Alternative 2025: A Key Step Toward the Future of Alternative Proteins

February 25, 2025

Fenga Food Innovation participated in  Alternative Proteins:Innovations, Challenges, and Opportunities, an event held at the University of Milano-Bicocca. The conference brought together experts from the agri-food and biotech industries, researchers, institutions, and entrepreneurs to discuss the future of alternative proteins, focusing on sustainability, scientific innovation, and market opportunities. The event highlighted the growing role of plant-based, cultivated, and precision-fermented proteins in addressing global food, environmental, and economic challenges. Discussions underscored how alternative protein sources can significantly reduce greenhouse gas emissions, land use, and water consumption, reinforcing their potential for a more sustainable and resilient food system. Italy is emerging as a key player in this transition, with the plant-based market projected to reach €746 million in 2024, growing at 5% annually. Research institutions and universities are driving technological advancements, making Italy a leader in alternative protein development.

 

Insects in Gastronomy: A Look Back at Our Workshop in Cyprus

February 2025

As part of the Erasmus+ Insects Innovation in Gastronomy project, Fenga Food Innovation organized a workshop in Cyprus, exploring the potential of insect-based ingredients as sustainable and nutritionally rich alternatives to traditional protein sources. The session highlighted the nutritional benefits, regulatory aspects, and culinary potential of insect flours derived from species such as mealworms, crickets, locusts, and lesser mealworms, which have received EU approval for human consumption. Experts discussed processing techniques, from blanching and dehydration to milling and fermentation, which enhance the functional, sensory, and nutritional properties of these innovative ingredients. Participants explored flavor profiles of different edible insects and their applications in food innovation. Discussions also addressed challenges in scaling up production, regulatory compliance, and consumer acceptance. This workshop reinforced the importance of knowledge exchange and research in alternative proteins, opening new perspectives for sustainable food innovation in Europe.

Exploring Sustainable Aquaculture: Fenga Food Innovation's Visit to Finittica

January, 2025

As part of the knowledge exchange activities within the I3-4-Blue-Growth project, Fenga Food Innovation had the opportunity to visit Finittica, a leading company in the processing and commercialization of live bivalve mollusks. Established through the dedication of professionals in the bivalve mollusk sector, Finittica has become one of Italy's foremost companies in this field. Located in Goro, Finittica operates a recently renovated facility spanning over 1,000 square meters, equipped with modern machinery and an advanced closed-circuit purification system capable of processing over 20,000 kg of product per cycle. Their product range includes veracious clams, mussels, oysters, and other mollusks, all meticulously selected and controlled to ensure high quality.  

This visit provided valuable insights into Finittica's commitment to quality, safety, and continuous research, aligning with the goals of the I3-4-Blue-Growth project to promote sustainable practices within the blue economy sector

Clust-ER Agrifood's Mission to Navarra: Fostering European Collaboration in Agri-Food Biotechnology

November 19 and 20, 2024

Clust-ER Agrifood, in collaboration with European partners from the Biotech4Food (B4F) project, organized a two-day mission to Navarra, Spain, aimed at strengthening ties between biotechnology and the agri-food industry. Fenga Food Innovation also took part in this initiative, exploring opportunities for collaboration and innovation in the sector. The mission commenced with participation in the AseBio Green Innovation Forum 2024 in Pamplona. This fifth edition emphasized biotechnology's pivotal role in transitioning to a sustainable, carbon-neutral economy. The forum attracted nearly 300 professionals from over 120 companies across eight countries, facilitating discussions on innovative solutions to environmental challenges . On November 20, attendees engaged in targeted visits organized by Navarra partners, Food+i and CNTA (Spanish Centre for Food Technology and Safety). The itinerary included: CEIN: The European Center for Business and Innovation, focusing on biotechnology startups. Ingredalia: A small to medium-sized enterprise specializing in designing natural ingredients. CNTA: The National Centre for Food Technology and Safety, providing technological support to the food industry. This mission underscored Clust-ER Agrifood’s and Fenga Food Innovation’s commitment to fostering European collaboration, promoting innovation, and exploring sustainable practices within the agri-food biotechnology sector.

FoodRevolution 2024: Innovation and Sustainability for the Future of Food

October 21 to 23, 2024

FoodRevolution 2024 took place in Parma, under the patronage of the University of Parma. The conference focused on a holistic approach to a sustainable, safe, and healthy food future, highlighting the role of innovation, biotechnology, digital tools, and artificial intelligence in transforming the agri-food sector in line with the One Health approach. Each session was introduced by academic experts and consultants, outlining the necessary changes for the industry. On October 21, the Division of Sustainable Agri-Food Systems participated in the plenary session Towards a sustainable, safe, and healthy food future, with Dr. Annamaria Bevivino presenting on the role of microbiomes and biofertilizers in agricultural sustainability. Organized by Bastiaanse Communication and Affidia, the event featured discussions on innovation, food safety, and regulatory challenges, with case studies and practical solutions for the future of the industry. Fenga Food Innovation also participated as a sponsor, supporting the dialogue on a more responsible and innovative food sector.

