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09:30h
Conference | Side Events Euroregion Pyrénées Mediterranean Quality Aliments Network

Reception of the participants to the contest

Cristina Llorenç
Cristina Llorenç Representative of the Balearic Islands
Enric Montes
Enric Montes Representative of Catalunya
Thomas Riquier
Thomas Riquier Representative of Occitania

04-04-2022 09:30 04-04-2022 10:00 Europe/Madrid Reception of the participants to the contest CC4 - 4.2
Mon 4 09:30h - 10:00h CC4 - 4.2 Free
10:00h
Competition | Side Events Euroregion Pyrénées Mediterranean Quality Aliments Network

COMPETITION for the “Best Euroregional recipe made with PDO and PGI products from the Balearic Islands, Catalonia and Occitania”

04-04-2022 10:00 04-04-2022 11:30 Europe/Madrid COMPETITION for the “Best Euroregional recipe made with PDO and PGI products from the Balearic Islands, Catalonia and Occitania” CC4 - 4.2
Mon 4 10:00h - 11:30h CC4 - 4.2 Free
10:30h
Round Table | The Alimentaria Hub

Presentation about investment opportunities in the State of Arunachal Pradesh, INDIA

Mr. NARESH Kumar
Mr. NARESH Kumar Government of Arunachal Pradesh, INDIAPRADESH, ITANAGAR, INDIA Chief Secretary
MR. RAJEEV Verma
MR. RAJEEV Verma Government of Arunachal Pradesh, INDIA

04-04-2022 10:30 04-04-2022 11:30 Europe/Madrid Presentation about investment opportunities in the State of Arunachal Pradesh, INDIA

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.

Agora by AECOC
Mon 4 10:30h - 11:30h Agora by AECOC Free
11:00h
Conference | The Alimentaria Hub Innoval

The Wholegrains revolution with Softgrains Technology

Mariona Porxas
Mariona Porxas Puratos Product Manager Bakery
Albert Parramon
Albert Parramon Puratos Research Manager Bakery

04-04-2022 11:00 04-04-2022 11:30 Europe/Madrid The Wholegrains revolution with Softgrains Technology

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.

Sala Innoval
Mon 4 11:00h - 11:30h Sala Innoval Free
11:25h
Conference | The Alimentaria Hub Aliber and Ecotrophelia

Added value ingredients recovery from food losses: Ingredalia’s business case

Miguel Ángel Cubero Márquez
Miguel Ángel Cubero Márquez Ingredalia S.L. CEO

04-04-2022 11:25 04-04-2022 11:35 Europe/Madrid Added value ingredients recovery from food losses: Ingredalia’s business case

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.

Auditorio NESTLÉ
Mon 4 11:25h - 11:35h Auditorio NESTLÉ Free
11:30h
Conference | The Alimentaria Hub Innoval

The future of cheese alternatives

Jordi Barri
Jordi Barri Flax & Kale Co-founder & CEO

04-04-2022 11:30 04-04-2022 12:00 Europe/Madrid The future of cheese alternatives

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.

Sala Innoval
Mon 4 11:30h - 12:00h Sala Innoval Free
11:30h
Awards Ceremony | Side Events Euroregion Pyrénées Mediterranean Quality Aliments Network

PRESENTATION OF THE AWARD for the “Best Euroregional recipe made with PDO and PGI products from the Balearic Islands, Catalonia and Occitania”

Sr. Xavier Bernard-Sans
Sr. Xavier Bernard-Sans Director-General of the Euroregion Pyrénées Mediterranean
Sr./Sr.a Representante
Sr./Sr.a Representante DOP & IGP Illes Balears
Sr. Josep Pere Colat
Sr. Josep Pere Colat President of the Catalan Federation PDO-IGP
Sr. Pierre Ginebre
Sr. Pierre Ginebre IRQUALIM Director

04-04-2022 11:30 04-04-2022 12:00 Europe/Madrid PRESENTATION OF THE AWARD for the “Best Euroregional recipe made with PDO and PGI products from the Balearic Islands, Catalonia and Occitania” CC4 - 4.2
Mon 4 11:30h - 12:00h CC4 - 4.2 Free
11:35h
Conference | The Alimentaria Hub Aliber and Ecotrophelia

Intelligent and innovative palates

Pedro L. Prieto-Hontoria
Pedro L. Prieto-Hontoria Be Food Lab (Bilbao-España) CEO

04-04-2022 11:35 04-04-2022 11:50 Europe/Madrid Intelligent and innovative palates

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.

Auditorio NESTLÉ
Mon 4 11:35h - 11:50h Auditorio NESTLÉ Free
11:45h
Cooking demo | The Experience - Live Gastronomy Contract Catering

Food for healthy aging

Marc Puig-Rey
Marc Puig-Rey Fundació Alícia Kitchen manager
Amanda Barba
Amanda Barba Fundació Alícia
Fabiola Juárez
Fabiola Juárez Fundació Alícia

04-04-2022 11:45 04-04-2022 12:45 Europe/Madrid Food for healthy aging

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.

Showcooking 2
Mon 4 11:45h - 12:45h Showcooking 2 15€
12:00h
Conference | The Alimentaria Hub Aliber and Ecotrophelia

Proteins towars a new concep

Anna Carabús i Flores
Anna Carabús i Flores IRTA Food Industry Business Development Manager

04-04-2022 12:00 04-04-2022 12:15 Europe/Madrid Proteins towars a new concep

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.

Auditorio NESTLÉ
Mon 4 12:00h - 12:15h Auditorio NESTLÉ Free
12:00h
Conference | The Alimentaria Hub

The impact of social networks on the eating habits of adolescents

Fernando Móner
Fernando Móner Confederation of consumers and users CECU President
José Pío Beltrán
José Pío Beltrán Tiptolemos Foundation President
Íñigo Marauri Castillo
Íñigo Marauri Castillo University of the Basque Country (UPV/EHU) Professor and researcher
María Dolores Ruíz
María Dolores Ruíz University of Granada Professor of Nutrition and Bromatology of Granada
Mireia Montaña
Mireia Montaña Universitat Oberta de Catalunya (UOC) Professor and Academic Director Master
Eusebi Jarauta
Eusebi Jarauta Profesor UPC Barcelona Tech
Yvonne Colomer
Yvonne Colomer Triptolemos Executive Director of the Triptolemos Foundation

04-04-2022 12:00 04-04-2022 13:00 Europe/Madrid The impact of social networks on the eating habits of adolescents

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?

Conference Room
Mon 4 12:00h - 13:00h Conference Room Free
12:00h
Conference | The Alimentaria Hub Innoval

Cuttery in the Deck

Núria Querol Pocurull
Núria Querol Pocurull GremiCarne – Butchers Guild Cansaladers Butchers of Barcelona and Counties Vicepresident
Joan Bou Bosch
Joan Bou Bosch GremiCarne – Butchers Guild Cansaladers Butchers of Barcelona and Counties Vice president
Oriol Tarrats Oliva
Oriol Tarrats Oliva Meat Trades Foundation Director

04-04-2022 12:00 04-04-2022 12:30 Europe/Madrid Cuttery in the Deck

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.

Sala Innoval
Mon 4 12:00h - 12:30h Sala Innoval Free
12:00h
Conference | Side Events Euroregion Pyrénées Mediterranean Quality Aliments Network

Presentation Short Circuits

Sra. Cristina Massot
Sra. Cristina Massot Deputy General Director of Industries and Quality Agro-food companies of the Department of Climate Action, Food and Agenda Rural of the Generalitat of Catalonia
Sr. Fabien Santini
Sr. Fabien Santini Deputy Head of the Governance Unit for agri-food markets at DG AGRI

04-04-2022 12:00 04-04-2022 12:30 Europe/Madrid Presentation Short Circuits CC4 - 4.2
Mon 4 12:00h - 12:30h CC4 - 4.2 Free
12:15h
Conference | The Experience - Live Gastronomy

Culinary innovation in academic research

Helena Martín
Helena Martín CETT-UB Director of the cooking and gastronomy research group
Alba Ruiz
Alba Ruiz CETT-UB Researcher and professor in the degree of culinary and gastronomic sciences
Mikel Diez
Mikel Diez CETT-UB Researcher and professor in the degree of culinary and gastronomic sciences

04-04-2022 12:15 04-04-2022 13:15 Europe/Madrid Culinary innovation in academic research

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.

Auditorio Experience
Mon 4 12:15h - 13:15h Auditorio Experience Free
12:15h
Conference | The Experience - Live Gastronomy

The new foodservice and the 5th range

Jorge García-Hidalgo
Jorge García-Hidalgo Quickchef,SAU Production manager

04-04-2022 12:15 04-04-2022 13:15 Europe/Madrid The new foodservice and the 5th range

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

Showcooking 3
Mon 4 12:15h - 13:15h Showcooking 3 Free
12:15h
Conference | The Alimentaria Hub Aliber and Ecotrophelia

Future of food: sustainability and digital transformation as innovation drivers.

