Ambrosia Magazine #15

Are you ready to take a dip that will travel you to Greece?

Fancy up your meal, your party platter, your dishes, your sandwiches, with our delicious products that are rich in flavor and creamy in texture.

DIP BLUE is our product range of authentic Dips and Spreads from all over Greece.

In this range we tried to combine authenticity and tradition with modern aesthetics to appeal to modern retail.

Carefully selecting high quality ingredients and respecting the recipes and the traditions that have been passed down from generation to generation we tried to ensure that every mouthful is a delight.

dipblue.gr

Due to the increasing population, there is high concern about whether the current food system will be able to provide enough healthy food for 10 billion people by 2050. The general opinion is that it’s possible, but the food system requires major transformations on promoting sustainability, reducing food waste and stimulating change toward diets both healthy for humans and sustainable for the planet. In food production, current problems like destruction of land ecosystems, overfishing or generation of high amounts of residues stand out. Some solutions have been described: agroecology, improve productivity of aquaculture, revaluation of bio-products. In food consumption, the main problems are the food fraud and the unhealthy dietary patterns, whose main solutions are the standardization along food chain and education on healthy lifestyles. Key food players across the food industry step up to the challenge, finding innovative ways to minimize food production’s environmental impact and support the planet’s capacity to continue producing food. Sustainable food production doesn’t end with primary production (i.e. agriculture).

Food industry stakeholders are increasingly turning their attention to the impacts of food processing and manufacturing. Encouraging sustainable processes is one of the primary objectives of the EU’s new “Farm to Fork strategy” a hallmark initiative of the new European Green Deal. In Greece, a big conversation has started on the four elements that can reduce the environmental footprint: eco-friendly packaging, sustainable ingredients, reduce food waste, improve energy and water efficiency are the main pillars for sustainable food production. But at the same time, Greek Food and Beverages are today at the best momentum in their history and it is therefore no coincidence that in a few days at FOOD EXPO in Athens -the biggest Food and Beverage exhibition in Southeast Europe- over 1.000 Greek and 200 international food companies will present to an international buying audience their unparalleled quality products with the certainty that they will further consolidate their position in the world market!

Stay tuned for all the latest Greek industry food news at www.ambrosiamagazine.com and don’t lose the opportunity to visit FOOD EXPO (18 -20 March 2023).

Founder / Honorary President

Nikos Choudalakis nx@forumsa.gr

CEO

Thanassis Panagoulias tp@forumsa.gr

Publishing Director

Thanassis Gialouris gialouris@forumsa.gr

Sales Director

Katia Molfeta sales@forumsa.gr

Creative Art Director

Niki Galanopoulou ng@forumsa.gr

Editor-in-Chief

Charitomeni Vonta chv@forumsa.gr

Art Directors

Nikos Kartalias

Lenia Chalkea

George Nikolaou

Photo Retoucher

Gogo Trikerioti

Sales Department

T. Belekoukias

A. Kaliantzi

I. Margelis

D. Michalochristas

A. Mourati

G. Theodoropoulos

M. Mellios

Int’l Relations

F. Papanastasiou

Marketing Director

Eleftheria Kampa

Digital Manager

Katerina Kokkinou

Communication Manager

K. Konstantopoulou

Advertising Coordinator

M. Spichopoulou

greek Food & beverages are today, perhaps, at the best momentum in their history

GREEK FOOD& DRINK INDUSTRY

The Leader of the Local Economy

The Greek Food & Drink Industry is a leading sector of the local economy. It has a strategic role from a societal, economic and political perspective, and it is considered as an essential contributor for growth and extroversion.

In a volatile business environment, our Industry continues to struggle with ever high costs of energy and raw materials, as well as having to face complex supply challenges due to the impact of climate change, geopolitical & energy crises and, of course, still Covid-19. At the same time, the food & drink companies continue to apply modern sustainable practices, they invest more and more on Research & Development, and they innovate. The objective is to produce branded products of high quality, with added nutritional value and limited environmental footprint, always aiming at responding to diversified consumers’ needs. At this very point lies the responsibility, but also the opportunity for our Industry, to affirm its value, to ensure long-term food security, to demonstrate responsible entrepreneurship and adaptation to the rapid changes of our times.

In this context, extroversion is also a critical driver for Food & Drink Industry, both at national and at European level.

Recent figures show that, despite the successive adversities, a double-digit growth was achieved for the food sector exports during the previous year. This is a recognition for the strong efforts made by the food & drink companies, as well as a proof that Greek products are highly competitive and acknowledged all over the world. That is why our companies keep exploring new markets, new consumers, new opportunities, and they do it successfully!

The experience gained during the previous years has shown that building resilience is fundamental for the food sector but accelerating towards truly sustainable food production is also part of our commitment. A strong commitment made towards our consumers, our stakeholders, our society and our planet.

IOannis Yiotis President of the Federation of Hellenic Food Industries

1.225 INDUSTRIES

360.000 DIRECT AND INDIRECT EMPLOYEES

€16 BILLION TURNOVER

€5 BILLION EXPORTS

SEVT - ID 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.

The Federation of Hellenic Food Industries (SEVT)

The Federation of Hellenic Food Industries (SEVT)

food & drink companies apply sustainable practices, invest on R&D, and innovate

GEORGE KOSTIANIS

CHIEF EXECUTIVE OFFICER OF PALIRIA

KINGDOM DOLMA

From the hand-staffed dolmadakia back in the 50’s, to one of the most recognizable Greek food brands

Paliria is one of the largest Greek companies in the food sector. In view of the company’s new, fresh image both with its new logo and with the enrichment of the digital environment (new site and new digital activities throughout 2023 on a global level), Ambrosia Magazine hosts an interesting talk with Paliria’s CEO, Mr. George Kostianis.

What is Paliria’s position in its category and where does it stand in terms of exports volume?

With a path of continuous growth since 1957, Paliria not only is one of the largest food companies, but also a leader in its category. Combining the tradition of Greek cuisine with innovation, it has a dynamic presence in ready meals (both shelf and fridge) with a wide range of recipes. Recently, we introduced the Paliria ON YOUR SIDE range with ready meals, based on pulses and quinoa, responding to the modern trend for a healthier diet. The recent launch of the GOLD DOLMAS limited

edition is also an important innovation. After all, dolmades are the most emblematic product of Paliria, for which it holds the title of No.1 dolma producer in the world: more than 1,800,000 dolmades are hand-wrapped daily in our facilities. The company is particularly active in exports, with 85% of the total turnover volume exported in over 60 countries worldwide.

Tell us about the company’s portfolio. What does it include, and what are its main exports?

Paliria’s portfolio includes ready-to-eat meals (shelf, refrigerated and frozen) based on authentic Greek cuisine. Since 1957, we prepare our products with knowledge, passion and homemade care, as well as with non-negotiable standards, such as the finest raw materials and the assurance of exceptional quality at all stages of production. As for export products, our goal is to treat the foreign consumer as a guest, serving them “the Greek table”, conveying the culinary experience of our country,

PALIRIA IN NUMBERS

1957

PALIRIA IS FOUNDED, IN POLITIKA VILLAGE (EVIA)

128 ACTIVE CODES, ON THE SHELF, FROZEN, AND REFRIGERATED

60 EXPORTING COUNTRIES

Mr. George Kostianis is the CEO of Paliria since April 2022.

