Future of Food Festival

Designed to inspire, evoke and educate, the Future of Food event series is a yearly celebration of the future of food underpinned by sustainability, innovation and creativity.

We were joined on the panel by the founders of Kera Protein, who have created a boundary breaking protein made from chicken feathers. And by Dr Nick Rousseau, who works on the opportunities around insects for food and feed.

We had the pleasure of tasting delicious ‘chicken' nuggets made from Kera Protein, and cupcakes which cleverly incorporated insect protein. It was a dynamic and interactive session and we look forward to the 2025 iteration.