2023 Activities Program

Round table on Mexico, the guest of honor country at Alimentaria FoodTech 2023. In it, the main businessmen and associations of the country will discuss the food industry in the Aztec country, business opportunities, as well as the most important challenges in regulatory, economic , technological, market demand, investment, among others.

X_Agritech, the first Catalan innovation network in sustainability and livestock, unites the efforts of 8 RDI institutions and 305 researchers working to promote the transfer of the results of their revolt. Representatives of a good part of the entities in the network intervene to present the opportunity, the benefits it offers, its structure, the objectives pursued, and its growth prospects.

The X_AgriTech network presents the results of the technology scouting action carried out among the different research groups that make it up. This paper presents the results classified by the four areas of work of the network: sustainable agronomy, sustainable livestock, genetic improvement and artificial intelligence and date science.

The agri-food industry faces two major challenges: 1) traditional protein will continue to be in demand as part of a balanced diet, although the industry needs to explore the texturing segment to adapt the offer 2) generalize the consumption of alternative proteins to face the future challenge of protein supply to a population that does not stop growing. For this, we have to build an offer with rich, competitive products, with high nutritional density and in line with sustainability and demand... and with a margin. We are going to talk about how, with what, with whom, but above all, we are going to see it, touch it and taste it.

PLANET BIOTECH SL is a CRAG spin-off that provides innovative solutions to mitigate the effects of rapid climate change on agriculture. He collaborates closely with farmers, reference institutions and other industry partners to bring his technology to the market, and in this case we will learn how it was created and accelerated from the CRAG with the support of PRUAB.

AERIS Environmental Technologies S.L. is a spin-off of GENOCOV - Universitat Autònoma de Barcelona (UAB) created to provide solutions for the treatment of water and industrial waste gases. As for the AEInnova - Alternative Energy Innovations SL startup emerged from the Department of UAB Microelectronics to provide energy efficiency solutions industrial with thermoelectric technologies, "wireless sensing" and IOT. In this case we will know their value proposition, and how both grew, hand in hand from a representative of the UAB Patent and Valuation Office

NEURICE is the acronym for "New commercial EUropean RICE (Oryza sativa) harboring salt tolerance alleles tone protect the rice sector against climate change and apple snail (Pomacea insularum) invasion". This is a project to obtain commercial rice lines tolerant to salinity through an innovative introgressio system "Fast-breeding" developed in the laboratory of Dr.Salvador Nogués of the UB.

Ugiat Technologies is a spinoff of the UPC that develops advanced tools for digital image analysis, audio processing, media content and natural language. Its CEO offers his point of view on the support received from UPC and institutions to transfer its technology.

IRTA, together with local producers, highlights "plant based" varieties of legumes and nuts from the #Localnutleg Project consortium. This initiative defends the "Mediterranean quality" seal, promotes innovation in formulations and considers 3D printing, but above all it claims Km.0 production in a range of varieties increasingly in demand by the consumer, favoring local development and territorial.

Tangential filtration increases throughput and reduces waste streams in industries that process dairy, juice, collagen and alternative protein, and other industries. The circularity of streams leads us towards sustainability.

The meat and alternative protein sector plays a vital role in the food industry and, like many other industries, is subject to constant changes and evolutions due to economic, social, technological and environmental factors. Faced with this uncertainty in which the sector is immersed, the solution does not lie in predicting scenarios, but in learning to adapt quickly to unexpected events, where innovation is a key factor.

For this day, six presentations have been scheduled focused on the thematic axes of food safety and digitalization that help to face these challenges and needs by offering solutions. 

The description of the project, its objectives, the design and operation of the team, as well as the results obtained will be discussed and it will close with conclusions.

The meat industry faces crucial challenges, such as the guarantee of quality and food safety, compliance with health regulations and the growing demand for transparency by customers and consumers. Traceability is a key element to address these challenges, since it allows the tracing of each meat product from its origin, ensuring its integrity and facilitating the identification and resolution of possible problems, in addition to giving added value to the processing tasks, allowing them to be optimized and obtaining a higher quality product.

