Anna Canal began her career at Alimentaria Exhibitions in 2004, participating, among others, in projects such as Alimentaria Mexico and Alimentaria FoodTech. With a degree in Tourism Business and Activities from the University of Girona, she is taking over the management of Alimentaria, the industry’s most important event in Spain and one of the most renowned in the international arena, for its 50th anniversary edition.
Anna, you are making your debut as director of Alimentaria in a key edition, that of its 50th anniversary. What does this milestone mean for the fair?
Celebrating 50 years of history highlights the great work done during this entire time. Very few trade shows manage to reach this figure, not only in the food-and-beverage industry, but in any other sector, which reflects how Alimentaria has grown alongside a constantly evolving industry and has been able to adapt to its needs by remaining a pioneer, listening to the market and even anticipating its demands.
What is Alimentaria’s positioning today?
Alimentaria’s great strength is that it covers the length and breadth of food-and-beverage industry, all while offering a specialised approach for each sector. We focus on having a full understanding of each sector, keeping in close contact with customers and doing things efficiently. We continue to work hard to improve what works, find new opportunities and continue to add value and innovation. Along with Hostelco, Alimentaria is a comprehensive platform that meets all the needs of the hospitality, foodservice, and retail ecosystem. This allows visiting professionals to find solutions ranging from food production to the most innovative equipment on a single exhibition platform.
What are the major challenges facing the next edition of Alimentaria?
Alimentaria was born in 1976 in an industrial context where the foodservice channel barely existed and all commercial relations between exhibitor companies were focused on the large-scale distribution channel. Today, the boundaries between channels are increasingly blurred and our challenge is to consolidate Alimentaria, together with Hostelco, as the sector’s meeting point and the platform that covers the entire value chain, facilitating contact between the international industry and its operators. It is also essential to strengthen key sectors and offer solutions and business opportunities to all types of companies with different commercial needs.
What are the quantitative targets for Alimentaria 2026?
We expect to reach record numbers in terms of internationality, both in terms of supply and demand. The numerous roadshows we are holding in strategic markets allow us to identify key importers who will be part of the hosted buyers programme, with more than 1,500 international buyers invited and 1,200 domestic VIP buyers. Together with Hostelco, we expect to draw around 110,000 visitors, 25% of them international, so that they can do business with the 3,300 exhibiting companies that will be taking part, 30% of which will be international. In terms of occupancy, we will reach more than 100,000 m2 of net floor space, almost all of the Gran Vía venue at Fira Barcelona.
What strategic markets will you be targeting in this next edition?
Latin America and Asian markets are key areas where we are focusing our efforts and investment. Attracting exhibitors and buyers is an interconnected process: supply must be aligned with demand to generate a successful trade ecosystem.
Alimentaria is a ‘show of shows’. Which sectors will grow the most?
All the shows are expected to increase the number of participating exhibitors. However, ‘Coffee, Bakery & Pastry’ appears to have great growth potential, especially because of its links with the food service and horeca sector, as is Restaurama, where we are collaborating with Hostelco to boost its importance. Another sector with great potential is ‘Organic Foods’, as there is no fair in Spain where organic producers feel fully represented. We are also developing initiatives with content of maximum interest to reinforce its positioning within the industry.
Is Intercarn still the trade show that powers Alimentaria?
Definitely. In terms of exhibition size and specific weight within the industry, Intercarn occupies 25% of the total exhibition space, being the largest and most representative. Its own committee, made up of the industry’s main leaders, defends its interests and highlights the value of our country’s fourth largest industrial sector.
What will be the main innovations at Alimentaria 2026?
It is too early to specify what new products the food industry will be unveiling at the trade show. Although innovation will be present throughout the show, the Innoval exhibition in ‘The Alimentaria Hub’, the epicentre of innovation at the show, will include a selection of the most outstanding innovations.
What are the future trends in the food industry?
Trends in the food industry are marked by sustainability, innovation and adaptation to new consumer needs. They include convenience foods that facilitate consumption, specialised nutrition with fortified products and supplements designed to improve digestive and cognitive health. Finally, the reformulation of food to reduce sugar and salt content responds to the growing demand for healthier options without compromising taste and quality. All of this will be on display at ‘The Alimentaria Trends’, the place where the latest in new product development comes together.
Finally, what are the main global challenges facing the food industry?
One of the main challenges is the capacity to supply a growing population, ensuring that there are enough resources to feed more than 8 billion people. This goes hand in hand with the need to ensure food security by preventing waste, optimising production and ensuring equitable access to food. In addition, instability in the supply of raw materials represents a significant challenge, as factors such as climate change, geopolitical conflicts and economic crises can affect the availability of essential ingredients. As a strategic meeting point, Alimentaria will also address the major challenges facing the global food industry today.
Barcelona, June 2025