Ambrosia Magazine #16 Autumn 2023 by FORUM SA

Contents ma ga z i n e

Contents > Editor’s Note 4 - 5 > Business Insider

6 - 7

> Interview: Apostolos Touralias, HAPO

8 - 11

> Aquaculture in Greece 12-19 > HAPO Members

20-21

> Lagakis K. & CO GP

22-23

> Interview: Apostolos Michalopoulos

24-27

> Dakos Rules

28-31

> And the winner is... Plant-Based

32-35

> ZANAE

36-37

> Berries Insider

38-41

> Ioniki

42-43

44-47

> FOODTECH Greece 2023

48-49

> GLOBAL PACK Greece 2023

50-51

> FORUM Country Outlook - Israel

> FOOD EXPO Greece 2024

Interview

Forum Country Outlook Israel

44 28

52-57

> Anuga 2023 58-61 > Market News

62-63

> What’s New

Apostolos Touralias

Dakos rules The Best Salad In The World

Μagazine

#16 Autumn 2023

Fi ne food and drinks of Greece

FOOD EXPO GREECE Aquaculture

2024

Production, Volume, Value and History of a Thriving Industry

On the cover: Aquaculture in Greece, A Thriving Industry +30 210 4935035

No. 20201200002938

COVER AMBROSIA_16.indd 1

+30 6985 983132

info@ginisgreekmeat.com

52 ambrosiamagazine.com

4/9/23 10:55 AM

Editorial ma ga z i n e

Editor’s

NOTE

CEO Thanassis Panagoulias CFO Stratos Apostolakos Publishing Director Thanassis Gialouris gialouris@forumsa.gr

This summer all the countries of the European South have suffered from the high temperatures, the resulting fires but also the dangerous weather phenomena such as sudden showers and floods. This situation has a serious impact on agricultural production, which is decreasing, with a serious impact on the food industry. On the other hand, food production accounts for more than a quarter (26%) of global greenhouse gas emissions and is fraught with complex supply chains. Perhaps this is also the reason why the field-to-plate movement is gaining significant momentum throughout the developed world. At the same time, sustainability policies run vertically and horizontally across the supply chain. Ever more food industries are turning to a much more circular, less wasteful model that will help optimize environmental impact. The dominant trends in the food and catering industry worldwide seem to be the following:

• More recycled food The reuse of food ingredients more than 250 that would previously have been pioneering Greek f&b classified as waste. The examples are many. Unsold packaged companies will be bread from supermarkets can exhibitors at anuga be fermented as raw material for beer production. Leftover zucchini, carrots and green beans can be turned into great plant-based snack bars.

• Improved supply chains For food industries to know their exact environmental impact, is the first step in devising the right policy to reduce them. As in the near future their basic costs such as electricity, fuel and fertilizers will continue to rise at a global level, the rationalization of the use of raw materials and energy will only have positive results. Improved supply chains could enable food and drink businesses to be more energy independent in the long term, making them resilient to global change and able to meet the challenges of the future. In this constantly changing environment, more than 250 pioneering Greek companies are expected to attend the global meeting of the Food and Beverage industry at ANUGA from October 7 to 11 in Cologne, Germany, presenting the tastiest and best value for money food products. We will be there too!

Sales Director Katia Molfeta sales@forumsa.gr Editor-in-Chief Charitomeni Vonta chv@forumsa.gr Senior Art Director Nikos Kartalias Project manager D. Michalochristas Sales Department T. Belekoukias A. Kaliantzi I. Margelis A. Mourati G. Theodoropoulos M. Mellios Int’l Relations Director Filippos Papanastasiou Marketing Director Eleftheria Kampa Digital Mgr Katerina Kokkinou Communication Mgr K. Konstantopoulou Advertising Coordinator M. Spichopoulou Printed by Baxas SA Published by FORUM SA Member of NürnbergMesse Group

Thanassis Gialouris

Publishing Director

ambrosiamagazine.com

FORUM SA: 328 Vouliagmenis Ave., 17342 Agios Dimitrios, Greece Tel.: +30 210 5242100 - Fax: +30 210 5246581

ISSN 2623-4661

Business Insider ma ga z i n e

GREEK FOOD& DRINK INDUSTRY

A responsible & trusted partner

he business environment is rapidly evolving, market, trade and policy conditions are changing and require adjustments, new operating models, stronger reflexes. Doing business, whether within the national boarders or abroad, is not “as usual” anymore, but a constant challenge, bigger than ever, yet full of opportunities. Throughout the recent multiple crises (Covid-19 pandemic, climate change, geopolitical turmoil, energy crunch) the Greek food and drink manufacturing sector managed to ensure long-term food security and sufficiency and continued its journey towards more sustainable food systems. The whole agrifood sector in Greece demonstrated a remarkable agility in front of a complex geo-political and geo-economic environment. Experience proved that our companies, in order to stay resilient, need to perceive change fast and without fear, to adapt, invest on innovation, be keen to explore new markets, attract new consumers, look ahead. For many years now, the Greek Food & Drink Industry has the privilege and the responsibility to be acknowledged as the most significant pillar of the local economy, in terms of turnover, added value, human capital, extroversion, innovation and of course quality. The raw materials that are used, the sustainable production procedures that are extroversion is the right followed, the expertise that is shared and the drive to undertool to promote greek stand and satisfy consumers’ food products of high needs, are factors that make our products unique and distinquality abroad guished throughout the world. Difficult moments may not end soon but they certainly create a momentum for the food industry to further excel. In that respect, extroversion is a driver for growth, a tool to promote branded products of high quality and the name of our country abroad. For one more year the exports of our sector are steadily growing, and this is not due to chance. It is the result of hard work and effort, good business planning, open mindfulness, increased competitiveness. The “recipe” exists, the desire is obvious, we only need to keep doing what we know best, to produce and act responsibly, proving our respect to the consumers and the socio-economic environment. It goes without saying that we need the State to act as a partner in our continuous efforts, ensuring a friendly and stable business environment and providing constant support to entrepreneurship.

1.225

INDUSTRIES

360.000 DIRECT AND INDIRECT EMPLOYEES

€15,5

BILLION TURNOVER

€6

BILLION EXPORTS

IOannis Yiotis

President of the Federation of Hellenic Food Industries

SEVT - ID

The TheFederation FederationofofHellenic Hellenic Food FoodIndustries Industries(SEVT) (SEVT)

www.sevt.gr

The Federation of Hellenic Food Industries (SEVT) represents the Greek Food & Drink Industry at national, European and international level. It consists of food and drink companies and sector associations, opting to facilitate the development of a friendly business environment for all food and drink companies, whatever their size.

Interview ma ga z i n e

APOSTOLOS TOURALIAS

CHAIRMAN OF THE BOARD OF DIRECTORS HELLENIC AQUACULTURE PRODUCERS ORGANISATION (HAPO)

GREECE is the largest

PRODUCER of farmed

FISH in the european UnioN

The Chairman of HAPO, Mr. Apostolos Touralias, talks to Ambrosia Magazine about the future of the aquaculture in Greece. Interview: Charitomeni Vonta

ish farming in Greece is a major industry within the wider Food and Beverage sector, and how could it not be, in a country with a whooping 13.676 klm of coastline, which places it 11th worldwide, despite the country’s relatively small size. Mr. Apostolos Touralias, chairman of the Board of Directors at HAPO (Hellenic Aquaculture Producers Organization) talks to Ambrosia Magazine about the organization, its scope, the challenges it faces, and the truly interesting future perspectives, not only for HAPO, but for the entire sector. HAPO is the main producers' organization in the field of fish farming in Greece. Tell us a few words about the purpose of its creation and field actions. The Hellenic Aquaculture Producers Organization, HAPO, was founded in 2016 and is the main body for the development of Greek Aquaculture. Today, it provides a unified voice for the majority of Greek fish farmers, representing over 90% of all Greek production. Its core objectives are promoting sustainable agriculture, representing industry interests, enhancing competitiveness, promoting collaboration and knowledge exhange, addressing industry challenges. Established as a collective, private, non-profit producers' organization, HAPO offers its members a range of active support in terms of collaboration, development, consulting, problem solving, networking and education. The organization plays a major role in shaping policies and rules that affect the industry directly and influences decisions by ensuring that the regulatory framework supports sustainable and responsible fish farming practices. Furthermore, it operates

as a resource hub, supporting its members in their "navigation" in the complex sector of fish farming. HAPO aims towards strengthening the social acceptability of Greek fish farming and promoting the products of its members, which as a result will increase the volume of production and the value of Greek fresh fish, born and raised in the marine farms of HAPO’s members. Does HAPO have an international presence? Of course, and with a significant impact. The presence of Greek fish farming in European institutions and international organizations and its importance is constantly growing, both due to Greece's leading position as the largest producer of farmed fish in the European Union, as well as due to the complex institutional framework for the operation of aquaculture businesses and the rules for the disposal of their products. It is an institutional framework that changes frequently in order for the production process to adapt effectively to the challenges at hand. In this context, HAPO is a member of two important European bodies:

Interview ma ga z i n e

1 In 2022, Greek fish farmers produced 145,000 tons of catch, worth €700 million

2 Exports to Italy, Spain and France correspond to 58% of Greek production (72% of total exports)

3 In Greece, fish farming is present in 10 of the 13 country’s districts

The European Federation of Aquaculture Producers (FEAP), which consists of 23 national associations of aquaculture producers. The Aquaculture Advisory Council (AAC), which is responsible for drafting recommendations to the European Commission and Member States for any new legislative, regulatory or legal measure, at European or national level, affecting the Aquaculture industry. In addition, HAPO has developed cooperative relationships with International Organizations, Research Centers and International Scientific Committees. Its staff participates in working groups that are set up to deal with emergencies, such as sanitary and health issues. Tell us a few words about HAPO’s members, the total production and the total export activity. HAPO's effort began in mid-2016, in difficult times and an unfavorable economic climate, with the decision of 21 producers to escape from introversion and cooperate with each other in order to achieve the diversification of Greek fish. The decision taken was to invest private resources in the national identity of the product. In Greece, fish farming is present in 10 of the 13 country’s districts and it is developed in isolated areas of the coastline, away from urban pol-

