What does the future taste like?

At HEXPO 2025, that question wasn’t just a metaphor, it was the menu.
In “Snack to the Future,” a powerhouse trio took the stage to explore how innovation, science, and entrepreneurship are changing the way we eat, grow, and sustain our world.

Featuring Olivia Rinato from Monash Generator, Rodney Heath from Monash Food Innovation, and Leah Tassios, founder of AloeVita, this session was a deep dive into how the next generation of founders is transforming food from comfort into a catalyst.

The Spark

Olivia Rinato opened the session with a truth every founder can relate to, innovation doesn’t happen in isolation.

As the Head of Programs at Monash Generator, she’s seen hundreds of early-stage ventures test, fail, pivot, and thrive. Her message was clear: the future of food depends on the people brave enough to build it.

She reminded the audience that the new wave of startups isn’t just chasing flavour, they’re chasing impact. And collaboration between universities, entrepreneurs, and industry is the recipe that makes it all possible.

Science Meets Startups

Rodney Heath from Monash Food Innovation brought the science to the table.
He shared how research, technology, and tailored partnerships are helping founders translate good ideas into tangible products.

From plant-based proteins to sustainable packaging and sensory design, Rodney’s world is where lab work meets launch.

He spoke about the growing ecosystem at Monash that connects academics, investors, and founders to co-create the future of what we eat, and how Australia’s next big food exports might come not from corporations, but from student-led startups.

It’s innovation that tastes like collaboration.

The Founder’s Flavour

Then came Leah Tassios, founder of AloeVita, who added a refreshing dose of authenticity.

Her journey started with a simple question: Can something natural and nourishing also be scalable?

Through AloeVita, Leah’s found the answer, combining sustainability with entrepreneurship to produce drinks that are better for people and the planet.

Her story hit home because it blended two things HEXPO celebrates most: curiosity and courage.

She shared how startup life often feels like product testing, sticky, messy, and sometimes unpredictable, but when you get the mix right, it’s magic.

The Future Is Edible

Together, Olivia, Rodney, and Leah painted a picture of what’s coming next for food innovation.
Not lab coats and cold data, but creativity, connection, and a dash of rebellion.

The future of food isn’t just about what we consume, it’s about how we think, source, and sustain. It’s an intersection of research and entrepreneurship, passion and patience, global insight and local roots.

And it’s happening right now.

The Aftertaste

By the end of Snack to the Future, one thing was clear: the innovators shaping the food industry aren’t just chefs or scientists,  they’re community-builders, storytellers, and sustainability advocates.

This session didn’t just make you hungry; it made you hopeful.

Because when science, startups, and purpose share the same plate, the future doesn’t just look good, it tastes extraordinary.