SPIN4EIC Agriculture, food and beverage

Join the Agrifood Policy Conference: navigating the future of agriculture and food

📅 Date: 3 June 2025 🕑 Time: 14:00 – 18:00 📍 Location: Provided upon registration As Europe faces rising environmental and economic challenges, the future of agriculture and food is more important than ever. The Agrifood Policy Conference: Navigating the Future of Agriculture and Food offers a vital platform to explore how we can build a more resilient, sustainable, and competitive agri-food sector for Europe. Programme:

• 14:00 – 14:45 | PLENARY: Advancing EU Agriculture – Securing Europe’s Food and Farming Future Kick off with keynote speaker Christophe Hansen, Commissioner for Agriculture and Food, as he outlines the EU’s vision for safeguarding food security and supporting rural economies.  
• 15:00 – 15:45 | PANEL: From Label to Table – Ensuring Clear and Reliable Food Information Explore how better labelling can empower consumers and drive transparency in the food system. Join experts from the European Parliament, Ghent University, and BEUC for this critical discussion.  
• 16:05 – 16:50 | PANEL: Advancing Agriculture – Rethinking Regulation for New Technologies Discover how innovations like new genomic techniques could reshape EU agriculture—and why regulation must evolve to keep pace.  
• 16:50 – 17:35 | PANEL: Competing in a Changing Global Market How can the EU agri-food sector remain globally competitive while advancing sustainability? Join leading policy voices and trade experts to find out.  
• 17:35 – 18:20 | PANEL: Decarbonising Agrifood – Challenges and Solutions From soil to shelf, what does a climate-neutral food future look like? Dive into real solutions for reducing emissions across the agrifood chain.  
• 18:20 – 18:30 | Closing Remarks

The event brings together EU policymakers, academics, and industry leaders to forge a stronger path forward for food and farming. Join the debate, register here!

Challenge: Technology for extraction/limiting absorption of oil/hydrophobic fluids  by PepsiCo

  Technology for extraction/limiting absorption of oil/hydrophobic fluids  About   PepsiCo is a global food and beverage corporation dedicated to innovation, sustainability and enhancing consumer experiences, with an emphasis on creating advanced solutions that optimize operations, minimize environmental impact and enhance customer engagement.     The Challenge    The challenge focuses on discovering technologies that reduce oil absorption or extract lipids from porous matrices like potato chips. It aims to explore: 

• Methods that limit or remove hydrophobic fluids during or after frying 

• Technologies that prevents creation of a porous matrix when exposed to thermal energy 

• Approaches tested at pilot scale with demonstrated potential for scalability 

The ultimate goal is to achieve up to 50% fat reduction in potato chips with minimal impact on product quality or footprint.  Reward  Successful applicants may receive support from PepsiCo to scale up technologies that have been demonstrated at pilot scale and show potential for scalability.  Timeframe 

• Deadline for Submitting Proposals: No specific timeline 

Who can apply    Applicants with technologies demonstrated at pilot scale or earlier are welcome, as long as the solution shows potential to be scalable.  How to apply   Application through the PepsiCo’s Open Innovation Portal   Find here all the details and the submission page  The SPIN4EIC consortium is not responsible for the challenges launched by private or public buyers. Each participating entity is solely responsible for its own challenge, including the selection process, communication with applicants, and all information provided to participants. 

Challenge: Technology for extraction/limiting absorption of oil/hydrophobic fluids  by PepsiCo

  Technology for extraction/limiting absorption of oil/hydrophobic fluids  About   PepsiCo is a global food and beverage corporation dedicated to innovation, sustainability and enhancing consumer experiences, with an emphasis on creating advanced solutions that optimize operations, minimize environmental impact and enhance customer engagement.     The Challenge    The challenge focuses on discovering technologies that reduce oil absorption or extract lipids from porous matrices like potato chips. It aims to explore: 

• Methods that limit or remove hydrophobic fluids during or after frying 

• Technologies that prevents creation of a porous matrix when exposed to thermal energy 

• Approaches tested at pilot scale with demonstrated potential for scalability 

The ultimate goal is to achieve up to 50% fat reduction in potato chips with minimal impact on product quality or footprint.  Reward  Successful applicants may receive support from PepsiCo to scale up technologies that have been demonstrated at pilot scale and show potential for scalability.  Timeframe 

• Deadline for Submitting Proposals: No specific timeline 

Who can apply    Applicants with technologies demonstrated at pilot scale or earlier are welcome, as long as the solution shows potential to be scalable.  How to apply   Application through the PepsiCo’s Open Innovation Portal   Find here all the details and the submission page  The SPIN4EIC consortium is not responsible for the challenges launched by private or public buyers. Each participating entity is solely responsible for its own challenge, including the selection process, communication with applicants, and all information provided to participants. 

Challenge: Non-Artificial Chelating Agents by PepsiCo

Non-Artificial Chelating Agents  About  PepsiCo is a global food and beverage corporation dedicated to innovation, sustainability and enhancing consumer experiences, with an emphasis on creating advanced solutions that optimize operations, minimize environmental impact and enhance customer engagement.   The Challenge    The challenge focuses on identifying non-artificial antimicrobial preservatives and natural chelating agents to replace commonly used chelating agents such as EDTA and SHMP. It aims to explore: 

• Chelating agents with strong binding for divalent cations like Fe, Ca, and Mg 

• Clean-label, food-grade, non-GMO, and allergen-free ingredients, ideally botanical in nature and potentially labelable as extracts 

• Commercially available solutions that are effective at low pH (<4.0) 

The ultimate goal is to replace synthetic preservatives and chelating agents with non-artificial alternatives that meet PepsiCo’s clean-label and functional requirements.  Reward Successful applicants may engage with PepsiCo through a typical supplier relationship. While development partnerships are not currently the focus, they may be considered if no suitable natural chelating agents are identified.  Timeframe 

• Deadline for Submitting Proposals: No specific timeline 

Who can apply    Applicants with commercially available solutions that meet the outlined criteria.  How to apply   Application through the PepsiCo’s Open Innovation Portal   Find here all the details and the submission page   The SPIN4EIC consortium is not responsible for the challenges launched by private or public buyers. Each participating entity is solely responsible for its own challenge, including the selection process, communication with applicants, and all information provided to participants.