SIAL Daily 2022 - Preview Edition

PREVIEW 

THURSDAY 13 TH OCTOBER 2022 

HALL 4 

STAND L109 

SIAL Paris 2022 

GET READY TO 

TASTE THE FUTURE 

THE INDUSTRY IS BACK IN THE SADDLE 

AND READY FOR FIVE DAYS OF BUSINESS 

MARKET TREND 

#15 

SIAL Insights: Answering 

tomorrow’s challenges 

REGIONAL SPOTLIGHT: SNEAK PEEK 

#21 

#16 

EXCLUSIVE 

INTERVIEW 

NICOLAS 

TRENTESAUX 

CEO Sial Network 

Wallonia: A tasty cocktail of 

tradition and innovation 

This edition is brought to you by

PREVIEW 

THURSDAY 13 TH OCTOBER 2022 

HALL 4 

STAND L109 


GET READY TO 

TASTE THE FUTURE 

THE INDUSTRY IS BACK IN THE SADDLE 

AND READY FOR FIVE DAYS OF BUSINESS 

MARKET TREND 

#15 

SIAL Insights: Answering 

tomorrow’s challenges 

REGIONAL SPOTLIGHT: SNEAK PEEK 

#21 

#16 

EXCLUSIVE 

INTERVIEW 

NICOLAS 

TRENTESAUX 


Wallonia: A tasty cocktail of 

tradition and innovation

HALL 4 - STAND N146 

HALL 3 - STANDS G17 & F13 & F32 

HALL 1 - STANDS F13 & F173 

HALL 5A - STAND S105 

HALL 6 - STAND E131 

HALL 5A - STAND H027 

HALL 6 - STAND J214 

HALL 6 - STAND H82 

HALL 5A - STAND G249 

HALL 6 - STAND A124 

HALL 2 - STAND D35 

HALL 6 - STAND K100 

HALL 5A - STAND T90 


HALL 5B - STAND K51 

HALL 5B - STAND M125 

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SIAL DAILY • THURSDAY 13 OCTOBER 2022 5

I NEWS I 

AN OVERVIEW 

OF WHAT NOT 

TO MISS 

SIAL Innovation Grands Prix 

awards ceremony 

Saturday October 15th, from 

4.30pm to 6 pm on the SIAL Talks 

stage 

• SIAL Innovation Bronze, Silver 

and Gold prizes 

• Own The Change prize 

• The people’s choice award 

SIAL Invest, taking place Monday 

October 17th, from 2:30pm to 6 pm 

on stage 1 of SIAL Talks 

SIAL Talks, take on various 

formats, including interviews, 

debates, round tables, lectures, and 

more at the entrance gallery Hall 6 

SIAL Restaurant: 

• Saturday October 15th with 

Pierre Meneau (Auberge du Jeu 

de Paume*) 

• Sunday October 16th with Irwin 

Durand (Le Chiberta) & Mathieu 

Afonso 

•Monday October 17th Baptiste 

Renouard (Ochre) & Pierre 

Lambert (L’Expérience) 

• Tuesday October 18th Rebecca 

Lockwood (Agapé) & Julien 

Marseault (Partage) 

• Wednesday October 19th 

Arnaud Viel (La Renaissance) & 

Romain Gicquel (La Ferme de 

Voisins) 

SIAL Future Lab, taking place in 

Galerie Hall 6, where visitors can 

discover the food industry of 2030 

via the three-step experimental 

circuit 

Top chefs team up with 

rising stars at SIAL Le 

Restaurant 

PRACTICAL INFORMATION 

DATES 

Saturday October 15 to 

Wednesday October 19, 2022 

OPENING TIMES 

Saturday to Tuesday: 

10am to 6.30pm. 

Wednesday: 10am to 5pm. 

Last admission at 2 p.m. 

ADDRESS 

Parc des Expositions de Paris- 

Nord Villepinte 

82 Avenue des Nations, 

93420 Villepinte, France 

ACCESS 

• Alight at Parc des 

Expositions RER B station 

The pop-up gourmet restaurant 

features a menu conceived by starrated 

chefs in collaboration with 

promising up-and coming talent. 

A must for chefs and restaurant 

professionals looking for inspiration 

and to discover the sector’s latest 

innovations, the venue will offer 

visitors exclusive tasting menus, 

especially designed by 10 

renowned chefs, with a different 

duo in the kitchen each day. 

THE PROGRAMME 

Saturday, October 15th 

Pierre Meneau 

(Auberge du Jeu de Paume) 

Sunday, October 16th 

Irwin Durand (Le Chiberta) / 

Mathieu Afonso 

Monday, October 17th 

Baptiste Renouard (Ochre) / 

Pierre Lambert (L’Expérience) 

Tuesday, October 18th 

Rebecca Lockwood (Agapé) / 

Julien Marseault (Partage) 

Wednesday, October 19th 

Arnaud Viel (La Renaissance) / 

Romain Gicquel (La Ferme de 

Voisins) 

The restaurant, with 150 place 

settings, is part of SIAL La Cuisine, 

a hub of culinary talent, where 

top chefs from all over the world 

are showcasing their latest dishes 

and exchanging ideas. This year, 

French gastronomy will be under 

the spotlight thanks to the culinary 

genius of chef Mauro Colagreco, 

patron of SIAL Paris 2022, whose 

restaurant Le Mirazur has received 

three Michelin stars and was 

elected the World’s Best Restaurant 

in 2019. 

