Pascual Innoventures announces 2022 Mylkcubator’s cohort to develop the milk of the future

With just one year of operations, Pascual Innoventures, founded in 2021 to promote the food of the future, has already made its first significant capital investment demonstrating its clear commitment to innovation and fulfilling its goal to help to develop the milk of the future. Specifically, it has invested in De Novo Dairy and Zero Cow Factory, two of the four startups that were part of the first cohort of Mylkcubator, the first incubator in the world specialized in the development of innovation projects for the dairy sector, launched by Pascual Innoventures in partnership with Eatable Adventures.

De Novo Dairy and Zero Cow Factory, highly innovative, are specialized in the development of cellular agriculture and precision fermentation technologies, a segment currently gaining traction in the dairy sector. These technologies, capable of directly producing nutrients and ingredients for the dairy industry through microorganisms, sum up and complement the traditional industry, helping industry players move towards increasingly sustainable, efficient, and healthy mixed production models that ensure food security for everyone. 

Investment to address disruptive projects worldwide

De Novo Dairy, based in South Africa, is focused on developing precision fermentation technologies to create alternative proteins (Lactoferrin) that can reproduce the same nutritional profiles and sensory experiences as their dairy analogs. Zero Cow Factory, of Indian origin, seeks to complement the traditional dairy industry by producing the first milk and dairy products using bioengineering and microbial fermentation.

Through these investments, says Gabriel Torres, director of Pascual Innoventures, “We intend to strengthen collaboration agreements to launch new products with novel and expanded functionality, which improve the quality of life of our consumers and allow us to enter new markets. Together with De Novo Dairy, we will explore the production of Lactoferrin, a high-value protein, essential in the development of babies and a strengthener of the immune system. Together with Zero Cow, we will work on the synthesis of Casein, a milk protein vital to achieve a good flavor and texture of non-animal origin cheeses or yogurt “.

Cell cultures and precision fermentation techniques are starting to demonstrate industrial viability, as evidenced by the growth of investment in this sector (currently more than 200 investors are identified) and the emergence of new startups using these technologies as a base, whose total business value now exceeds $5.316 million, according to Dealroom data.

In short, this is a sector whose ecosystem is evolving rapidly and generating significant investment traction, both globally and locally. This is supported by the numbers, with investment in dairy alternatives that tripled in 2021 compared to the previous year, from US$194 million to US$605 million.

2nd edition of Mylkcubator: meeting the global challenges of today and tomorrow

Today more than ever, the current global socioeconomic context highlights the present and future challenges that the agri-food industry will have to face. Among them, is being able to develop and apply sustainable and efficient food production models that allow feeding a world population that just in November already reached 8 billion people. To this end, the promotion, development, and application of new technologies complementary to the traditional sector will play a fundamental role.

In this context, Pascual Innoventures and Eatable Adventures, aware of the need for action, have launched Mylkcubator 2.0, the second edition of this pioneering program worldwide.

At Pascual Innoventures we are convinced that only through innovation and commitment to disruptive food technologies we will be able to meet the current challenges facing not only the agri-food sector but also the global socioeconomic sector as a whole. Thanks to initiatives like Mylkcubator, we will be able to evolve towards an efficient and sustainable mixed production system that improves the lives of people, animals, and the planet“, said Gabriel Torres.

Itziar Ortega, VP of Global Operations at Eatable Adventures, adds that “the collaboration of such relevant and committed players as Eatable Adventures and Pascual Innoventures has allowed us to be pioneers and one step ahead. We are sure that in the next few years, these technologies will be consolidated and that Spain will undoubtedly continue to set historic milestones, among other things, thanks to the innovation of unique programs in the world such as Mylkcubator, which drives the innovation ecosystem on a global scale”.

THE MYLKCUBATOR 2.0 PICKS

Maolac is an Israeli startup specializing in the research of biofunctional ingredients to create precision proteins with high nutritional capacity, inspired by milking milk. Its main goal is to apply this technology to improve the health and well-being of both humans and domestic animals.

