Schedule
Filter information according to:
*Agenda subject to change without prior notice.
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Apertura
Date: 09.06.26
Hour: 10:00 AM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Criterios sensoriales para desarrollo y mejora de productos de panificación y pastelería
Speakers:
Date: 09.06.26
Hour: 10:40 AM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Pan como vehìculo nutricional con MAS proteína
Demostración Práctica
Speakers:
Date: 09.06.26
Hour: 11:20 AM
Place: Hall 3 Level 2
Category: bake & arts
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Momento Comercial 1
Speakers:
Stay tuned for more information.Date: 09.06.26
Hour: 12:05 PM
Place: Hall 3 Level 2
Category: bake & arts
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El frio en la panaderia
Speakers:
Date: 09.06.26
Hour: 12:10 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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ON FIRE; MAN AND FIRE.
Date: 09.06.26
Hour: 12:30 PM
Place: Pabellón 6.1 - Cooking Show Origin Matters
Category: cooking show - origin matters
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Colombia on the Digital Table
The importance of social media in showcasing Colombian cuisine to the world.
Speakers:
Date: 09.06.26
Hour: 12:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Entremet a la vanguardia: Micropastelería industrial control de texturas corte y congelación
Demostración Práctica
Speakers:
Date: 09.06.26
Hour: 12:40 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Momento Comercial 2
Speakers:
Stay tuned for more information.Date: 09.06.26
Hour: 1:30 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Receso
Speakers:
Stay tuned for more information.Date: 09.06.26
Hour: 1:35 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Welcome and Context for the FoodService Hub
This opening session will present the strategic framework of the event, outlining the purpose of the gathering and highlighting the essential role of foodservice within the industry, as well as the role of the FoodService Hub by Alianza Team.
Speakers:
Date: 09.06.26
Hour: 2:00 PM
Place: Auditorium
Category: food service summit
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The Present and Future of Foodservice in Colombia
A panel with industry leaders analyzing the evolution of foodservice in Colombia, its current challenges, innovation opportunities, and new growth scenarios for the channel.
Speakers:
Date: 09.06.26
Hour: 2:15 PM
Place: Auditorium
Category: food service summit
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Harina de Soya en panadería una alternativa de valor
Demostración Práctica - Conchas Mexicana
Speakers:
Date: 09.06.26
Hour: 2:15 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Sweet Nostalgia: Timeless Desserts, Formats of Tomorrow
The flavors everyone loves, with a proposal designed for today’s business and beyond. Discover how classic desserts are evolving into more practical, profitable, and appealing formats for today’s consumers. An experience that combines emotion, innovation, and real opportunities to transform menus and increase turnover in every operation.
Date: 09.06.26
Hour: 2:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Casablanca: an authentic experience you deserve.
Speakers:
Date: 09.06.26
Hour: 2:30 PM
Place: Pabellón 6.1 - Cooking Show Origin Matters
Category: cooking show - origin matters
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Momento Comercial 3
Speakers:
Stay tuned for more information.Date: 09.06.26
Hour: 2:55 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Hojaldres WOW lo que vende en vitrinas y redes sociales
Date: 09.06.26
Hour: 3:00 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Behind the Scenes: Management in the Gastronomic Business
An interview-style conversation on operational leadership, profitability, creativity in the business model, and the evolution of the value chain in the HORECA industry.
Speakers:
Date: 09.06.26
Hour: 3:00 PM
Place: Auditorium
Category: food service summit
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The Taste of Fermentation
Speakers:
Date: 09.06.26
Hour: 3:30 PM
Place: Pabellón 6.1 - Cooking Show Origin Matters
Category: cooking show - origin matters
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The New Food Cost: Data, AI, and Margin (Cooking with AI)
A live demonstration in which artificial intelligence generates a recipe and its food cost in real time, with Chef Juan Hincapié cooking on stage. From there, Fabián Carrillo, CEO of Cluvi, will explain why data centralization and AI are the new competitive advantage in foodservice — and what operators need to do today to avoid falling behind. / The flavors everyone loves, with a proposal designed for today’s business and beyond.
Date: 09.06.26
Hour: 3:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Gas Natural: lo que su empresa necesita saber
Speakers:
Date: 09.06.26
Hour: 3:40 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Consumer Impact and Household Economics in the Industry
A session on how consumption habits, household budgets, and family purchasing decisions are transforming foodservice strategies in Colombia.
