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Forward Fooding Discusses Key Trends in Food Innovation

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Forward Fooding, is the world’s first collaborative platform for the food & beverage industry fostering innovation via FoodTech Data Intelligence and corporate-startup collaboration. Headquartered in London with satellite offices in Barcelona and Rome, they run a global network of AgriFoodTech entrepreneurs powered by entrepreneurs since 2015. They act as an ecosystem enabler to provide the necessary support and velocity to enable meaningful collaborations and partnerships between established food organizations and AgriFoodTech startup and scaleup companies globally. Alessio D’Antino, CEO and co-founder of Forward Fooding, shared his insights and vision for the future of the food industry with JNS Media International at Gulfood 2023.

In your opinion, what are the key trends in food innovation?

Over the last decade, we have seen food innovation shifting more and more towards technology-enabled solutions that can promote and bring more efficiency and sustainability to the food system. Looking back at 2022, it is clear that the FoodTech industry, the emergent sector of technology-enabled solutions across the supply chain, reached an inflection point. While 2021 saw a surge in investments and skyrocketing valuations, we saw a more measured approach to valuations in 2022. While some have suggested that this marks the end of an era of easy access to capital, this is not necessarily bad news for FoodTech. This shift can usher in more opportunities to focus on a broader range of innovations and improve existing solutions. In fact, this is already happening. Right now, we are seeing entrepreneurs becoming more creative and focused on developing a new generation of FoodTech innovations, building on the work that is being done so far. This is giving rise to a series of exciting developments. For instance, when it comes to alternative proteins we are seeing more attention being paid to market strategies and, in the case of lab-grown meat, more capital is flowing towards enabling technologies and services. Renewed attention has also been paid to hybrid meat products, which combine plant-based meat with conventional meat or biotech-made ingredients, due to their unique ability to merge the benefits of multiple products into one. On the other hand, when observing innovation on the upstream side of the supply chain, the current economic downturn has taken its toll on vertical farming companies, which are rather capital intensive and require new funding to scale up production methods through significant investments in R&D. However, entrepreneurs are developing new solutions to address vertical farming challenges. As a result, we expect to see a shift towards more scalable solutions such as precision farming, which optimizes resource usage, and biotechnology innovations that can enhance crop resilience. These solutions have the potential to ‘upgrade’ the vertical farming industry and make it more resilient and commercially viable in the long run.

How do you see the relationship between traditional food companies and food tech startups evolving in the Middle East?

The Middle East is undoubtedly an exciting emerging hub for food innovation, with numerous partnerships and initiatives which have the ambition of creating world-class innovation platforms. In my view, innovation will be a key factor in propelling this region forward, perhaps more so than in other areas of the world. Historically, the Middle East has been heavily reliant on imported foods in order to meet local demand. However, recent global events, such as the Covid-19 pandemic, have made it challenging to sustain this approach. Consequently, food companies in the region are proactively seeking ways to boost their self-sufficiency in food production. Collaborations with FoodTech companies offer an excellent opportunity to achieve this goal. As time passes, these two entities will increasingly come together, resulting in even stronger, more resilient, and sustainable food systems for the region.

With the increasing interest in sustainable food options, what role do you see foodtech playing in shaping the future of food in the Middle East?

I believe the Middle East has an exceptional opportunity to reinvent itself as a prominent food production region powered by cutting-edge technology. Consumers all over the world are increasingly demanding and expecting better products from food brands, placing greater importance on transparency and sustainability in their dietary choices. In this context, locally sourced products can offer a sustainable alternative to imported goods. Achieving this goal, however, requires adopting innovative production methods that reduce reliance on industrialized farming practices, for instance, and minimizing the environmental impact of transportation and overall carbon footprint. FoodTech is indispensable in driving this transformation, as it offers a wide range of innovative solutions that can be applied across the food production value chain.

How can established players in the hospitality industry collaborate with foodtech startups to drive innovation and create new opportunities for growth?

In a world of ‘policrysis’, the food industry, including the hospitality sector, is facing increasing challenges and pressure due to the increased volatility of the current economy. Innovation can address these issues while also creating economic opportunities. If we look at the issue of food waste, for example, measuring how much is wasted through technology (e.g., AI applied to smart scales) can help businesses lower their operating costs while showcasing more transparency and meeting the needs of more environmentally conscious customers. Another opportunity for cost reduction for the hospitality sector comes from the use of robotic technologies, which, in some cases, have proven effective in increasing sanitary standards, generating better margins, and scaling operations. The breadth of innovations available today all over the world is astonishing.

