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Africa is currently undergoing a structural transformation, evolving from a primary production-based economy into a system increasingly focused on industrial…
Four different voices - an investor, a food company, an Italian startup and an international one - for an open and unfiltered discussion on the current state of protein innovation in the country.
Grants, venture capital, strategic investment, and public funding all play a role in food startup financing, but the right mix depends on stage and sector. This session maps the options and helps founders build a capital strategy that matches where they actually are.
Longevity food is attracting serious investment and shelf space, but the category definition remains contested. This panel cuts through the noise: what food companies and investors should actually do with the longevity trend, and where the real science ends and the marketing begins.
Most food innovations never leave the pilot stage. This hands-on workshop unpacks the structural barriers holding back food companies and startups, then gives participants a practical framework to build a scalable innovation engine. Leave with tools to move from promising concept to commercial impact.
Translating a lab-proven food concept into a commercial product is where most innovations stall. This session examines the specific gaps that prevent lab-proven innovations from reaching the shelf, and what ventures and food companies can do to close them faster.
The discussion will explore the delicate balance between reaching foreign markets and maintaining optimal shelf life. As “time equals quality”, the most advanced technologies for cold chain monitoring will be presented, along with intermodal solutions designed to ensure product integrity from farm to shelf, reducing waste and maximizing freshness.
On May 13, at TuttoFood Milan, Accademia Nazionale Pizza DOC presents the Pizza DOC International Forum: an exclusive event bringing together top masters, entrepreneurs, and global players to showcase pizza as a model of business, culture, and innovation. Talks, visions, networking, and show cooking in one unique experience.
The event offers an integrated interpretation of the economic and industrial dynamics that are reshaping the branded goods industry, amid cost pressures and corporate profitability challenges, supply chain transformations, and new competitive pressures in both domestic and international markets, curated by the President of Centromarca, Francesco Mutti.
Premium Consumption and New Trends: Discovering the Opportunities of the Onboard Catering. In collaboration with: Subu Connect.
In the context of the challenges currently facing the European agri-food system, sustainability hasbecome a key lens through which to…