SIAL La Cuisine (Hall 5B) will 

also host culinary demonstrations 

featuring a wide range of products on 

display at the exhibition throughout 

the show. These Culinary activities 

and demonstrations, performed 

by talented professionals, will also 

reflect the challenges of today’s 

food industry and the key themes 

being addressed at SIAL Talks. 

Guests will therefore be treated to a 

unique culinary experience• 

HALL 5B 

6 SIAL DAILY • THURSDAY 13 OCTOBER 2022 

www.newsroom.sialparis.com/dailies

I NEWS I 

SIAL Startup, the platform for 

industry players of tomorrow 

© SIAL website 

For the first time, the trade show has carved out a 

dedicated SIAL Startup area in Hall 6 which will 

house sixty innovative startups. 

Visitors will be able to 

discover movers-and-shakers 

in the food ecosystem and 

learn about possible solutions 

for the future. The space gives 

visibility to young companies, 

less than five years old, from 

France and abroad. Exhibiting 

at SIAL Paris 2022 for the first 

time, these companies’ vision is 

aligned with the show’s “Own 

the Change” campaign. The 

event is a unique opportunity 

for innovative companies in 

the agri-food sector to create 

business opportunities and 

gain recognition. To facilitate 

this, SIAL is ramping up 

opportunities and business 

boosters for startups through 

its launch of SIAL Invest. 

The new event, taking place 

on Monday 17 October 

between 2:30pm and 6 pm 

on the stage 1 of SIAL Talks, 

will see 24 startups make a 

three-minute pitch to a panel 

of international investors. 

SIAL Startup is also where 

visitors have the chance to 

discover new products, which 

are healthier and better 

for the environment. These 

could prove vital for the agrifood 

sector to successfully 

navigate the challenges of 

tomorrow. It will also present 

those who are reinventing 

the restaurant business or 

targeting manufacturers 

by accompanying them, 

for example, on their zero 

waste policy. Companies 

responding to the challenges 

of food delivery will also 

be present, as well as those 

who are innovating in across 

the distribution sector. Many 

of these innovative solutions 

will provide members of 

the agri-food industry with 

the tools they require to 

#OwnTheChange and adapt 

to a rapidly changing world. 

SIAL StartUp - HALL 6 

SIAL Invest: 

Monday, 17 October, 

2:30-6:00 pm - Stage 1, 

SIAL Talks, Hall 5a 



I NEWS I 

SIAM, authentic 

Thai flavours 

perfect for any 

kitchen 

La Truitelle: unique trout flavours 

and irreproachable sustainable 

practices 

Thailand is known throughout the world 

for its food. This clearly reflects in the 

country’s strong presence at SIAL Paris 

2022, with some 100 Thai companies 

registered. Among them is deSiam Cuisine. 

Its SIAM brand comprises over 60 products 

including sauces, curries, coconut milks 

and concentrated lemongrass pastes. 

Also very successful are its cooking kits 

where everything is integrated with basic 

ingredients, sauces, spices and condiments 

so that anyone can become a Thai chef. 

SIAM’s easy method when it comes to 

preparing Thai food and authentic flavours 

has helped it to receive the SIAL Innovation 

awards twice – in 2014 and 2016. 

Awarded the SIAL Innovation Grand Prize 2022 

for fish and meat as well as Gourmet Selection’s 

«Best Of 2021», La Truitelle is at SIAL Paris 2022 to 

present its perfect combination of a delicate, unique 

trout flavour with strict sustainable practices. 

It all started back in 2008 when 

co-founder François Isambert 

took over the Pisciculture de 

La Fajolle, located in the heart 

of the Cathar Pyrenees in the 

Upper Aude Valley. It is on this 

human-sized farm, which has 

been AB certified since 2001, 

that he imagined a totally new 

project: to produce the first ABcertified 

canned fish in oil. La 

Truitelle implements a specific 

method of farming small 

mountain trouts as an alternative 

to overfishing sardines, 

mackerel, tuna and sprat. The 

cannery works with 98.9% of 

AB-labelled ingredients and 

1.1% of unrefined untreated 

salt. The production of La 

Truitelle canned fish preserves 

started in 2019. 

The small mountain trout 

created unanimity for its flavour 

and delicate taste. The Gourmet 

Selection award helped 

La Truitelle to be in many 

individual grocery shops but 

also in prestigious stores. «We 

are already referenced on the 

Grande Epicerie and we will 

soon be on sale at the Galeries 

Lafayette. This will include 

both the Hausmann and the 

Champs-Elysées stores as well 

as the Berlin outlet,» explained 

Isambert. 

How does the co-founder 

feel about the SIAL award? 

«It definitely adds prestige 

for us and could also help to 

attract investors to support 

future developments,» he said. 

Many new recipes are now 

in development including 

additional salmonid species. 

Take note for 2023 ! 

HALL 5A - STAND NP52 

HALL 5B - STAND L265 


I CONFERENCES I 

SIAL Talks, a platform for 

understanding, analysing and 

discussing tomorrow's food challenges 

SIAL Talks will be hosting key speakers in a series of hard-hitting interviews, 

debates, round tables, lectures, and more over the coming days 

In partnership with Réussir 

Agra, Evidence Santé and 

Nutrimarketing, the event 

creates a space for discussions 

and comparisons of diverging 

expert perspectives on current 

and future problems. 

