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FoodTech & AgriTech​

From farm to fork, find new startups to follow, explore key industry events, explore job opportunities, and dive into stories, insights, and trends shaping the future of food and agriculture.

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Events 2 months ago

Here’s the ultimate curated list of 44 must-attend events for Food & Beverages startups in 2025. Compiled by our FoodTech experts, this comprehensive guide covers Food & Beverages events happening across Europe, Asia and the U.S in 2025. Designed for founders, entrepreneurs and venture capitalists, it’s your go-to resource for exploring the latest FoodTech innovations! Horecava January 13-16, Amsterdam – Netherlands Expected participants : 60000 Horecava brings together a diverse audience from hospitality, catering, and food service sectors to explore innovations in food tech, sustainability, and culinary trends, making it a vital networking and idea-sharing hub for industry professionals. Winter Fancy Food Show January 19-21, Las Vegas – United States Expected participants : 13000 The Winter Fancy Food Show highlights premium and artisanal foods from around the world, showcasing everything from small-batch creations to organic and sustainably-sourced products, connecting specialty food brands with retailers and distributors. Grüne Woche January 17-26, Berlin – Germany Expected participants : 275000 Grüne Woche is one of the leading exhibitions for the agriculture and food industry, offering an ideal platform for exhibitors to showcase innovative products and solutions. This event not only highlights cutting-edge developments but also addresses critical societal issues such as climate protection, the circular economy, resource conservation, and sustainable land use. Sirha January 23-27, Lyon – France Expected participants : 200000 Sirha Lyon gathers the entire food service and hospitality ecosystem, offering a global stage for innovation, competitions, and knowledge-sharing. It’s where professionals come to discover the latest trends, exchange ideas, and shape the future of the industry. ISM Cologne February 2-5, Cologne – Germany Expected participants : 30000 ISM Cologne brings together industry leaders and emerging brands in the sweets and snacks sector, offering insights into the latest products, trends, and technologies shaping the global confectionery and snack markets. Pro Sweets February 2-5, Cologne – Germany Expected participants : 13000 Leading global event for suppliers and decision-makers in the snacks and sweets industry. This event covers the entire industrial value chain of the confectionery and snack industry, including finished products, raw materials, technology, and packaging. Fruit Logistica February 5-7, Berlin – Germany Expected participants : 66000 Fruit Logistica is the world’s leading international trade fair for fresh fruits and vegetables, dried fruits, and tree nuts. Manifest February 10-12, Las-Vegas – United States Expected participants : 6000 The premiere gathering that unites the entire eco-system of Fortune 500 global supply chain executives, logistics service providers, innovators and investors at the forefront of logistics tech and end-to-end supply chain. Biofach February 11-14, Nuremberg – Germany Expected participants : 35000 Biofach provides a comprehensive showcase of organic products, from raw ingredients to packaged goods. It draws a global audience of professionals dedicated to sustainability, offering insights into organic food trends and opportunities for partnerships in the green sector. Gulfood February 17-21, Dubai – UAE Expected participants : 100000 Gulfood attracts an international audience of food professionals, highlighting a wide range of products from emerging markets and offering insights into regional consumer trends, trade opportunities, and innovations in food and beverage. AFCI Con February 22-25, Dallas – United States Expected participants : 1500 AFCI Con is where frozen food industry leaders connect, showcasing new products, technologies, and strategies for sustainability and efficiency. It provides a platform for collaboration, industry insights, and exploring trends in frozen foods. Natural Products Expo West March 4-7, Anaheim – United States Expected participants : 65000 Natural Products Expo West brings together the CPG and retail ecosystem, featuring the latest in organic, natural, and sustainable products. It’s a key event for discovering emerging brands and trends focused on health, wellness, and eco-consciousness. Food Expo March 8-10, Athens – Greece Expected participants : 35000 Food Expo showcases a vast array of food products, from raw ingredients to ready-to-eat offerings. It’s an essential hub for professionals seeking to explore trends, develop partnerships, and discover business opportunities across the industry. World Agri-Tech Innovation Summit March 11-12, San Francisco – United States Expected participants : 2500 The World Agri-Tech Innovation Summit gathers leaders from agri-food businesses, tech providers, and investors for networking, market intelligence, and discovering startups. Attendees engage in high-level discussions on innovation and investment in agriculture. Foodex March 11-15, Chiba – Japan Expected participants : 80000 Asia’s largest food and beverage trade show, emphasizing innovation and market expansion. It showcases a diverse range of Asian and international food products, focusing on food tech, sustainability, and regional specialties. It serves as a major platform for business networking, culinary trends, and market insights. Future FoodTech March 13-14, San Francisco – United States Expected participants : 1450 Future Food-Tech brings together global food corporates, investors and technology start-ups from around the world to uncover the most exciting innovations in the agri-food sector, forging the right partnerships to take those solutions to market. IFE March 17-19, London – United Kingdom Expected participants : 30000 IFE (International Food & Drink Event) is where food professionals come to explore thousands of products from around the world, connect with new suppliers, and discover innovative trends and solutions shaping the food and drink industry. HRC March 17-19, London – United Kingdom Expected participants : 30000 Connects the industry’s most influential hospitality experts, chefs, and operators with the finest suppliers in the market, showcasing cutting-edge advancements in equipment, services, technology and more. Food Hotel Tech March 19-20, Paris – France Expected participants : 8000 Food Hotel Tech brings together digital tools, eco-friendly products, and tech innovations aimed at transforming the hospitality industry. It’s a hub for hotel and restaurant professionals to discover sustainable and tech-driven solutions. World Food Poland April 8-10, Warsaw – Poland Expected participants : 5000 World Food offers a comprehensive showcase of food products from around the world, connecting suppliers and buyers to explore emerging trends, expand into new markets, and discover innovative solutions in the food and beverage industry. FHA Asia April 8-11, Singapore Expected participants : 72000 Food & Hotel Asia brings together an international audience, featuring a wide array of F&B products, hospitality solutions, and […]

