Por Luis López | 07 junio 2019 | Eventos

Madrid, capital of flavours 2019.


The 2019 Madrid FlavourDay is being designed to promote the meeting of the different stakeholders that, in one way or another,

have a close relationship with the exciting world of flavours, senses and food, to deepen their contribution to the development of a more reliable, conscious, healthy, sustainable and attractive future to the whole society.

Thus, the flavourings producers themselves, the manufacturers of food and beverages, and the organisms of the different administrations, local, national and international, are called to exchange their points of view and experiences during that day, to move together towards that goal.




11:30   Registration and welcome.
12:00     Opening speeches by the presidents of IOFI, EFFA and AEFAA.
12:15   Monographic presentation: “ The challenges of a healthy nutrition ”, in charge of an expert of Fundació Alicia.
13:00     Round table on “The role of flavourings in the future of a healthy and sustainable food”. Integrated by representatives of AECOSAN, FIAB y EFFA.
13:45    Tasting workshops:
               • Creativity
               • Sustainability
               • Conscious diet
               • Made in Spain
14:30    Lunch, served by Life Gourmet.
15:30     Closing and end of the day.


Throughout the morning of next October 22 next, in the incomparable environment of the PALACIO DE LAS ALHAJAS, different activities will take place.

Among them, the celebration of a round table in which different personalities representative the stakeholders mentioned above will exchange and discuss opinions on this topic, and answer questions from the moderator and the rest of the attendees. A monographic conference will also be held by a food expert, who will expose their knowledge and experiences in that context. The theme of the event will be "The role of flavourings in the future of a healthy and sustainable food”.

The day will continue with the staging of several specialized workshops, led by companies in the sector, which will allow us to enjoy new sensory experiences, which will undoubtedly be an excellent prelude to the final lunch.