This year the talks will welcome 100 

international speakers to share their 

knowledge and insights on a wide range 

of hard-hitting topics for the agri-food 

industry, which are central to the SIAL 

Paris #Ownthechange theme 

2022 PROGRAMME 

STAGE 1 

SATURDAY 15 OCTOBER 

11:30am - 12:00pm 

Opening ceremony 

12:30pm - 1:00pm 

SIAL Talks, presented by Mauro Colagreco, 

chef and owner of the three Michelin star restaurant 

Mirazur and ambassador of the trade 

show’s #Ownthechange campaign 

4:00pm - 5:30pm 

Award ceremony for SIAL Innovation 

SUNDAY 16 OCTOBER 

10:30am - 11:00am 

SIAL Insights with KANTAR, XTC and NPD, 

hosted by Peter Hopwood 

11:00am - 11:30am 

Focus SIAL Insights with XTC Proteines, hosted 

by Peter Hopwood 

11:30am - 12:30pm 

Chefs round table hosted by Peter Hopwood. 

12:30pm - 1:00pm 

SIAL Talks, presented by Picadeli CEO David 

von Laskowski. 

How to change mentalities on food in the 

medium and long term in order to take care of 

the planet while eating at a reasonable price. 

1:00pm - 1:30pm 

SIAL Talks, presented by CHO GROUP. 

Food blockchain, a new means of consumer 

reassurance. 

1:30pm - 2:00pm 

SIAL Talks, presented by Bord Bia. 

Developing a national food and drink sustainability 

programme through industry collaboration 

and market research. 

2:00pm - 2:30pm 

SIAL Talks, presented by SOPEXA. 

How to use TikTok for its food & beverage 

communication? 



I CONFERENCES I 

2:30pm - 3:00pm 

SIAL Talks, presented by Mr Moon, South 

Korea, and hosted by Peter Hopwood. 

What about «The evolution of Meal-kit : the 

case of Korea? 

3:00pm - 3:30pm 

SIAL Talks, presented by CXMP’s Sébastien 

Garnier, hosted by Peter Hopwood. 

Digitalisation in the B2B food trade... 

3:30pm - 4:00pm 

Intervention SIAL China, with Anna Li. 

Focus on the Chinese market. 

4:00pm - 4:30pm 

SIAL Talks, with renowned packaging specialist 

Fabrice Peltier and Xavier Terlet, ProtéinesXTC, 

SIAL’s innovation partner. 

The packaging revolution... 

4:30pm - 5:00pm 

Intervention SIAL America, with Mark Stevens, 

hosted by Peter Hopwood 

5:30pm - 6:00pm 

SIAL Talks, Antoine Mercier, Protéines XT. 

Behaviours and perception of food risks among 

European consumers (EU27)... 

STAGE 2 

SATURDAY 15 OCTOBER 

1:00pm - 1:30pm 

SIAL Talks with Nielsen Emmanuel Fournet, 

Customer Success leader France, Belgium, 

Netherlands. 

State of play of the digitalisation of food. 

1:30pm - 2:00pm 

SIAL Talks, with Maxine Roper, co-Founder 

Connecting food and Sarunga Herath CEO 

English Tea Shop. 

How blockchain can promote positive impact 

and build trust... 

2:00pm - 2:30pm 

SIAL Talks, with Laurent Chrétien, Komodal. 

The metaverse, a new horizon for the food 

industry. 

2:30pm - 2:50pm 

SIAL Talks, with Mickaël Tartar, founder and 

CEO of Dimm.up. 

Responding to growing pressures through deep 

digitalisation. 

2:50pm - 3:15pm 

SIAL Talks, with Matthieu Hug, Co-founder and 

CEO of Tilkal. 

Food traceability: how does blockchain build 

trust? 

3:15pm - 4:00pm 

SIAL Talks, with Sidonie Viala, Director of Human 

Resources at Foodles, Co-Director of INOD 

Julien Ranchoux and Cosfibel CEO Marie 

Sermadiras. 

New technologies at the service of new customer 

experiences. 

SUNDAY 16 OCTOBER 

10:30am - 11:00am 

SIAL Talks, with Jennifer Creevy, Director of Food 

and Drink at WGSN. 

Context - The Future of Food 2024 

11:00am - 11:30am 

SIAL Talks, with FFBA, French Federation of Food 

Banks’ Managing Director Laurence Champier. 

Food insecurity - what issues and what measures? 

11:30am - 11:55am 

SIAL Talks, with Sandrine Doppler Founder of 

the Doppler Effect context. 

Food transition: consumer expectations. 

11:55am - 12:25am 

SIAL Talks, with Freddy Thiburce, co-founder 

and managing partner of Manger du sens. 

Useful innovation: what meaning? 

What impact? How to do ? 

12:25pm - 12:55pm 

SIAL Talks, with branding consulting director of 

Pixelis, Alexis Canto. 

How brands can contribute to a desirable 

future 

2:30pm - 3:00pm 

SIAL Talks, with Edible Planet Ventures, Sharon 

Cittone, Founder & CEO. 

Food system transformation... 

3:00pm - 3:25pm 

Focus, Innovate with the Novel Food regulation, 

with Céline Laisney, director of AlimAvenir 

3:25pm - 3:50pm 

Round table, Denis Chéreau CEO Iterg, Pivert. 

Cellular Agriculture France, Nathalie Rolland, 

Co-founder. Louis Tiers Bioeconomy for change 

(IAR division). YNSECT CEO Antoine Hubert 

5:00pm 

Round table, Guillaume Garot MP for Mayenne, 

Regional Councilor and Former Minister, Too- 

GoodToGo Clémentine Lindon Head of External 

Relations Dominique Sylvain, Partner & Head of 

Marketing. 