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Events 4 months ago

Attending a food and beverage trade show can be a turning point for your startup, offering a prime opportunity to showcase your innovations — whether food products or Foodtech solutions — and connect with key industry players.  But it’s important to remember that food fairs are more than just a sales opportunity—they’re about creating an experience. Attendees engage all their senses, tasting, seeing, and learning about your offerings in real time. This makes how you present yourself as crucial as what you’re showcasing.  Proper preparation is essential to avoid missing out on potential leads and partnerships.  Whether it’s your first food and beverage trade show or you’re looking to elevate your game, a solid strategy is key! Pre-Show: Preparation Is a Key Do your research Identify who’s attending, target the buyers and partners you want to engage, and understand how your products or technologies fit into the market. Be clear about the specific problems you solve for your target audience, so they can see the value in stopping by your booth. Reach out to previous startup exhibitors and ask for their tips and advice. Set a clear strategy and goals To help guide your strategy, consider these key questions: Before the event, define specific and measurable objectives to stay focused and track your success. Setting clear, quantifiable targets helps you evaluate your performance post-show and ensures you’re working toward concrete outcomes.  Examples of measurable goals include:  Promote in advance Don’t wait for the show to promote your presence. Share on social media, send invites, and include the event in your email marketing. Tag the organizers to increase visibility. Example from startup The Crushi who promoted their presence at SIAL and Horecava on Linkedin : Prepare your booth Design a visually appealing display. People eat with their eyes first, so make sure your booth is neat and showcases your products beautifully. Consider showing raw ingredients and clear packaging to attract visitors. Example with S’Noods at Summer Fancy Food Show 2024: Get your materials ready Ensure you have all necessary materials: business cards, brochures, and promotional items. A landing page with a QR code to access product info can be a cost-effective alternative to printed materials. However, at food trade shows, many still prefer business cards and printed materials, so keep that in mind. Staff training Train your team to handle objections and maintain a positive attitude throughout the event. They should be prepared to highlight your unique selling points and engage effectively with attendees. During The Show: Make a Strong Impact Stay positive and engaging  If you receive negative feedback, don’t take it personally. Keep smiling and stay approachable, even when you’re tired — positive energy is contagious. Expect crowds Trade shows are busy, so prepare for a constant flow of visitors. Stand, don’t sit, and be ready to engage potential leads as they walk by. Make it a feast for the senses Engage attendees visually and with tastings, if possible. Keep your booth clean and products well-presented. Hands-on demos can capture attention effectively. Safety first Since attendees may not be familiar with your company and could be cautious about food products from startups, it’s crucial to demonstrate safety. Using utensils and providing pre-portioned samples will help ensure hygiene and build trust with potential customers. Be interactive and creative Even though it’s a business food and beverage trade show, people are here to enjoy themselves too! Food is fun, so tap into that by adding interactive elements like demos, tastings, or contests. Engaging visitors with a memorable experience will not only capture attention but also make your booth stand out from the rest. Le Magicien Bio at SIAL Paris 2022 featured costumed performers in magician attire, captivating magic tricks, and enchanting decorations: 📸: Le Magicien Bio Partner with other startups Network with complementary exhibitors and share leads to expand your potential client base and foster future partnerships. Track your leads  Ensure you capture contact details of interested buyers—business cards, notebooks, or lead capture tools. Don’t miss any follow-up opportunities. Post-Show: Follow Through To Maximize ROI Prompt follow-up Reach out to leads within a week. Your first email should thank them, offer further engagement opportunities, and extend any special offers. Focus on building the relationship, not hard-selling. Evaluate your success Review your performance against the goals you set. How many leads did you generate? What feedback did you receive? Use this to improve your approach for future shows. Keep the momentum going  Share a recap of your trade show experience on social media, thanking everyone who visited your booth. Stay active in engaging potential clients and partners from the event.

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FoodTech 2 months ago

In this episode, Nadav Berger of PeakBridge Ventures shares insights into food tech investment trends, the evolution of alternative proteins, and how startups and investors can collaborate to drive meaningful change in the food industry.

