From October 1 to 3, the IFEVI in Vigo hosted the 25th edition of the International Frozen Seafood Exhibition, a key event for the fishing industry, which stood out for its diversity of activities and the launch of new proposals.
Once again, Profand was present at Conxemar, consolidating its position as a key company in the sector. This edition was a new opportunity to strengthen existing business relationships and forge new strategic alliances, reaffirming our commitment to innovation and quality.
During the three days of the exhibition, attendees had the opportunity to taste an exclusive menu of six dishes, created by the Profand Vilagarcía and Profand Zaragoza teams, which are part of the new range of ready-to-eat products. Each recipe was inspired by the culinary traditions of the origins of our raw materials, reflecting our rich and diverse gastronomic offer.
The menu that was tasted during the three days of the event was composed of the following recipes: Octopus tabbouleh with ras el hanout, marinated cuttlefish with Garam masala and butter chicken sauce, Argentinean Creole-style squid empanada, parihuela soup with Poton gnocchi , sea bass with black wheat and tzatziki sauce, and trout brioche with ham. These dishes were very well received by the attendees, who highlighted the creativity and flavor of the proposals.
In addition, Conxemar served as a platform to showcase our latest innovations. In the area dedicated to the MAP, HPP and HPP Innovation range of refrigerated products, we presented our new labeling line under the brand "Sea the Difference by Profand". Also on display were the advances in refrigerated dishes, packaging and new formats, such as the dishes made in Profand Vilagarcía with MICVAC technology, which reaffirm our constant effort to offer innovative and high quality solutions.
We thank the visitors, partners and collaborators who, with their support, have made this edition a success. We continue to move forward with strength, committed to lead the sector with proposals that respond to the demands of a constantly evolving market.