SIAL (Salon International de l’Alimentation), a major food industry show, takes place from 21 to 25 October at the Parc des Expositions de Paris Nord Villepinte. All the food sectors are widely represented: catering, distribution and e-commerce ...
How in a few words would you describe the SIAL?
SIAL was created in 1964 and is the biggest global trade show dedicated to the food industry. It is held every two years and is both a big food laboratory and a huge restaurant showcasing numerous products. Innovation, inspiration and the sharing of trends are part of the DNA of this dynamic and convivial event.
SIAL is also the leading global network of trade shows with a wide international geographic coverage: China with 32,000 exhibitors, Canada, Indonesia, India and the Middle East.
The figures for SIAL Paris reflect the fascination today with the world of gastronomy: in total 400,000 products and 160,000 visitors from 200 countries, of which 1/3 are French visitors.
What’s new for this 2018 event?
The major new element is the Futur Lab Space, an experience that enables you to anticipate food trends over the next 30 years for the ‘food world’. It consists of an immersive tunnel that addresses our food concerns, such as the impact of artificial intelligence on our practices. A space is also dedicated to start-ups: some fifty European companies will have the opportunity to present their offer to entrepreneurs, investors, the media and potential customers.
The Alter’Native Food Sector presents trends in health, naturalness, and respect for the environment. This show within the show will be led by stars in innovation from all parts of the world and experts in healthy eating. Talks will be given on major reflections on health and the environment.
La Cuisine is a convivial space which hosts daily cooking demonstrations by renowned chefs. For the first time at the SIAL, cooking classes will be laid on. The patron of this new edition is the Michelin star chef Yannick Alléno!
Finally, 3 words to remember for 2018: taste, authenticity and sense, 3 phenomena sweeping the food world.
Innovation accounts for an important part of the show. Can you tell us a few words about it? What is the impact of innovation on the catering professions?
Innovation is an integral part of the dynamics of the food industry. Consumers look for variety and innovation, they have a need to be surprised. It should also help French companies to better tailor their offer and expertise to international markets.
The Observatory, in the heart of the show (Hall 6), is a showcase for food innovation throughout the world. Discover new trends relating to consumers, food service outside the home, and food supply around the world, through studies and surveys by our partners, available on interactive terminals.
The SIAL Innovation Ceremony will take place on Monday 22 October at 5pm in the SIAL Innovation Space – Hall 6. The Gold, Silver and Bronze prizes will be awarded.
How many exhibitors are expected for the 2018 edition? Who are they?
This year, SIAL welcomes 7,200 exhibitors from 109 countries. 15% are French exhibitors. In total, 2/3 of exhibitors come from Europe. Ingredients, finished products, equipment, all food products (drinks, charcuterie, groceries, fruit and vegetables, delicatessen products, dietetic products and food supplements, dairy products, equipment and technology ... ) will be presented in 21 exhibition sectors.
Why choose Paris as a venue for this show?
Paris is dream city for everyone, not to mention the image of French gastronomy! What’s more, French products are ‘reassuring’, particularly due to the most advanced French agri-food standards. This is therefore a major plus point for emerging countries. SIAL Paris has a real festive and touristic element to it!