Begoña Ruiz
Begoña Ruiz AINIA Director of Technology

04-04-2022 12:15 04-04-2022 12:30 Europe/Madrid Future of food: sustainability and digital transformation as innovation drivers.

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.

Auditorio NESTLÉ
Mon 4 12:15h - 12:30h Auditorio NESTLÉ Free
12:30h
Conference | The Alimentaria Hub Aliber and Ecotrophelia

Research in bioactive compounds, microbiota and probiotics for the prevention and treatment of Metabolic Syndrome

Carlos Javier González Navarro
Carlos Javier González Navarro Centro de Investigación en Nutrición. Universidad de Navarra Innovation Director

04-04-2022 12:30 04-04-2022 12:45 Europe/Madrid Research in bioactive compounds, microbiota and probiotics for the prevention and treatment of Metabolic Syndrome

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.

Auditorio NESTLÉ
Mon 4 12:30h - 12:45h Auditorio NESTLÉ Free
12:30h
Round Table | The Alimentaria Hub

The new consumer in a context of uncertainty

José Miguel Herrero Velasco
José Miguel Herrero Velasco Ministry of Agriculture, Fisheries and Food Director General of Food Industry
Belén Barreiro Pérez-Pardo
Belén Barreiro Pérez-Pardo 40dB CEO

04-04-2022 12:30 04-04-2022 13:00 Europe/Madrid The new consumer in a context of uncertainty

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?

Agora by AECOC
Mon 4 12:30h - 13:00h Agora by AECOC Free
12:30h
Conference | The Alimentaria Hub Innoval

THE FIRST HAM SNACK: The Ham Tradition in the 21st Century

Jordi Lloret
Jordi Lloret Enjoy your snack Partner
Victor Echevarria
Victor Echevarria Enjoy Your Snack Partner

04-04-2022 12:30 04-04-2022 13:00 Europe/Madrid THE FIRST HAM SNACK: The Ham Tradition in the 21st Century

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.

Sala Innoval
Mon 4 12:30h - 13:00h Sala Innoval Free
12:30h
Conference | Side Events Euroregion Pyrénées Mediterranean Quality Aliments Network

Tourist experiences as a strategy for valuing the landscapes and local products

Sr. Xavier Bernard-Sans
Sr. Xavier Bernard-Sans Director-General of the Euroregion Pyrénées Mediterranean
Sr. Xisco Mateu
Sr. Xisco Mateu Director of the Islands Tourism Strategy Agency Balearic Islands (AETIB)
Sra. Marta Domènech Tomàs
Sra. Marta Domènech Tomàs General Director of Tourism of the Generalitat de Catalunya
Sr. Igor Knibiehly
Sr. Igor Knibiehly Director of innovative tourism projects and strategies. Directorate of Tourism and Hydrotherapy,

04-04-2022 12:30 04-04-2022 13:15 Europe/Madrid Tourist experiences as a strategy for valuing the landscapes and local products CC4 - 4.2
Mon 4 12:30h - 13:15h CC4 - 4.2 Free
12:45h
Conference | The Alimentaria Hub Aliber and Ecotrophelia

INNOHEALTHFOOD: An Integrated Precision Nutrition Platform

Alejandro Arranz Calvo
Alejandro Arranz Calvo IMDEA Alimentación Manager

04-04-2022 12:45 04-04-2022 13:00 Europe/Madrid INNOHEALTHFOOD: An Integrated Precision Nutrition Platform

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.

Auditorio NESTLÉ
Mon 4 12:45h - 13:00h Auditorio NESTLÉ Free
13:00h
Cooking demo | The Experience - Live Gastronomy

Gastronomic solutions for small spaces. Bodega Amposta

Chema Martínez Gómez
Chema Martínez Gómez BODEGA AMPOSTA Chef

04-04-2022 13:00 04-04-2022 13:45 Europe/Madrid Gastronomic solutions for small spaces. Bodega Amposta

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.

Showcooking 1 - Cocinas con identidad
Mon 4 13:00h - 13:45h Showcooking 1 - Cocinas con identidad Free
13:00h
Round Table | The Alimentaria Hub Aliber and Ecotrophelia

ALIMENTE21. Spanish Food Industry for the 21st century

Ignasi Papell-García
Ignasi Papell-García Eurecat Business Development Manager Food Industry
Federico Morais
Federico Morais Eurecat
Vicenç Segalés
Vicenç Segalés Codorniu

04-04-2022 13:00 04-04-2022 13:15 Europe/Madrid ALIMENTE21. Spanish Food Industry for the 21st century

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.

Auditorio NESTLÉ
Mon 4 13:00h - 13:15h Auditorio NESTLÉ Free
13:00h
Conference | The Alimentaria Hub Innoval

Best product into the best packaging

Mireia Ribé
Mireia Ribé Grupo Apex · Aperitivos y Extrusionados, S.A. Communications Manager

04-04-2022 13:00 04-04-2022 13:30 Europe/Madrid Best product into the best packaging

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.

Sala Innoval
Mon 4 13:00h - 13:30h Sala Innoval Free
13:15h
Cooking demo | The Experience - Live Gastronomy Contract Catering

Vegetable protein on school menus: Not everything is good for animal meat

Juan Llorca
Juan Llorca Chef

04-04-2022 13:15 04-04-2022 14:15 Europe/Madrid Vegetable protein on school menus: Not everything is good for animal meat

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.

Showcooking 2
Mon 4 13:15h - 14:15h Showcooking 2 15€
13:15h
Conference | The Alimentaria Hub Aliber and Ecotrophelia

ICCEE: Improving Energy Efficiency in the Cold Chain

Maurizio Notarfonso
Maurizio Notarfonso FEDERALIMENTARE

04-04-2022 13:15 04-04-2022 13:25 Europe/Madrid ICCEE: Improving Energy Efficiency in the Cold Chain

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

Auditorio NESTLÉ
Mon 4 13:15h - 13:25h Auditorio NESTLÉ Free
13:15h
Round Table | The Alimentaria Hub

Presentation of the Agro-food Technology Watch Report

Oscar Sala
Oscar Sala The Collider Director
Josep Usall
Josep Usall IRTA CEO
Josemaria Siota
Josemaria Siota IESE Business School Executive Director of the Center for Entrepreneurship and Innovation
Joaquín Terés Piquer
Joaquín Terés Piquer Vall Companys Group Industrial Projects and Systems

04-04-2022 13:15 04-04-2022 14:15 Europe/Madrid Presentation of the Agro-food Technology Watch Report

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. 

Agora by AECOC
Mon 4 13:15h - 14:15h Agora by AECOC Free
13:15h
Side Events Euroregion Pyrénées Mediterranean Quality Aliments Network

Networking session and tasting of products with PDO and IGP seal

04-04-2022 13:15 04-04-2022 14:30 Europe/Madrid Networking session and tasting of products with PDO and IGP seal CC4 - 4.2
Mon 4 13:15h - 14:30h CC4 - 4.2 Free
13:25h
Conference | The Alimentaria Hub Aliber and Ecotrophelia

Collaboration on a platform for a better food system

Jacob Kristensen Illán
Jacob Kristensen Illán Blendhub Digital & Transformation Specialized Advisor

04-04-2022 13:25 04-04-2022 13:40 Europe/Madrid Collaboration on a platform for a better food system

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

Auditorio NESTLÉ
Mon 4 13:25h - 13:40h Auditorio NESTLÉ Free
13:30h
Cooking demo | The Experience - Live Gastronomy

Japan-Catalonia. Koy Shunka Connection

Hideki Matsushisa
Hideki Matsushisa Restaurante Koy Shunka Restaurant * Michelín Chef

04-04-2022 13:30 04-04-2022 14:15 Europe/Madrid Japan-Catalonia. Koy Shunka Connection

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.

Showcooking 4
Mon 4 13:30h - 14:15h Showcooking 4 35€
13:30h
Conference | The Alimentaria Hub Innoval

Cardio-health and immunity effects of naturally enriched cheese

Juan Carlos Rodríguez Lozano
Juan Carlos Rodríguez Lozano Lodyn S.L. Founding partner
Dra. Cristina Santurino Fontecha
Dra. Cristina Santurino Fontecha Smart Nutrition Sports nutritionist and anthropometrist

04-04-2022 13:30 04-04-2022 14:00 Europe/Madrid Cardio-health and immunity effects of naturally enriched cheese

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.

Sala Innoval
Mon 4 13:30h - 14:00h Sala Innoval Free
13:40h
Conference | The Alimentaria Hub Aliber and Ecotrophelia

Innovation in the Vall Companys Group

Coral Carrasco
Coral Carrasco Vall Companys Coordinadora I+D+i

04-04-2022 13:40 04-04-2022 13:55 Europe/Madrid Innovation in the Vall Companys Group

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.

