The third and final day of FOOD EXPO 2025 concluded with complete success, bringing together thousands of professionals from all over 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 another day, thousands of professionals from all over the world, including 1,000 Hosted Buyers , had the opportunity to see over 50,000 exquisite products at the exhibitors’ stands , which stand out for their originality, taste, excellent quality and modern branding . They also visited the largest Wine & Spirits trade fair in Greece, OENOTELIA, and attended the third day of the 1st International BEVERAGE SUMMIT , which took place at the FOOD EXPO .
At 4 Halls , they met their new future partners – suppliers , were inspired and found ideas and suggestions that will take their business to the next level, with the aim of reaching customers who are constantly looking for something special and innovative.
Inspiration, global F & B insights , culinary ideas on the stages of the parallel events
In the specially designed Workshops & Seminars area , the Association of Hellenic Food Industries (SEVT) presented the conference “Nutrition Today: Challenges and Opportunities”. The event began with the greeting of V. Papadimitriou, General Director of SEVT. Subsequently, K. Vartaliti, Coordinator of the SEVT Nutrition Policy Committee, Director of Food Legislation & Scientific Affairs NESTLE , analyzed the challenges and prospects of the food and beverage industry. E. Magriplis, Assistant Professor of Nutritional Epidemiology & Public Health at the Department of Food Science & Human Nutrition at the Agricultural University of Athens, explained the role of food processing through examples and benefits, while M. Kapsokefalou, Professor at the Department of Food Science and Human Nutrition at the Agricultural University of Athens, presented “Nutrition By Design,” offering a contemporary perspective on nutrition. This was followed by a panel discussion entitled “Nutrition Today: Health Ally | Challenges & Opportunities,” moderated by R. Gamvros, President of the Scientific Committee of SEVT. Important participants, such as I. Kontele, Dietitian, Department of Public Health and Environmental Hygiene, Ministry of Health , A. Hatzigeorgiou, Deputy Coordinator of the Nutrition Policy Committee of SEVT, R & D & Packaging Development Director , DELTA FOOD and Ch. Proestos, Professor of Food Chemistry, National and Kapodistrian University of Athens, as well as M. Kapsokefalou and E. Magripli, they discussed developments in the field of nutrition.
Afterwards, a presentation was made of the European project EXCEL4MED, which focuses on the development of products of high nutritional value with sustainable practices. E. Xaxiri, SEVT Program Manager , introduced the program, while Assoc. Prof. V. Valdramidis and Dr. G. Katsaros analyzed its research aspect and its contribution to the formation of business models. The conference closed with an interactive discussion, offering opportunities for questions from the audience.
Meanwhile, in Hall 3, the Room for Growth Stage gathered a large number of visitors who were informed about important issues in the industry. At the Beverage Summit, discussions covered important issues related to strategy and innovation in the food and beverage industry, attracting a large number of professionals.
The discussions provided valuable insights into the retail market, sustainability and investment. Haris Lalatsis, Founder of IERAX ANALYTIX, moderated the discussion “What is happening inside the retail buyers’ office?”, analyzing the decision-making process and strategy of retail buyers.
The panel included Yiannis Ganas (METRO CASH AND CARRY), Christos Diamantakos (CHITOS SA) and Antonis Kelesis (MANTIS GROUP ), who shared their experience in product development and consumer service. Later, Nektarios Notis, CEO of NOTICE CONTENT AND SERVICES, moderated the discussion “Is the sustainable also productive?”, with the participation of Andrew Eversden (BOTTLE UP) and Alexis Pantziarou (COFFEECO UPCYCLE ), focusing on the balance between sustainability and productivity.
The discussion entitled “What are the Funds searching for?” provided an in-depth look at the priorities of investment funds, with the participation of Takis Solomos (ELIKONOS CAPITAL AIFM), George Mavridis (SOUTHBRIDGE ADVISORS AIFM) and Yannis Papadopoulos (EOS CAPITAL PARTNERS). The day concluded with the presentation of George Bagos (THREE CENTS BEVERAGES) on the case study “How did pink grapefruit build an entire category on the shelf?”. The presentations and panels of the day highlighted the current trends and challenges of the market, offering innovative approaches to professionals.
At the Mediterranean Food Stage , the third day’s program 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 ideal conclusion to a three-day event dedicated to innovation, important partnerships and the evolution of the food and beverage industry. 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 broaden their knowledge.
FOOD EXPO 2025 ended in a climate of excitement and leaving a multitude of new business agreements. The anticipation for the next FOOD EXPO is already great! We look forward to welcoming you all again in 2026 !
