bakery Archives - Eatable Adventures

The second edition of Baking the Future kicks off with four new startups

01/12/2022/in Open Innovation/by Eatable Adventures

After the success of the first edition, Cereal, the Innovation Center of Europastry welcomes again four startups with revolutionary projects that will change the bakery sector.
The Israeli startup DouxMatok offers nutrition improvements through sugar reduction solutions; Spanish AgroSingularity develops vegetal-origin sustainable fibers that prolong the useful life of bread. Belgian Ajinomatrix digitizes the measurement of the senses of taste and smell through AI and Colombian Sacha Inchi develops products through innovative crops that satisfy the growing market of superfoods.

The startups selected will participate for six months in the Baking the Future program, a period where they will receive tutoring, advice, and business development.

Barcelona, November 30th, 2022.- After the success of the first edition of the acceleration program Baking the Future, Cereal, the Europastry Innovation Center welcomes again four startups with revolutionary projects that will change the bakery sector.

This year, applications from 11 different countries have been submitted, among which DouxMatok from Israel, Ajinomatrix from Belgium, AgroSingularity from Spain, and Sacha Inchi from Colombia, have been selected.

INNOVATION IN HEALTH, TECHNOLOGY, AND BAKERY SUSTAINABILITY

The projects from the four startups give solutions to the challenges we set when we launch the second edition of the program: sustainability, health, improvement of the customer experience, and technologies aimed at seeking to improve production without losing quality.

DouxMatok, the Israeli startup, offers nutrition improvements through sugar reduction solutions. The perfect response to consumers’ preferences, for a tasteful experience and healthier food.
Belgian Ajinomatrix has digitized the measurement of the senses of taste and smell through AI. Which becomes an essential tool to obtain data that will allow companies in the food sector to take accurate and fast decisions.
AgroSingularity, the Spanish startup, has developed vegetal-origin sustainable fibers that prolong the useful life of bread. Additionally, it allows the preservation of the nutrients and functional attributes of the original plant of the ingredients.
Lastly, Sacha Inchi offers solutions to the needs of the growing superfood market through innovative crops of Latin American biodiversity.

SIX MONTHS TO REVOLUTIONIZE THE BAKERY INDUSTRY

The objective of Baking the Future is to build an open innovation model for Europastry. “We continue to bet on open innovation, a fundamental tool for collaboration with entrepreneurs and our R&D teams to design and escalate the future of the bakery industry” states Ana Thielen, International Marketing Manager at Europastry

Over the next six months the entrepreneurs of the four startups will have all the company resources: workspace, mentoring sessions with the teams of Cereal, Eatable Adventures, and Google. Access to the R&D&I department of Europastry to develop, test, and launch the product to check its viability in the market.

“Thanks to Baking the Future, we brought entrepreneurs from all over the world to Cereal, to respond to the current challenges of the Bakery sector. We are sure that thanks to the collaboration of Europasty and its I&D team these startups will be able to develop innovative solutions, capable of generating great impact in the sector and reach a global scale” affirms José Luis Cabañero Founder & CEO of Eatable Adventures.

After six months of preparation, during the celebration of Demo Day, the four startups will present their projects to a network of private investors and highly qualified experts.

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

22/03/2022/in Ecosystem, Foodtech, Partnership/by Eatable Adventures

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:

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.

Baking the Future kicks off with three revolutionary projects that will change the world of baking

07/10/2021/in Foodtech, Startups-article/by Eatable Adventures

Cereal, Europastry’s new bread and pastry R&D center, hosted the presentation of the startups that will be part of Baking the Future, the first acceleration program in the bakery sector.

After receiving over 100 candidacies with innovative solutions from startups all over the world, three were chosen: Done Properly (Chile), Agrain (Denmark) and Bread Free (Spain).

INNOVATION IN HEALTH AND SUSTAINABLE BAKING

Health and sustainability in food products are the drivers of the solutions presented by the three selected startups.

Thus, Chile’s Done Properly has successfully developed a cutting-edge technology that, through a fermentation bioprocess, reduces the amount of salt in products by boosting the natural flavors of foods.

Denmark’s Agrain, for its part, proposes a new method of food production involving the recycling of grain used in the brewing industry to transform it into flour. This grain has been partially used, as the beer brewing process uses just the sugars and starches. With the flour made by Agrain, it is possible to produce bread products that are more sustainable and have a higher nutritional value.

Lastly, Navarre’s Bread Free is the first company in the world capable of creating gluten-free wheat flour for making bread, pasta and other bakery products. This technology, pioneering in the world, is being developed in collaboration with the CNTA (Centro Nacional de Tecnología y Seguridad Alimentaria).

SIX MONTHS TO REVOLUTIONIZE BREAD BAKING

The goal of the Baking the Future program is to construct an open innovation model for Europastry. In the first six months, the entrepreneurs from Done Properly, Agrain and Bread Free will benefit from all the company’s resources, including mentoring sessions, a workspace and access to Cereal’s cutting-edge laboratories, and designs of business plans, among other forms of assistance, to develop their products and test their market viability.

These months of preparation will be followed by Demo Day, the moment when the startups will present their projects to a network of private investors and highly qualified experts.

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