The Future of Food Ingredients
webinar organized by French Founders on May 13th, 6pm China Time
![French Founders - The Future of Food Ingredients with Gregory PRUDHOMMEAUX, NextStep [F&B] Studio, founder](http://custom-images.strikinglycdn.com/res/hrscywv4p/image/upload/c_limit,fl_lossy,h_9000,w_1200,f_auto,q_auto/729380/821556_169884.jpeg "French Founders - The Future of Food Ingredients with Gregory PRUDHOMMEAUX, NextStep [F&B] Studio, founder")
Food innovation is the development and commoditization of new food products, processes, and services.
Right now, and may be more than ever, it’s happening rapidly.Food and beverage companies are looking for ways to make healthy, nutritious offerings that are not only enticing, accessible, exciting, and unique, but also sustainable. While the Food industry was generally considered as a rather mature and slow-going sector, the last few months have seen an exponential stream of innovations in the space of plant-based, cell-based, or new ingredients products such as algae or mushroom.
Challenged by environmental expectations and guided by more educated consumers, manufacturers of the Food and Beverage industry are under increasing pressure to build new growth platforms and enlarge or reinvent their ecosystems to accelerate their time to market.
What are some underlining consumer trends and tensions in the industry? Which new ingredients and for which innovations? How to innovate fast while incorporating new ingredients?
Gregory Prudhommeaux, Founder@ NextStep [F&B] Studio for Food, Beverages, F&B Concept and Restaurant Tech ; Eran Baniel, CEO & Founders @Doux Matok, Christoph Mayr @Co-Founder and CEO at MIRAI FOODS and Severine Brichard-Rooney, Chief Marketing Officer@ DANONE as moderator will share their insights and debate about this new food revolution.
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