What happens when a small businesses receives support from the Foodtech Innovation Network technical experts?

”Wa are getting support to get the pilot scale of the product going forward and that is exactly what we need with our startup. The support we have got has been crucial because every single piece of advice is important to us.” explains Divya Mohan, founder of Ooble Innovations.

Meet Ooble Innovations, a Foodtech Innovation Network member, that aims at bridging sustainability and innovation within the food packaging industry starting with edible packaging that is desirable and viable for consumers.

00:05 What problem is your product solving?
00:50 What is your vision with Ooble?
02:28 What effect has the product on the food system?
03:32 What challenges have you encountered?
04:50 What is needed for SME:s to succeed?
05:41 What does it mean to be a member of Foodtech Innovation Network?
06:51 Do you benefit from meeting other entrepreneurs in the network?
07:36 What was the outcome of the support you received from Foodtech Innovation Network technical experts?

On May 12 2022, Foodtech Innovation Network invited the food industry, innovation system, public sector, academy and small and medium sized enterprises to discuss and adress the importance of innovation and entrepreneurship when developing the food system. The conference resulted in several concrete discussion on new business opportunities and how to push the food system towards a more sustainable food consumption.

The main focus of the conference was to examine why some innovations succeed and others don’t, how the public sector can contribute to a sustainable future and what governs our food choices. We had the great pleasure to listen to a mix of eminent guest speakers. Starting of with Maureen McKelvey setting the context of the challenge thought her presentation ’Doing innovation together in toodtech: a knowledge-intensive entrepreneurial ecosystem perspective’ and Madeleine Linins Mörner presenting what established enterprises can learn from startups.

Maria Wolrath Söderberg continued with explaining why we do climate-damaging actions even though we know we shouldn’t and Christian Godden added how sustainable food communication works. While Monica Sihlén presented how to create a more sustainable society with the right procurement.

Concrete examples were presented by Foodtech Innovation Network members Philip Fransson from POOW the food hero, Eric Calderon from Raging Pig Co and Anders Clarensius from Edgy Veggie.

Finally, Gustaf Brandberg, summarized and presented what we will eat in 10 and 100 years from now.

Leading the way

We can see that innovative and fast moving startups are pushing the food system towards a more sustainable food consumption, creating a future which is durable for the planet. Swedish foodtech startups are leading the way with new and alternative paths for a more efficient global food system. A proof of that are all member companies that exhibited their products and presented their business ideas to the visitors during the conference.

Thanks to our member companies who shared their experience on stage: POOW the food hero, Raging Pig Co and Edgy Veggie.

Thanks to our member companies that exhibited at the conference : Gnista Spirits, Seatrients, Edgy Veggie​, Mossagården Eko, Harvest of Ecuador​, Yama Salt​, Simply No Waste, Koastal, Good Idea​, Comfoo​, Roots of Malmö​ and Yelte.​​

Thanks to our member companies that served  breakfast, fika and lunch: Maisha Deli, Arwa Foodtech, Yelte and Mossagården.

Together we create the food system of the future, today.

Guest speakers

Course Invitation.

During the 2-days the course, the participants will obtain fundamental knowledge of separation processes – high speed separators and decanters – and applications with regards to food applications. Furthermore, the course will include pilot tests, which will provide the participants hands-on experience with both high speed separators and decanters. The lecturers of the 2-days course will be industrial specialists in the field. The course will be suitable for personal and researchers working in the field of food protein production but also Master and PhD student.

High speed separators and decanter are well established in the food industry for the separating products with a density difference. Classic applications for separators are e.g. the skimming (fat removal) of milk or clarification of wine.

This will be a unique chance to learn more about separation technology and to ask all the questions you might have to our experts. In addition, you will have the opportunity to meet other companies, academics, and students interested in this field. 

Foodtech Innovation Network bjuder in till en konferens där du kommer att få möjlighet att djupdyka i innovation och entreprenörskap med fokus på livsmedelssystemet.

