Future Food-Tech returns to San Francisco on March 24-25 to unite the food-tech industry for the first time in three years!

With the support of  25 senior food-tech leaders on the summit Advisory Board and more than 30 partners, the organizers are building an unforgettable gathering of the world’s powerhouse food-tech leaders – and you’re invited!

Future Food-Tech asked these industry leaders about their priorities as we uncover the new partnerships and collaboration opportunities transforming the future of food in 2022.

Partnerships and Collaboration

“Dialogue like the one planned for Future Food-Tech comes at a critical moment for collaboration to secure our food system and planet for our children. We’ve shared the significant potential our protein has to reduce greenhouse gas emissions, and are eager to use this event to further our work on making that positive impact a reality through partnerships with the leaders there,” explains Tim Geistlinger, Chief Scientific Officer, Perfect Day

“Food and health are inextricably linked. Groundbreaking advances in science and technology – with synthetic biology, data analytics, and artificial intelligence converging – are allowing us to better fulfill consumer aspirations for better physical, emotional, and cognitive health. Novel ways of collaborating will be key to achieving success,” adds Harold Schmitz, Founding Partner, The March Fund

“Working collaboratively is increasingly critical in our continually evolving ecosystem of food science and technology.  Here at Mondelēz we continue to look for creative partners to work with to help us deliver on our sustainability and wellbeing objectives while continuing to deliver our brand promises to consumers around the world. We look forward to the connections made through Future Food-Tech to help us solve challenges in areas such as sugar and calorie reduction, and recyclable packaging,” says Ian Noble, Sr. Director, Mondelēz RDQ

“The strain on our global food supply continues as environmental, economic and social pressures intensify. This challenge is bigger than any single solution. The technology innovation required calls for greater collaboration to ensure – not only resiliency – but also transparency across the entire food system. Future Food-Tech creates the space for expanded partnerships to form and momentum to build,” details Aaron Hutchinson, President and Co-Founder, CropTrak

Plant Based

“At Califia Farms, our mission is to create a future where plants replace dairy without compromise. This means developing plant-based dairy alternatives that offer a “no compromise” sensory and nutrition experience for consumers. Future Food-Tech is an important industry forum that often yields relevant insights aligned with our mission,” shares Paul Neumann, EVP, Research & Development, Califia Farms

“At Umiami, we’ve cracked the code of plant-based whole-muscle products. 2022 is about scaling our unique alternative to extrusion and having a global impact. We’re currently partnering with strong brands worldwide; Each one will get to be the first company to sell plant-based whole-cuts in its geography. Thus, 2022 is also about creating strong partnerships. Future Food-Tech is key in creating these collaborations,” reveals Martin Habfast, Co-Founder, Umiami

“The California almond industry has always been at the forefront of nutrition, food safety and sustainability research. We look forward to inspiring innovative new uses for over 14 versatile almond forms— from defatted almond flour to almond milk and more— by highlighting California almonds’ healthy halo and ability to enable endless texture and flavor combinations in products like chewy bars, crunchy snack clusters, refreshing beverages, and plant-based dips. Conversations cultivated at Future Food-Tech will enable us to go beyond consumers’ expectations for the food they eat,” shares Harbinder Maan, Associate Director, Trade Marketing and Stewardship, Almond Board of California

“There is an urgent need for us as a planet to invest in and develop sustainable and affordable nutrition and put the plant back in plant-based solutions. As consumers get more savvy about the simplification of ingredient decks and nutrition, the hurdles go up not down when it comes to continuing to deliver a sensory experience to drive repeat purchase. Now more than ever, we need to collaborate and cooperate as food leaders to accelerate our progress in the space of alternative proteins holistically and honestly. Since taste and texture are critical when it comes to food, flavors are an integral part of the solution,” details Mervyn de Souza, Chief Innovation Officer, Edlong

“As plant-based foods grow in popularity, it will be interesting to see how the category evolves. We anticipate a focus on more clean label meat alternatives. We’ve seen this firsthand with walnut ground meat and how it’s been embraced by consumers and the foodservice industry. In 2022, we’re looking forward to talking to the food industry about how to scale up this clean label ground meat alternative,” adds Keith Seiz, Ingredient Marketing, California Walnut Commission

