EVENT
KEY INSIGHTS FROM THE INTERNATIONAL FRONT Food Review asked Vincent Nel to share some of his take homes from the event. The trip was awarded as top prize for Futurelife’s winning entry to the 2017 Food Review/ Symrise New Product Competition.
I
was lucky enough to be invited to attend SIAL on behalf of Futurelife, one of South Africa’s leading innovators in the health food sector. The trip was short but exciting. Food Review editor Maryke Foulds and I spent three days in Paris, considered by many to be one of the most beautiful cities in the word. It breathes its passion for food: from the early-morning fresh fish and produce stands, to Nutella crepe vendors in parks. The exhibition itself is divided into several sections focused on all aspects related to the food and beverage industry. Innovations in confectionary, cured meats, organic ingredients and processing equipment - coupled to a myriad of newly launched products are spread out across eight massive halls. I was glad I brought comfortable shoes: the event involves a lot of walking. Futurelife has always prided itself in providing products that not only taste great, but benefit consumers in some way. Walking the halls, it became clear that as a company we are on the right track. It was also great to see that South African brands are on par with international brands. On some issues, we’re actually ahead of the curve! These types of events are a brilliant way for local brands to showcase quality products and concepts to a large international community. The buy-in from retailers and distributors
from different countries is incredible. I left the show inspired and excited to share new ideas and bring back quality insights from the international front. Many conversations were had; business cards shared, and most importantly, many a delicious sample tasted! This trip was whirlwind of excitement. I am very grateful for the time I got to spend at this lovely expo in this beautiful city. A special thanks to Maryke from Food Review for being an amazing hostess and showing me the ropes and to Alexandre Lasserre from Business France for the invitation and making the arrangements.•
Vincent Nel
SIAL PARIS 2018 IN FIGURES • 7 200 exhibitors from 119 countries • More than 310 000 professionals attended • 73 per cent visitors from outside • France (almost 200 countries) 650 start-ups 2 355 innovations submitted for the SIAL Innovation Awards 135 official delegations, 26 government representatives More than half the exhibitors have already booked their place for 2020.
SIAL ROCKS PLANET FOOD! On October 21, the doors to SIAL Paris, the international food exhibition for food service professionals opened. The show promised and delivered, five exciting days filled with new ingredients, recipes, flavours and innovative products from the four corners of the world. By Maryke Foulds
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It is truly the global think-tank and international laboratory for food innovation,’ enthuses Nicolas Trentesaux, SIAL network director. ‘The event offers a unique and comprehensive melting pot of experiences across the entire food universe. There was a window of visibility for everyone.’
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Food Review | November/December 2018
This year, 2 355 innovations were submitted for the SIAL Innovation Awards. ‘We succeeded in setting the bar higher. The show promoted more than 400 000 products over an area equivalent to 100 supermarkets laid out end-to-end,’ he notes. A strong presence and investment on the part of professionals are necessary
at a time when the agri-food industry is entering a major transition phase. Customer expectations in terms of health, authenticity, transparency and eating well are growing and industry must grow with it. By 2050 the sector must feed 100 million people worldwide – a challenging task. The innovation event depicted future food
