Activities programme

Registration through www.aliber.es 

Reducing consumption of red and processed meats is becoming a necessity for one's health and because vegetables-based foods are also the most environmentally friendly. School canteens, as spaces for training and promoting the health to the future generations, are a perfect platform for introducing small changes, bearing in mind, however, that not everything is valid to replace red and processed meat of animal origin. 

Online food sales worldwide follow a growing trend. The digital revolution has radically changed trade and human relationships. This represents an opportunity for brands, small and medium producers and a change in the architecture of cities. On this day, opinions and forecasts from various specialists will be presented that will offer an analysis of online commerce considering the rights of consumers and the obligations of sellers. The information to be provided to the consumer and the legal aspects, manipulation and conservation, the inspection capacity of the websites hosted in non-EU states, the effectiveness of the sanctions, the coordination between Member States ... are aspects that should be addressed. by the community institutions. All this implies a true transformation of the classic food chain. The challenge of the Triptolemos Foundation is to optimize a sustainable global food system.

Model of relationship between Mercadona and its suppliers of products suitable for coeliacs.

Before the popularization of the fifth range, Quickchef detected that this product would be a reference point in the future, starting to work on this production system for more than 15 years, until it became a pioneer in the sector. The adaptation to the needs of its clients and the capacity to adapt to the new models of tourist restaurants and hotels have positioned Quickchef as a leading brand in its sector. Nowadays, customers aspire to more than just food, they seek to enjoy a new experience in every dish they eat. The presentations are divided into 2.

1st part: It is based on our healthiest line where we will present our salads, vegan and vegetarian dishes.

2nd part: We will present the most global proposals of our offer, among which we will offer a small selection of our traditional, ethnic dishes and candied meats.

At the national and international level, hospital food competitions have been held with the aim of strengthening hospital gastronomy; contributing to a culture of life and healthy eating; value the management of nutrition and cooking services at the hospital level; and, in short, adding value to the role played by the various professionals in this segment. In this showcooking we have the participation of the winner of the "II National Hospital Cooking Contest" organized by the AEHH in 2016 and the "II International Intercultural Hospital Gastronomy Contest", held in Peru at the end of 2017.

Innovation, respect towards people and the environment are issues that should take centre stage in the new conception of community services in order to adapt and align this sector with the SDGs and 2030 Agenda.

A roundtable that will allow us to delve into how food corporations are currently interacting with the most disruptive startups in the industry; including what tools they use to generate open innovation in partnerships with these startups, as well as the main lessons and challenges in the area of ​​innovation and marketing that they encounter.

Participant Corporations: Sigma Alimentos, Calidad Pascual and Europastry.

The mass market in Spain has its own characteristics that shape its evolution. The lack of concentration, the great weight of the market leader, the low estimate of growth due to the stagnation of the birth rate or the excellent evolution of short range retailers are some examples. On the other hand, the regional distributors have a differential and complementary model that is committed to fresh products, as well as to the breadth and depth of the assortment as a value proposition. However, the search for differentiation as a survival strategy and as an alternative to price must respond to the key trends demanded by consumers: health, sustainability and convenience.

This session, organized by the Torribera Mediterranean Center, a joint project of the Culinary Institute of America and the University of Barcelona, will focus on the translation of nutrition and health science into strategies and actions for the food industry. It will help chefs and foodservice operators, from restaurants and cafeterias to cruise ships and manufacturers, better understand how to transform the dietary principles of the Mediterranean into the kind of craveable plant-forward dishes that 21st century consumers crave. How do we get people to eat more produce and more grains? How do we translate restaurant dishes into healthy, delicious, and sustainable food products? What are the core nutrition principles that chefs need to understand before creating any dish? 

TAKOSU Fresh octopus from Ría beaten and massaged as the Japanese tradition marks. It is served with a vinegar broth at the bottom and is accompanied with wakame seaweed and pickled cucumber.

How to meet the needs of a rapidly aging society to ensure proper nutrition, good nutritional and health  status and an improvement in the quality of life of the elderly.

