Activities programme

A sensory and strategic journey for your business.
The Coffee and Tea Tour is an experience that connects tradition, innovation, and expert guidance. Here, roasters, manufacturers, and distributors become strategic partners, helping you create unique and profitable proposals.
Our purpose? To inspire you, advise you, and accompany you in the evolution of your business.
Discover the Coffee and Tea Tour freely!

La Ruta del Café y Té | Alimentaria

We will analyze the new role of the artisan baker in communicating with an audience saturated with artificial content. Authenticity is the best tool.

WHEN HORECA, RETAIL AND AUTOMATION COME TOGETHER

The borders have fallen.

In this Focus Session, you will discover how restaurants, retail, and new hybrid formats are creating real growth opportunities.

Cases, partnerships, and models that work.

A session to open your mind, identify new channels, and understand how to play on multiple boards without losing identity.

INDUSTRY LEADER: Pablo de la Rica

Live demonstration of our CO₂ supply solutions for hospitality, industry and events. We will cover available formats, installation and refill logistics, and how we ensure service continuity during peak demand. Designed for distributors looking for a reliable supplier, with technical support and agile logistics.

Food in care homes is key to resident satisfaction and well-being, but it also presents a significant management challenge. This session will address how to transform mealtimes into a positive experience, balancing the center's nutritional and organizational needs, based on real-world experiences and best practices. This session is co-organized with Inforesidencias.

Coffee is experiencing one of the most relevant moments in its recent history. Popularity, new formats, emerging habits, and a category that is consolidating as a value driver for the HORECA channel. This opening session offers a clear and up-to-date overview of the coffee ecosystem, its value chain, and the strategic role of each stakeholder in the overall success. An essential introduction to understand why coffee is no longer just a beverage, but a real business opportunity.

By AE Café.

Overview of the evolution of baking in Brazil and other countries around the world. The evolution of new flavours with the return of bread.

The coffee category is evolving at great speed within the OOH channel. New models, hybrid concepts, and proposals are emerging in response to increasingly demanding and better-informed consumers. This session presents the key insights from the Local Heroes Coffee & Bakeries report, focusing on trends, operational complexity, structural challenges, and growth levers. An essential snapshot to understand where today’s opportunities lie and how to capitalize on them from a business perspective.

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.

Real-life cases of operators who have turned coffee into the strategic backbone of their business model. Contemporary, profitable concepts aligned with new customer expectations. This roundtable discussion brings key decisions, practical learnings, and avoidable mistakes to the table, showing how coffee can become a powerful competitive differentiator. Direct inspiration for hoteliers, restaurateurs, and coffee professionals who want this category to move beyond being a mere add-on and become a true driver of success.

The creative genius of these three chefs does not rest. Disfrutar once again shares with its followers the latest culinary explanations.

An in-depth analysis of emerging ingredients, process and technique optimisation, and cutting-edge machinery that will shape the sector over the next decade. Tasting activity led by the Baking School of Barcelona Sabadell.

The challenge of adapted nutrition: solutions that change lives

THE FACTORS REDRAWING GLOBAL HORECA

In this Focus Session, The Shift opens the discussion to understand which economic, political, and social forces are reshaping tourism, hospitality, and consumption.

You will gain the insight to anticipate trends, read the context, and make smarter decisions in an uncertain environment.

A session designed to move from reacting to playing with an advantage.

INDUSTRY LEADER: Inma de Benito

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.

Live a culinary experience where learning, entertainment, and gastronomy come together in a spectacular demonstration of the advanced capabilities of Mychef equipment, accompanied by an exclusive tasting that reveals its full potential.

Built on a strong productive base and a diverse innovative industry, Argentina is consolidating its position as a strategic partner for the global supply of food and beverages.

THE NEW STRATEGIC POWER OF SMART PURCHASING

Purchasing is no longer operational, it is pure strategy.

You will learn how to optimize costs without sacrificing quality, negotiate better, standardize processes, and build resilience.

A Focus Session to understand how supply decisions directly impact margin, brand, and competitiveness, especially in independent restaurants.

