Gulfood 2025, the world’s largest food business event, has entered its third day, showcasing an array of industry trade exchanges and culinary demonstrations. Taking centre stage this year is renowned celebrity Chef Alain Ducasse, who is celebrated for his 21 Michelin Stars and his acclaimed restaurant in Paris. Alongside him, Chef Romain Meder from the restaurant Sapid in Paris, who serves as Ducasse's right-hand man, presented a masterclass focused on plant-based culinary techniques.

Ducasse and Meder showcased a creative interpretation of carrots, advocating for the use of the entire vegetable to maximise flavour. During the masterclass at Top Table, Ducasse discussed his philosophy of natural eating, emphasising the need for reduced consumption of animal protein, fat, sugar, and salt. He stated, “We need to look at what is natural, be precocious and use less animal protein, less fat, sugar and salt,” and highlighted the importance of quality over quantity when it comes to meat consumption. Ducasse further explained his approach to culinary education, noting that his schools worldwide teach students to prioritise vegetables while minimising animal protein.

Chef Meder further elaborated on their culinary techniques, stating, “Using the whole product, we’ll use different techniques to capture the carrot’s maximum flavour and give a concentrated flavour without salt and use the capucine leaf instead of black pepper.” Following their masterclass, Ducasse participated in the Food500 Summit, marking his first appearance in the region, where he led a chef’s roundtable discussing culinary futurism joined by three Michelin Star Chef Angel Leon and two Michelin Star Chef Fredrik Berselius.

Gulfood 2025 also served as a platform for launching a variety of innovative food products. Among the new offerings were Estonia’s Shredded Chickenless Coconut Curry and unique items like Spinach-Flavoured Ice Lollies from local brand House of POPs, which has gained recognition for setting trends in healthy eating. Co-founder and CEO of House of POPs, Mazen Kanaan, remarked on the importance of Gulfood as a global stage for showcasing their new edible flower and vitality collections, highlighting their recent Innovation Award for Best Health & Wellness product.

Discussions at the Food500 Summit addressed critical issues related to global food trade. Dr. Edwini Kessie, Director of Agriculture and Commodities Division at the World Trade Organisation (WTO), shared insights regarding the increasing role of countries in trade agreements, noting that “about 80% of global trade is placed on WTO terms.” He pointed out the significant growth of the food and agricultural trade, which has increased five-fold since 2000, contributing to poverty alleviation and enhanced food security in countries such as China, Indonesia, the Philippines, and Vietnam. Dr. Kessie called for further efforts to level trading conditions, urging collaboration between businesses and governments to ensure sustainable food production.

In addition to addressing trade dynamics, summit discussions also delved into growth opportunities within the food and beverage sector, and the influence of consumer mindsets in shaping market trends. Panels explored the impact of geopolitical elements on the global food supply chain, focusing on issues such as sanctions, trade barriers, and international cooperation to build resilient food systems.

The emphasis on sustainability continued with Chef Khaled Allibhai from Cultiva (Kenya) and Ariel Moscardi, who brought a garden box concept advocating for farm-to-table practices. Notable Dubai-based executive chefs, including Takashi Namekata and Hisao Ueda from Michelin Guide listed Takahisa, conducted master series on sushi and wagyu beef. Three Michelin Star Chef Angel Leon from Aponiente, Spain, underscored the necessity for sustainable practices in marine life preparation, which was further addressed in a hands-on demonstration featuring Japanese seafood led by Chef Pawel Kazanowski from the Japanese External Trade Organisation (JETRO).

As Gulfood 2025 progresses, it continues to underline the convergence of culinary art, sustainability, and innovation in the food industry.