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A space for transferring the value of the products and their essence. September 15-16, 2025: 10am to 7pm

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15-16 SEPT 2025
FIBES SEVILLA

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Auténtica 2025
The new business platform for the retail, horeca and mass distribution industry.
- Auténtica Premium Food
- Last Edition 2024
Exhibit
All the innovation in the retail, horeca and mass distribution industry. Join the innovation showcase!
Visit
A space for transferring the value of the products and their essence. September 15-16, 2025: 10am to 7pm
- Discover Seville
- Download App!
Congress
The most relevant meeting of executives from the distribution, retail, Horeca and gastronomy sectors of the food industry.
Activities
Networking, knowledge and inspiration at the highest level.
- Chefs Retreat
- Hosted Program
Awards
Auténtica Excellence Awards 2025
Partners
Perfect stategy to expand your influence in your sector.
Media
Here you will find the press releases we launched as well as graphic material.

Search for:

15-16 SEPT 2025
FIBES SEVILLA

Auténtica 2025
The new business platform for the retail, horeca and mass distribution industry.
- Auténtica Premium Food
- Last Edition 2024
Exhibit
All the innovation in the retail, horeca and mass distribution industry. Join the innovation showcase!
Visit
A space for transferring the value of the products and their essence. September 15-16, 2025: 10am to 7pm
- Discover Seville
- Download App!
Congress
The most relevant meeting of executives from the distribution, retail, Horeca and gastronomy sectors of the food industry.
Activities
Networking, knowledge and inspiration at the highest level.
- Chefs Retreat
- Hosted Program
Awards
Auténtica Excellence Awards 2025
Partners
Perfect stategy to expand your influence in your sector.
Media
Here you will find the press releases we launched as well as graphic material.

Search for:

Agenda 2025

15-16 SEPT 2025 | FIBES SEVILLA

All days Mon 15 Sep Tue 16 Sep

Mon 15

10:00 - 11:00

Marc Roca and Martí Roca, El Celler de Can Roca 3* Michelin

Mon 15

10:15 - 10:30

Hello Auténtica 2025!

Co-organized by:

Mon 15

10:30 - 10:45

Tendencias

McKinsey Report: ‘The State of Grocery Retail’

Mon 15

10:30 - 11:00

Customer ExperienceMarketing

What is hyper-personalization? Designing unrepeatable moments

Mon 15

10:30 - 11:00

Córdoba Patrimonio Gastronómico | La Córdoba que madruga

Mon 15

10:30 - 11:15

Product

Cuisine of markets, seas, and storms

Co-organized by:

Mon 15

10:45 - 11:30

Adaptation and Opportunity. Transforming Geopolitical Challenges into Advantages

Mon 15

11:00 - 11:30

Customer ExperienceMarketing

5th Retail Barometer 2024 – 2025: The era of hyper-personalization

Mon 15

11:00 - 12:00

Mon 15

11:15 - 11:45

Pascual | COFFEE FROM ZERO: What Every Barista Should Know

Mon 15

11:15 - 11:45

Makro | Vintage Generosity

Mon 15

11:15 - 12:00

Sustainability

The invisible ingredient: mental health in the kitchen

Co-organized by:

Mon 15

11:30 - 12:00

Customer ExperienceMarketing

Optimize your delivery in 30 minutes

Mon 15

11:30 - 12:15

Customer ExperienceManagement

Logistical Muscle: How Do Grocery Retail Giants Operate?

Mon 15

12:00 - 12:10

Institutional Intervention

Mon 15

12:00 - 12:30

Customer ExperienceMarketing

Psychogastronomy: when personalization awakens emotions

Mon 15

12:00 - 12:30

La Palma Cooperative – Take what you eat seriously. Agriculture, the planet, the future.

