TAKE A TRIP AROUND THE PLANET FOOD - OF TODAY AND TOMORROW - PRESS PACK - SIAL Paris
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The world’s largest food
innovation exhibition
PRESS PACK
TAKE A TRIP AROUND
THE PLANET FOOD
OF TODAY AND TOMORROW
SIALPARIS.COM
#SIALPARIS
CONTENT
Key figures...................................................................................... p. 4
Edito...............................................................................................p. 5
A made-to-measure visit, extra visitor comfort...........................................p. 6
SIAL Paris, against waste! The Planet FOOD commitment!..........................p. 7
Landmarks........................................................................................p. 8
Events within the event.................................................................. p. 9-14
Spotlight on the SIAL Innovation 2018 Awards...................................... p. 15
Sial Innovation Awards as inspirational as ever......................................p. 16
Selection stages..............................................................................p. 17
Innovations from the world over.................................................... p. 18-21
Taste, True, Meaning… The Planet Food commitment!......... p. 22
SIAL Paris, the Planet Food laboratory................................................. p. 23
• 1. Taste
Taste makes its big comeback................................................... p. 25-28
• 2. True
Welcome to the age of “true” food................................................. p. 30
Planet Food for true food For consumers............................................p. 31
Consumer portraits ................................................................ p. 32-35
Planet Food for true food For manufacturers...................................... p. 36
Planet Food for true food For foodservice......................................... p. 37
• 3. Meaning
Food in the empire of the senses...............................................p. 39-43
Commitment from all of Planet Food...........................................p. 44-45
• 4. Taste, True, Meaning… France at the dining table...p. 46-49
The partners ............................................................................ p. 50-51
2 Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.
SIAL PARIS
AT A GLANCE
Paris Porte Maillot
Visitors’ car park Paris Montparnasse
1 2
Roissy CDG
3
WELCOME
Visitors’ car park
Wines &
spirits Beverages Hot beverages
Preserved Grocery
products products Gourmet
Ingredients
Equipment
Fruits and WELCOME
vegetables
HALL 5c
Confectionery Frozen
products Meat
ESPLANADE
Cured meat
National Prepared
pavilions products
Regions
of France
Poultry
National Seafood
pavilions products
Equipment
National pavilions Alter’Native Food
Dairy products
National pavilions
National
pavilions
WELCOME
Information Exhibition Free Shuttles Taxi RER B train terminal
Esplanade Parking Parc des Expositions
Show Shuttle Reserved vehicles
Handicap welcome desk Taxis, VTC, Motorbikes
Free Shuttles
Paris / Aéroport Roissy CDG
Rest Area
August 2018 : Floorplan subject to change
3
KEY FIGURES
21 PRODUCT SECTORS
#1
Beverages
#2
Cured meat
#3
Tinned foods
125
OFFICIAL DELEGATIONS
EXPECTED
#4
Delicatessen 7,200EXHIBITORS
FROM 119 COUNTRIES, 87% INTERNATIONAL
3
#5
Grocery DAILY
CONFERENCES
#6
Fruit and vegetables 250,000 m² TO PRESENT THE RESULTS
OF 2018 KANTAR TNS,
10 HALLS
XTC WORLD
#7 INNOVATION
Organic products AND GIRA CONSEIL
WORLDWIDE
#8 SURVEYS
Seafood
#9
160,000
Health
55
and food
supplement products %
RETAIL / COMMERCE
#10 PROFESSIONALS
Dairy EXPECTED
#11
70% INTERNATIONAL
FROM 194 COUNTRIES 23 %
FOOD INDUSTRIALS
Frozen foods
#12
Sweet grocery
and bakery 9 16 %
FOOD SERVICE
THEMED VISIT TOURS
#13
Daily,
ready-prepared dish 5 GUIDED VISITS 6 %
PER TOPIC WITH EXPERTS
#14 SERVICES
Meat
#15
2,355
15
Wines and spirits
#16
IN COMPETITION FOR AWARDS
Poultry and game SIAL INNOVATION PRESENTED
BY 1,193 COMPANIES
#17
National pavilions
and world regions 801
SELECTED PRODUCTS
#18
Regions of France
#19
IN-FOOD / PAI,
Ingredient and
subcontracting solutions
#20
Equipment, technology
and services
#21
Pet food
4 Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.
SIAL PARIS
THE GREATEST SOURCE OF
EDITO
Nicolas TRENTESAUX INSPIRATION AND INNOVATION
IN THE FOOD SECTOR!
SIAL Network Managing Director
“Look deeper”, as you know, is our international promise: our commitment to help businesses
in the sector to better understand the market and the trends in the world food sector,
so as to develop and sustain their competitiveness.
“7,200 of these businesses have taken this message on board, and will be waiting
to present to you their know-how, their innovations and some 400,000 products hailing
from more than 119 countries all around the world, to satisfy your need for inspiration.”
SIAL Paris, truly a book of world trends, this year expects to receive 160,000 professionals,
buyers, restaurateurs, industrialists and journalists in search of inspiration, exchanges
and analysis so as to get a better handle on just what consumers expect, and in this way
sustain and develop their - and your - competitiveness.
Come and discover, in particular, our selection of the latest innovations from the sector
in the SIAL Innovation space, showcasing what is new and what is trending worldwide,
SIAL PARIS 2018 INVITES this year alongside its predictive counterpart, the Future Lab: a space given over
YOU TO COME to the analysis of weak signals, rising start-ups and virtual reality applications.
AND TAKE A DEEP Once again you can enjoy the flagship events of SIAL Paris, including:
BREATH OF INSPIRATION,
AND TRY OUT SOME • La Cuisine where chefs from around the world will titillate your taste buds.
NEW EXPERIENCES! • SIAL TV: a programme of roundtables and interviews that will address the key issues
in our sector and make it possible to discover practical case histories and the rising
start-ups of the Future Lab.
And new in 2018:
• Tasting Square: a unique space for trying out the beverages of SIAL’s exhibitors,
• Open Tasting Bar: where the drinks of Latin America will be showcased
from 10 am to 5 pm every day,
• Alter’Native Food Forum: at the heart of this new sector of the show - with its
coverage of the organic, “free-from” products, products enriched with superfruits or super
vegetables, natural energy drinks, and products respectful of animal welfare, among
others - provides a forum for picking the brains of the experts and discovering what’s new,
and what the best practices are in production and distribution.
SIAL Paris 2018 invites you to come and take a deep breath of inspiration,
and try out some new experiences!
This year, more than ever, Planet Food is committed to Taste - True - Meaning.
I hope you enjoy an excellent SIAL, packed with opportunities.
5
A MADE-TO-MEASURE VISIT
EXTRA VISITOR COMFORT
To encourage business, make sure everything runs smoothly, and ensure
everyone gets the most out of their time at the show, SIAL Paris
has set up the following “Welcome” programme.
