SIAL Daily 2022 Day 4 Edition

DAY 4 

TUESDAY 18 TH OCTOBER 2022 

HALL 4 

STAND L109 

HALL 4 

STAND P118 

SIAL Paris 2022 

A RECIPE FOR 

TRANSFORMATION 

TAKING FOOD INNOVATION 

TO THE NEXT LEVEL 

SPECIAL FEATURE: SEA FOOD 

Vegan Green #16 #18 

Tuna like the 

real fish 

REGIONAL SPOTLIGHT: FRANCE 

#21 

L’Atelier du 

Ferment serves 

up authentic 

fruit kefir 

14 

EXCLUSIVE 

INTERVIEW 

PHILIPPE MAUGUIN 

President and General Manager 

of INRAE (French National Research 

Institute for Agriculture, Food and 

Environment) 

This edition is brought to you by

DAY 4 


HALL 4 

STAND L109 

HALL 4 

STAND P118 


A RECIPE FOR 





Vegan Green 

Tuna like the 

real fish 

#16 #18 




up authentic 

fruit kefir 

#21 

14 

EXCLUSIVE 

INTERVIEW 





Environment)

4 SIAL DAILY • TUESDAY 18 OCTOBER 2022 

newsroom.sialparis.com

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 5A - STAND G160 

HALL 5B - STAND K51 

HALL 5B - STAND M125 

SIAL DAILY • TUESDAY 18 OCTOBER 2022 5

I DOSSIER SPECIAL I

DAY 4 


HALL 4 

STAND L109 

HALL 4 

STAND P118 

Morning 

Briefing 


A RECIPE FOR 





Vegan Green 

Tuna like the 

real fish 




up authentic 

fruit kefir 

#16 #18 

#21 

14 

EXCLUSIVE 

INTERVIEW 





Environment) 

SIAL in full swing 

Audrey Ashworth 

Director of SIAL Paris 

Good morning everyone and welcome to SIAL 

Paris 2022. The show is now well underway and 

the industry’s response has been incredible. Over 

the past three days, we have welcomed thousands 

of people from the agri-food industry to the Parc des 

expositions Paris Nord Villepinte. The quality and 

intensity of this year’s show is already showing and 

the next two days promises to be even more so. 

We have thousands of exhibitors from the four 

corners of the world who are here to showcase 

their finest products to the industry and share their 

experiences. There are 127 countries attending the 

show, that’s more than in 2018, and half of these 

new nations are from Africa. I would therefore like to 

invite you all to step forward and immersive yourself 

in our food ecosystem. 

Starting in Hall 5c, you can learn about wine and 

spirits, beverages and hot beverages. Next door, 

in Hall 5b you will discover the latest innovations 

in grocery and preserved foods, as well as a wide 

range of gourmet products. Here you will also find 

the SIAL kitchen and SIAL restaurant where you can 

witness first hand some of in the kitchen. 

Visitors with a sweet tooth will find what they are 

looking for in the bakery and sweets products section 

in Hall 5a. Across the hall, you will be greeted by a 

wide range of frozen products and can explore the 

various regions of France. Halls 1 through 4 and 

8 are dedicated national pavilions where countries 

will be showcasing some of their most important 

and innovative producers and products. 

Don’t miss our special events taking place at the 

entrance of Hall 6 including the SIAL Future lab, 

SIAL Startup, SIAL Talks, SIAL Insights and SIAL 

Innovation. These hard-hitting and timely events 

will see players from across the industry share 

their knowledge and experience, help decipher 

the trends of tomorrow and pave the way towards 

owning the change. 

Inside Hall 6 you will be presented with the some 

of the finest meat products, including cured meat, 

ready to eat and poultry. Next door, in Hall 7, you 

will discover the world of dairy, as well as organic 

and wellness products. 

With the entire agri-food industry represented 

throughout our halls, there are foods and flavours 

to match everyone’s tastes. So please take full 

advantage of your SIAL experience and I look 

forward to seeing you on the floor• 

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I NEWS I 

Good Catch wows as one 

of first US plant-based 

seafood suppliers 

Sartori debuts new 

US cheese 

Artisan cheese maker Sartori is 

showcasing its latest innovation 

- BellaVitano Garlic & Herb - at 

SIAL Paris 2022. Its crumbly 

crystal-like crunch is similar to 

Parmesan in texture, but creamier 

in taste, bringing a unique US 

twist on the Italian cheese. 

Sales Manager Benedikt Scholz 

said: «whoever has tasted it has 

fallen in love with it» since its 

European launch in August. 

Sartori is also showcasing its 

MontAmoré and Old World 

premium cheddars alongside 

its award winning BellaVitano 

Espresso cheese at the show. 

HALL 7 - STAND C207 

UNIQUE SELLING POINTS 

•Crumbly texture, creamy taste 

•Hand rubbed with garlic and 

herbs 

•Pairs well with beer or wine 

Martin’s famous potato 

rolls are perfect for BBQs 

and pop-up restaurants 

The new wave of fishless fish is 

here at SIAL Paris 2022. Good 

Catch is offering visitors a chance 

to experience its amazing taste 

and flaky texture at stand E189 

in Hall 6. Products include plantbased 

crab cakes, fish sticks, fish 

fillets and salmon burgers. Founded 

by chef Chad Sarno, a long-time 

pioneer of plant-based foods, each 

product evokes the experience of 

real seafood thanks to a proteinpacked 

six-legume blend of peas, 

chickpeas, lentils, soy, fava beans 

and navy beans. 



