Taste of Tomorrow: What Will the World Be Eating in 2050?
An exhibition spotlighting the groundbreaking innovations transforming our food system & shaping what we’ll be eating over the next 25 years.
With the global population expected to reach 10 billion by 2050, the challenge of feeding the world efficiently and sustainably has never been more urgent.
The Taste of Tomorrow exhibition at The Mills Fabrica highlights the essential role innovation plays in catalysing a shift away from traditional food production methods and towards a system that safeguards our planet’s resilience and fosters a healthier, more sustainable society.
FFM partner The Mills Fabrica invited us to attend and moderate a panel talk at the exhibition which showcased groundbreaking innovations exploring two pioneering frontiers: Innovation in Agriculture and Next-Generation Food.
Collectively, these innovations tackle the agrifood industry’s greatest ecological challenges, driving positive planetary impact.
Must-See Innovations at the Exhibition:
Innovation in Agriculture
CH4 Global: Animal feed supplement using seaweed to reduce enteric methane emissions in cattle.
Avalo: Leveraging AI to identify genetic basis of complex crop traits and supercharge crop breeding for resilience, nutrition, and productivity.
Kyomei: Molecular farming and biotechnology company tackling fundamental food industry challenges by producing hard to procure natural and animal-identical specialty food ingredients entirely in plants.
CroBio: A soil regeneration company using biotechnology to prevent crop loss from drought conditions.
Next-Generation Food
Morrow: Coffee without coffee beans crafted from sustainable, locally grown and up-cycled ingredients.
Supplant: Upcycling agricultural side streams into flours and sugar.
Nukoko: Cocoa-free chocolate from fava beans.
MicroHarvest: Sustainable protein ingredients from natural microorganisms that are nutritious and cruelty-free.
Better Dairy: Developing dairy alternative products that are 100% animal-free.
MadeSweetly: Harnessing the DNA of sweet proteins found naturally in berries to produce sustainable alternatives to sugar.
Green Spot Technologies: Using the "magic of fermentation" to transform commercial food waste into nutritious and healthy alternative ingredients.
NovoNutrients: A platform transforming industrial waste carbon dioxide emissions into alternative protein food and feed ingredients.
Taste of Tomorrow: The Launch Event
From coffee made without coffee beans to cocoa-free chocolate, it was fascinating to explore the journeys behind these innovations. We heard from visionary founders and industry leaders developing solutions that prioritise both human health and environmental sustainability—solving real-world challenges.
However, the reality is: no matter how revolutionary an idea, how advanced a technology or how exciting a new product may be, it cannot drive progress or create impact at scale unless it is effectively communicated to stakeholders for investment and to the ultimate decision-makers—consumers.
Bridging the Gap Between Innovation and Consumer Trust
At the launch event, Louis Bedwell, our Head of FFM, led an insightful panel discussion tackling this challenge - Consumer Perceptions: Communicating Innovation and Building Trust with New Ingredients. This explored how businesses can shape narratives, build transparency and engage consumers in a way that makes food innovation feel both exciting and accessible.
Louis was joined on the panel by:
Joanne Lunn, Health Manager, Waitrose & Partners
Trishala Bopanna, Director of Strategy & Partnerships, Better Dairy
Alan Line, Director of Strategy, Associated British Foods plc
Together, they discussed a critical question: How do you build trust in new ingredients and what’s the real secret to helping consumers eat healthier and more sustainably?
Key Takeaways from the Panel
Joanne Lunn, Health Manager, Waitrose & Partners: One key message was “sustainability by stealth.” Joanne highlighted the say-do gap—where consumers express a desire for sustainable choices, yet still prioritise taste, price and convenience. The potential solution? Lead with taste and value first, then layer in the sustainability story.
Trishala Bopanna, Director of Strategy & Partnerships, Better Dairy: The traditional dairy industry is hugely unsustainable and inefficient. Better Dairy is using precision fermentation to create cheeses, yogurts, and ice creams that look, taste, and perform just like traditional dairy—but without animals, antibiotics, hormones or environmental harm.
For consumers, precision fermentation presents a more widely accepted alternative to cultivated meat with less of an “ick” factor. It also offers health benefits, replacing animal-based fats and sugars with plant-based alternatives. Crucially, it addresses the taste and texture shortcomings that currently exist in the plant-based dairy category.
Alan Line, Director of Strategy, Associated British Foods plc: Associated British Foods is a global food, ingredients, and retail group aiming for sustainable leadership in high-growth markets. Alan emphasised that the food industry needs more creative thinking to tackle these challenges, as risk aversion remains a major barrier to progress. He stressed that communication and collaboration between retailers and suppliers are essential to identifying opportunities at key points of purchase.
Why This Exhibition Matters
Whether you’re a student, farmer, investor, manufacturer, brand, retailer or simply passionate about building a sustainable food system, the Taste of Tomorrow exhibition empowers everyone to contribute toward a stable and resilient future.
The future of food is being shaped today - are you ready to be part of it?
Visit the exhibition: "Taste of Tomorrow: What will the world be eating in 2050?"
Book a Private Industry Tour: [here]
Shape the future of food: Join the next Healthy Sustainable Diets Accelerator cohort, starting March 4th 2025 [Explore the programme and secure your spot].