OPENING TIMES
The welcome gallery 1 AN APP TO PREPARE
AND OPTIMISE THE VISIT 3 SIAL PARIS’ VISITING
TOOLS
AND
• 5 relaxation zones at
is open from 8.30am SIAL Paris app features everything To help visitors find the exhibitors the entrance of Halls 1, 2, 3,
accessed from the RER you’ll need for the show: they need, numerous tools have 4 and 6. With sockets
exit and taxi stations. available on Android, IOS been put in place: for recharging, WiFi and a rest
and Windows Phone. area.
A visitor’s guide: available
The show is open: You will find: for free at the entrances, offering • Free WiFi throughout.
• Practical information: getting a list of exhibitors, a map, • A concierge service in the
• Sunday to Wednesday Welcome Gallery between
there, opening times… and practical information about
from 9.30am to 6pm. Halls 4 and 5.
• A QR code reader for access the show and Paris.
• Thursday from 9.30am to SIAL Innovation products
5 • Free shuttle buses to/from
to 5pm. in 3D. A programme of events GETTING AROUND
Last entry is at 2pm. and conferences: listing
• A list of exhibitors and their every event at the show.
products. Porte Maillot, Montparnasse
• A calendar of events. 9 specific themed tours train station and CDG airport.
• An interactive map. have been designed to • Free shuttle buses within
• Events push. highlight the products the exhibition centre.
offer per theme including • Inter-Halls shuttle made
• Matchmaking platform. SIAL Innovation selected products:
• SIAL OFF: 50 gourmet available by our partner
New businesses (less than two Renault.
addresses in Paris selected years old), Halal, Kosher,
by Gault&Millau. Alter’Native Food, Private labels, • Taxi stations: two taxi stations
Made in France, Semi-finished (reservations possible at
The matchmaking platform
Food Products & Equipments, sialparis.g7booking.
(on the app and computer)
Foodservice, Snacking and com/).
The new matchmaking platform
Gourmet Food, Beverages, • An on-line travel service
enables our visitors and exhibitors
Fresh and Frozen Products, at www.sialparis.com
COMFORT & SECURITY: to discover interesting profiles
suggested by artificial intelligence Grocery products. • Reduced mobility access:
A SIAL PARIS PRIORITY according to profile and the Parc des Expositions
The official catalogue: (exhibition centre) has disabled
To welcome its visitors expectations settings. listing every exhibitor by product
and exhibitors in the best Access to the application access in all of its halls.
category, alphabetically and by It is also possible to request
conditions possible, is strictly for registered participants country. Available at the show,
SIAL Paris has reinforced only. Connection with the same reduced mobility shuttles
and for purchase after the event from both the visitors’
its security measures: ID and login as for the show at www.sialparis.com
registration. and exhibitors’ car parks/call:
• Obligatory passage
4 There is an open-to-all business
WORK & WELL-BEING
+33 (0)6 14 16 93 84.
through walk-through
metal detectors
at the show’s entrance 2 SINGLE ENTRANCES
To facilitate your visit, entrances area in the Welcome Gallery
(with body checking and control points are centralised, (Galerie d’accueil), opposite Hall 4,
if necessary). offering direct access to the show offering desk areas, computers
from 8.30am (from the RER exits and multiple business services
• Visual inspection and taxi stations) once you’ve (secretariat, printer, fax,
of all bags. gone through security. photocopying…).
• Luggage larger The advantages? Immediate
than cabin bag-size access to the cloakrooms
must be checked and coffee shop in the Welcome
in at the cloakroom. Gallery (Galerie d’accueil)
and all the other halls without
• A telephone line re-scanning your badge.
dedicated to security.
Entrances: RER exit/Hall 8/
Hall 5C/Hall 6/ Taxi stations.
6 Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.
NEW
TOQUES EN TRUCK
6 Reflecting
FOODSERVICE
the international nature
of the exhibition, the food outlets
• Food Markets propose 3
different types of cuisine in
Halls 2, 3 and 6.
• F ood Boxes: wide choice of
fast food in Halls 1, 2 and 4.
on the site are designed to suit
ESPLANADE everyone, with a wide variety of
On Tuesday 23rd, catering concepts. 25 fast-food
from 12am to 2pm, outlets and bars, 5 restaurants
take a lunch against and 5 self-service outlets are
Cancer! available.
“STAR CHEF TAKE OUT” an original concept that lets you
Come and find the Food At SIAL Paris you can enjoy all take away your box of dishes, cooked by star chefs!
Truck by “Tout Le Monde kinds of cuisine, whatever takes Note the time and the place:
Contre le Cancer” your fancy:
Hall 5B, from noon until 2pm daily.
sponsored by Eurogerm. • Italian food in Hall 1.
• Halal food between Halls 2 NEW:
and 3 and between Halls 4 Le Central restaurant welcomes you to lunch in Hall 5A
and 5A. (especially for visitors and exhibitors who previously
• Kosher food in Hall 5A. booked their “Restaurant Welcome Pass” while ordering
• Meat dishes in Hall 6. a badge). It includes a set menu for €55 and fast-track
access.
• Vegetarian options are
proposed in most snack bars Reservation sialparis.com
and restaurants.
SIAL PARIS,
OUR OBJECTIVES
IN 2018
AGAINST WASTE!
- 20%
LESS WASTE
THE PLANET FOOD COMMITMENT!
BY VOLUME
HOW CAN SIAL PARIS SUCCEED?
• Sorting and recycling stand And continuing with…
waste. • Recycling organic waste, used cooking oils.
+ 20%
GREATER WASTE
• Collecting cigarette
butts.
• Collecting food donations.
RECYCLING RATE • Making available to exhibitors a reuse platform
PLANET:
for recycling booths materials. OUR FOOD
TO PROTECT AND DONATING
• Elimination of plastics (drinking straws RECYCLING
IN 2018!
are no longer available at any of the foodservice
points).
RECYCLING OF STAND
MATERIALS
COLLECTING FOOD DONATIONS In partnership with the Saria Industries brands
To avoid wasting food and encourage contacts ALLO À L’HUILE and BIONERVAL,
between charities and exhibiting companies, SIAL SIAL Paris will recycle its organic waste
Paris is this year partner to the Red Cross. and cooking oils. These will be reconverted
into energy and fertilisers at the group’s industrial
Every two years, SIAL Paris offers an exceptional site in Etampes.
opportunity for establishing and developing
long-term partnerships. Perishable food left On each day of the show, exhibitors’ biowaste
at the exhibition is taken to French Red will be collected, selectively sorted and stored
Cross distribution centres. in appropriate containers.
These products are immediately given to the most
disadvantaged. In 2016, a record 65 tons
of food was recorded, representing
70,000 meals.
