• Both companies installed the world’s first plant-based food bioprinting plant on an industrial scale in Tudela (Navarra), and came together to become one of the most cutting-edge companies in the sector.
  • The first product to be produced will be vegetable bacon and it will hit the market by Foodys-Cocuus before summer. After this launch, they prepare the production of prawns, salmon, octopus, foie or plant-based tuna, among others.
  • An international cutting-edge technology that, when taken to an industrial scale, offers a before and after in quality, flavor and price, with new references for a category avid for superior products.

Foodys and Cocuus have announced today the signing of an alliance that consolidates them as two of the most cutting-edge companies for the development, industrialization and marketing of plant-based products on the international scene. The two companies from Navarra have just signed an agreement for the industrialization and commercialization of plant-based products from 3D bioprinting.

Last March, the first of a series of 3D bioprinters developed by Cocuus for the industrial manufacture of meat and fish analogues was implemented at the Foodys facilities in Tudela (Navarra). State-of-the-art facilities that in 2023 have received the IFS “high level” quality recognition and will be the first plant-based food bioprinting plant on an industrial scale in the world.

Launch of bacon Q2 2023

The 100% vegetable bacon is the first reference to be produced and its sale is expected to reach the national market before summer by Foodys Cocuus. It will be done in refrigerated trays of 120 gr. at a very “competitive” price. A superior product, with much less fat, without gluten or soy and with all the flavor and texture of its analogue. And, after this launch, they prepare the production of plant-based prawns, salmon, octopus, foie gras or tuna, among others.

“This is the first of a series of products that are clearly superior to those known in the category to date. This industrial printer is unique in the world and will allow us to produce 1,000 tons of 100% vegetable bacon per year. We will be able to produce more sustainable and nutritious food with vegetable-based animal protein analogues”, explains Gonzalo Agorreta, CEO of Foodys.

“Without a doubt, we are facing a technology that will forever change the way in which we produce healthy, tasty and sustainable food for the world on a scale. This technology aspires to revolutionize food science through disruptive solutions for the industry”, adds Patxi Larumbe, founder and CEO of Cocuus.

A global problem

The technology developed by Cocuus and its production, now industrialized and marketed by Foodys, will revolutionize the way we eat in the future. It is being encouraged that by 2050 in Spain the consumption of meat and fish of animal origin is considerably reduced, being a trend that can become law. In this sense, the vegetable alternative is decisive to reduce livestock farming and intensive fishing with its derived environmental problems. In addition, it can be a way of feeding a population that does not stop growing.

“There are no cows for 10 billion people, they assure us. By managing to make production plants with bioreactors and bioprinters, from which meat or fish comes out without the need for cows or fish to enter it, we will solve a great problem in the world. In addition, the fabrics that come out of this technology will not have traces of chemicals or heavy metals”, says Larumbe.

This type of food also has a more modest objective: on the one hand, targeting vegetarians and vegans who yearn for the special pleasure that eating meat generates, and, on the other, all those people who increasingly associate their diet with their own health.

Navarre at the international forefront.

The union of both companies places the Foral Community at the forefront of the international vanguard in innovation, production and marketing of plant-based foods. “Navarra has always been a power in agri-food R&D and, now, it will be here where plant foods from 3D bioprinting are produced for the first time in the world on an industrial scale,” says Lucas Irisarri, Foodys Marketing Manager.

About Foodies

Foodys is a Navarrese company created in 2017 and belonging to the ENHOL Group that was launched to respond to the challenges presented by the future of food from sustainability and innovation. It has four different business units: Foodys Agrotech: mixed and sustainable hydroponic cultivation of high-value vegetables; Foodys Plant Based: development and commercialization of vegetable meat and fish analogues; Foodys Factory: industrial manufacturing of plant-based products for own brand and third parties; and Foodys Innova: research into new ways to obtain healthy, tasty and sustainable food.

About Cocuus

Cocuus is a technology company from Navarra, founded in 2017, that offers a wide variety of solutions for the agri-food sector. It specializes in the development of technology for the production of safe, nutritious and healthy food. The company includes two Food Engineering and Research divisions to develop technological solutions for the sector. These divisions offer products and services that include: 1) Research and Development of new Plant Based and Meat Based foods; and 2) Development, installation and start-up of the engineering and software necessary for large-scale food manufacturing.

Alberto Barbari joins Eatable Adventures as Programme Director

Eatable Adventures, one of the world’s leading agrifood accelerators,  – the Foodtech Accelerator of the National Network of CDP Venture Capital SGR. Foodseed is a pioneering program aimed at promoting innovation and excellence in the Italian agrifood industry. The program counts on the support of renowned partners and co-investors such as Fondazione Cariverona, UniCredit, and Eatable Adventures, as well as corporate partners including Amadori, Cattolica Assicurazioni, Axxelera, Veronafiere, and scientific partner the University of Verona.

 

Barbari, a seasoned Open Innovation expert, will collaborate with Riccardo Fisogni, the Vice President and General Manager of Eatable Adventures Italia. Together, they will undertake a strategic search for the most innovative startups operating in the FoodTech and AgriTech sectors, capable of addressing the evolving needs of the Italian food supply chain.

Alberto Barbari holds a degree in Management Engineering and a Master’s degree in Mechanical Engineering of the Food Industry. He has gained extensive experience in the FMCG sector, particularly in product development, Design Thinking, and Open Innovation. As the newly appointed Program Director of the Foodseed Accelerator, Barbari will leverage his wealth of expertise to drive the Italian project forward. Over the next three years, Foodseed will actively seek out the most innovative startups operating in the FoodTech and AgriTech industries, with the ultimate goal of creating new business models and fostering an entrepreneurial ecosystem that promotes sustainability, technology, and ethics. All of these elements will work in synergy to drive the growth and development of the food supply chain.

