Top 5 Food Processing

THE TOP 5
FOOD PROCESSING
COMPANIES
THE TOP 5 GLOBAL SUCCESS STORIES FROM THE FOOD PROCESSING
CATEGORY
CONTENTS
A FOREWORD FROM
OUR CEO
THE FOODTECH 500
THE FOODTECH 500

FOOD PROCESSING
TOP 5
ABOUT FORWARD
FOODING
WWW.FORWARDFOODING.COM
THE FOODTECH 500 BY FORWARD FOODING
A FOREWORD FROM
ALESSIO D'ANTINO
CEO of Forward Fooding
In launching our search for the world's first FoodTech 500 we dared to dream big.
Could we create a list of the top 500 FoodTech startups and scale ups shaping the
future of food, and create the Fortune 500 of FoodTech?
Could we create a data driven methodology to assign a score and successfully
rank them using the FoodTech data navigator?
Could we showcase the global success stories at the cutting edge of innovation,
sustainability and technology in Food?
The answer I’m proud to say to all of the above is yes.
But beyond all of this, the most important thing for us to share is the stories of the
people who make up the FoodTech 500.
The entrepreneurs, the creators and innovators. Those with a new vision of the future
and the unrelenting passion to change how it happens. The ones working hard to
change the future, addressing the challenges our world faces in sustainability and
feeding 9Bn people by 2050. The ones changing the course of the way we produce,
consume and enjoy food forever.
Congratulations to all 500 finalists on being part of the world’s very first FoodTech
500. Finally, to everyone working hard to realise a dream, a vision and make a
difference to this world. For all that we thank you.
It is our ambition that the FoodTech 500 becomes the Fortune 500 of FoodTech, a
list of top innovators and disruptors in the industry and the go-to leaders of the
emergent and ever evolving sector.
Creating the FoodTech 500 has shown us what we already knew - the world of
AgriFoodTech is diverse, future-thinking, and is shaping our very perception of the
food landscape.
The companies that made the 2019 FoodTech 500 list represent every sector of
FoodTech ecosystem, from farm to fork and they are all success stories in their own
right, which is why we are so proud to share them with you.
Alessio D’Antino
CEO Forward Fooding
THE FOODTECH 500 Here we reveal the startup stories
In creating the world's first FoodTech 500, behind the FoodTech 500 AgTech top 5
we set out to discover the global talent at How their ideas and they as founders
the intersection of food, technology and came to be at the forefront of the
sustainability. future of food, addressing some of the
food ecosystems biggest challenges.
In September 2019 we launched a
competition to discover the top For us it is an honour to share these
FoodTech innovators and disrupters and stories and bring the pioneers of a new
shine a light on 500 startups and scale way of designing, producing, choosing,
ups making waves and changing the delivering and enjoying food, and how
future of food as we know it. technology can be leveraged to
improve every step of the process.
On the 4th February 2020 we have
released the Official 2019 FoodTech 500.
We hope you enjoy learning more....
“AgriFoodTech is the emergent sector

exploring how technology can be
leveraged to improve efficiency and
sustainability in designing, producing,
choosing, delivering & enjoying food.”
DEFINITION OF AGRIFOODTECH: FORWARD FOODING 2019
THE COMPANIES
THAT HAVE MADE
THE FOODTECH 500
ARE ALL
ENTREPRENEURIAL
SUCCESS STORIES IN
THEIR OWN RIGHT,
WHICH IS WHY WE
ARE SO PROUD TO
BRING THEM TO
YOUR
ATTENTION
ALESSIO D'ANTINO
FORWARD FOODING CEO
TOP 5 FOOD PROCESSING
COMPANIES
THE STORIES BEHIND THE

FOODTECH 500
CONGRATULATIONS TO 3D BYFLOW
FOR RANKING 19TH OVERALL AND
FIRST IN THE CATEGORY “FOOD
PROCESSING” OF THE FOODTECH 500
LIST! WE SPOKE WITH FLORIS HOFF,
NINA HOFF AND FRITS HOFF,
FOUNDERS OF BYFLOWD TO FIND
OUT MORE....
Meet Floris, Nina and Frits, the power-trio behind byFlow, developing and offering solutions based on
superior innovative 3D Technology, enabling professionals to create personalized food by using fresh
ingredients or ingredients that would otherwise go to waste. Let’s see what the founders had to say.
SO TELL US A LITTLE BIT MORE ABOUT YOU!

