Activities programme

Tasting of Italian products with Garda gastronomic advisors.

Specialty coffee tasting and pairing through dry ingredients.

The “Vera Pizza Napoletana Champion” is the biggest challenge facing Veraci pizza makers around the world. An unmissable event that showcases the great passion for Neapolitan pizza.
AVPN affiliated pizzerias and pizza masters spread across the five continents will compete for the medals (both individually and by nations), as well as the winners of the qualifying rounds held around the world, during which non-affiliated pizza chefs will compete with margaritas and marinades.

https://champion.pizzanapoletana.org/public/pdf/2024/Regolamento_eliminatorie_Champion_Spagnolo.pdf

Energy audits facilitate the detection and implementation of energy saving and efficiency measures, install renewable energies and improve energy management in industries and their supply chains. Despite the fact that many improvement measures are known, their speed of implementation is still slow and, in addition, there are factors that are not systematically taken into account and that affect their final res.

Historical evolution of distribution channels in the food chain, perspectives, and particularities when innovating.

ROMMATER is a network of Technological Centers of scientific-technical Excellence in the field of the Circular Economy that has focused its current technological capabilities.

The AI-WINE project is an example of how AI, combined with expertise in food, technology, and marketing, can accelerate innovation, in this case to produce a rosé wine.

Crucial technological innovations to face global challenges. Advanced applications and traceability systems will be explored to ensure food quality and availability. The importance of cross-sector collaboration will be highlighted to develop pioneering solutions and ensure a sustainable food future.

In the presentation we will explain how to evaluate and quantify each stage of the life cycle, from production to consumption and final disposal.

The new Center for Innovation in Alternative Protein (CIPA) created by IRTA with the support of the Department of Climate Action, Food and Rural Agenda for the development of strategies.

The presentation will explore disruptive models of business success, highlighting innovative strategies that challenge traditional conventions. Success stories that have transformed the sector through visionary approaches will be examined, offering key insights for the next generation of business leaders.

Clusaga, the Galician Food Cluster, is the most representative association of the Galician food industry, integrating more than 160 companies, being the main driver of R&D&I.

Aldelís, an Aragonese company, combines innovation and sustainability in its corporate DNA. They have implemented technological improvements and innovations to be more efficient in the use of resources and minimize waste. They collaborate with technology centers and universities on projects that improve the quality and competitiveness of their food. Their commitment to innovation and respect for the environment has allowed them to be recognized for their quality and sustainable business model.

Aligning our strategy with European policies and Spanish strategies that promote circularity and sustainability of the agri-food sector, at LEITAT we are working on the research and development of innovative technological solutions that promote the competitiveness of the Spanish food sector. The main research lines in this framework are research in alternative protein, new ingredients from sustainable sources and final product personalized processes, all through the application of a broad portfolio of technologies that facilitate the positioning of the Spanish food industry.

We discover the gastronomic heritage of Penedès, highlighting its recipes and local products. The Pâté from La Llacuna with a recovered century-old recipe, balanced and intense thanks to the brandy. The surprising and award-winning Gall del Penedès IGP rustic pâté, cooked in Catalan style; and the unexpected and sweet Pâté Malvasia from Sitges, which evokes one traditional Catalan dessert.

Conference on EcoVares by Ecovidrio, roadmap for a sustainable hospitality industry

Paccari presents an exclusive tasting of 5 of its chocolates that bring together more than 400 international awards. The Co-founder will also explain the company's history and how it is one of the most ethical proposals combining innovation, sustainability, inclusion, and Direct Trade with quality. Paccari is from Ecuador, the cradle of cocoa more than 5,500 years ago, and pursues a sustainable philosophy throughout the value chain.

In this session Isabel Coderch, founder of Te lo sirvo verde, will talk about the challenges and trends in sustainable hospitality, and we will discover with Inditex why it is considered the most sustainable collective restaurant in Europe.

Live Green coffee roasting demonstration.

Recent years have seen significant investment in alternative proteins, requiring the conventional protein industry to innovate and consider new ways to encourage consumers to remain interested in meat and dairy. This presentation explores latest developments in the protein sector, and how producers of protein foods can continue to secure the loyalty of their consumers.

