Baking the Future Kicks Off With Three Projects Set to Change the World of Baking
Chilean startup Done Properly proposes a fermentation bioprocess that manages to reduce salt in bread products. Denmark’s Agrain produces flour from grain used in the brewing industry, and Navarre’s Bread Free is capable of creating gluten-free wheat flour.
The three startups presented their projects in an event held at Cereal, Europastry’s new R&D center, the promoter of the Baking the Future acceleration program.
The selected startups will participate in the Baking the Future program for six months, during which time they will receive mentoring, advising and help with business development.
Cereal, Europastry’s new bread and pastry R&D center, hosted the presentation of the startups that will be part of Baking the Future. After receiving over 100 candidacies with innovative solutions from startups all over the world, three were chosen: Done Properly (Chile), Agrain (Denmark) and Bread Free (Spain).
Innovation in Health and Sustainable Baking
Health and sustainability in food products are the drivers of the solutions presented by the three selected startups.
Thus, Chile’s Done Properly has successfully developed a cutting-edge technology that, through a fermentation bioprocess, reduces the amount of salt in products by boosting the natural flavors of foods.
Denmark’s Agrain, for its part, proposes a new method of food production involving the recycling of grain used in the brewing industry to transform it into flour. This grain has been partially used, as the beer brewing process uses just the sugars and starches. With the flour made by Agrain, it is possible to produce bread products that are more sustainable and have a higher nutritional value.
Lastly, Navarre’s Bread Free is the first company in the world capable of creating gluten-free wheat flour for making bread, pasta and other bakery products. This technology, pioneering in the world, is being developed in collaboration with the CNTA (Centro Nacional de Tecnología y Seguridad Alimentaria).
The goal of the Baking the Future program is to construct an open innovation model for Europastry. In the first six months, the entrepreneurs from Done Properly, Agrain and Bread Free will benefit from all the company’s resources, including mentoring sessions, a workspace and access to Cereal’s cutting-edge laboratories, and designs of business plans, among other forms of assistance, to develop their products and test their market viability.
These months of preparation will be followed by Demo Day, the moment when the startups will present their projects to a network of private investors and highly qualified experts.