We believe the ‘secret recipe’ to take advantage of these innovations lies in making sense of the technology landscape and identifying the most suitable solutions that can help tackle real business challenges. This is Forward Fooding have excelled at by working elbow-by-elbow with the entrepreneurs who have developed these exact solutions over the last decade.

How can food and beverage companies in the Middle East ensure that they are building sustainable businesses that can withstand economic and environmental challenges?

I believe that economic and climate resilience are closely linked to the creation of sustainable food systems. In our experience, one of the key pillars of building solid foundations for a food system is to foster collaboration among local ecosystems and empower key stakeholders with the right tools and knowledge to nurture these partnerships. These ecosystems serve as a collective ‘immune system’, shielding us from external threats. Climate challenges have made it clear that the health of our planet and profitability are inextricably linked. This means that embracing technology-driven innovations offer incredible opportunities for governments and companies alike to remain competitive and resilient in the face of a constantly evolving and intrinsically more complex global food system.

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SolitAir Partners with Marsh McLennan for Aviation Risk Management

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SolitAir

SolitAir has announced a strategic partnership with Marsh McLennan. As part of the collaboration, Marsh will provide comprehensive coverage to safeguard SolitAir’s growing fleet of Boeing aircraft, along with its other operational assets.

Commenting on the partnership, Hamdi Osman, Founder & CEO of SolitAir, said: “This collaboration is a significant step in our mission to revolutionize regional air cargo logistics and enhance our service offerings across Africa, the GCC, the Indian Subcontinent and the Stan countries. Marsh’s extensive expertise in risk management and tailored insurance solutions will help us navigate the complexities of the air cargo industry, enabling us to operate with greater confidence and efficiency. Their commitment to leveraging technology aligns perfectly with our vision of being a technology-driven company. Our partnership with Marsh reinforces SolitAir’s commitment to delivering exceptional service and operational excellence. We look forward to a successful collaboration.”

David George, Deputy Chairman, Aviation at Marsh Specialty, said: “Marsh Aviation are proud to be supporting Solitair, a dynamic new Cargo and Express delivery platform in the Gulf. Great people and a great business that will be a great success.”

SolitAir’s growing fleet currently includes four Boeing 737-800 BCF freighters. These aircraft operate out of the airline’s 220,000-square-foot cutting-edge logistics facility at DWC. Three more aircraft will join its fleet by the end of August 2025. The cargo airline planes to have a fleet 20 aircraft by 2027. The company is also laying the groundwork for integrating electric aircraft into its network by the end of the decade, in line with its sustainability vision. 

The versatile fleet is optimised for reliability, efficiency and the safe transport of specialised cargo, including temperature-sensitive pharmaceuticals, e-commerce shipments and hazardous materials.  

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CG Hospitality and Marriott International Launch Series by Marriott with The Fern Brand Portfolio in India

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Marriott

CG Hospitality Global, the hospitality arm of CG Corp Global and majority stakeholder in Concept Hospitality Private Limited (CHPL), proudly announced a landmark collaboration with Marriott International for the Global Launch of Series by Marriott— A new midscale and upscale collection brand. This historic move is anchored by the affiliation of The Fern portfolio, one of India’s most respected eco-sensitive hotel chains.

Founded in 1996, CHPL has grown into one of India’s most respected hotel management companies. This partnership marks a major milestone for India’s hospitality sector. The Fern, The Fern Residency, and The Fern Habitat will be integrated into Marriott’s global ecosystem. With over 120 operating hotels under various brands, in 90 cities and 40 additional properties in the pipeline at CHPLA, the deal is expected to add up to 84 Fern branded hotels and approximately 6,000 rooms to Marriott’s India portfolio—making it one of the most significant multi-unit transactions in the country’s hospitality landscape.

The agreement includes a strategic equity investment by Marriott in CHPL and an exclusive long-term co-branding relationship for The Fern brands in India. Fern hotels will now benefit from Marriott’s global distribution platforms, digital systems, and the Marriott Bonvoy loyalty program with 237 Million members, while retaining their independent spirit and regional identity.

This collaboration reflects CG Hospitality’s long-standing belief in the strength of regionally rooted brands with global potential. CG Hospitality, headquartered in Dubai, has nurtured Fern into a leading name in eco-sensitive, high-quality hospitality. Having already established a strong footprint in the UAE with landmark properties such as Taj Jumeirah Lake Towers, the partnership now takes that vision global, amplifying the reach and capabilities of The Fern across the Middle East and beyond.