Auditorio NESTLÉ
Mon 4 13:40h - 13:55h Auditorio NESTLÉ Free
13:45h
Cooking demo | The Experience - Live Gastronomy

Grana Padano PDO: three ways to cook its three maturations

Max & Stefano Colombo
Max & Stefano Colombo Xemei Owners and Executive Chefs

04-04-2022 13:45 04-04-2022 14:45 Europe/Madrid Grana Padano PDO: three ways to cook its three maturations

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.

Showcooking 3
Mon 4 13:45h - 14:45h Showcooking 3 Free
14:00h
Cooking demo | The Experience - Live Gastronomy

Seventeen

Raül Balam
Raül Balam Moments Restaurant ** Michelín Chef

04-04-2022 14:00 04-04-2022 15:00 Europe/Madrid Seventeen

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.

Taller Magistral Experience
Mon 4 14:00h - 15:00h Taller Magistral Experience 65€
14:00h
Conference | The Alimentaria Hub Innoval

Sugar-free and Low-Carb food, the best choice for your health.

Mariona Comas
Mariona Comas Impossible Bakers Chief Executive Officer
Ariadna Grau
Ariadna Grau Impossible Bakers Chief Marketing Officer

04-04-2022 14:00 04-04-2022 14:30 Europe/Madrid Sugar-free and Low-Carb food, the best choice for your health.

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.

Sala Innoval
Mon 4 14:00h - 14:30h Sala Innoval Free
14:15h
Cooking demo | The Experience - Live Gastronomy

Asia at your table, with Kav Ly

Kav Ly
Kav Ly Ta-Tung Restaurant Chef

04-04-2022 14:15 04-04-2022 15:15 Europe/Madrid Asia at your table, with Kav Ly

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.

Showcooking 2
Mon 4 14:15h - 15:15h Showcooking 2 Free
14:30h
Conference | The Alimentaria Hub Innoval

Adaptation to changes in the Food Industry

Joaquín del Río Camacho
Joaquín del Río Camacho VICKY FOODS Director of Quality and Innovation

04-04-2022 14:30 04-04-2022 15:00 Europe/Madrid Adaptation to changes in the Food Industry

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.

Sala Innoval
Mon 4 14:30h - 15:00h Sala Innoval Free
15:00h
Conference | The Alimentaria Hub Innoval

The cheese revolution. A new snack of 100% super crunchy cheese

Ariadna Bosom
Ariadna Bosom Patatas Fritas Torres, S.L. Marketing manager

04-04-2022 15:00 04-04-2022 15:30 Europe/Madrid The cheese revolution. A new snack of 100% super crunchy cheese

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.   

Sala Innoval
Mon 4 15:00h - 15:30h Sala Innoval Free
15:30h
Conference | The Alimentaria Hub Innoval

PROASIS. The high-protein probiotic ice cream”

Fiorella Saca
Fiorella Saca Being Foods S.A. Marketing Manager
Marc Castro
Marc Castro Being Foods S.A. COO

04-04-2022 15:30 04-04-2022 16:00 Europe/Madrid PROASIS. The high-protein probiotic ice cream”

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

Sala Innoval
Mon 4 15:30h - 16:00h Sala Innoval Free
15:30h
Round Table | Side Events

Success Factors in Innovation and Tech transfer activities for the agri-food business sector.

Eduardo Cotillas
Eduardo Cotillas FIAB – Food For Life Spain R+D Director
Cristina Peña
Cristina Peña ACCIÓ Gencat Senior consultant Food R&D
Joan Sansaloni
Joan Sansaloni ACCIÓ Team Leader PPI Unit
José María del Valle
José María del Valle Clarke Modet Director (Cat/Arg) Consultor Sénior IP
José Antonio Muñoz Moreno
José Antonio Muñoz Moreno Ordesa Laboratories Senior Researcher
Emilio Sepúlveda
Emilio Sepúlveda Natural Machines Ibéria CEO and Co-founder
Marta Vallés
Marta Vallés VOTTUN Lawyer and co-founder
Sònia Hurtado
Sònia Hurtado Current Foods (former Kuleana) Co-founder and CSO

04-04-2022 15:30 04-04-2022 17:30 Europe/Madrid Success Factors in Innovation and Tech transfer activities for the agri-food business sector.

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.

CC1 - Sala 1.4
Mon 4 15:30h - 17:30h CC1 - Sala 1.4 Free
15:45h
Cooking demo | The Experience - Live Gastronomy

Seabass. When a product is grown to be fished

Marcos Morán
Marcos Morán Casa Gerardo Restaurant * Michelín Chef

04-04-2022 15:45 04-04-2022 16:30 Europe/Madrid Seabass. When a product is grown to be fished

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.

Showcooking 4
Mon 4 15:45h - 16:30h Showcooking 4 35€
15:45h
Cooking demo | The Experience - Live Gastronomy

The extravagance of “Sea and Mountain”

Oriol Casals Mestre
Oriol Casals Mestre Teòric Taverna Gastronómica Chef

04-04-2022 15:45 04-04-2022 16:30 Europe/Madrid The extravagance of “Sea and Mountain”

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.

Showcooking 1 - Cocinas con identidad
Mon 4 15:45h - 16:30h Showcooking 1 - Cocinas con identidad Free
16:00h
Cooking demo | The Experience - Live Gastronomy

Zero waste dishes

Xavier Pellicer
Xavier Pellicer Xavier Pellicer Restaurant Chef

04-04-2022 16:00 04-04-2022 17:00 Europe/Madrid Zero waste dishes

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.

Taller Magistral Experience
Mon 4 16:00h - 17:00h Taller Magistral Experience 65€
16:00h
Round Table | The Experience - Live Gastronomy Contract Catering

Safety chain for multi-allergic people in communities: production, service, and action protocols in case of emergency.

Juan Luis Celis
Juan Luis Celis Serunion Director of Quality and Environment
Javier Germain
Javier Germain Albie Director of the Albie Food Safety Department.
Xaviert Munioitz
Xaviert Munioitz Laztan Moderador Host
Mª Jesús de Santos
Mª Jesús de Santos CLECE HEAD OF THE QUALITY AND ENVIRONMENT

04-04-2022 16:00 04-04-2022 17:00 Europe/Madrid Safety chain for multi-allergic people in communities: production, service, and action protocols in case of emergency.

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.

Auditorio Experience
Mon 4 16:00h - 17:00h Auditorio Experience Free
16:00h
Conference | The Alimentaria Hub

Technologies to guarantee quality and food safety as strategic focus in manufacturing processes

D. Ricardo Diaz
D. Ricardo Diaz AINIA Director of the Digital Transformation Unit of AINIA

04-04-2022 16:00 04-04-2022 16:15 Europe/Madrid Technologies to guarantee quality and food safety as strategic focus in manufacturing processes

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.

Sala Innoval
Mon 4 16:00h - 16:15h Sala Innoval Free
16:00h
Conference | The Alimentaria Hub

Solutions for the Sustainable Transformation of the Food and Beverage Industry

Ferran Abad Baig
Ferran Abad Baig VEOLIA SERVEIS CATALUNYA Development Manager
Silvia Jané Peralta
Silvia Jané Peralta VEOLIA SERVEIS CATALUNYA Project manager

04-04-2022 16:00 04-04-2022 16:45 Europe/Madrid Solutions for the Sustainable Transformation of the Food and Beverage Industry

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.

Agora by AECOC
Mon 4 16:00h - 16:45h Agora by AECOC Free
16:15h
Cooking demo | The Experience - Live Gastronomy

Vegan food for non-vegans

Sergi Barulls
Sergi Barulls Flax & Kale Executive chef

04-04-2022 16:15 04-04-2022 17:15 Europe/Madrid Vegan food for non-vegans

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.

Showcooking 2
Mon 4 16:15h - 17:15h Showcooking 2 Free
16:15h
Conference | The Alimentaria Hub

Digital transformation in the food industry. Success stories.

Dr. David Martínez
Dr. David Martínez AINIA Head of strategic business development and partnerships

04-04-2022 16:15 04-04-2022 16:30 Europe/Madrid Digital transformation in the food industry. Success stories.

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.

Sala Innoval
Mon 4 16:15h - 16:30h Sala Innoval Free
16:45h
Cooking demo | The Experience - Live Gastronomy

Veganizing the classics … and half a lap more.

Matías González Beldi
Matías González Beldi Upfield Iberia Executive Chef
Carlos Medina
Carlos Medina Two Many Chefs Creative Director
Tomi Soriano
Tomi Soriano Two Many Chefs Executive Gastronomic Director

04-04-2022 16:45 04-04-2022 17:45 Europe/Madrid Veganizing the classics … and half a lap more.

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.

