EEIG ECOTROPHELIA EUROPE’s Post

🌍 Sweden & Wallonia: Partners in Food Sustainability! 🌱 Wallonia has has identified "Agri-Food Chains of the Future and innovative management of the environment" as a key focus under its Smart Specialisation Strategy (S3), guiding 75% of our #R&D and industrial investments. It is therefore no surpise we joined FutureFoodS, a partnership involving 86 experts from 29 countries, including ICA Gruppen and Walloon companies under Wagralim, the Agri-Food Innovation Cluster of Wallonia, to build "sustainable, #healthy, and resilient" food systems across Europe. 🌿We’re excited to connect this initiative with the Nordic Organic Food Fair, where the focus is on integrating more #sustainability into food and cosmetics. 📅 Meet us at #NOFF in Stockholm this week to learn more! Wallonia Export & Investment Agency | European Commission | RefreSCAR | S3 Wallonne | Stratégie de Spécialisation Intelligente | RISE Research Institutes of Sweden | Food & Bio Cluster Denmark |

How this Man's Food Innovations Are Shaping Traditions. Meet Riccardo Bottiroli, an Italian whose culinary journey is as rich and diverse as the flavours of his homeland Italy. The future of food production and preservation sparked a radical transformation in his life and career. He realised that to influence the future of food, particularly in areas avoiding animal products, he needed first-hand experience. He went for some time vegan and vegetarian, challenging not his palate but also cultural norms. Imagine convincing an Italian mother to forego meat and fish in her cooking. It wasn't easy. Riccardo's commitment to understanding and shaping the future of food led him to make significant changes. Although he now indulges in animal products to maintain social bonds, his plant-based journey has opened new horizons. In the Netherlands, transitioning to a plant-based diet is simpler than in Italy. Highlighting the cultural hurdles that innovations in food often face. But it also underscores a lesson: today's innovations lay the groundwork for tomorrow's norms. Take, for instance, the evolution of lasagna. This beloved Italian dish wouldn't exist in its current form if tomatoes were not introduced to Italy. A revolutionary change at the time. Riccardo's work now focuses on creating sustainable food alternatives, not for the consumer of today, but for the planet of tomorrow. One of his projects is the development of a chocolate alternative that doesn't rely on cocoa beans (Foreverland Food). This innovation addresses several critical issues: - The threat of climate change on cocoa-producing regions. - Cocoa's status as one of the most water-intensive crops. - The environmental impact of cocoa processing. - Ethical concerns, including child labour. Riccardo's journey is at the intersection of innovation and tradition. One question pops up after his story: How do we balance the need for sustainability with the preservation of cultural traditions? ___ Psst: As we look to the future, Riccardo's story is a reminder that the food innovations of today are not just about changing diets but about securing a sustainable planet for generations to come. Interested to know more about him and others follow me or Tomorrow's Bites for more. 👍 & Share this post if you support Riccardo's work. #foodinnovation #tradition #cacoa #sustainable #chocolate

👀 There are a lot of upcoming events coming up in October! Swipe through to see all the events happening across Europe over the next month.   NutrEvent is Europe's leading event focused on innovation in food, human, and animal nutrition.   Future Food Tech LTD is a major summit that brings together over 500 global leaders in food technology, investors, and entrepreneurs. BIOEXPO Warsaw is an international trade fair focused on organic and natural products. CellAgri Portugal aims to foster innovation in cellular agriculture. VertiFarm is an international trade show focused on vertical farming and new food systems. Food Matters Live brings together food industry professionals to explore innovations in ingredients, sustainable sourcing, and nutrition. Fruit Attraction is a leading international event for the fruit and vegetable sector. The Animal AgTech Innovation Summit brings together over 350 global leaders to explore sustainable meat and dairy production. The Nature-Health Fair promotes a healthy lifestyle with themes like nutrition, wellness, environmental care, and nature. EIT Food Next Bite brings together the gamechangers in food systems transformation and the world’s leading food innovators, thought leaders and pioneers. Agrokos is an international fair focused on agriculture, food, and beverages. The i-Danha Food Lab Event brings together agrifood stakeholders to promote sustainable food systems. SIAL Paris is a large food innovation exhibition. iGEM 2024 Grand Jamboree celebrates innovation in synthetic biology. The The Future of Protein Production summit is a global conference dedicated to exploring the innovations in alternative proteins, cellular agriculture, fermentation, and other sustainable food production technologies. INDAGRA FOOD at ROMEXPO is an international food industry fair that showcases top companies in food production, processing, and packaging. #seedbedincubator #agrifood #agritech #sustainability #innovation #events #networking

