Baking the Future Successfully Concludes its First Edition
Baking the Future, Europastry’s startup acceleration program, ends its first edition with the celebration of the virtual event “Demo Day”.
In a presentation led by Jordi Gallés, Executive President of the company, the three startups accelerated by Baking the Future have explained their experience and presented the three revolutionary projects in which they have been working and that have health and sustainability as drivers.
Starting now, Baking the Future opens a selection process for new startups in the bakery sector with disruptive ideas and projects to become part of the second edition of the program.
“The celebration of the “Demo Day” took place at Cereal, Europastry’s Innovation Center, where the first idea was born and where today we continue to work with great passion to bring to market the best products in the sector,” a press release stated.
To conclude the first edition of the Baking the Future program, the three accelerated startups presented their projects whose drivers are sustainability and health:
- The Chilean startup Done Properly with its cutting-edge technology with which, through a bioprocess of fermentations, manages to reduce the amount of salt enhancing the natural flavors of food.
- The Danish startup Agrain with its new way of producing food by recycling grains used in the brewing industry.
- Spanish startup Bread Free, the world’s first company capable of creating gluten-free wheat flour to make bread, pasta and other bakery products.