Spain’s plant-based food and beverage trade body has formalised a partnership with Alimentaria FoodTech ahead of the Barcelona food technology fair scheduled for October.
Vegetal/es, the Spanish Association of Plant-Based Food and Beverage Producers, and Alimentaria FoodTech have signed a collaboration agreement tied to the fair’s next edition, running from October 6 to 8, 2026, at Fira de Barcelona’s Gran Via venue. Under the agreement, Alimentaria FoodTech will promote Vegetal/es as a collaborative entity across its communication channels, while the association will work to increase plant-based sector participation and representation at the event.
Plant-based gets a seat at the table
Ricardo Márquez, director of Alimentaria FoodTech, framed the partnership in terms of production standards rather than category growth: “This collaboration responds to the development of a sector that is increasingly important in the consumer’s basket.
“The plant-based sector, like all food sectors, must produce food and beverages to the highest standards of quality, sustainability and efficiency. At Alimentaria FoodTech it will find all the innovation it needs, from processing and preservation technology to ingredients, software and other industrial services.”
The association’s case for attending
Vegetal/es was founded in 2022 and currently represents 12 companies, including Alpro, Garden Gourmet, Oatly, and Vivesoy, among others.
Natalia Berenguer, ambassador for Vegetal/es, noted that the category has moved beyond early-stage positioning, stating, “The plant-based sector has evolved into a fully consolidated category, where innovation is not only reflected in new products, but in a constant improvement of their quality, nutritional profile and ability to adapt to different lifestyles.”
“Being present at events like Alimentaria FoodTech is especially relevant for the sector”
On the value of industry events for the sector, Berenguer added: “Being present at events like Alimentaria FoodTech is especially relevant for the sector, because it allows us to share knowledge, learn first-hand about the trends shaping the industry and continue driving a more innovative, sustainable food model connected with consumer expectations.”