Speakers:
Date: 09.06.26
Hour: 3:40 PM
Place: Auditorium
Category: food service summit
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Momento 4
Speakers:
Stay tuned for more information.Date: 09.06.26
Hour: 4:20 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Aprende con VanilleCouture
Speakers:
Date: 09.06.26
Hour: 4:25 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Tradition and Sustainability in Colombian Cuisine
A conversation and culinary demonstration on how traditional Colombian cuisines have applied principles of sustainability, full-use cooking, and adaptation to the territory for generations.
Through techniques, ingredients, and real examples, the session will explore topics such as reduced waste, biodiversity, farm-raised species, conservation, and the cultural value of regional cuisines in building more conscious and sustainable gastronomic models.
Speakers:
Date: 09.06.26
Hour: 4:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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La panela: un mundo de oportunidades, innovación en alimentos y bebidas, el camino que hemos recorrido
Speakers:
Date: 09.06.26
Hour: 5:05 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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New York Cookies
Speakers:
Date: 09.06.26
Hour: 5:45 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Cierre + networking
Speakers:
Stay tuned for more information.Date: 09.06.26
Hour: 6:25 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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From the Roots: Contemporary Cundiboyacense Cuisine
Building the Menus of the Future from Tradition” is an exploration of Cundiboyacense cuisine from a contemporary perspective. Through the ingredients, flavors, and preparations I grew up with, the dish reinterprets the region’s gastronomic memory using modern techniques such as sous-vide cooking, foams, and crispy textures, demonstrating how culinary identity can evolve without losing its essence.
Speakers:
Date: 10.06.26
Hour: 10:30 AM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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From Artisan to Industry: Process Optimization and Profitability through High Production Technology
Speakers:
Date: 10.06.26
Hour: 10:30 AM
Place: Pabellón 6.1 - Cooking Show Origin Matters
Category: cooking show - origin matters
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Productos que marcan tendencia en el mundo con masa madre
Speakers:
Date: 10.06.26
Hour: 10:40 AM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Technology Revolution Panel: The New Era of Food Business
Technology is reshaping the food industry through innovation, data, and experience. This session will explore how companies can integrate new tools to strengthen competitiveness and lead the next stage of food business.
Date: 10.06.26
Hour: 11:00 AM
Place: Auditorium
Category: food innovation summit
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Future Menus 4
The flavors everyone loves, with a proposal designed for today’s business and beyond. Discover how classic desserts are evolving into more practical, profitable, and appealing formats for today’s consumers. An experience that combines emotion, innovation, and real opportunities to transform menus and increase turnover in every operation. / Coffee continues to reinvent itself and create new business opportunities.
Speakers:
Date: 10.06.26
Hour: 11:30 AM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Pizza: Global tradition, local vision.
Speakers:
Date: 10.06.26
Hour: 11:30 AM
Place: Pabellón 6.1 - Cooking Show Origin Matters
Category: cooking show - origin matters
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Panadería Inteligente By indupan
Speakers:
Date: 10.06.26
Hour: 11:40 AM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Gastronomic Capital 4.0: How Technology Helps Restaurants Attract Investment
A practical look at how technology, data, and artificial intelligence can help restaurants and foodservice businesses present stronger business models, demonstrate traction, and prepare to attract investment with greater clarity and scalability.
Date: 10.06.26
Hour: 12:00 PM
Place: Auditorium
Category: food innovation summit
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Torta de Naranja con Macaroons
Speakers:
Date: 10.06.26
Hour: 12:10 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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From Cold to Flavor: The experience that connects preservation, display, and consumption.
Live show led by IMBERA.
Speakers:
Stay tuned for more information.Date: 10.06.26
Hour: 12:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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La Mantequilla: El Oro Dorado de la Panadería y Pastelería - Sabor, Ciencia y Herencia Ancestral
Date: 10.06.26
Hour: 1:00 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Momento Comercial 5
Speakers:
Stay tuned for more information.Date: 10.06.26
Hour: 1:30 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Bluefina and the Art of Tuna Ronqueo
A live bluefin tuna ronqueo demonstration led by Chef José Infante, showcasing cutting techniques, full product utilization, and its application in contemporary cuisine.
