Monographic: cluster food innovation

Innovations and innovative trends in the food sector presented by representatives of the six clusters of the sector that are part of the Catalonia Clusters Program.

In the context of the 2016 Food Fair, the Catalan AINS (nutrition and health), Foodservice, Gourmet, INNOVACC (INNOVACC (pork meat), INNOVI (vitivinícola) and Packaging clusters presented the different innovative themes that are working in the field of food.

6 trends in nutrition that will affect your product portfolio
A world of green color, food with super powers, food tribes and much more. Do not miss new user behaviors and trends in the field of food.
Juana Ma González and Cristina Lafuente, Alimmenta

Strategies to reduce the alcoholic strength of wines
Strategies to regulate the impact on the graduation of wines from climate change, to avoid inconveniences in production and in the market.
Fernando Zamora, Rovira i Virgili University

Pork, myths and realities in food and health
Scientifically verified information on the data that mark the evolution of the food market.
José Juan Rodríguez, Autonomous University of Barcelona
Juan Ramón Hidalgo, Food Legal Solutions

Understand customer needs and trends to innovate with value
Innovate beyond the product, innovate in concept. The process of innovating from the detection of a market opportunity to its landing.
Agata Gelabert, Danone

The Sleeve as a disruptive branding solution
Innovative packaging techniques to make products more attractive and access new market niches.
Francisco Egea, Innovations for Labeling

Retail in the food sector
Reinvent companies by transforming the business model and adapting to innovation.
Jordi Mas, But Gourmets

Next we leave the link of the papers developed during the session:

Publicat a la pàgina web d’ACC1Ó (organitzador de l’acte).