Activities programme

Popularly known as ‘Land of the Dawn-lit-Mountains’, Arunachal Pradesh is India’s first State to greet the rising sun. Located on the North-Eastern tip of India with its borders touching China, Bhutan and Burma (Myanmar), this beautiful land is endowed with dazzling array of flora and fauna that is sure to allure any tourist. The misty hills, sparkling rivers, gurgling waterfalls add charm to the beauty of this incredible land. Arunachal Pradesh finds its mention in the literatura of Kalika Purana and the great Hindu Epic Mahabharata. Arunachal Pradesh, is dotted with innumerable historical monuments and archeological remains, which bear testimony to its rich cultural heritage.

Today's consumers are looking for healthy breads, without having to compromise on taste. With Softgrains technology we have managed to combine both factors to offer consumers what they have always been looking for. We invite you to discover the exciting world of wholegrains and see how to offer added value in the bakery.

Company Ingredalia, Start-Up for the deeptech and food tech systems, has brought to the industry the developments of both a technological center

(Tecnalia) and the industrial partners of the Ebro Valley (Mainly Navarra and La Rioja), obtainjing added value prodcuts from the industrial byproducts

of broccoli, using state of the art technology. At present time, it alrealdy has launched to the market its first product (Sulforaphan Smart) and

it's working on more added value upcycled ingredients. In this presentation it wants to share its business model and value, and also explain where the

added value of his main market product comes from.

We are the only multicategory Spanish brand in the foodtech sector with its own production and R&D center. Investing in foodtech to develop healthy food products with a demanding sustainable approach has been the key to success. Among our latest achievements, we have proposed 3 pioneering references to the plant based alternatives industry: plant based alternative to liquid mozzarella, plant based alternative to semi-cured cheese and plant based alternative to cream cheese. The result: offering the same experience as traditional cheeses.

Personalized, healthy and sustainable nutrition will be the axis of a "journey" to learn about the latest trends and launches demanded by the new conscious consumer concerned about their health and that of the planet. Identifying opportunity territories to differentiate from the products that currently exist in the market.

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 oft he elderly.

PROTEINS: Towards a new concept

We will take a brief look at the types of proteins that are mostly found in supermarkets, as well as which ones have the greatest potential for growth in the food sector.

In what field can we apply R&D and what return can we obtain from it, as well as which short-term innovations are the ones that stand out the most.

We know the meat-based analogues based on plant-based products in the range of fresh, cooked and also cured (we will present the latest in cured veggies), but ... can we improve

the nutritional factor? Do we know the impact of processing on product quality?

How to use macroalgae and microalgae as biomass to develop new products or even new differentiated ingredients?

At what point is liquid fermentation and solid fermentation in the development of new products and / or protein ingredients?

We’ll introduce you to the latest developments at IRTA and share what we’re working on.

This conference will analyze the impact of different social networks and their influence on eating habits. Experts from different areas will participate in the round table: nutritionists, journalists, educators and institutional representatives. The results obtained in the report carried out by the Triptolemos Foundation on the "Impact of social networks on the eating habits of adolescents" in which 23 experts have participated will be analyzed. The study shows, among other things, that there is an age range that takes influencers as a reference, giving their messages more credibility than scientific evidence. These contents can condition the eating habits of this segment of the population, which in Spain registers overweight and obesity rates of around 20%. How do the actions that are carried out both from the public and private sector? How do experts approach this issue from their different areas?

The artisan butchers' collective presents an innovation, a new line of products in their sector, to facilitate the production of traditional dishes based on artisan products without additives.

The Innovation Committee detected the interest of younger customers in traditional cooking dishes. A solution had to be found to cover this need in such a way that it was achievable, easy, quick and of the highest quality.

In order to be able to reach the entire population interested in this gastronomic solution, it is necessary for its preparation to be adapted and customized by any artisan with a whistleblower.

These culinary bases presented in Innoval will soon be disseminated and explained to all Catalan artisans so that their customers can have this product line.

These culinary bases are intended for cooked dishes based on legume (white mongetes, lentils, peas and beans), paste and rice.

The Research Group of Cooking and Gastronony at CETT-UB works in three main areas; innovation and creativity, sustainability and gastrohealth. The aim of this talk is to show the projects that are being carried out, such as the development of culinary techniques and processes to revalue products derived from food waste and non-edible parts of fish and legumes to transform them in new products and ingredients. It will be shown how to make cookies or waffles with fish bones and fermented foods derived from legume by-products. Sensory perception and gastrophysics will be discussed, and how them play an important role in gastronomy.

When no one opted for the fifth range, Quickchef detected that this product would be a point of reference in the future, starting to work on this production system more than 15 years ago, becoming a pioneer in the sector. Adaptation to the needs of its customers and the ability to adapt to new restoration models have positioned Quickchef as a leading brand in its sector. Currently, customers aspire to something more than food, they seek to enjoy a new experience in each dish they taste. For this reason, Quickchef offers a wide range of recipes to be able to enjoy a wide variety of flavors in a few minutes. The presentations are divided into 2. 1st presentation: It is based on our line for third parties, where we will present some of our pieces of meat. 2nd presentation: We will present the most global proposals of our offer, among which we will offer a small selection of our traditional, ethnic dishes and salads

The need for evolving our agri-food system towards a more sustainable model with a lower environmental impact, together with the availability of new technologies at a competitive cost, have become divers for innovation in the agri-food sector. This fact adds to the intrinsic characteristics of the sector, which offers products with high standards of quality, safety and health to the consumers, as well as to the social demand of more sustainable products and alternatives to animal origin.

As a result, the new innovation trends include plant-based or biotech alternatives to dairy and meat products. In vitro models of increased performance reduce the necessity for animal testing. These trends offer an answer to the current social and environmental challenges. In addition to that, the digital technologies have revolutionized the food production, boosting the benefits for the health of people and the planet.