Cuisine, technology, and productivity.
Date: 10.06.26
Hour: 1:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Receso
Speakers:
Stay tuned for more information.Date: 10.06.26
Hour: 1:35 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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International Speaker and Marketing Director at BBC Cervecería
International Speaker and Marketing Director at BBC Cervecería. “I believe in businesses centered on people, great ideas, the power of technology, powerful stories, and above all, in generating profitable and sustainable results.”
Date: 10.06.26
Hour: 2:00 PM
Place: Auditorium
Category: food innovation summit
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Opening of the second day.
Contextualization of the day’s format, which is designed to be a much more intimate, practical space focused 100% on conversation.
Speakers:
Date: 10.06.26
Hour: 2:00 PM
Place: Borde Activo 1 y 2 - eatable adventures
Category: food service summit
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GastroTalk | The KINGPAPA Kingdom: Brand, Culture, and Growth
Direct dialogue on the KINGPAPA case as a business experience under construction: a story of marketing, culture, continuous improvement, and learning throughout the process of scaling a Colombian gastronomic brand.
Speakers:
Date: 10.06.26
Hour: 2:10 PM
Place: Borde Activo 1 y 2 - eatable adventures
Category: food service summit
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Tendencias globales en alimentación y oportunidades para la panadería colombiana
Speakers:
Date: 10.06.26
Hour: 2:15 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Smart Kitchen: Less Waste, More Speed, the Same Unmatched Flavor
The kitchen of the future is not only about creativity, but also about efficiency. Learn how to optimize your processes, reduce preparation times, and streamline service without compromising the flavor your customers expect.
Discover solutions designed for professional kitchens seeking consistency, productivity, and better results in every dish.
Date: 10.06.26
Hour: 2:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Casablanca: an authentic experience you deserve.
Speakers:
Date: 10.06.26
Hour: 2:30 PM
Place: Pabellón 6.1 - Cooking Show Origin Matters
Category: cooking show - origin matters
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GastroTalk | Colo Coffee: A Story of Specialty and Scale
An intimate space to explore the story of Colo Coffee Roasters, analyzing the operational challenges and strategic decisions that strengthen a specialty business.
Speakers:
Date: 10.06.26
Hour: 2:45 PM
Place: Borde Activo 1 y 2 - eatable adventures
Category: food service summit
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Momento Comercial 6
Speakers:
Stay tuned for more information.Date: 10.06.26
Hour: 2:55 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Haz de Oros: El poder la masa madre en la panaderia Moderna
Speakers:
Date: 10.06.26
Hour: 3:00 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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AI Has Already Changed the World. Now It’s Food Service’s Turn
Artificial intelligence is opening a new way to understand food service. This session will show how data analysis makes it possible to read the market with greater precision, anticipate opportunities, and make better decisions across the HORECA channel.
Speakers:
Date: 10.06.26
Hour: 3:00 PM
Place: Auditorium
Category: food innovation summit
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Workshop: Global Foodservice Today: Trends and Challenges Transforming the Sector
This session will offer a practical look at the main trends transforming organized foodservice globally, including changes in technology, business models, consumer behavior, sustainability, and innovation across the value chain.
Through an international perspective connected to the reality of the Colombian market, the session will review the trends already impacting the sector, those gaining relevance, and those that could represent opportunities for differentiation and growth for the country’s chains.
Speakers:
Date: 10.06.26
Hour: 3:15 PM
Place: Borde Activo 1 y 2 - eatable adventures
Category: food service summit
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Innovation with Plenty of Attitude
Presentation of new products, differentiated flavors, and responses to market trends through flavorful products that offer culinary solutions.
Speakers:
Date: 10.06.26
Hour: 3:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Tradición que se reinventa PIZZABONO
Date: 10.06.26
Hour: 3:40 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Invisible Leaks: The Money Your Operation Is Losing Without Knowing It
With rising labor costs and tighter margins, this session will show how to detect hidden losses in the operation, redesign processes, and build more consistent, profitable, and resilient service systems for today’s HORECA environment.
Speakers:
Date: 10.06.26
Hour: 4:00 PM
Place: Auditorium
Category: food innovation summit
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Networking
Networking space for attendees.
