This year, the Food’s Future Summit is bigger and better than ever.
The Summit is the only place where you will get to witness and experience never-before-seen products, food-tech innovations and great ideas from start-ups and companies all in one space. These products will be on display at our Innovation Showcase, and you’ll also get to hear some of the brilliant minds behind these creations speak as part of our panel discussions. Be one of the first people in Asia to sample and learn about these exciting food-related revolutions from Asia, San Fransisco and beyond.
Here’s a preview of some of the firsts you’ll get to be a part of:
Cell-cultured fish maw from Avant Meats
Fish maw (魚肚) is an important ingredient in Cantonese soups thanks to its high collagen content and rich proteins and nutrients. Avant Meats, a Hong Kong–based food-tech company, has developed the very first cell-based fish maw – and you’ll get an exclusive tasting of it at the Food’s Future Summit.
Read more about Avant Meats and its founder, Carrie Chan.
Good Idea sparkling water
All the way from California (and invented in Sweden, last year’s Summit feature country) comes Good Idea. Good Idea has developed a range of zero-calorie, unsweetened sparkling water with amino acids and chromium. What does that mean? Well, these lightly flavoured fizzy drinks balance your blood sugar, which means that after a heavy meal, you won’t feel that usual carb-induced drop in energy. Having a balanced blood sugar level is important when preventing and fighting against diseases such as diabetes and cardiovascular disease. Never before seen or tried in Asia, you’ll get it at the Summit first.
Beyond Meat sausage patty
Everyone’s favourite breakfast sandwich is getting a plant-based makeover thanks to Beyond Meat. Our partners at Green Monday have already blessed Hong Kong with the Beyond Burger and Beyond Sausage, and now they’re bringing us the Beyond Meat sausage patty. Take your first bite at the Summit!
Low-GI rice from Alchemy Foodtech
Alchemy Foodtech has created a powdery blend of plant fibres called Diabetec. Diabetec can be shaped to resemble starchy foods such as rice, noodles and flour. A Diabetec grain can be added to white rice to reduce the rice’s glycemic index without changing its taste or texture, making it an alternative to coarse wholegrains. According to founders Alan Phua and Verleen Goh, a nine per cent fibrous mix can reduce a food’s GI from 80 to 68. At the Summit, you’ll get to try this radical rice and learn more about the benefits of low-GI foods from Goh at the Enlightened Edibles – Putting the “Super” in Food panel.
Glyph molecular whisky
Glyph is already available at retail level, with the world’s first molecular whisky proving extremely popular when it sold out at Watson’s Wine! We’ve managed to get our hands on it, specially for our Summit attendees. You’ll also get to hear all about Endless West (the company behind Glyph) and the fascinating world of molecular spirits from CEO and co-founder Alec Lee at our Spotlight on San Francisco – Unicorn Thinking panel.