Portuguese startup PFx Biotech focuses on commercializing bioactive and functional human milk proteins as alternative protein ingredients for use in pediatric and advanced nutrition. They use a high-tech precision fermentation process to ensure the well-being of people and care for the planet

Miruku from New Zealand is a leader in the emerging molecular farming sector. Its mission is to provide sustainable, nutritious, and cost-effective dairy products by applying molecular farming technologies to program plant cells and produce proteins and fats suitable for the creation of plant-based dairy products.

ERGO Bioscience, an Argentine startup focused on the development of complex animal proteins, has succeeded in developing an innovative process to create alternative foods of plant origin. Its goal is to achieve products organoleptically identical to those of animal origin. Among its portfolio of proteins are Alfa-S1 and Kappa caseins, for dairy applications of plant origin, and myoglobin for meat applications of plant origin.

Nutropy is a French startup dedicated to the production of dairy ingredients by feeding the yeast with sugars, minerals, and vitamins. These ingredients are identical to those produced by cows and make it possible to develop alternatives to dairy products without quitting the original taste.

Webinar ICEX

Webinar: New ingredients- shaping the future of food from Spain

WEBINAR

25/10/2022. Online 

Free entry, registration required. 

9:00AM CET

18:00PM  CET

 

ICEX Spain Trade & Investment is hosting a webinar on “New ingredients: shaping the future of food from Spain” featuring five Spanish startups, and one of the leading technological centers, that are disrupting the food industry by using the most innovative technologies to create the foods of the future, in the most sustainable way.

WHY PARTICIPATE

Today, technology in the food industry is an essential part of food production processes. As food is becoming more wellness-oriented, consumers are increasingly opting for foods and beverages that, in addition to providing satisfaction and pleasure in eating, also offer health functions or benefits. To meet this demand, entrepreneurs and large industries are in the need of innovating and producing certain functional foods, and in some cases introducing new ingredients to the market which have specific health attributes through new technologies such as cellular agriculture, fermentation and artificial intelligence.

This initiative aims to strengthen the network of the Spanish foodtech industry, to showcase it to the world, and highlight success stories and interesting projects from other countries to enhance collaboration.

AGENDA

Where Via online
When To ensure that you do not miss this chance to learn more about the Spanish food tech ecosystem, we are offering you two time slots at 9AM and 6PM CET.

9.00AM CET Webinar #1: Shaping the future of food from Spain

18.00PM CET Webinar #2: Shaping the future of food from Spain

Registration Registration is completely free. Please register at the following link:

9.00 AM CET: https://us06web.zoom.us/webinar/register/WN_6LQmKDQjQiSOS-abCzoKog

18.00PM CET: https://us06web.zoom.us/webinar/register/WN_-PexbwSjTiGcQN6paT8l_A

SPEAKERS

Bread Free

Daniel Gomez Bravo, CEO – Bread Free  

Bread Free:  Bread free is a startup formed by young entrepreneurs who, through an innovative process, have managed to process cereals with gluten to separate this component from the rest of the food so that it can be consumed by people with celiac disease. 

Bio:  Daniel Gómez-Bravo is the CEO and technology developer of BREAD FREE S.L. He is a graduate in Biotechnology, Master in Health Information Engineering, and has experience in Research Centers such as the Center for Plant Biotechnology and Genomics. Daniel is fully involved in the use of Biotechnology to solve a real problem in the market, and a primary need of the gluten-free population. He has an economic, business and legal background backed by his training at the European Business and Innovation Center of Navarra (CEIN). With international prospection, he seeks to direct the company’s technology towards foreign markets, and thus be able to help as many people as possible.

 

The Good Cubes

Manuel Diez de Oñate De Toro, CEO – The Good Cubes (Origin Algae

Origin Algae: With the help of technology, Origin Algae provide the means and resources necessary to start producing spirulina, or to optimize your crops in an intelligent way.

Bio: Manuel graduated in industrial engineering at the University of Seville, where he began his career in the algae sector working in a spin-off of the university where he studied processes to make the production of algae more efficient in a sustainable way. After working for this company and for the Air Force as an intern in the Quality Department, he decided to take the leap to Sweden to study a master’s degree in business and entrepreneurship. At the end of this process, Manuel had already begun to undertake projects in real estate and music, but it was from the end of 2021 when he decided to undertake his current project focused on food based on algae for human consumption, Origin Algae (The Good Cubes).

