ALIMENTARIA - CATALONIA WORLD REGION OF GASTRONOMY 2025

The Alimentaria trade fair will once again make Barcelona the capital of southern Europe's food industry. Catalonia will have a broad business and institutional presence under the banner World Region of Gastronomy 2025. 

ABOUT THE FAIR

Alimentaria&Hostelco is the leading international business platform in food, drink, food service and hospitality equipment, organised by Alimentaria Exhibitions and held at Fira de Barcelona from 18 to 21 March.

• More than 3,200 exhibiting companies 
• 900 international companies
• 100,000 m² of exhibition space
• 100,000 trade visitors

AN INTERNATIONAL SHOWCASE FOR CATALAN COMPANIES

This year, more than 375 Catalan companies will take part in Alimentaria 2024, 60 of them in the various Catalonia pavilions organised by Prodeca, the Catalan food promotion agency.

The grouped participation of Catalan companies aims to present Catalonia internationally and showcase the agrifood sector in three of the shows the fair features in this edition. 

The 60 Catalan companies will be present under the Catalonia umbrella in the pavilions Lands of Spain, which highlights the gastronomic and cultural richness of the food and drink industry across Spain, Interlact, the show that promotes tradition and innovation in the dairy sector, and Intercarn, Spain's most important meat show and one of Europe's most significant.

Companies taking part in the Lands of Spain pavilion

A MAR ALFONSO TORRES ANELA APERITIUS CATALANS AVGVSTVS FORVM BADIA VINAGRES BALLARÀ BETARA BRINDISA CAN BECH  CONFIGIRONA COSELVA DOP SIURANA DULCILIGHT ECOBASICS EDMA FOODS EL TRULL / MASETPLANA EXQUISITARIUM FINCA LA NOGUERA FRUITS SECS DE LES GARRIGUES FRUITS SECS TORRA GBECH GRAU NUTS

HAPPY-LAB ICF JUST THIS LA GRANJA  LABOREM DERTUSA LLET NOSTRA MASDEU OLIS SOLE PATATAS TORRES PRIORAT NATUR ROUREMAR SALIM SALSES FRUITS SANT ANIOL SANT TIRS STADIUM INNOVATION TERRA FRUITS TERRALL DE SANT ISIDRE TORRONS I MEL ALEMANY TRIAS  UNIO NUTS + TERRA FRUITS VITAE KOMBUCHA

Catalan companies taking part in the Interlact pavilion

• LACTICS UBACH
• FORMATGES MUNTANYOLA
• BADÓ
• CAL QUITÈRIA
• PERALADA MAS MARCÈ
• MONTBRÚ
• SANT GIL D'ALBIÓ

Catalan companies taking part in the Intercarn pavilion

• CAN CALET
• CASA RIERA ORDEIX 
• ELAN

INTERNATIONAL BUYERS PROGRAMME

This year Prodeca will again organise the International Buyers Programme, with the aim of fostering business meetings between Catalan companies and buyers from international markets.

There will be an agenda of B2B meetings between the Catalan companies and 25 buyers from the markets of Brazil, Colombia, Costa Rica, the United States, India, Mexico, Nigeria, Peru and Uruguay. The meetings have been scheduled in advance by Prodeca according to the interests and needs conveyed by the international importers. 

If your company is interested in seeking new international business opportunities, it can register at the following link until 11 March. 

REGISTRATION CLOSED

ESPAI CATALUNYA

Catalonia will have several institutional stands, whose aim is to show the richness of the Catalan agrifood sector in its various facets. The main one, the Catalonia World Region of Gastronomy 2025 space, will reflect the gastronomic model and values that have made Catalonia the first European region to receive this distinction. 

There will be more than 40 cooking demonstrations, talks and presentations featuring Catalonia's culinary and gastronomic landscape, as well as the producers, chefs and agrifood professionals who define it and who made this recognition possible.

Monday, 18 March

Moderated by: Caram Caram
11:30 - 10:00h	SUSTAINABILITY ON THE PLATE: AQUAFABA, THE MAGIC BROTH
	Damià Mulà - master mixologist Dani Amella - Casa Amella
13:15 - 13:45h	PDO AND PGI FOODS: AN IRRESISTIBLE GASTRONOMIC SHOW!
	Marc Grivé - Chef
14:30 - 15:00h	ESSÈNCIA DEL DELTA
	Dones arrosseres del Delta Joan Capilla - Chef
15:30 - 16:00h	EUROPEAN YOUNG CHEF AWARD - CATALONIA WORLD REGION OF GASTRONOMY
	Pau Sintes - EYCA 2022 winner Júlia Caparrós - Jove Cuiner de Catalunya 2022 finalist
16:30 - 16:45h	CUADRAT VALLEY FINCA AGRÍCOLA AND JORDI OLIVET OF THE XALET DE MONTJUÏC RESTAURANT
	Jordi Olivet - Chef  Sergi Garcia - Cuadrat Valley
17:30 - 17:45h	THE ESSENTIAL EVOOS AND NUTS OF FSO GARRIGUES
	Joseba Cruz - Chef Joan Segura - FSO Garrigues

