Future Food-Tech’s European summit returns to London on September 24–25, 2025, a global gathering that unites 600–800+ senior leaders—from food brands, ingredient innovators, startups, to visionary investors—all converging to accelerate innovation in sustainable nutrition, food resilience, and health.
In a breakthrough for sustainable food and cosmetic innovation, French-German biotech company SMEY has unveiled NOY – the Neobank of Yeasts, the world’s first AI-powered digital databank of yeast fatty acid profiles. The platform promises to slash cultivated oil research and development timelines from 24 months to just 30 days, opening new possibilities for brands seeking sustainable alternatives to cocoa, shea, and palm butter.
Giulia Ziino is the CMO and co-founder of CircularPlace, a French startup operating in the circular economy sector. A graduate of ESCP Business School, she has a strong international background and a deep passion for sustainability, which drives her commitment to promoting more responsible consumption models.
Mathilde Do Chi is an international food law consultant in food innovation. She is an EIT Food mentor & expert, and also sits on the Mission Committee of an AgriFoodTech VC, New Tree Impact.
We met Quasimodo during ChangeNOW 2025, where the early-stage startup caught our attention as a new French Foodtech venture to watch.
One year after its launch, Paris-based startup CHERICO is shaking up the hot drink industry, and investors are taking note. The company has just raised €1 million from a strong lineup of French entrepreneurs including Augustin Paluel-Marmont (Michel et Augustin), Thibaut Hug de Larauze (BackMarket), and Gary Anssens (Alltricks), to fuel its expansion across France and beyond.
Diana Piemari Cereda is a marketing professional with a deep passion for food innovation and a keen eye for emerging trends. After building a career across Milan, Madrid, and now Paris, she has contributed to a wide range of projects that support innovation in the agrifoodtech space, always with a collaborative and grounded approach.
Jennifer Cayla holds a double degree in Business Management from ESCP Europe and in Technology from CentraleSupélec. She began her career as a consultant at the Boston Consulting Group, where she stayed for over three years. After her experience at BCG, she moved into the startup ecosystem, first joining The Line as Chief of Staff to the CEO in 2021. In 2022, Jennifer co-founded Gimmy with Fériel Ferrad (also a former BCG consultant) to revolutionize the food industry by creating fully-serviced delivery brands for kitchen operators. Gimmy currently operates 200+ digital restaurants across six brands.
The French FoodTech ecosystem is taking a bold step forward as Bon Vivant rebrands to Verley, signaling a new chapter in sustainable dairy innovation. Alongside its new identity, Verley is introducing the world’s first portfolio of functionalized precision fermentation dairy proteins, designed to revolutionize the food industry.
Anouk is a dynamic and idea-driven professional with a strong passion for combating climate change, which fuels her deep interest in the agri-food sector.
With an international background spanning six countries, she was born in France and spent six years in Italy for high school and her Bachelor’s degree. She pursued her Master’s studies across Paris, Buenos Aires, and Madrid, completed an internship in Sydney, and has been living in Lisbon for over two years in her current role.
