The Alimentaria Hub

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

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

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

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

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

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

added value of his main market product comes from.

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

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

PROTEINS: Towards a new concept

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Different angles of sustainability in agri-food transformation processes: 

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

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

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

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

How will we feed 9 million people in 2050?

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

. Case studies of innovative Catalan companies with alternative protein

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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.

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/ 

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.

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

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

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. 

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

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

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

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

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. 

Precision fermentation (the use of microorganisms which serve as "bio-factories" to produce specific ingredients) is a booming trend in the food industry. Based on existing knowledge in the field of traditional fermentation, food biotechnology through directed fermentation opens the way to an unlimited spectrum of ingredients with which to create flavours, textures and aromas, and improve the nutritional profile of the foods for which they are intended. In a world in which sustainability is no longer an option but a need and the tag "natural" is becoming a must, the use of continuous bioreactors in a limited space which use vegetable by-products as fermentation substrates allows for the production of ingredients with a high degree of purity which are more profitable than those produced by chemical synthesis or extraction. 

"Shared Planet" leads Innova Market Insights' Top 10 Trends for 2022, focusing on how everyone can play their part in shaping a sustainable and prosperous future. The brands go from the proclamation of their sustainability claims to a measured, clear, consensual and understandable communication of their environmental and social impact. Find out how manufacturers in the industry are working to build trust in claims of positive climate impact, ensuring universal acceptance of certifications and greater public faith in the transparency of brand actions.

TECH TRANSFER AGRIFOODS organizes a round table in which startups, universities and technological and industrial centers participate in a common space, but success is nowhere else than in the ecosystem. When all the factors come together, the best opportunities are born. This talk shows that there is a space where everyone lives together.

OvoPlus presentation, pasteurized egg -70% cholesterol -45% calories no additives no preservatives, made with fresh egg ( 24 hours) which let cook more tasted and healthy food.

Potatoes omelette made with OvoPlus, the lonely one with A nutriscore instead C-D as normal and Pasteis de Nata with C Nutriscore instead E as normal.

We will inform about new products developed with OvoPlus and we will talked about unknown egg key aspects

Evolution from a traditional product to a vegan product without losing its essence: calabizo

In 2019, we decided to move to Sierra Leone to manufacture clean cocoa and chocolate. We have certified 1,500 farmers organic and opened six fermentation and drying centers to ensure the best quality. Come learn how clean cocoa and chocolate is made from the heart of Africa.

Sanygran's mission is to produce Plant-Based products to improve not only the health of people but also that of the planet.

We are the only national company with three technologies for the production of these products. We are manufactures not only the final product, but also the raw material for the production of Plant-Based products.

In addition, we position ourselves in the entire plant-based protein value chain.

This roundtable will discuss the growing sophistication of the Muslim consumer and the business opportunities this offers. Values such as 'healthy', bio, eco ... associated with halal consumption are leading companies to sophisticate their products. Similarly, 'ready made' halal products are increasingly demanded by Muslim consumers. 

During the presentation, Cristina Vieites will explain how innovation drives the

market and highlight the importance of innovating with impact. Speed and constant

innovation in such a dynamic category as the vegetable meats one is key to

accelerate the adoption of this type of products by consumers and to generate value

in the market.

In this conference, we will address the challenges and opportunities that the European Green Deal represents for the food and drink industry and what the sector is doing to achieve increasingly sustainable food systems, from a European and national perspective; we will reflect on the role that biodiversity plays in achieving a more sustainable agri-food sector; and we will learn in more detail the vision of the business and technology sector, as well as the initiatives that the value chain is developing to close the circle and move towards the "zero waste" objective.

The need to certify halal throughout the whole production chain means that companies have to find suppliers of all kinds of certified halal food ingredients (dyes ....) This growing need has led many companies to have to develop a R&D consistent with the halal certification of the final product. And there are many companies that have opened new lines of business due to the development of this type of ingredient.

The outbreak of the war in Ukraine has overshadowed the positive outlook that we anticipated for this 2022. It is still early to know the scope and repercussion of the conflict on the Spanish economy and the agri-food sector in particular, but in the short term the main channel of impact is the rise in energy.

It can be said that it never rains, but it pours. In 2021, the agri-food sector was already heavily pressured by rising production costs. The conflict in Ukraine represents a new energy shock and will delay the normalization of global value chains. In addition, the sector could be affected by a possible shortage of certain inputs from the “breadbasket of Europe”.

Expectations are placed on the NGEU funds, which should be a catalyst for investment in innovation and digital transformation, and this will help consolidate the high international competitiveness enjoyed by the Spanish agri-food sector.

