1st International Beverage Summit Shaping the future of the beverage industry
UThe 1st International Beverage Summit, organized by the Food Expo Trade Show, will take place from March 8th to 10th in Greece, during the FOOD EXPO 2025. This event will bring together a diverse audience of entrepreneurs, researchers, investors, and start-ups to discuss global industry insights and explore opportunities in the booming beverage sector. The summit aims to foster communication and collaboration between professionals, positioning itself as a hub for innovation, networking, and investment in the beverage industry. For three days, participants will exchange ideas, share experiences, and discover new avenues for growth.
The event will be held at the Room for Growth Stage in Hall 3, within the larger FOOD EXPO, Southeast Europe’s leading F&B trade show. Key attendees will include executives from retail, wholesale, Ho.Re.Ca., market research, multinational and local F&B companies, as well as investors and innovative entrepreneurs, all focused on shaping the future of the beverage industry on both local and global scales. An impressive line-up of speakers will include executives from major supermarket retail chains and the hospitality sector, as well as professionals in production, R&D, sales, and marketing. The event will also feature founding teams from start-up companies, brand marketing consultants, incubators, institutional bodies, market researchers, and F&B sustainable packaging companies. These experts will share valuable knowledge and practical advice for navigating the evolving landscape of the beverage industry. The upcoming event will also bring together leaders, and decision-makers from the beverage industry and at the same time will feature a series of speeches, workshops, panel discussions, and case study presentations, covering the latest industry trends, challenges, and opportunities. Key topics will include breaking into the beverage industry, identifying barriers and opportunities, and exploring global R&D trends shaping the sector. There will also be a focus on crafting effective marketing strategies, developing profitable business plans, and integrating sustainability practices throughout the production process. Additionally, innovative funding strategies will be discussed. Stay tuned and don’t miss it! We look forward to wellcoming you at FOODEXPO 2025.
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“The Greek Food & Drink Industry: a Resilient Pillar of Growth and Extroversion”
The Greek Food & Drink Industry continues to be a crucial pillar of the local economy and a positive leading force in the manufacturing sector in terms of turnover, added value and productivity, as well as a key job provider with more than 360.000 direct and indirect employees. It remains a resilient, competitive, robust and extrovert sector all over the world, as its exports reached a value of € 6.8 billion reflecting a continuous year-on-year growth trend.
In recent years, the Greek Food & Drink Industry maintained it’s resilience and strong performance, even though the sector is facing significant and continuous challenges with wide socioeconomic effects. Economic instability, energy, climate and geopolitical crises, growing sustainability requirements, and inflationary pressures have created a complexed landscape for the companies to operate. At the same time, the sector has to deal with complexities of global trade, including shortages and high raw material prices, energy costs and diversified consumers’ needs and new trends.
In this environment, the Food and Drink Industry focuses on providing sustainable, safe and high-quality products, affordable to every household, while operating in a responsible manner at all levels. By embracing digital transformation, investing in advanced technologies such as automation and artificial intelligence, and prioritizing its biggest assets - people & planet - the sector continues to move forward with resilience and purpose.
Looking ahead, adaptability, collaboration and commitment to sustainability will be critical points for our companies to remain resilient, invest in innovation, explore new markets, and attract new consumers.
IOannis Yiotis President of the Federation of Hellenic Food Industries
COLLABORATION AND COMMITMENT TO SUSTAINABILITY WILL BE CRITICAL POINTS FOR OUR COMPANIES TO EXPLORE NEW MARKETS
360.000 DIRECT AND INDIRECT EMPLOYEES
€6.8 BILLION EXPORTS
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. SEVT - ID www.sevt.gr
The Federation of Hellenic Food Industries (SEVT)
DIMITRIS SKALKOS
A glimpse into the next day of Greek F&B exports
As 2025 has already begun, Greek food & beverage products have a bright opportunity to shine –once again– in international markets. The Greek Secretary General for International Economic Affairs and Chairman of Enterprise Greece, Dimitris Skalkos, speaks to Ambrosia Magazine about the strategies being implemented to strengthen Greek F&B exports worldwide, the potential challenges ahead and the key initiatives taken for further extroversion.
Interview: Kyriaki Moustakidou
What are the comparative advantages of Greek F&B products? In which international markets do they currently lead and where do you see further growth potential?
It is widely accepted that Greek F&B products represent the essence of Mediterranean cuisine which has managed to attain high levels of popularity across the world. The diverse Greek agro-ecosystem offers a wide variety of quality products which are unique in taste and reach the market having undergone only that amount of processing which is sufficient for their quality. The Western Balkans and Cyprus are key export destinations and will continue to be important markets for Greece. We also see great potential in many other markets such as the USA, Canada, the UK and the Middle East and the Gulf region where we have observed rising demand for Greek food products.
You have set the goal for the 2025 Internationalization Strategic and Business Plan to reach 100% of the initial actions planned. To what extent does this goal apply to F&B sector and how quickly could the sector adapt to it?
In a context of multiple global economic challenges and opportunities, the National Strategic Plan for Extroversion emerges as an important tool for targeted
support of the extroversion of Greek businesses, for the attraction of investments and for the overall promotion of the international position and image of our country. We must understand that the Plan is a cumulative endeavour, spearheaded by the MFA, but involving many different Ministries, agencies and of course the private sector. I am happy to say that a large number of entries in the overall Plan (about one hundred taken cumulatively, both bilateral and multilateral) concern the promotion of Food and Beverage products. These outlined projects fall under different modalities of international cooperation such as participation in exhibitions and food shows, hosted buyer meetings, promotional seminars, cooking events and others. It goes without saying that our overall commitment is extended to the important sector of Food and Beverage.
Each year, Greek food exports to foreign countries have a 10% increase. What are the obstacles that must be overcome for this growth trend to continue, and what strategies are you implementing to strengthen it?
Climate change is the number one challenge for Greek food exports. Furthermore, a shortage of workforce in the agricultural sector causes grave concern. This urges the government and the farmers to work to-
Interview / Dimitris Skalkos
gether in modernizing the farming methods used, with the introduction of agri-tech innovation. The recession in key European markets is another great concern, however we are encouraging Greek exporters to be proactive and diversify their target markets towards the US, the Middle East and the Far East by participating in more trade fairs with the support of Enterprise Greece. Finally, the ongoing war in Ukraine, the uncertainty in the Middle East and the threat of tariffs by the US present challenges for our export companies. Within this context, we continue to be steadfast in our support for Greek companies. The Ministry of Foreign Affairs is constantly engaged in this respect both on a bilateral and multilateral basis at home and abroad through our extensive network of Offices for Economic and Commercial Affairs in our Embassies around the globe. Additionally, Enterprise Greece is entrusted with the promotion of exports on a generic as well as a caseto-case operational basis.
