San Francisco, UK, 12th January 2017 / Sciad NewswireWith the world’s population projected to hit 9.9 billion by 2050, experts are continuing to look for sustainable food sources to feed the masses.

Over the past two years, the food-tech industry has seen a huge movement in alternative protein development. The big question is, will we ever see plant and algae-based protein consumption overtake animal-based foods?

According to Minh Tsai, Founder, Hodo Soy Beanery, manufacturers need to harness their efforts towards some key priorities in order for plant-based protein to be successful: “Focusing on education, transparency and taste will be paramount. Impact on the environment is an area where many plant-based food companies must focus too.”

It’s not just population growth that has triggered a movement towards alternative proteins. A “good for you” food movement where tech meets food is on the rise, says Vishal Vasishth, Co-Founder of Obvious Ventures.

“Millennials are becoming the biggest consumers. I’m a huge believer that they will shape and help build brands. Technology has seeped into the mainstream and generated personalisation and transparency, providing a differentiator compared to 50 years ago,” he says.

Having invested in Beyond Meat, Obvious Ventures continues to scope out innovative alternative protein companies. However, Vishal suggests that large-scale conversion to plant-based proteins will depend on the industry’s ability to build consumer demand by creating delicious, healthy products. “The challenge is that the product must be desirable in order to make it a great consumer brand.”

Asked how global demand for plant and algae-based proteins differs around the world, Minh believes tofu is an often-overlooked source of protein.

“The increased interest and demand for plant-based foods is allowing tofu to play a role in the conversation. Korea, Taiwan, and China are leading countries with product innovation for retail products. In the US, Hodo Soy Beanery is leading the conversation and education with consumers and chefs. In the next three years, tofu will have its second renaissance in the US.”

Minh and Vishal join a 40-strong speaking faculty at Future Food-Tech San Francisco on March 29- 30, 2017. This year’s summit focuses on transforming investment and innovation in food: from cultivated proteins to personalised nutrition and the microbiome. 


For further information, please contact:

Future Food-Tech San Francisco, Minh Tsai and Vishal Vasishth: 
Lisa Cowell, Rethink Events
T:+441273 789919 

Sciad Communications, Media Relations
Emma Pickup
Account Executive
T: +44 (0)20 7470 8801

Notes for Editors 

Future Food-Tech comes to Silicon Valley on March 29-30 2017 as part of Rethink Ag and Food Innovation Week.

This dynamic and challenging event will focus on the most exciting innovations in the food industry, and provide a forum for participants to forge the business relationships essential to transform ideas and ambitions into business success.

  • Gain critical intelligence on the hottest food-tech themes, from virtual reality to alternative proteins and the microbiome
  • Hear from global food brands: Get essential insights into their corporate strategy and explore opportunities for future partnerships
  • Find out where VCs are planning to invest and what they’re looking for in potential business relationships
  • Engage with the latest innovations and start up technologies during future-focused Technology Pitching sessions
  • Take a seat at the table and engage in roundtable industry debates with investors, start-ups and established food and technology brands
  • Unlock new business opportunities: Plan your event and schedule one-to-one meetings in advance

Our 250-strong audience includes major brands such as Campbell’s, Dannon, Nestle, PepsiCo, Target, Tate & Lyle and Tyson Foods, plus the industry’s best line-up of VCs and our pick of the most exciting food-tech entrepreneurs.

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