Mahou San Miguel launches a new challenge addressed to the entrepreneurial community seeking to find the beverage of the future

  • The brewery along with the accelerator Eatable Adventures, are calling for startups from all over the world to participate in a new innovation challenge for the beverage sector.
  • The selected entrepreneurs will have the opportunity to develop a product test together with Mahou San Miguel’s team of experts.

Mahou San Miguel, a 100% Spanish family-owned beverage company and leader in the beer sector in Spain, launches the Rethink Your Drink Challenge, a new challenge to discover the drink of the future. As part of its Barlab Ventures project, along with Eatable Adventures, one of the three leading global food technology accelerators, the brewery wants to offer an open innovation platform for the entire food and beverage sector.

From today until September 5, startups from around the world with a differential, sustainable and innovative proposal that generates a transformative impact on the traditional beverage industry can submit their applications through the website www.barlabventures.com.

In the words of Miguel Ángel Miguel, General Manager of Transformation at Mahou San Miguel, “BarLab Ventures allows us to unite two of our main commitments: to leverage the possibilities that technology offers in order to provide innovative solutions to new challenges of the beverage sector, as well as strengthening collaboration with other organizations to drive their transformation”. Miguel Ángel, also points out that “we are convinced that through this project we will be able to share with entrepreneurs a common perspective to make bars, restaurants, distributors and the rest of our value chain strengthen their collaboration towards generating wealth, based on aspects such as excellence, innovation, and sustainability”.

José Luis Cabañero, CEO and founder of Eatable Adventures, commented “we are delighted to launch this initiative hand in hand with Mahou San Miguel, a company that is clearly committed to innovation and entrepreneurship”. He also assures that “the beverage sector offers many opportunities for entrepreneurs and startups who seek to offer alternatives and innovative solutions to consumers, responding to the current reality but, above all, to the challenges of the future”.

 

Supporting entrepreneurs

The startups will have to present their innovative solutions in one of the following categories: innovative non-alcoholic alternatives, low alcoholic beverages (4º-7º), traditional categories reinvented, and beverages of the future.

Mahou San Miguel will offer the opportunity to develop a product test with its team of experts to accelerate the success of the winning proposals. In addition, the brewery will make available to the startups its distribution network, support in managing their territorial licenses, as well as in the field of financing, among other services.

Mylkcubator, the global incubation program for cellular agriculture technologies in the dairy industry, kicks off its second cohort

The incubator will help the selected startups in their business and R&D advancement strategies, preparing them for growth and investment rounds.

Pascual, a leading Spanish manufacturer of dairy products and beverages, has launched Mylkcubator 2.0, the second edition of the global incubation program for cellular agriculture technologies in the dairy industry. The initiative has been launched from the group’s Corporate Venture unit, Pascual Innoventures, in collaboration with Eatable Adventures, one of the top three global foodtech accelerators. The first edition of the program had recently been completed by four disruptive startups worldwide.

Mylkcubator 2.0 will last 6 months, from selection to the demo day. The goal is to enroll a new cohort of up to 5 startups or scientific projects, with innovative solutions in the cellular agriculture spectrum for the dairy industry within the following technologies: molecular farming, fermentation based, cell based, and applied technologies in this field. All the details about the program are available on the official website mylkcubator.com.

Pascual Innoventures has flexible venturing models that build, collaborate and support Foodtech startups in its early stages. The incubator will help the selected startups in their business and R&D advancement strategies, preparing them for growth and investment rounds.

In the words of Gabriel Pascual, director of Pascual Innoventures “The quality of the startups selected in the first edition has been amazing and shows us that this is, clearly, the way to go. The visibility of these projects as well as the investment rounds that they are receiving is a sign that the industry is prepared for this technological transition. Pascual has been a pioneer in shaping the path of innovation and non-conformism. An attitude that has been hatched generation after generation from my grandfather until our generation”.