Tillsammans undersöker vi varför vissa innovationer lyckas och andra inte, hur den offentliga sektorn kan bidra till en hållbar framtid och vad som styr våra matval. Samtidigt får du en chans att träffa spännande livsmedelsföretag från Foodtech Innovation Network. Låt oss ta ytterligare ett steg in i framtiden, idag.

NÄR? 12 maj, kl 09.00-13.00
VAR? Studio Meetingpoint (lokal Mega) Nordenskiöldsgatan 24, Malmö

Observera att konferensen hålls på svenska samt äger rum fysiskt och har begränsat antal platser, först till kvarn gäller. Sista anmälningsdag är 6 maj.

Welcome to this both practical and theoretical course at the pilot plant at LTH Food Technology 

The course will introduce you to the fundamentals of the membrane technology, its applications and best practices. It will provide the participants hand-on experience during lab and pilot scale experiments. There is no need to have a background within Food Science in order to attend as the level will be tailored to the people attending. 

This will be a unique chance to learn more about membrane technology and to ask all the questions you might have to our experts. In addition, you will have the opportunity to meet other companies, academics, and students interested in this field.  

The course is free of charge for however it will render a de minimis value. For detailed schedule, se below  

To sign up, please use the following link – Sign up 

A common dinner will be arranged for all participants of the course  

Please note: Accommodation has to be arranged by the participants themselves.   

The 2-days course will be provided in a co-operation of the Department of Food Technology, Engineering and Nutrition together with the Membrane Group at Lund University. 

Schedule  

Day 1, March 22

09:30 – 10:00 Registration and Welcome 

10:00 – 11:00 Fundamentals of membrane processes 

11:00 – 12:00 Pressure-driven membrane processes  

12:00 – 13:00 Lunch 

13:00 – 14:00 Membranes and modules (visit to the ChemEng pilot hall) 

14:15 – 15:00 Process design and process integration 

15:00 – 15:30 Coffee break 

15:30 – 16:30 Membrane processes in food applications – Part I  

16:30 – 17:30 Membrane fouling and cleaning 

18:30 – Dinner 

Day 2, March 23

08:30 – 10:00 2 x Membrane companies e.g. GEA, Alfa Laval, TetraPak  

10:30 – 11:00 Coffee 

11:00 – 12:00 Membrane processes in food applications – Part II 

12:00 – 13:00 Lunch 

13:00 – 15:00 Pilot test – Part 2 

15:00 – 15:30 Coffee break  

15:30 – 16:30 Discussion of pilot test results 

16:30 – 17:00 Evaluation and Graduation   

ARWA Foodtech has developed a range of nourishing and tasty drinks and sauces that combine the properties of Swedish oats and traditional African baobab fruit. This is their story.

Hi Arwa Mustafa, founder and CEO of ARWA Foodtech, tell us a little about yourselves, who are you?

I am a dedicated senior researcher with M.Sc. and Ph.D. in Food Science, and more than a decade of experience in the field of innovation and new product development, focusing on functional foods, and health products using Green and Clean Technologies and adapting UN-SDGs. I have received several innovation awards and have a patent.

Tell us a little about ARWA Foodtech and the product.

The company specialised in developing novel food products with health-promoting properties. Our mission is to create nutritious and health-promoting products from the baobab fruit, as well as giving back know-how to the baobab countries of origin. “Giving Forward & Giving Back” is our motto.

Our products are vegan diet adapted and offer tasty and healthy plant-based shakes, high protein fiber snacks, and savory sauces that boost iron intake. It is an excellent source of other essential nutrients: omega-3 fatty acids, calcium, magnesium, and potassium.

What effect has the product on the food system and why is this important to you?

Our promise is to produce tasty, healthy, diversified, and clear-label products for all categories of customers. We are committed to green tech since we have health and sustainability in focus. For me personally, as well as my team, we aim to contribute to a more sustainable food system for sustainable health using science and technology as a tool.

How do you think food consumption will look in the future?

There will be more focus in food for health, plant-based, and more diversified and healthy diets.

What is needed for an SME like yours to succeed?