Interview: Charitomeni Vonta

in such a way that they feel they are bringing Greece back home. Paliria’s leading, best-selling export product is Dolmas -the company’s field of expertise- both on the shelves and refrigerated. Our top-selling export products also include vine leaves, eggplant products, such as imam and roasted eggplant puree, legume meals, as well as refrigerated meals based on classic Greek recipes, such as moussaka, pastitsio, etc. Finally, let’s not forget to mention Paliria’s recent entry into the dough category, with frozen pies, a necessary ingredient for a truly perfect Greek Table.

In the wake of the big changes brought about by the pandemic and the major crisis in the supply chain due to the war, how do you see the market moving at the moment, and how does it affect your own company?

The pandemic caused a literally unprecedented crisis, with completely immeasurable factors, given that it was a once-in-a-lifetime circumstance, worldwide. However, although the food service channel saw a large decline, retail was up, with ready meals coming stronger to the fore. Generally speaking, in recent years, the categories of ready meals, both shelf and refrigerated, are on the rise – which is fully justified by the way our lifestyles change.

paliria's R&D department is constantly looking for alternative solutions in the use of materials In order to develop a more sustainable packaging Approach

In Paliria we created the appropriate mechanisms, as soon as the crisis started, in order to manage any obstacles and any given problem caused by the pandemic and the war. Both nationally and internationally, we do not face significant supply issues for our customers as we ensure that we have what is needed for our production process early enough and manage any supply chain delays through the flexibility of having manufacturing facilities in many parts of the world.

Sustainability started as a trend a few years ago, today, however, it is been considered one of the pillars for the development of

every company, especially in f&b worldwide, while it is also a purchasing criterion for consumers. How does Paliria respond to this specific need of the modern consumer? From the very beginning, Paliria recognized the issue of sustainability, not as a simple trend, but as an imperative for solutions that will contribute to dealing with major climate changes and, ultimately, to the survival of our planet. That is why the Company continuously carries out actions at many levels, to keep up with the priorities of our time. For example, the R&D department is constantly looking for alternative solutions in the use of materials in order to develop a more sustainable packaging

1

From the left: Kostas Pantopoulos, Regional Sales Lead, George Kostianis, Chrysa Sapountzi, Head of Marketing, Panagiotis Daousis, intergrated Brand Manager

More than 1,800,000 dolmades are handwrapped daily in Paliria's facilities.

THE HIGHLIGHTS OF PALIRIA'S SUCCESS STORY

Paliria was founded in Politika village (Evia) in 1957, and in 1974 the brand exported in USA for the first time. In 2000, Paliria Bulgaria Ltd., the first overseas production unit of the company, was completed. A new production plant was established in 2008, in China this time, aiming to provide faster services to America and the countries of the Middle East. Between 2014 and 2019 Paliria products have won more than 20 international awards for their excellent taste and high quality. A second production unit outside Europe was established in 2020, this time in Jordan, due to the high demand of Paliria products in the Middle East.

approach. In our factory, careful recycling is part of our everyday life, as is the recycling of tinplate (the main material for our product packaging). At the same time, we are constantly expanding our collaborations with domestic producers. In the upcoming years we will invest even more in sustainability through organized programs, in order to include other important sectors, such as the carbon footprint and food waste, which has taken on very large proportions in the global food industry.

What are the markets in which you are already active and what are your best selling products? Apart from Greece, the main markets in which we operate are the markets of America, Saudi Arabia and Germany. As mentioned above, Paliria’s leading, best-selling product, not only in exports, but in general, is Dolmas - the company’s expertise.

What are the company’s strategic moves towards expansion in the next period and what are the target markets?

Concerning the expantion of our company’s activities, our main goal for the next period is our penetration into more markets, with 3 main product categories (dolmades, legume and refrigerated meals). At the same time, we plan to expand our portfolio and distribution in markets where we already have a strong presence, such as Germany and America. Finally, the launch of new products in Greece and abroad will be announced in the near future.

14th km Athens - Lamia National Road 14564, Kifisia. T +30 214 4047390 / info@paliria.com www.paliria.com

THE MOST FAMOUS AND LOVED GREEK PIE HAS A LONG HISTORY IN THE MEDITERRANEAN CUISINE

Spa na ko pita

My Love

Traditional pies are the quintessence of the Greek cuisine. Either with traditional, thick “fyllo” or with thin and crispy, even with no dough at all, pies are interwoven with the history, the know-how, the deliciousness of our cuisine. And if we could name one of them as the queen of all pies, that would undoubtably be spinach pie, or “spanakopita”, as it is called in Greek. This famous Greek delight is made with the simplest of ingredients: flour, water, olive oil (optional) and salt for the dough, and spinach, onion, eggs, olive oil, salt and pepper for the stuffing. There is the feta cheese option (spanakotyropita), the vegan spanakopita, without eggs (in Greek it is called “nistisimi”), and the option to put in certain herbs, such as dill and scallions. Major Greek exporting companies who specialize in frozen dough products create delicious “spanakopita”, based on traditional recipes, precious Greek olive oil and fresh products, straight from the Greek land. These are the best sellers.

Alfa Pastry

Alfa is one of the leading Greek food brands, creating traditional pies from various Greek regions since 1952. The brand has more than fifteen versions of spinach pies, both in family sizes and portion sizes, available also in vegeterian version (without eggs and cheeses). Among the brand’s most celebrated is the Metsovo spinach pie (with nettle), the vegan Zagorisia pie with spinach, leek, chard and spring onion, and the Kihi versions (kihi is a type of “fyllo”, traditional to the region of Kozani, in Northern Greece). Last but not least, the Epirotiki spanakopita (individual size) in triangle shape, with the delicious Epirus Feta Cheese (PDO).

www.alfapastry.com

Hellenic Bakery

Hellenic Bakery, with almost 50 years of experience in pastry products, is one of the most well-respected food brands, with a strong international presence. The brand makes several types of spanakopita, with or without cheese, with the use of different pastries. Spinach-Air Cheese (double), with spinach, leek, dill, onion, mizithra cheese and feta cheese, is made with a traditional Greek pastry called bougatsa, and it is served cut in small pieces.

Spinach-Feta Cheese Pie in Tray is made with spinach, leek, feta cheese, mizithra, onion and pepper, while there is also the vegan version (without the cheeses). The Round Spinach Cheese Pie is different in shape, with the same stuffing, while there are also the mini versions of the pies, in triangular or round shape.

www.brakopoulos.gr

SPANAKOPITA IN NUMBERS*

156 CALORIES

8.3g. TOTAL FAT

7.2 g. PROTEIN

*average for a 100gr. piece of spinach pie with feta cheese

The Vegan Spanakopita (without eggs) is called “nistisimi” in Greek

Hellenic Dough - Arabatzis

Hellenic Dough is one of the biggest brands in frozen pastry products, with privately owned 30.850m2 production facilities, supported by a wide sales network, in Greece and abroad. The brand offers a big selection of spinach-based pies, in several shapes and with different doughs. Round or square country pie with spinach (with cheese, or vegetarian, and in two sizes, 1200 gr. and 2200 gr.) is among the most popular. Also popular is the twirled version (in individual 220 and 170 gr. portion sizes), either with feta cheese or vegetarian. Another very popular option between the brand’s products are the mini pies (with kourou pastry or traditional dough, in triangle or square shape, around 40 gr. each), which are also available in cheese-and-spinach or vegetarian version. www.elzymi.gr

