Llorenç Freixenet i Garriga

General Director | Metalquimia, S.A.U.
Llorenç Freixenet i Garriga


Has a degree in Organic Chemistry from the UAB. In 1987 he joined the Technological Department of Metalquimia, a company that manufactures equipment and technology for the production of meat products, where he has spent most of his professional life


Conference | The Alimentaria Hub

Cooking and drying technologies for vegan products

Llorenç Freixenet i Garriga
Llorenç Freixenet i Garriga Metalquimia, S.A.U. General Director

05-04-2022 12:40 05-04-2022 12:50 Europe/Madrid Cooking and drying technologies for vegan products

The replication of processed meat products in vegan products presents an important difficulty due to the very different characteristics of animal and vegetable fats.

In the last two years, Metalquimia's QDSnacks technology has provided high-productivity industrial solutions for the production of this type of product in continuous processes, with the application of different strategies, but always based on this technology, which basically consists of the application of air in different temperature and humidity conditions directly on thin layers of the product, whether slices or thin pieces. The QDSnacks technology offers vegan product designers new development tools that can allow both the expansion of the range and the reduction of the level of additives needed to obtain some of the existing ones.

Conference Room
Tue 5 12:40h - 12:50h Conference Room Free
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

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
Round Table | The Alimentaria Hub

Alternative protein: business oportunities for the FMCG industry

Antonio Flores
Antonio Flores Loop New Business Models CEO
Llorenç Freixenet i Garriga
Llorenç Freixenet i Garriga Metalquimia, S.A.U. General Director
Raschid Stoffel
Raschid Stoffel Alga Energy Head of Food and Beverage
Marcos Julián García
Marcos Julián García Importaco Industry Sales Director
Álvaro Robles
Álvaro Robles Alnut Sales Manager

05-04-2022 17:00 05-04-2022 18:00 Europe/Madrid Alternative protein: business oportunities for the FMCG industry

The alternative protein boom is a trend that is on everyone's lips; where modes of consumption, technological and financial interests and, clearly, new business opportunities and categories of mass consumption are interposed. The strategy consultancy Loop New Business Models organizes a round table with different key players in the sector (representatives of the technological vision, Retail, brands, classic protein, different alternative proteins -plant based, algae, insects , fungi, etc. -) to analyze, with a cross-sectional and applied vision, what are the business opportunities that the food industry has at its disposal and how it can develop new product categories around the concept of alternative protein. In addition, Loop will present an extensive recent report on alternative proteins and their commercial chiaroscuro.

Agora by AECOC
Tue 5 17:00h - 18:00h Agora by AECOC Free