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Mon 14
10:00h
Congress | The Alimentaria Hub Gastronomy and products Innovation Nutrition and health Sustainability

ALIBER 2020 Program: R&D&I Meetings: “Food Innovation: Startups, Technology and New Models of Global Innovation

José Luis Bonet
José Luis BonetAlimentariaPresident
Tomás Pascual
Tomás Pascual FIABPresident
Mariano Oto
Mariano OtoNucaps Nanotechnnology,S.LCEO
Iñigo Charola
Iñigo CharolaBioTech Foods, S.L.CEO
Vanesa Martínez
Vanesa MartínezCreaciones Aromáticas Industriales, S.A. (CARINSA Group)CEO
Félix García
Félix GarcíaKimitec GroupCEO
José Luis Llerena
José Luis LlerenaCTAEX Technology CentreDirector
Francisco Requena
Francisco RequenaFaccsa-ProlongoIT and R&D Director
Fabián Torres
Fabián TorresALNUT-Grupo Alimentario Citrus (GAC)R+D Manager
Gema Millán
Gema MillánCIRCE FundationProject Manager
Pelayo González
Pelayo GonzálezASINCAR Technology CentreDirector of Innovation
Jaume Prat
Jaume PratINDUKERN, S.ACoordinator of R+D projects
Marian Garcia
Marian GarciaKent UniversityTeacher
Eduardo Cotilas
Eduardo CotilasFood for Life-SpainSecretary-General
Daniele Rossi
Daniele RossiCOPA-COGECA Director of Innovation
Begoña Perez
Begoña PerezEIT FoodDirector CLC South
Cristina Ramirez
Cristina Ramirez General Director, Food Industry Association of Castilla y LeónDirectora General
Isabel Bombal
Isabel BombalMinisterio de Agricultura, Pesca y Alimentación
Toni Valls
Toni VallsAlimentaria ExhibitionsManaging Director
Toni Massané
Toni MassanéAlicia FoundationDirector General
14-09-2020 10:0014-09-2020 16:00Europe/MadridALIBER 2020 Program: R&D&I Meetings: “Food Innovation: Startups, Technology and New Models of Global Innovation

Registration through www.aliber.es 

Hall 5 - Auditorio NESTLÉ
Mon 14 10:00h - 16:00h Auditorio NESTLÉ Access by registration
11:45h
The Experience Collective restoration Nutrition and health

Vegetable protein in school menus. Not everything is good enough to replace animal meat.

Javier Sastre
Javier SastreSastre & AsociadosManaging Partner
Blanca Esteve
Blanca EsteveAleanutriDirector
14-09-2020 11:4514-09-2020 12:45Europe/MadridVegetable protein in school menus. Not everything is good enough to replace 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 environmentally friendly. School canteens, as spaces for training and promoting the health to the future generations, are a perfect platform for introducing small changes, bearing in mind, however, that not everything is valid to replace red and processed meat of animal origin. 

Hall 6 - Showcooking 3
Mon 14 11:45h - 12:45h Showcooking 3 Free access
12:00h
Conference | The Alimentaria Hub Distribution and retail

The sale of food online. Regulations and future perspectives: Is the food sector prepared?

Fundación Triptolemos
Fundación TriptolemosTriptolemos FoundationSpecialists in the different aspects of online food sales - Empresa: Triptolemos Foundation
14-09-2020 12:0014-09-2020 13:00Europe/MadridThe sale of food online. Regulations and future perspectives: Is the food sector prepared?

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

Hall 5 - Conference Room
Mon 14 12:00h - 13:00h Conference Room Free access
12:00h
Conference | The Alimentaria Hub Distribution and retail Gastronomy and products Marketing and communication

Mercadona: Business relationship system with suppliers of gluten-free products

Clara Medina
Clara MedinaMercadonaDirector of Relations with Consumer Associations
14-09-2020 12:0014-09-2020 13:00Europe/MadridMercadona: Business relationship system with suppliers of gluten-free products

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

Hall 5 - Agora by AECOC
Mon 14 12:00h - 13:00h Agora by AECOC Free access
12:15h
The Experience Innovation Restauration

The new restoration and the 5th range

Fernando de Tasis
Fernando de TasisQuickchefCorporate Chef
14-09-2020 12:1514-09-2020 13:15Europe/MadridThe new restoration and the 5th range

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

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

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

Hall 5 - Showcooking 1
Mon 14 12:15h - 13:15h Showcooking 1 Free access
13:00h
Conference | The Alimentaria Hub internationalization