Rodoula started 20 years ago in a small production facility in Athens, and today is one of the most established companies of frozen dough products and sweet delicacies. The brand offers three different types of spinach pie: The Spiral Greek pie with spinach and feta cheese, a spiral handmade pie with signature authentic Greek ingredients such as feta, fresh spinach and extra virgin olive oil from Peloponnese and a mix of herbs produced in the gardens of the Aegean islands, the Greek traditional crinkly spinach cheese pie, a crunchy pie with fresh spinach, fragrant aromatic herbs, mizithra and feta cheese, mixed with extra virgin olive oil, an excellent exhibit of all the richness of the Greek land, and finally, Spanakopita filled with Spinach & Feta Cheese, in mini form (mini triangular pies filled with spinach, feta cheese and herbs).

www.rodoula.gr

Ioniki is a major Greek food brand, founded in 1991 in Thessaloniki, with more than 300 frozen pastry and puff pastry products offered in Greece and in markets worldwide. The brand loves spinach, having more than 20 different types of pies (trays and individual portions alike). Among the most famous, the Filosophy Greek Spiral Pie with Feta PDO, Spinach and Extra Virgin Olive Oil, the Homemade pie from Epirus with Spinach & Feta, and the mini versions (Mini Rolls, Mini Spiral Pies, Mini Bougatsa, all with spinach and feta).

www.ioniki.com

Ioniki

Rodoula

major greek exporting companies Create delicious “spanakopita” based on traditional recipes

hello Greece

the site of Greek products and tourism

HIGH NUTRITIONAL VALUE PRODUCTS

FARMERS UNION

Farmers Union organic extra- virgin olive oil of Aeghion Agricultural Cooperatives, combines superior taste with high biological value. It is produced in the high tech installations of the Cooperative, and according to the strictest food industry specifications. Greek black Corinthian raisin “ super food” is also produced by Farmers Union. It is classified to “functional food”, which means that they provide benefits beyond basic nutrition.

Agricultural Cooperatives Union Aeghion SA

www.pesunion.gr, Korinthou 201, Aeghio, P.C. 25 100, Greece

NAXOS GRAVIERA

Naxos graviera, by the Union of Agricultural Cooperatives of Naxos, awarded for consecutive years, has once again got an honorable distinction from the International Taste & Quality institute 2016(2 stars) this time for the Naxos graviera with truffle mushroom. The famous PDO graviera of Naxos, combines great taste and high content of calcium. One Kilo of Naxos graviera is made by 12 kilos of fresh cow milk. That’s why it gives special extra flavor to soufflé or quiches.

Eas Naxos

www.easnaxos.com, Galanado Naxou, Naxos, Cyclades, P.C. 84300, Greece

APPLES ZAGORIN

The Agricultural Cooperatives’ Union produces apples which are tested, of high quality, certified with the qualification of Protected Designation of Origin (PDO). This distinction certifies that the Zagorin apple is a product of high quality. By using the “Integrated Production” method the Zagorin apple is clean, healthy, tested and this is why consumers in Greece and all around the world trust it.

Agricultural Cooperative of Zagora-Pilio

www.zagorin.gr, Zagora Pelion, P.C. 37001, Greece

VIOLANTA

Full 45 Cookies with Dark Chocolate Cream. An innovative proposition by Violanta, 45% filling with Dark Chocolate Cream. VIOLANTA has a rich variety of pure products, biscuits and cookies that combine traditional recipes and delicious flavor. Made according to the quality guarantee of VIOLANTA.

Violanta S.A.

www.violanta.gr, 6th km Trikala - Karditsa Road P.C. 42100, Trikala, Greece

PEACH

Agricultural Cooperative of Naoussa Protected Destination of Origin peaches, are famous for their distinctive taste, rich aroma and their freshness since they are packaged directly after being picked from the tree. Naoussa PDO peaches, are holding a leading position in Greek and international markets, as Russia and the Arab world.

Agricultural Cooperative of Naoussa www.acn.com.gr

KROKOS KOZANIS (RED GREEK SAFFRON)

Krokos Kozanis was 2 stars awarded , as a PDO biological product by the International Taste & Quality institute 2016. The Greek red Saffron belongs to the highest quality of Saffron in the world. It is well known for its anticancer, aphrodisiac and memory enhancing properties. It has also antidepressant, antioxidant and anti ageing action. Krokos Kozanis saffron, gives to dishes a delicate aroma, a subtle spicy flavour and a beautiful yellow color. It goes perfectly with rice, pasta, meat and sweets.

The Kozani Saffron Producers Cooperative www.safran.gr, Krokos Kozani, P.C. 50 010, Greece

PAPAGIANNAKOPOULOS WINERY

The Papagiannakopoulos winery participated in the 16th Annual Congress of the European Council of the Gastronomy & Oenology, held in Zappeion. Kidonitsa Papayannakopoulos and Ypsilon Agiorgitiko red, were selected for the official dinner-gala, offered to the speakers and the greatest Chefs of Europe! The winery gives great emphasis in making quality wines with a distinct character that represents fully the potential of the variety they come from.

PAPAGIANNAKOPOULOS WINERY www.papagiannakopoulos.com

GREEK OLIVE OIL EXPORTS ON THE RISE

After significantly increasing its production within 2022, Greek olive oil holds second place among the countries with the largest production in Europe, after Spain.

This was a great year for the Greek olive oil production, and all evidence point to that direction. According to data provided by SEVITEL (Association of Greek Olive Oil Standardization Industries) and SEDIK (Association of Olive-Growing Municipalities of Crete), Greek production is predicted to increase this year by 51%, reaching 350,000 tons and surpassing the excellent 2017/18 season (346,000 tons). This means that Greek production will be much higher this year than the Italian (235,000 tons) and will have a clearly smaller gap (compared to last year) with the Spanish, since Spain is predicted to produce 780,000 tons of olive oil this year, compared to 1,491. 000 last year. However, Spain will continue to represent more than half of the European Union’s production (52%), followed by Greece with a 23% share and Italy with 16%.

Overcoming a Stressful Year

According to a report recently published by the Italian Institute for Agriculture and Food (ISMEA, Istituto di Servizi per il Mercato Agricolo Alimentare), olive oil production in 2022-2023 was estimated at 208,000 tonnes, with Greece exceeding last year’s production by over 300,000 tonnes in 2022, and an estimation for 350.000 tonnes in 2023. But even in Spain, the largest producer of olive oil in the world, production fell by 30-50%, as in Portugal and France. The main reason for the dramatic decline in production in Southern and Western Europe has been largely attributed to the historic drought and high temperatures recorded during the summer, which affected both olive trees and fruit. In Greece, on the contrary, the harvest was better than in other countries of the south, resulting in a greater production of olive oil

which, combined with high producer prices (stable above 4.50 euros per kilo of extra virgin olive oil), have increased hopes of the Greek producers for a good year.

Greek exports increase Greek olive oil exports are also satisfactory, continuing to register an upward trend, with the European Union remaining world’s leading producer, consumer and exporter of olive oil. Greek olive oil exports increased by 225% in the last decade according to SEVITEL’s report, while the actual volume of olive oil increased from 14,871 tons (2002) to 52,735 (2020). Germany is by far the largest importer

of Greek olive oil, accounting for almost 50% of the amount imported by Europe.