Research in bioactive, microbiota and probiotic compounds for prevention and treatment of the Metabolic syndrome, Carlos J. Gonzalez Navarro, University of Navarro. Metabolic syndrome is an asymptomatic physiopathological state associated with obesity that runs with insulin resistance, hypertension and dislipemia, and whose prevalence ranges from 20 to 25% in the adult population, increasing among older people. In addition, around 85% of patients with DM2 have metabolic syndrome.In the Nutrition Research Centre, various approaches are currently being reached for their prevention and treatment based on the use of bioactivos, probiotic compounds or microbiota evaluation and modulation through changes in food.

Since the outbreak of the Great Recession, societies have been shaken by various traumatic events: the economic crisis has hit many homes, particularly the most vulnerable. When it seemed like we were back to normal, the terrible Covid-19 pandemic, which began two years ago, once again sowed material and emotional fears, especially among young people. As if that weren't enough, a few weeks ago Russia invaded Ukraine, causing irreparable damage, which is inevitably splashing the governments, businesses and citizens of our country. In the face of this rampant uncertainty, how does the consumer react? What attitudes and behaviors arise? Does the lack of certainty affect us all equally?

With the idea of ​​preserving the ham tradition and adapting it to a global world with an ever-accelerating lifestyle, TARTAR I escaig, the first Iberian Ham Snack with artisan bread crumbs, was born. The pleasure of eating freshly cut ham at any place and time. The original and homogeneous flavor of the ham thanks to its special elaboration such as TARTAR. The perfect combination of Ham in the company of crispy artisan bread crumbs make for a unique experience.

After several decades of searching for a health-promoting diet, the population has not yet benefited from a truly effective healthy diet. It has been 40

years of the FOSHU Program in Japan that aimed to improve health through nutrition. But it is only in the 21st century that science has generated the

basic knowledge that is key to making food strategies and products as tools for health care. The discovery of the genetic code, published in February

2001, was transformative, giving rise to Genomics and Metagenomics, basis of Precision Nutrition or nutrition tailored to the characteristics of

individuals according to their genetic profile and physiological situation. INNOHEALTHFOOD is an integrated structure of means to support the

food industry in bringing Precision Nutrition strategies and products to the market.

The idea is to talk about our experience: directing and creating the gastronomic offer of an old winery in a very limited space (both in terms of resources and physical space) Giving prominence to the product, to a charcoal oven and with two fryers, we managed to bet on seasonal and local cuisine.

Presentation of ALIMENTE21, a research and development project for cutting-edge solutions based on Artificial Intelligence, Big Data, Edge Computing, Digital Twin and others, with the aim of advancing the food industry towards a predictive, prescriptive, intelligent and with less environmental impact, mainly from the point of view of water and energy use. It is the only Food project approved in the Misiones 2021 call. The project, which has just started and ends in 2024, is carried out in consortium by three companies in the food sector (Codorníu, Aldelís and Prolongo) and four technology companies (Mapex, Omron Iberia, Cibernos and Agropixel). In addition, it has the collaboration and technical coordination of the Eurecat technology center.

An approach to Grupo Apex. We will know closely its work in the commitment to sustainability and the SDGs, explained from a case of success: Marinas 100% plastic free, the first packaging in the potato chips and snacks sector that is also compostable.

Reducing consumption of red and processed meats is becoming a necessity for one’s health and because vegetables-based foods are also the most enviromentally friendly. School canteens, as spaces for training and promoting the health tot he 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 aminal origin.

Different angles of sustainability in agri-food transformation processes: 

1) Energy efficiency in the cold chain and the ICCEE project 

2) Measurement of environmental impacts throughout the supply chain and Benefits and prospects for the agri-food industry

With the collaboration of thirty experts, The Collider, the innovation area of the MWC Barcelona foundation, has produced a technology watch report dedicated to the agri-food industry with the collabpration of grupo Vallcompanys and IRTA. 

The global food production system is outdated and inefficient to meet today's challenges: world population growth, responsible management of natural resources, and environmental protection.

How will we feed 9 million people in 2050?

Production must be local to be more efficient, sustainable, fair and safe. At Blendhub, we were visionaries more than a decade ago when we created a collaborative platform to offer food as a service anywhere in the world through a network of multi-located centers on four continents.Platform collaboration with partners aligned in values is the only way to transform the global food system towards a more sustainable, efficient and safe production that guarantees access to healthy food to more people in more places, thus creating shared value for society and the planet

Hideki Matsuhisa practices a cuisine based entirely on Japanese cooking techniques in which he introduces the Mediterranean products he likes most, with large doses of intelligence and sensitivity.

LODYN is an innovative company focused on the natural improvement of the nutritional profile of dairy products. Dairy products have traditionally been discouraged due to their high content of saturated fat. At LODYN we have been working for years on the nutritional improvement of milk, from its fat profile to its antioxidants, and its positive effect on cardiovascular diseases and on people's immune system. Together with IDIPAZ and the collaboration of CIAL, at LODYN we have developed a project that covers:

- The design of diets for animal feed that makes animals naturally produce milk enriched in omega 3 fatty acids and antioxidants.

- The reduction of methane emissions into the atmosphere through the use of this feed in farms.

- The evaluation, through a Clinical Intervention Trial at the University Hospital of La Paz, of the benefits in human health of the consumption of cheeses made with this naturally improved milk.

The Vall Companys Group is a family-owned agri-food group and leader in Spain with an operational model based on the integration of all phases of the production process, in which R&D&i activity is key to the design of processes and products that represent significant advances in quality, health, wellness, efficiency and sustainability. Throughout the presentation, the trajectory of the Vall Companys Group in terms of innovation will be reviewed, as well as the challenges to be addressed in line with its sustainability strategy.

Grana Padano is the most consumed Protected Designation of Origin cheese in the world. An artisan cheese, lactose-free, whose history dates back almost 1.000 years. The versatility in the kitchen and its high nutritional value are the fundamental characteristics of Grana Padano.

Whether it is eaten on its own or integrated as an ingredient in different recipes, this Italian cheese is an indispensable product due to its unequalled flavor giving a unique nuance to each of the dishes in which it is present, because depending on its aging, its taste varies. Grana Padano PDO has three maturations: aged between 9 and 16 months, aged more than 16 months and the jewel in the crown, Grana Padano Riserva over 20 months.