Apart from the obvious, I believe, it is a dedicated team who shares a passion for the same cause and a lot of patience.

What does it mean to be part of Foodtech Innovation Network?

It is very important to be a member of an ecosystem that supports and encourages the journey. There has been a lot of exchange of learning and experiences between fellows in the network.

You have received support for analyses and test runs from Foodtech Innovation Networks – how was that and what has it contributed to?

It was received with great appreciation since it helped us with some milestones.

What happens when a small business meets the Foodtech Innovation Network advisory board?

”We actually got in contact with a company through one of the advisors, and we have now developed new flavors for them. We did not expect that.” explains Maja von Szokolay, Co-founder & CEO, and Stella Heffler, Co-founder & Sales Manager, at Heja Havre.

Meet Heja Havre, a Foodtech Innovation Network member, that simplifies the stressful everyday life with an instant porridge made with Scanian oats. In this interview, they share their views on the future of the food production system and why being a member of the network is beneficial.

In late December, Emelie Olsson, project manager at Foodtech Innovation Network, participated at the conference ”Together we reach the goals for the Swedish foods strategy”. The conference was arranged by Tillväxtverket, Vinnova och Jordbruksverket.

Sustainability, profitability and collaboration. These were the three words that permeated the entire conference and panel discussion where Emelie participated with Marie Gidlund, Sweden Food Arena, and Anna Eldestrand, Tillväxtverket. The discussion focused on the ongoing change in the food system and the innovative initiatives surrounding the food sector, both in terms of developing business opportunities and finding new ways to collaborate.

“The food industry is developing rapidly and it is important to keep the steam going! […] We need to take advantage of the innovative power that exists to be able to contribute to a sustainable future.” tells Emelie. Which is in line with the food strategy. The goal for the food strategy is increased and sustainable production of food that can lead to more jobs and sustainable growth throughout the country.

On November 17, 2021, Foodtech Innovation Network invited ICA Sweden and ICA retailers from Skåne to meet a number of members in Lund. The member companies exhibited their products and presented their business ideas to the visitors. The meeting resulted in several concrete discussion on new business opportunities and how to start selling products through the ICA system.

Foodtech Innovation Network decided to invite ICA to a meet up after a highly appreciated digital community meeting, conducted this fall, where ICA Sweden gave an introduction and hands-on tools on how to sell products through the ICA system, both national and local.

The purpose of the meet up was to introduce ICA retailers to the member companies who offer a variety of world-class foodtech solutions which are reinforcing the food system.

In the video (in Swedish), Sara Maxence, Innovation Manager, ICA Sweden, and Michal Wieloch, ICA traders, ICA Supermarket Fäladstorget, explains why small and medium-sized companies with innovative drive are interesting to them and why innovation is needed to create the food system of the future.

”The Foodtech Innovation Network meeting here today is super interesting for us because it means that we get an opportunity to see what is happening locally in Skåne and all the innovation that is going on here,” says Sara Maxence. Michal Wieloch goes on to say ”These are the company’s of the future […] I did not think it was as fantastic as it is today, where I have already shaken hands with ten new suppliers to my store”.

The video also features Eric Calderon, Co-Founder, Raging Pig, who shares his view on the ICA meet up and what effect his product has on the food system.

Thanks to the member companies: Roots of Malmö, Mossagården, Edgy Veggie, Agvital, Torsebrew Kombucha, Arwa FoodTech, Concellae & Doktor Honung, Lufu, Maisha Deli Sweden, Yelte, Ooble, The Raging Pig Company, Harvest of Ecuador, Lupinta and Seatrients.

Together we create the food system of the future, today.

On June 23, Foodtech Innovation Network and Region Skåne arranged a workshop where Region Skåne presented their challenges within alternative proteins and snacks while Foodtech Innovation Network members were allowed to present proposals for solutions. 

The workshop aimed to have an early dialogue to share experiences, see opportunities and find solutions for the future. 

We want to thank Region Skåne and all our members who participated and presented their proposals. Together we create the food system of the future, today! 

If you have questions, please contact bjorn.lagnevik@innovationskane.com