Madrid FusionAlimentos de España will open a new stage in this edition dedicated to imagining the future through the infinite possibilities offered by technology, innovation and the foodtech ecosystem. Dreams #spainfoodtechnation will be a space of possibilities to shed light on the great unknowns of the future of gastronomy from the most influential summit in world cuisine. On a planet where natural resources are overexploited, innovation in the food sector is increasingly necessary. Consumers are now more aware and demanding, demanding healthier food as they become increasingly concerned about health and food safety. The advances and disruptions brought about by technology are opening up new avenues and horizons to write a new chapter in gastronomy. What is happening? Where are we going? How do we get there? What is the role of gastronomy in all this? 

Dreams #spainfoodtechnation, a new space that joins the other congresses organised by Madrid Fusión Alimentos de España: Madrid Fusión Pastry, Madrid Fusión Drinks, Madrid Fusión The Wine Edition Wine from Spain, the Multipurpose Stage and, of course, the main Madrid Fusión Auditorium, will try to answer these questions. Dreams #spainfoodtechnation was created with the aim of building through dialogue, because the best way to predict the future is to create it. To this end, over the course of three days, its stage will be visited by the heads of technology companies, start-ups with innovative projects in the agrifood sector, foodtech companies seeking more sustainable and efficient solutions or innovations in organisations, experts in artificial intelligence, producers, chefs and professionals from the gastronomy sector, foundations, accelerators, universities, researchers from technology centres and public officials from administrations and sector organisations. 

More than 60 experts

The concept and programme of Dreams #spainfoodtechnation have been designed jointly by the leaders of Madrid Fusión and the team of the Alícia Foundation - an organisation dedicated to technological innovation in the kitchen, improving eating habits and valuing agri-food heritage, and a world leader in studies on the relationship between food and health - led by its General Director, Toni Massanés, who will also act as coordinator of the congress. 

Over the course of the three days, more than 60 experts from a wide range of fields will take to the new Dreams #spainfoodtechnation stage, a space designed without a kitchen to encourage dialogue and debate, and equipped with a screen similar to the electronic scoreboards used at major sporting events to give it greater visibility. More than 20 sessions of the programme will take place there, with a different theme each day. 

Where will our food come from?

On Monday 29 January, the conference will be entitled 'Food of the future. The disruption of foodtech'. Presentations and round tables will explore how what we eat has changed in recent years, what we will eat in the years to come, and how we will produce and consume it.

They will also seek to answer questions such as: where will our food come from, can empty Spain feed us, and how safe are the new ingredients emerging from research into new protein sources? Climate-smart crops, best practices in sustainability, the circular economy and the implementation of new technologies in the restaurant industry will be discussed, with the participation of start-ups from the foodtech world: Sònia Hurtado, CEO and co-founder of Poseidonia; David Lacasa, partner at Lantern Innovation; Marta Guadalupe Rivera, researcher at the Ingenic Institute (CSIC/UPV); Inés Sagrario, co-founder of Ekonoke; Iván García, CEO and co-founder of Neboda; Sergi Borja, CEO of Honei; Bartolome Olivares, CEO of Olci Group or Felipe Turell, CEO and co-founder of MO de Movimiento. Joan Riera, Food Director of Kantar World Panel, will analyse the keys to the evolution of food consumption in Spain in recent years, and Elisa Carbonell, Director General of Business Internationalisation at ICEX, will present the conclusions of the fourth 'Report on the Foodtech sector in Spain', with the evolution of the entrepreneurial ecosystem and investments throughout the year.

The restaurant of the future

Another important part of this first day will be a series of round tables analysing what the restaurant of the future will look like, based on the case of "fait maison" (home-made), the new label for restaurants that has caused a great deal of controversy in France.And the problems facing the hospitality sector today will be addressed, such as the lack of attractiveness of the restaurant dining room, which is a serious problem for the waiter's profession.José Luis Yzuel, president of Hostelería de España, and chefs such as Joan Roca (El Celler de Can Roca), Pedrito Sánchez (Bagà), Nandu Jubany (Can Jubany), Nino Redruello (Grupo La Ancha) and Albert Boronat will take part in these panels.

Dreams will also look at the world of artificial intelligence applied to gastronomy, with the participation of Javier Martínez, Director of Technology at Google Cloud, and Eneko Axpe, physicist (Beyond Meat/Impossible Foods) and scientific collaborator of the National Aeronautics and Space Administration (NASA), who will be accompanied by Eneko Atxa (Azurmendi).

