After three days of intense commercial and academic activity, Alimentec | Anuga Select Colombia reaches its closing session. For this final day, the fair organized by Corferias and Koelnmesse has designed a closing agenda focused on delivering actionable answers on profitability, consumer behavior, and the evolution of gastronomic operations.

 

Friday, June 12th's program organizes its activities around three major questions business owners face today: What does the consumer want when no one is watching? How do you protect profit margins under operational pressure? And how do you evolve operations without losing gastronomic identity? The agenda also incorporates conversations on international certifications, circular sustainability, and Colombian origin as a real competitive advantage.

 

The Food Innovation Summit, at the Main Auditorium, will focus its conversations on consumer behavior and business profitability. Attendees will participate in a talk by Pablo Villegas on the psychology of food delivery and what orders reveal about real consumer habits and cravings; a conference by María Ignacia Uribe (Chile) on how the vegan seal has become a gateway to global markets; a talk by Lucho Correa on the strategic role of packaging in the face of delivery growth; and the closing by Gustavo Tomé (Argentina), with practical tools to strengthen restaurant profitability in tight-margin contexts.

 

The Cooking Show, at Pabellón 18 Gran Salón, will close the fair with an agenda combining innovation, identity, and culinary technique. Attendees will enjoy a talk by chef consultant Gustavo Torres on how the new gastronomy combines emotion, intelligence, and experience; a demonstration by Andrés Fernandes on the ancestral Andean "enterrados" technique reinterpreted in contemporary cuisine; a talk by Campo Azul on the power of multi-protein solutions as a menu innovation tool; the launch of Fruco's new Sweet and Smoky BBQ Sauce by Unilever Food Solutions; a high pastry of the future demonstration by Alejandro Villegas, Luis Gómez, and Iván Murillo; and the closing by Daniel Jiménez with Colombian sea cuisine: technique, product, and territory.

 

The Cooking Show Origin Matters, at Pabellón 6.1, will take attendees through proposals where Colombian origin takes center stage. The program includes a demonstration of Mexican cuisine adapted to high-technology equipment; an origin experience by Julián Pérez with his Casablanca proposal; and a talk-demonstration by Adriana Medina on how corn, coffee, and panela are transformed into contemporary high cuisine without losing identity or territory.

 

Bake & Arts, at Pabellón 3 (Level 2), will close four days of high-level baking and pastry with an agenda combining tradition, functionality, and trends. The program features a demonstration by Arturo Blanco on the traditional baguette; the future of Colombian amasijos with Karen Montoya and María Cárdenas; a talk on the origin of margarines; a global perspective on Colombian baking and pastry; a myth-free conversation on bread, carbohydrates, and health; a functional gastro-baking talk; a proposal on bread and panela for social media; demonstrations on legumes in baking; and the closing by Andrés Espinosa with a "Free-Form" pastry proposal featuring origin chocolate.

 

The HORECA Talks, at Pabellón 3 (Level 2), will address operational technology, sustainability, and innovation applied to the food business. The agenda includes conferences on flooring coating systems for the food industry (MAPEI); smart cold chain solutions for hotels, restaurants, and casinos (Castell); mushroom cultivation as a driver of wellness and innovation (Setas Doradas); the journey of spices from origin to industry (Alisum); trends redefining the meat industry (Atlantic FS); the future of professional kitchens as strategic profitability ecosystems (Kiitchen Lab); ultrafreeze technology applied to business growth (Europastry); and the closing on the most common mistake when choosing a POS system (Digital POS).

 

The HORECA Talks Origin Matters, at Pabellón 6 (Level 1), will address certifications, circular sustainability, and identity from origin. The program includes a talk by Intertek on how international certifications such as GFSI, IFS, and BRCGS open markets and strengthen reputation; a guided tasting of origin chocolates from Cabruca do Sul da Bahia (Brazil), tracing the history of cacao in Bahía since 1749; a talk by Más Compost on how households and businesses are closing the waste cycle and returning life to the soil; a conference by Luis Gallo (Peru) on how technology helps preserve the unique essence of each restaurant; Fedearroz's "From Field to Table," on how the federation contributes to the country's food sovereignty; and a talk on natural colorants as the new paradigm in the food industry.

 

"This final day summarizes the main purpose of our fair: that Colombian business owners don't just come to be inspired, but leave with real tools. Today we are delivering concrete answers on how to close the money leaks, how to understand the mind of the new consumer, and how to use technology in favor of the business, ensuring that their visit to Corferias translates into growth," said Doris Chingaté, Project Head at Corferias.

 

Alberto Almanza, Project Manager at Koelnmesse, concluded: "Closing this edition of Alimentec | Anuga Select Colombia with topics as deep as the psychology of food delivery or international certifications demonstrates the maturity of the Latin American market. The region seeks to lead with quality, innovation, and a deep understanding of the global market."

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