Precision Fermentation

“Food systems are meant to nourish and sustain our life on this planet, but they’ve become some of the greatest threats to its future, draining it of its precious resources and contributing to its rapid decline. Eliminating the dependency on animals by using precision fermentation enables us to recreate dairy protein on a large scale in a radically more sustainable way than that of the traditional dairy production. That’s our way of ensuring the dairy industry can deliver on its original promise: feeding the world’s growing population with a stable supply of nourishing, affordable food,” notes Aviv Wolff, Co-Founder and CEO, Remilk

Cell Based

“A single cell can make a world of difference. At Roslin Tech, we use pluripotent stem cells as catalysts to make cultivated meat viable and accelerate the transition to a more sustainable food system. We look forward to being inspired by and interacting with other food innovators at Future Food-Tech,” details Ernst van Orsouw, CEO, Roslin Technologies

Consumer Focus

“Consumers have spoken. They are looking for different sources of nutritious protein that are also delicious, sustainable and clean. It has never been a more exciting time for our food systems as innovation readiness and public demand are perfectly aligned. Creating better food that both feeds people well while nurturing the planet is no longer an altruistic choice – it’s a requirement, and it is up to us to drive that standard,” shares Tyler Huggins, Co-Founder and CEO, Meati Foods

“As a company, we have the honor of serving a very broad consumer base across the globe. Being consumer centric is pivotal to our services as well as evolving our menus to deliver against both our menu strategy and our CSR commitments,” details John Wright, SVP Global Food Platform, Sodexo

“We believe that consumers are looking for greater variety in their healthy food choices. Historically, it has been challenging to deliver that innovation through conventional breeding. With the emergence of gene editing and other technologies, innovation can be delivered significantly faster. At Pairwise, we believe that desirable consumer attributes like extended shelf life, consistent flavor, and seedlessness will increase the consumption of fruits and vegetables, moving us boldly toward our mission of building a healthier world through better fruits and vegetables,” reveals Tom Adams, CEO and Co-Founder, Pairwise

Technology across the Supply Chain

“Our society finds itself at a crossroads. Our traditional approaches to producing, distributing, and consuming food are no longer sustainable. Global and local food supply-demand problem grow more complex with each passing year. That is why we provide venture capital funding to start-up companies that share our vision: creating brighter lives for all. We are particularly investing in the areas of human and animal health, nutrition and biosciences including digital and tech models that help personalization and precision,’’ shares Pieter Wolters, Managing Director, DSM Venturing

“The recent stresses to the global food supply chain, combined with the world’s ever-growing population have created even more urgency in identifying, nurturing, and investing in technologies that can globally deliver high-quality proteins, cost-effectively, sustainably, and at scale,” reveals Rahul Ray, Senior Director, Tyson Ventures

 “Over the past year alone, the food and agriculture value chain has seen the impacts of climate change, a global pandemic, increasing chronic health issues, and ongoing resource limitations.  The confluence of these events has created shocks to the system but has also sparked innovative technological solutions across the value chain.  We are excited about the opportunity to support founders seeking to create a sustainable and healthier food system and remain optimistic about what is possible for people and our planet,” adds Taryn Goodman Gallery, Managing Partner, Cultivian Sandbox Ventures

“Bringing to the forefront technologies that can improve human and planetary health, without compromising on the customer’s experience, is what drives us at IndieBio and SOSV.  Most people are just trying to get by in their day-to-day — I don’t want to shame them into making the ‘right’, sustainable choices. We need next-generation food science that emphasizes clean ingredients to get the taste, mouthfeel, and nutrient profile that makes a joy-seeking eater say ‘Gimme another bite’, explains Pae Wu, CTO, IndieBio, Partner, SOSV

“The future of the food value chain requires leaders to become more sustainable, more efficient and to support growers and consumers in an equitable way. Cultivating this future vision combines innovation, precise planning and collaboration to harness technologies that will revolutionize the food-tech industry by forging a sustainable path for growers, healthy food for consumers and a safer planet,” highlights Priscila de Pinho, Managing Director – Global Agrochemicals Lead, Accenture