In this presentation, Alex Beckett, Associate Director of Mintel Food & Drink will look at how the world of food and drink will be changed by 2030 and what this means for consumers and the food, drink and foodservice industries. Mintel’s future-looking trends explore how the health of the planet is connected with the health of its population and the argument for more activist, results-oriented approaches in the climate crisis. The predictions also discuss the rising consumer demand for personalized diets and how smart technology is re-shaping food consumption, and also examine revolutionary new concepts in how and where we source our food. 

The presentation will be in English. 

In a context marked by the globalization of markets and high competitiveness, it is essential for any food industry to comply with strict requirements at the level of Food Safety, including those related to hygiene.

Although the Hazard Analysis and Critical Control Point contemplates the Cleaning and Disinfection Plan as a prerequisite, the current production scenario makes it necessary to fully integrate Food Hygiene into production processes, with strategies focused on productivity, traceability and sustainability.  

Our society's consumption patterns are constantly evolving, incorporating new variables into purchasing decisions such as long-term health, environmental sustainability, animal welfare, linkage to origin or ethical values in food production. At the same time, food companies are making a great effort to adapt their offer and differentiate their products through labelling and advertising, with an increasing use of claims or adjectives linked to the product (eco, km0, products without, etc.). This phenomenon, added to the large amount of information on food in social networks and digital media, has generated a complex scenario that can confuse consumers and affect their confidence. In the face of this, transparency and honesty emerge as fundamental tools in the consolidation of new consumer trends.

We are facing a more conscious and responsible consumer, who is changing his buying habits and his relationship with companies and the products he consumes. In this presentation we will show what the shopper understands by sustainability and what attributes he or she is looking for in a product, a brand or company and a sustainable establishment. 

Intellectual Property should be considered a key tool in the internationalization of companies. Exporting products or services, or establishing yourself outside your country without your company's internationally registered trademark or designs, can mean the loss of your business. EUIPO, as an Agency of the European Union, offers this protection in all EU countries. Knowing our tools and services can save you time and money. We will provide you with practical information that can be very useful!

The almond tree is a traditional crop, widely spread throughout Spain, with an area of approximately 600,000 hectares. The crop is especially concentrated in the areas near the Mediterranean (coastal and inland), Andalusia and the Ebro Valley. Spain is the third largest producer in the world and the leading European producer with a harvest volume of around 4.5% of total world production (50,000 tonnes of kernels), far behind California with 80% of production (900,000 tonnes).

Technology-based innovations are on the rise in restaurants and hospitality venues around the world. In this paper we will see which technologies consumers are willing to adopt most easily, at what times of consumption and in what type of premises. Because we do not have the same needs when looking for speed in consumption, disconnecting from routine with friends or Sunday lunch with the family.

Reasons for different almond bitterness perception are explored. Benzaldehide released when almond kernel is broken is the cause for it. Consumers perceive it through retronasal way. Acceptability depends on its concentration and total rejection can  even happen. Some industrial processes can reduce benzaldehyde concentration, but some not. Thus, bitter almonds are critical for some food recipies and not for others. Several acceptability studies when bitter or sweet almonds are used will be presented. Current legal limits in some countries for bitter almonds use will be discussed, from the food safety point of view.

The “saludable healthy dish” (Harvard Health eating plate); an option for all ages and for any type of center. The intention of the showcooking will focus on explaining how we can structure the menu of collectivities to serve in a single dish all the necessary nutrients focused on Collectives of any age: nursery schools, schools, residences or restaurants for companies. On the other hand, the correct grammages will be explained to ensure that these dishes comply with the regulations and nutritional requirements of diners.

A complete overview of the veggie movement in Spain and Portugal with detailed data to understand the present and future of this food style and the opportunities it brings to the industry.

