Latvia's food innovation boom takes center stage at Riga's culinary showcase
This year’s Riga Food Innovation Stand showcased 20 companies and organisations, highlighting Latvia’s growing food sector. Among them were Protein Intake, the country’s first protein-focused café, and Spora Lab, a producer of mushroom-based supplements from Cesis. Both businesses reflect wider trends in health-conscious and functional foods. Protein Intake opened its doors in Riga under chef Justīne Lazda. The café targets athletes and active individuals with high-protein meals like banana bread, peanut balls, berry yoghurt bowls, and smoothies. Its menu is designed for those needing extra protein in their daily diets.
Spora Lab, based in Cesis, has spent two years cultivating *Hericium erinaceus*—better known as lion’s mane mushrooms. The company turns them into capsule supplements aimed at boosting cognitive function and brain health. According to head Šarlote Baškevica, the mushroom is known for its potential benefits to mental clarity. Alongside supplements, Spora Lab also collaborates on mushroom kombucha products. The event also featured freeze-dried innovations, such as Marta Ozola’s honey cake crisps. These products align with a rising demand for convenient, long-lasting snacks. Meanwhile, the Latvian Technological Centre marked 30 years of supporting local businesses, having aided around 10,000 companies with exhibitions, partnerships, and projects. The Business Acceleration Centre further assists new small and medium-sized enterprises in entering European markets through the European Business Network.
The Riga Food Innovation Stand highlighted a shift toward specialised, health-driven food products. Protein Intake’s café and Spora Lab’s supplements cater to niche markets, while support from organisations like the Latvian Technological Centre helps businesses expand. These developments point to a diversifying food industry in Latvia.
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