Arborea: “We’re Creating the Blueprint for a Food System That Can Both Feed People and Restore the Planet”
Julian Melchiorri is an entrepreneur and innovator recognised for his pioneering work on photosynthesis and biomimicry. He is the CEO and Founder of Arborea, a company that leverages microbial photosynthesis in a radical new way to convert CO2 and sunlight into the most scalable proteins on the planet. Named by Forbes as one of the EU’s Top 30 Under 30, he is also a TEDx speaker and winner of the …
SMEY: “We Are Building Synthetic Food Systems — From the Molecule Up”
Viktor Sartakov-Korzhov is a food industry entrepreneur and techbio innovator with over a decade of experience in industrial food production and fermentation technologies. In 2021, he founded SMEY, a company pioneering sustainable cultivated oils through precision fermentation and AI. Viktor’s mission is to create resilient, sustainable alternatives for the food, beauty, and industrial sectors, reshaping ingredient sourcing and supply chains. In this exclusive interview, Viktor discusses how SMEY is revolutionizing …
Agri-Food Tech Expo Asia: “AFTEA is Where Agtech and Foodtech Changemakers Get Spotted”
David Lim is the Senior Vice President of Commercial at Constellar, where he oversees sales, partnerships and customer engagement, as well as events and exhibitions. Constellar, a leading event organizer, is behind AFTEA (Agri-Food Technology Expo Asia), one of Asia’s premier events for the agri-food tech industry. David has had an extensive career spanning organizations like GP Strategies Corporation and the Dubai World Trade Centre. In this interview, David discusses …
Savor: “Our Technology’s Versatility Enables Infinite Customization of Fatty Acid Profiles”
Savor is a pioneering company in the alt-fat space, creating sustainable and customizable fats, oils, and butter by directly converting carbon gases into pure fat molecules. Pierre Coeurdeuil manages Strategic Partnerships at Savor, and works with world-class chefs, bakers and brands to bring innovative, highly sustainable and customizable fats, oils and butter to market. Prior to Savor, he orchestrated launch for a world-first kind of plant-based cheese, was an advisor …
Earth First Food Ventures: “The World is Running Out of Animal Dairy”
Ricardo Radwanski is co-founder and CFO of Earth First Food Ventures, a unique investment platform providing early-stage capital and strategic insight to companies in the FoodTech space. Ricardo has extensive experience in international investments and wealth management, and he possesses a solid understanding of financial reporting, analysis, and risk assessment. For the past five years, Ricardo has focused on venture capital in alternative proteins, including business plan modeling, strategy formulation, …
MOA Foodtech: “AI is Transforming the Way We Approach Fermentation and Ingredient Development”
MOA Foodtech is a biotechnology company specializing in the use of fermentation and AI to produce healthy, sustainable food ingredients from agricultural byproducts. The company’s focus is on creating next-generation proteins that are both nutritionally rich and technologically versatile, offering a revolutionary solution to food waste while providing sustainable alternatives to traditional protein sources. Bosco Emparanza García is the CEO and founder of MOA Foodtech. With a background in biochemistry …
Cosaic: “Cosaic Neo Sets New Rules for Food Ingredients”
Cosaic, which recently rebranded from Cultivated Biosciences, is a Swiss foodtech startup focused on developing fat ingredients for dairy alternatives using yeast fermentation, with the goal of improving the creaminess and mouthfeel of plant-based dairy products. Their mission is to bridge the sensory gap between conventional and plant-based dairy, making the latter more appealing to mainstream consumers. Tomas Turner, the CEO of Cosaic, is a Material Engineer from the Swiss …
Food 4 Future: “We Believe That Progress Happens When All Stakeholders Sit at the Same Table”
Sergio Fabregat, with a background in Business Administration from the University of Barcelona and an Executive Master in Marketing and Sales from ESADE, is the driving force behind two of Spain’s food innovation events: F4F – Expo Foodtech in Bilbao and the newly launched Expo Agritech in Málaga. As the Event Director, Fabregat plays a pivotal role in shaping platforms that connect key stakeholders across the food tech value chain. …
Meatly: “As the Number of Cultivated Meat Companies Proliferates, We Hope to Set the Standard for the Industry”
Meatly is a cultivated meat company which became the first in Europe to receive regulatory approval after gaining clearance to sell cultivated chicken for pet food in the UK last year. The company achieved this milestone with a team of ten after raising just £3.5 million. Meatly also recently became the first company to be certified under C-Label, a new trademark for cultivated food products launched by V-Label. The certification …
C-Label: “We Stand at a Political Tipping Point and It Is Crucial That Cultivated Meat Receives Approval”
V-Label was founded 29 years ago and is now one of the world’s best-recognized vegan and vegetarian trademarks. It supports more than 35 NGOs worldwide and certifies over 70,000 products from 4,800+ licensees. Recently, V-Label launched C-Label, a new trademark for cultivated products. It is said to be the first independent authority to certify cultivated food producers around the globe. Renato Pichler is the CEO of Swissveg, the founder of …