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Blog 2 months ago

Pinterest has released its annual trend report, revealing 20 key trends for in 2025 across various industries, including home décor, fashion, beauty, and food & beverage. Known for spotting trends early, Pinterest analyzes billions of searches and uses visual technology to identify emerging patterns. In this article, we’ll focus on how these trends are impacting the food & beverage sector, with visual moodboards to bring them to life. Whether you’re in marketing, product development, or strategy, understanding these F&B trends will help you stay ahead of the curve and drive innovation ! Cherry Coded Cherries are expected to be popular in 2025, with everything from cherry toppings on desserts to cherry martinis, sodas, and sweet-savory combinations like cherry-glazed meats. Keep an eye out for more cherry-flavored cakes, tartlets, and sauces appearing on menus. Aura Beauty The “aura effect” trend may inspire food and drink presentations with glowing, pastel colors and shiny finishes. This could also influence packaging, with products featuring soft, pastel shades and a playful, multicolor look. Rococo Revival Elegant desserts will take inspiration from Rococo and Baroque styles, with pastel-colored cupcakes, macarons, and meringues. Expect detailed cakes and beautiful table setups with white and soft pink tones, as well as treats like choux pastries and wedding cakes. Sea Witchery Ocean-themed dishes will likely dominate menus, featuring seafood, seaweed, and fun creations like blue and purple cakes. Look for dreamy, ocean-inspired desserts like madeleines with sea-inspired twists, creating a magical underwater feel. Surreal soirees The “Surreal Soirees” trend may lead to bold, artistic dining experiences. Lobster, champagne, and fruits could be arranged in dramatic, art-like displays—think extravagant presentations and eye-catching food layouts that look like still-life paintings. Castle Core Rustic, hearty meals with ancient vegetables like artichokes, raw ingredients, and rich cheeses are expected to grow in popularity. Picture cozy, candlelit dinners with red wine and dishes that evoke a sense of old-world comfort and simplicity. Dolled Up Miniature, playful foods are becoming a trend, with tiny lollipops, fruit-shaped charms, and colorful tableware inspired by a “dinette” style. These small treats will bring a sense of fun and joy to any event. Fisherman Aesthetic The coastal vibe remains strong, with seafood-inspired menus featuring tinned fish, artisan butters, and Mediterranean-style picnic foods. Beer pairings and fresh, simple flavors will capture the relaxed, seaside spirit. Goddess Complex Luxe, shimmering foods—like edible gold, sparkling drinks, and cocktails decorated with jewelry—are set to become a highlight of high-end dining. This trend will celebrate luxury and indulgence, adding a touch of glamour to the table. Rebel Floats Creamy custom sodas are making a comeback, with ice cream floats, fruity soda mixes, and whipped cream taking the spotlight. These fun and indulgent drinks will give a modern twist to classic sodas. Terra Futura Sustainability continues to rise in importance, with fermented foods, pickles, and homemade preservation methods gaining popularity. Garden-to-table dining is likely to grow, focusing on fresh, locally-sourced ingredients. Primary Play Bold, colorful dishes made from fresh ingredients like tomatoes, lemons, and apples will take the spotlight. Hand-painted table settings and vibrant, eye-catching food presentations will turn simple ingredients into works of art. Pickle Fix Pickles will find their way into nearly everything—cocktails, sandwiches, and even sweet dishes and desserts. Moto Boho A fusion of biker chic and bohemian style will emerge, offering premium, on-the-go meals like iced coffee lattes and matcha lattes, served in minimalist, cool spaces that blend a sense of rebellion with relaxation. Travel Peak Mountain-inspired dining will become the next big trend, with hot chocolates, après-ski cocktails (like spritz), fondue, raclette, and portable meals such as sandwiches and tupperware-friendly dishes taking center stage. Chaos Cakes Bold, playful cakes are set to make waves, with designs featuring animal shapes, quirky faces, and kitschy creations. These unconventional desserts will add a fun, surprising element to any occasion. Player One The “Y2K” aesthetic returns, bringing kawaii-inspired designs and avatar-style dishes. Expect futuristic food packaging and fun, nostalgic touches that reference the early 2000s pop culture. Mix & Maximalist Packaging will embrace mixed patterns, vibrant colors, and vintage-inspired designs with bold typography. Seeing Double It’s about mixing and matching flavors and visuals : expect creative food pairings, bicolored products or packaging designed for two. Nesting Parties Food for welcoming new arrivals—like baby showers. Think pastel-colored dishes, cute cakes, and easy meal preps perfect for cozy, intimate gatherings. Subscribe to our FoodTech newsletter here for weekly insights on the latest trends and news from the F&B industry !

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FoodTech 6 months ago

LA FABRIQUE A NUAGE setting the stage for a delightful transformation in the world of confectionery. Founded in 2023 by Florian Baud, this French startup introduces the first sugar-free cotton candy with a Nutriscore A. Their tagline, “LA FABRIQUE A NUAGE, la barbe à papa autrement!” translates to “cotton candy, but different!”—perfectly capturing their innovative spirit and commitment to a healthier twist on a beloved treat. The Name Behind the Magic of Sugar-Free Cotton Candy The choice of name for the company reflects its core mission and product. “We have our own brand NUAGE, the first sugar-free cotton candy,” the founder explained. “LA FABRIQUE A NUAGE is a French brand that speaks to everyone!” This name not only highlights their flagship product but also emphasizes their goal of making a healthier version of cotton candy accessible to all. Meeting the Market Demand for Sugar-Free Cotton Candy The founder launched LA FABRIQUE A NUAGE after noticing a gap in healthy snack options. “The market for healthy treats is booming, but few solutions are available and distribution channels are underutilized,” they said. This insight led to the creation of LA FABRIQUE A NUAGE, aiming to provide healthier treats and innovative distribution methods. Strategically Positioned for Success Operating from both Dijon and Paris, LA FABRIQUE A NUAGE has strategically assembled its team to align with the business model. “We build our team according to the distribution channels,” the founder explained. Each department specializes in its field—events, retail, and commercial property. This expert-driven approach allows the company to manage every aspect of the business with high efficiency and expertise. Standing Out in the Market Despite a niche market, LA FABRIQUE A NUAGE faces few direct competitors due to its unique positioning. “We have few competitors due to our positioning. Several attempts at cotton candy were made but the distribution circuits being low in value, it did not work,” they explained. By focusing on sugar-free options and more effective distribution channels, they aim to differentiate themselves from indirect competitors who do not target the same market. Building Future Success Revenue generation for LA FABRIQUE A NUAGE involves multiple streams: “Events: sale of services to brands. Retail: sale of personalized cotton candy bags. Property: sale of cotton candy through automatic machines in shopping centers,” the founder outlined. As they gain traction in these areas, their participation in SIAL Startup Village aims to boost visibility and build valuable relationships. “We expect to build relationships and sign new clients,” they concluded, highlighting their strategic focus on growth and market expansion. Showcase Your Brand at SIAL Paris 2024: Fill Out Our Exhibitor Form Today!