The Mediterranean Olive Oil Worldwide

The EU produces 67% of the world’s olive oil on 40 billion hectares in the Mediterranean countries, with many areas living exclusively on olive oil production. Italy and Spain are the largest consumers in the EU, while Greece has the highest per capita consumption at around twelve kilograms per person per year. Overall, the EU accounts for around 53% of global olive oil consumption. The EU accounts for around 65% of global olive oil exports. The US, Brazil and Japan being the main buyers.

PROTECTED GEOGRAPHICAL INDICATION (P.G.I.).

THIS IS MITIRA, OUR ORGANIC EXTRA VIRGIN OLIVE OIL MADE FROM OUR ORGANIC OLIVE GROVES IN THE ISLAND OF LESVOS SINCE 1900.

The Main reason for the decline in production in South and Western Europe has been attributed to the historic drought and high temperatures.

OF CERTIFICATION The Added Value

Clarifying the differences between certification and accreditation, and what it truly means for a product or an organization to be certified.

Interview: Charitomeni Vonta

Christos Nesto ras MANAGING DIRECTOR OF ESYD (HELLENIC ACCREDITATION SYSTEM)

In recent years, “certification” and “certified” terms have been used ever more frequently in various aspects of Greek business and commercial life. Still, the term “Accreditation” is not being always fully understood, either as an individual concept or in relation with the other terms.

Christos Nestoras, Managing Director of ESYD (Hellenic Accreditation System) talks to Ambrosia Magazine giving the overall idea of these relative new concepts and their importance in exports and the domestic market.

Terms such as certification and accreditation have been turning up in discussions on products and services the last few years. Please, help us clarify the concepts and explain to us how they are related. As you rightly said, these terms have been used in recent years in Greece, since previously there was no emphasis on these procedures, unlike the rest of Europe and America, where people know them and understand them as concepts. Moreover, the certification initially became known through the explosion of organic foods, which must be distinguished by specific standards of production, in order to be made available to the public. If we should give a standard definition to the word Certification, I'd say that it is the confirmation by a third independent body (certification company) that products, processes, systems or persons comply with the requirements of specific standard documents called “standards” or “specifications”, and guarantee quality. However, in order for the Certification to be valid, the organization that provides it must ensure that it has the appropriate technical competence and reliability to carry out the activities of certification, technical checks and tests. i.e. to have Accreditation. In all EU countries, there is only one Accreditation organization, therefore market control related to the term quality. For our country, that organization is ESYD.

How does ESYD checks and guarantees the adequacy of the certification bodies? Is this way of control considered sufficient?

ESYD operates under conditions that are subject to the Greek status, but also comply with terms and conditions imposed by the European legislation on Accreditation. It is a member of the E.A. (European Accreditation), and it is being checked by European assessors at a regular basis on the specifics of its operation. Technically speaking, ESYD is an arm of the Ministry of Development, though its operation system shares characteristics of a private body, with regular reviews and a significant daily workload.

During the last few months, ESYD participates in several exhibitions and one notices -perhaps for the first time- an extroversion mood of the organization. What does this extroversion comprise and why is it happening now? In my opinion, both the business world and ev-

eryday consumers today are far more informed, ready and looking for quality in their commercial moves and decisions. That said, 2022 has being for ESYD a year of great extroversion. In many Greek cities, congresses and meetings have been organized with the aim of promoting the concept and benefits of Accreditation. Our participation in FOOD EXPO, the International Exhibition of Thessaloniki (Thessaloniki International Trade Fair), CHEM ‘22, in SIAL Paris, one of the largest exhibitions worldwide, at HORECA in February and at FOOD EXPO in March 2023, give scope to all -even to small independent producers- with accredited certification, to discover opportunities in Greece and abroad. This is greatly helped by the good cooperation within ESYD organization, and the trust shown in these efforts by the leadership of the Ministry of Development. The effort is collective and, through this extroversion, the goal is to let every interested party know what they can benefit from accreditation and that, of course, the Hellenic Accreditation System (ESYD) is by everyone’s side -certification bodies, companies, independent persons-, with its advisory role, but also through specific actions.

Being in charge of this organization, would you please tell us, in closing, what you believe is ESYD’s major competitive advantage? There are many competitive advantages, not just one, although it should be noted that ESYD as a monopoly organization of the Greek Public Sector, has no competition, since it is the only one in the provision of Accreditation. This doesn't mean, however, that ESYD fails to struggle every day to be worthy of its role, to coordinate its actions with the European directives and procedures, while it tries to solve every problem in a short time, knowing how important speed is for the companies it oversees. I should also point out that ESYD is staffed by highly competent employees, both permanent and under contract, the vast majority of whom have postgraduate and/or doctoral degrees and great experience in Accreditation, and I cordially thank them on behalf of the entire Board of Directors. Given the good cooperation with the administration and the Minister of Development, Mr. A. Georgiadis, we strive for even more impressive results, but also for strengthening entrepreneurship -to the extend applicable to us, of course.

ESYD IN NUMBERS

5 YEARSVALIDITY OF THE ACCREDITATION CERTIFICATE

18 MONTHSVALIDITY SCHEDULED SURVEILLANCES

2004 ESYD BECAME ONE OF THE FOUNDING MEMBERS OF EA (EUROPEAN CO-OPERATION FOR ACCREDITATION)

DODONI

A Multi – Awarded GREEK DAIRY COMPANY

The year started with distinctions at the Healthy Food Awards and the Vegan Awards

Continuing dynamically the upward trajectory recorded over the last 60 years, DODONI, one of the bestknown dairy companies in Greece, remains faithful to its values for the creation of authentic quality products, with main concerns being excellent quality and unique taste, made with the best, purely natural ingredients and standing out both in the Domestic and International markets.

DODONI enjoys international recognition, which is being depicted through important food awards, such as Healthy Food Awards and Great Taste Awards. In 2023’s competition, which took place last December, DODONI received the highest distinction of the Healthy Food Awards Institution and was distinguished as a “Healthy Food Brand of the Year”, thus reconfirming the high quality and unique nutritional value of the products it produces. The company also received two Gold

awards, one for the new plant-based desserts DODONI Plant’d and one for DODONI Light cheese. In addition, three Silver awards were awarded to Feta P.D.O. with 40% less salt, Strained Yogurt 2% and Yogurt with Fruit. As part of the prestigious award and complementing the ceremony, the Vegan Awards 2023 were also given, with DODONI Plant’d standing out and winning a Bronze award, in the “Plant- Based Yogurt” category. The DODONI Plant’d range consists of three flavors, Plain, Vanilla and Apple-Cinnamon. This distinction came after an evaluation received from the jury, which consisted of distinguished Academics, Institutional Factors, Scientists, and journalists from the field of veganism.

Collecting taste and quality awards

In 2022 DODONI won a total of 7 gold stars for its exceptional products in Great Taste Awards, one of the largest tasting competi-

DODONI IN NUMBERS

40% INCREASE IN EXPORTS WITHIN THE LAST FOUR YEARS

60 YEARS HERITAGE

50 EXPORTING COUNTRIES

tions, with hundreds of entries from all over the world each year.

Continuing the company’s a long-standing focus on creating products that stand out for their unique flavours, the ‘Taste of Good’, DODONI won distinctions in the same competition yet again this year, receiving great reviews for the emphasis given to the creation of top quality products with high nutritional value. More specifically, the company received gold stars for three flavours of the new snack crackers from DODONI, Heavenly Cheese Thins (Feta-Tomato & Oregano, Feta- Jalapeno Chilli, Halloumi-Caramelised Onion), and the internationally-recognised and award-winning PDO (Protected Destination of Origin) Feta, as well as Halloumi, Goat Cheese and Kefalograviera (traditional Greek hard yellow cheese).

