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.
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.
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.