Ingredalia

Miguel Ángel Cubero Márquez, CEO – Ingredalia 

Ingredalia develops and produce natural functional ingredients from plant by-products of agri-food companies for use in the food, cosmetic, nutraceutical and pet industries. With sustainability and circular economy as the cornerstones of our activity, Ingredalia obtain, natural functional ingredients, extracts, and healthy additives. 

Bio: He has developed his professional career as a technician, advancing from the position of laboratory manager to R&D Director at Indulleida for more than 10 years. He has been part of the Technical Management and held other management positions in other companies, such as aroma companies and other food industries; he has also been working as an associate professor at the University of Lleida, as well as visiting professor from 2008 to the present. He has developed and led various R&D projects, directing the creation of new lines and following the industrial development of the companies in which he has worked. Therefore, he has extensive experience in moving from an R&D project to an industrial reality. He has been the full-time General Director of the company since February 2020, assuming full responsibility for the fulfillment of the business plan. 

Sanygran

Roselyne Chane, Director – Sanygran 

Sanygran produce extruded food based on legumes and cereals, highlighting their nutritional and environmental benefits. Their vegetable protein has now become the basis of all our products due to its protein content, source of fiber, low level of saturated fats, as well as being gluten and lactose-free and manufactured in Spain. All this, without forgetting the positive impact it has on our health and that of the environment, by using less water resources than animal protein and reducing greenhouse gases from livestock farming, while promoting biodiversity and animal subsistence.

Bio: With +18 years of managing experience In Sales, Marketing, Innovation and Business development in the Food industry, Roselyne is now the Managing Director of Alimentos Sanygran, a Spanish Vegtech company specialized in plant-based foods and ingredients.

She believes in spending her time, energy and money in projects that impact positively on the planet and its people and this is why she also invests in foodtech, biotech and renewable energy companies.

Tebrio

Adriana Casillas, CEO – TEBRIO 

Tebrio: Spanish biotechnology company that is building an 80.000 square meter insect farm – the largest of its kind in the world, which, in line with our pilot operations, will breed and transform mealworms into 3 main co-products: (i) amino rich, sustainable premium protein for petfood, fishmeal and animal feed, (ii) tech powered biofertilizer for plant nutrition and (iii) chitosan for biodegradable plastic manufacturing. 

Bio: Adriana Casillas is CEO and Co-Funder of Tebrio. During her professional life, she has developed successfully different technological projects both in USA and Spain, related to industries such as art or food. She is also actively involved in interactions with the European Commission, EFSA and other European stakeholders for the development of the insect industry in Europe through her position as President of IPIFF, the International Platform of Insects for Food and Feed, based in Brussels. Adriana  holds a Bachelor’s degree in classical and contemporary music, MBA and Executive Master in Agri-Food Business Management from ESMUC, Johns Hopkins University and the IME Business School of the University of Salamanca, respectively.

AZTI

Carolina Najar, Food Market Director – AZTI

Azti conducts strategic and applied research in an international context, providing comprehensive and innovative solutions to its clients. AZTI’s mission is to transform science into sustainable and healthy development for present and future societies.

Bio Entrepreneur and business woman specialized in food industry and gastronomy of the national, European, and latinoamerican markets. She has experience in the GMCP (Gross Market Consumption Products) sector, where she has held different positions within the management team in the commercial and marketing areas. Foodtech investor. Teacher at Cámarabilbao University Business School. Founder of Baiba, a consultancy specialized in food, mentor al EIT Food and other incubation and acceleration programs. Since 2021 she is the director of food market at the technological center AZTI. 

 

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FONDO EUROPEO DE DESARROLLO REGIONAL (FEDER).                                      A way of making Europe
This service/activity is eligible for co-financing from Fondo Europeo de Desarrollo Regional (FEDER)

 

Innomy raises €1.3 million in funding, thanks to its alternative proteins based on mushrooms

The Spanish startup Innomy has raised 1,3 million euros in its Pre Series A funding round. The round was led by international investors as Corporación Cervino, Rockstart, Zubi Capital, Eatable Adventures and the National Center for Technology and Food Safety (CNTA), who have taken equity stakes in the company to scale the startup’s disruptive technology and promote a much more sustainable and healthier protein consumption alternative in other markets.