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FoodTech 4 weeks ago

The idea that our diet affects our appearance is nothing new. For years, foods like carrots have been praised for improving skin tone, while chocolate has been blamed for breakouts. What’s new is the rise of beauty-focused food products. Gone are the days of relying only on natural remedies or consuming large quantities of specific foods. Now, processed, beauty-enhancing snacks are emerging, offering convenience, indulgence, and targeted benefits for skin, hair, and nails. Beauty food: tasting the glow Innova Market Insights has identified “Beauty Food” as a key trend for 2025. They predict that consumers will increasingly seek beauty claims in functional nutrition. From October 2019 to September 2024, product launches with skin-health claims grew by 15%, with Europe accounting for 39% of these launches. This surge in beauty food reflects a cultural shift: younger generations are more aware of how diet impacts their appearance. In response, brands are launching innovative processed foods and snacks that combine beauty benefits with indulgent experiences. Key nutrients powering the beauty food trend Key ingredients in this trend include: Proteins, magnesium, and fibers are often included in these products to deliver well-rounded health benefits. From supplements to snacks The beauty food category has evolved beyond traditional supplements, entering the world of snacks and indulgent treats. Some notable examples include: What’s next for beauty food? As food personalization gains momentum, the beauty food market is set to grow even further. Products could increasingly target specific concerns, such as anti-aging, skin hydration, or acne prevention. Beauty-enhancing claims could potentially expand into new food categories, such as pasta, granola, or even ready-to-eat meals, making beauty-focused nutrition more accessible and seamlessly integrated into daily life. While collagen is likely to remain a key ingredient in this space, we may see other innovative components emerge as this category continues to evolve. What was once a niche concept could now be reshaping both the food and beauty industries, paving the way for a future where beauty and nutrition are more closely linked. Make sure to subscribe to our weekly FoodTech newsletter and get the latest FoodTech insights delivered straight to your inbox!

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FoodTech 1 month ago

In an interview on the Selected podcast, La Belle Vie CEO and Frichti co-CEO Paul Lê shared the journey of his company from its inception ten years ago to becoming a €100 million business leveraging AI and robotics for more efficient deliveries.

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FoodTech 1 month ago

In this podcast episode, Alexandre Leboeuf, VP of Open Innovation and Partnerships at Sodexo, shares insights into how Sodexo is driving sustainability, fostering innovation, and collaborating with startups to build a more resilient food ecosystem. Topics include waste reduction, empowering employees, and the role of technology in transforming food services.

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Events 2 months ago

Here’s the ultimate curated list of 44 must-attend events for Food & Beverages startups in 2025. Compiled by our FoodTech experts, this comprehensive guide covers Food & Beverages events happening across Europe, Asia and the U.S in 2025. Designed for founders, entrepreneurs and venture capitalists, it’s your go-to resource for exploring the latest FoodTech innovations! Horecava January 13-16, Amsterdam – Netherlands Expected participants : 60000 Horecava brings together a diverse audience from hospitality, catering, and food service sectors to explore innovations in food tech, sustainability, and culinary trends, making it a vital networking and idea-sharing hub for industry professionals. Winter Fancy Food Show January 19-21, Las Vegas – United States Expected participants : 13000 The Winter Fancy Food Show highlights premium and artisanal foods from around the world, showcasing everything from small-batch creations to organic and sustainably-sourced products, connecting specialty food brands with retailers and distributors. Grüne Woche January 17-26, Berlin – Germany Expected participants : 275000 Grüne Woche is one of the leading exhibitions for the agriculture and food industry, offering an ideal platform for exhibitors to showcase innovative products and solutions. This event not only highlights cutting-edge developments but also addresses critical societal issues such as climate protection, the circular economy, resource conservation, and sustainable land use. Sirha January 23-27, Lyon – France Expected participants : 200000 Sirha Lyon gathers the entire food service and hospitality ecosystem, offering a global stage for innovation, competitions, and knowledge-sharing. It’s where professionals come to discover the latest trends, exchange ideas, and shape the future of the industry. ISM Cologne February 2-5, Cologne – Germany Expected participants : 30000 ISM Cologne brings together industry leaders and emerging brands in the sweets and snacks sector, offering insights into the latest products, trends, and technologies shaping the global confectionery and snack markets. Pro Sweets February 2-5, Cologne – Germany Expected participants : 13000 Leading global event for suppliers and decision-makers in the snacks and sweets industry. This event covers the entire industrial value chain of the confectionery and snack industry, including finished products, raw materials, technology, and packaging. Fruit Logistica February 5-7, Berlin – Germany Expected participants : 66000 Fruit Logistica is the world’s leading international trade fair for fresh fruits and vegetables, dried fruits, and tree nuts. Manifest February 10-12, Las-Vegas – United States Expected participants : 6000 The premiere gathering that unites the entire eco-system of Fortune 500 global supply chain executives, logistics service providers, innovators and investors at the forefront of logistics tech and end-to-end supply chain. Biofach February 11-14, Nuremberg – Germany Expected participants : 35000 Biofach provides a comprehensive showcase of organic products, from raw ingredients to packaged goods. It draws a global audience of professionals dedicated to sustainability, offering insights into organic food trends and opportunities for partnerships in the green sector. Gulfood February 17-21, Dubai – UAE Expected participants : 100000 Gulfood attracts an international audience of food professionals, highlighting a wide range of products from emerging markets and offering insights into regional consumer trends, trade opportunities, and innovations in food and beverage. AFCI Con February 22-25, Dallas – United States Expected participants : 1500 AFCI Con is where frozen food industry leaders connect, showcasing new products, technologies, and strategies for sustainability and efficiency. It provides a platform for collaboration, industry insights, and exploring trends in frozen foods. Natural Products Expo West March 4-7, Anaheim – United States Expected participants : 65000 Natural Products Expo West brings together the CPG and retail ecosystem, featuring the latest in organic, natural, and sustainable products. It’s a key event for discovering emerging brands and trends focused on health, wellness, and eco-consciousness. Food Expo March 8-10, Athens – Greece Expected participants : 35000 Food Expo showcases a vast array of food products, from raw ingredients to ready-to-eat offerings. It’s an essential hub for professionals seeking to explore trends, develop partnerships, and discover business opportunities across the industry. World Agri-Tech Innovation Summit March 11-12, San Francisco – United States Expected participants : 2500 The World Agri-Tech Innovation Summit gathers leaders from agri-food businesses, tech providers, and investors for networking, market intelligence, and discovering startups. Attendees engage in high-level discussions on innovation and investment in agriculture. Foodex March 11-15, Chiba – Japan Expected participants : 80000 Asia’s largest food and beverage trade show, emphasizing innovation and market expansion. It showcases a diverse range of Asian and international food products, focusing on food tech, sustainability, and regional specialties. It serves as a major platform for business networking, culinary trends, and market insights. Future FoodTech March 13-14, San Francisco – United States Expected participants : 1450 Future Food-Tech brings together global food corporates, investors and technology start-ups from around the world to uncover the most exciting innovations in the agri-food sector, forging the right partnerships to take those solutions to market. IFE March 17-19, London – United Kingdom Expected participants : 30000 IFE (International Food & Drink Event) is where food professionals come to explore thousands of products from around the world, connect with new suppliers, and discover innovative trends and solutions shaping the food and drink industry. HRC March 17-19, London – United Kingdom Expected participants : 30000 Connects the industry’s most influential hospitality experts, chefs, and operators with the finest suppliers in the market, showcasing cutting-edge advancements in equipment, services, technology and more. Food Hotel Tech March 19-20, Paris – France Expected participants : 8000 Food Hotel Tech brings together digital tools, eco-friendly products, and tech innovations aimed at transforming the hospitality industry. It’s a hub for hotel and restaurant professionals to discover sustainable and tech-driven solutions. World Food Poland April 8-10, Warsaw – Poland Expected participants : 5000 World Food offers a comprehensive showcase of food products from around the world, connecting suppliers and buyers to explore emerging trends, expand into new markets, and discover innovative solutions in the food and beverage industry. FHA Asia April 8-11, Singapore Expected participants : 72000 Food & Hotel Asia brings together an international audience, featuring a wide array of F&B products, hospitality solutions, and […]

