Thu July 25, 2019
Feeding the Future: A taste of the best foodtech trends
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at PariSoMa
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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 and startups innovating on all the value chain of the food industry keeps growing and attracting funding. In addition to already well-known brands like Impossible Foods, emerging startups are inventing new ingredients and products to make our meals easier to prepare, healthier, tastier, and 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, and now large multinationals are all willing to catch up with these trends and 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 and enjoy food from these innovative startups!
Agenda
5:30pm-6:00pm: Check-in and 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 - FABERNOVEL As a Senior Project Analyst at Fabernovel, Cyrille works with Fortune 500 top executives to analyze and to understand the impact of emerging technologies and 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, and facilitating workshops. Cyrille has worked with international clients (Europe, Asia, America) across industries with a focus on retail and entertainment.
Katherine Wang, Senior Project Analyst - FABERNOVEL
Katherine Wang is a digital expert specialized in digital transformation and digital marketing. As a Senior Project Analyst for FABERNOVEL, she manages digital projects for clients from luxury, beauty, retail and travel industries. She designed and rolled out digital marketing strategies and plans for brands such as Clé de Peau Beauté, Aesop, Bottega Veneta, Galaxy Entertainment Group, and 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 and consultancy, and managed digital projects of Macy’s and the U.S. Tourism Board in Mailman Group.
Startups
Chirps Chips is introducing insects to the Western diet as a sustainable food. Chirps makes non-GMO, and gluten-free, tortilla chips with cricket flour
Good PLANeT Foods is a premium vegan dairy-free cheese brand that provides the flavors and "meltability" without compromise
Nomiku creates tools that enable everyone to cook the best food possible. They have created small and powerful sous vide devices and meals
InHouse Produce: Using a combination of logistics, servicing, and hardware, they set up customers with a hydroponic appliance that grows and preserves produce until the moment the food is ready to be eaten
Leaf Cuisine develops, manufactures and distributes branded dairy-alternative and 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 and mental health backgrounds the importance of healthy, nutritional foods through hands-on cooking with real chefs with real ingredients in real restaurants.
show less
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 and startups innovating on all the value chain of the food industry keeps growing and attracting funding. In addition to already well-known brands like Impossible Foods, emerging startups are inventing new ingredients and products to make our meals easier to prepare, healthier, tastier, and 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, and now large multinationals are all willing to catch up with these trends and 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 and enjoy food from these innovative startups!
Agenda
5:30pm-6:00pm: Check-in and 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 - FABERNOVEL As a Senior Project Analyst at Fabernovel, Cyrille works with Fortune 500 top executives to analyze and to understand the impact of emerging technologies and 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, and facilitating workshops. Cyrille has worked with international clients (Europe, Asia, America) across industries with a focus on retail and entertainment.
Katherine Wang, Senior Project Analyst - FABERNOVEL
Katherine Wang is a digital expert specialized in digital transformation and digital marketing. As a Senior Project Analyst for FABERNOVEL, she manages digital projects for clients from luxury, beauty, retail and travel industries. She designed and rolled out digital marketing strategies and plans for brands such as Clé de Peau Beauté, Aesop, Bottega Veneta, Galaxy Entertainment Group, and 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 and consultancy, and managed digital projects of Macy’s and the U.S. Tourism Board in Mailman Group.
Startups
Chirps Chips is introducing insects to the Western diet as a sustainable food. Chirps makes non-GMO, and gluten-free, tortilla chips with cricket flour
Good PLANeT Foods is a premium vegan dairy-free cheese brand that provides the flavors and "meltability" without compromise
Nomiku creates tools that enable everyone to cook the best food possible. They have created small and powerful sous vide devices and meals
InHouse Produce: Using a combination of logistics, servicing, and hardware, they set up customers with a hydroponic appliance that grows and preserves produce until the moment the food is ready to be eaten
Leaf Cuisine develops, manufactures and distributes branded dairy-alternative and 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 and mental health backgrounds the importance of healthy, nutritional foods through hands-on cooking with real chefs with real ingredients in real restaurants.
