AMBROSIA #17

A dynamic Innovative Partnership Agro-tech Export Cluster

One of the biggest challenges for the sustainable development of the production chains of the agri-food sector is the detailed monitoring of the production processes and the traceability of the entire production chain.

In recent years, consumers’ sensitivity to the quality and origin of the products that fill their plate has increased significantly, which is why the majority of them now want to know the history of the products they consume. The above-mentioned insecurity could be covered by the “Blockchain” technology, which allows the distribution and non-falsification of digital information among users.

It is a time series of invariant data, which are encrypted and interconnected. This data (block of data) is managed by a computer network, is difficult to corrupt and is available to anyone with access authority. Thus, utilizing the Blockchain technology, every user (both the business and the end consumer) can follow all processes, certificates, analysis and information that accompany the product, from the moment of its production until its purchase by the end user.

The Agro-Technological Export Partnership, an initiative of the Exporters Association (SEVE), is an innovative cooperation scheme made up of a set of interdependent entities linked together in a common field of activity. Its vision is to become the growth catalyst and reference point of the Agri-Food sector in Greece and abroad, utilizing the unique Greek agricultural products and the know-how, innovation and production capacity of its members, to promote happiness, healthy Mediterranean nutrition and sustainable development. Its mission is to provide partners and members with competitive advantages of international scope by providing innovative solutions, know-how, products and services of high added value.

This is the reason why in the upcoming FOODEXPO 2024 (9-11 March) we will present to all our professional visitors the special work of Agrotech Export Cluster, a unique research project about the development of a fully digitized traceability and quality assurance system for new or existing products of the companies involved, based on the Blockchain technology.

And of course don’t miss the unique opportunity to meet more than 1300 exhibitors from Greece and 30 other countries… Food Expo Greece is waiting for you!

CEO

Thanassis Panagoulias

CFO

Stratos Apostolakos

Publishing Director

Thanassis Gialouris gialouris@forumsa.gr

Commercial 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

N. Koumanis

I. Margelis

N. Mastichiadis

M. Mellios

A. Mourati

I. Polychronopoulou

G. Theodoropoulos

Int’l Relations Director

Filippos Papanastasiou

Marketing Director

Eleftheria Kampa

Digital Mgr

Katerina Kokkinou

Communication Mgr

K. Konstantopoulou

Advertising Coordinator

M. Spichopoulou

Publishing Dept.

Secretary E. Samara magazines@forumsa.gr

Printed by Baxas SA

Published by FORUM SA

Member of NürnbergMesse Group

Thanassis Gialouris

Greek Food & Drink Industry Towards a better world for the future generations

The new year has started with several -not new, but demanding- challenges for the agrifood sector, for the Food & Drink Industry and for the economy in general. The socioeconomic environment remains fragile, still experiencing geopolitical and financial instability, inflationary pressures, and climate/weather-related severe events, at local and international level.

At the same time, sustainable growth is a prerequisite for the resilience of the Food & Drink sector in this dynamic market landscape. Green transition creates an increasing need for resources and energy savings. This process also requires significant operating costs by the food & drink industries, to implement more sustainable production methods, to transform their infrastructure and make necessary changes to align with the ambitious objectives and initiatives of the European Green Deal and the Farm to Fork Strategy.

In addition, digital transformation is another important pillar that is inevitably included in the new context. With the adoption of new technologies our industries could optimise their production and distribution practices, while achieving better resource management. Furthermore, innovations in food processing and packaging are implemented nowadays to meet consumers’ increased expectations, for optimum quality in their nutrition and respect for the environment.

GREEK F&B INDUSTRY CAN LEVERAGE THE TRANSITION TOWARDS MORE SUSTAINABLE FOOD SYSTEMS

Lately the future seems more unpredictable than ever before. In such a rapidly evolving framework, the Greek Food and Drink Industry remains one of the most dynamic and high-growth sectors in the Greek manufacturing and traditionally a major exporter. Food and drink companies keep investing in extroversion, with a strong presence in the European and a growing penetration in many other food markets as well. The fact that for many years food and drink exports are steadily presenting an important increase proves the superiority and the competitive advantage of the Greek food products and nutrition. Through the implementation of an inclusive sustainability strategy, the integration of innovation and social responsibility, the Greek Food and Drink industry can leverage the transition towards more sustainable food systems. The objective is not only to enhance its competitiveness in the domestic and global market, but also to ensure product availability and to contribute substantially to a better world for future generations. °

IOannis Yiotis President of the Federation of Hellenic Food Industries

2.000 COMPANIES WITH >10 EMPLOYEES

360.000 DIRECT AND INDIRECT EMPLOYEES

€15,5 BILLION TURNOVER

€6 BILLION EXPORTS

The Federation of Hellenic Food Industries (SEVT)

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.

SVEN VAN ASPEREN

PASTA LOVERS UNITE

As the Export Director at Eurimac SA, one of the leading f&b companies in Greece, Mr. Sven van Asperen talks to Ambrosia Magazine about innovation, sustainability, and the way our rich culinary tradition transforms to experience, benefiting Greek f&b brands.

Interview: Charitomeni Vonta

Photos: Courtesy of the company

What is Eurimac’s position in the Greek food industry and its category, and what does the company's portfolio include?

Eurimac - Makvel holds a leading position in the Greek food industry, particularly in pasta production. Renowned for its extensive range and quality, Eurimac dominates the market in terms of volume and variety. The company's portfolio is versatile, committed to catering diverse consumer preferences. It includes all kinds of classic pasta shapes, both in households and in professional cuisines. Lately Eurimac has expanded its range to include more specialized products like 5-cereal pasta, offering a nutritious alternative to traditional pasta. The company also produces specialty items such as farfalle and tricolore pasta, which are popular for their unique shapes and vibrant colors. Furthermore, Eurimac has responded to the growing health-conscious trend by introducing whole wheat pasta and a line of organic pasta. These additions underscore the

company’s dedication to quality, innovation, and meet the evolving needs of consumers, reinforcing its leader status in the Greek pasta production industry.

Where does the company stand -in terms of volume- in exports?

