Effium Wins Rotterdam Round of "Culinary Action! On the Road"
Effium, a Netherlands-based foodtech startup specializing in the design and manufacturing of high-performance pans for gas kitchens with a focus on innovation and sustainability, has been awarded the top prize in the second stop of Culinary Action! On the Road, held in Rotterdam. This international entrepreneurship program, aimed at foodtech startups, was organized in partnership with the Cambridge Innovation Center (CIC) at its Rotterdam hub.
The event was opened by Asier Alea, Director of Global Development at Basque Culinary Center, and Joyce Kornet-Vreugdenhil, General Manager at CIC Rotterdam. "The On The Road contest was created to connect entrepreneurs and experts across diverse ecosystems. Over four editions, we have built a community that fosters the exchange of ideas, mutual support, and collaboration among professionals, driving innovation and growth in the foodtech sector," Alea said.
Thomas Uljee, co-founder of Tomasu, a handcrafted soy startup, gave a talk titled "Food Tech Scene in Rotterdam," sharing his journey, the evolution of his project, and the challenges and key success factors behind Tomasu.
Raquel Martin, Project Manager at GOe – Gastronomy Open Ecosystem, outlined the Basque Culinary Center's strategic project, describing it as an open innovation space that fosters collaboration among students, entrepreneurs, researchers, companies, and the public.
In a panel titled "Sustainability in FoodTech," Renate Jacobs from Unilever; Maria Tapia, Managing Partner at Earthstar Investments; Martijn van Vliet, Culinary Community Chef at Sodexo; and Moayad Abushokhedim, CEO of Fooditive Group, discussed topics such as creating synergies within the sector to build a sustainable future.
The event brought together a range of participants from entrepreneurs and investors to agritech experts. The participating startups—Effium, MUCHgroup, Agriknow, and Ingredy—presented their projects to a panel of experts including Asier Alea; Leslie Vreugdenhil, Director of Giraffe Coffee Roasters; Martijn van Vliet; and Yasmina Khababi, Director of Freshtable.
Eneko Axpe, a physicist collaborating with the Basque Culinary Center, delivered a talk titled "AI, from Farm to Fork." He highlighted how artificial intelligence (AI) is transforming gastronomy by enabling detailed mapping of regions to optimize crops. AI also improves the genetic resilience of certain foods to pests and climate change and even inspires creativity in the kitchen, allowing chefs to innovate with flavors and textures. AI not only influences taste design but also optimizes food distribution, redefining the gastronomic experience.
Oihane González, Project Technician at Hazi Fundazioa, concluded the presentations with "Basque Country Ecosystem," emphasizing Euskadi's coordinated foodtech ecosystem, which offers opportunities for Culinary On The Road! program participants wishing to establish themselves in the Basque Country, including support programs, access to specialized talent, and Euskadi’s dedication to being recognized as a Culinary Nation.
The upcoming competitions are scheduled for November 6 in Tokyo, November 19 in Bahrain, February 2025 in London, and late March 2025 in Boston. Winning startups from each location will be granted 20 hours for research and innovation projects at BCC Innovation, the Basque Culinary Center’s technology hub. During this time, startups will also gain access to BCC’s expert and mentor network, support for entering local ecosystems, and networking opportunities, including connections to investors.
The six finalists will compete in the grand finale in April 2025 in Donostia-San Sebastián, where the overall winner of the fourth "On the Road" edition will be awarded six months of residency at the startup incubator and an additional voucher for 25 hours of research and innovation at the gastronomy tech center.