Showcooking 3
Mon 4 16:45h - 17:45h Showcooking 3 Free
17:00h
Cooking demo | The Experience - Live Gastronomy

Vegetables to share

Oriol Rovira
Oriol Rovira Els Casals Restaurant * Michelín Chef

04-04-2022 17:00 04-04-2022 17:45 Europe/Madrid Vegetables to share

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

Showcooking 4
Mon 4 17:00h - 17:45h Showcooking 4 35€
17:00h
Cooking demo | The Experience - Live Gastronomy

Portuguese cuisine: from the most traditional dishes to the influences of the world

Hans Neuner
Hans Neuner Ocean Restaurant Chef

04-04-2022 17:00 04-04-2022 17:45 Europe/Madrid Portuguese cuisine: from the most traditional dishes to the influences of the world

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.

Showcooking 1 - Cocinas con identidad
Mon 4 17:00h - 17:45h Showcooking 1 - Cocinas con identidad Free
17:00h
Conference | The Alimentaria Hub

The challenges presented by the new consumer: purchasing and consumption habits

Marta Munne
Marta Munne AECOC Shopperview Consultant

04-04-2022 17:00 04-04-2022 18:00 Europe/Madrid The challenges presented by the new consumer: purchasing and consumption habits

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/

Agora by AECOC
Mon 4 17:00h - 18:00h Agora by AECOC Prior registration
17:00h
Conference | The Alimentaria Hub Innoval

Kefir spreads, a flavour innovation for a cream cheese

Rocío Arias
Rocío Arias Innolact S. L. R&D Manager
Argyrios Mitsakos
Argyrios Mitsakos lnnolact S.L. Sales Manager

04-04-2022 17:00 04-04-2022 17:30 Europe/Madrid Kefir spreads, a flavour innovation for a cream cheese

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.

Sala Innoval
Mon 4 17:00h - 17:30h Sala Innoval Free
17:00h
Conference | The Alimentaria Hub

Can you eat in the Metaverse?

Marius Robles
Marius Robles Food By Robots Chief Visionary Officer

04-04-2022 17:00 04-04-2022 18:00 Europe/Madrid Can you eat in the Metaverse?

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!

Conference Room
Mon 4 17:00h - 18:00h Conference Room Free
17:30h
Conference | The Alimentaria Hub Innoval

REVOLUGREEN !: GET TO KNOW US CLOSER!

04-04-2022 17:30 04-04-2022 18:00 Europe/Madrid REVOLUGREEN !: GET TO KNOW US CLOSER!

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.

Sala Innoval
Mon 4 17:30h - 18:00h Sala Innoval Free
18:00h
Cooking demo | The Experience - Live Gastronomy

The flavors of the Valencian lamb

Luis Valls
Luis Valls El Poblet ** Michelín Restaurant Chef

04-04-2022 18:00 04-04-2022 19:00 Europe/Madrid The flavors of the Valencian lamb

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

Taller Magistral Experience
Mon 4 18:00h - 19:00h Taller Magistral Experience 65€
18:00h
Cooking demo | The Experience - Live Gastronomy

Seasonal cuisine: when the best solution is the most logical one

Carlota Claver
Carlota Claver LA GORMANDA Chef

04-04-2022 18:00 04-04-2022 19:15 Europe/Madrid Seasonal cuisine: when the best solution is the most logical one

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. 

Showcooking 1 - Cocinas con identidad
Mon 4 18:00h - 19:15h Showcooking 1 - Cocinas con identidad Free
18:00h
Conference | The Alimentaria Hub Innoval

How Brands Get Sales Through Recommendation

Mónica Lobo
Mónica Lobo Kuvut Managing Director South Europe
Christian Büdgen
Christian Büdgen Kuvut Country Manager

04-04-2022 18:00 04-04-2022 18:30 Europe/Madrid How Brands Get Sales Through Recommendation

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.

Sala Innoval
Mon 4 18:00h - 18:30h Sala Innoval Free
18:15h
Cooking demo | The Experience - Live Gastronomy

Marinades… technique in danger of extinction

Enrique Valentí
Enrique Valentí Adobo Restaurant Chef

04-04-2022 18:15 04-04-2022 19:00 Europe/Madrid Marinades… technique in danger of extinction

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.

Showcooking 4
Mon 4 18:15h - 19:00h Showcooking 4 35€
10:30h
Cooking demo | The Experience - Live Gastronomy

The field of Cartagena and the Mediterranean sea

María Gómez
María Gómez Magoga Restaurant * Michelín Chef

05-04-2022 10:30 05-04-2022 11:15 Europe/Madrid The field of Cartagena and the Mediterranean sea

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.

Showcooking 4
Tue 5 10:30h - 11:15h Showcooking 4 35€
10:30h
Conference | The Alimentaria Hub

The Green Revolution: understanding the unstoppable plant-based movement

Jaime Martín
Jaime Martín Lantern Founding Partner and CEO

05-04-2022 10:30 05-04-2022 11:15 Europe/Madrid The Green Revolution: understanding the unstoppable plant-based movement

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.

Conference Room
Tue 5 10:30h - 11:15h Conference Room Free
10:30h
Conference | The Alimentaria Hub

Plant-based products, tendencies and challenges

Beatriz Pérez
Beatriz Pérez AINIA Product and Processes Technologies Engineer

05-04-2022 10:30 05-04-2022 10:45 Europe/Madrid Plant-based products, tendencies and challenges

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.

Sala Innoval
Tue 5 10:30h - 10:45h Sala Innoval Free
10:45h
Cooking demo | The Experience - Live Gastronomy

Creative desserts with the new La Fageda’s natural yogurt

Ada Parellada
Ada Parellada Semproniana Restaurant Chef

05-04-2022 10:45 05-04-2022 11:45 Europe/Madrid Creative desserts with the new La Fageda’s natural yogurt

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.

Showcooking 2
Tue 5 10:45h - 11:45h Showcooking 2 Free
10:45h
Conference | The Alimentaria Hub

Sustainable meat alternatives: micoproteins and in vitro meat.

Ana Torrejón
Ana Torrejón AINIA Head of Microbiology and Industrial Biotechnology

05-04-2022 10:45 05-04-2022 10:11 Europe/Madrid Sustainable meat alternatives: micoproteins and in vitro meat.

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.

Sala Innoval
Tue 5 10:45h - 10:11h Sala Innoval Free
11:00h
Cooking demo | The Experience - Live Gastronomy

Techniques and concepts of Disfrutar applied to nuts

Oriol Castro, Eduard Xatruch y Mateu Casañas -
Oriol Castro, Eduard Xatruch y Mateu Casañas - Disfrutar Restaurant ** Michelin Chefs

05-04-2022 11:00 05-04-2022 12:00 Europe/Madrid Techniques and concepts of Disfrutar applied to nuts

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.

Taller Magistral Experience
Tue 5 11:00h - 12:00h Taller Magistral Experience 65€
11:00h
Round Table | The Experience - Live Gastronomy Contract Catering

Collective restoration in the face of the perfect storm. Keys to navigate complex markets.

Albert Planas
Albert Planas Serunion Purchasing and Logistics director
Alejandra Leiva
Alejandra Leiva
Óscar Carrión
Óscar Carrión Gastrouni Director Host
Juli Ferrer
Juli Ferrer Ferrer Purchasing Director

05-04-2022 11:00 05-04-2022 12:00 Europe/Madrid Collective restoration in the face of the perfect storm. Keys to navigate complex markets.

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?

 

Auditorio Experience
Tue 5 11:00h - 12:00h Auditorio Experience Free
11:00h
Cooking demo | The Experience - Live Gastronomy Asturias, landscape cuisine in one day

The Brunch – Sweet and savory with iconic products from the Principality to start the morning

Marcos Morán
Marcos Morán Casa Gerardo Owner and chef
Alejandro Tuero
Alejandro Tuero Casa Gerardo Pastry Chef

05-04-2022 11:00 05-04-2022 11:45 Europe/Madrid The Brunch – Sweet and savory with iconic products from the Principality to start the morning

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.

Showcooking 1 - Cocinas con identidad
Tue 5 11:00h - 11:45h Showcooking 1 - Cocinas con identidad Free
11:00h
Conference | The Alimentaria Hub

Key trends in nutrition, health, and wellness, in 2022 and beyond

Emma Schofield
Emma Schofield Mintel Senior Global Food Science Analyst

05-04-2022 11:00 05-04-2022 11:30 Europe/Madrid Key trends in nutrition, health, and wellness, in 2022 and beyond

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. 

Agora by AECOC
Tue 5 11:00h - 11:30h Agora by AECOC Free
11:00h
Conference | The Alimentaria Hub

Sustainability in the sector

Antonio Ruiz Moreno
Antonio Ruiz Moreno ACCIONA FACILITY SERVICES Technical director

05-04-2022 11:00 05-04-2022 12:00 Europe/Madrid Sustainability in the sector

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.