ACCESS THE FULL SIAL TALKS 

PROGRAMME QR CODE 


I TRADE TALK I 

SIAL Paris 2022 has all tools and 

ingredients needed for Top Buyers to 

do business 

The trade show’s VIP Top Buyer scheme ensures buyers from around the world 

are at the right place at the right time 

Jean-Gabriel Mollard, 

Global Marketing & 

Communication Director, 

SIAL Network, explains 

how the scheme gives 

buyers a front row seat to 

the trade show. 

Why do buyers from around 

the world come to SIAL Paris? 

First of all they are coming for 

business - top buyers, the biggest 

at the show, are here to find the 

best products for their industry, 

whether they are retailers, 

importers or wholesalers. I think 

they come to SIAL Paris 2022 

because it is a hub. It is where 

they can find the biggest amount 

of products in the same place 

at the same time. There are 

over 400,000 products being 

presented at SIAL Paris - that’s 

huge. Obviously, they might 

be able to find these online, 

but there is a big difference, 

especially when you are talking 

about food, when you can see, 

test, manipulate the product, 

and meet the people who are 

producing them. We evaluate 

that attending SIAL Paris for five 

days is like having six months 

worth of meetings. 

How do you create the perfect 

conditions for business to take 

place? 

We do this through several channels. 

First of all, we strive to have the best 

offer possible. The widest offer, with 

127 countries in attendance this year 

- eight more than the last edition. 

Secondly, we provide buyers with 

the tools they need to prepare their 

visit. There are logistics tools which 

we provide through partnerships 

with our service providers, including 

hotels and transportation deals. We 

(…) ATTENDING SIAL PARIS FOR 

FIVE DAYS IS LIKE HAVING SIX 

MONTHS WORTH OF 

MEETINGS. 

also have a range of digital tools like 

CXMP, a market place, which buyers 

can use to look up exhibitors and 

learn about their products in detail. 

You can even plan your meetings 

on the platform. Visitors will always 

have a better show if they are 

prepared. 

One of the ways you are 

encouraging business is through 

the VIP Top Buyer Scheme. Can 

you tell more about this service? 

There are two key criteria for being 

a top buyer. First, they are visitors 

who have the ability to to purchase 

goods on behalf of their company. 

Second, they have a certain amount 

of turnover a year. Basically they are 

the biggest buyers at the show and 

this comes with certain advantages. 

What are the advantages of 

being part of the VIP Top Buyer 

Scheme? 

First of all, they are treated as VIPs and 

have access to the VIP Buyers Club, 

where they can rest and enjoy some 

food and a drink or a light massage. 

The club is also fully equipped for 

©Loran Dherines 

work, with personal meeting rooms 

available. They also have their 

own dedicated lane for entering 

the show and can do so one hour 

before regular visitors. This ensures 

they will be among the first on the 

show floor when the gates open. 

They also have access to their own 

dedicated lounge - not just the VIP 

lounge. This is purely reserved for 

Top Buyers who can bring people 

in to conduct meetings. They have 

access as well to private tools, 

such as touring the trade show with 

a private guide who can provide 

key insights about various topics. 

Can you tell us about your 

special concierge service? 

The concierge service helps top 

buyers in two distinct ways. On 

the one hand, in a logistical 

way, where they can contact 

a dedicated email and phone 

number about virtually anything 

from flight bookings and reserving 

a restaurant to hotel bookings 

and dry cleaning services. We 

also accompany them with their 

networking, providing them with 

interactive maps and helping them 

schedule meetings with exhibitors 

of interest• 



I MARKET TRENDS I 

SIAL Insights: Answering tomorrow’s 

challenges 

Understand the food industry’s inspiring developments and crucial challenges 

at SIAL Paris 2022, with the help of SIAL Insights 

SIAL Insights offers visitors direct access to an unprecedented 

analysis of the global food industry’s major consumption 

trends and their developments. This analysis is the result of 

three sources: the biennial Food 360 study conducted every 

two years by Kantar; the worldwide innovation panorama 

presented by ProtéinesXTC; and restaurant trend studies 

carried out by NPD. 

Based on SIAL Paris 2022’s 

#OwnTheChange theme, this 

informative research makes it 

possible to understand the reality 

of food challenges faced by 11 

countries and markets across 

Europe and the world: France, 

China, Germany, the Middle East, 

the United States, Russia, Southeast 

Asia, Spain, the United Kingdom. 

This unique study is based on three 

principles: consumer expectations, 

product innovation and restaurant 

behaviour. 

CONSUMERS KNOW THAT 

THEY ARE WHAT THEY EAT 

Food choices for consumers go 

beyond just satisfying a basic 

need; factors include enjoyment, 

health, status symbolism, matters of 

convenience, culture, budget and 

more. Now, the challenges for the 

food industry are becoming more 

complex, as questions are being 

raised about production models and 

access to resources. 

The three worldwide studies 

conducted for SIAL clearly show that 

the pandemic did not turn the world 

on its head; quite the contrary. In this 

uncertain global context, consumers 

are as sure as ever that what they 

eat defines the world in which they 

live, for them, for their loved ones, 

and beyond, for all the species with 

which they share the planet. 

THE FOUR CARDINAL POINTS 

OF FOOD TRENDS 

There are four key trends identified 

by SIAL Insights as the most relevant 

for today and the future. 

More natural products 

Firstly, health as a trend has never 

been more crucial. By opting for ever 

more natural ingredients and simpler 

ingredient lists and processing, 

consumers can eat in a healthier 

way. It has been found that less is 

more when it comes to reassuring 

consumers about food safety and 

reasserting health benefits. 

