The forward-thinking projects expected to revolutionise the bakery world

By Gill Hyslop contact

- Last updated on GMT

Javier Olave (Done Properly), Aviaja Riemann (Agrain), and Daniel Gomez-Bravo and Miguel Cervera (Bread Free) with Cereal's Ana Thielen and Jordi Caballero.
Javier Olave (Done Properly), Aviaja Riemann (Agrain), and Daniel Gomez-Bravo and Miguel Cervera (Bread Free) with Cereal's Ana Thielen and Jordi Caballero.

Related tags: Europastry, accelerator, Bakery, health & wellbeing, Sustainability, Sodium reduction, Gluten-free, spent grains

Baking the Future – the world’s first bakery acceleration programme hosted by Europastry – has singled out three revolutionary startups from hundreds of hopefuls, which are expected to change the bakery space.

Health and sustainability are at the heart of the cutting-edge ideas.

Chilean startup Done Properly has developed a technology that uses a fermentation bioprocess to reduce the amount of salt in products by boosting the natural flavours of foods.

Denmark’s Agrain proposes a new method of food production that involves the recycling of grain used in the brewing industry to transform it into flour.

This grain has been partially used, as the beer brewing process uses just the sugars and starches. With the flour made by Agrain, it will be possible to produce bread products that are more sustainable and have a higher nutritional value.

Lastly, Navarre’s Bread Free is the first company in the world capable of creating gluten-free wheat flour for making bread, pasta and other bakery products. The technology is being developed in collaboration with the CNTA (Centro Nacional de Tecnología y Seguridad Alimentaria).

Tapping into world demand

The trio will participate in Europastry’s Baking the Future programme.

The goal of the programme is to construct an open innovation model for Europastry. The company views itself as an international company with a startup mentality.

“We are bakers, in essence, with the goal of transforming baking as we know it. Respecting and honouring the tradition of artisanal baking is, together with our spirit of curiosity and ceaseless drive to innovate, the basis of all our work,” ​said the company in a statement.

During the six month programme, the startups will have access to all the company’s resources, including mentoring sessions, a workspace and access to Europastry’s main R&D centre in Barcelona.

Cereal was founded in 2016 to bring together bakers, confectioners, engineers, chemists and nutritionists to respond to market demands and trends. Each year, the team launches 400 new products and develops over 1,100 projects, thanks to Europastry’s €60m investment.

The entrepreneurs from Done Ppoperly, Agrain and Bread Free will also receive help in evolving their business models, along with developing their products and testing their market viability.

This will be followed by Demo Day, at which the startups will present their projects to a network of private investors and highly qualified experts.

Europastry has a footprint in more than 80 countries, through a network of over 4,000 bakers, 22 production plants and 31 sales offices.

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