During the showcooking, the Colombo brothers will show three different ways of cooking the same product through its three maturations.

The Moments Restaurant has prepared a very thoughtful menu that aims to place them at Km.0 of the kitchen they want to be and that is the beginning of a gastronomic revolution inspired by the 17 Sustainable Development Goals of the United Nations 2030.

The world of healthy food is constantly evolving and there are new product offers every day, but the great challenge of the 21st century is to be able to produce products (sweet and savoury) with a lower sugar content without resorting to high GI options, or loading the product with chemical additives. Currently, in the food industry, white sugar is being replaced by ingredients rich in fructose that also aggravate our health. In this talk, the entrepreneurs Mariona Comas and Ari Grau will explain how they are revolutionizing the food industry with Impossible Bakers: the Foodtech Startup focused on sugar-free & low-carb bakery options elaborated with one thing in mind: providing healthier options to the entire population.

The Cambodian chef, founder of Ta-tung, Kav Ly, brings the best of Asian cuisine to Alimentaria through the most emblematic recipes that she herself has created for Ta-Tung, the new oriental line from Grupo Gallo. Unique and original recipes that present proposals to enjoy the best dishes of oriental cuisine without leaving home.

The challenge of adapting to accelerated changes in the environment requires a continuous innovative approach from the Food Industry that is not only restricted to the product, but must affect the entire organizational structure. Issues such as changes in food trends, socioeconomic factors, or the increase in consumer empowerment in decision-making, through new technologies, have an increasing impact on the activity of the Food Industry. In this deeply changing environment, innovation has ceased to be a differentiating element, to become a basic survival tool for companies.

Thanks to our innovative dehydration technology, we obtain a 100% cheese snack with a super crunchy texture, maintaining all the benefits and nutritional characteristics of cheese and its authentic flavour.   

Proasis as a healthy and functional alternative to ice cream that:

• With a dual function thanks to its high PROTEIN content and its contribution of PROBIOTICS that promote digestive well-being • With approximately half the calories and ¼ of fat than the competition • It has the highest levels of fiber and proteins. • It is the first Nutriscore A ice cream on the market. • It has a FLAVOR and TEXTURE to match the benchmarks in the category

Speaches and debate session on innovation factors in the current and future agri-food sector: recent technologies and innovations, support for business R&D projects, key knowledge for the valorization of intangibles and new advisory service. Discussion table with successful and innovative business model technology companies in the field.

From the hand of Marcos Morán from Casa Gerardo we will learn about different cooking options for sea bass: raw, cured, candied, cutting up and using all its parts, to get the most out of this great product.

The extravagance of "Sea and Mountain" An apparently strange combination that is part of the traditional Catalan recipe book and that defines the landscape of Catalonia. A curious and original union outside the local world where, instead, it is known and familiar.

Following the guidelines of an circular economy, Xavier Pellicer seeks the maximum use of all the product in different dishes, maintaining the maxim that governs his profession, which is absolute respect for the food with which he works.

Educational centers, residences, establishments and tourist destinations have to bet, yes or yes, on the safety of the multi-allergic public. At this table we will discuss how to guarantee this security in all the links oft he chain.

Consumers today are concerned not only about food quality, but also about nutritional qualities, food safety and sustainability. It is no longer enough to manufacture quality food, but rather it must be healthy and without risk of contamination caused by toxic substances, pathogens, allergens, or foreign matter. Technology has evolved a lot, both in the field of Photonic Technologies and in Computing and Artificial Intelligence, making it possible to carry out controls to identify risks in the same production line very quickly. This paper will review the main inspection and control technologies, such as artificial vision, spectroscopy, hyperspectral vision or biosensors, as well as the advantages of using Machine Learning techniques, showing use cases and applications. real that allow to control the quality and safety of 100% of the production.

One of the key points for the medium-term competitiveness of the food industry is the transformation of its production model towards a more sustainable one. The challenge facing the sector is how to become more sustainable while ensuring stable, inclusive, safe and healthy growth. At Veolia, we have adapted our activities to help the food industry in its transformation towards sustainability, providing solutions to improve water management in an environment of scarcity and increased demand, and promoting the use of renewable energies to reduce or eliminate environmental impact. Some of the most efficient sustainable transformation solutions are the reuse of wastewater, steam generation from biomass or biogas, photovoltaic energy or the optimization of energy costs from digital solutions. Other high-value options are currently in the validation phase.

Flax & Kale, healthy and sustainable food company, will present its product innovations, creations that mimic the traditional experience in taste, smell and mouthfeel, as well as in cut, spread, melting or elasticity.

Flax & Kale is the only brand with its own local production with its own R+D+i and production center of 6,500m2, where research and development projects are carried out within the categories of probiotic drinks, alternative protein and vegan cheeses.

Digital transformation is a key driver of innovation in the food industry. Technologies such as artificial

intelligence, the internet of things or big data, to give just a few examples, are changing the way in which

companies develop their operations at the factory level, control product quality and safety, govern the value

chain, develop product innovation activity or monitor the market. This presentation will outline some of the

keys to successfully tackling digital transformation in companies in the sector and will show practical

experiences and real cases of digital transformation.

Carlos Medina and Tomi Soriano, from Two Many Chefs, reformulate international cuisine classics giving their personal touch. This time they go further, turning their creations into a vegan and allergen-free proposal. Through a short but intense menu we will be able to taste salty and sweet options like you have never tried them before.

Oriol Rovira offers in Els Casals a terroir cuisine, in which the vast majority of the products are from the same farm or from nearby farms: vegetables, eggs, milk and its derivatives, poultry, pork, mushrooms, truffles… “Closing circles” is their motto and with it they show that they are a living farm, in which they are almost almost self-sufficient

Hans Neuner has focused his proposal on Portuguese gastronomy and has been largely based on his own interpretations of traditional dishes. During the last two years, as a consequence of his inspirational travels, he has had the opportunity to delve into the influences on Portuguese cuisine since the time of the Portuguese discoveries, which formed a culture that is still alive today.

