FoodTech & AgriTech Insights

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.

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.

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 […]

With more than 200 talks on four stages, not to mention the side events, Slush 2024 had so much content to offer that you probably missed some even if you were there. And if you missed it altogether, here are four trends that caught our attention: Second-hand is going mainstream Two high-profile figures of second-hand marketplaces were speakers at Slush 2024: former Depop CEO Maria Ragu, and Vinted co-founder Milda Mitkute. The two companies are incredible success stories in terms of adoption, and also as businesses. Vinted is now valued at €5 billion valuation, and Etsy acquired Depop for some $1.625 billion. “Depop returned 25 times our money,” Creandum general partner Fredrik Cassel said on stage during his fireside chat with Maria. While both entrepreneurs have moved on (Maria, to VC, and Milda, to edtech), second-hand itself is here to stay, and not just in the background.  It’s already blatant in Helsinki, where pre-owned items are a shopping highlight. Premium second-hand clothing can even be found right inside Stockmann, the city’s largest and fanciest department store, and at the airport, where Finnish family business Relove has its own shops, complete with cafés.  But the trend goes well beyond Scandinavia, or clothing; for instance, pre-owned is no longer a taboo for Christmas gifts, and it will be interesting to see if French unicorn Back Market has any numbers to share in January on how many refurbished electronics made their way under the tree during this holiday season. Medtech: The time is now The startup that won this year’s Slush 100 competition was OASYS NOW, a solution to connect patients with clinical trials. It is a sign that there is still a lot to be done in healthtech, but also that startups can help. “Unfortunately healthcare has been quite a drought when it comes to adoption of innovation and technology. We are here to make a difference,” its CEO Nima Salami told Sesamers.  OASYS NOW wasn’t the only healthtech company on stage, including during the finals: Top 3 finalist Mohana Health is a platform to navigate perimenopause. According to its founder and CEO, Dora Jambor it relieves symptoms thanks to three key ingredients: “precision, personalized care and behavioral psychology.” With smart ring maker Oura Health now valued at $5 billion and establishing itself as one of Finland’s top success stories, it is only natural that Slush would be one place where investors are on the lookout for medtech innovation. AstraZeneca’s A.Catalyst Network (A.CN), for instance, was created in 2021 and has been attending the conference every year since then. Don’t sleep on Roblox Roblox is “a sleeping giant to us adults who weren’t playing,” Gamefam chief business officer Ricardo Briceno said. And while we were sleeping, a lot happened: Time spent on the platform skyrocketed, and esthetics changed, too.  There’s also more to come, Gamefam CEO Joe Ferencz argued in a keynote. Roblox, he said, “is likely to disrupt gaming, and maybe media itself.” The key here is user-generated content, which is “changing everything.” These conversations took place at a Slush side event dedicated to the future of gaming, but Roblox was also represented at the conference itself. Its Vice President of Civility & Partnerships, Tami Bhaumik, took part in a panel discussing gaming safety.  EU regulation for the win? European entrepreneurs have mixed feelings about regulation in the region, to say the least. But Slush also brought examples of how legislation is creating tailwinds for startups in some sectors.  One is Slush 100 Top 3 finalist DevAlly, which is helping companies comply with the European Accessibility Act (EAA), which will come into effect on June 28, 2025. “What GDPR did for data protection this act will do for accessibility,” its CEO, Cormac Chisholm, said during his finals pitch. Another example is the textile sector. In a panel featuring Infinited Fiber Company, maker of circular fiber Infinna, and Syre, the recycled polyester venture founded by H&M Group and Vargas Holding, the conversation touched on the EU’s Ecodesign for Sustainable Products Regulation, and how it serves as an incentive for fiber recycling. The startup and investment community in Europe is also taking proactive steps to ensure that regulation plays in its favor.  The most emblematic initiative in that sense is EU Inc, a petition to create a pan-European legal status for startups, and which was also a topic of discussion at Slush. It will definitely be worth tracking: If it works out, it could serve as a platform to introduce other changes that would better serve the startup ecosystem in the EU and beyond.

Beatriz Jacoste, director of KM ZERO Food Innovation Hub, a Valencia-based organization, is on a mission to transform the way we think about food. In this episode, we explored her journey, her vision for a sustainable future of food, and the steps we can take to get there. The full episode is available on YouTube: Driven by Impact Having originally studied diplomacy, Beatriz discovered her interest in the food sector while volunteering at a food bank. As she put it, “Food is the most important and impactful sector in the world.” Building a Community of Food Heroes KM ZERO is more than a think tank; it’s a global hub for food change-makers. The community includes scientists, farmers, entrepreneurs, and investors, all united to create systems that deliver tasty and sustainable food without depleting our planet’s resources. “We believe they are saving the world through food,” Beatriz said. Innovative Trends Shaping the Future Beatriz highlighted cutting-edge trends including molecular farming, which could allow proteins to be grown directly in bananas. She also emphasized the importance of “less sexy” innovations like soil regeneration. “We’ve lost 40% of nutrients in the last 30 years. Technologies that help recover soil health excite me the most,” she noted. Educating the Next Generation KM ZERO’s Gastro Genius program engages children with food-related challenges to educate them on sustainable nutrition and inspire them to become change-makers. According to Beatriz, this is essential for driving long-term change: “If we don’t work with civil society, innovations won’t stick.” Events as Catalysts for Collaboration From summits like f_talks to initiatives in Latin America, KM ZERO leverages events to bring stakeholders together, bridging gaps between startups, corporates, and policymakers. Beatriz believes these gatherings are essential: “We don’t just want to inspire; we want to influence.” Find Beatriz on: LinkedIn: Beatriz Jacoste Lozano Twitter/X: @BeatrizJacoste Find Ben on: LinkedIn: Ben Costantini Twitter/X: @bencostantini — Be sure to follow Sesamers onInstagram, LinkedIn, and X for more cool stories from the people we catch during the best Tech events!