At Eurimac - Makvel, our operations and vision are driven by three core principles: expansive international outreach, continuous innovation, and profound environmental respect. Our journey began in the 1960s and gained momentum through participation in major international exhibitions starting in the 1970s. Today, our products are distributed in almost 60 countries. Last year, our export achievements at Eurimac - Makvel were notable, with 55% of our total pasta sales coming from international markets, amounting to a significant volume of 40,000 tons of pasta. This substantial figure underscores the success of our global notable presence and the strong demand for our products worldwide.

LAST YEAR, 55% OF EURIMAC - MAKVEL TOTAL PASTA SALES CAME FROM INTERNATIONAL MARKETS, AMOUNTING TO 40.000 TONS OF PASTA

Which do you consider to be the company’s greatest comparative advantage in relation to the competition outside Greece?

I would say our fully vertically integrated structure, affording us total control over every stage of the production process, from the sourcing of raw materials- high quality Greek durum wheat, to the final product. Such control ensures unparalleled consistency in quality and reliability, setting us apart in the global market. Additionally, our lean operational model are key assets that enables quick decision-making, ensure rapid and efficient communication both within the company and with our partners and customers. This agility in operations not only enhances our responsiveness to market changes but also allows us to maintain a competitive edge by adapting quickly to consumer needs and industry trends.

What are Eurimac’s best selling products in foreign markets?

Classic pasta shapes reflect a universal appeal for timeless favorites. Additionally, traditional Greek pasta varieties have gained significant popularity, showcasing our expertise in offering authentic, culturally rich culinary experiences. These traditional products embody the Greek culinary heritage, attracting a global audience keen on exploring diverse, authentic flavors.

What are the markets in which you are currently active abroad, and what are your target markets?

Eurimac – Makvel has established a significant global presence, currently exporting our entire range of pasta products to all continents. This expansive reach reflects our dedication to sharing the richness of Greek pasta tradition worldwide. Our focus now is to deepen our market presence in Asia. This region presents a dynamic and rapidly growing market, with an increasing appetite for international cuisines, including Mediterranean flavors. We see a tremendous opportunity in Asia to introduce our unique pasta varieties and to cater to the evolving taste preferences of consumers. By leveraging our commitment to quality and authenticity, we aim to strengthen our foothold in Asia, expanding our reach and establishing Eurimac – Makvel as a household name.

What are your plans, product-wise, in the next period?

Eurimac – Makvel is strategically planning to broaden its product portfolio to align with the changing preferences and dietary requirements of consumers. A key initiative in this direction is the introduction of pasta options with a low glycemic index, catering to health-conscious individuals looking for food choices that can

WE ARE INTRODUCING PASTA OPTIONS WITH A LOW GLYCEMIC INDEX, CATERING TO HEALTH-CONSCIOUS INDIVIDUALS WHO WANT TO MANAGE BLOOD SUGAR LEVELS

1. A fully vertically integrated structure allows total control over every stage of the production process.

2. The company's portfolio includes all kind of pasta shapes.

3. EurimacMakvel is certified as a 100% carbon neutral organization.

help manage blood sugar levels. Alongside this, we are also enhancing our selection of whole grain pasta, providing options that are rich in fiber and nutrients. These initiatives respond to the increasing demand for healthier eating options, providing products that are not only delicious but also nutritionally beneficial. By expanding our range in these areas, we aim to meet the diverse needs of our customers, reinforcing our commitment to quality, health, and taste.

Environmental sustainability. It started as a trend but is now linked to the very real state of climate change. What are your moves in this direction?

Since 2013, long before environmental sustainability was an everyday matter, Eurimac – Makv-

el has been a pioneer in the food industry's sustainable energy movement, utilizing rice husk for thermal energy production. This eco-friendly approach reflects our deep commitment to environmental stewardship. We proactively shifted from traditional energy sources (natural gas) to greener alternatives (biomass), well ahead of global sustainability trends. This move not only shielded us from the unpredictability of fuel costs but also greatly reduced our reliance on fossil fuels. In recognition of these continuous efforts, we are thrilled that today Eurimac – Makvel is certified as a 100% carbon neutral organization. This certification is more than just a milestone, it's a testament to our steadfast commitment to environmental responsibility, driving sustainable development in the food industry and respecting society. °

Sven

Hello Greece

Supporting Greek products and companies that stand out

Having high -even excellent- quality products is not enough. In a strongly competitive international environment, great design, interesting storytelling and targeted marketing actions are necessary for a brand to reach more destinations. Initiatives like Hello Greece make the dream of exports a reality for many brands.

THE SUCCESS STORY OF HELLO GREECE

Hello Greece is an established brand name that has been promoting Greek Cooperatives and businesses as well as tourist destinations in Greece and abroad for 35 years, through DK Advertising company.

Ηello Greece Portfolio

The brand’s portfolio is more than impressive, given that some of the best PDO and PGI products in Greece have been highlighted and promoted by Hello Greece and DK Advertising, among which the famous and award-winning Naxos graviera PDO, product the Union of Agricultural Cooperatives of Naxos, the ZAGORIN apples PDO, product of the Agricultural Cooperative of Zagora of Pelion, the black Corinthian currant Vostitsa PDO and the extra virgin olive oil Eliki PDO from the Panaegialios Union of Cooperatives, Krokos Kozanis PDO, saffron, also known as the red gold of the Greek land for its beneficial properties, produced by the Kozani Saffron Producers Cooperative, the famous peaches of Naoussa PDO, product of the Agricultural Cooperative of Naoussa, the exceptional PDO & PGI wines of AAOS Vaeni Naousa and the unique wines of "Dimitra" Cooperative of Nea Anchialos.

Also companies that produce products of superior quality, both traditional and innovative products, such as quality oils from the Fytel Olive Oil Company, Mavro Rodo Tsipouro and Kazanisto Ouzo from Stoupakis Distillery (Chios island), Hotos Cheeses, Ariston Butter from Kamilaris SA company, the delicious Lucia Potatoes and Cherry Tomatoes, the Kandylas Halva,

the famous racomelo from Amorgion Distillery, as well as the award-winning wines produced by the new generation Papagiannakopoulos winery from Nemea.

Privileges and more

All the above mentioned Cooperatives and companies have an intense and successful export activity in most countries of the world. Hello Greece participates as a sponsor in the largest exhibitions in Greece and abroad, successfully advertising businesses, destinations and Greek products through brochures, banners and specialized journalists.

