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Track: Nutrition and health

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
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
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
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
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
11:00h
Conference | The Alimentaria Hub Consumer Nutrition and health

Evolution of Food Hygiene: from a prerequisite to a key link in the production process

Mercè Casanova Melià
Mercè Casanova MeliàACCIONAHead of Technical Department Cleaning and Hygiene
15-09-2020 11:0015-09-2020 12:00Europe/MadridEvolution of Food Hygiene: from a prerequisite to a key link in the production process

In a context marked by the globalization of markets and high competitiveness, it is essential for any food industry to comply with strict requirements at the level of Food Safety, including those related to hygiene.

Although the Hazard Analysis and Critical Control Point contemplates the Cleaning and Disinfection Plan as a prerequisite, the current production scenario makes it necessary to fully integrate Food Hygiene into production processes, with strategies focused on productivity, traceability and sustainability.  

Hall 5 - Sala Innoval
11:00h - 12:00h Sala Innoval Free access
11:00h
Conference | The Alimentaria Hub Innovation Nutrition and health

Future food trends: How consumers will adapt to the new normal

Alex Beckett
Alex BeckettMintel Food and DrinkAssociate Director
15-09-2020 11:0015-09-2020 11:30Europe/MadridFuture food trends: How consumers will adapt to the new normal

In this presentation, Alex Beckett, Associate Director of Mintel Food & Drink will look at how the world of food and drink will be changed by 2030 and what this means for consumers and the food, drink and foodservice industries. Mintel’s future-looking trends explore how the health of the planet is connected with the health of its population and the argument for more activist, results-oriented approaches in the climate crisis. The predictions also discuss the rising consumer demand for personalized diets and how smart technology is re-shaping food consumption, and also examine revolutionary new concepts in how and where we source our food. 

The presentation will be in English. 

Hall 5 - Agora by AECOC
11:00h - 11:30h Agora by AECOC 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
12:45h
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
13:30h
Conference | The Alimentaria Hub Nutrition and health Sustainability

The Green Revolution: is the veggie movement unstoppable?

Jaime Martín
Jaime MartínLanternGeneral Manager Partner
15-09-2020 13:3015-09-2020 14:30Europe/MadridThe Green Revolution: is the veggie movement unstoppable?

A complete overview of the veggie movement in Spain and Portugal with detailed data to understand the present and future of this food style and the opportunities it brings to the industry.

Hall 5 - Conference Room
13:30h - 14:30h Conference Room 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
12:00h
Conference | The Alimentaria Hub Innovation Nutrition and health

Towards personalized nutrition: omic technologies

Silvia García de la Torre
Silvia García de la TorreCNTAHead of R&D Business Development
16-09-2020 12:0016-09-2020 13:00Europe/MadridTowards personalized nutrition: omic technologies

Nearly 150 professionals, with expertise in more than 20 disciplines (industrial microbiology, new conservation technologies, pesticides...), make up CNTA, the National Centre for Food Technology and Safety.  Knowledge acquisition, trend identification and the provision of technological and R&D services, focused on results, are the tools through which the centre seeks to achieve its main objective: to contribute to the improvement of the competitiveness and quality of the food sector.

Hall 5 - Sala Innoval
12:00h - 13:00h Sala Innoval Free access
Thu 17
12:00h
Congress | The Alimentaria Hub Innovation Nutrition and health

The circular economy in the food sector: business cases, technological challenges and opportunities in the framework of the Food 2030 Strategy

Miquel Rovira
Miquel RoviraEURECATDirector of the Sustainability Area
Jaume Sió Torres
Jaume Sió TorresDepartment of Agriculture, Livestock, Fisheries and Food of the Generalitat de Catalunya Deputy Director of Agrifood Transfer and Innovation
Ignasi Papell
Ignasi PapellEURECATBusiness Manager Food
Nuria Mallen
Nuria MallenTorres WineryResponsible for Environmental Management
Miguel Ángel Cubero
Miguel Ángel CuberoIngredalia General Director
José Ramón Iñigo
José Ramón IñigoTRASA Manager
Ricard Carreras
Ricard CarrerasMAFRICAR+D+i Manager
17-09-2020 12:0017-09-2020 14:00Europe/MadridThe circular economy in the food sector: business cases, technological challenges and opportunities in the framework of the Food 2030 StrategyHall 5 - Agora by AECOC
12:00h - 14:00h Agora by AECOC 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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