7
LANDMARKS
TOP 5 SECTORS TOP 10 NATIONAL
PAVILIONS
1. DAIRY PRODUCTS, EGGS 4. F ROZEN FOODS,
ICES AND ICE-CREAMS 1. TURKEY
2. MEAT AND FRESH TRIPE
5. GOURMET FOOD 2. SPAIN
3. SWEET AND DESERTS, AND MULTI-PRODUCTS
FINE BAKERY WARES 3. BRAZIL
4. ITALY
5. USA
TOP 10 INDIVIDUAL EXHIBITORS 6. GREECE
1. GROUPE BIGARD 6. L ACTALIS 7. GERMANY
(FRANCE) INTERNATIONAL 8. MOROCCO
(FRANCE)
2. SAVENCIA (FRANCE) 9. CHINA
7. ADM WILD
3. DÖHLER GMBH (GERMANY) 10. INDIA
(GERMANY)
8. VANDRIER GROUP
4. FRIESLANDCAMPINA (NETHERLANDS)
(NETHERLANDS)
9. SALUMIFICIO FRATELLI
5. PINI ITALIA SRL (ITALY) BERETTA SPA (ITALY)
TOP 10 EXHIBITING
10. ABP GROUP (IRELAND) COUNTRIES IN 2018
1. FRANCE
2. ITALY
NEW COUNTRIES IN 2018 3. SPAIN
1. BAHREIN 9. UZBEKISTAN 4. TURKEY
2. BARBADOS 10. S
YRIAN ARAB 5. NETHERLANDS
REPUBLIC 6. CHINA
3. BELIZE
11. SAINT-VINCENT 7. GREECE
4. ICELAND AND THE GRENADINES
5. JAMAICA 8. BELGIUM
12. SAMOA
6. KAZAKHSTAN 9. GERMANY
13. TAJIKISTAN
7. KYRGYZSTAN 10. POLAND
14. TRINIDAD-&-TOBAGO
8. MOZAMBIQUE
FOCUS ON FRANCE
ALL FRENCH REGIONS PRESENT,
INCLUDING FRENCH OVERSEAS TERRITORIES
1,000
FRENCH EXHIBITORS
FRANCE AS THE LEADING EXHIBITOR
COUNTRY
8 Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.
EVENTS WITHIN THE EVENT
A VOYAGE AROUND PLANET FOOD
IN “AUGMENTED
REALITY”, WITHOUT
LEAVING PARIS!
DISCOVER THE #SIALFUTURELAB
PLANET FOOD OF #SIALFoodLab #SIALRisingStartup ENTRANCE
A NOT-SO-DISTANT
FUTURE, WITH FUTURE LAB An immersive room A space enabling 40 or TO HALL 6
for addressing the topics so budding European
This year, SIAL Paris wanted that will become central businesses to take part
FOCUS #SIALRISING
to look deeper, beyond to our food concerns in SIAL Paris. STARTUP:
innovation. Or rather: before it. in a not-too-distant future, A real springboard for These budding new
Innovation at its birthing. analysed by Alim’Avenir. rising start-ups that are companies will be present
Invention: or when ideas are still looking to take flight! for one day in the Future
only at the gestation stage. Lab, and will give a pitch
Future Lab: the laboratory This space has been created on SIAL TV the day
of Planet Food! The new nerve in collaboration with they are there.
centre of the event, which #SIALVRLab IDEFI-ECOTROPHELIA
perfectly complements SIAL and AgroParisTech. • List of companies
Innovation. Comprising 4 virtual reality present per day on
It is a space divided into 3 zones: applications, this space sialparis.com
offers a futuristic voyage
into the food sector,
for understanding how
this technology will
revolutionise our daily diets:
in the restaurant, at work,
in stores, or quite simply
in the home.
The space was designed in
partnership with Easycom.
NEW IN 2018
3 DAILY
CONFERENCES
ABOUT THE RESULTS
OF KANTAR TNS,
XTC WORLD INNOVATION
AND GIRA CONSEIL
WORLDWIDE SURVEYS
Booking on:
www.sialparis.com/
Visiting/Services-for-your-
visit/Attend-the-conferences-
conducted-by-our-experts
10 Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.AND EXPLORING
FOOD INNOVATION
What could be better, for taking a deep breath of inspiration, than strolling through
the aisles of SIAL Paris to discover new ideas? A flagship event of SIAL Paris,
the SIAL Innovation Observatory unveils the most innovative food
products, equipment & services proposed by the exhibitors, along with the results
of the studies by our experts: Kantar TNS, XTC World Innovation
and Gira Conseil. The most promising of these innovations will receive
a much-coveted SIAL Innovation Award and trophy.
HALL 6
MEZZANINE HALL 6
SIAL INNOVATION SIAL INNOVATION 2017-
WINNERS 2018 WINNERS FROM New in 2018: at the crossroads of digital
The SIAL Innovation Observatory ACROSS THE SIAL FoodTech presents the innovations technology and the agricultural,
showcases the 15 top prizes per NETWORK for the entire “Made in France” agri-food, food retail, and
category, selected by our jury of The World Champions Tour value chain for French food. consumer goods channels.
experts from the 2,355 products area allows visitors to discover in Come and meet some 20
presented by the exhibitors, along a single place all the innovations start-ups in the FoodTech space. With its partners - INRA,
with more than 250 products discovered around the world Les Mousquetaires, Groupe SEB
from the selection. of SIAL shows, with the products A “French Tech” themed network, and Orange – FoodTech offers
awarded SIAL Innovation prizes FoodTech is an ecosystem that start-ups across the value chain,
New in 2018: the space in 2017 and 2018, throughout brings together entrepreneurs, from production to consumption,
includes touchscreens on which the network. industrial players, researchers the opportunity to showcase
visitors can access the results of & scientists, training bodies their innovative projects for the
the global studies conducted by and public organisations, French and international visitors.
our experts, KANTAR TNS, XTC THE “SOFIS”
world innovation and GIRA Don’t miss the winners
Conseil. Visitors can also receive of the latest edition of the
these results by email having “Specialty Food” awards!
made a prior selection. The sofi awards honour the best
US products, bestowed FOODTECH TOUR 22
by Specialty Food annually. MONDAY OCTOBER 22ND
• 2:30pm: ECOTROPHELIA • 3:45pm: FoodTech area visit
Discover the sofi prizewinners in
the SIAL Innovation Observatory, Europe - Mezzanine - Hall 4 Welcome by Xavier Boidevezy,
at the entrance to Hall 6. Winners announced by FoodTech General secretary
Mr. Bertrand Edmond, President Digital Factory vice-president
of the Jury - Campden BRI UK, of Group SEB and Philippe
and awards ceremony Mauguin, INRA President.
• 3pm: cocktail @ SIAL RISING • 4:30pm: Food Tech Europe
START-UPS (entrance to Hall 6) study result – SIAL TV (entrance
Welcome by Philippe Mauguin, to Hall 5A)
HIGHLIGHTS INRA President and President
of the jury selecting SIAL Rising
Mr. Jean-René Buisson, SOPEXA
president, will present the results
start-ups. of the first survey conducted by
SUNDAY, OCTOBER 21 AT 4:30PM: DigitalFoodLab and its partners
inauguration speech by the minister of Agriculture and agri-food • 3:20pm: visit of the Sopexa, Vitagora, Eutupia
(SIAL TV entrance Hall 5A) ECOTROPHELIA Europe display and CCI Paris Ile-de-France.
presenting 17 prizewinning
products • 5pm: SIAL Innovation 2018
SUNDAY, OCTOBER 21 FROM 5 TO 7PM: Welcome by Dominique award ceremony - Hall 6
France Happy Hour (Welcome Gallery) Ladevèze, President of Innovation entrance
Research CCI Vaucluse. Award ceremony presented by
Nicolas Trentesaux, Managing
MONDAY, OCTOBER 22 AT 3PM: Director of SIAL network
FoodTech Tour @ Future Lab (entrance to Hall 6) and Xavier Terlet, XTC world
innovation president.