Advertising through Hello Greece means enjoying certain privileges such as advertisements and articles in widely distributed media publications in Greece and abroad, radio, TV and Internet contests, TV and radio spots. Last, but not least, among DK Advertising clients, one can find some of the most popular tourist destinations in Greece, such as Skyros, Rhodes, Kos, Lesbos, Katerini, Kythira, Serifos, Sparta, Symi, Syros, Chios, Alexandroupolis, Kavala, Messinia, Olympus, Naxos, Nisyros and Evia.

DK Advertising:

info@dkadv.gr / tel: 210-8847190

DIMITRIS KAPOUNIS

«EAS NAXOS IS ALWAYS BY THE SIDE OF FARMERS AND LIVESTOCK BREEDERS»

The president of the Union of Agricultural Cooperatives of Naxos (EAS Naxos) Dimitris Kapounis talks to "Ambrosia Magazine" about the past and the future of the Union.

Founded on the largest island of the Cyclades (Naxos) by a small number of primary agricultural cooperatives to serve their members and to process small quantities of milk into cheese making, the history of the Union begins in 1926. “Over the years”, says Mr. Kapounis, “the agricultural cooperatives-members and the activities of EAS increased. In 1955, some island farmers wanted to make their own cheese. So, they decided to collect their milk, EAS provided them with the know-how, and Naxos Graviera was born.” This cheese won over consumers and production was growing, therefore, in 1996, EAS Naxos proceeded to certify it as a Protected Designation of Origin (PDO) product. In the meantime, EAS had built, in lowland Naxos, a modern Milk Processing Unit, which, according to Mr. Kapounis, "is currently being renovated and expanded, and will become a state-of-the-art, Swiss-style cheese factory, using a subsidy from the Rural Development Program, under the su pervision of the Greek Agricultural University.” At the same time, however, EAS is building a sec ond cheese factory, in mountainous Naxos, to pro duce another delicious PDO Cheese, Arseniko Naxou. “EAS Naxos has also invested in another great product of Naxos, the Naxos Potato. We created, with our own funds, a certified pack aging plant and registered the Naxos Potato as a Protected Geographical Indication (PGI)

product,” adds Mr. Kapounis. “EAS Naxos has become a driving force of development for the agricultural world and the economy of Naxos in general, committed to quality and traditional values. It also actively stands by the side of its producers, who find themselves under the weight of increased production costs and whom the State must support", underlines Mr. Kapounis.

In conclusion, Dimitris Kapounis emphasizes that EAS Naxos distributes its products all over Greece and abroad, while winning several distinctions and awards, the top ones being the Golden Taste Award in Greece and the 2 Stars in the Superior Taste Competition at the

AGRICULTURAL COOPERATIVES UNION-AEGHION SA

BLACK CORINTHIAN CURRANTS VOSTIZZA PDO ARE THE GREEK SUPERFOOD

Peloponnese Region is famous for its many delicious agricultural products in general, but Corinthian raisins are one of the gemstones on its crown, famous since the ancient years. Alongside, many premium quality products are being produced and exported today by one of the oldest cooperatives in Greece. The Agricultural Cooperatives UnionAeghion SA was founded in 1935 in Aeghion, Achaia, and consists of 26 primary agricultural cooperatives, with a total of approximately 6,000 active members. Around 200 people are employed daily in the company's modern facilities, which include raisin processing, olive oil standardization and citrus fruit packaging factories.

The A.C.U. Aeghion SA

A.C.U. Aeghion SA exports approximately 98% of the products it markets to more than 40 countries in the world. The Union’s products include Corinthian Currants Vostizza PDO, Corinthian Currants, Sultanas, Extra Virgin Olive Oil PDO, Citrus fruits, Organic products.

The main exporting markets are the member states of the European Union (Holland, France, Germany), UK, but also countries outside the European continent such as Australia, the USA, Russia, India, Canada, Japan and others.

Currently, A.C.U. is the main exporter of currants as it packs and exports approximately 60% of the total annual production.

A.C.U. Aeghion SA is involved in almost 90% of the production of Vostizza PDO, a unique product of the highest quality. A.C.U. is the exclusive or main supplier of Corinthian currant to the largest bakery and confectionery companies. Besides this key activity, the Union also collects and standardizes exclusively the Extra Virgin Olive Oil of its member producers, ensuring a final product of excellent quality.

Quality Standards and Acceditations

The modern production facilities (with laser sorting machines, x-rays, metal detectors, etc.) meet the strictest specifications of food factories, all modern safety and hygiene standards and the most demanding standards of the largest industries abroad. Last, but not least, production processes are ISO 9001, ISO 22000, BRC, Kosher and Halal accredited.

A.C.U. Aeghion SA has been a pioneer in the production of organic products in Greece since the early 1980s, being one of the few food production and processing units in Greece equipped with modern accredited Quality Control Laboratories with ISO 17025 where complex chemical and other analyzes are carried out, such as analyzes of Ochratoxin A etc.

The Research and Development Department aims to ensure the quality of the products produced, research new methods for the production of new products and conducts important research in collaboration with Greek and foreign Universities and other Organizations. °

Agricultural Cooperatives

Union-Aeghion SA

201 Corinthou Street

• 25100 • Aeghion

T: +30 26910 22409

F: +30 26910 22384

www.pesunion.gr sales@pesunion.gr

AGRICULTURAL COOPERATIVE OF ZAGORA PELION – ZAGORIN

108 YEARS OF COLLABORATIVE

CREATION

Zagora is the largest village of Pelion (Central Greece), the place where the Agricultural Cooperative of Zagora Pelion was founded in 1916, by 199 local residents, representing all social classes.

Seventy years after the founding of the Cooperative, the creation of the "ZAGORIN" trademark rose the Organization to fame, giving identity to the products. After 80 years of continuous operation, in 1996, the Cooperative's apples were the first in the European Union to be granted a Protected Designation of Origin accreditation, while during the same year, it was also the first Greek fruit to be marketed with an authenticity sticker on each apple. Today, the Cooperative trades all products produced by 99% of the growers of the Municipal Unity of Zagora, serving more than 800 members. The PDO apples of Zagora Pelion under the brand ZAGORIN are a trademark for the region throughout the country and abroad. The main product traded by the Cooperative is apples, the main variety of which is Stark ing Delicious. Alongside, apples of the Golden Delicious varieties, PDO Firikia of Pelion, Gala, Fuji and other products from tree crops of the area are being produced and traded.