How do the recent geopolitical developments affect trade and F&B exports? Would a potential blockade of the Strait of Hormuz by Iran impact Greek exports? The world is becoming more fractious and divided with geopolitics having grave impacts on international trade. Countries are increasingly making trade decisions based on global politics rather than just economic benefits. Concerns about trade resilience and national security have been heightened in the wake of Russia's invasion of Ukraine, with growing debate about the need for protectionism. There has been a rise in trade restrictions since the US-China tariff war and Russia’s invasion of Ukraine. Some recent policies contain provisions
What are the challenges and opportunities for F&B export businesses in the era of digital transformation and how do you plan to support them?
I HAVE GREAT CONFIDENCE IN GREEK FOOD & BEVERAGE COMPANIES AS WELL AS IN THE QUALITY OF THEIR PRODUCTS
that aim at providing incentives to domestic producers, especially those in technologically advanced sectors –possibly to the detriment of foreign producers. Geopolitical tensions have also serious effects on logistical connectivity and trade routes. To your specific question, I would have to answer positively, not necessarily because Greek F&B products move in large quantities through the Straits of Hormuz but because bottlenecks in that specific location may have ripple effects on containership availability in other parts of the world.
Emerging technologies are transforming every aspect of doing business today. Businesses need to embrace them to improve efficiency, increase agility and unlock value for all stakeholders. The aspects of digital transformation that we as a Ministry can offer to F&B companies is through the digitalization of trade procedures. We are developing a digital “single window” which can facilitate procedural issues that regard different types of certification and licensing. Moreover, Enterprise Greece’s Export Academy offers companies assistance in digital tools such as the Consumer Relations Management system approach and others.
Could you share with us the main goals of Enterprise Greece and the key initiatives planned for 2025?
The main goal of Enterprise Greece is to offer comprehensive support to all Greek exporters by providing modern and easy to use export tools. Some of these tools are • the Export Help Desk that operates
Interview / Dimitris Skalkos
as a one stop shop for any export inquiries a company might have • the Exports Academy that offers a comprehensive educational program for those who are interested in developing an export business • the focused exhibition program that supports more than 700 export companies of the F&B sector to participate in the Greek National Pavilions annually at the biggest trade fairs around the world. The total number of B2Bs performed by all the companies exceeds 100.000. For 2025, there will be more than 16 F&B exhibitions organized by EG around the world for interested exporters. Enterprise Greece increased the number of initiatives in different sectors and markets, reaching out to more exporters, achieved greater participation of companies and more square meters in international exhibitions; it also endeavoured to enrich the services provided to facilitate export activities.
shows are a vital tool for promoting exports. Leading events such as FOOD EXPO serve as essential meeting points for professionals. I can assure you that FOOD EXPO along with other organized events in Greece is firmly integrated into hosted buyer meetings that are organised by our Offices for Economic and Commercial Affairs worldwide.
Finally, what is your prediction about the future of Greek food and beverage exports in 2025?
What is your opinion of the F&B Trade Show FOOD EXPO? In general, how do you think that International Trade Shows contribute to the growth of Greek F&B exports?
We recognise FOOD EXPO as a leading Food & Beverage trade show in Southeast Europe, with the potential to become one of the leading events of its kind worldwide. I strongly believe that international trade
It is not easy to make specific predictions about exports, due to the issues I have already highlighted. According to official statistical data there has been a 7% increase overall in the first three quarters of 2024 compared to the same period the previous year. I have great confidence in Greek F&B companies as I have great confidence in the quality of their products. It is this exceptional quality that makes our efforts more conducive to success and more worthwhile. I am referring to our goals of • increasing exports as a percentage of GDP • strengthening the competitiveness of the Greek economy • helping to rank Greece among the top 20 brand names worldwide, promoting a strong national identity in international markets • expanding and developing markets for Greek products and services. °
Greek spirits and distillates, blending tradition with continuous experimentation, are gaining global acclaim for their unique flavors and distinct identity, whilst their increasing popularity reflects in their rising export figures.
Article: Kyriaki Moustakidou
+99%
300 is the increase in value of tsipouro/ tsikoudia's exports (20202024)
OYZO DISTILLERIES ARE LOCATED IN GREECE (APPROXIMATELY)
The Greek spirits industry has seen consistent growth in exports. In 2023 -according to most recent data- inter national sales of Greek alcoholic bev erages increased by +9.4% in value, surpassing €100 million (from €97 million to €106 million), a worth noting achievement compared to the 7% overall decline of all European alcohol ic drinks exports. A similar growth was observed also in the first half of 2024, further confirming the positive outlook.
“Consumers both domestically and internationally seem to focus their attention to premium spirits & distillates, seeking high quality products with added value, as well as alcoholic beverages with Geographical Indication registered at the EU lev el (75% of the sector’s exports are GI products). Ouzo and tsipouro are products exclusively pro duced in Greece, so competition is limited to other types of spirits”, stated the President of SEAOP –Greek Federation of Spirits Producers, Mr. Charis Mavrakis, talking to Ambrosia Magazine.
The flowing essence of Greece
Ouzo, the world-renowned anise-flavored liquor, leads the field among the exported Greek spirits. In the first half of 2024, it accounted for 59% of the value and 71% of the volume of total Greek spirit exports to both EU and non-EU markets. Today, Greece is home to nearly 300 ouzo distilleries, each crafting products with distinct flavor and aroma profile, resulting in a diverse and fascinating collection of labels.
UNLIKE THE OVERALL DECLINE OF ALL EUROPEAN DRINKS EXPORTS, THE INTERNATIONAL SALES OF GREEK SPIRITS INCREASED
Tsipouro/Tsikoudia, a rising star, has seen a staggering +99% increase in value (€) and +62% increase in quantity (kg) of exports over the past five years (2020 – 2024). It has become “synonymous” with Greek hospitality, reflecting the precious warmth of the Greek countryside. Quite like it, Rakomelo - mainly consumed during winteris exclusively produced from Tsipouro/Tsikoudia and gets sweetened with honey. Greek liqueurs are also wide-known and loved. Masticha of Chios, derived from distilled genuine
mastic, is exclusively produced on the island of Chios. It is ideal as an after-dinner cold digestif or aperitif. On the other hand, Tentura of Patras, flavored with cinnamon, clove and nutmeg, has a distinctive rich aroma. It is traditionally and exclusively produced in Greece, exactly like Kitro of Naxos. Kitro, originating from the largest island of Cyclades, is a spirit that captures the essence of sweet citrus fruits, whilst (PGI) Koum Kouat of Corfu, made from kumquat fruits, offers notes and aromas of oranges and strawberries. The variety
of liqueurs made in Greece extends further with flavors of lemon, orange, rose, mint, cinnamon, pomegranate, peach and almond...
