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Gastronomic demonstration and tasting of Italian product Garda Carmelo Tornillo
Vera Pizza Napoletana Champion Spain
Innovative energy efficiency measures for industries and supply chains (KNOWnNEBs, BETTED)
Kramer vs Kramer: Evolution of the Retail vs HORECA channel in the food industry
Red Cervera AGROMATTER: Sustainability as a generator of knowledge and business opportunities
Using AI for product design: The AIWINE Case
The future of food security
Food cycle analysis – What is it and why is it important to calculate it?
Alternative protein, innovation!
Disruptive models of business success
Clusaga promoter of innovation in Galicia
Innovation and sustainability, the keys to business competitiveness
Transforming the food system: Keys to the transition towards sustainable and competitive nutrition
Gastronomic journey through the Gran Penedes: 3 GastroPatés with traditional fla
EcoVares by Ecovidrio: Roadmap for a sustainable hospitality industry
Chocolates Paccari tasting
Inditex, leading sustainable corporate catering in Spain
Green coffee roasting
What is next for the protein trend?
Techniques and concepts of Disfrutar 2024
NaturCeliac: New gluten-free pastries and bakery brand
Solution Talks: Leadership and sustainability. Towards the hospitality industry of the future
The average bill in the restaurant industry. How has inflation affected it?
Straight to the point! Innovation in bread
Specialty coffee cupping
School menu planning: Keys to offer healthy and sustainable menus
Transversal thinking about pasta
Training, management and innovative attitude
Red Prawn: Beyond the Mediterranean icon
Top Trends in Food & Beverages 2024
How to leverage Revenue Management to enhance your restaurant’s profitability
Presentation Renacer oils
The Art of Pairing with Sake and Shochu
Cooking techniques applied to products without losing the nutritional part
From Italy to Spain: The gastronomic journey of Ferdinando Bernardi
We design a sustainable, healthy and delicious school menu with vegetable protei
Gastronomic demonstration and tasting of Italian product Garda Carmelo Tornillo
Could eating a steak take 30 minutes off your lifespan?: The power of longevity
Cocteleo Xtreme launch presentation
The value of the frozen product
539, Plats Forts. Honest and wild food
Presentation of the open access plant for pre-industrial scaling of alternative protein + needs of the plant-based sector: Dialogue with the industry
Gaudea Botanics: Olive gin from Alcarràs
Vending: Present and future. Digital revolution
Gastronomic demonstration with Michelin star
Innovación by Opromar
Multicultural plant-based solutions for restaurants
Food waste in nursing homes, where is the problem?
Specialty coffee tasting and pairing
Verde Nostrum. The Mediterranean garden from East to West
Boost your brand with sensory claims
People and technology: The secret to a more attractive hospitality industry – Digital transformation and people in the AI society
Workshop Flair Espresso
Solution Talks: All paths should lead to profitability. Business management
A taste of the Cruise industry by Alimentaria & Hostelco
People and technology: The secret to a more attractive hospitality industry – Good practices in people management
4-hand pizza cooking demonstration
Verde Nostrum. The Mediterranean garden from East to West
Sweet and sustainable revolution
Solution Talks: Customer experience is everything in the happiness industry
Digitalization and sustainability: When technology is a partner
How to be a relevant, preferred and unbeatable brand
PROASIS the healthy alimentation revolution
People and technology: How AI is transforming restaurant staff management
Welcome to the #eggierevolution
People and technology: The secret to a more attractive hospitality industry – Recruitment, the secret to McDonald’s growth
People and technology: The secret to a more attractive hospitality industry – Cost reduction through technology
Presentation of ‘Solidarity Oil’ Project’
Gastronomic demonstration and tasting of Italian product Garda
People and technology: The secret to a more attractive hospitality industry – Innovation in kitchens: Connectivity kitchens
Investment in FoodTech: Technological perspective
The power of innovation: 3 Keys to success for your next product launches
The brand’s uniqueness
Buy for quality food in nursing homes
Specialty coffee tasting and pairing
The Hotel of “Encounters of the Third Kind” – Digitalization and innovation in the Hotel Sector
How to transition to specialty coffee
Redefining the future of food systems: Sustainability as a transformative force
Beyond the dish: What’s happening in foodservice? Four visions, one consumer
Córdoba and the agri-food sector. Present and future.
The Hotel of “Encounters of the Third Kind” – Digital transformation + AI: Smart transformation.
Global Health opportunities for F&B
Expansion in specialty coffee
The worrying deficit of food kcal produced in the European Union. Production, consumption and the green deal
Winning strategies in the butcher section
Low temperature chicken: Where innovation and tradition meet
Triple adaptation of the Mediterranean diet for patients with dysphagia
The Hotel of “Encounters of the Third Kind” – Encounters of the Third Kind.
Experiences in the dining room that boost your business
Organic production in Spain
Specialty Coffee Cupping
4-hand pizza cooking demonstration
Tasting – Plant based yogurts
Transforming vegetable by-products into food
Latte Art Show by Carmen Clemente & Manuela Fensore World Latte Art Champions
Innovation and collaboration in waste valorization
The Hotel of “Encounters of the Third Kind” – Sustainability, technology and ethics in tourism. Where are we?
Advantages of modifying textures with a colloidal mill
Meat trends in restaurants with the Vall Companys Group and La Boscana
Culinary demonstration by the star Ferdinando Bernardi*
Value scoring: Product value in the eyes of the consumer
Vegan and vegetarian Mediterranean Cuisine (Moroccan) with the collaboration of Royal Air Maroc
Tasting – Snacks musics
The Hotel of “Encounters of the Third Kind” – What are the current concerns of hotel purchasing managers?
Cooking techniques applied to pastry and combined with specialty coffee
Presentación informe anual producción y consumo ecológicos
10 keys to accelerate your growth with innovation
Samplia: Smart sampling to increase sales
Russian salad by Hellmann’s: Trend and tradition
Proposal to cook basal and specific diets in a profitable and safe way
Costa brava, the blue gastronomy
The Hotel of “Encounters of the Third Kind” – IA: 7 things a hotelier should know today about our future
The best pizzeria in the world, with the best pizzeria in Europe
The sense of meat, a campaign for the meat sector
Container 79% post-consumer recycled material – First on the market
Neapolitan fried pizza
The Hotel of “Encounters of the Third Kind” – Development and financing of hotel expansion in changing times.
Upcycling: The value of sustainability for brands, (without greenwashing)
The most gastronomic Lleida with La Boscana
Cuba, a market of opportunities
Cooking with 4 pizza chefs from the “50 Top Pizza World 2023” ranking
Ceylon tea, Sri Lanka’s gift to the world
Exploring the evolution of Alternative Proteins with Plug and Play and Esencia Foods
Trevijano’s new range of plant-based products
Specialty coffee tasting and pairing
Contemporary visions of Mediterranean flavours
Satisfy the shopper and the retailer on the path of innovation
A new meat category: Upgrated meat