Strict production rules

All products are mandatorily grown using the method of integrated management or, alter natively, organic production management. The Cooperative follows all currently valid certification standards such as AGRO 2, GLOBALGAP/ G.R.A.S.P. and ISO 22000 but also private standards that have been created by chains of the agri-food sector. All apples and products carry an authenticity sticker with the trademark. A similar sticker that indicates organic farming, with the same brand, is affixed to the organic products traded by the Cooperative.

the social level as well as its results, came the entry in the national list of Intangible Cultural Heritage of Greece.

Intangible cultural heritage of Greece

About 100 years after its establishment and as a result of the Cooperation’s broad activity at

The central triptych of the Cooperative's operation during the last two decades is Consumer Protection - Producer Protection and Preservation of the Natural Environment. Based on the above, the Cooperative combines various practices taken from the traditional folk wisdom of sustainable management of the agricultural area with innovative applications offered by today’s scientific research. °

KROKOS

KOZANIS

GREEK RED GOLD

www.safran.gr

Krokos Kozani is produced exclusively in the Prefecture of Kozani by the Kozani Saffron Producers Cooperative. founded in 1971 and based in the village of Krokos, 5 km from the city of Kozani.

Saffron from Kozani is considered a natural remedy for the skin and especially for treating acne due to its antibacterial properties, and its antioxidants are thought to protect the skin from premature aging. According to research, it has been found that Krokos has strong aphrodisiac properties, significantly improving erectile function and sperm motility.

Health Assets

Kozani Krokos is a truly miraculous herb, found to be beneficial in many different situations: it relieves stomach ache, soothes kidney pains, in small doses, stimulates appetite and facilitates digestion. It also limits gastralgias, spasms and whooping cough. Used externally, it improves acneic skin. It has anti-depressant, anti-aging and anti-cancer properties, while enhancing brain function and memory. It reduces cholesterol, has an antithrombotic effect and lowers

blood pressure. It offers a beneficial effect to people suffering from dementia or Alzheimer's. It helps with asthma attacks, premenstrual syndrome, nausea, digestive disorders, discomfort during teething. You can drink it as a beverage (infused in hot water), or use it as a spice. It can be combined with any food recipe, giving a spicy taste with a distinct aroma and yellow color.

International Reach

The Cooperative has taken a series of actions to protect and preserve the product, among which has obtained a quality assurance certificate I5O 9002/1994 and has developed certified organic saffron cultivation. It also has obtained a Protected Designation of Origin certification mark for "Krokos Kozani" and has become a member of the Pan-European Union of Aromatic Plants "EUROPAM".

Krokos Kozanis is sold in all major super market, specialized stores and many dragstores in Greece, and over 40 countries worldwide (most European countries, the USA, Australia, New Zealand, South Africa, Taiwan etc.) °

Krokos

Kozanis, the Greek saffron, is a PDO product that stands out worldwide for its aroma, color, medicinal properties and excellent quality, which ranks it at the top among first class saffrons in the world.

Greece

FYTEL THE OIL EXPERTS

A 100% Greek company, FYTEL operates in Greece since 2007, and has as its main activity the bottling of olive oil and seed oil, and its distribution in the Greek and international market

From the very first day of its foundation, the company’s goal was to specialize in its field. Coupled with daily research, specialization has made FYTEL an innovative and constantly growing company.

In 2012, the company invested in the Greek market and got transferred to newly built facilities in Aspropyrgos with machinery that covers the company’s needs and fulfills all food safety requirements.

Aiming to reinforce its position in the competitive sector, FYTEL chose wisely the location,

only 2 km away from the commercial port of Piraeus, an undeniable hub of national and international transport.

In 2015, the company completed and presented to the Greek market the new range of edible oils under the brand name FYTEL, taking the market by storm with its innovative products. Already exporting to 10 international markets, the company’s primary concern and competitive advantage is the high quality, while its aim is the promotion of Greek food products to every corner of the earth. °

Thymaritsa

Location (Drasiza), Magoula, Attica

Postal Code 19018

Tel: 210 5578280

e-mail: info@fytel.gr

www.fytel.gr

SECRET COMFORT FOOD*

For every traditional kitchen there is a dish (or more) that is intrinsically linked to the core of the people, their deepest mentality and mindset, a dish that resonates with their culture, not the intellectual one, but the everyday. Sweet pies, made with easy-to-find, mostly cheap and common to the Greek land ingredients, pies that our grandmothers used to make almost daily, within minutes, to treat the kids and their loved ones, are, in a way, a trademark of Greek cuisine. Based on olive oil (butter was scarce or very expensive in the past, thus practically inexistant in most traditional dishes, sweet or savory), eggs, flour, milk, fruit and spices, Greek sweet pies are most Greeks’ secret comfort food. If you try them, you can see why.

Karydopita

Also known as walnut pie (Greek: καρυδόπιτα), which literally means a pie (πίτα) made of walnuts (καρύδια), this delicious dessert has different recipes, depending on the region. It can be in the form of cake, covered in a rich, sweet syrup, or it can be baked in crust, slightly resembling to baklava, the first version being the closest to the traditional one. Orange zest, cloves, alcohol (such as brandy or cognac), resins are some of the ingredients one can find in its recipe. As for its history, it is one of the oldest traditional Greek desserts, tracking its roots back to the ancient years.

Cream Bougatsa

The queen of traditional Greek desserts, especially in northern Greece, bougatsa is actually the word to describe the type of pastry and the way it is folded before baking. Its history dates back to the Byzantium years, even before the 14th century. As for the ingredients, bougatsa can be either sweet (with cream) or savory (with cheese, spinach, even minced meat). As a dessert, it is quite simple (plain, crunchy pastry filled with rich cream), it is served cut in small pieces, and topped with cinnamon and icing sugar

Orange Pie

The famous, simple and absolutely delicious portokalopita (πορτοκάλι – portokali is Greek for orange, πίτα – pita is Greek for pie) is the dessert you will probably enjoy as a treat (kerasma, Greek: κέρασμα) in most traditional tavernas and restaurants after a great meal almost everywhere in Greece. It is usually made with thin pastry cut in pieces, and a mixture of Greek yoghurt, eggs and orange juice. The pie is covered in rich orange infused syrup and it is best consumed chilled, after the syrup is completely absorbed. A scoop of vanilla ice cream is the second best way to enjoy it -the first is plain, with a cup of Greek coffee.