INDUSTRY LEADER: TBC

Transforming traditional local pastries into an iconic Taiwanese product, where we seek to turn it into a luxury product that adapts to the present and the future.

Machinery manufacturers share real-world experiences of automation applied to coffee. What works, what doesn’t, and the impact on costs, quality, and daily operations. An honest conversation about investment, return, and smart decisions for businesses seeking efficiency without compromising a high-quality customer experience.

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.

Analysis of the most emblematic creations developed by the Spanish National Bakery Team, addressing the technical and creative criteria that have defined its evolution and competitive identity.

The panel will discuss the impact of the new regulations on different management models, comparing self-management and outsourcing. With insights from various stakeholders in the sector, the discussion will analyze which model fosters legal compliance, efficiency, and the ability to demonstrate best practices, highlighting transparency as key in an increasingly demanding environment. This session is co-organized with Inforesidencias.

Watch live as waste is reduced by 90%.

The Moroccan-born chef invites us on a journey through the Mediterranean. Moha, from El Terrat restaurant, draws inspiration from his roots and the rich culinary history of the Mediterranean. His culinary approach explores and blends the historical and cultural connections of various Mediterranean civilizations.

Spponsored by Royal Air Maroc

Catering in senior living facilities faces new challenges in healthy eating, food safety, and sustainability, in line with recent Royal Decrees. This demonstration shows how equipment such as Rational's iCombi Pro and iVario Pro facilitates tailored and balanced menus, improving process control, traceability, energy efficiency, and working conditions, ensuring cost-effective and safe management.

A proposal that brings together cooking and knowledge to reflect on the role of frozen products in professional kitchens. Led by Francesc Colom (Executive Chef at Friman) and Pepe Martín (CEO at Scal), the session will be presented as a live showcooking, addressing key aspects such as the value of frozen products, freezing processes and technologies, the importance of the cold chain, and their real application in the kitchen.

INFINITE TRASH BAGS

In the face of the recent production crisis, cocoa prices have skyrocketed. Although the crisis seems to have been overcome for the moment, it continues to reveal the uncertainties facing producing countries and chocolate processing industries: land constraints, disease and climate change, and the need for alternative crops and manufacturing methods. Will good chocolate once again become a luxury product?

Today, coffee has a name, a surname, and a place of origin. This keynote delves into the importance of origin, traceability, and storytelling as key differentiating elements. Understanding the producer, the territory, and the process is essential to sell better and position yourself with credibility. A session that invites participants to use authenticity as a strategic tool, not just as a narrative.

We will guide you to the beautiful world of Japanese alcoholic beverages, leading you to discover traditional craftsmanship and refined elegance

HORECA models that have successfully turned origin and storytelling into a powerful tool for customer connection. Clear communication, education, and emotion in the service of the experience. This roundtable discussion shows how telling the coffee story well creates empathy, loyalty, and differentiation in an increasingly competitive market.

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.

A four-handed performance by these great professionals, who will give a demonstration of the recipes from Antonio Bachour's new book.

WHEN THE BEST RESTAURANT NO LONGER WINS, THE BEST MODEL DOES

Discover why some businesses grow, scale, and attract investment while others, despite being brilliant, fall behind.

In this Focus Session, we will analyze models, efficiency, structure, and business mindset.

You will take away practical insights to rethink your business, make it more profitable, and design it with a future vision without losing its soul.

INDUSTRY LEADER: Joan Jover

We are facing an operational and environmental shift that forces us to rethink how products are delivered, how we manage waste, and how we operate efficiently in an increasingly regulated and demanding urban environment.

Artificial intelligence and data analytics are already transforming coffee management. Consumption forecasting, purchasing optimization, and profitability improvement. This session explores how technology enables more precise and profitable decision-making, anticipates customer needs, and professionalizes the category within the HORECA business.

