Foods and Ingredients of Tomorrow | Milan Longevity Summit 2026

*What will the foods of tomorrow actually be made of?* A new generation of food ingredients is emerging from the convergence of *biotechnology, fermentation, precision biology, nutrition science, and new approaches to processing and materials*. From novel proteins and functional ingredients to bioactive compounds and new ways of transforming agricultural side streams into valuable products, innovation is expanding both what we can produce and what food can potentially do for human and planetary health. In this panel from the *Vitality Stage at the Milan Longevity Summit 2026*, *Ali Morrow, Christina Senn-Jacobsen, Nadav Berger, and Ninna Granucci* join moderator *Vincenzo Petraglia* to explore which technologies are moving from scientific possibility towards market reality, and what will determine which ones succeed. The conversation brings together perspectives from *venture capital, food innovation ecosystems, entrepreneurship, and emerging food technology* to look across the journey from discovery to adoption. Which technologies and ingredient categories are showing the greatest potential? Where are investors placing their bets? How do we move from promising science to products that can be manufactured competitively at scale? And how do regulation, consumer acceptance, nutrition, price, and performance determine whether an innovative ingredient actually reaches the market? The panel also explores an important evolution in food innovation. The next generation of ingredients will increasingly be expected to deliver *multiple forms of value at once*: better nutrition, functionality, sustainability, resource efficiency, resilience, and a compelling proposition for consumers and businesses. That creates enormous opportunity, but also raises the bar for innovation. *Participants:* • Ali Morrow – Partner, Clay Capital • Christina Senn-Jacobsen – Chief Executive Officer, Swiss Food and Nutrition Valley • Nadav Berger – Founding Partner, PeakBridge • Ninna Granucci – Chief Executive Officer, Green Spot Technologies • Moderated by Vincenzo Petraglia – Journalist, Wise Society Ultimately, the foods and ingredients of tomorrow will not be defined by novelty alone. *Their success will depend on whether breakthrough science can become safe, nutritious, sustainable, affordable, and commercially viable products that people actually want.* The next frontier of food innovation lies precisely there: *turning new biological possibilities into better choices for people and planet.* *Powered by Named* _The *Vitality Stage* at the Milan Longevity Summit explores how innovation moves from ideas and scientific breakthroughs into the markets, technologies, products, services, and business models shaping healthier lives and a healthier planet._ *Learn more about the Milan Longevity Summit:* https://www.milanlongevitysummit.org/speakers26 #MilanLongevitySummit #FutureOfFood #FoodInnovation #FoodTech #Biotechnology #NovelIngredients #PrecisionFermentation #NutritionInnovation #Vitality #OneHealth