COBI BITTON

“CRISES CAN GIVE RISE TO OPPORTUNITIES”

In a currently challenging geopolitical environment which profoundly affects Europe, and the Mediterranean in particular, since last fall, mr. Cobi Bitton, Chief Executive Officer of the Israel-Greece Chamber of Commerce talks to Ambrosia Magazine about how the commercial affairs between the two countries could potentially benefit from emerging opportunities, even in an adverse environment.

Interview: Charitomeni Vonta

Photos: IGCCI

— What is the role of Israel-Greece Chamber of Commerce (IGCCI) and the services it provides?

It is an organization that promotes and facilitates trade and economic relations between Israel and Greece. Its main goal is to strengthen the bilateral business ties and promote business opportunities between the two countries by providing various services to its members and the business community, including Networking, Business Matching, Trade Missions and Delegations, Business Support and Consultation, Market Research and Information, Advocacy and Representation for its members.

— What, in your opinion, are the exporting dynamics of the Greek f&b sector?

In my opinion, the Greek f&b sector has significant potential for exporting to Israel, the main reasons being a. the quality and authenticity of Greek products, as well as food proccess machines, and b. health and wellness trends that favor the Greek cuisine and the relevant foods and drinks. However, it's important to note that like any sector, it faces challenges in exporting, such as competition, logis-

tics, and regulatory requirements in different markets. Overcoming these challenges and effectively promoting Greek f&b products to Israel requires strategic planning, market research, and partnerships with experienced export professionals.

— What are the best selling Greek f&b products in Israel today, and what are the most promising?

The Greek f&b products that are currently bestselling in Israel may vary based on consumer preferences and market trends. Is is also changeable due to country security and social impact. That said, the products that sell today are Greek extra virgin olive oil, Feta Cheese, Greek Yogurt, Greeks olives, Greek wines, Greek authentic (traditional) sweets, and Greek authentic (traditional) liqueurs and spirits like Ouzo, Tsipuro and Mastiha. In terms of the most promising Greek f&b products in the Israeli market, there are a few that show potential for growth, such as traditional Greek pastries, Greek craft beers, organic and healthy products, specialty food products and Greek coffee. It's important for Greek f&b exporters to conduct

GREEK PRODUCTS

HAVE SIGNIFICANT POTENTIAL FOR EXPORTING TO ISRAEL THANKS TO THEIR QUALITY AND AUTHENTICITY

1. Specialty food products (such as mastic) show potential for growth in the Israeli market.

2. Traditional Greek pastry and sweets are among the most promising products with great export potential.

3. Authentic spirits like Ouzo are among the best selling Greek f&b products in Israel.

costs, the program, together with the framework of the Israel Greece Chamber of Commerce del egation, gives it the right "flavor".

— What are the benefits a company has by being a member of the IGCCI?

Being a member of the Israel Greece Chamber of Commerce offers several benefits for companies. Here are some key advantages:

1. Business networking: Membership in the Israel Greece Chamber of Commerce provides compa nies with valuable networking opportunities.

TRADE FAIRS LIKE FOODEXPO PROVIDE A PLATFORM FOR COMPANIES TO SHOWCASE PRODUCTS, NETWORK AND EXPLORE BUSINESS OPPORTUNITIES

2. Market expansion: The IGCCI acts as a bridge between Israeli and Greek businesses, facilitating trade and investment. Membership provides companies with access to market information, insights, and resources that can help them expand their operations in Greece or Israel.

3. Business services and support: This includes assistance with market research, trade missions, business matchmaking & promotion activities.

4. Advocacy and representation: The Chamber of Commerce represents the interests of its mem-

bers and serves as their advocate in both Israel and Greece. It actively engages with government authorities, business associations, and other relevant stakeholders to influence policies and regulations that impact the bilateral trade and investment environment.

5. Visibility and branding: Members often receive recognition through various Chamber publications, events, and platforms. This exposure can increase brand awareness, credibility, and reputation in the Israeli and Greek business communities.

6. Information and resources: The Chamber of Commerce keeps its members informed about trade missions, business events, exhibitions, and other relevant business opportunities in Israel and Greece. It provides access to market reports, industry insights, and economic data that can assist companies in making informed business decisions.

— What are the biggest challenges faced by your members today?

There are several challenges in general that IGCCI members may face. Some of these challenges could include trade and regulatory barriers, such as Kosher certificate approval, shipping costs, non compatible wholesale prices and slow response time. Another challenge may be finding local partners, and adapting to local consumer preferences, and last, but not least, challenging economic and political stability in Israel due to cross border security instability which creates uncertainty.

— How does the momentum affect the work and goals of the IGCCI and what are, in your opinion, the opportunities emerging from the current geopolitical crisis?

Momentum can greatly affect the work and goals of

the IGCCI. A strong momentum can also enhance the visibility and influence of the chamber, as it can play a vital role in facilitating and promoting business opportunities between Israel and Greece. Regarding the current crisis, it is important to approach it with sensitivity. Crises create uncertainties and challenges for businesses, but they can also give rise to opportunities. The geopolitical crisis may encourage Israeli businesses to explore new markets, diversify their customer base. Greece is one of such new markets. Investment opportunities during times of crisis may emerge in various sectors, technology and innovation being one of them. Israel is known for its vibrant technology and innovation ecosystem. The crisis may drive increased collaboration between Israeli and Greek businesses in areas such as cybersecurity, renewable energy, healthcare, agriculture. The Chamber can facilitate partnerships and knowledge exchange in these sectors. Investors look for new and meaningful cross border investments opportunities. One should consult with experts and the chamber itself to get a comprehensive understanding of the potential opportunities arising from the current geopolitical crisis in Israel and the Mediterranean region. °

QUEEN FETA

AND FRIEN DS

Who could ever doubt the value of Greek Cheeses?

Whether the criteria is the nutritional value, the taste, or their power as an important exporting product of the Greek f&b industry, PDO cheeses from all over Greece have earned their seat at the table.