Sala Innoval
Tue 5 11:00h - 12:00h Sala Innoval Free
11:00h
Round Table | The Alimentaria Hub 5th Nestlé Congress on Creating Shared Value

Regenerative agriculture, beyond sustainability

Francesc Font
Francesc Font Agroassessor Farmer, Consultant and Trainer specialized in Regenerative Agriculture
Hélène Papper
Hélène Papper IFAD (nternational Fund for Agricultural Development) Director of Global Communications & Advocacy
Eduardo de Miguel Beascoechea
Eduardo de Miguel Beascoechea Fundación Global Nature Executive Manager
Jaques Reber
Jaques Reber Nestlé Spain General Director of Nestlé Spain

05-04-2022 11:00 05-04-2022 12:15 Europe/Madrid Regenerative agriculture, beyond sustainability

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

Auditorio NESTLÉ
Tue 5 11:00h - 12:15h Auditorio NESTLÉ Free
11:05h
Round Table | Side Events Circular Food Pack Industrial Forum

Innovation in packaging, a fundamental pillar for the Foodservice channel

Sofía Garín
Sofía Garín Inèdit Project Manager Circular Economy and Ecodesign
Victor Enciso
Victor Enciso Glovo Environmental Manager
Oriol Segarra
Oriol Segarra Bûmerang Founder
Cristina Alonso
Cristina Alonso Areas Responsible for sustainability & packaging
Amaya Prat
Amaya Prat Grup Ametller Origen R&D&i and Sustainability Director

05-04-2022 11:05 05-04-2022 12:05 Europe/Madrid Innovation in packaging, a fundamental pillar for the Foodservice channel

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.

CC1 - Sala 1.4
Tue 5 11:05h - 12:05h CC1 - Sala 1.4 Free
11:15h
Cooking demo | The Experience - Live Gastronomy

Grana Padano PDO: three ways to cook its three maturations

Max & Stefano Colombo
Max & Stefano Colombo Xemei Owners and Executive Chefs

05-04-2022 11:15 05-04-2022 12:15 Europe/Madrid Grana Padano PDO: three ways to cook its three maturations

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.

Showcooking 3
Tue 5 11:15h - 12:15h Showcooking 3 Free
11:30h
Debate | The Alimentaria Hub

Innovation in Sustainability and Circular Economy

Albert Anglarill
Albert Anglarill AECOC Innovation manager
Rubén Hidalgo
Rubén Hidalgo CAPSA Food Director of Innovation and Entrepreneurship Ecosystems
Blanca López Alerm
Blanca López Alerm Communication, CSR & Customer Experience Director de Areas
Diego Ferández
Diego Ferández Gellify Spain CEO

05-04-2022 11:30 05-04-2022 12:30 Europe/Madrid Innovation in Sustainability and Circular Economy

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/

Agora by AECOC
Tue 5 11:30h - 12:30h Agora by AECOC Prior registration
11:30h
Conference | The Alimentaria Hub

Top 10 F&B Trends 2022

Marta Delgado
Marta Delgado Innova Market Insights Customer Success Manager

05-04-2022 11:30 05-04-2022 12:00 Europe/Madrid Top 10 F&B Trends 2022

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.

Conference Room
Tue 5 11:30h - 12:00h Conference Room Free
11:45h
Cooking demo | The Experience - Live Gastronomy

Reinterpret the local

Artur Martínez
Artur Martínez Restaurante Aürt Chef

05-04-2022 11:45 05-04-2022 12:30 Europe/Madrid Reinterpret the local

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

Showcooking 4
Tue 5 11:45h - 12:30h Showcooking 4 35€
12:00h
Conference | The Alimentaria Hub Innoval

How to adapt your sweet recipes for all type of clients

Matías González Beldi
Matías González Beldi Upfield Iberia Executive Chef

05-04-2022 12:00 05-04-2022 12:30 Europe/Madrid How to adapt your sweet recipes for all type of clients

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.

Sala Innoval
Tue 5 12:00h - 12:30h Sala Innoval Free
12:00h
Conference | The Alimentaria Hub The alternative protein in Catalonia

La proteïna alternativa a Catalunya

Joaquim Vives Campos
Joaquim Vives Campos Solina Ibérica S.L.U. Director
Jordi Solís
Jordi Solís PAYMSA - CARINSA GROUP Director
Jordi Calbet Tarragó
Jordi Calbet Tarragó Iberinsect Iberinsect CEO
Llorenç Freixenet i Garriga
Llorenç Freixenet i Garriga Metalquimia, S.A.U. General Director
Joan Solomando
Joan Solomando Novameat Food Engineer
Santi Aliaga
Santi Aliaga Zyrcular Foods CEO
Jaume Planella Busquets
Jaume Planella Busquets Noel Alimentaria SAU Noel Corporate R&D Director
Joan Cortadellas
Joan Cortadellas Joaquim Albertí SA Brand Manager AlterVego
Marc Coloma
Marc Coloma Heura Foods CEO, Co-founder and food activist at Heura Foods
Encarni Avilés
Encarni Avilés GENERALITAT DE CATALUNYA RESPONSIBLE FOR THE REVITALIZATION OF FOOD CLUSTERS IN ACCIÓ

05-04-2022 12:00 05-04-2022 14:00 Europe/Madrid La proteïna alternativa a Catalunya

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"

Conference Room
Tue 5 12:00h - 14:00h Conference Room Free
12:05h
Round Table | Side Events Circular Food Pack Industrial Forum

Sustainability strategies in big brands through packaging

Jorge Barriobero
Jorge Barriobero Ctic Cita R&D Project Manager
Anna Sol
Anna Sol Argal Responsible for quality and food safety
Cristina Pérez
Cristina Pérez Mahou San Miguel Project Manager Sustainability
María de Dios Maquieriria
María de Dios Maquieriria Mahou San Miguel Head of R&D of Packaging, Packaging Processes and Approvals
María Bescós
María Bescós CCEP Iberia Sustainable Packaging Director

05-04-2022 12:05 05-04-2022 13:00 Europe/Madrid Sustainability strategies in big brands through packaging CC1 - Sala 1.4
Tue 5 12:05h - 13:00h CC1 - Sala 1.4 Free
12:10h
Conference | The Alimentaria Hub The alternative protein in Catalonia

Development of the best meat and fish substitutes based on the optimal domain of proteins, solutions and tailor-made processes

Joaquim Vives Campos
Joaquim Vives Campos Solina Ibérica S.L.U. Director

05-04-2022 12:10 05-04-2022 12:20 Europe/Madrid Development of the best meat and fish substitutes based on the optimal domain of proteins, solutions and tailor-made processes

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.

Conference Room
Tue 5 12:10h - 12:20h Conference Room Free
12:15h
Round Table | The Experience - Live Gastronomy Contract Catering

Food safety in the kitchen. Mistakes that should never be made.

Félix Martín
Félix Martín Trainer and Consultant
Iván Ludeña
Iván Ludeña Iluquality Director
Eva Rico
Eva Rico Generalitat de Catalunya
Carla Haberkon
Carla Haberkon Secoe
Inés García
Inés García Agar Asesoría Alimentaria Hostess Hostess

05-04-2022 12:15 05-04-2022 13:15 Europe/Madrid Food safety in the kitchen. Mistakes that should never be made.

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.

Auditorio Experience
Tue 5 12:15h - 13:15h Auditorio Experience Free
12:15h
Cooking demo | The Experience - Live Gastronomy

#ChorizoAcademy

Álvaro Smit
Álvaro Smit Comer en positivo Consultant Chef
Alejandro Álvarez-Canal
Alejandro Álvarez-Canal Consorcio del Chorizo Español Managing Director

05-04-2022 12:15 05-04-2022 13:15 Europe/Madrid #ChorizoAcademy

“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.  

 

Showcooking 2
Tue 5 12:15h - 13:15h Showcooking 2 Free
12:20h
Conference | The Alimentaria Hub The alternative protein in Catalonia

Today and tomorrow in sustainable and balanced cuisine

Jordi Solís
Jordi Solís PAYMSA - CARINSA GROUP Director

05-04-2022 12:20 05-04-2022 12:30 Europe/Madrid Today and tomorrow in sustainable and balanced cuisine

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

Conference Room
Tue 5 12:20h - 12:30h Conference Room Free
12:30h
Cooking demo | The Experience - Live Gastronomy Asturias, landscape cuisine in one day

Vermouth – Macerations of the Mountain and rural gastronomy in bites

Xune Andrade
Xune Andrade Monte San Feliz Restaurant Chef

05-04-2022 12:30 05-04-2022 13:15 Europe/Madrid Vermouth – Macerations of the Mountain and rural gastronomy in bites

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. 

Showcooking 1 - Cocinas con identidad
Tue 5 12:30h - 13:15h Showcooking 1 - Cocinas con identidad Free
12:30h
Conference | The Alimentaria Hub The alternative protein in Catalonia

Insects: the missing link in the circular economy

Jordi Calbet Tarragó
Jordi Calbet Tarragó Iberinsect Iberinsect CEO

05-04-2022 12:30 05-04-2022 12:40 Europe/Madrid Insects: the missing link in the circular economy

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.

