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Reshaping the food ecosystem

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JUNE 22

Mexico City

2023

RESILIENT SUPPLY CHAIN, OPEN INNOVATION, NEW PROTEIN, ZERO WASTE, TECH & DATA, DELICIOUSNESS & HOLISTIC HEALTH

Global leaders

+250

Startups foodtech

+40

Investment funds

+10

Inicio
Ponentes MX inicio

Inti Sarahi Perez

Shared Value Creation Manager Nestlé Mexico

Liliana Reyes

Directora General
AMEXCAP

Alexander Guzman

Director of Strategy and Growth Grupo Arancia

Juan Felipe Macía

Director Regional
Grupo NUTRESA CAM

Javier Rodríguez

Director de Growth
Kraft Heinz

Ján Rehák

Director Nacional del Programa de Emprendimiento Tecnológico de Monterrey

José Roberto Arteaga

Editor adjunto
Forbes México

Entradas

Soon we will announce more speakers

Food Conference

Resilient supply chain; new proteins and ingredients, data and technology, health and flavor and food waste have been the thematic axes of ftalks LATAM 23. More than 70 national and international speakers have presented the solutions that are creating a better future of food and that have inspired us to take action.

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Future Market

Startups from all over Latin America presented their innovative products and technologies to all the attendees of ftalks LATAM, who were able to taste and learn what the offer of the shelves of the future will be like through these proposals.

ftalks Food Summit LATAM Startup Awards 2023
12 startups participated in ftalks Food Summit LATAM Startup Awards, this time supported by Santatera Capital.
The winning startup in the Sustainability category was the Chilean Ainwater, which uses artificial intelligence to optimize the wastewater treatment process; while in the Innovation category the recognition went to Coffee Kreis, a Colombian startup that transforms coffee waste into sustainable products for daily use such as cups and thermoses.
As every year, the totem given to the winners of the ftalks awards is made with new biomaterials obtained from by-products of the food industry. On this occasion, Radial Biomateriales was in charge of making the totem, created through fungi with by-products of the agave industry..