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FoodTech 2 months ago

In this episode, Nadav Berger of PeakBridge Ventures shares insights into food tech investment trends, the evolution of alternative proteins, and how startups and investors can collaborate to drive meaningful change in the food industry.

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Corporates 2 months ago

In April 2024, Voyage Foods, a Foodtech startup founded in 2021, partnered with Cargill, a global leader in food ingredients. This collaboration focuses on scaling innovative alternatives to cocoa-based chocolate and nut spreads. It addresses the growing demand for sustainable, allergen-free, and plant-based foods. The partnership shows how startups can work with established corporations to expand their reach and impact in the market. What is Voyage Foods? Reimagining traditional ingredients Founded in 2021, Voyage Foods develops alternatives to traditional food products using cutting-edge technology. Their innovations replicate the flavors and textures of familiar foods while addressing critical challenges such as sustainability and allergen concerns. Key products include: These products are free from the top nine allergens, vegan, and significantly more sustainable. For example, their cocoa-free chocolate reduces greenhouse gas emissions by up to 84% and uses 99% less water compared to conventional chocolate. Who is Cargill? Leveraging global expertise in food ingredients Cargill, with over a century of experience, is a global leader in food ingredients, supplying chocolate, coatings, starches, sweeteners, and oils to manufacturers worldwide. The company specializes in helping manufacturers bring high-quality products to market by offering a robust distribution network and industry expertise. By partnering with Voyage Foods, Cargill has expanded its portfolio to include cocoa-free chocolate and nut-free spreads. This addition helps manufacturers meet consumer demand for allergen-friendly and sustainable options. With its ability to connect startups like Voyage Foods to a global audience, Cargill plays a critical role in enabling innovation to scale. How the partnership works The collaboration allows Voyage Foods to focus on product development while benefiting from Cargill’s resources and infrastructure. Through this partnership: This partnership has also strengthened investor confidence in Voyage Foods, as seen in the $52 million Series A+ funding the startup raised shortly after the deal was announced. Showcase at Food Ingredients 2024 At Food Ingredients Europe 2024, Cargill showcased their new product line in collaboration with Voyage Foods “Cargill Indulgence Redefined™”. They won the Future Foodtech Innovation Award. The product line included indulgent chocolate-free confections filled with hazelnut and peanut flavors that we were able to taste. Additionally, cookies made with Voyage Foods’ cocoa-free chocolate chips were featured : Conclusion: A practical model for startup-corporate partnerships The partnership between Voyage Foods and Cargill is an example of how startups can collaborate with larger companies to achieve rapid growth. By combining innovation with the resources and scale of an established player, Voyage Foods has been able to bring its allergen-free and sustainable products to a global audience. For startups and founders in other industries, this case demonstrates that strategic partnerships can be a powerful way to solve challenges, expand markets, and drive long-term success.

