The food industry faces the challenge of rapidly adapting to strict regulatory and technological changes. With this strategic focus, Alimentec | Anuga Select Colombia advanced into its second day at Corferias, presenting an agenda designed to deliver corporate and scientific solutions to help companies ensure profitability and regulatory compliance.

Wednesday, June 10th's program organized its activities, forums, and live demonstrations around three fundamental business axes for the survival of the HORECA sector and the food industry.

Food Innovation Summit

The Food Innovation Summit, at the Main Auditorium, brought together industry leaders and experts to address topics such as digital transformation, artificial intelligence, consumer experience, and operational efficiency. Attendees participated in the panel "Technological Revolution: The New Era of the Food Business," with Mila Valcárcel (Eatable Adventures); the "Gastronomic Capital 4.0" panel, where Felipe Cuadros, Fabián Carrillo, and Nicolás Cadavid presented on customer journey and omnichannel strategies; a talk by Xavier Mallol (Delectatech) on the impact of artificial intelligence on food service; and a closing session by Adrián Becker (ISA) on the hidden operational leaks affecting business profitability.

Cooking Show

The Cooking Show, at Pabellón 18 Gran Salón, offered an agenda combining gastronomy, technique, and innovation. Attendees enjoyed Gerónimo Parra's (Gato Dumas) contemporary reinterpretation of Cundiboyan cuisine; Juan Guevara's (Unilever Food Solutions) vision for the menus of the future; an Imbera demonstration on how storage and display directly impact consumption; a Nestlé Colombia session on smart cooking and waste reduction; the art of bluefin tuna butchering with Samuel Jiménez and José Infante; and the closing of Camilo Pardo and Bertrand Busquet with a tradition-and-chocolate experience featuring Callebaut and SICAO.

Bake & Arts

Bake & Arts, with the support of ADEPAN, took place at Pabellón 3 (Level 2), bringing together specialists in bakery, pastry, and confectionery. The program featured demonstrations by Didier Rosada on sourdough and chocolate ciabatta; Camila Elizalde's orange cake with macaroons; Agustín Adelardi on butter as the golden ingredient in baking; Carlos Montoya on sourdough in modern baking; Evangelina Cardona on global food trends for Colombian baking; and Leonel Jaramillo's sports bread proposal.

Cooking Show Origin Matters

The Cooking Show Origin Matters, at Pabellón 6.1, took attendees through proposals where origin was the central thread, including a talk by Alejandro Bertadillo on high-production technology in artisan bakery; Mauricio Peña's local reinterpretation of pizza; and Julián Pérez's Casablanca origin-focused gastronomic experience.

Food Service Summit

The Food Service Summit, at Borde Activo 1 and 2 by Eatable Adventures, offered a close and practical afternoon program with a GastroTalk on KINGPAPA, a session on Colo Coffee Roasters, and a workshop on the key trends transforming organized foodservice globally.

HORECA Talks

The HORECA Talks, at Pabellón 3 (Level 2), focused on innovative ingredients and sustainability. The agenda included "What is stevia?" with Mercantil Continental presenting Howtian; "Clean labeling and non-alcoholic extracts" by McAssab Colombia; "The future of bread" by Lesaffre; "The transformative power of texture" by Ingredion Colombia; "Efficiency that translates into business" by Rational Colombia; and "Sustainable marine ingredients" by Brenntag and Seagems.

HORECA Talks Origin Matters

The HORECA Talks Origin Matters, at Pabellón 6 (Level 1), addressed regulations, origin-based ingredients, and traceability. The agenda included "Challenges for front-of-pack food labeling" by CIMPA; "The new era of fortified cereals" by Granotec Colombia on Decree 0380; "Cold pasteurization" by Ventolini; "Standardize or lose" by Frucoldex; "The role of dairy in food security" by Cooperativa Colanta; "Processes where the egg is worth gold" by Huevos Oro; and "Genetics as a driver of vegetable innovation" by Sáenz Fety.

"Today's business owners are not only competing to offer the tastiest product, but to be the most efficient in the face of regulatory demands and operating costs. Today's agenda was designed precisely for that: giving our visitors the technical and legal answers they need to reformulate their portfolios, avoid sanctions, and protect their profit margins," said Doris Chingaté, Project Head at Corferias.

In line with this vision, Alberto Almanza, Project Manager at Koelnmesse, added: "What we are seeing today at Alimentec | Anuga Select Colombia 2026 is an exact reflection of global demands. International consumers require clean labels and sustainability, and Latin America is responding with world-class solutions. This fair is the stage where those innovations connect with major buyers."

For the full program and ticketing information, visit: feriaalimentec.com.