From cultured meat to salads grown without soil or natural sunlight – tomorrow’s food may be brought to the table from the laboratory. Entrepreneurial start-ups, research clusters, creative designers and culinary innovators are among those committed to finding alternative ingredients and more sustainable sources of nutrition in the future.
So, how is this fusion of food design and technology shaping the future of food? And, are consumers ready to embrace it?
Host: Timandra Harkness, Writer and Broadcaster
|15.15 - 16.00||
Christophe Breuillet, Managing Director, Vitagora
Jozef Youssef, Founder and Chef Patron, Kitchen Theory
Clare Allman, Innovation Catalyst, Danone Nutricia Early Life Nutrition