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As pioneers in digitalization and the implementation of advanced technologies for food production and quality control, Carlos Calleja, IT Director of Blendhub, will be a guest speaker at a roundtable on AI and digitalization.

Jacob Kristensen, VP of Chemometric Brain, and David Torres, Director of Blendhub’s Spain hub, will participate in a debate on artificial intelligence applied to the food industry.

This will be an excellent opportunity to share our experiences and insights on how these tools can transform the food industry.

See you in Valladolid on November 11 and 12 to continue driving the transformation of the sector!

Plant-Based Yogurts and Desserts: Mastering Texture to Attract Consumers
The European plant-based yogurt segment is on the rise, with an estimated growth rate of 13.9% to reach $6.67 Billion USD by 2026, according to The Business Research Company.
Interestingly, 62% of new launches of yogurt alternatives take place in Western Europe.
Health, taste, texture, and sustainability are the main drivers for consumption in Europe.

The “Innovate to Nourish” conference in Colombia will mark the beginning of collaborative food production, leveraging the potential of digital technology and a multi-localized infrastructure of hubs. This initiative aims to produce smarter, high-quality food products at more affordable prices for people in need.

Plant-Based Yogurts and Desserts: Mastering Texture to Attract Consumers
The European plant-based yogurt segment is on the rise, with an estimated growth rate of 13.9% to reach $6.67 Billion USD by 2026, according to The Business Research Company.
Interestingly, 62% of new launches of yogurt alternatives take place in Western Europe.
Health, taste, texture, and sustainability are the main drivers for consumption in Europe.

The “Innovate to Nourish” conference in Colombia will mark the beginning of collaborative food production, leveraging the potential of digital technology and a multi-localized infrastructure of hubs. This initiative aims to produce smarter, high-quality food products at more affordable prices for people in need.

Plant-Based Yogurts and Desserts: Mastering Texture to Attract Consumers
The European plant-based yogurt segment is on the rise, with an estimated growth rate of 13.9% to reach $6.67 Billion USD by 2026, according to The Business Research Company.
Interestingly, 62% of new launches of yogurt alternatives take place in Western Europe.
Health, taste, texture, and sustainability are the main drivers for consumption in Europe.

The “Innovate to Nourish” conference in Colombia will mark the beginning of collaborative food production, leveraging the potential of digital technology and a multi-localized infrastructure of hubs. This initiative aims to produce smarter, high-quality food products at more affordable prices for people in need.