In Greece, Fish farming is developed in isolated areas of the coastline, away from urban pollution and other non-industry activitιes lution and other non-industry activities. Today, HAPO consists of and represents 21 members with units all over the Greek coastline, mainland and island. The members, small, medium or large companies, take risks, invest in Greece and abroad, develop their commercial activities, and aim exclusively at profitable growth, practically strengthening the inexhaustible potential of the sector. At the same time, foreign investments have been completed, and as such, Greek fish farming has everything it takes to attract investments. In 2022, Greek fish farmers produced 145,000 tons of catch, worth €700 million. Exports make up 80% of total production, i.e. 105,000 tons worth €580 million. We remain

committed to our strategic goals of achieving a model of sustainable production growth at a rate of at least 4% per year and improving the terms of trade for the products of our members in order to meet the ever-increasing demand for Mediterranean Aquaculture products and increase our market shares internationally. What are the markets in which HAPO members are active and what are the best selling products? Farmed fish occupy the second place among our country's exporters of agricultural products, contributing to the country's positive trade balance. The 2023 figures are already encouraging

At this point, big part of the Spatial Planning for Marine Aquaculture is pending. To date, 25 requests have been submitted, yet only 6 have been established. as the upward trend in exports recorded last year continues. The evolution of sales over time shows that the Mediterranean fish farming sector is highly extroverted: 80% of production is available in markets outside Greece and products are exported to 40 countries. The main markets that absorb more than half of the Greek production are within the EU (Italy is the main exports’ destination followed by Spain and France). In these 3 countries, exports correspond to 58% of Greek production or 72% of total exports. Greek fish farming is famous for the production of many species. Today, 5 species of fish are farmed: sea bream, sea bass, meagre, pagrus major and amberjack. The latter is the most recent addition after many years of research, and sea bream and sea bass are the best sellers in Greece and abroad. What are HAPO's next moves? HAPO will continue improving sustainability measures and promoting responsible practices among its members, enhancing the competitiveness of Greek aquaculture products in domestic and international markets, exploring new export markets and meeting consumer demands for sustainable and high-quality seafood products. By embracing innovation, HAPO encourages research and development initiatives,

collaborations with technology providers and the adoption of advanced practices to improve production efficiency, disease management, feed optimization and overall farm operations. It will facilitate the exchange of ideas, experiences and best practices among its members and industry stakeholders, since collaborative efforts can help address challenges collectively and promote continuous learning within the sector. In the list of HAPO’s priorities is community engagement aiming to strengthen relationships with local communities and support initiatives that contribute to community development, job creation and the well-being of the areas where aquaculture operations are based. HAPO is engaged with government bodies, policymakers and other stakeholders to ensure a favorable regulatory framework and address challenges related to licensing, permits, and compliance. The most important of them is the allocated Aquaculture Zones (ΠΟΑΥ/ ΡΟΑΥ) that aims to spatially organize aquaculture management areas. To date, 25 requests have been submitted, yet only 6 have been established. Their establishment constitutes a strategic priority and major tool for development. Unless the various obstacles against them are lifted the great potential of Greek aquaculture will remain untapped.

Aquaculture ma ga z i n e

AQUACULTRURE IN GREECE

A Thriving Industry If one should say that aquaculture in Greece is more than a sector and closer to a true industry, they would be right: a whooping 65% of domestic production of fishery products comes from aquaculture, while the remaining 35% from fishing. Adding the fact that the sector has created and ongoingly supports 12.000 direct and indirect jobs in both coastal and remote areas, this makes the field a key player in the Greek f&b industry.

Aquaculture ma ga z i n e

Production, volume and value Greece is the leader in farmed fish in the European Union, but let’s see how this depicted in numbers: in 2020 alone, total aquaculture production reached 143,416 tons with an estimated value of 593,85 million euros, marking a decrease of -5% in terms of volume, but 0,8% increase in terms of production value -worth noting that farmed fish and mussels are the main farmed species, representing 87% and 13% respectively of total production. Within this frame, while Mediterranean farmed fish production in 2021 amounted to 131.250 tons worth 636 million euros, representing 7% production increase and 10% sales value increase compared to the previous year, the respective Greek sea bream and sea bass exports amounted to 100.361 tons worth almost 499 million euros, boasting a +9,3% in volume and a +9% in export value. The two (sea bream and sea bass) accounted for 96% of the sector’s production (125,550 tons), with other species making up the remaining 4% (5,700 tons). Of the total production, 80% went to the EU and third countries, while the remaining 20% was distributed on the domestic market. Italy, Spain, and France continue to be the main markets for Greek fish farming, with these three absorbing 58% of the country’s aquaculture output. Summarizing developments in the sector over the past year, in 2022 the industry marked the highest sales in a decade, but also noted

concerns about the constrained economic environment due to inflationary pressures and price increases.

Production costs affect prices The relaunch of the economy and most productive and commercial activities after an almost two year hibernation due to the covid

AQUACULTURE HISTORY Aquaculture, also known as underwater agriculture, is the cultivation of aquatic animals and plants. It has a long history dating back 4,000 years to China, with the husbandry of common carp. The motherland of modern aquaculture is the United States, where it began in the late 19th century as a way to boost fish stocks for sport fishing. In Greece, there are evidence of the practice leading back to the 5th century, while in its modern form, it has less than 50 years of history. Today, aquaculture accounts for almost 50% of world seafood supply and continues to grow, whereas wildcapture fisheries have stagnated or are in decline.

Aquaculture ma ga z i n e

pandemic created imbalances in the availability of raw materials and goods, causing effects on the circulation of goods. This caused high inflation and price hikes in all inputs to the production process resulting in increased production costs. Specifically in fish farming, there were price increases in fish feed, energy, liquid oxygen, packaging materials as well as transport costs. The most significant rise in production costs was caused by the increase in the price of raw materials used in the production of fish feed, leading to a 25% cost increase, mainly due to the energy crisis and supply chain disruptions from the Russian invasion in Ukraine.

The Sustainability Challenge Sustainability is a core issue. It started as

the increase in the prices of raw materials used in fish production lead to a 25% cost increase a trend a few years ago, and today it has been included as one of the pillars for the development of every industry, especially f&b worldwide, while it is also a purchasing criterion for consumers. For aquaculture, however, sustainability is a sine qua non value, embedded in the very core of the industry. Within this frame, Greek fish farming is not just a part of primary food production. It is a competitive, technologically advanced industry with the main objectives being the

Greek Aquaculture Trivia • Aquaculture in Greece started growing rapidly within the 1980’s: back in 1985, there were only 12 farms with a total production of 100 tons. • Today, there are 283 farms operating all over Greece, most of which are familyowned and SMEs, and the total production exceeds 120.000 tons, 100.000 of which are exported. • The fish farming industry has presence in 11 of the country’s 13 regional units. • In Greece, the per capita seafood consumption is 19 kg/person.

• Greece ranks 1st in volume and in value among the EU-27 in fish farming countries. • Despite the increased competition with third countries and the continued increase in Turkey’s production, average prices for both main trade items are shown to be improved (+1.5% sea bream, +6% sea bass), creating positive results for most businesses in the sector. • Aquafarms in marine waters account for 98% of total production. • The lagoons are considered ideal places for fish farming. Today there are 72 organized

lagoon farms in Greece, mainly from fishing associations with a total area of 400.00 m2. It should be noted that in the total amount of production volume and value, the fish produced in lagoon farms is not included. • Due to the size of the sector, Greece has one of the highest employment rates in the EU, accounting for an impressive 12.000 employees (scientific, technical and labor personnel), directly and indirectly employed, thus significantly contributing to the economic development of local societies.

Aquaculture ma ga z i n e

By creating a strong identity for their products, greek companies strengthen their purchasing appeal and differentiate greek farming products

(Key figures provided by the 2022 Annual Aquaculture Report issued by HAPO and historical data by the North Carolina State University)

well-being of fish and the protection of marine biodiversity. By creating a strong identity for their products, the sustainability concern being one of its parameters, Greek companies strengthen their purchasing appeal and differentiate Greek farm products from products produced in other countries. For more than 20 years, the companies in the sector have adopted and are committed to the principles of the code of conduct of the Federation of European Fish Farmers by applying all the technical recommendations and guidelines of the World Food Organization. Moreover, in the context of the European Green Deal, the European Commission’s communication on the “Farm to Fork” strategy and other important political initiatives taken at the European and international level to ensure food security and transition to more sustainable food production systems, the Greek body, HAPO (Hellenic Aquaculture Producers Organization) and its members are

committed to face all the new challenges raised, to minimize the environmental footprint of the production of Mediterranean fish farming products and to create value for the employees working in the industry, for local communities, and also for the environment.

Greek Aquaculture Cuisine ma ga z i n e

Top Quality Fish from Greece

The members of HAPO are located country-wide, in 11 out of 13 Regional Perfectures in Greece

The unique Greek climate, probably the best, even among Mediterranean countries, provides the ideal conditions to produce fresh farmed fish, guaranteeing top quality, excellent flavor, and the best nutritional characteristics possible. But it is not only the climate. The expertise, knowledge and skillset of the HAPO members ensure the best results. Members of HAPO, present in 11 out of Greece’s 13 Regional Prefectures, invite everyone to discover their products’ guaranteed superior quality and taste. All interested parties can come in direct contact with them, through the following data.

