This year, Bilbao once again became the epicenter of food innovation with the joint celebration of Food 4 Future – Expo FoodTech and Pick&Pack for Food Industry.

This key event for the foodtech sector brought together over three days more than 8,500 professionals, 379 national and international experts, and nearly 250 leading exhibitors in food and innovation, to set the foundations for the future of an industry in need of a structural transformation based on technology, sustainability, and collaboration. Thanks to the insights shared by key players across the value chain, Expo FoodTech and Pick&Pack for Food Industry, together with AZTI’s technological innovation team, have outlined a 10-point roadmap shaping the sector in 2025:

1. Artificial Intelligence is already changing everything

AI has established itself as the cross-cutting technology throughout the agri-food chain. From crop yield forecasting to industrial process automation and logistics optimisation, its impact is tangible: reduced costs, lower energy consumption (-40 %), and decreased CO₂ emissions (-35 %). Companies such as Eurecat and UMYNO Solutions presented solutions integrating digital twins, machine learning, and ERP-connected platforms, proving that AI not only improves processes but also drives more sustainable, resilient, and consumer-focused models.

2. Robotics and automation: from vineyard to shelf

Smart robotics is transforming everything from precision agriculture to in-plant logistics. In the field, sensors and robotic arms analyse crop conditions in real time to optimise harvests. In industrial environments, solutions such as Beckhoff Automation’s XPlanar – based on magnetic levitation – allow frictionless movement of objects, reducing mechanical wear and improving energy efficiency. Additive manufacturing (3D printing) also enables on-demand production of custom spare parts, reducing downtime and logistics costs. Companies are seeking automation without losing adaptability.

3. 360º sustainability: from commitment to data

Sustainability is no longer a label; it is becoming a systemic transformation. It’s not just about reducing emissions, but integrating economic, social, and environmental indicators into business models. Tools like Envirodigital, developed by AZTI, allow measurement, prediction, and reduction of the environmental impact of food products throughout their lifecycle. Based on the EU’s Product Environmental Footprint (PEF) methodology, this software analyses 16 environmental categories, identifies critical points, and facilitates eco-design strategies to improve environmental performance. Initiatives from McCain (targeting 100 % regenerative agriculture by 2030), PepsiCo (with its zero-emissions plant in Etxabarri), and cooperatives like Kaiku and COVAP demonstrate that sustainability is now a competitive advantage.

4. Radical transparency and total traceability

Traceability has become a must. Technologies such as blockchain, smart labels, dynamic QR codes, and geolocation systems make it possible to track food from source to point of sale, ensuring authenticity and reducing the risk of food fraud. Carrefour has already implemented blockchain systems for fresh products, while platforms such as OpenSC and Provenance are democratising access to these tools. Transparency is now a key competitive factor and a powerful differentiator in an increasingly demanding market.

5. Talent and innovative culture: the silent engine

One of the most urgent challenges for the food industry is the lack of specialised talent. In a context of unprecedented digital and sustainable transformation, there is a shortage of technical profiles with expertise in robotics, AI, or data analytics. Expo FoodTech 2025 emphasised that simply hiring professionals is not enough—companies must build attractive, flexible cultures aligned with the values of new generations. Retaining talent means offering purposeful projects, real growth opportunities, and trust-based environments. Investing in human capital will be as decisive as investing in innovation.

6. Open innovation ecosystems

The food sector is adopting open innovation and co-creation models to accelerate transformation. Platforms such as the newly launched Sandbox AgriFoodTech enable startups, technology centers, and companies to work together on disruptive solutions with technical support, resources, and market orientation. The sector’s pace of change demands strategic alliances that transcend competition, encourage knowledge sharing, allow small-scale experimentation, and quickly scale what works. The key to future success will be building flexible networks with a global vision and local action.

7. New proteins and precision fermentation

Biotechnology is revolutionising our diets. Precision fermentation, cell cultivation, and ingredients such as fungi, algae, or rubisco are creating new proteins with high nutritional value and low environmental impact. Organisations like AZTI are developing functional foods that match traditional products in taste and texture, while delivering sustainable benefits. These solutions not only meet growing demand but also pave the way for more accessible, ethical, and planet-friendly diets.

8. Personalised nutrition for proactive health

Personalised diets are now a reality thanks to advances in genetics, microbiota research, AI, and sensory technologies. Startups and centers like AZTI are creating solutions that tailor nutrition to individual needs based on biological profiles, lifestyles, or health conditions. This approach not only improves well-being but also prevents chronic diseases and promotes active aging. According to EIT Food, by 2050, 30 % of Europeans will be over 65, and nutrition will be key to maintaining quality of life.

9. Packaging: innovation that informs, preserves, and connects

Packaging is no longer just a container—it is a communication channel, a logistics tool, and a sustainability driver. At Pick&Pack 2025, innovations such as smart labels, biodegradable materials, and edible packaging were showcased. These solutions not only optimise product life cycles but also enhance the consumer experience. According to EIT Food’s Consumer Observatory, 51 % of Europeans prioritise healthy and sustainable options, and packaging acts as a key guide in that decision-making process.

10. Smart and resilient logistics

Digitalisation has reached logistics, traditionally one of the more opaque areas. Cold chain monitoring, predictive analytics, and AI-powered dynamic routing are helping reduce losses, minimise emissions, and ensure food safety. Pick&Pack for Food Industry 2025 presented successful case studies in logistics digitalisation, highlighting this area’s role as a strategic lever for competitiveness and resilience in the face of disruptions such as health crises or geopolitical conflicts.

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.

The Sunshine Coast’s reputation as a food and beverage hub is being cemented by the Morrison Government with $ 33.4 million for an Aussie-first manufacturing precinct at Sunshine Coast Airport.

Minister for Industry, Energy and Emissions Reduction Angus Taylor announced support for the $ 112.8 million Turbine Collaborative Food and Beverage Manufacturing Precinct under the Collaboration Stream of the Morrison Government’s $ 1.3 billion Modern Manufacturing Initiative.

The precinct will be home to local food and beverage companies that will be able to utilise shared warehousing and logistics, an education and training centre, as well as a collaborative high-tech manufacturing facility.

It will bring together beverage company Lyre’s Spirit Co, the Queensland Drinks Accelerator and ingredients company Doehler Australia, with the Food and Agribusiness Network and University of the Sunshine Coast.

By having all the facilities under one roof, it will help drive the competitiveness of local companies by collaborating together and building further capability. Once complete, it will be Australia’s leading industry-based food and beverage research and commercialisation facility.

By teaming up with the University of the Sunshine Coast, the precinct’s first-of-its-kind embedded training centre will also help the next generation take the next step to their future roles in areas such food science, transport & logistics, and hospitality.

It’s expected the project will see 131 new jobs during construction and support 687 once operational with $ 200 million in economic benefits.

Minister Taylor said the Sunshine Coast is home to incredibly innovative manufacturers especially when it comes to amazing food and beverage products.

“Food and beverage manufacturing is the largest manufacturing sector for the Australian economy. One in four people employed in manufacturing are employed in our food and beverage sector and it contributes $ 27.5 billion to our economy,” Minister Taylor said.

“This funding will support some of the most innovative producers leverage technology to increase their production, while meeting growing export demand and creating new local jobs across the region and beyond through this world-class airport precinct.

“Not only does it remove barriers to businesses getting started, it will also help companies build their capabilities together and drive growth in the food and beverage sector on a scale not yet seen in Australia.”