The food sector in Catalonia and clusters: trends and opportunities; within the framework of the Enterprise Europe Network project

Encarni Avilés
Encarni AvilésACCIÓ
14-09-2020 13:0014-09-2020 14:00Europe/MadridThe food sector in Catalonia and clusters: trends and opportunities; within the framework of the Enterprise Europe Network projectHall 5 - Conference Room
Mon 14 13:00h - 14:00h Conference Room Free access
13:15h
The Experience Collective restoration Gastronomy and products Nutrition and health

Contest menus of hospital

Montse Prieto
Montse PrietoPlasensia HospitalCooker
14-09-2020 13:1514-09-2020 14:15Europe/MadridContest menus of hospital

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

Hall 6 - Showcooking 3
Mon 14 13:15h - 14:15h Showcooking 3 Free access
16:00h
Conference | The Experience Collective restoration Nutrition and health Sustainability

Integration of the United Nations Sustainable Development Goals (SDGs) in the field of social and collective catering

Mario Agudo
Mario AgudoServicios Hosteleros a ColectividadesDirector of Quality and Communication
Isabel Coderch
Isabel CoderchTe lo sirvo verdeDirector and Consultant
Mario Cañizal
Mario CañizalSustainable Restaurants Association Executive Vice President
14-09-2020 16:0014-09-2020 17:00Europe/MadridIntegration of the United Nations Sustainable Development Goals (SDGs) in the field of social and collective catering

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

Hall 6 - Auditorio EXPERIENCE
Mon 14 16:00h - 17:00h Auditorio EXPERIENCE Free access
16:00h
Conference | The Alimentaria Hub Innovation

Collaborating with Startups: Redefining the Future of Food

Mila Valcarcel
Mila ValcarcelEatable AdventuresFounder & Managing Partner
14-09-2020 16:0014-09-2020 17:00Europe/MadridCollaborating with Startups: Redefining the Future of Food

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

Participant Corporations: Sigma Alimentos, Calidad Pascual and Europastry.

Hall 5 - Conference Room
Mon 14 16:00h - 17:00h Conference Room Free access
16:00h
Congress | The Alimentaria Hub Gastronomy and products Innovation Nutrition and health Sustainability

Shared value creation, 5th forum – NESTLÉ

Patricia Aymà
Patricia AymàVenvirotech BiotechnologyCo-Founder and CTO
Josep Usall
Josep UsallIRTA (Agrifood Research and Technology Institute)General Manager
Nicola Cerantola
Nicola CerantolaExpert in circular economy
María Tena
María TenaAECOC (Spanish association of manufacturers and distributors)Manager of the Logistics and Transportation Area
Victor Sanz
Victor SanzSaica NaturGeneral Manager
Martín Barreiro
Martín BarreiroRTVEMeteorologist
Juan Verde
Juan VerdeAdvanced Leadership FoundationPresident of the Advanced Leadership Foundation, and former advisor to President Barack Obama and former Vice President Al Gore
Jacques Reber
Jacques ReberNESTLE SpainDirector
14-09-2020 16:0014-09-2020 18:00Europe/MadridShared value creation, 5th forum – NESTLÉHall 5 - Auditorio NESTLÉ
Mon 14 16:00h - 18:00h Auditorio NESTLÉ Access by invitation
17:00h
Conference | The Alimentaria Hub Consumer

X-Ray of mass consumption and strategic trends

Pablo De La Rica
Pablo De La RicaAECOCRetail y Food Service Knowlege
14-09-2020 17:0014-09-2020 18:00Europe/MadridX-Ray of mass consumption and strategic trends

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

Hall 5 - Agora by AECOC
Mon 14 17:00h - 18:00h Agora by AECOC Free Access
17:00h
Conference | The Alimentaria Hub Gastronomy and products Nutrition and health Restauration Sustainability

Culinary and commercial strategies for healthy, delicious and sustainable menus

Teresa Carles
Teresa CarlesTeresa CarlesChef and owner
Anne Mc. Bride
Anne Mc. BrideTorribera Mediterranean CenterDeputy Director
Sergi Estragués
Sergi EstraguésCustom CulinaryGeneral Manager
Marta Álvarez
Marta ÁlvarezBiotechnologist
14-09-2020 17:0014-09-2020 18:00Europe/MadridCulinary and commercial strategies for healthy, delicious and sustainable menus