On the other hand, José Luis Cabañero, CEO and founder of Eatable Adventures, has remarked “Mylkcubator has attracted the attention of companies, technology centers and professional investors from all over the world demonstrating that there is a great opportunity in the market to implement scalable technological solutions to future proof the dairy industry”. Proof of this is that investment in the dairy segment has tripled in 2021, compared with 2020, according to Dealroom data analyzed by Eatable Adventures.

The production of dairy products using cell cultures and fermentation techniques, that are complementary within the dairy industry, demonstrate industrial and commercial viability and presents a huge opportunity for the sector from both an economic and environmental point of view.

 

Mylkcubator website: mylkcubator.com

Meet the Alumni: Moon Water

Moon DrinksNacho Alonso, CEO and Founder of Moon Drinks, was hooked on traditional soft drinks for years and, fed up with not finding a healthy alternative on the market, decided to become an entrepreneur and make healthy soft drinks a reality. “The best way to predict the future is… to invent it,” he says. That’s how he founded Moon Drinks SL., the organic and vegan soft drinks company he is running today.

Find out how Eatable Adventures Accelerator Program helped him scale his business, what advice he has retained, and where he sees Moon Water going in the future.

 

  1. When and for what purpose was Moonwater born?

The project was born at the end of 2017 and has evolved a lot over the years. Our purpose is to contribute to improving the quality of life of people and the planet by creating healthy and sustainable alternatives to traditional beverages.

 

Traditional soft drinks have not changed their formulas for decades nor adapting or incorporating industry advances and consumer demands. Traditional drinks still rule the market, but they have become obsolete. Consumers are unaware of the alternatives that may exist, and therefore need to be informed about them.

 

  1. How did you come up with the formula for your soft drinks, and how does it differ from other soft drinks?

It has been a very long and laborious process. The current formula wasn’t found until May 2021 (almost 4 of work). We have launched four versions of our product on the market, and it was consumers and customers who validated it. Because of this, you could say the product was not created by us, but by the consumer only two red lines: we do not compromise health nor sustainability, which are core values for us.

 

As opposed to traditional soft drinks, we use 100% natural and organic ingredients, with very little sugar and low-calories. Our bubbles are soft, pleasant to the taste, and our flavors are not the traditional ones, we offer innovative flavor combinations that are truly delicious. Our business is to provide new experiences for consumers. In addition, our products are packaged exclusively with aluminum, the most sustainable material for packaging now a days .

 

  1. How did the Eatable Adventures Accelerator Program help you scale your project?

The experience was truly BRUTAL, completely changing the way we viewed the industry, better understanding the global market, and providing us with the tools we needed to reach our goals. And I can’t forget the most important thing, an amazing team on a professional and personal level.

 

  1. How do you see the future of Moonwater?

Our company is called Moon Water, we started this “revolution” with the soft drink category by launching Moonwater, but we are developing new products. We have already created an organic energy drink that is a healthy alternative to energy drinks that we plan to launch this year.

 

While we continue to work on new products and trends, we will also strive to improve existing products, incorporating all the new technologies, both at the production level and in packaging, and improving the entire value chain.

 

We are very happy with the evolution, we can’t believe it. The company is growing fast in Spain but also abroad, with a strong presence in the Netherlands, Belgium, Switzerland, Denmark, Sweden, Qatar, etc. Our goal is to bring Moonwater to every corner of the world.

 

  1. What is the most valuable advice José Luis has given you during our Acceleration Program?

That the product had to be at the peak of our project, which is why we will never be completely satisfied with our products, because we are firm believers that everything can be improved, no matter how good it is.

Cocuus

Spanish startup Cocuus raises €2,5M in Funding to scale its 3D bioprinting technology for the production of alternative proteins

This round was led by Big Idea Ventures, Cargill Ventures, Eatable Adventures and Tech Transfer Agrifood.

The Spanish startup Cocuus has raised 2,5 million euros in its Pre Series A funding round for its innovative process for producing plant or cell- based animal protein food analogs. The company achieved this round after completing Eatable Adventures acceleration program, one of the top three globalaccelerators for foodtech startups.

