The Future Food-Tech Summit held in London showcased a plethora of new technologies, with a specific focus on building more sustainable food systems. Younger consumers in particular are increasingly trying to make more sustainable choices, and while plant-based offerings have become widespread, there is still more work to be done to truly mimic the original protein. Precision fermentation featured heavily at the summit, with companies on the path to replicating dairy and egg proteins without the use of animals. Cultured meat and fat, fungi and algae were also showcased. The challenge for all these technologies is for the final product to replicate the original as closely as possible.
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