This is how we experienced ALIBETOPIAS 2023
ALIBETOPIAS brought together the most important representatives of the food and beverage sector from industry, academia, research and the public sector to address innovation as a key factor in achieving digital, healthy and sustainable food systems.
In its ninth edition, ALIBETOPIAS had the institutional participation of Fernando Miranda, Secretary General of Agriculture and Food; Jordi Carbonell, Special Commissioner for the Agri-Food PERTE and Javier Ponce, Director General of CDTI Innovation.
From artica+i, we sponsor ALIBETOPIAS supporting R&D&I as a key factor in digital, healthy and sustainable food systems.
Professionals from the food and beverage industry met last October 26th in Madrid to bring innovation to debate in “ALIBETOPIAS: new territories in food and beverage”. This interesting conference is organized by the Spanish Federation of Food and Beverage Industries (FIAB) and the Food for Life-Spain Technology Platform (PTF4LS) and has counted, once again, with our support as sponsors of the event.
ALIBETOPIAS, which is already a benchmark event for R&D&I in the agri-food sector, served as a meeting point to promote collaboration and participatory knowledge, allowing to explore new synergies and business opportunities between more than 300 agents from the food industry, technology centers, universities, government and other research organizations.
The program of a day focused on the importance of innovation to strengthen the agri-food sector and financing options.
Opening
In its ninth edition, presented by Fernando Martínez (director of Revista Alimentaria), ALIBETOPIAS focused on the consolidation of digital, sustainable and healthy food systems based on innovation.
- The general director of FIAB, Mauricio García de Quevedo, was in charge of welcoming the attendees, highlighting innovation as “the guiding thread of food production along the entire value chain, from the moment a product is conceived until it reaches the table. Behind aspects such as quality, safety, traceability, sustainability or reaching other markets, among others, is R&D&I.”
- Next, the acting Secretary General of Agriculture and Food, Fernando Miranda, took the floor, who stressed the need to stimulate the most disruptive innovation, that which drives the latest technological developments, so that Spanish agri-food products gain added value in the markets and respond to new consumer trends.
- For his part, the acting Special Commissioner for the Agri-Food PERTE, Jordi Carbonell, pointed out the value of having a powerful, disruptive food industry with all the tools and funding at its disposal to maintain that leadership. “PERTE is a fundamental instrument to support the initiatives and efforts of companies in their goal of consolidating a modern and strong industry. We hope to have by the end of the year the final resolutions so that companies have the guarantee of that funding to carry out their projects for the benefit of society as a whole,” he added.
Block I: Digital food systems
The sector claims the role of R&D&I to keep the food industry competitive and prepared to face any productive challenge.
- Innovation is becoming more and more meaningful in a global context and has a significant impact on the dynamics of the sector. Its management, accompanied by public policies that encourage its application, is crucial to favor the food sector and the economy as a whole.
- For all these reasons, ALIBETOPÍAS focused the program of its ninth edition on key aspects such as digitization, sustainability and nutritional improvement of products.
In terms of digital transformation, attendees were able to learn first-hand about the experience of Siemens, the EATEX Collaborative Innovation Hub of the National Center for Food Technology and Safety (CNTA), Bodegas Familiares Matarromera, Naturuel and the University of Cordoba.
Block II: Healthy food systems
New models of health in food, the application of R+D+i in gastronomy, precision nutrition, functional foods and new ingredients and products were the protagonists of the next block by Pascual, Fundación Alicia, the EURECAT and AINIA technology centers and the Interprofessional Dairy Organization (INLAC).
Block III: Sustainable food systems
Finally, the block dedicated to sustainability was attended by the Food Technology Center (CTIC-CITA), Natac Biotech, the technology company BetterRID and AGQ Tech Corporate, to address the urgency of opening lines of research to address key environmental challenges for the food and beverage industry, such as energy, circular economy, food waste and efficiency in the value chain.
Closing
ALIBETOPIAS was closed by Javier Ponce, general director of the Center for Technological Development and Innovation (CDTI Innovation).
Ingenia Startup and Ecotrophelia Spain Awards
Ingenia Startup Awards
As in previous editions, ALIBETOPÍAS hosted the presentation of the Ingenia Startup Awards granted by FIAB and the Food For Life-Spain Technology Platform with the support of the Ministry of Agriculture, Fisheries and Food.
This is a national competition that rewards startups that offer innovative solutions, ideas and new products for the food sector in any of its phases and areas of impact. In this edition, the winners were:
- Gold Category: BREAD FREE. A startup that combines biotechnology and Artificial Intelligence to obtain gluten-free wheat flour, safe for people with celiac disease, and preserving the organoleptic characteristics of traditional flour.
- Silver Category: MUNDOHEALTHY, which develops, produces and markets innovative products such as, among others, Wovo, 3 drinks and 3 creams made from egg whites with a high content of high quality protein with the 9 essential amino acids.
- Bronze Category: VÄCKA, which develops and designs vegetable alternatives to cheese with reused ingredients from the food industry and specifically selected ferments.
Finally, in its international aspect, Outgenia Startup recognized the Israeli startup PHENOLIVES, focused on the circular economy in the sector through the reuse of products from the olive grove and the production of olive oil.
Ecotrophelia Spain Awards
During the day, the Ecotrophelia Spain Awards were also presented.
- The Mugcacke team, from the Autonomous University of Barcelona, and its microwaveable sponge cake preparation based on carob flour and soy beverage, received their award as the first national winner.
- Second place went to the Polytechnic University of Valencia with Lunat, a spread made from locust bean.
- The team from the University of Leon won third place with the proposal Magostitas de El Bierzo, a sweet pancake made from corn flour and chestnut, by extrusion.
- Finally, in the entrepreneurship category, the prize went to the Dip-in Lup-in proposal from the University of Barcelona.
Do you want to know more about R&D&I in the agri-food sector?
At artica+i, we are experts in transforming ideas into innovative projects and in disseminating them so that they receive the recognition they deserve. Therefore, we are very proud to sponsor events such as ALIBETOPIAS and to continue contributing to our customers to develop their full innovative potential. Do you want us to help you to tackle an R&D&I project?
