Marieke Sopers from Flanders' FOOD joins FXT Connect 2026 to discuss what food startups need to scale successfully. Discover how collaboration between companies, knowledge institutions, investors and support organisations can contribute to a strong food innovation ecosystem.

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.

Milan La Roche, Brussels-based chef and founder behind St Kilda and Fish Tank, will bring his creative approach to Bistro Effixtée by reinterpreting familiar classics with innovative ingredients — always putting great taste first.

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.

Do you have an innovative food, beverage or food ingredient you'd like to showcase? This is your chance to put your product in the spotlight! This years' FXT Chef 🧑‍🍳 will create one of the most surprising menus of the year using a selection of innovative Belgian products from participating startups. Moreover, the FXT Food Market will return - so let us know if you wish to book your place. 👉Interested? Submit your product by 15 August through our application form Any