• Fish-like flaky texture 

• Packed with protein 

• Nutritious, sustainable 

ingredients 

US Wine Exports showcases 

cutting-edge new brand 

which champions female 

role models 

Appearing at SIAL Paris 2022 

for the very first time, Martin’s 

Famous Potato Rolls and Bread 

is proving popular on the world 

stage. 

The US company sells its 

products fresh in the eastern 

states of America, while 

distributing to thousands of food 

service venues across 20 other 

countries, and it is looking for 

new exciting partnerships. 

Made from potato flour, its sweet 

buttery taste, soft texture, and 

distinctive golden colour has 

helped chefs and restaurants win 

top honours in burger contests 

across the US. 

HALL 4 - STAND M085 


•Unique sweet and buttery taste 

•Loved by chefs and restaurants 

•Ideal for barbecues, takeaways 

and pop-up restaurants 

US Wine Exports is captivating 

visitors at SIAL Paris 2022 with 

its new and unique brand Tattoo 

Girl Wine. The exporter heard 

through the grape vine, that there 

was a new wine in town, and is 

spearheading its introduction to 

the European market following 

success in Asia. The brand, from 

Washington state, champions 

female role models as ‘real life 

tattoo girls’ who promote particular 

wines and showcase their body art. 


•Bold and beautiful US wines 

•Strong branding with each wine 

paired to female role models 

An interactive competition is also 

underway to colour the wine’s matt 

labels, designed by a Japanese 

artist. 


•Interactive and innovative 

marketing 



I NEWS I 

Dried capsicum exporter S&M 

Foods branches out with avocados 

The Peruvian agro-exporter has its own fields allowing it to supply and satisfy 

the demand of its more than 130 clients worldwide 

S&M Foods is a leading exporter of dry capsicums with 

more than 25 years’ experience. At SIAL Paris 2022, it is 

looking to broaden its European presence and promote its 

fresh sector, including avocados and chilli pastes. 

For the 9th consecutive year, the 

agro-exporter has been named 

the leading company in its field - 

Dried capsicum exports - in Peru. 

It is also very well versed in the 

commercialisation of agricultural 

foods and contributes to the 

economic development of its country. 

WE WOULD LIKE 

TO FORM MORE 

PARTNERSHIPS, 

INCREASE OUR 

PRESENCE IN 

THE EUROPEAN 

MARKET 

Speaking from his stand in Hall 4, 

CEO and general manager Alberto 

Santiago comments: «We would like 

to form more partnerships, increase 

our presence in the European market, 

and promote our avocados. We 

have been planting the fruit for four 

years and recognise it is a growing 

market. We are also promoting 

our chilli sauces and pastes, which 

is something our clients had been 

asking us to create for some time.» 

S&M Foods aims to provide Peruvian 

products of the best quality to the most 

competitive destinations worldwide, 

with a special focus on offering the 

best service to its customers. The 

company covers different lines of 

agricultural products, mainly dried 

capsicums, followed by its lines of 

beans, Andean grains and fresh 

fruits. 

Mr Santiago said the firm is also 

recognised for the traceability 

of its products, which allows it to 

position itself as a leading exporter. 

Commercial manager Alejandra 

Santiago further explained how 

the company, which exports both 

Mexican and Peruvian capsicums, is 

looking to export more of its native 

crops - yellow and panca chillies. 

Operations at S&M Foods first began 

in 2008 with the production, storage 

and exportation of peppers, grains 

and other agro-exportable products 

sold to companies overseas. Now, 

its varied portfolio includes Andean 

grains, legumes, spices, fresh fruits 

and its signature dried capsicums, 

plus Napuri garlic, Hazz avocado, 

black eyed peas and white quinoa. 

The company’s renowned capsicums 

include paprika pepper, width chilli, 

guajillo pepper, pasilla chilli, panca 

chilli, yellow chilli, stemless paprika, 

stemless guajillo, paprika flakes, 

paprika powder, guajillo powder 

and ancho chilli powder. 

Products are sourced in the family’s 

own fields, where they follow 

production chains with farmers and 

farmers’ associations in order to meet 

client demands. «Our continuous 

process of improvement makes us 

one of the leading agribusiness in 

Peru,» Mr Santiago added• 

HALL 4 - STAND MN148 

CEO Alberto Santiago 

and Commercial 

manager Alejandra 

Santiago 


I CONFERENCES I 



I NEWS I 

Malaysian culture shines 

through food 

Trade Commissioner for MATRADE, Zuhaila Sedek, discusses her 

country’s forward-thinking efforts in the food industry 

The Malaysia External Trade Development Corporation 

(MATRADE) is present at SIAL Paris 2022 to meet global 

partners and form new partnerships. 

What brings MATRADE to SIAL 

Paris 2022 this year? 

SIAL is important for our companies 

to build business connections, and 

also to raise awareness about how 

they can be a part of the global 

supply chain. Entrepreneurship is in 

our culture. SMEs are the backbone 

of our economy, and they articulate 

the culture through food. SIAL is a 

great platform for them to share this 

communication with global partners. 

What efforts or initiatives is 

Malaysia making regarding 

sustainability? 

We are conscious of the issues 

surrounding our palm oil industry, 

and we address them in terms of 

policies and the action plans driven 

by both the private sector and the 

people. Malaysia believes in four P’s: 

public, private, people, partnership. 