The Disfrutar trio is characterised by its firm commitment to innovation and for this constant work is essential. In their presentation they propose a tour of all the concepts and techniques that they will be working on during 2024.

Presentation of NaturCeliac, the new brand of gluten-free pastries and bakery, of 100% Spanish origin. NaturCeliac is the result of the work of a professional team with extensive experience in the food sector, whose obsession is to offer a range of innovative, healthy and quality gluten-free products, packaged in practical individual packs for transport without risk of cross contamination.

Delectatech presents a pioneering analysis of the evolution of the average bill in the Spanish restaurant industry to understand the impact of inflation on the sector. This study, supported by the largest actualized census of restaurants and the Artificial Intelligence engine of Delectatech, will reveal which regions of Spain register the highest average bills in and how these figures vary by type of establishment and gastronomic offer.

Presentation of the innovation of a range of breads flour's free, based on whole cereals activated seads

Coffee cupping of different varieties, processes and origins

In this colloquium we will talk about the importance of menu design, the choice of ingredients and the organization of purchases to be able to offer healthy and sustainable menus in school environments.

A reference in the gastronomic scene with a Michelin star will cook 3 pasta dishes to the delight of those present.

Ferran Adrià will share his vision on the factors and values necessary to be successful in today's restoration. He will talk about training, management and innovation and how from elBullifoundation They contribute to helping restaurateurs and entrepreneurs through their current projects and travel companions.

A digression on one of the gastronomic icons of the Mediterranean, the red prawn. Whether on the coasts of Girona or Valencia, Joan Roca and Quique Dacosta share the sea and a passion for its products. And among them, the red prawn stands out, to which both have paid tribute on various occasions and in various versions.

Innova's annual top 10 trends is a key study for food and beverage knowledge: a focus on the future that is vital for all innovators in the industry. At Alimentaria 2024 we personally reveal the set of market and consumption trends recently defined by Innova for 2024!

The professionalization of the hospitality sector has led restaurant owners to work with revenue management strategies, which have been used for years in other industries such as airlines or hospitality. Learn with the guidance of TheFork and other industry players how to integrate Revenue Management into your business to increase its profitability.

Presentation and tasting of organic extra virgin olive oil Renacer.

Discover the fascinating world of sake and shochu in our upcoming talk. We will explore the production techniques, categories, and unique characteristics of these traditional Japanese alcoholic beverages. Additionally, we will illustrate their versatility and benefits through practical examples of tasting and pairing.

It is important to know the foods and their cooking technique. Here you will learn to cook while minimizing nutrient losses and enhancing ˜avors. You will learn how vitamins are better absorbed, as well as how to avoid the oxidation of fats, not only from oils, but also from those present in foods themselves, such as omega 3, essential for our general health.

Presentation of Ferdinando Bernardi's professional career (first Michelin star with 100% Italian cuisine) and presentation of 4 iconic dishes from his menu: Cannolo siciliano con carne cruda y sabayon al Marsala Cannolo siciliano vegetariano de Apio nabo asado, Mascarpone y pimientos Carbonara de Galera, Bottarga casera Nuestro Tiramisú.

Providing a healthy, balanced and delicious diet to children is crucial so that they can grow and carry out their daily activities appropriately and with enough energy. RATIONAL will present a menu that meets all these requirements, produced live in less than 45 minutes, with only 2 cooking devices: iCombi Pro 6 1/1 and iVario 2-XS. Eating well at school is possible!

Pizza in Teglia tasting.

After more than ten years deciphering the future of food, and after two years of in-depth research in the world of precision medicine, Marius Robles immerses us in the new and exciting field of delaying aging and in the connection that foods with the ability to rejuvenate our brain, prevent diseases and ultimately make an improved version of ourselves. Will we live to be 120 years old?

Challenge the limits of your palate with the most extreme flavors and #SpreadTheFire on your tongue! Cocteleo presents the most explosive and daring range: Cocteleo Xtreme. Test your palate with two very spicy flavours that will make all your senses explode.

