6º CONGRESSO FIPAN -

Aligned with key global trends, the 6th FIPAN Congress aims to underscore how shifts in consumer dynamics are reshaping the market and requiring new responses across the entire value chain.

"The New Consumer" invites reflection on the fundamental drivers of human behavior: purpose, experience, convenience, and meaning. Artificial intelligence and technological innovation are essential enablers; however, their full potential is only realized when the consumer is placed at the center of decision-making processes.

The 6th FIPAN Congress invites the industry to adopt a new perspective.

Based on six core pillars,the 6th FIPAN Congress will highlight the industry’s main transformations, analyzing the changes that are reshaping the market and driving new paths toward a more innovative, sustainable future centered on people.

THEMATIC TRACKS

MARKET & EXPERIENCE

TAX REFORM

WELLNESS

A.I. ON PRODUCTION

CONSUMER TRENDS

PEOPLE MANAGEMENT & TRAINING

SEE THE FULL SCHEDULE:

JULY 21

JULY 22

JULY 23

TICKET TYPES:

PREMIUM – For the three days of the event (July 21, 22, and 23)

2º Lote: R$ 490,00

PER DAY – You choose which day you want to attend

2º Lote: R$ 280,00 (por dia)

***Both options grant access to all four days of FIPAN

10:00 am – OVERVIEW OF THE BAKERY SECTOR IN BRAZIL:

WHERE ARE THE OPPORTUNITIES AND THE MAIN CHALLENGES IN THE SECTOR.

Beatriz Ballestero

Associate Consultant – Euromonitor

Since 2024 at Euromonitor, Beatriz holds a degree and is currently pursuing a Master’s in International Relations. She supports companies and institutions across various sectors, including foodservice, translating market data and trends into actionable insights.

10:45h MAGNA TALK

PRODUTIVIDADE E A REFORMA TRIBUTÁRIA: UMA RESPOSTA POSSÍVEL AOS TEMORES DA INDÚSTRIA.

Eurico Santi

Professor and co-author of the original Brazilian Tax Reform project.

01 STAGE

10:00 am – THE REDISCOVERY OF HUMAN-CENTERED SALES IN FOOD SERVICE

Jean Pontara

Foodservice Sales Specialist. Go-to-Market Strategist.

With over 20 years of experience, he has developed positioning and market expansion strategies for manufacturers and distributors. He has been involved in numerous private label projects across the food, supplements, and nutraceutical categories, with a focus on portfolio development, positioning, and commercial strategy.

10:55 am – THE RISE OF HEALTH AND WELLNESS

CONSUMER TRENDS AND NEW BEHAVIORS IN FOODSERVICE

Bruna Pavão

CEO & Founder of SaudaBe. Nutritionist with a specialization in Marketing.

11:50 am – USING ARTIFICIAL INTELLIGENCE AND DATA TO REDUCE WASTE AND BOOST YOUR BUSINESS PROFITS.

Wendel Rocha

Senior Business Analyst at Sebrae-SP and professor at Sebrae College, holding an MBA in Sales, Marketing, and Finance. Specialist in Innovation and Artificial Intelligence applied to strategy, management, and profit maximization in retail.

02 STAGE

10:00 am – FAR BEYOND THE PRODUCT: HOW PACKAGING INFLUENCES VALUE AND PERCEPTION.

Sandra Arai

Head of Marketing & Solutions at Senhor Caixa

Leads strategies that connect brand, product, and market within the foodservice packaging sector. With over 20 years of experience in franchising and five years fully dedicated to the development and commercialization of packaging solutions, she has built a career that combines strategic vision, execution, and innovation.

Ricardo Sastre

President of AP Design and Director at Mudrá Design

Advertising Professional, Master’s in Design, PhD in Production Engineering, and Postdoctoral Researcher in Sustainable Design. Researcher, Consultant, and Professor.

10:55 am – WHAT BRAZIL CAN LEARN FROM CHINA’S RETAIL AND FOODSERVICE SECTORS

In Hsieh

Partner at Chinnovation / IEST

A digital business accelerator and investment platform connecting Brazil and China. Founder of two
e–commerces, ex Submarino e ex Xiaomi.

11:50 am - SPONSORED TALK
TRANSFORMATIONS IN CONSUMER BEHAVIOR AND THEIR IMPACTS ON THE BAKERY RETAIL SECTOR.

Guilherme Lorensani

Market Intelligence Manager at Emulzint

With solid experience in strategic planning, commercial and market intelligence, marketing, and innovation, he focuses on transforming data into strategic decisions, developing business opportunities, and building portfolio, pricing, and go-to-market strategies, with an emphasis on performance, efficiency, and sustainable growth.

