Track: Distribution and Retail

The QR code is presented as the future and present of the barcode to improve efficiency in-store and open a digital channel to communicate directly with the consumer. With this technology, food safety can be enhanced, food waste can be reduced, and at the same time, it can redirect users to an extended product label containing a lot of additional information about the product

The tortilla and the smash burger are global icons in the world of gastronomy. In Spain, these niches are clearly led by two key players who have reached the top through high-quality products, a premium brand experience, and innovative strategies in which social media has played a decisive role.

For years, promotions have been used as short-term tactical levers. Today, however, they have become one of the main touchpoints between brands and consumers. In this session, we will explore how brands are transforming their promotional strategies toward more relationship-driven models, combining high-impact campaigns and loyalty programs to generate engagement, consumer insights, and sustainable long-term growth.

More than 720 million people in the Mercosur area are awaiting the European Court of Justice. The EU and India have signed a promising agreement at a time when international trade is moving away from the umbrella of the WTO. Bilateral agreements between large countries are taking precedence over the multilateral framework that has been in place until now, while the planet is experiencing the highest number of open armed conflicts since WW II.

Discover the strategic trends that will define the evolution of food retail in 2026, and get inspired by a journey through the sector's most innovative and representative initiatives globally.

Latest innovations and trends in the avocado market, and the role that Trops is developing as one of the leading players in the European market.

“To share the shopper’s perspective on innovation in the FMCG sector and, together with industry companies, reflect on the challenges and best practices needed to drive growth based on relevant innovation.”

Fishology Foods creates the first sea charcuterie, reinventing traditional cured products made 100% from fish. Led by Michelin-starred chef Riccardo Radice, it has developed over 30 products such as Sea Chorizo and Sea Sobrasada. It reduces fish waste from 54% to 3%, promotes circular economy and opens new markets with a healthy, sustainable and innovative concept.

We will present the Barometer prepared by AECOC and Phenix on food use in households and review the obligations and challenges posed by the Law on the Prevention and Reduction of Food Waste, which will enter into force in April.