Workshops & Seminars

A highly dynamic program was presented at the Workshops & Seminars stage, filled with interesting workshops and presentations of important case studies. 

Representatives of institutional bodies,  food technologists, and academics gathered in Hall 2 during the three days of the exhibition. They engaged with industry professionals visiting the exhibition as well as exhibitors seeking valid knowledge of critical issues concerning the food and beverage sector. 

Monday 10 Μarch

On Monday, March 10th, a significant seminar was held in Hall 2 of the Athens Metropolitan Expo by the Federation of Hellenic Food Industries (SEVT) regarding the challenges and prospects facing the nutrition sector. The event featured interesting speeches and case studies related to the European program EXCEL4MED. 

Nutrition Today 

The event began with a greeting from Ms. V. Papadimitriou, General Director of SEVT, who emphasized the impeccable organization of the exhibition, stating that “FOOD EXPO 2025 does not fall short compared to similar European exhibitions.” Then, Ms. K. Vartaliti, Coordinator of SEVT’s Nutrition Policy Committee and Director of Food Legislation and Scientific Affairs at NESTLE, spoke about the challenges faced by the food industry at both national and European levels, such as tackling obesity and the sustainability of food systems. She also presented the Code of Principles and the Greek Pledge to address obesity. Following her, Ms. E. Magriplis, Assistant Professor of Nutritional Epidemiology and Public Health at the Department of Food Science and Human Nutrition, Agricultural University of Athens, discussed the importance of food processing and its benefits, such as nutrient enrichment, preservation, and waste reduction. Concluding the first part of the presentations, Ms. M. Kapsofalou, Professor at the Department of Food Science and Human Nutrition, Agricultural University of Athens, introduced the European program Nutrition By Design, which aims to develop products with strong nutritional characteristics using databases that provide information on the composition and properties of foods. 

Vasso Papadimitriou, General Director of SEVT

Prospects and Challenges 

The seminar continued with an enlightening discussion about the role of the food industry in providing safe and beneficial foods, the importance of the academic community in disseminating knowledge, and educating consumers on nutrition issues. Regarding consumer demands and the industry’s response, Ms. Kapsofalou noted: “We now produce foods that adhere to sustainability principles and a different value system, including animal welfare, local production, and clean labeling, indicating that the industry successfully responds to these needs.” Ms. Magriplis emphasized the need for a multi-faceted approach to food, suggesting that there is room for improvement in consumer information. Ms. I. Kontele, Dietitian, Director of Public Health and Environmental Hygiene at the Ministry of Health, discussed the role of collaborations between the academic community, the state, and industry in educating consumers about food labeling and understanding related information. Ms. A. Hatzigeorgiou, Deputy Coordinator of SEVT’s Nutrition Policy Committee, R&D & Packaging Development Director at DELTA FOODS, stressed that the food industry provides information options, asserting that consumers have the right to know what they consume and highlighting the need for further consumer education on labeling issues. On this issue, Mr. Ch. Proestos, Professor of Food Chemistry at the National and Kapodistrian University of Athens, noted that universities organize open days to inform students and other social groups, pointing out that the dissemination of information can be facilitated through influencers dealing with health topics. 

The panel was moderated by Mr. R. Gamvros, President of the SEVT Scientific Committee. 

R. Gamvros, M. Kapsokefalou, C. Proestos, I. Kontele, E. Magriplis, A. Hadjigeorgiou

Products of High Nutritional Value with Sustainable Practices – The Case of EXCEL4MED 

As part of the Workshops and Seminars stage, a series of speeches followed concerning the European project EXCEL4MED. Ms. E. Xaxiri, SEVT Program Manager, presented the key points and objectives of the project. Afterwards, Mr. V. Valdramid, Assistant Professor of Food Chemistry at the University of Athens, focused on the project’s research aspect. This includes the development of green technologies for extracting oil from pomegranate and citrus fruits, the breakdown of juice sugars, and the utilization of by-products and industrial waste. Subsequently, Dr. G. Katsaros, Researcher B’, Chemical Engineer at the Agricultural Products Technology Institute of ELGO-DIMITRA, referred to the development and production of new functional products with integrated bioactive ingredients from food industry by-products to address challenges affecting production until 2050. Concluding the program presentation, Mr. G. Kleftodimos, Assistant Professor at CIHEAM-IAMM, spoke about EXCEL4MED’s contribution to shaping business models through value chain analysis in Greece and Malta. Mr. Kleftodimos mentioned that the methodology used involved all stakeholders in the value chain, from the initial producer to the consumer. According to him, in Malta, new technologies are expected to be adopted by producers due to the absence of intermediate industry, unlike in Greece, where a strong business ecosystem is observed. Concluding his speech, Mr. Kleftodimos emphasized that there is room for improvement in Greek businesses’ competitiveness in international markets, as well as in environmental and social sustainability. 

