The Alimentaria Hub

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.

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.

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.

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.

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!

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.

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.

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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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

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.

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

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/

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?

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.

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.

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?

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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

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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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.

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

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.

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.

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.

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.

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.

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

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.

Metafase, a company dedicated to commercial outsourcing and which is part of the Carreras Group, presents its success story with the reference company in the olive oil sector in Spain, Acesur, through the use of data collection and Business Intelligence tools.

Opportunities and Benefits for the Food Sector in Improving its Sustainability.

Pertaining to Decarbonization and EECs (Energy Efficiency Certificates). We will review some key factors to consider in order to facilitate the significant challenge that the food sector faces in its transition towards more environmentally friendly models and processes.

For the past 5 years, we have reinvented the slushie. An innovation that will lead us to a market 100 times larger and that can permanently change what we understand by this product, its distribution, sale, consumption, and experience. And now, we are sharing our innovation so that everyone can benefit from it. If you want to know what we have done and how we have achieved it, don't miss these 15 minutes of inspiration.

Round table to discuss how to continue producing quality and competitive meat, in a changing context where the consumer and the administration ask to do it in a more sustainable way, an aspect that will condition the future of the meat sector.

Circularity food systems require the participation of new technologies, regulation and market trends to address current challenges. Technology allows us to develop and improve sustainable processes to obtain new ingredients and foods from upcycling co-products. The regulation establishes standards at the level of waste and sustainability, but also of new foods and food safety that must be taken into account. Finally, the regulation establishes standards at the level of waste and sustainability, but also of new foods and food safety that must be taken into account. Focusing on food safety, AINIA introduces SEALI Hub, an innovative end-to-end service for food businesses focused on proactive management of emerging risks.

The XIV edition of the International Mediterranean Diet Conference: A Look to the Future will highlight the value of the Mediterranean Diet as one of the healthiest and most sustainable lifestyles. Likewise, the conclusions of this event will lead to the updating of the frequencies and arrangement of foods in the Mediterranean Diet Pyramid according to current scientific criteria.

Presentation of the strategic trends that are shaping the evolution of food retailing, with a global and practical vision, adapted to the current industry reality, marked by an unprecedented inflationary situation and by a highly dynamic and changing sector.

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The XIV edition of the International Mediterranean Diet Conference: A Look to the Future will highlight the value of the Mediterranean Diet as one of the healthiest and most sustainable lifestyles. Likewise, the conclusions of this event will lead to the updating of the frequencies and arrangement of foods in the Mediterranean Diet Pyramid according to current scientific criteria.

AGROMATTER is a network of Research Centres of Excellence focused on the study of the valorisation of different waste and by-products from the agri-food sector for the development of new materials for agri-food, cosmetics, packaging, textile, plastic and automotive applications. Project funded by the CDTI through the Ministry of Science and Innovation, within the framework of aid to Technology Centres of Excellence CER 20211013.

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 Innova's newly defined set of market and consumer trends for 2024!

Presentation of the third edition of KM ZERO Venturing, the open innovation and strategic investment program led by KM ZERO, which promotes startups that will be developing solutions to make the food chain healthier, sustainable and efficient.The program involves startups, corporates, investment funds and ecosystem agents.

The XIV edition of the International Mediterranean Diet Conference: A Look to the Future will highlight the value of the Mediterranean Diet as one of the healthiest and most sustainable lifestyles. Likewise, the conclusions of this event will lead to the updating of the frequencies and arrangement of foods in the Mediterranean Diet Pyramid according to current scientific criteria.

A roundtable focused on competitiveness and agri-food chain law will explore how to promote efficiency and equity in the agriculture and food industry, through the exchange of perspectives among experts and interested participants.

Wicked Kitchen presents their Ice Dream range to the Spanish market & sampling of their delicious products

A 15-minute presentation on the food innovation of Pujante+ (Plus), the only chicken source of Omega3 fatty acids.

This presentation looks at future ingredient trends for end product manufacturers to consider when planning NPD. Fibre ingredients hold huge potential for delivering products with healthier nutrition profiles, while attention to ultra-processed foods will continue to drive demand for foods perceived as natural and clean.

"Challenges in environmental communication" is a sustainability conference that brings together professionals to explore innovative and effective communication strategies to promote sustainability.