In this presentation we will give examples of real applications of how we are mapping out the product, especially in the case of ham, to ensure a higher quality final product and how we relate this data to the ERP or customer database.

Success story in which we have been able to eliminate the problems derived from the presence of old labels in boxes of a customer in the food sector, while we have reduced energy consumption.

Practical cases in the food industry: How cutting-edge technologies such as digitization and automation have optimized food factories thanks to the use of robots.

Nevitec is a company, within the BCNvision group, dedicated to carrying out projects based on artificial vision for the food industry and the intra-logistics of companies. In the presentation you will be able to see all its standard solutions applicable to your industrial processes, from food quality controls to labeling, heat sealing and traceability controls. The solutions that Nevitec has available at its Stand B140 Pavilion 2 will be seen in greater depth. These solutions are ATRIA and NAOS. Both based on deep learning (deep learning). ATRIA is a solution that proposes to classify pieces and NAOS is a packaged product control solution. On the other hand, real images and videos of other food and logistics applications, the way the team works and others will be shown.

The question that this paper tries to answer is:

What steps do we have to follow to be able to validate the operation of an autoclave. Apart from the new equipment, how can it be described that a Revamping of an old or second-hand equipment has been carried out adequately and efficiently.

First of all, it is necessary to explain that Revamping consists of the restructuring, updating or reconstruction of industrial machines in order to extend their life cycle within the production processes. This intervention will partially or totally replace the technology used through the application of state-of-the-art technological solutions to obtain an improvement in the efficiency and quality of the manufactured product and, in many cases, to comply with current regulations.

The significant increase in protein demand worldwide poses a great environmental challenge. To address this demand sustainably, a transition to alternative protein sources is essential. In Eurecat's Biotechnology Area, a series of projects are being carried out committed to contributing to innovative solutions that help satisfy the growing demand for proteins. These include the optimization of processing technologies to obtain alternative proteins based on fermentation, research into new technologies for their characterization and functionalization or the application of advanced techniques in molecular biology and omics sciences for process optimization.

What changes towards greater sustainability are being made in the traditional cultivation of vineyards and orchards, and in centuries-old food industries? We spoke with two companies in the primary sector: Bodegas Torres and Frutos de Poniente (finalists for the Best Company 2023 awards from the Generalitat of Catalonia).

In an environment of rapidly evolving trends and the impact of external issues on supply chains or prices, getting the production strategy right is key. In this panel we will talk about optimization, flexibilization, or demand forecasting. And also how tools such as Generative Artificial Intelligence can help us in this task. 

Today, technologies are already used in the Spanish wine sector to optimize the carbon footprint. In this case, we will address its importance, the opportunities for improvement in both vineyards and wineries and artificial intelligence technologies that address this challenge with some representatives of the state VITEXPERT project.

New decarbonisation data reporting legislation affects food industries, who should measure, report and define objectives sustainability over time. This case exposes Ametller's experience Origin in this regard, and the value of Business Sustainability Councils.

The person responsible for the implementation of the Strategic Plan and digital and sustainable transformation of the FEMAC sector, talks with Lobelia Earth, a leading company in satellite technology and climate science that applies technological solutions to the Drought Observatory and in climate projection projects for the agricultural sector. and rancher.

We will explore how technological innovations are transforming the industry, from agricultural production to food distribution. Technology experts will share their thoughts on the impact of digitisation on the food industry, introduce solutions with multiple benefits and discuss emerging trends that are shaping the way we produce, consume and manage food in an ever-changing world.

The food industry is undergoing a profound transformation linked to the application of the most advanced technologies and bio-sciences. A revolution that opens up a world of possibilities in new products, services, processes or business models. How to approach the Foodtech phenomenon? What are the opportunities for industry and research?

We will discuss these issues with Beatriz Romanos, author of the book that inspires this session, along with Eduardo Cotillas and Simó Alegre, Director of Research and Innovation at IRTA.

