Alimentaria & Hostelco: sustainability and responsible production in the spotlight

Functional foods and AI

More than 3,200 exhibitors from 68 countries showcased their products and services on nearly 100,000m² to approximately108,000 trade visitors from 120 countries. The main themes of the programme of more than 350 events were food innovation in gastronomy, emerging proteins and the latest trends in the hospitality sector. The trade exhibition presented hundreds of innovations, including functional and healthy foods. Visitors also had the opportunity to discover how new technologies and AI are integrated into the industry.

More than 900 international companies and 13 500 business meetings at this year’s exhibition

Innovations for health

Visitors to the Alimentaria Hub could discover new innovations, most of which address consumer concerns about health and well-being. One of the innovations was Peak beer from Thrive, a non-alcoholic, protein- and vitamin-fortified beer that supports muscle recovery. Cholesterol-free upgraded meat is made from lean meat, printed using vegetable fat containing omega 3, vitamin D and magnesium, with the help of Cocuus 3D technology. Exhibitors brought a wide range of extra protein products, e.g. the “new meat + protein” range from Noel and El Pozo.

Quick meals for people with little time in the kitchen

Start-ups are revolutionising the sector

Besides health, another important area of food innovation is creating new flavours and formats to impress consumers. These include Eurocaviar’s fruit spheres with mango, raspberry and citrus, Gaudea’s handcrafted gin with arbequina olives and coriander seeds, and Bubble Tea’s green tea with fruit jelly bubbles “exploding” in the mouth. One of the most prominent start-ups at the exhibition was biotech company Nucaps, which creates ingredients that lowers the risk of diabetes and high blood pressure. Colorsensing reduces food waste with colour-changing smart labels. Algem grows microalgae and turns them into raw material that can nutritionally fortify a variety of products. Factic is developing a platform that uses AI to forecast product demand.

Plant-based bacon also debuted among new plant-based products

Robots in HoReCa

Collaborative robots are also revolutionising the HoReCa industry, and some of them were on display in the Robot Solutions section of the HoReCa Hub. The solutions on display combine AI and collaborative robotics, enabling them not only to fulfil orders but also to make decisions. ICG presented a multichannel system that uses AI in a restaurant, from table booking registration to order fulfilment and food preparation in the kitchen. The system can recognise the profiles of guests, making them personalised offers more quickly. The next edition of Alimentaria & Hostelco will take place between 23 and 26 March 2026. //