Increase importers invited to open opportunities to the 4,000 participating companies
Alimentaria Fair Barcelona
From 25 to 28 April, Food held in the Gran Vía of Fira de Barcelona its 40th anniversary, committed to consolidate its position as a platform for internationalization of the participating companies. To do this, the show will increase the number of international buyers invited to participate in business meetings and other generators spaces export opportunities.
In addition, this year presents new sectors Food based on consumer trends food and beverage, gathering the latest innovation in the industry. Gastronomy also be starring in the presence of the new promises of Spanish haute cuisine.
As the president of Alimentaria and Fira de Barcelona, Josep Lluís Bonet says: “We want to be the most direct route, fast and effective access to markets can be an opportunity for food business and, above all, be support for SMEs” .
That is the mission of Food, which will make every effort to facilitate contact between international buyers and 4,000 participating companies from 70 countries. It is expected that over 140,000 visitors, 35% from outside of Spain, attending the fair to find business opportunities and meet the latest innovation in the food industry and gastronomy.
Alimentaria 2016 has strengthened its international buyers program, identifying and inviting directly to more than 800 importers and key operators of distribution, retail and HoReCa, from Latin America, Asia, the United States, Canada, Europe and the Middle East. For this action, the organization has increased its investment by 35% in order to increase the number of hosted buyers 2014.
However, international representation at the fair will not end with these more than 800 invited buyers. Food continues its promotion program to detect strategic niches in foreign markets, attracting professionals from around the worl or exceed 42,000 and total international visitors who registered in the last edition.
The general director of Alimentaria Exhibitions and lounge J. Antonio Valls, emphasizes: “In this edition internationalization, innovation but also the business will be the protagonists. We are working to make the fair result a large network of contacts and an engine of opportunity for businesses and visitors to maximize their participation in Alimentaria 2016 “.
Among these programs, business meetings, the novelty will be the Intervin Business Meetings. For the first time, the wine sector will have its own program with 180 international hosted buyers this industry. Similarly, it will take place the Food & Drink Business Meetings, where they conducted interviews between exhibitors and extra European buyers. Meanwhile, the Brokerage Event will be the place to realize commercial and technological cooperation between European companies and R & D agreements.
To promote this internationalization, the fair will again go hand in hand with organizations such as the Spanish Federation of Industries Food and Beverage (IFLA), the Association of internationalized Industrial Companies (AMEC), ICEX Spain Export and Investment, the Ministry of Agriculture , Food and Environment (MAGRAMA) and the Agency for the Competitivitat COMPANY (ACCIÓ).
In 2016, Food reformulates its structure and adds new exhibition areas. The fair keeps its classic locomotive rooms Intervin, Intercarn, Interlact and Restaurama, and presents Multiple Foods, emerging as the new hall food trends and special and functional products agglutinating Expoconser, the International Pavilions, Lands of Spain, Snacks, Biscuits & Confectionary, Mediterranean Foods, Healthy Foods and Fine Foods in addition to the Premium and Bar Olive Oils area.
With the creation of this new multi-sector exhibition, which focus almost half of the exhibitors at Alimentaria, the possibilities of participation of brands based on new axes and consumer trends are increased, and synergies are fostered between firms and productive sectors represented . Another important innovation is the incorporation into the room Restaurama Expobebidas and Congelexpo companies.
All the innovation and future stars of haute cuisine
Among the activities of the fair highlights the gastronomic space The Food Experience this year again feature chefs consecrated as Joan Roca or Angel Leon, but you can accent in the relay in haute cuisine that will star young people and women with names as Ana Merino, Beatriz Sotelo, Eduard Xatruch, Oriol Castro and Virgilio Martinez. In total about 40 chefs will participate in workshops and showcookings scheduled for frontline experience new trends in gastronomy internationally projected Spanish food and drinks.
Food will include space Vinorum Think where the latest developments in the sector will be revealed, Spanish wines that are setting trends and secrets to enter key markets such as Asia hand of renowned experts, wine critics, wine experts, Masters of Wine, sommeliers and chefs who will carry out lectures, tastings and cooking demonstrations. The space bar tasting gourmet olive oils and the exhibition “Spain, the country of 100 cheeses” a gastronomic experience complete.
On the other hand, The Food Hub, it will be essential to know the latest trends, innovation and industry business area. More than 200 activities were held, 300 new products will be exhibited, and some 10,000 business meetings were held with international buyers. This knowledge center will host, among others, the 3rd Forum Nestlé “Creating Shared Value” and the XI International Conference on Mediterranean Diet. There will also be lectures, seminars, exhibitions, areas of networking and advice to export and an area for professionals and investors discover technology startups with projects for the food industry and gastronomy.
Also in the framework of Food international congress will take place on The Food Revolution Forum, organized by Reimagine Food will bring together nearly 100 speakers from around the world analyzed from different angles, the future of food. They include experts in technology and the food industry, successful entrepreneurs, robotics experts, investors, visionaries and chefs.
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