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Showcooking | Coffee, Bakery and Pastry Pizza

Vera Pizza Napoletana Champion Spain

Antonia Ricciardi
Antonia Ricciardi AVPN School Spain Brand Ambassador Speaker

18-03-2024 11:00 18-03-2024 18:00 Europe/Madrid Vera Pizza Napoletana Champion Spain

The “Vera Pizza Napoletana Champion” is the biggest challenge facing Veraci pizza makers around the world. An unmissable event that showcases the great passion for Neapolitan pizza.
AVPN affiliated pizzerias and pizza masters spread across the five continents will compete for the medals (both individually and by nations), as well as the winners of the qualifying rounds held around the world, during which non-affiliated pizza chefs will compete with margaritas and marinades.

https://champion.pizzanapoletana.org/public/pdf/2024/Regolamento_eliminatorie_Champion_Spagnolo.pdf

Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Mon 18 11:00h - 18:00h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
11:00h
Conference | The Alimentaria Hub Innovation (R&D&I) and Brands Value

Innovative energy efficiency measures for industries and supply chains (KNOWnNEBs, BETTED)

Francisco Puente Salve
Francisco Puente Salve Escan Consultores Energéticos General Director Speaker

18-03-2024 11:00 18-03-2024 14:00 Europe/Madrid Innovative energy efficiency measures for industries and supply chains (KNOWnNEBs, BETTED)

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.

Hall 6 | The Alimentaria Hub – Auditorio by Carreras
Mon 18 11:00h - 14:00h Hall 6 | The Alimentaria Hub – Auditorio by Carreras
11:00h
Conference | The Alimentaria Hub Innovation (R&D&I) and Brands Value

Kramer vs Kramer: Evolution of the Retail vs HORECA channel in the food industry

José Miguel Flavian
José Miguel Flavian GM & Co Founder Speaker

18-03-2024 11:00 18-03-2024 14:00 Europe/Madrid Kramer vs Kramer: Evolution of the Retail vs HORECA channel in the food industry

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

Hall 6 | The Alimentaria Hub – Auditorio by Carreras
Mon 18 11:00h - 14:00h Hall 6 | The Alimentaria Hub – Auditorio by Carreras
11:00h
Conference | The Alimentaria Hub Innovation (R&D&I) and Brands Value

Red Cervera AGROMATTER: Sustainability as a generator of knowledge and business opportunities

Mari Carmen Carrillo
Mari Carmen Carrillo CTAEX R+D+i Project Manager Speaker

18-03-2024 11:00 18-03-2024 14:00 Europe/Madrid Red Cervera AGROMATTER: Sustainability as a generator of knowledge and business opportunities

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.

Hall 6 | The Alimentaria Hub – Auditorio by Carreras
Mon 18 11:00h - 14:00h Hall 6 | The Alimentaria Hub – Auditorio by Carreras
11:00h
Conference | The Alimentaria Hub Innovation (R&D&I) and Brands Value

Using AI for product design: The AIWINE Case

Francisco Javier Gutiérrez Pecharromán
Francisco Javier Gutiérrez Pecharromán Universidad Europea Miguel de Cervantes R+D Director Speaker

18-03-2024 11:00 18-03-2024 14:00 Europe/Madrid Using AI for product design: The AIWINE Case

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.

Hall 6 | The Alimentaria Hub – Auditorio by Carreras
Mon 18 11:00h - 14:00h Hall 6 | The Alimentaria Hub – Auditorio by Carreras
11:00h
Conference | The Alimentaria Hub Distribution and Retail

Gastronomic journey through the Gran Penedes: 3 GastroPatés with traditional fla

Cristina Barbacil
Cristina Barbacil Mallart Artesans Xarcuters - Fundació Mas Albornà Director of Communication Speaker
Èrica Tarifa
Èrica Tarifa Mallart Artesans Xarcuters - Fundació Mas Albornà Communication Technique Speaker

18-03-2024 11:00 18-03-2024 11:45 Europe/Madrid Gastronomic journey through the Gran Penedes: 3 GastroPatés with traditional fla

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.

Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
Mon 18 11:00h - 11:45h Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
11:00h
Round Table | Restauración en colectividades Restoration in Communities

Inditex, leading sustainable corporate catering in Spain

Isabel Coderch
Isabel Coderch Te lo Sirvo Verde Sustainable Hospitality Consultant and Founder of Te lo Servo Verde Speaker
Eduardo Sanjurjo
Eduardo Sanjurjo Galia Ceo & Founder Speaker
Senén M. Barral
Senén M. Barral Inditex Head of the Department of Innovation, Infrastructure and Restoration Services Speaker

18-03-2024 11:00 18-03-2024 12:00 Europe/Madrid Inditex, leading sustainable corporate catering in Spain

In this session Isabel Coderch, founder of Te lo sirvo verde, will talk about the challenges and trends in sustainable hospitality, and we will discover with Inditex why it is considered the most sustainable collective restaurant in Europe.

Hall 4 | Restauración en Colectividades Meeting Point
Mon 18 11:00h - 12:00h Hall 4 | Restauración en Colectividades Meeting Point
11:30h
Culinary Demonstrations | The Horeca Hub Gastronomy and Culinary Techniques

Techniques and concepts of Disfrutar 2024

Oriol Castro
Oriol Castro Restaurante Disfrutar Chef Speaker
Eduard Xatruch
Eduard Xatruch Restaurante Disfrutar Chef Speaker
Mateu Casañas
Mateu Casañas Restaurante Disfrutar Chef Speaker

18-03-2024 11:30 18-03-2024 12:15 Europe/Madrid Techniques and concepts of Disfrutar 2024

The Disfrutar trio is characterised by its firm commitment to innovation and for this constant work is essential. In their presentation they propose a tour of all the concepts and techniques that they will be working on during 2024.

Hall 6 | The Horeca Hub – Main Stage
Mon 18 11:30h - 12:15h Hall 6 | The Horeca Hub – Main Stage
12:00h
Presentation | The Horeca Hub

Solution Talks: Leadership and sustainability. Towards the hospitality industry of the future

Eva Ballarín
Eva Ballarín Independiente Leadership Expert Speaker

18-03-2024 12:00 18-03-2024 13:00 Europe/Madrid Solution Talks: Leadership and sustainability. Towards the hospitality industry of the future Hall 6 | The Horeca Hub – Talks Stage 1
Mon 18 12:00h - 13:00h Hall 6 | The Horeca Hub – Talks Stage 1
12:00h
Presentation | The Organic Market and Trends Foods with Organic Certification

Straight to the point! Innovation in bread

Sophie Pagnon
Sophie Pagnon Veritas Chief Marketing Communication & Impact Officer Speaker
Amancay Ortega
Amancay Ortega Veritas Nutritionist & Content Manager Speaker

18-03-2024 12:00 18-03-2024 12:30 Europe/Madrid Straight to the point! Innovation in bread

Presentation of the innovation of a range of breads flour's free, based on whole cereals activated seads

Hall 4-6 | The Organic Market and Trends
Mon 18 12:00h - 12:30h Hall 4-6 | The Organic Market and Trends
12:15h
Round Table | Restauración en colectividades Restoration in Communities

School menu planning: Keys to offer healthy and sustainable menus

Isabel Coderch
Isabel Coderch Te lo Sirvo Verde Sustainable Hospitality Consultant and Founder of Te lo Servo Verde Speaker
Gemma Salvador
Gemma Salvador Agència de Salut Pública de Catalunya Dietitian-Nutritionist Speaker
Nani Moré
Nani Moré Menjadors Escolars Chef Specialized in Sustainable Communities Speaker
Tatiana Pérez de Acha
Tatiana Pérez de Acha Serunion Director of Loyalty and CSR Speaker

18-03-2024 12:15 18-03-2024 13:15 Europe/Madrid School menu planning: Keys to offer healthy and sustainable menus

In this colloquium we will talk about the importance of menu design, the choice of ingredients and the organization of purchases to be able to offer healthy and sustainable menus in school environments.

Hall 4 | Restauración en Colectividades Meeting Point
Mon 18 12:15h - 13:15h Hall 4 | Restauración en Colectividades Meeting Point
12:30h
Conference | The Alimentaria Hub

Training, management and innovative attitude

Ferran Adrià
Ferran Adrià Speaker

18-03-2024 12:30 18-03-2024 13:30 Europe/Madrid Training, management and innovative attitude

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.

Hall 5 | The Alimentaria Hub – Agora by Aecoc
Mon 18 12:30h - 13:30h Hall 5 | The Alimentaria Hub – Agora by Aecoc
12:30h
Culinary Demonstrations | The Horeca Hub Gastronomy and Culinary Techniques

Red Prawn: Beyond the Mediterranean icon

Joan Roca
Joan Roca El Celler de Can Roca Speaker
Quique Dacosta
Quique Dacosta Restaurante Quique Dacosta Chef Speaker
Benjamín Lana
Benjamín Lana Vocento Gastronomía General Manager Speaker

18-03-2024 12:30 18-03-2024 13:15 Europe/Madrid Red Prawn: Beyond the Mediterranean icon

A digression on one of the gastronomic icons of the Mediterranean, the red prawn. Whether on the coasts of Girona or Valencia, Joan Roca and Quique Dacosta share the sea and a passion for its products. And among them, the red prawn stands out, to which both have paid tribute on various occasions and in various versions.

Hall 6 | The Horeca Hub – Main Stage
Mon 18 12:30h - 13:15h Hall 6 | The Horeca Hub – Main Stage
13:00h
Presentation | The Alimentaria Hub Innovation (R&D&I) and Brands Value

Top Trends in Food & Beverages 2024

Carla Rodenas
Carla Rodenas Innova Market Insights Market Analyst Speaker

18-03-2024 13:00 18-03-2024 13:45 Europe/Madrid Top Trends in Food & Beverages 2024

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!

Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
Mon 18 13:00h - 13:45h Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
13:30h
Tastings | The Horeca Hub

The Art of Pairing with Sake and Shochu

Roger Ortuño
Roger Ortuño ComerJapones.com Publicist and Sake Sommelier Speaker
Elvira Aldaz
Elvira Aldaz Consultant and Educator Speaker

18-03-2024 13:30 18-03-2024 14:15 Europe/Madrid The Art of Pairing with Sake and Shochu

Discover the fascinating world of sake and shochu in our upcoming talk. We will explore the production techniques, categories, and unique characteristics of these traditional Japanese alcoholic beverages. Additionally, we will illustrate their versatility and benefits through practical examples of tasting and pairing.