The growth of the Muslim population at a global level, its youth and digital skills and the significant development of a global Muslim middle class have made its tastes and consumption patterns increasingly demanding, sophisticated and diversified. This, together with the massive use of digital technologies by these consumers, has led to the emergence of new marketing channels specialized in this type of consumer (Islamic marketing) and a whole digital world around them (influencers ...)

The exponential development of new digital technologies, together with the new consumption dynamics generated by the current context of Covid-19, are favoring new opportunities in the halal segment. The emergence of all kinds of digital tools adapted to the halal consumer as well as bringing together halal supply and demand are multiplying business opportunities. This round table will present international success stories in this field as well as possible future scenarios.

The presentation will deal with how, after the COVID-10 pandemic, concern for healthy eating and lifestyle has become more acute, resulting in an opportunity for the industry to develop healthy foods. In this framework, one of the trends on which to base the design of new foods is precision nutrition, a concept of personalized nutrition that considers the multidimensional characteristics of the individual or of a specific population group for the promotion of health. Scientific support is fundamental and in this sense omics technologies as well as in vitro and in vivo studies are of special relevance. The lines of research addressed by AINIA to carry out preclinical studies will also be presented.

This presentation will present the main environmental and social impacts derived from food production

worldwide. In addition, the new EU policies and strategies (Green deal, Field-to-table strategy, Biodiversity

Directive, Sustainable Development Goals...) will mean a drastic change in improving the sustainability

(environmental, economic and social) of food production chains, placing it as an international leader in

changing the sustainable production model and promoting circular economy models.

The speaker will review the lines of R + D + i related to improving the sustainability of food production and

consumption. Finally, the concepts of the life cycle assessment (LCA) methodology for environmental,

economic, and social impact assessment will be presented.

Las Jellys are cocktails that are not taken in a glass, but in an explosive bite, since they are a liquid spherification wrapped in soft gelatin. Currently, there are 10 classic recipes available (such as the Manhattan or the Margarita), all made with top quality ingredients. The product is designed for delivery as it is sold in boxes of 12 units (19º) protected by a blister.

Its founders, two Spanish entrepreneurs, will explain the origin of their unique idea and the journey to open their first store in Barcelona, from which they distribute throughout Spain.

The national ecological sector, which has been growing steadily for years, is facing a rapidly changing environment today. The rapid and profound variation in the structure of the sales channel, the evolution of market trends and consumer attitudes, and the emergence of new product lines that seek to respond to these trends and attitudes are elements that they make it necessary to adapt the sector quickly. After analyzing the situation, the companies manufacturing and marketing organic products in Spain, through its Association, present their vision on the most appropriate strategic lines for the sector to consolidate in the future a sustained and balanced growth .

The food sector is constantly adapting to the needs and expectations of consumers, responding to new consumer trends: organic products, products "without", proximity, sustainable, ethical, healthy, etc. In this context, transparency and good practices in the use of claims in product labeling are essential in generating consumer confidence. Only from clear, truthful and transparent information can we generate the necessary credibility and trust in consumers to consolidate the food transition.

Tickets: https://www.aecoc.es/activity-no-forma-jornada/etiquetado-voluntario-de-alimentos-y-percepcion-del-consumidor-claves-en-la-generacion-de-confianza/barcelona-07042022/

We will briefly explain the different legal forms of protection of a company's intangible assets in the beverage and food sector. We will find out what the various forms of industrial property protect: trademarks, designs, patents, trade secrets and why it is advisable to legally protect our assets through industrial property registrations. We will also see why investing in the protection of intangible assets is always a good strategic decision and how to deduct the costs incurred in this protection.  

How Els Músics product was conceived and created through the values ​​of Llet Nostra, explaining the Sustainable Transformation Project that the brand is carrying out in the milk value chain, from the productive sector to society, passing through industry, logistics, marketing and research. An initiative that wants to respond to the challenges of the livestock sector and the demands of climate change. We close with an explanatory video of the program

Introduction of trends that affect food innovation (quality of protein alternatives, precision nutrition, precision fermentation ...) and presentation of products from companies that collaborate with Eurecat technology center in the development of new ingredients and healthy foods and sustainable designed with welfare goals (mental…), for specific population groups (elderly, young, ..), with a better nutritional profile or with improved functionality: Mahou-San Miguel, Grup Ametller Origen, Microalgae Lab, Torrons i Mel Alemany, Eurecat technology center ...

International freight forwarding is a fundamental part of the supply chain and has had to adapt quickly to the challenges that arise in these changing times. As a fundamental part of the economy and gear of all commercial activities, we will comment and analyze what have been those challenges and the current situation of international transport.

Sustainability: opportunity vs. obligation. Sustainability is the lever to achieve greater competitiveness of our business fabric, a profitable investment.