“We need to innovate with sensitivity, creating products that are healthy, sustainable, and culturally accepted”
Catalina Valencia, Head of Community at KM ZERO, delves into her background and pivotal role in the entrepreneurial ecosystem. She shares insights into the objectives of KM ZERO’s partnership with the SIAL AI & Deeptech Summit and the transformative impact of AI and deeptech technologies on the food industry. Additionally, Ms Valencia addresses the main challenges and innovative projects shaping the future of food tech.
Can you tell us about your background and your role as Head of Community at KM ZERO?
For over 10 years, I had been involved in the entrepreneurial ecosystem of Valencia, collaborating with various initiatives, organising events and engaging in communities. I also spent several years working alongside the European Commission on the Startup Europe Awards initiative, an open innovation methodology to recognise the best start-ups in Europe in various verticals. After completing a Master’s in Innovation in my hometown, Medellín, I returned to Valencia, and the team that founded KM ZERO contacted me to join the project, leading communication and relationships with the ecosystem. That was in 2018, and since then, we have evolved significantly, as has my role, which has been to develop the community, establish and energise relationships with stakeholders and collaborators, coordinate events and communication, and ensure that KM ZERO’s mission is understood and known. I’m especially proud of the role I have played in the consolidation of ftalks The Food Changemakers Summit, which is the most international encounter about the future of food in Spain and LATAM, with 8 editions made.
What is the main objective of the partnership between KM ZERO and the SIAL AI & Deeptech Summit?
The main objective of this collaboration is to bring KM ZERO’s know-how in the relationship with start-ups, investors and food corporates to continue promoting the food innovation ecosystem in Europe, and also to bring our global network of Food Changemakers to the Summit. SIAL AI Deeptech Summit will become the ideal platform to find inspiration for taking action, meet AI & Deeptech based start-ups and also to generate business. This is the era of alliances, and we must take advantage of them to grow and accelerate change. Collaboration between scientists, entrepreneurs, businesses, investors, hubs, platforms and governments will be necessary to fully harness the potential of AI and build a better food system, with equitable access to healthy and sustainable food, food security and an efficient value chain, fair for all who are part of it.
How do you see the impact of AI and deeptech technologies on the food industry, particularly in terms of innovation and sustainability?
AI-powered tools enable precise monitoring and optimisation of agricultural practices, leading to increased yields and reduced resource use through smart farming techniques. Deeptech innovations such as lab-grown meats, plant-based proteins, and precision fermentation are reshaping food production, offering sustainable alternatives to traditional methods. These technologies also facilitate the development of personalised nutrition plans, enhancing consumer health and well-being. Additionally, AI-driven supply chain management improves efficiency, minimises waste, and ensures traceability from farm to table. The integration of AI and deeptech in the food industry is fostering a more resilient, efficient, and sustainable food system, capable of meeting the growing global demand while minimising environmental impact.
What are the main challenges in integrating AI and deep-tech technologies in the food industry?
Integrating AI and deep-tech technologies into the food industry presents several significant challenges. One of the primary obstacles is the high initial cost of implementing these advanced technologies, which can be prohibitive for smaller businesses and farmers, for example. Additionally, there is a steep learning curve associated with adopting AI systems, requiring specialised knowledge and training that may not be readily available. Data quality and availability are also critical issues, as effective AI solutions depend on accurate, comprehensive datasets that are often difficult to obtain in the fragmented food industry. Furthermore, there are regulatory and ethical concerns regarding the use of AI and genetically engineered products, which can lead to resistance from consumers and policymakers.
Also, we have heard concerns about the possible loss of jobs because automation will replace human labour in many cases; although, on the other hand, AI could improve the quality of jobs for people without university degrees according to a recent study by David Autor, a researcher at MIT. Regarding the implications for the environment, the operation of AI systems can require a lot of energy, with the logical increase in greenhouse gas emissions. Finally, on the social aspect, some voice concern about data privacy, since companies collect and store large amounts of information about people.
Overcoming these challenges requires coordinated efforts across industry stakeholders, investment in education and infrastructure, and the development of robust frameworks for regulation and data management.
Can you give us some concretes examples of innovative projects using AI in the food sector?
Nobody has any doubts that Artificial Intelligence is going to have an impact on all sectors, and of course the food industry will not be an exception. Although it will be difficult to see a foodtech start-up in the short term whose model is completely based on AI, we do hope that projects will continue to emerge in which it plays an important role in optimising processes, helping in product development, and avoiding food waste, for example. We will be able to appreciate its impact as project support; some start-ups are even rethinking their models to specialise in technological platforms that take advantage of artificial intelligence and machine learning developments.
There are already machine learning developments for product formulations, which help make them increasingly healthier while maintaining their flavour or reducing food waste thanks to demand prediction and efficient management of supply chains. We have concrete examples in companies such as Maolac, Frankles, Notpla, The Live Green Co or MOA foodtech, which use it to streamline their R&D processes for the development of ingredients. Related to the food waste, we have Leanpath that has already leveraged AI in food waste measurement with its 360-AI Bench Scale Tracker, which automatically identifies food waste through machine-vision enabled cameras.
How do you think the partnership between KM ZERO and SIAL can help shape the future of the food industry?
The partnership between KM ZERO and SIAL has the potential to significantly shape the future of the food industry by fostering a collaborative environment where innovative and sustainable solutions can flourish. KM ZERO provides a platform for start-ups, corporations and investors to boost projects and create new synergies. By partnering with SIAL, one of the world’s largest food innovation exhibitions, these innovations gain a global stage, attracting attention from industry leaders, investors, and policymakers. This synergy not only accelerates the adoption of sustainable practices but also facilitates the exchange of knowledge and resources, driving the industry towards a more sustainable and technologically advanced future. The collaboration can catalyse the development of scalable solutions to global food challenges, promoting a more resilient and equitable food system.
I believe it is more important than ever to reflect together and expand the space for action and influence in the sector. We face enormous challenges that can only be addressed through joint and coordinated action, leaving no one behind. We need to act quickly and agilely because the pace of change is greater than our capacity to respond. That’s why it’s essential to work with start-ups, entities, corporates, and all possible stakeholders.
We often emphasise the need for more conversation among stakeholders to accelerate the transformation of the food system, promoting good practices in the industry, and reminding the sector of its significant responsibility due to its impact on health, the economy, the environment, and culture. We are in one of the sectors that have the most significant impact on the environment and people’s lives. Therefore, we need to innovate with sensitivity, creating products that are healthy, sustainable, and culturally accepted.
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Credit image: Catalina Valencia
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