Something we take seriously is 

getting the community involved, to 

ensure the efforts that we’re doing in 

ensuring sustainability, particularly 

the palm oil industry, are protected. 

One of the things that we introduced 

is the Malaysia Sustainable Palm Oil 

Certification (MSPO). 

Malaysia is involved in automation, 

and is advanced with digitalisation. 

All our companies are active in 

e-commerce, so [SIAL] is another 

platform to reach out to the 

world, to communicate the values 

that Malaysia has regarding 

sustainability, in commodities and 

also in other sectors. 

We even have a solutions provider 

for traceability. Managing supply 

chain networks is complicated, 

even for the biggest company in 

the world. How do you manage 

this? You need solutions, you need 

blockchains, you need digitalisation, 

all these technologies. 

Could you elaborate on these 

innovations within Malaysia’s 

food industry? 

Malaysian companies are versatile, 

they do OEM (original equipment 

manufacturing), as well as OBM 

(original brand manufacturing). 

What’s nice about our products 

is that our production process 

is modern, we have a lot of 

government facilitation to 

provide the latest machinery. 

Europe, the EU in particular, is 

our key trading partner, so we 

import a lot of machinery that we 

use to produce products that are 

exported to the EU. 

Malaysia is made up of 33 million 

people, we cannot just depend on 

our domestic market. That’s why 

we are here to ensure that we can 

do business with other parts of the 

world, not just exporting, but also 

in product development and R&D 

centres. 

How does it feel being back at 

SIAL Paris 2022? 

I would like to congratulate the 

organisers for bringing back SIAL. 

We know when we come to SIAL, 

we meet serious buyers, we meet 

people who know what they want. 

Our companies come here because 

we believe that we need to remain 

resilient, so hopefully SIAL can 

help our Malaysian companies to 

achieve their aspirations• 

Zuhaila Sedek 

Trade Commissioner, 

MATRADE 

HALL 8 - STAND B091 

Dardenne crafts 

chocolate best 

served chilled 

“A major innovation that will revolutionise the world of chocolate», is a 

grand statement, but Dardenne’s new Chocolat Frais could prove to be a 

game-changer. 

The chocolate bar is one that customers 

should refrigerate before enjoying. This way, 

the product, which has a residual shelf life of 

six months in stores, does not spoil, making it 

ideal for year-round enjoyment. The Chocolat 

Frais bars have a unique texture, which thanks 

to being chilled, offers “an incomparable 

sensation of freshness in the mouth,” says 

Dardenne. 

Another benefit of the chocolate being 

refrigerated, is that the texture and taste is 

unaltered by heat, with the bar retaining its 

aromas and other intrinsic qualities. The bar’s 

hazelnut base makes the bar suitable for 

children, as well as adults. 

Dardenne is a chocolatier that takes pride 

in product innovation. Ludovic Dardenne, 

a chocolate pharmacist, founded the 

Dardenne chocolate factory in 1897, in the 

French commune of Bagnères-de-Luchon. 

The pharmacist obtained a patent for his 

chocolate, and the range, named L’Original, 

is still being manufactured to this day. With 

its Chocolat Frais range, Dardenne is taking 

another step forward in the world of chocolate 

innovation• 

HALL 5 - STAND EG038 


I MARKET TRENDS I 

Pleasure drives product innovation and 

development, SIAL Insights reveals 

Enjoyment is a key motivator and driver for innovation in the agri- food 

industry 

SIAL Insights grants visitors access to leading analysis on 

the food industry’s major trends and developments from 

partners Kantar, ProtéinesXTC and NPD. 

Results from the Kantar Insights 

Food 360 Study 2022 show that 

satisfaction is an important factor 

in shaping the behaviour and 

expectations of consumers, and 

is also becoming a more complex 

area of study. 

In summary, 71% of survey 

respondents said they expected 

food to be enjoyable (an increase 

of one percentage point from the 

previous survey). This is the first time 

there has been an increase in six 

years. 

The report draws a fundamental 

connection between food and 

people’s emotions, and how it has 

been, and is, a “haven” during times 

of crisis and uncertainty. Enjoyment 

was cited as the number one focus 

for innovation, with nearly one in 

two innovations in the food industry 

putting enjoyment as their number 

one focus. 

The survey also shows that 

consumers do not want to have 

to choose between enjoying their 

food, and eating healthy or ethical 

products. 

The last few years have led 

consumers to ask fundamental 

questions about the food industry, 

especially regarding its impact 

on the environment, as well as 

ethical concerns for animals. Some 

41% of respondents said they felt 

guilty about eating meat and had 

concerns about animals suffering. 

Meanwhile, 11% of consumers 

were found to have donated to 

NGOs whose goal is improving the 

food industry. Thus, there is clearly a 

demand for food that is enjoyable, 

while at the same time being healthy 

and ethical. 

The survey found that consumers 

also have an appetite for escapism 

through food. With planes being 

grounded over the past few years 

and ongoing travel disruptions 

in some parts of the world there 

is a heightened awareness, and 

demand, for new tastes and 

textures. 

Another significant point is that 

following lockdowns, consumers 

decided to “reclaim” their homes, 

identified as a space of security, 

comfort and pleasure too. Kantar 

Insights found that 56% of 

consumers were found to have 

cooked more since 2020. 

The quest for new tastes manifests 

itself in many forms for consumers, 

be it powerful tastes, original 

natural ingredients or unusual 

ingredient combinations (chocolate 

and seaweed for example). 

