Autentica Premium Food at Food 4 Future

Sergi Fabregat Rey
About: Sergi Fabregat Rey - Director

Sergi Fabregat Rey, currently the Director for Auténtica Premium Food at Food 4 Future, boasts a versatile career path. Starting as a Project Management Assistant, he gained expertise in event creation and management. Transitioning through roles such as Account Manager and Key Account Manager, Sergi has contributed to prestigious establishments like Ushuaïa Ibiza Beach Hotel and Chameleon Customer Contact. His professional journey includes a stint as Networking and Knowledge Director at AMEC, Spain, and involvement with Nebext Next Business Exhibitions as an Event Director. Since February 2021, Sergi has been at the forefront of Auténtica Premium Food's success while concurrently directing Food 4 Future, showcasing his dynamic leadership in the premium food industry.

1. How is 3D food printing intersecting with advancements in biofabrication and cellular agriculture? Can you provide specific examples or cases where these technologies complement each other, and what potential do they hold for the future of sustainable food production?

The intersection of 3D food printing with advancements in biofabrication and cellular agriculture represents a promising frontier in sustainable food production. Specifically, these technologies complement each other by leveraging principles of tissue engineering and additive manufacturing. For example, in cellular agriculture, researchers utilize cell-based inks in 3D food printing to create meat alternatives, such as lab-grown meat. By doing so, they reduce reliance on traditional livestock farming, which has significant environmental impacts. This convergence holds immense potential for the future of sustainable food production, offering avenues to mitigate issues like greenhouse gas emissions, land use, and water consumption associated with conventional agriculture.

2. What post-processing techniques are currently being explored to enhance the texture, flavor, and overall sensory experience of 3D-printed foods? Can you share any recent developments or success stories in this area?

Various post-processing techniques are currently being explored, such as thermal treatments, flavor encapsulation, and surface finishing. Recent developments include the application of edible coatings to improve texture and the integration of natural flavor enhancers to enhance taste profiles. Notable success stories include the development of personalized nutrition bars with tailored flavors and textures using 3D printing technology. These advancements not only enhance the palatability of 3D-printed foods but also contribute to their wider acceptance and adoption.

3. Apart from 3D food printing, which other technologies are contributing to improvements in food production and efficiency in food plants, while also reducing environmental impact? Please provide examples or case studies.

Beyond 3D food printing, we can find other technologies. For instance, precision agriculture optimizes resource utilization through data-driven insights, thereby reducing inputs like water and fertilizers while increasing yields. Vertical farming allows for year-round cultivation in controlled environments, minimizing land use and transportation costs. Additionally, IoT sensors enable real-time monitoring of crops and livestock, leading to better resource management and reduced waste. These technologies collectively drive efficiency gains and environmental benefits across the food production landscape.

4. In the upcoming Food 4 Future – Expo Foodtech event in Bilbao (Spain) from 16-18 April 2024, what specific categories of innovative solutions do you anticipate for the food and beverage industry? Can you highlight a few areas of focus or potential breakthroughs?

Food 4 Future – Expo Foodtech, the leading event on innovation and technology for the food and beverage industry, will gather more than 250 exhibiting firms that will showcase the latest solutions in robotics and automation, processing and packaging machinery, logistics and cold chain, sustainability, and food science and safety. Purchasing managers, plant managers and production managers from the main meat, dairy, fishing, bakery, prepared products, snacks, preserves and beverages companies will be able to understand how to apply these technologies to increase their productivity, while also finding the most suitable technological partner for their objectives.

The benefits that technology brings to the food industry production chain cover a wide range: being able to cope better with rising costs or inflation, having product traceability solutions to provide more guarantees to consumers, or driving sustainability and circular economy strategies. As a result, many companies in the sector are already taking steps towards its adoption. The use of Artificial Intelligence in the food and beverage industry is expected to grow by 45.7% by 2027.

5. What topics will be addressed in the Food 4 Future World Summit, and how many speakers are expected to participate in the conference? Could you provide insights into the key themes and discussions that industry professionals can look forward to?

