60 Years of SIAL

As in every even-numbered year, SIAL opens its doors in mid-October in Paris. The show is always a mecca for the food industry, and it will be bringing professionals together from October 19 to 23. As usual, the event has long been marked in my diary. If you haven't already done it as well, there are plenty of good reasons to go. And not just the fact that this year's event celebrates its 60th anniversary.

Still impressive numbers

First of all, this year's show will once again offer impressive numbers, worthy even of the pre-covid era.

Nearly 285,000 visitors are expected
- In 2022, the following proportions were represented: 37% Import/Export, 26% IAA, 21% Distributors, 8% Hotels, 8% Services, and 40% CEO/Managing Directors
Just over 7000 exhibitors
Over 200 countries represented (28% France, 42% Europe, 30% International in 2022)
Over 2000 journalists

But also for your information:

On average, an exhibitor makes 200 contacts at the show (for mathematicians, that's around 50 contacts a day). As a visitor, I come into contact with around 80 to 100 people in two days. In both cases, that's a lot of leads. So good reason for you to go.

And for the more athletic among you, I take an average of 18,000 steps a day on the Villepinte site. In short, good shoes are always advisable.

Events and an anniversary to celebrate

SIAL is not just about numbers. It also offers a series of events, seminars and dedicated spaces that make it a must-attend event for food professionals. The list is not exhaustive, but here are the main events that caught my eye on the program this year:

SIAL Talks: as with any self-respecting event, a program of conferences and seminars is planned. These will reflect trends and ideas around the food market (Some examples of themes: distribution formats, innovative food processes, environmental impacts, etc.).
SIAL Innovation: an essential stop on any visit. It's a space that brings together competition winners deemed innovative and representative of current trends in the sector in terms of invention, transition, re-invention and market outlook.
SIAL for Change: for the first time, the show will be awarding prizes that take CSR into account. The idea is to anticipate a future in which social, societal and environmental issues must be considered. With this in mind, SIALParis is launching its first award dedicated to Corporate Social Responsibility (CSR), in partnership with the CSR agency Hyssop. The SIAL For Change award aims to highlight and reward exhibiting companies that are making CSR part of their strategy and integrating sustainable practices into their operations, thereby contributing to a more equitable, humane and environmentally friendly future.
SIAL Startups: In general, those who want to see innovations will visit the competition area. But those who are really looking for new ideas will also take a look at the space dedicated to Startups. There will be new products as well as zero-waste initiatives, new ideas in catering and much more. For the first time this year, early-stage projects will also be on display.
SIAL JOBS: At present, it's difficult to find good profiles and attract young people to the food industry. SIAL's idea is therefore to do its bit, with a jobs zone to facilitate visibility and meetings between candidates and recruiters from across the agri-food industry.
Themed itineraries: at an event of this scale, it's best to be well prepared. To facilitate your task as a visitor, the show has designed themed trails around the following themes: private labels, foodservice products, Halal, Kosher, SIAL Start-up, Taste France, SIAL For Change, SIAL Innovation, and Italian products.
Happy birthday: The show is also celebrating its 60th anniversary. To celebrate, the organizers will be inviting exhibitors, visitors, partners and journalists to the esplanade on Sunday, October 20, as soon as the show doors close at 6:30pm. There will be an immersive, multi-media, multi-disciplinary art show dedicated to evolution through time...! It may not be the ceremony of the Olympic Games, but it will certainly be worth the detour.

Belgians at SIAL

So, as at every edition, the Belgians will be present with a fine array of products. Belgian exhibitors and various Belgian entities (FIT, hub.brussels and AWEX) have reserved around 6150 m2 of floor space. In short, and I'm addressing every buyer in the audience here, I sincerely invite you to visit the various pavilions of my compatriots.

The AWEX pavilions in particular will once again be brimming with companies already accustomed to exporting, but also with a few nuggets worth a look. Here are a few of my favorites:

Speculhouse with their traditional cookies, but also their excellent Coco Foly product, a coconut rock that has export potential and is super-instagrammable
Doctor Scritch: a cereal aimed at children, which has been developing well on the shelves for some time. A leap into the export market will be the logical next step.
Turtle: healthy, natural cereals, granolas and porridges
But there are also sauces, cold meats, meats, dairy products... and much more to be found in the various Belgian pavilions.

My 20/CENT

As usual, I'll be visiting the show, and I think it's only logical that all food professionals should be there too. It's an opportunity to sniff out trends and innovations of all kinds.

But it's also an opportunity to meet new partners and generate new leads. And let's not forget that, in addition to information and networking, there's also an attractive business component.

I look forward to seeing you in Paris.

SIAL Paris, Paris Nord Villepinte, Paris, France, October 19-23, 2024, https://www.sialparis.com

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