From March 31st to April 3rd, Alimentaria will again fill practically Fira de Barcelona’s entire Gran Via Exhibition Centre, occupying 85,000m2 net space. The organizers estimate over 140,000 visitors, 35% of them from outside Spain.
Alimentaria has been promoted around the world to identify and attract buyers and distributors from emerging markets. Apart from the clear case of Latin America, Asia and the Middle East are also priority geographic areas, since it is there that agri-food exports have great growth potential. However, the show will also have an impact on European countries, the main destinations of Spanish food products (68.3% of the total). Since 2009, the Spanish food and beverage industry has been increasing sales abroad at an annual rate of around 10%. The Managing Director of Alimentaria Exhibitions and chief executive of the show, J. Antonio Valls, explained that Alimentaria 2014 had put all its efforts into attracting the best of international demand. “In the fair, foreign operators will find the magnitude, strength, innovative character and export potential of our agri-food industry”, says Valls. The objective is to organize over 8,000 work meetings between exhibitors and professionals in visiting delegations from 60 countries. Valls added: “Alimentaria strengthens this industry’s natural foreign market goals, providing an effective platform to help participating companies, above all SEMEs, gain access to new markets”.
Congelexpo, stronger connection with foodservice
Congelexpo, the frozen food show, will be sharing pavilion 6 (of Gran Via Exhibition Centre) with Restaurama, looking to increase commercial synergies with the Horeca (foodservice) channel and extend the presence of their products in the hotel and catering field, with formats and presentations designed specifically to respond to the needs of restaurants, bars, coffee shops, social and group catering and hotels. Congelexpo will showcase a wide variety of frozen products, including prepared dishes that combine processing, innovation and fast preparation, aspects that are increasingly present and valued in kitchens. Aqualife, Congelats Olot, Frigorifics Ferrer, Intia, Krustagroup, Man Fong Pacific Trading, Nice Fruit, Royne, Tutti Pasta, Corte Diletto, Creapan, Gourmand, Joaquim da Silva Pereira & Filho, Pasticceria Quadrifoglio or Scelta Mushrooms, among others, have confirmed their participation in the show. The demand for frozen products in Spain grew 1.1% in 2012, according to a report from Kantar Worldpanel. The report points out that investment and innovation are among the main ways for the sector to develop. While, according to a report by the consultancy firm DBK, practically 35% of sales in the sector of frozen and pre-cooked foods goes to the Horeca channel.
International character
More than ever, Alimentaria 2014 has its sights set on foreign markets. The show has doubled its efforts for this edition to attract buyers from all over the world so that the 3,800 plus participating companies can see an increase in their export opportunities. Alimentaria will again focus on innovation and quality of agri-food brands, allying itself with gastronomy and haute cuisine to achieve greater exposure and international recognition of the food and beverages showcased by exhibitors. Alimentaria will also be increasing the number of specific micro-events, such as the Premium area, for haute cuisine and delicatessen firms; the “Gluten-Free Isle” with products appropriate for celiac sufferers and solutions for other food intolerances; the “Cocktail & Spirits” space in Intervin, in which companies of distilled beverages will promote high quality products and brands and will carry out demonstrations of cocktails and mixed drinks; “Pizza&Pasta Project” dedicated to these Italian specialities; and the “Sweet Business Area” for the confectionery industry and “Olive Oil Business Meetings” for oil manufacturers.
Focus on foodservice
The big new feature of this edition will be the space “The Alimentaria Experience”, linked to the Restaurama show, which will encompass all the activities related to restaurants and gastronomy. There will be live culinary demonstrations, culinary master classes and workshops, tasting sessions and conferences, among other activities, with the aim of showing trends and providing inspiration and solutions to restaurateurs. Some of the most internationally recognised Spanish chefs will be passing through this space, such as Joan Roca, Fermí Puig, Carme Ruscalleda, Elena y Juan Mari Arzak, Martín Berasategui, Andoni Luis Aduriz, Pedro Subijana, Quique Dacosta, Javier y Sergio Torres, Carles Gaig, Oriol Balaguer and Jordi Cruz; among many others. This area will also provide the setting for the final of the Chef of the Year Competition, in which professional chefs from all over Spain will be competing. Different manufacturers of pre-prepared products that usually supply the Horeca channel will be exhibiting. Here, they will show portions of fresh, clean foodstuffs that have a longer shelf life thanks to vacuum or modified atmosphere packaging technology or heat treated cooked food whose expiry date is extended by weeks, months and even years. They are growing sectors which provide restaurateurs with multiple applications and advantages.
Hub of innovation and trends
The trade fair will again feature the Alimentaria Hub in Pavilion 2, which will host simultaneously multiple initiatives, congresses, seminars, business meetings, themed and product exhibitions, presentations of publications, launches, etc. The core themes of the Alimentaria Hub contents are: Innovation + Brands; Nutrition, Health and Well-being; Internationalisation and globalisation; Distribution and Retail; Marketing and Communication and Corporate Social Responsibility. The list of activities includes the International Mediterranean Diet Congress; the Innoval Awards and the new initiative, The Food Factory, which will bring together innovative start-ups with high growth potential and Business Angels willing to invest in them.