The highest quality, innovation, family tradition, sustainability and the best raw materials were the main claim of Alimentaria Premium, which diversified its product offering to cover new segments in delicatessen products, including Iberian, smoked, cod, canned artisan fish and vegetables, oils, cheeses, foie gras, caviar, ice cream and wines.
Some proposals that were highly appreciated by buyers specializing in high-end gastronomy, especially by international importers, as confirmed by many of the participating firms. Among them, Ahumados Domínguez, Anchoas Sanfilippo, Bacalao Giraldo, Hacienda Queiles, La Brújula, Joselito, La Catedral de Navarra, Mövenpick and Quesería La Antigua revalidated their presence at the event, while Juvé & Camps, Caviar Riofrío and Rougié Sarlat Foie Gras They debuted as exhibitors.
The area dedicated to Alimentaria Premium occupied a surface of more than 2,000 m2, which represents an increase of 47% compared to the last edition, held in 2018.
A positive balance
Toni Forés, Marketing Manager of Juvé & Camps, shows his satisfaction with “the high quality of the visitor and the good level of internationality, with potential buyers from Switzerland, the United States and Italy, among others”. For their part, Nacho and Bárbara Sanfilippo, at the head of Anchoas Sanfilippo, highlight the “higher quality of international and local visitors compared to other editions, which will lead to future customers, so the overall feeling of our participation in Alimentaria Premium has been good ”.
In the same vein, Javier Hervás, the commercial director of Ahumados Domínguez, says that “we have achieved very qualified visits and overall we are very happy with this edition” and Naudii Romero, director of marketing & communication of Hacienda Queiles, for which “was very interesting to carry out activities at our stand and the level of visits was satisfactory.” In addition, Enrique García, commercial and marketing director of La Catedral de Navarra, emphasizes that “being at Premium is important for our image”.
A luxury showcase
Some of the companies participating in this select space took advantage of the projection offered by Alimentaria to present their innovations and latest launches of gourmet products. Thus, La Antigua introduced the different formats of its Summum line of sheep’s milk, as well as spicy cheese – made with the best spices – and cheese with flakes of red pepper.
At the same time, La Brújula showed the evolution of its canned fish – always using the best raw materials and sustainable fishing gear – with different preparations and forms of production, such as vintage sardines or mussel pâté.
For his part, Joselito – whose products are all 100% natural, without any additives or preservatives – emphasized his commitment to health, well-being and nature, while Bacalao Giraldo made several showcookings to facilitate the tasting of his fresh fish releases with ratatouille and pil-pil of fourth range, a cod with garlic muslin of fifth range, and the cod of vacuum-packed cod with neutral oil of the its 60ºC range.
For his part, Riofrío presented what is considered the first organic caviar in the world and which has recently received the Alimentos de España award for organic production. Rougié presented its innovative duck confit burger and Movenpick transported its visitors to the Swiss Alps through the taste of its 100% natural ice cream made from Swiss cow cream.
Good overall results at Alimentaria 2022
More than 3,000 exhibiting companies from 52 countries participated in Alimentaria 2022 to encourage business, internationalization and the reactivation of strategic sectors for the Spanish economy. For its part, there were about 100,000 visitors, 23% international, from 149 countries. These figures, together with the estimated economic impact of this edition of 180 million euros, reflect the strength of an edition that has occupied 85,000 m2 of net exhibition space, almost all of the Gran Via venue of Fira de Barcelona.
The next edition of the show organized by Fira de Barcelona will take place in 2024.
Barcelona, June 2022
Susana Santamaria T. 93.452.11.04