MONDAY, OCTOBER 22 AT 5PM:
SIAL Innovation award ceremony (Hall 6)
11ALTER’NATIVE FOOD,
A SPECIAL PLACE
ALTER’NATIVE FOOD: this will be a show within the show, which will have its own signposting,
its own forum, in a quite simply unique environment!
When SIAL Paris highlights the Alternative Food sector, it is with a specific sector and its own event.
HALL 7
ALTER’NATIVE FOOD SOME OF THE TOPICS TO BE ADDRESSED…
FORUM
Over the 5 days of the exhibition, Sunday 21 October: To reassure consumers, Wednesday 24 October:
retail and foodservice professionals, “Changing consumer manufacturers turn to quality “New sensory experiences”
along with manufacturers, expectations for Organic”, labels and deploy blockchains with the participation of the
will be able to exchange with conference by Ein Herz für Bio to guarantee the traceability Paul Bocuse Institute
each other and find out about of their products.
everything that Alternative Food Over the years, the organic Driven by curiosity, 45% of the
has to offer them, in terms of agriculture channel has gained world’s consumers like to try out
popular ground, and it is now Tuesday 23 October: new flavours. The trend
both innovation and opportunity,
possible to find many organic “Food for Seniors: Eating well is therefore toward new sensory
by way of conferences and
products in different distribution to age well” with Dr Nicole experiences, with the mixing
roundtables. The Alter’Native
networks: mass retail, specialist Vidal, Silver Fourchette Tour of tastes, flavours, colours
Food Forum is also planned
stores, local producers, etc. and Virginie Van Wymelbeke, and textures. It is time to take
to include bilingual guided visits
What are the benefits Dijon CHU hospital inspiration from other countries,
to the sector from two
perspectives: alternative ingredients (environmental, health, animal Over the past 60 years, other markets, other cultures:
(conducted by experts from welfare, etc.) of an organic men and women alike have all tastes are allowed!
NutriMarketing) and health agriculture and diet? gained 14 years of life
(conducted by experts from How do we address expectancy on average. Thursday 25 October:
Atlantic Santé). the growing demand This increased longevity is not “Transformation of the
for organic products? always synonymous with distribution channels”
What are the objectives a good state of health. with the participation
of the new strict specifications Yet the quality of our diets, of Gilles Raison, JustEat
established in the framework throughout our lifetimes,
of European regulations? has a major influence both in With ever more demanding
staving off diseases for younger consumer expectations in terms
Monday 22 October: seniors and for meeting the of time and efficiency gains,
“Regulations: Transparency, specific needs of the elderly, the distribution channels need
Blockchain and Quality Labels” as well as preventing the to adapt. Drive-ins, box-delivery
by Emmanuel Audoin, Bureau frequent phenomenon of subscriptions, food to-go
Veritas malnutrition. How do we adopt and home deliveries: what are
a diet that combines pleasure the new product distribution
Consumers expect greater and a nutritional role for senior modes?
transparency from manufacturers. citizens and the elderly?
They want to know the source How do we eat to age well? The full programme
of products and of the ingredients of conferences, roundtables
going into them, but they also and guided visits is available
want to know how, under what from sialparis.com and via
conditions and by whom the app.
the product was made.
12 Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.SIAL PARIS
WHERE GASTRONOMY
FINDS INSPIRATION!
SIAL Paris is the biggest restaurant in the world, a gourmet restaurant at that,
with no borders, with multiple traditions and recipes, where professionals
can find inspiration from around the world in just one place: Paris!
But talk is cheap, and actions speak louder than words!
HALL 5B
7,200
•D
aily demonstrations NEW IN 2018
from French and international for even more
chefs. inspiration, every
EXHIBITORS morning at La Cuisine
1/3 WITH THEIR OWN •S
tar chef take-out: the professionals will be able
SPECIFIC FOODSERVICE daily meals cooked up by the to take cooking lessons
star chefs will be on sale with renowned chefs.
to-go.
Traditions and know-how,
•T
he SIAL OFF guide, in innovations and the future:
partnership with Gault&Millau, it is from a unique combination
featuring 50 restaurants and of know-how and a whirlwind
VISITOR THEME TRAIL
DEDICATED
foodservice professionals of creative inspiration that
TO FOODSERVICE So, not least thanks to the offering a unique experience the foodservice world and SIAL
AND PREPARED partnership with Yannick in Paris (available on SIAL Paris take mutual inspiration,
BY YANNICK ALLÉNO Alléno, in 2018 at SIAL Paris website and mobile app). to take centre stage and fashion
visitors can enjoy successful a mouth-watering event.
features, such as: •A
dedicated visitor theme
trail prepared by Yannick
•a
VIP restaurant run by Alléno.
famous starred chefs, showing
off their innovations.
160,000
THE CHEFS AT LA CUISINE FROM 21 TO 25 OCTOBER 2018
• Nicolas Sale: VIP Restaurant • Rachid Souid: Live cooking
PROFESSIONALS
OVER 5 DAYS, • Sébastien Sanjou: VIP Restaurant • Lucas Felzine: Live cooking
18% FROM • Matthieu Garrel: VIP Restaurant • Xavier Zabaleta: Live cooking
FOODSERVICE
• Thierry Vaissière: VIP Restaurant • Philippe Geneletti: Live cooking
• Mickaël Pihours: VIP Restaurant • Frédéric Jaunault: Live cooking
• Thierry Dufroux: VIP Restaurant, • Dina Nikolaou: Live cooking,
live cooking cooking lesson
• Romain Gicquel: VIP Restaurant, • Fabien Borgel: Live cooking,
live cooking cooking lesson
• Clément Bidard: VIP Restaurant, • Romain Le Cordroch: Live cooking,
live cooking cooking lesson
• Benjamin Lechevallier: VIP Restaurant, •M
ehdi Abdelhakim: Cooking lesson,
live cooking live cooking
• Johan Leclerre: VIP Restaurant, cooking lesson
13SIAL PARIS
LOOK DEEPER
HALL 5A ENTRANCE Hall 8 France also has a central role
Created in partnership with
Gault & Millau, the SIAL OFF SIAL Paris celebrates Latin
in SIAL Paris. The proof is in
You’re interested in discussing
guide divulges the best America, with its Open Bar
the regions which, as in 2016,
and finding out about the big are highlighted under a common
addresses in Paris, to choose situated in Hall 8.