How have consumer needs and priorities changed? What do you ask companies? In this session we will see the evolution of the purchase and consumption behavior of the shopper and what changes are here to stay. We will present the results of the recent 8th Wave of the AECOC Shopperview Barometer, changes in purchasing and consumption behavior inside and outside the home. We will address issues that are relevant and of great impact for FMCG companies such as the rise of online shopping, the growing life at home, the impact of teleworking, the healthy and sustainable awareness of the consumer, all of them drivers of change in the new consumer.

Tickets: https://www.aecoc.es/activity-no-forma-jornada/los-retos-que-presenta-el-nuevo-consumidor-habitos-de-compra-y-consumo/barcelona-04042022/

At Quescrem, innovation is part of our DNA. From our beginnings we questioned whether the usual processes of the dairy industry were adequate and we set out to start from scratch in many areas, from production to the marketing method of our products. In 2018 we detected one of the most appealing flavors in the dairy world was Kefir. After carrying out tests with consumers and with our clients, we launched shortly after the first Kefir spread on the market. A healthy product, with clean labeling and that in these years has brought us much joy.

Restaurants raising €13 million with the pre- sale of their NFTs, others earning 300% in Bitcoins, white truffles that are auctioned as NFTs and guarantee total traceability, chefs that mint their recipes and never repeat them. Restaurant chains, food brands and supermarkets that enter the metaverse so that the customers can buy or order real food through their avatar. Meta-supermarkets, crypto restaurants, robots and food on NFTs  are just examples of what is to come. What opportunities will open up and what differential value will bring to customers? Will Virtual Reality and the Metaverse make us eat differently? Welcome to the Foodverse!

We are a group of non-conformists, with extensive experience in the food sector, eager to move towards a more sustainable planet and interested in production processes that do not harm the environment. A gastronomic revolution so you can eat dishes made with all-vegetable protein, with nutrients beneficial to health and without sacrificing the taste of what you like. We started our march in August 2021. It has only been a few months since its launch, and we are already in Spain, France, Portugal and the USA with a developer of an extensive catalog of elaborate dishes. entirely with non-animal ingredients under the same brand REVOLUGREEN !, ranging from vegetable alternatives, to prepared dishes and plant based desserts. All our products are backed by the V-Label and are made without preservatives, without artificial colors, without eggs, without lactose and without genetically modified ingredients.

One of the most hidden ancestral products of Valencian gastronomy is the Guirra sheep, considered an official protection breed, according to the Official Catalog of Livestock Breeds in Spain. In Valencia there is the National Association of Breeders of the Guirra, ANGUIRRA Breed, made up of a total of 25 breeders, and with an estimated census of 5,000 specimens in a high degree of purity that are distributed in isolated areas of the territory of the Valencian Community, such as La Vall d'Albaida, Valle de Ayora, Camp del Turia and Canal de Navarres in Valencia, La Marina Alta in Alicante and La Plana in Castellón

A l'Alimentaria 2022, la Carlota Claver demostrarà el poder del producte de temporada elaborant dos plats que han sigut un èxit aquest any a La Gormanda, el seu restaurant: l'anxova amb foie micuit i crema de porros i la flor de carabassa farcida de celery i nyàmeres. I és que, quan li pregunten a la Carlota quina és la seva principal font d'inspiració, la jove xef ho té clar: els productes frescos i de proximitat que estiguin disponibles en aquell moment. 

The importance of Influence Marketing as a buying driver focused on consumer products will be reviewed. We will present you with powerful tools, both 'Offline' and 'Online', to position your products in front of the competition. As well as campaign success stories we have activated in Kuvut using these tools.

The marinade is a technique that indisputably represents the cuisine of Enrique Valentí, and not to hide the effects of a food that is not very fresh, but quite the opposite, to enhance the product and fix flavors.“Right-wing” cuisine with a twist to the concept of marinade, the roasts and stews that characterize his cuisine so much, a traditional cuisine, updated, recognizable, and without complexes. An up-to-date eating house.

María Gómez's cuisine is nourished by the traditional recipes of the region and the rich pantry of the land of Cartagena, always from a contemporary perspective in balance with avant-garde and tradition and between the Campo de Cartagena and the Mediterranean Sea.Her dishes have been proposed to recover that ancient legacy of flavors and techniques that the passage of time has blurred to raise it to the culinary level it deserves.Through history, childhood memories and the traditional recipes of her grandparents, they invite us to rediscover the culinary roots of the region in a delicate game that combines past and present.

In this edition of The Green Revolution study, the third already, we have had difficulty finding the right term to describe the advance of the veggie or plant-based movement worldwide. A wave? A tsunami? Whatever it is, we are clear that it is perhaps the biggest change in eating patterns since industrialization and the appearance of packaged foods. In this paper we will present the main conclusions of our study.

The presentation will propose the need to modify our current agri-food system towards a more sustainable model, based on the development of new plant-based foods with a better impact on the environment. To

achieve this, the technological lines with the greatest impact and potential will be presented, such as

extrusion technology and fermentation. This method is capable of modify the structural, nutritional and

sensory properties of new plant-based ingredients and thus achieving the development of new food

structures with appropriate nutritional and sensory properties. The lines of research addressed at AINIA

related to extrusion processes (TVP and HMEC) to obtain meat analogs, as well as the application of

fermentative processes to obtain dairy analogs from plant sources, will also be presented.

Creative workshop with chef Ada Parellada with the presentation of two original recipes with the new variety of natural yogurt that La Fageda makes on the occasion of its 40th anniversary. Accompanied by the head chef of La Fageda, Neus Rabionet, the creations will incorporate ingredients 100% La Fageda, such as their homemade jams and ice creams.

Nowadays, the main source of protein has an animal origin, so an increase in demand would mean a 40% increase in the consumption of meat products in the next 20 years. This increased demand raises the need to ensure the sustainability of the food chain, not only through more efficient processes, but also by identifying new protein sources for the development of a more competitive, sustainable, and inclusive economy (European Strategy 2020). In this presentation, we will talk about biotechnological alternatives for protein production, exploring different protein sources, from protein produced by fungal mycelium to in vitro meat, from a nutritional, sustainability, and industrial viability point of view.

