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Baking the Future – “Demo Day” & Second Edition Launch

Baking the Future

Baking the Future closes successfully its first
edition and opens its doors to new startups
with revolutionary ideas

 

Baking the Future

The first edition of our acceleration program Baking the Future, came to an end yesterday with the celebration of the “Demo Day”, a virtual event that aimed to present the projects of the three accelerated startups and communicate the opening of a second edition.

Innovation is part of our DNA. The company itself was born from an idea that revolutionized the bakery sector and since then, Europastry has always sought to be at the forefront of the sector, anticipating new trends and offering its
customers the most disruptive products. “If you stop innovating you end up losing competitiveness and capacity for growth. That is why it is very important to keep reinventing yourself and never think that what you have is for life“, said Jordi Gallés.

The Baking the Future acceleration program plays a very important role in this constant renewal. Startups help us to innovate and open up new opportunities that allow us to take our products to the next dimension, while at the same time we provide them with all of Europastry’s muscle so that they can grow and develop their projects with the greatest possible resources.

 

“CEREAL DEMO DAY”

The celebration of the “Demo Day” took place at Cereal, Europastry’s Innovation Center, where the first idea was born and where today we continue to work with great passion to bring to market the best products in the sector. To conclude the first edition of the Baking the Future program, the three accelerated startups presented their projects whose drivers are sustainability and health:

Agrain

  • The Chilean startup Done Properly with its cutting-edge technology which, through a bioprocess of fermentations, manages to reduce the amount of salt enhancing the natural flavors of food.
  • The Danish startup Agrain with its new way of producing food by recycling grains used in the brewing industry.
  • Spanish startup Bread Free, is the world’s first company capable of creating gluten-free wheat flour to make bread, pasta, and other bakery products.

 

BAKING THE FUTURE OPENS A NEW SELECTION PROCESS

Building an open innovation model for Europastry is the goal of the Baking the Future program. For this reason, we are opening a new selection process for Those startups that want to revolutionize the bakery sector with projects related to sustainability, improving the consumer experience, health, and food solutions and technologies aimed at improving production without losing sight of the quality of the products.

Starting today, those interested in being part of the project can apply on the Baking the Future website. Selected startups will have access to all the company’s resources – from mentoring sessions, workspace, and access to Cereal’s state-of-the-art technology labs to business plan design – to develop their products and test their viability in the market.