Meet the changemakers revolutionizing the way the world eats and tackling critical challenges like reducing waste, optimizing resource use, and creating sustainable, closed-loop food systems:
- Aquanzo – transforms marine ingredient production by farming zooplankton, the natural super-ingredient, industrially on land using food industry's liquid by-products.
- CHoNova - unlocks the power of the cocoa pod’s inner membrane (endocarp) with a patented ingredient redefining future chocolate.
- Decameal – creates sustainable ingredients from invasive crabs, for food and feed, restoring a healthier marine life.
- endless food co. – are future-proofing chocolate-based treats by using upcycling technology, THIC™, a chocolate-like ingredient, through tapping into the flavour and value potential of agrifood side streams.
- Kyomei – transforms wasted crop leaves into nature's bio-factories, creating and extracting functional ingredients for food products.
- NPHarvest - enables efficient and profitable nutrient recycling from wastewater flows to the fertiliser market.
- Proteine Resources – redefines pet nutrition with the world’s first sustainable and hypoallergenic alternative to beef protein.
- Rebread – upcycles surplus bread into functional food and beverage products, turning the problem of bread waste into a sustainable business opportunity.
- Seaqure labs – utilises agrifood industry's side streams and solid-state fermentation technology to create high-value mycelium-based ingredients for animal feed based on solid-state fermentation technology.
- SilviBio – enables sustainable farming with peat-free, coir-free growing media made from locally upcycled materials, helping crops thrive in challenging conditions.
- Tetis Biotech - valorises marine by-product to create high-value functional foods and innovative ingredients.
Now part of the EIT FAN Helsinki Hub, they have begun their journey under the Circular Solutions for Food Systems theme — diving into tech validation, expert-led mentoring, and powerful ecosystem collaborations to create a future where sustainability, functionality and circularity go hand in hand!
The Helsinki Hub programme is delivered by Viikki Food Design Factory at the University of Helsinki. Selecting circularity, a key driver of sustainability, as the central theme of our hub allows us to advance innovations that are crucial for the transition to a more resilient and resource-efficient food system. Upcycling technologies and circular business models in the bioeconomy are rapidly evolving but often face barriers to market entry, so it is vital to support the pioneers behind these solutions.
EIT FAN Helsinki Hub is also made possible by the support of our Corporate Programme partners (Anadolu EFES,Delta Cafés, Kerry, Lantmännen and Valio) and through the cooperation with EIT FAN’s central office, the other five hubs and Viikki Food Design Factory’s extensive network of collaborators.