Revealed: New food tech and ingredients innovations

Some of the sector’s brightest and most influential tech, ingredients and packaging firms are joining forces at FoodNavigator’s digital, free three-day Climate Smart Food summit this September, revealing their biggest secrets, thoughts on the sector and how the industry can move forward in a sustainable way.

Register for the free, three-day Climate Smart digital summit, airing 24–26 September​​

Featuring brands and businesses including Danone, Diageo, Ferrero, Lumina Intelligence, Mintel, Nestlé, Yum Bug and many more, the summit promises to lead the conversation on the future of sustainable food.

Day three of the Climate Smart Food digital summit​ is dedicated to tackling packaging waste, reducing carbon emissions and technical innovations.

Key takeaways delegates joining day three​ of the free event can expect to glean include:

Plastic packaging reduction:

Diageo’s global sustainability and innovation director Dr Dave Lütkenhaus lifts the lid on the global spirit business’s transition to affordable sustainable packaging. Following, a panel of circular economy experts discuss the merits and difficulties of sustainable food and beverage packaging.

These sessions promise to bring delegates up to speed on the latest innovation, struggles and opportunities within this vital part of the category.

Hybrid meat and dairy

The potential hybrid meat and dairy can offer to consumers and subsequently businesses will be explored by Mintel senior global food and drink analyst Alice Pilkington.

So-called hybrid meat and dairy products have promised a lot, but does blending animal proteins with plant or animal-based products answer some of the industry’s biggest issues?

While the category promises to deliver reductions in carbon and other benefits, innovation and take-up remains low. Pilkington explores why and how the industry might move beyond the issue.

Innovations in oils and fats

Three innovators share how their businesses are rethinking oil and fat production in the lab to help the industry move beyond tropical, and sometimes questionable, oil sourcing.

From Hoxton Farms to Melt&Marble and ÄIO, the businesses share how they’re reshaping the future of food grade oils and fats.

Next generation protein

From insect restaurants to plants growing animal proteins, stem cells, microbes and ‘food from air’, the future of alternative proteins is a big focus worldwide.

No fewer than six experts will take to the stage over the course of the afternoon to explore where the sector is with various protein solutions, what’s standing in the way of progress and how money can be made.