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The Experience

Mon 14
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
11:45h - 12:45h Showcooking 3 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
12:15h - 13:15h Showcooking 1 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
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
16:00h - 17:00h Auditorio EXPERIENCE Free access
Tue 15
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
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
11:00h - 12:00h Showcooking 4 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
12:15h - 12:45h Auditorio EXPERIENCE Free access
12:30h
Conference | The Experience

Versatility of Choví sauces in professional kitchens

Carolina Duart Martínez
Carolina Duart MartínezChovíCulinary advisor
15-09-2020 12:3015-09-2020 13:30Europe/MadridVersatility of Choví sauces in professional kitchensHall 6 - Showcooking 4
12:30h - 13:30h Showcooking 4 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
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
12:45h - 13:45h Showcooking 1 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
14:00h - 15:00h Showcooking 4 Accés gratuït
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
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
16:00h - 17:00h Auditorio EXPERIENCE Free access
Wed 16
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
11:00h - 12:00h Auditorio EXPERIENCE Free access
12:15h
Conference | The Experience

Chovi’s DNA: non-conformity + innovation

Javier Sastre
Javier SastreSastre & AsociadosManaging Partner
Enrique Choví
Enrique ChovíChovíGeneral Director
16-09-2020 12:1516-09-2020 13:15Europe/MadridChovi’s DNA: non-conformity + innovation

Enrique Choví, General Director of Choví and Javier Sastre, innovation specialist, will explain the innovation culture process in which the company is immersed and the CSR measures and actions that are being applied in Choví to be a more committed with the environment.

Hall 6 -
12:15h - 13:15h 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
16:00h - 17:00h Auditorio EXPERIENCE 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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