Exhibitors List

3 - 6 September 2024 • TUYAP

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Event Programme

3 September - 6 September

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BUSINESS DEVELOPMENT CONFERENCE - HALL 12A

DAY THEME: MARKET POTENTIAL

  • Export Opportunities
  • Economic Forecasts
  • Food Trends

In Collaboration with:

  • 3 September
  • TUYAP

NEW ERA IN GLOBAL MARKETS: SUSTAINABLE FOOD AND GASTRONOMY EXPORTS

*In collaboration with the Ministry of Trade Republic of Türkiye

• Current state, supports, and targets in competitive power
• Advantages and challenges of e-exports
• Adapting to international standards and entering global markets
• Sustainability compliance processes and green export strategies
• Food safety and quality standards
• Bringing food and gastronomy services to the world with innovative approaches
• The role of digital marketing and e-commerce
• Technology and strategy: Becoming a shining star in global competition

In Collaboration with:

  • 3 September
  • 12:00 – 13:30
  • TUYAP

NEW FOOD ERA: HOW TO CREATE A CRISIS-RESILIENT FOOD SYSTEM FROM FARM TO TABLE?

• The global population has doubled since 1960, yet thanks to agricultural innovations, proportionally fewer people are hungry than half a century ago.
• Climate change poses the danger of triggering a hunger crisis, and farmers are now looking for new technologies to improve production.
• Technological innovations like artificial intelligence (AI) are being used in various ways to manage crops, research more resilient seeds, or predict yields.
• What is happening in the fields and on the tables?
• The future of agriculture and food
• Transformation in the retail sector
• Global forces and opportunities

In Collaboration with:

  • 3 September
  • 13:45-14:45
  • TUYAP

CHAIRPERSONS' SESSION: THE FOOD INDUSTRY AT THE HEART OF EXPORTS AND THE 2025 ROADMAP

*In collaboration with the Turkish Food Platform

• Standing Out in Global Competition: Strategic Approaches for Turkey's Food Exports
• New Markets and Growth Strategies in Exports
• Competing in Global Markets: Turkiye's Strong Steps
• Sustainable Supply Chain and New Era Practices
• 2025 Roadmap
• 2026 Projections

In Collaboration with:

  • 3 September
  • 15:00 – 16:30
  • TUYAP

KEYNOTE SPEECH

In Collaboration with:

  • 3 September
  • 16:45-17:30
  • TUYAP

BUSINESS DEVELOPMENT CONFERENCE - HALL 12A

DAY THEME: FOOD FOR CLIMATE

* In collaboration with Esmiyor

  • Sustainability
  • Diversity
  • Innovative Production Methods
In collaboration with Esmiyor, we have designed a day dedicated to discovering innovative solutions and strategies for a sustainable food system. This enlightening day aims to address the urgent challenges and opportunities in sustainable agriculture, food security, and waste management by bringing together experts, entrepreneurs, and practitioners. How should we produce and nourish ourselves, not only for the future and health of our planet but for our own future and health as well? It is no longer possible to talk about food without sustainability. However, it will be a day where we will talk not only about problems but about solutions, and even more about solutions.

In Collaboration with:

  • 4 September
  • TUYAP

KEYNOTE SPEECH

In Collaboration with:

  • 4 September
  • 11:00-11:45
  • TUYAP

CAN TECHNOLOGY FEED US?

• How can technology revolutionize food production and distribution?
• How can we meet our future nutritional needs in the face of the climate crisis?
• Latest developments in food technology and innovation
• Potential impacts of technologies on sustainability

In Collaboration with:

  • 4 September
  • 12:00 – 13:00
  • TUYAP

TOGETHER FOR THE CLIMATE: RESILIENCE AND COLLABORATION IN THE FOOD SECTOR

• Supply Chain Management and Food Supply Security: Solutions in the Face of the Climate Crisis
• Sustainability in Logistics: Reducing Food Waste and Increasing Efficiency
• From Producer to Table: Climate-Friendly Production Models and Alternative Solutions
• The Role of Major Companies: The Responsibility of the Food Sector in Combating the Climate Crisis
• Food Supply Security and Nutrition: The Climate Crisis and Future Generations

In Collaboration with:

  • 4 September
  • 13:15 – 14:15
  • TUYAP

SUSTAINABLE FOOD: CREATING A FOOD SYSTEM THAT IS GOOD FOR US AND THE PLANET

• Future nutrition systems
• Renewable Agriculture and Sustainable Production Methods
• The Place of Ecological Living in Food Production
• Nature-Friendly Farming Techniques
• Reducing and Transforming Food Waste
• Conservation of Biodiversity and Its Reflections on Agriculture
• Ecological living and sustainable food policies
• Concrete suggestions for both producers and consumers

