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SEMIFINALIST 2023

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FUTURETESTINGPRIZE OVERVIEW + TESTING CRITERIAIN PERSON TESTING VENUEIN PERSON TESTING SCHEDULE

SEMIFINALISTSCELLXETERNAL
MEATOURFUTURE
PROFILLETREVO FOODSSEASPIRE
TFTAK
THE PLANTEATSEMIFINALIST 2023

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FEED THE NEXT BILLIONPRIZE OVERVIEW +TESTING CRITERIAXPRIZE Feed the Next Billion is a multi-year $15M competition that incentivizes teams toproduce chicken breast or ﬁsh ﬁllet alternatives that replicate or outperform conventionalchicken and ﬁsh in: access, environmental sustainability, animal welfare, nutrition, as well
as taste and texture.

SEMIFINALS TESTING CRITERIA
Semiﬁnalist Teams are delivering chicken or ﬁsh samples that will be assessed using
the following methods
Lab Testing is utilized to assess○ Nutritional proﬁle: product must be nutritionally equivalent (90 percentaccuracy) to conventional chicken or ﬁsh product○ Food Safety
Technical Submission is utilized to assess○ Environmental footprint projections○ Economic Evaluation
In-Person Testing is utilized to assess○ Structure and size: structured cutlets that are approximately 43-57g(1.5-2 oz).
○ Preparation and cookability: teams will use limited preparation ingredients:
salt, pepper, and canola oil○ Sensory Analysis by a trained Judging Panel: taste, aroma, texture,appearance, and overall degree of match to their Animal Origin(AO) equivalent

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FEED THE NEXT BILLIONIN PERSON TESTING VENUE
Semiﬁnals Testing is being hosted at Abu Dhabi National Exhibitions Center (ADNEC) inAbu Dhabi, just 15 minutes away from Abu Dhabi International Airport by car. ADNEC islocated at Al Khaleej Al Arabi St - Al Rawdah - Capital Centre - Abu Dhabi.
Semiﬁnalist Teams will have access to the Hive Space at ADNEC while they are waiting
for their testing time. There are three meeting rooms, a dining area, and “the Lab” with
abundant lounge space.

Preparation of Team Prototypes for sensory testing will take place in a built structure justoutside of the Hive.

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COOKING SPACE
The structure will be set up with preparation and cooking space containing an oven, acounter with a cooking hob, sinks, and a storage area. Next to the prototype preparation
space there will be an identical space used for preparation and cooking of the animal
origin reference.
There will be a full divider wall with an identical setup on the other side to accommodate
preparation of two Team’s prototypes at once.

View of the preparation andcooking space.

Detailed view of preparation andcooking space.

SEMIFINALIST 2023

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DAY 1: SATURDAY, FEBRUARY 04, 2023
12:00 PMJudges Panel Training and Welcome Lunch

LOCATION

Cyan Brasserie Restaurant at the Andaz Hotel

06:00 PMTeams Dinner

LOCATION

Brick Rooftop Restaurant at the Aloft HotelDAY 2: SUNDAY, FEBRUARY 05, 2023
TEAMS PREP/COOK SCHEDULE
09:00 - 10:00 AM

Teams Orientation | COFFEE BREAK

10:00 - 10:45 AM

Team 1 Cooking Chicken | Team 2 Cooking Fish

11:00 - 11:45 AM

Team 3 Cooking Chicken | Team 4 Cooking Fish

12:00 - 01:00 PM

LUNCH BREAK

01:00 - 01:45 PM

Team 5 Cooking Chicken | Team 6 Cooking Fish

02:00 - 02:45 PM

Team 7 Cooking Chicken | Team 8 Cooking Fish

03:15 - 04:00 PM

COFFEE BREAKJUDGES TASTE TESTING SCHEDULE
09:00 - 10:45 AM

Orientation - Training Revisions | COFFEE BREAK

10:45 - 11:30 AM

Judges Taste Test Teams 1 + 2

11:45 - 12:30 PM

Judges Taste Test Teams 3 + 4

12:30 - 01:45 PM

LUNCH BREAK

01:45 - 02:30 PM

Judges Taste Test Teams 5 + 6

02:45 - 03:30 PM

Judges Taste Test Teams 7 + 8

03:15 - 04:00 PM

COFFEE BREAKXPRIZE LEADERSHIP + STAKEHOLDERS
09:00 - 09:15 AM

XPRIZE + ASPIRE Opening Remarks

09:15 - 09:45 AM

Tour the Testing Venue

09:45 - 10:30 AM

ASPIRE: informal chat with Teams10:30 AMDEPARTURE

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Semifinalist

CellX
CellX is a cellular agriculture startup, working to bring cultivated meat products toconsumers in China and around the world. We strive to make nutritious and tasty foodfor all without sacriﬁcing the health of animals, humans, and the earth. We aim to achieve
this by pushing the frontier of cellular agriculture and pioneering the food innovation ofour time. Started in 2020, CellX has quickly expanded to a team of 25+ and is based inShanghai, China.
TECH: Cell Based
PROTEIN: Chicken
TEAM LEAD: Mr. Ziliang YangREGION: Shanghai, China
WEBSITE: www.cellx.cn/

EternalEternal is a biotechnology company. Our ﬁrst market-ready product released is
Mycofood: a versatile protein ingredient with neutral ﬂavour and remarkable sustainability
and nutritional credentials. It’s 100% cruelty-free, non-GMO, and more sustainable thanplant-based protein products. We use AI, computer vision, and patented techniques tooptimize and tailor the biomass we produce to better ﬁt the needs of each customer - bethat more texture, elasticity, or simply a ﬂavourless high-protein additive. We hope, withthe help of food manufacturers, to feed the world in a more conscious and sustainableway.

