Flavoria Innovation Festival is a week-long innovation event and academic course where multidisciplinary student teams work together to solve real-world challenges provided by companies across the food value chain. This year marks the fifth consecutive edition of the Innovation Festival, with a special focus on organic innovations. Explore the challenges below!
Lassen Luomu
Launching a Freeze-Dried Tomato Product in Singapore
In Lassen Luomu’s challenge, participants are tasked with developing a comprehensive concept that makes a freeze-dried tomato product truly appealing to consumers and well-suited to the Singaporean market.
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Valio
Development of an Organic Dairy-Based Snack or Cooking Product
In Valio’s challenge, participants are tasked with developing an organic dairy-based snack or cooking product that appeals to a broad target audience and meets consumer demand on a wide scale.
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Ketola farm
Developing Farm Direct Sales and Brand Identity
This challenge explores how direct sales can be designed to provide customers with an engaging, seamless, and inspiring experience while simultaneously building a strong and distinctive brand.
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Suomi Siitake
Repurposing Suomi Siitake’s Mushroom Growing Substrate
In Suomi Siitake’s challenge, participants are invited to identify new, commercially viable applications for the spent mushroom substrate generated as a by-product of the company’s production process.
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Vihreä Härkä
Branding and Marketing Strategy for Vihreä Härkä’s new Fava Bean Product
The new Fava bean–based product offer a sustainable, nutritious, and plant-based alternative for example to traditional snack products. However, consumer awareness of these products and the situations in which they can be enjoyed are not yet fully established.
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Flavoria Innovation Festival 2026 järjestetään osana EU:n osarahoittamaa RaTKI – Ruoka-alan TKI-liiketoimintaa kiihdyttävät toimintamallit -hanketta sekä Maa- ja metsätalousministeriön rahoittamaa LuomuInnovaatiot-hanketta. Toteutuksesta vastaavat Business Turku sekä Turun yliopiston ravitsemus- ja ruokatutkimuskeskus.