Alimentaria Open Innovation Challenge 2026

23–26 Mar 2026 | Barcelona, Spain

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ChallengeUpdated on 27 January 2026

Innovation in ingredients and foods produced through biodynamic or organic agriculture

R&D Project Office at FRUSELVA GLOBAL

Reus, Spain

About

The objective of the challenge is to drive innovation in biodynamic and organic ingredients and foods by identifying new raw materials that are currently unavailable or that have improved nutritional and sensory properties. The development of upcycling strategies and the valorization of agricultural by-products within Demeter standards is also of interest.

Topic

  • Foodtech
  • Food supplements
  • Nutritional supplements
  • Sustainability
  • Water saving
  • Snacks
  • Healthy foods
  • Wellness
  • Natural pigments
  • Food processing
  • New tastes and eating experiences
  • Clean label
  • Plant based
  • Food innovation
  • Natural Food Ingredients
  • Food engineering
  • Food manufacturing
  • Food waste
  • Taste
  • Texture
  • Agritech
  • Active biocompounds
  • Nutraceuticals
  • Abiotic stress
  • Regenerative agriculture
  • Biostimulants
  • Climate change impact
  • Valorisation of by-products
  • Food waste
  • Upcycling of by-products

Type

  • Free tools/sharing resources
  • Proof of concept/pilot testing
  • Co-development
  • Access to customers
  • Client-provider collaboration (commercial agreement)
  • Public tender
  • Horizon Europe's project consortium

Organisation

FRUSELVA GLOBAL

Corporation

Reus, Spain

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