A culinary demonstration with tasting of Vgama frozen products. Two culinary masters, Jordi Margall and Adriana Mendez, will discover the secrets behind Vgama frozen products, from their origin to their perfection in elite restaurants: benefits and versatility, storage, thawing, and regeneration, ease of handling and waste reduction. Enjoy delicious creations that reflect the culinary excellence and innovation of frozen products.

Martin will cook a dish that characterizes his mountain cuisine, a dish that explains his work in the mountains without being a mountain dish and will also explain how to cook the best Poulard. He will also explain how to run a restaurant all by himself, from the selection of the best product (fish markets, farms, orchards, etc.), to the preparation and customer service. He will explain his direct connection with his producers.

Presentation event of the open access plant for pre-industrial scaling of alternative protein promoted by the Government of Catalonia. Technical description and IP protection. Next, dialogue with companies in the sector about their needs to grow: what can the public administration do?

Presentation and tasting of Gaudea Botanics, a new and fresh product. This is a very special gin made with Alcarràs olives by La Destilateca, artisan specialists who make custom-made liqueurs in an artisanal way. Gaudea is an extra virgin olive oil company from Arbequina olives located in Alcarràs. Every year it seeks to innovate with a gourmet product always obtained with its olives or oil.

Garda is proud to have the 5* Michelin Alimentaria Stand. Paolo Casagrande is one of the leaders of Italian cuisine in the world. Lasarte Chef and Manager.

Presentation of the valorization of catches to obtain ready-to-eat seafood  products for a diet that contributes to healthy aging, within the innovation projects carried out by OPROMAR, Organization of Fishing Producers of the Port and Ría from Marin

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From Zyrcular Foods, we will be presenting two American recipes and two Asian recipes, all of them plant-based. Which dish will be the winner? Join us and discover all our new products such as curry chicken flavored gyozas with or our 100% plant-based tuna and salmon.

The colloquium on food waste in nursing homes will bring together all the actors involved in the design, preparation and service of menus. The causes and best strategies will be identified to reduce waste and ensure appropriate nutrition for our elderly.

Specialty coffee tasting and pairing through dry ingredients.

One of the leading representatives of Healthy cuisine, with which he pursues a balance between the pleasure of ingestion and the wellbeing of digestion. Convinced of the energy that the earth exerts on the product and how its care influences it, Pellicer has become a firm advocate of the application of the laws of biodynamics in cultivation.

Brands have a responsibility to their consumers to prove the fairness and truthfulness of any product claim. We will introduce you SAM ClaimSENSE which: - gives examples and inspiration for creating sensory claims - guides users through the different test designs for each type of claim - highlights the differences between building your claim inside and outside the USA

The former Minister of Labour and the founder of the Almuzara publishing house talks to a journalist about the future of the world of work with a significant presence of technological innovations, including AI.

Workshop on how to use the Flair Espresso manual machine.

Hostelco presents the finalist solutions and products of the Hostelco Awards in the category of Best product or solution for business management. Marta Cebrián opens the session with a presentation in which she will point out the great challenges in business management.

CLIA, the Cruise Lines International Association, is the leading authority and the largest global association in the industry, with 15 offices and representation in North and South America, Europe, Asia and Australasia.

At this roundtable CLIA and industry representatives will discuss the cruise market and the importance, potential and opportunities this sector can offer from a procurement and sourcing perspective.

Innovative success stories in people management for the hospitality industry. From the booming independent catering business to large restaurant groups. From commercial catering to high-end gastronomy.

Diego Vitagliano will present his specialty, career and philosophy. He will perform several 4 hands during Alimentaria. In this case, he will make a 4 hand with Fratelli Figurato no. 6 in the “50 Top Pizza Europe 2023” ranking and no. 42 in the “50 Top Pizza World 2023” ranking. Each one will present a pizza to taste for customers.

Shojin ryori cuisine is entirely vegetarian, made without meat and fish, and has been the dietary style of Buddhist monks for generations, but has now become very popular with vegans.Versions of dashis, sushis, sashimis, mochis, and mochis.

