What's going on with Influencer Marketing these days? Just when you think you’ve got it nailed you’re faced with a new terminology, a new type of influencer or presented with a new way to find them. We spoke to influencer strategist Katie Nelson to get to grips with how (and how not) to work with influencers to elevate your brand and we hear her top picks for the hottest food influencers right now.
What do you do after achieving social media domination? Open a restaurant of course! This is exactly what Jungle Creations CEO and Founder, Jamie Bolding did. He spoke to us to dish on his journey from memes to meals.
Brand new to 2018, we’re introducing the YFood Investor Evenings to bring together the top startups who are actively raising funding together with investors looking to support the next big thing in Food Tech.
With the Latte Levy and the Last Straw Campaign dominating the media and getting celebrity backing of late, it's never been a better time to talk about reuse and the circular economy. We caught up with Safia Qureshi, Founder of Cupclub on how plastic is affecting our environment and how reuse solutions could be the answer.
With each passing decade, a new trend comes along that redefines how we dine and consume. What lies ahead for our current decade and beyond? We spoke to world-renowned Food Futurologist Dr Morgaine Gaye, for a potted history of food over the last century and a look at things to come.
Whether you’re looking to try a new form of exercise, eat more plant-based food, or generally look after your gut a little better this January, we’re profiling five Food Tech companies that’ll help you give your body some love whilst also driving a more sustainable food system.
Through in-depth market research, the Better Buying Lab at the World Resources Institute has identified the key elements that influence what and how people buy. We spoke to Programme Director Daniel Vennard about the programme's results and how restaurants and retailers can use the findings to encourage their customers to eat more plant-based food.
How do you take a niche service and scale it to the point of commodity? DNAFit Co-Founder & Head of Product Development, Andrew Steele is adamant that the answer, at least for DNAFit, lies in doing the opposite of what everybody told them to.
Just 10 years ago, a chef’s ambitions were limited to the restaurant, but all that is changing as food entrepreneurs seek out alternative income sources. JOEL SERRA, FOUNDER OF PAPALOSOPHY, explores some of the opportunities changing the way chefs today can do business independently.
We are launching our first London YFood Tech Impact Award to celebrate, support, raise the profile and give a platform to the London innovators who are fundamentally driving positive change in the food ecosystem to a global audience.
Winnow, the technology company behind the Winnow Waste Monitor, which helps chefs cut food waste in half by automatically recording what gets thrown away, is announcing the completion of its growth capital funding round of $7.4m.
Are you a futurprenuer interested in the Food Tech space? Are you a student looking for fantastic work experience in the food industry? Or a new business owner wanting to seize the opportunity to meet other startups, investors and brands in the industry? Do you want the chance to meet the likes of the Global Head of Food at Airbnb, the Global programme Director at the World Resources Institute, the Environmental Chair at City Hall and so many more?
As part of London Food Tech Week, we are hosting daily investor drop-in sessions with some of the best investors in the industry. This is a great chance for Food Tech startups to create a dialogue with investors and gain valuable, personalised feedback on their core concept. Investors in turn will be introduced to movements, teams and solutions of real potential within the industry. These short, speedy exchanges will result in effective, actionable outcomes. Investor drop-in sessions will take place throughout the week with experts working in the food and Food Tech industries.
It’s a really exciting time to be working in the food industry and we’re faced with so many fascinating questions, challenges and opportunities. Meet twenty disruptors you need to know about - thought leaders, scientists, changemakers and visionaries, all true driving forces behind Food Tech disruption.
Big changes are coming for the hospitality sector. The current model of building chains is coming under pressure due to shifts in demographics and the values of the younger generation of customers. In the run-up to London Food Tech Week this October, Chris will be sharing his perspectives on each of the week’s key Day Themes. This week he explores our day focused on the The Tables Are Turning; where he deep dives into some of the trends and technologies in the hospitality industry and where the future of eating out and in the home may take us.
As we count down to London Food Tech Week 2017, we will be sharing interviews with our headline speakers. Join us as we learn about their connection to the Food Tech industry, get insider opinions on the upcoming Food Tech trends and innovations they most anticipate, and really get to know them!
Want to get your business on the world stage and in front of hundreds of potential investors, partners and customers at London Food Tech Week? Want to showcase your startup as an industry thought leader and host a YFood Community event as part of the world’s biggest Food Tech festival? Fancy popping up at London’s first ever Food Tech Village at Borough Market for a chance to interact face-to-face with thousands of consumers that pass through this iconic London institution every day? This is your chance with applications open to take part in London Food Tech Week.