To be noted that over the last 9 years, DODONI has received more than 50 different awards and distinctions from both Greek and international organisations that promote and reward high quality and exceptional flavours in the food industry.

Leading the dairy sector

DODONI is the leading Greek dairy manufacturer with a 60 years heritage, co-operating with thousand of local farmers and diverse portfolio. With a presence in more than 50 countries and 5 continents, it is worth noting that DODONI is showing a constantly expanding presence at international level, with exports accounting for approximately 45% of its total turnover, having seen a 40% increase within the last four years.

DODONI is a proud ambassador of Greek taste and nutrition in Greece and abroad. With rising growth and the trust placed in us by consumers, our strategic goal has always been the further development of our export activity starring the new, innovative DODONI products.

Vassilis Vrohidis Exports Director of Dodoni

DODONI has a wide portfolio, starring new, innovative products.

OLIVELLAS SA

THE ART OF TABLE OLIVES

Thirty years of processing, packaging and exporting delicious Greek Olives

Οlivellas SA, is a family owned company located in Gerakini, Halkidiki, Greece, which was founded in 1993 and has been growing ever since. The company is specialized in processing, packaging and exporting Greek olives of different varieties and types. Insisting on high quality and reliable customer service, it exports its products to more than 60 countries worldwide. Οlivellas, being one of the biggest companies in its field, has a total production capacity of more than 12.000 tons annually, supported by modern warehouse facilities, and employs 75 people. The company, certified by IFS V:7, BRC V:8, ISO 22000:2018, ISO 9001:2015, ISO 14001:2015, ISO 45001:2018, Kosher and Halal, meets the highest standards in worldwide markets. Next to the original Olivellas® brand, the company

has also created Olivina® and Rina Blu®, two new brands that also enclose the delicious taste and aroma of Greek table olives. Olivellas® is the original, main brand, exported in many countries around the world in a wide range of packaging: glass jars, pet jars and metal tins.

Delicious Greek Varieties

• Halkidiki olives are the company’s main product,an internationally acclaimed Greek olive variety cultivated mainly in the Halkidiki region. Green Halkidiki olives (Prasines Elies Chalkidikis PDO) can be found whole, pitted, sliced or stuffed with whole almond, garlic, natural pepper, pimiento paste, gherkin, orange, jalapeno, chilli, sun-dried tomato or even double stuffed with almond & natural pepper, garlic & natural pepper, natural pepper & jalapeno and almond & jalapeno.

OLIVELLAS IN NUMBERS

12.000 TONS OF ANNUAL PRODUCTION

30 YEARS ΟF EXPERIENCE

60 EXPORTING COUNTRIES

• Kalamata olives are the most famous of all olives. They obtain their beautifull black-purplish color when reaching maturity and gain their special organoleptic characteristics from their high oil content. Their skin is thin, elastic and their body retains a good texture.

• Amfissa olives are round and oval - shaped, have a thin, elastic and resistant to shriveling skin and the pulp has a fine, consistent texture.

• Confit olives are also known as “California ripe olives”. Their most well - known characteristics are their black colour and their sweet taste

Interesting Trivia About Table Olives

• They reduce cholesterol levels and limit blood pressure fluctuations.

• They reduce the effects of degenerative diseases, such as Alzheimer’s, benign and malignant tumors, including varicose veins.

• They protect cell membranes against diseases, such as cancer.

• They protect against anaemia (iron deficiency).

• They play an important role in maintaining a healthy immune system, especially during oxidative stress and chronic viral diseases.

Olivellas employs 75 people

The company meets strict quality criteria and is Kosher and Halal certified.

Halkidiki variety is the company's main product.

THE LEADING EXHIBITION OF THE ENTIRE FOOD & BEVERAGE SECTOR

After last year’s first post-covid fair, which was held with great success, FOOD EXPO, the largest Food & Beverage trade show in Southeast Europe and one of the most important of its kind internationally, is prepared to welcome 1.300 exhibitors from Greece and the rest of the world, 3,400 key food traders and 850 Ηosted Buyers, thus consolidating its leading position in the wider Southeast Europe region, while further strengthening its international reach.

FOOD EXPO 2023 will take place March 18-20 at the 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. Following a € 500,000 investment in the promotion of the trade show, thousands of international visitors are expected to visit the exhibition, in addition to the forecast of 32.000 visitors, in an exhibition space spanning 50,000 m2.

FOOD EXPO 2023 DIGITAL PLATFORM

The resounding success of FOOD EXPO Digital 2021, and the equally successful use of the platform during the 2022 show proved that digital means, when properly organized, can act as an additional service to the physical trade show. FOOD EXPO Digital platform helps hosted buyers pre-arrange b2b meetings with exhibitors of their choice, in order to meet in person during the trade show. In case buyers are not be able to attend the show, they can contact them online and participate in video meetings with them.

ALONGSIDE: OENOTELIA TRADE SHOW

190 WINE PRODUCING AND TRADING ENTERPRISES AT OENOTELIA 2023

The increased demand for Greek fresh fruit and vegetables from Greek and international buyers has led to the creation of a new sector for these products. Responding to market trends, FOOD EXPO launched last year a new, special section with organic and fresh products, which was welcomed by exhibitors and buyers alike.

Oenotelia trade show thanks to its professional character, its high level and the participation of the most important Greek wines and spirits’ companies, meets the demands of the wine market. From 18-20 March 2023, executives from across the spectrum of production, standardization, distribution and marketing of wines and spirits, as well as that of hospitality, foodservice and catering, important wine importers from abroad will have the opportunity to discover the full range and variety of Greek wines and spirits, among 190 exhibitors.

160 wine importers at Oenotelia 2023

OENOTELIA 2023, utilizing the excellent quality of Greek wines and the growing interest of international markets for Greek labels, implements a dynamic program to attract importers from important markets. International buyers will hold 2,400 b2b meetings with the exhibitors. Exhibitors, in turn, get the opportunity to become suppliers of domestic companies and export Greek wines to international markets. Hosted buyers come mainly from countries such as Germany, China, USA, Canada etc. which are important for the exports of Greek wines and spirits.

FOOD EXPO Organic Food Sector

18-20 MARCH 2023

HOSTED BUYERS ENJOY EXCLUSIVE BENEFITS

17.000 B2B MEETINGS ARE EXPECTED TO TAKE PLACE BETWEEN HOSTED BUYERS AND EXHIBITORS.

FOOD EXPO has designed a comprehensive Hosted Buyer Program for key international Food & Beverage traders. With all or part of their travel and accommodation expenses paid for, qualified Hosted Buyers simply have to show genuine purchase responsibility and attend a minimum number of B2B meetings (at a specially-designed area or at the exhibitors’ stands) that are prescheduled through the Matchmaking Platform, an intuitive online platform allowing visitors to easily book meetings in advance with exhibitors of their choice.

Greece’s unique beauty within your reach

Along the business opportunities, FOOD EXPO Hosted Buyer Program is offering the chance to explore the beauty, historic sights and culinary treasures of Greece. Hosted buyers get to be part of the program and enjoy a day tour to the center of Athens, including Acropolis and the Acropolis Museum, or the Temple of Poseidon at Sounio, two of the most picturesque destinations, making the most out of their business trip in Greece.