The round was led by Big Idea Ventures, the global alternative protein fund, the U.S. multinational Cargill Ventures, the Spanish accelerator Eatable Adventures and Tech Transfer Agrifood. With a capital injection of this size, the startup can scale its business model and expand into other international markets, enabling them to utilize their disruptive 3D bioprinting and robotics technologies to create more sustainable and nutritious food products.

Patxi Larumbe, CEO and founder of Cocuus states “We are very proud to have attracted the interest of international investors with this round of financing. Thanks to this capital injection we will be able to bring our technology within reach of corporations that want to print proteins on an industrial scale”. In addition, the Founder and Managing General Partner of Big Idea Ventures, Andrew D Ive, also highlights “At Big Idea Ventures, we invest in technology which impacts the alternative protein industry’s entire value chain. Cocuus’ technology addresses a major pain point of structured plant- and cell-based meat production methods scalability. We are thrilled to support this innovative team and we look forward to
seeing their scalable food technology making an impact across the world.”

On the other hand, José Luis Cabañero, CEO and founder of Eatable Adventures notes, “The Spanish foodtech startups’ ecosystem is consolidating very quickly, attracting major investors and international corporations. Through Eatable Adventures, we offer our services to startups and corporations around the globe to accelerate the process of transformation and innovation in the food value chain”.

As Cabañero points out, this current environmental and world population scenario calls for a rethinking of production methods to achieve a much more sustainable and efficient food system. According to FAO data, in 2050, in order to feed a population of 9.1 billion, food production will have to increase by 70% and meat production by more than 200 million tons.

Cocuus, along with MOA Foodtech, Proppos, H2hydroponics, and Innomy have been selected as finalists for the first edition of Spain Foodtech, the acceleration program of Eatable Adventures supported by the National Center for Technology and Food Safety (CNTA) and ICEX Spain Export and Investment.

Cocuus has been awarded by the international Quality Innovation Award (QIA) in the category of Innovation in Microenterprises and Startups, after winning the 2021 national award.

Food 4 Future – Foodtech World Summit in Bilbao

Food 4 Future

Food 4 Future– Expo FoodTech (#F4F2022) the international reference forum where food and beverage industry professionals learn about the latest trends, solutions, and technologies to optimize and innovate throughout the value chain, will take place from May 17 to 19 in Bilbao. 

This year, Food 4 Future celebrates its second edition which is expected to attract more than 7,000 congress participants and 253 exhibiting brands. A meeting point for innovation managers, IT managers, marketing managers, and CEOS of the food industry, emphasizes the major challenges of the industry: sustainability, food safety, and the digitization and automation of industrial production processes. 

Food 4 Future encourages the transfer of knowledge and experience among international professionals and experts, including renowned scientists and researchers, startups that are redesigning the food industry, top chefs, and representatives of the public administration. Food 4 Future, organized by NEBEXT and AZTI, has the support of the Basque Government, the City Council of Bilbao, the Provincial Council of Bizkaia, the BASQUE TRADE, ICEX, and the Ministry of Agriculture, Fisheries and Food of the Government of Spain; and the associations and collaborators that are leaders in this industry as HAZI, NEIKER, ELIKA, EIT Food, ILSI Europe, Food for Life, SPRI, Eatable Adventures, SanTelmo Business School or IASP (international association of science parks and innovation areas). 

Agenda

The congress will feature more than 70 sessions and vertical forums for each sector of the agri-food industry, which will focus the debate on the major challenges facing the industry, with special emphasis on the application of automation and robotics, the transition to the new Industry 4.0, and content related to sustainable and healthy food.

As strategic partners in this event, we would like to highlight that Eatable Adventures’ Ecosystem Manager & Innovation Consultant Paula Álvarez Ameijeiras will moderate a round table where leaders in the industry such as Anthony Finbow, CEO of Eagle Genomics, Charis Galanakis, R&I Director of Galanakis Laboratories & Mathew Gorton from New Castle Unversity will be discussing “R&I for sustainable and healthy food systems” on May 17th at 12.00h. 

