Track: Aliber and Ecotrophelia

Company Ingredalia, Start-Up for the deeptech and food tech systems, has brought to the industry the developments of both a technological center

(Tecnalia) and the industrial partners of the Ebro Valley (Mainly Navarra and La Rioja), obtainjing added value prodcuts from the industrial byproducts

of broccoli, using state of the art technology. At present time, it alrealdy has launched to the market its first product (Sulforaphan Smart) and

it's working on more added value upcycled ingredients. In this presentation it wants to share its business model and value, and also explain where the

added value of his main market product comes from.

Personalized, healthy and sustainable nutrition will be the axis of a "journey" to learn about the latest trends and launches demanded by the new conscious consumer concerned about their health and that of the planet. Identifying opportunity territories to differentiate from the products that currently exist in the market.

PROTEINS: Towards a new concept

We will take a brief look at the types of proteins that are mostly found in supermarkets, as well as which ones have the greatest potential for growth in the food sector.

In what field can we apply R&D and what return can we obtain from it, as well as which short-term innovations are the ones that stand out the most.

We know the meat-based analogues based on plant-based products in the range of fresh, cooked and also cured (we will present the latest in cured veggies), but ... can we improve

the nutritional factor? Do we know the impact of processing on product quality?

How to use macroalgae and microalgae as biomass to develop new products or even new differentiated ingredients?

At what point is liquid fermentation and solid fermentation in the development of new products and / or protein ingredients?

We’ll introduce you to the latest developments at IRTA and share what we’re working on.

The need for evolving our agri-food system towards a more sustainable model with a lower environmental impact, together with the availability of new technologies at a competitive cost, have become divers for innovation in the agri-food sector. This fact adds to the intrinsic characteristics of the sector, which offers products with high standards of quality, safety and health to the consumers, as well as to the social demand of more sustainable products and alternatives to animal origin.

As a result, the new innovation trends include plant-based or biotech alternatives to dairy and meat products. In vitro models of increased performance reduce the necessity for animal testing. These trends offer an answer to the current social and environmental challenges. In addition to that, the digital technologies have revolutionized the food production, boosting the benefits for the health of people and the planet.

Research in bioactive, microbiota and probiotic compounds for prevention and treatment of the Metabolic syndrome, Carlos J. Gonzalez Navarro, University of Navarro. Metabolic syndrome is an asymptomatic physiopathological state associated with obesity that runs with insulin resistance, hypertension and dislipemia, and whose prevalence ranges from 20 to 25% in the adult population, increasing among older people. In addition, around 85% of patients with DM2 have metabolic syndrome.In the Nutrition Research Centre, various approaches are currently being reached for their prevention and treatment based on the use of bioactivos, probiotic compounds or microbiota evaluation and modulation through changes in food.

After several decades of searching for a health-promoting diet, the population has not yet benefited from a truly effective healthy diet. It has been 40

years of the FOSHU Program in Japan that aimed to improve health through nutrition. But it is only in the 21st century that science has generated the

basic knowledge that is key to making food strategies and products as tools for health care. The discovery of the genetic code, published in February

2001, was transformative, giving rise to Genomics and Metagenomics, basis of Precision Nutrition or nutrition tailored to the characteristics of

individuals according to their genetic profile and physiological situation. INNOHEALTHFOOD is an integrated structure of means to support the

food industry in bringing Precision Nutrition strategies and products to the market.

Presentation of ALIMENTE21, a research and development project for cutting-edge solutions based on Artificial Intelligence, Big Data, Edge Computing, Digital Twin and others, with the aim of advancing the food industry towards a predictive, prescriptive, intelligent and with less environmental impact, mainly from the point of view of water and energy use. It is the only Food project approved in the Misiones 2021 call. The project, which has just started and ends in 2024, is carried out in consortium by three companies in the food sector (Codorníu, Aldelís and Prolongo) and four technology companies (Mapex, Omron Iberia, Cibernos and Agropixel). In addition, it has the collaboration and technical coordination of the Eurecat technology center.

Different angles of sustainability in agri-food transformation processes: 

1) Energy efficiency in the cold chain and the ICCEE project 

2) Measurement of environmental impacts throughout the supply chain and Benefits and prospects for the agri-food industry

The global food production system is outdated and inefficient to meet today's challenges: world population growth, responsible management of natural resources, and environmental protection.

How will we feed 9 million people in 2050?

Production must be local to be more efficient, sustainable, fair and safe. At Blendhub, we were visionaries more than a decade ago when we created a collaborative platform to offer food as a service anywhere in the world through a network of multi-located centers on four continents.Platform collaboration with partners aligned in values is the only way to transform the global food system towards a more sustainable, efficient and safe production that guarantees access to healthy food to more people in more places, thus creating shared value for society and the planet

The Vall Companys Group is a family-owned agri-food group and leader in Spain with an operational model based on the integration of all phases of the production process, in which R&D&i activity is key to the design of processes and products that represent significant advances in quality, health, wellness, efficiency and sustainability. Throughout the presentation, the trajectory of the Vall Companys Group in terms of innovation will be reviewed, as well as the challenges to be addressed in line with its sustainability strategy.