issues in the world agri-food banner: “Made in France,
between 50 establishments From 10 am to 5 pm come and
industry? Come along to Made with Love”.
hand-picked by SIAL Paris try out different local beverages,
the SIAL TV set, where you can This year, more than 1,000
and Gault & Millau. from coffee to beer through fruit
attend and take part in companies will present their
roundtables, interviews juices (one beverage offered
products to the public under
and pitches from budding young per person, per day).
this banner. And, to present
businesses selected for Future *Alcohol abuse is a health
French conviviality, a giant
Lab rising start-ups, to find hazard, consume in moderation.
aperitif will be organized
inspiration and spark new ideas by the French visibility partners:
into life. A true platform France HAPPY HOUR,
of expression for debating for all visitors and exhibitors,
and discovering the big issues:
HALL 5C on October 21st from 5 to 7pm
sustainable development, in the main gallery.
producer/distributor relations, New in 2018 at SIAL Paris,
food, nutrition-health-wellness, the Tasting Square invites
the sourcing of raw materials, stakeholders in the Beverages BETWEEN HALL 5A
the new modes of consumption sector to offer their best products AND HALL 5B
and food behavior in France for tasting by the SIAL visitors
and worldwide. against a unique backdrop, This space gives access to around
Overall program at where discovery and conviviality 100 professional press publications
www.sialparis.com are the order of the day. dedicated to retail, foodservice
and the agri-food industries.
14 Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.SPOTLIGHT ON THE SIAL INNOVATION 2018 AWARDS
SIAL INNOVATION AWARDS
AS INSPIRATIONAL AS EVER
2,355
VALIDATED PRODUCTS
With a 10% rise in the number of new products presented for the SIAL Innovation
Awards, there is no stemming the flow of agri-food innovations,
presented by whether targeting manufacturers, retailers or, of course, consumers.
1193 companies Worldwide, the agri-food industry is striving to adapt to the appetites
of a new generation hankering for fresher, healthier food, by developing
3
new products and new ingredients that will soon be making their way
to the store shelves and the dining table.
CATEGORIES
This edition of SIAL 2018 THE INNOVATION SCOUTS ARE
will mark the big comeback
of taste. Or rather, tastes: Yannick Alléno Benoît Landier
tastes that are new and Star chef Intermarché
powerful, to bring new
Olivier Gourmelon Florencia Pagano
“pleasure experiences” Foodservice consultant, KingsofKitchen ILACAD- XTC Latin America
11
to consumers.
Also - and above all: Olivier Moulin, Isabelle Marquis
natural tastes. Blogger: “Papa en Cuisine” XTC North America
“True”, authentic products, (“Dad in the Kitchen”)
PRODUCT SECTORS Marc Frassenge
playing the transparency
Isabelle Martinet Ouhlala - XTC China
card so as to reassure Journalist
consumers who are Xavier Terlet
increasingly conscious Giannina Cohen Aubier CEO, XTC world innovation
of food risks. These are Associate Director, VFC RP
innovations that carry Anne Cathy de Taevernier
meaning: for yourself, Pascale Grelot-Girard Elior
2
Market Intelligence Director
for others, for the planet! Kantar TNS Franck Tesson
Gault & Millau
With 2,355 entries for Jean-Pierre Clément
PURCHASER TARGET the Awards, this 2018 edition Fauchon Anne-Florence Sattonnay
SECTORS testifies once again to the vitality Disney
and boldness of the companies Jean-François Aubry
concerned. Following a first Journalist Junghoon Moon
Food Biz Lab, South Korea
selection conducted by XTC Antoine Carroz
world innovation, 801 finalists Lafayette Gourmet Nicolas Trentesaux
were short-listed in 3 categories: Managing Director of SIAL Network
product sectors, purchaser target Sophie Labbe
2
sectors, and Intermediate Utopies Adeline Vancauwelaert
Products & Ingredients and E&T Deputy Director, F&B Division
Bruno David
sectors. Intermarché
INTERMEDIATE
PRODUCTS &
INGREDIENTS AND
E&T* SECTORS
more than
800
SELECTED PRODUCTS,
INCLUDING 174
FOODSERVICE
15
AWARD WINNERS
*Specialised jury - not Food
Grand Jury
16 Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.SELECTION
STAGES
Providing inspirational insight and analysis into the latest innovations
and world trends, the SIAL Innovation Awards reward food products,
equipment & services for their promising and particularly innovative ideas.
Organised by SIAL Paris, this competition is eagerly anticipated by the SIAL
exhibitors, and winning a trophy serves as a springboard for the prize-winning
companies, offering them a high level of exposure to both the public
and investors, not to mention the many contact opportunities.
PRODUCT REGISTRATIONS
2,355 PRODUCTS
SIAL INNOVATION SELECTION
MORE THAN 800 SELECTED PRODUCTS, INCLUDING 174 FOODSERVICE
SIAL INNOVATION AWARDS INTERMEDIATE
AWARD CATEGORIES BY TARGET BUYERS FOOD AND E&T
Non-alcoholic Alcoholic In-Food Equipment
Drinks Drinks Distribution Foodservice Intermediate &
Awards Awards Awards Awards Food Technologies
Awards Awards
Dairy Intermarché
Savoury Yannick Alléno
Product
Awards Le Monde Kings of kitchen
Awards du Surgelé
Fauchon
Disney
Elior
Lafayette
Sweet Delicatessen Gourmet Gault & Millau
Awards Awards XTC
XTC
SIAL SIAL
Fruit
Seafood
& Vegetables
Awards
Awards
Frozen Meat
Foods Awards Awards
Alter'Native
Food
Awards
The Gold, Silver
and Bronze Award
winners will be revealed
AWARDS on 22 October 2018
in Hall 6 at 5 PM
17INNOVATIONS
FROM THE WORLD OVER
Focus on the SIAL Innovation 2018 Awards, for which the 15 prizewinning
entries were selected on 20 September by a jury of experts. They will be on show
in the Innovation Space at SIAL Paris from 21 to 25 October 2018.
AWARDS CATEGORIES
ALTERNATIVE NON-ALCOHOLIC
FOOD DRINKS
Product description
Vegan water kefir with fruits.
GIVE IT A SHOT
Gluten and dairy free. 100% natural. Product description
Functional drink shot.
Brand
PAPADOPOULOS IORDANIS / NAMASTE Brand
SO NATURAL
Variety
Water kefir ginger flavor, Variety
water kefir peppermint flavor. Ginger, turmeric and cayenne,
activated charcoal.
Manufacturer
KEFIR NAMASTE Manufacturer
GL SA
Country
Greece Country
Portugal
Launch date
01/2017 Launch date
05/2018
Selected for the new
proposal of water Selected for the packaging in shot format
and fruit kefir. and the functional properties associated
with the ingredients (activated charcoal,
ginger and turmeric).
ALCOHOLIC
DRINKS DAIRY PRODUCT
TAGGIASCO EXTRAVIRGIN BURROTTA
Product description
Product description Burrata with ricotta center.
