F&B Business Laboratory

Saturday, March 14 – Knowledge, innovation, and strategy for the future of the F&B industry

Mr. Smarnakis, President of PETET and Factory & Product Development Director at Lavdas SA, opened his presentation on the panel “Safety and Innovation as Tools in Food Production” by stressing that food security is a vital issue and, due to war, increasingly uncertain. It requires challenges at all levels, always in combination with safety.

Mr. Torpolidis, General Manager of MIK3 SA, speaking about innovation, clarified that it is achieved through small changes that ensure major results and win‑win conditions. He also noted that innovation varies depending on how willing an entrepreneur is to allocate part of their turnover to modernizing their factory.

Challenges & Trends in Meat

Mr. Kasalias, Veterinarian and Food Microbiologist, Kasalias Food Industry Consultant, emphasized that synergies, deep subject knowledge, and careful “reading” of the market are necessary for innovation to succeed. Supporting this view, Mr. Filippou, Agronomist and Food Technologist, pointed out that producing innovative products also requires continuous training of human resources.

Mr. Yavassis, Associate Professor at the University of Thessaly, stated that free‑range farming and specific animal feed ensure higher‑quality meat, distinguished by its composition and competitive with imported meat.

USA, MERCOSUR, INDIA: Developments in Food Exports

In the next panel, “USA, MERCOSUR, INDIA: New Trade Agreements, New Trade Corridors, New Challenges,” Mr. Hasapis, Executive Vice President of SEVE, explained that today’s trade deficit is the same as in 2007. The difference, however, is that exports then were 17–18 billion, while in 2025 they reach approximately 50 billion.

Mr. Kairidis, Professor of International Relations, MP, and Parliamentary Representative of New Democracy, emphasized that the EU responded to Trump’s protectionism and therefore accelerated, after 25 years of negotiations, the conclusion of the agreement. The MERCOSUR agreement, he noted, directly results in increased exports of Greek feta, which now exceed 100 million.

There is certainly room for further export growth, but tariff policies hinder progress, and foreign products may receive more favorable treatment, according to Mr. Giannakakis, President of COGREXPO – Cooperative Greek Exporters SA.

Mr. Kolios, President of EDOA – National Interprofessional Organization of Kiwifruit, noted that Greece has established itself in international markets thanks to its quality, production organization, and the extroversion of Greek businesses.

With table olives achieving record‑breaking exports, Greece strengthens social cohesion, supports regional development, and encourages young people to engage in the primary sector, as highlighted by Mr. Zoukas, President of PEMETE – Panhellenic Association of Processors, Standardizers & Exporters of Table Olives.

Strategies for Small and Medium‑Sized Food Enterprises

In the final panel of the day, Mr. Triantafyllou, CEO of “To Atomo,” spoke first. He highlighted the importance of operational flexibility, meaning the transition of a company to standardized operational procedures.

Mr. Katsikaris, CEO of Meditaste, stressed the urgent need for industrial consistency, which is essential to support the export growth everyone seeks.

Export culture, according to Mr. Gkolias, Purchasing Director & Development Manager at Marathon Food Service, is built on a company’s self‑awareness, cost assessment, and the right choice of partners.

Mr. Kellidis, President of the Agri‑Food Sector of Enterprise Europe Network – ANKO Western Macedonia, pointed out that the Agri‑Food Sector has 107 Advisors from numerous countries and is the largest sector of the Enterprise Europe Network due to the strong presence of agri‑food activities across many fields. The panel discussion was organized by the National Documentation Centre (EKT) and moderated by Ms. Anastasia Sarchosoglou, Innovation Consultant and Coordinator of Enterprise Europe Network Hellas – EKT.

The Critical Importance of Safety in the Raw Seafood Industry

At the PETET conference, raw seafood took the spotlight after meat and poultry, with Anastasia Panagopoulou, Food Technologist MSc, moderating the session “Raw Seafood: Scientific Documentation, Safety and Quality.”

The discussion covered biological hazards and their management, quality characteristics and freshness indicators in raw fish, the cold chain, traceability, and risk analysis, as well as the culture of raw fish consumption in Greece.

The first speaker was Ioannis Boziaris, Professor at the University of Thessaly and Director of the Laboratory of Fishery Products Marketing & Technology, who discussed additional measures needed to prevent cross‑contamination.

