Tag Archive for: spain foodtech

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.

 

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.

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.

Foodtech Opportunities in The Spanish Market

The foodtech sector is an emerging and dynamic sector dedicated to improving the entire food industry value chain sustainably. This intersection between nutrition and technology is changing the traditional food and beverage sector, prompting existing players to rethink many of their insights into manufacturing processes, consumers, and the market in general.

In recent years, Israel has positioned itself as one of the world’s FoodTech leaders, and it has succeeded. In just 70 years, it has managed to turn its threats into opportunities and become a world reference in innovation, responsible for some of the most disruptive and revolutionary technologies in multiple areas. 

 

Investing in Spain’s FoodTech Sector

In our country, investment in the foodtech sector has tripled in one year after national startups have raised 695 million euros in 2021, which is 220% more than the previous year, according to data from ICEX’s recent report. Thus, the Spanish ecosystem is the fifth foodtech ecosystem with the highest investment in Europe after Germany, the United Kingdom, France, and the Netherlands, offering numerous opportunities for innovation, some of which make this country a global benchmark.

Webinar Israel

Imagine how powerful these two ecosystems would be if they were connected? That’s exactly what happened during the webinar on February 22. The Foreign Trade Administration of the Ministry of Economy of the State of Israel engaged Eatable Adventures and leading Spanish corporations, such as Europastry and Pascual, to be part of the conversation and share best practices in open innovation.

Although we still have many challenges ahead of us, all levels of government, associations, clusters, and large food companies are working simultaneously to address them. We live in the era of collaboration, in which people, startups, investors, and administrations, are allied to build a better future; and of course corporations in the agri-food sector cannot miss this joint work.

 

Open Innovation Programs: Mylkcubator & Baking the Future

Startups in this sector are undoubtedly an engine of innovation that can bring a lot to the industry. In order to benefit from this, we need to create open innovation programs that identify the best startups to partner with, lay the groundwork for this collaboration, and channel joint efforts that benefit both parties.

Mylkcubator Companies of all sizes and nationalities are implementing programs along these lines every day. Important Spanish food companies have developed their open innovation programs, accelerators, and investment arms, such as Pascual’s Mylkcubator and Europastry’s Baking the Future. With these programs, companies can discover new business models, explore new channels with their consumers, reinforce the sustainability of their operations, diversify in categories or geographically and, above all, increase the efficiency of their business.

baking the futureThere are many ways in which companies in the sector work on open innovation, and it will depend a lot on the culture of the company, the position it is in, and the structure it has. In this regard, it is always helpful to have an ally who can advise the company on how to move forward, identify startups to work with, and lay the groundwork for collaboration with them, such as us, Eatable Adventures. 

If you want to know more about the Spanish foodtech sector, visit our recent article.

Investment received by foodtech startups in Spain triples in 2021

Spain has more than 400 Foodtech startups, being one of the major powers in the sector worldwide.

The agri-food sector is one of the engines of the Spanish economy, concentrating almost 10% of GDP, but we also have the opportunity to become a world power in innovation in the sector, thanks to “Foodtech”, a term with which any technology applied to the agri-food value chain is known. And this is demonstrated by the 2021 edition of the report on the State of Foodtech in Spain, a quantitative study that analyzes the sector that has been prepared for the second year by Eatable Adventures, one of the three leading foodtech accelerators globally.

2021 has been a great year for the entrepreneurial ecosystem in new technologies applied to food. Despite the difficulties suffered by the economy as a result of COVID-19, the net figure of 407 startups in the sector was consolidated, with 9% of them having been born this year. Spain is positioned as one of the main global powers in the sector, similar to France, ahead of the United Kingdom, but far behind the 900 startups in Israel or the 200 in Singapore, much smaller territories than our country. 

However, the most remarkable fact is the significant growth in investment received by these startups throughout 2021, reaching 695 million Euros, a growth of +220%, more than triple that in 2020. This figure places foodtech as the second category of investment in startups in our country, behind only transportation. Most of this investment takes place in very early stages (23% preseed and 46% seed). The 23% is in series A and only 5% in later stages or 2% in acquisitions. Glovo leads the highest round, with 450 million euros, followed by Biotech Foods with 36 million euros, Heura with 16 million euros and Biome Makers and Crowdfaming with 15 million euros each. 

 

Startups and the agri-food value chain

The concern of our entire society for sustainability, combined with the growing demand of consumers for healthier products, has been understood by the sector as great opportunities, increasing the number of startups that focus on the primary sector of the chain, on agriculture and livestock, seeking more sustainable formulas in production. Thus, 24% of startups work in agrifoodtech (vs. 17% in 2020), 35% in production and transformation, 24% in distribution and retail, and 17% in restaurant tech. 

Of those startups working in the primary sector, this year there is a greater weight in projects focused on the modernization of crops, applying software and automation in the processes (36%), while the weight of new methods of cultivation (18%) or the application of biotechnology in the fields (16%) is slightly reduced.

Analyzing the food process, which continues to be the most important point in the agri-food value chain (35%), there is a change in the search for new ingredients with which to produce alternative foods (47%), as opposed to plant-based or insect-based foods, which was the main driver until now (24%).

In the logistics section, the weight of direct-to-consumer models (74%), which in 2020 had gained very significant weight due to COVID-19, is slightly reduced. However, we see how many of these startups, which started out focused on the distribution of cooked food in restaurants (delivery), are expanding their catalogs to shift towards e-grocery.