Conference Room
Tue 5 12:30h - 12:40h Conference Room Free
12:30h
Conference | The Alimentaria Hub Innoval

Presentation of LAS JACINTAS by Martínez Somalo: another way of eating ham

Elena Romero Melgosa
Elena Romero Melgosa CTIC CITA Agri-Food Technology Center Sensory & Consumer Area Manager

05-04-2022 12:30 05-04-2022 13:00 Europe/Madrid Presentation of LAS JACINTAS by Martínez Somalo: another way of eating ham

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

Sala Innoval
Tue 5 12:30h - 13:00h Sala Innoval Free
12:40h
Conference | The Alimentaria Hub The alternative protein in Catalonia

Cooking and drying technologies for vegan products

Llorenç Freixenet i Garriga
Llorenç Freixenet i Garriga Metalquimia, S.A.U. General Director

05-04-2022 12:40 05-04-2022 12:50 Europe/Madrid Cooking and drying technologies for vegan products

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.

Conference Room
Tue 5 12:40h - 12:50h Conference Room Free
12:45h
Cooking demo | The Experience - Live Gastronomy

II “Tapa Alimentos de España” National Award by Hotel Tapa Tour

Juan María Díaz
Juan María Díaz CASA DE MARINOS URIBEKOSTA Chef

05-04-2022 12:45 05-04-2022 13:45 Europe/Madrid II “Tapa Alimentos de España” National Award by Hotel Tapa Tour

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

Showcooking 3
Tue 5 12:45h - 13:45h Showcooking 3 Free
12:50h
Conference | The Alimentaria Hub The alternative protein in Catalonia

Technology for the new generation of alternative protein

Joan Solomando
Joan Solomando Novameat Food Engineer

05-04-2022 12:50 05-04-2022 13:00 Europe/Madrid Technology for the new generation of alternative protein

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.

Conference Room
Tue 5 12:50h - 13:00h Conference Room Free
13:00h
Cooking demo | The Experience - Live Gastronomy

The importance of cereal in the most Mediterranean La Mancha

Fran Martínez
Fran Martínez Maralba ** Michelín Restaurant Chef

05-04-2022 13:00 05-04-2022 13:45 Europe/Madrid The importance of cereal in the most Mediterranean La Mancha

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.

Showcooking 4
Tue 5 13:00h - 13:45h Showcooking 4 35€
13:00h
Cooking demo | The Experience - Live Gastronomy

Coffee, cocoa and something else

Elena Arzak
Elena Arzak Arzak Restaurant *** Michelín Chef

05-04-2022 13:00 05-04-2022 14:00 Europe/Madrid Coffee, cocoa and something else

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.

Taller Magistral Experience
Tue 5 13:00h - 14:00h Taller Magistral Experience 65€
13:00h
Conference | The Alimentaria Hub

International Retail Trends and Challenges

Pablo de la Rica
Pablo de la Rica AECOC Retail&Foodservice Knowledge Manager
Natalia Marcó
Natalia Marcó AECOC Service's Resposible of Retail Knowledge

05-04-2022 13:00 05-04-2022 14:00 Europe/Madrid International Retail Trends and Challenges

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/

Agora by AECOC
Tue 5 13:00h - 14:00h Agora by AECOC Prior registration
13:00h
Conference | The Alimentaria Hub The alternative protein in Catalonia

Sustainable solutions in alternative protein. An open and collaborative model

Santi Aliaga
Santi Aliaga Zyrcular Foods CEO

05-04-2022 13:00 05-04-2022 13:10 Europe/Madrid Sustainable solutions in alternative protein. An open and collaborative model

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.

Conference Room
Tue 5 13:00h - 13:10h Conference Room Free
13:00h
Conference | The Alimentaria Hub

Calidad1Minuto Rice: the first ready to eat in reusable glass

Raül Carles
Raül Carles Nomen Foods Corporate and I+D+i Director
Amanda Belarra
Amanda Belarra CNTA I+D+i Researcher
Enrique Gómez
Enrique Gómez Openvac Director
Mónica Pueyo
Mónica Pueyo Kantar

05-04-2022 13:00 05-04-2022 14:00 Europe/Madrid Calidad1Minuto Rice: the first ready to eat in reusable glass

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.

Sala Innoval
Tue 5 13:00h - 14:00h Sala Innoval Free
13:10h
Conference | The Alimentaria Hub The alternative protein in Catalonia

Noel, innovating in a context of protein coexistence

Jaume Planella Busquets
Jaume Planella Busquets Noel Alimentaria SAU Noel Corporate R&D Director

05-04-2022 13:10 05-04-2022 13:20 Europe/Madrid Noel, innovating in a context of protein coexistence

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.

Conference Room
Tue 5 13:10h - 13:20h Conference Room Free
13:20h
Conference | The Alimentaria Hub The alternative protein in Catalonia

From traditional charcuterie to vegetarian charcuterie

Joan Cortadellas
Joan Cortadellas Joaquim Albertí SA Brand Manager AlterVego

05-04-2022 13:20 05-04-2022 13:30 Europe/Madrid From traditional charcuterie to vegetarian charcuterie

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.

 

Conference Room
Tue 5 13:20h - 13:30h Conference Room Free
13:30h
Conference | The Alimentaria Hub The alternative protein in Catalonia

Mediterranean food-tech: intersection between sustainability, nutrition and culinary experience

Marc Coloma
Marc Coloma Heura Foods CEO, Co-founder and food activist at Heura Foods

05-04-2022 13:30 05-04-2022 13:40 Europe/Madrid Mediterranean food-tech: intersection between sustainability, nutrition and culinary experience

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

Conference Room
Tue 5 13:30h - 13:40h Conference Room Free
13:45h
Cooking demo | The Experience - Live Gastronomy

Don’t throw away the world

Fabián León
Fabián León The Food Media Founder

05-04-2022 13:45 05-04-2022 14:45 Europe/Madrid Don’t throw away the world

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.

Showcooking 2
Tue 5 13:45h - 14:45h Showcooking 2 Free
13:45h
Cooking demo | The Experience - Live Gastronomy Asturias, landscape cuisine in one day

Lunch – Four-handed view of a landscape kitchen

Xune Andrade
Xune Andrade Monte San Feliz Restaurant Chef
Marcos Morán
Marcos Morán Casa Gerardo Owner and chef

05-04-2022 13:45 05-04-2022 14:30 Europe/Madrid Lunch – Four-handed view of a landscape kitchen

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

Showcooking 1 - Cocinas con identidad
Tue 5 13:45h - 14:30h Showcooking 1 - Cocinas con identidad Free
14:15h
Cooking demo | The Experience - Live Gastronomy

Chef Rebels: empoderamiento desde los fogones

Alex Pirla
Alex Pirla Heura Head of Culinary

05-04-2022 14:15 05-04-2022 15:15 Europe/Madrid Chef Rebels: empoderamiento desde los fogones

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.

Showcooking 3
Tue 5 14:15h - 15:15h Showcooking 3 Free
15:00h
Conference | The Alimentaria Hub

Fully Mimic 2022: the new generation of meat and fish analogues

Dra. Leyre Urtasun del Castillo
Dra. Leyre Urtasun del Castillo CNTA (Centro Nacional de Tecnología y Seguridad Alimentaria)

05-04-2022 15:00 05-04-2022 16:00 Europe/Madrid Fully Mimic 2022: the new generation of meat and fish analogues

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.

Agora by AECOC
Tue 5 15:00h - 16:00h Agora by AECOC Free
15:00h
Conference | The Alimentaria Hub Food&Hospitality Startup Revolution

Opening Food&Hospitality Startup Revolution

05-04-2022 15:00 05-04-2022 15:10 Europe/Madrid Opening Food&Hospitality Startup Revolution Sala Innoval
Tue 5 15:00h - 15:10h Sala Innoval Free
15:10h
Conference | The Alimentaria Hub Food&Hospitality Startup Revolution

Startups: Agro Singularity

05-04-2022 15:10 05-04-2022 15:15 Europe/Madrid Startups: Agro Singularity Sala Innoval
Tue 5 15:10h - 15:15h Sala Innoval Free
15:15h
Cooking demo | The Experience - Live Gastronomy

Asia at your table, with Pepe Rodríguez and Kav Ly

Kav Ly
Kav Ly Ta-Tung Restaurant Chef
Pepe Rodríguez
Pepe Rodríguez El Bohío Restaurant * Michelin Chef

05-04-2022 15:15 05-04-2022 16:15 Europe/Madrid Asia at your table, with Pepe Rodríguez and Kav Ly

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.