The QR code is presented as the future and present of the barcode to improve efficiency in-store and open a digital channel to communicate directly with the consumer. With this technology, food safety can be enhanced, food waste can be reduced, and at the same time, it can redirect users to an extended product label containing a lot of additional information about the product

The approval of the Royal Decree on healthy and sustainable menus will bring about a key change in the food provided in care homes and hospitals, strengthening the role of the registered dietitian nutritionist. This panel will analyze the regulatory changes from their perspective and how their implementation improves legal compliance and the quality of food services.

The product is the basis of everything. The important thing is to preserve its flavour intact, adding nuances and contrasts with subtlety and elegance.

A unique vision of cutting-edge cuisine, which enhances the virtues of sublime produce in every dish through refined techniques

The processing of cocoa at source—harvesting, fermentation, drying, selection, and traceability—has gone from being an industry standard to becoming a language in its own right, capable of expressing territory, culture, and vision. At the same time, it analyses how, in contemporary workshops, ingredients are no longer incorporated for decoration or flavouring, but to build narrative, balance, coherence, and transmission with the original cocoa.

An inspiring keynote exploring successful models in cafés, restaurants, and hotels from other markets. Countries and cultures with an advanced relationship with coffee serve as a reference to identify trends, formats, and replicable approaches. Fresh ideas to anticipate and evolve your business.

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.

A space led by IED Barcelona where the results of a food design project on Generation Z’s relationship with coffee will be presented.
An analysis of environments, formats, and consumption moments to understand how this new audience is already entering bars and cafés.

Link at https://www.ied.edu/courses/barcelona/master/food-design

Four-handed presentation

A sensory and strategic journey for your business.
The Coffee and Tea Tour is an experience that connects tradition, innovation, and expert guidance. Here, roasters, manufacturers, and distributors become strategic partners, helping you create unique and profitable proposals.
Our purpose? To inspire you, advise you, and accompany you in the evolution of your business.
Discover the Coffee and Tea Tour freely!

La Ruta del Café y Té | Alimentaria

A competition that evaluates the technical and creative skills of baristas in the creation of latte art.

WHEN DATA, EXPERIENCE, AND PROFITABILITY MEET

The hotel experience is no longer improvised: it is designed using data, sound judgment, and strategic vision.

This Focus Session reveals how intelligence, distribution, automation, and customer experience come together to drive efficiency and profitability without losing soul.

You will leave with practical insights to make better decisions, optimise operations, and build coherent experiences in an increasingly demanding market.

INDUSTRY LEADER: Álvaro Carrillo de Albornoz

Live demonstration of our CO₂ supply solutions for hospitality, industry and events. We will cover available formats, installation and refill logistics, and how we ensure service continuity during peak demand. Designed for distributors looking for a reliable supplier, with technical support and agile logistics.

The leadership of both associations will welcome attendees and introduce the two-day program, highlighting its objectives and key themes.

More than 720 million people in the Mercosur area are awaiting the European Court of Justice. The EU and India have signed a promising agreement at a time when international trade is moving away from the umbrella of the WTO. Bilateral agreements between large countries are taking precedence over the multilateral framework that has been in place until now, while the planet is experiencing the highest number of open armed conflicts since WW II.

Analysis of the current economic and regulatory context in Europe and its direct impact on the sector. The session focuses on the key challenges and opportunities arising from this environment and highlights the importance of addressing them collectively to strengthen Europe’s competitiveness.

Leading companies in the agri-food sector that are part of the Sustainable Food Systems initiative —a working group driven by Forética aiming to contribute to the sustainable transformation of food systems through private-sector leadership— will share the measures they are implementing to generate positive social impact in communities, consumers, and their employees.

In this session, the organizations will demonstrate what it means to lead by example, showcasing the results and positive impacts already being achieved for people’s well-being.

Food loss and waste reflect inefficiencies in the food system and a lack of social awareness throughout the entire chain, from production to consumption. The sector has demonstrated adaptability, guaranteeing quality, sustainability, and the preservation of gastronomy. Reducing waste requires collaboration among stakeholders, best practices, and the optimization of surpluses through a multidisciplinary approach.

Analysis of the evolution and outlook of prices and raw materials, highlighting the importance of understanding the economic and regulatory context, the challenges and opportunities for sector companies, and trade and non-trade barriers affecting development in Europe.

