In June 2024, CNTA participated in the ICFMH Food Innovation Summit 2024, which took place in Burgos (Spain). At the event, different professionals and experts in innovation, research, prestigious companies and technology providers met and networked to show the latest updates in the foodtech sector and create synergies.
In a recent post, CNTA summarised the different ideas and news that were presented during the Summit.
Efficient data management to optimize innovation processes
One of the ideas discussed during these days was the purpose of data and how to manage it in the most efficient way.
Data management can be very useful in optimising innovation processes. It was at this point that a new concept emerged: “The centre of truth”. What does it mean? Some experts have explained that it refers to the centralisation of data in order to make it accessible to each work team.
This proposal has a significant impact on improving coordination between employees and decision-making. It can also help to reduce costs and time spent, as well as improve the effectiveness of projects.
Mycroorganisms, new allies in the production of plant-based fermented plant foods
As global demand increases, the food system is facing various challenges and a changing world. One of the food sectors most affected is protein, which is driving the search for alternative protein sources.
In this field, experts are working on a new lead: microbial biomass. In the conference “Microbial biomass as food ingredient: high nutritional quality and resource efficiency or high productivity?”, Myrsini Sakarika and Nico Boon, experts from the Ghent University, presented the advantages of using microbial biomass as an alternative source of protein.
In another pitch entitled “From spoilers – to cold fermentation applications?”, Johanna Björkroth from the University of Helsinki presented a new use of microorganisms as fermenters. This is the case of psychrotrophic lactic acid bacteria.
This type of bacteria has been studied because of food spoilage. However, they are now being studied for their resistance to low temperatures and their usefulness in cold fermentation. One of the inspirations for this study was the production of kimchi.
The aim of the study is to investigate whether psychrotrophic lactic acid bacteria can help to control acidification in vegetables, preserving their characteristics without excessive acidity.
Control of antibiotic resistant strains in food and gut microbiota
One of the major concerns of scientists, researchers and doctors is resistance to antibiotics in humans and food. In the session “Antimicrobial resistance and global health: animals, food and humans, a one health concern”, experts warned of the dangers to human health posed by this phenomenon, which can affect us as much as climate change.
This reality also has implications for food security. That’s why experts stress the importance of finding a solution. One of the studies being pursued is the use of lactic acid bacteria as a resistance agent.
This is a brief summary of the main ideas that CNTA has highlighted from the congress. If you would like to read more about these updates, we encourage you to visit the event’s official website.
