111 guests and a day full of food innovation – Bioengineering group together with ETAG, EIS, Äio and TalTech organized Food Innovation Estonia.
It was an honour to organize a groundbreaking event as an official side program of Latitude 59 The day brought together over 110 leaders from the startups, government, academia, and the food industry to explore the future of sustainable food innovation.
As part of the programme, the guests had a glimpse of the flavours of future offered by ÄIO and Enifer. The curated session of novel foods tasting that are yet to be approved under the EU Novel Food Regulation featured fermentation-based oils and mycoproteins.
Keynote speaker Anna Handscuch (Future Affairs) set the tone for why we need forward-looking regulatory frameworks. The diverse panel of experts Dilek Ercili-Cura, Niina Valkonen, Ahmad Adel Zeidan, Kaire Roosi, Anna Handschuh and Mika Kukkurainen shared their insights about the foodtech innovation.
The tailor-made lunch menu compiled by Äio´s chef Hiro featured best examples from Estonian food companies: Raw Edge, Thormi, FUNKI, TFTAK, Mati Foods, SUNFLY Hapu, Nord Tempeh and YOOK
During the second half of the day, Rain Kuldjärv (TFTAK) presented case studies of successful research and industry collaborations and the guests had a chance to participate in matchmaking to facilitate future collaborations.
Photos by Sven Zacek and Kaisa Orgusaar.