Global food systems face the challenge of balancing regulations, economics, production, health, and culture. Decisions impact the environment, business competitiveness and social well-being. The challenge is to move toward more sustainable and healthy models without sacrificing accessibility, cultural diversity, or economic value, through innovation, science, and cooperation. ALIMENTARIA's 50th anniversary invites reflection.

Triptolemos Foundation is a global pioneer in sustainable food systems: ALIMENTARIA's 50th anniversary invites reflection. Leaders committed to Sustainable Food Systems will share their experiences, demonstrating how business leadership, innovation, science, and cooperation enable progress toward more competitive, sustainable, and healthy food models, generating positive social impact and economic value

Analysis of the evolution and outlook of prices and raw materials, highlighting the importance of understanding the economic and regulatory context, the challenges and opportunities for companies in the sector, and the trade and non-trade barriers affecting their development in Europe.

Live a culinary experience where learning, entertainment, and gastronomy come together in a spectacular demonstration of the advanced capabilities of Mychef equipment, accompanied by an exclusive tasting that reveals its full potential.

Analysis of the current state and outlook for branded foodservice in the U.S. and Europe, offering key insights on consumer trends, customer behavior, and growth opportunities in the sector.

In this session we will focus on the consumption of animal protein in the hospital environment and its role in clinical nutrition, in contrast to the growing rise of plant protein, analyzing nutritional criteria, sustainability and decision-making in dietary planning.

Presentation of the traditional Ramadan recipe book that the FRINUTS brand has created together with the cooks Saloua Loqmane and Fátima Labyedh.

A culinary journey where creativity and innovation meet on the plate. Through differentpreparations, the main alternative protein products from ZYRCULAR FOODS and itsAMARA brand will be presented, exploring textures, flavours and new gastronomicpossibilities for contemporary cuisine.

The rules of the game have changed. AI is no longer just a tool for chatting or creating text; it can now pursue business goals and make autonomous decisions. We have moved from giving simple instructions to ChatGPT to enabling AI to work independently to deliver results. Today, there is a strong competitive advantage in redesigning processes and a real cost in continuing to rely on legacy tools in this new era

Discover consumer habits around how food is handled, stored, and prepared at home. In this session, we’ll share insights from the 2nd edition of the AECOC Shopperview Food Safety Barometer, highlighting the important role consumers play in ensuring food safety.

A proposal designed to take basic preparations one step further and turn them into desserts with higher perceived value, without complications. Through versatile ideas that are quick to apply, it presents solutions using ready-to-use products that help diversify the offer, enhance visual appeal, and optimise time and resources, adapting to the real pace of day-to-day work.

Evolution and trends of quick service restaurant categories, comparing markets and contexts, and exploring how companies use consumer insights to guide strategic decisions and identify growth opportunities.

Watch live as waste is reduced by 90%.

It is a gastronomic pairing experience that invites participants to discover new combinations of dishes and beverages through a dialogue between Chinese and Spanish culinary traditions. Within the framework of Alimentaria, the event offers a sensory journey that explores balance, complementarity and surprise, creating a space for connection and enjoyment around the table.

Culinary demonstration offered by the Catalan Government’s Department of Agriculture, Livestock, Fisheries and Food, together with PRODECA.

Step into the fast-moving world of functional food and beverage innovation as we explore today’s key consumer health concerns and how brands are responding. We’ll spotlight the health areas gaining momentum, the claims shaping purchase decisions, and the ingredients driving product development, from evolving protein and fiber to the next wave of functional ingredients.

Preventive health and longevity are the new status symbols — not luxury, not wealth.
The real question is whether the food industry is ready to lead this shift or will remain trapped in legacy models. What opportunities exist to move fast and own a place in consumers’ emerging lifestyles? And, more importantly, what will be the kryptonite — the strategic blind spots that could make today’s winners irrelevant tomorrow?

