Valio Food 2.0 1st Annual Seminar: Summary of the Day
“Do you know what has been the biggest highlight of the Food 2.0 project so far? You. Together we make the ecosystem! We are moving from the ecosystem-building phase to the collaboration phase.”
These words of gratitude were spoken to the audience by Veera Virtanen from Valio on Wednesday, March 19th, at the Valio Food 2.0 1st annual seminar. The event was held at Paasitorni in Helsinki, and it gathered approximately 200 participants.
Downloadable material from the event is at the end of this article text.
Introduction to the Finnish Food Industry’s RDI Forum
Before the updates on the Food 2.0 project, the Finnish food RDI forum was launched. This forum was established in collaboration with VTT, LUKE, University of Helsinki and Finnish Food and Drink Industries’s Federation, and it is supported by Ministry of Agriculture and Forestry of Finland. The organizing research institutes welcome feedback on the actions and events the newly launched forum could implement.
In connection with the launch, nine doctoral candidates presented their research topics. The intriguing presentations covered topics such as sustainable food production, new food technologies, as well as themes related to nutrition and consumer behavior. The audience was fascinated about this session.
Excitement and Growth in the Expanding Ecosystem
“I’m usually shy, and when things go well, I just say that they are fine or okay. But now I must say – things are great!”
With these words, Harri Kallioinen from Valio shared his enthusiasm as he shifted the discussion to the progress and future prospects of the Food 2.0 project. Both Kallioinen and Virtanen emphasized that the rapid growth of the ecosystem has been the standout achievement so far. Initially aiming for 100 members within five years, the project has already surpassed expectations with 170 members after just one year.
To summarize, Virtanen and Kallioinen highlighted three key takeaways regarding Food 2.0:
- The ecosystem is strong, and networking will be further enhanced.
- Members are encouraged to actively share knowledge and search for new partners as well as propose new event concepts.
- The project has expanded far beyond expectations – a heartfelt thank you for that.
Insights on Food Industry Innovation and Collaboration
The seminar presentations focused on developing research and innovation in the food industry, sustainable solutions, and export opportunities. The discussions highlighted ecosystem thinking, with a focus on intelligent integration of value chains, circular economy, and international challenges such as food availability and climate change.
Eeva Salminen from Business Finland emphasized the importance of collaboration and R&D in promoting sustainable growth and presented funding plans, including new funding tools such as Rise to challenge instrument and Finnish-German innovation call. An increase in public research funding rate has bee implemented in January 2025. Also Business Finland has set a very ambitious target to double the number of growth-oriented medium-sized entrepreneur-driven companies to 660 by 2030. All actions are done with the goal of raising Finland’s RDI investments to 4% of GDP by 2030.
The seminar also featured exciting technologies developed by companies and research actors together, such as cellular agriculture, microbe-derived lipids, and 3D printing, and their promising possibilities in the food industry. Additionally, the discussion focused on how small and medium-sized enterprises can better utilize research funding and regulatory guidance.
The development of export strategies and strengthening collaboration also emerged as key themes. Successful international examples, such as Ireland’s food industry growth program, were shared. Finally, it was emphasized that strong networking and a determined attitude are crucial for the success of Finland’s food sector.
Throughout the day, the audience was pleasantly engaged. Many presentations sparked both praise and insightful questions. The event concluded with Virtanen inviting everyone to continue active and open-minded networking and collaboration, with the following words:
“The most important thing is that we decide to succeed and do it together – that’s when we will see the growth and shift to more sustainable food system! So, I give us all homework: let’s set up a strategy to be innovative and open for collaboration.”
Speakers at the event:
Emilia Nordlund, VTT
Marleena Tanhuanpää, Finnish Food and Drink Industries’ Federation
Mikko Peltonen, MMM
Anu Kaukovirta, Luko
Mari Sandell, UH
Arja Louhisuo, Luke
Eevi Haajanen, VTT
Soroush Moradi Zavie Kord, University of Helsinki
Fiona Småros, VTT
Miikka Laitinen, UH
Julia Manninen, UH
Moona Partanen, UEF
Enni Mannila, UTU
Nora Logrén, UTU
Eeva Salminen, Business Finland
Nesli Sözer, VTT
Lilli Frondelius, LUKE
Jukka Vainionpää, Ruokatieto
Pekka Ketola, 3D Step
Henna Niskakoski, EOD Europe
Mari Granström, Origin by Ocean
Speakers from Valio:
Riitta Partanen, Harri Kallioinen, Veera Virtanen
Download materials from the event
Food 2.0
Food 2.0 is extensive research, development and innovation project, aiming to create a Finnish nature-smart food system in which growth, profitability and added value are built on the basis of sustainable production.