WHERE DID THE IDEA FOR YOUR FOODTECH COMPANY COME FROM?
Floris, Nina and Frits: In 2015 we founded byFlow, a company that develops and sells 3D Technology.
After successfully launching a 3D Pop Up Restaurant in 2016, in cities like: Rome, Berlin, Venlo and
London, the public showed huge interest in 3D Food Printing. In the Pop Up Restaurant we collaborated
with Michelin Star Chefs to showcase what the applications of 3D Food Printing are. The demand for
personalisation and creativity within the Food Industry is rapidly increasing. With our Focus 3D Food
Printer we offer a solution to help professionals to respond to those consumer needs.
HOW IS TECH CENTRAL TO YOUR BUSINESS?

Floris, Nina and Frits: Everything we do is tech-related: we develop all hardware, software and
electronics ourselves. We have created a team of Technology Experts with a passion for food, who love to
work on new products, hardware or software, that professionals in the Food Industry can easily use. We
also have 3D Food Printing Experts, mostly people with a background in the Food Industry, thus we can
create the perfect combination of technology with food for our customers. With our latest innovation,
byFlow Studio (online program), we enable Food Professionals to go all out with their 3D Food Printer,
they can now create personalised 3D Designs in just 5 clicks. No technical background needed. Our
Engineers always try to think as our customer, to create technology and related software so easy to use,
even a child should be able to use it.
WHY DO YOU THINK IT’S IMPORTANT TO SEE THE FOOD INDUSTRY EMBRACE TECH?
Floris, Nina and Frits: Tech can help as a tool to find solutions for problems with Food Waste, or the
growing need to feed the world in 2050 with a rapidly increasing population and decreasing
environmental possibilities. With 3D Food Printing we are already researching how we can help prevent
Food Waste, but also how the Technology can play a role in Healthcare to create meals for people with
swallowing problems. Next to a commercial application, we are always looking for a sustainable
application, and we believe Technology is key to bring both together.
WANT TO KNOW MORE? CHECK OUT BYFLOW’S FULL PROFILE HERE.
"THE DEMAND
FOR
PERSONALISATION
AND
CREATIVITY
WITHIN
THE
FOOD INDUSTRY
IS
RAPIDLY
INCREASING."
FLORIS HOFF, NINA HOFF, FRITS HOFF, FOUNDERS

OF BYFLOW

FOODTECH 500
CONGRATULATIONS TO NATURAL
MACHINES FOR RANKING 22TH
OVERALL AND 2ND IN THE
“FOOD PROCESSING” CATEGORY
OF THE FOODTECH 500 LIST! WE
SPOKE WITH LYNETTE KUCSMA,
CO-FOUNDER OF NATURAL
MACHINES, TO FIND OUT MORE....
Meet Lynette Kucsma from Natural Machines, with their first released product, the Foodini: a 3D food
printing kitchen appliance that enables you to personalise food, eat healthier, improve kitchen
efficiency and lower food waste. Let’s see what she had to say
.
Lynette: It all started with a conversation with a friend, as the idea for many other companies start. This
friend owned a vegan bakery producing sweet goods and was expanding the business outside of the
country of origin. But there was a problem in the costs of doing so: 80% of product costs were tied to
manufacturing and distribution, while raw ingredients and labor accounted for only 20%. Rather than
manufacturing in a central location and shipping out the final product, the idea surfaced that ideally a
mini-manufacturing kitchen appliance could exist in many individual locations, thus slashing the costs
of central manufacturing and distribution, while minimising the complexity of making the goods.
A 3D printer is a mini-manufacturing device. The premise of all 3D printers is the user becomes the
manufacturer, maker, creator. We took it a step further and designed a 3D food printer made exclusively
to work with food, constructed of food-grade, food-safe materials. Foodini was born under the Natural
Machines company name.
3D food printing really isn't that crazy of an idea after all. Because if you eat anything from a food
manufacturer - like packaged food you buy in a supermarket - then you practically are already eating 3D
printed food: a food manufacturer takes food, pushes it through machines, shapes it, forms it... we’ve
taken that same concept and shrunk the large food manufacturing facility down to a stylish appliance
for your kitchen counter. But the big difference is we allow you to use your own fresh ingredients to
print.