FOOD EXPO 2023

By joining the Hosted Buyer Program of the trade show, one enjoys the following benefits:

• Free travel, accommodation, and transport

• Access to the trade show (Free Hosted Buyer badge)

• B2B Scheduled Meetings

• Privileged access to Hosted Buyer Lounge

For further information, please contact our team

Filippos Papanastasiou • fp@forumsa.gr

Ioanna Lalia • il@forumsa.gr

Despina Tsirikou • dt@forumsa.gr

Christina Bonoti • chm@forumsa.gr

Over 50.000 products, including olives and olive oil, delicatessen and organic

METROPOLITAN EXPO

Forum Country Outlook

NORTH MACEDONIA ALBANIA

Raising the profile of the exhibitions is a priority in the program of Forum SA, which has already created a relevant agenda and initiated contacts in this direction. In this context, the company traveled to North Macedonia and Albania this fall, making the two neighboring countries the first stops of the Forum Country Outlook program, in order to attract potential hosted buyers and exhibitors for its trade shows.

NORTH MACEDONIA

ALBANIA ALBANIA

NORTH MACEDONIA

Forum Country Outlook

Upgraded Purchasing Power & Rapid Growth

At a time of historical high level in bilateral relations, North Macedonia is a potentially important destination for Greek export companies. Our first stop was Skopje, the capital of North Macedonia, a market that is developing rapidly, upgrading the purchasing power of the residents, thus also the commercial opportunities within its market. The mission was headed by the company’s Director of the International Department, Mr. Filippos Papanastasiou and the Hosted Buyer Manager, Ms. Ioanna Lalia.

Important meetings

Mr. Papanastasiou and Ms. Lalia met with institutional bodies and people of the market - indicatively, Mr. Antoni Peshev, director of the Economic Chamber of North Macedonia, but also Ms. Daniela Mihajlovska, from the Union of Tourism and Hoteliers, in view of the ΧENIA exhibition, which took place in the 26th, 27th and 28th of November 2022).

Valuable help in organizing contacts but also in understanding the special conditions of the market were provided to the Forum team by Ms. Anastasia Zografou, Economic and Commercial Affairs (ECA) Consultant Α’ and Ms. Gina Andreadis, Councilor A’ and Acting Ambassador, while the meeting with

Mr. Aris Vlachos, president of the Hellenic Business Association and former president of Hellenic Investments in the Balkan countries was particularly informative.

Excellent Commercial Momentum

The North Macedonian market is an excellent commercial penetration opportunity for Greek food companies, mainly due to its rapid growth and the upward trend in attracting investment, especially in areas such as agri-food technology and manufacturing. At the present stage, the trade balance between the two countries is 3 to 1, while Greece is North Macedonia’s 3rd trading partner, with an impressive export growth of 63.2%, which has more than covered the losses of the pandemic period - it is worth noting that Greek products are considered to be of exceptional quality and are highly regarded by the consumers of the neighboring country. It is worth mentioning that relations between the two countries, Greece and North Macedonia, are at a historic high after the signing of the Prespa agreement, and Greek business activity already is intense in Skopje, with open scope for deepening cooperation, especially in the F&B and Hospitality sectors, since the purchasing demand for high-end products is increasing in the last few years.

1,8 MILLION PERMANENT RESIDENTS

25.333 SQUARE KILOMETRES OF LAND

Mr. Papanastasiou (left) and Ms Lalia (right) with the director of the Economic Chamber of North Macedonia Mr. Antoni Peshev and Ms. Zografou.

NORTH MACEDONIA: GREEK FOOD IS SYNONYMOUS WITH HIGHER QUALITY

What is the greatest asset of Greek F&B products in Νorth Macedonian market?

Our country has a significant comparative advantage, geographical proximity, combined with the high quality of Greek products: in the mind of the consumer of North Macedonia (NM), Greek products and services are identified and recognized as synonyms of higher quality. Therefore, this highly competitive aspect is the hallmark of their reputation in this market. The proximity of the two countries allows our exporters to ship their products with relatively low transport costs, rendering them highly competitive compared to other countries.

What is the biggest challenge for companies or brands who want to do business in NM?

The challenges are mainly twofold: First, NM, not yet being a member of the EU, poses several export barriers, including customs procedures and duties, which are relatively high, especially for products that interfere with protected sectors of domestic production: Let’s take for example imported honey, which is subject to customs duties as high as 40%, including quotas. Similar charges apply to several other product categories such as certain vegetables, wine, etc. In any case, it is a good idea for Greek businessmen seeking opportunities in the North Macedonian market to contact our Office, to provide them with the first necessary information that will enable them to better access the market.

THERE IS TRULY GREAT EXPORTING POTENTIAL IN THE GROWING ECONOMY OF OUR NEIGHBOR COUNTRY

The second challenge has a lot to do with the main bilateral “thorn”, the naming issue. Certainly, the Prespa Agreement has eased the procedure, but is has not yet entirely cleared remaining issues.

What are the best-selling Greek F&B products in the NM market?

Products of the agri-food sector are undeniably the core of the Greek export presence here: According to our available 2022 data, meat products (fresh, chilled or frozen), namely citrus fruits (lemons) or vegetables (cucumbers) and canned goods present a strong demand. We should also not forget to mention opportunities in the beverage and soft drinks industry, including bottled water, while this is also true for beer.

ANASTASIA ZOGRAFOU HEAD OF ECONOMIC & COMMERCIAL AFFAIRS OFFICE AT THE GREEK EMBASSY IN SKOPJE

ALBANIA Exploring Common Business Interest

First stop of the mission, headed also by the company’s Director of the International Department, Mr. Filippos Papanastasiou and the Hosted Buyer Manager, Ms. Ioanna Lalia, was at the Embassy of Greece in Tirana, and the meeting with the ambassador Ms. Konstantina Kamitsi, and First Counsellor for Economic & Commercial Affairs, Head of Economic & Commercial Affairs Office Mr. Marios Belibassakis, followed by a meeting with Ms. Elisabeta Katiaj and Mr. Ardian Lekaj, from the Business Chamber of the Albanian Diaspora, a private, non-profit organization for the promotion, development and encouragement of investments in Albania by Albanian citizens who live abroad, founded in 2019. As emerged from the discussions, there is a common business interest in both the energy and the construction industry.

The Greek delegation also met with executive Director of PPC Albania Sh.A. Mr. Denald George Tafani, Executive Director of the Hellenic Business Association of Al -

bania Ms. Erifili Berberi and Director of the Project Department of Tirana CoC Mr. Aris Tasho. The Hellenic Business Association was founded in 2003, having Greek companies active in the country as members and aims to develop and strengthen mutual investments and to promote GreekAlbanian cooperation.

Finally, also important was the contact with Ms. Ines Mucostera, President of the Union of Chambers of Industry and Commerce of Albania, and the representatives of AIDA (Albanian Development and Investment Agency, which was founded in 2010 and is under the Ministry of Finance), Mr. Sokol Nano, Executive Director and Ms. Desarta Rapushaj, Head & Innovation Project Manager.

The Greek delegation also met several representatives of industry associations with particular importance for the FORUM exhibitions.

Read the full list of these meetings on our website www.ambrosiamagazine.com

2,8 MILLION PERMANENT RESIDENTS

€28,748 SQUARE KILOMETRES OF LAND

ALBANIA: EXPORTING POTENTIAL FOR GREEK FOOD

INTERVIEW

MARIOS BELIBASSAKIS

What would you say is the greatest asset of Greek f&b products in the Albanian market?

