Tag Archive for: foodinnovation

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.

 

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

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.

Baking the Future

“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: Ekonoke

Ekonoke is a Madrid-based company with a disruptive business model. It produces hops of the highest quality, ensuring sustainability and reliability of supply, and developing climate-resilient agricultural solutions with the least use of resources.

We had the opportunity to talk with Inés Sagrario, CEO and Co-founder of Ekonoke, which participated in our Eatable Adventures Acceleration Program (EAA) in 2019. Read on to learn more about Ekonoke’s experience as part of the acceleration program.

Could you narrate Ekonoke’s journey since you’ve been part of our accelerator program?

Ekonoke joined the Eatable Adventures Accelerator Program in September 2018. Our original project had nothing to do with what we are now. Even the partners at the beginning told us the project wasn’t quite right, but that they were confident in our team. We made fundamental decisions together to put the project on a better track, becoming who we are now.

In the first place, we suffered some confluence of our work with the Eatable Adventures team and the alterations of climate change we had to face. In March 2019 there was a beastly heatwave in Madrid, passing 40 degrees in the greenhouse, which was not prepared for it. This led to a drop in production, making us unable to get to serve customers we already committed with.
During this time we realized we couldn’t continue working in a greenhouse, and we had to switch to indoor cultivation.

With support from Eatable Adventures, we also realized that our vertical garden model focused on Horeca was not a scalable project, but rather an artisanal one. Responding to what our restaurant clients requested, we made our first change by offering ready-for-harvest live mini-gardens. Through Eatable, we were introduced to a variety of events, and in one of them, we met our partners Tallos microgreens. In combining the two projects, the brand Ekonoke was born.
Simultaneously, we continued testing with crops that did not have climate risk, one of them being hops, which has led us to what we are today.

  

Walk us through your rebranding process decision, why did you decide to focus only on one type of crop, as well as only selling your products at a B2B level?

We put together the situation Ekonoke was in at the time. On the one hand, our mini-gardens were not being profitable. Despite receiving very positive feedback from customers, we didn’t have the level of repetition that we had envisioned in our pre-covid business model.

On the other hand, having already been working with hops and being in contact with breweries, we realized that the brewing industry faced an important challenge of supplying their raw material sustainably and reliably.

Putting these two situations together, the answer was clear. One of the strongest supporters of our decision to completely change our business model has been Jose Luis Cabañero, CEO of Eatable Adventures.  

 

What is the most valuable piece of advice you have received from Jose Luis in our Accelerator Program?

First of all, I would like to emphasize that the greatest advice I have received from Jose  Luis was not really during the Acceleration Program period. Once you are part of the program, you create bonds, connections, and relationships that last a lifetime. It is very valuable to have a team behind your project with a vision and the ability to guide and support you as you make future decisions.

Having said that, the biggest piece of advice he told us was to decide to focus on growing hops. It was hard to accept and put aside our mini-garden project, but after long conversations with Jose Luis, he made us understand that the future of Ekonoke was in being a hops company.

 

Where do you envision Ekonoke in the short and long-term future?

In the short term, we are already working to have our first commercial-scale hop growing facility in Galicia, having close connections with Estrella de Galicia’s brewery. We want to show the world that different types of crops can be grown in different ways, starting with hops, so that food and ingredients do not have to travel thousands of miles, but rather the knowledge and technology will do.

In ideally 4-5 years, we will have our indoor hop growing facilities available worldwide, being the leading company that has completely revolutionized the hop industry.