The region of Southeast Asia, 

especially countries like Japan 

and Korea, is reportedly leading 

inspiration in the trend known as 

“assertive exoticism”. Another 

region of interest is sub-Saharan 

Africa, cosnidered as a taste 

territory with untapped potential. 

More specifically, it find there is a 

market for innovation with sweet 

flavours. For example, new yoghurt 

flavours, including baobab, vanilla, 

tangerine, yuzu and even lavender. 

Ice creams and sorbets also 

present themselves as good flavour 

experiment, with exciting tastes and 

textures, such as champagne• 

THE CHALLENGE 

FOR RESTAURANTS 

TO BALANCE PRICE 

AND PLEASURE 

SIAL Insights has found consumers 

are more sensitive to price than 

they were before. However, there 

is still an appetite for enjoyment, 

with customers prepared to pay 

more for a “value proposition”. 

It suggests, that for consumers, 

it is not about finding the lowest 

price point. “Value for money” 

is a lever for satisfaction, with 

some people willing to pay a 

premium for a high quality dining 

experience, whether that is for 

local produce, unique flavours 

and ingredients or even restaurant 

atmosphere. 

This appears to be a polarising 

trend in Europe. The NPD Group 

found that 54% of Europeans 

think restaurant prices have 

risen too much relative to their 

purchasing power, despite 

respondents understanding the 

reasons for increases, such as 

improvements in food quality, raw 

materials, wages or fixed costs• 



I TRADE TALK I 

Tasting the flavours of innovation 

at SIAL Paris 2022 

In an exclusive interview with the SIAL Daily, Sasha Coutellier Food Buyer at Compass 

Group France, explains what he is looking for at the trade show 

Plant-based alternatives and shorter ingredient lists are just 

some of the new tendencies to look out for. 

What brings you to SIAL? 

I am a buyer with Compass Group, 

which is one of the leading food 

distributors in the world and 

has around 2,200 sites across 

France. My focus is primarily on 

dairy products and plant-based 

alternative foods. So my priority 

at SIAL Paris 2022 is meeting with 

prospective suppliers to see what 

new products are available on the 

market. 

This year, I am particularly interested 

in catered products, which can be 

served as a main dish, or vegetable 

based products like patties but that 

are wheat or pea based rather than 

soy. It is also very interesting for me 

to walk around and discover the 

latest food innovations - and I think 

this year, there will be a lot of new 

plant-based products at the trade 

show. 

What are the main trends which 

are shaping your decisions? 

Globally speaking, people in 

France are turning towards «made 

in France products» or more local 

products. At the same time, they are 

less interested in products which 

have been highly transformed. 

Especially since the end of the 

pandemic, more and more people 

have been cooking at home and 

using raw products rather than those 

which have been manufactured or 

transformed. Today when we look 

at a product, we want to have the 

shortest possible list of ingredients. 

The last big trend is more vegetarian 

products, with more and more 

people adopting a flexitarian diet 

and eating more vegetables 

THE PRODUCTS 

WHICH ARE 

REALLY DOING 

WELL ON THE 

MARKET TODAY 

ARE PLANT- 

BASED STEAKS 

AND VEGGIE 

PATTIES. 

So what do you think the 

average plate of food will look 

like in 2050? 

This is a difficult question but I think 

either we will have covered a lot of 

ground in which case there will be 

more insects, but for now this has not 

been fully developed. Or we will 

see more plant-based alternatives, 

with local ingredients and without 

any additives or chemicals. And 

I think we will see more of these 

alternatives in all dishes, including 

starters, mains, desserts etc. 

How important are global 

events like SIAL? 

It serves two fundamental purposes 

- the first is being able to taste 

products, which as you can imagine 

in the food industry is very important. 

So being able to meet suppliers and 

get a real feel for what it is they are 

doing. The second is that, after two 

years of Covid, we have become 

accustomed to communicating over 

video. It therefore enables us to 

reconnect with our suppliers and 

creates much needed moments of 

exchange• 

Sasha Coutellier 

Food Buyer, 

Compass Group France 

Max&Bien 100% 

plant-based 

Dutch cheeses 

comes to France 

One of the biggest privately-owned producers of 

cheese in the Netherlands, Vandersterre (Hall 7- 

Stand F110), has brought a plant-based cheese to 

SIAL Paris 2022 for the first time. 

Max&Bien is the brand, 

founded by Maxine 

Agyeman, a culinary chef, and 

Jobien Groen, a researcher 

in nutrition and health, in 

Amsterdam. The collaboration 

allows Max&Bien to market its 

brand more widely. 

The plant-based collection, 

matured for between three to 

four weeks, consists of four 

flavours: Herbs & Garlic, 

Cumin, Truffle, and Mild & 

Mellow. «With our cheeses, 

we want to make it easier for 

people to occasionally opt for 

a plant-based option with a 

drink,» says Agyeman. 

During the two founders’ 

search for vegan products, 

they especially missed really 

tasty alternatives to cheese 

and dairy. With their combined 

knowledge and experience,, 

they decided to take to their 

kitchens and developed their 

own vegetable cheeses. The 

result is a range of awardwinning 

products based on a 

Gouda model. 