Furthermore, Eatable Adventures’ ​​Managing Partner & Co-Founder Mila Valcárcel will be speaking in a session about “Building a strong global foodtech ecosystem from Spain” on May 18th at 12.45h. 

For more details about the Agenda of Food 4 Future Summit visit their webpage.

 

Mylkcubator’s First Demo Day Features Four Startups Developing The Dairy Of The Future Through Cellular Agriculture Technologies

demoday mylkcubator

The first edition of Mylkcubator, the incubation program launched by Pascual Innoventures in collaboration with Eatable Adventures, has held its eagerly anticipated Demo Day event showcasing the advances of the first cohort of startups, at its headquarters in Manoteras, Madrid.

The program not only showcased pioneering dairy projects around the world but also laid the foundation for a new path of development and innovation for the industry to face some of its greatest challenges.

As a culmination of the six-month incubation program, the participating startups presented their final pitches, paving the way for future funding rounds that will allow them to pursue their innovative development and research:  

  • De Novo Dairy, a startup based in South Africa with a mission to create the future of nutrition, the company uses precise fermentation technology to produce animal-free dairy proteins that provide the same sensory experience and nutrition as traditional dairy counterparts. De Novo Dairy is currently developing high-value proteins for the dairy industry.
  • Spanish startup Real Deal Milk develops casein and whey proteins through precision fermentation technologies with the same functional properties as traditional dairy components, with the aim to produce dairy substitutes equivalent to traditional dairy. 
  • Using bioengineering & microbial fermentation, Zero Cow Factory is reinventing dairy ingredients with India’s first milk and milk products (certainly the world’s first A2 milk protein) using bioengineering the microbes & microbial fermentation. The Zero Cow team is developing a proprietary technique to recreate milk proteins to develop real dairy products that are ethical, safe, delicious, and identical to cow milk.
  • Pure™ Mammary Factors based in the USA are accelerating the state of the art in cell-cultured dairy by crashing the cost of production by the development of growth factors used in culture media. The startup aims to make cell-cultured human milk affordable and accessible by selling food-grade off-the-shelf growth factors around the world.

Pascual Innoventures is committed to driving innovation to create a more sustainable future for all, anticipating the current trends that will shape the foods of the future. Due to the success of the first edition of Mylkcubator, Pascual Innoventures has already announced the call for the second edition of the program.

According to Sejal Ravji, director of Pascual Innoventures, “the success of the Mylkcubator Demo Day not only reaffirms the great response this program has had in the sector worldwide but also confirms what we at Innoventures already knew, in order to develop the dairy products of the future we have to continue to invest in transformational innovation and ambitious technological projects, as is the case with the four startups that have been working with us since the start of Mylkcubator six months ago”.

Furthermore, according to Jose Luis Cabañero, founder and CEO of Eatable Adventures, “In the coming years, we expect to see increased innovation in the alternative protein space, with breakthroughs in cellular agriculture and precision fermentation technologies. Mylkcubator is a pioneering global program that is and will continue to be at the forefront of developing the dairy of the future.”

Meet the EAA Alumni: Innomy

Innomy

Francisco Kuhar – CSO & Technology Partner; Juan Pablo de Giacomi – CEO & Founder; Pablo Sanchez Rey – COO & Founder.

With the growing demand from the population to eat more and more sustainably, fungi-based meat is one of the new alternatives being pursued by many companies, with the aim of mimicking the taste and texture of real meat. 

Innomy, an Argentinan-based startup located in Spain, is using fungal tissue cultures combined with precision fermentation technology to create complex structures that replicate the fibrous and tender consistency of meat. Created in laboratories, fungi-based meat relies on the mycelium, which is a network of fine filaments that are similar to the muscles of animals. The company modifies the shape, color, and flavor of the filamentous structures in mycelial matrices to make products that taste like meat.

