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¿Qué retos marcarán la alimentación de los próximos años? Esta es una de las grandes preguntas que se abordarán el próximo 29 de septiembre en AINIA (Valencia), durante la 5ª Jornada Alimentación del Futuro, un encuentro que reunirá a profesionales y empresas del sector para compartir conocimiento, experiencias y nuevas perspectivas sobre la evolución de la industria alimentaria.

El programa de esta edición pone sobre la mesa algunos de los ámbitos que están impulsando la transformación del sector: desde el desarrollo de alimentos más saludables y nuevos ingredientes, hasta la economía circular y la sostenibilidad, pasando por las nuevas tecnologías aplicadas al diseño de productos y las posibilidades que ofrecen la inteligencia artificial y la supercomputación en alimentación.

Innovación que responde a retos reales

Más allá de las tendencias, uno de los puntos de interés de la jornada será conocer cómo estas innovaciones se están trasladando ya a la industria a través de casos de éxito reales.

En este contexto, Amerex Ingredientes participará como patrocinador de la sesión de casos de éxito, que tendrá lugar durante la tarde, junto a profesionales de otras empresas del sector. Nuestro director técnico, Alejandro Rodríguez, será el encargado de representar a Amerex en esta sesión.

Para Amerex, formar parte de este encuentro supone una oportunidad para seguir compartiendo conocimiento y experiencias con otros agentes de la industria y, especialmente, para poner en común cómo la innovación puede convertirse en soluciones aplicables a necesidades concretas de la alimentación.

Un programa para mirar hacia el futuro

La jornada comenzará con una visión europea sobre los retos a los que se enfrenta la industria alimentaria y continuará con diferentes mesas redondas y ponencias centradas en salud, sostenibilidad, tecnología e innovación.

Entre los temas que se abordarán se encuentran:

• Diseño de alimentos saludables: proteínas, ingredientes y nuevas soluciones.
• Valorización y economía circular: estrategias innovadoras para impulsar la sostenibilidad.
• Tecnologías que impulsan la innovación: desarrollo de nuevos productos e ingredientes.
• Inteligencia artificial y supercomputación como herramientas para la innovación en la alimentación del futuro.
• Casos de éxito, donde se compartirán experiencias y proyectos desarrollados por empresas del sector.
  Será, por tanto, una jornada para conocer nuevas tendencias, pero también para conectar innovación y aplicación práctica, algo especialmente relevante en un sector que afronta retos cada vez más complejos.

Nos vemos el 29 de septiembre en AINIA

Desde Amerex Ingredientes esperamos compartir esta jornada con profesionales y empresas que, como nosotros, trabajan cada día para encontrar nuevas respuestas a los retos de la industria alimentaria.

📅 29 de septiembre de 2026
📍 AINIA · Valencia

Consulta el programa completo y [reserva tu plaza en la V Jornada Alimentación del Futuro].

Patricia Rodrigo

Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.

Amerex values collaboration between industry and academia by partnering with the European Centre for Master’s and Postgraduate Studies (CEMP) to host students from its Master’s in Food Technology and Safety programme.

This master’s degree, taught online, offers comprehensive and advanced training in all key aspects of food safety and food manufacturing technology. Students acquire advanced knowledge in key areas such as microbiology, manufacturing technology, contaminant analysis, applied biotechnology, food analysis techniques, and safety and quality regulations (HACCP and international certifications).

The students currently hosted by Amerex Ingredients for their internships are integrated into the R&D department, actively participating in the development of new biotechnology-based preservative products. The internship allows them to put into practice the knowledge acquired during the master’s degree and to integrate into a work environment where they see ‘use cases’ with real customers and face new challenges.

CEMP recently published a video on its website explaining how the synergy between a rigorous teaching environment such as CEMP and practical experience at Amerex helps to better prepare students and strengthen their employability.

“For us, contributing to the training of future professionals is very important. These are people who are going to dedicate themselves to food safety, which is our passion, and on top of that, we can learn from them while they are with us” emphasises Alejandro Rodríguez, technical director at Amerex.

With this type of initiative, Amerex reinforces its role not only as a leader in clean label preservation solutions for the food industry, but also as a company committed to developing young talent and training future professionals in the sector.

If you would like to contact us, you can do so through the following channels:

• Send us an email to: imasd@amerexingredientes.com
• Call us on: +34 91 845 42 14
• Fill in the form below

Patricia Rodrigo

Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.

On 20 May 2025, Amerex participated in the technical conference of the ANICE Food Quality and Safety Group, held at the Official College of Veterinarians of Madrid (COLVEMA). The meeting brought together companies from the meat sector and established itself as a key forum for discussing the main technological and regulatory challenges in food safety.

Representing Amerex, Alejandro Rodríguez, the company’s technical director, gave a presentation entitled ‘Protective cultures against Listeria monocytogenes in meat products,’ in which he explained how our biotechnological solutions are capable of effectively inhibiting the growth of this pathogen, as well as other bacteria such as E. coli and Salmonella.

During his presentation, Alejandro showed practical application results in foods such as pâtés and cooked turkey slices, where the cultures developed by Amerex achieved significant reductions in Listeria spp. He also explained how these natural ferment-based ingredients also help to maintain the characteristic reddish colour of meat products, offering a visual and functional alternative to traditional nitrites.

One of the highlights was the reminder that the ferments used by Amerex comply with the safety criteria established by international bodies such as EFSA and USDA, which guarantees their suitability for industrial applications.

The conference also featured relevant presentations by experts from the Complutense University, AESAN, IRTA and Amcan, addressing issues such as the reduction of nitrites, new legislation on Listeria monocytogenes, dry-aging of meat and alternatives to smoke flavours.

Amerex would like to thank ANICE for organising this much-needed forum to share knowledge and reinforce the sector’s commitment to innovation, food safety and sustainability.

Patricia Rodrigo

Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.