Future Food-Tech

🍫 FROM CHOCOLATE TO SUPPLEMENTS, KOKOMODO EYES 2027 REGULATORY APPROVAL FOR CELL-BASED CACAO Kokomodo is advancing its path to market with an upcoming fundraise and several regulatory filings across the world, with an aim to receive the green light for cell-based cacao in 2027. That’s according to its co-founder and CEO Tal Govrin, who is speaking to Green Queen at the 2026 Future Food-Tech conference in San Francisco. “We are filing our regulation in multiple jurisdictions. We aim to have regulatory approval by next year,” she tells Green Queen. “We’re also currently fundraising,” Govrin adds. “We’re in our seed round. We want to close it in the next couple of months.” The startup, which emerged from stealth two years ago with a $750,000 investment from The Kitchen FoodTech Hub and the Israeli Innovation Authority, will use the capital to accelerate its R&D and product development projects with “some of the leading brands globally”. “We want to focus on the proofs-of-concept and joint development agreements to continue developing the products, scaling up from hundreds of litres to thousands of litres, filing all our regulation, and finishing with our patents,” says Govrin. Read the full article here: https://lnkd.in/dDUfZ7Xf #GreenQueen #chocolate #cellbased #foodtech #foodinnovation #futurefood #foodsystems #sustainability

The precision fermentation technology sector is growing rapidly, but food and beverage manufacturers in the US and across much of the globe face substantial bottlenecks in scaling new products. - FoodNavigator https://lnkd.in/gJ_yk-xc

Last week, I had the opportunity to participate in a powerful discussion at #FutureFoodTech about how innovation can meaningfully transform our food system. We explored what it truly takes to move from promising ideas to real-world impact at scale. For me, the conversation reinforced a few key themes that also guide our R&D teams at PepsiCo: ◾Always start with the consumer, translating evolving expectations around health, functionality, and transparency into clear innovation priorities and product decisions. ◾Respect the science, anchoring innovation in rigorous research, data, and evidence. ◾Design for scale from the start, developing experiences with accessibility in mind – from insight to first sip or bite – so innovations can move beyond pilots and reach people consistently. Thank you to the Future Food-Tech team and fellow panelists Florian Schattenmann Xin Ma Holly Freishtat Chuck Templeton for the thoughtful, forward-looking discussion. The momentum across our industry is real, and I’m optimistic about what we can achieve together. #FFT #FoodInnovation #ScienceAtScale #Leadership #Collaboration

🌐𝐑𝐞𝐚𝐝𝐲 𝐟𝐨𝐫 𝐚𝐧𝐨𝐭𝐡𝐞𝐫 𝐢𝐧𝐝𝐮𝐬𝐭𝐫𝐲-𝐝𝐞𝐟𝐢𝐧𝐢𝐧𝐠 𝐬𝐮𝐦𝐦𝐢𝐭? The Blue Food Innovation Summit returns to London on 27-28 May, 2026 - bringing the people who can move the needle together - producers, investors, corporates, retailers, scientists, entrepreneurs and policymakers - to accelerate solutions that scale. 🌊 Join 250+ global leaders from Mowi, Nissui Europe B.V., Aqua-Spark, Rabobank, OMARSA S.A., ADM and more ready to shape the future of aquaculture and blue food. Across two dynamic days, connect through expert panel discussions, targeted networking, a curated start‑up showcase and 1‑1 partnering designed for real deal-making and strategic alliances. Meet senior decision‑makers from regions spanning Norway to Canada, Ecuador to Japan, and unlock partnerships redefining the blue economy on May 27–28, 2026 in London. 👉 Explore the summit programme in further detail: https://lnkd.in/eRdnb4HS 🎟️ 𝐄𝐚𝐫𝐥𝐲 𝐛𝐢𝐫𝐝 𝐝𝐢𝐬𝐜𝐨𝐮𝐧𝐭𝐬 𝐞𝐧𝐝 𝐧𝐞𝐱𝐭 𝐓𝐡𝐮𝐫𝐬𝐝𝐚𝐲, 𝐀𝐩𝐫𝐢𝐥 2- secure your place today to save £300 on your summit pass: https://lnkd.in/eZVfRAHT

What a week at the Future Food Tech Summit in San Francisco 🌉 As we wrap up an incredible few days, we want to take a moment to say a huge thank you to everyone who made this summit what it was. From our brilliant partners and speakers to every attendee who brought curiosity, insight, and energy into the room, this wouldn’t have been possible without you. It’s been inspiring to see so many leaders come together to push the boundaries of what the future of food can look like. The conversations, collaborations, and ideas shared here are exactly what’s needed to drive meaningful change across the industry.

🤖 It's time to dive deeper into AI and GenAI capabilities and use cases across the food industry! Delegates will break into groups led by industry experts, working together to brainstorm AI solutions for real-world food challenges - whether it’s product ideation, ingredient optimization, consumer personalization, or supply chain efficiency. 🎤 Our AI table hosts: Jeffrey Sanders (Schrödinger), Jay Gilbert, PhD (Institute of Food Technologists (IFT)), Eric Hamborg (PIPA - Process Integration & Predictive Analytics), Federico Fontanella (Trace One), and Maximos Stavrou (BIOVIA).

💉 The GLP 1 Innovation Lab shifts into a fast paced product development exercise where teams build and stress test what a science backed GLP-1 optimised product could look like. Participants work through formulation and claims, commercial and investment viability, and partnership thinking to explore what it takes to move an idea from concept to something ready for the market. It is a practical session that brings together science, strategy and collaboration across food, pharma and digital health. 🎤 Our GLP-1 table hosts: Sierra Brooks (SOSV), Robert Little (KANZEN MEAL (U.S.A.), INC.), Elhadji Mamadou Dioum PhD (Rousselot), Jess Spiring (FoodNavigator), Dr. Malav Trivedi, Ph.D., FRSB. (Eden Brew).