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FoodTech 3 months ago

MAD – Make A Difference is a Swiss startup that lives up to its name. Founded in 2023, MAD brings a unique twist to the beverage industry with a focus on sustainable, purpose-driven drinks. Each of their products aligns with one of the 17 United Nations Sustainable Development Goals (SDGs), partnering with NGOs to ensure their beverages make a positive impact. “We wanted to create delicious, healthier beverages that do more than just taste good — they drive real change,” shares the founder. With a simple but powerful mission to “Drink Good, Do Good,” MAD is setting a new standard in sustainable beverages. A name with purpose: why MAD stands out The name “MAD,” short for Make A Difference, reflects the brand’s commitment to a sustainable future. “We wanted a name that was short, memorable, and conveyed our mission directly,” explains the team. This straightforward and impactful name not only draws attention but also communicates MAD’s goal to drive change through everyday products. Their tagline, “Drink Good, Do Good,” aligns perfectly with their vision, inviting consumers to make a positive impact with each sip. Making sustainability easy with everyday beverages Beverages are a daily purchase for many, and MAD saw an opportunity to make sustainability part of people’s everyday routines. By connecting each product with a specific UN SDG, MAD ensures that every drink purchased supports a tangible cause, whether it’s clean water, education, or climate action. This approach makes it easy for consumers to support sustainability in their daily lives, empowering them to make a difference with minimal effort. A team with extensive beverage industry expertise MAD’s founders and team members bring impressive backgrounds in the beverage industry, with experience at renowned brands like Rivella, Red Bull, and the popular vitamin water brand Focus Water. This diverse expertise, united by a passion for sustainability and innovation, has been instrumental in MAD’s success, helping them build a brand that stands out in a competitive market. Targeting environmentally conscious consumers MAD’s products are designed for eco-conscious consumers, primarily aged 17-39, who value sustainability and quality. Their target audience includes health enthusiasts, young professionals, and socially responsible individuals living in urban areas. Standing out in a competitive market with purpose-driven products In an industry with major players like Vitamin Well and DASH Water, MAD sets itself apart with its clear focus on sustainability and impact. “While other brands focus on their products, our focus is on the impact we create,” the teams explains. MAD offers a variety of beverages, each linked to an SDG, which provides consumers with options that not only taste great but also contribute to global causes. Their goal is to cover all 17 SDGs, distinguishing MAD as a purpose-driven brand with a broad range of eco-friendly beverage options. Goals for 2024: expanding product lines and market reach MAD has ambitious goals for 2024, focusing on increasing market share across Europe and expanding its product line to support all 17 SDGs. Their target is to sell 500,000 products in their first full year, driven by the belief that the demand for eco-friendly, impact-driven beverages will only continue to grow.

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FoodTech 3 months ago

In the world of sushi, KING Konjac is making a big splash. Based in Finland, this food tech startup has created a low-calorie sushi rice alternative made from konjac — a traditional Japanese root known for its high fiber and low-calorie properties. KING Konjac’s product offers a healthier, planet-friendly alternative that’s designed to appeal to sushi lovers and health-conscious consumers alike. “Our goal is to introduce something truly delicious, healthier, and more sustainable to the sushi industry,” says the founder, Sami Gauffin. Why KING Konjac chose a sushi rice alternative The team at KING Konjac saw an opportunity to make sushi healthier without compromising on flavor or quality. Traditional sushi rice, while delicious, can be high in calories and carbohydrates. KING Konjac’s solution? A low-calorie, high-fiber alternative that brings the nutritional benefits of konjac to sushi, creating a product that’s perfect for macro-conscious individuals, everyday sushi lovers, and those seeking a lighter option. “We wanted to address the growing demand for healthier food choices without sacrificing taste,” shares Sami. By replacing rice with a konjac-based ingredient, KING Konjac offers a unique way to enjoy sushi that’s both delicious and aligned with today’s wellness trends. The journey behind the name: why KING Konjac? Choosing the name “KING Konjac” was both strategic and symbolic. The word “king” emphasizes the premium quality of their product, while “konjac” highlights the unique ingredient at the heart of their innovation. “The name is a playful nod to ‘King Kong’ — just as King Kong was a giant in cinema, KING Konjac aims to be a giant in the sushi world,” explains the founder. This name choice is part of the startup’s intellectual property strategy, securing a strong brand identity that resonates with consumers and stakeholders. It’s a bold statement that reflects their commitment to creating the best, most innovative rice alternative for sushi. Innovating with Konjac: from noodles to sushi The idea for KING Konjac’s product came from the founder’s 10 years of experience working with konjac in the form of traditional shirataki noodles. Recognizing the versatility and health benefits of konjac, the team set out to bring this ingredient into the sushi industry. “We’ve seen how popular shirataki noodles are for their low-calorie, high-fiber properties,” the founder explains, “so we thought, why not bring that same benefit to sushi?” After a year and a half of intensive product development, they perfected a texture and taste that sushi lovers would appreciate, making konjac a viable and delicious replacement for sushi rice. The power of teamwork: expertise behind KING Konjac At KING Konjac, the team’s collective experience spans food technology, product development, and sustainability. The team includes two engineers, Touko and Mirza, who collaborated with Sami on a previous venture, and Make-San, known as “Finland’s Sushi Emperor” for his expertise in Japanese sushi and ingredients. “Make-San has been importing authentic Japanese sushi rice and ingredients for years and employs Japanese sushi chefs,” Sami Gauffin says. Sustainable, planet-friendly ingredients for a new era of sushi One of the key drivers behind KING Konjac’s low-calorie sushi rice alternative is sustainability. Traditional rice production can have significant environmental impacts, including high water usage and greenhouse gas emissions. Konjac, on the other hand, is a more eco-friendly crop with a lower environmental footprint. Meeting the demand for healthier and macro-friendly options Today’s consumers are increasingly health-conscious, and KING Konjac’s product fits perfectly into this trend. The konjac-based rice alternative is low in calories, high in fiber, and ideal for a variety of diets, from low-carb to gluten-free. “Our product appeals to macro-conscious individuals and those who simply want to enjoy sushi without the added calories,” the founder shares. This focus on health and wellness makes KING Konjac an attractive option not just for sushi lovers, but also for those who are looking to maintain a balanced diet. A perfect fit for the sushi industry and beyond KING Konjac’s target audience includes sushi restaurants, cafes, food trucks, and catering services, as well as health-conscious individuals. Their product’s ability to maintain quality at room temperature makes it suitable for a range of businesses looking to offer fresh, high-quality sushi options. “We want to reach anyone who loves sushi and cares about their health and the planet,” says the founder. In addition to direct sales to sushi restaurants and retailers, KING Konjac has plans to license their patented production technology, enabling even broader distribution of their product. Want to stay ahead in the event industry? Follow Sesamers on LinkedIn and Instagram, and subscribe to our newsletters for the latest insights, tips, and event news.