We will explore the creative and sustainable use of ingredients from food industry waste and their application in pastry.

If digitization refers to the process of converting analog or physical information into digital format (a process that many companies are still in the process of), artificial intelligence goes further and focuses on developing systems and programs capable of performing tasks that normally require human intelligence. One thing and the other are essential to address any project related to food waste and sustainability.

Presentation of the study "Brands that matter", which brings together the main strategic trends and a selection of international best practices carried out by leading brands to defend their position in the face of the growth of the retail brand.

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Presentation by the Proasis team where they will present the expansion of their range of healthy products for the whole family. With its exclusive formula of Protein, Probiotics along with an exceptional flavor, Proasis embarks on the adventure of going from 5 to 21 references in 2024 with the intention of revolutionizing the shelves, demonstrating that taking care of yourself is no longer incompatible with the pleasure of eating.

 Solutions based on artificial intelligence (AI) are transforming the way restaurant chains manage and plan their staff, who no longer have to choose between prioritizing operational efficiency or employee well-being.

Presentation and tasting of the Wovo product range, the new alternative to dairy and vegetable drinks made from egg white.

Artificial Intelligence is one of the great supports in people management in hospitality. Companies that commit to intelligent implementation of technology in their Human Resources departments and management will win the day.

The Innoval Awards highlight the efforts made by manufacturing companies in the conception, development and launch of innovative products on the national and international market during the period between April 2022 and March 2024. During the ceremony, the 8 categories will be awarded. of product, to sales channels, trends and international product. https://www.alimentaria.com/activityes/innoval/

Artificial Intelligence is one of the great supports in people management in hospitality. Companies that commit to intelligent implementation of technology in their Human Resources departments and management will win the day.

Cooking oil recycling and its contribution to the ODS. Belonging to the 'Aceite Solidario' initiative not only reflects the environmental responsibility of companies, but also promotes tangible progress towards a more sustainable future, aligned with the UN ODS.

Tasting of Italian products with Garda gastronomic advisors.

Artificial Intelligence is one of the great supports in people management in hospitality. Companies that commit to intelligent implementation of technology in their Human Resources departments and management will win the day.

The TOP F&B Club presents a renewed perspective in the organization of conferences, setting the trend once again by offering an exclusive symposium format, by invitation and with reserved seating. The content approach is characterized by challenging convention and presenting new perspectives on the challenges and opportunities in the Food and Beverage industry.

The presentation will analyze the growing investment in FoodTech in Spain and Europe, highlighting its evolution and segmentation by categories, as well as the key role of technology in the sector.

A Food Scouting journey through the main food and beverage trade shows, to unravel the keys to the success of successful launches and how they manage to connect with the consumer.

A brand has the ability to be related to many concepts & attributes and generate a connection with the customer. What difficulties and opportunities has Veritas found in its 22nd year path to build its added value proposal?

In contract catering we talk a lot about food purchases in schools and hospitals but almost nothing about residences. Why isn't there more talk about who, how and from whom they buy nursing home? Can transparency be improved to understand the supply-preparation-distribution and food service circuit? Where is the food when it comes to quality validation of the comprehensive management of a nursing home?

Specialty coffee tasting and pairing through dry ingredients.

Round table on how to introduce specialty coffee into your business

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

The companies leading the Sustainable Food Systems initiative, a sector-driven working platform promoted by Forética to contribute to the sustainable transformation of food systems in Spain, will share best practices in five key areas. Additionally, the CEO of the World Benchmarking Alliance will share the work they lead to analyze the current situation of the food sector.

Talk 1: The European OOH market: evolution of the channel and challenges for companies in the sector
María Castroviejo

Talk 2: The consumer’s vision: Consumer trends and habits
Marta Munné

Talk 3: The vision of international foodservice: a journey of inspiration
Mariona Gaspà

Talk 4: The vision of national foodservice: landing trends
Antonina Degler

From Córdoba City Council we want to show our solid commitment to the agri-food sector. To this end, we will present in this event the First National Congress Principle, Values and Future of Extensive Livestock Farming, which will be held in Córdoba this coming April 26 and 27, as well as announce "SOLUM Córdoba", a new project that marks a turning point. and a later within the sector.