Mon 15

12:00 - 12:30

CADO | Extra Virgin Olive Oil and Acorn-Fed 100% Iberian. Córdoba’s Gastronomic Heritage with PDO

Mon 15

12:00 - 12:30

Formación y degustación – Beertruck by Cruzcampo

Mon 15

12:00 - 13:00

Mon 15

12:10 - 12:40

Tendencias

Face to Face with the Authentic: Dani García

Co-organized by:

Mon 15

12:15 - 12:55

Origin that sells. PDO/PGI as a sales pitch for companies

Mon 15

12:30 - 13:00

Customer ExperienceMarketing

Hyper-personalization of the dining room: data that transform the art of service

Mon 15

12:30 - 13:00

Formación y degustación – Beertruck by Cruzcampo

Mon 15

12:40 - 13:15

Sustainability

Haute cuisine, high commitment. Nourishing consciences

Co-organized by:

Mon 15

12:45 - 13:15

Heineken – Cruzcampo en Barril, una Experiencia de Calidad

Mon 15

12:55 - 13:20

Customer ExperienceSustainability

The Keys to Food Safety in the Value Chain: Building Trust Through Quality Control

Co-organized by:

Mon 15

13:00 - 13:30

Customer ExperienceMarketing

Liquid brands: adapting without diluting or losing identity

Mon 15

13:00 - 13:30

Formación y degustación – Beertruck by Cruzcampo

Mon 15

13:00 - 14:00

Pepa Muñoz, El Qüenco de Pepa

Mon 15

13:00 - 14:00

Mon 15

13:15 - 14:00

Customer ExperienceManagement

Face to face with the authentic: José Elías, entrepreneur and president of La Sirena

Co-organized by:

Mon 15

13:20 - 14:00

Differentiate themselves by guaranteed quality and origin to support local producers (Gusto del Sur)

Co-organized by:

Mon 15

13:30 - 14:00

Sound hyper-personalization: how to design tailor-made musical atmospheres

Mon 15

13:30 - 14:00

Provincial Council of Palencia. Foods from Palencia | Tasting

Mon 15

13:30 - 14:00

Formación y degustación – Beertruck by Cruzcampo

Mon 15

14:00 - 15:00

Mon 15

15:00 - 15:30

Formación y degustación – Beertruck by Cruzcampo

Mon 15

15:00 - 16:00

Mon 15

15:30 - 16:00

Alimentos Polar Spain | P.A.N. Arepas Showcooking

Mon 15

15:30 - 16:00

CADO | DOP Aceituna Aloreña de Málaga con DOP Málaga y Sierras de Málaga. Entre Vides y Olivos. Denominaciones de origen malagueñas en la gastronomía

Mon 15

15:30 - 16:00

Formación y degustación – Beertruck by Cruzcampo

Mon 15

15:30 - 16:05

Sustainability

Overcoming: At the Limit, or Without Limits?

Co-organized by:

Mon 15

15:30 - 16:15

Operational resilience: preparing for the unpredictable

Mon 15

15:30 - 16:30

Trends: The nakedness of the product or opulence on the plate?

Mon 15

16:00 - 16:45

Mon 15

16:05 - 16:40

Time as an ingredient

Co-organized by:

Mon 15

16:15 - 16:45

Inés Rosales | 115 years of shared happiness

Mon 15

16:15 - 16:45

CADO | Experiencia hojiblanca. El corazón de Andalucía. AOVEs DOP Lucena, DOP Antequera y DOP Estepa.

Mon 15

16:30 - 17:30

Sustainability: The most overused word in the sector?

Mon 15

16:40 - 17:15

Customer ExperienceProduct

El queso toma la mesa! Servivio, territorio y pasión

Co-organized by:

Mon 15

16:45 - 17:30

Mon 15

17:00 - 17:30

CADO | Showcooking with Pomegranate Identity and Flavors

Mon 15

17:00 - 17:30

Deleitas | Explorando el Matcha: un viaje de posibilidades con Deleitas

Mon 15

17:00 - 17:45

ProductSustainability

The value of the origin. Opportunity in the defense of rural production in supply chains

Mon 15

17:15 - 17:45

A Meeting Full of Substance. The Best Baker in the World 2025 Among Breads and Oils

Co-organized by:

Mon 15

17:30 - 18:15

Mon 15

17:30 - 18:30

The discourse: Added value or a shield against criticism?

