Capucine Grandsir is a biological engineer specialised in food science. She is often described as curious and stubborn. She can spend hours trying to understand a complex subject, especially if it deals with food. The projects she evaluates and the entrepreneurs she meets make her optimistic about the evolution of consumption patterns.
Did you hear the news? French foodtech Gourmey have just submitted applications to UK and EU regulators for the authorisation of their cultivated foie gras. This groundbreaking move marks the first novel food application to the EU’s European Commission for cultivated meat. If approved, Gourmey’s foie gras could soon be available across all 27 EU countries!
Ninna Granucci is Green Spot’ CEO and co-founder, a pioneering Fermented and Upcycled food ingredients company headquartered in Toulouse, France with a demo plant in Carpentras, France. The company produces ingredients that allow food brands to appeal to modern consumers with fermented and upcycled, clean-label, nutritious, and functional flours. She has a PhD in Biotechnology from the University of Auckland, is the winner of the EU Women Innovators Prize in 2022 and 2024 Cartier Women Initiative Fellow as a Science & Technology Pioneer. From Brazil to New Zealand and now in France, she is on a mission to use science and technology to bring better and sustainable nutrition to all.
SIAL Insights is an exclusive study combining 3 major international studies to decipher consumer expectations, trends in food innovation, and trends in out-of-home catering and retail on a global scale. This study results from the synergy between the food 360™ study carried out by Kantar every two years for SIAL, the global innovation barometer by ProtéinesXTC, and the study of trends in mass consumption and out-of-home catering carried out by Circana.
After earning a Master’s degree in Marketing and spending five years as a project manager at BNP Paribas, working between Paris and New York, she decided to change course and pursue her passion: pastry.
Following a year of R&D with Jeffrey Cagnes and obtaining a Pastry Chef certificate in Paris, she joined Algama to embark on a new adventure. Wanting to step away from the conventional pastry world, she found the perfect opportunity at Algama to innovate by baking with algae.
