Activities

• Live Ready-prepared and Ready-cooked Foods

  As the international eating out show, Restaurama dedicates a large area to the latest in products and machinery related to ready-prepared and ready-cooked foods. Through live demonstrations, professionals from the HORECA channel can discover the advantages offered by this type of solution and equipment, which has made a place for itself in the best known kitchens on the international culinary scene. They are certain to be the stars of the cooking of the future, both at home and in restaurants.

  Ready-prepared and ready-cooked foods represent a sector with enormous growth potential because they offer great benefits for restaurateurs, allowing them to lower production and preparation costs, have more service options any time of day and get the most our of raw materials.

• The Alimentaria Hub

  The Alimentaria Hub: Knowledge, innovation and trends to improve the food value chain

  The Alimentaria Hub will be the core link to knowledge, innovation and trends, a key initiative that will join long-standing Alimentaria activities already sharing values such as R&D, business development, sustainability, nutrition... This is the case with the International Conference on the Mediterranean Diet, Innoval, Best Pack, Conferences on the transfer of research and technology, the Fiab business meetings, and the university research presented by the Triptolemos Foundation, among others. The Alimentaria Hub will unite all these initiatives under one common umbrella, multiplying their synergies and common denominators in the process.

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• Innoval 2012: the Innovation Meeting Point

  The showcase for the trends and new creations that meet the needs of an increasingly more demanding consumer and competitive market.

  Innoval is a major product exhibition that represents the industry's innovative potential and is the meeting point where visitors can come face to face with brands and get to know their qualities.

  Innoval presents over 140 innovative products, and as a showcase for innovation and its participants, they dominate the headlines, arousing interest from the media with an impact in the press and on radio and television.

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• BCNVanguardia

  At its fifth edition, the Barcelona International Gastronomy Congress – BCNVanguardia 2012 aims to become the authentic point of gathering of the restaurant industry.

  BCNVanguardia 2012 will be placing a clear focus on the terms ‘innovation’ and ‘integration’ (i&i). One of the main priorities of the event is to allow attendees to learn about new concepts, products, services and trends, as well as how to integrate these into their business.

  BCNVanguardia 2012 will therefore encompass the entire restaurant industry, distancing itself from purely haute cuisine conferences.

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• Food Service Experience, Markets & Trends

  Restaurama 2012 is committed to offering practical information, training, networks and events that can be applied to offer global solutions to suit the new needs of the present-day restaurateur.

  Food Service Experience, Markets & Trends will be a dynamic space of 884 m² designed for professionals from the food and hospitality channel, and will be made up of three auditoriums in which the most important brands from the Food Service industry will be able to present their innovations; demonstrations of the latest novelties in ready-prepared and ready-cooked foods will also take place, while companies from overseas will be able to display international culinary trends.

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• Taste & Flavours

  Alimentaria 2012 is reinventing three of its most important activities: the Olive Oil Tasting Bar, the Wine Tasting Area and the “Ibérico en Compañía” Restaurant, which will be grouped together under the umbrella of Taste & Flavours, a versatile space that seeks to offer professionals the chance to taste and pair these products, symbols of today's gastronomy.

  In this new area, participants can sample tapas made with Iberian pork and paired with oils, which are in turn combined with a dozen different wines and cavas. The wine and oil tasting bars and seminar and workshop area are the main attractions of this part of the show.

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• Spain, Land of 100 Cheeses

  If there is one activity with deep roots at Alimentaria, it is Spain, Land of 100 Cheeses. As part of the Interlact show, it offers the most in-depth look at the Spanish cheese industry. Enric Canut heads this project, with the aim of offering a tour of the history of Spanish cheese through the exhibition and sampling of local varieties. Fifteen years after its debut at Alimentaria, this activity continues to reinvent itself in order to bring the offerings of the delicious Spanish cheese market to companies and distributors.

  

  Sponsors:

• Chef of the Year Competition

  The promising young talents of the Spanish culinary world get their chance at the final of the event, held as part of the Restaurama show. The best semi-finalists from throughout Spain are selected during the period leading up to the trade fair. Only one will be named the best Chef of the Year by an extremely prestigious jury headed by Martín Berasategui, which will evaluate the innovation, technique, taste and presentation of the menus presented.

  The 4th edition of the Chef of the Year Competition if organised by Grupo Caterdata with the support of Alimentaria.

  Go to the Website: www.concursococinero.com

  

• Interpesca Conference

  At each edition of Alimentaria, the present and future of Spanish fish and seafood determine the activities organised by FROM (Spanish acronym for the Regulation and Organisation Fund for the Fish and Seafarm Product Market) as part of Interpesca, the fish and seafood, aquaculture and farmed fish products show.

  Sampling and talks related to Spanish fish and seafood will feature in the extensive programme organised at Alimentaria by this organisation, which is part of the Ministry of the Natural, Rural and Marine Environment.
  

  

• The Rising Stars of Impulse Buying

  The Rising Stars of Impulse Buying exhibition and competition, part of the Mundidulce show and organised by Alimentaria and FEAD (Spanish acronym for the Federation of Spanish Sweets Associations), brings visitors the latest new products from the impulse channel. More than one hundred new items are exhibited, presenting the latest in sweets and snacks. Additionally, Mundidulce features seminars on subjects of interest to the sector and a series of business meetings. The organisers will also send invitations to international buyers in this industry with the aim of helping companies in the area of international expansion.