Nuts are one of the fetish products of the kitchen of the Disfrutar Restaurant, presents in many of its dishes. We will know in detail several sequences with different applications, techniques and textures.

The rise in prices that we are experiencing is having a full impact on the sector when it seemed to be recovering after the impact of the Covid…this fact comes on top of many other factors that for years have kept the collective restoration confined and without margin for much. Is the quality/price binomial at a dead end in community services?

Asturias presents its landscape cuisine "Cocina de Paisaje" by one of its ambassadors, chef Marcos Morán together with pastry chef Alejandro F. Tuero. "Cocina de Paisaje" represents the meeting point where the natural environment, the product and the cuisine come together. The cuisine of Asturias is a faithful reflection of its territory. It is a local and quality gastronomy, with foods that express its culture and tradition and that cannot be understood outside its environment.

Both will be in charge of representing the "Cocina de Paisaje" through a brunch with different elaborations combining tradition, recipe, avant-garde and local product. A showcooking combining sweet and savory with the most iconic products of the Principality of Asturias.

The pandemic was a defining moment for health, drawing new attention to health by consumers and health authorities alike.  In this session, Mintel's Food Science expert, Emma Schofield, will use independent data and trends analysis to respond to the following questions:    

- Which areas of health are important to consumers in 2022 and beyond, and what opportunities this can create for food, drink and supplement producers?  

- What attributes do consumers look for when seeking healthy food and drink, and what are the opportunities for health and nutrition claims linked to weight, the gut microbiome, and healthy ageing. 

Orientation and trend to which we believe the food sector should go in the field of Sustainability, identifying opportunities for improvement that allow it to align with the SDGs and materialize improvements with a tangible impact.

Round table on regenerative agriculture and sustainability as key contributions to the future of the global agri-food system

Given the strategic nature of packaging within the food sector and its constantly changing process, the Circular Food & Pack Industrial Forum has emerged as a meeting point for the sector. Consumption habits are changing and this poses a constant challenge for the food industry, as it has to adapt presentation and packaging formats to which they are also required to move towards greater environmental sustainability. Given this context and as a result of the new demands of mass consumption and food service, most food companies are working on the development of more sustainable packaging.

Grana Padano is the most consumed Protected Designation of Origin cheese in the world. An artisan cheese, lactose-free, whose history dates back almost 1.000 years. The versatility in the kitchen and its high nutritional value are the fundamental characteristics of Grana Padano.

Whether it is eaten on its own or integrated as an ingredient in different recipes, this Italian cheese is an indispensable product due to its unequalled flavor giving a unique nuance to each of the dishes in which it is present, because depending on its aging, its taste varies. Grana Padano PDO has three maturations: aged between 9 and 16 months, aged more than 16 months and the jewel in the crown, Grana Padano Riserva over 20 months.

During the cooking demostration, the Colombo brothers will show three different ways of cooking the same product through its three maturations.

AECOC will present the open innovation sectoral challenge that will address with the companies that take part in its "Open and Collaborative Innovation Platform" (PIA) and that will be based on 3 verticals within the field of Sustainability: Circular Economy, Sustainable Packaging and Eco -Design and Reuse of Packaging. AECOC will participate in this presentation, along with some of the collaborating companies.

Tickets: https://www.aecoc.es/activity-no-forma-jornada/innovacion-en-sostenibilidad-y-economia-circular/barcelona-05042022/

The food and beverage landscape is constantly changing. It's undeniable that factors like the pandemic have affected how, what, where and why consumers improve their nutrition or reward themselves with treats. Trends are emerging and evolving, driving innovation in the industry. Looking ahead, Innova presents the top trends that will drive innovation in 2022 and beyond, and delves into the "what" and "why" behind food and beverage trends.

In the gastronomy of the Aürt, the efficient technique and the use of the minimum ingredients stand out. An essential, natural and clear kitchen, where the emotional, sincere and conceptual prevail over the technical. Japanese-inspired cuisine, but with a Mediterranean body

It is possible to attract more customers to your business, taking advantage of the growing veggie trend. In this presentation we will explain how to do it in an easy way with Violife. Just need to change some ingredients to adapt your current recipes or include new options in your menu, which are suitable for all types of customers: celiac, lactose intolerant, allergic to nuts/soy and vegans. This way, you will have incredible recipes for everyone and differentiate yourself from the competition, while simplify the operations in your kitchen.

It is estimated that by 2040, 60% of the meat we will consume will not be of animal origin.

The macro trends of population growth and global food demand, combined with greater sensitivities towards sustainability, animal welfare and health, will pose great challenges that will make us rethink what we eat and how we produce it. 

In this sense, from ACCION - Generalitat de Catalunya - we promote this session together with INNOVACC - the meat and alternative protein cluster, which aims to:

. Publicize these trends and the conclusions of the study: "Alternative protein as a driver of change in the food industry in Catalonia: mapping and analysis", prepared by the General Directorate of Industry of the Generalitat de Catalunya.

. The action plan promoted jointly by ACCION and the INNOVACC cluster

. Case studies of innovative Catalan companies with alternative protein

The practical cases are gathered in the program of activities under the theme ''The alternative protein to Catalonia"

In the new world that is developing from alternatives to meat products, we must not only dominate the technology or the ingredients, but we must also know the possibilities of evolution of each ingredient and each technology to create "living" formulas that allow us to improve all products. the days. The concept of a stable traditional product on the market loses a lot of meaning in the world of "Future Food" and we need to move forward every day to create on the existing base. This can only be achieved by studying all the technologies, ingredients, products, processes, market trends, cooking each ingredient. How to choose the ingredients, how to study them, how to apply technology every day to "perfect", how to combine all this, how to cook them... Only a dedicated, multidisciplinary team with technicians, scientists and chefs and having all the industrial and culinary technologies can make Futur Food become Today's Food every day with perfect mimetic products of traditional meat products.