HAPO Contact Information • Hellenic Aquaculture Producers Organization 99B Lavriou Avenue, 190 02, Peania, Attika, Greece • +30 210 6641520 • info@fishfromgreece.com • www.fishfromgreece.com/en Avramar SA • 19,3 klm, Leof. Markopoulou, 190 02, Peania, Attiki • Tel: +30 21440 69600 • info@avramar.eu • www.avramar.eu Argosaronikos Fishfarms SA • Deligianni & Telamonos, 18903, Salamis, Attiki • Tel: +30 210 4665600 • info@argofish.gr • www.argofish.gr/en Bastia Aquaculture • Ormos Kato Aetou, 46300 Filiates, Thesprotia • Tel: +30 2665 02 8768 Blue Farm SA • Marmari, 34013, Evia • Tel: +30 22240 32155 • info@bluefarm.gr • www.bluefarm.gr Delavias Apostolos • Ormos Galini, 46100, Igoumenitsa, Thesprotia • Tel: +30 6977 608225 Galaxidi Marine Farm SA • Anemokampi Place, 33200, Galaxidi, Fokida • Tel: +30 2265041840-3 • info@galaxidimarine.farm • www.galaxidimarine.farm

Georgiou K. SA • Kyprou & Tzavelenas 13, 46100, Igoumenitsa, Thesprotia • Tel: +30 26650 25650 • kgeorgiouae@yahoo.gr Grammos SA • Ag. Apostolon & Pargas 2, 46100, Igoumenitsa, Thesprotia • Tel.: +30 26650 29231 • info@grammos-sa.gr • www.grammos-sa.gr

PhilosoFish • Riga Fereou 23, 14452, Metamorfosi, Attiki Tel: +30 2233041700 - 701 • info@philosofish.eu, er@philosofish.eu, esg@philosofish.eu www.philosofish.eu Plagton SA • Astakos-Mytikas Provincial Road, 300 19 Archontochori, Aetoloakarnania • Tel: +30 2646081442 • plagton@otenet.gr, bokas@otenet.gr www.plagton.gr

Kefalonia Fisheries • LIvadi, Lixouri, 28200 Kefalonia • Tel: +30 26710 92600 • info@kefish.gr / sales @ kefish.gr www.kefish.gr

Posidonia Aquaculture • Ormos Kato Aetou, 46300, Asproklisi, Thesprotia • Tel: +30 2664051454, +30 6942840498

Leontitsis V. SA • Spiliadou 2, 48100, Preveza • Tel: +30 2682029548 • leodits2@otenet.gr

Karharias • Asklipiou 7, 21100, Nafplio, Argolida • Tel: 27520 25878

Lionis V. & Co. • Ormos Agios Petros, 46100, Igoumenitsa, Thesprotia • Tel.: +30 26650 27339 • fotis@epigeo.gr

Skaloma SA • Ormos Nenouda, 46300, Sagiada, Thesprotia • Tel: +30 26640 51177

Lorida SA • El Venizelou 3, Ormos Pagania, 46100, Igoumenitsa, Thesprotia • Tel.: +30 26650 26177 • lorida@in.gr Markellos Marine Farm • 109 Kifissou Av, 12241, Attiki tel: +30 2103466637 / +30 2103464279 • markellos@stamatiou-co.gr • www.markellosmarine.gr New Fish Amvrakikos Ltd. • Vonitsa, 30002, Aetoloakarnania • Tel: +30 2643023273

*please note that where there is no website or email, you can contact HAPO to get more information.

Tasty Fish Ltd. • Messologhiou 118, 30300, Nafpaktos, Aetoloakarnania • Tel: +30 26340 21240 • www.tastyfish.gr • info@tastyfish.gr

Special Feature ma ga z i n e

WE JUST LOVE

THE SEA!

Lagakis K. & Co.GP is a frozen fish trading company who sees fish as art, and more than 35 years of successful operation proves they are right.

t all started back in 1988, when Athanasios Lagakis founded a small industry, in the area of Rentis (Athens), with the objective of processing, packaging and trading frozen fish catch. The recognition from the consumers came fast, as the new industry emphasized not only on the products, but on the service quality as well. Soon enough, in 1994, the company relocated its headquarters to privately-owned facilities at Pavlou Mela Str., offering, better quality control as it gave customers the benefit of purchasing the goods directly from their trading spot. Two years after the relocation, there was a new expansion, followed by a renovation of the existing facilities, aiming at being compatible with the new regulations of the European Union. Today, many things have changed, except one. LAGAKIS K. & CO.GP invariably maintains its principles on quality, professionalism and respect to the customer, through the course of time, valuing the sea and the nutritional treasures it has to offer, and bringing them to the family table, either through retail or wholesale selling.

Customized Wholesale LAGAKIS K. & CO.GP deals in a wide range of frozen fishery products, satisfying every need of the wholesale market. The products made available to the company’s business associates are: Bream, Dentex, Redfish, Red snapper, Red mullet, White sea bream, White grouper, Cod, Pickle cod, Tope, Croaker, Scorpionfish/ Grouper, Sea bass, Sea bream, Mackerel, Anchovy, Wiper, Parrotfish, Grouper, Swordfish, Wreck fish, Monkfish/Angler, Salmon, Cod role, Redfin perch filet, Plaice/Flatfish filet, Pangasius filet, Calamari/ Shortfin squid, Common squid/Illex, Octopus, Octopus tentacle, Cuttlefish, Shrimp, Peeled shrimp, Crayfish/ Scampi/Tiger prawn, Lobster, Mussels half shell, Mussel meat, Shrimp surimi, Lobster surimi and Crab surimi. All the above mentioned come out in all different sizes, in all sub categories and in any packaging our wholesale (orders in advance) or retail clients require.

Safety First Lagakis company fully complies with the requirements of the Food Safety Management System, designed and applied to all levels and in accordance with the requirements of ISO 22000:2018 and FSSC 22000 standards and the latest European and National legislation.

• Head Office: 50 P. Mela & Kifisou Avenue, Ag. Ioannis Rendi, 18233, Greece • t: +30210.4812232 +30210.4832750 • e: info@lagakisfrozen.gr www.lagakisfrozen.gr/en/

For a del ici o

ng oi tw

r... all you n e n eed in d is us

re d

ie nts.. .

Mussels + Steam. Sadly, we can’t freeze the steam! :-/

Interview ma ga z i n e

APOSTOLOS MICHALOPOULOS

“HIGH QUALITY PRODUCTS ARE THE STRENGTH BEHIND THE GREEK F&B SECTOR” Mr. Apostolos Michalopoulos, First Counsellor for Economic & Commercial Affairs Director of B1 Directorate of Extroversion Planning and Coordination of Extroversion Bodies, Ministry of Foreign Affairs in Athens talks to Ambrosia Magazine about the added value of the Greek F&B sector and its key role as a major exporting product. Interview: Charitomeni Vonta Photos: Dimitris Kolios Please tell us a few things about the Greek f&b sector abroad. High-quality products and organized promotion of Greek foods in international markets. These are the competitive advantages of the Food & Beverage (f&b) sector, the strength of Greece’s brand name: olive oils, table olives, cheese, honey, fruits, vegetables, cereals, bread, pastry, fish and related products, other products of animal origin, gums and natural resins, essential oils and many other products. Greek companies have managed to modernize and differentiate. Over the past 10 years, there are several examples of companies in the food sector that have achieved significant market shares abroad by leveraging the combination of traditional Greek ingredients with innovative marketing and packaging. In the Greek Food Industry, around 1.225 industries are active with approx. 360.000 direct and indirect employees, managing a €20 billion annual turnover with €8,1 billion total exports in 2022 (increased by 17.6% compared to 2021).

Given the above environment, Greek food manufacturers can take advantage of their smaller scale, have access to high-quality inputs and distinguish from the global food manufacturers by gaining market shares and higher prices. On the top of the export products list are: vegetables, fruits, olive oil, dairy products, fresh seafood, canned fruits, olives, raisins, wine, and tomato products. Driven by the above opportunities, there are several major Greek and international investors already looking to improve the competitiveness of the Greek food sector, by consolidating smaller holdings, shifting production to higher-value crops and investing in innovative production and packaging technologies. The prospects for the food & beverage sector remain promising with the industry undergoing consolidation, attracting foreign investments, further developing its marketing and branding efforts, supported by growing consumer demand for healthy and natural foods worldwide.

Interview ma ga z i n e

1 Honey is one of the top quality Greek products that gain growing market share abroad.

2 Over 113 Greek products have been registered as PDO and PGI, including 19 olive oil varieties.

3 High-quality and organized promotion make Greek foods stand out in international markets.

What is the exporting and the overall potential of major Greek products? Greek food and agriculture have traditionally been one of the major export sectors for Greece, with a strong presence in the European and a growing presence in the US food market. From olive oil to flour products, honey to processed meats and ready-made meals, Greek companies have leveraged the competitive advantages offered by Greek primary production in order to competitively enter and remain in global markets, making food and agriculture one of the most dynamic and high-growth sectors in Greek manufacturing. This is a result not only of the richness of Greek soil, but also the passion and traditional knowledge handed down throughout the generations of local producers. Greece ranks 5th, at the European level, regarding the list of agricultural products registered as Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Specialty Guaranteed (TSG) products. During the last decade, Greek f&b exports have set successive records. In sophisticated consumer markets around the world, the quality of Greek foods have become synonymous with the health benefits and the superior taste of the Mediterranean Diet/Nutrition. Over the next years, the food & agriculture sec-

Greece ranks 5th at the european level regarding the list of agricultural products registered as PDO, PGI or TSG tor in Greece is expected to be a significant contributor to GDP growth and value added, driven by several key market trends and competitive advantages, such as: • the recent shift towards organic, natural ingredients in the Greek agriculture sector can bring greater premiums and a higher added value • the popularity of the Mediterranean Diet/Nutrition, as a premier example of healthy, natural eating habit across the world • health, ethics, physical fitness and pleasure behaviors are affecting consumer preferences in developed economies • the increased drive for self-sufficiency and food safety

• the potential for clusters of innovation and R&D in several specialized Greek food supply chains, combining EU funding, the work of research and academic institutes and the interest of industrial champions in the application of new technologies. Over 113 Greek products have been registered as PDO and PGI, including 33 varieties of wine, 20 different cheeses, 19 varieties of olive oil, 26 vegetables, fruits and legumes products, 2 varieties of honey, as well as the traditional fish roe of Messolonghi, the saffron of Kozani and the mastic of Chios. There is a great number of grape varieties native to Greece, i.e. Assyrtiko, Moschofilero, Agior-

gitiko, Xinomavro and hundreds of other lesserknown varieties, provide seasoned wine lovers a glorious terrain for exploring the diversity and singularity of Greek wines, offering a unique mouthwatering experience. What do Greek Economic & Commercial Affairs Offices do regarding the f&b sector? The Offices for Economic and Commercial AffairsECA’s of Greek Embassies & Consulates abroad play a crucial role in supporting and promoting Greek businesses in various sectors, including food and beverages at an international level. ECA’s activities may include: Market research and analysis: conducting indepth market research and analysis to gather information on consumer trends, market demand, and competitive opportunities in target countries. They provide valuable insights to Greek businesses in the food and beverage sector, enabling them to make well-balanced decisions about market entry strategies, product positioning, and pricing. Trade promotion events: organizing or participating in trade fairs, exhibitions, business matching events abroad, in close cooperation with Enterprise Greece-EG. These events provide a platform for Greek f&b companies to introduce their products to a wider audience, engage with trade partners and seek for business opportunities in foreign markets, for cooperation and expansion. These events often attract industry professionals and decision-makers from around the world.

