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.
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.
Hélène Briand, originally from Saint-Malo, Brittany, is an agronomist with a specialization in sustainable feed and food production methods. With six years of entrepreneurial experience in Asia, she focused on reducing antibiotic use to develop more efficient and environmentally friendly agricultural models. Hélène has also worked with companies in regulatory affairs to advance probiotic solutions. Recognizing the transformative potential of alternative proteins, she joined Entofood, an insect farm powered by Veolia, where she spearheaded efforts to scale up insect farming operations. In 2021, fueled by her passion for sustainable innovation, Hélène co-founded Bon Vivant with Stéphane Mac Millan (formerly of McKinsey) to produce dairy proteins through fermentation.
Felicia completed her undergraduate studies at the London School of Economics (LSE), specializing in Economics & Geography, where she explored the impact of economics on human development and the environment using various models. She then joined HEC’s Grande École program with a focus on entrepreneurship, a curriculum that combines theoretical coursework with practical fieldwork, providing comprehensive immersion in the realities of entrepreneurship.
Mikel Abeberry is a driven entrepreneur and innovator in the plant-based food industry. As the CEO of Aberyne, he has dedicated his career to crafting sustainable and ethical gourmet products. His flagship creation, Foie Green, has already made waves as a plant-based alternative to traditional foie gras, earning praise for its ability to replicate the luxurious texture and taste of this iconic delicacy without animal cruelty. Born on January 8, 1990, in the Basque Country, Mikel’s upbringing in a region known for its rich culinary heritage shaped his passion for food and culture. He leveraged this background to create Aberyne, a company that bridges traditional gastronomy with modern, sustainable values. Food enthusiast at heart, Mikel has used his business acumen to develop innovative products and pursue growth opportunities in global markets. His efforts have contributed to the rising popularity of vegan luxury foods and are helping redefine the future of the culinary world. Outside of his professional endeavors, Mikel is passionate about exploring new cuisines and hidden culinary gems. His vision for the future includes expanding Aberyne’s impact globally while maintaining a personal connection to his Basque roots and a lifestyle that celebrates balance, creativity, and sustainability.
