🎉 Congratulations to the 8 out of 10 EIT Food Accelerator Network Paris Hub startups for their Tech Validation final pitches and a big thank you to the jury panel and hub representatives, including Bernard Pora from Roquette, William LARATTA, MBA, Ph.D. from Barry Callebaut Group, Melania Persefoni Kostaridi from DELTA FOODS SA, Sophie de Batz from Avril, Oonagh Monahan, Lauri Reuter, Marius Böser CropEnergies AG, Artem Khlebnikov, Tore Kiilerich Ravn from AAK and the team from ShakeUp Factory! Excellent work!
The next generation of plant-based food solutions for the conception of new protein foods with authentic taste and appealing texture that are good for people and good for the planet.
🚀 These 8 amazing startups play a key part in creating the next generation of plant sourced solutions with their brilliant innovations:
Foreverland Food is an Italian foodtech startup that is rethinking the food we love for a delicious future. Freecao, a cocoa-free, top9 allergen-free chocolate alternative made from Italian carob and forgotten crops.
Using fermentation Clean Food Group makes sustainable, local, scalable, healthier oils and fats that have a positive impact on the economic, environmental and social health of the planet.
AgroGrIN Tech upcycles fruit and vegetable side-streams into clean-label speciality ingredients, applying EU-patent technology, with a ZERO waste process, being the 1st company upcycling 100% of side-streams into 100% of ingredients.
Gaia Tech is transforming agrifood byproducts into top-performing ingredients to enable product manufacturers to replace harmful chemicals and respond to growing consumer and regulatory pressure.
Fabas Foods specialises in developing fermented protein ingredient solutions designed to meet specific needs for high-quality plant-based meat and dairy alternatives.
Mello turns sensitive ingredients like anaerobic probiotics radioactive into cost-effective commercial opportunity with their unique micro-encapsulation delivery solution, unlocking great potential for global food and ingredient companies to develop healthier and more sustainable clean label food and drink products.
The Good Pulse Company develops functional ingredients mixes from pulses, using novel processing methods specifically tailored for making plant-based cheeses that are high in protein and fibre, and that can offer consumers the same eating experience, quality, and desirable characteristics of traditional dairy cheese, but without the negative environmental impact.
Pacifico Biolabs has developed a carbon-neutral biomass fermentation process that produces seafood alternatives, using mycelium and microalgae. This process is scalable and will allow production at a lower cost than even farmed fish.
🥂 You did us proud. We are grateful to our mentors, hub leads and partners for accelerating these startups and for getting them pitch ready. 🙏
