NEWS
Trends and innovations are shaping the global food industry
Explore the latest updates from the global agri-food sector on SIAL Paris' news page. Innovations, trends and expertise gathered in one place.
As the industry rapidly transforms, topics such as food technology, AI, CSR, regulation, etc... are all shaping the future of food. SIAL Paris' journalists are here to help you navigathe what's new and what's next!
As the industry rapidly transforms, topics such as food technology, AI, CSR, regulation, etc... are all shaping the future of food. SIAL Paris' journalists are here to help you navigathe what's new and what's next!
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Through SIAL Off, Gabrielle revisits mango sticky rice, an iconic Thai dessert shaped by culinary heritage, seasonality, simple ingredients and growing international appeal.
A taste of Thailand through SIAL Off: Mango sticky rice -
GLP-1 treatments are reshaping eating habits and food innovation. The industry is responding with nutrient-dense, high-protein products designed to support satiety, wellbeing and evolving consumer expectations.
GLP-1 and the food industry: towards a new era of nutrition and consumer expectations -
SIAL Innovation 2026 opens entries, spotlighting recent food innovations and awarding standout products shaping the future, in a special 30th anniversary edition.
SIAL Innovation 2026: registration opens for the global food innovation competition -
Children’s nutrition is pushing the food industry to balance health, affordability, enjoyment and responsibility amid family expectations and inequalities.
Small plates, big stakes: children’s nutrition and the family food shift -
For World Milk Day, dairy is evolving through transparency, protein, fermentation, milk alternatives and new consumption rituals.
World Milk Day: dairy is fresher, clearer and more inventive -
A selection of five Paris restaurants reinventing iconic French dishes through lighter techniques and contemporary craft. A guide to exploring heritage with fresh perspective during SIAL Paris and the SIAL Off programme across the capital.
Old meets new: Five Paris restaurants transforming time-honoured dishes -
Food artistry is reshaping the culinary world, with visual appeal driving demand, especially among younger generations. New creative professions blend culinary skills and design, transforming food into both art and experience.
Food as canvas: how artistic expression is reshaping the food sector -
For Crepe Day, SIAL Off honours tradition with a recipe from the SIAL Paris team, blending simplicity, shared memory and food creativity in the heart of France.
France’s Chandeleur holiday celebrates with French crepes -
Les start-up food tech transforment toute la chaîne alimentaire, des ingrédients aux emballages, et trouvent à SIAL Paris un terrain d’essai commercial.
How food tech start-ups are redrawing the industry -
An OpinionWay study for SIAL Paris explores how social media influences French eating habits, from recipes and purchases to health choices and viral trends.
How social media is reshaping eating habits -
SIAL Paris 2026 puts innovation front and center, unveiling a bold manifesto, immersive experiences, and expecting over 8,000 exhibitors at Villepinte.
Innovation feeds us. Each and every day. -
Nutraceuticals are reshaping food and drink through functional formats, personalisation, scientific proof, regulation and evolving consumer expectations.
Nutraceuticals: where food begins to sound like pharma -
At SIAL Paris 2026, SIAL for Change expands with The Foodies, bringing together corporations and European SMEs on a platform dedicated to CSR performance and sustainable innovation.
SIAL for Change 2026: A broader platform for sustainable transformation -
Maelle’s Corsican chestnut cake highlights a naturally gluten-free island recipe, connecting regional heritage, authentic ingredients and modern food trends through SIAL Off’s culinary journey beyond the exhibition halls.
Corsican chestnut cake: A naturally gluten-free taste of island tradition -
Baghrir, the thousand-hole North African pancake, reflects generous family cooking rooted in tradition, hospitality, memory and sharing.
Baghrir: the thousand-hole pancake of North African hospitality -
Global dairy output rises as consumption shifts: SIAL Paris showcases innovation, market volatility and the growing role of plant-based alternatives in a changing industry.
The dairy sector at a crossroads -
As part of SIAL Off, Maria Vittoria shares an authentic pasta carbonara recipe while exploring the history, technique and global reach of this Roman culinary classic.
From Rome to Paris: Pasta carbonara through SIAL Off -
Orange wine, rooted in ancient Georgian skin-contact methods, is reshaping modern wine lists, blending millennia-old tradition with innovation and shifting global market dynamics.
Orange Wine: The 5,000-year-old trend redefining wine lists -
Pinterest trends turn food into a visual experience, where textures, colours and storytelling reshape culinary creation, product development and consumer expectations.
Pinterest-inspired plates: when food becomes a visual experience -
SIAL Bakery showcases bakery expertise at SIAL Paris 2026, combining live demonstrations, tastings, professional equipment and snacking innovation.
SIAL Bakery brings the boulangerie to the show floor