🇪🇸🌱 CATALONIA PROMOTES BOOMING ALT-PROTEIN SECTOR TO FOREIGN INVESTORS As Spain’s alternative protein sector expands, Catalonia is hoping to become a centre of innovation for these future foods. A new report by the government’s Catalonia Trade & Investment agency reveals that the autonomous region is home to 112 companies in the sector, which employ 1,031 people and generate €301M in revenue. But it expects the number of businesses working with alternative proteins to “grow exponentially in the coming years”. In what is dubbed as the “first comprehensive analysis of this field” in the region, the state agency claims it ranks 14th on the global list of alternative protein projects receiving foreign direct investment. The report seems to be an effort to attract foreign businesses to Catalonia, with a statement from Bernat Ananos Martinez, co-founder and plant-based meat leader Heura Foods (which is based in Barcelona, the Catalan capital), outlining as much: “Barcelona and Catalonia are the perfect place from which to lead the protein transition.” Among the 112 companies identified by Catalonia Trade and Investment are those that deal exclusively with alternative proteins (like Heura), as well as meat and dairy companies with plant-based product lines. Moreover, there are players specializing in ingredients for taste, aroma and texture enhancements, supplements, and other areas. The report stresses that it’s not just companies that make up the alternative protein ecosystem in Catalonia – it’s also populated by business organisations and associations, technology transfer platforms, incubators, as well as universities and research centres, like Eatable Adventures, Forward Fooding and INNOVACC Clúster català de la carn i la proteïna alternativa. Meanwhile, trade fairs like Alimentaria Barcelona, BIOCULTURA, Hispack, Free From Functional Food Expo, and HOSTELCO also focus on this area. Read the full article here: https://lnkd.in/eXHGJ99h #GreenQueen #altprotein #futurefoods #foodsystems #sustainability #climatechange

🌱 Spotlight on Italy's Plant-Based Market! Check out this report, The Hidden Gem of Europe’s Plant-Based Market: The Rise of a New Made in Italy, exploring Italy’s shift toward plant-based innovation. The report dives into: - Trends among younger consumers embracing plant-based diets - A fast-growing out-of-home market - Retail dynamics unique to Italy - Insights on partnerships, regulations, and investment potential

Have you been wondering how culture and tradition shape food innovation? Don't miss the 4th International Food Innovation Conference at GDI Gottlieb Duttweiler Institute in June on the topic 'Culture Clash - When Food Innovation Meets Tradition'. Take the opportunity to talk to thought leaders, industry, and nutrition experts about cultural hurdles and opportunities that innovations must overcome before becoming a success. This conference is relevant for you if you want to drive forward the transformation to a sustainable food system within a given cultural context! https://lnkd.in/gWmdwKbG

Our team at BioMush is thrilled to announce our participation in Valio’s Food 2.0 initiative, backed by Business Finland! Commencing this year, the Food 2.0 initiative, a five-year project, is set to revolutionize the Finnish food system. It envisions a future where growth and added value are hinged on sustainable production. With a substantial EUR 10 million in funding awarded to Food 2.0 and an additional EUR 20 million reserved by Business Finland for partner projects, this initiative promises to drive significant industry transformation, offering a wealth of opportunities for our industry. Valio will lead collaboration, research, and development projects with current and new partners. The aim is to attract at least 100 partners, generate EUR 100 million in additional R&D investments over the next five years, and boost food-related exports by over EUR 1 billion after the project. As a Food and Fermentation Technology player, BioMush is eager to collaborate on: 🍄 Developing future food products  🔧 Driving technological innovation  🌾 Advancing regenerative production  ♻️ Promoting resource efficiency and circular economy Together, we can future-proof our food system and lead sustainable food production, and we are proud to be part of the journey. Let’s create a brighter, more sustainable future for food! To learn more about the initiative, click on the link to read Valio's press release. #FoodTech #Sustainability #Innovation #CircularEconomy #BusinessFinland Veera Virtanen https://lnkd.in/dm-xh2sK

