FoodNavigator has released its list of the 30 most innovative food-tech companies, selected from 78 entries in its 2025 Global Food Tech Awards. The selection reflects a strong focus on technological responses to challenges such as supply chain instability, nutritional deficits, resource scarcity, and environmental degradation. Fermentation and artificial intelligence dominated the field, alongside a growing emphasis on bioactive functionality in ingredients.
The awards examined companies across three regions—EMEA, the Americas, and APAC—with distinctive regional priorities. EMEA entrants largely focused on clean-label, sustainable innovations suited for markets with heightened regulatory and transparency demands. In contrast, North and South American companies demonstrated high scalability and commercial readiness, often through foodservice channels or global CPG partnerships. APAC stood out for agile development of culturally tailored, cost-competitive food solutions, particularly using fermentation and AI.
Entries were assessed by a panel of industry experts across regions. Judges included Bill Aimutis, Co-Director at the Bezos Center for Sustainable Protein (Americas); Rodrigo Ledesma-Amaro, Director at the Imperial College London’s Microbial Food Hub (EMEA); and Mirte Gosker, CEO of The Good Food Institute APAC.
Top-ranked technologies in fermentation, AI, and functional nutrition
Several awardees are deploying novel fermentation techniques to create animal-free proteins or improve production efficiencies. Hydrosome Labs (USA), ranked first, uses ultrafine bubble water to accelerate cell growth in precision fermentation, claiming reduced energy use and a 25% cut in fermentation time. Similarly, Nosh.bio (Germany) uses biomass fermentation to produce protein from fungi, retrofitting breweries for scale.
Alternative seafood producer Aqua Cultured Foods (USA) is also leveraging fermentation to develop whole-cut tuna and scallops without marine inputs. According to the company, its process uses 99.7% less water and land compared to traditional seafood production.
Artificial intelligence featured prominently among finalists, particularly in ingredient discovery and system optimization. Argentina-based Future Biome combines AI and fungi to develop precision prebiotics effective at lower doses than conventional fibres. Meanwhile, 2nd Nature (USA) applies AI to identify valuable compounds in food industry by-products, enabling their transformation into functional ingredients.
Functionality in food ingredients was another recurring theme. Kresko RNAtech (Argentina) develops stabilised dietary RNAs for use in functional food and wellness products, which are often degraded in traditional food processing.
Alternative cocoa and clean-label innovation
Multiple finalists addressed challenges in cocoa supply by developing alternatives. Motai Group (Netherlands) upcycles Cupuaçu seeds into chocolate-like ingredients via fermentation, while Prefer (Singapore) recreates cocoa and coffee flavours from non-crop sources like rice and chickpeas. Both aim to reduce dependency on climate-sensitive commodities.
On the clean-label side, companies like Kyomei (UK) and Maolac (Israel) are focusing on high-functionality proteins with minimal processing. Kyomei’s Rubisco, derived from crop leaves, serves as an egg alternative and functional protein, while Maolac identifies human milk-identical proteins using AI.
Food waste, circularity and packaging
Technologies targeting food waste and circular production were widespread. SkoneLabs (Germany) and Soiltech Wireless (USA) offer sensor-based systems to optimise produce storage and reduce spoilage. Clean Food Group (UK) uses surplus food waste to feed yeast for palm oil alternatives.
Packaging innovations also featured prominently. NakedPak (Israel) created an edible, water-soluble film for ready meals, eliminating the need for plastic. Grinove Materials (Turkey) produces 30-day compostable biomaterials from agricultural residues like barley straw, reducing the environmental impact of single-use packaging.
Seaweed, water-based protein, and other emerging platforms
Seaweed-based solutions saw multiple entries. Marine Biologics (USA) and BioMara (UK) are both developing high-value, functional ingredients from seaweed through proprietary processes. Nutrition from Water (Portugal) is scaling microalgae protein under the brand Marine Whey, with environmental impacts reportedly 91% lower than dairy proteins.
Kokomodo (Israel) is advancing cacao cell cultivation to remove the land-use and pesticide impacts associated with cocoa farming, while CropSto (India) is tackling post-harvest loss with airtight packaging to extend the shelf life of grain and coffee.