Thais Sanches

R&D Coordinator at Emulzint Zeelandia

Expert in new product development, food innovation, and process improvement. Leads strategic projects focused on quality, regulatory compliance, and packaging solutions. Contributes to transforming ideas into concrete solutions by combining technical excellence, compliance, and multidisciplinary collaboration.

12:30pm – 12:45pm – Nutrilover | Food Concert

12:45pm – 1:30pm – CLOSING TALK

WITHOUT PEOPLE, THERE IS NO GROWTH

HOW TO ATTRACT, RETAIN, AND DRIVE TEAM PERFORMANCE

Paulo Camargo

Executive and Consultant, mentor to C-level executives, former CEO of “Méqui” and Zamp.

01 STAGE

10:00 am - SPONSORED TALK

TENDÊNCIAS, INOVAÇÃO E DADOS NA TRANSFORMAÇÃO DO FOOD SERVICE

CLAIRTON ARAUJO

Managing Director South America BIZERBA

Conselheiro de empresas no Brasil e exterior, Vice-Presidente da ABRAPEM, professor de renomados programas de MBA no Brasil. Conselheiro da SOS Esperança e Vida.

10:55 am – SHOPPING EXPERIENCE AND NEW FORMATS: HOW TO TRANSFORM YOUR POINT OF SALE

Julio Takano Architect

Founder & CEO, Kawahara | Takano Business Architecture

A company specialized in Business Architecture and Retail Ecosystems, connecting brands and customers through Store Design concepts. Strategic Point-of-Sale Concept: Architecture + Visual Merchandising + Visual Communication + Equipment Design.

11:50 am – O NOVO LUXO DO FOODSERVICE: EXPERIÊNCIA, COMUNIDADE E PERTENCIMENTO

Helena Andrade

Gestora de Projetos de Alimentação fora-do-lar

Gestora de Projetos de Alimentação fora-do-lar no Sebrae-SP há 8 anos, especialista em Marketing Digital pela Fundação Getúlio Vargas (FGV). Referência em comportamento de consumo, marketing e tendências para o Foodservice, já concedeu mais de 50 entrevistas para mídias de relevância nacional e impactou mais de 10 mil empresários e profissionais por meio de palestras, cursos e projetos estratégicos.

02 STAGE

10:00 am – MANAGEMENT IN PRACTICE: THE PATH TO GROW WITH PROFIT AND FREEDOM

Pedro Cotta

Entrepreneur (@vidadepadaria)

Partner at Araújo Padaria chain and mentor at Vida de Padaria, where he advises food business entrepreneurs on structuring and scaling their operations. He combines a background in Business Administration and Management with hands-on experience in bakery management and the development of companies within the sector.

10:55 am - INTERNATIONAL TALK

THE NEW CONSUMER: BRAZIL AND EUROPE IN CONNECTION

Patrick Gilles

MOF – Bread Ambassadors

FRANCE 🇫🇷

Sergio Dias

Bread Ambassadors

BELGIUM 🇧🇪

11:50 am – PIZZA ON THE RISE: A SUCCESS CASE STUDY

Nina Loscalzo

Partner at Veridiana Pizzaria

Graduated in Hospitality Management and holding a postgraduate degree in Gastronomy, she has built her career focused on hospitality and customer experience. Since 2018, she has been part of the management team at Veridiana Pizzaria, contributing to the brand’s positioning and service quality, with close attention to detail, ambiance, and consistency of the customer experience. Her work combines aesthetic sensitivity, gastronomic expertise, and service excellence — key pillars that sustain Veridiana’s identity.

Erik Momo

CEO of 1900 Pizzeria and President of ANR – Associação Nacional de Restaurantes.

He is a businessman, pizzaiolo, manager, and business mentor widely recognized in his field. He received rankings from 28th place in 2022 to 26th in 2023, and 14th place in both 2024 and 2025 among the 50 Best Artisan Pizzerias in the World, according to 50 Top Pizza, as well as a special “Best Performance of the Year” award.

12:30pm – 12:45pm – Nutrilover | Food Concert

12:45pm – 1:30pm – CLOSING TALK

LEADERSHIP UNDER PRESSURE: HOW TO BUILD RESILIENT, HIGH-PERFORMING TEAMS

Diego Barreto – iFood CEO

Diego Barreto is CEO of iFood and Head of Prosus’ Latin America ecosystem. He has been with the group for eight years, most of that time at iFood. He holds a Law degree from PUC-SP and an MBA from IMD Business School. He is also the author of two bestsellers on technology and artificial intelligence, a mentor at Endeavor, and a columnist for MIT Technology Review.