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Food 2.0

Food 2.0 is extensive research program, aiming to create a Finnish nature-smart food system in which growth, profitability and added value are built on the basis of sustainable production. The Food 2.0 project has been granted a total of EUR 20 million funding in Business Finland’s challenge competition for leading companies. Valio is the first food company that Business Finland has chosen as a leading company.

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Food 2.0 research program expands: Business Finland provides significant additional funding to Valio and the ecosystem

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Valio Food 2.0 Annual Seminar 2026

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MERI-NEWS project – Fertilisers from ship emissions

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MetaFerm project develops new fermented plant based food solutions – EUR 1.5 million funding from Business Finland

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Orfer is the 200th member of the Valio Food 2.0 ecosystem!

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Science, technology and Food for the Future: Introducing Res…

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Valio Food 2.0 Research Theme: Circular Economy and Resource…

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Food 2.0 RDI projects funded by the Ministry of Agriculture …

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Event: Climate Smart Food Chain 8.10.

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Event: Webinar 24.11.: Food and Feed Regulatory Jungle

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Bio2Max – Getting more out of milk chain’s side stream…

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Food 2.0: Innovations for Sustainable Growth –Where Academia…

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Valio Food 2.0 research theme: Regenerative Production

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PRIMARY project aims at upcycling underutilized agricultural…

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AGCLIMATE project develops solutions to measure and reduce G…

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Event: Valio Food 2.0 1st Annual Seminar

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Valio Food 2.0 Research Theme: Future Products

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Valio and Melt&Marble to Develop Next-Gen Food Products

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Food 2.0 Event: Towards Digitalization and the Data Economy

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Valio Food 2.0 Project CARBON+ – 2 million in funding

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Food 2.0 Co-Innovation project AWVS

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Event: Webinar on Funding for food sector R&D 4.12.

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Targeted raw materials for different product types will give…

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Food 2.0’s first co-innovation project FoodID

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Food 2.0 project AlgaCircle

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Research theme: Technology transformation in the food indust…

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Food 2.0 Ecosystem 100th Member

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Event: Food 2.0 Export Webinar 23.9.

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Food 2.0 Kick Off

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Valio’s leading project, Food 2.0, is progressing – presenting the key personnel and research themes

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