The third and final day of FOOD EXPO 2025 concluded with absolute success, gathering thousands of professionals from around the world and offering a rich program of activities, discussions, and gastronomic delights. The events continued to inspire, highlighting both the challenges and opportunities of the modern food and beverage market.
For yet another day, thousands of professionals from around the world, including 1,000 Hosted Buyers, had the opportunity to discover over 50,000 exquisite products at the exhibitors’ booths, distinguished for their originality, taste, exceptional quality, and modern branding. They also visited the largest Wine & Spirits trade show in Greece, OENOTELIA, and attended the third day of the 1st International BEVERAGE SUMMIT held at FOOD EXPO.
In the 4 Halls, they met their next potential partners – suppliers, found inspiration, and discovered ideas and proposals that will take their business to the next level, aiming to attract customers who are constantly looking for something special and innovative.
Inspiration, Global F&B Insights, Gastronomic Ideas at the Stages of Parallel Events
In the specially designed Workshops & Seminars Stage, the Hellenic Association of Food Industries (SEVT) presented the seminar “Nutrition Today: Challenges and Opportunities”. Following this, a presentation of the European project EXCEL4MED, focusing on the development of high nutritional value products with sustainable practices, took place. The seminar concluded with an interactive discussion, offering opportunities for audience questions.
Meanwhile, in Hall 3, the Room for Growth Stage gathered a crowd of visitors who were informed about important industry topics. At the Beverage Summit, discussions covered significant topics related to strategy and innovation in the food and beverage sector, attracting many professionals.
The discussions provided valuable insights into the retail market, sustainability, and investments. Haris Lalatsis moderated a panel on retail buyers’ decision-making, featuring Giannis Gkanas, Christos Diamantakos, and Antonis Kelesis. They shared their experiences in product development and consumer service. Nektarios Notis led a discussion on balancing sustainability and productivity with Andrew Eversden (and Alexis Pantziarou. The investment priorities of funds were explored by Takis Solomos, George Mavridis, and Giannis Papadopoulos.
The day concluded with George Bagos presenting a case study on how pink grapefruit built an entire category on the shelf. The sessions highlighted modern market trends and challenges, offering innovative approaches to professionals.
At the Mediterranean Food Stage, the program of the third day was equally impressive. Chef Aikaterini Bekiaris represented Western Macedonia, presenting the best flavors of the region. Then, cooks from the Municipalities of Markopoulo, Saronikos, Kropia, and Spata-Artemida offered authentic dishes, highlighting local traditions. The day ended with a farewell full of flavors, where Point Hub created a festive atmosphere with treats, leaving the best impressions.
The third day of FOOD EXPO 2025 was the perfect conclusion to a three-day event dedicated to innovation, significant collaborations, and the evolution of the food and beverage sector. The exhibition was also visited by students from the Vocational High School “Economic School of Vranje” in Serbia, who had the opportunity to gain valuable experiences and expand their knowledge.
FOOD EXPO 2025 concluded in an atmosphere of enthusiasm, leaving behind numerous new business agreements. The anticipation for the next FOOD EXPO is already high! We look forward to welcoming you all again in 2026!