POSEIDONA

Excited to see some of my favorite Spanish #foodtech brands at the RAC&GO podcast - POSEIDONA, LŌV FERMENTS, Väcka Thanks to CaixaBank DayOne for the invite.

Please join me and four absolutely brilliant founders from around the world for an expert look into the future of #alternativeseafood during a special Future Ocean Foods edition of The Good Food Institute's The Business of Alt Protein webinar series 🌊🐟🌱🌎 This Wednesday, Brittany Chibe of AQUA Cultured Foods 🇺🇸, Yves Potvin of Konscious Foods 🇨🇦, Deniz Ficicioglu of BettaFish 🇩🇪 and Sònia Hurtado of POSEIDONA 🇪🇸, will share important insights into these topics and more: 🐟 creating hybrid products from plant-based and cultivated seafood  🐟 successfully raising venture capital  🐟 what plant-based seafood needs to be successful  🐟 working with chefs to drive awareness and buzz This is a unique chance for founders, executives and investors in both conventional seafood and alternative seafood to listen, learn and ask questions about the exciting opportunities that lie ahead, from the world's leaders in seafood analogs 💡📣🌎🚀 Why do we need to support and accelerate the growth of the alternative seafood industry *now*? 🐟🐙🦐🦞 🌊 more than 3 billion people currently look to seafood as their primary protein source 🌊 the global seafood market is projected to surpass $600 billion in the next 5 years 🌊 it's predicted there will be no fish left in the sea by 2048 Register here and bring your questions for our live Q&A 📣 https://lnkd.in/ewgm5YXd Big thanks as always to the incredible Laine Clark and her team at The Good Food Institute! Sea you there! 💙🌊🐟 #alternativeprotein #seafoodindustry #futureoffood #venturecapital #startups #seafood #blueeconomy #bluefoods

We are incredibly excited to announce that POSEIDONA will be with us at The Future of Protein Production Amsterdam on 23/24 October 2024, taking place at RAI Amsterdam in the Netherlands. Sònia Hurtado spoke at our conference in 2023 so we're very much looking forward to hearing how she and María Cermeño have progressed in 12 months. Poseidona is a Barcelona-based company that tackles the problem of invasive algae with a sustainable solution. The startup converts this unwanted seaweed, along with other underutilized waste streams from agriculture, into a nutritious and versatile soy protein alternative. Their innovative process utilizes enzymatic hydrolysis, a technique commonly used in plastic recycling and ethanol production. Poseidona's secret weapon, though, lies in its unique enzyme combination, which optimizes protein yield and quality. POSEIDONA will be showcasing their innovation at FPP Amsterdam this October. Don't miss out on the opportunity to learn more about their cutting-edge products. Be sure to visit their stand and chat with their team. Register here: https://hubs.ly/Q02zL_ft0 #FPPAmsterdam #altprotein #futureoffood

Thrilled to be part of the #ftalks the 18-19th June in Valencia 🍊 with KM ZERO Food Innovation Hub 💙

POSEIDONA is a FoodTech World Cup Semi Finalist 🏆 We're thrilled to announce we have been selected to take part in the FoodTech World Cup Semi Finals, hosted by FoodHack and Givaudan. Our cofounder and CEO, Sònia Hurtado will present our technology in circular algal protein to the expert Jury for Europe. The Final takes place in Lausanne, Switzerland on June 13-14 where we hope to be one of the finalists on the HackSummit stage. See all the finalists: https://lnkd.in/eFzxraMB