Business matchmaking and networking: facilitating business matchmaking by connecting Greek exporters with potential foreign importers, buyers, distributors, and retailers. ECA Offices organize networking events, business seminars, and B2B meetings, where Greek businesses can establish valuable contacts and explore partnerships with key players in the food and beverage industry. These networking opportunities help foster collaborations, exchange knowledge, and promote Greek products internationally. Export assistance and guidance: providing guidance and supporting Greek businesses looking to enter or expand their presence in foreign markets. They offer information on export procedures, on customs requirements, labeling regulations, certifications, and quality standards, thus helping companies ensure compliance, meet the expectations of the foreign markets, helping Greek companies to navigate the complexities of international trade. This support streamlines the export process and enhances the competitiveness of Greek food and beverage products abroad. It is worth whiling and I do recommend for a most up-to-date and detailed information about trade and business activities, to pay a visit to the following official website: www.agora.mfa.gr

You can read the full interview online: www.ambrosiamagazine.com

Dakos ma ga z i n e

Dakos

S E L U R The delic

d’s List of 50 Worl e th s d a le d la ious Greek sa

Best Salads

Dakos ma ga z i n e

reece, with one of the most popular traditional salads, Dakos, took first place in the TasteAtlas list of Best rated Salads in the world, while five other Greek salads also made it to the top50, making Greece the only country holding 12% of the entire list (six places out of fifty).

About the dish Dakos, traditional to the island of Crete, but served country-wide, is one of the most popular (and tasty) Greek salads, popular among Greeks and foreign travelers alike. Dakos recipe can slightly differ from region to region in Greece, but there is a commonly accepted original recipe: the dish consists of a big barley rusk called paximadi, which can be slightly moistened with some drops of water. The paximadi is topped with chopped ripped tomatoes (if the tomatoes are ripped enough, adding water is not necessary), mizithra cheese (also Cretan), olives, capers, oregano (preferably fresh), and last but certainly not least, some high quality Greek extra virgin olive oil. According to Taste Atlas’ page, “It’s recommended to use olive varieties such as koroneiki, lianes, or tsounates. Myzithra cheese is traditionally used, and not feta, which is usually reserved for tourist restaurants. The rusk is often gently rubbed with a small piece of garlic and lightly sprinkled with sea salt.”

Chopped tomatoes, mizithra, olives, capers, oregano and greek extra virgin olive oil

The importance of paximadi Given the fact that some of its main ingredients (tomato, cheese, olives) are also used in the famous Greek horiatiki salad and commonly used

in the Greek cuisine in general, the taste barometer for dakos salad weighs heavier on the one ingredient that is not so commonly used, and is fairly not so well known, especially to travellers and people outside Greece. That ingredient is paximadi (παξιμάδι, the greek word for rusk, otherwise called “dakos”, which gave this salad its name). A rusk is essentially bread cut into large (paximadi) or smaller (paximadaki, which means small paximadi) pieces, that have been baked twice so that the product is absolutely dry and all moisture is completely evaporated. This tecnique allows for the final product to be stored for a long time if necessary, and it also makes its texture hard taste-wise (the level of hard-

THE OTHER TOP RATED GREEK SALADS HORIATIKI Fifth place on the same list was reserved for horiatiki salata (Greek: χωριάτικη σαλάτα), which translates as village salad and is commonly called Greek salad. Simple but iconic, the Greek salad is one of the most renown Greek dishes, consisting of tomatoes and cucumbers, and -depending on the region- olives, feta cheese, green peppers, capers, oregano, salt, and delicious Greek extra virgin olive oil. You can read more on the Greek salad on our website: https://tinyurl.com/yc7jb8kx

HORTA At the number 24 spot, we find horta. A typical horta salad is made with cooked greens and various wild plants that are seasoned with salt, olive oil and lemon juice or vinegar, according to the region. Horta may include (but are not limited to) dandelion, vleeta, nettles, wild spinach, mustard greens, and chicory. The taste of the salad depends of the type of horta used -some of them can be quite bitter, but still a delicious, healthy choice and very interesting to taste.

PATATOSALATA

1. Barley rusks are harder because they contain less gluten than wheat rusks.

2. Season with oregano and ground pepper (optional).

ness also depends on the cereal, the raw material that it is made of). The concept of rusk is found in many countries of the world in different versions and under different names, but Greek paximadi, especially the krithino type used in dakos salad truly stands out. In dakos we use barley rusks, made from barley flour, wheat flour and yeast. Barley seeds contain B complex vitamins, the main ones being folic acid and vitamin B6, fiber, antioxidants, silica (contributes to bone regeneration and protection), chromium (adequate intake is associated with better sugar control for people with diabetes), amino acids, magnesium and phosphorus. Barley contains far less gluten than wheat, therefore it dries faster and can be preserved for a longer period of time. And a trivia about the name: when barley rusks have a round shape, they are called kritharokouloures in Greek.

Patatosalata, or Greek potato salad holds the 33rd place. Simple but thoughtfully crafted, patatosalata is a healthy dish that can be custom-made according to preferences. The typical recipe consists of water boiled potato pieces, scallions, onions, and coated with dressing made from ingredients such as olive oil, mustard, yogurt, or mayonnaise, with the addition of freshly squeezed lemon. One can also add vegetables (i.e. carrots), boiled eggs, olives, and fresh herbs such as dill or parsley.

PANTZAROSALATA Two spots below (35th place) there is pantzarosalata. Beetroots being the main ingredient, this salad is quite impressive, since its color is striking, to say the least. This salad has two main versions. The one has the beets in cooked form (boiled), either coated in a yogurt-based dressing or simply seasoned with vinegar, or in the form of a creamy, thick purée. The other is a regular salad with diced beets, seasoned with vinegar and extra virgin olive oil.

TONOSALATA The Greek tunasalad is the last on the list (50th place), but not less delicious. It contains canned tuna fish, scallions, onions, lettuce and boiled potatoes (optional) cut in medium sized pieces, and it is seasoned with salt and black pepper, and usually topped with a sauce made from olive oil & freshly squeezed lemon.

Greek Plant Based Cuisine ma ga z i n e

AND THE

IN NE

R IS … Following the disruption created by the Covid-19 pandemic in the entire food supply chain, plant-based food, which was until then evaluated as the next best thing investment-wise, is regaining ground and is now considered the future of the food industry. And the financial part is bound to follow.

PLANT-BASED AT A GLANCE

$12,3

ΒILLION REVENUE FOR GLOBAL PLANT-BASED PROTEIN MARKET BY 2029

+10%

OF FOOD CONSUMPTION IN GREECE IS EXPECTED TO BE PLANT-BASED BY 2025

15%

INCREASE IN VENTURE CAPITAL DEALS IN EUROPEAN PLANT BASED SECTOR IN 2022 ALONE

24%

INVESTMENT RISE IN SUSTAINABLE PROTEIN IN EUROPE IN 2022

Plant Based ma ga z i n e

t is no breaking news: for the past twenty years, and especially the last ten, the meatless movement gains ground. Backed by the Millennials, people with various health problems that fight for their right to have quality food options, eco-activists, who keep informing about the tremendous impact increased meat consumption has on the planet, but also countries such as China, whose cuisine is essentially far more plant than meat – based, the vegan way of eating (plant-based food is its core) is no more an extreme option that makes people giggle. On the contrary: based on recent data by the leading strategic consulting and market research firm BlueWeave Consulting, the plant-based food industry is growing out of proportion. For the forecast period between 2023 and 2029, BlueWeave expects global plant-based food market size to grow at a significant CAGR of 11.82% reaching a value of USD 22.27 billion by 2029. The growing number of vegans among the earth’s population, especially in traditionally meatconsuming countries, along with the decreasing tolerance for animal protein are the two major growth drivers for the global plant-based food market. Furthermore, the covid period and the pressure it placed on people (both patients and health workers) spotlighted the importance

Flexitarians limit meat consumption prioritizing Plant based food and protein of excellent quality food of high nutritional value: we already knew that plant-based foods play a crucial role in the growth and repair of human cells and tissues, and after the latest research, scientists have concluded beyond doubt that plant protein is also beneficial for weight loss and building healthy muscles and tissues.

Investing is on the rise Given the huge trend and the opportunities it creates, there has been a subsequent rise in venture investments in plant-based foods production companies. Nonetheless, the cost, which remains relatively high (at least compared to animal-based products), the subsequent high prices of plant-based protein sources and the limited availability could potentially restrain -albeit temporarily- the growth of the global plant-based food market, which is

anticipated to surge from USD 5.88 billion in 2022 to USD 12.30 billion by 2029 at 11.11% CAGR during the forecast period. The Greek f&b industry, though, doesn’t seem to bat an eye, facing steady growth every year: by 2025 10% of food consumption in Greece is expected to be plant-based. This trend was enhanced by the covid crisis, leading people to increase demand in plant-based, especially plant-based meat alternatives -Greeks may not be world champions in veganism, but increasingly more people worldwide (and Greece is no exception to this rule) become flexitarians. People who deside to pick up on this particular trend follow a "flexible" diet, in other words, without eliminating it completely, they greatly limit meat consumption, prioritizing vegetables, legumes and plant-based food and protein in their diet. This significant change has resulted in the subsequent adjustment of the industry: products such as burgers, sausages, meat balls, even greek meat "classics", such as gyros and souvlaki, and frozen traditional Greek dishes, such as moussaka, can be found today in plant-

plant based foods play a crucial role in the growth and repair of human cells & tissues based alternatives from a growing number of businesses operating in the meat production industry. Another important drive is international competition, which has boosted the efforts of the Greek companies in the R&D department. Apart from the obvious challenge of texture and structure, the main emphasis is being placed on flavor: for businesses introducing plant-based meat alternatives to the market, taste is of paramount importance. Companies know that their products have a chance to stand on the market only if they can easily pass blind taste tests, not to mention satisfy all organoleptic and quality criteria. All these parametres have been a challenge for the industry, leading to high level r&d, and top quality final products.