Henk-Jan Kos , Commercial 

Director of Vandersterre, 

comments: «By joining forces 

in the field of innovation, 

marketing, chain solutions 

and international market 

knowledge, we want to further 

stimulate the production 

and sale of Max & Bien’s 

products»• 

HALL 7 - STAND F110 


I EXCLUSIVE INTERVIEW I 

© Stéphane Grangier – INRAE 

Philippe Mauguin 

President and General 

Manager of INRAE 

(French National Research 

Institute for Agriculture, Food 

and Environment) 

TRANSFORMING THE 

SECTOR CAN ONLY 

BE ACHIEVED IF 

EVERYONE - BUSINESSES, 

PRODUCERS, 

RESEARCHERS, 

CONSUMERS AND THE 

PUBLIC SECTOR TAKE 

ACTION TOGETHER 

SECURITY 



I EXCLUSIVE INTERVIEW I 

Exceptional times 

will become the norm 

In an exclusive interview with SIAL Daily, Philippe Mauguin, President 

and General Manager of INRAE (French National Research Institute for 

Agriculture, Food and Environment), partner of this year’s SIAL Future Lab, 

shares his vision for the future of food 

While the industry is facing major challenges, there are a 

number of levers to pull on. The necessary transformation 

can only be achieved if everyone takes action together, Mr 

Mauguin urges. 

What are the biggest challenges 

facing the agriculture and agrifood 

sectors today? 

The challenges are enormous. On the 

one hand, feeding a growing world 

population, with numbers expected 

to reach nine to ten billion people 

on earth by 2050. And doing this 

within the context of climate change, 

which is accelerating and therefore 

increasingly complicating the lives 

of farmers. Today, we are already 

seeing more extreme climatic cycles 

repeat themselves and undermine 

agricultural production. At the same 

time, the amount of productive 

land in the world, as well as here 

in France, is being chipped away 

through urbanisation. On top of 

overcoming these challenges, we 

must meet the increasingly high 

expectations of citizens, consumers 

and public bodies. Today consumers 

are more concerned about the 

naturalness or health implications 

of products, for example whether 

they were produced using fertilizers 

and pesticides, or additives and 

preservatives for the agri-food sector. 

Reducing fertilizers and pesticides 

however is challenging for producers 

looking to protect their crops against 

diseases and insects, which are in 

turn becoming more problematic 

through climate change. There are 

also expectations being placed 

on the animal farming segment, 

with consumers demanding more 

respectful production processes. 

So we have to face all of these 

challenges at once. 

How has the past year presented 

itself in terms of climate? 

This year has been an exceptional 

year, as it is among the hottest years 

on record, with the highest impact 

on our resources. But unfortunately 

this type of climate is likely to 

become far less exceptional in the 

future. What scientists from around 

the world are saying, is that these 

exceptional climatic events are 

becoming increasingly frequent. 

However, this does not mean we will 

only experience heat waves during 

the summer months putting pressure 

on our water reserves. We will also 

experience, like in 2021, more humid 

spring and summer seasons, which 

pose different problems for harvests 

in terms of diseases for example. So 

we are going to face more extreme 

climatic conditions. We are living 

through an exception which will 

become the norm. 

What levers can the industry 

activate to overcome these 

challenges? 

Obviously there is no simple recipe. 

For starters, we must fight against 

agricultural and food waste. Today, 

around 30% of food products 

are wasted, mainly in developing 

countries towards the end of the 

supply chain. The solution will involve 

logistics companies, distributors and 

consumers, which is complicated, 

but there is room for maneuver. 

At the same time less developed 

regions around 30% of harvests are 

lost due to poor infrastructure and 

storage. The second leverage is the 

evolution of people’s diets. Because 

if everyone on earth consumes as 

much meat in 2050 as the US and 

many parts of Europe do today, we 

will exceed our production capacity, 

even with innovation. Of course 

there are large disparities in the 

consumption of animal and plant 

based proteins between countries, 

so these will have to be rebalanced 

according to the World Health 

Organisation’s guidelines, which 

to make it simple is getting 50% of 

your protein from plants and 50% 

from animals. Finally, we need to 

reduce our carbon footprint while 

maintaining levels of production. 

This is increasingly possible through 

innovation and research, from 

genetics to crop diversification. 

How can INRAE help with this 

transition? 

We have a high level of responsibility 

towards the scientific community 

here in France and around the world. 

We produce new insights through 

conducting scientific research on a 

wide range of relevant topics. For 

example, how can we predict the 

climate of 2050 across different 

French regions and what impact 

will this have on harvests, including 

wheat, sunflowers, vegetables, fruits 

and vineyards, and also how will 

it affect animal farming. We cover 

an extremely wide range of topics, 

from microbiology and ecology to 

genetics and robotics. We mobilise 

these tools to better understand the 

evolution of climate change, biodiversity 

and the impact of food on 

people’s health. In this sense, we 

produce information and innovations 

to support the transition. Our 

second function is making sure this 

information has a real impact. We 

do this through private partnerships, 

education and shaping national 

and international policy. This is key 

to overcoming the challenges of 

tomorrow because pulling these 

levers and transforming the sector 

can only be achieved if everyone - 

businesses, producers, researchers, 

consumers and the public sector take 

action together• 

FUTURE LAB : 

DIVE RIGHT INTO 

THE FUTURE FOOD 

TRENDS OF 2030 

An immersion in the heart 

of food trends on the 

horizon for 2030 

Future Lab - partnering with 

INRAE and Accenture - invites 

the visitors of SIAL Paris 2022 to 

travel to the future and discover 

the food industry of 2030. This 

forward-looking, high-impact, 

immersive experience addresses 

the major trends in the decade 

to come, from the earth to the 

table. The activities focus on 3 

topics: Agriculture 2030, Retail 

2030 and Dining 2030. 