📣 #ftalks24 ¡Comenzamos a presentarte a nuestros speakers! Joseph (Jody) Puglisi es Jauch Professor Jauch e investigador CZI Biohub en el Departamento de Biología Estructural de la Facultad de Medicina de Stanford University. Su trabajo se centra en el análisis biofísico y estructural de ARN e interacciones ARN-proteína. Jody ha asesorado a empresas en materia de I+D en innovación alimentaria en todo el mundo, incluidas Beyond Meat, UPSIDE Foods, BLUU Seafood, Evo Foods, Plantible Foods y POSEIDONA. Es miembro de la Academia Nacional de Ciencias de Estados Unidos. 😉 Si no quieres perdértelo, ¡ya puedes obtener tu entrada! https://lnkd.in/d_Pn4Jxz 📅18 y 19 de junio 📍Biohub (La Marina de Valencia) #proteinas #investigación #alimentación #food (ENG)  📣 #ftalks24 First speaker announcement! Joseph (Jody) Puglisi is Jauch Professor and CZI Biohub Investigator in the Department of Structural Biology at Stanford University School of Medicine. His work focuses on the biophysical and structural analysis of RNAs and RNA-protein interactions. Jody has advised companies around R&D in food innovation worldwide including Beyond Meat, Upside Foods, Bluu, Evo, Plantible, & Poseidona. He is a member of the US National Academy of Sciences. If you don’t want to miss his participation, get your ticket now! https://lnkd.in/d_Pn4Jxz 📅June 18 & 19 📍Biohub (La Marina de Valencia) . . . Catalina Valencia Zuluaga Beatriz Jacoste Lozano Juan Requena Sanz Nora Romero Saiz Claudia Da Cunha Velho Fustero Raul Martin Calvo

🚀 El miércoles 17 de abril se llevó a cabo el primer encuentro sobre "Nuevas Proteínas: alimentando el futuro de manera sostenible" en FOOD 4 FUTURE - EXPO FOODTECH Bilbao, impulsado por KM ZERO Venturing, el Club de innovación abierta e inversión estratégica. El evento contó con la participación de empresas y startups líderes en diversos ámbitos. Entre ellas, AWEVO FOODS, Bluana Foods, QUEVANA, Let it V Foods, Väcka y Vrave que compartieron sus experiencias, desafíos de escalabilidad y las oportunidades de los productos plant-based. Además, COCUUS y Livestock Information Ltd presentaron sus avances en 3D y la carne cultivada. La jornada concluyó con una mesa redonda donde Griyum , Innomy y POSEIDONA, explicaron sus proyectos con nuevas fuentes de proteínas. 👉 También participaron expertos como César Valencoso Worldpanel by Kantar y Rosalía Flores Vidal de ATOVA Regulatory Consulting, SL, quienes abrieron un diálogo sobre oportunidades y desafíos en el sector. 👏 GRACIAS a los corporates e inversores que formaron parte: Angulas Aguinaga, CAPSA VIDA, Dacsa Group, Embutidos Martínez, Helados Estiu, Platos Tradicionales, Makro España, Vicky Foods, Tech Transfer Agrifood Oficial y theFoodTechLab (TFTL) (ENG) 🚀 On Wednesday, April 17, the first meeting on "New Proteins: sustainably feeding the future" took place at FOOD 4 FUTURE - EXPO FOODTECH Bilbao, promoted by KM ZERO Venturing, the open innovation and strategic investment Club. The event was attended by leading companies and startups in various fields. Among them, AWEVO FOODS, Bluana Foods, QUEVANA, Let it V Foods, Väcka and Vrave who shared their experiences, scalability challenges and the opportunities of plant-based products. In addition, COCUUS and Livestock Information Ltd presented their advances in 3D and cultured meat. The day concluded with a round table where Griyum , Innomy and POSEIDONA explained their projects with new protein sources. 👉 Also participating were experts such as César Valencoso Worldpanel by Kantar and Rosalía Flores from ATOVA Regulatory Consulting, SL, who opened a dialogue on opportunities and challenges in the sector. 👏 THANK YOU to the corporations and investors that took part: Angulas Aguinaga, CAPSA VIDA, Dacsa Group, Embutidos Martínez, Helados Estiu, Platos Tradicionales, Makro España, Vicky Foods, Tech Transfer Agrifood Oficial and theFoodTechLab (TFTL). Catalina Valencia Zuluaga Beatriz Jacoste Lozano Nora Romero Saiz Juan Requena Sanz Raul Martin Calvo Florin IRIMESCU Jorge Osés Labadie Javier Redondo Carbajo Alejandro Álvarez Ricard Puigdemont Andrew Sayles Juan Pablo De Giacomi Sònia Hurtado Alejandro de la Brena Meléndez