Technology in food production and preservation will be one of the main topics of the new edition of the Food 4 Future World Summit, addressed by more than 450 experts from around the world. C-level executives from leading companies in the food industry will also discuss the challenges and trends shaping the future of the sector: from the impact of technological innovation and sustainability imperatives to the disruption caused by global developments and changing consumer preferences. In this sense, the conference will share advances in precision agriculture, sustainable practices, preservation technologies, and the impact of generative AI and Big Data on the food supply chain. It will also explore how robotics and automation technologies can transform plant operations with a focus on the strategic integration of robotics to improve efficiency, reduce operating costs, and increase productivity in food processing plants. The Food 4 Future World Summit will also address food safety in a changing world and the successful incorporation of new-generation ingredients with real and successful cases that will help those responsible for each area to make decisions in favor of the processes developed in their companies.

6. Considering the global perspective, what challenges do you foresee in terms of the widespread adoption of 3D food printing and other emerging technologies in the food and beverage industry? Are there any specific regions or sectors where these challenges might be more pronounced?

From a global perspective, the adoption of 3D food printing and other emerging technologies in the food and beverage industry faces several challenges. These include regulatory hurdles, scalability issues, consumer acceptance, and technological limitations. Certain regions or sectors may encounter more pronounced challenges due to differences in regulatory frameworks, cultural preferences, and infrastructure constraints. Overcoming these barriers will require concerted efforts from stakeholders across the value chain.

7. What does an event like Food 4 Future – Expo Foodtech offer to professionals in the food and beverage industry? How can attendees leverage this event for networking, learning, and staying abreast of industry trends?

Events like Food 4 Future – Expo Foodtech offers professionals in the food and beverage industry a unique meeting point in which to discover the most disruptive solutions to improve the productivity of their production plants, and to find a technological and industrial partner to innovate. Also, the event offers invaluable opportunities for networking and learning success stories and best practices to implement the new technological advancements in their businesses. For three days, attendees can leverage the event to connect with peers, engage with leading experts, and explore cutting-edge technologies and solutions.

8. How are regulatory bodies currently addressing the safety and labeling requirements associated with 3D-printed foods and other innovative food technologies? Can you share any recent regulatory developments or guidelines?

Regulatory bodies are actively addressing safety and labeling requirements associated with 3D-printed foods and other innovative food technologies. Recent developments include the establishment of guidelines for labeling and safety assessments of novel food products. Collaboration between industry stakeholders and regulatory agencies ensures compliance with food safety standards while fostering innovation. These regulatory efforts aim to safeguard consumer health and promote transparency.

9. In the context of 3D food printing, how do personalized nutrition and dietary customization play a role? How might these aspects impact consumer choices and health outcomes, and can you provide examples of successful implementations?

Personalized nutrition and dietary customization play a significant role in the context of 3D food printing. By leveraging this technology, food producers can tailor products to individual preferences and nutritional needs. For instance, personalized nutrition bars can be formulated with specific ingredients and nutrient profiles based on consumer preferences or dietary requirements. These personalized offerings empower consumers to make informed choices aligned with their health goals, potentially leading to improved dietary habits and health outcomes.

10. How are emerging technologies, such as 3D printing and biofabrication, influencing innovations in B2B packaging and labeling solutions? What trends can professionals in the packaging industry anticipate at events like Food 4 Future – Expo Foodtech?

The packaging industry is facing a transformative era to adapt to the new sustainable regulations and to introduce technology to improve traceability and food safety. For instance, we are seeing advancements in smart packaging with embedded sensors for real-time monitoring of product freshness and quality.

Additionally, sustainability-focused labeling solutions, including eco-friendly materials and information transparency, are expected to gain prominence. Together with Food 4 Future – Expo Foodtech, will take place from 16-18 April 2024 in Bilbao, Pick&Pack for Food Industry, the only event in Spain specializing in packaging and logistics solutions for the food industry. Pick&Pack will showcase the most innovative proposals in processing systems, containers and packaging, logistics robotics, transport, traceability, Supply Chain, labeling and coding, packaging systems, and new materials for packaging, as well as the application of technologies such as AI, blockchain, IoT or data analytics, among others, in the food and beverage industry.

The simultaneous celebration of F4F2024 and Pick&Pack for Food Industry is an opportunity for professionals who visit F4F - Expo Foodtech every year to discover not only solutions to improve the productivity and sustainability of their plants but also innovations to improve the logistics chain and the packaging of their products. Likewise, the food sector has become the main driver of innovation in packaging and logistics.