🔬🌿 Latest in Food Tech and Innovations: 🍗 Italy's "Feather to Meat" Project Advances to Larger-Scale Trials - Pioneering cell-cultivated chicken, Italy's University of Trento progresses from lab to bioreactor production, setting a new standard in sustainable meat production. 🐷 MyriaMeat Achieves Breakthrough with 100% Muscle Cultivated Pork Fillet - German biotech MyriaMeat pioneers a scaffold-free, pure cell-based pork fillet, pushing the boundaries of cultivated meat technology. 🌱 Shiru Launches AI-Powered Protein Discovery Marketplace - In a global first, Shiru introduces a digital platform for sourcing sustainable proteins, leveraging AI to revolutionize food ingredient innovation. 🦑 Aguinamar and Vrave Debut Vegan Calamari - Spanish seafood leader Aguinamar collaborates with Vrave, unveiling Aros de Mar, a plant-based calamari, blending tradition with cutting-edge food tech. #FoodTech #Innovation #Sustainability #FutureOfFood 🔬🌿

🌟 Yesterday, the #DominoEU project had the pleasure of participating in the event "Exploring the Shared Future of Microbiome, Food, and Health" in Brussels, hosted at the Maison Irène et Frédéric Joliot Curie. Organised by Ferments du Futur, Université Paris-Saclay, INRAE, and AgroParisTech, this gathering explored an important question: "How can microbiome R&I leverage food systems transition and improve human health?" Representatives Lucia Espinosa from INRAE and Sinéad McCarthy from Teagasc showcased the #LivingLabs of Domino, emphasising how feedback is vital at every stage of food process development. The Living Labs brought insights from both the consumer and multi-stakeholder levels, involving researchers, producers, and regulators in the same room. Key takeaways: 🤔 Stakeholders had varied knowledge about the health and environmental benefits of fermented foods, and which foods are considered to be fermented. 🦠The Living Labs investigated the consumer perceptions using model products, for example, fermented legumes in France, and water kefir in Ireland 📢 The experiences led to a call for more consumer education to bridge knowledge gaps. Excitingly, the research highlighted potential future directions for fermented foods – including the importance of highlighting their co-benefits, like longer shelf life, reduced food waste, and increased fruit and vegetable consumption – all while maintaining the importance of flavour. 🍽️✨ Stay tuned as #DominoEU will launch a wider consumer survey to deepen cross-cultural insights on fermented foods across the EU. Huge thanks to the event organisers for this opportunity to share our work! Stéphane Chaillou Orla O'Sullivan Francesca De Filippis Nicola Segata John Kenny Paul Cotter Rain Kuldjärv Luca Cocolin Danilo Ercolini Anne van der Geest Marie Champomier Vergès Jutta Roosen Tanja Kostic Javier Moreno Vitor Heidrich Ilario Ferrocino Kalliopi Rantsiou Paola Vitaglione Christèle Humblot AIT Austrian Institute of Technology CSIC European Food Information Council (EUFIC) Green Spot Technologies Imperial College London IRD LNA foods - French Kiss & Les Nouveaux Affineurs Università degli Studi di Torino TFTAK Technical University of Munich Vrije Universiteit Amsterdam (VU Amsterdam) #Microbiome #Health #FoodSystems #Innovation #Sustainability #FermentedFoods

Join us as we explore the exciting world of 🌿 Alternative Proteins 🌿 , a game-changer in the sustainable food revolution. As consumer preferences shift towards sustainability and health, alternative proteins are becoming essential to the modern diet. From plant-based innovations to fermented foods, insects, and algae, this event will showcase the cutting-edge solutions reshaping the way we eat. Besides being inspired by Founders/Key Executives sharing their Alternative Proteins journey, you will have the opportunity to taste their products. And also hear from experts on policies driving this shift, and researches in the fast-growing sustainable food industry. 📋 Agenda 18:30 – 19:00: Registration & Refreshments 19:00 – 20:00: Company Stories / Perspectives from policy and research, and Q&As 20:00 – 21:00: Protein Fair Tastings & Networking This event is a collaboration between the BLCC Singapore, DutchCham (Dutch Chamber of Commerce Singapore), European Chamber of Commerce, Singapore (EuroCham Singapore) and SwissCham Singapore and in partnership with Singapore Science Park. Whether you are part of a start-up, an established business, a policymaker, or a researcher, this event will offer explorations and networking opportunities to navigate the rapidly changing landscape of alternative proteins. This event is a must for anyone interested in the food of tomorrow. Don’t miss this unique opportunity to be at the forefront of the sustainable food movement and reserve your place at https://lnkd.in/gUZYZVPf today. #sustainabilty #alternativeproteins #foodoftomorrow #health #networking #business