WHAT’S NEW AT ALIMENTARIA 2016
NEW FORMAT The fair has reorganised its exhibition halls to optimise the experience for all partcipants. The new structure is better suited to the needs of the industry by, for example, faciliting easy contact between visitors and exhibitiors to generate new business opportunities or giving increased visibility to gastronomy.
MULTIPLE FOODS This new area accommodates multi-product companies in the sectors of confectionery, oils and international and regional holdings in addition to hosting foods of the Mediterranean Diet, functional, eco- friendly and organic foods and Premium. This sees prodcuers of similar market postions in one location.
A HEALTHY FOCUS Alimentaria has created Healthy Food to showcase the industry’s
response to increased consumer awarenes of health and demand for healthier food products.
GROWTH OF THE ALIMENTARIA EXPERIENCE The forthcoming edition of the Alimentaria Experience will debut new spaces designed to accommodate the latest trends in the catering sector. Gastronomy and tourism will be the two key concepts of Food & Wine Tourism section, in which six spaces will enable local and regional councils to introduce visitors to their signature regional products and culinary traditions.
MORE OPPORTUNITIES FOR SME’s The majority of producers in the Spanish agri-food sector are
SME’s. For this reason the Alimentaria HUB gives space to the SME’s and start-ups to present their products and projects and to make contact with the key players in the industry. Fine Food will also profi le the wares of specialist producers, primarily SME’s.
“The new Alimentaria format remains an important sectoral structure that it will help
the international positioning.“ J. Antonio Vallis; Director, Alimentaria.
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