Special Feature ma ga z i n e

ZANAE

INSPIRED BY THE GREEK CUISINE One of the most well-respected Greek companies in the f&b sector sets eye on the future while approaching its centennial.

t is one of the few Greek industries that produce both canned food (ready meals and tomato products included) and Greek olives, presenting a unique portfolio with a wide range of products used in the Greek traditional cuisine. Only seven years away from blowing 100 candles on its birthday cake, ZANAE is one of the most important f&b industries in Greece, already looking ahead, past its centennial.

From yeast to canned tomato ZANAE, market leader in Greece in the main category of canned ready to serve meals, was founded in 1930 in Thessaloniki, initially producing baker’s yeast, and entered the category of ready to serve-canned meals, specializing in dolmades, in 1939. Responding to the market opening and the growing demand for canned tomato products, the company built a new production facility in 1972, adding this

new category to its portfolio. Today, ZANAE has a turnover of approximately €34 million, regularly employing 150-180 people (2022 data), with its experienced sales and distribution team covering hundreds of points of sales both in domestic market and abroad.

Market Leader ZANAE leads most categories it is involved. Its market share varies between 28-31% among branded products, and produces almost 50% of the private label products (over 30% of the total market). ZANAE products are available in all major retailers in Greece. Furthermore, the company offers a wide range of HoReCa products, covering major needs of the foodservice industry and even offering diversified solutions to the ever-growing bakery industry, marketing a range of complementary products, such as sesame, sunflower oil and sugar. Last, but certainly not least, quality being the corner stone

HEADQUARTERS THESSALONIKI ZANAE SA Post Address: Sindos Industrial Area, Phase B, Entrance C Post Code 547 00 Sindos. Thessaloniki P.O. Box: 1270, GR 57022, Sindos, Thessaloniki Tel: +30 2310 796360 E-mail: info@zanae.gr https://www.zanae.gr/en/

of ZANAE brand, the company makes significant investments aiming to improve plant facilities and final products, with the scope of maintaining the quality of its products to the optimum level. In this context, production operations are monitored by highly trained scientifc personnel (chemists, agriculturists, mechanical engineers, food technologists).

Exports With an eye towards markets outside Greece, ZANAE exports represent 55% of its annual turnover (2022 data). The company exports a wide variety of products in more than 45 countries all over the world, including the U.S.A., Canada, Australia, the Middle East and several countries within the E.U., where ZANAE brand is placed in the most significant retail-

ers and multiple stores chains. As for the focal point of the company’s strategy, this involves mainstream retailers, ethnic markets, deli-fine food and all foodservice channels available.

Wide product range ZANAE's product range includes dolmades, tomatoes concassées, roasted vegetables, olives in tins and jars, meat products, spreads and dips, soups, fish and seafood, ready to serve meals both in tins and jars, etc. As for the inspiration, it is the same 4 key elements that make the Greek cuisine stand out: Fresh ingredients, the unique Greek Food Culture, which involves sharing food around the table with family or friends, a balanced use of spices & herbs, and finally, its authenticity and simplicity.

ZANAE IN NUMBERS

55%

OF THE COMPANY’S ANNUAL TURNOVER COMES FROM EXPORTS

30%

MARKET SHARE OF THE TOTAL PRIVATE LABEL MARKET

45+

EXPORTING COUNTRIES CERTIFICATES ZANAE‘s Total Quality Management System covers all aspects of its operations and is certified according to International standards ISO 9001:2015, ISO 22000:2018, IFS & BRC.

1930

THE YEAR ZANAE WAS FOUNDED

150

MINIMUM NUMBER OF EMPLOYEES

Berries ma ga z i n e

Berries Insider As unlikely as it may sound, we could eat some otherwise sensitive fruit, like strawberries and blackberries all year long. The innovative European project FRIETS shows us how this could be implemented.

Berries ma ga z i n e

ave you ever thought about eating berries throughhout the year? Have you ever thought about the amount of berries that ends up in the trash due to their perishable life? Nowadays, the fast pace of lifestyle discourages people from reaching an optimal daily consumption of fruits and vegetables. Berries, for instance, are a source of bioactive compounds with significant benefits to human health, and rich in nutrients. Besides, these products’ seasonality and short shelf-life lead to food loss along the food chain and the need to create other forms of natural, nutritive, healthy, and personalized ready-to-eat snacks. There is a lack of healthy food snacks with no added sugar or chemical preservatives for personalized nutrition in the market.

1 This project is using optimized pre-harvest management practices for cultivating highquality berries.

2 Edible coating is a method through which we could prolong shelf life of sensitive fruit.

Soft Fruit Innovation The innovative European project FRIETS aims at the development and marketization of personalized, nutritious, and innovative soft fruit (strawberry, raspberry, blueberry, and blackberry) smart snacks that contain no added sugar, sodium, or chemical preservatives, as a palatable way to increase daily fruit consumption and extend shelf-life. To achieve this, the project is using optimized pre-harvest management practices for cultivating high-quality berries, such as precision agriculture, as well as developing and optimizing low-impact postharvest technologies, such as osmotic dehy-

The friets project consortium consists of 13 partners from 5 european countries dration (removal of water through high osmotic pressure to obtain concentrated food) and edible coatings (a thin layer that wraps a food product, is safe to be consumed, and is used to prolong the shelf life of that food).

Wide scale collaboration 2

The project started in September 2021, and several fascinating activities are ongoing. For the pre-harvest management, a weather station and smart sensors have been installed in a pilot berry farm located in Cyprus (Mountain Berries Pitsilia), and weather and soil measurements are being analysed by the Agricultural University of Athens (Greece) and Cyprus University of Technology to identify crop water requirements and optimize fertilization practices. These Precision farming methodologies will be later duplicated in a second pilot farm in Malta (Mgarr Farming). For the post-harvest management, Natural Food Additives (Greece) has optimized the extraction methods (innovative green extraction techniques, using environmentally-friendly sol-

3 Berries are a precious source of bioactive compounds with significant benefits for human health.

4 Seasonality and short shelf-life of soft fruit lead to food loss along the food chain.

vents) of bioactive compounds that have antioxidant and health-promoting activities, which will be later added to edible coatings formulated by the National Technical University of Athens (Greece), the University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca (Romania) and the CENCIRA company (Romania), using microalgae and macroalgae, to be applied on fresh and osmotically dried products. In parallel, the National Technical University of Athens (Greece) together with Rezos Brands (Greece) are optimizing mild and energy-efficient drying techniques (osmotic dehydration, freeze drying, microwave vacuum drying, or their combination) using limited or no sugar or salt, and low temperatures. The University of Malta evaluates the most common mycotoxins (metabolites naturally produced by fungi, capable of causing disease and death in humans) and fungal contaminants of the studied berries to develop models and optimized strategies to control the spoilage risk of berries. Finally, the University of Huddersfield (UK) and KPAD company (UK) are conducting a Life Cycle Analysis and socio-techno-economic analysis for the sustainable development of the new products developed in the FRIETS project. DIGNITY company (Greece) is responsible for the dissemination and communication activities of the project.

PROJECT COLLABORATION FROM 5 COUNTRIES The FRIETS innovative project has received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie grant agreement No 101007783. The project consortium consists of 13 partners from 5 European countries, including Greece, United Kingdom, Romania, Malta, and Cyprus and the project’s coordinator is the agrifood company Rezos Brands (Patras, Greece). FRIETS implementation is based on staff secondments, strengthening collaborative research among different countries and sectors to ultimately promote young entrepreneurship, selfemployment, and innovation in the agri-food value chain, to meet EU sustainability goals.

Special Feature ma ga z i n e

IONIKI

TRADITION MEETS INNOVATION The big Greek frozen dough & puff pastry company that reaches over 2 million consumers in 40 countries worldwide

oniki started in 1991 in Ionia, Thessaloniki as a small unit that employed 7 people, to evolve into one of the most important companies in the field of frozen dough and puff pastry, both in the domestic market and internationally. Today, it employs over 250 people and continues to record steady growth, providing its products to over 2,000,000 consumers. The central facilities are in Thessaloniki on a privately owned plot of 25,000 m2, equipped with state-ofthe-art automated production lines, and there are also two branches in Athens and Crete. The company has a huge range of products with more than 400 codes in the Food Service sector, classified into 10 different categories: puffs, “fyllo”, baguettes, country pies, croissants, bagels, handmade pastries, pizzas, fasting options and sweet pastry. All products are distributed worldwide, providing 360o solutions to professionals. The company works with

clients from a variety of industries including bakeries, coffee shops, cruise lines, airlines and hotels. Ioniki offers a wide range of HoReCa & Food Service solutions, which satisfy even the most demanding gourmet customer. Ioniki also loves Greek cuisine and presents its wonderful flavors through traditional recipes. Ioniki recipes include all the tradition and values of Greece and take the consumer on a journey through loved, timeless options, containing pure, fresh and selected PDO products. Authenticity, tradition and being genuine is of great importance, which is why consumers appreciate the company's choices and create bonds of mutual trust and respect.

Private Label Since 2003, Ioniki specializes in the production of private label products for the largest supermarket chains in Greece & abroad, creating custom made solutions. The best raw ma-

HEADQUARTERS THESSALONIKI • 1st km NeochoroudaOraiokastro rd • Postal Code 54 500, Thessaloniki • Write to: PO Box 192, Postal Code 57 008, Ionia • T. +30 2310 788120 • E. info@ioniki.com • www.ioniki.com/en

terials are used, from selected producers who are also long-term partners, building relationships of trust and stability. Abroad, Ioniki creates Private Label products for over 50 retailers.

