Summary

We’re bringing the people who shape tomorrow’s food - the makers, the tasters, the buyers, and the decision-makers into one room (and one kitchen). From food and biotech innovators to horeca, chefs, policymakers, startups and retailers: this is where the future gets chewed over (with actual food).

Taste it. Test it. Challenge it. And help shape what makes it to menus and shelves next.

What to expect

A tasting‑led, half‑day designed for people who prefer real dishes over PowerPoints.

You will sample the next generation of hybrid and innovative foods, explore what works (and what doesn’t) where science meets the plate, join curated discussions with complementary expertise, and co‑create pathways that turn ideas into adoption.

Pre-register your interest

Seats are limited as we’re curating the room intentionally. Use the form to express your interest and we’ll confirm your spot soon. 

Agenda

13:00 - 13:30 Walk in and registration

13:30 - 14:00 Welcome and setting the scene. 

What we’re chewing on and why taste is the shortcut to adoption.

14:00 - 15:00 Into the kitchen to chew on it.

A chef‑led deep-dive into dishes, textures, functionality, and feasibility.

15:00 - 15:15 Short break

15:15 - 16:00 Group discussions.

Engineered groups will combine culinary, scientific, policy, and industry expertise.

16:00 - 16:45 Chef feedback and plenary discussion.

What surprised, delighted, challenged and what deserves a pilot next?

16:45 - 18:00 Drinks

For who

Food & Biotech industry: ingredient startups, chefs, caterers, retailers, HoReCa, producers, distributors, and innovators pushing the next wave of food.

Ambassadors: policymakers, media, ecosystem organizations, and everyone whose work helps ideas travel.

Attend