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

Hall 5 - Conference Room
Mon 14 17:00h - 18:00h Conference Room Free access
Tue 15
10:15h
Congress | The Alimentaria Hub

XIII Dieta Mediterranea Congress

15-09-2020 10:1515-09-2020 17:30Europe/MadridXIII Dieta Mediterranea CongressHall 5 - Auditorio NESTLÉ
Tue 15 10:15h - 17:30h Auditorio NESTLÉ Free access
10:30h
Congress | The Alimentaria Hub Halal

Third International Halal Congress

Javier Albarracín
Javier AlbarracínHalal ServicesHalal Congress Coordinator
Anwar El Mezwaghi
Anwar El MezwaghiDirector, Ambar Connect & Halal Expo SpainDirector
H.E. Abdulla Al Maeeni
H.E. Abdulla Al MaeeniESMAGeneral Director
Green Oils .
Green Oils .
Delka .
Delka .
Shahed Amanullah
Shahed AmanullahFrost CapitalGeneral Director
Adeel A. Khan
Adeel A. KhanSaahtainDirector General
Marc Deschamps
Marc DeschampsClub Halal BrusselsDirector
Fazal Bahardeen
Fazal BahardeenCrescent Rating & Halal TripFounder & CEO
Ana Matas
Ana MatasAlimentaria ExhibitionsEvent Project Manager
15-09-2020 10:3015-09-2020 13:30Europe/MadridThird International Halal CongressHall 5 - Conference Room
Tue 15 10:30h - 13:30h Conference Room Free access
10:45h
The Experience Gastronomy and products internationalization

Roots

15-09-2020 10:4515-09-2020 11:45Europe/MadridRoots

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

Hall 6 - Showcooking 3
Tue 15 10:45h - 11:45h Showcooking 3 Free access
11:00h
The Experience Collective restoration Nutrition and health

Food for healthy aging

Marc Puig-Pey
Marc Puig-PeyAlicia FoundationChef
15-09-2020 11:0015-09-2020 12:00Europe/MadridFood 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 of the elderly.

Hall 6 - Showcooking 4
Tue 15 11:00h - 12:00h Showcooking 4 Free access
11:00h
Conference | The Alimentaria Hub Innovation Nutrition and health

Future food trends: How consumers will adapt to the new normal

Alex Beckett
Alex BeckettMintel Food and DrinkAssociate Director
15-09-2020 11:0015-09-2020 11:30Europe/MadridFuture food trends: How consumers will adapt to the new normal

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

The presentation will be in English. 

Hall 5 - Agora by AECOC
Tue 15 11:00h - 11:30h Agora by AECOC Free access
11:00h
Conference | The Alimentaria Hub Consumer Nutrition and health

Evolution of Food Hygiene: from a prerequisite to a key link in the production process

Mercè Casanova Melià
Mercè Casanova MeliàACCIONAHead of Technical Department Cleaning and Hygiene
15-09-2020 11:0015-09-2020 12:00Europe/MadridEvolution of Food Hygiene: from a prerequisite to a key link in the production process

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

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

Hall 5 - Sala Innoval
Tue 15 11:00h - 12:00h Sala Innoval Free access
11:30h
Conference | The Alimentaria Hub Gastronomy and products

Transparency in food differentiation and new consumption trends

Xavier Pera
Xavier PeraAECOCResponsible for Food Safety and Quality
15-09-2020 11:3015-09-2020 12:15Europe/MadridTransparency in food differentiation and new consumption trends

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

Hall 5 - Agora by AECOC
Tue 15 11:30h - 12:15h Agora by AECOC Free access
11:30h
Conference | The Alimentaria Hub Consumer Sustainability

What is sustainability and how does it affect the shopping habits of the shopper

Rosario Pedrosa
Rosario PedrosaAECOCManager of the Commercial and Marketing Strategy Area
15-09-2020 11:3015-09-2020 12:30Europe/MadridWhat is sustainability and how does it affect the shopping habits of the shopper

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

Hall 5 - Agora by AECOC
Tue 15 11:30h - 12:30h Agora by AECOC Free access
12:00h
Conference | The Alimentaria Hub internationalization Marketing and communication

Internationalization YES, but with a brand

Sébastien Hank
Sébastien HankEuropean Union Intellectual Property OfficeCustomer Outreach Team Leader
15-09-2020 12:0015-09-2020 13:00Europe/MadridInternationalization YES, but with a brand

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

Hall 5 - Sala Innoval
Tue 15 12:00h - 13:00h Sala Innoval Free access
12:15h
Conference | The Experience Nutrition and health

