The four startups that Baking the Future expects to change the bakery sector
- Israeli startup DouxMatok, which offers nutrition improvements through sugar reduction solutions;
- Spanish AgroSingularity, which develops vegetal-origin sustainable fibres that prolong the useful life of bread;
- Belgian Ajinomatrix, which digitises the measurement of the senses of taste and smell through AI (artificial intelligence)’
- Colombian Sacha Inchi, which develops products through innovative crops that satisfy the growing market of superfoods.
These are the four that Europastry’s Barcelona-based Innovation Centre – named Cereal – is banking on to revolutionise the way we think and do business.
The way forward
The four will participate for six months in the Baking the Future programme, during which time they will receive tutoring, advice and business development.
Applications from 11 countries were received this year, each undergoing an intensive examination before the final four were selection: the criteria being providing solutions to the challenges of sustainability, health, improvement of the customer experience and technologies – with the ultimate aims to improve production without losing quality.
DouxMatok offers nutrition improvements through sugar reduction solutions. The perfect response to consumers' preferences, for a tasteful experience and healthier food.
Ajinomatrix has digitised the measurement of the senses of taste and smell through AI, which becomes an essential tool to obtain data that will allow companies in the food sector to take accurate and fast decisions.
AgroSingularity has developed vegetal-origin sustainable fibres that prolong the useful life of bread. Additionally, it allows the preservation of the nutrients and functional attributes of the original plant of the ingredients.
Lastly, Sacha Inchi offers solutions to the needs of the growing superfood market through innovative crops of Latin American biodiversity.
How to revolutionise the bakery industry
Baking the Future was designed to build an open innovation model for Europastry.
“We continue to bet on open innovation, a fundamental tool for collaboration with entrepreneurs and our R&D teams to design and escalate the future of the bakery industry,” said Ana Thielen, international marketing manager for Europastry
Over the 6-month programme, the entrepreneurs of the four startups will have access to all of Europastry’s resources, including workspace, mentoring sessions with the teams of Cereal, Eatable Adventures and Google. Access to the R&D&I department of Europastry to develop, test, and launch the product to check its viability in the market.
“Thanks to Baking the Future, we brought entrepreneurs from all over the world to Cereal, to respond to the current challenges of the Bakery sector. We are sure that thanks to the collaboration of Europasty and its I&D team these startups will be able to develop innovative solutions, capable of generating great impact in the sector and reach a global scalem” said José Luis Cabañero Founder & CEO of Eatable Adventures.
The startups will present their projects to a network of private investors at the end of the programme during Demo Day.