One of the most famous Greek spirits is METAXA, with a unique production process that ensures its premium quality. The wine distillate ages in Limousin Oak casks for numerous years, and throughout that time, METAXA acquires its taste, aroma and color. Moreover, the Greek PDO Brandies (Brandy of Attica, Brandy of the Peloponnese & Brandy of Central Greece) are celebrated thanks to their unique flavor.
Additionally, there are some Greek producers who step off the beaten path and unleash their creativity. Some produce their very own vodka, in places like Crete, Thrace and Nafpaktos, whilst others experiment with Greek gin. Although both drinks are not associated with Greek tradition, these innovative entrepreneurs efficiently manage to give a Mediterranean sparkle to their spirits, which stand out.
Greek gins, for example, delight the palates thanks to the botanicals and herbs of the Greek countryside and several premium brands create their own labels, gaining traction in global markets.
Mapping global demand
Various Greek high-quality spirits fill glasses worldwide. “The EU-27 member states have consistently been the most significant export destinations for Greek spirits, accounting for more than 70% of exports in both value and volume. Specifically, in 2023, they absorbed 76% of the sector’s value (= €80.7 million), and 78% of its volume (=28.4 million kgs)”, explained Mr. Mavrakis.
The top 10 export destinations in 2023 (within the EU-27 & third countries) for Greek drink exports (by value) were: Germany, Iraq, Bulgaria, the Netherlands, Austria, Poland, France, the Czech Republic, Albania, and the USA.
“Our future expectations for further growth include markets like China, South Korea, and South Africa, where Greek spirits have still limited penetration. Additionally, USA, Canada, and Australia show significant potential for further expansion”, he added.
Overall, despite challenges such as geopolitical tensions, energy costs, and global inflation, the Greek spirits industry remains resilient, with a promising future, thanks to its commitment to uncompromising quality and innovation.
more than 70% of greek exports are absorbed by the eu-27 countries
HALF A CENTURY OF AUTHENTIC LIQUEURS
For 50 years now, Ellvino Distillery creates premium quality products using Greek-grown fruits and nuts. From traditional and cream liqueurs to the widely known Ouzo, ELLVINO offers a variety of delightful distillates that elevate every memorable moment.
The history of Ellvino Distillery dates back in 1975, when Ioannis Ch. Giannopoulos turned his deep love for liqueurs into a promising business. His great appreciation for the way a fine drink can bring people together inspired the next generation to continue evolv ing the company. In 1993, his son, Christos Gi annopoulos, a Chemical Engineer, introduced some innovative ideas. In their privately owned 1,000-square-meter facilities in Attica, a dedi cated chemical analysis laboratory was installed, ensuring that every batch undergoes rigorous quality control. Additionally, in a separate facil ity, they house a distillation unit specifically for crafting Ouzo.
Since 2010, ELLVINO has expanded its product range to include its own fruit extracts, crafted from fresh fruit and unique ingredients from the Greek land, such as Fthiotida Blueberries, Chios Mastic and Rose Petals, and Citrus fruits from Corinth. “The main advantage of our distillery is that we still use Greek-grown fruits and nuts, a practice that has become increasingly rare in the market. Many companies in our industry rely on flavoring agents as a substitute, aiming to reduce production costs, but we remain committed to creating premium quality products from exceptional fruits”, they explain.
Ifestou 12 & Fotopoulou, Skaramagkas –Attica, 12462
T.: +30 210 5576 410 e-mail: info@ellvino.com www.ellvino.com
The innovative “dakri Cream”
The Premium Mastiha Cream Liqueur “dakri Cream” is a unique product in today’s market. It is the first liqueur that combines the velvety texture of milk with the distinctive aroma of Chios Mastic. Its signature milky color is achieved
through a completely traditional technique without the addition of any artificial colorings or preservatives. It should be noted that Ellvino distillery holds a patent for this specific product.
Other exceptional liqueurs
ELLVINO’s portfolio features a diverse selection of distillates. The “Dulce TERRA” Collection highlights the exceptional quality of Greek fruits and nuts used in its production. Pure extracts of myrtillo, melon, aronia, bergamot, and sour cherry, without any added colorings or flavorings, offer a sophisticated approach to traditional liqueurs. Another popular cream liqueur is “Créme Délice”, produced exclusively from Greek pistachios. With the utmost care and oversight during the creation process, the final result maintains the priceless organoleptic properties of the nut.
TRADITION MEETS QUALITY IN EVERY BOTTLE
Starting in 1983, 330 vine growers of the Naoussa Appellation zone decided to establish the Vaeni Naoussa Cooperative. For decades, they have been crafting exceptional wines and distilled spirits such as Ouzo and aged Tsipouro.
LEpiskopi, Naoussa, 592 00
T.: +30 2332 044274, 2332 044597
e-mail: info@vaeni.gr vaeni-naoussa.com
ocated in the Imathia region of Central Macedonia, Naoussa is a picturesque land where soil, water, and climate have long offered the ideal conditions for the cultivation of the finest grape varieties. This is where the grapes of Xinomavro - the noble, indigenous variety- mature to produce deep red, full-bodied wines, susceptible to wood ageing and qualified for an Appellation of Origin. In perfect harmony with nature, these vine growers took the initiative to join forces and make better use of their crops. VAENI Cooperative is committed to maintaining strict quality standards to ensure customers’ satisfaction though consistently high-quality wines. With this goal in mind, which also reflects its philosophy, the Coop’s administration has implemented a quality system, based on International Standards, earning certifications such as 22000:2018 & FSSC 22000, along with the HACCP safety system (Hazard Analysis
and Critical Control point). These certifications offer factual assurance about the quality, reliability and safety of its products.
The “Black Oak” era
With over 40% of its annual production exported worldwide, VAENI Naoussa wines have gained international recognition. Customers in countries such as France, the USA, Belgium, Ghana, Sweden, Austria, Spain, Japan, Canada, Cyprus, Germany, the Netherlands and Denmark indulge in the unforgettable wine experience. Labels such as the “Black Oak” wine, which combines the excellent Xinomavro with the lightly smoked French oak barrel, “Platinum Xinomavro”, and the Malagouzia & Xinomavro blend “En Lefko” are a triumph of rich, luscious flavors. In addition to the wine selection, the aged “Black Oak” spirit, distilled through a slow, patient process and aged in French oak casks, brings out its fresh and sweet aromas that enchant the senses.
THE UNIQUE SPIRIT(S) OF AMORGOS
Since ancient times, the residents of the island of Amorgos and the Small Cyclades have been preparing a traditional homemade drink to welcome their guests. Inspired by this drink, the “Amorgos” beverage company was founded in 2003.