“A number one priority for 2022 is investing in our supply chain to meet the growing demand for our upcycled and healthy ingredients, specifically Arrabina prebiotic fiber. We are investing in a dedicated manufacturing facility to ramp up commercialization as well as investing in innovation including our product pipeline and health claims development. According to Global Market Insights, the prebiotic category is valued at close to $6B and is expected to exceed 10% CAGR in coming years. We have seen firsthand the growing consumer demand for ingredients that address gut health and sugar reduction. In addition, every single food company we’re talking to is looking to reduce food system waste. We are poised to meet this significant market opportunity and take Comet Bio to the next level,” adds Rich Troyer, CEO, Comet Bio

Overcoming Regulatory Challenges

“Future Food Tech presents the opportunity to discuss with industry leaders the classic case of laws and regulations trying to play ‘catch-up’ with technology that has arrived, disrupted, and continually innovates in a thriving market.  We’re helping clients navigate the existing regulations, advocate for changes or interpretations that enable advancements, and monitor developments and trends to prepare them for what’s coming next,” explains Sonia Nath, Partner, Cooley

Food as Medicine

“Ocean Spray farmers have been innovating at the farm to deliver cranberries, the superfruit, for over 90 years. Our cooperative is committed to the power of good—creating nutritious food with a powerful impact for the health of people and planet. We are driven by our vision of food as medicine and commitment to research and innovation,” shares Christina Khoo, Director, Emerging Science, Nutrition and Regulation, Ocean Spray


Digital and Data Discovery

“The food industry faces multiple macro challenges that require a systemic change from farm to fork. The difficult decisions ahead to bring about this transformation require rich and nuanced data and insight, that in turn breed new levels of confidence. As Future Food Tech’s intelligence partner, Spoonshot is committed to delivering the key insights that will guide this community through this journey to build a more sustainable ecosystem,” explains Kishan Vasani, Co-Founder and CEO, Spoonshot

“At Eagle Genomics, our purpose is to accelerate the generative economy through the digital reinvention of science. By harnessing nature co-design, its complex networks, and associated multi-dimensional data – from biodiversity and soil health to the microbiome’s integral role along the entire food chain – we can help tackle the world’s greatest challenges while unlocking significant economic potential. We are excited to be involved with the upcoming Future Food Tech Summit, to address such food and nutrition-related challenges through a world-leading forum,” shares Anthony Finbow, CEO, Eagle Genomics

Biology and Biodiversity

“The bright future of the food industry is contingent to the ability of ingredients providers to enable transition to sustainable and clean sourcing. At MeliBio, we are excited about 2022 and commercializing our real honey made without bees as an ingredient for various applications. Creating a technology that empowers us not to compromise on taste, texture, functionality and nutritional side while making a positive impact on bee biodiversity is a mission that we will achieve. We invite every company using honey or other sweeteners to reach out and we will gladly co-operate on amplifying their sustainability efforts and turning their products into bee-friendly,” Darko Mandich, CEO and Co-Founder, MeliBio

“Biology is rewriting life as we know it. Building with living systems that evolved on our planet opens up near-limitless possibilities to solve humanity’s most pressing problems in food security, climate change, health, and more. Benchling is powering the century of biology by enabling scientists to collaborate, discover, and develop transformative, biologically-derived products faster,” shares Ashu Singhal, President and Co-Founder, Benchling

Food Waste

“Traditional food distribution in the U.S. is fractured and inefficient, resulting in more than 30% of food that is either wasted or unnecessarily discarded in landfills. Paradoxically, while a staggering amount of food is wasted, rates of food insecurity are increasing and food deserts are becoming more prevalent. Our goal is to help rebuild food distribution in a more direct, flexible, and efficient way to deliver more equitable access to fresh food and create a more sustainable way to eat,” explains Uwe Voss, CEO, HelloFresh US


“Food waste occurs throughout the farm to fork process and a major contributing factor to this waste is food spoilage. Chinova’s solution to increasing food security is through its natural, clean-label mushroom extract. Our mission is to add value throughout the food supply chain right from collecting mushroom stems from mushroom farmers which would otherwise be wasted and upcycling them into a usable product from working with brands to provide them with a food protection solution that improves quality, freshness, and shelf-life to the end consumer who now has a transparent and clean-label,” explains Natasha Dhayagude, CEO, Chinova Bioworks


Join us at the Future Food-Tech summit in San Francisco (and online) on March 24-25, bringing together food brands, retailers, ingredient manufacturers, technology providers and investors for two days of high impact networking and knowledge-exchange.

The full program, speaking faculty and delegate registration are available now at www.futurefoodtechsf.com