Hall 6 | The Horeca Hub – Main Stage
Mon 18 13:30h - 14:15h Hall 6 | The Horeca Hub – Main Stage
13:30h
Culinary Demonstration with Tasting | The Horeca Hub

Cooking techniques applied to products without losing the nutritional part

Mireia Anglada
Mireia Anglada Mireia Anglada Gastronomia i Salut Professional cook Speaker

18-03-2024 13:30 18-03-2024 14:15 Europe/Madrid Cooking techniques applied to products without losing the nutritional part

It is important to know the foods and their cooking technique. Here you will learn to cook while minimizing nutrient losses and enhancing ˜avors. You will learn how vitamins are better absorbed, as well as how to avoid the oxidation of fats, not only from oils, but also from those present in foods themselves, such as omega 3, essential for our general health.

Hall 5 | The Horeca Hub – Show Stage 1
Mon 18 13:30h - 14:15h Hall 5 | The Horeca Hub – Show Stage 1
13:40h
Conference | The Alimentaria Hub Nutrition, Health and Wellness

Could eating a steak take 30 minutes off your lifespan?: The power of longevity

Marius Robles
Marius Robles Youngr - Exponential Life CEO Speaker

18-03-2024 13:40 18-03-2024 14:30 Europe/Madrid Could eating a steak take 30 minutes off your lifespan?: The power of longevity

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?

Hall 5 | The Alimentaria Hub – Agora by Aecoc
Mon 18 13:40h - 14:30h Hall 5 | The Alimentaria Hub – Agora by Aecoc
14:15h
Culinary Demonstration with Tasting | The Horeca Hub Food Safety

The value of the frozen product

Jordi Margall
Jordi Margall Gastronoms Manager Speaker
Adriana Méndez
Adriana Méndez Friolisa Pomona Iberia Executive Chef Speaker

18-03-2024 14:15 18-03-2024 15:00 Europe/Madrid The value of the frozen product Hall 6 | The Horeca Hub – Show Stage 2
Mon 18 14:15h - 15:00h Hall 6 | The Horeca Hub – Show Stage 2
14:30h
Culinary Demonstration with Tasting | The Horeca Hub Gastronomy and Culinary Techniques

539, Plats Forts. Honest and wild food

Martin Comamala
Martin Comamala 539, Plats Forts Chef Speaker

18-03-2024 14:30 18-03-2024 15:15 Europe/Madrid 539, Plats Forts. Honest and wild food

Martin will cook a dish that characterizes his mountain cuisine, a dish that explains his work in the mountains without being a mountain dish and will also explain how to cook the best Poulard. He will also explain how to run a restaurant all by himself, from the selection of the best product (fish markets, farms, orchards, etc.), to the preparation and customer service. He will explain his direct connection with his producers.

Hall 5 | The Horeca Hub – Show Stage 1
Mon 18 14:30h - 15:15h Hall 5 | The Horeca Hub – Show Stage 1
15:00h
Round Table | The Alimentaria Hub Business, Management and Operations

Presentation of the open access plant for pre-industrial scaling of alternative protein + needs of the plant-based sector: Dialogue with the industry

Miquel Puig Raposo
Miquel Puig Raposo Departament d’Economia i Hisenda. Generalitat de Catalunya. Secretary for Economic Affairs and European Funds Speaker

18-03-2024 15:00 18-03-2024 16:30 Europe/Madrid Presentation of the open access plant for pre-industrial scaling of alternative protein + needs of the plant-based sector: Dialogue with the industry

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?

Hall 5 | The Alimentaria Hub – Conference Room by Acciona
Mon 18 15:00h - 16:30h Hall 5 | The Alimentaria Hub – Conference Room by Acciona
15:00h
Presentation | The Horeca Hub

Vending: Present and future. Digital revolution

18-03-2024 15:00 18-03-2024 15:45 Europe/Madrid Vending: Present and future. Digital revolution Hall 6 | The Horeca Hub – Talks Stage 1
Mon 18 15:00h - 15:45h Hall 6 | The Horeca Hub – Talks Stage 1
15:30h
Round Table | Restauración en colectividades Restoration in Communities

Food waste in nursing homes, where is the problem?

Anna Pons
Anna Pons Departament de drets socials Accreditation and Support Technique for the Social Services Inspection Speaker
Mercé Saltor
Mercé Saltor Central Borne Commercial Manager Speaker
Marta Galindo
Marta Galindo Grup Lantus Nutritionist Socio-sanitary Sector Speaker
Antoni Vidal
Antoni Vidal ACRA Responsible for communication Speaker

18-03-2024 15:30 18-03-2024 16:30 Europe/Madrid Food waste in nursing homes, where is the problem?

The colloquium on food waste in nursing homes will bring together all the actors involved in the design, preparation and service of menus. The causes and best strategies will be identified to reduce waste and ensure appropriate nutrition for our elderly.

Hall 4 | Restauración en Colectividades Meeting Point
Mon 18 15:30h - 16:30h Hall 4 | Restauración en Colectividades Meeting Point
15:45h
Culinary Demonstration with Tasting | The Horeca Hub Gastronomy and Culinary Techniques

Verde Nostrum. The Mediterranean garden from East to West

Xavier Pellicer
Xavier Pellicer Restaurante Xavier Pellicer Chef Speaker

18-03-2024 15:45 18-03-2024 16:30 Europe/Madrid Verde Nostrum. The Mediterranean garden from East to West

One of the leading representatives of Healthy cuisine, with which he pursues a balance between the pleasure of ingestion and the wellbeing of digestion. Convinced of the energy that the earth exerts on the product and how its care influences it, Pellicer has become a firm advocate of the application of the laws of biodynamics in cultivation.

Hall 5 | The Horeca Hub – Show Stage 1
Mon 18 15:45h - 16:30h Hall 5 | The Horeca Hub – Show Stage 1
16:00h
Conference | The Alimentaria Hub Innovation (R&D&I) and Brands Value

Boost your brand with sensory claims

Laura Marín
Laura Marín SAM Sensory and Consumer Research Spain Reserach Manager Speaker

18-03-2024 16:00 18-03-2024 16:45 Europe/Madrid Boost your brand with sensory claims

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

Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
Mon 18 16:00h - 16:45h Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
16:00h
Presentation | The Horeca Hub Human Resources

People and technology: The secret to a more attractive hospitality industry – Digital transformation and people in the AI society

Manuel Pimentel
Manuel Pimentel Writer / Editor / Former Minister of Labor Speaker

18-03-2024 16:00 18-03-2024 16:20 Europe/Madrid People and technology: The secret to a more attractive hospitality industry – Digital transformation and people in the AI society

The former Minister of Labour and the founder of the Almuzara publishing house talks to a journalist about the future of the world of work with a significant presence of technological innovations, including AI.

Hall 6 | The Horeca Hub – Main Stage
Mon 18 16:00h - 16:20h Hall 6 | The Horeca Hub – Main Stage
16:00h
Presentation | The Horeca Hub

Solution Talks: All paths should lead to profitability. Business management

Marta Cebrián López
Marta Cebrián López MCL Food Consulting Director, Management and Operations Consultant Speaker

18-03-2024 16:00 18-03-2024 16:45 Europe/Madrid Solution Talks: All paths should lead to profitability. Business management

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.

Hall 6 | The Horeca Hub – Talks Stage 1
Mon 18 16:00h - 16:45h Hall 6 | The Horeca Hub – Talks Stage 1
16:25h
Round Table | The Horeca Hub Human Resources

People and technology: The secret to a more attractive hospitality industry – Good practices in people management

Minerva Tapial
Minerva Tapial Rosi La Loca Speaker
Santiago Melgar
Santiago Melgar SMQuatro CEO Speaker
Miguel Perez
Miguel Perez Vicio Speaker

18-03-2024 16:25 18-03-2024 16:55 Europe/Madrid People and technology: The secret to a more attractive hospitality industry – Good practices in people management

Innovative success stories in people management for the hospitality industry. From the booming independent catering business to large restaurant groups. From commercial catering to high-end gastronomy.

Hall 6 | The Horeca Hub – Main Stage
Mon 18 16:25h - 16:55h Hall 6 | The Horeca Hub – Main Stage
16:45h
Culinary Demonstration with Tasting | The Horeca Hub Sustainability

Sweet and sustainable revolution

Paula Doménech
Paula Doménech CETT-UB Researcher and professor of the Degree of Culinary and Gastronomic Sciences Speaker
Helena Martín
Helena Martín CETT-UB Director of the Culinary Arts and Gastronomy Research Group Speaker

18-03-2024 16:45 18-03-2024 17:30 Europe/Madrid Sweet and sustainable revolution

We will explore the creative and sustainable use of ingredients from food industry waste and their application in pastry.

Hall 6 | The Horeca Hub – Show Stage 2
Mon 18 16:45h - 17:30h Hall 6 | The Horeca Hub – Show Stage 2
17:00h
Conference | The Alimentaria Hub Innovation (R&D&I) and Brands Value

How to be a relevant, preferred and unbeatable brand

Natalia Marcó
Natalia Marcó AECOC Manager Retail Knowledge Internacional Speaker
Pablo de la Rica
Pablo de la Rica AECOC Retail & Foodservice Knowledge Manager Speaker

18-03-2024 17:00 18-03-2024 18:00 Europe/Madrid How to be a relevant, preferred and unbeatable brand

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.

Register here

Hall 5 | The Alimentaria Hub – Agora by Aecoc
Mon 18 17:00h - 18:00h Hall 5 | The Alimentaria Hub – Agora by Aecoc
17:00h
Presentation | The Alimentaria Hub Sponsored Session

PROASIS the healthy alimentation revolution

Marc Castro
Marc Castro Proasis Founder and COO Speaker
Fernando Calpe
Fernando Calpe Proasis CEO Speaker
Pere Grau Callizo
Pere Grau Callizo Proasis Marketing Manager Speaker

18-03-2024 17:00 18-03-2024 17:15 Europe/Madrid PROASIS the healthy alimentation revolution

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.

Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
Mon 18 17:00h - 17:15h Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
17:00h
Round Table | The Horeca Hub Human Resources

People and technology: The secret to a more attractive hospitality industry – The arrival of AI in the restaurant industry

Alberto del Barrio
Alberto del Barrio Orquest Speaker

18-03-2024 17:00 18-03-2024 17:15 Europe/Madrid People and technology: The secret to a more attractive hospitality industry – The arrival of AI in the restaurant industry

Artificial Intelligence provides great support for people management in the hospitality industry. Companies that commit to smart implementation of technology in their Talent departments will win the day.