The leading Argentinian team, composed by CEO and co-founder Juan Pablo de Giacomi, biotechnologist COO and co-founder Pablo Sánchez Rey, and mycologist CSO and Technology Partner Francisco Kuhar, has dedicated years of research to the properties of mushroom-based proteins and their benefits for the health of people and the planet.

Innomy is the third foodtech Spanish startup announcing its first funding round after successfully completing the acceleration program Spain Foodtech developed by Eatable Adventures, in collaboration with ICEX Spain Export and Investment and the National Center for Technology and Food Safety (CNTA) and the Rockstart AgriFood program. Disruptive startups Cocuus and Moa Foodtech were also selected in Spain Foodtech program.

Juan Pablo de Giacomi, CEO and founder of Innomy states “We were born as a platform to channel many years of research in the field of the properties of edible mushrooms. Our mission is to respond to consumers that demand good food products for their health but also for the planet’s wellbeing. We want to reach new markets and bring our product to thousands of people”.

Mycelium, a filamentous, protein-rich ingredient extracted from the root structure of mushrooms is considered to be one of the most promising sources of protein for the future. Its quality in terms of nutrition was recognized by scientists a long time ago, but its current production for human consumption is not yet widespread. Furthermore, the fact that fungi do not produce cholesterol or significant amounts of saturated fats has redirected the attention of the food industry towards them.

On the other hand, José Luis Cabañero, CEO and founder of Eatable Adventures notes “We are very proud to be part of this new milestone that consolidates the leadership of the Spanish foodtech ecosystem. In the last few months, we have managed to raise Funding rounds of an average of 1.8M for three of the startups that have been selected in our acceleration program. We continue to bet on disruptive technologies that impact the way food is produced and consumed, ensuring food safety for all”.

Mark Durno, Managing Partner AgriFood of Rockstart said: “At Rockstart, purpose driven and determined founders are central to our investment selection. In the case of Innomy, the founding team is composed of specialists in mycelium and have all shown amazing commercial insight and humble curiosity during the mentor sessions throughout our accelerator program. We are delighted to make our second investment in the company.”

“With the entry into the capital we formalize the collaboration we have maintained in recent years to develop Innomy’s proprietary technology. And now, with this financial injection, it will be possible to bring this technology to the market and continue contributing to transforming the future of food to make it healthier, more sustainable, safer and available to everyone,” said Héctor Barbarin, CEO of CNTA.

In the context of the current global environmental and demographic challenges, meat alternatives, such as mycelium, are an effective solution to reduce meat production effects, which are responsible for almost 60% of all greenhouse gasses generated by food production, according to FAO data.

Innomy has been awarded in the fourth edition of the ‘Ingenia Startup Awards’, promoted by the Spanish Federation of Food and Beverage Industries (FIAB), the Technology Platform Food for LifeSpain (PTF4LS) and the Ministry of Agriculture, Fisheries and Food (MAPA). In addition, it has been a finalist in the Foodtech Heroes 2022 in the F&A category and has been chosen as one of the top 15 foodtech startups according to El Referente.

Patricia Fernández de Arroyabe

Eatable Adventures consolidates its presence in Catalonia

  • Foodtech accelerator opened a new office in Barcelona under the leadership of Patricia Fernández de Arroyabe, appointed VP of Corporate & Government Partnerships.

  • The company that already operates in Catalonia with open innovation and government initiatives programs will promote the growth of the local Foodtech ecosystem from Barcelona.

Eatable Adventures, one of the three most important food technology accelerators in the world, expands its management team and opens a new office in Barcelona in response to its expansion in the national and international agrifood market. This decision is part of the company’s growth strategy whose objective is to lead the transformation of the food system towards a model way more efficient and sustainable through the collaboration of governments, corporations, and startups. 