Hospital food services demand precision, safety, and efficiency in the face of increasingly complex therapeutic diets and an evolving regulatory framework. This demonstration shows how iCombi Pro and iVario Pro enable the preparation of high-quality hospital menus with maximum food safety, allergen control, and traceability, improving productivity, reducing costs, and strengthening the sustainability of the service.

Join us for an exclusive tasting led by the Head of the Parmigiano Reggiano Academy. Discover the story behind this world-famous Italian cheese followed by a vertical tasting of three different aging stages. This unique sensory experience is designed for professionals eager to explore the versatility of Parmigiano Reggiano - from aperitif to dessert- and learn how its evolving flavors and textures can elevate a variety of culinary occasions .

The past, present and future of their view of the world of ice cream.

INFINITE TRASH BAGS

The full-service restaurant market adapts to changing customer behaviors, evolving experience expectations, and industry trends, identifying opportunities to innovate and enhance competitiveness.

EXPERIENCE IS NO LONGER EATEN, IT IS FELT

Customers no longer remember what they ate, they remember how they felt.

In this Focus Session, you will discover how the space becomes a strategic tool: lighting, sound, tableware, rhythm, and atmosphere working together to influence perception, dwell time, and repeat visits.

Designing experience is no longer just aesthetics, it is a business decision.

INDUSTRY LEADER: Paqui Cánovas

In an increasingly competitive environment, it is time to rethink dynamics and explore new forms of collaboration. This presentation opens the dialogue on how to achieve real financial sustainability through authentic synergies. We will talk about people, about links between professionals and producers who share a vision, quality and commitment, and about returning to the human aspect to build meaningful projects.

GLP-1 receptor agonists such as Ozempic have transformed the treatment of obesity, also reshaping the relationship with food by suppressing appetite and creating new nutritional challenges. In this context, the food industry has the opportunity to contribute to the well-being of people undergoing treatment with these drugs, helping to sustain their benefits, mitigate side effects, and meet new nutritional needs.

Open and interactive conference with an initial presentation by the speaker, followed by an interactive talk and session.

Discover the strategic trends that will define the evolution of food retail in 2026, and get inspired by a journey through the sector's most innovative and representative initiatives globally.

Mental and cognitive health is one of the major challenges of the 21st century, worsened by ageing and current lifestyles. This talk examines the role of nutrition in Brain Health and how to turn scientific evidence into measurable criteria for developing functional foods and ingredients. Eurecat will present tools and projects integrating in vitro models and human studies to assess efficacy and reduce risks in innovation.

Artificial intelligence is ushering in a new era for the catering industry, where data must be transformed into optimization and relevant customer experiences. In this talk, we'll see how AI allows us to anticipate preferences, personalize offerings, and better communicate the value of the service. This presents an opportunity for marketing and operations teams to lead the transformation of the sector through strategy and creativity.

Airports are enhancing their dining offerings to create more enjoyable and engaging experiences, making transit areas places where eating and drinking are part of the overall journey.

A cuisine learned far from Ronda. Catalan culture did not reach Benito through a territory, but through a way of living and understanding cooking. Argentona, Can Raimi, the farmhouse. Kitchens where there is no artifice, where the product leads and time is respected. This way of understanding the craft is what both Bardal and Tragatá uphold today: an honest, direct cuisine, rooted, yet free from nostalgia.

The importance of the gastronomic identity created at Nolla, shaped through —and despite— the zero-waste model and our condition as immigrants, cooking with local products while interpreting them through our own gastronomic roots.

A conversation on the impact of fake news in the food sector and its effects on reputation, competitiveness and consumer trust. Based on the report “Health, Food and Fake News,” the session will explore the causes of misinformation, its consequences for the sector and the most effective strategies to anticipate and respond to these crises.

How can challenges be turned into opportunities to create innovative foods? This panel discussion will bring together leading companies to share real-life experiences in new product development, addressing technological, organisational and regulatory barriers. Collaboration, creativity and agility will be highlighted as key drivers to accelerate innovation in the food of the future.

How this category is shaping the experience in branded restaurants. From morning coffee rituals to quick breaks and social moments, it shows how offerings are evolving to delight consumers, combine quality and convenience, and create memorable experiences across all moments of consumption.