Next, Efthymia Pexara, Veterinarian MSc at EFET, spoke about the role of the Authority and the current European and national legislation regarding parasite control.

Dimitrios Vossos, Food Technologist and employee in Aquaculture – Quality Control & Fish Pathology Department, followed with a presentation on risks during packaging and distribution, noting: “A stopwatch and a thermometer are often worth as much as a laboratory.”

Konstantinos Tsapekis, Partner & Commercial Director of Shisan restaurants, explained how sushi, within 15 years, evolved from an unknown product into a daily favorite, mainly thanks to Gen Y and Gen Z consumers.

Olive Oil as Part of Greece’s Cultural Heritage

The next thematic session of the first day focused on olive oil, again moderated by Ms. Panagopoulou. The event included the following topics:

• Next‑Generation Olive Mill: From Chance to Documentation – How Science and Control Create Value
• Polyphenolic Olive Oils & Scientific Evidence
• Next‑Generation Olive Mill: From Chance to Documentation
• Branding & Gastronomic Identity of Greek Olive Oil

The discussion began with Professor Antonis Koutelidakis, University of the Aegean, who explained the beneficial role of olive oil in health. Panagiotis Konstantinou, Director of the Athens Facility & Head of the Fats and Oils Laboratory at VELTIA, presented the parameters, indicators, and criteria that determine olive oil safety and quality.

Ioannis Protoulis, owner of Protoulis company, followed by revealing the “secrets” of the modern olive mill. Next, Konstantinos Tsoronis, Chemist – Olive Oil Expert and Head of Agri‑Food Actions at the Captain Vassilis & Carmen Konstantakopoulos Foundation, discussed the transition from bulk to standardized olive oil, noting: “PDO is very important, but the content is even more important.”

The final speaker was Panagiotis Papanikolopoulos (Gastronautis), Certified Olive Oil & Honey Taster and Consultant for Oleotourism Experiences, Branding and Packaging. He explained that branding must include the product’s and producer’s story, create a connection with gastronomy, offer a complete experience, and be supported by a solid marketing strategy.

The Regional Dimension of the New CAP 2028–2034 – Region of Western Greece

The major challenges faced by the Region of Western Greece, as well as the broader issues of the agri‑food sector, were presented during the event on the new CAP held on Sunday, 15 March, as part of the F&B Business Laboratory stage.

The discussion was moderated by Andreas Filias, Deputy Regional Governor for Agricultural Development of the Region of Western Greece. The main conclusion of the event was that, under the current framework, the Regions do not participate decisively and creatively in shaping agri‑food policies. According to Professor Klonaris of the Agricultural University of Athens, Greece is expected to receive €14.2 billion in the new programming period out of the approximately €87 billion to be allocated, while with a small increase of around €5 billion, the country would essentially reach the funding levels of the previous period.

Other key conclusions of the event include: a. Regions must have a say in programme design,b. they should receive at least the same level of funding as in the previous period, c. desertification and climate change are expected to create major challenges for the agricultural sector, d. infrastructure projects are urgently needed—especially in Western Greece, which has been neglected, and e. Regional Rural Development Programmes must be adopted alongside the official national ones.

From Greece to the World – The ELLA‑DIKA MAS Initiative in International Markets

Representatives of the ELLA‑DIKA MAS initiative presented their efforts to promote the products of its approximately 80 member companies. As noted by Anna Papadimitriou, Executive Director of the organisation, “we showcase innovative products created by Greek minds,” adding that the initiative is currently developing a series of CSR actions across Greece.

Georgia Kouboura, Project Manager of ELLA‑DIKA MAS, highlighted the initiative’s significant export‑oriented activities, which include one‑stop‑shop concepts in leading retail chains across Europe.

Meat‑Based Preparations and Products: From Production to Our Table

The discussion on meat‑based preparations, held in Hall 2 and moderated by economist Giorgos Oikonomou, began with an intervention by Despina Bakirli, President of SEVEK, who presented the sector and announced that the Meat Institute will become independent and operate as an autonomous scientific entity, continuing its already rich research work.

Other panel participants focused primarily on the new EU‑wide legislation on Listeria, expected to be adopted in July 2026, which will impose stricter and more extensive controls. Giorgos Vogiannou (Provil) commented on the decline in meat consumption and urged the meat industry to invest in research and marketing.