Beer Pouring Contest

The presentation discusses different aspects of holistic health (physical, mental/emotional, social and environmental). The presentation focuses on the consumers' point of view to achieve holistic wellbeing, especially in food and beverages.

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

Roundtable on how to expand your specialty coffee business

Some experts will analyze the result of a pioneering study carried out by the Triptolemos Foundation around the balance of food kcal produced and food kcal consumed in the EU with current production and consumption models. At the crossroads of climate change, the decisions we make today about the paths forward to support food production, processing and consumption in the EU will greatly determine the sustainability, food security and business profitability of our continent in the future. Small producers have an important role. The United Nations Climate Change Conference (COP28) has dedicated a day for the first time to addressing agriculture, food and their environmental impact. The overall results of this study show an alarming deficit of dietary kcal in the European Union.

Purchasing and consumption habits of meat products are changing inexorably among western consumers. The retail leaders worldwide are implementing iconic strategies and proposals in their butcher shops to attract, build loyalty and elevate the shopping and consumption experience in their stores. What are the winning strategies for the future of meat products in retail?

Register here

The three-generation family business Torrent i Fills was founded in 1939. Since then, they have worked for quality service and products. They are specialized in poultry products. In this cooking show, they will cook chicken recipes at low temperatures, an innovation they have recently launched. These are 4th and 5th range products designed for restoration. High quality, traditional and practical products.

The objective of the workshop is to improve knowledge about nutrition for people with oropharyngeal dysphagia (OD) and the main characteristics of texture modified diets (TMD) following the triple adaptation of the Mediterranean diet. A complete menu, adapted for people with chewing and swallowing disorders, will be prepared by a cook specialized in TMD and a nutritionist dietician specialized in OD.

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

Diego Olmedilla is a prominent figure in gastronomic marketing at Aplus Gastromarketing agency and General Director of FACYRE (Federation of Spanish Cooks and Bakers). "Experiencias en sala que rentabilizan tu negocio" is an essential guide for hospitality business owners, as well as for brands and marketing professionals.

The Subdirectorate General for Food Quality and Sustainability of the Ministry of Agriculture, Fisheries and Food will give a presentation on organic production in Spain, including references to sector data, production, and promotional campaigns carried out by this organization.

Coffee cupping of different varieties, processes and origins

Diego Vitagliano will make a 4 hands with Andrea Leca. Trafalgar has become a benchmark in the world of pizza in Barcelona. Andrea Lecca, champion of the Pizza DOC championship, is responsible for bringing this pizzeria to the highest standards of the Spanish scene.

Sojasun Café:

What could be better than a delicious coffee for dessert? This recipe, rich in vegetable proteins, is the little sweet and full-bodied note that you will have after a good meal!

Sojasun Caramel:

With its creamy texture like yogurt and its fine touch of Guérande salt, this vegetable dessert will become your new vice.

Gran Via, Palace PAVILION 2, Level 0, Street A, Stand 374

As the demand for plant-based beverages continues to rise, the surge in production has led to an abundance of nutrient-rich by-products. The Culinary Arts and Gastronomy Research Group at CETT-UB is addressing this challenge by employing innovative methods. Our research focuses on upcycling these by-products into key ingredients for the development of novel vegan products with high nutritional value. This talk will delve into our cutting-edge ap

Latte Art Show

The AECOC Open Innovation Platform (PIA) promotes innovative and collaborative projects among corporations in areas such as new technologies and sustainability. A waste and surplus valorization project will be presented, involving top-level corporations, startups, and public administration to accelerate the implementation of the project.

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These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

The colloidal mill is ideal for textured diets: it maintains the nutrients and does not generate loss. It is a common type of mill in the food industry but still unknown in the restaurant industry. Optimizes processes and takes advantage of raw materials while preserving organoleptic properties. These are advantages not only for business but also for the planet thanks to less food waste.