I SPECIAL FEATURES I MEAT I 

Image courtesy Salumificio Scarlino. 

Salumificio Scarlino 

experts in frankfurters 

Salumificio Scarlino, which 

celebrated its 50th anniversary 

in 2021, has expanded into 

every region of Italy and several 

foreign markets on the back of its 

expertise in exclusively producing 

frankfurter sausages. 

The company is among the largest 

in the sector in terms of volumes 

produced. In recent years, 

Scarlino has expanded with the 

production of cured meats. The 

company’s bestseller is its Boys 

product, and also noteworthy 

is the halal 3x250g format and 

Pariser cooked sausage in 350g 

and 500g formats. 



•Producing frankfurters since 

1971 

•Production capacity of 70 

tones per day 

•Private label service 

Serving up precooked 

gyros at 


Artisanal production 

remains at heart of 

Nduja San Donato 

Nduja San Donato specialises 

in the artisanal production 

of the spicy and spreadable 

salami of the same name. 

The company, owned by the 

Pugliese family, is based in 

Spilinga, a town in Calabria, 

in southern Italy, the birthplace 

of Nduja centuries ago. Nduja 

San Donato, was among 

the first artisan companies 

to produce and market the 

original Spilinga Nduja and 

only uses ancient manufacturing 

processes, especially natural 

smoking and slow aging - with 

no preservatives, dyes or other 

additives. 



•A reputation for quality based 

on simplicity 

•Based in Spilinga, the birthplace 

of Nduja 

•Made using only meat, salt and 

sun-dried Calabrian red pepper 

Frangus brings 

Portuguese chicken 

to the kitchen 

Greek outfit Bikre is presenting 

its country’s cuisine at SIAL Paris 

2022. The company, based in 

northern Greece, has a range 

of authentic food products, 

including pre-cooked gyros 

prepared with a local recipe. 

The gyros are marinated in pure 

spice and condiments, with 

meats sliced in a traditional 

way. Customers can choose 

between pork or chicken meat 

and doner gyros. “Our vision is 

for Bikre to continue benefiting 

from the trust amongst consumers 

and recompensing such trust by 

coming up with new, innovative 

and quality products,” the 

company says. 


•Time-saving option for eating 

gyros 

•Available in pork, chicken and 

doner meat 

Specialising in industriallyhandcrafted 

Portuguese cuisine, 

Frangus is attracting guests at 

SIAL Paris 2022 with a taste 

of western Iberia. A standout 

product from the company is the 

trademark deep-frozen grilled 

chicken, which Frangus says is 

“100% seasoned and charcoal 

grilled by hand in Portugal.” 

The grilled chicken is cooked 

with piri-piri, lemon or orange 

sauce. The product is ultrafrozen 

at -18°C, which gives it 

approximately one year of shelflife. 

“We are the chicken kings,” 

says Frangus. “Since 1989 we 

have known the art of grilling 

chicken well.” 


•Cooked with a Portuguese 

recipe 

•12 months of shelf life 

•Features a “secret sauce” 


•Meats sliced in a traditional 

way 

HALL 5A - STAND T052 



I SPECIAL FEATURES I BEVERAGES I 

S-nap Shot is 

energy for the brain 

The man behind new drink 

S-nap Shot, designed as «brain 

fuel», is keen to point out that 

it is not another energy drink. 

Alessandro di Napoli, president 

of Magnoglia is a pharmacist 

specialised in neuroscience 

and he told SIAL Daily that his 

formula does not contain typical 

ingredients of energy drinks 

that simply increase heart rate. 

Instead, his tailored product is 

designed to help students, drivers, 

and anyone needing extra 

concentration. At SIAL America, 

Magnoglia found a partner for 

the US market - and it hopes to 

do the same for other markets at 

SIAL Paris 2022. 

HALL 5C - STAND D103 


•Created by a pharmacist 

specialised in neuroscience 

•No direct competitor in the 

market 

•Eight tailored ingredients 

including arginine, serine and 

lactate 

Lactasoy to enhance 

recipes with Benefitt 

Soy Barista line 

Thailand’s Lactasoy is reinforcing 

its new brand Benefitt, having 

launched it just before the 

pandemic. The company has 

chosen SIAL Paris 2022 as the 

relaunch platform for global 

markets, with a focus on recipe 

formulations. Lactosoy’s Jen 

Aguilar (pictured) told SIAL 

Daily: «We have had a lot of 

people visiting from different 

countries - from the Maldives 

to Saudi Arabia. The postpandemic 

market is very 

focused on healthy beverages 

which is great for our brand.» 

Lactasoy currently exports to 

about 35 countries. 

HALL 5C - STAND F039 


•Established since 1981 

•Recognised specialist in soymilk 

•Benefitt Soy Barista is specially 

made for coffee 

Resone adds bitters line to Loco brand 

after recording 35% growth in 2021 

As the ready-to-drink market for alcoholic drinks continues 

to grow, Resone is making the most of it, with the launch of its 

bitters, developed for specific tastes in west African markets, 

but which has a wider global appeal, says the company 

Paris-based alcoholic beverages 

company, Resone, has high hopes 

for the just-launched Loco Bitters 

ready-to-drink (RTD) line, which 

joins its popular Vodka Energy 

Drink. Both the canned products 

have an alcohol content of 19%. 