Vasilis Arvanitidis of BioMerieux was the first to address the changes brought by the new Listeria legislation, calling on producers to be “proactive.” Business consultant Stathis Liakopoulos urged Greek companies to remain compliant while elevating the culture of Greek entrepreneurship.

Inspector and academic (Harokopio University) Andreas Souliotis also referred to the Listeria legislation, stressing that many Greek companies have not yet realised the scale and strictness of the upcoming changes. Former SEVEK President Stelios Skarimpas also intervened, expressing his confidence in the sector, its companies, and its products.

OLIVE OIL LAB

The OLIVE OIL LAB, held on Sunday 15/3 as part of FOOD EXPO, focused on the prospects and position of Greek olive oil in domestic and international markets. The session was moderated by Giorgos Oikonomou, with keynote speaker Giorgos Malliaris, Food Market Professional, Author, and former European Commission official in the department for the promotion of agricultural products. He analysed Greek olive oil as a preferred product among global consumers.

In his presentation, he addressed critical issues for the sector, noting that despite its exceptional quality, Greek olive oil has low added value due to extensive bulk exports. He stressed the need for incentives to reduce this phenomenon and highlighted the importance of strong branding, marketing, and premium labelled products, as well as a shift toward premium and niche markets, such as organic and certified PDO/PGI products.

Panagiotis Gyfteas, Production and Quality Control Manager at AGROVIM SA, referred to the challenges faced by olive oil standardisation today, emphasising the need to respond effectively to consumer expectations and ensure consistency.

Panagiotis Konstantinou, Director of the VELTIA Laboratory, spoke about the chemical analysis of olive oil, which, as he explained, is based on three pillars: quality, authenticity, and safety. Giorgos Zakynthinos, Vice‑President of FILAIOS and Professor at PADA, stated that olive oil is a cultural food and therefore needs an ambassador. Next, Kostas Tsoronis, Olive Oil Taster, provided an in‑depth explanation of the organoleptic evaluation of extra virgin olive oil, noting that it is essential because it is a legal requirement.

Finally, Panagiotis Papanikolopoulos, Olive Oil Taster, spoke about the importance of olive tourism, which forms part of gastronomic tourism and includes visits to olive groves and olive mills.

Awards Ceremony of the International Extra Virgin Olive Oil Competition “KOTINOS AWARDS 2026”

As part of the international Food & Beverage exhibition FOOD EXPO – Greece 2026, the awards ceremony of the International Extra Virgin Olive Oil Competition “KOTINOS AWARDS 2026” took place, honouring the finest Greek extra virgin olive oils.

Organised by the Scientific Association of Friends of Olive Oil and Olive “FILAIOS”, the competition proudly continues its 16‑year history, highlighting the quality and global recognition of Greek olive oil production.

The competition aims to support and encourage olive growers, producers, millers, traders, and bottlers to promote products with excellent organoleptic characteristics and high quality. At the same time, it seeks to inform and raise awareness among consumers and professionals—such as chefs, culinary schools, and foodservice establishments—so they can recognise and appreciate not only the nutritional benefits but also the sensory qualities of extra virgin olive oils, such as aroma, taste, and harmony.

Participants in the “KOTINOS AWARDS 2026” included olive oil bottling and trading companies of all types, cooperatives, producer groups, as well as olive mills and olive growers who market branded, standardised extra virgin olive oil.

Award‑Winning Olive Oils of the “KOTINOS AWARDS 2026”

Τhe companies and products awarded in the categories of Organic, PDO‑PGI and Conventional Olive Oils are as follows:

Awards – Organic Olive Oil Category

Platinum Awards:

• TZORTZIS MICHAIL – OLIVIA EXTRA VIRGIN OLIVE OIL
• STALIA – BIOSTALIA
• A.M.G. KARABELAS IKE – LAUREL AND FLAME FRESH ‘TSAMPIDOLIA’
• PAPADOPOULOS OLIVE OIL IKE – OMPHACIUM ORGANIC

Gold Awards:

• XEROUDAKIS GEORGIOS – ELADAKI
• KARAMBETSOS PANAGIOTIS & SIA OE – KARAMBETSOS OLIVE MILL – ORGANIC
• BLAEUEL GREEK ORGANIC PRODUCTS – MANIBLAEUL NATIVES OLIVENOL EXTRA BIO
• JORDAN OLIVENOL GMBH – JORDAN BIO OLIVENOL – NATIVE EXTRA
• POLYMENAKOS AGETEE – “300”