V. Valdramidis, Assoc. Prof. NKUA

E. Xaxiri, SEVT Program Manager

Sunday, March 9 

Agricultural Products: Ways of Information and Promotion 

The event began with a speech by Mr. Nikolaos Tavoulari, Head of the Agricultural Products Promotion Directorate at the Ministry of Rural Development and Food. He presented the EU-level agricultural products promotion policy implemented by member states, outlining the objectives and categories of promotion actions. These are executed either by European professional associations and organizations or directly by the EU. He also referred to specific information and promotional actions, such as social media advertisements, participation in events (e.g., tastings, exhibitions, meetings with buyers), and conducting studies for new markets. Additionally, Mr. Tavoularis clarified who can be eligible under Regulation 1144/2014, a funding tool for agricultural products and wine, which opens annually at the European Commission level. 

Subsequently, Ms. Eirini Choudetsanaki, Agricultural Technologist and President of the Agro-Nutritional Cooperation of the Region of Crete and Board Member of EFET, presented the objectives and activities of the Agro-Nutritional Cooperation. She highlighted the brand name “Crete” and the labels “Cretan Flavors” and “Cretan Breakfast,” aiming to enhance the agro-nutritional sector and the local gastronomic identity. Then, Mr. Christos Giannakakis, Vice President of ETHEAS and President of the “Cooperative Greek Exports” company, stated that the company’s primary goal is to bring Greek agricultural products to international markets in a coordinated manner. Regarding this, Mr. Giannakakis emphasized the importance of organizing the primary sector and the need to cultivate products with high market demand. 

OLIVE OIL LAB Conference 

During this significant conference held as part of the FOODEXPO LAB, methods of connecting with reputable brands were presented, followed by a detailed discussion on the olive oil market and how consumer opinions about it can be shaped. 

The event began with the keynote speech by Mr. Peter Economides, Brand Strategist at Felix BNI. He emphasized the key points for building a strong brand, particularly focusing on human connections, “strong brands create human connections,” as he stated — values, and corporate culture. Specifically, regarding olive oil, Mr. Economides highlighted, “we must talk about the origin and history of our product and establish an ethos that everyone working in the olive oil sector will feel. This is so that Greece becomes a global reference point.” 

Consumer Opinions and Assessments on Olive Oil 

Then the first panel of speakers focused on key issues concerning olive oil today. Mr. Economides clarified that culture training must be prioritized, while Mr. Konstantinos Spanoudis, former General Manager of COCA-COLA HELLENIC, emphasized the importance of education, organization, and consistency regarding the promotion of quality products. Mr. Antonis Gortzis, President of the Greek Institute of Business Ethics (EBEN) for Greece and Europe and President of ONE TEAM, stressed the need for further research in communication and marketing to execute successful promotional campaigns. Meanwhile, Mr. Grigoris Antoniadis, Communications, External Affairs Advisor, Vice President of SEVT, and President of FILAIOS, stated that integrating olive oil into the EU framework acted as a constraint both for its market availability and cultivation level. He also added that consumer preference for bulk olive oil indicated that part of the audience was not convinced by alternative proposals for standardized olive oil. 

Olive Oil as a National Product – A Sector in Crisis? 

The thematic focus of the second panel explored olive oil as a national product, investigating whether the sector is currently in crisis. Mr. Manolis Fragakis, President of the Cretan Olive Oil Network, presented the network’s actions regarding the promotion of local olive oil. Mr. Michalis Katharakis, Manager of the Mediterranean Agronutrition Competence Center (MACC), highlighted the central role of innovation and technology (e.g., QR codes or NFC on packaging) in gaining a competitive advantage and addressing challenges such as an aging agricultural workforce or lack of specialized training. Then, Mr. Christos Giannakakis, Vice President of ETHEAS, focused on problems that have arisen in cultivation due to climate change and solutions to address them with the help of technology.  

Next, Mr. Yiannis Karvelas, Olive Oil Business Consultant and Director at PARATUS Europe, underscored the importance of organoleptic testing for product classification, concluding that “we either move forward together or take steps back together.” Finally, a brief statement was made by Mr. Spyros Dafnis, an olive oil producer from Corfu, who spoke about the significance of vision and utilizing examples from other countries for the further development of the sector. 

The OLIVE OIL LAB Conference was moderated by Mr. Giorgos Economou, Economist-Expert in Agronutrition. 

Sustainability and Trends at the Center of the MEAT LAB Workshop 

The seminar “MEAT LAB” opened with an engaging discussion on sustainability, featuring speakers Mr. Thomas Alexandropoulos (Veterinarian-Hygienist, former General Director of Veterinary Services, Ministry of Rural Development and Food), Mr. Giannis Patounas (Director of Research, Development & Operations, Pindos), Mr. Giorgos Didaggelos (Vice President, Association of Greek Livestock Farmers), and Ms. Evdokía Krystallidou (Head of the Innovation & Strategy Hub, Mediterranean Center – MACC).  