By adding honey and eight native herbs, Rakomelo Amorgion (25% ABV) and Psimeni Amorgion (20% ABV) were officially created. Before starting production, the company patented the recipe with the Organization of Industrial Property and registered the names “Rakomelo” and “Amorgion Rakomelo”. Brewed from grapes (raki), sugar, honey, and herbs, with no preservatives, these exquisite drinks stand out for their unique composition.
In 2007, based on the successful formula of “Amorgion”, the company launched four new drinks: Mastichato (Rakomelo with Mastic), Lemontelo (Rakomelo with lemon), Portomelo (Rakomelo with orange), and – the inspired by the ancient Greeks – Melikraton (Oinomelo). Continuing the expansion of their product range, in 2012, two new distillates were born. On Amorgos, the cactus fruit called prickly pear was brought from Mexico by Spanish sailors around 1500s. From this fruit, the drink Mekila, inspired by Mexican tequila, and Fragosykomelo, a prickly pear liqueur, have since developed their own presence in the international markets.
A well-balanced drink experience
Made with pure traditional ingredients, respectfully sourced from nature and free from preservatives, all drinks by the “Amorgos” beverage company offer a well-balanced flavor. All these years, thousands of people who have enjoyed them, both professionals such as sommeliers and spirit enthusiasts, speak highly of the art of Amorgian essence. With every product, tradidtion meets the present, while the authenticity of every flavor is carefully safeguarded.
To keep offering top quality products, in 2013, the company opened a second factory for distillation, winemaking, pastry, and the packaging of oils, honey, and herbs. Since 2014, they have been producing dry white wine, dry red wine, and naturally sweet red wine made from sun-dried grapes. They also produce ouzo, tsipouro, and tsikoudia, many of which have won awards for quality and unique taste in international competitions. Additionally, they make traditional Amorgian-style pasteli (sesame bars) and loukoumia flavored with their beverages. All products are made with great love and bring joy to everyone who tries them, showcasing the culture of the island. °
CHRISTOS GIANNAKAKIS
‘’COGREXPO AIMS TO MAKE GREEK PRODUCTS MORE COMPETITIVE ABROAD’’
Do Greek agricultural products have the place they deserve in international markets? For Mr. Christos Giannakakis, President of COGREXPO SA and Vice-President of ETHEAS, the sky should be the limit.
Interview: Kyriaki Moustakidou
Founded in August 2024, COGREXPO – Cooperative Greek Exports SA brings together 33 major Greek cooperative organizations, all united by a shared vision: to enhance the presence and competitiveness of domestic agricultural products in dynamic global markets. For years prior to its establishment, farmers and producers recognized the need for such an initiative. Now this new export company addresses a significant gap in Greece’s agricultural sector.
Established by the General Assembly of the National Union of Agricultural Cooperatives of Greece (ETHEAS), and with the support of Piraeus Bank, COGREXPO aims to create critical commercial value and develop a product basket, in order to negotiate effectively with international Supermarket chains. The 33 cooperatives – shareholders of the joint-stock company- represent almost all agricultural products across Greece. Following a fully-fledged business study, they have identified target markets with the greatest commercial potential, as well as 53 key agricultural products that require strategic promotion. To ensure Greek products gain the added value they often lack abroad, the company plans to implement a series of strategic actions in 2025, including: participation in international F&B trade fairs, expansion of export networks, organization of educational seminars, and also coordination of meetings with importers and supermarket chain buyers.
In an exclusive interview to Ambrosia Magazine, Mr. Christos Giannakakis, President of COGREXPO and Vice-President of ETHEAS, introduces us to the bright future of these united cooperatives.
Interview / Christos Giannakakis
What needs does COGREXPO address and what are the main objectives of this initiative?
Our primary goal is to totalize sufficient quantities and varieties of products. This has long been a sig nificant challenge, as the difficulty to achieve great volumes has prevented us from penetrating foreign Supermarket chains. To compete effectively in inter national markets, we must consistently deliver high quality products in large quantities and a diverse prod uct range. This strategy allows us to meet consumer demands and adapt to the specific requirements of major retail chains. By aggregating these quantities, we can significantly strengthen our negotiating posi tion and secure better terms of cooperation, ensure our presence in international markets and become more competitive against other players in the sector.
Which product categories will COGREXPO initially support in its export activity and how does it plan to achieve this?
Our business study covers 53 agricultural products. However, the initial focus will be on key categories, such as olive oil, olives, fruit preserves, kiwis, apples, wines, dairy products, poultry, and other selected categories of fresh fruit and vegetables. At the same time, we remain open to supporting other goods produced in smaller quantities, but with notable export potential.
Are there any specific international markets COGREXPO will focus on? If so, what criteria led to these markets?
Our previous difficulty to gather sufficient quantities of products, a critical demand of international retail chain buyers, prevented us from accessing affluent and high potential markets in Northern and Western Europe. Moreover, these regions are a priority, along with markets in North and South America, as well as Southeast Asia. Our business study indicates that the existing higher retail prices in these regions could generate significant income for Greek producers and increased profits for our cooperatives.
What challenges must Greek exportable products overcome to improve their position in the global market?
Let me start with a fact: cooperative organizations in Italy and Spain handle over 1 million tons of products annually. These numbers give them a decisive advantage in economies of scale and greater negotiating power with major supermarket chains. Nevertheless, the establishment of COGREXPO offers to Greek producers a unique opportunity to address this challenge successfully. The solution lies in fostering collaboration
among producers across Greece to consolidate volumes. By working together, we can improve competitiveness and strengthen our position globally.
Domestically, what challenges do agricultural cooperatives face and how can they overcome them? Will COGREXPO play a supportive role in this effort? Agricultural cooperatives in Greece face many challenges such as climate change, rising production costs, and market fluctuations. To address these issues, they need to adopt resilient crops, collaborate on bulk purchases, invest in technology and sustainable practices. COGREXPO will play a key supportive role by helping cooperatives reduce costs and increase the added value of their products through quality certifications. These measures will reinforce the competitiveness and sustainability of both the cooperatives and their products.
Is there potential for other Greek agricultural products to enter high-demand export categories in the future?
Absolutely. Greece’s unique geographical and climatic conditions enable the production of exceptional goods that are ideal for premium export markets. Enhancing the export potential of these products will require a focused strategy emphasizing quality, innovative packaging, certification, and the promotion of Greek identity in global markets. With targeted actions, Greece can undoubtedly improve significantly its position in dynamic international markets worldwide. °
Address: Arkadias 26, Ampelokipoi Athens, 11526
Tel.: +30 210 771 2469
Email: cogrexpo@gmail.com, etheas.greece@gmail.com
UNITED IN FRUITS!
Cooperatives have played a significant role in the Greek fruit industry over the years. By enhancing collaboration among local farmers and producers, they showcase the power of collective effort and gain access to major international markets. Two of the most active and noteworthy fruit Cooperatives in Greece are presented in the following pages, offering a thorough overview of their past, present and future.
