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SIAL Canada: 95% of show floor is booked

More than 95 % of the show floor is booked!
 
 Hurry! Space is limited

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SIAL CANADA 2012: more than 95% of the space already booked!

After a record year in its first edition ever in Toronto, Sial Canada comes back in Montreal with an expected growth of more than 20%!!

Register now and participate to the only international show in Canada and one of the main show in North-America!!

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SIAL China 2012:Register Now for SIAL China 2012

Get Ready for SIAL China 2012: May 9-11

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SIAL GROUP PARTNERS

Trends and innovation in Europe

Food Trends & Innovations in Europe - SIAL Group
Food Trends & Innovations in Europe - SIAL Group

Weight of food innovation in Europe / Source: www.xtcworldinnovation.com

 

  • In Europe, the search for Pleasure maintains a steady pace, 54% of the innovative food products having been launched in 2011. Sweet and savoury recipes, special ingredients, hot and cold sensations, crunchy effects, etc. as part of the innovation plan, constitute ways of breaking up consumer monotony and respond to the need for novelty.
  • We notice that the pleasure of sharing has new standards: the traditional meal being replaced by the pre-dinner aperitif, new cooking experiments (“doing it like a chef”, trying out molecular gastronomy, etc.), events, etc. This new style of sharing the pleasure of eating denotes a new, less individualistic lifestyle.
  • Among the “trendy “tastes  still on today’s menu, we note: speculoos, wasabi, goji berry, cocktail style, beer, ginger, fruit & vegetable mixtures, etc. In France, the demand for solutions to sophisticate dishes and recipes with the subtle introduction of sweet ingredients such as honey or cooking juices, is observed.
  • As regards textures, contrasting effects are part of the model: crispy / fondant, soft / crunchy, etc. with a search for ingredients and new ideas for subtle inclusion (popcorn, pearls, syrup balls, cereals, etc.).
  • Sophistication, an essential value for premium ranges, plays on audacity, reinvents classics (savoury macaroons, meat sushi, etc.). Restaurant specialties, bistro recipes and well-known chefs’ recipes also form part of the sophisticated innovative offering.
  • We observe a strong demand for local products, using local ingredients, “made in”; meanwhile, the consumer seeks more concrete benefits, beyond simple information about product origin: an uncommon recipe, complete transparency of the manufacturing process, responsible practices, maintaining fair prices, etc.
  • Health is also an element of nutrition, which is why consumers feel involved and take their responsibilities. The demand for complete transparency operates on several levels: origin of the ingredients, salt content, calories, labelling, few ingredients (clean label), etc.
  • Managing food intolerance, an increasingly frequently identified and common problem, leads manufacturers to provide a “free from . . .” offer: gluten free and lactose free.
  • The rise in life expectancy implies new Health concerns: new intolerance, bone health, etc. An unprecedented offer on the market concerns new age categories (post–adult, senior), promoting values of well-being, relaxation, zen, harmony, equilibrium, and inner peace.
  • Convenient solutions are also dynamic. The offering responds to the needs arising from new lifestyles: mini format, use of kit to facilitate creative cooking, etc.

Innovation in Europe: 15 most innovative categories

Food Innovation in Europe - SIAL Group

 

  • The success of frozen products is still the order of the day, with a lot of elaborated products, unknown and sophisticated recipes. The offering plays on audacity, notably in France and Spain.
  • Dairy products are also dynamic categories, pleasure making a comeback in desserts and yogurts (crunchy textures, work on layers)
  • The Meats categories also demonstrate much activity: inclusions, flavours, etc.
  • Other dynamic categories are strongly linked to pleasure: ready-prepared meals, biscuits, chocolate products, etc. The offering responds to the new lifestyles: aperitif, nomadic, snack breaks, etc.

Exhibition news

SIAL Canada: 95% of show floor is booked

None

Participate among the 750+ food and food equipment exhibitors in the only show of this scale in Canada.

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Merry Christmas and Happy New Year

News

The SIAL teams send you greetings from all around the world.

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SIAL Middle East in pictures

The Exhibition

Glimpses from SIAL Middle East 2013.

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Nicolas TRENTESAUX appointed head of the SIAL Group

Press release

Nicolas Trentesaux, 44, has taken over the leadership of the SIAL Group, the world’s no. 1 international food exhibition network.

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SIAL Group launches a new trade show: SIAL ASEAN!

News

COMEXPOSIUM and its subsidiary SIAL have partnered with MAFBEX to create a major food exhibition for ASEAN.

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SIAL CHINA wishes you happy mid autumn festival!

News

SIAL CHINA wishes you happy mid autumn festival!

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SIAL Canada 2013: The Place for Business

News

2013 was an edition that boasted increases in terms of both visitors and participants, and which demonstrated that today in Toronto, SIAL Canada and SET Canada have established themselves as the must-attend trade show in North America.

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SIAL Canada 2013: SIAL Innovation Awards

News

A Acadien Atlantic's "Smoked Atlantic Salmon Pâté" product received the 2013 SIAL Innovation Grand Prize.

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SIAL Canada 2013: Olive d'Or winners are revealed

News

We are thrilled to announce the winners of the eighth edition of the Olive d'Or competition, which took place as part of SIAL Canada 2013! The jury deliberated on April 25th and 26th to select the nine best extra virgin olive oils from countries around the world. Today, we are excited to unveil the winning olive oils, which received Gold, Silver or Bronze Drops honors in their respective categories. With more than 110 participating oils from over 20 different countries, Olive d'Or is undoubtedly the most prestigious international extra-virgin olive oil contest in North America!

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