31 May Food 4 Future 2023, successful participation and starting point for new projects
Food 4 Future is gaining strength every year and consolidates as the European event of reference for the food and technology industry.
We at Blendhub have once again participated as partners and exhibitors, with great success of attendance at our booth and professional contacts at the highest level that are the starting point for new and ambitious projects of Food-as-a-Service.
This year, some 8,372 professionals from more than 34 different countries visited the tradeshow and participated in the Food 4 Future World Summit. And more than 287 companies presented in Bilbao their latest solutions to optimize food production and innovate in the industry.
Blendhub participated again with a 360º booth together with Chemometric Brain, 3D Essence Food, LeanPio and Indespan with the aim of showing how collaboration between the different stakeholders of the supply chain can accelerate the commitment towards a more efficient, sustainable and safe food production.
Platform collaboration is the basis of our Food-as-a-Service project, which seeks to facilitate entrepreneurship in the food sector. Through this strategy we support SMEs, startups and industry professionals in the design, production and launch of innovative and sustainable food products anywhere in the world thanks to our wide knowledge of the market and a global network of production hubs on 3 continents and expanding.
During the event, our Founder and CEO Henrik Stamm Kristensen participated in a panel discussion on innovation at the Food 4 Future World Summit together with Andy Zynga, CEO of EIT Food, Jonathan Berger, CEO of The Kitchen, and Adam Lyle, Executive Chairman of Padang & Co.
Joaquín Tintoré King, head of Business Development at Blendhub, presented a Food-as-a-Service success story on the Arena Industry Solutions stage.
Our platform partners also had the opportunity to present their latest projects.
Jacob Kristensen, VP of digital quality at Chemometric Brain, explained how NIR technology is implemented to prevent food fraud.
Marcio Barradas, from 3D Essence Food, told how to take advantage of food surpluses to create innovative and nutritious food products.
Jacob Bang Nielsen presented the latest LeanPio solutions to optimize waste management.
Carlos Bernabé, president of Indespan, talked about how to turn a novel formula, protein bread, into a successful product in the market.
In short, at Food 4 Future 2023 we had the opportunity to share ideas with key stakeholders in the food industry on innovation, production optimization, personalized nutrition and sustainable resource management, with a clear conclusion: platform collaboration is essential to keep on transforming the global food system and creating shared value.