Ensuring food safety in a restaurant 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 kitchen desing.

“Lentejas con Chorizo”, “Bollo Preñao” or “Patatas a la Riojana” are some of the traditional recipes of our gastronomy in which the Chorizo is the principal actor.

In the Spanish Chorizo Consortium we have collected these culinary treasures in our #ChorizoAcademy initiative, in order to explain to chefs from all over the world how to prepare the most authentic dishes of our cuisine, always with the Spanish Chorizo as the main character.  

Chef Alvaro Smit will introduce us this initiative and will surprise us with some of the creations in this innovative recipe book recorded and produced entirely in English.  

Future food demand, especially meat and protein-rich products, is one of the most worrying aspects in view of population growth figures. In recent decades, the global consumption of animal protein has increased considerably. By 2050, the FAO forecasts a world population of 9 billion and a necessary meat production of 410 million kg per year.

In this sense, the search for new alternative sources of protein to animals and suitable for human consumption, animal consumption as well as to restore the quality of the soil will constitute one of the most relevant avenues of research in the future. These new sources of protein will come both from de novo proteins and from assessments of different by-products, giving a new use to materials that are not currently being used. Therefore, the solution to these great challenges must come from a renewable, sustainable source that is part of a zero waste strategy

Asturias presents its landscape cuisine "Cocina de Paisaje" by the hand of one of its ambassadors, chef Xune Andrade.  "Cocina de Paisaje" represents the meeting point where the natural environment, the product and the cuisine come together. The cuisine of Asturias is a true reflection of its territory. It is a local and quality gastronomy, with food that expresses its culture and tradition and that cannot be understood apart from its environment.  Xune will be in charge of representing the "Cocina de Paisaje" through creations based on Monte's macerations and rural gastronomy in bites, with a totally Asturian essence and identity. 

In the framework of current challenges, climate change, population growth and optimization of resources, the need to find alternative proteins at a local and circular level may be strategic at European level. Nature has developed and perfected this system over millions of years, and insect protein can be a useful tool in meeting many of these challenges.

WHAT ARE JACINTAS? Martínez Somalo has developed a new range of healthy extruded meat products with paprika, with a high protein content, low in sodium, and hypocaloric with functional activity through the incorporation of active compounds with different specific functionalities The result obtained is the LAS JACINTAS product range, which is an extruded product made from cured ham and seasoned with paprika. The appearance is similar to fresh pasta, juicy with easy chewing and swallowing. The culinary alternatives give rise to juicy highly palatable dishes, with a homogeneous texture made from cured ham and seasoned with paprika and texturizers. Versatile and for any consumer, with great culinary possibilities: Cold as the main ingredient in a salad but with the protein content that vegetable-based salads do not have. Hot, as a main course, side dish with meat or fish or sautéed

The replication of processed meat products in vegan products presents an important difficulty due to the very different characteristics of animal and vegetable fats.

In the last two years, Metalquimia's QDSnacks technology has provided high-productivity industrial solutions for the production of this type of product in continuous processes, with the application of different strategies, but always based on this technology, which basically consists of the application of air in different temperature and humidity conditions directly on thin layers of the product, whether slices or thin pieces. The QDSnacks technology offers vegan product designers new development tools that can allow both the expansion of the range and the reduction of the level of additives needed to obtain some of the existing ones.

Presentation and showcooking of the winning tapa on the II “Tapa Alimentos de España” National Award. The event will be carried out by Juan María Díaz, chef of Casa de Marinos UribeKosta (Plentzia, Bizcaya), who got the award for his tapa "Humo de Almadraba", a ‘zero waste’ recipe.

The “Tapa Alimentos de España” National Award is the highest award given by Hotel Tapa Tour, the only festival dedicated in exclusive to promoting the hotel gastronomy.

The goal of this award, supported by the Ministerio de Agricultura, Pesca y Alimentación, is to value the excellence of national food and drinks and promote the diversity of Spanish cuisine through the tapas, the best ambassador of Spanish gastronomy.

Juan María Díaz is chef at Casa de Marinos UribeKosta, a hotel and seafood restaurant located on the banks of the Ría de Plentzia in Bizcaya. He offers “pintxos” and traditional seafood

Offering a greater variety of plant-based and quality products will be essential to facilitate the transition of the large volume of consumers willing to reduce meat consumption. Current production techniques pose a limitation that can only be resolved with a change in technological paradigm, such as microextrusion.

Cereals in Maralba's cuisine play a prominent role. In addition to using different types to make artisan breads from their own sourdough, they also use them to mature meat.

The Arzak cuisine has been and continues to be one of the centers of culinary evolution. It is a very lively kitchen where the old always converges with the modern, the mastery of Juan Mari complemented with the avant-garde of his daughter Elena. Working together they have achieved that innovation, flavour, signature and market cuisine are in perfect balance.

Faced with a changing, unpredictable and at the same time exciting future where we are seeing movements that shake the market, it is necessary to identify the challenges we face, looking for opportunities in the changes that occur, expected or not.

Tickets:   https://www.aecoc.es/activity-no-forma-jornada/tendencias-y-desafios-del-retail-internacional/barcelona-05042022/

Explanation of the strategic reflection and conception of the Zyrcular Foods business model. From the leaf to the table to the plate to the table.

Nomen presents individual servings of rice that are prepared in just one minute and offer all the flavor and nutritional value thanks to an innovative sustainable packaging system. The goal was to achieve a convenience product that would take a step forward in terms of taste and quality. The challenge has been achieved and is called Qualitat1Minut. The essence lies in two aspects: raw material and R+D. The challenge, therefore, resided largely in the process and the packaging system. And the technical teams, the human teams and the investment have focused on this issue. One of the requirements that the R+D+ and Nomen Foods team self-imposed was to be able to offer 100% sustainable packaging. There was previously no ready-to-eat product on the market that complied with this premise and at the same time could offer qualities that would allow the product to be excellent. The result that has been reached has two keys: reusable glass and a closure system.