Article: Kyriaki Moustakidou
THE BRILLIANCE OF NAOUSSA PEACHES
Since its establishment in 1927, the Agricultural Cooperative of Naoussa has been a classic example of continuous growth and success. The famous “Naoussa Peaches –Naougusta”, a PDO product, brings joy to fruit enthusiasts around the globe.
With its origins rooted in Central Macedonia, Greece, “Naoussa Peaches –Naougusta” went down in history as one of the first Cooperatives in the country. The decisive moment of its foundation was in 1927, when fifty producers from the Naoussa region joined forces, intending to find joint marketing opportunities for their products.
The Agricultural Cooperative of Naoussa has 850 membersproducers, an impressive number that makes it probably the most dynamic cooperative in Greece
Nowadays, the Agricultural Cooperative of Naoussa has 850 members-producers, an impressive number that makes it probably the most dynamic cooperative in Greece. Channeling over 50,000 tons of fresh fruit to the domestic and international markets on annual basis, it serves large supermarket chains both within Greece and overseas. Destinations stretch across the EU, the USA, Canada, Brazil, Argentina, the United Arab Emirates, Egypt, Jordan and Hong Kong, while the continent of Asia is a major target market for further expansion.
To ensure the highest possible quality for the consumer, the Cooperative has developed a dynamic system of integrated production management certified by Global Gap, Grasp, ISO 22.000 and AGROCERT for most of its fruits.
High-quality, delightful peaches
The famous "Naoussa Peaches - Naougusta", which are Protected Designation of Origin (PDO) peaches according to EU regulations, are the main product produced by the Agricultural Cooperative of Naoussa. Their rich aroma and distinctive taste engage all the senses; meanwhile, their freshness is both revelatory and satisfying. Finally, Rodakina Naoussas (the Greek word for peach is “rodakino”) were recently ranked first at the top 10 of the tastiest peaches in the world (TasteAtlas).
THE ACN CHANNELS OVER 50,000 TONS OF FRESH FRUIT TO ALL DOMESTIC AND INTERNATIONAL MARKETS ANNUALLY
Cherries, nectarines, apricots, apples, kiwis, persimmons, plums and quinces complete the full list of the Cooperative’s offering. Especially kiwis, which are shaping a dominant trend in the global market, remain an important vehicle for its exports. Additionally, an increase in sales of peaches and nectarines is expected, and the Cooperative will leverage its potential to meet the demand.
Fruit Cooperatives
FROM ZAGORA TO THE WORLD!
By combining tradition with innovation, the Agricultural Cooperative of Zagora Pelion has been operating continuously since 1916. Its renowned red apples under the brand name "ZAGORIN", are the first PDO apples in the European Union and are widely celebrated worldwide.
The Cooperative’s history includes several remarkable milestones. Notably, in 1996, on its 80th anniversary, it became the first Greek agricultural enterprise to establish a distinct identity for its products. How? A decade after introducing the now-iconic "ZAGORIN" trademark, it began labelling each product with the distinguishing oval sticker that was applied to every apple, pear, kiwi, and all packaging. During the same year, again in 1996, the Agricultural Cooperative of Zagora Pelion achieved another groundbreaking milestone by securing Protected Designation of Origin status (PDO) for Zagora Pelion apples, specifically the Starking and Golden Delicious varieties. These were the first apples in the European Union to achieve this prestigious distinction. To this day, the PDO apples from Zagora Pelion and the PDO Firikia Pelion variety remain the only products in the Thessaly Region within the fruits-vegetables-nuts category to hold this distinction.
Navigating through the world
Although the Cooperative focuses on the Greek domestic market and Cyprus, it exports over 10% of its total production on a steady basis. These
and kiwis occasionally included, depending on market opportunities. The Cooperative began its export activity in the early 1980s and has since reached approximately 30 countries.
In recent years, apple exports have been consistently directed to Egypt, Cyprus, Bulgaria, and other Balkan countries such as Romania. Egypt absorbs the largest share of apple exports, with occasional shipments to Jordan, Lebanon and other Southeastern Mediterranean and Arabian Peninsula destinations.
The Agricultural Cooperative of Zagora Pelion operates under the following approach: working for economic and broader sustainability for producers, protecting the natural resources and the environment through cultivation and postharvest practices, and offering high-quality products to consumers. Thus, it effectively addresses future challenges and ensures the ongoing growth of its exports. °
UNITY MAKES STRENGTH
Greek Cooperatives have been exhibiting an outstanding performance in terms of exports in recent years. Part of their success in building a strong brand name, both in Greece and abroad, is Hello Greece, an initiative that has been promoting established businesses as well as tourist destinations for 35 years, through DK Advertising company.
Dedicated
portfolio
Hello Greece’s portfolio highlights the expertise on Cooperatives, given that some of the best PDO and PGI products in Greece have been promoted by DK Advertising through this initiative: the award-winning Naxos graviera PDO, product of 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, the Krokos Kozanis PDO, a saffron also known as the red gold of the Greek land, produced by the Compulsory Cooperative of Saffron Producers of Kozani, the famous peaches of Naoussa PDO, product of the Agricultural Cooperative of Naoussa, the exceptional PDO & PGI wines of AAOS (Vaeni Naousa), the exceptional wines of "Dimitra" Cooperative of Nea Anchialos and the high-quality wines from the Papagiannakopoulos winery in Nemea.
Advertising through Hello Greece is a good idea
Highlighting the initiative’s focus, all the above mentioned Cooperatives exhibit intense export activity in many countries around the world. As for Hello Greece itself, it participates as a sponsor in the largest exhibitions in Greece and abroad, successfully advertising businesses, destinations and Greek products through brochures, banners and journalistic content. The added value in advertising through Hello Greece is that all prospective clients enjoy publicity privileges such as advertisements and articles in widely distributed media publications in Greece and abroad, radio, TV and Internet contests, TV and radio spots. 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. °
ALKIVIADIS KALABOKIS*
“The Greek F&B sector continues to thrive globally!”
Mr. Alkiviadis Kalabokis, the newly elected President of the Panhellenic Exporters Association -one of the most influential export organization in Greece, representing the entire Greek export community- shares his insights and plans in an exclusive interview with Ambrosia magazine.
Interview: Eva Touna
The new President of the Panhellenic Exporters Association (PEA), Alkiviadis Kalabokis, possesses deep expertise in international trade. As the President of the Exporters’ Association of Crete and as Managing Director of “Great Exhibitions” company -specializing in assisting businesses to showcase their products at prominent international trade fairs- has a unique perspective on the Greek food and beverage (F&B) sector and the strategic initiatives required to accelerate its growth and strengthen its global presence.