Showcooking 2
Tue 5 15:15h - 16:15h Showcooking 2 Free
15:15h
Conference | The Alimentaria Hub Food&Hospitality Startup Revolution

Startups: Brava Drinks

05-04-2022 15:15 05-04-2022 15:20 Europe/Madrid Startups: Brava Drinks Sala Innoval
Tue 5 15:15h - 15:20h Sala Innoval Free
15:20h
Conference | The Alimentaria Hub Food&Hospitality Startup Revolution

Startups: Cocuus

05-04-2022 15:20 05-04-2022 15:25 Europe/Madrid Startups: Cocuus Sala Innoval
Tue 5 15:20h - 15:25h Sala Innoval Free
15:25h
Conference | The Alimentaria Hub Food&Hospitality Startup Revolution

Startups: Easy Q

05-04-2022 15:25 05-04-2022 15:30 Europe/Madrid Startups: Easy Q Sala Innoval
Tue 5 15:25h - 15:30h Sala Innoval Free
15:30h
Cooking demo | The Experience - Live Gastronomy

Malaga product, universal excellence

Benito Gómez
Benito Gómez Bardal Restaurant ** Michelín Chef

05-04-2022 15:30 05-04-2022 16:30 Europe/Madrid Malaga product, universal excellence

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.

Taller Magistral Experience
Tue 5 15:30h - 16:30h Taller Magistral Experience 65€
15:30h
Cooking demo | The Experience - Live Gastronomy Asturias, landscape cuisine in one day

Lunch by Marcos Morán

Marcos Morán
Marcos Morán Casa Gerardo Owner and chef

05-04-2022 15:30 05-04-2022 16:15 Europe/Madrid Lunch by Marcos Morán

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.

Showcooking 1 - Cocinas con identidad
Tue 5 15:30h - 16:15h Showcooking 1 - Cocinas con identidad Free
15:30h
Conference | The Alimentaria Hub Food&Hospitality Startup Revolution

Startups: Green in Blue

05-04-2022 15:30 05-04-2022 15:40 Europe/Madrid Startups: Green in Blue Sala Innoval
Tue 5 15:30h - 15:40h Sala Innoval Free
15:40h
Conference | The Alimentaria Hub Food&Hospitality Startup Revolution

Startups: Groots

05-04-2022 15:40 05-04-2022 15:45 Europe/Madrid Startups: Groots Sala Innoval
Tue 5 15:40h - 15:45h Sala Innoval Free
15:45h
Cooking demo | The Experience - Live Gastronomy

Oabika: Gold of the pod.

Sandra Ornelas
Sandra Ornelas Valrhona España Patry chef

05-04-2022 15:45 05-04-2022 16:45 Europe/Madrid Oabika: Gold of the pod.

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.

Showcooking 3
Tue 5 15:45h - 16:45h Showcooking 3 Free
15:45h
Cooking demo | The Experience - Live Gastronomy

Symbiosis La Rioja – Andorra

Jordi Grau
Jordi Grau Restaurante Ibaya * Michelín Chef

05-04-2022 15:45 05-04-2022 16:30 Europe/Madrid Symbiosis La Rioja – Andorra

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.

Showcooking 4
Tue 5 15:45h - 16:30h Showcooking 4 35€
15:45h
Conference | The Alimentaria Hub Food&Hospitality Startup Revolution

Startups: Oscillum

05-04-2022 15:45 05-04-2022 15:50 Europe/Madrid Startups: Oscillum Sala Innoval
Tue 5 15:45h - 15:50h Sala Innoval Free
15:50h
Conference | The Alimentaria Hub Food&Hospitality Startup Revolution

Startups: Rice in Action

05-04-2022 15:50 05-04-2022 15:55 Europe/Madrid Startups: Rice in Action Sala Innoval
Tue 5 15:50h - 15:55h Sala Innoval Free
16:00h
Conference | The Experience - Live Gastronomy

Global Gastronomic Trends: how the food industry can look to the world’s kitchens for inspiration.

David Lacasa
David Lacasa Lantern Partner

05-04-2022 16:00 05-04-2022 17:00 Europe/Madrid Global Gastronomic Trends: how the food industry can look to the world’s kitchens for inspiration.

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.

Auditorio Experience
Tue 5 16:00h - 17:00h Auditorio Experience Free
16:00h
Conference | The Alimentaria Hub

The importance of the innovative attitude in gastronomy

Ferran Adrià
Ferran Adrià elBullifoundation President and Founder of elBullifoundation

05-04-2022 16:00 05-04-2022 17:00 Europe/Madrid The importance of the innovative attitude in gastronomy Ferran Adrià will talk about the importance of having an innovative attitude when managing a business, and about how this attitude has helped him in different stages of his career. Auditorio NESTLÉ
Tue 5 16:00h - 17:00h Auditorio NESTLÉ Free
16:00h
Round Table | The Alimentaria Hub

How to objectify the speech of innovation between Manufacturers and Distributors to create value in Mass Consumption

Rosario Pedrosa
Rosario Pedrosa AECOC Business strategy and marketing manager

05-04-2022 16:00 05-04-2022 17:00 Europe/Madrid How to objectify the speech of innovation between Manufacturers and Distributors to create value in Mass Consumption

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/ 

Agora by AECOC
Tue 5 16:00h - 17:00h Agora by AECOC Prior registration
16:05h
Conference | The Alimentaria Hub Food&Hospitality Startup Revolution

Startups: Bookline

05-04-2022 16:05 05-04-2022 16:10 Europe/Madrid Startups: Bookline Sala Innoval
Tue 5 16:05h - 16:10h Sala Innoval Free
16:10h
Conference | The Alimentaria Hub Food&Hospitality Startup Revolution

Startups: Food Coin

05-04-2022 16:10 05-04-2022 16:15 Europe/Madrid Startups: Food Coin Sala Innoval
Tue 5 16:10h - 16:15h Sala Innoval Free
16:20h
Conference | The Alimentaria Hub Food&Hospitality Startup Revolution

Startups: Guimarana

05-04-2022 16:20 05-04-2022 16:25 Europe/Madrid Startups: Guimarana Sala Innoval
Tue 5 16:20h - 16:25h Sala Innoval Free
16:30h
Conference | The Alimentaria Hub Food&Hospitality Startup Revolution

Startups: Natural Machines

05-04-2022 16:30 05-04-2022 16:35 Europe/Madrid Startups: Natural Machines Sala Innoval
Tue 5 16:30h - 16:35h Sala Innoval Free
16:35h
Conference | The Alimentaria Hub Food&Hospitality Startup Revolution

Startups: Ordatic

05-04-2022 16:35 05-04-2022 16:40 Europe/Madrid Startups: Ordatic Sala Innoval
Tue 5 16:35h - 16:40h Sala Innoval Free
16:40h
Conference | The Alimentaria Hub Food&Hospitality Startup Revolution

Startups: Too Good To Go

05-04-2022 16:40 05-04-2022 16:45 Europe/Madrid Startups: Too Good To Go Sala Innoval
Tue 5 16:40h - 16:45h Sala Innoval Free
16:45h
Cooking demo | The Experience - Live Gastronomy Contract Catering

Menus with modified texture: solutions adapted to each need.

Roser Montaner
Roser Montaner Cesnut Nutrición Manager Cesnut
Jaime Mora
Jaime Mora CEADAC Chef

05-04-2022 16:45 05-04-2022 17:45 Europe/Madrid Menus with modified texture: solutions adapted to each need.

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…).

Showcooking 2
Tue 5 16:45h - 17:45h Showcooking 2 15€
17:00h
Cooking demo | The Experience - Live Gastronomy

The environment as a vehicle of expression

Álvaro Garrido
Álvaro Garrido Mina Restaurant Chef

05-04-2022 17:00 05-04-2022 17:45 Europe/Madrid The environment as a vehicle of expression

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.

Showcooking 4
Tue 5 17:00h - 17:45h Showcooking 4 35€
17:00h
Round Table | The Alimentaria Hub

Alternative protein: business oportunities for the FMCG industry

Antonio Flores
Antonio Flores Loop New Business Models CEO
Llorenç Freixenet i Garriga
Llorenç Freixenet i Garriga Metalquimia, S.A.U. General Director
Raschid Stoffel
Raschid Stoffel Alga Energy Head of Food and Beverage
Marcos Julián García
Marcos Julián García Importaco Industry Sales Director
Álvaro Robles
Álvaro Robles Alnut Sales Manager

05-04-2022 17:00 05-04-2022 18:00 Europe/Madrid Alternative protein: business oportunities for the FMCG industry

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.

Agora by AECOC
Tue 5 17:00h - 18:00h Agora by AECOC Free
17:00h
Awards Ceremony | The Alimentaria Hub Food&Hospitality Startup Revolution

Startup Awards Ceremony

05-04-2022 17:00 05-04-2022 17:15 Europe/Madrid Startup Awards Ceremony Sala Innoval
Tue 5 17:00h - 17:15h Sala Innoval Free
17:15h
Conference | The Experience - Live Gastronomy

Natural cuisine bases CUICK with Carme Ruscalleda

Carme Ruscalleda
Carme Ruscalleda CUICK EXECUTIVE CHEF
Gaston Chritin
Gaston Chritin CUICK Founder
Albert Camprubi
Albert Camprubi CUICK Founder

05-04-2022 17:15 05-04-2022 18:15 Europe/Madrid Natural cuisine bases CUICK with Carme Ruscalleda

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. 

