares Michelle Egger, Co-Founder and CEO of BIOMILQ.

Ingredient Innovation

Kernel Mycofood (TechHub Virtual Booth)
“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,” details Horacio Acerbo, CEO of Kernel Mycofood.

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. 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,” notes Wim de Laat, Founder of The Protein Brewery.

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,” explains Jasmin Hume, Founder and CEO 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,” shares 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,” details Dan White, Co-Founder and CEO 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 of Food Portal.

The full program, speaking faculty, and delegate registration is available here.


    

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Date Published: 24th February 2021

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Note: This content has been edited by a newprotein.net staff writer for style and content.


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