Creative Mediterranean-inspired cuisine, where nature reigns supreme.

A sensory and strategic journey for your business.
The Coffee and Tea Tour is an experience that connects tradition, innovation, and expert guidance. Here, roasters, manufacturers, and distributors become strategic partners, helping you create unique and profitable proposals.
Our purpose? To inspire you, advise you, and accompany you in the evolution of your business.
Discover the Coffee and Tea Tour freely!

La Ruta del Café y Té | Alimentaria

The 1st Alimentaria International Cooking Competition, sponsored by #alimentosdespaña, will be the first international chefs’ competition held in Spain under the endorsement of WorldChefs. It will take place in Barcelona on 25 March 2026, as part of Alimentaria + Hostelco.

The competition will feature six national teams from Spain, Poland, Portugal, Morocco, Romania, and Azerbaijan, each composed of two chefs (head chef and assistant). Teams will compete by preparing a starter using Aquanaria sea bass and a main course featuring Txogitxu Galician blonde beef striploin, within a total time of three and a half hours.

The jury will consist of four official international judges from the World Association of Chefs’ Societies, who will assess mise en place, hygiene, technique, innovation, service, presentation, and above all flavour and texture, with a maximum score of 100 points.

Teams will compete for gold, silver, and bronze medals, diplomas, and special awards for the best fish dish and the best “Alimentos de España” meat dish, reinforcing the fair’s position as a global benchmark for competitive haute cuisine and high-quality Spanish products.

To promote coffee culture in Spanish Hospitality Schools and Training Centers.
To encourage the professional development of students and teaching staff in hospitality schools.
To provide the HORECA sector with new professionals who have extensive knowledge of all aspects related to the world of coffee and its service, thereby fostering responsible, sustainable, and respectful consumption within the service industry.

FROM CHAOTIC TECHNOLOGY TO THE DECISION-MAKING ECOSYSTEM

This Focus Session isn’t about technology, it’s about taking control of your business.

It brings digitalization down to earth and shows how to connect data, operations, and customers to gain control, margin, and focus. Less hype, more judgment.

You will leave with clarity on which technology you need, which you don’t, and how to turn data into actionable decisions.

INDUSTRY LEADER: Emilio Gallego

Application of advanced baking techniques and analysis of the fillings most in demand on today's market. A unique opportunity to learn from two highly respected experts on how to combine artisanal perfection with new consumer demands. Activity and tasting included by the Baking School Barcelona Sabadell.

Live demonstration of our CO₂ supply solutions for hospitality, industry and events. We will cover available formats, installation and refill logistics, and how we ensure service continuity during peak demand. Designed for distributors looking for a reliable supplier, with technical support and agile logistics.

Artificial intelligence in organized restaurants is already here, yet its full potential remains untapped. Beyond digitalization, the present thrives on transformation, enhancing processes, improving customer experiences, and creating new business opportunities.

Is food processing a problem… or part of the solution?
From the discovery of fire to today’s food innovation, processing has been essential to food safety, availability and quality. This talk offers a critical, evidence-based perspective on processed and ultra-processed foods, debunking common myths and exploring how food processing can be an ally in developing healthier, more sustainable and appealing food products.

The catering industry is undergoing a transformation driven by new social and regulatory demands. This panel will analyze the sector's main challenges in terms of quality, menu design, sustainability, and regulation, as well as the opportunities to innovate and continue adding value through a service essential to millions of people.

Organized restaurants reach homes through multiple delivery channels, continuously evolving to meet new customer habits and changing consumption needs.

Both will address the evolution of baking, technological transformation, the evolution of raw materials, new demands, and the current reality of staff and work teams.

“To share the shopper’s perspective on innovation in the FMCG sector and, together with industry companies, reflect on the challenges and best practices needed to drive growth based on relevant innovation.”

How nutrition and predictive health have become the new status symbol, boosting longevity, cognitive performance, and overall well-being.

In this talk, we will analyze the development of functional foods, their impact on the industry, and the challenges of turning science into competitive value propositions.