Increased environmental 

and ethical responsibility 

Secondly, environmental and ethical 

responsibility remains an important 

concern. A label is no longer 

enough to guarantee that a product 

is not having too much of a negative 

effect on the environment. Ethics and 

corporate social responsibility are 

becoming more complex, and are 

being examined from end to end, 

since the industry is progressively 

becoming more accustomed to 

claims of a reduced impact “from 

field to plate” or “from farm to fork.” 

Consumers are, and will continue 

to be, increasingly discriminating in 

their choices, demanding ever more 

clear, tangible proof that companies 

are living up to their promises. 

More enjoyment 

Enjoyment as a driver for innovation 

and consumer spending is also 

prevalent in 2022. The increasing 

power of societal commitment to 

food choices brings “new taste to [...] 

enjoyment,” as put by SIAL Insights. 

Making a useful choice, whether 

at home or at a restaurant, makes 

consumers feel good. In the context 

of an economic crisis, it would be 

difficult to reserve the best for a select 

few, simply for reasons of purchasing 

power. That said, consumers have 

never been so eager to invest in feelgood 

foods and new discoveries. 

Digital transformation 

Lastly, the integrity of digital 

technology’s transformation of 

the food industry must not be 

understated. Digital technology 

offers consumers new ways to access 

products, information, nutritional 

coaching and consulting platforms, 

often in complete transparency• 


I EXCLUSIVE INTERVIEW I 

© Pascal Montary 

Nicolas 

Trentesaux 




I EXCLUSIVE INTERVIEW I 

Meeting face to face at SIAL Paris 

2022 is key to owning the change and 

overcoming the challenges of tomorrow 

In an exclusive interview with SIAL Daily, Nicolas Trentesaux, CEO Sial 

Network, welcomes exhibitors and visitors back to Paris Nord Villepinte 

Mr Trentesaux explains how this year’s trade show has all 

the right ingredients to support members of the agri-food 

industry in conducting business and preparing for the future. 

With SIAL around the corner, can 

you paint us a picture of what 

you are expecting? 

As most people are aware, we’ve 

gone four years without a trade 

show here in Paris. 

This is really the global event par 

excellence which attracts people 

from around the world, with more 

than 7,000 exhibitors from more 

than 130 countries, and 300,000 

visitors over five days. So it’s really 

the size of this international event 

which makes it unique. There hasn’t 

been a rendez-vous like this for the 

agri-food industry since 2019, so 

this year we are really pleased to be 

organising an event that will match 

previous editions. Because in terms 

of mobilisation, we can say that we 

are back to pre-Covid levels. Since 

trade shows started opening up in 

the summer of 2021, we’ve seen 

an acceleration in terms of people 

wanting to sign-up to ‘physical 

events’. 

During Covid people were exploring 

digital options of course, but as soon 

as they were given the green light that 

they could attend trade shows again, 

they were very quick to respond. I 

think this shows just how important 

trade shows are for the agri-food 

industry, because it remains the 

best way to meet the most amount 

of people in the smallest amount of 

time, meet producers from around 

the world, and discover the latest 

innovations etc. The importance 

of simply bringing exhibitors and 

visitors together therefore remains 

very strong. 

What are some of the key 

highlights of this year’s show? 

This year we have around 15 new 

countries attending SIAL Paris and 

in particular some exhibitors from 

Africa, who were not here in 2018. 

So we have a very rich and diverse 

show, with some 450,000 products 

being presented over five days, 

making it by far one of the biggest 

agri-food meetings in the world. We 

will be using all of the exhibition 

space at Paris Nord Villepinte and 

even more, because we are building 

an extra building. This makes SIAL 

the biggest French trade show in 

comparison to other industries. 

This year we have also scheduled 

the show from Saturday to 

Wednesday, whereas normally it 

was from Sunday to Thursday. This 

small change in dates will help 

balance visitors’ timetables between 

two days on the weekend, when we 

expect more international visitors, 

and three weekdays for people who 

are closer to home. It will also make 

people’s visit more comfortable in 

terms of transport links. 

SIAL’s ethos is really about business, 

inspiration and networking, the latter 

of which is at the heart of what we 

do. To develop this element further 

we have developed a digital 

catalogue which offers far more 

opportunities for exhibitors to present 

their products in as much detail as 

they want. It also serves as a digital 

market place for visitors, who can 

continue to do business even after 

the show has ended. 

We also produce a lot of content 

through our events SIAL Innovation, 

the Future Lab and SIAL Insights. This 

is important because when you look 

at the global agri-food industry, it’s 

mainly made up of SMEs who don’t 

have big marketing departments and 

who are therefore also here to learn 

about the latest trends and forecasts. 

This helps them make better choices 

and develop their strategy in the 

short-medium term. 

WE CANNOT 

WAIT FOR THE 

TRANSITION TO 

ARRIVE, WE 

MUST RISE TO 

THE 

CHALLENGE, 

ASSUME OUR 

POSITION AND 

BE A PART OF 

THE SOLUTION. 

What are the main themes at 

SIAL Paris 2022? 

We have a wide range of 

conferences taking place, with 

more than 100 speakers over the 

five days. We are trying to cover a 

maximum number of topics, relevant 

to the challenges facing the agri-food 

industry. These have been structured 

around key themes on different days. 

So in chronological order we have 

a day focusing on technological 

revolutions in the agri-food industry, 

then we will be looking at the 

food transition, followed by CSR 

and sustainability, replenishment 

and finally, nutrition, focusing on 

alternative forms of consumption 

like plant-based foods which 

today have become increasingly 

popular. Through these five themes 

we are looking to address the main 

concerns of the industry during and 

after the show. 

