The food industry is going through a time of profound change, driven by current environmental challenges, new consumption habits and the need for more sustainable and efficient production models. In this scenario, innovation in beverages, new ingredients and Research and Development (R&D) plays a decisive role in responding to these challenges and moving towards healthier, more responsible and future-proof food.
Against this backdrop of transformation, F4F – Expo FoodTech 2025, the technology fair for the food industry that will take place from 13 to 15 May at the BEC in Bilbao, will focus on how innovation in beverages, the development of new ingredients and applied research are redefining the future of the sector. More than 8,000 professionals from the entire food value chain will gather at the event, where they will discover the most cutting-edge solutions in foodtech, robotics, automation, processing and packaging machinery, food safety and science applied to food production. All of this will be presented by more than 250 leading firms such as Agrobank, AZTI, Basque Food Cluster, Christeyns, CNTA, Cocuus, Eurecat, Ibernova, IFR, Leitat, Tecnalia and Basque Culinary Center, among others.
Over the course of three days, more than 320 national and international experts will take part in the Food 4 Future World Summit, the largest European congress on food innovation, where they will share digital transformation strategies, success stories, and the latest trends in food production and consumption. Among the influential voices attending the summit are Javier Dueñas, CEO of Campofrío; Carmen Guelbenzu, Food Commercial Director at EROSKI; Suelen Tracastro de Souza, Head of Health Affairs at Danone; Isabel Sánchez, CEO of Delaviuda; Asunción Eguren, CEO of Bodegas Eguren Ugarte; and Joan Mir, General Director of Anecoop.
Drinks of the future: functionality, sustainability, and new consumption habits
The major food technology fair will shine a spotlight on the dynamic non-alcoholic beverage sector, a booming market where innovation is key to responding to emerging consumption trends, healthier preferences, and sustainability demands. Experts such as Laura Aranda, Business and Innovation Manager for Waters at Danone; Francisco Álvarez, Innovation Manager in Water and Non-Alcoholic Beverages at Hijos de Rivera; and Montserrat Rosell, Oenologist at Familia Torres, will share their insights on how brands are transforming their portfolios by developing products that combine quality, functionality, and environmental commitment.
Sustainability will be one of the core themes of the Beverages Industry Summit, especially the transition toward zero-emission industries. Cristina Rodríguez, Head of Sustainability at EROSKI, will highlight the main challenges the sector faces in this transition—from maintaining quality and competitiveness to adapting to new regulations and gaining the support of an increasingly informed consumer.
A similar commitment to sustainability and resilience can be seen in the dairy sector, where collaboration is key to achieving the Sustainable Development Goals (SDGs). This will be addressed by representatives from leading companies and cooperatives, such as Naroa Sarasua, Head of Sustainability at Kaiku Cooperative; Ana Alicia Bolívar, Head of Sustainability at COVAP; and Rubén Hidalgo, Director of Capsa Vida, who will emphasize sector-wide partnerships as a key tool for driving more responsible production and consumption practices.
New ingredients and alternative proteins: innovation for more sustainable nutrition
In parallel, the challenge of ensuring access to sustainable protein for a growing global population will open the floor for debate on new alternative sources. Anna Handschuh, Head of Global Public Affairs & Impact at Gourmey; Lou Cooperhouse, Founder, President and CEO of Blue Nalu; and Laura Pedrós, Business Development Specialist at LevProt, will explore innovative sources that can be integrated into food products to meet consumer needs and market trends—new ways to deliver nutritious solutions with a lower environmental footprint.
The future of food also hinges on the development of next-generation ingredients capable of improving the nutritional profile, functionality, and sustainability of foods. Experts from Tecnalia, Leitat, and the National Center for Food Technology and Safety (CNTA) will present the latest research and technological advances driving this invisible yet essential revolution aimed at satisfying an increasingly informed consumer. Meanwhile, representatives from Clusaga, Mediterranean Algae, and Poseidona will highlight how advanced processing and preservation techniques are reshaping the rules of the game in the food industry.
Personalisation, technology, and climate change: keys to the new food R&D
Personalisation and functionality are also gaining ground in food design, thanks to cutting-edge technologies such as 3D printing, omics sciences, and new sustainable extraction techniques. Alvar Gràcia, Senior Researcher at Leitat; Javier Campión, Coordinator of the Health and Gastronomy Area at the GOe Tech Center of the Basque Culinary Center; and Leyre Urtasun Del Castillo, Head of Product Development in the R&D Department at CNTA, will analyse how these advances allow for the creation of products tailored to the specific needs of different population groups – children, the elderly, athletes – opening new paths for more precise, healthy, and sustainable nutrition.
The R&D Directors Summit at Expo FoodTech 2025 will also address one of the most pressing global challenges: the impact of climate change on food security. Experts from the Basque Centre for Climate Change (BC3), international representatives of the Association Climatologique de la Moyenne-Garonne et du Sud-Ouest (ACMG), as well as from the University of the Basque Country (UPV) and the Basque Institute for Agricultural Research and Development (Neiker), will delve into emerging risks for agriculture, livestock, and fisheries, and the urgent need to design adaptation strategies to ensure the future availability and quality of food.
SIG joins MISTA – a center for global food tech innovation
SIG has joined MISTA, the San Francisco-based food innovation platform that unites the most innovative food, ingredient, and food tech companies around the world. At the beginning of November, SIG joins the MISTA in Action event in San Francisco. At this annual event, MISTA brings together leaders from the global food and beverage industry to discuss ways of jointly transforming the global food system into a more regenerative one.