Tuesday, 19 March

Moderated by: Clara Sanchez Castro
11:15 - 11:45h	DAIRY: TRADITION AND INNOVATION IN CATALAN GASTRONOMY
	Pep Moreno Martín
12:30 - 13:00h	FOUR HANDS, TO LOSE YOUR SENSES... EATING!
	Eduard Aliberch - Chef Pep Nogué  - Gastronome
13:30 - 13:45h	LOCAL FOODS THAT CARE FOR LIFE
	Sergi Tort Mercè Mateu DIna Piera Miquel Villacrosa Cesc Molera Núria Bisquert Xavier Sucarrats
15:45 - 16:15h	GAME MEAT, COMMITMENT TO THE LANDSCAPE SERVED ON A PLATE
	Moderator: Salvador Garcia Arbós Sergi de Meià - Chef
16:45 - 17:15h	SUSTAINABLE LOCAL CUISINE WITH CATALONIA'S BEST YOUNG CHEF 2024
	Marta Minoves - Chef
17:45 - 18:15h	RICE SEEN FROM GASTRONOMY TO THE KITCHEN
	Albert Guzman - Chef Santos Martínez - Nomen Foods

Wednesday, 20 March

Moderated by: Jordi Àvila
10:15 - 10:45h	NEITHER FORK NOR SPOON: SOME FINE BITES WITH PDO AND PGI!
	Xavier Pàmies Sistaré - Baker
11:15 - 11:45h	LOCAL CUISINE
	Pep Nogué - Gastronome
12:15 - 12:45h	CATALAN CUISINE: TRADITION AND FUTURE
	Carles Gaig - Chef Paco Solé Parellada - Chef  Carme Ruscalleda - Chef
13:45 - 14:15h	A JOURNEY THROUGH THE SENSES WITH THE 5 CATALAN OLIVE OIL PDOS
	Agustí Romero - IRTA Montse Jiménez - IRTA
15:00 - 15:30h	CATALAN DISHES EVERY DAY
	Toni Massanés - Fundació Alícia Noemi Igual Aguilar - Fundació Alícia
16:45 - 17:00h	FATS AND HEALTH: WHY WE SHOULD CONSUME EXTRA VIRGIN OLIVE OIL
	Dr. Eduard Escrich i Escriche Agustí Romero - IRTA

Thursday, 21 March

Moderated by: La Gastronòmica
10:15 - 10:45h	"THE TASTE OF KNOWLEDGE": COOKING ESCABECHE WITH THE TREASURES OF THE TARRAGONA COUNTIES
	Marina Duch Bosch Mª Cinta València Tutusaus Mª Montserrat Barceló Combalia Andrea Asín Moreno Aina Ramon Gavaldà Carmen Lebron Pérez Núria Callau Anguera
12:30 - 13:00h	COMMITTED COOKING WITH VITAE KOMBUCHA AND OLIS SOLÉ
	Alf Mota - Chef Mar Benet - Vitae Kombucha Judit March Solé - Olis Solé
13:30 - 14:00h	WINE-GROWING CATALONIA. CATALAN WINE TASTING
	Clara Antúnez - La Gastronòmica Jaume Montanyà - La Gastronòmica
14:30 - 15:15h	LET'S MAKE A TRIO! PDO - PGI FOODS, MUSIC AND WINE...
	Clara Antúnez - La Gastronòmica Jaume Montanyà - La Gastronòmica

INNOVA.cat SPACE

The Department of Climate Action, Food and Rural Agenda of the Government of Catalonia, through the Institute of Agrifood Research and Technology (IRTA), will have the Innova.cat Space (Pav.5 D374), which aims to give a voice to all the companies working on innovation in the agrifood sector.

