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


The Wholegrains revolution with Softgrains Technology


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

The future of cheese alternatives

Intelligent and innovative palates

Proteins towars a new concep

The impact of social networks on the eating habits of adolescents







Cuttery in the Deck



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

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

The new consumer in a context of uncertainty


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


INNOHEALTHFOOD: An Integrated Precision Nutrition Platform

ALIMENTE21. Spanish Food Industry for the 21st century



Best product into the best packaging

ICCEE: Improving Energy Efficiency in the Cold Chain

Presentation of the Agro-food Technology Watch Report




Collaboration on a platform for a better food system

Cardio-health and immunity effects of naturally enriched cheese


Innovation in the Vall Companys Group

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


Adaptation to changes in the Food Industry

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

PROASIS. The high-protein probiotic ice cream”


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

Solutions for the Sustainable Transformation of the Food and Beverage Industry


Digital transformation in the food industry. Success stories.

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

Kefir spreads, a flavour innovation for a cream cheese


Can you eat in the Metaverse?

How Brands Get Sales Through Recommendation


The Green Revolution: understanding the unstoppable plant-based movement

Plant-based products, tendencies and challenges

Sustainable meat alternatives: micoproteins and in vitro meat.

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

Sustainability in the sector

Regenerative agriculture, beyond sustainability




Innovation in Sustainability and Circular Economy




Top 10 F&B Trends 2022

How to adapt your sweet recipes for all type of clients

La proteïna alternativa a Catalunya










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

Today and tomorrow in sustainable and balanced cuisine

Insects: the missing link in the circular economy

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

Cooking and drying technologies for vegan products

Technology for the new generation of alternative protein

International Retail Trends and Challenges


Sustainable solutions in alternative protein. An open and collaborative model

Calidad1Minuto Rice: the first ready to eat in reusable glass




Noel, innovating in a context of protein coexistence

From traditional charcuterie to vegetarian charcuterie

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

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

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

Alternative protein: business oportunities for the FMCG industry





Calidad1Minuto Rice: the first ready to eat in reusable glass


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

Industry 4.0

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



Sustainability in mass consumption

Business opportunities and tendencies in key markets

Precision fermentation: never ending source of new ingredients

Shared Planet

TECH TRANSFER AGRIFOODS: Innovation for the food industry





The healthiest egg is 100% egg

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

Clean chocolate: The right way to make the most desired food.

Plant-Based Solutions: Sanygran’s business model

New segments of halal consumption: healthy and the Food Service sectors


Welcome Sustainability Day ‘Committed to the planet. Towards zero waste ‘

The generation that innovates with impact

Committed to the planet: The European Green Pact and Sustainable Food Systems



Halal food ingredients: a growing need and a source of innovation

Presentation of the Agrofood Sectorial Report of CaixaBank Research

Mediterranean diet and social welfare





Sophistication of the halal consumers & Muslim friendly marketing.


Digital technology: a facilitator of business opportunities in the halal market (B2B, apps…)

Biodiversity as a key element for a sustainable agri-food sector

Precision nutrition and healthy food. Scientific evidence

Integral vision of the sustainability in food production

Towards zero residue: Closing the circle




Las Jellys, the latest revolution in cocktails


The organic sector in the face of new market challenges and trends.

Inaugural Conference: Healthy Diets in the Sustainable Food System: The EAT-LANCET Report

Voluntary food labeling and consumer perception, keys to building trust

Brand protection and know-how as a tool of competitiveness


Innovation pathway: from the concept to the shelf


Let the trees not stop us from seeing the forest: Sustainability now, tomorrow and the day after tomorrow.


Els Músics of Llet Nostra, how sustainable values create a product

Programs to ensure sustainability in restaurants


Spanish companies innovating in food, health and wellbeing






International transportation: current market situation and challenges


Sustainability: opportunity vs. obligation

Obesity and the Mediterranean diet: the role and sustainability of the Mediterranean diet.


New recommendations on meat consumption.


Olive oil as the only source of bioactive ingredients: recent findings from clinical trials.


International Year of Artisanal Fishing and Aquaculture 2022 for the FAO.


Association between blood fat markers of milk fat and diabetes


Conclusions of the congress: Sustainability, gastronomy and health