Mr. Alexandropoulos emphasized the intertwined relationship between quality and safety, along with other attributes included in “quality,” such as nutritional value, packaging, shelf life, price, and availability. Mr. Didaggelos highlighted the significant history of pig farming in Greece and current challenges facing the pork sector, which despite difficulties, produces high-quality, flavorful products.  

Then, Ms. Krystallidou pointed out the unique challenges faced by goat and sheep farmers regarding consistent meat quality due to specific rearing conditions and stressed the importance of circular economy and sustainability. She called for collaboration between knowledgeable entities to educate producers.  

Later, Mr. Patounas stressed balanced development for breeders, processors, and employees, highlighting environmental protection, bird welfare, and the provision of value-added products. He mentioned that numerous regulations pose challenges to companies regarding their sustainability, proposing that addressing environmental issues could be seen as growth opportunities with specific investments combining both.  

The following panel focused on “Trends and Opportunities in the Meat Products & Preparations Market” with speakers Mr. Stefanos Komninos (Market Analyst, Partner at NETRINO), Mr. Giannis Fasoulas (President, National Interprofessional Meat & Livestock Organization – EDO TOKK), Mr. Manolis-Pirpiris Z. (Vice President, Panhellenic Union of Meat Trade Representatives – PEEAK), and Mr. Vasilis Delifilippidis (Honorary and Former President of Athens Butchers’ Union – TAXIARCHES).  

Then Mr. Fasoulas emphasized the need to make the primary sector productive to incentivize regional development, mentioning the evolution of butchery and the shift to ready-made meals and clean labels as consumer trends. Mr. Pirpiris focused on PEEAK’s priority for outward-looking strategies to strengthen importers’ positions by ensuring the distribution of high-quality products with specific attributes.  

Later, Mr. Delifilippidis noted that Greek butcher shops are at a much higher level today compared to many European countries, praising the development of butchery in Greece that led to the shift to preparations.  

At the end, Mr. Komninos presented, for the first time, the study titled “Study of the Meat Products Sector in Greece” conducted for SEBEK. The study concluded that this market in Greece is dynamic, with processed meat consumption remaining low compared to the rest of Europe. However, the shift towards ready-made meals offers significant growth opportunities for the sector. 

Saturday, March 8 

Conference of the Panhellenic Association of Food Technology Scientists 

The timely conference of the Panhellenic Association of Food Technology Scientists was welcomed and introduced by the Director of Publications and Parallel Events of the organizing company FORUM SA, Mr. Thanasis Gialouris, who emphasized the inseparable relationship that has been established between the scientific community and the food industry, highlighting the added value this synergy receives every time it is rejuvenated in the environment of the largest food and beverage exhibition in Southeast Europe. 

Next, the president of PAFTS and director of the factory and product development at Lavdas SA, Mr. Ioannis Smarnakis, took the floor, laying the groundwork for the discussion on new technologies, sustainable development, and extroversion in food production. With Mr. Panagiotis Maniateas, the general secretary of PAFTS, as the presenter and coordinator of the thematic session, Mr. Smarnakis introduced a particularly noteworthy panel. In his speech, he emphasized the value of innovation and how it can be applied in everyday life, surpassing the limits of scientific notes and laboratories. 

On his part, Dr. Vasilis Athanasiadis, a lecturer at the University of Thessaly, conveyed the academic community’s objectives, speaking about the significant developments in cutting-edge green technology, which is no longer a long-term prospect but an immediate requirement. 

“In our days, it is wrong to use the term waste in the food industry,” said Mr. Alexis Pantziaros, CEO & Co-Founder of Coffeeco. Mr. Pantziaros mentioned that in the case of his company, coffee grounds, widely known as organic waste, are systematically collected from various collection points across the country. After special processing, they are distributed domestically and internationally, mainly to the cosmetology industry, which has invested in research for their utilization. 

The panel “Innovation as a Tool for Extroversion in the Food Industry” concluded with the speech by Mr. Andreas Tselos, quality director of the Loulis Mills group. The high-ranking executive conveyed the hands-on experience that the Greek flour giant, with its three-century history, possesses, stressing that “food must be safe, healthy, and add value to nutrition throughout its life cycle,” while in order for the Greek food industry to survive abroad, innovation and automation are necessary. 