Lynette: It's very central... we make a 3D food printer that is also an IoT (Internet of Things) connected
kitchen appliance.
Lynette: Tech can help the food industry move further towards long-term food sustainability - an
important issue in the world today. Food tech – including Foodini – needs to accommodate what your
vision of a healthy diet is, because everyone’s personal vision can be different; there is no one food
regime that is right for every person.
WANT TO KNOW MORE? CHECK OUT NATURAL MACHINES' FULL PROFILE HERE.
''A 3D PRINTER IS A
MINI-MANUFACTURING
DEVICE. THE PREMISE
OF ALL 3D PRINTERS IS
THE USER BECOMES THE
MANUFACTURER,
MAKER, CREATOR. WE
TOOK IT A STEP
FURTHER AND DESIGNED
A 3D FOOD PRINTER
MADE EXCLUSIVELY TO
WORK WITH FOOD,
CONSTRUCTED OF
FOOD-GRADE, FOOD-
SAFE MATERIALS.''
LYNETTE KUCSMA, CO-FOUNDER OF NATURAL

MACHINES

FOODTECH 500
CONGRATULATIONS TO
FOODPAIRING FOR RANKING 28TH
OVERALL AND 3RD IN THE
CATEGORY “FOOD PROCESSING” OF
THE FOODTECH 500 LIST! WE SPOKE
WITH JOHAN LANGENBICK, PETER
COUCQUYT AND BERNARD
LAHOUSSE, FOUNDERS OF
FOODPAIRING, TO FIND OUT MORE...
Meet Johan, Peter and Bernard, the dream team behind Foodpairing, a business intelligence company
offering AI for personalization & predictive NPD to increase sales & brand equity. Let’s see what the
founders had to say.

Johan, Peter and Bernard: We are a food tech company grounded in the notion that flavor might just
change the world. It is no secret that the current food system is out of balance. The present food value
chain meets several global obstacles including climate change and major health issues - such as
obesity and diabetes - directly related to our everyday diet. We have to realise that while food itself is
part of the problem, it is also the solution. As a consequence of these effects we need to make changes,
we need to eat differently. But people don’t like to change habits and they simply won’t unless the food
tastes really good. Flavor is the entry point to convince people to shift habits and eat new, healthy and
sustainable foods repeatedly. By combining food digitization and algorithms for personalisation, we
help chefs to find new surprising pairings, food companies to develop the right new product and
recommend the right product.

Johan, Peter and Bernard: Digitization of food and AI is central for Foodpairing. To predict the new
successful products food companies should launch or which products to recommend, we rely on data:
our proprietary database of chemically analyzed ingredients (the largest in the world) and a portfolio of
algorithms from pairings to recipe creation to product recommendations.
Johan, Peter and Bernard: To speed up the NPD process, to reduce the product failure, to eliminate
trial and error, to increase brand equity via data-driven processes and not gut-feeling.
WANT TO KNOW MORE? CHECK OUT FOODPAIRING'S FULL PROFILE HERE.
"THE PRESENT FOOD
VALUE CHAIN MEETS
SEVERAL GLOBAL
OBSTACLES INCLUDING
CLIMATE CHANGE AND
MAJOR HEALTH ISSUES
- SUCH AS OBESITY
AND DIABETES. WE
HAVE TO REALISE
THAT WHILE FOOD
ITSELF IS PART OF
THE PROBLEM, IT IS
ALSO THE SOLUTION."
JOHAN LANGENBICK, PETER COUCQUYT, BERNARD

LAHOUSSE, FOUNDERS OF
FOODPAIRING

FOODTECH 500
CONGRATULATIONS TO INNOVOPRO FOR

RANKING 43RD OVERALL AND 4TH IN THE
“FOOD PROCESSING” CATEGORY OF THE
FOODTECH 500 LIST! WE SPOKE
WITH ASCHER SHMULOWITZ AND TALY
NECHUSHTAN, FOUNDERS OF INNOVOPRO
TO FIND OUT MORE....
Meet Asher and Taly, the founding duo behind Innovopro, a leading plant-based protein ingredient
developer. Let’s see what they had to say.