Mon 15

17:45 - 18:15

Saborea España | Gastronomy of Remembrance: The Value of Gastronomic Souvenirs

Mon 15

17:45 - 18:15

CADO | The Olive Oils of Jaén Province with Distinctive Quality

Mon 15

17:45 - 18:30

Territory in feminine. The new cuisine of Almeria with identity and soul

Co-organized by:

Mon 15

17:45 - 18:30

IA & DigitalizationManagement

Automation of new product registration: efficiency and precision for the agri-food sector

Mon 15

18:15 - 18:45

Mon 15

18:30 - 19:00

Centurion Taste | Magic food

Mon 15

18:30 - 19:00

CADO | Origen Andalucía: Cata Maridada, Aceituna, Mar y Jerez. DOP Vinos de Jerez y Manzanilla con IGP Caballa y Melva de Andalucía / Mojama de Barbate e Isla Cristina / IGP Aceituna Manzanilla y Gordal de Sevilla

Tue 16

10:00 - 10:35

Tue 16

10:00 - 11:00

Xanty Elias, Finca Alfoliz 1* Michelin (Michelin Green Star)

Tue 16

10:30 - 10:35

Institutional Welcome – Restaurant Brands

Co-organized by:

Tue 16

10:30 - 10:50

Tendencias

Future à la carte: key trends in food and beverages

Tue 16

10:30 - 11:00

LANDALUZ | Landaluz Breakfasts 3.0

Tue 16

10:30 - 11:15

ProductSustainability

Gastronomía Bucólica. Pastoreando Cocinas

Co-organized by:

Tue 16

10:35 - 10:40

Tue 16

10:35 - 10:55

Tendencias

The evolution of the foodservice consumer

Co-organized by:

Tue 16

10:40 - 11:00

Tue 16

10:45 - 11:30

Tue 16

10:50 - 11:30

Customer Experience

From buyers to brand ambassadors: the new loyalty

Tue 16

10:55 - 11:20

Visión hostelería independiente, organizada, local, heros…

Co-organized by:

Tue 16

11:00 - 11:15

Tue 16

11:00 - 12:00

Fátima Gismero, Pastry Chef

Tue 16

11:15 - 11:45

Eurosur – Gallina Blanca | Productos técnicos de quinta gama como parte de la solución a la problemática actual en la Hostelería

Tue 16

11:15 - 11:45

LANDALUZ | Appetisers

Tue 16

11:15 - 11:45

Tue 16

11:15 - 12:00

Customer ExperienceTendencias

The art of the stroke, the gift of fire

Co-organized by:

Tue 16

11:20 - 11:45

Tendencias

The bold reinterpretation of authentic, quality, soulful urban food

Co-organized by:

Tue 16

11:30 - 11:50

IA & DigitalizationProduct

From field to customer: the tech revolution redefines mass distribution and retail

Tue 16

11:30 - 12:15

Tue 16

11:45 - 12:15

Customer ExperienceTendencias

Keys to attract and retain customers every day

Co-organized by:

Tue 16

11:45 - 12:15

Tue 16

11:50 - 12:30

Customer ExperienceTendencias

Connecting with the customer: new consumer trends

Co-organized by:

Tue 16

12:00 - 12:30

LANDALUZ, Clúster Agroalimentario de Andalucía | Andalusian Cooking Tour Gusto del Sur

Tue 16

12:00 - 12:30

Formación y degustación – Beertruck by Cruzcampo

Tue 16

12:00 - 12:45

Customer ExperienceProduct

The sea at stake. From port to door

Co-organized by:

Tue 16

12:00 - 13:00

Miguel de Aguilar and Joao Kather, Tetsu

Tue 16

12:15 - 12:25

Tue 16

12:15 - 12:40

ManagementSustainability

Care to lead people, teams, and the new challenge of well-being

Co-organized by:

Tue 16

12:15 - 13:00

Tue 16

12:25 - 12:35

Tue 16

12:30 - 13:00

ManagementSustainability

Zero waste as a driver of sustainability and profitability

Tue 16

12:30 - 13:00

Formación y degustación – Beertruck by Cruzcampo

Tue 16

12:35 - 13:15

Tue 16

12:40 - 13:10

Customer ExperienceMarketing

When you travel for what you eat: the transformative power of gastronomy

Co-organized by:

Tue 16

12:45 - 13:00

Premios Makro AUTÉNICA de Gastronomía andaluza con presente y con historia

Tue 16

12:45 - 13:15

Iprodeco | Sabor a Córdoba

Tue 16

13:00 - 13:30

Andalusian gastronomy with a present and history

Co-organized by:

Tue 16

13:00 - 13:30

Formación y degustación – Beertruck by Cruzcampo

Tue 16

13:00 - 13:30

Entrega de Premios IberOleum 2025

Tue 16

13:00 - 14:00

Tue 16

13:10 - 13:35

Customer ExperienceIA & Digitalization

How to sell more and increase delivery profitability

Co-organized by:

Tue 16

13:15 - 14:00

Tue 16

13:30 - 14:00

Of roots and stoves: the story of the inn that conquered the South

Co-organized by:

Tue 16

13:30 - 14:00

ManagementSustainability

Green on the outside and inside

Tue 16

13:30 - 14:00

Makro | Improve your profitability with digital tools

Tue 16

13:30 - 14:00

Heineken – Cruzcampo en Barril, una Experiencia de Calidad

Tue 16

13:30 - 14:00

Formación y degustación – Beertruck by Cruzcampo

Tue 16

13:35 - 14:00

Tendencias

Trends and anti-trends: What drives (and what holds back) the sector

Co-organized by:

Tue 16

14:00 - 14:10

Tue 16

14:00 - 15:00

Tue 16

14:10 - 14:20

Tue 16

14:15 - 15:00

Juanjo Mesa, Radis 1* Michelin

Tue 16

14:20 - 15:00

Tue 16

15:00 - 15:30

Formación y degustación – Beertruck by Cruzcampo

Tue 16

15:00 - 15:45

José Roldán, World’s Best Baker 2025

Tue 16

15:00 - 16:00

ECOTRAMA Awards Ceremony 2025

Tue 16

15:00 - 16:00

Tue 16

15:30 - 16:00

Enboca Premium Organic EVOO | What does a courageous decision taste like?

Tue 16

15:30 - 16:00

Junta de Andalucía – Gusto del Sur | Ecos del sur

Tue 16

15:30 - 16:00

Formación y degustación – Beertruck by Cruzcampo

Tue 16

15:30 - 16:15

Customer ExperienceProduct

Teppanyaki, conscious gastronomy etched in fire

Co-organized by:

Tue 16

15:30 - 16:15

IA & Digitalization

Restaurants that think: AI and design at the service of the future

Tue 16

16:00 - 16:45

Tue 16

16:10 - 16:35

Product

Ultra-Processed: Heroes or villains?

Tue 16

16:15 - 16:45

Tendencias

HORECA 2030 – Future Scenarios

Tue 16

16:15 - 16:45

Junta de Andalucía – Gusto del Sur | Un festín para tu paladar

Tue 16

16:15 - 16:45

Jamones La Joya | Alegría ibérica

Tue 16

16:15 - 17:00

Sweet sentence

Co-organized by:

Tue 16

16:35 - 17:10

Management

Key trends and purchasing decisions to connect with tomorrow’s consumer

Tue 16

16:45 - 17:15

ProductSustainability

Sustainability without filters, from discourse to action

Tue 16

16:45 - 17:30

Tue 16

17:00 - 17:30

Junta de Andalucía – Gusto del Sur | Calidad con denominación de origen

Tue 16

17:00 - 17:30

General Fruit – Evolución de los sabores en la gastronomía líquida

Tue 16

17:00 - 17:45

Customer ExperienceMarketing

AQústico: cooking, rhythm, and soul with family

Co-organized by:

Tue 16

17:10 - 17:45

ManagementTendencias

Are we facing a retail revival or its obsolescence?

Tue 16

17:15 - 17:45

ProductTendencias

Innovation and convenience: 4th and 5th range without fear

Tue 16

17:30 - 18:15

Tue 16

17:45 - 18:15

Junta de Andalucía – Gusto del Sur | De la tierra y del mar

Tue 16

17:45 - 18:30

Customer ExperienceProduct

Polished but informal cooking: good lively fun

Co-organized by:

Tue 16

17:45 - 18:30

ProductSustainability

Meaningful catering: sustainability, partnerships and profitability from the source to the plate

Co-organized by:

Tue 16

17:45 - 18:30

Challenges for the agri-food industry to defend differentiated quality

Co-organized by:

Tue 16

18:30 - 19:00

Junta de Andalucía – Gusto del Sur | Sabores irresistibles

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