Italian gin distilled with juniper and taggiasca olives. Buffalo milk from Apulia.
Distilled under vacuum at low temperature.
44% alcohol by volume. Brand
MO’ BUFALA
Brand
EXTRA SRL - OLIO ROI Manufacturer
MO’ BUFALA
Manufacturer
OLIO ROI Country
Italy
Country
Italy Launch date
06/20177
Launch date
02/2018 Selected for the buffalo milk burrata
recipe with ricotta center.
Selected for the new taste brought
by the original olive-based recipe.
18 Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.AWARDS CATEGORIES
SAVOURY SWEET
MORE THAN RICE KIMCHI JAM
Product description Product description
Rice grain-shaped pulses. High protein. Jam with fermented ingredients:
Vegan. Gluten-free. Ready in 9 minutes. kimchi et soybean paste.
Brand Brand
PEDON S.P.A. MIWAMI CO.,LTD. / LIGARO
Variety Variety
Riced lentils, chickpeas and peas / Riced peas Kimchi and soybean paste.
and lentils / Riced chickpeas and lentils. Manufacturer
Manufacturer MIWAMI CO.,LTD
PEDON S.P.A. Country
Country Korea
Italy Launch date
Launch date 03/2018
07/2018
Selected for the recipe of kimchi
Selected for the proposal jam and soya paste jam.
of pulses shaped like grains
of rice.
FRUIT & VEGETABLES
BEKIDS
Product description
Freeze-dried fruit popsicle stick to-go for children.
No added sugar. In a pouch with a fun design.
Brand
BETTERS INTERNATIONAL
Variety
Watermelon, mango, amazonian
pineapple, banana.
Manufacturer
BETTERS INTERNATIONAL SARL
Country
USA
Launch date
11/2018
DELICATESSEN Selected for the convenient offer
of freeze-dried fruits for children.
ALLIOLI À L'AIL NOIR MORTIER 70 ML
Product description
Aioli sauce with black garlic. Fresh product.
Gluten-free. Colorant-free.
Brand
CHOVI
Manufacturer
COMPTOIR FRANCE-ESPAGNE
Country
France
Launch date
10/2018
Selected for the original
use of black garlic.
19AWARDS CATEGORIES
SEAFOOD FROZEN FOODS
ESTURGEON PESTICIDE FREE FROZEN VEGETABLES
on fillets with extra-virgin olive oil. IN PAPER-BASED BAG
Rich in Omega 3. BPA-free packaging.
Product description
Brand Frozen vegetables from ecosustainable chain
EL CAPRICHO in a biodegradable paper bag. Pesticide residual free.
Manufacturer Agricultural techniques with low environmental impact on air,
SANTANDER FINE FOOD land and water.
Country Brand
Spain INDUSTRIE ROLLI ALIMENTARI SPA
Launch date Variety
03/2018 Very fine peas, very fine green beans, minestrone, sliced
courgettes, cauliflower florets, spinach leaves, broccoli florets,
Selected for the new offer of sturgeon mixed grilled vegetables, artichoke hearts, IQF spinach,
fillets in extra-virgin olive oil. grilled aubergines.
Manufacturer
ROLLI
Country
MEAT
Italy
Launch date
01/2019
2 CUISSES DE LAPIN
LES ÉLEVEURS RESPONSABLES Selected for the eco-sustainability
of the production and the packaging.
Product description
Rabbit cuts from responsible farms.
French rabbit. Raised in large pens.
Fed without GMOs.
From the Bleu-Blanc-Coeur branch.
Brand
LOEUL ET PIRIOT
Manufacturer
LOEUL ET PIRIOT
Country
France
Launch date
09/2017
Selected for the quality of the product
and the ethical and responsible
character of the branch.
20 Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.AWARDS BY TARGET BUYERS INTERMEDIATE FOOD & E&T AWARDS
FOODSERVICE EQUIPMENT
& TECHNOLOGIES
AIL NOIR DU NORD
Product description SUPER DALI
Black garlic grown in northern France. Application domains
100%-natural origin. Ready-made meals, preserves, delicatessen products,
Brand fruit & vegetables, soft drinks, liquids, milk, dairy products,
POTDEVIN - CARON ice-cream, other.
Manufacturer Product description
COMITÉ DE PROMOTION NPDC Super Dali is a device in which the enclosed load
in the autoclave is shaken approximated 45 times
Country a minute. It is a device situated between the standard
France Dali (10-15 cpm) and the Shaka (150 cpm).
Launch date It mixes packaged products (liquid, semi-viscous).
06/2018 Manufacturer
STERIFLOW SAS
Selected for the proposal of black garlic
of French origin. Launch date
10/2018
Selected for the research work done on an
industrial machine. Progress made in sterilisation
DISTRIBUTION work to avoid over-cooking.
NAMASTE WATER KEFIR WATER KEFIR
Product description
Vegan water kefir with fruits. Gluten and dairy free.
100% natural.
PAI & INGRÉDIENTS
Brand OLIVE SEED FLOUR
PAPADOPOULOS IORDANIS / NAMASTE Product description
Variety Olive seeds flour, rich in proteins,
Water kefir ginger flavor, fibers and omega 3.
water kefir peppermint flavor. Brand
Manufacturer ELAYO
KEFIR NAMASTE Manufacturer
Country ELAYO
Greece Country
Launch date Spain
01/2017 Launch date
10/2018
Selected for the new proposal
of water and fruit kefir. Selected for new flour, naturally
rich in proteins, fibers and omega 3,
as well as for the oil products valorisation.
21TASTE, TRUE, MEANING… THE PLANET FOOD COMMITMENT!
SIAL PARIS,
THE PLANET FOOD
LABORATORY
Since 2012, SIAL has been exploring and unveiling consumer portraits and food
trends worldwide. The 2018 edition of SIAL Paris provides the opportunity
to present the 4th part of the new and exclusive “Food 360°TM” study carried
out by KANTAR TNS in association with the Future Food book of trends
from XTC world innovation, complemented by the out-of-home foodservice
trends study from GIRA Conseil.
An analysis of the broad outlines of current and future trends
on Planet Food, illustrated by a selection of the innovations presented
by the exhibitors at SIAL Paris 2018.
THE EXPERTS
Pascale Grelot-Girard, Xavier Terlet, founder Bernard Boutboul,
Market Intelligence and CEO of XTC world CEO of GIRA Conseil,
Director at Kantar TNS, innovation, has supported this year complements the SIAL
has been supporting SIAL since SIAL in the creation of SIAL studies with a quantitative and
2012 in the production of Innovation, in Paris, as well qualitative study of foodservice
a consumer study, Food 360TM, as with the other SIAL hubs trends around the world.
on the food consumption trends in Shanghai, Montreal/Toronto,
around the world. Abu Dhabi and Jakarta. His consultancy supports
out-of-home food consumption
This 2018 study*, premiered For each edition of SIAL, stakeholders with their reflections
exclusively in this press pack, XTC selects and inspects and action plans.
draws up an inventory the innovations presented
of consumer expectations, by the exhibitors and produces
particularly with regard to food a trends book on what is on
innovation. offer at the show. This 2018
version, packed with innovations
and original concepts, is
presented to you exclusively,
for the first time, here.