Spitiki Zimi and Filosophy In 2014, Ioniki launched the Spitiki Zimi product line, aiming to become stronger in the retail market with a branded product. Today Spitiki Zimi dominates the retail market with 27 flavors and a wide variety of pies, traditional “fyllo”, mini pies, pizzas and plant-based options. After an extensive process of redesign and renewal, Spitiki Zimi presents its rebranding, as well as its new logo, offering new flavors and experiences to the people that love its products. Also, Ioniki follows the nutritional trends of consumers and is a pioneer in the launch of the

Spitiki Zimi Plant-Based product line. The products of the Spitiki Zimi Plant-Based line consist of plant-based ingredients in exclusive collaboration with the pioneering company Beyond Meat. Last but not least is Filosophy, Ioniki's brand for the markets abroad, with 30 products in super markets in 40+ countries worldwide. With Filosophy products, Ioniki cooperates with major super market chains worldwide, indicatively: Coles AU, Costco (France and England), Groupe Casino (France), Carrefour (France & UAE), COOP group, Shufersal (Israel), Spinneys (UAE), ShopRite (USA), Metro/Makro (Czech Republic), Wailrose (UAE), Lulu (Gulf), El Corte Inglés (Iberian Peninsula) and combined with Private Label products, distributed in more than 40,000 stores worldwide. In the UAE countries, the Filosophy brand has a strong presence in vegan products.

IONIKI IN NUMBERS

400+

FROZEN DOUGH & PUFF PASTRY PRODUCTS

PRODUCT CATEGORIES

5000

M2 STATEOF-THE-ART FACILITIES

25.000 CERTIFICATES ISO 22000: 2019, FDA, IFS v. 6.1, BRC v.8, RSPO MS, V-LABEL, ΕΛΛΑΔΙΚΑ ΜΑΣ, ΕΤHOS, Sedex-Member

M2 PRIVATELY OWNED LAND

40+

EXPORTING COUNTRIES

FORUM COUNTRY OUTLOOK ma ga z i n e

Forum Country Outlook

The Israel Calendar

After North Macedonia and Albania, Israel was Forum Team’s next stop in the context of the company’s Country Outlook.

ISRAEL TRIVIA POPULATION: 9,5 MILLION CITIZENS (JEWISH & ARABS)

LANGUAGE: HEBREW & ARABIC

BORDERS: SYRIA, JORDAN, EGYPT, LEBANON AND PALESTINE

RELIGION: JUDAISM

CAPITAL CITY: JERUSALEM

CULTURE: PRESIDENTIAL PARLIAMENTARY DEMOCRACY

FORUM COUNTRY OUTLOOK ma ga z i n e

L 1 From the left: Trade attachee Mr. N. Christodoulidis, Ambassador Mr. K. Loukakis, and Mr. Cobi Bitton, CEO of the IGCCI.

2 From the left: Mr. Guy Schestowitz, Schestowitz Company CEO, Mr. Dror Shiloh, Export Manager, and Mr. Papanastasiou.

ast year, Forum SA put together and started implementing a major plan, in the scope to further raise the international profile of the trade shows. The first two, very successful, trips to North Macedonia and Albania were followed by an equally fruitful trip, this time to Israel, which took place early summer 2023, with the aim of attracting potential hosted buyers and exhibitors for Forum’s trade shows. Israel is a country with a high cost of living and high cost of products with pure packaging, while its market is segmented according to religion, making kosher certification a necessity for Greek companies aspiring to increase their exports towards this country. Among Israel’s major positive aspects is its stable, strong economy, the thriving innovation ecosystem and its position as a global leader in the number of startups it fosters. This country with the special economic environment was the third stop of the company’s Country Outlook Program, headed, as the previous two, by Forum SA’s Director of the International Department, Mr. Filippos Papanastasiou, accompanied by the Hosted Buyers Coordinator, Ms. Christina Bonoti. The trip was organized by Forum’s close collaborator, the IGCCI (Israel Greek Chamber of Commerce & Industry). Given the opportunity, Forum would like to cordially thank the Chamber’s CEO, Mr.

In 2022, Greek exports to israel amounted to €850m, compared to € 548.78m in 2021. Cobi Bitton and the Administrative Affairs Manager Mr. Dimitris Ziagas, who oversaw every detail of the trip and facilitated greatly the meetings. During their stay in Israel, the Forum Team members held a very important meeting with the Greek Ambassador Mr. Kyriakos Loukakis, and the trade attachees Mr. Nicolaos Christodoulidis and Mr. Vasilis Liveris, who outlined the specifics of the multi-layered Greek-Israeli cooperation, and the further forging of this relation. Following, there was the meeting with the Deputy Director of the Federation of Israeli Chambers of Commerce Ms Sharon Mermelstein and the Sales Manager Ms Danielle Rubinstein. The Tel Aviv and Central Chamber of Commerce, established in 1919, is a public, non-political, independent and non-profit organization, the largest organization of businesses and employers in Israel that works towards promoting market economy and free competition, international trade relations, re-

1 Kosher certification is necessary for companies aspiring to export to Israel.

2 Delicatessens thrive, as Israelis appreciate high quality products.

3 Ms Bonoti (right), with Sales Manager Ms Danielle Rubinstein, Mr. Papathanasiou and Ms Sharon Mermelstein, Deputy Director of the Israeli Chamber of Commerce.

ducing the costs imposed on the business sector by the absolute monopolies owned by the state etc. During their stay, the Forum Team met with Mr. Avi Ravid, the owner of Victory Supermarket, a chain of 58 supermarket stores with 5 branches only within the city of Tel Aviv, active six days a week and careful to sell only kosher products, Mr. Haim Termin, Marketing Director of Avramento Logistic Warehouse, a delicatessen store that imports directly from Greece and Turkiye, Mr. Khaled Zarubi, the CEO of Zarubi Company which produces, packages and brands spices, roasted and natural crackers, dried fruits and candies, and distributes both domestically and internationally, and last, but not least, the people from Schestowitz Company, CEO Mr. Guy Schestowitz and Export Manager Mr. Dror Shiloh. Schestowitz is one of the leading companies in the field of import, marketing, and distribution of consumer products of more than 50 international brands.

Growing potential Foreign trade is conducted with countries on all five continents. About 54% of imports and 33% of exports are with the European Union (especially Italy), with Turkiye and with the US,

5 with which Israel does 17% of its imports and 40% of its exports. It imports cereals, sugar, fuel, and industrial goods, and Greece is one of the countries Israel imports from. In 2021, Greece exported $1.27 bil. to Israel. The main products exported from Greece to Israel were refined petroleum ($255 mil.), hot-rolled iron bars ($195 mil.), and insulated wire ($157 mil.). During the last 26 years the exports of Greece to Israel have increased at an annualized rate of 8.38%, from $156 mil. in 1995 to $1.27 bil. in 2021. According to ELSTAT data for 2022, Greece's exports to Israel increased significantly by 54.9% compared to 2021 (23. 5% increase, excluding petroleum products). In more detail, in 2022 Greek exports to Israel amounted to EUR 850 mil. compared to EUR 548.78 mil. in 2021 (EUR 543 mil. compared to EUR 439.5 mil. in 2021, excluding petroleum products), setting a record.

FOODTECH

11-13 NOV 2023 AT H E N S ½ G R E E C E

FOODTECH 2023 FUTURE SOLUTIONS FOR THE F&B INDUSTRY

FOODTECH, the premium international trade show focusing on the production and processing technologies of Food & Beverages will be held 11-13 November 2023

he Food & Beverage Industry in Greece, having taken significant steps forward, is on an impressive trajectory of development and modernization. Hence, it invests in the constant improvement of production methods and operation systems. Under this perspective, FOODTECH 2023, which will take place, as always, at the Metropolitan Expo in Athens, Greece, between November 11th and November 13th, brings together the best of the sector, in a comprehensive trade show, organized to the last detail. All exhibitors at FOODTECH will have the opportunity to showcase innovative technologies and latest products to thousands of trade visitors from Greece, build brand awareness, expand to a new developing market, and generate new leads. At the same time, visitors will find themselves in the core of their industry, getting to know the latest news and developments of each category.

Exhibitor categories

Alongside FOODTECH, visitors will also attend GLOBAL PACK, the new international trade show for the packaging industry, organized this year for first time.

The tradeshow is expected to attract as exhibitors the leading manufacturers, importers and suppliers of Technology & Processing products and services concerning the food and beverage industry, from Greece and other countries across the world. The main categories are: • Food & Beverage processing machinery and equipment • Bottling & filling machines liquid food and beverages

• Automations, Robotics systems and Information technology programs • Raw materials & Additives for F&B production • Industrial gases • Weighing systems and technologies • Labeling, coding and traceability machinery and equipment • Cooling - Heating Systems, Freeze chambers • Cleaning and disinfection machinery & systems • Waste management • Certification, marketing & product design companies • Organizations, Associations, Press

350 HOSTED BUYERS Forum S.A., by investing more than €100,000 aims to attract 350 international buyers from the wider Balkan and Eastern Mediterranean basin, in order for them to find new production solutions to upgrade their units. These buyers will hold more than 5,000 b2b meetings with FOODTECH exhibitors.

2023

11—13 N OV

AT H E N S • G R E E C E

FOODTECH A L O N G S I D E

UNDER THE ΑUSPICES

Supported by

· Ministry of Rural Development & Food · Association of Hellenic Meat Processing Industries · Association of Hellenic Plastics Industries · Federation of Hellenic Food Industries · Hellenic Labelers Association · Association of the Greek Manufacturers of Packaging & Materials · Hellenic Association of Food Scientists & Technologists · Association of Hellenic Industries for the Standardization of Olive Oil · Greek Cold Storage & Logistics Association · Association of Greek Fruit, Vegetable and Juice Export-Transfer Companies Member of NürnbergMesse Group

328 Vouliagmenis Ave. • 173 42 • Athens - Greece • +30 210 5242100 • www.foodtech.gr • sales@forumsa.gr

Global Pack

Δ Ι Ε Θ Ν Η Σ Έ Κ Θ Ε Σ Η Σ Υ Σ Κ Ε ΥΑ Σ Ί Α Σ , ΥΛ Ι Κ Ώ Ν & Ε Ξ Ο Π Λ Ι Σ Μ Ο Ύ

11-13 NOVEMBER 2023 METROPOLITAN EXPO

GLOBAL PACK THE FUTURE OF PACKAGING

Global Pack, the new international trade show for the packaging industry in Greece, is taking place for the first time from 11 to 13 November 2023

he packaging industry in Greece is strong, not only in the f&b sector, but also in the pharmaceutical, cosmetics, industrial and construction sectors. Developments in the global packaging industry are continuous and rapid and the need for transformation and evolution is non-negotiable. The new biannual premium packaging trade show, Global Pack, will bring together under one roof the entire packaging products chain, from materials and innovative technologies to innovative processing products, the latest design and printing trends and efficient equipment for the proper storage and transport of products, with a view to lead the packaging industry into a new era.

