Palencia (EFE).- The preparation of foods without preservatives, suitable for celiacs or lactose intolerant, and that each time have a longer expiration date, have become the “obsession” of companies and technology centers to respond to Food trends of the present and the future.
This has been revealed in the first national forum “Global Vision of the Food of the Future” that this Thursday brought together in Palencia experts in nutritional health, food and trends in the agri-food market, agri-food companies and social and economic agents, to advance in the future of food.
Javier Labarga, president of the Cereal Technology Center of Palencia CETECE, a national reference in the transformation of cereals and other foods and organizer of this conference, has highlighted in statements to EFE the importance of this type of meeting to address the future of food.
Food of the future
A future that, as Labarga has pointed out, involves the substitution or elimination of additives and preservatives in food, due to the interest in extending the useful life of products and the development of raw materials and food for people with gluten intolerances or lactose, among others.
These demands have become the main obsession of companies and research centers that work on these and other aspects such as the revaluation of food by-products in edible protective coatings and films, biodegradable packaging in the food industry and the ecological footprint in food.
“Fortunately, companies believe in technology centers,” Labarga stated, especially in a community like Castilla y León, where 95% of companies are small and medium-sized companies that lack R+D+i departments and “trust in technological centers and universities to carry out their developments”.
The General Director of the Institute for Business Competitiveness of the Junta de Castilla y León, Augusto Cobos Pérez, has also shared the importance of this type of meeting to address the food of the future which, as he pointed out in statements to EFE, “is transversal and It affects many sectors.
Food and climate change
Cobos has pointed out other aspects that also deserve attention in relation to how climate change affects food production and how food can be made that is increasingly climate resistant.
In this sense, he referred to the agri-food platform that is planned for Palencia and which will have among its axes the creation of “a vertical agri-food accelerator” with the participation of companies, research groups, technology centers and startups in the agri-food field.
“We want to turn Palencia into the center of the entrepreneurial ecosystem in the food sector in the Community,” said Cobos.
This forum, organized by the Technological Center of Cereals of Palencia CETECE with the collaboration of ICE, has had experts in nutritional health, food and trends in the agri-food market, such as the president of the Spanish Society of Community Nutrition (SENC), Javier Aranceta , and the president of the International Society for Immunonutrition (ISIN), Ascensión Marcos. EFE