Thousands of guests. Over 50 participating companies. Impressive cases and meetings with experts on import substitution, food trends, consumer habits and the impact of innovation. Effective restaurant business tools. And, of course, foodtech.

The EFKO booth welcomed guests almost at the very entrance of the exhibition - colorful outside and revamped inside.

“Until now, we were just showcasing our achievements in plant-based alternatives. This time, the booth is 360 degrees “alive,”" says Fyodor Mogutnov, director of the HoReCa division. “Our chefs are constantly preparing new dishes right before our guests. We are demonstrating not only how tasty our products are, but also how easy they are to work with and the options they provide. We are using our sauces and mayonnaises and cooking with EFKO FOOD plant oil. And, of course, the highlight of all dishes is Hi! plant-based meat".

Golden plant-based nuggets, ruddy meatballs and everyone's favorite cutlets, generously seasoned with plant-based Hi! or classic EFKO FOOD sauces.

Non-stop tasting, master classes for preparing club sandwiches, Luleh Kebab and cherry BBQ Hi! burgers.

Most visitors at the EFKO booth eat meat and have no plans to quit. However, everyone wants to taste plant-based meat.

“We realized that plant-based meat alternatives are not just for vegans,” says Vladimir Pavlov, brand chef at Ketch Up. "This variety of food choices is absolutely for everyone, even meat-eaters. These are new emotions! I've tried many types of plant-based meat alternatives. Hi! cutlets blew me away. They are delicious and the closest thing to beef.

Food of the Future brand chef Anton Prokofiev revealed how easy it is to integrate Hi! plant-based meat into any menu - from Michelin-rated restaurants to canteens: “Tom Yum or tomato soup with HiBalls, stuffed peppers, spicy quesadillas or arais with Hi Beef minced meat. As you can see, Hi! plant-based meat can be adapted to meet any needs and style of the establishment".

At MEGUSTRO, a lot was said about the future of the restaurant business and the food industry. How to adapt to a rapidly changing environment and the impact of innovation?

“If we don't start changing ourselves, then in 15-20 years we will walk the same path as famous companies like Kodak, which failed to recognize emerging technologies,” Executive Director Sergey Ivanov explains our interest in foodtech. "Biotech is opening up new opportunities for the production of alternative products. Of course, innovation is impossible without relevant in-depth knowledge. Therefore, we are working very hard with scientists, and we believe that projects such as fat biosynthesis, sweet proteins and plant-based meat are the future of the food industry.

If you are into food but not biotech, sooner or later, biotech will be into you and your food. Each food manufacturer must decide on its own where biotechnology fits into its business strategy. Whether to believe it or not is everyone's choice. However, we see the potential of this area, and we will continue to implement our projects, creating the food of the future".