GOAT MILK CHEESE PRODUCTION IS DOMINANT (ABOUT 88% IN 2022), AMONG WHICH FETA IS STILL THE MOST POPULAR TRADITIONAL PDO CHEESE

Greek PDO Cheeses

It is no secret that Greek cheeses have played an important role, especially during the last twenty years, in the growing popularity of the Greek cuisine and hold their undoubtably high position among Greek f&b exports. Nonetheless, the extreme weather conditions in Greece during the previous year, along with the international context, play their role in the destabilization of an otherwise flourishing market.

The rise and challenges of 2023

The domestic production of cheese has been on the rise in recent years. According to some estimates*, the production of Greek cheeses amounted to 243,000 tons in 2022 showing an increase compared to the previous year (+2.1%) although it remains significantly lower than the corresponding one in 2021 (+4.2%).

Greek cheese exports stagnated in 2022 in terms of volume (112,000 tons) but had a significant increase in value that exceeded €764 million, resulting in the relative trade balance to remain positive.

112.000

tons of Greek cheese exports stagnated in 2022

62.778 tons of feta exports within the period

JanuaryAugust 2023

In Greece, goat milk cheese production is dominant (about 88% in 2022), among which feta is still the most popular traditional PDO cheese with a continuous increase in both production and exports: production reached 114,000 tons in 2022, significantly increased compared to the previous year (+7.4%). At the same time, feta exports within 2022 showed an increase compared to the previous year, while the increase in consumption was also noticeable: feta exports reached €605 million in 2022 (86.800 tons), compared to €388 million in 2019.

As for the production potential in the rest of the Greek PDO cheeses, there is a large lag in production volume, with a decline in 2022. Typical examples are graviera (4,284 tons in 2022, down -11% compared to 2021), kasseri (2,159 tons, down -24%), kephalograviera (2,050 tons, down -20%), and manouri (1,744 tons, down -4%).

According to recent data, within the period January-August 2023 the volume of feta exports was limited to 62,778 tons, a size reduced compared to the corresponding period of the previous year (-2.8%), however the value reached €522.7 million presenting a +21% increase due to the significant increase in the average export price which

DECREASE IN EXPORTS VOLUME IS EXPECTED TO CONTINUE DUE TO THE PRODUCTION DROP AS A CONSEQUENCE OF LAST YEAR'S FLOODS IN THESSALY

reached €8.4/kg. As for the product’s decrease in the volume of exports, this is expected to continue at a more intense pace mainly due to the drop in production as a consequence of the floods' damage to livestock, livestock farms and cheese factories in the Region of Thessaly, which covers the largest proportion of sheep and goat milk deliveries among the Regions of the country (190,000 tons in 2022, 22%).

(*Data from Eurostat and Eurostat EU monthly trade, 17/10/2023)

Greek PDO Cheeses

The Greek Dream Team, Cheese Edition Feta

Feta is certainly the most widespread type of cheese in Greece, and, in relation to the lot of traditional Greek cheeses, the most famous in the rest of the world. It is a white cheese made from goat's and sheep's milk, which matures in brine, and was finally registered as a PDO product only in 2002.

As for its history, there aren't many food products in the world that can boast a 2,000 year past. The name "feta" was given in the 17th century and refers to the way it is cut (feta means slice in Greek), however this particular type of cheese is found in written texts much older than that: a primitive form of feta is even mentioned in Homer’s Odyssey* (Rhapsody I, verse 218-219). Today, feta is the flagship of Greek PDO products and represents approximately 10% of total Greek food exports, demonstrating its excellent international reputation.

GRAVIERA

Crete, Lesvos, Naxos and Amfilochia are the places that produce the most delicious, mouthwatering Greek graviera, which, nonetheless, can be found in many parts of Greece. Greek Graviera resembles gruyère, a Swiss cheese from whose name "graviera" is derived. Graviera is Greece's second most popular cheese after feta, and the second in exports among all PDO cheeses. To be Greek, a Graviera must be made of sheep and goat’s milk (the famous Swiss is made from cow’s milk). The Greek PDO Gravieras are only three, Agrafon, Naxou and Kritis (namely from the regions of Agrafa, Naxos and Crete). To be noted that most Greek Gravieras are of exceptional taste, albeit not PDO, and that graviera is one of the richest cheeses in calcium, as well as an excellent source of protein, phosphorous and magnesium.

KASSERI

Another extremely popular cheese in the Greek market, and one of the most successful in exports among Greek PDOs, kasseri has a semi-hard texture and solid mass with no or very small holes. It is white-yellowish in color, it has a pleasant taste, a fine aroma and is called a fermented cheese (according to the legislation, PDO kasseri must be prepared using the pasta filata or hamouri method, the same technique used for the preparation of fresh cheeses like mozzarella or aged ones like provolone, while in the traditional way, the curd, after it had been melted in hot water, was kneaded by hand). Kasseri can accompany literally any dish and is a great choice for cooking, but if you plan to enjoy it as a dessert cheese, it would be advised to take it out of the refrigerator about half an hour before serving.

KASKAVALI PINDOS / KASHKAVAL PINDOS

THE LATEST ADDITION TO THE GREEK PDO CHEESES

Kaskavali (aka Kaskaval or Kashkaval) cheese is a fine product with an important historical path. The history of Kaskavali cheese goes back in the 18th and 19th centuries, when it traveled all the way from the Pindos mountain range to the Balkans, Italy the southern regions of Russia, Turkey, Algeria, Tunisia, Egypt, Morocco becoming very popular to all markets. Recently (May 2023), according to the relevant publication in the newspaper of the European Union, the cheese with the name "Kaskavali Pindou" was approved in principle as a Protected Geographical Indication (PGI) product.

This was the result of an initiative and a series of procedures undertaken in recent years by the Region of Epirus for this excellent traditional product, which is directly linked to the life of the Vlachs in the Pindos mountain range, but also the Balkans, where they arrived due to the activities and their movements. This recent development to the product’s status is very well deserved.

Kaskavali is a semi-hard cheese, whitish to pale yellow in color, cylindrical or parallelepiped in shape. It is prepared using the technique of heated cheese mass from sheep milk or a mixture of sheep and goat's milk (with goat's always in a proportion of less than 35%), using a special technique developed and spread by the Vlachspeaking nomads-breeders of the Balkans, driven from the regions of the central northern end of the Pindos Mountain range. Kaskavali requires a total preparation-ripening period of about 90 days to be ready for consumption.

