Science and business join forces to accelerate food innovation in Brazil
Givaudan, Bühler, and Cargill have formed a consortium in collaboration with the Food Tech Hub LATAM and Ital, Food Technology Institute, to build a food innovation centre in the city of Campinas, recognized as Brazil´s tech powerhouse.
The “Tropical Food Innovation Lab” will be located at the Food Technology Institute, Ital, in a fully refurbished, 1,300 square meter area. The hub will be designed as the “go-to place” in Latin America to connect and develop sustainable, future food and beverage products.
Startups, companies, investors, universities and research institutions will have direct access to high-end technologies for rapid prototyping and plugging into the global food tech ecosystem that will foster fast paced innovation in the food and beverage sector.
The most current generation of wet and dry extrusion systems for plant-based proteins, as well as beverages processing units will add complementary capabilities to the existing facilities of ITAL. When complete, the facility will feature new application labs and a state of the art demo kitchen, where consumers, food scientists, nutritionists, chefs, mixologists and marketers, among other professionals, will work together to create sustainable new products.
Brazil has the richest plant biodiversity on the planet, distributed in six major biomes and is one of the world’s main food producers. Yet immense potential remains, with regards to healthy and sustainable products, novel food and food waste reduction, contributing to Food Systems Transformation.
“Sharing our facilities will help to carry out joint RD&I activities with the aim of establishing tools for the creation of an innovation food ecosystem as well transferring technology for the food production sector to stimulate socioeconomic development” said Gisele Camargo, director of research program and deputy director of Ital, one of the Research Institutes of Agribusiness Technology Agency of the São Paulo State Secretariat of Agriculture and Supply.
“This great cooperation around innovation will accelerate not only the creation of new food products and categories but also new companies, which will flourish with the sustainable use of the Brazilian biodiversity”, said Paulo Silveira, founder of the FTH Latam”, says Paulo Silveira, founder of the FTH Latam.
“This new innovation lab is a great achievement for Bühler and we believe it will leverage significantly the food industry development in South America, especially in Brazil,” added Damien Chapelier, head of Bühler South America.
“The Tropical Food Innovation Lab represents a great example of this commitment in Latam, where we will join our forces with distinguished partners in a very unique environment for co-creation and collaboration to accelerate sustainable innovations what matters to the regional agri-food value chain and beyond that, to support our customer strategy and demands”, said Carlos Prax, regional R&D leader at Cargill.
The Tropical Food Innovation Lab is planned to open in Q1 2023.
