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.

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.

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.

For its fifth edition, FXT Connect is expanding its programme with two complementary experiences: From Start to Scale and Bistro Effixtée. Both share the same ambition: bringing together the people who are building, supporting and accelerating the next generation of food businesses. 15:00 – 18:00 | FROM START TO SCALE What does it really take to turn a promising food startup into a successful and scalable business? During the afternoon, founders, investors and industry expert

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.

Our first keynote for FXT Connect 2026 has been announced! Yarne De Munck, co-founder and CEO of Polysense, shares how AI is shaping the future of the food industry. Discover how innovative technology helps food companies produce smarter, increase quality, and reduce food waste.