Do you have a message for the 

industry? 

I think the challenge of feeding the 

world’s population has not changed 

and even though the road ahead 

is clear, we don’t necessarily have 

the solutions in place to overcoming 

this problem. This challenge is at the 

heart of an event like SIAL Paris, 

to better understand how we are 

going to feed 10 billion people 

tomorrow while respecting the 

planet and meeting consumers’ 

demands, which are increasingly 

focused on pleasure, health etc. So 

I think we must all work together to 

find solutions or, for those who have 

come up with a solution, to share their 

good practices with the rest of the 

industry. I would like to encourage 

everyone to be an active part of this 

transition. We cannot wait for the 

transition to arrive, we must rise to the 

challenge, assume our position and 

be a part of the solution. So whether 

we are talking about big brands or 

SMEs, everyone needs to own the 

change• 


I SPECIAL FEATURES I FOOD PROCESSING I 

FCD unveils Roastinstep 

continuous Roaster 

Hiperbaric launches new 

HPP Automation machine at 


FCD is releasing a 

new roasting machine, 

Roastinstep. The commercial 

1T per hour machine will 

be installed in April at the 

Fontanes processing facility 

in France. Suitable for nuts, 

seeds and beans, it uses 

four times less energy, by 

recirculating some of the 

heat it produces. Progress 

has also been made on 

upgrades compared to 

traditional roasters, such 

as the electrical heater and 

air extraction system, which 

contribute to the versatility 

of the machine, allowing 

different types of roasts and 

more flavours. 


UNIQUE SELLING POINTS 

•Uses four times less energy 

•All parts made from stainless 

steel 

•Accessible for inspections to 

ensure best practices and reduce 

contamination risk 

Its latest technology promises to increase productivity, 

cost savings, traceability and operator safety. 

The company has more than 20 

years of experience in design, 

manufacture and marketing 

of High Pressure Processing (HPP) 

industrial equipment for food 

and beverages. It also designs, 

manufactures and supplies tailormade, 

flexible and personalised 

solutions for automating HPP 

equipment. These services cover 

automation, material handling and 

industry 4.0. 

As a post-packaging process, HPP 

requires packaged products to 

be loaded into baskets, which is 

often done manually. Pre-feeders 

and robotic unload solutions allow 

manufacturers to make this process 

more efficient, while also reducing 

heavy loading, which can result in 

injuries and labour costs. 

Material handling is known to 

be tedious, labour-intensive 

and repetitive. Companies can 

therefore optimise production, 

improve efficiency, and promote 

operator safety by using custom 

carriers, carrier carts, elevators, 

turntables, tote-dumpers, prefeeders, 

and dryers. 

RFID tags and Data Matrix codes 

placed on the HPP baskets can 

help manufacturers track inventory, 

automate setup, and provide strict 

traceability and reliability, ensuring 

that all products are processed. 

Throughputs can also be increased 

with shaker conveyors, robotic 

case packers, and robotic pick & 

place systems. After HPP, shaker 

conveyors remove the excess 

water on the packaging. Robotics 

can then pick single or multiple 

items to pack single or multiple 

cases per cycle. 



•Maximises production productivity 

by increasing throughput, production 

line speed and efficiency 

•Reduces overall labour costs by 60% 

by moving from a manual batch 

process to an automated process 

•Increases safety by preventing 

operator injuries that could occur 

with manual, repetitive movements 



I SPECIAL FEATURES I SNEAK PEEK I 

The PlantEat Inc. asks 

visitors to eat plants for the 

planet at SIAL Paris 2022 

MBA Centar Sarajevo 

brings Almo Ready 

Meals to SIAL 2022 

Renowned Croatian chef Almo 

is presenting his new ready 

meals at SIAL Paris 2022. Almo 

Ready Meals will be showcasing 

products such as the Pizza 

Vegana, made with no soy, 

preservatives, artificial colours 

or flavour enhancers, as well as 

Burek Vegana, made from bio 

sunflower seeds and following a 

traditional recipe. The products 

are made in partnership with 

MBA Centar Sarajevo and 

Sunflower Family, an emerging 

company in the meat substitute 

market. 



•Traditional recipe 

•No soy, allergens, preservatives 

•Made from biological sunflower 

seeds 

Cocoriton invites visitors 

to taste plant-based 

patties at SIAL Paris 2022 

The PlantEat Inc. is a Korean food 

technology startup which develops and 

produces various plant-based foods 

and ingredients. The company has built 

up a database of over 1.1 million food 

ingredients, going the extra mile in terms 

of research and development. The result? 

Visitors at SIAL Paris 2022 are invited to 

try a range of vegan snacks, from whole 

wheat churros to chocolate-chip cookies. 

The company also offers plant-based 

milk products, as well as a vegan mayo 

range. 

HALL 8 - STAND B155 


•Thoroughly-researched products 

•Eco-friendly foods that save on 

resources 

•Made using vegetable protein 

soybean powder 

Cocoriton is a French company 

with distinct farming roots. The 

company is inviting visitors at 

SIAL Paris 2022 to taste its latest 

plant-based foods. The eco-friendly 

patties, made from cereals 

and legumes, are high in protein 

and fibre, as well as omega 3. 

