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

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.

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.

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.

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.

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.

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

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.

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.

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.

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

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.

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.

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!

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.

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.

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

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.

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

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?

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.

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.

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.

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

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.

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

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

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.

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.

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.

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.

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 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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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.

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.

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.

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.

VII edition of HOSTELCO AWARDS, prestigious awards that recognize the effort, excellence and innovation of companies and professionals in the restaurant, hotel and catering industry.

The 10 awards, chosen by a jury made up of renowned professionals from different areas of the sector, are divided into four categories: Horeca, Product Solution, Distributor, and Professional.

The winners will be unveiled at the awards ceremony to be held on March 20 at The Horeca Hub (Hall 6) at 17:15h, with Eva Ballarín as godmother.

You can't miss it, you're invited!

The gastronomy of the island of Gran Canaria will take center stage, as during the gala you will be able to taste island products and refresh yourself with a glass of Estrella Damm.

Do you want to discover the finalists of this edition?  

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 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.