From Chile to the world: 6 food innovations shaping the future of the industry
Each one, with their identity and approach, shares a common vision: transforming the Chilean food system with innovative, sustainable solutions with a deep territorial impact.
From sugar-free products to edible utensils, six Chilean startups are making a before and after mark in the food industry, thanks to the support of the Technological Center for Food Innovation (CeTA).
Each one, with their identity and approach, shares a common vision: transforming the Chilean food system with innovative, sustainable solutions that have a profound territorial impact.
Six Food Innovations: Sustainable, Functional and Made in Chile
Mix Pop, for instance, is the first sugar-free sweet popcorn snack developed in Chile. It was conceived in CeTA Carén with the formulation of a healthy syrup, and later standardized in CeTA Coronel, where it was scaled for commercial production. This case is a clear example of co-development between regional sites that allowed an idea to enter the market under high nutritional and sanitary standards.
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Alga y Vida from the Atacama Region, this startup presenting a functional flour enriched with Chondrus crispus seaweed, sustainably harvested along the coast. This product, developed with the support of CeTA Coquimbo, promotes the responsible use of underutilized marine resources, with an approach based on the circular economy and a plant-based food proposal suitable for bakery, snacks, and pasta.
In the Coquimbo region, we also find the project Valorization of Marbella Tongoy Oysters, which turns those oysters that were previously discarded for not meeting commercial standards into gourmet canned goods. Processed with specialized technology from CeTA Coquimbo, these merkén oysters not only salvage a valuable by-product, but also open opportunities to reduce waste in Chilean aquaculture.
To the south, in Concepcion, Vegadelphia seeks to revolutionize the plant-based market with a vegetable cream cheese substitute made from soy. This product, born from a real need in the gastronomic industry and perfected in CeTA Sur, responds to the growing demand for dairy-free alternatives, offering taste, texture, and competitive shelf life for future marketing.
On their part, AWA Solar challenges the limits of technology with a functional beverage created from water captured from the air and powered by the sun. In partnership with CeTA, the product was formulated with natural ingredients and essential nutrients, ideal for healthy hydration without extracting water from conventional sources. It's a proposal that connects food innovation with concrete climate action.
Finally, Paleatos introduces a startling solution: edible utensils made from biomaterial. Developed with the technical support of CeTA, these edible chopsticks replace single-use utensils and allow the culinary industry to comply with environmental regulations in a creative, practical, and delicious way.