Speakers:
Stay tuned for more information.Date: 10.06.26
Hour: 4:15 PM
Place: Borde Activo 1 y 2 - eatable adventures
Category: food service summit
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Momento Comercial 7
Speakers:
Stay tuned for more information.Date: 10.06.26
Hour: 4:20 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Capacitación en Molinería y aprovechamiento de las enzimas.
Speakers:
Date: 10.06.26
Hour: 4:25 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Layers of Tradition and Chocolate – With Callebaut and SICAO.
LIVE FIRE: MAN AND FIRE. On stage: Chef Camilo Currea and Julia Londoño. Format: Cooking Show. The chef will prepare: Picanha tacos. Requirement: Gas griddle. / The flavors everyone loves, with a proposal designed for today’s business and beyond. Discover how classic desserts are evolving into more practical, profitable, and appealing formats for today’s consumers. An experience that combines emotion, innovation, and real opportunities to transform menus.
Date: 10.06.26
Hour: 4:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Data-Based Collaboration for Point-of-Sale Availability
Based on real cases from Colombian retail, this panel will show how data-driven collaboration, analytics, and in-store execution can help anticipate stockouts, improve shelf availability, and reduce lost sales.
Date: 10.06.26
Hour: 5:00 PM
Place: Auditorium
Category: food innovation summit
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Pan Ciabatta Chocolate
Speakers:
Date: 10.06.26
Hour: 5:05 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Pan para deportistas
Speakers:
Date: 10.06.26
Hour: 5:45 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Cierre + networking
Speakers:
Stay tuned for more information.Date: 10.06.26
Hour: 6:25 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Barritas multisabor con adición de harina de soya
Speakers:
Date: 11.06.26
Hour: 10:00 AM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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The Spice
An exclusive talk-class where I will share the culinary and technical secrets behind CODI Hot Sauces. You will learn how I transformed my passion for spice into an innovative and successful brand, and I will teach you the professional techniques needed to achieve the perfect balance in every recipe, creating standardized products full of identity.
Speakers:
Date: 11.06.26
Hour: 10:30 AM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Mushrooms and Gastronomy
Speakers:
Date: 11.06.26
Hour: 10:30 AM
Place: Pabellón 6.1 - Cooking Show Origin Matters
Category: cooking show - origin matters
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Productos que marcan tendencia en el mundo con masa madre
Speakers:
Date: 11.06.26
Hour: 10:40 AM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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PACKAGING PARA COMIDAS PREPARADAS: SOLUCIONES LISTAS PARA EL HORNO QUE ELEVAN LA COCCIÓN, LA SEGURIDAD Y EL RENDIMIENTO.
Date: 11.06.26
Hour: 11:00 AM
Place: Hall 3 Level 2
Category: horeca talks
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Trends Transforming Food and Beverages in Latin America
Innova Market Insights will present the trends shaping food and beverage consumption in Latin America. The session will connect global and regional data with innovation opportunities in health, quality, authenticity, and experience.
Speakers:
Date: 11.06.26
Hour: 11:00 AM
Place: Auditorium
Category: food innovation summit
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From origin to memory: fresh Colombian products in contemporary cuisine
Speakers:
Date: 11.06.26
Hour: 11:30 AM
Place: Pabellón 6.1 - Cooking Show Origin Matters
Category: cooking show - origin matters
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The Spirit of the Mangrove
Building the Menus of the Future from Tradition” is an exploration of Cundiboyacense cuisine from a contemporary perspective. Through the ingredients, flavors, and preparations I grew up with, the dish reinterprets the region’s gastronomic memory using modern techniques such as sous-vide cooking, foams, and crispy textures, demonstrating how culinary identity can evolve without losing its essence. / A talk where the products and traditions of the Pacific region converge.
Speakers:
Date: 11.06.26
Hour: 11:30 AM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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El trigo tiene una historia que contarte a Colombia
Speakers:
Date: 11.06.26
Hour: 11:40 AM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Momento comercial 8
Speakers:
Stay tuned for more information.Date: 11.06.26
Hour: 12:00 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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CÓMO LA TECNOLOGÍA GARANTIZA ESTANDARIZACIÓN, CONSISTENCIA, PRODUCTIVIDAD Y RENTABILIDAD EN EL FOOD SERVICE
En un entorno donde los clientes exigen calidad constante, rapidez en el servicio y eficiencia operativa, la tecnología se ha convertido en un aliado estratégico para los negocios de food service.
