Rickard Öste: Succes Faactors for Food Innovation
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Transcript of Rickard Öste: Succes Faactors for Food Innovation
FROM SCIENCE TO MARKET AND THE ROLE OF THE ANTIDIABETIC FOOD CENTER IN LUNDRICKARD ÖSTECEO, AVENTURE AB
Oatly – a milk alternative for the worldThe problem: Milk – perfect for infants, but…The solution: Joint scientists at LU (physical chemistry, biotechnologynutriton) create oat based milk alternative The market: Everyone who uses or wants to use milk. Today, the company Oatly, formed around the concept,sells in 23 countries…
Most important quality aspect of wheat?
The problem: outdated method for measuring bread volume
(wheat flour quality)
The market: >15 000 customers worldwide
Solution: jonit effort at LU from electrical engineering and food science departments solved the problem
From cereal quality to pharmaceutical quality
The problem: slow and inaccurate cereal quality assessment
The solution: automated assessment built on artificial intelligence,
a joint effort from theoretical physics and food chemsitry at LU
The market: the global cereal industry
New problem: product too expensive for target group
New solution: adapt technology for pharma industry
New market: the global pharma industry
My experience from science to market in the agro‐food sector – the road to success through:
•Attitude: problem – opportunity
•True market potential
•Patience ‐ sustainable financing
•Interdisciplinary approach
•High competence
•IP protection
•PR from academia
AFC: From research to market – a ”double good” example
√ Problem – opportunity
√Market potential
Sustainable financing..
√ Interdisciplinary approach
√ High competence
√ IP protection
√ PR from academia