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July 25, 2019
July 25, 2019

About This Event

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

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