Cocoriton’s recipes have an A 

nutriscore, with the Tomato Oregano 

flavour being highlighted 

as a standout product by the 

UNIQUE SELLING 

POINTS 

•High in protein, fibre and 

omega 3 

•Nurtriscore rating: A 

•Made in France 

company. Visitors can sample the 

company’s two new plant-based 

patties for themselves at the trade 

show. 

HALL 5A - STAND R018 

Cuula unveils small and 

smart can cooler at SIAL 

Paris 2022 

Cuula is the name of a unique 

can cooler and dispenser, with a 

variety of uses and applications. 

Cuula can be used to cool 

between six and seven cans 

within 35 minutes, depending 

on the model. Temperature can 

be adjusted between 3°C and 

7°C. Furthermore, the Cuula’s 

dispenser offers users hygienic 

and direct withdrawal. The 

product is also equipped with a 

Bluetooth function, and can be 

controlled by a mobile phone. 

HALL 5C - STAND E167 


•Cools cans within 35 minutes 

•App controlled 

•Space-saving design 


I SPECIAL FEATURES I SNEAK PEEK I 

Evergreen offers «just 

the fun part» of the 

sundae ice cream cone 

FRIMA presents fresh 

tacos at SIAL Paris 2022 

Founded in 1987, FRIMA Europe 

is presenting a range of savoury 

and sweet snacking products at 

SIAL Paris 2022. This year, riding 

on the success of the French 

tacos in franchised restaurants, 

FRIMA Europe is launching a 

frozen range, ready to serve and 

easy to reheat for consumption 

both at home and for take-out. 

FRIMA French tacos are sold 

in a cooking bag that can be 

used directly for reheating in the 

microwave, grill-toaster or oven. 

Tesela makes natural 

honey in solar parks 

Tesela, founded in 2020, has 

already become a honey brand 

to watch and will be showcasing 

its products at SIAL Paris 2022. 

The Spanish brand has innovated 

in a sustainable way, creating honey 

in the company’s solar parks. 

“It’s raw honey that’s neither 

mixed nor heated. It goes straight 

from the hive to the table,” says 

Beatriz Román, manager of 

Tesela. Another point that makes 

UNIQUE SELLING 

POINTS 

•Honey made in solar 

parks 

•High quality, raw honey 

•Not mixed or heated 

HALL 6 - STAND ED37 


•SIAL Innovation 2022 Selection 

•Ready to serve and easy to 

reheat 

•Popular with younger consumers 

the product stand out is its unique 

packaging, “Our packaging is 

the silent seller,» explains Román. 

HALL 2 - STAND N079 

Just the Fun Part is the name of an 

exciting brand from Evergreen that is 

presenting its unique sundae cones at 

SIAL Paris 2022. The brand offers a 

unique tasting experience, with bags 

of waffle cones filled with milk or dark 

chocolate. This quirky product is inspired 

by the chocolate cone featured in sundae 

ice creams, making that the focus for its 

sweet-toothed customer. “Just The Fun 

Part mini cones are elegantly crafted 

using only the highest quality of 100% 

Belgian chocolate,” explains Evergreen. 


Premium frozen fruit 

courtesy of Delicious 

“Why can’t fruit be frozen?” asks 

Delicious Destination. The frozen 

food specialists will be at SIAL 

Paris 2022 to present a range 

of premium frozen fruit products, 

including the Frozen Mango 

Stick. For this product, Delicious 

Destination uses local, premiumgrade 

mangos, sent to a factory 

that uses advanced Hyper Rapid 

Freezing (HRF) technology, 

without using heat throughout 

the process to preserve vitamins 

and nutritional value of the 

fruits, and without any additives. 

Other interesting flavours 

include coconut, custard apple, 

monthong durian and pineapple. 



•Premium-grade frozen mango 

stick with mango shape 

•No colours or artificial flavours 

•Shelf life of 24 months 


•100% Belgian chocolate 

•Gourmet waffle cone mix 

•Available with milk or dark 

chocolate 



I REGIONAL SPOTLIGHT I SNEAK PEEK I 

Wallonia: A tasty cocktail of tradition 

and innovation 

Wallonia in the south of Belgium is out in force at SIAL Paris 

2022 with almost 80 companies presenting across seven 

different sectors. 

For more than 20 years, the Wallonia 

Export & Investment Agency has 

been presenting companies from all 

corners of the agri-food sector at the 

trade show. Full of contrasts, from the 

hilly landscapes of the Ardennes to 

the agricultural plains in the north, 

the Walloon region offers a very 

wide range of culinary products and 

flavours. 

Located next to France, it offers all 

the well-loved Belgian specialities 

including fries, chocolate and 

special Abbey beers. But it goes 

much further than this. Spread across 

a region of terroirs, its companies 

blend their traditions with innovation, 

whether regarding taste, ingredients 

or sustainability. 

At SIAL Paris 2022, visitors are 

invited to explore: 

Drinks - with the unmissable 

Belgian beers such as the 

Bocq breweries and Leopold 7, plus 

a range of wines, aperitifs and softs 

drinks 

HALL 5C - STANDS D024 & D212 

Grocery products: from the 

traditional Altesse sauces to 

innovative brands such as Graine de 

curieux («Curious Seeds») 

HALL 5B - STAND M205 

Dairy products - with milk and 

farm butter products, including 

the multi-award-winning Lemon & 

Green Pepper Butter! and Terres de 

Fromages cheeses 


Confectionery, biscuits and 

pastry, featuring the famous pearl 

sugar Couplet 

HALL 5A - STANDS F081 & F082 

Meat and tripe, where Walloon 

chef Maxime Renard is showcasing 

regional specialities, including beef 

and Ardenne Quality Pork 


Frozen, from sweet and tasty Liège 

Waffle Smiling Baker to innovative 

alternatives of the Flores brand 

HALL 6 - STANDS D029 & D041 

Delicatessen, featuring the 

artisanal quiches of l’Artisan gourmet 

and the croutons and dried fruits of 

2VD 

HALL 6 - STAND F084 

Swiss Pavilions shine 

spotlight on famous and 

innovative food products 

at SIAL Paris 2022 

Discover the best of what Switzerland’s food industry has to 

offer over an area of 105 m 2 , in Halls 2, 5C and 8. 

