SIAL Paris, a Source of Inspiration for Foodservice Professionals

“With more than 400,000 raw and processed products (both local and from across the globe), SIAL is an incredible playground for those seeking inspiration : from Shanghai to Jakarta and Abu Dhabi to Paris, this is where the chefs come to find new flavours, textures and colours – the ingredients they need to feed their creativity.

Inspiration is everything: it’s what keeps the artistry in cooking alive and it’s what keeps the consumers (ever hungry for novelty and surprise) satisfied when they sit down to enjoy their food, the biggest source of pleasure of the day!

More than ever, today’s consumers treat restaurants as testing laboratories – making them precious indicators of future consumer and food industry trends, and of the products coming to tomorrow’s shelves.

Covering around 27 acres, SIAL Paris, the biggest food fair in the world, makes finding inspiration easy: through 7,000 international exhibitors, and numerous demonstration and conference areas, it shines light on everything from ingredients and products, to health trends, organic and exotic produce, and digital food.

As usual, we expect the La Cuisine cooking demonstration event to be a hit with industry professionals: it’s where famous chefs concoct dishes using the hundreds of restaurant products selected by SIAL Innovation; and each day, it’s where international Michelin-starred chefs prepare dishes from their home countries. For the second year in a row, a SIAL Innovation award will be named by the commercial and collective catering jury.

I wish all foodservice professionals a wonderful SIAL Paris…”

–          Nicolas Trentesaux , Director SIAL Group


Joël Robuchon, patron of SIAL Paris

In 2016 the foodservice industry will take centre stage thanks to one exceptional Patron – French chef Joël Robuchon: voted “Meilleur Ouvrier de France” (Best Craftsman of France) in 1976, “Chef of the Year” in 1987 and “Chef of the Century” in 1990, he has been Fleury-Michon’s partner for the last 28 years and is the most Michelin-starred chef in the world (26 stars). In 2014, he participated in SIAL’s “50 years, 50 chefs” operation, and this year, as the event’s patron, he will be part of both the SIAL Innovation awards committee (alongside Elior and Gault&Millau) and September’s press conference panel. In addition, the multi-Michelin-starred chef will speak on SIAL TV on October 16 (opening day) and set up a restaurant-themed itinerary, selecting the exhibitors’ best products for a basket bearing his name.

Bringing out the talent of tomorrow

For the first time ever, SIAL Paris will be awarding a New Talents of Gastronomy prize: open to chefs, sommeliers and front house staff, the competition, organized by Le Cercle, will shine light on up-and-coming professionals from all over France. “Our aim is to allow tomorrow’s talent to express itself in SIAL’s international environment,” explains Michel Blanchet, Honorary President of the Chefs of France. In addition to offering its participants exceptional media coverage, the competition will let visitors glimpse at how the gastronomy of the future is being invented.

La Cuisine

La Cuisine and the VIP restauranthave been serving inventive and audacious recipes to guests since 2012; this year, students from Paris’ FERRANDI school will be hosting the areas. FERRANDI upholds France’s great gastronomic tradition, centring its teachings on practise and the accuracy of the gesture, as well as the acquisition of both fundamental and technical skills. The school’s students (studying bachelor degrees in restaurant management) will assist the Michelin starred chefs throughout the 5-day fair, during all the cooking demonstrations and at lunchtime in the restaurant.

The Rungis International Market, an industry leader and a quality partner

SIAL Paris has decided to renew its partnership with the Rungis International Market – and so once again, the largest fresh produce market in the world will provide all participating chefs with quality ingredients to use in their gastronomic creations.

SIAL OFF, a unique gastronomic tour of Paris

SIAL OFF has existed since 2012 and provides an exceptional opportunity for visitors and exhibitors to explore Paris and its establishments. How? Thanks to a booklet of gourmet addresses selected by Gault&Millau. Each café, restaurant, bar and artisan boutique in the booklet provides special offers, so participants can really get the most out of Paris during the event.


The restaurant industry is constantly reinventing itself -moving with the times to satisfy the increasingly complex demands of food lovers.

“It’s a permanent laboratory where the trends that impact the entire food sector are started and diffused,” confirms Anne Claire Paré, the founder of Bento consulting. “The creativity and imagination of chefs who travel, plus the ongoing interaction between restaurant owners and their ever more demanding clientele, combined with the arrival of new entrepreneurs with different visions of the sector, makes for an explosive cocktail – one that’s favourable to innovation.” 

And from this explosive cocktail burst the trends of 2016.

Health goes widespread

This year, watching what you eat is both a statement and a sign of sophistication, as people assert their ‘food personalities’ by choosing alternative suppliers, nutrient-rich ingredients and ‘soft’ cooking methods, including raw foods. In line with this, gluten-free is becoming widespread throughout the world, with experts predicting a 3 billion-euro market for it by 2020. Vegetarian cuisine is also on the rise – largely thanks to the creativity of chefs!

Artisanal everything

The word “artisan” has become synonymous with “quality” and “luxury” as establishments seek out small producers to shine light on their manufacturing methods, and both theatricalize and reinvent their regional savoir-faire. This quest for innovation is boosting an already growing sector. In Europe the catering market grew by 3.5% in 2014, hitting an impressive total of 94 billion euros, and Canada alone is home to 76,297 restaurants, with Quebec offering no less than 21,000 establishments, 15,000 of which are independently owned.

Expertise on the up 

As consumers become savvier and the number of food establishments rises, caterers are having to innovate; boasting a signature speciality is no longer enough to stand out from the crowd. Nowadays its all about mastering an ingredient, a recipe or a region. This is particularly true for sweet food, where the need to eat less means people are turning to quality makers, making educated choices and indulging with finesse. The trend is also affecting coffee, as we enter a “post-Starbucks” era with an increase in espresso counters offering ultra-short menus of only the best coffee made by the very best and most respectful producers.

Food delivery

Ranking in $90 billion – 16% of global foodservice market – the food delivery sector is booming across the world, with a turnover increase of 67% in 2015. Kick-started in France a few years ago, the market is now seriously on the up – proving that like other Western populations, the French are enamoured with life-simplifying solutions.


  • Foodservice in the Middle East is a booming industry: in the Gulf Cooperation Council countries (Oman, Kuwait, Bahrain, Qatar, Saudi Arabia and UAE) a 50% rise is expected by 2018 and figures are likely to surpass the 25-billion-dollar mark. Revenues from home food delivery are expected to reach $218 million by 2020 in this region; the market is exploding thanks to a 67% revenue increase in one year. From 2019 onwards, this sector should generate revenues of 90 billion euros.
  • In China, foodservice revenues have also risen by 1.5% between January and May 2015, reaching the colossal figure of $190 billion.
  • Asia as a whole is seeing increases:
    • With 45 million people belonging to the middle and upper classes, Indonesia has become the world’s leading market for halal foods; foodservices all across its islands are expected to rise by 9% by the end of next year.
    • In the Philippines, this sector’s revenue is projected at $12.7 billion in 2017, and food chains are also expected to see their revenues grow by 7% in one year.