The Center for Innovation in Alternative Proteins (*CiPA) aspires to be the reference center in southern Europe in the field of alternative proteins, contributing to the development of a Catalan agro-industrial ecosystem focused on ingredients, food, feed and derivatives from sources of alternative proteins. The "sustainable production of proteins" is a transversal strategic scientific initiative of the *IRTA Strategic Plan: its infrastructures, capacities and experience constitute a solid framework on which to build this center, which responds to an opportunity for the country.

In order to guarantee food safety, the role played by packaging systems is fundamental to the extent that efficient packaging, in addition to exerting a barrier effect, also contributes to extending the life cycle of the product, both being matters of summa importance for society as a whole, which is why companies, administrations and consumers are actively committed to minimizing this problem.

Efficient and safe packaging plays a vital role in ensuring a constant supply of affordable food for all, without compromising the principles of the circular economy, so it is essential to develop innovative solutions to packaging that complies with food safety standards.

With this theme, the Spanish Technological Platform for Packaging and Packaging - PACKNET has organized a Round Table where several experts in this field will share their valuable knowledge and experiences

The sustainable production of protein foods represents one of the most important challenges for Ri in the agroindustrial sector. The transition trend from protein of animal origin to alternative proteins generates new technological and food safety challenges. The presentation assesses the different sources of alternative protein ingredients, the industrial challenges with alternative proteins, and how they are addressed by IRTA.

The concept of ULTRA-PROCESSED FOOD appears not only in newspapers, public debates and fake news but also in Public Administration publications, which increases citizen confusion. Ultra-processed is a concept created in 2009, with an extraordinarily ambiguous definition that condemn products. With this definition, a haute cuisine recipe could be labelled as ultra-processed. In this round table, proposals for a definition to be submitted to the competent bodies and institutions will be debated. Based on a more precise definition, technologists and manufacturers will know what they are producing, nutritionists will be able to adjust their recommendations and it will be easier for consumers to follow them.

On the market we find several analogues of milk and dairy products: vegetable drinks, fermented based on vegetable drinks, and fermented based on vegetable pastes for cheese analogues. Currently, the former are those with the largest market, but innovations in fermented vegetables, due to their nutritional properties, have a promising future. The session exposes the areas of innovation in which action is being taken, the medium-term challenges, and new products with potential.

Digitalization is transforming the food industry, and its impact on pest control is significant. The future of pest management is based on technological innovation with a focus on sustainability. Smart sensors, real-time data analysis, and automated monitoring systems are revolutionizing the sector. These technologies enable more efficient detection, a proactive response, and documented service traceability, ensuring greater safety and loss reduction. Furthermore, digitalization is geared towards sustainability, reducing the use of chemicals and CO2 emissions, thus minimizing environmental impact.

Ibserinsect is a biotechnology company dedicated to the production and research of products derived from Tenebrio Molitor, the mealworm. Collaborate with IRTA to research healthy, nutritional and sustainable animal feed alternatives based on insect protein.

Discussion table that will bring together public and private actors around the importance of Mexico as an implementation hub for the food and foodtech sector, both as a market of 130 million people, and as a gateway to the countries of the T- MEC (USA and Canada) and the American continent as a whole, having a free trade agreement with countries such as Colombia, Chile, Panama, Uruguay, among others.

Stainless steels are qualified for various F&B applications due to their high chemical inertness and cleanability. Nevertheless, poor tribological behavior, especially low abrasive wear resistance, a tendency to fretting and a limited fatigue life has restricted the use of these materials. Low temperature surface hardening with Bodycote’s processes S³P feat. Kolsterising®, as a REACH- & FDA-compliant solution, replaces the no longer permissible Hard Chrome coating. The wear and fatigue properties of stainless steel parts will be increased, without the risk of delamination. In this lecture, the S³P technology will be presented with different test results and possible application examples

The control of refrigeration and drying chambers is mainly based on temperature monitoring. This case presents the work carried out jointly between the company AKO and IRTA to develop intelligent control Yacht systems to monitor the quality and safety of stored products in real time.