Speakers:
Date: 11.06.26
Hour: 12:00 PM
Place: Hall 3 Level 2
Category: horeca talks
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GLP-1 and New Consumption Habits: How Food Innovation Is Changing
A strategic look at how GLP-1 and GIP + GLP-1 therapies are changing appetite, satiety, and consumption patterns. This session will explore opportunities to develop food and beverage products with a stronger nutritional and functional focus.
Speakers:
Date: 11.06.26
Hour: 12:00 PM
Place: Auditorium
Category: food innovation summit
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Arquitectura eficiente para panaderías comtemporaneas
Speakers:
Date: 11.06.26
Hour: 12:02 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Agrega más huevo al pan + Más proteína y funcionalidad
Date: 11.06.26
Hour: 12:45 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Momento comercial 9
Speakers:
Stay tuned for more information.Date: 11.06.26
Hour: 1:30 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Mac Pollo and Colorín: Flavors of Tradition and Quality
In this Cooking Show, we will explore the main attributes of Mac Pollo and Colorín’s chicken and beef multi-protein products, highlighting their practicality, versatility, and ease of preparation for different gastronomic applications.
During the talk, we will emphasize the high quality of our products, the innovation processes behind their development, and the benefits they offer to optimize preparation times without sacrificing flavor, performance, or nutritional value.
An experience designed to discover food solutions that combine tradition, quality, and innovation.
Speakers:
Date: 11.06.26
Hour: 1:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Receso
Speakers:
Stay tuned for more information.Date: 11.06.26
Hour: 1:35 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Food Retail and Mass Market in Latin America: Data, Transformation, and Future Scenarios
This session will explore how food retail is transforming across Latin America, from the growth of discount and cash & carry formats to the rise of private labels and new shopping behaviors, with a data-driven perspective.
Speakers:
Date: 11.06.26
Hour: 2:00 PM
Place: Auditorium
Category: food innovation summit
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Haz de Oros: Tendencias que están transformando la repostería
Speakers:
Date: 11.06.26
Hour: 2:15 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Casablanca: an authentic experience you deserve.
Speakers:
Date: 11.06.26
Hour: 2:30 PM
Place: Pabellón 6.1 - Cooking Show Origin Matters
Category: cooking show - origin matters
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Coffee in Evolution: Trends Reinventing the Cup and the Business
Coffee continues to reinvent itself and create new business opportunities. In this talk, we will explore how new forms of consumption are transforming the category, with proposals that go beyond the traditional cup.
Get inspired by innovative ideas that will help you attract new consumers, increase the average ticket, and differentiate your offering.
Date: 11.06.26
Hour: 2:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Momento comercial 10
Speakers:
Stay tuned for more information.Date: 11.06.26
Hour: 2:55 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Tortas tradicionales
Speakers:
Date: 11.06.26
Hour: 3:00 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Women Leading the Transformation of Food and Beverages in Latin America
A space to spotlight women who are driving the evolution of the food and beverage industry in Latin America. The conversation will address leadership, innovation, sustainability, and new consumption dynamics across the region.
Speakers:
Date: 11.06.26
Hour: 3:00 PM
Place: Auditorium
Category: food innovation summit
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The World Cup of Gastronomy: Bocuse d’Or
A Bocuse d’Or platter will be assembled live, with a detailed explanation of the process and the preparations it includes, highlighting the technique and level of excellence required by the competition.
The session will also include an overview of the history of the Bocuse d’Or, giving attendees a clear and complete understanding of the world’s most important gastronomic competition and its relevance in international haute cuisine.
Speakers:
Date: 11.06.26
Hour: 3:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Between Ferments and Distilled Spirits: Colombian Identity in the New Cocktails
Speakers:
Date: 11.06.26
Hour: 3:30 PM
Place: Pabellón 6.1 - Cooking Show Origin Matters
Category: cooking show - origin matters
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Capas que enamoran: El show del hojaldre perfecto
Date: 11.06.26
Hour: 3:45 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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THE MISSING LINK IN FOOD EVOLUTION: NATURAL, VERSATILE AND ECONOMICALLY VIABLE SYSTEMS.
For decades, food production has had to choose between natural and profitable. This talk reveals the missing link that is changing the game: nature-based production models that are as versatile as they are profitable, redesigning our future from the plate up.