It has a buttery, slightly acidic and slightly salty taste, which differentiates it from similar cheeses. The taste characteristics of the product are contributed by the high fat content and the intenserich aroma of the milk from the demarcated area,

Greek PDO Cheeses

IT HAS A BUTTERY, SLIGHTLY ACIDIC & SALTY TASTE WHICH DIFFERENTIATES IT FROM SIMILAR CHEESES

but also by the traditional cheese-making technique that required the periodic addition of salt and the processing of the cheese mass in two distinct stages, which allowed for the immediate processing of the milk that was produced during the summer at the mountain altitudes, where there were no cheese-maturing plants. (info taken from www.minagric.gr) °

www.karalis.gr

BRAKOPOULOS SA

SYNONYMOUS TO QUALITY

Tradition, innovation, passion for quality and creation are the key words behind one of the most respected Greek companies in the frozen dough and pastries industry.

It all started from a small workshop, where the company’s founder, Evangelos Brakopoulos, began to create products and flavors with local ingredients, drawing inspiration from the traditional flavors of the Peloponnese. As the years went by, these products became much loved and that workshop grew bigger, gradually evolving into a state-of-theart production unit, where the company produces traditional and modern flavors from all over Greece. Today, the activities of Brakopoulos SA are divided in two major branches, Hellenic Bakery, which produces frozen dough products, and Hellenic Cuisine, specializing in frozen ready meals.

Hellenic Bakery (Frozen Dough Products)

The small workshop where the company started off, almost half a century ago, has become, today, the state-of-the-art unit of "Hellenic Bakery - Brakopoulos", where traditional and modern recipes from all over Greece are made daily. The company produces a rich variety of codes, in nine different categories that cover every professional need. Keeping up with all major developments in catering, the company is constantly experimenting in creating new products from the field of tradition but also from the field of modern nutritional trends, such as the Vegan diet.

By combining technology with traditional recipes based on excellent raw materials, in recent years the company has been able to stand out for its products at the Superior Taste Awards, given by the International Taste Institute. The company has an intense export activity which is developing dynamically. Existing partnerships include Great Britain, Spain, France, Germany, Bulgaria, Russia, Cyprus, Australia, America, and the list keeps growing.

Hellenic Cuisine (Frozen Ready Meals)

Hellenic Cuisine - Brakopoulos was created 24 years ago, motivated by the im-

400+ TOP QUALITY PRODUCTS

49 YEARS OF LEADING PRESENCE

pressive development of the Greek tourist industry. Inspired by traditional Greek recipes and respecting the principles of the Mediterranean diet, Hellenic Cuisine offers quality meals with high nutritional value. Its menu consists of favorite dishes, with meat, minced meat, legumes, vegetables, etc all cooked with pure virgin olive oil and without preservatives. It is widely acknowledged that products that go through deep freezing are perfectly preserved. The company has also moved to the production of Vegan and Plant Based products, creating the new PLANTeatgr series.

The ready-to-consume dishes of the Hellenic Cuisine are addressed to all businesses active in the field of catering and offer precooked meals or even the option of "take

4 CONTINENTS (EXPORTS)

180 MINIMUM NUMBER OF EMPLOYEES

away" such as super markets, restaurants, hotels, canteens, cafés, etc.

This year, the company, certified according to HACCP hygiene and safety standards, was awarded with the Award of Excellence from the International Taste Institute for one of its products.

Last, but not least, Hellenic Cuisine, just like Hellenic Bakery, also has presence abroad, with famous dishes of the Greek culinary tradition.

Certificates

The company is Certified according to International Standards ISO 9001, ISO 14001, ISO 22000, the FSSC 22000 Certification Scheme and the RSPO Supply Chain Standard. °

Headquarters Hellenic Bakery 28 km., Avenue Varis-Koropiou, 194 00 Αthens, Τ. +30 210 6626562, Ε: brako@otenet.gr, www.brakopoulos.gr

Headquarters Hellenic Cuisine 228, str., Vas. Pavlou, Spata, 190 04 Αthens, T. +30 210 6634871, E: info@helliniki-kouzina.gr, www.helliniki-kouzina.gr

BRAKOPOULOS SA IN NUMBERS

THE TOP EUROPEAN EXHIBITION FOR THE F&B SECTOR

After a very successful fair in 2023, FOOD EXPO, the largest food & beverage trade show in Southeast Europe and one of the most significant of its kind internationally, is ready to host, in a few days, another great event. Organized, as usual, to the last detail, the fair features a minimum of 1.300 exhibitors from Greece and the rest of the world, international visitors from 83 major markets such as the UAE, China, India, Japan, Canada, the United States, but also several European states, key food traders and an impressive 900 Ηosted Buyers.

Counting days before the 2024 trade show, we know that last year’s event was truly very successful, consolidating the fair’s leading position in the wider region of Southeast Europe, while further strengthening its international reach.

FOOD EXPO 2024 will take place in just a few days, March 9-11 at the Metropolitan Expo exhibition center in Athens, Greece, and it is expected to be, as it continously is during the last 10 years, the central platform for the international food industry interested in Mediterranean food and beverage products.

Over 4,000 food traders from 80 countries have already put the 2024 event on their agen-

1,300 ΕXHIBITORS

50,000m2 EXHIBITION AREA

THE LEADING F&B TRADE SHOW IN SOUTHEAST EUROPE

FOOD EXPO, THE PREMIER FOOD & DRINK TRADE SHOW IN S.E. EUROPE, IS ONCE AGAIN READY TO OPENS ITS GATES, FROM 9 TO 11 MARCH 2024 .

35,000 VISITORS

900 HOSTED BUYERS

da, in addition to the forecast of a whooping 35.000 visitors, in an exhibition space spanning 50,000 m2, ready to welcome professionals, guests and buyers from the entire F&B sector.

Gateway to the Balkan marketplace and a major trade center in S.E. Europe and the Middle East, Greece is undoubtably in the center of the industry’s interest. As a result, FOOD EXPO 2024 offers once again both its exhibitors and the major buyers from the organized retail and wholesale the opportunity to meet key players and decision makers from the Greek market, with the challenge of revalidating the 17,000 + B2B meetings that took place during the previous (2023) edition of the trade show.

The established online networking platform of FOODEXPO will be available again for the 2024 Edition.