 

With 5 years of experience in the Barilla Group, specifically in the Innovation division, Barbari has gained valuable expertise in Open Innovation. He has collaborated on projects that have revolutionized the food industry, anticipating the benefits that a smart utilization of technology can bring to the agri-food system of the future. His experience at the Italian multinational has sharpened his ability to identify forward-thinking and innovative initiatives within Barilla’s Global Innovation Platform Unit. This has been achieved by exploring, implementing, and testing cutting-edge technologies, disruptive business models, and new food products and services.

 

As the Program Director of Foodseed, Alberto Barbari will oversee all aspects of the acceleration program, from designing and managing the training curriculum to planning the roadmap for participating startups, including recruitment, selection, evaluation, and investment roadshows. He will also be responsible for identifying mentors and ensuring that the program provides maximum benefits to the startups.

“I am delighted to be in my new position at Eatable Adventures. Having worked with the Italian food industry for a long time, I am aware of the challenges and potential of this sector. I look forward to discovering the new projects that will be part of Foodseed and guiding them towards a path where innovation complements the tradition of Made in Italy. In the years to come, the Italian supply chain will undergo significant changes, and the ethical use of technology will play a crucial role in the production and sales process. Despite these challenges, Italy is ready to make a comeback on the international stage, reaffirming its excellence in food and wine. The synergy between technology and sustainability will inject new energy into our country’s entrepreneurial ecosystem,” commented Alberto.

 

Barbari’s arrival is just one of many steps that the Accelerator has taken in its expansion, resulting in a 25% increase in staff in recent months to support growth both nationally and internationally. The Accelerator’s commitment to this expansion has been further strengthened by the recent addition of Julia Espeso as Ecosystem Director, who brings significant experience from Harvard University’s ‘Food&Science’ research group. The Accelerator has also opened new offices in Verona, Barcelona, and Bilbao in recent months, demonstrating its dedication to promoting the adoption of new technologies in the food sector. Offering 40 annual programs to companies and governments in Europe and Latin America, as well as 10 acceleration and incubation programs and an extensive network of over 25,000 entrepreneurs, the Accelerator continues to expand its reach and impact.

  • Investment in Spanish foodtech reaches 268 million euros by 2022, a 9.38% increase since the previous year, not considering investment round reached by Glovo

Eatable Adventures, one of the world’s leading agrifood accelerators, has presented the data from its annual study “The State of Foodtech in Spain 2022”. A report gathering key information on the characterization and investment evolution of the Spanish Foodtech entrepreneurial ecosystem.

Broadly, 2022 has been a positive year for the sector in the country. Despite the macroeconomic context, the Spanish Startups have been supported by investors, companies and governments, which have taken a much more active role in the growth of the Spanish ecosystem.

In 2022, Spain remains in the global top 10 ranking in terms of number of foodtech startups, whose latest census, according to the report, totals 412 startups. As for the key areas of the Foodtech sector, once again this year, 4 major categories were identified, showing a fairly balance among them: Agritech (24%); Food Production and Transformation (34%); Logistics, Distribution and Retail (25%); and Restaurant Tech (16%).

Spanish startups are solvent at a technological level and have a solid level of development. The percentage of startups that decide to patent their solutions or generate utility models is growing: 32,9% of startups have patents, 56,6% have a trademark registration and 29% have a trade secret. There is significant growth in the use of artificial intelligence, with an increase of more than 12 points, compared to last year, as well as in machine learning and IoT, with an increase of 8,5 and 9,6 points, respectively. Regarding the degree of technological development (TRL) of the startups, more than 80% have market-ready solutions and 14% are still at an intermediate stage.

This year, the total investment figure stands at 268 million euros, an increase of 9,38% compared to the previous year, not considering the investment round achieved by Glovo (450 million euros). In addition, the increase in Series A rounds stands out, growing by nearly 20%, 5 points more than in 2021.

The largest investments have been in startups working in foodservice/retail, but the emergence of the protein alternative stands out among investments. The top 5 startups leading this ranking are Cover Manager (€52M), Heura (€20M), Good News (€11M), Nova Meat (€6M) and Cubiq (€6M).

Spain is consolidating its position as a Foodtech Nation with a flourishing ecosystem and great technological and intellectual solvency, which has attracted the interest of global investors and corporates throughout the year. Proof of this are the investment rounds received by some of the startups of our Spain Foodtech portfolio, such as Cocuus, Innomy or Moa Foodtech.”, commented José Luis Cabañero, CEO and founder at Eatable Adventures.

New Call for Projects for Spain Foodtech, the national Foodtech acceleration program

Also, Eatable Adventures announced the opening of the new caLl for projects for the acceleration program Spain Foodtech Startups’ Program. This is a national program led by Eatable Adventures, in collaboration with ICEX Spain Export and Investment and CNTA (National Center for Food Technology and Safety) and supported by multiple agents of the food ecosystem.

This year, the program incorporates as partners the largest companies in the food industry that are driving open innovation in the agri-food sector: Mahou San Miguel, leading brewing company, Alianza Team, a Colombian-based corporate group, expert in lipids and fats and leader in the food sector, Pascual Innoventures, Pascual’s Corporate Venturing arm, and Sigma, leading multinational food company.