Future Food receives funding to revolutionize the food ecosystem
Future Food is laser-focused on accelerating transformational and impactful innovations.
Future Food, an Italy-based organization dedicated to innovative collaborations that will revolutionize the food ecosystem, raised an undisclosed amount of funding from investors, including Valerio Nannini, former senior vice president head of strategies and performance at Nestlé S.A., Switzerland, and Mauro Piloni, chief executive officer of Exever. Nannini and Piloni will also join the Future Food board of directors.
“This is a critical time for those of us working to address the world’s global food challenges,” says Sara Roversi, founder of the Future Food Institute, Italy, and thought leader at Future Here at the Future Food. “We're laser-focused on accelerating transformational and impactful innovations. I couldn't be more excited to have such seasoned business leaders come on board at such a pivotal moment.”
Nannini maintains an understanding of disruptive technologies, digital environments and their commercial applications. He also holds a track record of engaging with academia, accelerators, venture capitalists and start-ups, as well as with major strategic partnerships and alliances to accelerate growth.
Piloni’s company, Exever, owns the patented disruptive “warm preservation” technology.
Together, Piloni and Nannini’s international business expertise extends across Europe, the Middle East and Africa, Asia, Oceania, North America and Latin America.
“Food and nutrition are the cornerstones for a sustainable and healthy future,” adds Piloni. “I am delighted and excited to join Future Food in its challenge to accelerate the adoption of transformational and impactful innovations in an open innovation ecosystem environment.”
“The dynamism and multiculturalism of today’s open innovation ecosystem are incredibly exciting. I couldn’t be more thrilled to join Future Foods, a body doing such important work at the nexus of food and nutrition, health and lifestyle innovation,” says Nannini.