How novel foods boost competitiveness and transition in a growing market
Please note: This text was translated by AI and has not been reviewed. In case of any uncertainties, the Swedish version applies.
The range of food produced, processed and consumed in Sweden needs to be broadened and value chains developed. Creating the food supply of the future requires research and innovation. What will the food chain of the future look like - and what will it taste like?
From a sustainability and competitiveness perspective, the range of food produced, processed and consumed in Sweden needs to be broadened. Research and innovation are developing new foods from plants, fungi, microorganisms and cell cultures. The production of plant proteins and alternatives to animal-based foods with lower climate impact are already on the market. Regional, now forgotten foods and crops can also play a crucial role in the green transition. Key questions also include how new foods become new products and value chains, as well as how regulations and consumer behavior are affected.
Welcome to Formas in Almedalen, where we discuss, debate and taste the food of the future. We broadcast live from the Garden of the Future, Klosterbrunnsgatan 5, at 10.00-11.15 on June 26.
Program and speakers
- Introduction by Emma Gretzer, Acting Director General Formas
- Keynote speaker: Jessie sommarström, Executive Director at Sodexo
- Panel discussion: What does research say about new and innovative food
- Introduction of Formas' work on novel foods
- Conversation: Innovative and local actors in the food system create the food of the future on Gotland.
- Jessie Sommarström, Executive Director Sodexo
- Robert Brummer, Professor of Gastroenterology at Örebro University, Director of the PAN Sweden Training Center
- Fredrik Gröndahl, Associate Professor at KTH Royal Institute of Technology, Director of the Blue Food Center
- Elvira Molin, Team Leader Life Cycle Management at IVL
- Cecilia Tullberg, Senior Lecturer at Lund University, Director of the FORCE Center
- Mikael Furu, Business Developer and Project Manager, Gotland Green Center and Matbyrån Gotland
- Curre Niklasson, cereal farmer and lamb farmer at Sigsarve Lamb
- Marley Marend, head chef at the Stora Karlsö restaurant
- Jasmine Smedberg, vegetable grower who runs Djupbrunns grönsaker