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Which key challenges or opportunities in food-tech are you most focused on right now, and how is your organisation working to address them?

The biggest challenge is the growing gap between consumer expectations, regulatory pressure, and industrial reality. Consumers want recognisable ingredients and fewer additives. Regulators are increasing scrutiny. But manufacturers still need performance, safety, scalability, and cost efficiency. Too often, the conversation is framed as a choice between naturality and functionality. We don't believe it has to be. At Prosur, we focus on helping manufacturers remove unwanted chemicals by using food-based systems that improve taste while meeting the performance requirements of modern food production. At the heart of our approach is a simple idea: protect food with food. We harness the power of nature through upcycled ingredients and combine it with next-level fermentation, food science, and a deep understanding of natural synergies to create scalable solutions that work in real production environments.

What innovations, capabilities, or expertise are you most excited to share with the Future Food-Tech audience this year?

One thing we're demonstrating at Future Food-Tech is that removing additives is no longer a future ambition. It is already happening at industrial scale. Through our Get It Natural™ Toolbox, we're helping manufacturers eliminate ingredients such as nitrites, phosphates, benzoates, BHA/BHT, artificial sweeteners, and other unwanted chemicals across multiple food and beverage categories. We're delivering proven natural systems that improve taste and sensory performance without sacrificing food safety, shelf life, or cost competitiveness. The industry doesn't need more novel-food concepts. It needs future-proof solutions that work. That's what we're bringing to London.

What mindset or strategic shift do you believe leaders across the food system need to adopt now to deliver meaningful, scalable change?

The opportunity for the industry is to unlock the synergies between naturality, functionality, and scalability. The most successful solutions will be those that combine consumer trust, regulatory readiness, food safety, and industrial performance, not as compromises, but as mutually reinforcing strengths.
The companies that succeed will be those that can deliver all of them together.

Collaboration is central to progress in food-tech - what types of partnerships or conversations do you see as most important to improve the sector?

The food industry faces common challenges: meeting rising consumer and regulatory expectations while maintaining the performance, safety, and scalability that manufacturers require.
The best solutions emerge when brands, manufacturers, ingredient suppliers, researchers, and innovators come together to face these challenges and unlock new synergies across the food system.
That's why we're proud to be part of the Future Food-Tech community. From London to San Francisco, it brings together the industry's decision-makers to share ideas, build partnerships, and turn collaboration into action.

Looking ahead, what developments do you believe will most transform the food system over the next 5–10 years, and what role will your organisation play in that transformation?

The biggest transformation won't come from a single ingredient or technology. It will come from a fundamental shift towards food-first systems.
We're already seeing a growing recognition that naturality, functionality, and scalability don't have to compete with each other. Natural functional ingredients, fermentation, upcycled raw materials, and increasing demand for transparency are creating new opportunities to rethink how food is formulated.

The future belongs to products that deliver performance, safety, and nutrition without relying on synthetic shortcuts. At Prosur, our role is to help accelerate that transition by unlocking the natural synergies within food and translating them into scalable solutions for the industry.
In our view, the future of food is simply more natural food.