Inviting the entire sector Global Pack is expected to attract as exhibitors companies from the packaging sector, that will present innovative products, technologies and services related to packaging machines and materials, printing and warehousing. The categories are the following: Packaging Machinery: designing, manufacturing and trading packaging machinery. The target is companies that want to create complete packaging units or browse cutting edge individual machines that can be integrated into current lines. Packaging Materials: a wide range of innovative packaging materials with a focus on sustainability and aiming to reduce their carbon footprint. The companies of the category offer

solutions for the modern packaging needs of the Greek and international market. Printing – Labeling: a full range of machinery and applications for printing. Machines, solutions and products for all stages of label and packaging material production, other consumables and accessories as well as solutions for product labeling and coding. Moreover, visitors will be able to discover solutions for flexible packaging production. Secondary Packaging: high-performance packaging, reliable, safe and customized solutions for the protection, storage and handling of bundled products in transit and storage environment. Automations – Robotics: modern technologies and solutions for the automation and optimization of the production process – packaging, encapsulation, label printing and pasting, palletization, handling – including Information Technology (hardware, software, Internet services). Services & Materials: a wide range of solutions and a range of innovative technologies for the storage of products, and solutions ensuring that those products will reach the point of sale safely, quickly and cost-effectively, while maintaining their high quality.

GLOBAL PACK will take place alongside FOODTECH, the leading trade show for Food & Beverage production, processing, storage and transport technologies, creating significant commercial benefits and synergies for both exhibitors and visitors.

11 13 ΝOV 2023 ATHENS • GREECE

A L O N G S I D E

FOODTECH

DISCOVER THE FUTURE ΟF PACKAGING Supported by

UNDER THE

ΑUSPICES

· Association of Hellenic Plastics Industries · Federation of Hellenic Food Industries · Hellenic Labelers Association · Association of the Greek Manufacturers of Packaging & Materials · Hellenic Association of Food Scientists & Technologists · Greek Cold Storage & Logistics Association

Member of NürnbergMesse Group 328 Vouliagmenis Ave. • 173 42 • Athens - Greece • +30 210 5242100 • www.globalpackexpo.gr • sales@forumsa.gr

FOOD EXPO

2024

ma ga z i n e

LEADING THE TOP EUROPEAN EXHIBITION FOR THE F&B SECTOR

OOD EXPO, the largest food & beverage trade show in Southeast Europe and one of the most significant of its kind internationally, after its strong post-covid comeback and a resoundingly succesful fair in 2023, is preparing a great event organized, as usual, to the last de-

1,300

ΕXHIBITORS

50,000 m2 EXHIBITION AREA

tail, featuring a minimum of 1.300 exhibitors from Greece and the rest of the world, 3.500 key food traders and 900 Ηosted Buyers. The 2023 trade show was the second one after the unsettling covid and lockdown period, and it was truly very successful, con-

35,000 VISITORS

FOOD EXPO 2024 KEY FIGURES

900

HOSTED BUYERS

Μαρτίου M E T R O P O L I TA N EXPO

2024

09 11

THE WAY

After the very successful post covid fair in 2023, FOOD EXPO, the premier Food & Drink trade show in S.E. Europe, opens its gates once again, from 9 to 11 March 2024. solidating the fair’s leading position in the wider region of Southeast Europe, while further strengthening its international reach. FOOD EXPO 2024 will take place March 9-11 at the Metropolitan Expo exhibition center in Athens, Greece, and it is expected to be the central platform for the international food industry interested in Mediterranean products. More than 3.500 international visitors are expected to visit the exhibition, in addition to the forecast of 30.000 visitors, in an exhibition space spanning

50,000 m2, for buyers from the entire F&B sector. Undoubtably, Greece has become a major trade center in S.E. Europe and the Middle East, and is currently a gateway to the Balkan marketplace. As a result, FOOD EXPO 2024 will once again offer its exhibitors the opportunity to meet key players and decision makers from the Greek market. In addition, major buyers from the organized retail and wholesale from countries all across the globe will also be attending and participating in B2B meetings with exhibitors of their choice.

FOOD EXPO DIGITAL PLATFORM The extended use and the consolidation of FOOD EXPO Digital during the 2023 trade show, proved that a well-organised online platform can act as an important additional service to the physical fair. Buyers who plan to meet in person during the trade show can visit the FOOD EXPO Digital platform, which offers them the possibility to better organize their time, as it can give all hosted buyers the chance to pre-arrange b2b meetings with exhibitors of their choice. Or, in case potential buyers are not able to attend the show, they can make a contact online and participate in video meetings.

FOOD EXPO

2024

ma ga z i n e

THE GREEK F&B SECTOR AS A PILAR OF THE NATIONAL ECONOMY

ven during these challenging conditions in both the economy and the society, the Greek f&b sector consolidates its role as a strong economic growth indicator, further upgrading it to a pilar. As a high-income economy, based on the service and the industrial sector, as well as a tourist hotspot and gateway to more than 100 million consumers in Southeastern Europe, Greece is a dynamic market, all year round. The Greek f&b sector has been recording strong exports, withstanding current challenges, while imports are also picking up. In addition, the impressive levels of Greek tourism during the last two years and the still evolving levels of summer 2023 are an additional proof that Greece is offering great opportunities for investments. It is worth mentioning that there are more than 15.000 food retail businesses operating in Greece, 2,700 of which belong to 53 retail chains, whereas an impressive 18-20% of monthly income is spent on food and beverages (this places Greece among the 10 European countries that spend the most on f&b). On top, surveys report that Greece witnessed strong economic rebound in the last two years, driven by increasing domestic consumption and robust public investment, nonetheless, with commodity exports and imports increasing by 33.7% and 34.4% respectively during the same period, the country remaines a net importer, creating opportunities.

€450,000

advertising expenditure for the promotion of the trade show (TV, radio, web)

13,500

B2B meetings are expected to take place between hosted buyers and FOOD EXPO 2024 exhibitors

Commercial results and satisfaction rate Given all the above, and according to a survey conducted by ALCO, the staggering majority of FOOD EXPO 2023 exhibitors expressed their enthusiasm with the trade show’s size and scope, while 95% expressed intention to participate at the upcoming fair, in 2024. It is thus no surprise that in the questions on the commercial effectiveness for FOOD EXPO 2023 exhibitors reveal a truly impressive 89% stating that they found at the exhibitors’ stands the products they were looking for their businesses. As for the exhibitor satisfaction per se, 98% expressed their satisfaction for the excellent range and quality of the products they discovered at FOOD EXPO 2023, as well as the large number of exhibitors, while a stagering 99% stated they are likely or extremely likely going to participate in FOOD EXPO 2024 as well.

90%

of the professionals that visited FOOD EXPO 2023 are Owners or General Managers or Purchasing Managers of the businesses in which they operate

280

Int'l Exhibitors

National pavilions

Countries of origin

OENOTELIA: THE WINE FAIR The unique Greek wines have their own Wine & Spirits trade show. The leading wine & spirits trade show in Greece will take place on March 9-11, 2024, alongside FOOD EXPO trade show.

enotelia, the special fair dedicated to Wine & Spirits has already consolidated its reputation as a trade show with international allure, as it showcases and promotes wine and spirits not only from Greece but also from the entire Mediterranean region. Νext year, as last, Oenotelia trade show will take place alongside FOOD EXPO 2024, and during these three days, Greek and international visitors will have the chance to meet with producers from all over the country -practically all major wine-growing regions will be participating- and discover the unique qualities of the Greek vineyard, as well as its truly unique indigenous varieties.

Greek Wines are celebrated internationally Being one of the oldest vineyards in the world, the Greek vineyard has a long history. Greece boasts unique, indigenous varieties with distinct characteristics and aromas, and produces a wide range of excellent wines. Greek wines pair well with cuisines from all over the world, and offer an excellent price–quality ratio. That’s why -among other reasons- Greek wines, especially during the last fifteen years, have started to create some critical buzz around their name, and trend-setting markets choose them ever more often. Oenotelia trade show presents all these unique aspects of Greek wines and spirits, facilitating the connection between producers & buyers.

WINE TASTING AREA: SHOWCASING THE WORLD’S BEST WINES The specially designed “Wine Tasting Area” of Oenotelia gives a comprehensive overview of top wine products from all over the world. Trade visitors, served by special sommeliers, will be able to discover and taste highly awarded wines and new labels, and choose the ones that answer more to the needs of their businesses.

OENOTELIA 2024 FORECAST KEY FIGURES

190

ΕXHIBITORS

4,000 m2 EXHIBITION AREA

16,000 VISITORS

700

IMPORTERS

FOOD EXPO

2024

ma ga z i n e

EXCLUSIVE BENEFITS ON THE FOOD EXPO 2024 HOSTED BUYERS PROGRAM

98%

OF INT’L VISITORS WERE SATISFIED FROM THEIR VISIT TO THE TRADE SHOW

FOOD EXPO has designed a detailed Hosted Buyer Program, aiming to attract the highest caliber of food buyers from across the globe. During their visit at the trade show, they will meet in person more than 1,300 Greek and international exhibitors in a single event more than 280 international exhibitors from 40 countries- and to find the most promising new F&B products from top producers and suppliers to accelerate their business growth. Qualified hosted buyers simply have to attend a min. number of B2B meetings (hosted buyers are expected to hold more than 13,500 b2b meetings with FOOD EXPO 2024 exhibitors), that are pre-scheduled through an online matchmaking platform, while having all or part of their expenses paid for. Along the professional side of the trade show, one can explore the beauty, historic sights and culinary treasures of Greece. Hosted buyers get to enjoy a day tour to the center of Athens, including Acropolis and the Acropolis Museum, or the Temple of Poseidon at Sounio, three of the most picturesque destinations, making their business trip in Greece a memorable experience.