Consumers are demanding better food and beverages - better taste, texture, nutrition, and functional benefits. Meeting these demands requires us to look for new solutions to create the craveable products. At MycoTechnology, we believe the answer to these challenges lies in nature, specifically in mushrooms.

By harnessing the power of nature and the ingenuity of science, we have created a mushroom mycelial fermentation platform that yields premium ingredients that unlock new opportunities for nutrient dense, delicious products across plant-based meat and dairy, functional food and beverage, sports nutrition and more.

The drying process of raw and cured/fermented meat products is expensive in terms of time and energy consumption, and there is a risk of product spoilage if the process is not carried out correctly. This case exposes, in a dialogue with the company Boadas 1880, the impact of regulation on the energy cost of the drying process and innovations on the matter.

Implementing sustainability measures and ensuring that your operation is optimized for profitable processing is more important than ever. In this presentation the advantages of implementing Raslysation as a replacement for pasteurization will be showcased. You will both get to see cases where the process has been implemented in e.g. Juice, whey, brine and enzyme production. The process will minimize product complexity and ensure both water and energy savings within your production.

The use of more sustainable materials and eco-design of packaging are on the rise. This trend pushes food companies to implement more responsible practices in response to current environmental challenges. This case will present innovative solutions for more sustainable packaging, without compromising technological functionality or food safety.

The creation of a plant that optimizes the generation of biogas with waste from a pig slaughterhouse is a project of IRTA and Mafrica, this year it was recognized by the CBC Innovation Award. The participants in this case demonstrate that their recovery strategy through the production of biogas is already a reality.

The Fundació Catalana per a la Recerca i la Innovació (FCRI) has a unique capacity to contribute to innovation dynamics between public and private agents. Its representative, responsible for the Industrial Doctorate Program in AGAUR companies, talks with representatives of VEnvirotech Biotechnology to delve into the two and a half year collaboration experience with an industrial doctoral student: Any.

Technology plus good management practices to achieve digital control, analysis and orientation towards the improvement of everything that happens in a factory, from raw materials to the final product, until reaching the perfect recipe (Golden Batch), through techniques of AI. Solution to two of the strategic lines of the EU and Next Generation funds: INDUSTRY 4.0 AND SUSTAINABILITY.

Presentation morning of 15 startups: 

Andres Cano  (Cooling Photonics) - Maria Eugenia Martín Hidalgo (Color Sensing) -Matias Cesano (Ingredalia) - Iñaki Iturria (Genbioma Aplicaciones SL) - Aitor Susano (Corium) - Iria Varela Campo (ODS Protein) - Iñigo Martin Aizpuru (BioBee) - Rosa Sàbat (Innolarva) - Anaut Frantz   (Algaloop) - Milos Dukat  (ISAUKI Foods) - Diego Fernández  (Wine Luthier SL) - Andrea Giordano  (PLANeT Biotech SL) - Alexandre Roca (ModPoW) - Pablo Ignacio Sánchez (Innomy) - Giuseppe Scionti (Novameat) - Juan Manuel Viejo Blanjard (FOOD+I) - Ayman Moghnieh (NakedInnovations) - Daniel Gonzálvez Ortuño (GCO Ventures) - Clara Bartra Corominas (Ivoro Ventures) - Maria del Carmen Adan De Manuel (LS Technova Barcelona) - Glòria Cugat (DACC) - Marta Fonrodona (IREC)

In-person training pill: Valorization and use of by-products from the agri-food industry.

Agroindustrial production processes generate waste that, in addition to the negative externalities they imply for the environment and communities; They mean financial losses for companies.

Many of what are considered “waste” by food industries are actually byproducts that can be used and valued with the appropriate technologies and techniques within the Circular Economy model.

The training will close with a practical success story of the Colombian giant Nutresa in the valorization of the “campiñonaza”.

REGISTRATION: https://www.amec.es/es/pag607/formulario-inscripcion-sesion-eurecat-alimentari.htm

Round table that aims to show how new technologies in agriculture and livestock farming are having a direct impact on the entire agri-food chain.

