The innovative strength in the food industry is declining – this is shown by the current study “Barriers to Innovation” by DHBW Heilbronn, Food Harbour Hamburg and the TUM Venture Lab. While around 50% of all new products were still considered genuine innovations in 2007, this figure will only be around a quarter by 2024. The reasons for this include a lack of financing security, strategic uncertainties and complex legal frameworks such as the EU Novel Food Regulation.
However, there is also potential in such challenges – especially if start-ups are specifically promoted, networked and supported. Innovation centers such as the Food Harbour Hamburg and alliances such as the Startup Port offer the right infrastructure for this.
One example of successful innovation funding from the Startup Port network is Colipi:
The startup was founded at the Hamburg University of Technology (TUHH ) and supported in its founding phase by the Startup Port @TUHH during the start-up phase. Colipi develops fermentatively produced “climate oils” that are obtained from CO₂ and organic residues – a sustainable alternative for use in food, cosmetics or fuels. Colipi 2024 received the Gründerszene Award for its visionary technology. Funding was provided by the EXIST research transfer program and the InnoRampUp program of IFB Innovationsstarter GmbH, among others.
Sustainability, cooperation and bold ideas are the ingredients for future-proof food innovations. Start-ups such as Colipi illustrate how practical and effective start-up support within the Startup Port network can be – from the scientific idea to the marketable product. In addition to Colipi, other start-ups in the Hamburg metropolitan region are also showing how innovative the food industry can be. More: FoodPractice