Taly: Dr. Ascher Shmulewitz, a physician and an engineer, and our CEO, was fascinated by the idea that
food could prevent and cure diseases. Wanting to bring health and wellness to his patients, he studied
the chickpea, which is today considered by consumers as a superfood that is not listed as an allergen.
In his work, Dr. Shmulewitz developed the technology to extract a unique plant based protein from the
chickpea. We are pleased and proud to present this protein for use in clean label food for the health of
the global market.

Asher and Taly: Innovation and food technology are the core of our business. InnovoPro was awarded
a “Seal of Excellence” by the European Commission, as the institution managing Horizon 2020, the EU
Framework Programme for Research and Innovation 2014-2020.
Asher and Taly: Technology is increasingly contributing to our food’s journey from farm to fork. Our
vision is to enable the creation of tasty plant-based food solutions, to inspire healthier future
generations worldwide.
WANT TO KNOW MORE? CHECK OUT INNOVOPRO'S FULL PROFILE HERE.
''TECHNOLOGY IS
INCREASINGLY
CONTRIBUTING TO OUR
FOOD’S JOURNEY FROM
FARM TO FORK. OUR
VISION IS TO ENABLE
THE CREATION OF
TASTY PLANT-BASED
FOOD SOLUTIONS, TO
INSPIRE HEALTHIER
FUTURE GENERATIONS
WORLDWIDE.''
ASCHER SHMULOWITZ AND TALY NECHUSHTAN,

FOUNDERS OF INNOVOPRO

FOODTECH 500
CONGRATULATIONS TO
DOUXMATOK FOR RANKING 100TH
OVERALL AND 5TH IN THE “FOOD
PROCESSING”CATEGORY OF THE
FOODTECH 500 LIST! WE SPOKE
WITH PROFESSOR AVRAHAM
BANIEL AND ERAN BANIEL FROM
DOUX MATOK TO FIND OUT MORE....
Meet Professor Avraham Baniel and Eran Baniel from Doux Matok, the stars who have developed a
platform of patented technologies making flavor-delivery more efficient, allowing for sugar-based sugar
reduction with no aftertaste. Let's see what they had to say.

Eran: It was at the age of 90 that Prof. Avraham Baniel realized that an artificial sweetener he was
contributing to was rejected by children, the most vulnerable population to overconsumption of sugar.
His conclusion was that probably the only way to reduce sugar will be based on sugar. He remembered
that during the 2nd WW, with sugar rationing in Palestine, children had a hard time concentrating in
schools, an elementary school teacher asked him to get her some starch, so she can prepare a
“pudding-like” viscous solution that with little sugar will provide the kids with an enhanced perception
of sweetness they missed so much. Prof. Baniel was looking for a scientific approach that would explore
“improving the delivery of sweet taste” to the receptors. He started to experiment in his kitchen and
ended up with the first-ever targeted flavor delivery system for sugar.
In 2014, Prof. Baniel, at the age of 96, with 75 years of worldwide experience in industrial chemical
research together with his son, Eran, incorporated DouxMatok, the first sugar-reduction solution based
on sugar.

Avraham and Eran: We are a FoodTech R&D company that developed the first-ever improved flavor
delivery platform of technologies. The majority of our team is made up of scientists and engineers from
a variety of disciplines such as material science, chemistry, and food technology.
DouxMatok has a very strong IP portfolio of 22 granted patents with 44 more pending and counting.
Avraham and Eran: With the population on the planet nearing 8 billion and with resources on the
planet becoming scarce, innovation in FoodTech is the golden key.
Consumer demands are ever-changing; people are looking for great tastes, nutrition, convenience,
health, and low environmental impact and those demands require creativity and advanced
technological solutions.
WANT TO KNOW MORE? CHECK OUT DOUXMATOK'S FULL PROFILE HERE.
''CONSUMER DEMANDS
ARE EVER-CHANGING;
PEOPLE ARE LOOKING
FOR GREAT TASTES,
NUTRITION,
CONVENIENCE,
HEALTH, AND LOW
ENVIRONMENTAL
IMPACT AND THOSE
DEMANDS REQUIRE
CREATIVITY AND
ADVANCED
TECHNOLOGICAL
SOLUTIONS.''
PROFESSOR AVRAHAM BANIEL AND ERAN BANIEL

