The Interview: Voyage Foods uses molecules to future-proof food

In October we spoke to Adam Maxwell, CEO of Voyage Foods, a food tech start-up exploring how reverse engineering can future-proof the world’s most popular foods.

The interview delved into the opportunities that scientifically engineered products can offer FMCG companies, such as easing supply chain strain and reliance on threatened crops.

By decoupling food from its source seeds, plants or animals, Voyage Foods is starting with popular categories such as chocolate, coffee and peanut butter. The company identifies the chemical elements in each and how the functionality of those specific molecules work, and then tries to find equivalents in more reliable and efficient sources. The resulting food alternatives are thus free from negative environmental and social implications.

'Our chocolate, for example, is made from grape seeds, sunflower seed meal and standard sugar. These alternative ingredients are some of the most widely produced in the world – meaning we're not contributing to the current issue of food instability,' explainsMaxwell.

While some consumers might be apprehensive about trying scientifically modified foods, brands can harness emotive communications when providing sustainable alternatives. 'We’re maintaining the connection to treat foods by combining novelty, nostalgia and technology,' adds Maxwell.