Speakers:
Date: 11.06.26
Hour: 4:00 PM
Place: Hall 3 Level 2
Category: horeca talks
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Momento comercial 11
Speakers:
Stay tuned for more information.Date: 11.06.26
Hour: 4:20 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Clean Label Trends for the LATAM Market
This session will explore how growing interest in natural ingredients, simple formulations, and greater transparency is driving the clean label movement in Latin America. It will also address sustainability, ethical claims, and trust-based innovation strategies.
Speakers:
Date: 11.06.26
Hour: 4:21 PM
Place: Auditorium
Category: food innovation summit
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Tradición e innovación en panadería: Pan corteza multigranos sin adición de azúcar, Pan Brioche con Pulpa de Mango, Pizza Chicago Style.
Speakers:
Date: 11.06.26
Hour: 4:25 PM
Place: Pabellon 3 nivel 2 - 1
Category: food service summit
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Neurogastronomy: “Beyond Taste”
This talk / show cooking explores how flavor is built beyond taste. Through live dishes, it will demonstrate how stimuli such as sight, aroma, texture, sound, and context influence the gastronomic experience, revealing how the brain interprets what we eat and how that perception can be designed from the kitchen.
Speakers:
Date: 11.06.26
Hour: 4:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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The Waste Paradox: Surplus Food in a World That Needs It
This session will explore how food waste reveals one of the major contradictions of today’s food system. Through a lens of consumption, sustainability, and new collaborative models, it will address opportunities to turn surplus food into value and promote more conscious decisions.
Speakers:
Date: 11.06.26
Hour: 5:21 PM
Place: Auditorium
Category: food innovation summit
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Más allá el sabor: masa madre como herramienta de ingeniería y rentabilidad.
Speakers:
Date: 11.06.26
Hour: 5:45 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Cierre + networking
Speakers:
Stay tuned for more information.Date: 11.06.26
Hour: 6:25 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Baguette tradicional
Speakers:
Date: 12.06.26
Hour: 10:00 AM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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El futuro de los amasijos colombianos
Demostración Práctica
Date: 12.06.26
Hour: 10:30 AM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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The Kitchen of the Future Is No Longer Cooked the Same Way
The kitchen of the future is no longer cooked the same way: experience, emotion, and profitability in the new gastronomy.
A live talk exploring how modern gastronomy is evolving beyond traditional recipes. Through a dynamic and sensory experience, consultant chef Tavo presents a new vision of cuisine: more emotional, more intelligent, and more connected to the experiences today’s consumers are seeking.
The conference will address current trends in creativity.
Speakers:
Date: 12.06.26
Hour: 10:30 AM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Mexican cuisine adapted to high-tech equipment
Speakers:
Date: 12.06.26
Hour: 10:30 AM
Place: Pabellón 6.1 - Cooking Show Origin Matters
Category: cooking show - origin matters
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El origen de las Margarinas
Speakers:
Date: 12.06.26
Hour: 11:00 AM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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From Ancestral to Contemporary Cuisine
“Enterrados” are an ancestral Andean technique that consists of cooking food, especially tubers, underground, using retained heat to achieve a slow, even cooking process deeply connected to the territory.
In this cooking show, I will reinterpret this technique from a contemporary perspective, recreating that environment through a salt crust with earth, which acts as a protective layer and allows for a sealed cooking process.
Speakers:
Date: 12.06.26
Hour: 11:30 AM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Panadería y pastelería colombiana, una mirada global para un mercado regional
Speakers:
Date: 12.06.26
Hour: 11:45 AM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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What Does the Consumer Order When No One Is Watching? Cravings, Diet Breaks, and the Psychology of Delivery
Using delivery consumption data, this session will explore what orders reveal about consumer habits, cravings, timing, and decision-making. A look at gastronomic behavior through categories, consumption moments, and opportunities for brands.
Speakers:
Date: 12.06.26
Hour: 12:00 PM
Place: Auditorium
Category: food innovation summit
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Momento comercial 12
Speakers:
Stay tuned for more information.Date: 12.06.26
Hour: 12:05 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Lanzamiento Premezcla Delicake
Speakers:
Date: 12.06.26
Hour: 12:10 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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The Power of the Multi-Protein Solution, with Campo Azul
More than talking about recipes, we will analyze how different protein sources become tools to optimize costs, ensure supply, innovate menus, and respond to the preferences of new generations of consumers.