In a context of increasing economic and regulatory pressure, the catering sector faces significant structural challenges. This panel will address key issues such as de-indexation, labor costs, the viability of public contracts, and the sector's main demands, highlighting the role of employers' associations and the need for alliances to ensure its future sustainability.

How to scale a brand internationally, leveraging investor interest and growth strategies in the restaurant and hospitality sector. Enrique Francia (FoodBox), Henry McGovern (McWin Capital Partners) and José María Arellano (TowerBrook Capital Partners) will discuss strategies to scale foodservice brands internationally and the growing role of investment funds in the sector.

We will explore how the new generation of analogues overcomes the limitations of plant-based products. We will present innovations based on lemna, single-cell proteins and in vitro cultivated meat—technologies that unlock new possibilities in taste, texture and sustainability, offering more efficient and attractive alternatives for the food industry.

The round table seeks to inspire those who feel a vocation for the craft and will show how youth can contribute to revitalizing artisanal baking. We will learn about the experiences and challenges they have faced and the vision with which they are revolutionizing artisanal baking. We will talk about fermentations, crafts, training and the entrepreneurial drive that characterizes this new generation.

Watch live as waste is reduced by 90%.

A research project that champions butter as a product with its own identity: a fatty matrix capable of capturing aroma, conveying terroir and building texture through processing and time. Alexis García proposes a practical and contemporary repertoire applicable to pastry, baking and cooking, with examples of formulations and uses designed for gastronomic service.

Live a culinary experience where learning, entertainment, and gastronomy come together in a spectacular demonstration of the advanced capabilities of Mychef equipment, accompanied by an exclusive tasting that reveals its full potential.

No Rules Pastry explores the future of pastry-making through simplicity and effectiveness. Miquel Guarro and Makeat create a dessert that is simple in appearance but has a powerful emotional impact, with a clear experience and a solid concept. Product quality, impeccable technique and technology to amplify its reach. A dessert designed to be enjoyed, desired and shared, on the plate and in a trend-setting reel.

INFINITE TRASH BAGS

They will discuss the various factors that alter, enhance or modify a product into a unique and memorable experience. From the first impression on social media to the final moment when the dessert is tasted, thus going through its transformation.

FROM KITCHEN TO EFFICIENT PRODUCTION CENTER

Kitchens are changing radically. This Focus Session analyzes how they are evolving into more standardized, flexible, and profitable production centers.

Processes, technology, and design serving the business. A key session to gain efficiency while preserving identity and gastronomic quality.

INDUSTRY LEADER: Juan Umbert

Transforming cocoa into chocolate designed to be used in springtime creations.

Brand collaborations and co-branding bringing the restaurant experience into retail, creating synergies between in-store and physical locations, enhancing positioning and reach, and exploring new product lines, export, and strategic partnerships.

Closing with the presidents of the organizations after two days full of experiences, data, and insights that drive decision-making.

Contemporary Catalan cuisine

Romain Fornell, awarded in 2025 with the prestigious Legion of Honour of the French Republic, will present some of the great classic French sauces, such as beurre blanc and béarnaise, together with emblematic preparations like pâté en croûte and pastry-crusted soups, reinterpreted through a personal lens shaped by his career in Barcelona.

Fusion cuisine combining traditional Japanese techniques with Mediterranean products

A sensory and strategic journey for your business.
The Coffee and Tea Tour is an experience that connects tradition, innovation, and expert guidance. Here, roasters, manufacturers, and distributors become strategic partners, helping you create unique and profitable proposals.
Our purpose? To inspire you, advise you, and accompany you in the evolution of your business.
Discover the Coffee and Tea Tour freely!

La Ruta del Café y Té | Alimentaria

The Cook of the Year and Waiter of the Year Competition is a leading professional contest in Spain that recognises excellence in both kitchen and service. Following a selective qualification process and a live final, it highlights the talent, technical skill, creativity, time management and ability to perform under pressure of the country’s top hospitality professionals.

INFINITE TRASH BAGS