‘Hack the Fork’ brings together over 90 innovators from 10 states to develop AI-powered solutions for plant-based foods, fermentation, food safety and sustainable food production

Key Highlights

• NIFTEM-K hosted India’s first AI × Food Tech Hackathon, titled ‘Hack the Fork’, on October 24–25, 2026.
• More than 85 teams applied, with 25 shortlisted for the final round.
• 22 teams comprising over 90 participants from 10 states took part in the 24-hour challenge.
• Participants represented institutions including IITs, IIITs and the University of Delhi.
• The challenge focused on alternative proteins, plant-based food innovation, fermentation, nutritional optimisation, food safety and waste reduction.
• Winning teams competed for prizes worth ₹1.5 lakh and opportunities to join NIFTEM-K’s Startup Incubation Programme.

AI and Food Technology Take Centre Stage at NIFTEM-K

The National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K), hosted ‘Hack the Fork’, India’s first AI × Food Tech Hackathon, bringing together young innovators, researchers and technology enthusiasts to develop Artificial Intelligence-based solutions for challenges in the alternative protein industry.

The 24-hour hackathon was inaugurated by Ms. Alice Pjie, Director of Hack the Fork, on October 24 and concluded on October 25, 2026, with participating teams presenting their solutions before an expert jury.

Organised by France-based non-profit initiative Hack the Fork in collaboration with NIFTEM-K, the event aimed to encourage interdisciplinary innovation and explore how AI can contribute to sustainable food systems.

Out of more than 85 applicant teams, 25 were shortlisted for the final round. A total of 22 teams, comprising over 90 participants from 10 states, participated in the challenge at the institute.

Alternative Proteins, Fermentation and Food Safety Among Key Focus Areas

The hackathon challenged participants to explore AI applications across the alternative protein industry and wider food systems.

Key areas included:

• Plant-based food innovation and product development.
• Fermentation technologies.
• Nutritional optimisation.
• Food safety and quality.
• Sustainable food production.
• Food waste reduction.

The focus reflects growing interest in technology-led approaches to developing alternative protein products and improving the sustainability and resilience of food production systems.

AI-based solutions in these areas could help food businesses explore product formulation, improve production processes and address challenges related to nutrition, safety and resource efficiency.

NIFTEM-K Encourages Interdisciplinary Innovation and Entrepreneurship

Dr. Harinder Singh Oberoi, Director of NIFTEM-K, highlighted the importance of the initiative in generating new ideas and strengthening India’s food ecosystem. He said the hackathon would encourage creative thinking, interdisciplinary collaboration and technology-driven solutions for emerging challenges in the food sector.

The event was coordinated by Dr. Vimal Pant, Professor at NIFTEM-K and CEO of NTIBIF.

Participants received guidance from a panel of mentors, including Mr. Chaitanya Chilukuri, Science and Technology Associate at Good Food Institute (GFI) India; Ms. Svarnim Samant, Regional Mentor at GFI India; Dr. Saurabh Jain, Associate Professor at IIIT Sonepat; and Mr. Abhishek Shukla, Research Scholar at the University of Delhi.

The winning teams competed for prizes worth ₹1.5 lakh, along with opportunities to enter NIFTEM-K’s Startup Incubation Programme. The initiative is intended to support promising ideas and encourage their further development into practical food technology solutions.

Hospitality and Food Industry Impact: Opportunities for Hotels, Restaurants and Food Manufacturers

The growing application of AI in food technology and alternative proteins could create new opportunities across India’s food processing, hospitality and restaurant industries.

For hotels, restaurants, institutional caterers and food manufacturers, developments in plant-based proteins and fermentation-based products may expand the range of ingredients available for menu development and specialised food offerings.

Potential industry implications include:

• Alternative protein menus: Plant-based food innovations could help restaurants and hotels diversify menus for consumers seeking different protein options.
• Food product innovation: AI-assisted research and product development may support food manufacturers in improving formulations, nutritional profiles and product consistency.
• Food safety and quality: Technology-driven solutions could strengthen quality monitoring and food safety processes across production and processing operations.
• Sustainable kitchen operations: Innovations focused on food waste reduction may offer useful approaches for commercial kitchens, hotels and institutional food services.
• Food entrepreneurship: Startup incubation opportunities could help emerging food-tech businesses develop products and solutions for hospitality and retail markets.
• Culinary and wellness tourism: A wider range of alternative protein products could eventually support specialised menus and new food experiences for domestic and international visitors.

These are potential applications rather than outcomes announced by the hackathon. Their commercial adoption will depend on product development, affordability, consumer acceptance, regulatory compliance and scalability.

Building India’s Future-Ready Food Processing Ecosystem

The ‘Hack the Fork’ initiative highlights the growing convergence of Artificial Intelligence, food science and entrepreneurship in India’s food processing sector. By bringing together students, researchers and technology professionals, NIFTEM-K has provided a platform to explore practical solutions for alternative proteins and sustainable food systems.

The opportunity to enter the institute’s Startup Incubation Programme also creates a pathway for selected innovations to move beyond the hackathon and progress towards enterprise development.

For India’s food processing and hospitality industries, such initiatives could contribute to a more technology-driven ecosystem, supporting product innovation, sustainable production and the development of new food business models.

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Meta Description: NIFTEM-K hosted India’s first AI × Food Tech Hackathon, ‘Hack the Fork’, bringing together over 90 innovators to develop AI-driven solutions for alternative proteins and sustainable food systems.