Corporates and Startups Join Forces for Scalable Open Innovation in FoodTech
Leaders across the food industry gathered in Bilbao to explore how open innovation is evolving from experimentation to execution
As part of the Food 4 Future – Expo Foodtech, innovation leaders gathered to explore how open innovation is reshaping the relationship between corporates and startups in the agri-food sector. In the session titled “Corporate Open Innovation Processes: A New Relationship with Startups to Grow Together,” experts discussed the challenges and opportunities of scaling solutions through meaningful collaboration and open innovation.
EIT Food, represented by Belen Moscoso, joined panellists from Pascual Innoventures, AECOC and Thai Union to share learnings and insights.
“We are seeing a clear shift, companies are no longer just meeting startups, they are starting to embed open innovation in their strategy and team structures".
This shift reflects a growing maturity in the foodtech ecosystem, where collaboration is no longer a side project but a central part of business transformation. As this evolution continues, the role of ecosystem enablers becomes even more critical. “And this is where EIT Food plays a critical role: we help define real challenges, match corporates with scale-ready startups, and co-finance pilot projects to ensure viable pathways to implementation.”
The panel also addressed common roadblocks in the scaling process: from internal alignment and stakeholder buy-in to mismatched expectations and regulatory hurdles. Chris from Thai Union spoke about cultural challenges when integrating startups into established global operations, while Albert from AECOC highlighted the importance of quick wins to maintain internal momentum.
For many corporates, the journey from pilot to industrial scale remains the biggest hurdle. As Alba from Pascual Innoventures explained, “The startup might have the solution, but unless the business units are confident and operationally ready, it won’t scale.”
“Open innovation is about solving real business problems through structured, collaborative projects.”
The discussion highlighted key factors for success, including the importance of having a project owner inside the corporate, aligning expectations between stakeholders, corporates and startups, and ensuring operational readiness. Speakers also pointed out the cultural and structural differences.
“Startups need to understand how corporates operate, and corporates must be ready to integrate external innovation", Belen Moscoso added.
The session underscored a broader industry trend: from early experimentation to strategic implementation, open innovation is becoming a cornerstone of food system transformation.
Panellists from Pascual Innoventures, AECOC and Thai Union agreed that internal alignment, cultural readiness, and shared expectations are key to success.
The session closed with clear takeaways for both sides of the innovation equation. Startups were encouraged to understand corporate decision-making structures and stay adaptable, while corporates were urged to assign internal project owners, define clear objectives, and tap into ecosystem partners for support.
Open innovation in the food sector is no longer optional - it’s a necessity. And organisations like EIT Food are helping to make it scalable, strategic and impactful.
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