Second edition of Baking the Future kicks off

Following on from the success of the first edition of the acceleration program Baking the Future, Cereal, the Europastry Innovation Center is welcoming again four start-ups with projects that aim to change the bakery sector.

This year’s edition has seen applications from 11 different countries submitted including DouxMatok from Israel, Ajinomatrix from Belgium, AgroSingularity from Spain and Sacha Inchi from Colombia who have all been selected.

The projects from these four startups give solutions to challenges set when the second edition was launched: sustainability, health, improvement of the customer experience and technologies seeking to improve production without compromising quality.

DouxMatok, the Israeli startup, is offering nutrition improvements through sugar reduction solutions, to respond to consumer preferences by offering healthier food and a tasty experience.

Belgian startup Ajinomatrix has digitised the measurement of the senses of taste and smell through AI, which can become an essential tool to obtain data which will enable companies in the food sector to make accurate and fast decisions.

AgroSingularity, the Spanish startup, has developed vegetal-origin sustainable fibres that prolong the life of bread, and also allows for the preservation of the nutrients and functional attributes of the plant of the ingredients.

Sacha Inchi is offering solutions to then needs of the growing superfood market using innovative crops of Latin American biodiversity.

The objective of Baking the Future this year is to build an open innovation model for the company.

“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 at Europastry.

Over a six month period the four startups will have access to company resources including the workspace, mentoring sessions with teams of Cereal, Eatable Adventures and Google. Access to the R&D&I department of Europastry will enable the startups to develop, test and launch their product to test 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,” explained José Luis Cabañero Founder & CEO of Eatable Adventures. “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 scale.”

After these six months of preparation, during Demo Day, the four startups will present their projects to a network of private investors and qualified experts.

Last year’s edition saw three startups present their projects: Chilean startup Done Properly used technology to reduce the amount of salt in bakery products, Danish startup Agrain produced food by recycling grains used in the brewing industry and Spanish startup Bread Free presented creating gluten-free wheat flour to make bread, pasta and other bakery products.

“If you stop innovating you end up losing competitiveness and capacity for growth. That is why it is very important to keep reinventing yourself and never think that what you have is for life“, said Jordi Gallés.

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920

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