Tuesday will be dedicated to 'Science and Taste'.An intensive day to explain what we know about the mechanism of taste, why we like what we like and the keys to producing appetising food in the world of foodtech.

They will talk about the importance of taste, jang (Korean fermented foods) in search of the 'lost humami', trends and evolution of consumption of traditional foods, the importance of taste in the development of new products and ingredients, and mussels as the great blue superfood. Throughout the day, Toni Massanés, general manager of Alícia; the New York-based Korean chef JungHyun Park (Atomix); José Miguel Herrero Velasco, general manager of Alimentación; Uxío Labarta, research professor at CSIC and pioneer of modern aquaculture; Antonio Muiños, owner of Portomuiños; and chef Lucía Freitas will be on the Dreams stage.

Analysis of the foodtech ecosystem

In addition, the foodtech ecosystem in Spain will be analysed in two round tables with the participation of Roselyne Chane, CEO of Sanygran; Mila Valcárcel, co-founder and managing partner of Eatable Adventures; Bea Jacoste, CEO of KM Zero Innovation; Miguel Ángel Cubero, CEO of Ingredalia; Bosco Empararza, CEO and co-founder of MOA foodtech; and Mariano Oto, CEO of NuCaps.

In the afternoon, an unprecedented workshop will be held by the elBulli Foundation:Sapiens workshop on basic culinary techniques. Those who register will be able to participate in a unique experience: the creative process of the next Bullipedia book, which will focus on basic culinary techniques. The workshop has been designed by Ferran Adrià and will be led by Gabriel Bartra, director of Bullipedia. Participants will help to advance part of the project by working on concept maps and applying the elBulli Foundation's Sapiens methodology.

Gastronomy and health

Food, technology and health will be the main protagonists of the final day of Dreams #spainfoodtechnation, entitled 'Food as medicine'. According to the latest health rankings, Spain is the healthiest country in the world, but what do experts say about promoting a healthy lifestyle? Prevention programmes, promoting the Mediterranean diet...Topics such as prevention, cure and care through cooking; how food can help in the prevention and treatment of cancer, improving the quality of life of those affected; the intestinal microbiota (its relationship with fermented foods and diet, its influence on health and mood...); dysphagia or how to deal with food allergies will be part of the content of this third conference. There will also be a focus on community catering through hospital catering projects.

The Gasol and SHE Foundations, chefs such as Diego Guerrero, Ramón Freixa or Xandra Luque, head chef at the University Hospital in Navarre; Miguel Ruiz Canela, Director of the Department of Preventive Medicine and Public Health at the University of Navarre; Josep Bernabéu, Professor of the History of Science at the University of Alicante; Violeta Moizé, President of the Spanish Society of Dietetics and Nutrition; Loan Bensadon, CEO and co-founder of BAIA FOODS; Erika Reyes, co-founder of Wevo; Daniel Gómez Bravo, co-founder and general manager of Bread Free; Miguel Ángel Herrera, president of the Spanish Association of Hospitality and Speech Therapist Jaime Paniagua will be responsible for closing the intense programme of the first edition of Dreams #spainfoodtechnation, an exciting journey into the future of cuisine.
 
About Spain Foodtech Nation 

Spain is a benchmark in international markets as a food nation, maintaining its position as the fourth largest exporter of agri-food and fisheries products in the EU in 2022.To this base is added the international positioning of our gastronomy, with world-renowned chefs who represent the excellence, avant-garde and quality of the Spanish pantry, consolidating our position as a food power.


However, these elements alone are not enough to face the challenges of the future, such as sustainability, climate change, international conflicts, a growing world population and the emergence of new generations and new consumption patterns.The answer to these challenges lies in science and innovation. Committing to developments in these areas, supporting their transfer to industry and achieving a solid network of technological entrepreneurship will have a multiplier effect on the entire value chain of the food industry, which will become more competitive and resilient, enabling Spain to present itself in international markets with greater added value, taking the step from Food Nation to Foodtech Nation.


Supporting companies and actors in the food innovation ecosystem is therefore crucial as a country strategy and is fully in line with the ICEX strategy for the internationalisation of the Spanish economy, which includes among its axes for the period the commitment to technology and innovation, with explicit mention of R&D&I and the internationalisation of technological entrepreneurship, and competitiveness beyond price, with sustainability as a factor of competitiveness.