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EVENT DETAILS |
A taste of the best foodtech trends
The way we consume food has been evolving at a fast pace, from flexitarianism to sugar-free diets. California has always been one of the most advanced places when it comes to "foodtech". This ecosystem of agrifood entrepreneurs & startups innovating on all the value chain of the food industry keeps growing & attracting funding. In addition to already well-known brands like Impossible Foods, emerging startups are inventing new ingredients & products to make our meals easier to prepare, healthier, tastier, & better for the environment.
From 2016 to now, we have been observing a great number of key trends that are revolutionizing the way we consume food. Startups, investors, & now large multinationals are all willing to catch up with these trends & adapt to what the consumer wants today.
Join us as we present the key takeaways from our Foodtech Trends study, before opening the floor for pitches from up-and-coming startups. In addition to these presentations, you'll be able to taste & enjoy food from these innovative startups!
Agenda
5:30pm-6:00pm: Check-in & Welcome Mixer
6:00pm-6:30pm: Presentation of the Future of Foodtech study + Q&A
6:30pm-7.15pm: Startup Pitches + Q&A
7.15pm-8:00pm: Networking
Speakers
Cyrille Bourdeaux- Senior Project Analyst - FABERNOVELAs a Senior Project Analyst at Fabernovel, Cyrille works with Fortune 500 top executives to analyze & to understand the impact of emerging technologies & new business models on their strategy, as well as to identify strategic partnership opportunities. His projects include startup sourcing for proof of concepts, trend watching, organizing immersive field trips in tech ecosystems (Silicon Valley, New York), developing training programs, & facilitating workshops. Cyrille has worked with international clients (Europe, Asia, America) across industries with a focus on retail & entertainment.
Katherine Wang, Senior Project Analyst - FABERNOVEL
Katherine Wang is a digital expert specialized in digital transformation & digital marketing. As a Senior Project Analyst for FABERNOVEL, she manages digital projects for clients from luxury, beauty, retail & travel industries. She designed & rolled out digital marketing strategies & plans for brands such as Cl de Peau Beaut, Aesop, Bottega Veneta, Galaxy Entertainment Group, & more. After her study at UC Berkeley, Katherine started her career in the art business as the PR manager of an international Art fair, ArtMo, in Southern China. Later she dived into the field of digital marketing & consultancy, & managed digital projects of Macy's & the U.S. Tourism Board in Mailman Group.
Startups
Chirps Chipsis introducing insects to the Western diet as a sustainable food. Chirps makes non-GMO, & gluten-free, tortilla chips with cricket flour
Good PLANeT Foods is a premium vegan dairy-free cheese brand that provides the flavors & "meltability" without compromise
Nomiku creates tools that enable everyone to cook the best food possible. They have created small & powerful sous vide devices & meals
InHouse Produce: Using a combination of logistics, servicing, & hardware, they set up customers with a hydroponic appliance that grows & preserves produce until the moment the food is ready to be eaten
Leaf Cuisinedevelops, manufactures & distributes branded dairy-alternative & gluten-free foods. Their founder is passionate about combining artistry in the kitchen with business chops.
Guests will be able to make donations to Sprouts Cooking Club, an amazing NGO that has been part of our community.Sprouts was launched in 2006 in the Bay Area with the mission to teach children from all socioeconomic, physical & mental health backgrounds the importance of healthy, nutritional foods through hands-on cooking with real chefs with real ingredients in real restaurants.
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