The stage was set for innovation at Future Food-Tech San Francisco as Hydrosome Labs, a groundbreaking start-up based in Chicago, was announced as the winner of the 2025 Global Food-Tech Awards American Heat. This prestigious award, in collaboration …
Future Food-Tech San Francisco proudly crowned Postbiotics Inc. as the winner of the Puratos Innovation Challenge, following a dynamic live pitch session on the summit’s main stage. The challenge, created in partnership with Puratos —a global leader …
With the global population projected to reach 9.7 billion by 2050, the demand for protein is set to skyrocket—potentially leaving a 250 million-ton gap in supply. Relying solely on livestock to bridge this divide risks exacerbating climate change, re …
Companies in the food and agriculture space recognise that staying competitive requires looking beyond their internal teams and engaging the broader ecosystem of start-ups, researchers and industry experts. However, finding the right partner at the r …
Gut health is trending—and fast. From digital twins and poop therapy to AI-powered nutrition and next-gen probiotics, discover how science and innovation are reshaping the future of digestive wellness.
The GLP-1 food market is booming, with global value hitting $53bn and major brands like Nestlé and General Mills launching GLP-1-friendly products. Driven by rising medication use and shifting consumer habits, the trend is reshaping innovation across snacks, meals and desserts. However, regulatory risks, uneven adoption and production costs pose challenges for manufacturers.
Gourmey has bought Vital Meat. The two French companies, which make cultivated foie gras and cultivated chicken respectively, have combined infrastructure, cell lines, patents and regulatory applications to become a cultivated meat giant.
Cargill deploys Boston Dynamics' robotic dog Spot to patrol its Amsterdam plant, performing thousands of inspections weekly to boost safety, efficiency, and reliability. Watch how automation is reshaping food manufacturing.
Precision fermentation and cultivated meat still have a long way to go before they reach the market. At Future Food-Tech London last month, we sat down with Rodrigo Ledesma-Amaro, who spoke about the challenges around price and scalability, and the initiatives that the UK's Food Standards Agency is implementing to help new products get to market.
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