Paris 19-23 Oct. 2014 Paris Nord Villepinte - France
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SIAL: Come and discover the latest food trends and innovations!
The Salon International de l'Agroalimentaire (SIAL), the largest food innovation observatory in the world, will take place in Paris, from 19 to 23 October 2014. This trade show is dedicated to the agri-food industry, food retail, and institutional and commercial catering.
An event not to be missed for all food industry professionals
Some 6,000 exhibitors from all over the world will be waiting for you to disclose their exhaustive lists of food innovations.
SIAL not only provides the opportunity to taste food products and to pinpoint your future commercial successes but also to meet new business partners with a view to fruitful cooperation in the future. All sectors of activity are obviously well represented: grocery products, fresh produce and dry goods, frozen foods, semi-processed food products and ingredients, seafood products, organic foods, meats, and dairy products… not forgetting the wine exhibitors, producers and merchants who will enable you to explore a wide variety of wines, produced worldwide!
SIAL reveals the latest food trends
Thanks to the innovation that drives the food industry, the retail and institutional and commercial catering sectors are constantly regenerated. This is why innovation takes price of place at SIAL.
As in past exhibitions, SIAL 2014 will hold the unique SIAL Innovation event, which is an exceptional communication springboard for exhibitors wanting to display new products. SIAL Innovation also aims to produce a precise assessment of the most promising food trends for its visitors. Another flagship event, the SIAL d'Or – organised in partnership with 29 world trade magazines specialising in agrifood – will reward products that have become commercial successes in their countries of origin.
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- La Cuisine by SIAL
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04-10-2012
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Careful reflection has gone, in 2012, into turning “La Cuisine du SIAL” into “La Cuisine by SIAL”, a concept to be rolled out at all SIAL Group Expos. More than mere semantic tweaking, this new designation signifies a key development marked by several new features, and is sure to prove a central attraction of the exhibition, as well as a benchmark event for foodservice professionals. It continues to be developed apace, with the addition of new strings to its bow.
La Cuisine by SIAL
2010 saw the appearance of the Food Service Club, the VIP space dedicated to managers and key buyers from the foodservice sector. 2012 sees the creation of a modern, experimental VIP restaurant that exhibitors can make their own so as to regale their guests with inventive and bold recipes. Its "open-plan" kitchen allows guests to discover what lies behind the scenes of the restaurant. Its "ephemeral table", with fifty or so place settings, reflects every day a topical menu with the most innovative products from SIAL.
The culinary demonstration area...
fitted out with high-tech equipment in partnership with Electrolux, is playing host to great chefs such as Gilles Choukroun, Flora Mikula and Chef Damien, as well as representatives of the Disciples d’Escoffier association from all around the world. The mission that they have taken on is to highlight the innovative products selected in SIAL Innovation, the exhibitor products from the Chefs Market and all the latest culinary trends:
- Regional Speciality Trend: French "terroir" specialities revisited by great chefs.
- Street Food Trend: the “new street food” available in healthfood, organic and gastronomic versions.
- “Free-of“ Trend: preparing products that are free of additives, preservatives, gluten or allergens.
- Trends from Elsewhere: when exotic and French cuisines meet.
- “Bistronomie” Trend: informal gastronomy, accessible to all.
- Design Trend: tasting good and looking good.
- Locavore Trend: cuisine using seasonal produce.
- Show Trend: cuisine as a spectacle
An exhibition area testifying to the current dynamism of the foodservice sector lets you...
… discover what trends the future holds with Food Design, an exhibition produced by the students of ESAD Reims School of Art and Design on the theme: “Like a chef in the home“. SIAL has already shortlisted some projects, the most advanced of which will be presented in an exclusive preview at the May 24 press conference.
… discover a selection of catering products in one and the same place with Les Vitrines Gourmet, a showroom dedicated to exhibitors wishing to promote their foodservice products.