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FoodTech 3 months ago

Fungu’it is leading a new approach to sustainable food ingredients by transforming plant-based by-products through innovative fungal fermentation. The startup is focused on producing high-value, natural flavors that improve both the taste and nutritional value of food products while reducing waste. “We’re committed to making industrial food production healthier and more eco-friendly,” shares Fungu’it’s CEO, Anas Erridaoui. By using fungi’s natural abilities, Fungu’it offers food manufacturers a sustainable and cost-effective way to enhance their products. From By-Products to High-Value Ingredients with Fungal Fermentation At Fungu’it, the magic lies in their unique use of fungal fermentation. The process involves upcycling agricultural by-products, like faba beans, into aromatic ingredients through a resource-efficient method called solid-state fermentation. “Our technology allows us to turn plant-based by-products into flavors that enhance food without artificial additives,” explains CTO Jeanne Baudevin. This fermentation method is especially valuable for plant-based meats, where Fungu’it’s ingredients can replace 80% of added flavors and reduce salt content by 50%. A Natural Solution for Sustainable Food Ingredients Fungu’it’s sustainable ingredients have found an enthusiastic audience in the plant-based meat industry, where manufacturers look for natural ways to enhance flavor and texture. “Our target includes leaders like Beyond Meat and French innovators like HappyVore, who aim to improve their products’ taste profiles without synthetic additives,” Anas shares. With ingredients that create robust, savory flavors, Fungu’it provides a healthier alternative that helps companies meet the demands of eco-conscious consumers seeking natural food options. Expanding into Cocoa Alternatives Fungu’it is also creating sustainable alternatives for cocoa products, providing manufacturers with solutions to address supply chain risks in cocoa farming, like climate change and labor issues. “By offering a reliable, cost-effective alternative to cocoa, we support companies in creating ethical and sustainable products,” notes COO Cyrille Viossat. Fungu’it’s approach not only meets consumer demand for ethical ingredients but also offers food producers a versatile, sustainable option for chocolates, cocoa powder, and baked goods. Stay ahead in the event industry! Follow Sesamers on LinkedIn and Instagram, and subscribe to our newsletters for the latest insights, tips, and event news.

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FoodTech 3 months ago

Argotier Cocktails is changing the ready-to-drink cocktail market with their premium, eco-friendly ready-to-drink cocktails designed for the HoReCa (Hotels, Restaurants, and Cafes) sector. This French startup prides itself on controlling the entire production chain, ensuring they stay true to their values of eco-responsibility, local sourcing, and high-quality ingredients. “We believe in offering eco-friendly cocktails that blend originality with practicality,” says co-founder Luca Pandolfo. By catering to both the hospitality industry and fine grocery shops, Argotier is bringing quality cocktails to professionals seeking efficient, sustainable solutions. A Unique Name and Brand Vision The name “Argotier” comes from French slang, which embodies the brand’s playful and approachable spirit. “We wanted a name that would resonate with our audience, demystifying the often ‘cold’ luxury cocktail codes,” explains Luca. Argotier’s cocktail names and branding draw from slang terms, creating a brand identity that is friendly, accessible, and distinct. This fresh perspective helps Argotier stand out in a market that can sometimes feel overly polished, making their cocktails approachable for both consumers and industry professionals. High-Quality Ingredients and Original Recipes Argotier’s eco-friendly ready-to-drink cocktails are crafted using only the best ingredients, with recipes designed by Luca, who has years of experience in mixology. “Our cocktails prioritize clarity and taste, ensuring that every sip is enjoyable,” says Luca. The team focuses on creating unique, original recipes that appeal to HoReCa professionals and their customers alike. The dedication to quality, eco-responsible sourcing, allows Argotier to offer a reliable product with high standards of today’s market. Simplifying Service for the Hospitality and Event Sectors Argotier’s ready-to-drink cocktails are a game-changer for the hospitality industry, particularly for restaurants and event planners. It can simplify service without sacrificing quality. With Argotier, staff can serve premium cocktails quickly and efficiently, minimizing the need for complex preparation. “We provide a solution that’s easy to implement, helping with everything from storage to service,” shares Luca. This approach to cocktail service has made Argotier a go-to choice for HoReCa. Expanding Nationally and Internationally After Success at SIAL Paris Argotier’s participation in SIAL Paris has been a huge step in their growth journey. It provided them with visibility and networking opportunities that support their goal of national and international expansion.  If you missed SIAL Paris 2024, don’t worry — we’ve got you covered! Check up our socials Sesamers YouTube and LinkedIn to catch up on the recorded live streams and collected insights. Don’t miss out!

