Transforming the Food Industry Through Open Innovation
KM ZERO Venturing 2024: A Year of Challenges, Solutions and Collaboration
In 2024, KM ZERO Venturing revolutionized its program model to adapt to current challenges in the food sector. We left behind the traditional 6-month format to adopt a new structure based on thematic meetings throughout the year. With this dynamic approach, we have connected startups, corporations, investors and experts to work together on innovative solutions to five major challenges in the food industry:
1. New proteins: sustainably feeding the future
2. Sustainable packaging: reimagining packaging for a waste-free planet
3. Zero footprint: reducing environmental impact
4. Health and nutrition: food as medicine
5. Digitalization: The Key to a Smart Industry
Thematic meetings: innovation in action
Each meeting was designed as a three-hour workshop, focused on exploring specific challenges, sharing knowledge and seeking ways of collaboration to transform the food industry. Through interactive dynamics, case presentations and round tables with experts, spaces were created where startups, corporations and investors were able to align objectives, identify synergies and accelerate the adoption of innovative solutions that respond to the current demands of the sector. This new format was launched at the Alimentaria fair with the support of IESE and ICEX, opening the call for startups interested in joining the program.
New proteins — Food4Future, Bilbao
During the Food4Future fair, KM ZERO and ICEX organized a Future Market, an exclusive space that brought together more than 20 startups to showcase innovative products that are redefining the food sector. This space allowed attendees to taste the future of food, including several plant-based foods: alternatives to cheese, meat, eggs, seafood... We took advantage of this fair to organize the first meeting of the program on the topic of new proteins. We brought together 11 startups that presented their innovations, reflecting on the opportunities and challenges that plant-based products encounter in the market. We also reflect on possible evolutions in the consumption of alternative proteins, exploring other opportunities such as 3D printing or cell culture, and the associated challenges in the world.
Sustainable packaging — Madrid
In May, we brought together several packaging experts to reimagine packaging for a waste-free planet, seeking innovative solutions for a sustainable food industry. Packaging Cluster made a presentation on the evolution of the European regulation of
packaging, as well as the requirements and implications for food companies, before giving way to startups such as Pack2Earth and BZero that presented their bioplastic solutions. The session included participatory dynamics with Ecoembes and IMPLICA to identify practical and scalable solutions compatible with post-consumer packaging management.
Zero footprint — ftalks Food Summit, Valencia
Ten startups had the opportunity to present solutions to achieve a zero footprint, in every sense: water, CO2 and food waste. They participated in speed pitching sessions with 8 corporations and 13 investment funds, as the first contact to start new collaborations.
Health and nutrition — Madrid
Coinciding with World Food Day, we explored the theme of nutrition and health, thinking of food as medicine. Digital innovations to optimize the monitoring of people's well-being; functional nutrition and how innovation in this area is transforming our way of understanding health; the power of food in preventive and restorative health... so many topics that startups and experts presented, sharing the advances in the relationship between food and health. We closed the day with a unique gastronomic experience led by Kike Gallardo, Chef of the Edible Herbarium, merging botany, art and gastronomy.
Digitalization — Valencia
We closed the year reflecting on the digital future of the food industry. We discuss how digital innovation is transforming all areas of the company: HR, internal communication, legal advice... as well as operations, to improve productivity in production lines. We also discuss how artificial intelligence is a powerful tool for transforming the food industry, and the power of market intelligence to better understand the consumer and define better business strategies.
We conclude with an assessment of the achievements achieved by the KM ZERO Venturing program over the past three years, highlighting its impact on accelerating innovation in the food sector and consolidating an ecosystem of collaboration between startups, corporations and investors. In addition, we analyze the evolution of open innovation programs, giving birth to new projects and initiatives that reinforce the industry's commitment to a more sustainable food future.
Impact in numbers 2024:
· 140 startups recruited and 48 selected, compared to 20 in 2023.
· 10 corporate & investor partners: Vicky Foods, Estiu Ice Cream, CAPSA FOOD, Angulas Aguinaga, Dacsa, Martinez Sausages, Traditional Dishes, Makro, The FoodTechLab and Tech Transfer Agrifood.
· More than 30 associated investment funds, with a cumulative investment potential of 4 billion euros.
In these three years, KM ZERO Venturing has proven to be a catalyst for the transformation of the food sector. With a renewed focus and an increasingly strong ecosystem, we are ready to continue building a more sustainable, healthy and innovative food future. Thanks to everyone who has been part of this adventure! .