Showcooking 3
Tue 5 17:15h - 18:15h Showcooking 3 Free
17:30h
Cooking demo | The Experience - Live Gastronomy Asturias, landscape cuisine in one day

The snack- We end the afternoon in the sweetest way

Alejandro Tuero
Alejandro Tuero Casa Gerardo Pastry Chef

05-04-2022 17:30 05-04-2022 18:15 Europe/Madrid The snack- We end the afternoon in the sweetest way

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.

 

Showcooking 1 - Cocinas con identidad
Tue 5 17:30h - 18:15h Showcooking 1 - Cocinas con identidad Free
18:00h
Cooking demo | The Experience - Live Gastronomy

Roots, culture and gastronomy

David García
David García Corral de la Morería Restaurant * Michelín Chef

05-04-2022 18:00 05-04-2022 19:00 Europe/Madrid Roots, culture and gastronomy

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.

Taller Magistral Experience
Tue 5 18:00h - 19:00h Taller Magistral Experience 65€
18:00h
Awards Ceremony | The Alimentaria Hub Innoval

INNOVAL Awards Ceremony

05-04-2022 18:00 05-04-2022 19:00 Europe/Madrid INNOVAL Awards Ceremony Conference Room
Tue 5 18:00h - 19:00h Conference Room Free
18:15h
Cooking demo | The Experience - Live Gastronomy

Eat my fig

Maca de Castro
Maca de Castro Maca de Castro Restaurant * Michelín Chef

05-04-2022 18:15 05-04-2022 19:00 Europe/Madrid Eat my fig

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.

Showcooking 4
Tue 5 18:15h - 19:00h Showcooking 4 35€
10:15h
The Alimentaria Hub XIII International Congress on the Mediterranean Diet

Opening and accreditations

06-04-2022 10:15 06-04-2022 10:40 Europe/Madrid Opening and accreditations Auditorio NESTLÉ
Wed 6 10:15h - 10:40h Auditorio NESTLÉ Free
10:30h
Cooking demo | The Experience - Live Gastronomy

Green and sustainable horizon

Fina Puigdevall y Martina Puigvert -
Fina Puigdevall y Martina Puigvert - Les Cols Restaurant ** Michelín Chefs

06-04-2022 10:30 06-04-2022 11:45 Europe/Madrid Green and sustainable horizon

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.

Showcooking 4
Wed 6 10:30h - 11:45h Showcooking 4 35€
10:30h
Conference | The Alimentaria Hub Innoval

Calidad1Minuto Rice: the first ready to eat in reusable glass

Raül Carles
Raül Carles Nomen Foods Corporate and I+D+i Director
Fortu Simón
Fortu Simón Nomen Foods Marketing Director

06-04-2022 10:30 06-04-2022 11:00 Europe/Madrid Calidad1Minuto Rice: the first ready to eat in reusable glass

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.

Sala Innoval
Wed 6 10:30h - 11:00h Sala Innoval Free
10:35h
Conference | The Alimentaria Hub Halal Congress

What does the halal certification mean in terms of guarantee of quality and access to markets

06-04-2022 10:35 06-04-2022 10:45 Europe/Madrid What does the halal certification mean in terms of guarantee of quality and access to markets

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.

Conference Room
Wed 6 10:35h - 10:45h Conference Room Free
10:40h
Conference | The Alimentaria Hub XIII International Congress on the Mediterranean Diet

Institutional Inauguration XIII International Congress of the Mediterranean Diet

06-04-2022 10:40 06-04-2022 11:00 Europe/Madrid Institutional Inauguration XIII International Congress of the Mediterranean Diet Auditorio NESTLÉ
Wed 6 10:40h - 11:00h Auditorio NESTLÉ Free
10:45h
Cooking demo | The Experience - Live Gastronomy Contract Catering

Making the most of food so as not to waste food in the preparation process

Blanca Esteve
Blanca Esteve Aleanutri Manager
Virgilia Gálvez
Virgilia Gálvez Tresmes Eco Activa Coordinator

06-04-2022 10:45 06-04-2022 11:45 Europe/Madrid Making the most of food so as not to waste food in the preparation process

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?

Showcooking 2
Wed 6 10:45h - 11:45h Showcooking 2 15€
10:45h
Conference | The Alimentaria Hub Halal Congress

Halal global growth: main figures and trends in the F&B segment

Salaam Gateway
Salaam Gateway

06-04-2022 10:45 06-04-2022 11:00 Europe/Madrid Halal global growth: main figures and trends in the F&B segment

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. 

Conference Room
Wed 6 10:45h - 11:00h Conference Room Free
11:00h
Cooking demo | The Experience - Live Gastronomy

The fruits of our land as a source of inspiration

Joel Castanyé
Joel Castanyé La Boscana Restaurant * Michelín Chef

06-04-2022 11:00 06-04-2022 12:00 Europe/Madrid The fruits of our land as a source of inspiration

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.

Taller Magistral Experience
Wed 6 11:00h - 12:00h Taller Magistral Experience 65€
11:00h
Cooking demo | The Experience - Live Gastronomy

Grana Padano PDO: three ways to cook its three maturations

Max & Stefano Colombo
Max & Stefano Colombo Xemei Owners and Executive Chefs

06-04-2022 11:00 06-04-2022 12:00 Europe/Madrid Grana Padano PDO: three ways to cook its three maturations

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.

Showcooking 3
Wed 6 11:00h - 12:00h Showcooking 3 Free
11:00h
Cooking demo | The Experience - Live Gastronomy

Root Gastronomy in Castilla-La Mancha

Antonio Martínez Bleda
Antonio Martínez Bleda Nueva Frontera Restaurant Chef

06-04-2022 11:00 06-04-2022 12:00 Europe/Madrid Root Gastronomy in Castilla-La Mancha

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.

Showcooking 1 - Cocinas con identidad
Wed 6 11:00h - 12:00h Showcooking 1 - Cocinas con identidad Free
11:00h
Conference | The Alimentaria Hub

Industry 4.0

Francisco Javier Cerrudo Martín
Francisco Javier Cerrudo Martín ACCIONA FACILITY SERVICES Business Technology & Innovation

06-04-2022 11:00 06-04-2022 12:00 Europe/Madrid Industry 4.0

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?

Sala Innoval
Wed 6 11:00h - 12:00h Sala Innoval Free
11:00h
Conference | The Alimentaria Hub Halal Congress

Halal business opportunities: experiences & business visions of the future.

Albert Cirujeda
Albert Cirujeda Bombons Cudié CEO
Susanna Barquin
Susanna Barquin PRODECA Business Solutions
Esperanza Díaz
Esperanza Díaz Murgaca CEO

06-04-2022 11:00 06-04-2022 12:00 Europe/Madrid Halal business opportunities: experiences & business visions of the future.

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. 

Conference Room
Wed 6 11:00h - 12:00h Conference Room Free
11:00h
Conference | The Alimentaria Hub XIII International Congress on the Mediterranean Diet

Mediterranean diet, the healthiest

06-04-2022 11:00 06-04-2022 12:00 Europe/Madrid Mediterranean diet, the healthiest Auditorio NESTLÉ
Wed 6 11:00h - 12:00h Auditorio NESTLÉ Free
11:30h
Conference | The Alimentaria Hub

Sustainability in mass consumption

Cinta Bosch Montañés
Cinta Bosch Montañés AECOC Responsible for Sustainability

06-04-2022 11:30 06-04-2022 13:00 Europe/Madrid Sustainability in mass consumption

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/ 

Agora by AECOC
Wed 6 11:30h - 13:00h Agora by AECOC Prior registration
11:45h
Cooking demo | The Experience - Live Gastronomy

Cooking France in Jerez

Juanlu Fernández
Juanlu Fernández Lú, Cocina y Alma * Michelín Restaurant Chef

06-04-2022 11:45 06-04-2022 12:30 Europe/Madrid Cooking France in Jerez

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.

Showcooking 4
Wed 6 11:45h - 12:30h Showcooking 4 35€
12:00h
Conference | The Alimentaria Hub Halal Congress

Business opportunities and tendencies in key markets

Laurent Marliere
Laurent Marliere IsFin CEO

06-04-2022 12:00 06-04-2022 13:00 Europe/Madrid Business opportunities and tendencies in key markets

This round table will present the main characteristics of halal consumption and the main business opportunities offered by the Muslim consumers in some key strategic markets for this sector. These will include the UK market, the main Gulf markets (Saudi Arabia and the United Arab Emirates), Indonesia and the Spanish market. 

Conference Room
Wed 6 12:00h - 13:00h Conference Room Free
12:00h
Conference |