From 16th – 20th October, SIAL Paris will once more welcome the world’s largest food and drink innovation exhibition. Following 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 Joel Robuchon.
The theme of this year’s exhibition is to ‘look deeper’ in order 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.
Key Facts & Figures SIAL Paris 2016:
- Over 100 countries represented
- 21 product sectors
- More than 2,000 innovations
- Over 7,000 exhibitors from 104 countries- 85% international
- 160,000 professionals expected from 194 countries – 71% international
- 1,500 journalists
- 120 official delegations
The main sectors exhibiting at SIAL Paris will include meat; poultry; cured meat; dairy products; organic food; equipment; beverages; fruit and vegetables; wine and spirits; 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
LOOK DEEPER- SIAL PARIS IS BACK
16th- 20th October 2016 – Paris Nord Villepinte
90% OF EXHIBITION SPACE ALREADY SOLD OUT
JOEL ROBUCHON ANNOUNCED AS NEW SIAL PARIS 2016 PATRON
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 one exceptional Patron – French chef 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 (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. In addition, the multi- Michelin-starred chef will speak on SIAL TV on October 16 (opening day) and set up a restaurant-themed itinerary, selecting the exhibitors’ best products for a basket bearing his
- SIAL Innovation- a unique global food innovation observatory
- SIAL World Tour- a tour of the major retail trends that shape the world markets as
selected by a panel of international experts
- Store Tours- visit innovative store concepts around Paris including a visit to Rungis, the largest fresh produce market in the world
- La Cuisine- attend culinary demonstrations from international chefs
- 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.”