Olive Oil: National Treasure, Olive Tourism, and Public Education 

With Ms. Anastasia Panagopoulou, Food Technologist MSc, as the coordinator, the multifaceted panel explored many interesting aspects of the history, management, and prospects of this sector of the national economy. Mr. Petros Roussos, Professor of Pomology and Oliviculture at the Agricultural University of Athens, analyzed modern practices that can improve the microclimate even at the field level, such as winter pruning to prevent cold air from being trapped in the tree foliage. He also spoke about special summer covers that reflect temperature and help retain moisture in the subsoil. Ms. Avgi Gardeli, Assistant Professor at the Agricultural University of Athens, discussed the progress made in the management of olive mill waste and argued that its utilization can reduce production costs, and thus the final cost to consumers and international markets. 

An excellent idea for promoting Greek olive oil and associating it with global tourism was presented by Ms. Annita Zachou, agronomist, expert in virgin olive oils, production and quality assurance consultant, and founder of Mykonos Olive Oil Tasting. Ms. Zachou argued that Greek olive oil is a product that should be treated with luxury, as it deserves, and shared her experience from olive oil tastings with international visitors to the island. These visitors are impressed by the complexity, the exceptional taste, the different varieties, and the differentiation that the use of different varieties or categories of olive oil can bring to a dish. 

Mr. Eftychis Androulakis, agricultural technologist, producer, and packer, spoke about the rising prevalence of high-phenol olive oils, which have particularly strong antioxidant properties, mainly against oxidative stress. He believes that this trend has a very bright future abroad, as there is an ever-increasing demand, and new research is constantly coming to light. 

Seafood: A Greek Affair with International Prospects 

The Conference of the Panhellenic Association of Food Technology Scientists concluded with the theme of seafood, coordinated by Ms. Nikoleta Kakolyri, Food Technologist. In this session, the panel guests, Mr. Ioannis Bozioris, Professor at the University of Thessaly, Mr. Michalis Chatzievstathiou, ichthyologist, Head of the Common Fisheries Policy Department and Market Inspector (seafood), and Ms. Ioanna Melikidou, Food Technologist, R&D Manager at KONBA AE, emphasized the significant role that digital transformation plays in management, efficiency, and quick response times in the seafood sector. 

Following the conclusion of the PAFTS conference, there was a specialized speech by Mr. Christos Derdemesis, clinical dietitian & special secretary of communication of the Hellenic Dietitian-Nutritionist Association (HDNA). Mr. Christos Derdemesis discussed the particularly important role of dietitian-nutritionist in the industry, which is not contradictory to the philosophy of the industry. 

FOOD EXPORT SUMMIT 

The dynamism of the Greek export sector 

The conference began with a speech by Mr. Thanasis Gialouris, Director of Publications and Parallel Events of the organizing company FORUM SA, who emphasized the importance of understanding the current context for Greek exports and introduced the new export pre-financing program. 

Mr. Panagiotis Hasapis, Executive Vice President of SEVE, mentioned that SEVE, with 800 active members, conducts 50% of the country’s exports, highlighting the resilience of Greek exports, which have tripled in volume since 2009, with €10 billion in the food sector alone. He pointed out the need for further support of the primary sector and the interest from the USA and Canada in Greek products. The main export regions are Central Macedonia, Attica, Thessaly, Peloponnese, and Western Greece, with main destination countries being Italy, Germany, the USA, the UK, and Cyprus. Key export products are olive oil, feta cheese, peaches, yogurt, and various types of fish. 

Mr. Dimitris Skalkos, General Secretary for International Economic Relations and Extroversion at the Ministry of Foreign Affairs, described 2025 as a transitional year for exports, predicting a doubling of foreign investments compared to 2010. He stressed the need to combat bureaucracy with targeted actions to support Greek companies’ export initiatives. 

Pre-financing program: A new tool for fostering extroversion 

Ms. Efi Deli, CEO of Export Credit Greece-ECG, presented the export pre-financing program, which provides liquidity to Greek companies to quickly fulfill foreign orders. Mr. Konstantinos Christodoulou, General Manager of Business Banking at Attica Bank, explained that the evaluation, approval, and disbursement process is completed in less than a week. 

Mr. Panagiotis Tasios, CEO of Lactea, and Mr. Miltiadis Papaioannou, CFO of Labomed, shared their positive experiences with the pre-financing program, emphasizing its critical role in supporting their export activities. 

Ms. Deli highlighted the geopolitical instability and potential tariffs on our exports in 2025, while assuring that ECG has the expertise and knowledge to support Greek companies and manage risks. 

Despite the unstable international context, Greek entrepreneurship continues to show optimism and determination, supported by the banking sector and their efforts, aiming to leave a significant mark on exports. Infrastructure, energy, wholesale trade, logistics, and the food sector will continue to play an active role in maintaining our country’s presence on the global economic map. 

The pre-financing program session was coordinated by journalist Ms. Letta Kalamaras from Naftemporiki.