The BEC in Barakaldo has served as a major showcase for food innovation at the Expo Foodtech fair. The event gathered over 8,000 professionals to discuss how artificial intelligence, automation, and 3D food printing are redefining the industry. The goal is to address the challenge of feeding a growing population healthily and sustainably, without compromising on taste.
A significant trend is healthy eating, driving the creation of products like 'NOLO' beverages (low or no alcohol). Ferran Aiguadé, General Manager of Hausmann Aromatic, explains the industry's challenge: "If we remove alcohol from wine, we also remove those delightful notes," noting that the industry is working on aromas that preserve the traditional gastronomic pleasure.
“"If we remove alcohol from wine, we also remove those delightful notes"
Personalization is another key pillar. Companies are already offering products tailored to market niches. Néstor Nava, CEO of Grupo Gallo, provides a clear example with the launch of "a high-protein pasta that has almost the same amount of protein as a steak," responding to "a specific demand from a consumer group," similar to fiber-rich products.
This vision of sustainability is shared by other major companies. For Néstor Nava, sustainability means not only using "80% or 90% renewable energy" but also supporting local agriculture. The company's main plant in Andalusia, where 75% of national wheat is produced, helps to "structure an entire additional ecosystem in depopulated Spain".
Many of these innovations will reach our plates almost unnoticed. Mila Valcarcel from Eatable Adventures states that "many of the foods we will eat in 10 years, we won't even realize the technology behind them." From natural ingredients that extend a product's shelf life to a 3D-printed steak, these are realities being explored.
“"Many of the foods we will eat in 10 years, we won't even realize the technology behind them"
The key, according to Valcárcel, lies in collaboration between startups, technology centers, and large corporations. Thanks to this, it's already possible to find "3D-printed bacon made with plant-based ingredients" in supermarkets. She also highlights that new generations like Gen Z "have a special predisposition to try new things," which facilitates the market introduction of these changes.