MISTA’s purpose is to help accelerate the transformation of the food system to meet the needs of the future. No single company can do this on its own, but together they have the potential to address and solve some of the biggest challenges.
SIG’s ambition is to co-create next-generation innovation for the food and beverage industry – not only in terms of packaging, but also product. By joining MISTA, SIG will be part of a global cross-dimensional innovation platform, which creates an environment for members to innovate together by providing access to a vast array of experts from across the food system, state-of-the-art development labs and commercial kitchens, to facilitate new food advances.
Norman Gierow, Director Global Customer Marketing & Positioning at SIG: “As we strive for better to provide End-2-End solutions for our customers, we also acknowledge the global challenges faced across the entire food and beverage industry. These challenges can only be tackled in collaboration with strong, like-minded industry partners. Being part of MISTA enables us to work together with other businesses and partners, who are looking for ways to catalyze unique innovations and regenerative solutions – to ultimately transform the food and beverage space sustainably.”
MISTA provides a holistic approach to the global food system by focusing on six key forces (nodes): digital; sustainable packaging; plant-based; nutrition; regenerative business; and biotech. SIG values the way MISTA provides its members with a deep understanding of each node, as well as the interconnectedness with each other and the broader food system. SIG’s future collaboration with members can be interlinked on multiple impact areas on its journey to become net positive, e.g. climate, forest, resource, and food. But first and foremost, SIG will focus on offering its sustainable packaging expertise, as well as regenerative business and nutrition advice.
Scott May, Founder & Head of MISTA: “We are excited to have SIG as part of the MISTA network. SIG’s expertise and capabilities in aseptic filling and sustainable packaging solutions and their global test filling and co-creation capabilities will enable members to bring new product concepts and ideas to life and co-create next generation solutions. By joining forces with ingredient experts, processing partners and SIG as a filling and packaging solution provider, the whole value chain is covered.”
MISTA’s goal to provide food and nutrition in a sustainable way to the entire world is a crucial one, with global population expected to reach 10 billion by 2050 according to the United Nations. Ensuring healthy diets for all, while at the same time limiting global warming, requires sweeping changes to food production and how the world eats and lives – and this is where MISTA has set its mission.
Cutting edge start-ups, technology companies and universities join hands with Tetra Pak to tackle challenges and unlock new opportunities for the Food & Beverage industry.
Ahead of the United Nations World Food Safety Day Tetra Pak announced its new set of research collaborations and programmes to further accelerate efforts to address challenges facing food systems worldwide. The initiative is part of the company’s drive to nurture an innovation ecosystem to open new opportunities in the areas of food availability, safety and sustainability.
According to the Food and Agriculture Organisation UN FAO, the world is in a very different place compared to six years ago, when it committed to the goal of ending hunger, food insecurity and all forms of malnutrition by 2030. The current reality is that we have not been progressing fast enough towards ensuring access to safe, nutritious and sufficient food for all people. As an example, over 2 billion people did not have access to enough safe and nutritious food in 2020.
Laurence Mott, Executive VP Development and Technology at Tetra Pak says: “Tetra Pak has been an early advocate of forming and strengthening links between academia and the food industry. We have several long-standing relationships with universities and research institutions. We’ve also been working with game changing start-ups and tech companies to accelerate innovation. Now more than ever this is vital. The challenges of the global food industry are broad and varied. The only way we can meet these challenges is to pool our expertise. Only together will we secure a better future in the areas of sustainability, food safety and food availability. I’m very happy to see the progress so far and will take this opportunity to thank all our partners”.
In an attempt to address challenges around food and sustainability, Tetra Pak is teaming up with entities across countries such as France, US, Sweden and Italy, among others, to explore different innovations across the food system. These includes a range of development programmes – from exploring new food categories, such as plant based food, to using enzymes that reduce food waste to advancing the insect protein movement.
Rodrigo Godoi, VP Processing Portfolio Management at Tetra Pak, says: “To drive innovation, we need to question status quo and keep pushing our boundaries, working together with external partners who bring fresh ideas and perspectives to the table. At Tetra Pak, we are continuously exploring new concepts, new food ingredients and new production methods that sit outside of our ‘core’ competencies. As an example, we have conducted over 300 screenings that resulted in more than 10 pilot projects to be researched. We encourage start-ups to come to us with their ideas as well as to join cross-industry teams to explore opportunities. We recognise the value in coming together with experts across an ecosystem in food, science and engineering to help identify new solutions and address challenges intensified by the changes in the food supply chain.
Dr Karim Engelmark Cassimjee, CEO at EnginZyme, said “The food industry faces many sustainability challenges, especially the ability to achieve efficient and sustainable production at the same time. The cell-free biomanufacturing that we have pioneered at EnginZyme can meet this need with its broad applicability, low cost of production, short development timelines and predictable scalability. Our collaboration with Tetra Pak is an incredibly exciting opportunity – in particular how we are exploring solutions to unlock the potential of by-products like acid whey”.
Some of the programmes announced include, France’s Paris&Co innovation platforms, Smart Food Paris and Urban Lab, technology start-ups EnginZyme, NuCaps and Tebrito and leading research universities in Italy and Sweden including University of Modena, Reggio Emilia (UNIMORE) and Lund University.