Hall 6 | The Horeca Hub – Main Stage
Mon 18 17:00h - 17:15h Hall 6 | The Horeca Hub – Main Stage
17:00h
Presentation | The Horeca Hub

Solution Talks: Customer experience is everything in the happiness industry

Rebeca Múñoz
Rebeca Múñoz Livit Design Speaker

18-03-2024 17:00 18-03-2024 17:45 Europe/Madrid Solution Talks: Customer experience is everything in the happiness industry Hall 6 | The Horeca Hub – Talks Stage 1
Mon 18 17:00h - 17:45h Hall 6 | The Horeca Hub – Talks Stage 1
17:20h
Presentation | The Horeca Hub Human Resources

People and technology: The secret to a more attractive hospitality industry – Recruitment, the secret to McDonald’s growth

Llarina López
Llarina López McDonald's Speaker

18-03-2024 17:20 18-03-2024 17:35 Europe/Madrid People and technology: The secret to a more attractive hospitality industry – Recruitment, the secret to McDonald’s growth

Artificial Intelligence provides great support for people management in the hospitality industry. Companies that commit to smart implementation of technology in their Talent departments will win the day.

Hall 6 | The Horeca Hub – Main Stage
Mon 18 17:20h - 17:35h Hall 6 | The Horeca Hub – Main Stage
17:40h
Round Table | The Horeca Hub Human Resources

People and technology: The secret to a more attractive hospitality industry – Cost reduction through technology

Ángel Madrona
Ángel Madrona ICG Speaker
Jorge Lurueña
Jorge Lurueña Mapal Speaker

18-03-2024 17:40 18-03-2024 18:15 Europe/Madrid People and technology: The secret to a more attractive hospitality industry – Cost reduction through technology

Technology enables people to devote their efforts to giving more value to their work. The implementation of technology has to lead to the simplification of work processes.

Hall 6 | The Horeca Hub – Main Stage
Mon 18 17:40h - 18:15h Hall 6 | The Horeca Hub – Main Stage
18:00h
Awards | The Alimentaria Hub

Innoval awards ceremony

18-03-2024 18:00 18-03-2024 19:00 Europe/Madrid Innoval awards ceremony

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/

Hall 5 | The Alimentaria Hub – Conference Room by Acciona
Mon 18 18:00h - 19:00h Hall 5 | The Alimentaria Hub – Conference Room by Acciona
18:20h
Presentation | The Horeca Hub Human Resources

People and technology: The secret to a more attractive hospitality industry – Innovation in kitchens: Connectivity kitchens

Oscar Gimeno
Oscar Gimeno Kitchen Connect, Welbilt Inc Speaker

18-03-2024 18:20 18-03-2024 18:45 Europe/Madrid People and technology: The secret to a more attractive hospitality industry – Innovation in kitchens: Connectivity kitchens

Technology enables people to devote their efforts to giving more value to their work. The implementation of technology has to lead to the simplification of work processes.

Hall 6 | The Horeca Hub – Main Stage
Mon 18 18:20h - 18:45h Hall 6 | The Horeca Hub – Main Stage
10:30h
Conference | The Alimentaria Hub Innovation (R&D&I) and Brands Value

Investment in FoodTech: Technological Perspective

Itziar Ortega
Itziar Ortega Speaker

19-03-2024 10:30 19-03-2024 11:00 Europe/Madrid Investment in FoodTech: Technological Perspective

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.

Hall 5 | The Alimentaria Hub – Conference Room by Acciona
Tue 19 10:30h - 11:00h Hall 5 | The Alimentaria Hub – Conference Room by Acciona
10:30h
Conference | The Alimentaria Hub Innovation (R&D&I) and Brands Value

Investment in FoodTech: Technological perspective

Vittoria Bria
Vittoria Bria Eatable Adventures Consultora d'innovació Speaker

19-03-2024 10:30 19-03-2024 11:00 Europe/Madrid Investment in FoodTech: Technological perspective

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.

Hall 5 | The Alimentaria Hub – Conference Room by Acciona
Tue 19 10:30h - 11:00h Hall 5 | The Alimentaria Hub – Conference Room by Acciona
10:30h
Presentation | The Alimentaria Hub Innovation (R&D&I) and Brands Value

The brand’s uniqueness

Sophie Pagnon
Sophie Pagnon Veritas Chief Marketing Communication & Impact Officer Speaker

19-03-2024 10:30 19-03-2024 11:30 Europe/Madrid The brand’s uniqueness

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?

Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
Tue 19 10:30h - 11:30h Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
10:30h
Round Table | Restauración en colectividades Restoration in Communities

Buy for quality food in nursing homes

Ignacio Manso
Ignacio Manso Purchasing Analyst Specialized in Geriatric Residences Speaker
Martina Miserachs
Martina Miserachs Be Healthia CEO Speaker
Marc Ferré
Marc Ferré Save Up Market General Director Speaker
Mario Cañizal
Mario Cañizal Supply Food For Seniors Promoter Speaker

19-03-2024 10:30 19-03-2024 11:30 Europe/Madrid Buy for quality food in nursing homes

In contract catering we talk a lot about food purchases in schools and hospitals but almost nothing about residences. Why isn't there more talk about who, how and from whom they buy nursing home? Can transparency be improved to understand the supply-preparation-distribution and food service circuit? Where is the food when it comes to quality validation of the comprehensive management of a nursing home?

Hall 4 | Restauración en Colectividades Meeting Point
Tue 19 10:30h - 11:30h Hall 4 | Restauración en Colectividades Meeting Point
10:45h
Round Table | Coffee, Bakery and Pastry Coffee

How to transition to specialty coffee

Natàlia Albero
Natàlia Albero Rayito Food (Mint Restaurant) Owner Speaker
Rafael Motta
Rafael Motta Coffee XP Oatly’s Barista Strategy Team Lead Southern Europe Speaker
Andre Oliveira
Andre Oliveira Coffee XP Q-Arabica Grader y Authorized SCA Trainer Speaker
Ferran Torrell
Ferran Torrell Amauta Coffee Founder Speaker

19-03-2024 10:45 19-03-2024 11:30 Europe/Madrid How to transition to specialty coffee

Round table on how to introduce specialty coffee into your business

Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Tue 19 10:45h - 11:30h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
10:45h
Presentation | The Horeca Hub Hospitality

The Hotel of “Encounters of the Third Kind” –

Natalia Bayona
Natalia Bayona OMT Turismo Speaker

19-03-2024 10:45 19-03-2024 11:10 Europe/Madrid The Hotel of “Encounters of the Third Kind” – Hall 6 | The Horeca Hub – Talks Stage 2
Tue 19 10:45h - 11:10h Hall 6 | The Horeca Hub – Talks Stage 2
11:00h
Conference | The Alimentaria Hub Sustainability

Redefining the future of food systems: Sustainability as a transformative force

Gerbrand Haverkamp
Gerbrand Haverkamp World Benchmarking Alliance Executive Director Speaker
Sagrario Sáez Mejía
Sagrario Sáez Mejía Heineken Director of Sustainability Speaker
Henar Lopez Senovilla
Henar Lopez Senovilla Lactalis Director of Communication, CSR, and Public Affairs Speaker
Alberto Vega
Alberto Vega Nestlé Director of Institutional Relations Speaker
Mané Calvo
Mané Calvo Nauterra Chief Executive Officer Speaker
Eduardo Baamonde
Eduardo Baamonde Grupo Cooperativo Cajamar President Speaker

19-03-2024 11:00 19-03-2024 12:30 Europe/Madrid Redefining the future of food systems: Sustainability as a transformative force

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.

Hall 6 | The Alimentaria Hub – Auditorio by Carreras
Tue 19 11:00h - 12:30h Hall 6 | The Alimentaria Hub – Auditorio by Carreras
11:00h
Presentation | The Horeca Hub Business, Management and Operations

Beyond the dish: What’s happening in foodservice? Three visions, one consumer

Marta Munné Picart
Marta Munné Picart Aecoc ShopperView Studies Manager Speaker
Mariona Gaspà Suriol
Mariona Gaspà Suriol Aecoc Foodservice Knowledge Foodservice Knowledge Speaker
Antonina Degler
Antonina Degler Aecoc Foodservice Knowledge Project Manager Speaker

19-03-2024 11:00 19-03-2024 12:45 Europe/Madrid Beyond the dish: What’s happening in foodservice? Three visions, one consumer

Talk 1: The consumer’s vision: Consumer trends and habits
Marta Munné

Talk 2: The vision of international foodservice: a journey of inspiration
Mariona Gaspà

Talk 3: The vision of national foodservice: landing trends
Antonina Degler

Hall 6 | The Horeca Hub – Main Stage
Tue 19 11:00h - 12:45h Hall 6 | The Horeca Hub – Main Stage
11:00h
Contest | The Horeca Hub Gastronomy and Culinary Techniques

Beer Master Session by Estrella Galicia

19-03-2024 11:00 19-03-2024 13:00 Europe/Madrid Beer Master Session by Estrella Galicia

Beer Pouring Contest

Hall 6 | The Horeca Hub – Show Stage 2
Tue 19 11:00h - 13:00h Hall 6 | The Horeca Hub – Show Stage 2
11:15h
Presentation | The Alimentaria Hub Innovation (R&D&I) and Brands Value

Global Health opportunities for F&B

Marta Delgado del Rio
Marta Delgado del Rio Innova Market Insights Senior Account Manager Speaker

19-03-2024 11:15 19-03-2024 12:00 Europe/Madrid Global Health opportunities for F&B

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.

Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
Tue 19 11:15h - 12:00h Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
11:15h
Round Table | The Horeca Hub Hospitality

The Hotel of “Encounters of the Third Kind” – Digital transformation + AI: Smart transformation.

