Track: Innovation (R&D&I) and Brands Value

ACCIÓ DAY | CREATING VALUE FROM FOOD INNOVATION TO INDUSTRIAL PROPERTY

YOSOY, leader in the barista segment in Spain, has built its position by anticipating consumer trends and turning them into real innovation. In this presentation, we will share our strategy for driving growth in the barista segment by combining health, flavour and indulgence, and introduce the three 2026 innovations that reinforce our leadership in retail and horeca.

This presentation explores innovation as a catalyst for transformation in companies and brands. Beyond new products or technology, it is presented as a mindset that drives strategy, processes, design, and customer experience. Through practical examples, it demonstrates how to turn ideas into value and how small changes can lead to major transformations

The protein food market is evolving towards formats that are increasingly practical and adapted to everyday consumption. This presentation explores the potential of egg white protein as the basis for a new generation of protein desserts. Through the MyProvo project, the result of the collaboration between Agotzaina and Postres Reina, an innovative proposal is presented that combines nutritional quality, functionality and enjoyment.

Vitaldin, a brand of Boston Nutraceutical Science (BNS), which manufactures functional food and sports nutrition products, is presenting two 100% vegan and sugar-free functional gummies at The Alimentaria Hub – INNOVAL: one with melatonin, vitamin B6 and relaxing plant extracts to improve sleep; and the other with biotin and zinc for hair and nail care, as well as its new Salted Caramel flavoured protein wafer.

Protein has evolved from being mainly associated with sports nutrition to becoming an everyday consumption habit. This presentation analyses the evolution of protein desserts and explores the potential of egg white protein as a key ingredient for developing new functional products with high nutritional value, a clean profile, and ready-to-consume formats.

At Empresas Polar, with 85 years of brewing experience, we combine curiosity and passion for the consumer to serve the informed and discerning European audience. By analyzing trends and market context, we developed an innovative proposition, delivering a premium, indulgent, and balanced experience designed to pair perfectly with Spanish and European consumption preferences

In this presentation, I introduce the first innovation developed since our arrival at the company: a new range of high-protein sandwiches, designed to respond to the growing demand for functional and ready-to-eat products. The range includes four different flavours, each providing 22 g of protein per 150 g serving, combining nutritional value, taste, and convenience.

Innoval 2026 Awards Ceremony, an event recognizing the food industry's investment in R&D.

The 17 best innovations were highlighted, distributed as follows:
Retail Channel Award
Horeca Channel Award
Impulse Channel Award
Award for the best innovation in each of the four trends (pleasure, convenience, health, and sustainability)
Distributor Award
Award by category

Pasta is one of the most consumed dishes in the world and, paradoxically, one of the worst executed outside traditional restaurants. In this talk, Relleno explains how it addresses this challenge through its own system combining technology, design, and operations, integrating innovation and logistics to ensure consistency at scale, from raw materials to the last mile, in any city and channel. Pasta as an operating system.

In this session, we will share practical insights on how to protect brands and turn them into a strategic asset for any company. We will explain how to simplify the procedures and make them more accessible for SMEs and entrepreneurs, helping them strengthen their identity and compete more effectively in the market.

At ALIBER 2026, the latest trends in new business models (technology platforms, innovation hubs, clusters, etc.), entrepreneurship (startups), new technologies and new trends in healthy food, consumer perception, circular economy and digitalization at the IAB will be presented.

The food industry is undergoing an unprecedented transformation driven by Deep Tech technologies such as AI, robotics, photonics and biotechnology. These solutions are reshaping processes, optimising resources and addressing social and environmental challenges that were considered insurmountable. We will explore real case studies from leading companies applying these technologies, redefining production models and sector competitiveness.

How is the trend of satiating products linked to GLP-1 redefining food innovation? In this presentation, we will explore the challenges and strategic opportunities it presents for the agri-food industry.

The tortilla and the smash burger are global icons in the world of gastronomy. In Spain, these niches are clearly led by two key players who have reached the top through high-quality products, a premium brand experience, and innovative strategies in which social media has played a decisive role.

This insightful presentation, offers an exclusive glimpse into the future of the industry. Dive deep into the latest market and consumer trends as we highlight the breakthrough directions and innovations set to transform the food and beverage world in 2026 and beyond. This presentation will empower you with the forward-thinking insights you need to stay ahead of the curve in a rapidly evolving landscape.