The platform, for yet another year, will be ready to serve every exhibitor who would like to apload their company's profile and products, the ones that they plan to showcase at the trade show.

Apart from serving exhibitors, the platform will also be used by the international Food Traders that will visit the Trade Show through the Hosted Buyers Program. They will have the opportunity to make use of the platform in order to find the exhibitors and products that they are interested in and arrange B2B meetings in advance with the exhibitors of their choice .

FOOD EXPO B2B matchmaking Platform

GREEK NATIONAL ECONOMY PLACES STRONG ASPIRATIONS ON THE F&B SECTOR

T90% of the professionals that visited FOOD EXPO 2023 are Owners or General Managers or Purchasing Managers of the businesses in which they operate

here is no doubt that the challenging conditions both the economy and the society go through are painfully real. Nonetheless, the Greek f&b sector keeps getting stronger, consolidating its role as a strong economic growth indicator, further upgrading it to a pilar. Greece holds an undeniable position as a service-&-industrial-sector based, high-income economy, as well as a tourist hotspot and gateway to more than 100 million consumers in Southeastern Europe. This fact makes the country a dynamic market, all year round, with a high appetite for food and beverages imports.

That said, and while imports are picking up, the Greek f&b sector has been recording strong exports, withstanding current challenges. In addition, the record-setting levels of Greek tourism during the summer of 2023 and the forecast for the upcoming summer of 2024 are additional proof to the fact that Greece is currently the land of opportunity for investments and business ventures: 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 make their biggest spending in f&b products). In addition, Euromonitor reports that Greece witnessed strong economic rebound in recent years, driven by domestic consumption and robust public investment alike, nonetheless the country remaines a net importer, creating opportunities.

Impressive satisfaction rate

According to a survey conducted by ALCO during the last fair, and given the above-mentioned data, the majority of FOOD EXPO 2023 exhibitors (well above 90%) expressed their enthusiasm with the trade show’s size and scope, while 95% expressed intention to participate at the 2024 fair. Given these numbers, understandably survey results on the commercial effectiveness for FOOD EXPO 2023 exhibitors reveal a truly impressive 89% stating that they found 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 whooping 99% stated they are likely going to participate in FOOD EXPO 2024 as well.

OENOTELIA: SPECIAL WINE SECTION

AN IDEAL COMMERCIAL PLATFORM FOR WINE & SPIRITS PRODUCERS AND IMPORTERS

Oenotelia, the fair dedicated to Wine & Spirits which has already consolidated its reputation as a trade show with international allure, is sought after for its variety and in-depth ability in showcasing and promoting wine and spirits from Greece and the Mediterranean. Oenotelia trade show is ready to open its gates 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, and discover the unique Greek vineyard and its indigenous varieties. Practically, all major wine-growing regions will be participating, making the fair an one-of-a-kind event.

Greek Wines are celebrated internationally

Oenotelia trade show presents the innumerous unique aspects of Greek wines and spirits, starting with the long and interesting history of the Greek vineyard, one of the oldest in the world. Blessed with a privileged geographical position and a great climate, Greece boasts unique, indigenous varieties with distinct characteristics and aromas, and produces a wide range of excellent quality wines with an excellent price – quality ratio. This is why -among other reasons- Greek wines, especially during the last 15 years, have undoubtedly started to create some critical buzz around their name, and trend-setting markets choose them ever more often. Oenotelia is here to facilitate the connection line between producers and influential buyers.

WINE TASTING AREA: Showcasing the world’s best wines

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. All this will happen at the "Wine Tasting Area" of Oenotelia, specially designed to give a comprehensive overview of top wine products from all over the world.

ON THE FOOD EXPO 2024 HOSTED BUYERS PROGRAM

98% of int’l visitors were satisfied from their visit to the trade show

13,500 B2B meetings are expected to take place between hosted buyers and FOOD EXPO 2024 exhibitors

Aiming to attract the highest caliber of food buyers from across the globe, looking to do business in Southeast Europe, FOOD EXPO has designed a detailed Hosted Buyer Program. During the trade show, they will be able to 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 f&b products from top producers and suppliers to accelerate their business growth.

Qualified hosted buyers simply must attend a minimum 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 the travel and accomodation expenses paid for.

Make the most out of your visit in Greece

Along the professional side of the trade show, one can explore the beauty, historic sights and culinary treasures of Greece by joining FOOD EXPO Hosted Buyer Program. 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. Because life is more than business alone. °

For further information, please contact our team

FOOD EXPO 2024

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 your b2b prescheduled meetings

• Free Hosted Buyer badge, giving you access to the trade show with fast lane priority

• Privileged access to Hosted Buyer lounge

Filippos Papanastasiou: fp@forumsa.gr | Ioanna Lalia: il@forumsa.gr | Christine Mponoti: chm@forumsa.gr

Despina Irida Tsirikou: dt@forumsa.gr

To Manna Tsatsaronakis Dagkoto

The brand presents a new high quality handmade product. The traditional Cretan paximadi meets the world of snacks and create the new delectable "Dagoto" range, crunchy bites fermented with Cretan olive oil and authentic natural flavors, without butter and palm oil, without flavor enhancers, emulsifiers, E, and colorings. The range comprises of 4 products: Graviera and sweet paprika, Tomato, pepper and onion, Olive and sun-dried tomato, Black truffle.

www.tomanna.gr

Mataroa Happy

Mataroa Family welcomes yet another member in its range. Mataroa Happy is the first low-alcohol (11° vol.) gin-based spirit worldwide infused with cannabis oil and damiana extract, two natural ingredients that make the taste of Mataroa Happy unique, giving it a tasteyou-remember twist. Mataroa Mediterranean Dry Gin is a best seller in the Greek market, and Mataroa Family products, proudly created, produced and bottled in Greece , by Melissanidi Distillery, currently export in 18 countries worldwide.

www.mataroagin.com

Souroti Pink Grapefruit

Souroti with natural Pink Grapefruit flavour is the newest addition to the company’s Natural Flavours range. The new drink is a product of carbonated natural mineral water from the Souroti Thermal Spring with a natural pink grapefruit aroma. Souroti Pink Grapefruit does not contain sugar or other added sweeteners and has no calories. It can be savoured on its own or added to cocktails for a unique, sparkling drinking experience. www.souroti.gr/en