Exhibitors
The most promising FoodTech startups

In 2020, La FoodTech brings together a selection of the most promising FoodTech startups, representative of the food transition topic.

These startups will be chosen by a selection committee of experts based on economic, environmental, social and innovation criteria.

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The selection committee
Céline Laisney, Founder, AlimAvenir
Céline Laisney created in 2013 a consultancy firm called AlimAvenir (monitoring and forecasting), after 10 years spent at Futuribles (forecasting consulting firm), and 5 years at the Ministry of Agriculture and Agrifood. She provides to public and private actors an independent expertise on the evolution of food habits, and she is continuously watching consumption trends, as well as new products and services, both at a French and international level.
Nicolas Viard, Founder, Agro'Innov
Passionate about uses, technology and communication, Nicolas Viard makes of each day a first day dedicated to the value creation through innovation. He mentors companies and start-ups in their growth strategy by providing them the ability to go faster. His ambition is to help building solutions that will allow 10 billion human beings to live in our planet in 2050 without using it up, while respecting everyone's rights.
Marie Pierre Membrives, Founder, Tastebuds and Elles sont Food
Marie-Pierre Membrives is an agri-food engineer and an expert in food innovation. After having worked for 14 years at McDonald’s where she headed the Europe product innovation unit, she founded 3 years ago Tastebuds, her consulting firm. She supports restaurant operators and suppliers in their innovative projects, by providing them her knowledge of the food industry, the specific features of foodservice and her formidable professional network. She is also one of the co-founders and the president of “Elles sont food!”, the community of women of the food sector.
Xavier Boidevézi, National Secretary of La FoodTech
Xavier Boidevézi, Vice-President Digital Factory of Groupe SEB and the National Secretary of La FoodTech thematic network, is in charge of the strategic development of a digital culinary ecosystem (products, services, partners) within the Groupe SEB, in which he joined in 2011 to launch Cookeo and Cookeo Connect, one of the first connected products in kitchen. Before joining Groupe SEB, he spent 13 years within the Groupe Danone. Passionate about cooking, he has a vocational catering diploma, and a vocational qualification as a pastry and bakery chef.
Diane Leroy, Director of the Innovation Pole of ProtéinesXTC
Diane Leroy is the Director of the Innovation Pole of ProtéinesXTC, consulting and communication agency. Thanks to 15 years of experience of marketing and communication mentoring for food brandsand companies, Diane Leroy has a broad vision of the Food sector issues. Identifying weak signals and forecasting trends are her core missions. She often takes part in judging panels for start-ups. In her opinion, the FoodTech ecosystem is the perfect illustration of the agility and abundance of ideas necessary to take up the global challenges of tomorrow. She is convinced that the future of food will be plural, just like the multiplicity of our behaviors and convictions as consumers.