Innovation in healthy foods, the circular economy, artificial intelligence and the development of new ingredients were at the heart of the event, where Indespan presented its high-protein bakery and pastry range and CHOCOBAG.
On 29 September, AINIA hosted the 5th Food of the Future Conference at its facilities in Paterna (Valencia, Spain). The event brought together professionals, companies and experts from the agri-food sector to analyse the key challenges and opportunities shaping the future of the industry.
The conference focused on turning emerging trends into practical solutions, addressing issues such as sustainability, health, new sources of protein, the valorisation of by-products and the integration of advanced technologies into research and development processes.
The opening session featured Jonás Lázaro, Policy Officer at the European Commission’s Directorate-General for Internal Market, Industry, Entrepreneurship and SMEs, who provided a European perspective on the challenges facing the food industry, taking into account sustainability, health and the geopolitical context.
Subsequent presentations explored the development of healthy foods using new proteins, functional ingredients and technologies with industrial potential. These developments highlight the importance of improving the nutritional profile of products and exploring new formulations that meet consumer demands.
Another key topic was by-product valorisation and the circular economy, with proposals aimed at turning underutilised resources into new raw materials and value-added products. This approach brings innovation and sustainability together, opening up new opportunities for companies in the sector.
Technology also played a leading role. José Manuel Vilariño, Head of R&D at Hijos de Rivera, presented the potential of artificial intelligence and supercomputing as tools to drive innovation in functional foods, improve product development processes and explore new solutions for the industry.
Following a networking lunch and a visit to AINIA’s facilities, the conference concluded with a session dedicated to successful business cases, during which several companies shared their experiences in innovation and product development.
Participants included Alejandro Rodríguez, Technical Director at Amerex; Sergio J. Ramos López, R&D&I Director at Naturuel; María José Pons Veiga, R&D Food Projects Specialist at Grupo Carinsa; Iván Pérez Lluch, Head of R&D&I at Vicky Foods; and Carlos Bernabé, CEO of Indespan.
The session provided an opportunity to explore different approaches to agri-food innovation and highlighted the importance of translating knowledge and new technologies into commercially viable solutions.
During our presentation, we showcased our range of powdered mixes for bakery and pastry applications, featuring a high content of plant-based protein. These products are designed to help manufacturers develop innovative foods with enhanced nutritional value and new formulation possibilities.
We also introduced CHOCOBAG, a powdered preparation made from brewer’s spent grain and carob flour. It can be used to prepare drinks similar to instant cocoa beverages, but without cocoa. This development explores new applications for food industry by-products and demonstrates how the circular economy can create opportunities for innovative products.
Taking part in this conference reinforces Indespan’s commitment to research and development and to creating solutions tailored to the needs of the industry.
The event highlighted one key idea: the future of food depends on connecting science, technology, sustainability and business collaboration. This shared challenge will require applied innovation to turn current trends into new market opportunities.
