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Through Alpha Food Labs and The Future Market, Mike and his team have worked on various innovation strategies and product development projects with companies that include Campbell’s, Danone, Barilla, Google, Applegate, and more.
Mike’s experience in food design & innovation has covered a wide range over the past 14years. Prior to Alpha Food Labs & The Future Market, Mike led product development initiatives on the Innovation & New Ventures team at Chobani. Mike focused on building out their savory platform and drove food design from consumer insights, to ideation, to food and brand development, to business planning and production.
Mike is a frequent speaker on food innovation and has been featured in many conferences and publications such as The Wall Street Journal, CNBC, Bloomberg, FastCompany, The New York Times, Money, NaturalProducts ExpoWest & East, The Culinary Institute of America, The National Restaurant Association, and many more. He also serves on the Board of Advisors for the Partnership for a Healthier America.
Mike is the grandson and son of Chinese restaurant owners in Detroit and was raised in those kitchens and dining rooms. The atmosphere of innovation in
Detroit, from his family’s food ventures to the auto industry’s concept cars, to the groundbreaking music scene, was crucial in shaping his point of view on innovation today.
Mike has a business degree from the University of Michigan and design from the Parsons School of Design. He currently divides his time between Brooklyn and Detroit.
Food + Tech.
Food + Innovation
World-renowned food futurist and co-founder of Alpha Food Labs, Mike Lee is on a mission to educate the world on the pure possibility of sustainable and varied food sources that boost our palate… and our planet.
A whopping 75% of the planet’s food comes from a mere 12 plants and 5 animal species while millions of opportunities exist to achieve biodiversity that simultaneously enriches the soil and the wallet.
Agriculture and food technology are just beginning to evolve from traditional methods of production to indoor farming, lab-grown meats, and autonomous delivery strategies but we have much farther to go. Mike devises logical solutions for your audience to re-engineer every process in the food ecosystem and helps groups reimagine the combination of science and emotion in production, supply chain, consumer experience, and marketing of your product.
Invite Mike Lee to your next event to help your audience understand their opportunity to join the fight to grow futuristic and sustainable products, grow your diverse range of business strategies in any vertical within the food domain, and ultimately… find the best solutions to keep your clients wanting more.