FROM DOUX MATOK
MAKE COLLABORATION YOUR COMPETITIVE
ADVANTAGE
Forward Fooding is the world’s first collaborative platform fostering food innovation
through FoodTech data intelligence and corporate startup collaboration.
We believe collaboration between corporations and startups can make a difference

in solving some of the biggest issues that are affecting our food system. By
combining start-up agility and corporate infrastructure and expertise, our goal is to
create a brighter future of food.
We pride ourselves on helping our clients understand the global FoodTech startup
landscape, identifying the right startup partners for open innovation, M&A’s or
investment opportunities, and facilitating corporate startup collaboration
programmes. With access to over 3.500 AgriFoodTech startups globally, our
network represents the full AgriFoodTech ecosystem worldwide.
How we can help you:

The FoodTech Data Navigator; our pioneering
competitive intelligence platform will allow you to
build your own customised FoodTech Data
Intelligence.
FoodTech trends reporting and landscaping missions
will help you learn about the latest startup ventures
in your sectors and beyond, identify potential
collaboration opportunities.
Our consultancy services will help you prepare your
organisation for working collaboratively with startups,
and find the right partner for you to engage with.
If you’re keen to learn more about how we can help visit

ForwardFooding.com or email us at
info@forwardfooding.com to arrange a chat.
Kind regards,
The Forward Fooding Team
THANK YOU
TO EVERYONE WHO HAS SUPPORTED US, TO EVERYONE WHO HAS ENTERED,
AND TO ALL OF THE COMPANIES THAT HAVE MADE THE OFFICIAL 2019
FOODTECH 500; WHO HAVE IN OUR OPINION BECOME THE FOODTECH
SUCCESS STORIES WORTH WATCHING.

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THE TOP 5

THE FOODTECH 500

THE FOODTECH 500

The answer I’m proud to say to all of the above is yes.

“AgriFoodTech is the emergent sector

THE STORIES BEHIND THE

SO TELL US A LITTLE BIT MORE ABOUT YOU!

HOW IS TECH CENTRAL TO YOUR BUSINESS?

WANT TO KNOW MORE? CHECK OUT BYFLOW’S FULL PROFILE HERE.

FLORIS HOFF, NINA HOFF, FRITS HOFF, FOUNDERS

THE STORIES BEHIND THE

HOW IS TECH CENTRAL TO YOUR BUSINESS?

LYNETTE KUCSMA, CO-FOUNDER OF NATURAL

THE STORIES BEHIND THE

SO TELL US A LITTLE BIT MORE ABOUT YOU!

HOW IS TECH CENTRAL TO YOUR BUSINESS?

WANT TO KNOW MORE? CHECK OUT FOODPAIRING'S FULL PROFILE HERE.

JOHAN LANGENBICK, PETER COUCQUYT, BERNARD

THE STORIES BEHIND THE

CONGRATULATIONS TO INNOVOPRO FOR

SO TELL US A LITTLE BIT MORE ABOUT YOU!

HOW IS TECH CENTRAL TO YOUR BUSINESS?

WANT TO KNOW MORE? CHECK OUT INNOVOPRO'S FULL PROFILE HERE.

ASCHER SHMULOWITZ AND TALY NECHUSHTAN,

THE STORIES BEHIND THE

SO TELL US A LITTLE BIT MORE ABOUT YOU!

HOW IS TECH CENTRAL TO YOUR BUSINESS?

WANT TO KNOW MORE? CHECK OUT DOUXMATOK'S FULL PROFILE HERE.

PROFESSOR AVRAHAM BANIEL AND ERAN BANIEL

We believe collaboration between corporations and startups can make a difference

How we can help you:

If you’re keen to learn more about how we can help visit

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