Fi Global Startup Innovation Challenge 2020 Finalists

In partnership with

Most Innovative Food or Beverage Ingredient

This category covers innovations related to food and beverage ingredients or additives from an animal / plant / alternative source.

Cultured Decadence

Cultured Decadence is developing a system to create real crustacean products directly from the animals’ cells using cell-culture and tissue engineering, producing just the high-value portions of crab and lobsters (no shell, no organs, no waste).

Michroma

Michroma is developing a biotech platform using CRISPR to unleash the potential of filamentous fungi and develop proprietary strains capable of producing high performance ingredients. Their first products are extremely pH and thermal stable food colourants, currently being prototyped.

Paragon Pure

Paragon Pure’s CaptaClean™ encapsulation technology stabilises active ingredients via spray drying with a natural carrier wall material, resulting in the creation of genuinely natural powdered flavours, as well as colouring foodstuffs such as dried carrot and beet juice.

Most Innovative Processing Technology

This category covers innovations related to food processing technologies that have the potential to positively impact the F&B industry.

Legendary Vish

Legendary Vish is developing plant-based seafood with 3D Food Printing.

NOVAMEAT

NOVAMEAT is the world’s first developer of plant-based micro extruded fibrous meat and is known for its plant-based beef and pork whole-muscle cuts.

Sufresca

Sufresca is developing innovative edible coating formulations for postharvest extension of shelf-life and quality of fresh and minimally processed foods; particularly those that are notoriously challenging to coat.

Tebrito

Tebrito is developing premium plug and play protein ingredients for the food industry from insects, and have managed to overcome the issues with powder browning.

Most Innovative Service or Technology Supporting the F&B Industry

This category covers innovations that support improvements in ingredients sourcing and production, food safety, traceability, transparency, or supply chain management.

In partnership with

Enzymit

Enzymit is developing ground-breaking computational protein design algorithms that will allow them to build tailor-made enzymes for any reaction on demand, as well as dramatically improve existing enzymes on multiple parameters in extremely short time frames.

FlavorWiki

FlavorWiki has developed a unique, patent pending, digital sensory technology to evaluate flavour, texture, aroma and mouthfeel simultaneously, using regular consumers. This platform can also help B2B ingredient companies evaluate prototypes and get feedback from their customers with detailed product data in real time.

Innoscentia

Innoscentia is developing a dynamic expiration label based on an ink which reacts to volatile organic gases that are released as food decays. Their sensors come as analogue and digital labels that can be read visually with the naked eye, or with a smartphone or in a blockchain.

Kiinns

Kiinns is developing a unique patent-pending technology that eliminates the need to clean food processing equipment after use in food production lines.

Spoontainable

Spoontainable is developing a sustainable plastic alternative from cocoa bean and oat husk residues. Their innovative processing method produces microscopic fibres that retain all essential nutrients, fibre and natural flavours of the husks.