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 !

The first edition of the Paris Creator Week took place at Station F in Paris this week. It brought together content creators, brands, and industry experts to dive into the booming creator economy. This sector, valued at $180–250 billion globally in 2023 and growing at 15% annually, is expected to double in the next five years. The event aimed to position France as the leader in the European creator economy. Here are the key takeaways from the event. Lessons from France’s top podcaster, Matthieu Stefani Matthieu Stefani is the leading podcaster in France with GDIY (Generation Do It Yourself), and is widely regarded as one of the pioneers of the creator economy. During his conference at Paris Creator Week, he shared his approach to building a successful podcast. His main advice: passion is essential. Content creation should always come from a genuine interest in the subject matter. He also emphasized the importance of working with sponsors you truly believe in. If a sponsorship feels forced or insincere, it risks alienating your audience. Matthieu pointed out that, in the creator economy, it’s not the number of subscribers that matters but their quality. For example, a podcast on entrepreneurship with 500 founders as listeners is more valuable than millions of followers with no connection to the topic. He also shared that his podcast saw a 40% increase in new listeners this year, proving there’s still room for new voices in podcasting. CYRILmp4: Balancing content creation and entrepreneurship Cyril MP4, a content creator with over 5 million YouTube subscribers, spoke about balancing content creation and entrepreneurship. He believes every content creator is also an entrepreneur. Cyril has built multiple companies around his content. However, it hasn’t been smooth sailing. He mentioned taking a one-year break from YouTube to recalibrate and refocus. His key advice: organization is crucial. As creators scale, finding the right balance between producing content and managing business operations becomes essential. Making corporate communication engaging: the role of content creation Corporate communication can often feel dry, but there are ways to make it more engaging and relatable. One of the best ways to do this is by putting faces to the brand. Whether it’s the CEO, employees, or content creators who authentically represent the company. After all, a business is made up of people, and showing the human side of a brand helps build trust and connection with the audience. A great example of this is Orange’s Better Program, where influencers are invited to spend time at the company’s offices to learn about its innovations. These influencers then share their experiences with their followers, offering a more personal touch to the brand. It’s not just about promoting a product; it’s about showing the people and values behind it. Creating engaging content is another key to making corporate communication resonate. L’Oréal did this brilliantly by turning a traditional financial report into something visually appealing and digital-friendly, which garnered 3 million views. They proved that even dry corporate content can be transformed into something captivating when done creatively. In the same vein, Orange used content creators to create over 1,000 posts leading up to the Olympics, and nearly 400 posts during the event. This real-time, engaging content kept the brand at the forefront of the conversation and connected with audiences in a natural, authentic way. The key takeaway? To make corporate communication sexy, brands need to humanize their message—by putting real people in front of it, whether it’s through influencers, employees, or leaders—and make it engaging, whether through creative content or authentic storytelling. It’s all about finding the right balance between authenticity and creativity. How to work with content creators ? When working with influencers, it’s important to give them the freedom to bring their own creativity into the collaboration. They understand their audience best and know how to deliver the message. More and more, brands are turning to micro and nano-influencers. While they may have smaller followings, these influencers tend to have highly engaged and loyal audiences, making them an excellent choice for brands looking to target specific, niche markets. Ultimately, the key to a successful influencer partnership is authenticity. When influencers genuinely believe in the brand and share its values, their content feels more trustworthy and organic, which leads to a stronger connection with their audience. Although Paris Creator Week 2024 has ended, check out our upcoming events here – we’ve got some exciting opportunities lined up for you !

Stockholm is home to Techarena’s flagship event, whose next edition, taking place on February 20-21, 2025, will also be much larger than the previous one, with 12,000 expected attendees, compared to 7,500 last year.

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.

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.

"Taito.ai’s whose name translates to "skill" in Finnish, positions itself as a scalable, AI-powered solution that enables continuous feedback and coaching on employee performance.

In this episode, Sirli Rosenvald shares her insights into the evolving field of alternative proteins, highlighting innovations in mycoproteins, challenges in scaling production, and the role of global markets in shaping FoodTech.