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The 1st day of the FOOD EXPO ended with an impressive attendance

The attendance on the first day exceeded by 28% that of the corresponding day of the previous event, which filled the exhibitors with optimism for successful commercial deals.

Since day one, FOOD EXPO 2023 reconfirms that it is the largest food and beverage trade show in Southeast Europe and promises to deliver a busy 3-day event, full of business deals, exchange of ideas and new products. Decision makers holding key positions in the F&B industry have the chance to see, a variety of high quality food and beverage products. Even though it was just the first day of the exhibition, the 1,300 exhibitors were impressed and excited by the fact that visitors came determined to talk about their real business needs and immediately close business deals. The presence of 900 Hosted Buyers from over 80 target markets for Greek and Mediterranean food and beverage products favored even more the outward-looking perspective of Greek exhibitors.

Thousands of professionals from the sectors of organized retail, catering, wholesale trade and hotels from Greece and abroad met with top food and beverage suppliers and producers from Greece and 40 more countries and found PDO and specialty products in the 500 producer booths that participated through Regions, Chambers and Municipalities. They also had the chance to get acquainted with unique wine brands from 170 wineries spreading throughout Greece, as well as viticulture equipment from 20 businesses, which can be found at the 190 booths of Oenotelia, FOOD EXPO’s parallel expo.

Informational and inspirational special events

On the first day, the speeches at the Workshops & Seminars stage and the cooking shows in the Mediterranean Food Stage were met with success. Presentations, panels and live cooking shows attracted the interest of visitors who filled the stages of Hall 2 and 1.

In particular, within the context of Workshops & Seminars, the exhibition hosted in Hall 2, the Hellenic Aquaculture Producers Organization (ELOPY) event, where Greek fish and its role in nutrition were the main focus. In addition, the Food Export Summit of SEVE took place, where the presence of Greek foods in the Balkan market and their development opportunities were mapped. New approaches and technological innovations in primary and secondary production, in an environment of multi-level crisis, was the topic that was analyzed subsequently, at the HAFST event. Modern developments in the field of animal products and fish and technological and innovative approaches to food production were some of the key points on the agenda of the event. See more here.

At the Mediterranean Food Stage in Hall 1, distinguished chefs presented unique ideas for brunch, with selected products from Regions and Municipalities of Greece as well as Chambers. The day began with the Region of Western Greece presenting local recipes by the Peloponnese Chefs Club and Chef Panagiotis Bourtsouklis and the Chamber of Serres with the presentation of recipes by Chef Tasos Tolis. The live cooking shows continued with the Region of Crete and the presentation of recipes by Chefs Michalis Papakyritsi & Marianna Xofaki, the Region of Attica with the presentation of recipes from the Acropolis Chefs Club, Central Macedonia with the presentation of traditional recipes by Chef Kostas Georgantzas, and Eastern Macedonia & Thrace with the presentation of recipes with traditional products by Chef Vassilis Mandros. See more here.

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