What are the key strategic priorities you aim to achieve as president of PEA?
My primary focus is to strengthen Greece's position as a global leader in F&B exports. PEA's role is to act as a bridge between exporters and key stakeholders, leveraging its expertise to assist the sector using tools such as market access initiatives, promotional campaigns, digital transformation, and sustainability-focused tactics. A critical aspect of this strategy is engaging ministries and other institutions that play an active role in exports. PEA's new management has already initiated discussions with the Ministries of Finance, Rural Development, Foreign Affairs (MFA), the Hellenic Development Bank and other influential players in the sector. These engagements focus on informing them about the challenges in the export industry, while presenting actionable solutions to enhance growth.
* President of the Panhellenic
The Greek Food and Beverage sector has achieved considerable success in international markets. In your view, what key factors have driven this success, and which product categories do you believe hold the greatest potential for further export growth?
The food and beverage (F&B) sector has shown remarkable resilience, not only weathering the challenges of the pandemic but continuing to thrive as other sectors recover. It stands as Greece’s number one export sector, consistently achieving record-breaking growth. Greek F&B products owe their success to exceptional quality, rooted in the country’s unique climate, biodiversity, and traditional production methods. Global interest in the Mediterranean diet has further propelled demand for staples like olive oil, yogurt, and wine, while strategic branding has positioned these products as premium, artisanal goods with deep cultural resonance. Innovation in packaging and processing has also expanded their appeal in global markets without compromising their authenticity. Promising product categories include olive oil, organic goods, plant-based products, and Greek wines and spirits like Assyrtiko and ouzo, which align with current global trends. Greek regions play a pivotal role in this success, promoting their local cuisines and products through significant initiatives such as the renowned Cretan diet and Macedonian cuisine. However, more must be done to support these efforts. While regions maximize their annual budgets
MY PRIMARY FOCUS IS TO STRENGTHEN GREECE'S POSITION AS A GLOBAL LEADER IN FOOD & BEVERAGE EXPORTS
do you believe are essential to protect the sector?
It is essential to invest in climate-resilient farming techniques, modernize irrigation systems for water effi-
the value of one of Greece’s most iconic products. Education is the most powerful tool for sustaining the quality of Greek olive oil.
Beyond climate change, what do you see as the other major challenges currently facing Greek exporters of the F&B sector?
FOOD EXPO HAS EARNED A SIGNIFICANT PLACE ON THE GLOBAL TRADE SHOW CIRCUIT. IT IS RECOGNIZED AS A KEY PLAYER AMONG THE BIGGEST F&B EXHIBITIONS WORLDWIDE.
Address: 11 Kratinou St, Athens, 10552 T: +30 210 5221515 e: info@pse.gr
ciency, and support producers with education and financial resources. In this regard, the Cretan Exporters Association actively supports initiatives like those of the Region of Crete, which collaborates with the Hellenic Mediterranean University to organize seminars aimed at improving the quality and marketability of Cretan olive oil. These seminars are designed to ensure producers are well-educated and equipped to adapt to current challenges. This focus on education has made the seminars extremely popular across Crete, reflecting their importance in safeguarding
Greek exporters face several other challenges. One of the most pressing issues is intense global competition. Countries like Italy and Spain are strong players in the olive oil market, while France and New Zealand are equally successful in the wine sector. Greek products must continually innovate and differentiate to remain competitive. Logistical barriers, such as high transportation costs and inefficiencies in the supply chain, also pose obstacles. Moreover, the over-reliance on traditional markets, particularly within the European Union, limits growth potential. Expanding into emerging economies is essential for diversification. Finally, complying with varying international regulations can be resourceintensive, especially for smaller exporters. Addressing these challenges will require a combination of targeted policies, improved infrastructure, and strategic market expansion efforts.
Interview / Alkiviadis Kalabokis
You have frequently highlighted the importance of a new exports’ strategy targeting developing markets. In which developing countries have Greek F&B products gained traction in recent years? Promising regions for Greek F&B exports include Asia, the Middle East, and Sub-Saharan Africa. Asia, with countries like China and India, presents a growing demand for products associated with the Mediterranean diet. In the Middle East, premium olive oil and dairy products resonate well with health-conscious consumers. Meanwhile, Sub-Saharan Africa’s rising middle class creates opportunities for high-quality imported goods. To succeed in these developing markets, Greek exporters must adopt tailored strategies. Understanding local consumer preferences is critical, as is forming strategic partnerships with local distributors and retailers to ensure effective market entry. Participation in international trade shows is another crucial strategy for increasing visibility and building credibility.
Greek export-oriented enterprises have made significant progress in their digital transformation, yet they need to continue evolving to stay competitive. How can PEA support these efforts, particularly for smaller companies that may struggle to keep up with the rapid pace of technological advancements? PEA is fully committed to supporting this transformation. We offer training programs focused on e-commerce platforms, data analytics, and modern supply chain management solutions to help businesses adapt to rapidly changing market dynamics. Additionally, we work to provide subsidized access to technology, ensuring that even smaller enterprises can utilize ad-
vanced tools to enhance their competitiveness. Despite these efforts, PEA recognizes that external expertise is also vital for achieving significant progress. That’s why we are actively engaging with some of the world’s biggest key players in digital innovation who could assist us in this journey. These collaborations are designed to leverage global expertise and ensure that Greek exporters are at the forefront of technological advancements.
Do you believe that international Food and Beverage trade shows contribute to the global reach of Greek enterprises, and what unique role does Food Expo, held in Greece, play in supporting the export goals of the Greek F&B sector?
I have always been one of the loudest voices advocating for Greece to have its own international food and beverage trade show. That’s why I actively supported the creation of Food Expo, which has now earned a significant place on the global trade show circuit. It is recognized as a key player among the biggest food and beverage exhibitions worldwide. Both the Panhellenic Exporters Association and the Exporters Association of Crete will continue to support Food Expo because it offers unique opportunities for both small and large companies. The event allows Greek businesses to showcase their products to both domestic and international visitors. It’s important to note that many Greek visitors are often unfamiliar with other Greek products since much of their production is destined for foreign markets. Food Expo bridges this gap, helping to increase awareness of the diverse range of Greek products, both locally and globally. °
1. Mr Alkiviadis Kalabokis with the Greek Secretary General for International Economic Affairs, Dimitris Skalkos.
2. The president and members of the newly- elected administrative board of PAE during a meeting with Mr Kostis Chatzidakis, Minister of Economy and Finance of Greece.
THE LAND
GReat CHEESES OF
Cheese making in Greece has a long history, dating back to ancient times. According to Greek mythology, the gods handed this unique art to mortals. Myths have it that Apollo’s son, after learning the craft from the nymphs, shared his knowledge with the people. Since then, Greeks have perfected their techniques, creating a remarkable array of unique products. From the well-established Feta to the rising Tsalafouti, Greek cheeses embody a strong local character and are celebrated throughout the world!