Understand Thai cuisine dissecting cultural, historical and geographical aspects. Show a typical gastronomic recipe from southern Thailand - Massaman curry

Key topics:

- Consumer trends
- Food Retail : Weaknesses & Opportunities;
- Food Brands : between innovation & tradition;
- Private label trends

Nearly 150 professionals, with expertise in more than 20 disciplines (industrial microbiology, new conservation technologies, pesticides...), make up CNTA, the National Centre for Food Technology and Safety.  Knowledge acquisition, trend identification and the provision of technological and R&D services, focused on results, are the tools through which the centre seeks to achieve its main objective: to contribute to the improvement of the competitiveness and quality of the food sector.

South Africa’s culinary world is a reflection of its multicultural diversity within the country. With influences from South East Asia, Europe and Africa from centuries of colonisation and immigration, a new flavour was born. Culturally, meat is widely eaten and it is very common to have a weekend bbq or “Braai” as it is called. Cured and dried meat such as Biltong is also a specialty and was a way of preserving the food during the Voortrekkers time. They travelled all of Southern Africa in wagons and needed methods of keeping food preserved during long and hot summers. 

Education centres, residences, establishments and tourist destinations must support the safety of multi-allergic audience. At this table we will discuss how to guarantee this safety in all the links of the chain.

Market trends are the result of the vertiginous changes that happen in societies. To cope with these changes, we have coined the concept of innovation among all, which is nothing more than finding a way to solve new challenges or those old that remain. Cooperation between companies has always been an effective tool. Nowadays some companies have access to markets, and others have the flexibility and adaptability to change. Cooperating is able to close the circle: Related to size, market access, flexibility and adaptability. Cooperation between different companies for the same purpose.

The collective catering companies’ federation, Food Service Spain, organizes this round table to publicize its new image and new strategic lines in search of greater visibility, enhancing communication and interaction with the society. Additionally, the last global figures of the social and collective catering market will be given, and the key elements that generate value in this field will be discussed.

Within the framework of growing consumer interest in both the origin of the product and the processes to which it is subjected, delivery to the end consumer is no longer a mere tool but becomes another element in the value chain.

Thanks to this new role that has been achieved given the new needs and demands of the final customer, the delivery process, as well as all the interactions it causes, has become a great ally of companies to complete the shopping experience and to improve the perception of the product itself.

Nearly 150 professionals, with expertise in more than 20 disciplines (industrial microbiology, new conservation technologies, pesticides...), make up CNTA, the National Centre for Food Technology and Safety.  Knowledge acquisition, trend identification and the provision of technological and R&D services, focused on results, are the tools through which the centre seeks to achieve its main objective: to contribute to the improvement of the competitiveness and quality of the food sector.

During 45 minutes we will analyze the necessary contents to sell more and better, we will review the new eCommerce projects of the distribution and we will know what is happening in countries around us to see what the next steps can be.

The new challenges of agrifood sector lead companies to seek innovative solutions. Maria Victoria will explain how to build bridges between leading companies that pose their innovation challenges and the most disruptive startups for agrifood sector. Case studies: Zitromac, Diageo supplier, and Bioagro, Grupo An colaborator.

Based on concrete examples, we will focus on the fundamental aspects that need to be present in crisis management, aiming to protect the corporate reputation.

We will highlight the importance of generating a crisis-ready culture within the organizations. We will address the different tools that should be considered in crisis management, without losing sight of three fundamental aspects such us business, communication and the legal part of the crisis.

We will reflect on the importance of having a clear identification of the risks and issues accompanied by an integrated crisis management system. We will show how to map the stakeholders of a crisis.

Finally, we will highlight those legal aspects to be considered before a potential crisis.

Ensuring food safety in a catering service is essential. In this round table we will talk about the aspects that must be taken into account, both from the point of view of the manipulator, and from the point of view of the kitchen design.

We will know the main KPI's of online shopping in mass consumption: online shopping habits, buyer penetration, purchase frequency, spending, most purchased categories, top distributors and online manufacturers. All this thanks to the analysis of the purchase behaviour of more than 10,000 Internet users, a research carried out by AECOC Shopperview and Nétrica.