PROGRAMME

Monday, 18 March

Olive Oil
11:30h	Innovation challenges for next-generation premium oils
	Agustí Romero. Researcher in IRTA's Fruit Growing Programme. Olive-growing specialist
12:00h	Cold and vacuum olive oil extraction: more quantity and more quality
	Francesc Sabaté. Head of Production at Coselva Antonio Benito, Sales and Customer Service Engineer, Oil Division at Alfa Laval
12:15h	Developing EVOO with health properties based on the Corbella variety
	Aïna Lladó. R&D manager at Oli Migjorn
12:30 h	The shift to fully recycled PET packaging: how to add value to it in the market?
	Ramón Barrull. Chair of Cooperativa La Granadella - Degustus
13:00h	Premium oils and their market impact
	Luis Vaño. Account Manager at Castillo de Canena
Dairy
16:00h	Answers to future challenges in the dairy sector
	Xavier Felipe. Researcher in IRTA's Dairy Industry Programme
16:15h	The importance of innovation for the dairy sector, Institut Làctic
	Aritz Lekuona. R&D Director at EKONEK
16:30 h	'Pulse Spray Drying' technology for drying dairy products
16:45h	Dairy whey: obtaining high nutritional value ingredients with green technologies
	Massimo Castellari. Researcher in IRTA's Food Functionality and Safety Programme
17:00h	EMBOCHEESE: a new way of eating cheese (+ product tasting)
	Martí Padrisa. Commercial and Strategy Manager at Formatges Montbrú Marta Garrón, IRTA
17:15h	BIFEEDBO: the first yoghurt for animal feed
	Àngel Ribes. Co-founder of Bifeedbo

Tuesday, 19 March

‘PITCHING DAY’
10:00h	INNOCAFÈ - NETWORKING
10:20h	ColorSensing Bread Free LogMeal
10:50h	Väcka Planet Biotech Biogreen Road
11:20h	MiM Hábits Voila Bio Green in Blue Consulting Uobo Plant Based
12:00h	INNOCAFÈ - NETWORKING
	AWEC Advisors Impact Foods Rosepeta
12:50h	Nasapp GrinGrin Foods Regrain Beer Company
13:20h	Insectius ODS Protein Isauki Superfood Naifactory Lab

Wednesday, 20 March

Sustainability
10:30h	Presentation of Sustainable Agricultural Production (PAS)
	Elisenda Guillaumes. Director General for Agriculture and Livestock of the Department of Climate Action, Food and Rural Agenda
10:45h	Sustainability in the farming sector
	Joan Bonany. Coordinator of the Smart Agrifood Systems Strategic Initiative (IRTA)
11:00h	Changing the vision in order to change how we produce food
	Ernest Mas. Technical and R&D Director at Verdcamp Fruits
11:15h	Sustainability in the livestock sector
	Diana Ramírez. Head of the Experimental Infrastructures Platform in the Animal Production Area (IRTA) Marta Ruiz. Researcher in the Sustainability in Biosystems Group (IRTA)
11:30h	Case study in the livestock sector
12:30h	Sustainability as a key lever for transforming the agrifood sector in times of crisis
	Sònia Llorens. Strategic Sustainability Coordinator at IRTA
12:45h	Sustainability in rice production: added value
	Fortu Simón. Marketing Director at Nomen Foods Mar Català (IRTA)
13:00h	SATURN: obtaining unSATUrated/saturated fat from meat cutting trimmings for high value-added products
	Cristina Rodríguez. Researcher in Eurecat's Nutrition and Health Department Irene Nogué. R&D&I technician at Mafrica
13:15h	Turning unmarketable fruit and vegetables into ingredients for high-quality products
	Ingrid Aguiló. Researcher in IRTA's Postharvest Programme
Meat
16:00h	Smart meat
	Elena Fulladosa. Researcher in IRTA's Food Technology Programme
16:30h	Development of an innovative system for producing aged meat
	Irene Nogué. R&D&I technician at Mafrica Núria Panella (IRTA)
16:45h	Use of recyclable mono-materials for packaging cured meats
	Eulàlia Iguacel. Packaging manager at Embotits Monells Elsa Lloret (IRTA)
17:00h	Beyond the thermometer: innovations in temperature measurement for food safety in the meat industry
	Xavier Alberts. Technical Director at AKO Israel Muñoz. IRTA
17:15h	Neuroscience: effectively communicating the values associated with vertical integration
	Isidre Argerich. Corporate Communication, bonArea Anna Claret. IRTA

Thursday, 21 March

Efficient use of water and energy in the food industry
11:00h	Water and energy in the food industry
	Sergio Ponsà. Director of the BETA Technology Centre
11:15h	GO REAQUA: strategies for water reuse in the meat industry
	Lídia Paredes. Technologies and Environment Unit of the BETA Technology Centre
11.30h	Study of the water cycle on pig farms and development of new methods for its reuse
	Sergi Compte. R&D Area Manager at the Catalan Water Partnership
12:00h	BIOHUB, Catalonia's bioeconomy hub
	Víctor Falguera. General Coordinator of Biohub CAT
12:15h	Innovation and collaboration in the valorisation of waste and surpluses
	Albert Anglarill. Innovation Manager at AECOC
12:30h	EFENERVI: energy efficiency in the wine sector
	Joan Ruiz. R&D&I manager at Grup Unió
12:45h	RURALGAS: biogas valorisation devices for rural areas
	Jordi Guilera. Synthetic Fuels researcher at IREC