AMEREX PARTICIPATES IN ANFACO-CYTMA’S III “DISRUPTION AND INNOVATION IN THE MARINE AND FOOD INDUSTRY” CONFERENCE
Last Thursday, Amerex took part in the III “Disruption and Innovation in the Marine and Food Industry” Conference, organised by ANFACO-CYTMA at its headquarters in Vigo. The event brought together companies, researchers and technology centres to analyse the trends that are transforming the food sector.
Our Technical Director, Alejandro Rodríguez Calero, participated in Block 1, dedicated to new food ingredients, alongside representatives from Grupo Consorcio and IDENER.AI. This block explored three key innovation areas: hybrid proteins, natural ferments, and computational biology applied to the development of functional ingredients.
During his presentation, “Ferments: A New Dimension for Food Applications”, Alejandro highlighted how fermentation has become an essential tool for advancing towards safer, more natural and more sustainable food. He pointed out that although the full potential of this biotechnology will continue to be validated in the coming years, the tools and possibilities it offers are practically endless. At Amerex, we have a solid track record in using ferments for food preservation and continue exploring new applications that generate value for the industry.
The conference fostered an enriching exchange of perspectives between science, technology and sustainability, showing how these three dimensions come together to redefine the future of food. At Amerex, we thank ANFACO-CYTMA for the invitation and are proud to contribute actively to this strategic conversation for the sector.
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.