The second day of FOOD EXPO 2025 continued with undiminished interest, attracting a multitude of professionals from all over Greece and abroad. The day’s program, in addition to discussions and networking at the exhibitors’ booths, was also filled with informative activities, gastronomic presentations, and inspiring discussions, highlighting the dynamism of the food and beverage sector.
In the 4 Halls of the exhibition, professionals found top F&B brands gathered, presenting all the modern consumer and dietary trends: healthy and vegan variations of the most classic products, ready to cook, ready-to-eat complete solutions for the professional kitchen, sugar-free, plant-based, protein or keto approved, functional products.
They chose for their business traditional fine products as well as modern versions from over 500 small producers and small to medium-sized manufacturing companies from every corner of our country participating in the exhibition through Regions, Chambers, and Municipalities. They also had the opportunity to discover ethnic products & international flavors from 200+ exhibitors from 36 countries, such as Italy, Spain, Belgium, Turkey, China, Thailand, Vietnam, France, India, Ecuador, New Zealand, United Arab Emirates, Cyprus, Lebanon, Egypt, Poland, Hungary, Serbia, Chile, Costa Rica, Lithuania, and many others.
Additionally, those who visited OENOTELIA, which takes place alongside FOOD EXPO, were able to find over 2,000 labels of the Greek vineyard, domestic and international wines, special and rare varieties, traditional spirits, and their modern versions from unconventional aging methods.
Discussions, Networking, Global Insights, Live Cooking Shows
In Hall 2, Workshops & Seminars Stage focused on strategy and innovation. Nikolaos Tavoularis, Head of the Agricultural Products Promotion Directorate, discussed the promotion of agricultural products, joined by Christos Giannakakis and Eirini Choudetsanaki, who shared development and export strategies. At the Olive Oil Lab, Brand Strategist Peter Economides spoke about connecting consumers with strong brands, while discussions covered consumer preferences and sector challenges. The Meat Lab featured talks on trends, sustainability, and opportunities in the meat sector. The day concluded with the presentation of the International Extra Virgin Olive Oil Competition “KOTINOS” awards.
In Hall 3, the Room for Growth Stage featured over 50 speakers discussing the future of the food and beverage sector. At the Beverage Summit, Haris Lalatsis presented “Do we distribute Value Products or Volume Products?” with insights from Tomas Kofron, Alexandros Panagoulias, Karol Chamera, Nikos Karageorgiou, and Georgia Karouki. Nektarios Notis moderated a discussion on “Traditional VS New Age Refreshments” with Vasilis Roumpis, Konstantinos Dainas, George Kasimatis, and Vicky Pyrogianni. Dimitris Smailos spoke on energy drinks transitioning to mainstream beverages. The day concluded with a case study on Xino Nero by Christos Thomaidis, Mayor Ioannis Liasis, and Anastasia Moustaka, highlighting its impact on the Greek market.
At the Mediterranean Food Stage, chefs showcased impressive gastronomic creations. Chef Vasilis Panagoulis highlighted Thessalian recipes, Chef Panagiotis Athanasopoulos explored Asia Minor flavors, and Chef Konstantinos Georgantzas presented traditional recipes from Central Macedonia. Chefs Tasos Tolis and Hector Ioannou showcased Epirus recipes, while Chef Dina Nikolaou stood out with rice-based dishes. Chef Frank Tsilipanos presented traditional flavors from Roumeli, and Chef Anthoula Kanta highlighted Western Greece’s gastronomic identity.
The second day of FOOD EXPO 2025 was a hub of knowledge, entrepreneurship, and innovation, inspiring participants and confirming its role as a top meeting point for the food and beverage sector.