In our presentation, we highlight the market trend towards functional food products and the significance of egg whites for our physical and mental health. We emphasize the benefits of egg whites and our commitment to developing new products based on this ingredient to meet the demands of the current market.

The XIV edition of the International Mediterranean Diet Conference: A Look to the Future will highlight the value of the Mediterranean Diet as one of the healthiest and most sustainable lifestyles. Likewise, the conclusions of this event will lead to the updating of the frequencies and arrangement of foods in the Mediterranean Diet Pyramid according to current scientific criteria.

Fermented foods and fermentatively obtained food ingredients have gained popularity due to growing awareness of the health benefits associated with fermentation. For the latter, market forecasts point to worldwide sales growth in the next 10 years. In this presentation we will learn about examples based on scientific studies and we'll focus on the technology as a key factor to developing these products.

Conference on Healthy Innovation. It deals with the importance of innovation to be able to develop new products with good and rich ingredients that improve the offer of healthy products to consumers who are increasingly aware of "Healthy" food.

Proteins are one of the main nutrients we obtain through food, which is why a correct intake of them in our diet is essential. With the launch of Delipro, at Noel we are taking a step forward to facilitate and optimize their intake in meals through high-quality charcuterie meat products that, compared to their conventional counterparts, offer an extra protein intake.

The XIV edition of the International Mediterranean Diet Conference: A Look to the Future will highlight the value of the Mediterranean Diet as one of the healthiest and most sustainable lifestyles. Likewise, the conclusions of this event will lead to the updating of the frequencies and arrangement of foods in the Mediterranean Diet Pyramid according to current scientific criteria.

Conference about branding. BRAVE BRANDS.

The XIV edition of the International Mediterranean Diet Conference: A Look to the Future will highlight the value of the Mediterranean Diet as one of the healthiest and most sustainable lifestyles. Likewise, the conclusions of this event will lead to the updating of the frequencies and arrangement of foods in the Mediterranean Diet Pyramid according to current scientific criteria.

In an environment like the current one of scarcity of resources and increased production costs, companies continue to make progress in the decarbonization of their processes and in promoting more circular production models. We will know the current priorities of the companies according to the 3rd Sustainability Report highlighted by AECOC. In addition, we will analyze what consumers ask of brands and their behavior in terms of sustainability.

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As traveling companions of important industries, and with sustainability present in all our activities, we offer solutions that always, in one way or another, invest in the planet. Discover how we make BUSINESS AS UNUSUAL.

The XIV edition of the International Mediterranean Diet Conference: A Look to the Future will highlight the value of the Mediterranean Diet as one of the healthiest and most sustainable lifestyles. Likewise, the conclusions of this event will lead to the updating of the frequencies and arrangement of foods in the Mediterranean Diet Pyramid according to current scientific criteria.

The XIV edition of the International Mediterranean Diet Conference: A Look to the Future will highlight the value of the Mediterranean Diet as one of the healthiest and most sustainable lifestyles. Likewise, the conclusions of this event will lead to the updating of the frequencies and arrangement of foods in the Mediterranean Diet Pyramid according to current scientific criteria.

Lorena Lázaro, head of communications at Dacsa Group and Jorge Herrero, Creative Director at KIDS agency, reveal the keys to the strategic change of the Arroz Dacsa brand towards a more creative and digital approach.

The presentation looks at 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.

The XIV edition of the International Mediterranean Diet Conference: A Look to the Future will highlight the value of the Mediterranean Diet as one of the healthiest and most sustainable lifestyles. Likewise, the conclusions of this event will lead to the updating of the frequencies and arrangement of foods in the Mediterranean Diet Pyramid according to current scientific criteria.

The XIV edition of the International Mediterranean Diet Conference: A Look to the Future will highlight the value of the Mediterranean Diet as one of the healthiest and most sustainable lifestyles. Likewise, the conclusions of this event will lead to the updating of the frequencies and arrangement of foods in the Mediterranean Diet Pyramid according to current scientific criteria.

The XIV edition of the International Mediterranean Diet Conference: A Look to the Future will highlight the value of the Mediterranean Diet as one of the healthiest and most sustainable lifestyles. Likewise, the conclusions of this event will lead to the updating of the frequencies and arrangement of foods in the Mediterranean Diet Pyramid according to current scientific criteria.