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 and startups innovating on all the value chain of the food industry keeps growing and attracting funding. In addition to already well-known brands like Impossible Foods, emerging startups are inventing new ingredients and products to make our meals easier to prepare, healthier, tastier, and 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, and now large multinationals are all willing to catch up with these trends and 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 and enjoy food from these innovative startups!
Agenda
5:30pm-6:00pm: Check-in and 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 - FABERNOVEL As a Senior Project Analyst at Fabernovel, Cyrille works with Fortune 500 top executives to analyze and to understand the impact of emerging technologies and 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, and facilitating workshops. Cyrille has worked with international clients (Europe, Asia, America) across industries with a focus on retail and entertainment.
Katherine Wang, Senior Project Analyst - FABERNOVEL
Katherine Wang is a digital expert specialized in digital transformation and digital marketing. As a Senior Project Analyst for FABERNOVEL, she manages digital projects for clients from luxury, beauty, retail and travel industries. She designed and rolled out digital marketing strategies and plans for brands such as Clé de Peau Beauté, Aesop, Bottega Veneta, Galaxy Entertainment Group, and 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 and consultancy, and managed digital projects of Macy’s and the U.S. Tourism Board in Mailman Group.
Startups
Chirps Chips is introducing insects to the Western diet as a sustainable food. Chirps makes non-GMO, and gluten-free, tortilla chips with cricket flour
Good PLANeT Foods is a premium vegan dairy-free cheese brand that provides the flavors and "meltability" without compromise
Nomiku creates tools that enable everyone to cook the best food possible. They have created small and powerful sous vide devices and meals
InHouse Produce: Using a combination of logistics, servicing, and hardware, they set up customers with a hydroponic appliance that grows and preserves produce until the moment the food is ready to be eaten
Leaf Cuisine develops, manufactures and distributes branded dairy-alternative and 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 and mental health backgrounds the importance of healthy, nutritional foods through hands-on cooking with real chefs with real ingredients in real restaurants.
read more
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 and startups innovating on all the value chain of the food industry keeps growing and attracting funding. In addition to already well-known brands like Impossible Foods, emerging startups are inventing new ingredients and products to make our meals easier to prepare, healthier, tastier, and 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, and now large multinationals are all willing to catch up with these trends and 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 and enjoy food from these innovative startups!
Agenda
5:30pm-6:00pm: Check-in and 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 - FABERNOVEL As a Senior Project Analyst at Fabernovel, Cyrille works with Fortune 500 top executives to analyze and to understand the impact of emerging technologies and 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, and facilitating workshops. Cyrille has worked with international clients (Europe, Asia, America) across industries with a focus on retail and entertainment.
Katherine Wang, Senior Project Analyst - FABERNOVEL
Katherine Wang is a digital expert specialized in digital transformation and digital marketing. As a Senior Project Analyst for FABERNOVEL, she manages digital projects for clients from luxury, beauty, retail and travel industries. She designed and rolled out digital marketing strategies and plans for brands such as Clé de Peau Beauté, Aesop, Bottega Veneta, Galaxy Entertainment Group, and 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 and consultancy, and managed digital projects of Macy’s and the U.S. Tourism Board in Mailman Group.
Startups
Chirps Chips is introducing insects to the Western diet as a sustainable food. Chirps makes non-GMO, and gluten-free, tortilla chips with cricket flour
Good PLANeT Foods is a premium vegan dairy-free cheese brand that provides the flavors and "meltability" without compromise
Nomiku creates tools that enable everyone to cook the best food possible. They have created small and powerful sous vide devices and meals
InHouse Produce: Using a combination of logistics, servicing, and hardware, they set up customers with a hydroponic appliance that grows and preserves produce until the moment the food is ready to be eaten
Leaf Cuisine develops, manufactures and distributes branded dairy-alternative and 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 and mental health backgrounds the importance of healthy, nutritional foods through hands-on cooking with real chefs with real ingredients in real restaurants.
show less
Date/Times:
PariSoMa
169 11th Street, San Francisco, CA 94103
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