Article: Kyriaki Moustakidou
TOP 100 IN THE WORLD: THE IMPECCABLE GREEK CHEESES
TasteAtlas, the widely known encyclopedia of food, has unveiled a broad-based map of the World’s 100 Best Sheep’s Milk Cheeses. Among these, 22 Greek varieties -celebrated worldwide for their rich flavor and high nutritional value- stand proudly, manifesting their unique origin!
lthough the great history of cheesemak ing has been developing for thousands of years, the modern emphasis on di verse flavors, textures, and aromas has only gained significant attention in recent decades. Sheep’s Milk Cheese has emerged as the “star of the show” within dairy products, combining its light and delicious taste with nu merous health benefits.
Packed with high-quality pro teins and rich in essential ami no acids, supports the immune system, while its content of medium-chain fatty acids provides anti-inflammatory and antimicrobial properties
The remarkable presence of Greek Sheep’s Milk Cheeses on the widely known list of TasteAtlas highlights the rich and multi-layered culinary tradition of Greece. With Graviera Kritis, Sfela, Kefalograviera, and Kalathaki Limnou ranked among the top 10, Greek Cheeses solidify their dominance in the global dairy scene, while many other delicious varieties also hold a distinguished place.
Made it to the Top 10
Graviera Kritis, named by TasteAtlas as the ‘’bestknown Greek graviera cheese & the most popular next to feta’’, lands in the 2nd place of the list. This iconic cheese is praised for its long history, with its production concentrated in the prefec-
global ranking. Its distinctive yellowish color is acquired during maturation and the small holes in its texture are a result of the fermentation process. Whilst it is one of the newest cheeses on the Greek Market, Kefalograviera manages to secure the 7th place. Originating from Western Macedonia, Epirus, Aetolia-Acarnania, Evrytania, and western mainland Greece, it is named after two cheeses because it is a ‘’cross between Kefalotyri, a salty, intensely flavored cheese, and the mel low Graviera cheese’’. Kalathaki Limnou secures the 10th position, completing the Top 10. Produced from fresh sheep milk or a combination of sheep and goat milk from breeds that graze freely on wild grasses on the island of Lemnos, kalathaki (mean ing "small basket") is similar to feta in texture. Its distinctive taste makes it an ideal pairing with fruit or a traditional Greek salad.
Graviera Kritis
Kalathaki Limnou
And the list goes on...
Exploring the full list, one could discover even more Greek Sheep’s Milk Cheeses. Thessaly, a region known for its diverse landscapes and charming small villages, is well-represented with four local varieties (Graviera Agrafon – no. 11, Galotyri – no. 18, Manouri – no. 27, and Batzos – no. 43).
Blessed not only with crystal-clear blue waters but also with fertile surroundings, ideal for sheep to wander freely on green pastures, the Greek islands contribute ten cheeses ranked between positions 19 and 83. The notable listings are: Ladotyri Mytilinis – no. 19, Krasotyri (Kos) – no. 21, Myzithra (Crete) – no. 25, Kopanisti (Cyclades) –no. 28, Xynomyzithra Kritis – no. 30, Anthogalo (Crete) – no. 46, Malaka (Crete) – no. 53, Xynotyro (Mykonos) – no. 76, Xygalo Siteias – no. 81,a nd Tyrozouli (Crete) – no. 83.
Skimming through the same list, dairy lovers from around the world encounter another two exquisite Greek cheeses. Originated from central Greece, Formaella Arachovas Parnassou holds the 23rd place, having a ‘’pleasant taste
and aroma, usually eaten plain or either fried or grilled ’’. Produced for many years exclusively in Grevena Prefec ture and the Voio area in Kozani Prefecture (Western Macedo nia), Anevato in the 77th place is usually eaten with a spoon thanks to its creamy texture, offering a ‘’refreshing, pleasant, and slightly salty taste’’. Lastly, two iconic Greek vari eties could not be omitted from TasteAtlas list. Found in position no. 14, the traditional Greek – Cypriot cheese known as Kefalotyri is considered to be ‘’the predecessor of most hard Greek cheeses, since it dates back to the Byzantine era’’. Meanwhile, Feta, the most famous Greek cheese, holds the 24th place. Produced in many regions such as Macedonia, Thessaly, Thrace, Epirus, the Peloponnese, and Central Greece, it mesmerizes every demanding cheese enthusiast with its intense, fresh flavor.
Ladotyri Mytilinis
CHEESEMAKING IN THE CYCLADES IS NOW AN INTANGIBLE GEM
In 2024, the centuries-old tradition of cheesemaking in the Cyclades was inscribed on the National Inventory of Intangible Cultural Heritage of Greece. Now, this valuable UNESCO gem emerges as a cherished tradition that holds an esteemed place in the heart of every food enthusiast!
The cheese production process in the Cyclades is directly connected to the local environment and traditional techniques. It is officially documented that around 100 cheeses are crafted across this area, including some renowned islands like Mykonos, Santorini, Sifnos, Naxos, Paros, Syros, Kythnos, Amorgos, Tinos and many more. These products, beloved for their exquisite balance of flavors and versatility, come from dairymaking traditions, knowledge, and techniques that have been passed down through generations. Domestic farms, organized dairies and small-scale producers play vital role in maintaining this unique tradition. It is noteworthy that many family dairies are run by a new generation of young
Wide variety across the islands
The Cycladic cheeses differentiate in terms of production method, type of milk used, texture, taste, and ageing. Each variation reflects the ingenuity and unique characteristics of its island of origin. Some of these celebrated dairy delicacies are: “Arseniko” from Naxos, “Graviera” crafted in places like Tinos, Syros & Andros, “Manouri Gyloto” from Folegandros, ‘’Imichloro’’ from Kimolos, “Kopanisti” from Mykonos, “Krasotyri” from Andros, “San Michali’’ from Syros, and ‘’Chloro’’ from Kea. Moreover, one of the many exceptional cases of cheesemaking in the Cyclades is “Kariki”, which is found in Tinos. By having both a local and European taste, similar to a combination of stilton, gorgonzola, roquefort and gruyere, it has formulated its own distinct identity and gained a reputation as one of the most notable Cycladic cheeses.