Having seen innocent drinks and graze through their scale-up journey, we spoke to graze CEO, Anthony Fletcher on how his team harnessed technology to charge to the top of the UK’s healthy snacking food chain and take on the US market along the way.
90% of all food and drink businesses fail in their first few years as they struggle to compete with the cost of marketing and sales against larger brands. Transparency and technology are the key to solving this and we spoke to Kimberly Hurd, Founder of Tabl to find out why these businesses are failing and how we can help.
As an industry based on face-to-face interactions, customer service is everything in the hospitality industry. So does mobile technology hinder or enhance the customer experience? We spoke to Tom Dewhurst, CEO of hospitality tech startup Ordoo about why he thinks adding a digital touch to customer interactions is the future of restaurant and cafe service.
In the run-up to London Food Tech Week this October, Chris will be sharing his perspectives on each of the week’s key Day Themes. This week he explores our day focussed on the The Hyper (R)Evolution of Eating; where he deep dives into some of the trends and technologies in health and wellness and asks when and how we'll be moving towards hyper-personalised nutrition.
The moment has arrived - here's your first look at the London Food Tech Week agenda. And we'll be announcing more content daily! Join us for an incredible week where we'll be covering all the Food Tech trends and insights that you need to know about and getting you to meet and mingle with the who's who of the Food Tech industry - it's going to be epic. Check out what's happening below.
With coffee culture booming and Nespresso machines revolutionising the way we consume coffee at home, the coffee pod market is not only the fastest growing category of coffee but worth more than $13bn worldwide. We spoke to Colin Pyle, Co-founder of CRU Kafe, a coffee pod company committed to great taste, environmental responsibility, and a zero tolerance to waste.
In the run-up to London Food Tech Week this October, Chris will be sharing his perspectives on each of the week’s key Day Themes. This month he starts with our day focussed on the The Tech Food Reality; where he explores the applications of artificial intelligence and chatbots used in other sectors for inspiration on how they can be used in the kitchen.
Edible insects are a new phenomenon in the West, but hardly a novel item for millions of people who consume them as traditional cuisine in Asia, Africa, and Latin America. There’s no solid consensus in the West on how to regulate edible insects for production, marketing, and import/ export — and that leaves food innovators to navigate a complicated legal landscape to meet growing consumer demand for insect protein.
Vita Mojo, the world’s first ultra personalised restaurant, secures investment from Elior Group ahead of launching their £1.5m Crowdfunding campaign - helping Londoners to make the nutritional choices that are right for them, one meal at a time.
Growing Underground is an urban farm located 33 metres under the streets of Clapham in disused air raid shelters from World War II. It produces fresh micro herbs bursting full of flavour, from rocket to radishes, coriander and mizuna. Using hydroponic systems and LED technology, the farm grows its crops in a pesticide-free environment.
Back in January 2017, visitors to McDonald’s in Boston were offered free hamburgers at one of its store. But they weren’t getting the burgers from the employees at the cash desk. Instead, they had to use a brand-new hamburger ATM that would quickly dispense one of three specialised burgers. While McDonald’s hamburger ATM, produced by Momentum Machines, was just a marketing stunt intended to draw interest in their updated menu, it seems clear to me that robots are going to be a major player in the future of the food service industry. Let’s check out some of the companies and trends leading the way.
Food service business can and should take a leading role in driving a more sustainable food system. WILL NICHOLSON, Founder of IntoLife shares some key technology and data trends that could revolutionise the restaurants do business.
We all know exercise and healthy eating is good for our bodies. What we also have to remember is the benefits both will have in business. JOEL BURGESS, Founder and CEO of Nutrifix gives us some tops tips for bossing your health regime.
In 2016 Eric Schmidt, executive director of Alphabet, Google’s parent company, listed developments of new plant-based proteins as the most important trend in tech. That’s ahead of 3D printing, self-driving cars, mobile medical data, virtual reality or education programs.
In this day and age, you'd be half mad to dive into building your startup without a technical co-founder, but that's exactly what Joel Burgess, Founder & CEO of Nutrifix did. Learn why and how he did it.
Food waste is a pressing issue that is detrimental to our society and environment. Thankfully, technology is leading the way in tackling food waste. We spoke to STEVE HAINES, Head of Community Engagement at Neighbourly on the possibilities.
OLIO combines cutting-edge mobile technology with the power of the sharing economy and an engaged local community to unlock the value of this food that would otherwise have been wasted. Learn about how CEO & Co-founder Tessa Cook made it happen!