Catalonia is a strategic pole for the food industry where the company has already established synergies with local food companies and institutions to select and scale the most disruptive startups that drive innovation through the entire food value chain. To do this, the company has chosen Barcelona to open the new office. Thanks to this expansion Eatable Adventures has appointed Patricia Fernández de Arroyabe as VP of Corporate & Government Partnerships. 

Fernández de Arroyabe, who will carry out her functions from the new office in Barcelona is an expert in the agri-food value chain and a specialist in food service, and delivery, mainly. With more than 25 years of experience in the sector, before joining the Foodtech accelerator she held positions of responsibility in Alimentaria Exhibitions, Comess Group, ITW, and AECOC. Moreover, she is the Director of the Master in Innovation, Entrepreneurship, and Gastronomic Management of the BHC and a member of the Advisory Board del European Foodservice Summit.

Patricia Fernández de Arroyabe will have a strategic role in the national and international expansion of the company, promoting collaboration with corporations and governments to boost innovation in the agri-food sector. As she explained  “Passion for innovation in the agri-food sector has led me to embark on this new thrilling project. Our challenge is to add every day more food companies and entrepreneurs to the wave of food tech to build the food system of tomorrow ”.

« The agri-food industry is, with no doubt, one of the economical engines of Catalonia. Given the current challenges is necessary to join forces from all agents of the ecosystem not only to strengthen the strategic position of this economy on the world map but also to catch foreign investment in this sector and that this contributes even more to Catalonia’s economy as it’s already happening in other places around the world» commented Fernández de Arroyabe.

With a team of professionals that has doubled its size and turnover in the last two years and the opening of new offices in Spain and other markets, Eatable Adventures continues to consolidate its expansion and leadership in the application of innovation models in the agri-food sector.  The accelerator already counts on a solid food tech entrepreneurship ecosystem and ever since its foundation in 2015 has collaborated with more than 30 corporations on 4 continents supporting its growth and international expansion thanks to the implementation of new business innovation models. 

Meet the Alumni: Le Room Service

 

The impact of room service on hotels is a management problem since it affects the flow of food and beverage services in hotels that offer room service as well as the burden it places on staff and hotels that do not have kitchen facilities.

Le Room Service aims to improve the hotel offer and increase sales by making room service itself more attractive, adding value to the hotel sector. You’ll discover their secrets and learn about their experience in the Eatable Adventures Acceleration Program as you read on.

 

  1. How do you manage to add value to the hotel sector from Le Room Service? What are the services you offer?

 

Le Room Service is a company specialized in outsourcing the F&B service of hotel rooms, apart-hotels and tourist apartments.

We were born in 2017 with the aim of revolutionizing the hospitality sector by offering the cost-effective alternative to room service through operational innovation and specialization in gastronomic trends. As of today, we operate with more than 300 Hotel establishments among which stand out groups such as Meliá, NH, Vincci, Iberoestar, Turim or Barceló in Seville, Madrid, Barcelona and Lisbon.

We focus on bringing value to the hotel sector in 5 aspects: improved profitability, new customer experience, disruptive concept, standardization of processes and increased valuation, allowing hotels to focus on their core business.

 

  1. Why did you decide to join EA’s Acceleration Program?

 

At that time we were in a very early stage of the project, but we already had the first positive results that validated the viability of the business model.

We saw Eatable Adventures as a great opportunity to introduce my company to the startup ecosystem and exponentially accelerate its growth. Additionally, being able to rely on corporate mentors from Grupo Meliá and Banco Sabadell increased the chances of success.

 

  1. How has Eatable Adventures helped you achieve your goals?

 

Eatable Adventures helped us in different ways to professionalize our project.

Firstly, we had an initial mentoring phase where we drew up a medium-term plan, set goals and followed up on them. As part of this plan, Le Room Service aimed to obtain an investment round for national expansion, which later culminated in the opening of its second location (after Seville), Madrid.

Secondly, Eatable Adventures opened doors for us through its network of contacts. With partners like Meliá as well as with investment funds and angel investors. Thanks to all this, we got our first round of investment at the end of the program.

 

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

 

First of all, we would like to thank José Luis for his involvement and trust in the Le Room Service project. He has always followed our evolution very closely, offering, from his experience, the impulse and stimulus that the startup required in each phase.