The fundamental role played by packaging in the prevention of food waste is undeniable, to which is added the great commitment shown by companies, administrations and consumers in favor of reducing a problem with a high economic, social and environmental impact . Precisely in this context where efficient packaging contributes to guaranteeing the supply of safe and affordable food for all, and without this implying in any case undermining the guidelines of the circular economy.

We will discuss all these topics and the various innovative packaging solutions that are currently available on the market with several experts during this Round Table organized by the Spanish Technological Platform for Packaging and Packaging - PACKNET in the context of the Food Tech food fair , and which we invite you to attend.

Nemis N-light Salmonella Risk is an innovative solution designed to effectively address the risk of Salmonella in the food industry. It is a comprehensive solution that empowers industries to maintain high safety standards and ensure consumer confidence.

With N-light Salmonella Risk, fast and reliable analyses can be performed, enabling early detection and an immediate response to any contamination. This system helps significantly reduce the risk of Salmonella outbreaks and protects public health.

In meat preparations and products, the classification of some derivatives poses difficulties in interpreting legal definitions, which can cause non-compliance with regulations on the use of additives and consumer information. The presentation presents a methodology developed at IRTA for the objective classification of meat derivatives.

The Spanish Interprofessional Dairy Organisation (InLac) has promoted a project with the aim of developing a technique for quantifying milk from different species in cheeses.The quantification of the percentage of milk is not a simple task and depends on several factors related to the composition of the milk, the different manufacturing processes and the degree of maturity of the cheese.

The developed PRM targeted proteomics technique has high specificity, high sensitivity, a wide dynamic range of detection and is independent of the ripening stage of the cheese sample. The method has been successfully validated for Iberian type cheeses.

Sustainability is the way forward, and innovative, sustainable packaging for consumer goods products is becoming more prevalent in the marketplace. With a common goal of protecting human health and the environment, the value chain is shifting to a circular economy. As we move toward this goal, varying, and often contradictory, asks are being made of sustainable packaging, related to weight, material choice, recyclability, shelf life, and more. How can we address these? While, on the surface, adhesives may appear to play a small role, they are crucial for fulfilling numerous functions in the overall packaging. During this presentation, you will learn:  Key considerations to be made for circ

Afternoon presentation of 15 startups:

Jordi Vernet Bescós (Alguímia) - Alejandro Caballero (Bioazul SL) - Jorge Garcia del Arco (Aquadat) - Francoise de Valera Rose   (Pack2Earth) - Maria Cuairan Calvo (Sanygran) - Juan Garrido (Bread Free SL) - Jose B. Carbajo Elena (Bondalti Water (GA)) - Luis Chimeno Moral (Oscillum) - Guillem Quintana (FACTIC, Inc.) - José Racionero (Rospetal SL) - Berta Daina Troguet (Agro Biomaterials) - Juan Francisco Carrillo (Cofling) - Ana Martínez (Almotech) - Bernardo Ausejo (Clean Wood) - Jose M. Martínez-Fortún (Ceratonia Plus) - Adrián Martín (Bronze) - Alejandro M. Gonzalez Navech (Pascual) - Anna Gallés   (CanRoldos Sociedad Inversora) - Mireia Solà Llort (ENISA) - Cristina Sáenz de Pipaón Soba (Freelance) - Carmen Galindo  (EIT Food) - Sofía Mendoza Sullivan (Eatable Adventures) - Alejandro Ribó (Netmentora)

Cutting-edge technologies from the fields of AI, automation and vision solutions are increasingly being used with the aim of increasing the safety and efficiency of processes in companies.

Automation solutions (Practical example: “End of line solution“)

From the intelligent control of the entire material flow and flexible, fully automatic order picking to the control of automated racks: the consistent integration of machines and production lines facilitates online data recording and ensures maximum productivity of the machines used.

Vision and AI (Practical example: “CSB Eyedentifier at production start”)

Image processing technologies make it possible to identify and assess the quality of raw materials and products.

Two critical issues for the present and future of the food industry, and which are closely linked to each other, are the automation of manufacturing processes and the digitalization of production plants, but, in order to achieve the desired success, not everything is valid in these areas of action.

