EIT Food and Hub4Food at Food 4 Future: Best Technologies to Develop Better Food
Central to this discussion was the Interreg project Hub4Food joined by two pioneering European startups from the marine sector. Together, they unpacked the promises of the blue economy and the critical role of collaboration in accelerating sustainable development.
Moderated by Javier González, Senior Business Support Manager at EIT Food, the session opened with a compelling question: What are the most promising technological trends in the marine-based food sector, and how can projects like Hub4Food accelerate their adoption among SMEs?
Noelia Dosil, Coordinator of the Innovation, Digital Transformation, and Entrepreneurship Area at CLUSAGA and project coordinator of Hub4Food, emphasized the vital role of innovation and technology in enhancing the marine food sector. She highlighted three major market trends currently shaping the sector: growing consumer interest in health and wellness through food, the rise of functional ingredients and targeted nutrition, and the shift towards clean labeling and sustainable choices.
Projects like Hub4Food that bring together different stakeholders from Ireland, France, Spain, and Portugal — including food clusters and technology centres — provide knowledge and a strong network of opportunities to SMEs to drive the change
Bringing in a business perspective, Yago Sierras, CEO of Mediterranean Algae, explained how his startup leverages marine technology to transform waste into value. Their process involves using seaweed to purify wastewater by absorbing excess nutrients, ultimately converting it into high-value, eco-friendly products.
Sònia Hurtado, CEO and co-founder of Poseidona, stressed the importance of listening to consumer demands as the engine for innovation. “There is no better way to understand consumer needs than by testing products directly in the market,” she noted. According to Hurtado, Hub4Food and similar European projects play a key role in fostering collaboration between startups and institutions, helping navigate regulatory challenges and accelerate product launches.
The conversation turned toward sustainability, with Sierras emphasizing the dangers of overfishing and the urgency of adopting alternatives like aquaculture. The panelists found common ground in advocating for regenerative marine practices, including underutilised fish species, sustainable aquaculture, and fermentation technologies.
“We should stop seeing the ocean as something we take advantage of and start considering it as part of our world that has given us a lot — and that we need to take care of with sustainable solutions,” concluded Dosil.
The session left a clear message: marine-based technologies are not only promising but essential in building a more sustainable, resilient, and innovative food future.
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