Future Food Tech Virtual Summit 2021
Wow, Future Food Tech – what an event! Probably the most well executed online conference we have attended. It brought together 1200 food leaders from around the world to rethink the food system in a post-Covid 19 world.
It’s clear that a paradigm shift is underway; novel food solutions to real world problems are changing the food landscape. Ground-breaking food technology companies are incorporating safety and sustainability considerations at every level (supply chain, food products, packaging, etc.) and realizing that being part of the circular economy is possible.
Alternative proteins are firmly on the table, with unprecedented investment fueling growth and innovation. Fermentation, medical foods, cultured meats, sustainability, taste and mouthfeel sensory experiences, probiotics, immune health, food health, food waste, sustainability, innovation and collaboration were all high on the agenda among speakers and attendees.
Fermentation technology is an extremely exciting growth area, central to the next frontier of alternative proteins. Fermentation is efficient, versatile and taste neutral, with many nutritional upsides.
Consumers, increasingly aware of the health and environmental impact of the food they consume, are seeking greater transparency and knowledge. This trend is, in turn, creating a great deal of curiosity around cultured meat, plant based meat and meat hybrids.
Producing at scale, having clear regulatory and safety requirements, significant investment, consumer acceptance and ‘normalization’ are all potential hurdles alternative protein companies are tackling head-on. But once these complex challenges have been resolved, work on gaining consumer confidence and eventual wider acceptance can begin in earnest.
In breakout rooms, we discussed current regulatory frameworks as they apply to cultured meats and, it is evident, that agencies are at different stages of preparedness. Manufacturers face challenges in labeling with the term ‘meat’, demonstrating equivalence to existing products and how to access guidance on which safety tests they need to perform. Luckily, these are challenges that we spend a lot of time thinking about and preparing for at Vireo!
One of the highlights was the live tour of the cultured meat restaurant. It truly felt as if one was witnessing a significant moment in the future of food. Meat created and served to lucky patrons without harm to animals.
Great speakers and really seamless transitions all without the need to scuttle from room to room to make sure that you catch all the great conversations. Best opportunity for online networking we’ve had. Well done to the organizers, Rethink Events!