Track: Nutrition, health, and well-being

Vitaldin, a brand of Boston Nutraceutical Science (BNS), which manufactures functional food and sports nutrition products, is presenting two 100% vegan and sugar-free functional gummies at The Alimentaria Hub – INNOVAL: one with melatonin, vitamin B6 and relaxing plant extracts to improve sleep; and the other with biotin and zinc for hair and nail care, as well as its new Salted Caramel flavoured protein wafer.

In this presentation, I introduce the first innovation developed since our arrival at the company: a new range of high-protein sandwiches, designed to respond to the growing demand for functional and ready-to-eat products. The range includes four different flavours, each providing 22 g of protein per 150 g serving, combining nutritional value, taste, and convenience.

The protein food market is evolving towards formats that are increasingly practical and adapted to everyday consumption. This presentation explores the potential of egg white protein as the basis for a new generation of protein desserts. Through the MyProvo project, the result of the collaboration between Agotzaina and Postres Reina, an innovative proposal is presented that combines nutritional quality, functionality and enjoyment.

Protein has evolved from being mainly associated with sports nutrition to becoming an everyday consumption habit. This presentation analyses the evolution of protein desserts and explores the potential of egg white protein as a key ingredient for developing new functional products with high nutritional value, a clean profile, and ready-to-consume formats.

How is the trend of satiating products linked to GLP-1 redefining food innovation? In this presentation, we will explore the challenges and strategic opportunities it presents for the agri-food industry.

Leading companies in the agri-food sector that are part of Forética's Sustainable Food Systems initiative will share the measures they are implementing to generate a positive social impact on communities, consumers and their workers. They will show what it means to lead by example, highlighting the results and positive impacts that are already being achieved for people's well-being.

Discover Broccoli 4.0 with Tugas, pioneers in IFS-certified sprouts. We will present the development of this technological milestone that stabilizes sulforaphane in a ZERO-waste dehydrated format. An expert will analyze the nutrients and the benefits of a concentration 50 times higher than mature broccoli. An essential session on innovation applied to health and the future of functional nutrition.

Discover consumer habits around how food is handled, stored, and prepared at home. In this session, we’ll share insights from the 2nd edition of the AECOC Shopperview Food Safety Barometer, highlighting the important role consumers play in ensuring food safety.

LUXE Collection – Gourmet Honey is Alemany’s gourmet line, featuring pure honey blended with premium ingredients. Small formats designed to deliver an intense and sophisticated experience in every spoonful.

Alemany 1879 and GrillCo join forces to create Honey with Vitamin B12: a natural boost for your well-being. Designed for diets low in B12, it contributes to normal energy metabolism and helps reduce fatigue.

From Esti Foods, we are committed to food innovation, addressing the evolution of healthy snacking through current consumer trends. Our overnight oats combine convenience, nutrition and taste, offering variety, vegan-friendly options and new High Protein references, designed to meet what consumers are looking for today: wellbeing, convenience and enjoyment.

We will explain the collaboration between Chocolates Torras and Realfooding through the launch of a new generation of chocolates made with real ingredients, with no added sugars or sweeteners, responding to current consumer trends. We will highlight how the creative process, an innovative formula, and a shared vision come together to shape the chocolate of tomorrow.

Mental and cognitive health is one of the major challenges of the 21st century, worsened by ageing and current lifestyles. This talk examines the role of nutrition in Brain Health and how to turn scientific evidence into measurable criteria for developing functional foods and ingredients. Eurecat will present tools and projects integrating in vitro models and human studies to assess efficacy and reduce risks in innovation.

How can challenges be turned into opportunities to create innovative foods? This panel discussion will bring together leading companies to share real-life experiences in new product development, addressing technological, organisational and regulatory barriers. Collaboration, creativity and agility will be highlighted as key drivers to accelerate innovation in the food of the future.

Is food processing a problem… or part of the solution?
From the discovery of fire to today’s food innovation, processing has been essential to food safety, availability and quality. This talk offers a critical, evidence-based perspective on processed and ultra-processed foods, debunking common myths and exploring how food processing can be an ally in developing healthier, more sustainable and appealing food products.

This insightful presentation, offers an exclusive glimpse into the future of the industry. Dive deep into the latest market and consumer trends as we highlight the breakthrough directions and innovations set to transform the food and beverage world in 2026 and beyond. This presentation will empower you with the forward-thinking insights you need to stay ahead of the curve in a rapidly evolving landscape.

In this talk, we will analyze the development of functional foods, their impact on the industry, and the challenges of turning science into competitive value propositions.

We will explore how the new generation of analogues overcomes the limitations of plant-based products. We will present innovations based on lemna, single-cell proteins and in vitro cultivated meat—technologies that unlock new possibilities in taste, texture and sustainability, offering more efficient and attractive alternatives for the food industry.

The spread of GLP-1 drugs for weight loss has gained momentum worldwide, including in Spain, which continues to surprise. At Lantern, we believe that the growth in the number of users and their changing habits opens up opportunities for many food brands.

Laia Vergés, Head of R&D at Zyrcular Foods, and Mónica Orasan, from Business Development, will present the company’s latest innovations under the Amara Green brand: Amara Pro Bites, plant-based balls with prebiotics and vitamin B12, and the Amara Green Burger, a vegetable burger with mycoprotein—two sustainable, convenient proposals aligned with today’s flexitarian consumer.

We will address how to anticipate the main food safety challenges through data-driven approaches, digitalisation and a preventive mindset. We will explore AI as a tool and present SEALI-Hub, an AINIA initiative designed to help food companies detect, assess and prevent risks, strengthening market confidence.