Owner of Resone, Jean-Philippe 

Colnet (pictured), who founded 

the company in 2010, tells SIAL 

Daily: «The new line is just entering 

the Africa market now. Loco Vodka 

Energy launched three years ago 

and was successful in west African 

countries and we were asked to 

develop something more tailored to 

these markets. The trend there is for 

bitters which is why we decided to 

develop a special recipe for them. 

We would like to be in Europe as 

well, and that is one reason we are 

here at SIAL Paris 2022. We are 

open to distribution partners in all 

markets.» 

As well as Loco RTDs, Resone has a 

portfolio of brands including Boum 

Boum Cocktails, African Legend 

Beer, and Gommier Caribbean 

Rum as well as a partnership in 

India with Fullarton Distilleries. Mr 

Colnet says: «When creating Resone 

with connections I had in Africa, 

we started with bakery products. 

One thing led to another and our 

activity evolved, going from wine to 

the birth of my own brand of spirits 

and then RTD cocktails. We’ve come 

a long way and the projects are 

numerous.»• 

HALL 5C - STAND H011 


I SPECIAL FEATURES I SEAFOOD I 

Vegan Green Tuna like 

the real fish 

Discover a species of tuna that will 

never be at risk of extinction with 

Vegan Green Tuna by Schouten 

Europe BV. The sustainable food 

is 100% plant-based and boasts 

a meaty texture, just like real tuna. 

Ready to eat both hot and cold, it 

is packed with vegetable proteins 

and available in both 1kg and 4kg 

poly bags. 

Vegan Green Tuna responds 

to consumer demand for more 

plant-based fish alternatives and 


•Sustainable vegan tuna 

•Delicious taste and meaty texture 

•Ready to eat, hot or cold 

can be used in countless dishes 

including baguettes, canapés and 

poke bowls. 

HALL 5A - STAND N125 

Try salmon jerky at 


Latvian salmon specialist 

Queen Harbour is the company 

behind dried salmon jerky 

slices. The process for this 

unique product? Atlantic 

salmon is sourced from 

Norway, manually salted 

without preservatives or 

injections, dried at a low 

temperature and worked 

on by Queen Harbour’s 

craftsmen. Notably, the products 

are not frozen, and come in 

vacuum packaging to maintain 

the product’s freshness and taste. 

Queen Harbour also produces 

Crispy Queen Harbour Chips, 

along with an array of salmonbased 

products. 



•Manually salted without 

preservatives 

•Products are not frozen 

•Vacuum-packed to preserve 

freshness and taste 

PLNT introduces 100% plantbased 

salmon to SIAL Paris 2022 

Dutch taste innovators PLNT is 

pleased to present the latest 

addition to its range of meat 

and fish successors - plantbased 

salmon. 

The 100% plant-based salmon product 

is being unveiled at this year’s show, 

with the “same colour, shape, mouthfeel, 

nutritional value and taste as (smoked) 

salmon.” The product is mostly made of 

rehydrated pea structure and contains 

iron, vitamin D and vitamin B12. PLNT 

also says its plant-based salmon is 

gluten-free, as well as rich in protein, 

fibre and omega-3 fatty acids, while 

being low in soy and saturated fats. 

Regarding the use of soy, PLNT says it is 

sourced and produced in a sustainable 

fashion, “without deforestation and 

without importing it from the other side 

of the world.” The ingredient is zerowaste, 

with all parts of the bean being 

used. Furthermore, 85% of the energy 

used during production is re-used. Like 

its other products, PLNT’s plant-based 

salmon is made in the Netherlands. 

PLNT says the product innovation was 

inspired by environmental concerns, 

and the plant-based salmon joins the 

company’s product range of “next 

level successors of meat and fish,” 

including plant-based mince, meatballs, 

pork sausage and more. “With our 

relatable flavours in a plant-based 

fashion, you’ll taste the original, but eat 

completely animal-free,” the company 

says. Furthermore, it is worth noting 

that PLNT’s range of products contain 

the high amount of vitamin D, B12, iron 

and fibre you can find in its plant-based 

salmon. 

According to PLNT, a plant-based 

salmon product has been in development 

for a while. The result is a product that 

the company claims is a sustainable, 

healthy alternative to one of the most 

popular species of fish in the world• 

HALL 6 - STAND J189 

Hersan’s pantry is full 

of new flavours at SIAL 

Paris 2022 

Hersan is expanding its range 

of canned products to include 

roasted peppers in strips, 

allowing consumers to enjoy 

classic Mediterranean dishes 

with speed and ease. Ideal for 

entertaining or tapas, the food 

is versatile and ready to eat as 

a garnish or added ingredient. 

It is one of an array of new 

products by Hersan which 

boasts more than 30 years 

experience in the food sector. 

Others include natural fine 

peas, anchovy stuffed olives 

and tuna belly in sunflower oil. 

HALL 2 - STAND L136 


•Quick and easy to use 

•Delicious Mediterranean 

flavours 

•Versatile ingredient 



I SPECIAL FEATURES I ORGANIC & WELLNESS I 

Medjool dates, the 

California superfruit 

from Coachella 

Grupo La Nogalera 

puts pecans in the 

spotlight 

Kohl Family Farm is home to the 

medjool date, or the “California 

superfruit” as put by Joolies. The 

American company is present at 

SIAL Paris 2022 to give guests a 

taste of its range of organic medjool 

dates. Joolies was founded in 2018, 

but the founding Kohl Family has 

been planting and growing organic 

medjool date trees at their 500- 

acre farm for nearly two decades. 

Joolies prides itself on being organic 

and sustainable, with no pesticides, 

herbicides or fungicides involved in 

the farming process. 

