Carozzi selects four food-tech startups for production pilots in Chile

Chilean food company Carozzi has selected four international startups to run pilot projects at its production facilities following the second edition of its Carozzi Sinergia Startup open innovation program.

• Carozzi selected ProxyFoods, Sensesbit, Endless Food Co. and BioBlends from 183 applications submitted by startups across 26 countries.
• The four companies will work with Carozzi’s technical teams to validate their technologies through pilot projects at the company’s production facilities.
• Selected technologies include AI-powered product development and sensory analysis, a cocoa powder alternative made with oats and upcycled ingredients, and biopreservation.

Developed with global agrifood-tech accelerator Eatable Adventures, the program sought technologies addressing challenges ranging from faster product development and changing consumer preferences to regulation and the use of food industry by-products.

The 2026 call attracted 183 applications from 26 countries, with four companies ultimately selected to progress to the pilot stage.

US-based ProxyFoods has developed an AI-powered platform designed to accelerate food and beverage product development. The technology analyzes sensory, nutritional, regulatory, cost and shelf-life variables simultaneously, with the aim of shortening formulation and development cycles.

Spain’s Sensesbit is also applying AI to food development, but with a focus on sensory testing. Its technology analyzes tasting results and converts them into information that companies can use to improve existing products or develop new ones.

Denmark-based Endless Food Co. is developing an alternative to cocoa powder using oats and upcycled food by-products. The company aims to reproduce key characteristics of cocoa, including taste, aroma and texture, while reducing manufacturers’ exposure to volatility in global cocoa markets.

Argentina’s BioBlends, meanwhile, is working on biopreservation technology based on bacterial volatile compounds. Its approach is designed to extend food shelf life without changing taste, aroma or formulation, potentially helping manufacturers reduce food waste.

“The food industry is undergoing unprecedented transformations, and companies must create opportunities to work with those who are developing technologies that seek to address these challenges,” said José Manuel Muñoz, Innovation and Digital Transformation Manager at Carozzi.

“Carozzi Sinergia Startup is aimed precisely at that, with a highly relevant cultural impact, because the program allows our teams to connect and engage with startups that are developing disruptive solutions and new ways of innovating at great speed.”

Carozzi said this year’s program centered on four strategic challenges: accelerating the formulation and development of new products; improving the management of consumer, market and channel information; adapting products to regulatory requirements and consumer preferences; and finding new uses for waste and by-products through circular economy approaches.

The four startups will now work alongside Carozzi’s technical teams to test their technologies at the company’s production facilities. The pilots will assess operational performance, scalability and the potential to deploy the technologies across different parts of Carozzi’s business.

If you liked this, check these out...

• ProVeg selects 15 food-tech startups for second Fast-track to Impact cohort

• Bezos Centre unveils Sustainable Food Accelerator to fast-track foodtech startups from lab to market

• Nexture opens 2026 Generate call to fast-track ingredient startups