Eradication of bitter almonds, from the field to the industry

Xavier Miarnau
Xavier MiarnauIRTA (Food and Agriculture Research and Technology Institute)IRTA Specialist
15-09-2020 12:1515-09-2020 12:45Europe/MadridEradication of bitter almonds, from the field to the industry

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

Hall 6 - Auditorio EXPERIENCE
Tue 15 12:15h - 12:45h Auditorio EXPERIENCE Free access
12:30h
Conference | The Alimentaria Hub Consumer

Technology applied to the consumer outside the home

Marta Munné
Marta MunnéAECOCConsultant
15-09-2020 12:3015-09-2020 13:30Europe/MadridTechnology applied to the consumer outside the home

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

Hall 5 - Agora by AECOC
Tue 15 12:30h - 13:30h Agora by AECOC Free access
12:45h
Conference | The Experience Gastronomy and products

Almond bitterness, origin and industrial implications

Agustí Romero
Agustí RomeroResearcher at IRTA’s Plant Science Program. Expert on nut processing
15-09-2020 12:4515-09-2020 13:15Europe/MadridAlmond bitterness, origin and industrial implications

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

Hall 6 - Auditorio EXPERIENCE
Tue 15 12:45h - 13:15h Auditorio EXPERIENCE Free access
12:45h
The Experience Collective restoration Nutrition and health

‘Unique dish… a healthy and balanced option’

Roser Montaner
Roser MontanerCesnutDietitian / Nutricionista
Aroa Vázquez
Aroa VázquezCesnutDietist / Nutritionist
15-09-2020 12:4515-09-2020 13:45Europe/Madrid‘Unique dish… a healthy and balanced option’

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

Hall 6 - Showcooking 1
Tue 15 12:45h - 13:45h Showcooking 1 Free access
13:30h
Conference | The Alimentaria Hub Nutrition and health Sustainability

The Green Revolution: is the veggie movement unstoppable?

Jaime Martín
Jaime MartínLanternGeneral Manager Partner
15-09-2020 13:3015-09-2020 14:30Europe/MadridThe Green Revolution: is the veggie movement unstoppable?

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

Hall 5 - Conference Room
Tue 15 13:30h - 14:30h Conference Room Free access
14:00h
The Experience Gastronomy and products internationalization

The relevance of Halal gastronomy in Thailand

Aissata KA
Aissata KAHAWKER 45 Cooker
Carlos Bautista
Carlos BautistaHAWKER 45 Cooker
15-09-2020 14:0015-09-2020 15:00Europe/MadridThe relevance of Halal gastronomy in Thailand

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

Hall 6 - Showcooking 4
Tue 15 14:00h - 15:00h Showcooking 4 Accés gratuït
15:00h
Conference | The Alimentaria Hub Consumer internationalization

Food market in Italy: Consumer, Branding & Retail trends

Armando Garosci
Armando GarosciEditoriale Largo ConsumoChief editor
15-09-2020 15:0015-09-2020 16:00Europe/MadridFood market in Italy: Consumer, Branding & Retail trends

Key topics:

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

Hall 5 - Conference Room
Tue 15 15:00h - 16:00h Conference Room Free access
15:00h
Conference | The Alimentaria Hub Sustainability

Sustainability, waste reduction and upcycling. Success stories

Inés Echevarría
Inés EchevarríaCentro Nacional de Tecnología y Seguridad Alimentaria (CNTA)Director of R&D
15-09-2020 15:0015-09-2020 16:00Europe/MadridSustainability, waste reduction and upcycling. Success stories

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

Hall 5 - Agora by AECOC
Tue 15 15:00h - 16:00h Agora by AECOC Free access
15:30h
The Experience Gastronomy and products internationalization

A South African gastronomic journey

Anisah & Naeem
Anisah & Naeem Spice BCNChefs
15-09-2020 15:3015-09-2020 16:30Europe/MadridA South African gastronomic journey

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

Hall 6 - Showcooking 4
Tue 15 15:30h - 16:30h Showcooking 4 Free access
16:00h
Conference | The Experience Collective restoration Nutrition and health

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

José Luis Celis
José Luis CelisSerunionDirector of Quality and Environment
Helena Izquierdo
Helena IzquierdoCleceNational Food Security and Nutrition Officer
David Verano
David VeranoAenorFood Industry and Distribution Manager
Xabier Muniotz
Xabier MuniotzLaztanCEO
15-09-2020 16:0015-09-2020 17:00Europe/MadridSafety chain for multi-allergic people in collectivities: production, service and action protocols in case of emergency