 

Exploring New Horizons, and "30 by 30": The Clust-ER Agroalimentare Mission to Singapore

October 2024

Fenga Food Innovation, along with other members of the Clust-ER Agroalimentare Emilia-Romagna, took part in the "30 by 30" event in Singapore. The mission aimed to explore collaboration opportunities and gain insights into new markets. The Clust-ER Agroalimentare is a network of public and private organizations that share expertise and resources to enhance the competitiveness of the regional agri-food sector (agrifood.clust-er.it). Singapore's "30 by 30" initiative seeks to locally produce 30% of the city-state's food needs by 2030, reducing its reliance on imports (sfa.gov.sg). This mission provided participants with valuable exposure to a rapidly evolving market investing in vertical farming, alternative proteins, and advanced agricultural technologies. A strategic experience to better understand global challenges and foster new synergies in the agri-food sector.

Food, Environment & Healthy Lifestyles at the G7 Agriculture Summit

September, 2024

In September, during the G7 Agriculture Summit in Syracuse, I had the honor of participating as President of the Order of Food Technologists of Emilia-Romagna, Tuscany, Marche, and Umbria in an insightful seminar: "Food Education, Environment, and Healthy Lifestyles in the G7 and the African Continent." The discussion highlighted the critical role of food education in shaping sustainable diets and improving health worldwide. Experts shared strategies to bridge the gap between nutrition, environmental sustainability, and global food security. It was an enriching experience, reinforcing the importance of international collaboration in fostering a healthier, more sustainable future.

 

Now Live: The Insects Innovation in Gastronomy Project Website!

July, 2024

The Erasmus+ project we've been talking about is now online! Explore how we're transforming European cuisine with sustainable, nutritious insect-based foods. Discover resources, insights, and training opportunities for chefs and food enthusiasts. Our mission is to promote insects as a viable food source by highlighting their nutritional and environmental benefits. Through education and hands-on culinary training, we aim to make insect-based cuisine more accessible and widely accepted across the EU. 🍽 Ready to explore the future of food? 👉 Visit the website now: [https://gastroinnovation.eu/]

 

 

In Mykonos for an Erasmus+ project on insect-based nutrition

June 4th to 5th, 2024

In the beautiful setting of Mykonos, we had our first in-person meeting with the partners to review the situation and organize the next steps of the "Insects innovation in gastronomy"" project (under Ka220, Cooperation partnerships in VET).

Where will this journey into the world of insects take us?

Stay tuned to find out!

 

 "Unlocking Potential: Developing Ethiopia's Agri-Food Industry for Sustainable Growth

May 20th to 22th, 2024

Journey to Ethiopia for the UNIDO Project "Operationalization and Sustainability of Integrated Agro-Industrial Parks in Ethiopia," to collect data in order to provide technical assistance in developing systems for food safety, quality, and traceability.

 Cibus Parma

May 7th to 10th, 2024 

 

Attending Cibus 2024 in Parma was an enriching experience, even for seasoned professionals. Highlights included discussions on food safety, supply chain resilience, and technological advancements. The focus on eco-friendly packaging and plant-based alternatives aligned with current industry trends. This year’s Cibus provided critical insights and networking opportunities essential for advancing innovative and sustainable food products

Expanding Horizons: Mission to South Korea 

March 23th to 28th, 2024  

Mission to Seoul with the Clust-er Agri-food and the delegation from the Emilia Romagna Region, led by President Bonaccini, to broaden our horizons and seek alliances for the commercial, social, and scientific development of our territory.

Drop Regional Mission - Nouvelle Aquitaine & Bretagne 

February 13th to 15th, 2024

In "Drop, 4 regions - Emilia Romagna (Italy), Nouvelle Aquitaine & Bretagne (France) and Murcia (Spain)- share their challenges and good practice to optimise the use of water in agrifood processes.

During this missio, representatives of the partner regions had the change to visit companies  in the Great West of France that showcased their approaches to more virtuous water usages.                       

Sigep - Rimini 

Genuary 24th , 2024

Attending SIGEP 2024 in Rimini offered a comprehensive view of the latest developments in gelato and pastry. The event, featuring over 1,200 exhibitors from 35 countries, highlighted significant trends in sustainable practices and technological advancements. SIGEP continues to be an essential platform for professionals looking to stay informed about the latest industry standards and practices.

Silicon Valley Mission

December 4th to 10th , 2023

  The Agri-Food Cluster of Emilia Romagna embarks on a mission to Silicon Valley, seeking innovative insights for future applications and sustainable agriculture solutions. Over the course of five intensive days, the delegation will engage in a series of meetings, events, and networking opportunities, including a special reception by Consul Sergio Strozzi.

Con l'Ordine dei Tecnologi alimentari a Cibus Tec 

October 24th to 27th, 2023  

Attending Cibus Tec as an experienced food technologist highlighted the importance of professional relationships and knowledge exchange. This event facilitated meaningful interactions among producers, end-users, and academic representatives, fostering a collaborative environment. Engaging in discussions with industry leaders and peers allowed for the exchange of advanced methodologies and innovative solutions. The opportunity to network with diverse stakeholders was invaluable, promoting the integration of cutting-edge technologies and sustainable practices. .