During our interview with Francisco Kuhar, CSO & Technology Partner of Innomy, whose company participated in our Accelerator Program in 2020, he explained how the program helped the company grow, the reasons they chose the fungi-based meat to create their product, and the best advice they received from our CEO, Jose Luis Cabañero. Read on to learn more about Innomy’s experience during the Eatable Adventures Accelerator Program.

 

What stage was Innomy at when you joined the Eatable Adventures Acceleration program? Can you tell us about the growth Innomy has had since participating in our acceleration program?

When Innomy joined the Eatable Adventures Acceleration program: ‘Spain Food Tech’, the development stage was at an advanced stage, but the team’s configuration as a startup was incipient and a lot of organizational work was needed to be able to expose itself to investors and the public. Working with CNTA in the framework of this program was a huge help, as this institution became a valuable partner along the way. The experience we gained from Eatable Adventures enabled us to develop a credible business proposal, as well as to organize the team, understand the language of communication, and present ourselves to investors. In addition, the contacts provided by the Program and the appearances at various events allowed us to increase our reach and access to financing and production proposals.

 

What has the Spanish foodtech ecosystem offered you to establish your company in Spain?

In particular, we felt very supported by the Basque ecosystem. Institutions such as Beaz, Talent, and the BIC of this community welcomed us and helped us in a very active way. On the other hand, Basque research institutions and industry have been very supportive and are allowing us to grow.

 

What are the advantages and benefits of using mycelium compared to other protein alternative raw materials on the market today?

The mycelium contains high-quality protein in terms of its amino acid composition, but also in the supply of vitamins, Beta-glucans, ergosterol, and other compounds whose health benefits include the maintenance of a competent immune system, lower cholesterol levels, and the availability of nutrients without the need for artificial additives.

What is the most valuable piece of advice José Luis has given you in our Acceleration Program?

José Luis taught us that talking with a product on the table is much more effective than communicating ideas or a project. Even if it needs to be improved, the product shows an anchor with the reality that is often valued in the European entrepreneurial environment. Our speech was crystallized into a solid demonstrable development, which changed the way investors or other partners listened to us.

Spain as a global benchmark in FoodTech during the I InnoDays Madrid

Singapore, Israel, and Madrid? FoodTech is gaining momentum in the city trying to become a global reference. Public administrations and private agents have aligned their interests to position the region in one of the sectors of the future. These intentions were evident during the first thematic session of the Innodays, a series of sectoral meetings to promote entrepreneurship in the field of innovation organized by the Madrid City Council, the Community of Madrid, and the Madrid Innovation Driven Ecosystem (MIDE).

I Inno Days: Una nueva potencia global en foodtech

 

Spain as a FoodTech Nation

Among all the guests at the first InnoDays, Eatable Adventures’ Managing Partner, Mila Valcárcel, brought up a relevant topic: the geopolitical changes (and the consequent scarcity of food or raw materials) that will act as accelerators of changes in the agri-food value chain with the incorporation of new technologies.

These changeovers are led by technologies such as robotics, fermentation, bioprinting, artificial intelligence, IoT, new ingredients, cellular technology, or innovations in packaging. “We like to talk about Spain as a FoodTech Nation, a country that is much more than gastronomy and a world power in the agri-food field,” Valcárcel detailed. In fact, 10% of the national GDP depends on these sectors.

 

Startups, the main drivers of the industry

More than 30,000 companies are engaged in agri-food in Spain. “The great challenge for the industry is digitization, technology must reach the whole system. We also need more innovative and sustainable value chains, as is the case in other sectors”. Despite everything, the Spanish FoodTech and AgroTech environments have gained dynamism at full speed, as evidenced by the 700 million in investment attracted by agri-food last year, almost triple compared to 2020.

In this ecosystem, startups are clearly in focus, they are companies that are developing and generating interesting movements at different levels. As for Madrid, there are 407 startups operating in the region, representing 25.29 % of the national total. “They are companies that touch the entire value chain, from production to logistics. Madrid can be the Silicon Valley of food, the key is to work together to achieve it,” assured Mila Valcárcel.

