Once again this year, our international experts meet again to select the best of SIAL Paris 2018 innovation!
MEET THE 2018 SIAL INNOVATION JURY
Yannick ALLENO - President of the Jury
As part of a highly select circle of the world's greatest chefs, Yannick Alléno is as enthusiastic as he is inspirational in devoting his life to his passion, and militating for strong French cuisine, rich in its legacy and ambitious in its creations. Questing and demanding, he pushes the envelope and lays the groundwork for a new cuisine that affirms its unique identity: Cuisine Moderne.
Chief Editor of Le Monde du Surgelé.
After a university degree in History, he started as a journalist in trade press. He is backed by 15 years expertise in the retail and catering markets
Food and Beverage buyer at Groupe Galeries Lafayette.
With 15 years of experience holding several different managerial positions across the foodservice industry , Antoine Carroz has acquired strong product expertise/ become a product expert.
While professionally evolving within the company and integrating skills from all disciplines/businesses to create an optimized value chain, he is constantly on the lookout for differentiated products and concepts.
His work perfectly embodies Galeries Lafayette’s core values such as “the desire of excellence” or “daring to innovate”.
Fauchon Chef and fine products hunter
Working for Fauchon for 35 years, Jean Pierre Clément became its Chef in 1994. There, he created many gastronomic innovations like the first meal trays and the first in store catering service. He also manages the sourcing of fine regional products.
Co-founder and Managing Partner of the agency VFC Relations Publics since 1981.
A career devoted to the world of communication and to the Food & Beverage sector. She works in close collaboration with the SIAL teams and their partners since 2002.
Bruno DAVID & Benoit LANDIER
Offering department and Innovation and new products sourcing managers for Intermarché. They work in close collaboration always looking for new innovative products. Bruno David also owns and manage an Intermarché store at Malesherbes (France).
Sophie DE REYNAL
NutriMarketing marketing director & Club PAI Coordinator
Innovation expert for various food companies, trend hunter, she is an ingredient specialist. She is also the co-author of the book « de l’étiquette à l’assiette : vérités et mensonges sur les produits alimentaires »
Co-créateur et président de "« Ouh La La France »: Importation et distribution de produits agro-alimentaires chinois".
Il coordonne le réseau de magasins de ventes de produits alimentaires Oh Marco China (25 points de vente dans 13 villes en Chine). Il réalise également des études et tests consommateurs et accompagne des entreprises chinoises sur le marche européen.
President and co-founder of Kings of Kitchen.
Intervenant in the hotel and catering industry in France and abroad for more than 11 years. It offers the services of Chefs and pastry chefs around the world for events, consulting and image. With a network of more than 350 chefs and pastry chefs, he promotes gastronomy and French products through them.
He also works with companies and / or Embassies for the promotion of their products.
Market Intelligence Director TNS Sofres
After obtaining two PhD in Sciences of Management/marketing and in economics, she specialized in consumers & markets understanding and innovation.
Working for TNS Sofres for 14 years, she advises actors in the food & beverage sectors.
She is also responsible of the Food 360, a multi-country market research carried out for the SIAL.
Secretary General of Adepta since 2002, Michelle GROSSET represents in France and worldwide, a network of more than 200 French companies from agricultural and agri-food sectors. These award-winning companies are distinguished by their innovative solutions and technologies.
Sustainable food and consumption manager at Utopies, a sustainable development consulting company
With 12 years of experience in consumer goods marketing, she has acquired a significant experience in brand strategy, communication and innovation. Convinced of the importance for organizations to integrate human and environmental considerations, she manages the Sustainable Food and Consumption team and offer at Utopies
Alain LE BAIL
PhD in Fluid Dynamics and Heat Transfer , A Le Bail is Professor since 25 years at ONIRIS -FOOD SCIENCE / Engineering School in Nantes , where he leads a group " Matrices and Food , Processes / Properties Structure / Sensory " within the UMR CNRS GEPEA (20 prof . & Eng., 15 PhD students ) . The process is used as a tool for structuring and reformulating foods with enhanced functionalities (salt reduction , sugar, fat , sensory ... ) while optimizing the environmental footprint.
Registered dietitian and food marketing and innovation expert, Isabelle Marquis boasts exceptional multidisciplinary savoir faire acquired through work at the consultancy level and in the food processing industry. Accomplished communicator and skilled strategist, Ms. Marquis supports companies in innovation, marketing and communication strategy. She also writes for specialized magazines and collaborates on the television program L’épicerie broadcast on Ici Radio-Canada Télé.
Journalist and broadcaster
She starts her career on Paris Première, Canal+ and Europe1 before joining France 2 in 1990. Since 1994, she is the “Madame Consumption” of the morning show Télématin (first morning TV show in France).
Professor and Food Columnist
Professor at the Seoul National University in Information Management and Marketing for Food, he has coworked with various food companies and restaurants for new food products development and innovation.
He is a specialist in Food Industry Strategy & Innovation, Food Marketing, IoT for Food, Food related Psychology & Behavior.
Blogger “Papa en Cuisine”
From the most simple to the most sophisticated, he shares any kinds of recipe on his blog.
Having more than 100 000 fans on Facebook, his recipes are published on his Youtube channel and on his blog thanks to video tutorials.
Anne- Florence Sattonnay
Director – Global Account, Licensing Food Health & Beauty, Healthy Living Program – The Walt Disney Company France
In charge of the Carrefour Global Account since 2005, Anne-Florence enlarges her responsibilities in 2014 with Licensing Food Health & Beauty development, and Healthy Living.
Healthy Living is the commitment of Disney to encourage children and families to adopt a healthier way of living. Capitalizing on Disney characters emotional link with children, the program is promoting balanced eating habit and physical activities in a easy and funny way.
Anne-Cathy de TAEVERNIER
Purchasing and Culinary Innovation Director at Elior
Food-processing Engineer, she has worked for 25 years in institutional and commercial catering within Sogeres and Elior: always in connection with Product, Sourcing, Food Offer and Innovation.
At present for Elior RC France, she manages the sectors of responsible purchases, the culinary partnerships and the culinary innovation.
World food trends and innovations expert for manufacturers, distributors and institutions - Founder and CEO of XTC World Innovation
After working in the mass distribution industry (Carrefour), in 1988 he created his company « Nouveaux Produits Nouveaux marchés » which became XTC World Innovation in 1996. XTC publishes major food studies such as World Innovation Panorama, Future Food or Innoscope of private labels.
SIAL Network Director
Having started his career for the Danone Group, he worked then for the United Biscuits Group. His career path was strongly marked by global developments and marketing strategies involving innovation and Research & Development.
After holding international positions in Scotland, then Australia, he became the SIAL Network Director in 2013.
Adeline Vancauwelaert has been working for the exhibition industry since 20 years now. She spent most of her career on Food & Beverage shows, both on BtoB and BtoC shows. Adeline is mostly interested by international brand development.
She joined the SIAL network in May 2017 as Deputy Director.