Lynn Verstrepen, co-founder and CEO of CRUSH, shares at FXT Connect 2026 how the Belgian food company is making the transition from startup to scale-up. Discover her experiences with growth, retail and scaling a B2C food business.

Pascal Mertens, co-founder of Ghent-based foodtech company Koppie, shares at FXT Connect 2026 how intellectual property can contribute to startup value and scalability. Discover how Koppie combines food innovation, patented technology and entrepreneurship.

Dominique Bleiman, founder of Hasselt-based Hydrofix, shares his entrepreneurial journey at FXT Connect 2026. Discover how Hydrofix is making the transition from Belgian startup to international growth and the lessons Dominique is learning as the company continues to scale.

Charles-Louis Stinglhamber, co-founder & CEO of No Waste Republic, shows how food waste can become the foundation of a scalable business. By transforming surplus bread into locally produced, clean-label breadcrumbs and panko, No Waste Republic combines circularity, entrepreneurship and measurable impact.

Why are there so few hubs in Belgium for food and beverage startups? During FXT26, entrepreneur Stijn Bex brings stakeholders together in an interactive session on the opportunities and bottlenecks within the Belgian F&B ecosystem. Drawing on his extensive experience in FMCG, retail, hospitality, and distribution, he aims not only to lead the debate but, above all, to determine concrete next steps for a powerful ecosystem in which innovative brands grow together.