Value Scoring looks at how a product and its brand, as a whole, is valued by its consumers. It evaluates the sensory perception of a product and its packaging and brand in the same session. It allows to identify which specific product, pack or brand attributes the client needs to work on to increase market share with the relevant consumer segment.

We often associate vegetarian food with dishes from the Far East, or with adaptations of our gastronomy with exotic or industrial products free of animal protein. We will learn to prepare traditional Moroccan recipes, all of which are suitable for vegetarians and even vegans. In this session, we will have the cook Saloua Laqmane, a chef from Morocco, and Àgata Albero, gastronome and communicator.

The Vall Companys Group, agri-food leader in Spain and Europe, and La Boscana, a restaurant with a Michelin star, join forces to analyze the main consumption trends in the meat sector.

The Garda stand will have a * Michelin chef cooking his main dishes, at the same time that he will present his specialty and explain his career and philosophy. In this case, Ferdinando Bernardi will present it.

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

Demonstration of the cooking techniques applied to pastries and combined with speciality coffee

A review of the 10 keys to successful innovation in a complex environment where doing so profitably is a necessity.

Samplia revolutionized product testing 10 years ago with the first sampling machines in exchange for feedback. After more than 40 million products delivered from more than 300 brands, we know how consumers think, where they are and how to impact them

Russian salad is trending and has become a destination dish. Russian salad sets the tone, quality, and gastronomic proposal of any restaurant. Hand in hand with the culinary team of Unilever Food Solutions, Hellmann's, and Antonio Arrabal (La Jamada Restaurant, Burgos), discover the latest trends surrounding this iconic dishENGLISH - Description of the activity

We will present our products through the tasting of two preparations, we will highlight how our broths are essential to guarantee nutritional quality, food safety and efficiency in the kitchen in specialized social catering environments.

Purchasing and consumption habits of meat products are changing inexorably among western consumers. The retail leaders worldwide are implementing iconic strategies and proposals in their butcher shops to attract, build loyalty and elevate the shopping and consumption experience in their stores. What are the winning strategies for the future of meat products in retail?

Revolugreen!,divisió de Grup Palau dedicada al desenvolupament de receptes en base a proteïnes alternatives, la solució d'envasos® amb un mínim 79% de polipropilè reciclat químic de Knauf Industries. Rico, 100% vegetal i amb ingredients naturals, en la primera safata microondeable alineada amb l'objectiu de circularitat i reducció de materials.

Conversation between a fisherman and a chef about sustainable fishing and blue gastronomy Speakers: Jordi Fulcarà (President of GALP Costa Brava and Patron of the Fishermen's Guild of Llançà, Girona) + Lluís Fernández Punset, Head Chef of Els Pescadors Restaurant in Llançà (Alt Empordà. Girona) Moderator : Àgata Albero Miralbell, communicator and gastronomic activist.

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

We bring together the best pizzeria in the world with the best pizzeria in Europe! A true luxury! Nothing to add. They will present their specialty, career and philosophy.

'Pizza fritta napoletana' must be soft, dry and have a characteristic taste. After cooking in boiling oil, it may be presented in the shape of a half-moon closed on itself (fried calzone) or in a round shape. The dough disc, rolled out with the hands, must be 2-3 mm thick and the filling must be ricotta, mozzarella or provolone cheese, salami, crackling, pepper.

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

Immerse yourself in the world of nutrition with our expert nutritionist and discover how plant protein, especially from soy, can boost your well-being and transform your diet.

In a context of scarcity, the need to make the most of the food we produce is imposed. There are solutions such as upcycling and the valorization of by-products that allow us to minimize the losses generated and, in turn, create new business opportunities. In this presentation we will learn more about how to use these strategies and we will see numerous inspiring cases.

Two key players from Lleida come together in this showcooking. On the one hand, the Vall Companys Group, agri-food leader in Spain and Europe, with its products. And on the other hand, La Boscana, a restaurant with a Michelin star. You will be able to know and taste delicious meat recipes.

