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Joan Solomando

Food Engineer | Novameat
Joan Solomando

Biography

 An expert in 3D food printing, he created the first algorithm to automate 3D printing in the food industry, combining product development with more than 12 Michelin stars.

Sessions

12:50h
Conference | The Alimentaria Hub

Technology for the new generation of alternative protein

Joan Solomando
Joan Solomando Novameat Food Engineer

05-04-2022 12:50 05-04-2022 13:00 Europe/Madrid Technology for the new generation of alternative protein

Offering a greater variety of plant-based and quality products will be essential to facilitate the transition of the large volume of consumers willing to reduce meat consumption. Current production techniques pose a limitation that can only be resolved with a change in technological paradigm, such as microextrusion.

 Conference Room
Tue 5 12:50h - 13:00h Conference Room Free
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12:00h
Conference | The Alimentaria Hub

La proteïna alternativa a Catalunya

Joaquim Vives Campos
Joaquim Vives Campos Solina Ibérica S.L.U. Director
Jordi Solís
Jordi Solís PAYMSA - CARINSA GROUP Director
Jordi Calbet Tarragó
Jordi Calbet Tarragó Iberinsect Iberinsect CEO
Llorenç Freixenet i Garriga
Llorenç Freixenet i Garriga Metalquimia, S.A.U. General Director
Joan Solomando
Joan Solomando Novameat Food Engineer
Santi Aliaga
Santi Aliaga Zyrcular Foods CEO
Jaume Planella Busquets
Jaume Planella Busquets Noel Alimentaria SAU Noel Corporate R&D Director
Joan Cortadellas
Joan Cortadellas Joaquim Albertí SA Brand Manager AlterVego
Marc Coloma
Marc Coloma Heura Foods CEO, Co-founder and food activist at Heura Foods
Encarni Avilés
Encarni Avilés GENERALITAT DE CATALUNYA RESPONSIBLE FOR THE REVITALIZATION OF FOOD CLUSTERS IN ACCIÓ

05-04-2022 12:00 05-04-2022 14:00 Europe/Madrid La proteïna alternativa a Catalunya

It is estimated that by 2040, 60% of the meat we will consume will not be of animal origin.

The macro trends of population growth and global food demand, combined with greater sensitivities towards sustainability, animal welfare and health, will pose great challenges that will make us rethink what we eat and how we produce it. 

In this sense, from ACCION - Generalitat de Catalunya - we promote this session together with INNOVACC - the meat and alternative protein cluster, which aims to:

. Publicize these trends and the conclusions of the study: "Alternative protein as a driver of change in the food industry in Catalonia: mapping and analysis", prepared by the General Directorate of Industry of the Generalitat de Catalunya.

. The action plan promoted jointly by ACCION and the INNOVACC cluster

. Case studies of innovative Catalan companies with alternative protein

The practical cases are gathered in the program of activities under the theme ''The alternative protein to Catalonia"

 Conference Room
Tue 5 12:00h - 14:00h Conference Room Free
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