A response where innovation plays a crucial role in being able to offer the markets a diversity of protein-based products from different sources, with the common denominator of doing it under the highest standards of quality and food safety with which the company is recognized, and with a solid productive and supply capacity. In this way Noel gives consumers the possibility of choosing from a multitude of proposals with which to decide how to configure a diet that allows them to lead a lifestyle based on a healthy diet, in what is a clear commitment to balance, sustainability and protein coexistence.

Within the framework of a company where tradition and innovation are highly linked to its own DNA, we will see what has been the strategy to enter and add value to the vegetable protein market.

Heura Foods, founded in 2017 by Marc Coloma and Bernat Añaños, is committed to the future of food with its pillars based on one of the best-known gastronomic cultures in the world, the Mediterranean, creating solutions that make the current food system obsolete and accelerate the protein transition.

Heura focuses its R&D on achieving holistic solutions to the challenges facing the world in terms of food. In his work, he is committed to vegetable proteins as a technology to face these challenges. The company represents a new generation of vegetable proteins based on legumes, using innovative techniques based on the high-moisture extrusion process and achieving such meaty textures that even butchers and renowned chefs think they eat meat when they try it

Did you know that almost 1 billion tons of food is thrown away every year? Food waste is becoming the number 1 enemy to beat in the fight against climate change, and the solution may be very close.

Asturias presents its  landscape cuisine "Cocina de Paisaje" with two of its ambassadors, Chefs Marcos Morán and Xune Andrade. "Cocina de Paisaje" represents the meeting point where the natural environment, the product and the cuisine come together. The cuisine of Asturias is a true reflection of its territory. It is a local and quality gastronomy, with food that expresses its culture and tradition and that cannot be understood apart from its environment.  

Both will be responsible for capturing a four-handed vision of  "Cocina de Paisaje", through a lunch with different elaborations combining tradition, recipes, avant-garde and local products. A showcooking combining the most iconic products and raw materials of the Principality of Asturias

Cooking with a positive impact on the planet, creating healthy, sustainable and delicious dishes that also respect and improve the most deeply rooted culinary traditions.

The demand for alternative protein-based products is increasing on a daily basis. And so, in turn, is their availability in the market as industry seeks to achieve perfect mimicking of animal-based products imitations. But what about the challenges yet to be overcome? How to improve the taste and nutritional profile of these products? How to make them more accessible? How to shorten the list of ingredients they contain? With the experience and knowledge generated by CNTA's research, we will see how these challenges can be overcome to produce dairy, meat or seafood analogues which fully emulate their animal counterparts. We will do this by understanding the role that ingredients and promising technologies such as fermentation, extrusion or 3D printing can play.

Two great masters with in-depth knowledge of two of the most powerful gastronomic traditions in the world, Pepe Rodríguez and Kav Ly, bring the best of Asian cuisine to Alimentaria through the most emblematic recipes that Kav Ly has created for Ta- Tung, the new oriental line of Grupo Gallo. The Michelin star chef and ambassador of Pastas Gallo and the Cambodian chef and founder of Ta-Tung, explain how to bring Asia to the table.

The Ronda mountains and the Malaga territory are reflected in Benito Gómez's dishes thanks to the close relationship he has with the region's producers, which has led them to develop an agroecological production project from which they are self-sufficient.

Asturias presents its landscape cuisine "Cocina de Paisaje" by one of its ambassadors, chef Marcos Morán. "Cocina de Paisaje" represents the meeting point where the natural environment, the product and the cuisine come together. The cuisine of Asturias is a faithful reflection of its territory. It is a local and quality gastronomy, with foods that express its culture and tradition and that cannot be understood outside its environment.

He will be in charge of representing the "Cocina de Paisaje" through his version of breakfast with different elaborations combining tradition, recipe, avant-garde and local product. A showcooking based on the most iconic products of the Principality of Asturias.

A new material to work with, won from the cocoa tree. A multitude of applications for chefs and artisans. The power of a rare and unexpected taste…Valrhona presents Oabika, a new universe of creativity.

With the Ibaya Restaurant run by Francis Paniego, Andorra is once again in the universe of Michelin stars, thanks to a very Riojan cuisine, but with elements that reflect the cuisine of the Pyrenees. A cuisine full of identity and good taste that mixes creativity and tradition.

In the paper, "Global Gastronomic Trends 2022", Lantern delves into 7 trends that are manifested in the dishes of chefs and restaurants in different parts of the world.  From there we ask ourselves the question of how to bring these trends to the design of new products in multiple categories.  In the presentation we tell you about these 7 trends.

Why is there a high percentage of failure in launching new products to the market? Could it be that we do not agree? Are we really all talking about the same thing? Do we agree that innovation is the key lever in generating value in the market? We will debate with the AECOC working group on Efficient Innovation, which has focused on objectifying the innovation discourse, classifying its typology and reflecting on which KPO's are key to measuring its success, so that this contributes to a better understanding of innovation. between Manufacturers and Distributors, and its setting in Proposal of speakers to be confirmed.

Tickets: https://www.aecoc.es/activity-no-forma-jornada/como-objetivar-el-discurso-de-la-innovacion-entre-fabricantes-y-distribuidores-para-crear-valor-en-gran-consumo/barcelona-05042022/ 

A workshop to provide solutions to the difficulties that arise, in the different socio-health services, of collective catering, to developo diets adapted to people with dysphagia problems. How to improve the palatability of texture foods, options for modifying textures, organoleptic improvement and attractive plating…in short, a workshop with the keys to improving the diet and quality of life of people affected by this problem, whatever the cause of that dysphagia (age, illness, accidents…).

Álvaro Garrido's relationship with the environment marks the evolution of the Mina restaurant for more than 15 years, in which it has consolidated a network of "collaborators" from nearby farmhouses that provide them with vegetables, inshore fishing, eggs, capons, or kids, valuing their local environment to the point of giving it a global dimension.