Alvaro Carrillo de Albornoz
Alvaro Carrillo de Albornoz Instituto Tecnológico Hotelero (ITH) General Manager Moderador/Presentador
Jorge Juarez Ayuso
Jorge Juarez Ayuso Sighore CEO Speaker
Estela Díaz Jordá
Estela Díaz Jordá Vodafone Business Innovation Manager Speaker
Bruno Valenciano Del Real
Bruno Valenciano Del Real Lopesan Hotel Group Management and Expansion Corporate Analyst Speaker
Víctor Mayans
Víctor Mayans ARTIEM Hoteles Speaker

19-03-2024 11:15 19-03-2024 11:50 Europe/Madrid The Hotel of “Encounters of the Third Kind” – Digital transformation + AI: Smart transformation. Hall 6 | The Horeca Hub – Talks Stage 2
Tue 19 11:15h - 11:50h Hall 6 | The Horeca Hub – Talks Stage 2
11:30h
Round Table | Coffee, Bakery and Pastry Coffee

Expansion in specialty coffee

Andre Oliveira
Andre Oliveira Coffee XP Q-Arabica Grader y Authorized SCA Trainer Speaker
Rafael Motta
Rafael Motta Coffee XP Oatly’s Barista Strategy Team Lead Southern Europe Speaker

19-03-2024 11:30 19-03-2024 12:15 Europe/Madrid Expansion in specialty coffee

Roundtable on how to expand your specialty coffee business

Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Tue 19 11:30h - 12:15h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
11:30h
Round Table | The Alimentaria Hub Sustainability

The worrying deficit of food kcal produced in the European Union. Production, consumption and the green deal

Yvonne Colomer
Yvonne Colomer Fundación Triptolemos Executive Director Moderador/Presentador
Ramon Armengol
Ramon Armengol COGECA, Cooperativas Alimentarias Europeas Former President Speaker
Joan Carles Gil Martín
Joan Carles Gil Martín Fundación Triptolemos Secretary Speaker
Jordi Valls Riera
Jordi Valls Riera Ajuntament de Barcelona Economic Area, Tax Authorities, Economic Promotion and Tourism. Fourth Deputy Mayor Speaker
Ricard Ramon Sumoy
Ricard Ramon Sumoy European Union Deputy Head of Unit European Commission, Directorate General of Agriculture and Rural Development Speaker
Pedro Olivares
Pedro Olivares El Pozo Alimentación (Grupo Fuertes) Veterinary and Food Safety Manager Speaker

19-03-2024 11:30 19-03-2024 12:30 Europe/Madrid The worrying deficit of food kcal produced in the European Union. Production, consumption and the green deal

Some experts will analyze the result of a pioneering study carried out by the Triptolemos Foundation will be analyzed regarding the balance of food kcal produced and food kcal consumed in the European Union with the current models of production and consumption. At the crossroads of climate change, the decisions we make today about the paths forward in support of food production, processing and consumption in the European Union will greatly determine the sustainability and food security of our continent in the future. The United Nations Climate Change Conference (COP28), for the first time has dedicated a day 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.

Hall 5 | The Alimentaria Hub – Conference Room by Acciona
Tue 19 11:30h - 12:30h Hall 5 | The Alimentaria Hub – Conference Room by Acciona
11:30h
Conference | The Alimentaria Hub Distribution and Retail

Winning strategies in the butcher section

19-03-2024 11:30 19-03-2024 12:30 Europe/Madrid Winning strategies in the butcher section

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?

Register here

Hall 5 | The Alimentaria Hub – Agora by Aecoc
Tue 19 11:30h - 12:30h Hall 5 | The Alimentaria Hub – Agora by Aecoc
11:45h
Culinary Demonstrations | Restauración en colectividades Restoration in Communities

Triple adaptation of the Mediterranean diet for patients with dysphagia

Fernando Dolera
Fernando Dolera Hospital de Mataró- Consorci sanitari del Maresme Responsible for the Development and Preparation of the Dysphagia Menu Speaker
Paula Viñas
Paula Viñas Hospital de Mataró- Consorci sanitari del Maresme Dietitian-Nutritionist Predoctoral Researcher at the Digestive Motility Unit of the Mataró Hospital. Specialized in the compensatory treatment of Oropharyngeal Dysphagia. Speaker

19-03-2024 11:45 19-03-2024 12:30 Europe/Madrid Triple adaptation of the Mediterranean diet for patients with dysphagia

The objective of the workshop is to improve knowledge about nutrition for people with oropharyngeal dysphagia (OD) and the main characteristics of texture modified diets (TMD) following the triple adaptation of the Mediterranean diet. A complete menu, adapted for people with chewing and swallowing disorders, will be prepared by a cook specialized in TMD and a nutritionist dietician specialized in OD.

Hall 4 | Restauración en Colectividades Meeting Point
Tue 19 11:45h - 12:30h Hall 4 | Restauración en Colectividades Meeting Point
11:55h
Dialogue | The Horeca Hub Hospitality

The Hotel of “Encounters of the Third Kind” – Encounters of the Third Kind.

Manuel Molina Espinosa
Manuel Molina Espinosa Hosteltur Director Moderador/Presentador
Raquel Sánchez
Raquel Sánchez Paradores de Turismo Speaker

19-03-2024 11:55 19-03-2024 12:35 Europe/Madrid The Hotel of “Encounters of the Third Kind” – Encounters of the Third Kind. Hall 6 | The Horeca Hub – Talks Stage 2
Tue 19 11:55h - 12:35h Hall 6 | The Horeca Hub – Talks Stage 2
12:15h
Conference | The Alimentaria Hub Innovation (R&D&I) and Brands Value

Transforming vegetable by-products into food

Helena Martín
Helena Martín CETT-UB Director of the Culinary Arts and Gastronomy Research Group Speaker

19-03-2024 12:15 19-03-2024 12:45 Europe/Madrid Transforming vegetable by-products into food

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

Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
Tue 19 12:15h - 12:45h Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
12:30h
Showcooking | Coffee, Bakery and Pastry Coffee

Latte Art Show by Carmen Clemente & Manuela Fensore World Latte Art Champions

Carme Clemente
Carme Clemente World Latte Art & Coffee Center School Co-Owner Speaker
Manuela Fensore
Manuela Fensore World Latte Art & Coffee Center School Co-Owner Speaker
Nito Moral Moreno
Nito Moral Moreno Gruppo Cimbali Spa Barista Speaker

19-03-2024 12:30 19-03-2024 13:15 Europe/Madrid Latte Art Show by Carmen Clemente & Manuela Fensore World Latte Art Champions

Latte Art Show

Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Tue 19 12:30h - 13:15h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
12:30h
Presentation | The Alimentaria Hub Sustainability

PIA AECOC: Collaborative Sustainability Innovation Project

Albert Anglarill
Albert Anglarill AECOC Innovation Manager Speaker

19-03-2024 12:30 19-03-2024 13:30 Europe/Madrid PIA AECOC: Collaborative Sustainability Innovation Project

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.

Register here

Hall 5 | The Alimentaria Hub – Agora by Aecoc
Tue 19 12:30h - 13:30h Hall 5 | The Alimentaria Hub – Agora by Aecoc
12:40h
Round Table | The Horeca Hub Hospitality

The Hotel of “Encounters of the Third Kind” – Sustainability, technology and ethics in tourism. Where are we?

Ferrán González
Ferrán González Robert Bosch España National Sales Director Speaker
Ana Muñoz Llabrés
Ana Muñoz Llabrés Secretaría Estado Turismo Deputy Director General of Tourism Development and Sustainability Speaker
Sergi Martí
Sergi Martí Robottions Speaker
Gloria Juste Picon
Gloria Juste Picon Palladium Hotel Group Corporate Director CSR / Sustainability Speaker

19-03-2024 12:40 19-03-2024 13:15 Europe/Madrid The Hotel of “Encounters of the Third Kind” – Sustainability, technology and ethics in tourism. Where are we? Hall 6 | The Horeca Hub – Talks Stage 2
Tue 19 12:40h - 13:15h Hall 6 | The Horeca Hub – Talks Stage 2
13:00h
Showcooking | The Horeca Hub

Vegan and vegetarian Mediterranean Cuisine (Moroccan) with the collaboration of Royal Air Maroc

Saloua Laqmane
Saloua Laqmane La Capella de Can Gambús Head Chef Speaker

19-03-2024 13:00 19-03-2024 13:45 Europe/Madrid Vegan and vegetarian Mediterranean Cuisine (Moroccan) with the collaboration of Royal Air Maroc

We often associate vegetarian food with dishes from the Far East, or with adaptations of our gastronomy with exotic or industrial products free of animal protein. We will learn to prepare traditional Moroccan recipes, all of which are suitable for vegetarians and even vegans. In this session, we will have the cook Saloua Laqmane, a chef from Morocco, and Àgata Albero, gastronome and communicator.

Hall 5 | The Horeca Hub – Show Stage 1
Tue 19 13:00h - 13:45h Hall 5 | The Horeca Hub – Show Stage 1
13:20h
Round Table | The Horeca Hub Hospitality

The Hotel of “Encounters of the Third Kind” – What are the current concerns of hotel purchasing managers?

Alejandro Casajuana
Alejandro Casajuana Quantum Speaker
Joan Cuní
Joan Cuní Coperama Speaker
Enric Almiñana
Enric Almiñana Abba Hoteles Speaker
Josetxo Pérez
Josetxo Pérez Palladium Hotel Group Speaker
Alejandro Arguimbau
Alejandro Arguimbau Grupo Iberostar Speaker

19-03-2024 13:20 19-03-2024 13:55 Europe/Madrid The Hotel of “Encounters of the Third Kind” – What are the current concerns of hotel purchasing managers? Hall 6 | The Horeca Hub – Talks Stage 2
Tue 19 13:20h - 13:55h Hall 6 | The Horeca Hub – Talks Stage 2
13:30h
Showcooking | Coffee, Bakery and Pastry Coffee

Cooking techniques applied to pastry and combined with specialty coffee

Ivette Vera Loor
Ivette Vera Loor Nomad Coffee Quality Control and Training Director Speaker
Oswaldo Brito Guzman
Oswaldo Brito Guzman Pa de Kilo Founding Partner Speaker

19-03-2024 13:30 19-03-2024 14:15 Europe/Madrid Cooking techniques applied to pastry and combined with specialty coffee

Demonstration of the cooking techniques applied to pastries and combined with speciality coffee

Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Tue 19 13:30h - 14:15h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
13:30h
Presentation | The Alimentaria Hub Innovation (R&D&I) and Brands Value

10 keys to accelerate your growth with innovation

David Lacasa
David Lacasa Lantern Partner Speaker

19-03-2024 13:30 19-03-2024 14:00 Europe/Madrid 10 keys to accelerate your growth with innovation

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

Hall 5 | The Alimentaria Hub – Conference Room by Acciona
Tue 19 13:30h - 14:00h Hall 5 | The Alimentaria Hub – Conference Room by Acciona
13:45h
Culinary Demonstrations | The Horeca Hub Gastronomy and Culinary Techniques

Russian salad by Hellmann’s: Trend and tradition

Antonio Arrabal
Antonio Arrabal Restaurante La Jamada Chef Speaker
Peio Cruz
Peio Cruz Unilever Away From Home Lead Chef Speaker

19-03-2024 13:45 19-03-2024 14:30 Europe/Madrid Russian salad by Hellmann’s: Trend and tradition

Russian salad is trending and has become a destination dish. Russian salad sets the tone, quality, and gastronomic proposal of any restaurant. Hand in hand with the culinary team of Unilever Food Solutions, Hellmann's, and Antonio Arrabal (La Jamada Restaurant, Burgos), discover the latest trends surrounding this iconic dishENGLISH - Description of the activity

Hall 6 | The Horeca Hub – Show Stage 2
Tue 19 13:45h - 14:30h Hall 6 | The Horeca Hub – Show Stage 2
14:00h
Presentation | The Alimentaria Hub Sustainability

Container 79% post-consumer recycled material – First on the market

Miren Diez
Miren Diez Grupo Empresarial Palacios Alimentación Sales & Marketing Manager RevoluGreen Speaker
Víctor Borrás
Víctor Borrás Knauf Industries Sales Manager Speaker

19-03-2024 14:00 19-03-2024 14:15 Europe/Madrid Container 79% post-consumer recycled material – First on the market

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.

Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
Tue 19 14:00h - 14:15h Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
14:00h
Round Table | The Horeca Hub Sustainability

Costa brava, the blue gastronomy

Àgata Albero Miralbell
Àgata Albero Miralbell Inspira Gastronomia and Halal Services Communicator and Gastronomic Activist Moderador/Presentador
Lluís Fernández Punset
Lluís Fernández Punset Restaurante Els Pescadors Chef Speaker
Jordi Fulcarà
Jordi Fulcarà Galp Costa Brava Confraria Pescadors Llança President and Major Patron Speaker

19-03-2024 14:00 19-03-2024 14:45 Europe/Madrid Costa brava, the blue gastronomy

Conversation between a fisherman and a chef about sustainable fishing and blue gastronomy Speakers: Jordi Fulcarà (President of GALP Costa Brava and Patron of the Fishermen's Guild of Llançà, Girona) + Lluís Fernández Punset, Head Chef of Els Pescadors Restaurant in Llançà (Alt Empordà. Girona) Moderator : Àgata Albero Miralbell, communicator and gastronomic activist.

Hall 6 | The Horeca Hub – Talks Stage 1
Tue 19 14:00h - 14:45h Hall 6 | The Horeca Hub – Talks Stage 1
14:00h
Presentation | The Horeca Hub Hospitality

The Hotel of “Encounters of the Third Kind” – IA: 7 things a hotelier should know today about our future

Lasse Rouhianen
Lasse Rouhianen Speaker

19-03-2024 14:00 19-03-2024 14:20 Europe/Madrid The Hotel of “Encounters of the Third Kind” – IA: 7 things a hotelier should know today about our future Hall 6 | The Horeca Hub – Talks Stage 2
Tue 19 14:00h - 14:20h Hall 6 | The Horeca Hub – Talks Stage 2
14:15h
Culinary Demonstration with Tasting | The Horeca Hub Gastronomy and Culinary Techniques

Neapolitan fried pizza

Antonia Ricciardi
Antonia Ricciardi AVPN School Spain Brand Ambassador Speaker
Ciro Coppola
Ciro Coppola Fratelli Coppola Brand Ambassador AVPN Lombardia and Pizzaiolo Verace Speaker
Antonio Coppola
Antonio Coppola Fratelli Coppola Pizzaiolo Verace Speaker

19-03-2024 14:15 19-03-2024 15:15 Europe/Madrid Neapolitan fried pizza

'Pizza fritta napoletana' must be soft, dry and have a characteristic taste. After cooking in boiling oil, it may be presented in the shape of a half-moon closed on itself (fried calzone) or in a round shape. The dough disc, rolled out with the hands, must be 2-3 mm thick and the filling must be ricotta, mozzarella or provolone cheese, salami, crackling, pepper.

Hall 5 | The Horeca Hub – Show Stage 1
Tue 19 14:15h - 15:15h Hall 5 | The Horeca Hub – Show Stage 1
14:25h
Round Table | The Horeca Hub Hospitality

The Hotel of “Encounters of the Third Kind” – Development and financing of hotel expansion in changing times.

Bruno Hallé
Bruno Hallé Cushman & Wakefield Co-Head Hospitality Spain Moderador/Presentador
Andrés Soldevila Ferrer
Andrés Soldevila Ferrer Naboga Capital Speaker
Jordi Sanchís
Jordi Sanchís Meliá Hotels & Resorts Speaker
Elena Murano Carey
Elena Murano Carey Arcano Partners Senior Advisor Speaker
Alejandro Loyo
Alejandro Loyo Banco Sabadell Speaker
Jaume Tapies
Jaume Tapies Aina Hospitality Speaker

19-03-2024 14:25 19-03-2024 15:00 Europe/Madrid The Hotel of “Encounters of the Third Kind” – Development and financing of hotel expansion in changing times. Hall 6 | The Horeca Hub – Talks Stage 2
Tue 19 14:25h - 15:00h Hall 6 | The Horeca Hub – Talks Stage 2
15:00h
Conference | The Alimentaria Hub Innovation (R&D&I) and Brands Value

Upcycling: The value of sustainability for brands, (without greenwashing)

Carolina González Ferrero
Carolina González Ferrero CNTA Responsible for New Food Ingredients Speaker

19-03-2024 15:00 19-03-2024 15:30 Europe/Madrid Upcycling: The value of sustainability for brands, (without greenwashing)

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.

Hall 5 | The Alimentaria Hub – Agora by Aecoc
Tue 19 15:00h - 15:30h Hall 5 | The Alimentaria Hub – Agora by Aecoc
15:15h
Culinary Demonstration with Tasting | Coffee, Bakery and Pastry Coffee

Ceylon tea, Sri Lanka’s gift to the world

Manel Weerasekara
Manel Weerasekara Sri Lanka Tea Board Assistant Director (Promotion) Speaker

19-03-2024 15:15 19-03-2024 16:00 Europe/Madrid Ceylon tea, Sri Lanka’s gift to the world

"Ceylon Tea" Sri Lanka's Gift to the World and Ceylon Tea Seven Regional Tea Tasting session

Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Tue 19 15:15h - 16:00h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
15:30h
Awards | Food and Hospitality Startups

Food&Hospitality Startups Awards Ceremony

19-03-2024 15:30 19-03-2024 18:00 Europe/Madrid Food&Hospitality Startups Awards Ceremony

This program shows us the most transformative initiatives in the world of food, beverages and equipment for restaurants, hotels and communities. During the event, we will have presentations from the finalist startups from Alimentaria and Hostelco and the Jury will award the most innovative startup and the startup with the longest track record.

Hall 5 | The Alimentaria Hub – Conference Room by Acciona
Tue 19 15:30h - 18:00h Hall 5 | The Alimentaria Hub – Conference Room by Acciona
15:45h
Culinary Demonstration with Tasting | The Horeca Hub Gastronomy and Culinary Techniques

Macerations, cures and marinades. From tradition to infinity

Juan Guillamón
Juan Guillamón Restaurante Almo Cook Speaker

19-03-2024 15:45 19-03-2024 16:30 Europe/Madrid Macerations, cures and marinades. From tradition to infinity

A proposal of dishes that combine two of the most representative pillars of the gastronomy of the Region of Murcia: salted fish with salt from the salt mines of San Pedro and the vegetable world, with products such as beetroot, pumpkin and celeriac.Traditional morsels imprinted in the memory of the people of Murcia but transformed into sophisticated and elegant updates.

Hall 6 | The Horeca Hub – Main Stage
Tue 19 15:45h - 16:30h Hall 6 | The Horeca Hub – Main Stage
15:45h
Culinary Demonstration with Tasting | The Horeca Hub Gastronomy and Culinary Techniques

Macerations, cures and marinades. From tradition to infinity

Enrique Valentí
Enrique Valentí Restaurante Adobo Cook Speaker

19-03-2024 15:45 19-03-2024 16:30 Europe/Madrid Macerations, cures and marinades. From tradition to infinity

Enrique Valentí's gastronomic proposal vindicates marinades and macerations as techniques for enriching flavours and highlighting the nuances of both simple and top-quality products. His cuisine is a passionate defence of gastronomic traditions such as roasts, casseroles and stews, which make this restaurant a contemporary restaurant.

Hall 6 | The Horeca Hub – Show Stage 2
Tue 19 15:45h - 16:30h Hall 6 | The Horeca Hub – Show Stage 2
16:00h
Presentation | The Alimentaria Hub Innovation (R&D&I) and Brands Value

Satisfy the shopper and the retailer on the path of innovation

Rosario Pedrosa
Rosario Pedrosa AECOC Commercial Strategy and Marketing Area Manager Speaker
Marta Munné Picart
Marta Munné Picart Aecoc ShopperView Studies Manager Speaker

19-03-2024 16:00 19-03-2024 17:00 Europe/Madrid Satisfy the shopper and the retailer on the path of innovation

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.

Register here

Hall 5 | The Alimentaria Hub – Agora by Aecoc
Tue 19 16:00h - 17:00h Hall 5 | The Alimentaria Hub – Agora by Aecoc
16:00h
Presentation | The Alimentaria Hub Innovation (R&D&I) and Brands Value

A new meat category: Upgrated meat

Luis Ozcáriz
Luis Ozcáriz Cocuus System Ibérica Marketing Director Speaker
Francisco Larumbe
Francisco Larumbe Cocuus System Ibérica President Speaker

19-03-2024 16:00 19-03-2024 16:15 Europe/Madrid A new meat category: Upgrated meat

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.

Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
Tue 19 16:00h - 16:15h Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
16:00h
Tastings | The Alimentaria Hub Marketing and Communication

A new meat category: Upgraded meat

Francisco Larumbe
Francisco Larumbe Cocuus System Ibérica President Speaker

19-03-2024 16:00 19-03-2024 16:15 Europe/Madrid A new meat category: Upgraded meat

Analysis of the meat market and its gowth levels. Cocuus presents its new technology to develop a new family of high value-added products within the meat category. 