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

Hall 6 - Auditorio EXPERIENCE
Tue 15 16:00h - 17:00h Auditorio EXPERIENCE Free access
16:00h
Conference | The Alimentaria Hub Innovation

Trends and innovation, old solutions for new problems

Mikel Lacunza
Mikel LacunzaCorporación Alimentaria SanaeCEO
15-09-2020 16:0015-09-2020 17:00Europe/MadridTrends and innovation, old solutions for new problems

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

Hall 5 - Conference Room
Tue 15 16:00h - 17:00h Conference Room Free access
Wed 16
10:15h
Congress | The Alimentaria Hub

XIII Dieta Mediterranea Congress

16-09-2020 10:1516-09-2020 17:45Europe/MadridXIII Dieta Mediterranea CongressHall 5 - Auditorio NESTLÉ
Wed 16 10:15h - 17:45h Auditorio NESTLÉ Free access
10:30h
Congress | The Alimentaria Hub Halal

Third International Halal Congress

Ana Matas
Ana MatasAlimentaria ExhibitionsEvent Project Manager
Anwar Zibaoui
Anwar ZibaouiAssociation of Mediterranean Chambers of Commerce and Industry (ASCAME) Coordinator
Adnane Elgueddari
Adnane ElgueddariClub Halal Export, Association of Moroccan ExportersPresident
Representante Turquía
Representante Turquía
Representante Sudáfrica
Representante Sudáfrica
Representante Indonesia
Representante Indonesia
Nafisa Bakkar
Nafisa BakkarAmaliah & Halal GemsCEO
Yvonne Mafei
Yvonne MafeiMyHalalKitchenFounder
16-09-2020 10:3016-09-2020 13:00Europe/MadridThird International Halal CongressHall 5 - Conference Room
Wed 16 10:30h - 13:00h Conference Room Free access
11:00h
Conference | The Experience Collective restoration

Collective catering, that great unknown. Valuable elements in the sector

Santiago Alexandre
Santiago AlexandreFood Service Spain / AlbieVice President / General Manager
María López
María LópezFood Service Spain / AusolariMember of the Communication Commission / Institutional Relations and Legal Services and Corporate Management
Gemma Sisó
Gemma SisóFood Service Spain / AramarkMember of the Communication Commission / Marketing and Communication Director
Javier Arenillas
Javier ArenillasFood Service SpainGeneral Secretary
16-09-2020 11:0016-09-2020 12:00Europe/MadridCollective catering, that great unknown. Valuable elements in the sector

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

Hall 5 - Auditorio EXPERIENCE
Wed 16 11:00h - 12:00h Auditorio EXPERIENCE Free access
11:00h
Conference | The Alimentaria Hub Marketing and communication

The Last Mile, a new branding element

Arturo Gómez Costas
Arturo Gómez CostasÚltima MillaManager
16-09-2020 11:0016-09-2020 12:00Europe/MadridThe Last Mile, a new branding element

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

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

Hall 5 - Sala Innoval
Wed 16 11:00h - 12:00h Sala Innoval Free access
12:00h
Conference | The Alimentaria Hub Innovation Nutrition and health

Towards personalized nutrition: omic technologies

Silvia García de la Torre
Silvia García de la TorreCNTAHead of R&D Business Development
16-09-2020 12:0016-09-2020 13:00Europe/MadridTowards personalized nutrition: omic technologies

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

Hall 5 - Sala Innoval
Wed 16 12:00h - 13:00h Sala Innoval Free access
12:15h
Conference | The Alimentaria Hub Consumer Innovation

Content for our digital reality. What does our client need? What does our consumer need?

Jesús Mojica
Jesús MojicaAECOCData Services Manager
16-09-2020 12:1516-09-2020 13:00Europe/MadridContent for our digital reality. What does our client need? What does our consumer need?