In Collaboration with:

  • 4 September
  • 14:30 – 16:00
  • TUYAP

BUSINESS DEVELOPMENT CONFERENCE - HALL 12A

DAY THEME: INNOVATION IN TRUSTED FLAVORS

  • Quality Parameters
  • Healthy Eating
  • Well-Being

In Collaboration with:

  • 5 September
  • TUYAP

KEYNOTE SPEECH

In Collaboration with:

  • 5 September
  • 11:00-11:45
  • TUYAP

TRUST IN TASTE, INNOVATION IN HEALTH: THE POWER OF FUNCTIONAL FOODS


* In collaboration with Food, Beverage and Agricultural Policy Research Center


• The Rise of Functional Foods: Regulations, Standards, and Health Benefits
• Probiotics and Prebiotics: Natural Sources, Diversity, and Application Areas
• Trust and Well-being in the Food Sector: Approaches to Next-Generation Foods
• Innovation with Science and Technology: Healthy Products with Reliable Tastes
• Innovative Approaches to Ensure Transparency in Consumption

In Collaboration with:

  • 5 September
  • 12:00 – 13:00
  • TUYAP

ARE YOU READY FOR THE MENUS OF THE FUTURE?

*In collaboration with Unilever Food Solutions


• Unexpected Flavor Pairings and Experimental Cuisine
• Menus Appealing to Sensory Experiences
• Feel-Good Foods
• Low-Waste Dining
• Variety in Taste, Trust in Health: Personalized Nutrition and Menus of the Future

In Collaboration with:

  • 5 September
  • 13:15 – 14.15
  • TUYAP

REVOLUTION IN THE KITCHEN: THE INTERSECTION OF TECHNOLOGY AND GASTRONOMY


* In collaboration with DexCook


• Smart Kitchen: Innovative Products and Technologies
• Healthy Cooking Techniques and Gastronomy Trends
• Groundbreaking Kitchen Experiences
• Time Savings
• The Contribution of Technology to Gastronomy and Its Role in Reducing Food Waste
• Digital Cooking Techniques and Recipes


In Collaboration with:

  • 5 September
  • 14:30-16:00
  • TUYAP

BUSINESS DEVELOPMENT CONFERENCE - HALL 12A

DAY THEME: TASTE OF THE FUTURE

*In collaboration with Yeni Çiftçi Platform

  • Artificial Intelligence
  • Experience Design
  • Transformation Ecosystem

In Collaboration with:

  • 6 September
  • TUYAP

KEYNOTE SPEECH

In Collaboration with:

  • 6 September
  • 11:00 - 11:45
  • TUYAP

NEXT-GENERATION FOOD TECHNOLOGIES AND EXPERIENCE DESIGN

• Creating Food Experiences with R&D and Innovation
• Alternative Products and Personalized Nutrition
• Foods Prepared with 3D Printing
• Smart Agriculture and Food Techniques
• AI-Powered Food Waste Prevention Systems
• Transformation in the Food Sector and Success Stories
• The Flavor Map of the Future in Corporate Strategies

In Collaboration with:

  • 6 September
  • 12:00 – 13:00
  • TUYAP

THE ARCHITECT OF FUTURE FOOD: AI

• AI-Focused Technologies
• Data-Driven Food
• Predictive Analytics in Agriculture: Smart Algorithms
• Efficiency, Quality, Safety, Economy, and Waste with Machine Learning Algorithms
• Optimization of Food Flow from Farm to Consumer
• Consumer-Centric, Resilient, and Sustainable Food Systems
• Innovation in Agriculture: Functionality and Transformation Ecosystem

In Collaboration with:

  • 6 September
  • 13:15 – 14:15
  • TUYAP

OPTIMIZATION IS KEY, AI IS POWER: THE SMART SUPPLY CHAIN

• Efficient Food Distribution and Transparency
• Food Safety and Traceability
• AI-Based Food Processing and Quality Control
• Robotics and Automation
• Supply Chain Optimization
• Supply Chain Logistics with AI Algorithms
• Inventory and Operational Efficiency
• Smart Retail: Preventing Food Waste with AI

In Collaboration with:

  • 6 September
  • 14:30 – 15:30
  • TUYAP

SUPPORT