Awards – PDO/PGI Category

Platinum Awards:

• SCA OLIVARERA LA PURISMA – DOP PRIEGO DE CORDOBA
• JORDAN OLIVENOL GMBH – JORDAN OLIVENOL – NATIVE EXTRA
• A.M.G. KARABELAS IKE – LAUREL AND FLAME OLYMPIA PGI
• MELISSA KIKIZAS ABEET – TERRA CRETA GRAND CRU PGI CHANIA

Gold Awards:

• JORDAN OLIVENOL GMBH – JORDAN BAMBAT SA – NATIVE EXTRA

Silver Awards:

• MEDOLIO AE – MEDOLIO PDO KALAMATA
• POLYMENAKOS AGETEE – MAXOULI PGI

Awards – Conventional Olive Oil Category

Platinum Awards:

• LYBERAKIS SPYRIDON – SYVROS VALLEY
• KAPLANIS PAVLOS – BEN OLIVE MILL
• GRK OIL HELLAS – THE ONE – PRIVATE RESERVE #001
• POLYMENAKOS AGETEE – MAXOULI

Gold Awards:

• DIMITRIS STAMOU LAKIS & SIA EE – DELOS
• OLIVE FABRICA – THE GOVERNOR
• SALTAS OLIVE ESTATE – PHOS
• MEMIS ELEFTHERIOS – ELEONAS MEMIS – MELANIIS

Silver Awards:

• PATSIOTIS THEODOROS – DROSIA DROPS
• A&B KARASTERGIOS OE – A&B KARASTERGIOS OE
• SALTAS OLIVE ESTATE – AETHER
• KARAMBETSOS PANAGIOTIS & SIA OE – KARAMBETSOS OLIVE MILL – CONVENTIONAL

On Monday, the events of the F&B Business Lab began with the presentation of the research project implemented by the EU, DELTA, and under the auspices of EIT, Nutritious by Design. As explained by the project presenter Mary Kapsokefalou, Professor of Human Nutrition at the Department of Food Science and Human Nutrition, Agricultural University of Athens, “the project is essentially a data‑driven R&D process in which we utilize existing databases for industrial products so that product design can be carried out with greater accuracy.” 

A discussion followed with participants Artemis Chatzigeorgiou, R&D and Packaging Development Director at DELTA Foods, Flora Maganari, Director of New Product Development and Quality Assurance at Optima SA, and Olga Malisova, Assistant Professor at the Department of Food Science and Technology, University of Patras. The panel examined the relationship between academia and industry in developing new products, their nutritional value, and the information an R&D department can leverage through data platforms. 

SEVT – Exports and Sustainable Practices in an Environment of Geopolitical Instability 

The Hellenic Food Industries Association (SEVT) organized once again a highly successful conference within FOOD EXPO, with its General Director V. Papadimitriou laying the foundation of the discussion by speaking about “green transition, business transformation, the need to approach exports with more innovation, the introduction of new technologies, and collaboration across the entire supply chain.” 

The conference opened with Alexandra Pitta‑Chazapi, Vice President of the Board and CEO of ATTIKI Bee Culturing Company ALEXANDROS PITTAS SA, who spoke about extroversion as the springboard for business growth. She emphasized the need to create a national brand so that corporate brands do not struggle to be recognized as Greek amid international competition. She highlighted the need for a One‑Stop‑Shop service to resolve export issues and stressed three pillars for developing exportable products: “quality, consistency, credibility.” 

St. Zografakis, Professor of Agricultural Economics and International Trade at the Agricultural University of Athens, focused on the Mercosur agreement, stating that “the agreement will have a direct impact on the Greek consumer’s plate.” He pointed out the benefits for PDO, standardized, and high‑quality products, but also explained the potential negative consequences due to increased competition from low‑cost products produced at scale, compared to Greece’s small‑plot production. 

From her side, Fay Makantasi, Research Director at diaNEOsis, presented key data on Greece’s agricultural sector, highlighting the aging workforce, declining production value, and lack of technological adoption. 

However, she also noted positives, such as the sector’s extroversion and its marginally positive trade balance. 

Panel Discussion: Exports and Sustainable Practices 

At noon, the second part of the event took place, with the panel discussion titled: “Exports and Sustainable Practices: The Challenge for the Food and Beverage Industry”, moderated again by Vasso Papadimitriou, SEVT General Director. 