TECH: Plant-based; Fermentation-derived; Fungi focus
PROTEIN: Chicken
TEAM LEAD: Mr. Lucas Martín GagoREGION: Buenos Aires, Argentina
WEBSITE: www.eternal.bio/

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MeatOurFuture
MeatOurFuture is a public/private partnership between Mogale Meat Co, CryoWild, UKZN and TUT. Our
team's primary base is Pretoria, South Africa. This partnership brings together a wealth of expertise inwildlife biobanking, stem cell research, food science and bioprocess engineering, necessary to play asigniﬁcant role in feeding the next billion people. Based in Africa we understand the need to develop
hi-tech food solutions to feed a growing population while at the same time conserving natural habitat tothe beneﬁt of its people, animals and the planet.

TECH: Cell Based
PROTEIN: Chicken
TEAM LEAD: Mr. Paul Bartels
REGION: Pretoria, South Africa
WEBSITE: https://meatourfuture.org/ https://meatourfuture.org/

ProFillet

We are ProFillet, a diverse team composed by entrepreneurs, scientists, chefs andindustry professionals with the common goal of providing “self-sustaining” food options
through establishing a circular economy around food, targeting primarily the ﬁshindustry. Our vision is to contribute to ﬁnding sustainable, nutritious, and tasty
alternatives to animal-based products by using underutilized ingredient sources likebrewers' spent grains. We are using sustainable protein sources: spent grain protein, andalgae fermentation using the sugar by-products from the protein conversion. All this tocreate a ﬁsh analogue that will revolutionize the way we think of food.
(Note: ProFillet is a collaboration between two companies: Terra Bio and SmallFood.)
TECH: Plant-based
PROTEIN: FishTEAM LEAD: Mr. Ricardo Martinez
REGION: Toronto, Canada
WEBSITE: https://terrabioindustries.com/
https://www.smallfood.com/

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Revo Foods

Revo Foods develops plant-based seafood with 3D food printing. Our patent-pending
technology allows us to fully recreate the structure and texture of seafood products suchas salmon ﬁlets or tuna steaks. Our vision is to give all seafood lovers a healthy,
sustainable and tasty alternative compared to the products of industrial
ﬁshery/aquaculture. Founded in 2020 in Vienna, Austria, the company already sells ﬁrst
products in selected partner restaurants and plans to expand to more countries in theupcoming years.
TECH: Plant-based
PROTEIN: FishTEAM LEAD: Mr. Robin Simsa
REGION: Vienna, Austria
WEBSITE: https://revo-foods.com/SeaSpireAt SeaSpire, we believe an equitable future of our food systems can only be ensured byclean-tech innovation. Our unique vision is to reduce the disparity between risingdemand for sustainable seafood and depleting marine ecosystem and to decrease thefood waste and environmental dangers associated with the commercial ﬁshing activities.
Our solution uses novel technologies like 3D printing and clean-label plant-based
ingredients to develop a snapper ﬁllet, which will be universally desired for diﬀerent areasof the world. As our knowledge of simulating ﬁsh ﬁllets with plant proteins matures ourteam plans to expand with other popular ﬁsh ﬁllets all produced by 3D printing.

TECH: Plant-based
PROTEIN: FishTEAM LEAD: Mr. Varun Gadodia
REGION: Tauranga, New Zealand
WEBSITE: http://seaspire.in/

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TFTAK

TFTAK is an R&D company aiming at development and introduction of innovative foodand fermentation technologies. Biotechnology and food technology-based R&D are very
closely related in TFTAK via the use of ‘omics’ methods and in-depth knowledge andunderstanding of molecules and their behavior. In TFTAK we are focused on Nordic
crops like oat, pea and fava beans to develop advanced plant-based prototypes. Our
aim is to reduce the addition of unsustainable and allergenic sources like soy and gluten.
In our laboratory we use a broad range of diﬀerent methods like extrusion, fermentation,
enzymatical treatments combined with analytics, sensory methodologies and consumer
research. We are in love with plant-based products because we believe that they could
be more delicious, nutritious, functional, and sustainable than the products oﬀered onmarket at the moment.
TECH: Plant-based
PROTEIN: FishTEAM LEAD: Ms. Sirli Rosenvald
REGION: Tallinn, Estonia
WEBSITE: https://tftak.eu/ https://meatourfuture.org/The PlantEat

We aim to make new plant-based food products easily available for consumption toeveryone through technological advancements. The PlantEat is a food-tech startup thatdesigns, develops, produces, distributes and sells a variety of plant-based alternatives. It
was established to address social issues such as the over-reliance on animal-based dietand global nutrition imbalances. The PlantEat aims to improve and create balanced
eating habits to keep everyone healthy and ﬁt.
TECH: Plant-based
PROTEIN: Chicken
TEAM LEAD: Ms. Hyunjung Jenny YangREGION: Anyang, South Korea
WEBSITE: http://theplanteat.com/?lang=en

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FAQ
EMERGENCY HOTLINE NUMBER FOR ABU DHABI:
Dial 999 for emergency services such as police or ambulance.

XPRIZE TEAM CONTACT IN ABU DHABI:
Text/call/Whatsapp Jordan Giali: +1 310 422 9118

HOW DO I CONNECT TO WIFI:ADNEC visitors can connect their devices to“ADNEC Free Wi-Fi”. Follow simple on-screen instructions.

JOIN THE MOVEMENT#feedthenextbillion

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