The alternative protein boom is a trend that is on everyone's lips; where modes of consumption, technological and financial interests and, clearly, new business opportunities and categories of mass consumption are interposed. The strategy consultancy Loop New Business Models organizes a round table with different key players in the sector (representatives of the technological vision, Retail, brands, classic protein, different alternative proteins -plant based, algae, insects , fungi, etc. -) to analyze, with a cross-sectional and applied vision, what are the business opportunities that the food industry has at its disposal and how it can develop new product categories around the concept of alternative protein. In addition, Loop will present an extensive recent report on alternative proteins and their commercial chiaroscuro.

CUICK was born in 2019 by two catalan entrepreneurs with the objective of providing solutions and support to both professional and home cooks through natural culinary bases. In 2022 the project enters in a new phase with Carme Ruscalleda as part of the creative and gastronomic innovation team. 

Asturias presents its landscape cuisine "Cocina de Paisaje" by Pastry Chef Alejandro F. Tuero. "Cocina de Paisaje" represents the meeting point where the natural environment, the product and the cuisine come together. The cuisine of Asturias is a faithful reflection of its territory. It is a local and quality gastronomy, with foods that express its culture and tradition and that cannot be understood outside its environment.

Alejandro will be in charge of representing the sweetest landscape cuisine through creations full of virtuosity and closing the participation of Asturias in the sweetest way.

David García reflects in his cuisine his identity of Basque roots, his culture and the staging within a setting with a lot of art and culture such as the Corral de la Morería, considered the best Tablao Flamenco in the world and a worldwide benchmark for its gastronomy and for its artistic programming.

Maca and Montserrat Pons share a work of gastronomic experimentation from the fascination and esteem for a leading product in history. The transversality of the fig tree to understand the history of the Mediterranean. The elasticity of a product, the fig, so present in our diet, but so little protagonist. Maca's cuisine is simple, beautiful and essential, recovering Mediterranean products that have not been worked with much, through an academic technique that avoids sensationalism.

Some of the appetizers and dishes at Les Cols have been made with corn and buckwheat, two ancestral flours from native varieties recovered from the area that are grown in the restaurant's vegetable garden, and developed in the R&D center located in La Vall de Bianya, a few minutes from the restaurant, and in the very center of the La Garrotxa Volcanic Zone Natural Park.

Nomen presents individual rations of rice that are prepared in a single minute and offer all the flavor and nutritional value thanks to an innovative sustainable packaging system. The presentation of this new product takes place after 4 years of joint research work between the R & D & I team of Nomen Foods and engineers from the National Center for Food Technology and Security (CNTA). The aim was to achieve a product of convenience that would take a step forward in matters of taste and quality. The challenge has been met and is called Quality 1 Minute. The essence lies in two aspects: raw material and R&D. The Nomen rice fields have been cultivating excellence in their fields in the Ebro Delta for decades. Engineering and innovation have put the rest.

This presentation will expose what the halal certificate is, how to get it and what business opportunities it opens in the food sector. For companies to benefit from the growth in the halal food consumption, they need to identify the market they want to target, and consequently decide which certification company is the optimal to enter that country with the best guarantees of success, since there are multiple certifiers. It will also explain what commercial values halal certification entails for the Muslim consumer.

A workshop in which the keys to get the most out of it and make the most of food will be given. What can be done with overripe fruit? Can the skin of the potato or the discards of all kinds of vegetables be used?

In this session we will present the main global figures of the growth of halal food consumption, with special reference to consumption in Europe as well as in the Middle East and Southeast Asia. Likewise, the impact of the Covid crisis in this consumer segment will be analysed. Some key trends in halal consumption will be pointed out in this context and medium-term scenarios will be drafted. 

Through the project "Maximum expression of the landscape" La Boscana is working with the fruit of Lleida to bring these humble products to the highest gastronomic level, with various actions such as the application of techniques with natural enzymes in the fruit and the reuse of the different parts of the product have managed to make the fruit of Lleida the protagonist in the savory world and have developed a new style of desserts; sequences with seasonal fruits.

Grana Padano is the most consumed Protected Designation of Origin cheese in the world. An artisan cheese, lactose-free, whose history dates back almost 1.000 years. The versatility in the kitchen and its high nutritional value are the fundamental characteristics of Grana Padano.

Whether it is eaten on its own or integrated as an ingredient in different recipes, this Italian cheese is an indispensable product due to its unequalled flavor giving a unique nuance to each of the dishes in which it is present, because depending on its aging, its taste varies. Grana Padano PDO has three maturations: aged between 9 and 16 months, aged more than 16 months and the jewel in the crown, Grana Padano Riserva over 20 months.

During the showcooking, the Colombo brothers will show three different ways of cooking the same product through its three maturations.

Antonio Martínez Bleda from the Nueva Frontera de Tobarra Restaurant in Albacete, will cook the dish, Bundle of Cuban sardines with peppers, Manchego cheese, saffron and almonds.

Industry 4.0 the new term that has been given to the evolution and digitization of processes in the industrial sector. How are technological advances impacting us?

In this session we will present the main global figures of the growth of halal food consumption, with special reference to consumption in Europe as well as in the Middle East and Southeast Asia. Likewise, the impact of the Covid crisis in this consumer segment will be analysed. Some key trends in halal consumption will be pointed out in this context and medium-term scenarios will be drafted. 

What are the current priorities of companies when promoting a more sustainable growth model? What is the vision of the shopper in terms of sustainability and what do you ask of companies in this area? We will present the results of the II Report on Sustainability in Mass Consumption carried out by AECOC, which analyzes the important role played by the value chain of mass consumption -with the agri-food sector at the forefront- in meeting the Sustainable Development Goals (SDG) approved in 2015 by the United Nations. We will also know the priorities of the consumer in terms of sustainability according to the results of the latest AECOC Shopperview Study on sustainability.

Tickets: https://www.aecoc.es/activity-no-forma-jornada/la-sostenibilidad-en-el-gran-consumo/barcelona-06042022/ 

The philosophy of Lú , Cocina y Alma in Jerez de la Frontera bases its culinary proposal on delving into the origin of the recipes, understanding why and transforming the traditional recipe book into haute cuisine, based on the techniques of French cuisine. A fusion of the two gastronomic passions of the chef from Jerez: France and Andalusia.