SIAL Paris – the global food marketplace where business begins and develops – presents a unique clarification of the trends rocking the food planet in 2022, and seeks out the best in innovations from all over the world.
A Not-To-Be Missed Event
SIAL Paris opens the debates of this edition with the theme Own the Change, an ongoing focus since 2020, to provide all the keys to creating tomorrow’s food, addressing expectations and initiatives all over the world. The edition to be revealed in October is built on commitment and agility, and is based on an extended programme designed to satisfy the anticipation of the entire food ecosystem.
SIAL Innovation, showcasing the best of the world’s food innovation. Applications are open to exhibitors until August 12, 2022. A panel of experts will recognize the companies whose products are the most innovative in their category.
SIAL Start Up, a brand-new area that will present a fine selection of startups in partnership with Start-up Sesame and FoodTech. The visitors will discover the most innovative French and outside-France young companies.
SIAL Insights/Think Tank encompassing exclusive studies on consumer expectations, product innovations, and food service trends. A new partner, NDP Group, joins the team of experts at Kantar and Protéines XTC in charge of the trend book.
SIAL Podcast a new monthly news broadcast about the food industry that provides guidance to professionals in our ecosystem throughout the year.
2 Questions with Audrey Ashworth
What does the Own the Change theme mean to you?
It reminds us that we are all active participants in the change that is underway, and that we must grasp the environmental, ethical, digital and demographic challenges facing the planet. It is up to us to rise to the challenges of food security and changes in consumption habits. It also means scouting out new talent and nurturing the “young shoots” who are eager to actively contribute to tomorrow’s ecosystem.
What are SIAL’s ambitions?
We strive to be more than just a trade fair. I hope to develop three precise areas: Business: To continue increasing the extent and diversity of attendees, and to federate and foster contacts and encounters among them, whether before, during and after the event. Inspiration: To provide the content and services that boost professionals in their development, and to supply them with pertinent tools they can use 365 days a year. Experience: To extend guidance and recommendations, and to increase the event’s convenience and simplicity. And to always maintain the conviviality that characterizes SIAL Paris.
About SIAL Paris
Organized by Comexposium, SIAL Paris is the largest food industry trade fair in the world with more than 7,000 exhibitors and 400,000 exhibited products.
A business generator, every two years it provides unique insights into trends and opportunities in the sector. The event is part of the SIAL Network, the world’s largest network of food and drink trade fairs. Through thirteen regular events (SIAL Paris, SIAL Canada in Montreal and Toronto, SIAL in China / Shanghai and Shenzhen, SIAL Middle East in Abu Dhabi, SIAL Interfood in Jakarta, SIAL in India / New Delhi and Mumbai, SIAL America in Las Vegas, Gourmet Selection by SIAL, Cheese and Dairy Products and Djazagro in Algiers), the network brings together 17,000 exhibitors and 700,000 professionals from 200 countries. The next SIAL Paris will be held from 15 to 19 October 2022 at Paris Nord Villepinte.
U.S. Press Contact: IMEX Management, Inc.
Comexposium is one of the world leaders in B2B and B2C events organization for professionals and the general public across the globe, including a number of industries such as agriculture, construction, fashion, retail, healthcare, leisure, real estate, food and drink, security, education, tourism and works councils. Established in more than 30 countries, Comexposium welcomes more than 3.5 million visitors and 48,000 exhibitors annually. With headquarters in France, Comexposium is supported by a network of sales representatives and employees located in 20 countries.