Gulfood 2025, the world’s largest food and beverage trade event, continued its second day at the Dubai World Trade Centre (DWTC) with a packed agenda.
The day’s highlights included the official opening of the Food500 Summit by H.E. Abdulla Bin Touq Al Marri, UAE Minister of Economy. Minister Al Marri emphasized Gulfood’s significant economic impact and the UAE’s crucial role as a global trade hub. He highlighted the importance of government and industry partnerships in establishing Gulfood as the leading platform for international food trade and innovation. He also addressed critical issues like food security, innovation, and resilience in the digital economy, noting the UAE’s commitment to these priorities, particularly given its 95% food import rate and the food sector’s contribution to the nation’s GDP.
A briefing by the Dubai Chamber of Commerce provided insights into how businesses can leverage Gulfood for innovation and economic growth. Salem Al Shamsi, Vice President of International Relations Sector at Dubai Chambers, shared data highlighting Dubai’s thriving F&B sector, including USD 370 million in greenfield investments between 2020 and 2024.
He also pointed to the UAE’s top ranking in the GCC on the UN’s Global Food Security Index and its leading position in MENA for restaurant tech venture capital investments. Al Shamsi also noted that 27% of imported food was re-exported in the first three quarters of 2024, underscoring the UAE’s key role in global supply chains.
Across 24 exhibition halls spanning over 1.3 million square feet, attendees explored a vast array of new products, ingredients, and flavors from companies worldwide. Sharif Chacoff, ProChile’s Trade Commissioner for the GCC, highlighted Gulfood’s importance for Chilean exporters, citing its role in market diversification and the introduction of new export offerings, such as the participation of Faenacar (Chilean Meat Association).
The “Top Table” event featured masterclasses by renowned chefs. Dubai-based Michelin-starred chefs Solemann Haddad (Moonrise) and Mohamed Orfali (Orfali Bros) showcased elevated traditional Arabic cuisine and Japanese seafood, respectively. Chef Fredrik Berselius (Aska, New York) explored wild flavors, while Chef Vladimir Mukhin (Krasota and The White Rabbit, Moscow) presented futuristic culinary techniques.
