Fintech and Edutech are buzz words we hear a lot lately. In my mind, foodtech is becoming a major game changer in the sustainable production and consumption world. In recent years, I have been closely following some of the world’s leading food technology companies particularly those producing plant-based meats/eggs. That reminds me about opting for vegetarian dishes instead of beef/steak at Garden Restaurant during our first workshop at Robinson College. Hopefully, more vegetables and less meat can help reduce burden on carbon emissions! First movers such as Hampton Creek and Beyond Meat attempted to provide more sustainable and affordable alternatives to replace similar functionalities in egg/meat across an array of food. Celebrities like Bill Gates and Li Ka Shing are early investors. These startups have pushed global food giants such as Unilever and General Mills to step up R&D in sustainable food (albeit Unilever is already at the forefront of sustainability globally). CEO Tetrick claimed that Hampton Creek’s plant-based products are almost 50% cheaper than conventional chicken egg, which means this type of healthier and more environmentally-friendly food products can be enjoyed by mass market consumers in coming years. Earlier this year, Hampton Creek even announced the plan to develop lab-grown meat. They should be well received by consumers in Asia and Brazil etc given food safety is a hot topic in these geographies. Separately, I believe food and beverage that carry low GI (Glycemic Index) will be increasingly popular too. GI is a measure of the blood glucose-raising potential of the carbohydrate content of a food. Simply put, low GI food can potentially reduce risks of diabetes, heart disease, hypertension and obseity which are key healthcare threats in both the developed and developing world. To conclude, consumers can expect to see much more creative + green + inexpensive food products on the shelves of specialty food retailers going forward. Have you tried a Just Mayo egg as yet?