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CASES STUDIES

"THE SUCCESS IN MOST NEW PRODUCTS IS NOT IN THEIR PROPERTIES AND FUNCTIONALITIES BUT IN THE EXPERIENCES THAT THEY MAKE POSSIBLE" PROF. CLAYTON M. ANDERSEN HBS

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ALTERNATIVE SOURCES OF PROTEIN
 

One of the most developing areas currently within the Food System. Many innovative companies are developing their own solutions. Our experience as insiders in the Food and Ingredients industry as well as our experience as Investors and in different Innovation programs has allowed us to accompany, lead and advise pioneers in the transition towards more nutritious, sustainable and scalable protein sources.

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LOCATION AND IMPLEMENTATION OF NEW INDUSTRIAL PROCESSES

The production of ingredients and food increasingly requires local and adapted value-added processes, ideally at origin, but also at destination, thus optimizing the food value chain. Technologies such as Precision Fermentation, the use of Bio-reactors for cell multiplication at scale and genetic editing allow these processes to be localized

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IOT, AI, AUTOMATION, DIGITALIZATION
 

The possibility of monitoring in real time, generating structured data and processing that data to allow decision making in the food value chain is a reality and is advancing exponentially with the implementation of AI in these processes.

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PERSONALIZED NUTRITION

Concepts such as bio-individuality together with the disparate demographic evolution in the different regions of the planet and the possibility of acting on the specific nutritional needs of each individual and segment of the population make necessary greater research and development in this field that is leading to the production of solutions adapted to increasingly specific segments.

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FOOD CHAIN DISRUPTION, CHANGED PURCHASING BEHAVIOR, FOOD LOSS
 

Consumption habits are changing and will continue to move towards more sustainable consumption, driven by necessity, greater education and awareness about the impact of what we consume and how we do it, and institutional and regulatory support.

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