The Swiss food industry is presenting 

an impressive range of products from 

chocolate and coffee to microalgae 

at this year’s show. Visitors are invited 

to discover some of the country’s 

most famous products and meet the 

professionals behind their making. 

MAIN PAVILION 

Alver World processes microalgae 

into a valuable vegan superfood, 

packed into muesli, pasta, snack 

bars, and Chlorella protein powder. 

Bio-familia is unveiling its latest 

innovation – familia High Protein 

low sugar – a new crunchy organic 

muesli made from a vegan recipe 

with 23% protein and only 5% sugar. 

Continental Coffee, one of the 

industry’s most recognised brands, 

is committed to manufacturing 

products of «unparalleled quality». 

Fredag, outside the meat product 

area, is Swiss private label 

manufacturer of vegan plant-based 

products and ingredients. 

FreiCare Swiss is showcasing its 

Swiss Energy Coffee product line, 

which uses high-quality green coffee 

that is exclusively imported. 

Mövenpick is highlighting its latest 

product innovations, including the 

Mövenpick Quark Snack. 

HALL 2 - STAND L042 

BEVERAGES 

Ecocascara, a European leader 

when it comes to using cascara – 

coffee cherry pulp - is showcasing 

healthy and sustainable alternatives 

to soft drinks and iced tea. 

HALL 5C - STAND F262 

FRUIT AND VEGETABLES 

DF-Project offers a wide range of 

Iranian dried fruits such as pistachios, 

nuts, sultanas and figs. 

Flagfood trades in frozen fruits and 

juice concentrates from all over the 

world. 

HPW is showcasing its Fruit & Nut 

Bites – a crunchy breakfast snack 

with dried tropical fruit covered in 

chocolate. 

HALL 8 - STANDS F011 & F037 


I REGIONAL SPOTLIGHT I SNEAK PEEK I 

Pulpa Canada launches organic 

garlic and ginger pastes to enhance 

every dish 

The company, part of Pulpa America, is hoping to entice 

visitors with the «quality and purity» of these two new 

products at SIAL Paris 2022. 

Pulpa Canada is presenting its brand 

new organic cooking pastes at the 

trade show, suitable for both home 

cooking and industrial use. The new 

tangy ginger paste comes in 200g 

pouches, ideal for consumers, which 

are easy to use and store thanks to a 

fitted nozzle. While the garlic paste 

is also available in 2.5kg or 25kg 

boxes, perfect for restaurants, plus 

230kg drums suitable for industrial 

processing. 

The new ready-to-cook pastes 

are banking on their taste, pure 

ingredients, and undeniable quality. 

Creamy in appearance, the pastes 

are spreadable and highly fragrant. 

Both products have a shelf life of 18 

months in their original packaging 

and are designed to be stored in 

a clean, dry environment at an 

ambient temperature. Perfect as a 

base condiment, they are the packed 

with flavour to enhance every dish. 

The company’s manufacturing 

process starts with its raw materials - 

premium organic garlic, ginger and 

turmeric. For garlic products, each 

clove is separated and manually 

selected on a belt before being 

washed, ground and added to a 

citric acid solution. The product is 

Life Secrets blooms at 

SIAL Paris 2022 with rich 

herbs, oils and flowers 

then sieved and mixed, ready for 

deaerating and pasteurising. After 

the cooling process, the paste is then 

placed in aseptic packaging before 

being checked and palletised for 

shipping. 

HALL 4 - STAND J015 

The small family run business has its roots in the cultivation 

of lavender and «works the earth with respect and love», 

says CEO Lazaros Semertzidis. 

Celebrating its ten year anniversary, 

Life Secrets has developed its 

cultivation with certified organic 

methods and herbs that are 

perfectly adapted to the climate and 

soil of Greece. Born out of a vision 

and just a few acres of lavender 

plantation, the company now 

exports its healing herbs, essential 

oils and flower water to America, 

Canada, Iran and Europe. 

CEO Lazaros Semertzidis 

comments: «By growing our crops, 

we grow up and develop ourselves 

as well. In 2012, we started our 

business by cultivating lavender. 

We worked the earth with respect 

and love, and were rewarded 

with excellent quality crops. With 

the goal of achieving a final 

product in the quality we were 

aiming at, we decided to move 

forward with our own processing 

and standardisation, according to 

European quality standards. Now 

all the steps, from soil preparation 

and planting to harvesting and 

processing, go through our hands 

and are done with our personal 

supervision.» 

Life Secrets invested in the unique 

fauna of Greece, with a focus 

on the biological and certified 

production of essential oils, blossom 

water, rosewater and herbs, having 

developed sustainable methods for 

cultivating roses, melissa, lavender, 

mountain tea and chrysanthemums 

within around 300 acres of land. 

In 2016, the company started 

exporting to European countries 

and set its next goal - higher 

recognition of Greek products in 

foreign markets. 




HALL 4 

STAND 

L109

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