The majority of Albanians are familiar with Greek gastronomy since many of them have either lived in Greece, or have relatives and friends who live there, or visit Greece frequently. That provides a competitive advantage for our products. Albanian cuisine is Mediterranean cuisine, with elements that most people recognize from familiar Greek foods. Albanian consumers associate Greek foods with high quality standards, and the recent shift towards organic, natural ingredients provides a field where Greek products have greater added value.

Please share some targeted actions taken to improve the position of Greek f&b products and enhance exports.

Generic actions would have to comprise quantitative/qualitative market study on segments and products, positive promotion of Greek brands and guidance for Greek brand importers to market and position correctly the specific products. For a company or brand aiming to enter and do business in Albania, I would advise 2 things as sine qua non:

i. A rigorous analysis of the local market as well as the specific segment or segments of interest.

ii. Onboarding from the get-go a local partner with a strong network in Albania and thorough knowledge of market conditions and doing business on the ground: the most important 'players' of Greek food in Albania of a Greek origin are Albanian citizens.

Food companies work solely through agents or

DESPITE ITS SIZE, THE ALBANIAN MARKET IS OPEN TO PRODUCTS FROM AROUND THE WORLD

local distributors. Companies seeking to enter the market can find a considerable number of merchants, agents, intermediaries, wholesalers, and retailers in Albania. Most distribution channels are in place and several large retailers have entered the Albanian market in recent years. The primary distribution centers are in Tirana and Durres (both cities house close to 40% of the nation’s population).

Which Greek products have the greatest potential, and how could their dynamics improve?

When Albanians vacation in Greece, they like the cuisine as a whole. Therefore, products have to be related the whole experience. Greek food products are innovative (product and packaging wise). Many companies in the food sector achieved significant market shares abroad by leveraging the combination of traditional Greek ingredients and innovative marketing and packaging. As the economic situation in Albania improves, the domestic disposable income is on the rise, boosting consumption and especially increasing sales in the mid-to-upper segments.

HEAD OF ECONOMIC & COMMERCIAL AFFAIRS OFFICE AT THE GREEK EMBASSY IN TIRANA

FOOD LOSS: HOW CAN WE REDUCE IT

Statistics don’t lie: 33 to 40% of the world’s food -an estimated $600 billion worth of food- is lost or wasted furing or just after harvest every year.

This disheartening fact is even more tragic today, while we are facing a looming global food crisis -the war in Ukraine, COVID-19, and climate change have done their part. At this given moment, we know that one in nine people in the world can’t be fed adequately —that’s more than 800 million suffering from hunger, and the consequences of food loss and waste will only get worse. And if we add up the tremendous waste in natural sources (water) and the CO2 emissions involved in these losses, then we all understand that this is an urgent matter to be addressed.

Food loss: more alarming than food waste

They may seem synonymous, but are not. The differences are important to understand the root cause of the problem: “Food loss” happens at harvest or soon after, that is long before food comes near the consumer. “Food waste” comes after the food reaches the retailer or consumer. The secondary effects of the loss of the food itself are also alarming: the water consumption linked to food loss and

waste amounts to approximately one-fourth of the world’s freshwater supply. Greenhouse-gas (GHG) emissions from food loss and waste constitute 8% of the global total, or at least four times those of the aviation industry. To date, most large-scale efforts to understand and address the problem have focused on food waste, because it’s more visible: people see food being wasted in stores, restaurants, and households. But up to half of the food that doesn’t get eaten by humans—worth an estimated $600 billion—is lost at or near the farm, during or just after harvest. Reducing food loss should therefore be treated as a societal and environmental priority. According to McKinsey’s research, there is good news: reducing food loss is immensely achievable. Food manufacturers and retailers, being at the center of the food value chain, are uniquely positioned to lead global efforts to reduce food loss. Researchers believe that they could cut food loss by 50 to 70%. Two-thirds of the food that would otherwise be lost could be redirected to human consumption; the remaining one-third would go to alternative uses, such as bio-based materials or animal feed.

How does food get lost?

According to the research, more than two billion tons of food are lost or wasted every year, half, far before the food reaches the shelves. It is interesting that 3 categories we wouldn’t normally think of (fruits & vegetables, cereals, and roots & tubers) account for much of the food loss and the associated CO2 emissions and water use. We usually blame meat and dairy, but these have a high environmental impact per unit produced (it takes more than 1,000 gallons of water to produce a pound of beef), but in food loss, meat accounts for only about 3%, and dairy for another 5%.

The tomato case study

McKinsey’s researchers, in collaboration with the Consumer Goods Forum and its members, and working closely with leading European grocers and distributors, investigated the farm-to-retailer journey, using tomatoes as their test case. They chose tomatoes because 50 to 75 million tons are lost upstream every year (more than any other fruit or vegetable). Lessons learned from the tomato’s journey can be extrapolated to other fresh-produce categories. Tomatoes are grown and eaten all over the world, are available year-round, can be eaten fresh or go through further processing, must conform to certain standards (color, shape, and so forth), and resemble several other produce categories with regard to perishability.

The researchers studied tomato journeys in both developed and developing markets: tomatoes sold fresh and those sent into the processed supply chain, and tomatoes grown in fields as well as in developed-market greenhouses. The research reveiled what happens to tomatoes grown in fields in developed markets and sent to retailers to be sold fresh in their stores: out of every 100 tomatoes only 59 to 72 make it to a store shelf. In the developing world, the numbers are grimmer: only 35 to 58 make it to the store.

The research revealed that some food loss results from exogenous factors, but some loss is linked to the interdependencies and interactions among the players in the value chain. Stringent customer speci-

fications can lead to excessive postharvest outgrading. Most procurement contracts don’t create incentives for reducing food loss.

Solving the food loss problem requires fundamental changes in how stakeholders work together. For tomatoes alone, the potential impact is more than 40 million tons saved every year. Globally, CO2 emissions linked to tomato loss would fall by 60 to 80%. And if this can be done with tomatoes, it can be done with other food categories as well.

The potential impact is more than 40 million tons saved every year. And if this can be done with tomatoes, it can be done with other foods as well.

Global Pack

GLOBAL PACK SHOWCASES THE FUTURE OF PACKAGING

Global Pack is taking place for the first time from 11 to 13 November 2023 at the scope to become the new major international trade show for the packaging industry in Greece.

The packaging industry in Greece is strong, not only in the f&b sector, but also in other sectors, such as the pharmaceutical, the industrial, cosmetics and construction. Changes in the global packaging industry are continuous, rapid, and the demand for transformation and evolution is non-negotiable. Global Pack will bring together under one roof the entire packaging 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 and will lead the packaging industry into a new era.

Innovation, information and knowledge, all in one trade show

The increasing popularity of e-commerce in recent years, the increased demand for custom made products, the rise in demand for private label products and the general change in consumer habits have brought about changes in the supply chain, industrial production and packaging. Moreover, consumer awareness on climate change, as well as guidelines on the mitigation of the environmental impact caused by certain plastic products, signal new developments and trends in sustainable packaging around the world.

Always bearing in mind the needs of the market, FORUM SA launches Global Pack, a new

packaging trade show, seeking to fully cover all steps of the production chain: from processing to packaging, from design to innovative materials, from automation to digitalization. For three days, Global Pack will bring together a wide range of products and provide integrated solutions to help companies adapt to the growing consumer needs and demands of the new era.

