From new uses of hemp and cannabidiol in food and drink to the growing trend of fermented beverages, YFoods’ London Food Tech Week showcased some of the latest innovations from across the industry, featured in this photo gallery.
The week-long event brought together all corners of the industry to discuss the latest developments in food and drink technology, while celebrating the start ups that were disrupting the industry with new ideas, such as 3D printed meat, underground crop growing and 0% alcohol beer.
YFoods chief executive Nadia El Hadery pointed to just some of the up-and-coming food businesses to look out for across plant-based nutrition, personalisation and working to reduce the industry’s carbon footprint.
To find out about just some of the innovative new products on display at this year’s Food Tech Week, click on the next slide in this photo gallery.
Meanwhile, last month, a project to investigate 3D printing applications for the food industry and even create bespoke nutrient-dense food for those on special diets was launched by food science and technology consultancy Campden BRI.
The growing trend of using hemp in drinks has been capitalised on by Swiss-based Hempfy, which uses the ingredients in its bitter lime drink.
The drink is free of tetrahydrocannabinol (THC) – the psychoactive chemical found in hemp plants – and is gluten-free, vegan and contains all-natural ingredients.
Jelly Drops was at Food Tech Week to showcase its novel range of hydrating confectionery designed for people suffering from dementia.
Due to be available by the end of 2019, the sweets are more than 90% water and can keep people suffering from the disease hydrated – five sweets are the equivalent to a glass of water – as they can often forget to drink during the day.
Boo Chi was on hand to demo its range of kombucha fermented drinks, available in four variants: Original, Brighten with turmeric, Boost with Korean ginseng and Revive with fresh mint.
Sold on the benefits that fermented drinks have for the human gut, Boo Chi’s kombucha is non-pasteurised to preserve the number of ‘good’ bacteria that enter the body when it is drunk, the company claimed.
Hot on the heels of the edible protein trend comes Eat Grub’s range of energy bars made with insects.
Available in three flavours – Cacao & Coconut, Orange & Red Berries and Blueberry & Almond – the bars are made with 6.3% crickets and boast 4.3g of protein per bar.
Natural, vegan tea lattes were on offer from start up myTEA, available in Matcha (a type of powder made from finely ground green tea leaves) and Earl Grey variants.
The company uses oat and almond-based milks in its lattes and sources its teas from Rwanda, South Africa and Japan.
Love Hemp showcased a range of products infused with cannabidiol (CBD), from gummy sweets, chocolate balls and drinks.
The company has also introduced water infused with CBD, which it claimed had a superior absorption rate into the body than conventional products on the market.
Offering a ranged of infused water products was Aqua Esse, with products designed to increase energy, provide antioxidant qualities and promote gut health.
Aqua Esse’s waters are “gently activated” by passing them through copper, gold, amethyst and quartz and contain all-natural ingredients.