Speakers:
Date: 12.06.26
Hour: 12:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Pan carbohidratos y salud. Una conversación sin mitos
Speakers:
Date: 12.06.26
Hour: 12:50 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Future Menus with the New Fruco Sweet and Smoky BBQ Sauce
Join this exclusive talk by Unilever Food Solutions and discover the launch of Fruco’s new Sweet and Smoky BBQ Sauce, a proposal that combines the perfect balance between sweet notes and an intense smoky touch to enhance the flavor of your preparations.
Learn about its applications, benefits, and the trends that make it a versatile option to innovate your menu and surprise your customers with flavor-filled experiences.
Date: 12.06.26
Hour: 1:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Momento comercial 13
Speakers:
Stay tuned for more information.Date: 12.06.26
Hour: 1:30 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Receso
Speakers:
Stay tuned for more information.Date: 12.06.26
Hour: 1:35 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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The Vegan Seal as a Gateway to Global Markets
Vegan certification is gaining relevance among consumers seeking more sustainable and ethical products. This session will explore how recognized seals can strengthen trust, differentiate product offerings, and open opportunities in global markets.
Speakers:
Date: 12.06.26
Hour: 2:00 PM
Place: Auditorium
Category: food innovation summit
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Ilegalidad en las grasas en Colombia y su imapcato en la inocuidad
Speakers:
Date: 12.06.26
Hour: 2:15 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Casablanca: an authentic experience you deserve.
Speakers:
Date: 12.06.26
Hour: 2:30 PM
Place: Pabellón 6.1 - Cooking Show Origin Matters
Category: cooking show - origin matters
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High Pastry of the Future: Sophistication, Technique, and the WOW Factor
Take your desserts to the next level with proposals that combine technique, creativity, and high visual impact. A talk designed to inspire those looking to stand out, surprise, and add value through memorable experiences and distinctive trends.
Discover how to create WOW moments that captivate customers and elevate the perception of your business.
Date: 12.06.26
Hour: 2:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Momento comercial 14
Speakers:
Stay tuned for more information.Date: 12.06.26
Hour: 2:55 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Gastro panadería funcional
Speakers:
Date: 12.06.26
Hour: 3:00 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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What Is Packaging For?
The growth of delivery and new shopping habits have multiplied the use of packaging. This session invites attendees to rethink its role, impact, and strategic value in order to design more responsible, efficient solutions that better connect with consumers.
Speakers:
Date: 12.06.26
Hour: 3:00 PM
Place: Auditorium
Category: food innovation summit
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Colombian Seafood Cuisine: Technique, Product, and Territory
Within the framework of Alimentec, this talk addresses the technical handling of fish and seafood from a perspective applied to Colombian cuisine. Key principles such as product selection, cuts, cooking methods, and full utilization will be explored, connecting technique, territory, and identity to achieve precise, sustainable preparations with high gastronomic value.
Speakers:
Date: 12.06.26
Hour: 3:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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From origin to memory: fresh Colombian products in contemporary cuisine
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Speakers:
Date: 12.06.26
Hour: 3:30 PM
Place: Pabellón 6.1 - Cooking Show Origin Matters
Category: cooking show - origin matters
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Pan y panela que conquistan en redes sociales
Speakers:
Date: 12.06.26
Hour: 3:40 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Low Margins and Crisis: How to Strengthen Restaurant Profitability
This session will explore the factors putting pressure on restaurant profitability and how to address them with practical actions, technology, and artificial intelligence applied to operations, management, and decision-making.
Speakers:
Date: 12.06.26
Hour: 4:00 PM
Place: Auditorium
Category: food innovation summit
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Momento comercial 15
Speakers:
Stay tuned for more information.Date: 12.06.26
Hour: 4:20 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Leguminosas y panificación
Speakers:
Date: 12.06.26
Hour: 4:25 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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El nuevo lujo: pasteleria "Free - Form" con chocolate de origen
Speakers:
Date: 12.06.26
Hour: 5:05 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
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Cierre + networking
Speakers:
Stay tuned for more information.Date: 12.06.26
Hour: 5:45 PM
Place: Pabellon 3 nivel 2 - 1
Category: bake & arts
