“Ignite Ideas” is a Nestlé Hellas initiative aiming to support new ventures (startups) with similar business interests. The initiative is co-organised by the Athens Center for Entrepreneurship and Innovation (ACEin) , the incubation center of the Athens University of Economics and Business. The program aims at developing a (virtual) accelerator of innovative ideas by equipping the participating startups with knowledge, skills, tools and the confidence required to further develop their ideas.
Innovation has been at the heart of Nestlé Group since its beginning. The inventions of Farine Lactée, the first food for infants, by Henri Nestlé in 1867, the “champagne of waters” or the Perrier water that we all know by Sir John Harmsworth in 1903, Nescafé instant coffee by a team of experts in 1929 and Nespresso by Eric Favre, a Nestlé employee back in 1975, are just some of the milestones that prove that behind every bright idea there is an equally bright mind. Today, Nestlé Group steadily invests in Research and Development, nutrition science and passion for quality. Consequently, Nestlé has the world’s largest private food and nutrition research organization, involving about 5000 people located in more than 30 R&D facilities worldwide.
Recognizing the significant presence of innovative ideas in the new Greek entrepreneurship, Nestlé Hellas through its “Ignite Ideas” program is aiming to locate the ideas that have potential for expansion and support them in order to contribute in the productive reconstruction of the country.
CATEGORIES IN SCOPE
The program has a special focus on - but is not limited to - specific thematic categories. For each category, a team of “vertical” experts will provide in-depth field knowledge and expertise. The selected entrepreneurial teams will be organized and classified based on these thematic categories. The proposed ideas must therefore fall within the scope of the 3 main categories.
INNOVATIVE FOOD INGREDIENTS
Novel use of ingredients and/or new combinations. Focus on the use of added functional ingredients, high-quality food and beverage products that can be consumed on-the-go, products with competitive pricing aiming to a healthy diet.
INNOVATIVE METHODS OF PROCESSING OR PACKAGING
More efficient, faster, "sustainable" and/or innovative food processing methods. New packaging ideas which enhance appearance and storage, ensuring product safety, quality, and regulatory compliance.
INNOVATIVE DIGITAL SERVICES FOR CONSUMER AND CUSTOMER
Cutting-edge digital service innovations which are personalized, real-time, omni-locational, connected, and fun to use. Innovative services that reshape customer and consumer experience, such as services for collecting and storing information in ways that allow easy traceability of the origin, location and life history of a food product; new ways of customer engagement, sales channels and new delivery services. The use of smart technologies used in modern or traditional channels to add value to customers and consumers.