Gulfood Day 3: Culinary Excellence, New Products and Global Trends on the menu

Gulfood Welcomes Culinary Icon Alain Ducasse

Renowned celebrity chef and holder of 21 Michelin stars, Alain Ducasse, along with three Michelin-starred Chef Romain Meder from Sapid (Paris), captivated audiences at Top Table with their innovative plant-based culinary techniques. Demonstrating a sustainable approach, they showcased the complete utilization of carrots through various techniques to maximize flavor.

Sharing his philosophy on natural eating, Ducasse remarked, “We must prioritize what is natural, be mindful, and reduce our reliance on animal protein, fat, sugar, and salt. It’s not about eliminating meat but rather using it in smaller quantities while ensuring high quality. Fine dining influences the entire food industry, much like haute couture shapes fashion. That’s why we teach our students across our schools worldwide to highlight vegetables as the focal point while reducing animal protein.”

During the masterclass, Meder elaborated, “We will apply different techniques to extract the carrot’s essence, achieving a concentrated flavor without salt, using capucine leaf as a substitute for black pepper.”

Following the demonstration, Ducasse took the stage at the Food500 Summit, emphasizing the role of culinary arts in driving industry transformation during his first appearance in the region. A chefs’ roundtable discussing the future of gastronomy featured three Michelin-starred Chef Angel Leon and two Michelin-starred Chef Fredrik Berselius.

Gulfood 2025 Unveils New Innovations in the F&B Industry

Gulfood 2025 continued to spotlight groundbreaking food innovations, from Estonia’s award-winning Shredded Chickenless Coconut Curry to UAE-based House of POPs’ Spinach-Flavored Ice Lollies. Other exciting product launches included Date Mustard and Date Cola, introducing unique flavors to the market.

Highlighting their participation, House of POPs’ Co-founder & CEO, Mazen Kanaan, stated, “Unveiling our edible flower and vitality collections at Gulfood was a strategic decision. With Gulfood being a global platform, it was the perfect opportunity to present our best innovations. Winning the Innovation Award for Best Health & Wellness Product is a testament to our dedication to high-quality, cutting-edge manufacturing. These pops are the first of their kind in the UAE.”

Food500 Summit Day 3: Addressing Food Security and Future Trends

The Food500 Summit hosted key discussions on food security, trade stability, and future industry trends. Dr. Edwini Kessie, Director of the WTO’s Agriculture and Commodities Division, highlighted the significance of global trade in food security. “Approximately 80% of global trade follows WTO regulations, with food and agricultural product trade growing fivefold since 2000 to nearly USD 2 trillion. Countries like China, Indonesia, the Philippines, and Vietnam have leveraged trade to enhance food security. However, further efforts are needed to create fair conditions that promote innovation and sustainable food production.”

A panel discussion explored emerging F&B trends and growth opportunities, focusing on the evolving consumer mindset, GCC market dynamics, and the importance of innovation to meet consumer demands. Another panel examined geopolitical influences on global food supply chains, addressing sanctions, trade barriers, supply chain risks, and governmental efforts to ensure resilient food systems.

Sustainable Culinary Excellence at Top Table

Top Table continued its sustainability-driven sessions with Chef Khaled Allibhai from Cultiva (Kenya) and the restaurant’s founder, Ariel Moscardi, presenting a farm-to-table concept. Dubai-based executive chefs from Michelin Guide-listed Takahisa, Takashi Namekata and Hisao Ueda, led an exclusive sushi and wagyu beef masterclass.

Three Michelin-starred Chef Angel Leon of Aponiente (Spain) advocated for a more sustainable approach to marine resources, followed by Chef Pawel Kazanowski from the Japanese External Trade Organization (JETRO), who showcased traditional Japanese seafood techniques in action.

Gulfood 2025 continues to be a pivotal platform for shaping the future of the food industry, fostering innovation, and emphasizing sustainable practices