Look deeper: World’s largest food and drink innovation exhibition returns

sial paris

SIAL Paris, the world’s largest food and drink innovation exhibition, is returning from October 16 to 20 this year. After the success of the 50th anniversary event in 2014, the exhibition is off to a good start with 90% of exhibition space already sold out.

Over 7,000 exhibitors and 160,000 professionals are expected to attend along with top French and international agri-food leaders. New additions to the exhibition include a new gluten-free zone and a partnership with world-renowned chef and restaurateur Joël Robuchon whose ventures include L’Atelier de Joël Robuchon in London.

The theme of this year’s exhibition is to “look deeper” to understand the demands and opportunities in today’s ever-changing global market. The objective is to break down traditional barriers and discover new development opportunities by providing a platform to introduce new trends, explore diversity from different territories and quality and safety issues.

SIAL Paris will feature over 7,000 exhibitors from 104 countries, of which 85% will be from outside France. They will present more than 2,000 innovations across 21 product sectors.
The main sectors exhibiting at SIAL Paris will include wine and spirits, other beverages, meat, poultry, cured meat, dairy products, organic food, equipment, fruit and vegetables, frozen foods, seafood, ingredients, gourmet food, sweet grocery and bakery, tinned food, deli and ready-prepared dishes, health products and food supplements.

New to 2016, SIAL is introducing a gluten-free zone, a section showing the way in which food markets are adapting to new needs, as consumers change their habits and expectations. Also under the spotlight will be the organic and fresh produce sectors, and the beverage market, especially beers and hot drinks. In addition, there will be a “tech” zone, allowing SMEs to present their latest technologies and equipment.

In 2016 the foodservice industry will take centre stage thanks to Joël Robuchon. Voted Meilleur Ouvrier de France (Best Craftsman of France) in 1976, Chef of the Year in 1987 and Chef of the Century in 1990, he has been Fleury-Michon’s partner for the last 28 years and is the most Michelin-starred chef in the world, with 26 stars. In 2014, he participated in SIAL’s “50 years, 50 chefs” operation, and this year, as the event’s patron, he will be part of both the SIAL Innovation awards committee (alongside Elior and Gault&Millau) and September’s press conference panel. He will also speak on SIAL TV on October 16, the opening day, and set up a restaurant-themed itinerary, selecting the exhibitors’ best products for a basket bearing his name.

Events not to be missed include: SIAL Innovation, a unique global food innovation observatory; SIAL World Tour looking at the major retail trends that shape the world markets as selected by a panel of international experts; tours round innovative store concepts in Paris including a visit to Rungis, the largest fresh produce market in the world; La Cuisine culinary demonstrations from international chefs; and the new Talents of Gastronomy Prize.

“All eyes will be focused on Paris in October 2016,” says Nicolas Trentesaux, SIAL Network director. “The food industry is one of the most dynamic industries in most G20 countries. By discovering new trends and business opportunities, participants will find the tools they need to achieve their objectives. SIAL Paris is a unique platform for stakeholders to test new markets, launch new products and meet today’s main players to discuss the challenges of the future.

“It’s also a sort of laboratory: R&D departments from around the world frequently finalise their products in time to test them in SIAL Paris’ aisles. Over 2,500 new products will be presented at the SIAL Innovation feature this year, inspiring the food and beverage industry even more than ever.”

The exhibition takes place at Paris Nord Villepinte. Visit www.sialparis.com.

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