Magazine: Modern cuisine, innovation, health trends: SIAL did it again

SIAL Paris took place between 21 and 25 October 2018 and about 150,000 people came to see what 7,200 exhibitors from 109 countries had to offer. The trade fair covered an area of 250,000m² in 10 locations. The five main topics were meat products, confectionery products, dairy products, other foods and drinks. This year modern cuisine was in the spotlight and the event’s chief patron was Yannick Alléno, one of the best chefs in the world.

At this year’s SIAL Paris the Agricultural Marketing Centre realised the Hungarian trade fair presence with a 300m² collective stand, where 25 exhibitors showcased their products – frozen foods, dairy products, poultry, biscuits and cakes, confectionery products, delicatessen and alternative foods.

There was a tech zone again at SIAL Paris, and it became obvious at the trade show that sustainable production and development are more and more important.

What was different this year at SIAL Paris? The organisers created a so-called tasting zone, where visitors could try the drinks of SIAL exhibitors. There was also an open tasting bar where the drinks of Latin America were served, between 10:00 and 17:00 every day.

The Alter’Native Food forum featured more than 300 exhibitors, focusing on healthy, high-quality food. Visitors also had the chance to enter the Virtual Reality Lab and the Future Lab.

This year’s SIAL Innovation winners:

• the SIAL Innovation gold award went to Namaste Water Kefir from Greece, a 100-percent natural vegan water kefir with fruits, which is gluten- and dairy-free.

• An Italian product took home the silver award: pesticide-free frozen vegetables in a paper-based bag.

• The bronze award winner came from the USA, a freeze-dried fruit popsicle stick to-go for children, made without added sugar.

Other awards distributed:

• Non-alcoholic drinks: a functional drink shot from Portugal that is perfect for regeneration.

• Alcoholic drinks: an Italian gin made with juniper and taggiasca olives, with 44 percent abv alcohol content.

• Dairy products: a burrata with ricotta centre.

• Savoury grocery: rice grain shaped pulses, a vegan product that is high in protein and is gluten-free; it can be prepared in 9 minutes.

• Sweet grocery: a Korean Jam with fermented ingredients – kimchi and soybean paste.

• Delicatessen products: aioli sauce with black garlic, a fresh product from Spain that is gluten- and colorant-free.

• Fruits and vegetables: the SIAL Innovation bronze award winner from the USA.
• Seafood products: sturgeon fillets with extra-virgin olive oil from Spain; rich in omega 3.

• Frozen products: the SIAL Innovation silver award winner from Italy.
• Meat products: French rabbit cuts from responsible farms; the rabbits were raised in large pens and fed without GMOs.

• Alter’Native food, distribution: the SIAL Innovation gold award winner from Greece.
• Food ingredient: olive seeds flour, rich in proteins, fibres and omega 3.