Madrid Food Innovation Hub has recently presented its first startup dayshortly before completing its first year of existence.
The meeting brought together many of the startups in the agri-food sector who have passed through the center during its different training, incubation and acceleration programs, with the aim of bring your projects closer to potential investors and partners who may be interested in your applications.
In its first year of activityMadrid Food Innovation Hub has trained, incubated and accelerated more than 60 startups whose innovative solutions have an impact throughout the entire agri-food value chain to achieve a more efficient, sustainable and healthy system, in line with the Sustainable Development Goals ( SDG).
The conference, which was opened by the Councilor for Innovation and Entrepreneurship angel child, featured live demonstrations of the solutions and products of the startups, pitches with investors and sessions with experts on the future of the food industry, among other activities. A dress rehearsal of where the food industry is going and what products we can find on the shelves of supermarkets and in restaurants in the coming months or even years.
Ángel Niño, valued the work carried out during the first year by the center of gastroentrepreneurshipwhose operation “It has put Madrid on the international map of foodtech and food innovation”. In this sense, he highlighted the visits made by delegations from different countries, especially from Latin America, to visit the laboratory kitchen, find out about the calendar of activities and the talent of the startups hosted at the Madrid Food Innovation Hub and to see, in short, “what is cooking here, in Madrid, that makes us a world reference in a field of innovation as specific as that related to food”.
Precision agriculture innovations
In the primary production area, precision agriculture innovations were presented during the day, such as the Terrace Lab, a vertical farming in working environments to achieve optimal crop control; or technological solutions for a more efficient management of inputs, such as those proposed by the software company Sanzar.
In the field of food production and transformation, most of the proposals presented advocate new ingredients with a healthier nutritional profile and a reduced carbon footprint, such as the production of vegan cheeses from Quevana cashews; the development of foods and ingredients based on Ciano Alagae and Origin Algae microalgae; lasagnas made with organic ingredients and sustainable packaging from A Mala Saña; the 100% vegetable tempeh made through the fermentation of Beanbased legumes; and the new energy and relaxation drinks based on natural and refreshing ingredients, such as Pepe Mate and Relash.
Finally, there has been no lack of solutions in the area of distribution and consumption: Apps, AI applications or marketplaces, to promote the digitization of restaurant establishments and the improvement of the user experience, such as GastroCloud, Solo Foodies, Tigout or Teikei. , among other.
Photo: Eatable Adventures