Finally, in restaurant tech, we can clearly see how projects related to improved management thanks to artificial intelligence and the use of data are growing (40%), whereas until now this category was led by reservation platforms.

An important point of the study is the technology used in these projects. In 2021 we see how the use of biotechnology (32.05%) grows, mainly in food processing and crop improvement, but also Artificial Intelligence (28.21%) and Machine Learning (24.36%), in this case in a much more transversal way as they have applications in practically all points of the value chain. Robotics (12.82%) and Blockchain (6.41%) have a lower use in the volume of projects analyzed, for having a lower versatility and being more specific technologies but we see how there is growth compared to the 2020 report, confirming their consolidation as base technologies of foodtech.

It is important to highlight that 30.2% of the projects have patents, which helps to build a solid ecosystem with its own intellectual property that places our country in an opportune position of leadership, allowing us to export not only materials and processes, but also knowledge.

The profile of the entrepreneur is similar to that of the previous year: 40 years old, male (80%), starting up alone (14%) or with 1 partner (26%), and with less than 5 employees (46%), but 92% of them declare that in 2022 they will increase their workforce, confirming the employment generation capacity of the ecosystem.

 

What still needs to be improved, according to entrepreneurs

The study also includes a qualitative dimension that seeks to reflect the sector’s unfinished business. According to this, entrepreneurs state the importance of research centers in the development of startups in the sector (89% in 2021 vs. 65% in 2020), although it is perceived that universities do not fulfill this role, although this has improved slightly (50% in 2021 vs. 61% in 2020).

Knowledge of the sector by international investors is attributed as a reason why they invest in the sector (88% in 2021 vs 85% in 2020), which contrasts with the sentiment that the domestic investor lacks this knowledge, although this has improved this year (41% in 2021 vs 63% in 2020). It is important to highlight how the data reflects the change that the food industry is undergoing and is perceived as supporting the development of startups (67% in 2021 vs 43% in 2020).

And the point of subsidies is still pending, although it has improved. Entrepreneurs continue to demand greater ease of access to specific public aid for the sector (53% in 2021 state that this is a problem vs 72% in 2020).

For José Luis Cabañero, CEO of Eatable Adventures: “The tripling of investment data in 2021 and the significant volume of startups operating in our country show how the foodtech sector is confirmed as a great opportunity for the economy of our country, which will grow even more with the involvement of the public sector, corporations, research centers and universities”.

Download here the report and get to know more about our thriving food technology scene.

Madrid Food Innovation Hub Inauguration

The business incubator Madrid Food Innovation Hub was born with the mission of promoting disruptive food technologies and revolutionizing the global food industry in order to become a European reference center. This is the grand introduction of the new innovation and entrepreneur center developed by the Madrid City Council and located in the district of Villaverde. As the mayor, Jose Luis Martínez-Almeida, and the deputy mayor, Begoña Villacís, explained during the inauguration, the center is becoming one of the largest ecosystems of innovation and entrepreneurship in technology for the agri-food chain in Europe.

Madrid Food Innovation Hub is a pioneering experience in the world, whose objective is to revolutionize the global food industry. The center will develop several incubation and acceleration programs throughout the year, using different approaches and a deep training program for entrepreneurs in any area of the agri-food chain.

The innovation hub has a coworking space and a kitchen-laboratory of more than 300 m2, which is equipped with everything necessary to make concept tests, evaluation of prototypes and everything needed to develop projects. Madrid Food Innovation Hub activities, which include incubation programs, trainings and workshops with the district, will be completely free of charge for participants.

Almeida stressed that this new center is a clear example of how Madrid is capable of “reinventing itself”, since “here we were able to improvise the place from which thousands of meals for vulnerable people were provided” and, after just a few months, this has become “the place where we can reflect the will of the city of Madrid to win the future from innovation, talent and entrepreneurship”. In this sense, he stressed the need to support innovation by the administrations, assuring “that all those who want to start a professional and personal adventure in Madrid have in this City Council a faithful ally.”

Madrid Food Innovation Hub

As for Villacís, “we have the challenge of seeing how we are going to feed future generations” and for this “it is especially important that the Madrid City Council has thought about the need to create a council that is 100% focused on innovation”, something that, in her opinion, is beginning to be noticed “with projects like this, thinking, helping, creating, promoting and incubating companies that are going to dedicate themselves to thinking about how we are going to feed ourselves in the future.” According to the deputy mayor, the fact that Madrid is the second city in the world to assume this responsibility, behind Tel Aviv, “places us at the same level as the great European capitals and to be at the forefront of innovation.”

Promote entrepreneurship and innovation in the agri-food chain

With the collaboration of Eatable Adventures, one of the three largest foodtech accelerators in the world, Madrid Food Innovation Hub will work to promote entrepreneurship, supporting the ecosystem of Madrid startups in coordination with the strategy developed by the Delegated Area of ​​Innovation and Entrepreneurship that has led the capital to lead the ranking as the best Spanish city for entrepreneurship and as the sixth in Europe, according to the Financial Times.

After the inauguration of the space, Almeida y Villacís, together with the delegate of Economy, Innovation and Employment, Miguel Ángel Redondo; the delegate councilor for Innovation and Entrepreneurship, Ángel Niño and the councilor of Villaverde, Concha Chapa, have seen the work developed by the startups participating in the first incubation program of the hub and have tasted a menu designed by chef Íñigo Pérez ‘Urrechu’ and the Zalacaín R&D team that was made with raw materials from the foodtech startups: alternative proteins and vegetables grown in laboratories.