FOOD EXPO 2024 By joining the Hosted Buyer Program of the trade show, one enjoys the following benefits: • Round trip economy air ticket • Up to three nights’ accommodation (room only) at a 4 or 5-star hotel • Free transportation with the trade show’s shuttle bus from the hotel to the exhibition center and vice versa • Free detailed, custom-made directory on their b2b pre-scheduled meetings • Free Hosted Buyer badge, giving access to the trade show with fast lane priority • Privileged access to Hosted Buyer lounge

For further information, please contact our team Filippos Papanastasiou / fp@forumsa.gr Ioanna Lalia / il@forumsa.gr Christine Mponoti / chm@forumsa.gr Despina Irida Tsirikou / dt@forumsa.gr

Trade Show ma ga z i n e

IMPRESSIVE GREEK PRESENCE IN ANUGA 2023 This October, Anuga, one of the biggest international f&b tradeshows worldwide, is showcasing all innovations worth knowing in the sector of food and beverages.

nuga, one of the world's largest food industry trade fairs, is taking place this October, 7th to 11th, in Cologne, Germany, providing once again privileged access to information, innovation and networking to all the key players in the sector. The last time it was held, the fair hosted a total of 4,443 exhibitors, the number of trade visitors being 69,549 from 169 countries. It is important to state that the last Anuga tradeshow was held in 2021, during the covid restrictions period. This year, the forecast is that the numbers return to the ones of the regular edition of the tradeshow, showcasing a number closer to 8.000 exhibitors (7.972: number of exhibitors in 2019), and over 170.000 visitors. As for the Greek presence, it is expected to be stronger than ever, with more than 250 companies participating in this year’s Anuga.

Placing the focus on Sustainable Growth The Anuga community strengthens the current discussion on the theme Sustainable Growth, taking environmental and climate aspects into account. Under this light, "Sustainable Growth" is the key theme of Anuga 2023. As an international trading platform and trendsetter, the leading global trade fair for food and beverages is thus placing one of the central themes of the industry on the agenda. The emphasis lies on different issues, such as how the area of tension between economic growth and sustainability can be conciliated in the food section, which facets sustainable growth offers and which solutions and approaches are globally possible. These among other topics are covered in the 10 trade shows and will particularly be discussed in the scope of Anuga's event and congress programme. The worldwide food industry is facing ma-

ANUGA IN 2021:

4,443

EXHIBITORS

69,549

TRADE VISITORS FROM 169 COUNTRIES

40,000

CONTACT REQUESTS (NETWORKING)

Trade Show ma ga z i n e

The need for innovations and solutions that will sustainably improve the worldwide food system is greater than ever. That is why Anuga's key theme for 2023 is Sustainable Growth. jor challenges: With a growing population of around 10 billion people by 2050, there is also rising demand for foodstuffs, particularly for protein. At the same time, the threat of global climate change, water and energy shortages and the loss of biological diversity are putting pressure on the agriculture and food industry. Economic and humanitarian effects, such as disrupted supply chains as a result of the Ukrainian/Russian conflict as well as increasing energy and food costs are aggravating the situation further. The need for product innovations and solutions that will sustainably improve the worldwide food system is greater than ever. This is precisely what Anuga is picking up on with this year's key theme "Sustainable Growth". The leading global trade fair of the food industry will be complemented by an ambitious congress and event programme and offers many opportunities for networking. "The key challenge of the future will be promoting economic growth and sustainable development and at the same time making sure that the necessary natural resources are still available. In a time of disruptive change, which is influencing the global market sustainably, together with the exhibiting com-

panies and leading institutions as well as experts, at Anuga we offer the opportunity for an intensive exchange of ideas and solutions. Our aim is to provide a holistic and international overview of approaches for a sustainable food system," explained Jan Philipp Hartmann, Director Anuga. In addition, special events like the Anuga taste Innovation Show or Meet more Meatless and Dairy Alternatives offer interesting insights into sustainable developments. In this way, established manufacturers from the industry also demonstrate how their classic product ranges are further developing and making an important contribution to a sustainable economy through the implementation of regional, purely vegetable-based ingredients or alternative proteins and resource-saving production processes.

More than 250 Greek exhibitors At the time of printing of this issue, the list of the Greek companies participating was incomplete, yet Greek presence is expected to be stronger than ever. You can check the participants' list at Anuga's official site (https://www.anuga. com/anuga-exhibitors/list-of-exhibitors/), putting Greece at the advanced search.

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The tastiest and most affordable meal with just 100g of delight, which is undeniably ideal for any moment of the day!

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Variety of fillings

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Market News ma ga z i n e

news

Theoni Natural Mineral Water Fine Water Summit 2023 In an award ceremony and a delightful Food and Water Pairing experience, the Fine Water Summit 2023, and the Taste & Design Awards were hosted by Theoni Natural Mineral Water for the first time in Greece. The multi-awarded Natural Mineral Water Theoni invited the event to Athens this year, hosting the founders of the Fine Waters Academy, Michael Mascha and Martin Riese. The event took place at Vasilainas restaurant where the

internationally renowned Water Sommelier, Michael Mascha and Martin Riese guided the attendees on a tasting journey of matching 100 different waters with a selected menu of refined Greek flavors. Each table had its own water sommelier who suggested a different water for each dish in order to highlight the flavors and enhance the enjoyment of the Food & Water Pairing Menu experience. www.theoni-water.gr

Trikalinos

Strong Presence In Japan The appeal of Trikalinos’products in Japan is growing. Despite the limitations due to the pandemic and the increase in the cost of raw materials and transport, Trikalinos company expresses its satisfaction with the sales recorded in the Japanese market, stating that they have won the bet of trust from Japanese customers, and now steadily building on this relationship, based on the recognition of the high quality of Trikalinos products. www.trikalinos.gr

Snapshot from the Fine Water Summit 2023 event held in Athens.

Siris Craft Brewery 6 New Distinctions for Voreia Siris’ Voreia craft beers are awarded once again both at European and local level, starting with the 2 Gold Awards at the Concours International de Lyon. With yet another distinction to follow, Voreia Imperial Porter was awarded at the Frankfurt International Beer Trophy. Last but not least, the awards continue, as at the Greek Beer Awards that took place on Monday 06/24, five more VOREIA recipes received an equal number of awards. In the context of the Greek Beer Awards, Voreia also received 5 separate awards, in different categories: • Gold Medal (Barrel Aged) • Silver Medal (Stout) • Bronze Medal (Pale Ale) • Bronze Medal (Wheat Beer) • Bronze Medal (Pale Lager) www.sirisbrewery.gr

World of Coffee 2023 ProPanama in Athens World of Coffee is a great opportunity for coffee professionals worldwide to explore, connect, learn, and grow. Taking place in Athens from June 22 to the 24, 2023, this year’s event builds upon the success of last’s year show in Milan. World of Coffee Athens 2023 was the largest and most exceptional event, featuring over 300 exhibitors, and attracting 10,000 attendees from more than 80 countries. In this context, Panama made

an impressive appearance with two pavilions, supported by PROPANAMA, the Export and Investment Promotion Authority of Panama , which were inaugurated during the first day of the show by Her Excellency the Ambassador of the Republic of Panama in Greece, Ms. Julie Lymberopulos. For more information about Panama’s export sector, please visit: https://propanama.gob.pa/en/sectores_ exportacion

The Ambassador of the Republic of Panama in Greece, Ms J. Lymberopulos, inaugurated the pavillions.

Exports Record Setting for Cucumbers and Peppers At a record pace, at +34%, cucumber exports are developing in the nine month period between September 2022 and June 2023, rising to 65,690 tons, compared to 49,023 tons in the same period between 2021 and 2022. Also, tomato exports during the first six monthes of the year (1/2023-6/2023) amounted to 29,076 tons, increased by 30% from the corresponding period of 2022, while pepper exports are also moving at a record pace, and from January1st 2023 to June 2nd 2023 they reached +22% and 12,566 tons. You can read full report on www.ambrosiamagazine.com

Trata Three new Superior Taste Awards During the last years, Greek products thrive in international festivals and taste competitions, ammassing awards and distinctions, and the positive impact continous. This time, it was Konva SA’s turn to received three new international Superior Taste Awards from the jury of the International Taste Institute for the Trata brand. The new awards focused on the new innovative products in Trata Pocket packaging, with salmon and with tuna and legumes. "We would like to thank the jury of the international institute for the special recognition and reward and declare that we will continue our efforts to collect even more distinctions and recognitions," Konva SA executives said. www.konva.gr

New Products ma ga z i n e

new

WHAT’S

KAMPOS CHIOU NEW SOUR CHERRY RECIPE A new sour cherry recipe is being launched by Kampos Chios. It is the sour cherry drink (“vissinada” in Greek), also available in the “λοw” series, featuring the classic sour cherry taste, only sugar-free. According to the company, the product makes sense for the consumer, due to the low-calorie products trend. The sour cherry drink is being placed in supermarket chains in Greece and in all 16 countries in which Kampos Chios is present.

www.chiosgardens.gr

CRETA FARMS EN ELLADI NOSTIMIES SPICY PORK GYROS Creta Farms enriches the En Elladi Nostimies series with a delicious new product: the Spicy Pork Gyros En Elladi, made from pork, marinated with extra virgin olive oil, Cretan aromatic herbs and pepper, a mixture of spices. The range is gluten-free and made without preservatives, while all products are easy to prepare: being pre-cooked, Gyros En Elladi is ready to serve in 6-8 minutes.

https://www.facebook.com/CretaFarms.gr/

VIOLANTA PROTEINO BARS Violanta, committed to offer innovative products of quality and high nutritional value, presents the new filled PROTEINO bars in three available flavors: filled with peanut butter cream, filled with dark chocolate cream, and filled with banana cream. It is worth mentioning that the new bars are the first filled bars on the market. It is noted that the rich content of milk protein and their nutritional value makes Proteino Violanta bars the ideal snack for better muscle strengthening after physical exercise. www.violanta.gr/en

RHOECO NEW CULINARY HERBS LINE A new series of herbs is added to the range of rhoeco products, for people who love cooking. The brand has created six organic, Greek cooking spices: oregano, thrombi, tarragon, red hot peppers, thyme and bay leaves, packaged in glass, reusable jars with imaginative labels, which will give a touch of Greece to culinary creations, while offering a Mediterranean touch to taste connoisseurs. Αvailable online and soon in partner stores. www.rhoeco.com