The food tech sector has seen better days. Whereas just a few years ago investors were lining up for the next plant-based unicorn or fermentation revolution, enthusiasm for investing has cooled considerably. According to DigitalFoodLab, investments have even fallen by 72% compared to the peak year of 2021. More and more often, the question arises: was food tech mostly just a hype? At the HackSummit in Lausanne, which took place at the end of April, it became clear that innovation in food is still very much alive, but that the focus is shifting. Food Inspiration took a look.

From cocoa without cocoa plantations to ingredients that support mental health and fermentation platforms enabling a new generation of proteins: the finalists of the FoodTech World Cup demonstrated at the HackSummit that high-tech food innovation is anything but dead.

As the hype subsides, a new generation of startups is emerging, focusing on concrete problems in the food chain: vulnerable supply chains, health, affordability, and sustainability. The focus is shifting. Less disruption. Fewer moonshots. More solutions. Perhaps that is the most interesting sign of all: food tech isn’t going away, but is finally coming of age.

The most promising startups are no longer selling a vision for 2040, but are building solutions that can already be relevant today for product development, risk management, and differentiation. Food Inspiration highlights five startups that stood out for their commercial potential, scalability, and problem-solving capabilities.

5 promising high-tech food startups

1. Celleste Bio: cultivated cocoa for a climate-resilient chocolate industry

Answers to: climate-resilient ingredients & cellular agriculture

Chocolate faces an uncertain future. Climate change, disease pressure, deforestation concerns and supply shortages are driving unprecedented volatility in cocoa markets. Celleste Bio is addressing this challenge by producing real cocoa ingredients directly from cocoa plant cells. Rather than growing cocoa trees, the company cultivates cocoa cells to create chocolate-grade cocoa butter and cocoa powder that can integrate into existing chocolate manufacturing processes.

What makes Celleste particularly relevant for the food industry is its ability to address one of the sector's most pressing challenges: securing a stable cocoa supply in an increasingly unpredictable climate. As major food manufacturers search for supply-chain resilience, cultivated cocoa could become one of the first commercially significant cellular agriculture products.

2. Kioga: the comeback of ‘forgotten’ microbes

Answers to: microbiome health & immune resilience

The next wave of functional ingredients may come from microbes that have been around for ages, before our modern lifestyles have caused them to disappear from our environments. Kioga is developing a new category of ingredients based on beneficial microorganisms, often referred to as "Old Friends" microbes. Its lead ingredient, NeuroAlly™, targets the gut-brain connection and has demonstrated positive effects on stress relief and inflammation.

Unlike many gut-health products that focus exclusively on digestive benefits, Kioga is positioned at the intersection of mental wellness, immunity and longevity, three of the fastest-growing health categories in food and beverage. As consumers increasingly seek alternatives to pharmaceuticals and preventive health solutions, ingredients that support both brain and immune health could become a major new functional food category.

3. Ārepa: neuroactive ingredients for cognitive performance

Answers to: food as medicine

The convergence of nutrition and mental performance continues to accelerate. New Zealand-based Ārepa is building a platform around sarmentosin, a naturally occurring molecule found in blackcurrants. The company combines patented intellectual property, clinical research and scalable production systems to develop ingredients that support brain performance and healthy ageing.

What makes Ārepa noteworthy is its platform approach. Rather than launching a single consumer product, it aims to become an ingredient supplier for the global food and nutrition industry. As consumers increasingly seek focus, productivity and cognitive support from foods and beverages, neuroactive ingredients are emerging as one of the most promising growth categories in functional nutrition.

4. MATR Foods: fermentation-powered plant based products

Answers to: next generation clean proteins

After the initial excitement around plant-based meat, the market is demanding products with cleaner labels, better texture, improved nutrition and better taste. The Nordic start-up MATR Foods uses biomass fermentation and mycelium to create meat alternatives with a short ingredient list and naturally fibrous texture.

The company represents a broader industry shift away from plant-based substitutes and toward fermentation-enabled foods that deliver superior functionality and sensory performance. During HackSummit, the MATR burger was one of the most talked-about products on the exhibition floor.

5. GAYA Earth: mushrooms as mainstream functional ingredient

Answers to: rise of functional foods

Mushrooms as a functional food, have evolved from a niche supplement category into a global wellness movement, that's about to become mainstream. Swiss startup GAYA Earth is building an ecosystem around mushroom-based cacao products and other plant-powered wellness solutions. Its focus extends beyond ingredients to include regenerative sourcing, circularity and transparency.

The company reflects a broader trend: consumers increasingly want foods and beverages that deliver emotional and mental benefits, not just nutritional value. Functional mushrooms such as lion's mane, reishi and cordyceps continue to gain traction as consumers seek natural support for focus, energy and stress management.

While many mushroom brands remain lifestyle-oriented, GAYA Earth is positioning itself at the intersection of wellness, sustainability and premium food experiences. The company is already gaining traction in hospitality, with products appearing in hotels, bars and restaurant concepts across Switzerland.