Tastes of Better London
London 14 March 2023
The first Tastes of Better event brought over 200 industry innovators together
Sweegen, Beneo, Kemin, MycoTechnology and IFF shared their latest innovations with the VIP audience through their indulgent tasting menus and technical demonstrations. VIPs also enjoyed networking drinks, sponsored by RSSL and forged valuable connections with others from the food industry.
Explore the companies that took part on the first Tastes of Better session
I very much enjoyed the event yesterday from start to finish! I would love to attend in future.
NPD Nutritionist, Midshire Foods
We found the session very insightful, learnt about some new techniques that are close to our hearts as innovators – specifically natural shelf life preservation techniques, moving beyond plant-based protein agriculture and of course the overall focus on great plant-based meat alternatives.
Senior Brand Manager, Unilever
It was a great event – really insightful, engaging demonstrations and overall very well organised.
Head of Nutrition & Dietetics, Sodexo
I found Tastes of Better really interesting!
Innovation Manager, Premier Foods
The event was a really great day! It was really well organised and the sessions were insightful.
Senior Dietitan, Elior
Testimonials from our partners
Natasha D’Souza, VP Taste & Consumer Experience, Damian Bellusci, VP Sales, EMEA & APAC
Jonas Feliciano, Marketing Director
Laurent Venzi, North Europe Sales Leader Nourish
Hugo Marfleet, Technical Sales Manager Kemin UK & Ireland
Tasting menus – delicious, inventive and intriguing
The global ingredients giant is not holding back. IFF will offer thirsty guests a a zero-alcohol elderflower champagne with a plant-based parmesan crostini topped with black olive, tomato and basil. It will then serve a plant-based blueberry waffle with crispy ‘bacon’, a habanero and lime porkless scratching, and maple syrup. It will follow that with a plant-based beef rendang served with sticky rice, pickles, toasted coconut, nigella seeds and spring onions, then serve a plant-based chocolate orange brownie carob custard, topped with honeycomb and chocolate shards. And to round things off it will offer guests a lo-no rum and cola.
Crowd-pleasing favourites like burgers, sausages, chips, crisps and pasta pack Kemin’s menu, with the emphasis firmly on how Kemin’s rosemary-infused frying oils and antimicrobials help preserve and extend the look, taste and texture of various foods (and even the frying oil itself). Kemin plans a ‘before and after’ experience, which sounds like determined guests may have to keep eating hot crispy fries again and again until they can make up their minds.
Keeping things coy, Sweegen is flying in from the US in with a top secret menu to accompany a full on sensory overload. It’s keeping the full menu under wraps to maximise the element of surprise, but has said its Signature Sweetener portfolio will feature, and promises guests will have multiple senses engaged while they choose what to eat and drink, to explore why consumers choose the things they do.
Colourful and vibrant, Beneo’s menu starts with creamy tomato soup with plant-based meatballs, dubbed cheat’balls. That will be followed up with a faba bean and rice cracker topped with an on-trend textured tuna alternative. With appetites fired up, Beneo will then serve a butter chicken curry, made with meatless chicken chunks and roasted cauliflower. And it will follow that with a crunchy snack high in protein and fibre before rounding things off with a coconut and chocolate dessert, enriched with protein from faba beans and rice starch.
Utilising the power of fermentation and mushroom mycelia, MycoTechnology will kick things off by waking up coffee lovers with a spiked oat latte, made with coffee and vodka blended with oatmilk and balanced with MycoClearIQ to produce a smooth, creamy drink (an alcohol-free version will also available). After that, it will serve up a vegan chick’n curry made with Myco FermentIQ texturised plant protein, garam masala, fresh ginger and garlic blended with fire roasted tomatoes, accompanied by a naan bread.
Guest Speaker – Alexis Gauthier
Alexis Gauthier is a multi-award-winning French chef and successful London restaurateur.
In 2016, Alexis himself became vegan, and announced he was planning to turn the entire restaurant plant-based. In 2021, this became a reality, and Gauthier Soho became the first classical French fine-dining vegan restaurant in the world.
He recently opened the more casual 123V restaurant – also 100% vegan – in London’s Mayfair.
Companies in attendance
AB World Foods | Allplants | Amadori | Bakkavor BaxterStorey | BOL Foods | Britvic | Cawston Press | Creed Foodservice | Ecotone | Elior | Finnebrogue | Finsbury Food Group | Foodbuy | Fortnum & Mason | Fresh Fitness Food Greencore | Griffith Foods | Gu Puds | Holroyd Howe | Hovis Huel | Innocent Drinks | Jacksons Bread | KIND Snacks Le Caselle | Marks & Spencer | Midshire Foods | Mizkhan Nelsons | Nomad Foods | Oddbox | One Planet Pizza Premier Foods | Redefine Meat | Sainsbury’s | Samworth Brothers | Sodexo | Starbucks | Suntory | Subway | Unilever VBites | Waitrose