SPECIALFOOD.EU MATCHMAKING EVENT 2025

Gluten-free foods exclude wheat, barley, and rye, making them safe for people with celiac disease or gluten sensitivity. Naturally gluten-free options include fruits, vegetables, meat, and eggs, while alternatives like gluten-free bread and pasta are also available.

Lactose-free milk is made by adding lactase to regular milk, breaking down lactose into simple sugars that are easier to digest. Though it’s slightly sweeter, it can be a good alternative for people with lactose intolerance.
Still, it’s unsuitable for people with dairy allergy or those avoiding dairy for other reasons.

Strict veganism excludes all forms of animal use, whether in agriculture for labour or food (e.g., meat, fish, seafood, eggs, honey, milk, cheese), in clothing and industry (e.g., leather, wool, fur, cosmetics), in entertainment (e.g., zoos, exotic pets, circuses), or in services (e.g., guide dogs, police dogs, hunting dogs, working animals, and animal testing, including medical experimentation and pharmaceuticals derived from or tested on animals).

Also known as organic or biological food, it refers to food produced using methods that comply with organic farming standards. These standards typically involve practices like using natural fertilizers, avoiding synthetic pesticides and GMOs, and promoting biodiversity.
In essence, eco-friendly food production aims to minimize harm to the environment and human health.

Sports foods are specifically designed, formulated, and marketed in relation to physical activity, performance, and post-exercise recovery. These products are targeted at sportspeople and help ensure an appropriate supply of fluids, nutrients, and other beneficial substances to support the body before, during, and after high-intensity physical activity.
Very intense physical performance is a unique condition that can make individuals vulnerable to nutritional deficiencies, injuries, or imbalances.

Baby foods are foods designated for the nutrition of infants and young children (0–3 years old), preschool children (3–6 years old), and school-age children (6 years and older). They are formulated to satisfy children’s physiological needs and be harmless for the specific age group.

Food for Special Medical Purposes (FSMP) refers to specially formulated foods designed for individuals with specific medical conditions that prevent them from consuming or absorbing nutrients from regular food. These foods help manage the nutritional needs of patients with diseases, disorders, or medical conditions where normal diets are insufficient.

Military and Special Purpose Food refers to specially designed rations intended for armed forces, emergency responders, and individuals in extreme or demanding conditions. These foods are developed to be nutrient-dense, lightweight, long-lasting, and easy to transport or prepare, ensuring adequate energy and nutrition in challenging environments where regular meals are not available.

This initiative supports the development of sustainable, inclusive food systems that address diverse dietary needs while minimizing environmental impact. By promoting innovation in areas such as gluten-free, lactose-free, vegan, and eco-certified products—as well as nutrition tailored for children, athletes, medical patients, and special-purpose use—we foster responsible production and consumption.

Through cross-sector collaboration spanning food, healthcare, packaging, biotechnology, and beyond, we aim to strengthen circular economy principles. The goal is to reduce waste, support ethical sourcing, and create long-term value for both people and the planet—ensuring access to healthy, safe, and sustainable food for all.

The event drives innovation by empowering SMEs and diverse entrepreneurs to develop and implement forward-thinking solutions across the spectrum of special-purpose and sustainable foods—such as gluten-free, lactose-free, vegan, eco-certified, medical, sports, and child-focused nutrition.

Through cross-sector collaboration between experts in food, packaging, health, cosmetics, and biotechnology, we aim to accelerate circular economy strategies and support the development of inclusive, resilient, and future-ready food systems.

The event highlights the vital role of collaboration in driving sustainable growth across the inclusive food sector—supporting partnerships that promote health, innovation, and environmental responsibility.

By bringing together stakeholders from food, construction, packaging, textiles, cosmetics, biotechnology, and related industries, we aim to cultivate a dynamic ecosystem where gluten-free, lactose-free, vegan, eco-friendly, medical, sports, and child-focused food solutions are co-developed. Through shared knowledge and international cooperation, we foster long-term impact and collective progress.