Spanish food industry experts focus on innovation and sustainability

Recent industry forums in Spain, including WeFood organized by Cajamar and the ftalks event in Valencia, have highlighted the critical role of innovation in the agrifood sector. Experts emphasize that true innovation requires the implementation of new products, processes, or business models that generate concrete economic or social results, rather than mere invention.

Key discussions centered on meeting consumer demands through nutritional density, health-focused solutions, and sustainable supply chains. Industry leaders, such as Beatriz Jacoste of KM ZERO, noted a shift in perspective regarding food technology. Rather than a binary future of strictly lab-grown or traditional foods, the sector is moving toward a ‘mix’ where animal proteins coexist with alternative sources, including new protein types, artificial intelligence, and genetic editing.

The primary challenges identified include making new technologies accessible, optimizing costs to maintain competitiveness, and ensuring large-scale production that remains environmentally sustainable and compliant with current legislation.