 

Madrid, the Silicon Valley of food

Madrid should have a global ambition regarding its positioning on the FoodTech board. “We should take advantage to change what doesn’t work. For example, technology transfer is fundamental but very complex in Spain. We must mix technology and science to generate ambitious startups capable of solving global challenges.”

At a time when supply chains are breaking down and food autarky is on the rise, Spain has scientific teams, first-rate facilities, and a testing ground, such as Madrid Food Innovation Hub, where everything can be tested. “Let’s develop technology, intellectual property, and a solid business model around food,” said Valcárcel.

 

Educating the consumer

Meanwhile, we need to educate consumers so that they are aware of and able to exploit the disruption.  “For starters, FoodTech will allow us to make food accessible to everyone. This doesn’t mean we’re going to stop having traditional livestock or crops. It means there will be many other ways of doing things in the face of a world population that is growing and demanding functional foods, proteins…”

“It is important to work with the citizen on issues of perception and valuation. Countries like Singapore do a great job of dissemination. In this way, the consumer understands that there is nothing wrong with consuming laboratory meat or lettuce harvested in a vertical garden”.

During its first day, InnoDays aimed to highlight the needs of the entrepreneurial ecosystem and generate synergies between it. Watch the recorded session here.

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.

Meet the EAA Alumni: MOA Foodtech

Moa FoodtechMOA Foodtech is a Spanish startup that combines biotechnology and artificial intelligence to transform waste and by-products from the agri-food industry into a 100% sustainable ‘‘new generation protein” of high nutritional value.  Their goal is to implement new technologies that promote a fairer, more compassionate, and more sustainable food system while still being appealing to consumers.

We had the opportunity to interview Bosco Emparanza García, CEO and founder of MOA Foodtech, one year after going through our Accelerator Program. Discover what this meant to them, the advice he still retains, and how he sees MOA Foodtech in the future.

 

How did the idea of founding a company as MOA Foodtech arise? What is the main goal of the company?

The world is currently in a critical environmental situation. By 2050, agriculture will need to feed 40% more people, produce 70% more food, using only 10% more land.
The whole MOA team was concerned about the situation and the huge impact the agri-food industry has. For this reason, the three founding partners, Susana, José María, and I, made this decision to leave our jobs as scientific directors in a biopharmaceutical, M&A, and commercial company, respectively. As a step towards developing a sustainable agriculture-food model, we set out to investigate the following: Can we use waste and by-products from the agri-food industry to produce high-value food using biotechnology?

 

What were the benefits of working with Eatable Adventures in your first steps until the business was consolidated?

The beginning of our journey was a time of uncertainty. That same year was the confinement, and we found ourselves leaving our jobs. At that point, the Eatable Adventures team came on board; they believed in the project and shared our ambition. The solution we wanted had to be global, and thanks to Eatable’s way of working and networking, we were able to start a global project. As time passed, the most rewarding and intense hours of the week were our meetings with Mila and José Luis, when we wrote down our plans to overcome the next hurdle, and we did.

 

What is the most valuable piece of advice José Luis has given you in our Acceleration Program?

Having spent so many hours working together, it is impossible to choose just one. But without a doubt, there have been two in particular that made us change our approach and begin to see things more clearly.

The first, and undoubtedly essential, was that we had to seek international investment. This was the best way to position ourselves as a credible project and thus begin to grow.
And the second was to consider what we really were. Instead of thinking, we were just a protein manufacturer, we had to think of ourselves as a platform.

 

What is in the near future for MOA Foodtech and where do you aspire to go in the long term?

Our goal is to be a global project, so we are scaling the technology to an industrial level and developing solutions focusing on the Asian (where protein consumption will grow the most), European and American markets. In addition, we are working on applications not only in meat analogs but also in snacks and dairy analogs. We are also developing new processes utilizing by-products and residues, and perhaps most importantly, we’ve developed an artificial intelligence tool that helps us develop all of the above more efficiently and quickly.

Check out our other Alumni Interviews here.