* K ANTAR TNS Food 360TM Edition 2018
carried out online on nationally
representative samples in France, Spain,
Germany, Great Britain and the USA;
Russia: cities of over 100 000 inhabitants;
China: Tier 1/2/3 cities; South-East Asian
countries: urban areas of Indonesia and
Malaysia; Middles Eastern countries: urban
zones of the UAE, Bahrain, Oman, Qatar
and Saudi Arabia. Depending on the
country, samples of ± 500 individuals
aged 18 and over or 18-55 years,
representative of quotas in terms of gender,
age, region and socio-economic criteria.
Interviews conducted online from 6 March
to 10 April 2018.
231 TASTE
TASTE MAKES ITS BIG
COMEBACK
We had kind of lost sight of it. It was still there, on our plates, but seemingly
packing less flavour and strength than in the past. Well, now it’s back,
with a bang, as explained by our three Consumption, Industry and Foodservice
experts, who are also great connoisseurs of taste. Three different points of view,
to get a clearer picture of this great resurgence of taste right across Planet Food.
A joint interview, to rediscover the path to flavours at the table - at all tables,
and to tune into the spirit of the age.
66 %
OF CONSUMERS
FIRST QUESTION TO GET
THE BALL ROLLING: HAD
TASTE REALLY DISAPPEARED
FROM CIRCULATION?
WHAT ARE THE
EXPECTATIONS
UNDERLYING THIS
ENTHUSIASM? AND
Among the innovations
expressing this trend - a trend
that grows ever stronger
- we find for example products
said that they pay more WHAT INNOVATIONS whose ingredients have been
and more attention Pascale Grelot-Girard: ARE ADDRESSING IT? stripped down to the bare
to choosing high-quality « Not at all, consumers have
P.G.G.: « To understand and minimum. Short and simple lists
products always been attached to it!
measure this attachment, you first of ingredients to preserve the
But the degree of attachment
of all need to know that taste is original taste of the product.
varies over space and time.
being asserted as an essential This return to the “taste” value
What’s more, depending on the
criterion of choice for consumers, of products is indicated by new
period and the culinary tradition,
who increasingly associate claims such as “real taste”
taste for the consumer is not
«food» with «pleasure». I’m going or “intense taste”, that can
always a matter of the same
to quote you a very eloquent be found increasingly in the
flavours and the same virtues! »
on-pack promotion. »
62
statistic: in 2018, 66% of
% Xavier Terlet: « I agree.
The value of taste is relative
consumers said that they pay
more and more attention to
to each time, place and, choosing high-quality products,
OF CONSUMERS
of course, individual. for pleasure’s sake! Indeed,
like to discover
What is more, tastes evolve. in most countries - and more
new products
Today, we are witnessing a true particularly in Europe - food
return of strong tastes to satisfy is above all associated with
the desires for new sensations the notion of pleasure.
expressed by consumers. Pleasure procured through BONNE MAMAN
Yet this extra taste must not be quality and taste, but also “Intense Taste” Jam
at the expense of the natural through discovery: 62%
virtues of the product. » of consumers like to discover
new products, with scores fairly
P.G.G.: « I agree, but this time similar across the different
something has really changed: countries that we have studied. »
consumer expectations, in terms
of taste, seem significantly X.T.: « These results don’t come
more pronounced and, I’d go so as a surprise to me, because this
far as to say, more sophisticated attachment of consumers to taste
than before. » is also related to a need
for renewal, something that the
Bernard Boutboul: « In terms agri-food industry has perfectly TASTE IS BEING
of foodservice, we have made understood and anticipated, ASSERTED AS AN
the same observation: taste by permanently creating new
had lost its force and intensity culinary pleasures. Familiarity ESSENTIAL CRITERION
- I would also add its originality breeds contempt, as the saying OF CHOICE
- on our plates. Today it is goes. All around the world,
making its way back in force in artisans and industrial
FOR CONSUMERS,
most manufacturers alike are seeking WHO INCREASINGLY
of the developed world! » to outdo each other with ASSOCIATE “FOOD”
innovations for underpinning
basic and raw pleasure,
WITH “PLEASURE”
WHY SUCH AN for rediscovering taste that
ATTACHMENT TO TASTE? is natural and true: taste, pure
and simple. Pure and simple
taste means, first and foremost, Pascale Grelot-Girard
the product. It’s about preserving
flavours and taste quality.
It’s about the original taste.
With nothing else added.
25B.B.: « In foodservice, too, Manufacturers are therefore B.B.: « And what the
it is the notion of pleasure that exploring this world in the search manufacturers are good at -
is central! What could be better for exotic pleasures, and really good at - is this: having
than enjoying quality cuisine consumers, keen to discover been the “nursery” of these new
and spending quality time new things, are willing takers! trends, restaurants see these new
with your family, your loved Let’s take the example of exotic products coming back
one or your friends in that temple yoghurts. On the supermarket at them, completely reinvented.
of conviviality that a restaurant shelves there is a far more It’s a kind of virtuous cycle.
should always represent! eclectic choice than before. I’m thinking, for example,
This notion of pleasure involves Today you can find new recipes of kombucha, the fermented
above all the reassertion of taste such as lassi (India), skyr beverage of Korean origin,
and the discovery of new tastes. (Iceland), kefir (Central Europe) which has been given a second
Ethnic food, before making and Laban (Lebanon): a form lease of life thanks to a multitude
inroads in the agri-food industry, of exploratory pleasure that goes of innovations around its taste
first made its appearance beyond the pleasure of taste! » and flavours, such that many
in the foodservice sector, establishments - even non-Korean
with the emergence of ones - are now proposing it
a multitude of establishments on their menus. »
proposing exotic cuisine.
First came Italian, then Chinese X.T.: « Yes, you can find more
and Japanese, as well and more Kombucha products
as Vietnamese. Right now it in restaurants and on store
CONSUMERS WANT is Korean food that is making shelves. Some examples will
inroads on nearly every be on show, moreover, at SIAL! »
TO REDISCOVER continent. Today, in all the
AT HOME world’s major capitals,
THE SENSATIONS practically every cuisine on
the globe is represented.
THAT THEY It is a phenomenon that is,
SO APPRECIATED all told, fairly recent - several FARMY DAIRY
Skyr yoghurt to drink
IN THE RESTAURANT dozen years in being at most -
and which is continually
expanding. »
IS EXOTICISM ONLY
Xavier Terlet ABOUT THE PRODUCT
XAVIER TERLET, AND ITS INGREDIENTS? CAPTAIN
DO THE AGRI-FOOD Kombucha Drink
MANUFACTURERS OFTEN X.T.: « Not exclusively.