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

Hall 5 - Agora by AECOC
Wed 16 12:15h - 13:00h Agora by AECOC Free access
13:00h
Conference | The Alimentaria Hub Gastronomy and products Innovation

The right moment and place to launch an innovation project into the agrifood sector

María Victoria
María VictoriaSodenaInvestment manager
16-09-2020 13:0016-09-2020 14:00Europe/MadridThe right moment and place to launch an innovation project into the agrifood sector

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

Hall 5 - Conference Room
Wed 16 13:00h - 14:00h Conference Room Free access
13:00h
Conference | The Alimentaria Hub Innovation

Crisis Management in the food industry

María José Adamuz Peña
María José Adamuz PeñaMO&MA Crisis Management Consultants S.L.Founder
16-09-2020 13:0016-09-2020 14:00Europe/MadridCrisis Management in the food industry

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

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

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

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

Hall 5 - Agora by AECOC
Wed 16 13:00h - 14:00h Agora by AECOC Free access
15:00h
Congress | The Alimentaria Hub Sustainability

FIAB: Conference on sustainability

Margarita Ruiz Saiz-Aja
Margarita Ruiz Saiz-AjaMinistry for Ecological Transition and Demographic Challenge
Adela Torres
Adela TorresMercadonaSocial Responsibility Manager
Gemma Barceló
Gemma BarcelóAguas Danone S.AScientific and Regulatory Affairs Manager
Jordi Avellaneda Massaguer
Jordi Avellaneda MassaguerITW Hi-ConeGlobal Beer Segment Manager
Sergio Gimenez Bueno
Sergio Gimenez BuenoAIMPLASBusiness Director
Josep Puxeu Rocamora
Josep Puxeu RocamoraFIABFood and Beverage Industry Representative
Eduardo De Miguel
Eduardo De Miguel Global Nature FoundationManaging Director
Tomás Pascual
Tomás Pascual FIABPresident
Federico Buyolo
Federico BuyoloDeputy Director of the Office of the Minister for Education and Profesional Formation
Mauricio García de Quevedo
Mauricio García de QuevedoFIABGeneral Director
16-09-2020 15:0016-09-2020 19:00Europe/MadridFIAB: Conference on sustainabilityHall 5 - Agora by AECOC
Wed 16 15:00h - 19:00h Agora by AECOC Free access
16:00h
Conference | The Experience Collective restoration Gastronomy and products

Alimentary Safety in the kitchen. Mistakes that should never be committed

Félix Martín
Félix MartínThe black book of food safety in the kitchenAuthor
Eva Rico
Eva RicoAgency of Catalonia -Agència de Salut Pública de Catalunya (ASPC)Manager for the Catering and Human Settlements Unit of the Public Health
Ivan Ludeña
Ivan LudeñaIluconsultingConsultant and founder
Javier Campuzano
Javier CampuzanoClima GroupDirector
16-09-2020 16:0016-09-2020 17:00Europe/MadridAlimentary Safety in the kitchen. Mistakes that should never be committed

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

Hall 6 - Auditorio EXPERIENCE
Wed 16 16:00h - 17:00h Auditorio EXPERIENCE Free access
Thu 17
11:00h
Conference | The Alimentaria Hub Consumer

The E-shopper in the age of omnicanality

Rosario Pedrosa
Rosario PedrosaAECOCManager of the Commercial and Marketing Strategy Area
17-09-2020 11:0017-09-2020 12:00Europe/MadridThe E-shopper in the age of omnicanality

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

Hall 5 - Agora by AECOC
Thu 17 11:00h - 12:00h Agora by AECOC Free access
12:00h
Congress | The Alimentaria Hub Innovation Nutrition and health

The circular economy in the food sector: business cases, technological challenges and opportunities in the framework of the Food 2030 Strategy

Miquel Rovira
Miquel RoviraEURECATDirector of the Sustainability Area
Jaume Sió Torres
Jaume Sió TorresDepartment of Agriculture, Livestock, Fisheries and Food of the Generalitat de Catalunya Deputy Director of Agrifood Transfer and Innovation
Ignasi Papell
Ignasi PapellEURECATBusiness Manager Food
Nuria Mallen
Nuria MallenTorres WineryResponsible for Environmental Management
Miguel Ángel Cubero
Miguel Ángel CuberoIngredalia General Director
José Ramón Iñigo
José Ramón IñigoTRASA Manager
Ricard Carreras
Ricard CarrerasMAFRICAR+D+i Manager
17-09-2020 12:0017-09-2020 14:00Europe/MadridThe circular economy in the food sector: business cases, technological challenges and opportunities in the framework of the Food 2030 StrategyHall 5 - Agora by AECOC
Thu 17 12:00h - 14:00h Agora by AECOC Free access

Alimentaria & HOSTELCO 2020
Exhibitors and Products Catalogue

The list of exhibiting companies is provisional and is updated constantly, so it is subject to change.

For this reason, we recommend you to check it frequently.

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