This session will identify some of the keys to success when implementing this type of projects, through the collection of accurate and truthful data, which will allow making decisions and optimizing processes, resulting in an increase in efficiency and, therefore, in the operational profitability of companies in the sector.

Join us as we explore success stories that highlight how the strategic adoption of digital technologies and automated systems has transformed the food industry landscape.

The speakers will share their experiences and knowledge about how technological solutions have allowed them to optimize production, logistics, improve the quality and traceability of products, and consequently, achieve successful models in the sector.

RawData is a startup for the digitalization of agricultural companies, and BonaTerra is a "food marketplace." Both were funded by ENISA, and in this they will talk about entrepreneurship and collaboration in startups, as well as their financing challenges.

Food waste is one of the biggest environmental challenges of our times, not only to reduce the amount of food that is thrown away, but also because of the environmental impact it generates. Globally, we throw away 50% of all fruits and vegetables, and until now, 70% of the cocoa fruit, one of the most wasted fruits on the planet, was thrown away. That is why Cabosse Naturals, a world expert in cocoa, is repurposing the cocoa fruit by developing a new supply chain with a range of pure cocoa ingredients. Now, not only its seeds, but also the pulp is transformed into natural, nutritious and 100% pure ingredients of the cacao fruit, such as juice, concentrate or powdered pulp.

Crunchie Milk Protein Bites clean label and unique texture brings Innovation to the extruded snack market while delivering to consumers a wider and healthier choice of offerings in the protein fortified extruded snack category without compromise on taste and texture. 

Ynsect is a leading company in the insect-based ingredient production sector and makes a significant contribution to improving sustainability and reducing the carbon footprint in the food industry.

TeamUp is a European program from EIT Food that pairs brilliant innovators with compatible and complementary profiles, forming solid teams for agri-food stratups interested in impacting the market. In this session, the European VB EIT-Food will address the acceleration cases of the companies Acuadat and Bioazul.

More and more product formulations aim at cutting targeted ingredients and leveraging new ones for economical or marketing reasons.

SENSE CAPTURE flavour solutions cover the needs created by these new formulations:

MASK (bitterness, sweeteners’ after-taste, actives, off-notes,...)

BOOST (perceptions: sweetness, mouthfeel,...)

FEEL (sensations: cool, warm, mouth-watering…)

Today, we will present you Mane´s portfolio to meet your new challenges.

Feel free to visit Brenntag's booth to taste it!

Mercabarna, in collaboration with Barcelona Activa, annually announces three INNOVA awards. In this session, your Cluster Manager talks with the startups awarded in the latest edition of the program: Best innovative initiative in operations and business models, in packaging and in food products.

In this session, Cegid will explain how it helps to promote digitisation - throughout the entire food industry value chain - through the use of technology, a fundamental pillar for traceability.We will see tools that will be useful in our day-to-day work to detect possible incidents and/or defects at different levels of the company, from operations to managers and area directors.In addition, they will show several success stories of customers who are managing to optimise and multiply profitability with the application of their Cegid Ekon technology. Don't miss it!

Early detection and identification of pollutants, such as microorganisms, solid particles, and gases, in certain samples and work environments even in urban areas, have become a key factor in decision making by health authorities and medical professionals towards the implementation of effective measures to avoid contamination in our foodstuff, even our cities.  In this regard, there is a need to investigate and develop innovative analytical tools and technologies capable to accelerate decision making in critical situations.

Food Tech startups, such as Groots Uban Farming, have emerged as catalysts of innovation for large companies in the food industry. These technology companies are revolutionizing food production and actors like Stage2 are helping to accelerate their adoption, generating benefits for the entire sector.

Food for Life-Spain Technological Platform (hereinafter, PTF4LS) is the promotion of the transmission of research, scientific and technological advances through public-private collaboration of the main agri-food sector agents in relation to R+D+ i and the detection of new demands in the field of Society Challenges, ensuring the competitiveness and growth of the Spanish agri-food sector. All this, in a prosaic way, will be reflected in agri-food R+D+i projects.