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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.”

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

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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