The day on April 5 on Alternative protein in Catalonia organized by the Innovacc cluster in conjunction with ACCIÓ was of great interest to the audience present in the room that was filled to the brim.
Practical cases of 9 innovative Catalan companies on the trends and strategies of the #AlternativeProtein sector in Catalonia could be heard.
The session was led by Encarni Avilés, responsible for the revitalization of food clusters in ACCIÓ, Generalitat de Catalunya.
Then Mr. Alberto Pezzi, Senior Manager Competitive Strategy – General Directorate of Industry / ACCIÓ presented a summary of the study on “Alternative Protein as a driver of change in the agri-food industry in Catalonia: mapping and analysis”, and Eudald Casas, manager of INNOVACC (Catalan meat and alternative protein cluster) gave a brief explanation of what INNOVACC is -currently with 114 partners-, explaining the growth of the cluster from 2021 in the field of protein alternative and also explained the action plan of the cluster in this area.
Here you can see the presentation of Alberto Pezzi (ACTION) and Eudald Casas (INNOVACC) at the conference.
Below you can see the presentations of the 9 speakers of innovative Catalan companies in the field of alternative protein:
Joaquim Vives / Solina Ibérica
Development of the best meat and fish substitutes based on the optimal domain of proteins, solutions and tailor-made processes.
Jordi Solís / Paymsa (Grup Carinsa)
Today and tomorrow in sustainable and balanced cuisine.
Jordi Calbet / Iberinsect
Insects: the missing link in the circular economy.
Llorenç Freixanet / Metalquimia
Cooking and drying technologies for vegan products.
Joan Solomando / Nova Meat
Technology for the new generation of alternative protein.
Santi Aliaga / Zyrcular Foods
Sustainable solutions in alternative protein. An open and collaborative model.
Jaume Planella / Noel Alimentaria – Verday
Noel, innovating in a context of protein coexistence.
Joan Cortadelles / Joaquim Albertí – Altervego
Speaker presentation: From traditional charcuterie to vegetarian charcuterie.
Marc Coloma / Heura
Mediterranean food-tech: intersection between sustainability, nutrition and culinary experience.