More than a specific advice, we keep his mentality to think big, eliminating the barriers that we could have and transmitting the limitless scalability that our project has.

 

  1. How do you see Le Room Service in the medium/long term?

 

At the moment we are immersed and focused on our international expansion, we have just opened in Lisbon and we are working on future openings in Berlin and Paris. We have outlined an ambitious expansion plan and, in the next 3 years we want to be offering our services in the main European capitals.

In addition, we are also growing horizontally in services; we no longer only offer Room Service, but we are now a more comprehensive solution for Food & Beverage departments. We have the possibility to complete the hotel’s offer with breakfast, events or lobby services.

We are also rebranding to adapt to the new positioning that the business requires at this stage. Using our new exclusive packaging, we can operate without barriers in 5-star hotels and raise the brand’s perception.

There are many changes happening right now, and we are determined to successfully navigate them. Among other things, we owe our success to the experience and know-how acquired over the years and to the invaluable support provided by Eatable Adventures.

Get to know more of our Alumni here.

Baking the Future seeks startups for its second edition 

  • Baking the Future, Europastry’s startup acceleration program, begins the selection process for its second edition with Google Cloud and Eatable Adventures as collaborators.
  • Google Cloud, which recently landed in Barcelona, will collaborate hand in hand with Cereal and its accelerator Baking the Future, to boost the digital transformation of bakery startups.
  • The startups chosen for this second edition will enjoy a workspace, mentoring sessions, access to Europastry’s R&D department and will gain global impact through direct contact with the most relevant agents of the bakery industry value chain.

 

Baking the Future, Europastry’s startup acceleration program, opens the selection process for its second edition, which aims to find the next startups that will revolutionize the bakery sector.

After the success of the first program’s edition, we have teamed up with two collaborators that will bring a lot of value: Google Cloud and Eatable Adventures.

Google landed this June in Barcelona with a team of business consultants and experts in digital and cloud marketing to support and boost the digital transformation of companies by working and collaborating hand-in-hand with projects such as Baking the Future.

 Google Cloud will be close to the startups in the program, offering mentoring sessions, and providing support on its Cloud services. In addition to being part of the jury that will decide which startups will be with us in this second edition.

On the other hand, Eatable Adventures, the leading company in detecting and promoting the world’s most innovative and disruptive food startups, will offer entrepreneurship and business plan sessions.

 “We are proud to continue driving open innovation models with a leading global company like Europastry. Our collaboration started in 2019 with Baking the Future Challenge, a competition to improve processes and operations through the most disruptive startups in the industry and has derived into a more ambitious project with the accelerator program. Being able to activate a collaboration with Europastry, accessing an R&D center like Cereal, is a unique opportunity for any startup whose innovations and technologies apply to the bakery sector.” – Says José Luis Cabañero, Founder & CEO of Eatable Adventures.

 

SECOND EDITION OF THE BAKING THE FUTURE PROGRAM

The selected startups will enjoy:

  • A workspace in the Cereal, Europastry’s Innovation Center, equipped with the latest technology.
  • Mentoring sessions with highly qualified Cereal professionals from the R&D, commercial and marketing teams and the EaTable Adventures and Google Cloud teams.
  • Access to Europastry’s R&D department to develop, test and launch the product using the latest technologies to move from lab scale to pilot scale at Cereal’s facilities.
  • Global and direct project presentation with all the bakery’s industry value chain agents.

The drivers for these startups will be sustainability, improved customer experience, health and technologies aimed to improve production without losing sight of product quality.

Those interested in being part of the project can apply from today on the Baking the Future website.

 

INNOVATION AND EUROPASTRY

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.

Europastry currently invests 60 million euros a year in innovation and has one of the most avant-garde and pioneering R&D centers: Cereal.

“We have been part of the Baking the Future program and this is the result: a bread made with the flour of beer waste,” explains to us Aviaja, co-founder and CEO of Agrain, one of the startups accelerated in the first edition that came with a project that bet strongly on a more sustainable future of the food industry and that today already has a niche in the market. “Being part of Europastry has been a very good experience. We have met very astute and intelligent people who are passionate about the bakery sector.”

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.