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Events 3 months ago

Food Ingredients Europe is just one week away in Frankfurt, and it promises to be a significant event for both F&B professionals and innovative startups in the food ingredients sector. We spoke with Yannick Verry, Brand Director of Food Ingredients, to preview what makes this event unique and what attendees can expect. What sets Food Ingredients Europe apart from other global food and nutrition innovation events? Fi Europe is unique as Europe’s premier event dedicated exclusively to food ingredients. It is part of a global series with ten Fi events across the world. As the flagship event in Europe, it draws leading industry players and top experts. The event highlights the critical role of the ingredient supply chain—a pivotal stage between raw production and manufacturing—where much of a product’s nutritional value is developed. What emerging trends in food ingredients can attendees look forward to exploring? While many trends reveal themselves on-site, several key themes are expected to shape this year’s event: How do new spaces like the expanded Food Technology area and the Petfood Suppliers Hub address industry demands? How will the new Tasting Bar enhance engagement between exhibitors and attendees? The Tasting Bar brings an interactive experience to Fi Europe. As an ingredient show, it can be hard for attendees to imagine the taste an ingredient can deliver. By sampling finished products that feature these ingredients, buyers get a clearer sense of their flavour and potential applications. Are there any standout projects or breakthrough innovations to watch for? Fi Europe brings innovation from all sides, with both big corporations and smaller companies unveiling groundbreaking concepts. Products launched at the event often reach shelves within 3 to 4 years, positioning Fi Europe as essential for exploring food’s future. What role does Fi Europe play in fostering industry partnerships and opportunities? Fi Europe is a key meeting point for the industry, bringing together manufacturers, suppliers, startups, and organisations to foster collaborations. Key areas like country pavilions and specialised commodity sectors offer targeted networking opportunities. In addition, platforms such as EIT Food Accelerator give startups valuable exposure, helping to strengthen the overall food innovation ecosystem. What’s in store for startups at FI this year ? This year, the Fi Europe Startup Challenge will showcase 20 finalists competing in categories such as plant-based solutions or digital services. The winners will be revealed on Tuesday. The competition offers startups valuable exposure, networking with industry leaders, and the chance to connect with potential partners. It helps them accelerate their growth in the food and beverages sector. For a great overview of the competition check out the 2024 Fi Europe Startup Challenge eMag. Additionally, you can find out who the finalists are this year here. How is Food Ingredients Europe working toward sustainability and environmental responsibility? Fi Europe has taken several steps toward sustainability, including: Environmental Initiatives: Social Initiatives: If you are a startup exhibiting at a Food trade show soon, check out our top tips here to make the most of your experience !

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FoodTech 3 months ago

A Game-Changer in Plant-Based Egg Alternatives Le Papondu is taking plant-based food innovation to new heights with its plant-based egg alternative, crafted to replace traditional eggs in both savory and sweet recipes. This French startup uses a simple and nutritious recipe to capture the taste and texture of eggs, without any of the allergens or animal products. “We’re the first French brand to offer an egg-free solution that lets you make omelets and recipes without breaking eggs,” explains Sheryline Thavisouk, co-founder and CEO. This product is perfect for anyone looking for a healthier, animal-friendly alternative that doesn’t compromise on taste or functionality. The Story Behind Le Papondu: A Unique Vision Le Papondu, which translates to “the unlaid egg,” reflects the founders’ vision for an egg that doesn’t come from hens. The idea came to life as founders Philippine Soulères Albrand and Sheryline Thavisouk, both engineers with a background in food product development, noticed a growing demand for egg substitutes due to health concerns, sustainability, and animal welfare. “Eggs are so common in our everyday cuisine, but we saw an opportunity to create something better for people’s health and the environment,” says Philippine. Their shared passion for innovation and healthy living drives Le Papondu’s mission to provide a sustainable and ethical alternative to traditional eggs. Health-Conscious and Simple Ingredients One of the standout features of Le Papondu’s plant-based egg alternative is its simplicity. The brand’s formula contains half the number of ingredients found in competing products, all of which are natural, allergen-free, and rich in nutrients. “We focused on a short ingredient list to prioritize health,” Sheryline notes, “making our product high in protein, fiber, and lower in calories than a regular egg.” This commitment to simple, nutritious ingredients makes Le Papondu a top choice for health-conscious consumers and those seeking clean-label products. Building Momentum and Achievements Since its launch in 2022, Le Papondu has gained remarkable traction. In just a year, the company has sold the equivalent of 120,000 eggs, collaborated with over 50 restaurants, and secured partnerships with wholesalers and vegan stores. Le Papondu has also received widespread media coverage and accolades, including the IdFood 2022 award for innovation and nutrition, and the CES Greenlight Award for sustainable innovation. Their participation in SIAL Paris provided further visibility, helping the brand connect with potential partners and investors. “SIAL was an invaluable platform for us to showcase our product and build essential connections,” Sheryline shares. Aiming High: Future Goals for Plant-Based Eggs Alternative Looking to the future, Le Papondu has ambitious plans for 2024, with a focus on international expansion and scaling production. Their goals include securing preseed funding, hiring their first recruits, and finding partners for export to make their plant-based egg alternative available globally by 2025. “We want to bring Le Papondu to the world and make it accessible to everyone who wants a diet that respects their health and values,” says Sheryline. With the alt-egg market expected to grow significantly, Le Papondu is poised to be a key player in the plant-based movement. SIAL Paris: Highlights and What You Missed The SIAL Paris trade show proved to be a fantastic opportunity for Le Papondu and other innovative food startups. If you missed it, you can catch highlights and behind-the-scenes footage on our Sesamers YouTube and LinkedIn channels. The event was filled with inspiring pitches, innovative solutions, and a vibrant atmosphere — don’t miss out on the future of food innovation!

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