The place to be for the packaging industry

The exhibition is addressed to owners and executives from all the productive and commercial sectors of the economy. Exhibitors from Greece and abroad, active in the packaging sector with innovative products, technological solutions and services related to packaging machinery, packaging materials, printing, storage and logistics will participate in Global Pack. Tens of thousands of wholesale and retail suppliers, mainly from the food, beverage, cosmetics, pharmaceuticals and building materials sectors will be looking for the latest packaging trends, ranging from materials and machinery to technologies. All this, under one roof.

ALONGSIDE: FOODTECH

Be a Hosted Buyer in Global Pack 2023

FORUM SA, by investing more than €100,000 aims to attract 350 international buyers from the wider Balkan and Eastern Mediterranean area, professionals who seek to find new packaging solutions to upgrade their products. These buyers will hold more than 5,000 b2b meetings with Global Pack exhibitors.

For further information, please contact our team:

Filippos Papanastasiou • fp@forumsa.gr

Ioanna Lalia • il@forumsa.gr

Despina Tsirikou • dt@forumsa.gr

Christina Bonoti • chm@forumsa.gr

globalpackexpo.gr

FOODTECH exhibitors will present products and services that cover the entire range of the production process, from safe food production, processing, storage to distribution. Visitors will see first-hand equipment as well as innovative technologies to introduce their business to industry 4.0, make it competitive, but also more profitable. At the same time, Global Pack exhibitors will present products and services related to the latest developments and innovations in the technological equipment of packaging machinery and automation, packaging materials, printing, storage and logistics.

The co-organization of Global Pack & FOODTECH, on November 11-13, 2023 at Metropolitan Expo, will gather top exhibitors of the leading companies with integrated solutions for automation and productivity increase for industry and the supply chain, while it will welcome thousands of representatives from all branches of industry and production.

Global Pack & FOODTECH are organized by Forum SA, member of the Nürnberg Messe Group, which is one of the 12 largest exhibition organizers in the world.

news MORE

Hellenic Association of Brewers “Breweries Open to the Public” Initiative

The Hellenic Association of Brewers and the Ministry of Tourism recently announced the “Breweries Open to the Public” Badge, which aims to connect the Greek beer production with hospitality, through an organized, institutional framework. Beer tourism, included in the national actions to promote the tourist product, is expected to increase the number of visitors and the extroversion of the breweries, while

HAPO

USA is the next big market

The expansion of the promotion program of Greek fish farming in the USA, with a €1 million investment was agreed during the 18th General Assembly of the Hellenic Aquaculture Producers Organization (HAPO). The financial report for 2022, and the budget of 2023 were also presented, followed by the annual HAPO new year’s event which took place earlier this February. www.fishfromgreece.com

Mediterranean Shipping COMPANY

MSC BRINGS Controlled Atmosphere Technology TO Greece

MSC is the first and only shipping company to offer Controlled Atmosphere technology for the Greek market. Controlled Atmosphere technologies extend the shelf life of delicate fruit and vegetables by regulating the concentrations of oxygen, carbon dioxide and nitrogen, as well as the temperature and humidity of containers during transport. Humidity sensors and controls prevent mould or dehydration, while vent settings ensure fresh air circulation. MSC knows that bringing precious, perishable goods from farm to destination in perfect condition-while preserving taste, freshness, texture and aroma-requires speed flexibility and temperature control technology. The company’s Greek customers ship all kind of fruits and vegetables from Piraeus and Thessaloniki, and MSC’s world-leading reefer fleet is equipped with the right technology to keep the cargo in perfect condition. www.msc.com/solutions/reefer-cargo (grc-info@msc.com)

promoting beer culture in Greece. The breweries are already receiving many requests, both from individuals and organized agencies and companies in the tourism sector, for brewery visits and beer tastings. This initiative will give a boost to breweries across the country to become visitors’ attractions, showcasing their facilities and products.

www.ellinikienosizithopoion.gr

Sophia Zaxaraki, Deputy Minister of Tourism, Sofoklis Panagiotou, President of the Association

news MORE

Exports

Strawberry and Citrus Exports on the rise

Strawberry exports continue to increase during February 2023, amounting to 4,792 tons (compared to 3,195 tons in the corresponding period of 2022), with the demand showing signs of stabilization, according to Incofruit’s report. In addition, the harvest and export of oranges continues, recording an increase of 5.3% and 159,952 tons, but also of mandarins at a record rate of 137,609 tons, increased

by 26.6% compared to 2021/22. According to the same report, cooler temperatures support increased demand, with consumers in Europe continuing to favor winter fruit and particularly citrus, noting that a shortage of truckers and harvest workers is preventing the export trade from meeting increased demand.

Read full report on www.ambrosiamagazine.com

Sakellaropoulos world’s best GOURMET olive oil

Sakellaropoulos Organic Farms won EVOO global olive oil awards 2022 for its exquisite gourmet olive oils, bringing Greece to the category’s top spot. Besides the top placement as a company, the brand also won the first 4 places in the Top 5 Flavored Oils of the World 2022 for its products’ superior quality and taste, and a total of 10 distinctions. www.bioarmonia.gr

Research

In 2020, the global alcohol market faced more than a serious crisis. It experienced a collapse, a truly unprecedented situation that turned out to be far worse than the depths of the Great Recession of 2008, while eclipsing every other major regional, macroeconomic or black swan crisis of the past two decades. What are the key developments, lessons learned, and emerging trends following such a cosmogenic paradigm shift?

In a global research that demonstrated the changes in the post-Covid function of the alcohol market, there were important trends highlighted, which, as expected, have been formed, respectively, based on the strong influence of the conditions shaped by the pandemic. Read the full research online in two parts (11/16/22 and 1/18/2023), on www.ambrosiamagazine.com

The Post Covid Alcohol Era

WHAT’S

TZATZIKI DIP BLUE BY 3P

Tzatziki will always be the most authentic Greek taste. Strained Greek yogurt, fresh cucumber and garlic are combined to create the most delicious tzatziki for food professionals and catering companies. For holidays, celebrations, family reunions, and the daily table, its full flavor and creamy texture make Tzatziki Dip Blue by 3P the most epic side dish that will liven up any grilled meat, vegetable or Greek meze dish.

www.3psalads.gr

PLANT-BASED DRINKS BY CHRISTODOULOU FAMILY

Vegan or not, you will certainly enjoy these delicious new products by Christodoulou Family. Two 100% plant-based drinks, made with roasted almonds, rich in vitamins, with 50% more calcium than cow’s milk, made for people who follow a healthy diet. They are both lactose and gluten free, a natural source of vitamins B2, B12, D2 and E. In two versions: Almond and Sugar-Free Almond. www.christodouloufamily.gr

VIOLANTA ZERO CEREALS

They who said that following the trends of healthy, eating -aka zero sugar- is tasteless, obviously never tried Violanta’s Zero Sugar cereal. The two flavors (Vanilla and Cocoa) are ideal for a healthy, nutritious breakfast as they don’t contain palm oil and sugar, while they are rich in plant fibers and suitable for Vegans. www.violanta.gr/en

CHRYSSI ZYMI ROLINIA

Three vegan tasting proposals were released by Chryssi Zymi, with 100% plant ingredients and extra virgin Greek olive oil. This new range made for everyone, especially for people on a vegetarian diet, either temporarily or as a permanent option. The line comes out in 3 original flavors: Rolls with cheese flavor, with potato & herbs and Rolls with vegetable mince. www.xrisizimi.gr