Foodtech: The Future of Food (public, in-person event)
Red Bridge Public Event
From cultivated meat to AI-driven food manufacturing, the “future of food” is no longer a concept deck — it’s being built, tested, and brought to market right now.
Join us for an insights-packed conversation on what’s actually changing in foodtech (and what’s still hard): how new proteins get scaled, what it takes to build credible products consumers will adopt, and how innovation is reshaping both what we eat and how food is produced.
Confirmed speakers:
Paulo Gaspar — Mission Barns & BRAINR
Paulo is an investor Mission Barns, a cultivated meat company creating products that combine plant protein with cultivated pork.
He is also the co-founder & CEO of BRAINR, a company building AI-enabled software to help modernize food factories through AI-enabled software — upgrading how food is produced at scale.
Tijn van Vugt. MicroHarvest
MicroHarvest is a Hamburg-based biotech company developing scalable single-cell protein ingredients to address rising global protein demand (expected to increase 50% by 2050).
MicroHarvest recently launched a pilot plant in Lisbon — accelerating commercialization and anchoring next-generation protein innovation in Portugal.
Special Degustation 🍷
We’ll also host a curated tasting of organic pomegranate wine from Zidra — a Portuguese company rethinking what wine can be, through regenerative agriculture and unexpected ingredients.
Moderating the evening is Emily Ávila, a Portuguese-American leadership coach who works with founders and executives on high-stakes communication — and brings her passion for food, identity, and meaningful conversation to the table.
What to expect:
A panel discussion
Practical perspectives from Silicon Valley and Portugal’s innovation ecosystem
Audience Q&A
Networking with founders, operators, investors, and the food-curious
Delicious wine and snacks
📆 26 February 2026, 6:30 - 9:30pm
📍 Heden Rossio