HALL 4 - STAND M084 


•Hand-picked organic dates from 

California 

•No pesticides, herbicides or 

fungicides 

•Dates available whole or pitted 

Mexico’s Grupo La Nogalera, a 

leader in the pecan market, is at 

SIAL Paris 2022 promoting the nut’s 

‘superfood’ benefits. Pecans are 

known for their rich, naturally sweet 

flavour, plus their nutrient density. 

Established in 1985, La Nogalera 

is strategically located close to the 

US/Mexican border. It is displaying 

a range which straddles pecan 

natural and organic halves, pieces, 

and pralines. The company is able to 

service private label, wholesale and 

commercial ingredients accounts. 

HALL 5B - STAND KJ239 


• 35 years of experience 

• ISO/IEC accredited 

laboratories 

• Four facilities exporting to more 

than 25 countries 

JBS reaches old and 

new customers with 

beef, pork and chicken 

at SIAL Paris 2022 

The company has two stands 

at the show and is using them 

to re-engage with its global 

audience. 

JBS Foods - the leading beef producer 

in the world - is back at SIAL Paris 2022 

with two stands (K135 and C225) in Hall 

6 for its respective North American and 

Brazilian/rest of the world operations. 

On the North American stand, Beef 

Product Manager Nick Smithfield tells 

SIAL Daily: «The show is a chance to 

re-engage with our global audience 

after a few years of intermittent travel 

due to Covid, SIAL is attended by many 

nationalities so it’s a perfect opportunity 

to reach out to customers old and new.» 

On the North America stand, the 

company is promoting its beef, pork 

and chicken products. «The market at the 

moment is pretty strong, though some 

are better than others,» adds Smithfield. 

«Domestically, the US market is good, 

though China and Indonesia have 

softened up a bit.» Earlier this month, 

JBS US announced it was discontinuing 

its plant-based meat operation, 

Planterra Foods, but said it was still very 

much in the alternative protein market. 

The company’s plant-based focus is 

switching to Brazil and Europe. 

On the sustainability front, JBS claims 

to be the first global meat and poultry 

company to commit to achieving net-zero 

greenhouse gas emissions by 2040. In 

September, the company named Jason 

Weller to its executive leadership team 

as global chief sustainability officer. In 

this new role, Weller will have oversight 

of all ESG and sustainability strategies 

for JBS Global. 

HALL 6 - STAND K135 & C225 


I SPECIAL FEATURES I 



I REGIONAL SPOTLIGHT I FRANCE I 

Delicatessen olive oil 

from the heart of the 

Alpilles 

Introducing appetiser 

waffles to SIAL 

Paris 2022 

After a 40-year period of 

inactivity, Saint-Rémy de Provence 

has had its olive-growing culture 

relaunched with the founding 

of Moulin du Calanquet in 

2000. The company produces 

a large range of delicatessen 

products, from flavoured olive 

oils to vegetable spreads, jams 

and more. Standout offerings at 

SIAL Paris 2022 include olive 

oil varieties such as Picholine, 

Salonenque and Aglandau. The 

company has also obtained HVE 

certification, an environmental 


•Olive oils that can be used raw 

or cooked 

•Traditional varieties like 

Aglandau and Picholine 

certification for farms that are 

committed to the implementation 

of environmentally friendly 

approaches. 

HALL 5 - STAND BR247 

Pâtisserie des Flandres, a team 

of waffle specialists based in 

the north of France, claims 

to have created the new 

concept of waffles as an 

appetiser. The pastry shop 

offers mini butter waffles 

that are complimented with 

a Maroilles cheese filling from 

the Hauts-de-France Region. 

The waffles are ready in just five 

minutes, heated on the oven or on 

a grill. Pâtisserie des Flandres also 

recommends serving the waffles 

with salad as a starter. 

HALL 5A - STAND L009 


• Ready in just five minutes 

•Featuring Maroilles cheese filling 

•Won the SIAL Innovation Award 

for fresh products 

•HVE certification 

L’Atelier du Ferment serves 

up authentic fruit kefir 

It has been a busy year for 

L’Atelier du Ferment. The young 

company from Mayenne has 

moved into a new workshop, is 

working with wholesalers and 

launched its new brand Kéfirade. 

Produced with fresh kefir grains 

with no preservatives, additives 

or flavouring. Kéfirade comes 

in flavours such as lemon 

and fig, ginger and rooibos, 

as well as raspberry and 

rosemary and more, with 


•A wide variety of flavours 

•No preservatives, additives or 

flavouring 

•Produced with fresh kefir grains 

L’Atelier du Ferment claiming to 

have one of the widest range of 

fruit kefirs on the market. 

HALL 5A - STAND LM068 

Boosting 

childrens’ 

immunity 

with 

Immunité 

Tentation de Fruits arrives at SIAL 

Paris 2022 to showcase its Immunité 

beverage for children. The clue 

is in the name with this product, 

which contains zinc, vitamin C and 

vitamin D, all designed to support 

children’s immunity. The drinks have 

80% of fruit content, and contain 

no added sugar. “Our products 

are easy to drink for breakfast or at 

snacking time,” says the company. 

Furthermore, the drinks come 

in sustainable, Forest Steward 

Council-certified packaging. 

HALL 5C - STAND E192 


•Featuring zinc, vitamin C and 

vitamin D 

•80% fruit content 

•Comes in sustainable packaging

SIAL Daily 2022 Day 4 Edition

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