CHEESE IN LOCAL RECIPES
Beyond serving as the perfect companion to wine or fruit, cheeses made in Cyclades are also used in both traditional and modern local cuisine. There are various recipes that include fresh yellow and even hard cheeses, elevating any dish, offering an unforgettable tasting experience. We find them in pies like Karpouzenia (watermelon pie), Tyrenia (cheese pie), and Kremmydopita (onion pie) but also in the oven-baked omelette ‘’Sfougato’’ or in the stuffed lamb or goat ‘’Lambriatis’’, adding depth and richness to all. As a recent entry at the National Inventory of Intangible Cultural Heritage of Greece, cheesemaking in the Cyclades is further celebrated for its well-balanced progress over the years. From diverse varieties to local professionals who safeguard their legacy, Cycladic cheeses offer a unique taste of Greek, and especially Aegean gastronomy. A wonderful culinary experience never to be forgotten!
TSALAFOUTI, THE HIDDEN SECRET OF GREEK GASTRONOMY
Added recently to the Register of Protected Designations of Origin (PDO), Tsalafouti is a unique product in European gastronomy. Soft and creamy, it is primarily made from goat and sheep milk.
Text: Kimon Georgiou, Gastronomy Expert
Type of Milk: Sheep
!DID YOU KNOW THAT…
The only comparable cheese to Tsalafouti is the Italian Robiola, which is made from goat’s milk in Veneto, Italy.
Taste
It is a fresh cheese with a soft, creamy texture and white color, with a sweet taste, intense on the palate. Its aftertaste is sweet, round and soft, with subtle notes from herbs and wildflowers.
Pausterization: Yes
WAYS OF ENJOYING TSALAFOUTI
In recipes like: Ravioli
Pies with Kefalotyri and Graviera
Risotto
Cheesecake
Tiramisu
“Papathanasiou Micro – Dairy”, with its long-time commitment to quality and innovation, produces some of the most famous Greek cheeses, such as Feta, Kefalotyri, Graviera, and Tsalafouti.
At “Papathanasiou Micro – Dairy”, Tsalafouti is made entirely from sheep’s milk sourced from sheep grazing in the mountains of Aetolia – Akarnania, in Central Greece. Unlike other producers whose Tsalafouti is mildly sour, this version has full – bodied texture and a highly pleasant, sweet and long – lasting aftertaste. Loved and established in the Greek market, by Gen Z and different generations, the future of Tsalafouti seems bright, even beyond Greek borders!
RECIPE
Avocado Dip with Tsalafouti and Tortilla Chips
Ingredients:
• 2 ripe avocados
• 1/2 cup Tsalafouti cheese
• Juice of 1 lime
• Salt and chili powder to taste
• Tortilla chips for serving
Time: 10 minutes
Difficulty: Easy
Steps:
1. Mash avocados
2. Blend in Tsalafouti cheese
3. Add lime juice, salt, and chili powder
4. Serve with tortilla chips
WELCOMING THE GLOBAL F&B SECTOR
FOOD EXPO, the must-attend event in the global food and beverage calendar, is ready to welcome you from 8 to 10 March 2025. An international hub for buyers and suppliers, producers and distributors, exporters and importers, will be an one-stop shop for business success.
After last year’s impressive fair, which was an astounding success story, FOOD EXPO is about to open its doors and welcome 1,300 exhibitors (250 of whom are international participations), 2,500 international food traders, and 1,000 Hosted Buyers from 83 countries. As the largest Food & Beverage trade show in the Southeast Europe and one of the most significant of its kind in the world, FOOD EXPO 2025 will be a fantastic opportunity for its participants to increase their visibility, expand their network, and take their business to new heights ! Innovation, inspiration, partnerships, trends, trust, high level of internationality among the exhibitors and visitors, these are the ingredients that make FOOD EXPO the ideal business platform for the food and beverage industry and a trade show with a global impact.
50,000m2 exhibition area
The 1st International Beverage Summit will highlight the global industry insights and bring together, at the heart of the FOOD EXPO exhibition, a multidimensional and dynamic audience consisting of entrepreneurs, researchers, investors and start-Uppers. For three day (at the Room for Growth Stage, in Hall 3), it will act as a networking and investment hub for companies and professionals aiming to shape the next day of the Beverages sector, in a local and global scale.
A DYNAMIC HOSTED BUYERS PROGRAM ON THE FOOD EXPO 2025
With the challenge of revalidating the 15,000+ business meetings that took place in the previous edition of FOOD EXPO, the Hosted Buyers loyalty and invitation program will select 1,000 key buyers, importers and distributors from strategic countries from five continents so that they can attend the show. The hosted buyers will be selected using strict criteria and will be owners or major executives in large supermarket chains and minimarkets, traditional groceries and delicatessens, mass catering venues, hotels: and also, the owners or chefs in restaurants. Exhibitors will have the opportunity to upload their company’s profile on the B2B Matchmaking Platform and schedule in advance the appointments they want to conduct during the exhibition with targeted Hosted Buyers. .
B2B Matchmaking Platform: Connectng exhibitors with Hosted Buyers
The established online networking platform of FOOD EXPO will be available again for the 2025 edition, enabling all exhibitors to upload their corporate profiles and products. The international food traders who will attend the show via the Hosted Buyers' Program will also have the opportunity to create their own profiles and seek products that they are interested in and arrange pre-scheduled b2b meetings with exhibitors of their interest. °
For further information, please contact our team
FOOD EXPO 2025 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
Ermioni Kotsaki: er.kotsaki@forumsa.gr
OENOTELIA: SPECIAL WINE SECTION
AN IDEAL COMMERCIAL PLATFORM FOR WINE & SPIRITS PRODUCERS AND IMPORTERS
With more than 2,000 wines and spirits, and the presence of famous brands, manufacturers, wine traders and importers from all over the world, OENOTELIA 2025, will be the most relevant meeting point for professionals from the wine and spirits sector worldwide. Internationally renowned wineries, distilleries and premium wine producers from all over the world will be present at the trade fair to get in contact with thousands of professionals from food and beverage retail, wholesale, foodservice, hotel industry. Nearly 200 of them will showcase their most current products and services to a stellar crowd of quality professionals from the food & beverage industry. Visitors will have the opportunity to taste the best labels of the Greek and international vineyard, and the most widespread native grape varieties, as well as special and rare wines, and spirits made with non-conventional aging methods.
250 wine importers in search of wines & spirits
Wine importers from all over the world and major international markets like Canada, Cyprus, England, Germany, Japan, Netherlands, USA etc, are expected to attend OENOTELIA via the Hosted Buyers Program. Those buyers will have the opportunity to come across and experience more than 2,000 labels from 200 wineries and distilleries that will participate as exhibitors.
WINE TASTING AREA: Discovering premium wines
Wine Tasting Area of OENOTELIA gives a comprehensive overview of top wine products from all over the world. Trade visitors -specialist dealers, wholesalers, wine importers- all will be able to discover and taste highly awarded, exceptional wines and new labels in order to have a comprehensive overview and choose the ones that answer more to the needs of their businesses.
4,000m2
EXHIBITION AREA
16,000 VISITORS
2.000+ WINE LABELS