Rahul Chaudhary, Managing Director & CEO, CG Corp Global & CG Hospitality Holdings, said:
“This strategic collaboration represents more than just a portfolio expansion—it’s the alignment of two shared visions to redefine the mid-market hospitality landscape. At CG Hospitality, we’ve long championed sustainable, responsible, and accessible hospitality, particularly through Fern’s pioneering presence across India’s Tier 2 and Tier 3 cities. With this partnership, we’re now setting our sights on taking The Fern to 500 hotels by 2030, and arguably making The Fern brands, the biggest in this segment, in India, while expanding CG Hospitality’s footprint to 650 hotels globally. Marriott’s global scale, trust, and loyalty ecosystem will be a powerful catalyst in achieving this ambitious vision. Together, we’re not only strengthening India’s hospitality infrastructure but enabling a regional eco-sensitive brand to thrive on the global stage. This is a defining moment for The Fern and a bold new chapter for Indian hospitality.”

This collaboration reflects a shared commitment to scaling responsibly and serving consciously, particularly across emerging and culturally rich destinations in India.

“Series by Marriott furthers Marriott’s commitment to delivering lodging offerings in the right place at the right price with basics done well,” said Anthony Capuano, President and CEO of Marriott International. “Creating a new, regional collection brand will further Marriott’s reach among value-conscious travelers, provide additional choice for our existing Marriott Bonvoy members and guests, and offer more affiliation opportunities for local owners. We are thrilled to launch Series by Marriott through our founding deal with CHPL. This deal will help meaningfully expand Marriott’s leading position in India, a key market for the company. We see this multi-unit conversion deal as a strong foundation as we look to accelerate growth of the Series by Marriott collection in additional markets around the world. The Fern portfolio throughout India is highly regarded and CHPL’s commitment to operational excellence and meeting the needs of regional travelers embodies the spirit of the Series by Marriott brand.”

CG Hospitality currently operates a diverse portfolio of 195 Hotels, Resorts, and Wellness destinations across 12 countries and 127 destinations. This partnership underscores CG Hospitality’s role as a global enabler for Indian hospitality brands and its continued investment in the future of India’s travel and tourism industry and in high-growth regions such as the Middle East. CG Hospitality and Marriott International recently also signed an agreement to convert The Farm at San Benito in the Philippines into an Autograph Collection resort, marking the brand’s debut in the country and a significant step in expanding the wellness-focused property to international markets.

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Park Regis Kris Kin Unveils Level 19 Lounge & Bar – A bold New Chapter in Dubai’s Social and Culinary Scene

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Level 19 Lounge & Bar

Park Regis Kris Kin Hotel Dubai proudly announces the official opening of Level 19 Lounge & Bar. Located on the 19th floor of this 5-star hotel, the sophisticated yet unassuming venue is perfect for the city’s discerning tastemakers, offering an elegant fusion of modern global cuisine, artisan mixology, and elevated ambiance.

A seamless meld of bold flavors and stylish design, Level 19 Lounge & Bar is more than just a lounge—it is an immersive experience. With sleek and reflective interiors akin to Dubai’s skyline, this venue exudes Dubai’s multicultural essence. Rich maroon, grey, and black interiors complemented by elegant silver accents provide for a dramatic yet embracing atmosphere. The vertical “19” motif punctuates the space, symbolizing its sky-high ambition and location in the building.

The menu at Level 19 Lounge & Bar celebrates culinary artistry with selections crafted to intrigue and impress. From Golden-seared Scallops on Cauliflower Purée to the indulgent Tomahawk Steak, each offering is a masterclass in flavor and presentation. The culinary journey continues with globally inspired creations such as Teriyaki Beef Steak Kebabs and Herb Chicken with Rice Pilaf, each attesting to Dubai’s traditional yet cosmopolitan cultural vibrancy.

The cocktail selection is equally daring, with handcrafted concoctions like The L19 Knock Out and Pinky Butter On Top, drawing their origins from local inspiration and storytelling. These signature drinks, served with style and sophistication, embody the spirit of the lounge—a balance of understated flair and luxury, hence the venue’s tagline of Sultry Sophistication.

Michael Chan, General Manager of Park Regis Kris Kin Hotel, shared his vision, “At Park Regis Kris Kin, we understand that today’s guests seek more than just luxury—they seek meaningful experiences. Level 19 Lounge & Bar is designed to be just that: a place where social moments become memories, and where culinary innovation meets cultural authenticity. It’s a celebration of Dubai’s dynamic rhythm—elegant, energetic, and ever-evolving.”

The official opening event was a glittering affair, drawing a distinguished guest list of media personalities, influencers, radio hosts, and representatives from some embassies. The evening highlighted Level 19 Lounge & Bar’s mission to becoming a part of Dubai’s hip cultural and culinary scene.

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