Signals

Future Food-Tech London (24–25 September) highlighted the urgent need for resilient, inclusive and innovation-driven food systems. Speakers emphasised that resilience relies on diversity across crops, diets and global collaborations, rather than purely technology-led solutions. In an opening discussion, Christine Gould, founder and CEO of food innovation consultancy GIGA Futures, stressed the importance of supporting smallholder farmers, while Dr Vincent Martin, director of the office of innovation at the UN Food and Agriculture Organization, warned that technological fixes alone cannot ensure stability. 

Major food companies are embedding sustainability and resilience into their strategies. Mars has introduced climate-resilient grains in ready meals, while Bel Group is exploring alternative proteins and fermentation-based solutions, including hybrid products that balance science, taste and climate action. 

Ingredient innovation is now a strategic tool: examples include precision-fermented egg whites, cocoa-free chocolate and upcycled coffee alternatives, all designed to deliver ecological benefits while retaining familiarity for consumers. These solutions align with the principles in our New Codes of Value report, moving beyond transactional relationships to create regenerative systems focused on sustainability, resilience and long-term care. 

Health and nutrition remain central, with functional, nutrient-dense foods and sugar-reduction solutions responding to changing metabolic needs and GLP-1 use. Meanwhile, the experience economy encourages mindful, sensory-led dining that connects biodiversity, creativity and ecological stewardship. 

Speakers also stressed scalable production, cost-efficiency and consumer acceptance as critical to long-term impact. Across the discussions, the consensus was clear: resilience in food systems must be intentionally designed, blending technology, human-centred innovation and collaborative partnerships to create sustainable, inclusive and future-proof food landscapes. Unpack the full event debrief here. 

In less than a decade, non-alcoholic spirits have become a familiar feature in bars and homes, yet dark non-alcoholic spirits remain largely unexplored. Enter Sylva, the latest venture from Ben Branson, the creator of Seedlip, the world’s first distilled non-alcoholic spirit, launched in 2015. Named after the Old English word for ‘of the forest’, Sylva celebrates trees and the complex flavours wood can impart, creating sip-worthy alternatives to traditional dark spirits.  

The brand’s debut, Sylva Padauk (<0.5% abv), uses a blend of four woods, sonic ageing and select rye grain to achieve depth, warmth and complexity. Sustainability is central: packaging is plastic-free, stoppers and labels are made from waste wood and barley, and production repurposes discarded whisky barrels. Sylva’s global-local model sources regional ingredients to create terroir-driven drinks while embracing biodiversity. 

Branson aims to pioneer the second wave of non-alcoholic spirits, targeting discerning consumers who value craftsmanship and mindful drinking. Sylva’s approach emphasises slow, reflective sipping, innovation in maturation and a premium, small-batch ethos that distinguishes it from mass-market alternatives. 

In February 2025, the team at LS:N Global sat down with Ben Branson, the founder of Sylva – read the full interview here.