First to speak was Fay Makantasi, who presented the critical indicators of the food and beverage industry, demonstrating the sector’s importance to the national economy. 

Next, Stavros Zografakis presented ways to protect Greek businesses from the competitive pressures expected from the EU–Mercosur agreement, expanding on points from his earlier talk. 

Then followed Alexandra Pitta‑Chazapi, Vice President of the Board and CEO of ATTIKI Bee Culturing Company ALEXANDROS PITTAS SA, and Vice President of the Panhellenic Exporters Association, who discussed obstacles and challenges in Greek export activity, especially in light of recent geopolitical turmoil in the Middle East. 

Afterwards, Paschalis Kastanas, Coordinator of SEVT’s Environment & Sustainability Committee and Packaging Sustainability Manager at Nestlé Hellas, explained how sustainable practices can enhance the competitiveness of Greek food and beverage exports. 

The final speaker was Fotis Sousalis, Plant Manager Terra Creta / Sustainability Leader Melissa Kikizas., who presented several sustainability initiatives undertaken by the group, educating producers and inspiring them to focus on long‑term viability. 

EXCEL4MED: The European Vision for Circular Economy 

The second part of SEVT’s event concluded with the European research project EXCEL4MED on circular economy and innovation, which aims to utilize food industry by‑products. 

At the session titled “EXCEL4MED | Developing High‑Nutritional‑Value Products with Sustainable Practices”, Eirini Xaxiri, SEVT Program Manager, presented the association’s domestic and international projects, highlighting SEVT’s significant role and emphasizing that the food and beverage industry is the largest manufacturing sector. 

The research aspect of EXCEL4MED was presented by Ioannis Dimitros, PhD Candidate at NKUA, who outlined the global scale of food waste and explained how surplus food can be transformed from waste into “treasure.” 

Next, Ioannis Maimaris, Innovation Manager at Smart Agro Hub, presented the organization’s activities and its role in EXCEL4MED, analyzing the project’s usefulness and prospects. 

Then Vasilis Valdramidis, Associate Professor at NKUA and project coordinator, explained that every food product is now part of broader Food Systems, presenting dominant trends and future outlooks. 

FOOD BANK 

On the final day of the F&B Business Laboratory, the stage was taken by the charitable foundation Food Bank—a member of the European Food Banks Federation (FEBA)—founded in 1995 as Greece’s first organization dedicated to combating hunger and food waste.  

The event was titled: “When Surplus Becomes Value: Real Collaboration Models for Reducing Food Waste and Strengthening ESG.” The keynote speaker was Dimitris Nentas, General Director of the Food Bank, who presented the collaboration opportunities created by food waste, emphasizing that by utilizing what already exists, we create holistic benefits for society, the environment, and the economy. 

The first case study was presented by Vicky Xenou, Food Safety & Quality Senior Specialist at efood – DMart, who explained why the company chose to manage surplus products before they end up in the trash. 

Next was Eleni Stefanidou, Corporate Affairs & ESG Engagement Manager at Nestlé Hellas—collaborating with the Food Bank for over 20 years and a global leader in combating food waste—who presented the company’s internal processes for monitoring surplus. 

The final speaker was Angelina Sapounaki, Sustainability Specialist at AB Vassilopoulos, the first company to donate products to the Food Bank and one that continues to keep food waste reduction and ESG at the core of its culture, maintaining waste levels below 8%. 

Dynamic QR Codes & NFC: Giving New Digital Life to Packaging and Print Media 

The conference day concluded with an innovative panel discussion moderated by Giannis Oikonomou from NUTHESIA EE, focusing on the benefits of dynamic QR codes and NFC. Participants included Dimitris Christou from GS1 Association Greece, Vangelis Vlachos and Kostas Tsolakidis from ZenDigitalGroup, and Angelos Angelopoulos from InfoEditions. 

In the interactive discussion that followed—where the audience frequently intervened with questions and case examples—the difference between dynamic and static QR codes was explained. Dynamic QR codes can “load” multiple, non‑static pieces of information that can be updated according to a company’s needs. NFC goes even further, as the information it supports cannot be hacked. 

They analyzed the use of dynamic QR codes in print media, transforming a simple magazine into a dynamic indirect advertising channel for all advertisers. Ultimately, dynamic QR codes were described as a major revolution, comparable to the introduction of the barcode in 1974, offering two‑way benefits since the metadata collected can become a powerful sales tool for companies.