Alimentaria gathers the global food, drinks and gastronomy community for a four‑day showcase that blends exhibition, conference and networking formats. The event targets professional visitors across the entire value chain: manufacturers, brand owners, ingredient suppliers, equipment producers, packaging firms, distributors, retailers, restaurateurs, chefs, bakery and pastry artisans, coffee roasters, organic and halal specialists, collective‑catering managers, and senior buyers from both the domestic Spanish market and the international arena. In its 50th‑anniversary edition the fair attracted more than 109 600 visitors and 3 300 companies, including 1 000 Spanish buyers and 1 000 major international buyers representing 120 countries, and facilitated 1 000 scheduled business meetings.

The exhibition space hosts roughly 300 new product launches and a dedicated platform for the HORECA channel, while thematic zones such as the Bakery & Pastry Hub, the Coffee Stage, the Alimentary Hub, the Shift arena, the Halal Food area, the Organic sector epicentre and the International Halal Congress provide focused environments for innovation and trend spotting. Complementary activities include a self‑guided tasting of the latest extra‑virgin olive‑oil trends, a showcase for bakery, pastry, chocolate and ice‑cream sectors, and awards that recognise excellence across the industry.

The conference programme is built around a monographic stage for coffee, a series of sector‑specific talks and panels, and a series of keynote presentations from leading voices. Speakers include Ramón Garriga (Baker Digital, Gluten Morgen) on bakery and pastry innovation; Rosario Pedrosa (Commercial Strategy & Marketing Manager, AECOC) on market strategy; Saluoa Logmane (Chef, La Capella de Can Gambú) on halal gastronomy; Sergio and Javier Torres (Cocina Hermanos Torres) on HORECA trends; Sergi Freixes (Integrated Designer, Estudi Freixes PLA) on coffee design; Víctor Manuel González (General Director, Algadi – Ucalsa Group) on collective catering; Zhong Xu (Global CEO & Co‑Founder, Deliverect) on food‑service digitalisation; Antonio Bachour (Founder, Bachour Miami) on bakery and pastry creativity; Alexandre Simon (CEO, Burger King France) on food‑service evolution; and numerous other experts covering topics from sustainability and organic growth to technology, branding, and international market expansion.

The agenda is structured to allow participants to alternate between exhibition visits, s