Wiki Spanish Food editorial team
Sial Paris 2014, to be held from October 19th to the 23rd, will bring together over 6.000 exhibitors from 105 countries who will showcase the latest food innovations in the market. Spain will have a strong presence, with 215 companies.
The fair, which is now in its 50th edition and offers a look at global trends, is once again the perfect event for trying new agri-food items and discovering products destined for success. It's also an ideal opportunity for companies in the sector to network and build fruitful agreements.
Sial Paris highlights the notable foodservice offer, an industry that is increasingly on the rise. In this upcoming edition, close to one-third of exhibitors will showcase products that are specific to the foodservice sector, from their own ingredients to fresh and pre-packaged products.
As a result, the greatest food innovation observatory in the world will host leaders from all areas of the hospitality sector: collective foodservice (10.8%), commercial foodservice (36%), foodservice distributors and wholesalers (44%), caterers (9.2%), etc.
A total of 70% of visitors' main objective is to get an up-close look at international foodservice trends and to follow this market's performance as a result of the major advantages of this professional event.
Innovation, a key component of Sial Paris 2014
Sial Paris 2014, one of the world's leading food industry events, will feature all agri-food activity sectors: organic, meat, fresh and frozen products; intermediate food products; food ingredients; products of the sea; spices; dairy products; and wine exhibitors, producers and sellers. A wide variety of wines from all five continents will receive notable exposure at the event.
Innovation, the true agri-food industry driver, will take pride of place at this edition with a view to enabling the food distribution and collective and commercial foodservice segments to innovate on an ongoing basis.
Along these lines, the fair will include a very special event: Operation Sial Innovation, an exceptional communication channel enabling exhibitors to present their new products and providing visitors with an exhaustive evaluation of the food trends with the greatest potential in the coming years.
Once again, the fair will include Cuisine by Sial, a not-to-be-missed feature for the foodservice sector which includes an increasing number of new products in each edition. This year, Cuisine by Sial will comprise a cooking demo area; a VIP restaurant in partnership with Rungis international market, where visitors can get an up-close look at the kitchen of a restaurant; and culinary photography exhibition by Franck Hamel.
In the demo area, renowned chefs will cook with exhibitors’ products in accordance with the latest culinary trends. A cooking demo will be held every 30 minutes as part of Cuisine by Sial, and chefs will prepare a dish as part of a theme, including fresh attitude, trend and texture, and Made in France, among others.
Another new activity this year will be Wine & Food Lab, a section dedicated to wine and delicatessen products. In this area, visitors will be able to taste exhibitors' products selected by a committee of agri-food industry experts. This area will also host several master classes to be given by sector professionals in both French and English.
The event will also feature World Tour by Sial which, in cooperation with 28 professional international agri-food magazines, will highlight the major trends in food consumption in the markets in all 28 countries.