 
Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
Tue 19 16:00h - 16:15h Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
16:10h
Presentation | Coffee, Bakery and Pastry Coffee

Coffee in evolution: Innovation and trends in gastro-experiences in catering

Edurne Uranga
Edurne Uranga CIRCANA Vice-President Foodservice Europe Speaker

19-03-2024 16:10 19-03-2024 16:30 Europe/Madrid Coffee in evolution: Innovation and trends in gastro-experiences in catering

Circana is a leading consultant that sheds light on the complexity of consumer behaviour. Thanks to unprecedented technology, advanced analysis, cross-industry data and a depth of experience, we provide clarity and help nearly 7000 leading brands and retailers around the world to take measure and unleash the growth of their business. We know consumers well and how they act on site so that our clients can go beyond the data and apply their know-how, drive innovation, meet the consumer demand and best the competition

Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Tue 19 16:10h - 16:30h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
16:15h
Round Table | The Alimentaria Hub Sponsored Session

Innovation and value creation models

Luke Saldanha
Luke Saldanha Pink Albatross Co-Founder Speaker
Joaquim Bas
Joaquim Bas Groots CEO & Co-founder Speaker
Alberto Jimenez San Mateo
Alberto Jimenez San Mateo Smileat CEO & Co-founder Speaker
David Ciudad Rodriguez
David Ciudad Rodriguez Deep Detection CEO & Co-founder Speaker
Fernando Valdés Bueno
Fernando Valdés Bueno Tech Transfer Agrifood Advisory Board Member Speaker

19-03-2024 16:15 19-03-2024 17:00 Europe/Madrid Innovation and value creation models

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.

Hall 5 | The Alimentaria Hub – Conference Room by Acciona
Tue 19 16:15h - 17:00h Hall 5 | The Alimentaria Hub – Conference Room by Acciona
16:30h
Round Table | Coffee, Bakery and Pastry Coffee

Coffee as a growth tool

Edurne Uranga
Edurne Uranga CIRCANA Vice-President Foodservice Europe Speaker
Juan Antonio Tena
Juan Antonio Tena 365 Obrador Speaker
Luis Quintiliano
Luis Quintiliano McDonald's Speaker

19-03-2024 16:30 19-03-2024 17:15 Europe/Madrid Coffee as a growth tool

Good coffee treatment is an unstoppable trend. The new restaurant concepts are committed to improving the customer experience with innovation in product, service, technology... what strategy are the different players in the industry following to position themselves? What are the most notable trends?

Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Tue 19 16:30h - 17:15h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
16:30h
Round Table | Restauración en colectividades Restoration in Communities

Great challenges of food safety, beyond microbiology

Daniel Carles
Daniel Carles For4food Technical Director Speaker
Iván Ludeña
Iván Ludeña Iluquality Director and Founder Speaker
Marta Ruíz
Marta Ruíz Mediterránea Director of Quality, Food Safety, PRL and Sustainability Speaker
Xabier Munioitz
Xabier Munioitz Laztan Founder and CEO Speaker
Mª Rosa Urdiales
Mª Rosa Urdiales Sesal President Speaker

19-03-2024 16:30 19-03-2024 17:30 Europe/Madrid Great challenges of food safety, beyond microbiology

Table focused on discussing physical risks (both those that occur in our own kitchens and those that may come from our suppliers) and on different ways and prevention mechanisms to avoid the presence of allergens in collective catering menus. Digitalization and the development of a culture of safety will also be discussed as key elements in the prevention of all types of risks.

Hall 4 | Restauración en Colectividades Meeting Point
Tue 19 16:30h - 17:30h Hall 4 | Restauración en Colectividades Meeting Point
17:00h
Round Table | The Alimentaria Hub Sustainability

Opportunities and benefits for the food sector in improving it’s sustainability

Nuria Ester Fernández
Nuria Ester Fernández Prosolia Internacional I+D+i and Energy Management Manager Speaker
Eugenia Miralles Figuerola
Eugenia Miralles Figuerola Prosolia Internacional ESG Manager Speaker

19-03-2024 17:00 19-03-2024 18:00 Europe/Madrid Opportunities and benefits for the food sector in improving it’s sustainability

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.

Hall 5 | The Alimentaria Hub – Agora by Aecoc
Tue 19 17:00h - 18:00h Hall 5 | The Alimentaria Hub – Agora by Aecoc
17:00h
Conference | The Alimentaria Hub

The Agri-Food chain in a context of Geopolitical uncertainty

Fernando Moraleda
Fernando Moraleda Llorente y Cuenca (LLYC) Director Speaker

19-03-2024 17:00 19-03-2024 17:45 Europe/Madrid The Agri-Food chain in a context of Geopolitical uncertainty

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.

Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
Tue 19 17:00h - 17:45h Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
18:00h
Conference | The Alimentaria Hub

Fermentation 360°: From Sustainability to Innovation in the Food Industry

Pau Sentis More
Pau Sentis More EURECAT Researcher Speaker
Mar Soñora
Mar Soñora Fundación Drissa Speaker

19-03-2024 18:00 19-03-2024 18:45 Europe/Madrid Fermentation 360°: From Sustainability to Innovation in the Food Industry Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
Tue 19 18:00h - 18:45h Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
10:30h
Presentation | Restauración en colectividades Restoration in Communities

The revolution of good coffee

Bea Mesas
Bea Mesas Incapto Co-founder Speaker

20-03-2024 10:30 20-03-2024 11:15 Europe/Madrid The revolution of good coffee

How much do you know about the coffee you press every day? Bea Mesas, will introduce you to the passionate world of coffee and teach you key concepts to identify and learn more about a drink that they serve several times every day. Essential for everyone who drinks coffee every day

Hall 4 | Restauración en Colectividades Meeting Point
Wed 20 10:30h - 11:15h Hall 4 | Restauración en Colectividades Meeting Point
10:45h
Showcooking | Coffee, Bakery and Pastry Bakery

New trends in excellent bakery and pastries

Yohan Ferrant
Yohan Ferrant Baking School Barcelona Sabadell Director Speaker
David Hernández Ripoll
David Hernández Ripoll Baking School Barcelona Sabadell Teacher Speaker
Roger Vilardosa
Roger Vilardosa Baker Speaker

20-03-2024 10:45 20-03-2024 12:15 Europe/Madrid New trends in excellent bakery and pastries

At the same time as the preparation, the present and future of artisan bakeries and pastries in Spain will be discussed. Demonstration and tasting of some of the excellent products developed by the team

Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Wed 20 10:45h - 12:15h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
10:45h
Culinary Demonstration with Tasting | The Horeca Hub Gastronomy and Culinary Techniques

Tuna, the lion of the Mediterranean. Divergent visions

Luigi Pomata
Luigi Pomata Ristorante Luigi Pomata Chef Speaker

20-03-2024 10:45 20-03-2024 11:30 Europe/Madrid Tuna, the lion of the Mediterranean. Divergent visions

Tuna fishing in Carloforte is carried out with nets according to a practice already used by the Phoenicians, the Romans and perfected in the 15th century by the Spanish. The Tonnara of Carloforte is today the only one still active in the Mediterranean and the slaughter is a real strategic ritual that takes place between the months of April and June

Hall 6 | The Horeca Hub – Main Stage
Wed 20 10:45h - 11:30h Hall 6 | The Horeca Hub – Main Stage
10:45h
Culinary Demonstration with Tasting | The Horeca Hub Gastronomy and Culinary Techniques

Tuna, the lion of the Mediterranean. Divergent visions

Hideki Matsuhisa
Hideki Matsuhisa Restaurante Koy Shunka Chef Speaker

20-03-2024 10:45 20-03-2024 08:00 Europe/Madrid Tuna, the lion of the Mediterranean. Divergent visions

A masterclass in the treatment and preparation of bluefin tuna, one of the most prized fish in Japanese gastronomy, prepared with Mediterranean products.

Hall 6 | The Horeca Hub – Show Stage 2
Wed 20 10:45h - 08:00h Hall 6 | The Horeca Hub – Show Stage 2
11:00h
Round Table | The Alimentaria Hub Distribution and Retail

Red to green meat: The value of sustainability

Sergio Samper
Sergio Samper Grupo Jorge CEO Speaker
Albert Morera
Albert Morera Vall Companys General Director Pig Division Speaker
Josep Maria Bonmatí
Josep Maria Bonmatí AECOC General Manager Speaker
Dolors Puyol
Dolors Puyol Grupo Premier Pigs CEO Speaker
Sara Bover i Cid
Sara Bover i Cid IRTA Head of the Food Industries Area and member of the Scientific Coordination Team Speaker
Josep Usall
Josep Usall IRTA General Manager Speaker

20-03-2024 11:00 20-03-2024 13:00 Europe/Madrid Red to green meat: The value of sustainability

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.

Hall 5 | The Alimentaria Hub – Conference Room by Acciona
Wed 20 11:00h - 13:00h Hall 5 | The Alimentaria Hub – Conference Room by Acciona
11:00h
Presentation | The Alimentaria Hub Innovation (R&D&I) and Brands Value

Circular food systems: New technology, regulation and market

Begoña Ruiz
Begoña Ruiz AINIA Technology Director Speaker
Roberto Ortuño
Roberto Ortuño AINIA Food Safety Manager Speaker

20-03-2024 11:00 20-03-2024 12:00 Europe/Madrid Circular food systems: New technology, regulation and market

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.

Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
Wed 20 11:00h - 12:00h Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
11:30h
Conference | The Alimentaria Hub Distribution and Retail

International strategic retail trends

Pablo de la Rica
Pablo de la Rica AECOC Retail & Foodservice Knowledge Manager Speaker
Natalia Marcó
Natalia Marcó AECOC Manager Retail Knowledge Internacional Speaker

20-03-2024 11:30 20-03-2024 12:30 Europe/Madrid International strategic retail trends

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.

Register here

Hall 5 | The Alimentaria Hub – Agora by Aecoc
Wed 20 11:30h - 12:30h Hall 5 | The Alimentaria Hub – Agora by Aecoc
11:30h
Round Table | Restauración en colectividades Restoration in Communities

Deindexation: Key to survival

Javier Arenillas
Javier Arenillas Food Service España General Secretary Speaker
Mariano Muñoz
Mariano Muñoz Mediterránea President Speaker
Jose Mª Oreja
Jose Mª Oreja Compass Group General Counsel Spain & Portugal Speaker
Javier Sigüenzas
Javier Sigüenzas Alianzas General secretary Speaker

20-03-2024 11:30 20-03-2024 12:30 Europe/Madrid Deindexation: Key to survival

We will discuss the impact of the deindexation law on the contract catering sector and the need to introduce reforms that allow the prices of public service contracts to be reviewed to match them with variations such as the increases agreed in the collective agreement or the increase in the SMI.

