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Track: Gastronomy and products

Mon 14
10:00h
Congress | The Alimentaria Hub Gastronomy and products Innovation Nutrition and health Sustainability

ALIBER 2020 Program: R&D&I Meetings: “Food Innovation: Startups, Technology and New Models of Global Innovation

José Luis Bonet
José Luis BonetAlimentariaPresident
Tomás Pascual
Tomás Pascual FIABPresident
Mariano Oto
Mariano OtoNucaps Nanotechnnology,S.LCEO
Iñigo Charola
Iñigo CharolaBioTech Foods, S.L.CEO
Vanesa Martínez
Vanesa MartínezCreaciones Aromáticas Industriales, S.A. (CARINSA Group)CEO
Félix García
Félix GarcíaKimitec GroupCEO
José Luis Llerena
José Luis LlerenaCTAEX Technology CentreDirector
Francisco Requena
Francisco RequenaFaccsa-ProlongoIT and R&D Director
Fabián Torres
Fabián TorresALNUT-Grupo Alimentario Citrus (GAC)R+D Manager
Gema Millán
Gema MillánCIRCE FundationProject Manager
Pelayo González
Pelayo GonzálezASINCAR Technology CentreDirector of Innovation
Jaume Prat
Jaume PratINDUKERN, S.ACoordinator of R+D projects
Marian Garcia
Marian GarciaKent UniversityTeacher
Eduardo Cotilas
Eduardo CotilasFood for Life-SpainSecretary-General
Daniele Rossi
Daniele RossiCOPA-COGECA Director of Innovation
Begoña Perez
Begoña PerezEIT FoodDirector CLC South
Cristina Ramirez
Cristina Ramirez General Director, Food Industry Association of Castilla y LeónDirectora General
Isabel Bombal
Isabel BombalMinisterio de Agricultura, Pesca y Alimentación
Toni Valls
Toni VallsAlimentaria ExhibitionsManaging Director
Toni Massané
Toni MassanéAlicia FoundationDirector General
14-09-2020 10:0014-09-2020 16:00Europe/MadridALIBER 2020 Program: R&D&I Meetings: “Food Innovation: Startups, Technology and New Models of Global Innovation

Registration through www.aliber.es 

Hall 5 - Auditorio NESTLÉ
10:00h - 16:00h Auditorio NESTLÉ Access by registration
12:00h
Conference | The Alimentaria Hub Distribution and retail Gastronomy and products Marketing and communication

Mercadona: Business relationship system with suppliers of gluten-free products

Clara Medina
Clara MedinaMercadonaDirector of Relations with Consumer Associations
14-09-2020 12:0014-09-2020 13:00Europe/MadridMercadona: Business relationship system with suppliers of gluten-free products

Model of relationship between Mercadona and its suppliers of products suitable for coeliacs.

Hall 5 - Agora by AECOC
12:00h - 13:00h Agora by AECOC 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
Congress | The Alimentaria Hub Gastronomy and products Innovation Nutrition and health Sustainability

Shared value creation, 5th forum – NESTLÉ

Patricia Aymà
Patricia AymàVenvirotech BiotechnologyCo-Founder and CTO
Josep Usall
Josep UsallIRTA (Agrifood Research and Technology Institute)General Manager
Nicola Cerantola
Nicola CerantolaExpert in circular economy
María Tena
María TenaAECOC (Spanish association of manufacturers and distributors)Manager of the Logistics and Transportation Area
Victor Sanz
Victor SanzSaica NaturGeneral Manager
Martín Barreiro
Martín BarreiroRTVEMeteorologist
Juan Verde
Juan VerdeAdvanced Leadership FoundationPresident of the Advanced Leadership Foundation, and former advisor to President Barack Obama and former Vice President Al Gore
Jacques Reber
Jacques ReberNESTLE SpainDirector
14-09-2020 16:0014-09-2020 18:00Europe/MadridShared value creation, 5th forum – NESTLÉHall 5 - Auditorio NESTLÉ
16:00h - 18:00h Auditorio NESTLÉ Access by invitation
17:00h
Conference | The Alimentaria Hub Gastronomy and products Nutrition and health Restauration Sustainability

Culinary and commercial strategies for healthy, delicious and sustainable menus

Teresa Carles
Teresa CarlesTeresa CarlesChef and owner
Anne Mc. Bride
Anne Mc. BrideTorribera Mediterranean CenterDeputy Director
Sergi Estragués
Sergi EstraguésCustom CulinaryGeneral Manager
Marta Álvarez
Marta ÁlvarezBiotechnologist
14-09-2020 17:0014-09-2020 18:00Europe/MadridCulinary and commercial strategies for healthy, delicious and sustainable menus

This session, organized by the Torribera Mediterranean Center, a joint project of the Culinary Institute of America and the University of Barcelona, will focus on the translation of nutrition and health science into strategies and actions for the food industry. It will help chefs and foodservice operators, from restaurants and cafeterias to cruise ships and manufacturers, better understand how to transform the dietary principles of the Mediterranean into the kind of craveable plant-forward dishes that 21st century consumers crave. How do we get people to eat more produce and more grains? How do we translate restaurant dishes into healthy, delicious, and sustainable food products? What are the core nutrition principles that chefs need to understand before creating any dish? 

Hall 5 - Conference Room
17:00h - 18:00h Conference Room 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
11:30h
Conference | The Alimentaria Hub Gastronomy and products

Transparency in food differentiation and new consumption trends

Xavier Pera
Xavier PeraAECOCResponsible for Food Safety and Quality
15-09-2020 11:3015-09-2020 12:15Europe/MadridTransparency in food differentiation and new consumption trends

Our society's consumption patterns are constantly evolving, incorporating new variables into purchasing decisions such as long-term health, environmental sustainability, animal welfare, linkage to origin or ethical values in food production. At the same time, food companies are making a great effort to adapt their offer and differentiate their products through labelling and advertising, with an increasing use of claims or adjectives linked to the product (eco, km0, products without, etc.). This phenomenon, added to the large amount of information on food in social networks and digital media, has generated a complex scenario that can confuse consumers and affect their confidence. In the face of this, transparency and honesty emerge as fundamental tools in the consolidation of new consumer trends.

Hall 5 - Agora by AECOC
11:30h - 12:15h Agora by AECOC 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
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
Wed 16
13:00h
Conference | The Alimentaria Hub Gastronomy and products Innovation

The right moment and place to launch an innovation project into the agrifood sector

María Victoria
María VictoriaSodenaInvestment manager
16-09-2020 13:0016-09-2020 14:00Europe/MadridThe right moment and place to launch an innovation project into the agrifood sector

The new challenges of agrifood sector lead companies to seek innovative solutions. Maria Victoria will explain how to build bridges between leading companies that pose their innovation challenges and the most disruptive startups for agrifood sector. Case studies: Zitromac, Diageo supplier, and Bioagro, Grupo An colaborator.

Hall 5 - Conference Room
13:00h - 14:00h Conference Room 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 2021
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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