On the occasion of the official launch of ALIMENTOS CUBA (May 21-23, 2024) there will be a presentation on business opportunities in the country for the food, beverage, packaging and food technology industry.

NAP is now one of the most relevant pizzeria groups on the Spanish scene. In addition, it was ranked nº23 in the 50 Top World Artisan Pizza Chains 2023. Alessandro Signore will present his specialty, career and philosophy while cooking with Diego Vitagliano.

"Ceylon Tea" Sri Lanka's Gift to the World and Ceylon Tea Seven Regional Tea Tasting session

This program shows us the most transformative initiatives in the world of food, beverages and equipment for restaurants, hotels and communities. During the event, we will have presentations from the finalist startups from Alimentaria and Hostelco and the Jury will award the most innovative startup and the startup with the longest track record.

The panel is focused on the landscape of the alternative protein market in Europe, with a keen focus on key technological advancements and market dynamics.

Products Trevijano presents its recipes rich in vegetable protein: two pastas and a Thai style cous cous that are cooked in 10 minutes and constitute a unique dish, with no additives and 100% vegetable.

Specialty coffee tasting and pairing through dry ingredients.

Two great figures of the avant-garde cuisine, Ramon Freixa and Raül Balam, together in a 4-hands where they will share their particular visions of Mediterranean flavours, full of evocations of tradition and respect for the product

We will talk about how the shoppers perceive innovation, their unmet needs and how to efficiently get it to the point of sale through the recommendations of the AECOC Innovation Guide.

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Analysis of the meat market and its growth levels. Cocuus presents its new technology to develop a new family of high value-added products within the meat category.

We invite you on a digital journey through the gastronomy of recent years in a very enjoyable way, where we are sure you will take away many tips to add more value to your business, whether it's a hospitality business or a brand.

Workshop on how to use the Nitro Tone Swiss nitrogen machine

Circana is a leading consultant that sheds light on the complexity of consumer behaviour. Thanks to unprecedented technology, advanced analysis, cross-industry data and a depth of experience, we provide clarity and help nearly 7000 leading brands and retailers around the world to take measure and unleash the growth of their business. We know consumers well and how they act on site so that our clients can go beyond the data and apply their know-how, drive innovation, meet the consumer demand and best the competition

Round table on 'scalability models' of the Tech Transfer Agrifood portfolio together with Smileat, Deep Detection, Pink Albatross and Groots, moderated by Fernando Valdés, member of the Advisory Board in which we will talk about food trends and learn first-hand the experience of entrepreneurs in the sector.

Good coffee treatment is an unstoppable trend. The new restaurant concepts are committed to improving the customer experience with innovation in product, service, technology... what strategy are the different players in the industry following to position themselves? What are the most notable trends?

We will explain our approach to three growing trends in the food market through an innovative product.

Table focused on discussing physical risks (both those that occur in our own kitchens and those that may come from our suppliers) and on different ways and prevention mechanisms to avoid the presence of allergens in collective catering menus. Digitalization and the development of a culture of safety will also be discussed as key elements in the prevention of all types of risks.

A presentation in English will be conducted on the Report on Organic Production in Spain by ECOVALIA for international buyers and stakeholders interested in the organic food and beverage sector

A proposal of dishes that combine two of the most representative pillars of the gastronomy of the Region of Murcia: salted fish with salt from the salt mines of San Pedro and the vegetable world, with products such as beetroot, pumpkin and celeriac.Traditional morsels imprinted in the memory of the people of Murcia but transformed into sophisticated and elegant updates.

Diego Schattenhofer's cuisine is immersed in research into the processes of salting, drying and curing different fish, algae and other marine products to achieve new flavours and textures.

Enrique Valentí's gastronomic proposal vindicates marinades and macerations as techniques for enriching flavours and highlighting the nuances of both simple and top-quality products. His cuisine is a passionate defence of gastronomic traditions such as roasts, casseroles and stews, which make this restaurant a contemporary restaurant.

The agri-food chain faces multiple challenges: supply, environmental conditions, regulations and reputation. This presentation will present the main keys to the situation that the chain is going through and where are the main areas that deserve attention.