🦸 Why do we need more Virtuous actions in the Food Ecosystem? 🌿 As we confront the urgent need for sustainability in our global food systems, every decision we make has the potential to foster significant positive change. It's time to act decisively and build pathways that prioritize integrity and inclusivity. 🍽️ Reflect on the complexities within the agri-food sector. Traditional barriers that once isolated stakeholders—such as farmers, tech innovators, and policymakers—are ripe for transformation through collaborative and innovative efforts of the entire ecosystem. 💡 Embracing innovation through virtuous behaviors is crucial for building resilient, inclusive, and sustainable food systems. Such efforts require courage but promise substantial benefits for our planet and communities. 🇮🇹 Why start from Italy? Italy isn't just renowned for its rich culinary heritage but also as a leader in sustainable and healthy eating. What's needed? A shake-up and an infusion of youthful energy... 🌱 Let's expand our community of change-makers. This event is your gateway to witnessing our community's intentions and multiplying the synergies between stakeholders in the food ecosystem. Find out more on: https://lnkd.in/daCGtVjf 🔥 Join me and other amazing individuals, companies and institutions next monday in Milan at Talent Garden for the first Virtuous Talks | Live where we will dive deep into these topics with a panel discussion beautifully led by Sharon Cittone titled “From Silos to Synergy: Crafting Inclusive Food Systems." 🤝 This session will explore integrated strategies to dismantle the barriers in our food supply chains and foster more resilient and inclusive systems. here who's going to be on stage: Sharon Cittone, Founder & CEO, Edible Planet Ventures Mario Ubiali , Founder & CEO, di Thimus Andrea Cova, Founder & CEO, Soul-K Pabel Ruggiero, Founder & CEO, Pane & Trita and my self... 🍴 Additionally, witness and taste the brands and products that are bringing concrete virtuous solutions to the Food Ecosystem today from Italy to the world or vice versa: Current Foods 🌊 Euro Company PLANEXT di Geovita Group Foreverland Food SQUP Planted Juicy Marbles Flax & Kale 📅 Join us on April 22nd, from 17:00 - 21:00, at Talent Garden Isola, Milan. We have limited seats so please secure your spot now, register here: https://lnkd.in/dnvpZYk4 Thank you to friends and partners for the patience, resilience and ongoing support to make a better Food Ecosystem, people makes the business not vice-versa Ilenia BuiattiSharon CittoneMario Ubiali Loriente Mauro RainieriSònia Hurtado Filippo MagossoClaudio RostiRiccardo Astolfi 🌱Riccardo Samsa Jan KikeljIsrael Muñoz Xavier Hernández RibasPete SperanzaClaudia Laricchia Eleonora Ballerini Marta Residori Marion Höchli Alessandro Thellung de Courtelary #VirtuousBehaviors #SustainableDevelopment #AgriFood #VirtuousEvent #Networking

Bricks 🧱 from invasive seaweed? There is no waste. You might have seen it on beaches, especially in N-America and the Caribean. Sargassum seaweed. It's not pleasant if you want to swim through it. ➡️ However a local entrepreneur is seeing the opportunity. ➡️ Turning "the sargassum" into Sargablocks . ➡️ Construction materials from this brown algae which normally cost the tourism industry a fortune in cleaning costs. Inspired🤩?🧱 #circulareconomy #waste Credit: BusinessInsiderSSA

🌊Our oceans provide us with more than just fish to eat. There are many other nutritious & delicious aquatic products that come from our seas – take seaweed for instance! Did you know these 3️ facts about seaweed?👇 #BlueTransformation #OceanDecade