TAKE INSPIRATION FROM How people consume is also
FOODSERVICE FOR THEIR changing. An example of this
INNOVATIONS? is the current success of the poké P.G.G.: « It is true that,
bowl, a Hawaiian tradition that as consumers, we are witnessing
X.T.: « What Bernard Boutboul at the moment a particularly
is saying is quite true. Consumers is becoming popular throughout
the Western world. enthusiastic buzz around food
want to rediscover at home the innovation, catering to this
sensations that they so Manufacturers have picked up
on the idea and now propose hunger and thirst for food
appreciated in the restaurant. discoveries - as we discussed
These recipes, initially known vegetarian versions with
vegetables and fruits, but also at the start of our interview -
only in their countries of origin, and which places pleasure
offer a whole new world of with meat, eggs and cheese.
It offers a mix of pleasure, taste and eating well at the heart
tastes to consumers. of our expectations. It is no
and colour; healthiness
and convenience. » coincidence therefore that
consumers should increasingly
perceive food as a pleasure:
a sentiment that has grown
by 16 points in Spain, 10 points
in Germany and 7 points
in the Middle East and China
in the space of 6 years! »
FARMER LAND
Fruit “bowl”, smoothie, coco milk
26 Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.AS FAR AS CONSUMERS JUST HOW IS “EATING FROM WHAT YOU’RE
ARE CONCERNED, DOES WELL” TAKEN INTO SAYING, THIS VOGUE
THIS TASTE FOR EXOTICISM ACCOUNT BY THE FOR “EATING WELL” TENDS
AND FOR PRODUCTS THAT AGRI-FOOD INDUSTRY? TO APPLY MORE TO NICHE
ARE MAYBE MORE NATURAL PRODUCTS…
TIE IN WITH EXPECTATIONS X.T.: « “Eating well” is nowadays
IN TERMS OF “EATING WELL”? invariably considered synonymous X.T.: « Not at all! All product
with “natural and balanced”, categories and all times of
P.G.G.: « Absolutely! What’s whereby “natural” suggests the consumption are concerned by
more, if we were to summarise guarantee of safe, risk-free food. this trend, including snacking.
the way that consumers perceive Manufacturers therefore This year’s SIAL, indeed, marks
their food today, around the increasingly promote this natural the advent of “healthy snacking”.
world, it would be through this taste. Choice natural taste Some examples? Balanced
association of ideas: finding ingredients such as ginger salads with natural ingredients,
pleasure, yes, but in eating well! or truffle. No artificial low-fat cereal bars, cold drinks
So what’s it about? Just what flavour-enhancing ingredients rich in antioxidants, etc. The
does “eating well” mean or undesirable ingredients. healthy snacking section is
precisely? For the consumer, Manufacturing processes to add taking up more and more shelf
“eating well” is based on four taste while remaining natural space in retail outlets
pillars: eating healthily, having and reassuring, such as infusion worldwide. »
In 6 years, a balanced diet, taking pleasure for all kinds of products,
consumers increasingly in eating, and consuming quality maturing for meat or cheese, P.G.G.: « This different snacking
perceive food as a products. While Asiatic, and fermentation for vegetables,
PLEASURE American and Spanish
consumers pay more attention
chilled products or ready meals.
So it’s about providing a taste
+16
to the “healthy eating” pillar promise by means of a natural
and to the notion of “balanced process. In other words,
POINTS diet”, the dimensions the added taste must be neither
in Spain of “pleasure” and the taste artificial nor questionable, MACCHU PICCHU
for quality or delicious products but must rather both seduce Cereals and seeds bars
+10
take precedence in France consumers while giving them
and Germany. As you can see, peace of mind. »
POINTS the perception of taste, pleasure
in Germany and eating well varies from
one country to another,
+7
and this certainly requires extra
efforts and new commitments
POINTS on the part of agri-food
in the Middle East professionals. »
and China
HEARTLAND
Organic fruit concentrated juices
to help kids drink water
“EATING WELL” LES INFUSÉES
Oil of infused grape seeds
IS NOWADAYS
INVARIABLY
CONSIDERED
SYNONYMOUS
WITH “NATURAL
AND BALANCED”
Xavier Terlet
SALMÛRIA
Strong seasoning of anchovy’s
maturation
27offering certainly addresses IS THIS DOES THE FUTURE
the expectations of consumers “PREMIUMISATION”, OF TASTE RESIDE IN
who are keen to eat healthily REFERRED TO BY XAVIER THIS “PREMIUMISATION”?
and have a balanced diet. TERLET, ALSO AFFECTING
FOOD SERVICE? P.G.G.: « It is just one of
Yet in a country like France,
the facets of this taste
with very firmly established B.B.: « Absolutely! To get back resurgence. And I know that
gastronomic traditions, to taste, since this is what we’re Bernard Boutboul and Xavier
expectations are far higher talking about, restaurateurs strive Terlet agree with me on this!
in terms of pleasure, quality more and more to magnify it, Taste can have any flavour,
and flavours, as our study even if this means simplifying aspect or intensity: ultimately,
reveals. Therefore, for 66% things, proposing fewer dishes this is not what counts, but rather
of French people, “Eating well” in order to put the emphasis the commitment - and I stress this
is synonymous with eating on an offering that may be less word “commitment” - of the food
quality products. » extensive but of better quality. industry professionals to “taste”
There is, moreover, a global that is synonymous with
X.T.: « This no doubt helps
trend to reduce and simplify “pleasure” and “eating well”. »
explain the upmarket trend that
menus. Another illustration of this
we are witnessing in France
“premiumisation” is the success
and many other countries.
of “bistronomy”. A contraction
FOR The taste of products is getting
of “bistro” and “gastronomy”,
66%
enhanced, ennobled, refined!
this foodservice model places
In concrete terms, this trend
the emphasis on simplicity and
relates to recipes that are more
pleasure. It is a phenomenon
OF FRENCH PEOPLE, elaborate, sometimes with the
that emerged in countries with
addition of a single ingredient
“EATING WELL” whose taste changes everything,
strong gastronomic traditions,
is synonymous with eating such as France, Italy and China,
such as olive oil or potato crisps
quality products! and which is now making
with truffle, or cheese with
an impact all around the world.
saffron, sardines in premium
It began with Michelin-starred
olive oil, etc. All families
of products are concerned,
restaurants setting up THIS DIFFERENT
establishments that were smaller
even - and above all - the most
and more intimate, with
SNACKING
basic. Here we are facing OFFERING CERTAINLY
pared-down menus, open
what I would call a veritable
“premiumisation of the
kitchens, more informal service ADDRESSES
and more competitive prices,
everyday”. »
targeting consumers who are THE EXPECTATIONS
in a rush and who are looking OF CONSUMERS
for some peace and quiet
and gastronomic pleasures
at affordable prices.
Today, thanks to bistronomy, Pascale Grelot-Girard
the restaurant has become
demystified, while returning
to what has always been
the strength of the sector:
giving pleasure to the
consumer. »
TARTUFI
Crunchy nuts flavored with truffle
SAFFRON CREAM
Saffron cream
28 Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.You can also read