Hall 4 | Restauración en Colectividades Meeting Point
Wed 20 11:30h - 12:30h Hall 4 | Restauración en Colectividades Meeting Point
11:45h
Round Table | The Organic Market and Trends Foods with Organic Certification

The increasing diagnosis of digestive pathologies

Xevi Hernández
Xevi Hernández Frusano Business development manager Speaker
Ferrán Fort
Ferrán Fort Herbolario Navarro Shops Coordinator Speaker
Juana Mª González
Juana Mª González Alimmenta Directora Tècnica Alimmenta Speaker
Cristóbal Pérez
Cristóbal Pérez Asociación Celíacos de Cataluña Technical department manager Speaker
Oriol Sans
Oriol Sans ADILAC - Asociación de intolerantes a la lactosa España President Speaker

20-03-2024 11:45 20-03-2024 12:45 Europe/Madrid The increasing diagnosis of digestive pathologies

What are the most common digestive pathologies? How can their symptoms and adapted diets affects your eating habits?
In this round table we will discuss the symptoms and diagnoses that are changing the consumption habits of some people, as well as where suitable products can be found and how to know how to identify these products.

Hall 4-6 | The Organic Market and Trends
Wed 20 11:45h - 12:45h Hall 4-6 | The Organic Market and Trends
12:30h
Showcooking | Coffee, Bakery and Pastry Bakery

1 Product 10 Ideas

Juan Carlos de Pablo Muñoz
Juan Carlos de Pablo Muñoz MONBAKE Responsible for product technicians Speaker

20-03-2024 12:30 20-03-2024 12:55 Europe/Madrid 1 Product 10 Ideas

Starting with a croissant we’ll provide 10 ideas for different products to be displayed at the point of sale

Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Wed 20 12:30h - 12:55h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
12:45h
Round Table | Restauración en colectividades Restoration in Communities

Values ​​and recognition of contract catering

Santiago Aleixandre
Santiago Aleixandre Grupo Ucalsa Adviser Speaker
Vicente Beneyto
Vicente Beneyto Lasker Partner director Speaker
Aksel Helbek
Aksel Helbek Serunion Commercial and Marketing Director Speaker

20-03-2024 12:45 20-03-2024 13:45 Europe/Madrid Values ​​and recognition of contract catering

Perceptions and reputation of the contract catering sector, analyzing the imbalance between crisis situations and the lack of recognition of the contributions and values ​​of a sector that remains largely unknown, especially for public opinion.

Hall 4 | Restauración en Colectividades Meeting Point
Wed 20 12:45h - 13:45h Hall 4 | Restauración en Colectividades Meeting Point
13:00h
Presentation | The Alimentaria Hub Innovation (R&D&I) and Brands Value

Top trends in Food & Beverages 2024

Carla Rodenas
Carla Rodenas Innova Market Insights Market Analyst Speaker

20-03-2024 13:00 20-03-2024 13:45 Europe/Madrid Top trends in Food & Beverages 2024

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!

Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
Wed 20 13:00h - 13:45h Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
13:10h
Showcooking | Coffee, Bakery and Pastry Bakery

Verace Neapolitan pizza Master Class

Antonia Ricciardi
Antonia Ricciardi AVPN School Spain Brand Ambassador Speaker
Antonio Coppola
Antonio Coppola Fratelli Coppola Pizzaiolo Verace Speaker
Ciro Coppola
Ciro Coppola Fratelli Coppola Brand Ambassador AVPN Lombardia and Pizzaiolo Verace Speaker

20-03-2024 13:10 20-03-2024 14:00 Europe/Madrid Verace Neapolitan pizza Master Class

Showcooking “The secrets of Verace dough and the importance of the cooking”: AVPN and its pizzaioli masters will explain how to make a Verace dough in keeping with the International Discipline and follow the recipe for the Vera Pizza Napoletana, the technique and the reason for cooking it in 60-90 seconds. The Vera Pizza Napoletana should be round, with a diameter no greater than 35 cm, including the raised edge (cornice), while the central part should be 4 mm thick at most. It should be easily foldable (a libretto) with a 1-2 cm cornice, swollen, golden in colour and devoid of or with very few bubbles and burns.

Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Wed 20 13:10h - 14:00h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
13:15h
Round Table | The Alimentaria Hub Innovation (R&D&I) and Brands Value

Presentation of the KM ZERO Venturing Program: Open innovation and strategic investment

Raúl Martín
Raúl Martín KM ZERO Food Innovation Hub CEO Speaker
Beatriz Jacoste
Beatriz Jacoste KM ZERO Food Innovation Hub Director Speaker

20-03-2024 13:15 20-03-2024 14:15 Europe/Madrid Presentation of the KM ZERO Venturing Program: Open innovation and strategic investment

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.

Hall 5 | The Alimentaria Hub – Conference Room by Acciona
Wed 20 13:15h - 14:15h Hall 5 | The Alimentaria Hub – Conference Room by Acciona
14:15h
Culinary Demonstrations | The Horeca Hub Gastronomy and Culinary Techniques

The ingredients for the new generation of chefs by Knorr & Javi Estévez

Javi Estévez
Javi Estévez Restaurante La Tasquería Chef Speaker
Peio Cruz
Peio Cruz Unilever Away From Home Lead Chef Speaker

20-03-2024 14:15 20-03-2024 15:00 Europe/Madrid The ingredients for the new generation of chefs by Knorr & Javi Estévez

Showcooking by Javi Estévez (1 Michelin Star, La Tasquería Restaurant, Madrid), ambassador Chef for Knorr Professional, known for his reinvented traditional cuisine based on offal, presents alongside the culinary team of Unilever Food Solutions the ingredients of the new generation of Chefs: Creativity, Modernity, and Tradition, New Techniques and Trends, Transparency, and Authenticity, Sustainability, PersonaENGLISH - Description of the activity

Hall 6 | The Horeca Hub – Main Stage
Wed 20 14:15h - 15:00h Hall 6 | The Horeca Hub – Main Stage
14:45h
Culinary Demonstrations | The Horeca Hub Gastronomy and Culinary Techniques

The Pastry School of the Barcelona Guild

Adrián Ruiz
Adrián Ruiz Escola de Pastisseria Speaker

20-03-2024 14:45 20-03-2024 15:45 Europe/Madrid The Pastry School of the Barcelona Guild

The activity will consist of a demonstration of the preparation of individual pieces of Artisan Pastries.

Hall 6 | The Horeca Hub – Show Stage 2
Wed 20 14:45h - 15:45h Hall 6 | The Horeca Hub – Show Stage 2
15:00h
Showcooking | Coffee, Bakery and Pastry Bakery

Sweet moments with Raúl Bernal

Raúl Bernal
Raúl Bernal LAPACA Manager/Master Chocolatier Speaker

20-03-2024 15:00 20-03-2024 15:45 Europe/Madrid Sweet moments with Raúl Bernal Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Wed 20 15:00h - 15:45h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
15:00h
Round Table | Restauración en colectividades Restoration in Communities

Don’t play with food: Purchase and quality to educate

Froilan Salgado
Froilan Salgado Fundesplai Operating Director Speaker
Carme Meléndez
Carme Meléndez Generalitat de Catalunya Deputy Director General of Community Services Management and Scholarships Speaker
Gemma Salvador
Gemma Salvador Agència de Salut Pública de Catalunya Dietitian-Nutritionist Speaker
Pep Montes
Pep Montes Associació Catalana d’Empreses del Lleure, l’Educació i la Cultura (Acellec) Manager Speaker

20-03-2024 15:00 20-03-2024 16:00 Europe/Madrid Don’t play with food: Purchase and quality to educate

- Proximity group purchase

- What do we ask of local producers?

- Midday time as an educational space

- Social and eating habits to improve quality of life

Hall 4 | Restauración en Colectividades Meeting Point
Wed 20 15:00h - 16:00h Hall 4 | Restauración en Colectividades Meeting Point
15:30h
Culinary Demonstration with Tasting | The Horeca Hub

The footprint of the territory: Elaborations with guarantee of origin

Genís Parareda
Genís Parareda bonÀrea Agrupa Cook Speaker
Arnau París
Arnau París bonÀrea Agrupa Cook and Communicator Speaker

20-03-2024 15:30 20-03-2024 16:15 Europe/Madrid The footprint of the territory: Elaborations with guarantee of origin

A showcooking event is going to be held on the main stage.

During this event, chefs will present and prepare the following dishes live:

Beef cheek with escalivada textures (Genís)

Trinxat de la Cerdanya 2.0 (Arnau)

Bean and bacon cream brioche (Arnau)

Hall 6 | The Horeca Hub – Main Stage
Wed 20 15:30h - 16:15h Hall 6 | The Horeca Hub – Main Stage
15:45h
Culinary Demonstration with Tasting | The Horeca Hub Gastronomy and Culinary Techniques

Neapolitan fried pizza

Antonia Ricciardi
Antonia Ricciardi AVPN School Spain Brand Ambassador Speaker
Antonio Coppola
Antonio Coppola Fratelli Coppola Pizzaiolo Verace Speaker
Ciro Coppola
Ciro Coppola Fratelli Coppola Brand Ambassador AVPN Lombardia and Pizzaiolo Verace Speaker

20-03-2024 15:45 20-03-2024 16:30 Europe/Madrid Neapolitan fried pizza

'Pizza fritta napoletana' must be soft, dry and have a characteristic taste. After cooking in boiling oil, it may be presented in the shape of a half-moon closed on itself (fried calzone) or in a round shape. The dough disc, rolled out with the hands, must be 2-3 mm thick and the filling must be ricotta, mozzarella or provolone cheese, salami, crackling, pepper.

Hall 5 | The Horeca Hub – Show Stage 1
Wed 20 15:45h - 16:30h Hall 5 | The Horeca Hub – Show Stage 1
16:00h
Showcooking | Coffee, Bakery and Pastry Bakery

Amaze your customers with your display of pastries

Juan Carlos de Pablo Muñoz
Juan Carlos de Pablo Muñoz MONBAKE Responsible for product technicians Speaker

20-03-2024 16:00 20-03-2024 16:25 Europe/Madrid Amaze your customers with your display of pastries

Learn to display pastries in an original and distinctive manner

Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Wed 20 16:00h - 16:25h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
16:15h
Conference | The Alimentaria Hub Nutrition, Health and Wellness

Fermented foods: technology and health

Dante Fratebianchi de la Parra
Dante Fratebianchi de la Parra CNTA Food Biotechnology Manager Speaker

20-03-2024 16:15 20-03-2024 16:45 Europe/Madrid Fermented foods: technology and health

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.

Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
Wed 20 16:15h - 16:45h Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
16:15h
Presentation | Restauración en colectividades Restoration in Communities

Contract catering in Catalonia: Real photo of the sector

Raimon Bagó
Raimon Bagó Associació Catalana d'Empreses de Restauració Col·lectiva President of ACERCO and the Foodservice Cluster of Catalonia Speaker
Ana Turón
Ana Turón Restauración Colectiva Founder and Director Speaker
Alexandra Tamas
Alexandra Tamas Univer Founder and Director Speaker

20-03-2024 16:15 20-03-2024 17:00 Europe/Madrid Contract catering in Catalonia: Real photo of the sector

A study that goes into detail like never before and that is emerging not only as an information resource, but as a strategic tool and competitive advantage that can make a difference for both operating companies and suppliers in the sector.

Hall 4 | Restauración en Colectividades Meeting Point
Wed 20 16:15h - 17:00h Hall 4 | Restauración en Colectividades Meeting Point
16:30h
Master Workshops | Coffee, Bakery and Pastry Bakery

Avant-garde workshop in bakery and pastry. A world of sensations and trends

Eduard Verdaguer
Eduard Verdaguer Panatics Speaker
Lluís Bofill
Lluís Bofill Replicat Speaker
Enric Badía
Enric Badía Forn Elias Master Baker Speaker
Xevi Ramon
Xevi Ramon Triticum Master Baker Speaker
Oriol Balaguer
Oriol Balaguer Oriol Balaguer Pastry Chef, Chocolatier and Sweet Chef Speaker
Fran López
Fran López Villa Retiro Chef Speaker

20-03-2024 16:30 20-03-2024 18:30 Europe/Madrid Avant-garde workshop in bakery and pastry. A world of sensations and trends

A world of sensations and trends for restoration

Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Wed 20 16:30h - 18:30h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
17:00h
Conference | The Alimentaria Hub

Healthy innovation

Carlos Rios Quirce
Carlos Rios Quirce Food Studio Administrator Speaker

20-03-2024 17:00 20-03-2024 18:00 Europe/Madrid Healthy innovation

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.

Hall 5 | The Alimentaria Hub – Conference Room by Acciona
Wed 20 17:00h - 18:00h Hall 5 | The Alimentaria Hub – Conference Room by Acciona
17:15h
Awards | The Horeca Hub

HOSTELCO Awards 2024

20-03-2024 17:15 20-03-2024 18:00 Europe/Madrid HOSTELCO Awards 2024

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?  

 

Hall 6 | The Horeca Hub – Main Stage
Wed 20 17:15h - 18:00h Hall 6 | The Horeca Hub – Main Stage
17:15h
Round Table | Restauración en colectividades Restoration in Communities

Dietitian-nutritionist: A key profile but not visible

Inés Navarro
Inés Navarro CODINUCAT Coordinator Dietitian - Nutritionist Speaker
Roser Martí
Roser Martí CODINUCAT President Dietitian - Nutritionist Speaker
Paula Crespo
Paula Crespo Hospital Recoletas Campo Grande Obesity Unit Coordinator and Member of the CGCODN Dietitian - Nutritionist Speaker
Núria Mallén
Núria Mallén Dietitian-Nutritionist Speaker

20-03-2024 17:15 20-03-2024 18:15 Europe/Madrid Dietitian-nutritionist: A key profile but not visible

The profession of dietitian-nutritionist is one for the exercise of which qualifies the title of Diploma in Human Nutrition and Dietetics, and in article 7.2.g) of the LOPS and qualifies Dietitians-Nutritionists as professionals who develop activities oriented to the diet of the person or groups of people appropriate to physiological needs, in accordance with the principles of prevention and public health.

Hall 4 | Restauración en Colectividades Meeting Point
Wed 20 17:15h - 18:15h Hall 4 | Restauración en Colectividades Meeting Point
10:45h
Showcooking | Coffee, Bakery and Pastry Bakery

Making of the Taula Dolça experience: From the idea to the plate

Lluc Dalmau Vall
Lluc Dalmau Vall Nutritious Pastry Owner Speaker
Josep Esturi
Josep Esturi Mandarin Oriental Pastry chef Speaker

21-03-2024 10:45 21-03-2024 11:30 Europe/Madrid Making of the Taula Dolça experience: From the idea to the plate

Our presentation & showcooking will be based on explaining the creative process we follow at the Taula Dolça collective to hold our flagship events, including our Cenas Dulces (Sweet Dinners). The Cenas Dulces constitute a gastronomic experience designed for an end public that loves gastronomy, one created by the 14 members of the collective, for which we devised a menu based on pastry techniques whose preparation takes place in binomials.

To exemplify this making of the Taula Dolça experience, Lluc Dalmau and Josep Esturi will prepare one of their sweet dishes forming part of the collective’s Cenas Dulces in a live session and give it to all the attendees to taste.

Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Thu 21 10:45h - 11:30h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
11:00h
Conference | The Alimentaria Hub Sustainability

Sustainability in FMCG

Cintia Bosch Montañés
Cintia Bosch Montañés AECOC Head of Sustainability Speaker

21-03-2024 11:00 21-03-2024 12:00 Europe/Madrid Sustainability in FMCG

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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Hall 5 | The Alimentaria Hub – Agora by Aecoc
Thu 21 11:00h - 12:00h Hall 5 | The Alimentaria Hub – Agora by Aecoc
11:00h
Conference | The Alimentaria Hub Sustainability

Sustainability Strategies from Outsourcing

Mecè Casanovas Melià
Mecè Casanovas Melià Acciona Facility Services Technical & Quality Office Manager Speaker

21-03-2024 11:00 21-03-2024 11:45 Europe/Madrid Sustainability Strategies from Outsourcing

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.

Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
Thu 21 11:00h - 11:45h Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
11:00h
Round Table | Restauración en colectividades Restoration in Communities

Disease-related malnutrition

Miguel Àngel Herrera
Miguel Àngel Herrera AEHH President Speaker
Nil Salomó
Nil Salomó Proppos CEO & Founder Speaker
Cristina Velasco
Cristina Velasco Hospital General Universitario Gregorio Marañón Food Technologist. Clinical Nutrition and Dietetics Unit Speaker
Júlia Álvarez Hernández
Júlia Álvarez Hernández Hospital Universitario Principe de Asturias Head of the Endocrinology and Nutrition Service Speaker
María Teresa García Jiménez
María Teresa García Jiménez Universidad Complutense de Madrid Doctor in Pharmaceutical Biology. Public Health Nutritionist Speaker

21-03-2024 11:00 21-03-2024 12:00 Europe/Madrid Disease-related malnutrition

In this forum we discuss the problems that inadequate nutrition causes in patients admitted to socio-sanitary centers and the various consequences, both from a healthcare and economic point of view; I raise awareness at all levels of the importance of adequate nutrition for the recovery of patients/residents

Hall 4 | Restauración en Colectividades Meeting Point
Thu 21 11:00h - 12:00h Hall 4 | Restauración en Colectividades Meeting Point
11:45h
Showcooking | Coffee, Bakery and Pastry Bakery

Food Tech & Food Design in the world of pastries

Juan Manuel Umbert Rosselló
Juan Manuel Umbert Rosselló MAKEAT CEO & Co-founder Speaker
Marcello Buratti
Marcello Buratti MAKEAT Director of Gastronomic Innovation Speaker

21-03-2024 11:45 21-03-2024 12:30 Europe/Madrid Food Tech & Food Design in the world of pastries

Talk + Showcooking with tasting

Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Thu 21 11:45h - 12:30h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
12:15h
Presentation | The Alimentaria Hub Innovation (R&D&I) and Brands Value

Global Health opportunities for F&B

Marta Delgado del Rio
Marta Delgado del Rio Innova Market Insights Senior Account Manager Speaker

21-03-2024 12:15 21-03-2024 13:00 Europe/Madrid Global Health opportunities for F&B

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.

Hall 5 | The Alimentaria Hub – Agora by Aecoc
Thu 21 12:15h - 13:00h Hall 5 | The Alimentaria Hub – Agora by Aecoc
12:15h
Culinary Demonstrations | Restauración en colectividades Restoration in Communities

Sarcopenia and hospital feeding

Silvia Mayor
Silvia Mayor AGAR Cook and Co-Founder Speaker
Xavier Beltrán
Xavier Beltrán AGAR Nutritionist and Co-Founder Speaker
Inés García
Inés García Advisor in Communities Speaker

21-03-2024 12:15 21-03-2024 13:00 Europe/Madrid Sarcopenia and hospital feeding

In this workshop, guidelines will be given to improve nutrition in groups affected by the DRE with different needs and profiles, presenting the recipes and preparation of the three dishes of a complete menu.

Hall 4 | Restauración en Colectividades Meeting Point
Thu 21 12:15h - 13:00h Hall 4 | Restauración en Colectividades Meeting Point
12:45h
Showcooking | Coffee, Bakery and Pastry Bakery

The new style of artisan baking

Daniel Jordà
Daniel Jordà Panes Creativos Owner I Master Baker Speaker
Jordi Morera
Jordi Morera Morera e Hijos Speaker

21-03-2024 12:45 21-03-2024 14:30 Europe/Madrid The new style of artisan baking Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Thu 21 12:45h - 14:30h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
13:15h
Round Table | Restauración en colectividades Restoration in Communities

Financing of large investments in kitchen machinery and equipment

Javier Vidal
Javier Vidal Complejo Hospitalario Universitario de Santiago de Compostela Head of the Food Service of the University Hospital Complex of Santiago de Compostela and Member of the Board of Directors of the AEHH. Speaker
Gorka Viejo
Gorka Viejo Onnera Grup Commercial Director Speaker
Michel Albea
Michel Albea Socamel General Director Speaker
Jordi Gargallo
Jordi Gargallo Kitchening Commercial Director Speaker

21-03-2024 13:15 21-03-2024 14:15 Europe/Madrid Financing of large investments in kitchen machinery and equipment

The large investment involved in both the acquisition and renewal of equipment in the hospitality industry (kitchens and laundries) means that either these needs are postponed, or solutions have to be sought to alleviate the liquidity deficit with new alternatives. What is being done and what the trends are are the questions to which answers will be sought at this table.

Hall 4 | Restauración en Colectividades Meeting Point
Thu 21 13:15h - 14:15h Hall 4 | Restauración en Colectividades Meeting Point
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