Energy bar from avocado skin, cocktail kit from natural, sugar-free pear extract and protein powder ice cream produced from larva of fruit flies, these are some of innovations presented by students from the Faculty of Agriculture, Food and Environment in Rehovot at the end of a course in food product development. The students were asked to present their food innovations at the FoodTech IL conference, where several foodtech startups presented new developments and trends in the food, beverages and agriculture industries.


For more information about the conference and the innovative food products: