The world’s largest foodinnovation exhibition

PRESS PACKTAKE A TRIP AROUND
THE PLANET FOOD
OF TODAY AND TOMORROWSIALPARIS.COM#SIALPARISCONTENT
Key figures...................................................................................... p. 4
Edito...............................................................................................p. 5
A made-to-measure visit, extra visitor comfort...........................................p. 6
SIAL Paris, against waste! The Planet FOOD commitment!..........................p. 7
Landmarks........................................................................................p. 8
Events within the event.................................................................. p. 9-14
Spotlight on the SIAL Innovation 2018 Awards...................................... p. 15
Sial Innovation Awards as inspirational as ever......................................p. 16
Selection stages..............................................................................p. 17
Innovations from the world over.................................................... p. 18-21
Taste, True, Meaning… The Planet Food commitment!......... p. 22
SIAL Paris, the Planet Food laboratory................................................. p. 23• 1. Taste
Taste makes its big comeback................................................... p. 25-28• 2. True
Welcome to the age of “true” food................................................. p. 30
Planet Food for true food For consumers............................................p. 31
Consumer portraits ................................................................ p. 32-35
Planet Food for true food For manufacturers...................................... p. 36
Planet Food for true food For foodservice......................................... p. 37• 3. Meaning
Food in the empire of the senses...............................................p. 39-43
Commitment from all of Planet Food...........................................p. 44-45• 4. Taste, True, Meaning… France at the dining table...p. 46-49
The partners ............................................................................ p. 50-51

2

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SIAL PARIS
AT A GLANCE

Paris Porte Maillot

1

Visitors’ car park

Paris Montparnasse

2

Roissy CDG

3

WELCOME

Wines &
spirits

Preserved
products

Beverages

Grocery
products

Visitors’ car park

Hot beverages

GourmetIngredients

Equipment

WELCOME

HALL 5c

Fruits andvegetables

ESPLANADE

Confectionery

Frozenproducts

Meat
Cured meat

National
pavilionsPreparedproducts

Regionsof France

Poultry

National
pavilionsSeafoodproducts
Equipment

Alter’Native Food

National pavilions
Dairy products

National pavilions

WELCOME

Information
Handicap welcome desk
Rest Area

Exhibition Free Shuttles
Esplanade Parking
Show Shuttle
Free Shuttles
Paris / Aéroport Roissy CDG

National
pavilionsTaxi

RER B train terminal
Parc des Expositions

Reserved vehicles
Taxis, VTC, Motorbikes

August 2018 : Floorplan subject to change

3

KEY FIGURES

21 PRODUCT SECTORS#1Beverages#2

Cured meat

125

#3

Tinned foods#4

Delicatessen

#5

7,200

EXHIBITORSFROM 119 COUNTRIES, 87% INTERNATIONAL

Grocery#6

Fruit and vegetables#7

Organic products#8250,000 m²

10 HALLS

Seafood#9

Healthand food
supplement products

#10
Dairy

#11

Frozen foods#12

Sweet grocery
and bakery#13

Daily,
ready-prepared dish

#14
Meat

#15

Wines and spirits#16

Poultry and game#17

National pavilions
and world regions#18

160,000
PROFESSIONALSEXPECTED
70% INTERNATIONALFROM 194 COUNTRIES

9

THEMED VISIT TOURS

5 GUIDED VISITSPER TOPIC WITH EXPERTS

2,355

IN COMPETITION FOR
SIAL INNOVATION PRESENTED
BY 1,193 COMPANIESOFFICIAL DELEGATIONSEXPECTED

3DAILY
CONFERENCESTO PRESENT THE RESULTS
OF 2018 KANTAR TNS,
XTC WORLDINNOVATIONAND GIRA CONSEIL
WORLDWIDESURVEYS%
55
RETAIL / COMMERCE%
23
FOOD INDUSTRIALS%16
FOOD SERVICE%
6SERVICES

15

AWARDS

801

SELECTED PRODUCTS

Regions of France#19

IN-FOOD / PAI,
Ingredient andsubcontracting solutions#20

Equipment, technology
and services#21

Pet food

4

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SIAL PARIS

EDITO
Nicolas TRENTESAUXSIAL Network Managing Director

THE GREATEST SOURCE OF
INSPIRATION AND INNOVATION
IN THE FOOD SECTOR!
“Look deeper”, as you know, is our international promise: our commitment to help businesses
in the sector to better understand the market and the trends in the world food sector,
so as to develop and sustain their competitiveness.
“7,200 of these businesses have taken this message on board, and will be waiting
to present to you their know-how, their innovations and some 400,000 products hailingfrom more than 119 countries all around the world, to satisfy your need for inspiration.”
SIAL Paris, truly a book of world trends, this year expects to receive 160,000 professionals,
buyers, restaurateurs, industrialists and journalists in search of inspiration, exchanges
and analysis so as to get a better handle on just what consumers expect, and in this way
sustain and develop their - and your - competitiveness.

SIAL PARIS 2018 INVITESYOU TO COME
AND TAKE A DEEP
BREATH OF INSPIRATION,
AND TRY OUT SOMENEW EXPERIENCES!

Come and discover, in particular, our selection of the latest innovations from the sector
in the SIAL Innovation space, showcasing what is new and what is trending worldwide,
this year alongside its predictive counterpart, the Future Lab: a space given overto the analysis of weak signals, rising start-ups and virtual reality applications.
Once again you can enjoy the flagship events of SIAL Paris, including:• La Cuisine where chefs from around the world will titillate your taste buds.
• SIAL TV: a programme of roundtables and interviews that will address the key issues
in our sector and make it possible to discover practical case histories and the rising
start-ups of the Future Lab.
And new in 2018:• Tasting Square: a unique space for trying out the beverages of SIAL’s exhibitors,• Open Tasting Bar: where the drinks of Latin America will be showcasedfrom 10 am to 5 pm every day,
• Alter’Native Food Forum: at the heart of this new sector of the show - with its
coverage of the organic, “free-from” products, products enriched with superfruits or supervegetables, natural energy drinks, and products respectful of animal welfare, among
others - provides a forum for picking the brains of the experts and discovering what’s new,and what the best practices are in production and distribution.
SIAL Paris 2018 invites you to come and take a deep breath of inspiration,and try out some new experiences!
This year, more than ever, Planet Food is committed to Taste - True - Meaning.
I hope you enjoy an excellent SIAL, packed with opportunities.

5

A MADE-TO-MEASURE VISITEXTRA VISITOR COMFORTTo encourage business, make sure everything runs smoothly, and ensure
everyone gets the most out of their time at the show, SIAL Parishas set up the following “Welcome” programme.
OPENING TIMESThe welcome gallery
is open from 8.30am
accessed from the RER
exit and taxi stations.

1

AN APP TO PREPARE
AND OPTIMISE THE VISITSIAL Paris app features everything
you’ll need for the show:
available on Android, IOS
and Windows Phone.
You will find:• Practical information: getting
there, opening times…
• A QR code reader for accessto SIAL Innovation products
in 3D.
• A list of exhibitors and theirproducts.
• A calendar of events.
• An interactive map.
• Events push.
• Matchmaking platform.
• SIAL OFF: 50 gourmet
addresses in Paris selected
by Gault&Millau.

The show is open:• Sunday to Wednesday
from 9.30am to 6pm.
• Thursday from 9.30am
to 5pm.
Last entry is at 2pm.

COMFORT & SECURITY:A SIAL PARIS PRIORITY
To welcome its visitorsand exhibitors in the best
conditions possible,
SIAL Paris has reinforced
its security measures:• Obligatory passage
through walk-throughmetal detectors
at the show’s entrance(with body checking
if necessary).
• Visual inspectionof all bags.
• Luggage larger
than cabin bag-sizemust be checkedin at the cloakroom.
• A telephone line
dedicated to security.

6

The matchmaking platform(on the app and computer)
The new matchmaking platform
enables our visitors and exhibitors
to discover interesting profiles
suggested by artificial intelligenceaccording to profile andexpectations settings.
Access to the applicationis strictly for registered participants
only. Connection with the same
ID and login as for the show
registration.

2

SINGLE ENTRANCES
To facilitate your visit, entrancesand control points are centralised,offering direct access to the show
from 8.30am (from the RER exits
and taxi stations) once you’vegone through security.
The advantages? Immediate
access to the cloakrooms
and coffee shop in the Welcome
Gallery (Galerie d’accueil)
and all the other halls without
re-scanning your badge.
Entrances: RER exit/Hall 8/
Hall 5C/Hall 6/ Taxi stations.

3

SIAL PARIS’ VISITINGTOOLS
To help visitors find the exhibitors
they need, numerous tools havebeen put in place:

A visitor’s guide: available
for free at the entrances, offering
a list of exhibitors, a map,and practical information about
the show and Paris.
A programme of eventsand conferences: listing
every event at the show.
9 specific themed tours
have been designed tohighlight the products
offer per theme including
SIAL Innovation selected products:
New businesses (less than two
years old), Halal, Kosher,
Alter’Native Food, Private labels,
Made in France, Semi-finished
Food Products & Equipments,
Foodservice, Snacking and
Gourmet Food, Beverages,
Fresh and Frozen Products,
Grocery products.
The official catalogue:
listing every exhibitor by productcategory, alphabetically and bycountry. Available at the show,
and for purchase after the eventat www.sialparis.com

4 There is an open-to-all business
WORK & WELL-BEINGAND• 5 relaxation zones atthe entrance of Halls 1, 2, 3,
4 and 6. With sockets
for recharging, WiFi and a rest
area.
• Free WiFi throughout.
• A concierge service in the
Welcome Gallery between
Halls 4 and 5.

5 • Free shuttle buses to/from
GETTING AROUND

Porte Maillot, Montparnasse
train station and CDG airport.
• Free shuttle buses within
the exhibition centre.
• Inter-Halls shuttle madeavailable by our partner
Renault.
• Taxi stations: two taxi stations(reservations possible atsialparis.g7booking.
com/).
• An on-line travel service
at www.sialparis.com• Reduced mobility access:the Parc des Expositions(exhibition centre) has disabled
access in all of its halls.
It is also possible to request
reduced mobility shuttles
from both the visitors’
and exhibitors’ car parks/call:+33 (0)6 14 16 93 84.

area in the Welcome Gallery(Galerie d’accueil), opposite Hall 4,
offering desk areas, computers
and multiple business services(secretariat, printer, fax,
photocopying…).

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NEW
TOQUES EN TRUCKESPLANADE
On Tuesday 23rd,
from 12am to 2pm,
take a lunch against
Cancer!
Come and find the Food
Truck by “Tout Le MondeContre le Cancer”
sponsored by Eurogerm.

OUR OBJECTIVESIN 2018- 20%
LESS WASTE
BY VOLUME+ 20%
GREATER WASTE
RECYCLING RATE

the international nature
6 Reflectingof the exhibition, the food outlets
FOODSERVICE

on the site are designed to suiteveryone, with a wide variety ofcatering concepts. 25 fast-foodoutlets and bars, 5 restaurants
and 5 self-service outlets areavailable.
At SIAL Paris you can enjoy allkinds of cuisine, whatever takes
your fancy:• Italian food in Hall 1.
• Halal food between Halls 2
and 3 and between Halls 4
and 5A.
• Kosher food in Hall 5A.
• Meat dishes in Hall 6.
• Vegetarian options areproposed in most snack bars
and restaurants.

• Food Markets propose 3
different types of cuisine inHalls 2, 3 and 6.

• F ood Boxes: wide choice offast food in Halls 1, 2 and 4.

“STAR CHEF TAKE OUT” an original concept that lets you
take away your box of dishes, cooked by star chefs!
Note the time and the place:Hall 5B, from noon until 2pm daily.
NEW:
Le Central restaurant welcomes you to lunch in Hall 5A(especially for visitors and exhibitors who previously
booked their “Restaurant Welcome Pass” while orderinga badge). It includes a set menu for €55 and fast-track
access.
Reservation sialparis.com

SIAL PARIS,
AGAINST WASTE!

THE PLANET FOOD COMMITMENT!
HOW CAN SIAL PARIS SUCCEED?

• Sorting and recycling standwaste.

And continuing with…
• Recycling organic waste, used cooking oils.

• Collecting cigarettebutts.

• Collecting food donations.

• Making available to exhibitors a reuse platform
for recycling booths materials.
• Elimination of plastics (drinking straws
are no longer available at any of the foodservice
points).

PLANET:OUR FOOD
TO PROTECT AND DONATINGRECYCLING
IN 2018!

RECYCLING OF STAND
MATERIALS

COLLECTING FOOD DONATIONS
To avoid wasting food and encourage contacts
between charities and exhibiting companies, SIAL
Paris is this year partner to the Red Cross.
Every two years, SIAL Paris offers an exceptional
opportunity for establishing and developing
long-term partnerships. Perishable food left
at the exhibition is taken to French Red
Cross distribution centres.
These products are immediately given to the mostdisadvantaged. In 2016, a record 65 tonsof food was recorded, representing
70,000 meals.

In partnership with the Saria Industries brands
ALLO À L’HUILE and BIONERVAL,SIAL Paris will recycle its organic waste
and cooking oils. These will be reconverted
into energy and fertilisers at the group’s industrialsite in Etampes.
On each day of the show, exhibitors’ biowaste
will be collected, selectively sorted and stored
in appropriate containers.

7

LANDMARKSTOP 5 SECTORS
1. DAIRY PRODUCTS, EGGS
2. MEAT AND FRESH TRIPE
3. SWEET AND DESERTS,
FINE BAKERY WARES

4. F ROZEN FOODS,ICES AND ICE-CREAMS
5. GOURMET FOOD
AND MULTI-PRODUCTS

TOP 10 NATIONALPAVILIONS
1. TURKEY
2. SPAIN
3. BRAZIL
4. ITALY
5. USATOP 10 INDIVIDUAL EXHIBITORS

6. GREECE

1. GROUPE BIGARD(FRANCE)

7. GERMANY

2. SAVENCIA (FRANCE)
3. DÖHLER GMBH
(GERMANY)
4. FRIESLANDCAMPINA(NETHERLANDS)
5. PINI ITALIA SRL (ITALY)

6. L ACTALISINTERNATIONAL(FRANCE)
7. ADM WILD(GERMANY)

8. MOROCCO
9. CHINA
10. INDIA

8. VANDRIER GROUP(NETHERLANDS)
9. SALUMIFICIO FRATELLIBERETTA SPA (ITALY)
10. ABP GROUP (IRELAND)

TOP 10 EXHIBITING
COUNTRIES IN 2018
1. FRANCE
2. ITALYNEW COUNTRIES IN 2018

3. SPAIN

1. BAHREIN

9. UZBEKISTAN

4. TURKEY

2. BARBADOS

10. S
 YRIAN ARAB
REPUBLIC

5. NETHERLANDS

11. SAINT-VINCENT
AND THE GRENADINES

7. GREECE

3. BELIZE
4. ICELAND
5. JAMAICA
6. KAZAKHSTAN
7. KYRGYZSTAN
8. MOZAMBIQUE

12. SAMOA
13. TAJIKISTAN
14. TRINIDAD-&-TOBAGO

6. CHINA
8. BELGIUM
9. GERMANY
10. POLAND

FOCUS ON FRANCEALL FRENCH REGIONS PRESENT,INCLUDING FRENCH OVERSEAS TERRITORIES

1,000

FRENCH EXHIBITORSFRANCE AS THE LEADING EXHIBITOR
COUNTRY

8

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EVENTS WITHINTHE EVENTA VOYAGE AROUND PLANET FOOD

IN “AUGMENTEDREALITY”, WITHOUTLEAVING PARIS!

DISCOVER THE
PLANET FOOD OFA NOT-SO-DISTANT
FUTURE, WITH FUTURE LABThis year, SIAL Paris wanted
to look deeper, beyond
innovation. Or rather: before it.
Innovation at its birthing.
Invention: or when ideas are still
only at the gestation stage.
Future Lab: the laboratoryof Planet Food! The new nerve
centre of the event, which
perfectly complements SIAL
Innovation.
It is a space divided into 3 zones:#SIALFoodLab#SIALRisingStartup

An immersive room
for addressing the topics
that will become central
to our food concerns
in a not-too-distant future,
analysed by Alim’Avenir.

A space enabling 40 or
so budding European
businesses to take partin SIAL Paris.
A real springboard forrising start-ups that arelooking to take flight!

#SIALVRLab
Comprising 4 virtual reality
applications, this spaceoffers a futuristic voyage
into the food sector,
for understanding how
this technology will
revolutionise our daily diets:in the restaurant, at work,in stores, or quite simply
in the home.

This space has been createdin collaboration with
IDEFI-ECOTROPHELIA
and AgroParisTech.

#SIALFUTURELABENTRANCE
TO HALL 6
FOCUS #SIALRISING
STARTUP:
These budding newcompanies will be present
for one day in the Future
Lab, and will give a pitch
on SIAL TV the day
they are there.
• List of companies
present per day on
sialparis.com

The space was designed inpartnership with Easycom.

NEW IN 2018
3 DAILY
CONFERENCES
ABOUT THE RESULTS
OF KANTAR TNS,
XTC WORLD INNOVATIONAND GIRA CONSEIL
WORLDWIDE SURVEYS
Booking on:
www.sialparis.com/
Visiting/Services-for-yourvisit/Attend-the-conferencesconducted-by-our-experts

10

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AND EXPLORING

FOOD INNOVATION
What could be better, for taking a deep breath of inspiration, than strolling throughthe aisles of SIAL Paris to discover new ideas? A flagship event of SIAL Paris,
the SIAL Innovation Observatory unveils the most innovative foodproducts, equipment & services proposed by the exhibitors, along with the resultsof the studies by our experts: Kantar TNS, XTC World Innovation
and Gira Conseil. The most promising of these innovations will receivea much-coveted SIAL Innovation Award and trophy.

HALL 6
SIAL INNOVATION
WINNERSThe SIAL Innovation Observatory
showcases the 15 top prizes per
category, selected by our jury ofexperts from the 2,355 productspresented by the exhibitors, alongwith more than 250 products
from the selection.

New in 2018: the space
includes touchscreens on which
visitors can access the results ofthe global studies conducted byour experts, KANTAR TNS, XTC
world innovation and GIRA
Conseil. Visitors can also receive
these results by email having
made a prior selection.

SIAL INNOVATION 20172018 WINNERS FROMACROSS THE SIAL
NETWORKThe World Champions Tour
area allows visitors to discover ina single place all the innovations
discovered around the worldof SIAL shows, with the products
awarded SIAL Innovation prizes
in 2017 and 2018, throughout
the network.
THE “SOFIS”
Don’t miss the winnersof the latest edition of the“Specialty Food” awards!
The sofi awards honour the best
US products, bestowedby Specialty Food annually.

Discover the sofi prizewinners in
the SIAL Innovation Observatory,
at the entrance to Hall 6.

HIGHLIGHTSSUNDAY, OCTOBER 21 AT 4:30PM:
inauguration speech by the minister of Agriculture and agri-food(SIAL TV entrance Hall 5A)
SUNDAY, OCTOBER 21 FROM 5 TO 7PM:
France Happy Hour (Welcome Gallery)
MONDAY, OCTOBER 22 AT 3PM:
FoodTech Tour @ Future Lab (entrance to Hall 6)

MEZZANINE HALL 6

New in 2018:
FoodTech presents the innovations
for the entire “Made in France”
value chain for French food.
Come and meet some 20
start-ups in the FoodTech space.
A “French Tech” themed network,
FoodTech is an ecosystem thatbrings together entrepreneurs,
industrial players, researchers& scientists, training bodies
and public organisations,at the crossroads of digitaltechnology and the agricultural,agri-food, food retail, andconsumer goods channels.
With its partners - INRA,Les Mousquetaires, Groupe SEB
and Orange – FoodTech offers
start-ups across the value chain,from production to consumption,
the opportunity to showcase
their innovative projects for the
French and international visitors.

22
FOODTECH TOURMONDAY OCTOBER 22ND

• 2:30pm: ECOTROPHELIA
Europe - Mezzanine - Hall 4
Winners announced by
Mr. Bertrand Edmond, Presidentof the Jury - Campden BRI UK,
and awards ceremony• 3:45pm: FoodTech area visit
Welcome by Xavier Boidevezy,
FoodTech General secretary
Digital Factory vice-presidentof Group SEB and Philippe
Mauguin, INRA President.

• 3pm: cocktail @ SIAL RISING
START-UPS (entrance to Hall 6)
Welcome by Philippe Mauguin,
INRA President and Presidentof the jury selecting SIAL Rising
start-ups.

• 4:30pm: Food Tech Europe
study result – SIAL TV (entrance
to Hall 5A)
Mr. Jean-René Buisson, SOPEXA
president, will present the resultsof the first survey conducted byDigitalFoodLab and its partners
Sopexa, Vitagora, Eutupia
and CCI Paris Ile-de-France.

• 3:20pm: visit of the
ECOTROPHELIA Europe display
presenting 17 prizewinning
products
Welcome by DominiqueLadevèze, President of Innovation
Research CCI Vaucluse.

• 5pm: SIAL Innovation 2018
award ceremony - Hall 6
entrance
Award ceremony presented by
Nicolas Trentesaux, Managing
Director of SIAL network
and Xavier Terlet, XTC world
innovation president.

MONDAY, OCTOBER 22 AT 5PM:
SIAL Innovation award ceremony (Hall 6)

11

ALTER’NATIVE FOOD,

A SPECIAL PLACEALTER’NATIVE FOOD: this will be a show within the show, which will have its own signposting,its own forum, in a quite simply unique environment!
When SIAL Paris highlights the Alternative Food sector, it is with a specific sector and its own event.

HALL 7
ALTER’NATIVE FOOD
FORUM
Over the 5 days of the exhibition,
retail and foodservice professionals,
along with manufacturers,
will be able to exchange witheach other and find out about
everything that Alternative Foodhas to offer them, in terms ofboth innovation and opportunity,
by way of conferences androundtables. The Alter’Native
Food Forum is also planned
to include bilingual guided visits
to the sector from two
perspectives: alternative ingredients(conducted by experts from
NutriMarketing) and health(conducted by experts from
Atlantic Santé).

SOME OF THE TOPICS TO BE ADDRESSED…

Sunday 21 October:“Changing consumer
expectations for Organic”,
conference by Ein Herz für Bio
Over the years, the organic
agriculture channel has gained
popular ground, and it is now
possible to find many organic
products in different distribution
networks: mass retail, specialist
stores, local producers, etc.
What are the benefits(environmental, health, animal
welfare, etc.) of an organic
agriculture and diet?
How do we address
the growing demandfor organic products?
What are the objectivesof the new strict specifications
established in the frameworkof European regulations?
Monday 22 October:“Regulations: Transparency,
Blockchain and Quality Labels”
by Emmanuel Audoin, Bureau
VeritasConsumers expect greatertransparency from manufacturers.
They want to know the sourceof products and of the ingredients
going into them, but they also
want to know how, under what
conditions and by whom
the product was made.

12

To reassure consumers,
manufacturers turn to quality
labels and deploy blockchainsto guarantee the traceabilityof their products.
Tuesday 23 October:“Food for Seniors: Eating wellto age well” with Dr Nicole
Vidal, Silver Fourchette Tourand Virginie Van Wymelbeke,
Dijon CHU hospitalOver the past 60 years,
men and women alike havegained 14 years of life
expectancy on average.
This increased longevity is notalways synonymous witha good state of health.
Yet the quality of our diets,
throughout our lifetimes,
has a major influence both instaving off diseases for younger
seniors and for meeting thespecific needs of the elderly,
as well as preventing thefrequent phenomenon of
malnutrition. How do we adopt
a diet that combines pleasure
and a nutritional role for seniorcitizens and the elderly?
How do we eat to age well?

Wednesday 24 October:“New sensory experiences”
with the participation of thePaul Bocuse Institute
Driven by curiosity, 45% of theworld’s consumers like to try out
new flavours. The trend
is therefore toward new sensory
experiences, with the mixingof tastes, flavours, colours
and textures. It is time to takeinspiration from other countries,
other markets, other cultures:
all tastes are allowed!
Thursday 25 October:“Transformation of the
distribution channels”
with the participationof Gilles Raison, JustEat
With ever more demanding
consumer expectations in termsof time and efficiency gains,the distribution channels needto adapt. Drive-ins, box-delivery
subscriptions, food to-go
and home deliveries: what are
the new product distribution
modes?
The full programmeof conferences, roundtables
and guided visits is available
from sialparis.com and via
the app.

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SIAL PARIS

WHERE GASTRONOMYFINDS INSPIRATION!
SIAL Paris is the biggest restaurant in the world, a gourmet restaurant at that,with no borders, with multiple traditions and recipes, where professionals
can find inspiration from around the world in just one place: Paris!
But talk is cheap, and actions speak louder than words!

HALL 5B

7,200•D
 aily demonstrations
from French and international
chefs.

EXHIBITORS
1/3 WITH THEIR OWNSPECIFIC FOODSERVICEVISITOR THEME TRAIL
DEDICATEDTO FOODSERVICE
AND PREPAREDBY YANNICK ALLÉNO•S
 tar chef take-out: thedaily meals cooked up by thestar chefs will be on saleto-go.

So, not least thanks to thepartnership with Yannick
Alléno, in 2018 at SIAL Paris
visitors can enjoy successful
features, such as:•a VIP restaurant run byfamous starred chefs, showing
off their innovations.

160,000
PROFESSIONALSOVER 5 DAYS,
18% FROMFOODSERVICE•T he SIAL OFF guide, inpartnership with Gault&Millau,
featuring 50 restaurants andfoodservice professionals
offering a unique experiencein Paris (available on SIAL
website and mobile app).
•A dedicated visitor theme
trail prepared by Yannick
Alléno.

NEW IN 2018
for even more
inspiration, every
morning at La Cuisine
professionals will be able
to take cooking lessons
with renowned chefs.

Traditions and know-how,innovations and the future:
it is from a unique combinationof know-how and a whirlwindof creative inspiration thatthe foodservice world and SIAL
Paris take mutual inspiration,
to take centre stage and fashion
a mouth-watering event.

THE CHEFS AT LA CUISINE FROM 21 TO 25 OCTOBER 2018

• Nicolas Sale: VIP Restaurant• Rachid Souid: Live cooking• Sébastien Sanjou: VIP Restaurant• Lucas Felzine: Live cooking• Matthieu Garrel: VIP Restaurant• Xavier Zabaleta: Live cooking• Thierry Vaissière: VIP Restaurant• Philippe Geneletti: Live cooking• Mickaël Pihours: VIP Restaurant• Frédéric Jaunault: Live cooking• Thierry Dufroux: VIP Restaurant,
live cooking• Dina Nikolaou: Live cooking,cooking lesson• Romain Gicquel: VIP Restaurant,
live cooking• Fabien Borgel: Live cooking,cooking lesson• Clément Bidard: VIP Restaurant,
live cooking• Romain Le Cordroch: Live cooking,cooking lesson• Benjamin Lechevallier: VIP Restaurant,
live cooking•M ehdi Abdelhakim: Cooking lesson,
live cooking• Johan Leclerre: VIP Restaurant, cooking lesson

13

SIAL PARIS

LOOK DEEPER

HALL 5A ENTRANCE
You’re interested in discussing
and finding out about the big
issues in the world agri-foodindustry? Come along to
the SIAL TV set, where you canattend and take part inroundtables, interviews
and pitches from budding young
businesses selected for Future
Lab rising start-ups, to findinspiration and spark new ideas
into life. A true platformof expression for debating
and discovering the big issues:sustainable development,
producer/distributor relations,food, nutrition-health-wellness,the sourcing of raw materials,
the new modes of consumption
and food behavior in France
and worldwide.
Overall program atwww.sialparis.com

14

Created in partnership with
Gault & Millau, the SIAL OFF
guide divulges the best
addresses in Paris, to choose
between 50 establishments
hand-picked by SIAL Parisand Gault & Millau.

Hall 8SIAL Paris celebrates Latin
America, with its Open Bar
situated in Hall 8.
From 10 am to 5 pm come andtry out different local beverages,
from coffee to beer through fruit
juices (one beverage offeredper person, per day).
*Alcohol abuse is a healthhazard, consume in moderation.

HALL 5C
New in 2018 at SIAL Paris,
the Tasting Square invites
stakeholders in the Beverages
sector to offer their best products
for tasting by the SIAL visitors
against a unique backdrop,
where discovery and conviviality
are the order of the day.

France also has a central rolein SIAL Paris. The proof is in
the regions which, as in 2016,
are highlighted under a common
banner: “Made in France,
Made with Love”.
This year, more than 1,000
companies will present theirproducts to the public under
this banner. And, to present
French conviviality, a giant
aperitif will be organizedby the French visibility partners:
France HAPPY HOUR,
for all visitors and exhibitors,
on October 21st from 5 to 7pm
in the main gallery.

BETWEEN HALL 5A
AND HALL 5B
This space gives access to around
100 professional press publications
dedicated to retail, foodservice
and the agri-food industries.

Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.

SPOTLIGHT ON

THE SIAL INNOVATION
2018 AWARDSSIAL INNOVATION AWARDS
2,355

VALIDATED PRODUCTS
presented by
1193 companies

3

CATEGORIES

11

PRODUCT SECTORS

2

PURCHASER TARGETSECTORS2

INTERMEDIATEPRODUCTS &INGREDIENTS AND

AS INSPIRATIONAL AS EVER

With a 10% rise in the number of new products presented for the SIAL Innovation
Awards, there is no stemming the flow of agri-food innovations,
whether targeting manufacturers, retailers or, of course, consumers.
Worldwide, the agri-food industry is striving to adapt to the appetites
of a new generation hankering for fresher, healthier food, by developing
new products and new ingredients that will soon be making their way
to the store shelves and the dining table.

This edition of SIAL 2018
will mark the big comebackof taste. Or rather, tastes:
tastes that are new andpowerful, to bring new“pleasure experiences”
to consumers.
Also - and above all:natural tastes.
“True”, authentic products,
playing the transparencycard so as to reassure
consumers who areincreasingly consciousof food risks. These areinnovations that carry
meaning: for yourself,
for others, for the planet!
With 2,355 entries for
the Awards, this 2018 edition
testifies once again to the vitality
and boldness of the companies
concerned. Following a first
selection conducted by XTC
world innovation, 801 finalists
were short-listed in 3 categories:
product sectors, purchaser target
sectors, and Intermediate
Products & Ingredients and E&T
sectors.

THE INNOVATION SCOUTS ARE

Yannick AllénoBenoît LandierStar chef

Intermarché

Olivier Gourmelon

Florencia Pagano

Olivier Moulin,

Isabelle Marquis

Isabelle Martinet

Ouhlala - XTC China

Foodservice consultant, KingsofKitchen

Blogger: “Papa en Cuisine”(“Dad in the Kitchen”)
Journalist

Giannina Cohen Aubier
Associate Director, VFC RP

Pascale Grelot-Girard

Market Intelligence Director
Kantar TNS

Jean-Pierre Clément
FauchonJean-François Aubry

Journalist

Antoine Carroz

Lafayette Gourmet

Sophie Labbe

Utopies

Bruno DavidILACAD- XTC Latin America
XTC North America

Marc Frassenge
Xavier Terlet

CEO, XTC world innovation

Anne Cathy de Taevernier
EliorFranck Tesson
Gault & Millau

Anne-Florence Sattonnay
DisneyJunghoon Moon

Food Biz Lab, South Korea

Nicolas Trentesaux

Managing Director of SIAL Network

Adeline Vancauwelaert

Deputy Director, F&B DivisionIntermarché

E&T* SECTORS

more than

800

SELECTED PRODUCTS,
INCLUDING 174
FOODSERVICE

15

AWARD WINNERS*Specialised jury - not Food
Grand Jury

16

Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.

SELECTION

STAGES

Providing inspirational insight and analysis into the latest innovations
and world trends, the SIAL Innovation Awards reward food products,
equipment & services for their promising and particularly innovative ideas.
Organised by SIAL Paris, this competition is eagerly anticipated by the SIAL
exhibitors, and winning a trophy serves as a springboard for the prize-winningcompanies, offering them a high level of exposure to both the public
and investors, not to mention the many contact opportunities.

PRODUCT REGISTRATIONS
2,355 PRODUCTS

SIAL INNOVATION SELECTION

MORE THAN 800 SELECTED PRODUCTS, INCLUDING 174 FOODSERVICESIAL INNOVATIONAWARD CATEGORIES
Non-alcoholic
DrinksAwardsAlcoholic
DrinksAwardsDairy
Product
AwardsSavouryAwards

AWARDSBY TARGET BUYERS
Distribution
AwardsYannick Alléno

Le Monde
du Surgelé

Kings of kitchen

Lafayette
GourmetDelicatessenAwardsFruit& VegetablesAwards

SeafoodAwardsFrozenFoods Awards

MeatAwardsFoodservice
AwardsIntermarché

DisneySweet
Awards

INTERMEDIATE
FOOD AND E&T
In-Food
Intermediate
FoodAwardsEquipment&
Technologies
AwardsFauchonElior
Gault & Millau

XTC

XTC

SIAL

SIAL

Alter'Native
FoodAwards

AWARDSThe Gold, Silver
and Bronze Awardwinners will be revealedon 22 October 2018
in Hall 6 at 5 PM

17

INNOVATIONSFROM THE WORLD OVER
Focus on the SIAL Innovation 2018 Awards, for which the 15 prizewinning
entries were selected on 20 September by a jury of experts. They will be on show
in the Innovation Space at SIAL Paris from 21 to 25 October 2018.

AWARDS CATEGORIESALTERNATIVE
FOOD

NON-ALCOHOLICDRINKS

Product description
Vegan water kefir with fruits.
Gluten and dairy free. 100% natural.

GIVE IT A SHOT

Brand
PAPADOPOULOS IORDANIS / NAMASTE
Variety
Water kefir ginger flavor,
water kefir peppermint flavor.
Manufacturer
KEFIR NAMASTECountry
GreeceLaunch date
01/2017
Selected for the new
proposal of waterand fruit kefir.

ALCOHOLICDRINKSTAGGIASCO EXTRAVIRGIN
Product description
Italian gin distilled with juniper and taggiasca olives.
Distilled under vacuum at low temperature.
44% alcohol by volume.
Brand
EXTRA SRL - OLIO ROIManufacturer
OLIO ROICountry
Italy
Launch date
02/2018
Selected for the new taste broughtby the original olive-based recipe.

18

Product description
Functional drink shot.
Brand
SO NATURAL
VarietyGinger, turmeric and cayenne,
activated charcoal.
Manufacturer
GL SA
Country
Portugal
Launch date
05/2018
Selected for the packaging in shot format
and the functional properties associatedwith the ingredients (activated charcoal,ginger and turmeric).

DAIRY PRODUCTBURROTTA
Product description
Burrata with ricotta center.
Buffalo milk from Apulia.
Brand
MO’ BUFALA
Manufacturer
MO’ BUFALACountry
Italy
Launch date
06/20177
Selected for the buffalo milk burrata
recipe with ricotta center.

Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.

AWARDS CATEGORIESSAVOURYSWEETMORE THAN RICEKIMCHI JAM

Product description
Rice grain-shaped pulses. High protein.
Vegan. Gluten-free. Ready in 9 minutes.

Product description
Jam with fermented ingredients:
kimchi et soybean paste.

Brand
PEDON S.P.A.

Brand
MIWAMI CO.,LTD. / LIGARO

Variety
Riced lentils, chickpeas and peas / Riced peasand lentils / Riced chickpeas and lentils.

Variety
Kimchi and soybean paste.

Manufacturer
PEDON S.P.A.
Country
Italy
Launch date
07/2018
Selected for the proposalof pulses shaped like grainsof rice.

Manufacturer
MIWAMI CO.,LTD
Country
Korea
Launch date
03/2018
Selected for the recipe of kimchi
jam and soya paste jam.

FRUIT & VEGETABLES
BEKIDS
Product description
Freeze-dried fruit popsicle stick to-go for children.
No added sugar. In a pouch with a fun design.
Brand
BETTERS INTERNATIONAL
Variety
Watermelon, mango, amazonian
pineapple, banana.
Manufacturer
BETTERS INTERNATIONAL SARLCountryUSA

DELICATESSEN
ALLIOLI À L'AIL NOIR MORTIER 70 ML

Launch date
11/2018
Selected for the convenient offer
of freeze-dried fruits for children.

Product description
Aioli sauce with black garlic. Fresh product.
Gluten-free. Colorant-free.
Brand
CHOVI
Manufacturer
COMPTOIR FRANCE-ESPAGNE
Country
FranceLaunch date
10/2018
Selected for the originaluse of black garlic.

19

AWARDS CATEGORIESSEAFOODFROZEN FOODSESTURGEONPESTICIDE FREE FROZEN VEGETABLES
IN PAPER-BASED BAG

on fillets with extra-virgin olive oil.
Rich in Omega 3. BPA-free packaging.
Brand
EL CAPRICHOManufacturer
SANTANDER FINE FOOD
Country
Spain
Launch date
03/2018
Selected for the new offer of sturgeon
fillets in extra-virgin olive oil.

MEAT
2 CUISSES DE LAPINLES ÉLEVEURS RESPONSABLES
Product description
Rabbit cuts from responsible farms.
French rabbit. Raised in large pens.
Fed without GMOs.
From the Bleu-Blanc-Coeur branch.

Product description
Frozen vegetables from ecosustainable chain
in a biodegradable paper bag. Pesticide residual free.
Agricultural techniques with low environmental impact on air,land and water.
Brand
INDUSTRIE ROLLI ALIMENTARI SPA
Variety
Very fine peas, very fine green beans, minestrone, sliced
courgettes, cauliflower florets, spinach leaves, broccoli florets,
mixed grilled vegetables, artichoke hearts, IQF spinach,grilled aubergines.
Manufacturer
ROLLI
Country
Italy
Launch date
01/2019
Selected for the eco-sustainabilityof the production and the packaging.

Brand
LOEUL ET PIRIOTManufacturer
LOEUL ET PIRIOTCountry
FranceLaunch date
09/2017
Selected for the quality of the productand the ethical and responsible
character of the branch.

20

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AWARDS BY TARGET BUYERSINTERMEDIATE FOOD & E&T AWARDSFOODSERVICEEQUIPMENT& TECHNOLOGIESAIL NOIR DU NORD
Product description
Black garlic grown in northern France.
100%-natural origin.
Brand
POTDEVIN - CARON
Manufacturer
COMITÉ DE PROMOTION NPDCCountry
FranceLaunch date
06/2018
Selected for the proposal of black garlicof French origin.

DISTRIBUTIONSUPER DALI
Application domains
Ready-made meals, preserves, delicatessen products,
fruit & vegetables, soft drinks, liquids, milk, dairy products,
ice-cream, other.
Product description
Super Dali is a device in which the enclosed loadin the autoclave is shaken approximated 45 times
a minute. It is a device situated between the standard
Dali (10-15 cpm) and the Shaka (150 cpm).
It mixes packaged products (liquid, semi-viscous).
Manufacturer
STERIFLOW SAS
Launch date
10/2018
Selected for the research work done on anindustrial machine. Progress made in sterilisation
work to avoid over-cooking.

NAMASTE WATER KEFIR WATER KEFIR
Product description
Vegan water kefir with fruits. Gluten and dairy free.
100% natural.
Brand
PAPADOPOULOS IORDANIS / NAMASTE
Variety
Water kefir ginger flavor,
water kefir peppermint flavor.
Manufacturer
KEFIR NAMASTECountry
GreeceLaunch date
01/2017
Selected for the new proposalof water and fruit kefir.

PAI & INGRÉDIENTS
OLIVE SEED FLOUR
Product description
Olive seeds flour, rich in proteins,fibers and omega 3.
Brand
ELAYO
Manufacturer
ELAYO
Country
Spain
Launch date
10/2018
Selected for new flour, naturallyrich in proteins, fibers and omega 3,
as well as for the oil products valorisation.

21

TASTE, TRUE, MEANING…

THE PLANET FOOD
COMMITMENT!

SIAL PARIS,

THE PLANET FOOD
LABORATORY
Since 2012, SIAL has been exploring and unveiling consumer portraits and foodtrends worldwide. The 2018 edition of SIAL Paris provides the opportunity
to present the 4th part of the new and exclusive “Food 360°TM” study carriedout by KANTAR TNS in association with the Future Food book of trends
from XTC world innovation, complemented by the out-of-home foodservice
trends study from GIRA Conseil.
An analysis of the broad outlines of current and future trends
on Planet Food, illustrated by a selection of the innovations presented
by the exhibitors at SIAL Paris 2018.

THE EXPERTS

Pascale Grelot-Girard,Market Intelligence
Director at Kantar TNS,
has been supporting SIAL since2012 in the production ofa consumer study, Food 360TM,
on the food consumption trends
around the world.

Xavier Terlet, founderand CEO of XTC world
innovation, has supported
SIAL in the creation of SIAL
Innovation, in Paris, as wellas with the other SIAL hubs
in Shanghai, Montreal/Toronto,
Abu Dhabi and Jakarta.

This 2018 study*, premiered
exclusively in this press pack,draws up an inventoryof consumer expectations,particularly with regard to foodinnovation.

For each edition of SIAL,
XTC selects and inspects
the innovations presented
by the exhibitors and produces
a trends book on what is onoffer at the show. This 2018
version, packed with innovations
and original concepts, ispresented to you exclusively,
for the first time, here.

Bernard Boutboul,
CEO of GIRA Conseil,
this year complements the SIAL
studies with a quantitative andqualitative study of foodservice
trends around the world.
His consultancy supports
out-of-home food consumption
stakeholders with their reflections
and action plans.

* K ANTAR TNS Food 360TM Edition 2018carried out online on nationally
representative samples in France, Spain,
Germany, Great Britain and the USA;
Russia: cities of over 100 000 inhabitants;
China: Tier 1/2/3 cities; South-East Asian
countries: urban areas of Indonesia andMalaysia; Middles Eastern countries: urbanzones of the UAE, Bahrain, Oman, Qatar
and Saudi Arabia. Depending on the
country, samples of ± 500 individuals
aged 18 and over or 18-55 years,
representative of quotas in terms of gender,
age, region and socio-economic criteria.
Interviews conducted online from 6 March
to 10 April 2018.

23

1

TASTE

TASTE MAKES ITS BIGCOMEBACK

We had kind of lost sight of it. It was still there, on our plates, but seemingly
packing less flavour and strength than in the past. Well, now it’s back,with a bang, as explained by our three Consumption, Industry and Foodservice
experts, who are also great connoisseurs of taste. Three different points of view,to get a clearer picture of this great resurgence of taste right across Planet Food.
A joint interview, to rediscover the path to flavours at the table - at all tables,
and to tune into the spirit of the age.

66%

OF CONSUMERS
said that they pay more
and more attention
to choosing high-quality
products

62%

OF CONSUMERS
like to discover
new products

FIRST QUESTION TO GETTHE BALL ROLLING: HAD
TASTE REALLY DISAPPEAREDFROM CIRCULATION?

Pascale Grelot-Girard:« Not at all, consumers havealways been attached to it!
But the degree of attachment
varies over space and time.
What’s more, depending on the
period and the culinary tradition,
taste for the consumer is notalways a matter of the same
flavours and the same virtues! »Xavier Terlet: « I agree.
The value of taste is relative
to each time, place and,of course, individual.
What is more, tastes evolve.
Today, we are witnessing a true
return of strong tastes to satisfy
the desires for new sensations
expressed by consumers.
Yet this extra taste must not beat the expense of the naturalvirtues of the product. »P.G.G.: « I agree, but this timesomething has really changed:
consumer expectations, in termsof taste, seem significantly
more pronounced and, I’d go so
far as to say, more sophisticatedthan before. »Bernard Boutboul: « In termsof foodservice, we have madethe same observation: taste
had lost its force and intensity- I would also add its originality- on our plates. Today it ismaking its way back in force in
mostof the developed world! »WHY SUCH AN
ATTACHMENT TO TASTE?

WHAT ARE THE
EXPECTATIONSUNDERLYING THISENTHUSIASM? AND
WHAT INNOVATIONSARE ADDRESSING IT?

P.G.G.: « To understand andmeasure this attachment, you firstof all need to know that taste is
being asserted as an essential
criterion of choice for consumers,
who increasingly associate«food» with «pleasure». I’m going
to quote you a very eloquentstatistic: in 2018, 66% ofconsumers said that they pay
more and more attention tochoosing high-quality products,
for pleasure’s sake! Indeed,in most countries - and moreparticularly in Europe - food
is above all associated with
the notion of pleasure.
Pleasure procured throughquality and taste, but also
through discovery: 62%of consumers like to discover
new products, with scores fairly
similar across the different
countries that we have studied. »X.T.: « These results don’t comeas a surprise to me, because this
attachment of consumers to taste
is also related to a needfor renewal, something that theagri-food industry has perfectly
understood and anticipated,by permanently creating new
culinary pleasures. Familiarity
breeds contempt, as the saying
goes. All around the world,
artisans and industrial
manufacturers alike are seeking
to outdo each other with
innovations for underpinningbasic and raw pleasure,for rediscovering taste thatis natural and true: taste, pureand simple. Pure and simple
taste means, first and foremost,the product. It’s about preserving
flavours and taste quality.
It’s about the original taste.
With nothing else added.

Among the innovations
expressing this trend - a trendthat grows ever stronger- we find for example products
whose ingredients have been
stripped down to the bareminimum. Short and simple lists
of ingredients to preserve theoriginal taste of the product.
This return to the “taste” valueof products is indicated by new
claims such as “real taste”
or “intense taste”, that canbe found increasingly in theon-pack promotion. »BONNE MAMAN“Intense Taste” Jam

TASTE IS BEING
ASSERTED AS AN
ESSENTIAL CRITERIONOF CHOICEFOR CONSUMERS,WHO INCREASINGLYASSOCIATE “FOOD”
WITH “PLEASURE”

Pascale Grelot-Girard

25

CONSUMERS WANTTO REDISCOVER
AT HOMETHE SENSATIONSTHAT THEY
SO APPRECIATED
IN THE RESTAURANT
Xavier Terlet

B.B.: « In foodservice, too,
it is the notion of pleasure thatis central! What could be better
than enjoying quality cuisineand spending quality timewith your family, your loved
one or your friends in that templeof conviviality that a restaurant
should always represent!
This notion of pleasure involves
above all the reassertion of taste
and the discovery of new tastes.
Ethnic food, before making
inroads in the agri-food industry,
first made its appearance
in the foodservice sector,
with the emergence ofa multitude of establishments
proposing exotic cuisine.
First came Italian, then Chineseand Japanese, as well
as Vietnamese. Right now it
is Korean food that is making
inroads on nearly every
continent. Today, in all theworld’s major capitals,
practically every cuisine on
the globe is represented.
It is a phenomenon that is,
all told, fairly recent - several
dozen years in being at most and which is continually
expanding. »XAVIER TERLET,
DO THE AGRI-FOOD
MANUFACTURERS OFTENTAKE INSPIRATION FROMFOODSERVICE FOR THEIRINNOVATIONS?

X.T.: « What Bernard Boutboul
is saying is quite true. Consumers
want to rediscover at home thesensations that they soappreciated in the restaurant.
These recipes, initially known
only in their countries of origin,
offer a whole new world oftastes to consumers.

Manufacturers are therefore
exploring this world in the searchfor exotic pleasures, andconsumers, keen to discover
new things, are willing takers!
Let’s take the example ofyoghurts. On the supermarket
shelves there is a far more
eclectic choice than before.
Today you can find new recipes
such as lassi (India), skyr
(Iceland), kefir (Central Europe)and Laban (Lebanon): a formof exploratory pleasure that goesbeyond the pleasure of taste! »B.B.: « And what the
manufacturers are good at really good at - is this: having
been the “nursery” of these new
trends, restaurants see these new
exotic products coming backat them, completely reinvented.
It’s a kind of virtuous cycle.
I’m thinking, for example,of kombucha, the fermented
beverage of Korean origin,which has been given a second
lease of life thanks to a multitudeof innovations around its taste
and flavours, such that many
establishments - even non-Korean
ones - are now proposing iton their menus. »X.T.: « Yes, you can find more
and more Kombucha products
in restaurants and on store
shelves. Some examples will
be on show, moreover, at SIAL! »FARMY DAIRYSkyr yoghurt to drink

IS EXOTICISM ONLYABOUT THE PRODUCTAND ITS INGREDIENTS?

X.T.: « Not exclusively.
How people consume is alsochanging. An example of thisis the current success of the pokébowl, a Hawaiian tradition thatis becoming popular throughout
the Western world.
Manufacturers have picked up
on the idea and now propose
vegetarian versions withvegetables and fruits, but alsowith meat, eggs and cheese.
It offers a mix of pleasure, taste
and colour; healthinessand convenience. »CAPTAIN
Kombucha Drink

P.G.G.: « It is true that,as consumers, we are witnessing
at the moment a particularly
enthusiastic buzz around foodinnovation, catering to thishunger and thirst for fooddiscoveries - as we discussed
at the start of our interview and which places pleasureand eating well at the heartof our expectations. It is no
coincidence therefore that
consumers should increasingly
perceive food as a pleasure:a sentiment that has grownby 16 points in Spain, 10 points
in Germany and 7 points
in the Middle East and China
in the space of 6 years! »FARMER LAND
Fruit “bowl”, smoothie, coco milk

26

Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.

AS FAR AS CONSUMERS
ARE CONCERNED, DOES
THIS TASTE FOR EXOTICISMAND FOR PRODUCTS THATARE MAYBE MORE NATURAL
TIE IN WITH EXPECTATIONSIN TERMS OF “EATING WELL”?

In 6 years,
consumers increasingly
perceive food as a

PLEASURE+16

POINTSin Spain+10

POINTSin Germany+7

POINTSin the Middle East
and China

P.G.G.: « Absolutely! What’smore, if we were to summarise
the way that consumers perceive
their food today, around theworld, it would be through thisassociation of ideas: finding
pleasure, yes, but in eating well!
So what’s it about? Just what
does “eating well” mean
precisely? For the consumer,“eating well” is based on fourpillars: eating healthily, having
a balanced diet, taking pleasurein eating, and consuming quality
products. While Asiatic,
American and Spanish
consumers pay more attention
to the “healthy eating” pillar
and to the notion of “balanced
diet”, the dimensionsof “pleasure” and the taste
for quality or delicious products
take precedence in Franceand Germany. As you can see,the perception of taste, pleasureand eating well varies fromone country to another,and this certainly requires extra
efforts and new commitmentson the part of agri-foodprofessionals. »JUST HOW IS “EATING
WELL” TAKEN INTO
ACCOUNT BY THE
AGRI-FOOD INDUSTRY?

X.T.: « “Eating well” is nowadays
invariably considered synonymouswith “natural and balanced”,
whereby “natural” suggests theguarantee of safe, risk-free food.
Manufacturers therefore
increasingly promote this natural
taste. Choice natural taste
ingredients such as ginger
or truffle. No artificial
flavour-enhancing ingredientsor undesirable ingredients.
Manufacturing processes to add
taste while remaining naturaland reassuring, such as infusion
for all kinds of products,
maturing for meat or cheese,and fermentation for vegetables,
chilled products or ready meals.
So it’s about providing a taste
promise by means of a naturalprocess. In other words,
the added taste must be neither
artificial nor questionable,
but must rather both seduce
consumers while giving thempeace of mind. »FROM WHAT YOU’RESAYING, THIS VOGUEFOR “EATING WELL” TENDSTO APPLY MORE TO NICHEPRODUCTS…

X.T.: « Not at all! All productcategories and all times ofconsumption are concerned bythis trend, including snacking.
This year’s SIAL, indeed, marks
the advent of “healthy snacking”.
Some examples? Balanced
salads with natural ingredients,
low-fat cereal bars, cold drinks
rich in antioxidants, etc. The
healthy snacking section istaking up more and more shelf
space in retail outlets
worldwide. »P.G.G.: « This different snacking

MACCHU PICCHU
Cereals and seeds bars

HEARTLAND
Organic fruit concentrated juices
to help kids drink water“EATING WELL”
IS NOWADAYSINVARIABLYCONSIDEREDSYNONYMOUS
WITH “NATURAL
AND BALANCED”

LES INFUSÉES
Oil of infused grape seeds

Xavier TerletSALMÛRIA
Strong seasoning of anchovy’s
maturation27

offering certainly addresses
the expectations of consumers
who are keen to eat healthily
and have a balanced diet.
Yet in a country like France,with very firmly establishedgastronomic traditions,
expectations are far higher
in terms of pleasure, quality
and flavours, as our study
reveals. Therefore, for 66%
of French people, “Eating well”
is synonymous with eating
quality products. »

FOR

66%

OF FRENCH PEOPLE,“EATING WELL”

is synonymous with eating
quality products!

X.T.: « This no doubt helps
explain the upmarket trend that
we are witnessing in France
and many other countries.
The taste of products is getting
enhanced, ennobled, refined!
In concrete terms, this trend
relates to recipes that are moreelaborate, sometimes with theaddition of a single ingredient
whose taste changes everything,such as olive oil or potato crisps
with truffle, or cheese withsaffron, sardines in premium
olive oil, etc. All familiesof products are concerned,even - and above all - the mostbasic. Here we are facing
what I would call a veritable“premiumisation of theeveryday”. »IS THIS“PREMIUMISATION”,
REFERRED TO BY XAVIERTERLET, ALSO AFFECTING
FOOD SERVICE?

B.B.: « Absolutely! To get backto taste, since this is what we’retalking about, restaurateurs strive
more and more to magnify it,even if this means simplifying
things, proposing fewer dishes
in order to put the emphasison an offering that may be lessextensive but of better quality.
There is, moreover, a global
trend to reduce and simplify
menus. Another illustration of this“premiumisation” is the successof “bistronomy”. A contractionof “bistro” and “gastronomy”,
this foodservice model places
the emphasis on simplicity andpleasure. It is a phenomenon
that emerged in countries withstrong gastronomic traditions,such as France, Italy and China,
and which is now making
an impact all around the world.
It began with Michelin-starred
restaurants setting up
establishments that were smaller
and more intimate, withpared-down menus, open
kitchens, more informal service
and more competitive prices,targeting consumers who arein a rush and who are looking
for some peace and quiet
and gastronomic pleasuresat affordable prices.
Today, thanks to bistronomy,
the restaurant has become
demystified, while returning
to what has always been
the strength of the sector:
giving pleasure to theconsumer. »DOES THE FUTUREOF TASTE RESIDE IN
THIS “PREMIUMISATION”?

P.G.G.: « It is just one of
the facets of this taste
resurgence. And I know that
Bernard Boutboul and Xavier
Terlet agree with me on this!
Taste can have any flavour,
aspect or intensity: ultimately,
this is not what counts, but rather
the commitment - and I stress thisword “commitment” - of the foodindustry professionals to “taste”
that is synonymous with“pleasure” and “eating well”. »THIS DIFFERENTSNACKING
OFFERING CERTAINLYADDRESSESTHE EXPECTATIONSOF CONSUMERS
Pascale Grelot-Girard

TARTUFI
Crunchy nuts flavored with truffle

SAFFRON CREAM
Saffron cream

28

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2

TRUE

WELCOME TO

THE AGE OF “TRUE”
FOOD
What does “true food” mean? This refers to food that is more authentic,
more natural, healthier, and also safer. Consumers are paying more and more attention
to what they eat, and the need for transparency and commitment has never been
so strong. True food is a real trend right now. And it seems to be unstoppable.
Discover Planet Food for true food...

EUROPE / RUSSIA
Worldwide,

EUROPE / CHINA

for transparency about foodproducts

Products innovation: never has thevegetal been subject to such a frenzyof innovation, in particularin Europe and China

9 CONSUMERS
IN 10 express the need

59% of those polled

need transparency
about the compositionof products and listof ingredients

USA

79%

of consumers express
the desire formore transparency
about foodproducts

CHINA /
SOUTHEAST ASIA

66%

of Chinese consumers
and

78% of the citizens

CALIFORNIA

of Southeast Asia eatorganic wheneverthey canFood service: California
is leading the way,with the emergence of a “healthypleasure” foodservice offering

MIDDLE EAST

77%of consumers prefer
100% natural
products to better
appreciate the taste

For manufacturers,organic is growing
worldwide

30

Worldwide, Foodserviceis harking back to
the home-made, “true”
home-madeReproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.

PLANET FOOD FOR TRUE FOOD
FOR CONSUMERS
EUROPE / RUSSIAIn Europe and in Russia,
the need for transparency
principally concerns thecomposition of products, the listof ingredients, the origins of
products and also - specificallyfor Russia - the conditionsof storage and food safety(for 59% of those polled).
Another important lesson is thatjust over 4 in 10 consumers
in France and Germany express
the need for transparency about
the conditions of production
and farming.
This desire for transparency also
impels consumers to regularly
scrutinise the compositionof products or the nutritional
information (a practice thathas gained 7 points in 2 years
in France, and which is peaking
in Russia, with 74% of theinterviewees responding
in the affirmative!).
All these expectations
presuppose commitment on
the part of all stakeholders
in the food industry! In parallel,the organic channel - traditionallyassociated with a healthierand more natural diet - continues
to gain ground. When they areable to do so, just under 50%
of European consumers
are increasingly inclined
to choose organic products,
even if a year-on-year slowdown
has been noted in the United
Kingdom, and in Germany
to a lesser extent.
CHINA /SOUTHEAST ASIA

Asiatic consumers - perhaps
more than elsewhere - expect
greater transparency, mainlyin the composition and originof products for consumers
in Southeast Asia, and in food

CONSUMERS EXPECT GREATER
TRANSPARENCY
A need expressed unequivocally,
with 92% of consumers - all countries combined wishing for greater transparency
about food products.

safety and storage conditions
for Chinese consumers.
To be noted also is a needfor transparency concerning
the production and farming
conditions as expressed by justover 4 in 10 consumers
in Southeast Asia.
Another key fact is that
the Chinese and the citizensof Southeast Asia accord evergreater importance to quality
labels (61% and 72%
respectively).
Furthermore, it is in these twozones that the interest in organic
seems to be highest since,in 2018, 66% of Chinese
consumers and 78% of thecitizens of Southeast Asia said
that they eat organic wheneverthey can. It’s a real craze!
USA
The need for transparency seems
less pronounced on this sideof the Atlantic, with 79% of US
consumers expressing the desire
for more transparency aboutfood products (the global
average being 92%).
This transparency mainly relates
to the composition of products
and the list of ingredients(for 50% of the persons polled)
but also to food safety (43%).

That said, US consumers pay
considerably less attention thanelsewhere to the origin of the
products that they buy or to thepresence or absence of quality
labels. However, 51% of them
prefer to consume 100%-natural
products with no artificial coloursand no preservatives, to better
appreciate the taste: a trend up
9 points compared to 2016!
The naturalness of products
seems to be an ever more
important issue. With regard
to organic, consumer interest
seems to be plateauing since,in 2018, 35% of consumers saythey eat organic wheneverpossible, compared to 36%
in 2016. This is one of thelowest scores in the countries
studied, and lessons may be
there to be learnt by theprofessionals.
MIDDLE EAST

92% of Middle East consumers
want more transparency for foodproducts (matching the global
average). This transparency
mainly concerns the compositionof products and the listof ingredients (for 68% of
the persons polled).
Consumers in the Middle East
are also looking increasingly
to buy products at least bearing
a quality label: this is the casefor 51% of those polled.
Naturalness is another importantcriterion, with 77% of theconsumers in this regionof the world preferring to eat
100%-natural products to better
appreciate the taste(up 10 points on 2014).
This all means that organic
products are very popularin the Middle East, with 66%
of consumers saying theyeat organic whenever possible:
a trend that has been rising
sharply since 2012!

ON THE SOURCINGOF PRODUCTS
Globally,

64% of consumers

are increasingly attentive
to the sourcingof the productsthat they buy.

31

BEHAVIOUR AND EXPECTATIONS OF CONSUMERSAROUND THE WORLD

From one corner of Planet Food to the next, consumer behavior can differ,as can their constraints and expectations.
How do they approach innovation?
For SIAL, KANTAR TNS has compiled 8 worldwide consumer profiles to help
us understand, respond and get inspired to innovate.

Germany
Taste59%

Are paying more and more
attention to choose highquality food products

True

Meaning
In my country, farmers and breeders are
not fairly compensated for their work

IT’S IMPORTANT TO BUY FOOD PRODUCTS...

TOP 7

EATING WELL IS...

54%

Eating a balanced diet74%

Enjoying your food54%

Eating very tasty food59%

Varying your meals

48%

Eating good quality food56%

Healthy eating

45%

A time to enjoy with family or friends

89%
83%
69%

81%

More respectful of animals well-being

With biodegradable packaging

NEED FOR MORE TRANSPARENCY ON...

91%

Need more transparency
regarding food products

50%

Ingredient list/composition

48%

Farming/breeding conditions

47%

Ingredients origins

41%

Food safety

40%

Manufacturing locations

TOP 5
WHOM TO TRUST TO
ACT FOR GOODQUALITY ANDHEALTHY FOOD

50% Consumer associations
50% Small agro-food companies

31%

Trades / shopkeepers

30%

Consumers

Meaning
IT’S IMPORTANT TO BUY FOOD PRODUCTS...

71%

TOP 5

EATING WELL IS...

Are paying more and more attention tochoose high quality food products

76%

Healthy eating

73%

Eating a balanced diet

33%

Varying your meals

61%

Eating good quality food29%

Enjoying your food

88%
82%
82%

With biodegradable packaging

More respectful of animals well-being

With less packaging or overwrapping

Planet Food commitment

TOP 5

NEED FOR MORE TRANSPARENCY ON...

32

Need more transparency
regarding food products

FIND IMPORTANT TO
REDUCE FOOD WASTE

Indonesia / Malaysia

Taste

99%

90%

41% Farmers / breeders

Southeast Asia

True

Are willing to pay more for valorising
farmers' and breeders' work

With less packaging or overwrapping

Planet Food commitment

TOP 5

60%

61%

Ingredient list/composition

55%

Ingredients origins

43%

Storage conditions

41%

Farming/breeding conditions

39%

Manufacturing locations

TOP 5
WHOM TO TRUST TO
ACT FOR GOODQUALITY ANDHEALTHY FOOD

57%

Medical professionals

94%

FIND IMPORTANT TO
REDUCE FOOD WASTE

51% The Government
42%

Public authorities

40%

Consumer associations

30%

Farmers / breeders

Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.

SpainTaste

74%

Are paying more and more
attention to choose highquality food products

True

Meaning
IT’S IMPORTANT TO BUY FOOD PRODUCTS...

TOP 7

EATING WELL IS...

60%

Enjoying your food70%

Healthy eating48%

Varying your meals

68%

Eating a balanced diet40%

A time to enjoy
with family or friends

63%

Eating good quality food31%

Eating very tasty food

85%
78%
78%

More respectful of animals well-being

In my country, farmers and breeders are
not fairly compensated for their work

78%

With biodegradable packaging

97%

NEED FOR MORE TRANSPARENCY ON...

96%

Need more transparency
regarding food products

TOP 5

55%

Ingredient list/composition

54%

Ingredients origins

52%

Food safety

50%

Manufacturing process43%

How ingredients affect your health

WHOM TO TRUST TO
ACT FOR GOODQUALITY ANDHEALTHY FOOD

Are willing to pay more for valorising
farmers' and breeders' work

With less packaging or overwrapping

Planet Food commitment

TOP 5

68%

FIND IMPORTANT TO
REDUCE FOOD WASTE

51% Consumer associations
48%

Consumers

41%

Public authorities

38%

Medical professionals

30%

Farmers / breeders

China
Taste

74%

Are paying more and more
attention to choose highquality food products

True

Meaning
IT’S IMPORTANT TO BUY FOOD PRODUCTS...

TOP 7

EATING WELL IS...

50%

Eating gourmet food

61%

Healthy eating

46%

Eating good quality food55%

Varying your meals

43%

Enjoying your food52%

Eating a balanced diet40%

Eating very tasty food

TOP 5

NEED FOR MORE TRANSPARENCY ON...

98%

Need more transparency
regarding food products

45%

Food safety

45%

Storage conditions

43%

Ingredients origins

40%

Manufacturing process

35%

Manufacturing locations

84%
83%
83%

With biodegradable packaging

WHOM TO TRUST TO
ACT FOR GOODQUALITY ANDHEALTHY FOOD

81%

25%

Are willing to pay more for valorising
farmers' and breeders' work

More respectful of animals well-being

With less packaging or overwrapping

Planet Food commitment
TOP 5

In my country, farmers and breeders are
not fairly compensated for their work

46% Public authorities
43%

Large agro-food companies

38%

Consumer associations

33%

The Government

29%

Retailers

92%

FIND IMPORTANT TO
REDUCE FOOD WASTE

33

United States
Taste

59%

Are paying more and more
attention to choose highquality food products

True

Meaning
In my country, farmers and breeders are
not fairly compensated for their work

IT’S IMPORTANT TO BUY FOOD PRODUCTS...

TOP 5

EATING WELL IS...

69%

Healthy eating

66%

Eating a balanced diet

52%

Enjoying your food63%

Eating good quality food37%

Eating very tasty food

71%
67%
59%

63%

More respectful of animals well-being

With biodegradable packaging

NEED FOR MORE TRANSPARENCY ON...

79%

Need more transparency
regarding food products

TOP 5

50%

Ingredient list/composition

43%

Food safety

35%

Ingredients origins

30%

How ingredients affect your health29%

Manufacturing process

WHOM TO TRUST TO
ACT FOR GOODQUALITY ANDHEALTHY FOOD

Middle East

Are paying more and more
attention to choose highquality food products

True

FIND IMPORTANT TO
REDUCE FOOD WASTE

43% Farmers / breeders
37%

Consumer associations

32%

Consumers

30%

Public authorities

Saudi Arabia / United Arab Emirates / Bahrain/ Qatar / Oman

Le sens...
C’EST IMPORTANT D’ACHETER DES
PRODUITS ALIMENTAIRES...

TOP 8

EATING WELL IS...

49%

34%

Eating a balanced diet32%

A time to enjoy withfamily or friends

29%

Eating very tasty food31%

Eating gourmet food27%

Eating good quality food

76%
64%
58%

Healthy eating

41%

Varying your meals

38%

Enjoying your foodPlus respectueux du bien-être animal

Avec des emballages bio-dégradables

Avec moins d'emballage / de sur-emballage

Planet Food commitment

TOP 5

NEED FOR MORE TRANSPARENCY ON...

92%

34

Need more transparency
regarding food products

85%

26% Medical professionals

Taste

76%

Are willing to pay more for valorising
farmers' and breeders' work

With less packaging or overwrapping

Planet Food commitment

TOP 5

31%

68%

Ingredient list/composition

59%

Farming/breeding conditions

55%

Manufacturing process53%

How ingredients affect your health52%

Ingredients origins

TOP 5
WHOM TO TRUST TO
ACT FOR GOODQUALITY ANDHEALTHY FOOD

40%

Medical professionals

39%

Public authorities

33%

Consumers

33%

The Government

29%

Large agro-food companies

84%

FIND IMPORTANT TO
REDUCE FOOD WASTE

Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.

United Kingdom
Taste

50%

Are paying more and more
attention to choose highquality food products

True

Meaning
IT’S IMPORTANT TO BUY FOOD PRODUCTS...

TOP 6

In my country, farmers and breeders are
not fairly compensated for their work

EATING WELL IS...

65%

Eating a balanced diet

56%

60%

Eating good quality food45%

Eating very tasty food58%

Healthy eating

40%

Varying your meals

Enjoying your food

93%
79%
75%

More respectful of animals well-being

70%

With biodegradable packaging

88%

NEED FOR MORE TRANSPARENCY ON...

84%

Need more transparency
regarding food products

TOP 5

48%

Ingredient list/composition

41%

Ingredients origins

40%

Food safety

35%

Farming / breeding conditions

32%

Storage conditions

WHOM TO TRUST TO
ACT FOR GOODQUALITY ANDHEALTHY FOOD

Are willing to pay more for valorising
farmers' and breeders' work

With less packaging or overwrapping

Planet Food commitment

TOP 5

29%

FIND IMPORTANT TO
REDUCE FOOD WASTE

48% Farmers / breeders
40%

Public authorities

36%

Trades / shopkeepers

33%

Consumer associations

32%

Retailers

RussiaTaste

65%

Are paying more and more
attention to choose highquality food products

True

96%

Meaning
IT’S IMPORTANT TO BUY FOOD PRODUCTS...

TOP 6

68%

Eating good quality food

56%

60%

Varying your meals

50%

Eating a balanced diet

58%

Healthy eating

50%

Eating very tasty food

Enjoying your food

TOP 6

NEED FOR MORE TRANSPARENCY ON...

Need more transparency
regarding food products

In my country, farmers and breeders are
not fairly compensated for their work

EATING WELL IS...

74%

64%
57%
54%

More respectful of animals well-being

With biodegradable packaging

Ingredient list/composition

TOP 5

Are willing to pay more for valorising
farmers' and breeders' work

With less packaging or overwrapping

Planet Food commitment

WHOM TO TRUST TO
ACT FOR GOODQUALITY ANDHEALTHY FOOD

56%

48%

40%

Farmers / breeders

37%

Consumers

59%

Food safety59%

Storage conditions

44%

Ingredients origins

34%

Small agro-food companies

43%

How ingredients affect your health30%

Consumer associations

43%

Manufacturing locations

30%

Medical professionals

67%

FIND IMPORTANT TO
REDUCE FOOD WASTE

35

PLANET FOOD FOR TRUE FOOD
FOR MANUFACTURERS
The food industry is putting an increasing emphasis on products with a true,authentic taste, so that consumers can rediscover the pleasure of taste.
Yet the “true” dimension, from the manufacturers’ perspective, is also about pleasure and safety.
Or when gastronomy and transparency are mixed together.
Once this is cooked up, what does it produce? Let’s find out.
A PLEASURE THAT ISACCESSIBLE WHILE BEINGHEALTHY!

RESTORING THE LINKBETWEENTHE CONSUMERAND THE PRODUCTXavier Terlet

If pleasure is now meant to behealthy, it is also proving
accessible, in both senses of theterm: within reach, and affordable.
It is within reach thanks to thedevelopment of new online
offerings, highly focused onwellness and health, and which
are proving extremely popularparticularly, but not solely,with the millennial generationin the developed world.
Today it is possible to get healthy
meals delivered at all timesof the day at prices thatare “accessible” to all.
Global trend

THE FASHION FOR SELFPRODUCTION AND LOCALPRODUCEAt home or close to homeis better!
To rediscover the taste of healthy
food, manufacturers have for someyears been placing the emphasis
on self-production. What this refers
to is any product that enables
consumers to produce their foodthemselves. For a long time,
this was restricted to growing
herbs, but it has now beensuccessfully expanded into
vegetables, beer and otherproducts. What is in fact important
to consumers - and agri-foodmanufacturers have understood
this - is restoring the link between
the consumer and the product;bringing the former closer tothe latter, even if this also means
producing locally! Perceived
as healthier and better controlled,
local production is enjoying great
success all round the world,with extra effort going into fresh
produce that is unprocessed or
subjected to very little processing.
It is a trend that continues to growin Europe and North America,

36

but which has been in place
for a long time in Southeast Asia
where aquaponic systems growing vegetables in apartments,for example - are quite familiar.
Global trend, but stronger
in Southeast Asia
for self-production,and in America
and Europe for local
production.

SAFE PLEASURE:FIRST AND FOREMOSTORGANIC PLEASURE

Organic is growing worldwide!
This market, which is profiting fromconsumer awareness of food risks
and, to a lesser degree, from theecological concerns of consumers,is sparking the interest of more
and more stakeholders.
The numbers of producers,
processors and distributors
are growing. And the big brands,
still very cautious until recently,
now have definite “organic”
goals. In this context of a change
in the organic scale, the offering
is becoming segmented.
Other added values or benefits
are increasingly being promoted,
for Organic that is in harmony
with social, environmental
and allied values, such as local
production, animal welfare,respect for traditional processes,
fair pay for producers,
and the absence of undesirable
ingredients (palm oil, addedsugars, GMOs, etc.).
This offering is expanding to meetthe needs of increasing numbersof people.

PLANTS FOR PLEASURE

Safe pleasure is also about
the guarantee of healthy pleasure.
And the plant-based (or “vegetal”)
is a big part of this. In all
the history of SIAL, never has
the vegetal been subject to sucha frenzy of innovation! Over the
past two years the phenomenon
has considerably accelerated,with an offering aimed not onlyat vegetarians but at this new
category of consumers that
we call flexitarians, who are readyto favour vegetarian ingredientsas their main dish, although
without abandoning meat andfish, which they tend to consumeless frequently while opting for
better quality. Consequently, theoffering today includes a pleasure
and convenience dimension that it
did not have previously. Examplesof vegetal “pleasures” include
the many ranges of pulse-based
preparations investing food store
shelves, and products in the chiller
cabinets based on plant milk (soy,almond, hazelnut, coconut, etc.).
Global trend,
but particularly strongin Europe and China.

TRIBALLAT
Soy and wheat crunchy “fingers” nuggets

Global trend, butparticularly strong in theUSA, France, Germany
and China.

ANDROS
Tasty veggie dessert of coco milk
and almondReproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.

PLANET FOOD FOR TRUE FOOD
FOR FOODSERVICE
Foodservice is also taking the “true” path, to cater to the growing appetiteof consumers for meals that are more natural and better for health, not to mention
expectations in terms of information and transparency. The revolution in what
is true or real in food is generating an acceleration in the history and events
concerning foodservice. Reviewing the latest upheavals…
HOME-MADE OR THE
RETURN TO REAL, “TRUE”
FOOD

THE FASHION FOR
THE HOME-MADE
IS SO KEENLY
PURSUED TODAY,IN MOST DEVELOPEDCOUNTRIES,THAT MANYESTABLISHMENTS
HAVE NO HESITATIONIN STATING THISON THEIR MENUS

Bernard Boutboul

Foodservice is harking backto the home-made, and not justany home-made, but “true”
home-made, prepared in frontof the customer, with ingredientsthat are both fresh and raw,
in other words: “...the true
‘home-made’ that responds
to the food crises of recent years
and the suspicions arising fromthem,” as described by Bernard
Boutboul. This marks acommitment from restaurateurs
for restoring the confidence ofconsumers, who are increasingly
informed and connected via
the social networks.
These include of course
the well-known Tripadvisor,
but also the less well-known
Foursquare, a foodservice social
network much-used bymillennials, a generation born
into the digital and who haveno hesitation in posting opinions
and comments about theestablishments visited.
It is therefore in the interestof foodservice professionals
to remain vigilant and propose“true” cuisine in terms of taste
and authenticity.

TRUE QUALITYREQUIREMENTS

The fashion for the home-madeis so keenly pursued today,
in most developed countries,that many establishments haveno hesitation in stating thison their menus, to underscore
their “home-made” credentials,“as a means, of course,of winning over customers,”
as Bernard Boutboul points out!
Why is this phenomenon
currently running at full steam?
“Quite simply because customers
will no longer accept being
served food that they could
easily make for themselvesat home; the worst thing being
leaving a restaurant with theimpression that you’ve eaten lesswell than you would haveat home.” “Home-made”
is therefore first and foremost
a quality requirement for therestaurant experience. It is also
about the desire to rediscover
the original taste of products
and the simplicity of the flavoursof yesteryear.

WHAT IF THE “HOMEMADE” WERE ABOVE ALL
ABOUT A NEED FOR
TRANSPARENCY?

Yet let us be perfectly clear:behind this notion of “homemade” also lies a desire,or rather a need - on the partof consumers - for transparency.
Transparency in the choiceand sourcing of ingredients.
Transparency in how they areprepared. Transparency in theselection of what accompanies
them. “The age of the kitchen
hidden in the basement or wellaway from the dining roomis over,” Bernard Boutboul
acknowledges. Consumers
today want to see their dishbeing cooked, thanks toa mechanism using a camera
filming the hob live and a screenin the dining room broadcasting
the “ceremony”, such asa famous international chainof pizzerias now proposes,
for example. The easiest option
being, maybe, to set up the
kitchen in the dining area itself.
It’s a layout that is increasingly
in vogue throughout Planet
Foodservice, offering customers
a unique experience... a bit likebeing at home!

HEALTHY FOOD FASHIONABLE IN FOODSERVICE TOO
No more bland healthy food! Until recently, vegan or vegetarian restaurants proposed meal that weregood for your health but which weren’t particularly centred on “pleasure”, so important for consumers.
All this has changed. And it is, once again, California that is leading the way, with the emergenceof a “healthy pleasure” foodservice offering. Now everyone is at it, even McDonald’s, which proposes,
in France, a vegetarian range for a healthier image: a burger that they claim is still just as tasty!
Before, the veggie offering was the exception: now it comes as standard, “...to the point thatan establishment not proposing a vegetarian (or vegan) option could today be considered somethingof an oddity,” Bernard Boutboul reflects wryly.

TOWARD THE END OF “JUNK FOOD”?
As a sign of the success of “true” values in foodservice, “junk food” is declining in favour of quality
foodservice, served directly at the counter or in self-service, at affordable prices, typified by the “fastcasual” trend, which is a real phenomenon in the United States! Unthinkable barely a few years ago,
fast food too is adopting “home-made” and “bespoke” values, with California again playing the roleof the foodservice lab of tomorrow, whereby even the smallest establishments are likely to propose freshand personalised cuisine, for eating-in or to-go. Local eateries, kebab shops, fast-food emporia, bistros,
cafes: the quest for “real” or “true” food involves practically every typeof establishment. And while the zones of the world that are most advancedin this area are the most developed countries, this revolution is also gaining
ground in North Africa and around the Indian Ocean, proving how popular
this is with consumers and how the professionals are taking it into account.

37

3

MEANINGFOOD INTHE EMPIRE OF THE SENSES

Wolfing something down at home, going out to the restaurant, spending quality time over a long meal:
what is it really all about? For a long time now food has no longer been simply about satisfying
a basic physiological need. The pleasure dimension is a standout feature, associated with better taste
and eating well, and now it is “true” or “real” food that is pervasive on Planet Food.
This is, in a way, the icing on the cake! Yet let us not be mistaken: the great revolution underway
on Planet Food also relates to the new “sense”, or meaning, that we ascribe to food.
Here again there are surprises in store.
THE MANY LIVES OF THE CONSUMER…

RESTAURANTS…
Restaurants go back to basics to restore meaning
for the consumer.

THE INN MAKES ITS COMEBACK
The inn, or “auberge” in France,
was traditionally a place where you could
enjoy fresh produce, cookedon the premises, while being able to taketime out and relax.

These havens of peace and good cuisine
are now being reinvented,
for today’s tastes.

WHERE IS THIS HAPPENING?
Mainly in France,
the UK, Canada, the USA
and China, where new restaurant
concepts are akin to the inn concept.
Establishments that focus on…

DECOR

AMBIENCESERVICEFRESH,QUALITYCUISINE

THE RESTAURANT IS BECOMINGTHE PLACE FOR GASTRONOMIC
PLEASURES ONCE AGAIN

THE RESTAURANT MOVESINTO THE HOME
The restaurant has found the best wayof pleasing the consumer: by taking
itself to them...

Consumers seem to lead a double life
when it comes to food…
Home delivery has become massive,with the appearance and growth of the likesof Ubereats, Foodora and Deliveroo…
They are particularly attentive to taking
care with their diet and watchingwhat they eat at home… But they tend
to let themselves go at the restaurant…

Indeed, the more the fashion for healthy foodis reflected in the contents of household
refrigerators, the more consumers seemto consider the restaurant as somewhere to go
to indulge their “guilty food pleasures”.
And this even though the healthy
food vogue is also simultaneously making
its mark in the foodservice sector!

20 to 25%

OF FOODSERVICE REVENUE
de la restauration proviennent désormais
now comes from home deliveries…

Today there are even services
proposing a totally virtual restaurant,
so that users of Foodcheri and Frichti
don’t have access to a catalogueof establishments, but to menus
proposed by the app itself…

QUESTION: WILL THE DIGITAL FINISHBY KILLING OFF THE RESTAURANT?

WITH HYBRIDISATION, CONSUMERS
AREN’T JUST GOING TO THE RESTAURANT

The answer from the expert, Bernard Boutboul:“No, it won’t, but on one condition: that the restaurant can retain its
added value. The personnel, the decor, the locale and, above all,the service: the restaurant has many differences and assets
to draw upon, so that consumers can make sense of- find the meaning in - going to the restaurant.”

Other stores, and not just food stores, are dedicating a sectionof their floor space to foodservice, as a means of enhancing
the customer experience and making them buy more!

WHERE IS THIS HAPPENING?
Practically all around the world store concepts are flourishing, combining,for example, fashion and food service, or supermarkets with a well-developed
food service offering: take Whole Food (US) and Ralf (US), which propose
extensive fresh food buffets at very competitive prices.
Already widespread in China, the digitalisationof foodservice should make it possible to develop
the customer experience by proposing: greater
personalisation in the offerings, or in termsof communication, faster service, a new formof interaction.

39

THE MANY LIVES OF THE CONSUMER…

AT THE SUPERMARKET…
Consumers have more and more choice on shelves stacked
with safe and responsible pleasures where they find…

NATURAL,FUNCTIONAL
PLEASURE PRODUCTS“FREE-FROM” PRODUCTS
OR THE SUCCESS OF THE
CLEAN LABELThe success of these natural products
can be largely explained by theirscientifically-proven action on the
microbiota…

A trend that has been a hit the world overfor several years, and which is still growing
stronger as manufacturers take account of
the issues of transparency and commitment.

1. SUPERFRUIT
ex: Berries rich in antioxidants

6. GLUTEN-FREE

EXHIBITOR/BRAND: DE CARE GROUP (POL)
Product name: Yummity Pizza Mix

Exhibitor: FAVELLA GROUP - SUD RIENERGY (ITA)
Brand: Sud Rienergy - Product name: Wellness Drink

7. PESTICIDE-FREE

2. SUPERVEGETABLES
ex: Spinach and cabbage

Exhibitor/brand: SAVEOL (FRA)
Product name: “Cœur de Pigeon” tomatoes, without pesticide

Exhibitor: VITAGERMINE (FRA) - Brand: VITABIO
Product name: Fruit and vegetable cocktail

8. FREE OF ANTIBIOTICS

Exhibitor/brand: SALUMIFICIO FRATELLI BERETTA SPA (ITA)
Product name: Puro Beretta

3. SUPERSEEDS
ex: Chia seeds

9. NO NANOPARTICLES,NO BPA

Exhibitor/brand: NUHEALTH JSC (BGR)
Product name: Bio Organic Rice Chips with Super Seedx

Exhibitor/brand: CASA AMELLA (ESP)
Product name: Organic pumpkin soup cream

4. MICROALGAE
ex: Spirulina

Exhibitor/brand: BISCUITERIE DE L’ABBAYE (FRA)
Product name: Green Up’

5. FERMENTED PRODUCTS
ex: Kombucha

Exhibitor: CAPTAIN KOMBUCHA (PRT)
Product name: MyGutness
7
6

1

2
8
9

3

5

40

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ANTI-WASTE
PRODUCTS“FAIR PRICE”
PRODUCTS…

Everyone’s a winner: the environment,of course; the producers themselves;
and, ultimately, the consumers,
increasingly sensitive to this anti-waste
commitment.

For a long time, fair trade in food ran along
North-South lines. Nowadays, other exchange
flows exist, this time running North-North.
In Europe, in particular, fair trade is getting
a new lease of life.

10. PRODUCTS IN SMALL PORTIONS

12. TO GUARANTEE FAIR PAY
FOR PRODUCERS

Exhibitor: POLENGHI GROUP SPA (ITA)
Brand: LIQUIDO D’ORO - Product name: Squeezy Olive

Exhibitor: INGREDIA - PROSPERITE FERMIERE (FRA)
Brand: PROSPERITE FERMIERE INGREDIA
Product name: Lait UHT Prospe via Lacta

11. PRODUCTS CONTAINING
INGREDIENTS THAT WOULD
PREVIOUSLY HAVE BEEN REMOVEDFROM THE CYCLE

Exhibitor/brand: SAPPE PUBLIC COMPANY LIMITED (THA)
Product name: Chim Dii

10

11

12

ECOLOGICALPRODUCTS
13. ECOLOGICAL PRODUCTS

Exhibitor: Triballat Noyal SOJASUN - VRAI (FRA)
Brand: PETIT BRETON
Product name: Mon Lait Petit Breton 1/2 écrémé

14. REDUCED PACKAGING

Exhibitor/brand: CITTERIO GIUSEPPE (ITA)
Product name: Armonie di Verdura

14

13

15. ECO-DESIGNED PACKAGING
Exhibitor: SASU LDC SABLE (FRA)
Brand: ARRIVÉ / GRAIN DE NATURE
Product name: “Grain de nature” range

16. MORE ECOLOGICAL PROCESSES
Exhibitor/brand: ABALON BY GMA (Retailer - ESP)
Product name: Japanese Abalone

15
16

41

CONSUMERWISH TO FIND NEW
MEANING IN WHAT THEY EAT…
BY SHOPPING DIFFERENTLY

Consumers are getting closer to producers to do theirfood shopping, by favouring short supply chains(producer stores/cooperatives, farm shops).

BY MODIFYING
THEIR DIETARY HABITS
Consumers are increasing
their consumption of:

In the use of short supply chains between 2016 and 2018,
IN FRANCE, THE UK AND RUSSIA

Strong growth
AT THE SAME TIME,

consumers are reducing their consumption of:Meat / Cheese and dairy products

Declining trend,

VARYING BETWEEN COUNTRIES

in 2016Fish

STRONG INCREASE
between 2016 and 2018+11% IN FRANCE+8% IN RUSSIA

How are we to interpret this decrease?
Are the products themselves the reason
for this, or is it a question ofcommitment? What the consumers say…

80%

Fruit & vegetables
STRONG INCREASE
on Planet Food%
+50
OF CONSUMERS

say they have increased
their consumptionof fruit & vegetables

Plant-based
products& beverages
VERY STRONG INCREASE
in Spain, China
and Southeast Asia

42

in 201882%

OF CONSUMERS
say that it is important
for them to buy products that are
more respectful of animal
welfare (one-third consider
this very important).

OF CONSUMERS
consider it quite or very
important to buy food productsthat are moreenvironmentally-friendly.

MARKET RISE
in France, the UK,
China and the Middle Eastof this concern for animal welfare
among consumers

A KEY ISSUE PARTICULARLY
in France, Spain,
Germany, China
and Southeast Asia.

74% OF CONSUMERS, worldwide, consider it quite

or very important to buy products with less or no packaging.

72%

are in favour of biodegradable packaging,which demonstrates the expectations associated with this solution.

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Consumers are now starting
to see themselves as an essential
link in the Planet Food chain…
Planet
Food

78%

88%

... BUT THEY CONSIDER COMBATINGWASTE TO BE EVERYONE’S BUSINESSTHEY BUY
LOCALWhile consumers consider themselves in general
to be the main parties involved in combating
waste, they consider that the distributors
and restaurateurs comea close second.

Quite or very
important for
78% OF CONSUMERS

AT THE SAME TIME, CONSUMERS ARE
SHOWING CONCERN OVER THE
EARNINGS OF ARABLE AND LIVESTOCKFARMERSTHEY ARE REDUCING
THEIR FOOD WASTE
Quite or very
important for
88% OF CONSUMERS

who, in the opinion of 48%
of those polled, globally,
are not compensated fairly
for their work 48% globally…
but 73% of the French, 68%of Spaniards and 60%
of Germans!

be done?
o
t
is
t
a
h
W

75%

OF CONSUMERS
say they are prepared to buy products then are a little more
expensive if this allows everyone’s efforts to be better rewarded.

Above all, they expect the stakeholdersof Planet Food to commit to healthier,better quality food…
Arable and livestock farmers
Cited in particular by 67% of the French.
Consumer associations
Cited above all by the Germans and the Spaniards.
The authorities in China and the Middle East in particular.
Artisans-traders / agri-industry professionals
Particularly in France for the former and above
all in China for the latter.

43

COMMITMENT FROMALL OF PLANET FOOD
As the Food 360TM study demonstrates, the notion of commitment is enshrinedin the expectations of consumers: their own commitment, but also the commitmentof the other stakeholders of Planet Food. It is as if, individually, everyone
were becoming aware of being a link in a vast chain. But just what are thesecommitments that we are talking about? And just what do they involvefor Planet Food, in concrete terms? Nicolas Trentesaux SIAL Network Director,
offers some answers.
COMMITMENT IS ONENOTION, AMONG OTHERS,THAT EMERGES FROM THE
STUDIES THAT HAVE BEEN
CARRIED OUT. JUST HOW
DOES THIS NOTION STANDOUT FROM THE OTHERS?

WHAT IS NEWTODAY IS THISPARTICULARCONFIGURATION
OF “PLANET FOOD”.
EVERYONE IS
MOVING FORWARD
TOGETHER,IN SYMBIOSIS!

Nicolas Trentesaux:« It is not just one notion among
many. It is a central issue- the big issue, you might say which is highly symptomaticof the age in which we areliving, and it goes far beyond
the question of food. In a worldthat is hyper-connected throughthe Internet, through the meansof communication generally,
and through the meansof transport, we are more keenly
aware of everyone else’s
existence. We also realise just
how fragile our planet is.
So, if we apply this observation
to the question concerning us,
food: not only is everyone
aware of the existence of theother players on Planet Food,
but also of the responsibilities
incumbent on us all.
And because today we know
about practically everything,
any information can betransmitted and shared at the
speed of light, and so it’s better
to make a commitment and not
be found wanting with regard
to your responsibilities! »ARE PROFESSIONALSTRULY CONSCIOUS
OF THESE ISSUES,AND CONCERNEDBY THESE COMMITMENTS
OF WHICH YOU SPEAK?

THE PROFESSIONALS
ARE PERFECTLYCONSCIOUS
OF THIS ISSUE
OF COMMITMENT
AND OF THEIRRESPONSIBILITIES
Nicolas Trentesaux

N.T.: « The studies by our three
Consumption, Industry andFoodservice experts struck me,
precisely, because their analyses
all tallied. There is a kindof coming-together between
the expectations and the
responses to these expectations.
Were this not the case, we might
have something to worry about!
So the answer to your question
is: yes! The professionals are
perfectly conscious of this issueof commitment and of their
responsibilities. We see more
and more artisans, manufacturers
and traders innovating with theaim of reassuring consumers,
and of meeting consumer
expectations in terms of pleasureand “eating well”, food safety,
and transparency. Don’t get me
wrong, I’m not saying they didn’t
do this in the past, but today
the expectations and responses
are being coordinated like neverbefore! A committed andsubstantiated producer argument- backed by proof - can today
not only be heard but is also
expected by the consumer. »Nicolas Trentesaux

44

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HAVE THE FOOD
PROFESSIONALS
THEREFORE REACTED
TO THE EXPECTATIONSEXPRESSED BY
CONSUMERS?

20 TO 25%
OF FOODSERVICEREVENUES
comes from homedeliveries.

N.T.: « The food world
no longer operates like that,
following a bottom-up/top-down
logic! What is new today is thisparticular configurationof “Planet Food”. Everyone
is moving forward together,in symbiosis! I’m going to give
you a few examples andstatistics that attest to this foodrevolution that we are living
through. The Food 360TM study
tells us that 38% of consumers
believe first and foremost in theaction of arable and livestock
farmers to produce food of goodquality and which is good for
health. Traders/artisans are citedby 29% of consumers, agri-foodSMEs by 26%, and large
agri-food companies andsupermarket chains by 20%.
To sum up, in the eyesof the consumer everyone
is concerned! At the same time,
our Industry and Foodservice
experts have revealed to us
a whole range of innovations- and there are more and more
cropping up every day, suchis the innovative frenzy at play,
as you’ll be able to witness
for yourself at SIAL, let me assure
you - in favour of greater quality
and transparency, and in theservice of “eating well”.
I’m thinking of the premiumisationof everyday food, which iscurrently on the crest of a wave,
or the vogue for bistronomy,
spreading worldwide likewildfire. I’m also thinkingof home meal deliveries,or the health trend that is strongly
pronounced and causing a shift
from restaurant to home,to the extent that this accounts
for no less than 20 to 25%
of foodservice revenues
in the developed world. »WHO WAS FIRSTRESPONSIBLE FOR
GENERATING THISIMPETUS?

N.T.: « It’s a bit of a chickenand-egg situation! Foodinnovation nourishes new
demand, which in turn incites theprofessionals to pursue andamplify their innovative efforts.
And the feedback fromconsumers also informs us about
the new gastronomic territories
on which we need to focus. In
fact, this brings us to a crucial
point: the consumer has becomea stakeholder in innovation who
is at least as important as the
manufacturers or therestaurateurs. You may say that
this has always been the case,since the innovations are aimed
at the consumer. This is true, buthere again we are no longer ina bottom-up/top-down logic, butrather in an interdependent andcollaborative logic for foodinnovations, which themselves
generate other innovations. In
short, a virtuous cycle ofinnovation in the service of theconsumer! »ARE PROFESSIONALS
THEREFORE NOTINNOVATING AS THEY DID
BEFORE? HOW WILL FOOD
INNOVATION FUNCTION
IN TOMORROW’S WORLD?

N.T.: « Not only is the sector
innovating far more than before- the space taken up by
innovation at SIAL Paris has
never stopped growing since its
inception - but the agri-foodindustry is also innovating
differently, permanently driven by
and focused on the desires andexpectations of all concerned.
I’m not referring here tocollaborative efforts, but tocommitment. This is the big
difference from the way theworld was! This food innovation
effort does indeed requireconsiderable human andfinancial commitment - theagri-industry is the leading sector
for foreign investment according
to Business France - with results
and manifestations that generate
a great deal of excitement for
consumers, as you will be able
to see at this year’s show! »So make a date for 21-25
October at SIAL Paristo discover foodcommitted increasingly
to “taste - true meaning”!

IN THE EYESOF THE CONSUMEREVERYONEIS CONCERNED!
Nicolas Trentesaux

45

4

TASTE, TRUE,
MEANING…
FRANCE AT THE
DINING TABLE
Focus on France. The host country of SIAL Paris,
with a rich gastronomic history, France is still a special country
when it comes to food. The hearts (and appetites)of the French vacillate between tradition and modernity.
In today’s and tomorrow’s world, what place do they accord
to taste, to what’s real and true, and to meaning in food matters?
What do they expect from everyone involved in food?
Here’s what the experts have to say.

46

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CONSUMPTIONIn France, pleasure is an
essential and structuraldimension of the food universe!
Hence: «For 63% of Frenchpeople, food is above
all associated with pleasure,as against 30% who consider
it more a necessity,” explains
Pascale Grelot-Girard, Market
Intelligence Director, Kantar
TNS. “This is one of the highest
scores in Europe!»

ANALYSIS BY PASCALEGRELOT-GIRARD

And as in most European
countries, this expectation
relates mainly to the list
and composition of ingredients(56%), but also - and above
all - to their origins (61%).
« Maybe this can be seen
as a consequence of thehorsemeat crisis and of thelack of clarity in displaying
origins on food packaging. »Next come the placesof manufacture (43%) andthe farming conditions (42%).

Another specific - and lasting- French characteristic is thateating well is also associatedwith pleasure (65%), and thequest for high-quality (66%)
or tasty (40%) products.
Consumer expectationsin terms of variety (59%)
and sharing (45%) are also
very high. These expectations
account for the pronounced
interest in food innovations
that offer new tastes, texturesand sensations. « But 63%
of French people also wantto eat healthily, and 59%
to follow a balanced diet, »Ms Grelot-Girard stresses.

FOOD STAKEHOLDERCOMMITMENT, FROMTHE CONSUMER
POINT OF VIEW
In whom do the Frenchhave most confidence
for providing healthierand better-quality
food?

ARABLE AND LIVESTOCKFARMERS

67%(vs. between 32%
and 48% for the other
European countries)

The requirement for what is“true” and authentic alsotranslates into a strong increasein the proportion of consumers
who say they regularly checkthe nutritional composition of
products on the packaging(62%: up 7 points on 2016).
Another eloquent sign is thefact that the attention paid tocertification labels remains very
high, and the demand fororganic continues to grow.
Globally, the French havea more and more holistic viewof their food: « In a globalised
and digitalised world, they
are re-appropriating theirfreedom of choice byasserting strong convictions,for example in reducing
their meat consumption,and choosing products thatare more respectful of animal
welfare and the environment- judged important by theinterviewees to the tune of
91% and 90% respectively, »says Pascale Grelot-Girard.

A TASTE FOR WHAT’S“REAL” AND “TRUE”« We know from our previous
studies that the French are alittle more worried than other
Europeans about the impactof their diet on their health.
Accordingly, 9 in 10 Frenchpeople express the needfor transparency with regard
to the agri-food industry. »ARTISANS / TRADERS

46%

AGRI-FOOD SMEs

37%

« Consumers are highly
sensitised to reducing foodwaste - an action judged
important by 94% of them and consider themselves
to be the prime players
in this regard, » scoring 66%,
ahead of the supermarkets(52%), collective catering (46%)
or commercial catering (45%).
« They are also proving to besensitive to the notion of fair
pay for farmers, more thanin all the other countriesof the study, and this is very
important to know,”the Kantar TNS expert points
out. “78% of the Frenchpeople polled also say they
are even ready to pay a little
more so that this kind of work
is better rewarded! »63%

OF FRENCH
also wantto eat healthily, and 59%
to follow a balanced dietFranceTaste

62%

Are paying more and more
attention to choose highquality food products

True

Meaning
IT’S IMPORTANT TO BUY FOOD PRODUCTS...

TOP 7

EATING WELL IS...

59%

66%

Eating good quality food59%

Varying your meals

65%

Enjoying your food45%

A time to enjoy with family or friends

63%

Healthy eating

41%

Eating your fill

91%
86%
81%

More respectful of animals well-being

61%

Ingredients origins

56%

Ingredient list/composition

43%

Manufacturing locations

42%

Farming/breeding conditions

35%

TOP 5
WHOM TO TRUST TO
ACT FOR GOODQUALITY ANDHEALTHY FOOD

78%

Are willing to pay more for valorising
farmers' and breeders' work

With less packaging or overwrappingWith biodegradable packaging

Planet Food commitment

TOP 5

Need more transparency
regarding food products

73%

Eating a balanced diet

NEED FOR MORE TRANSPARENCY ON...

91%

In my country, farmers and breeders are
not fairly compensated for their work

67%

Farmers / breeders

94%

FIND IMPORTANT TO
REDUCE FOOD WASTE

46% Trades / shopkeepers
37%

Small agro-food companies

30%

Public authorities

30%

Consumers

How ingredients affect your health

47

INDUSTRYHOW AREMANUFACTURERS TAKINGACCOUNT OF THE NEW
EXPECTATIONSOF FRENCH CONSUMERSIN TERMS OF TASTE?

INTERVIEW
WITH XAVIER TERLETTHE SOUGHT-AFTERTASTES ARE THOSE
THAT PROVIDEA NEW AND TRUESENSATION

Xavier Terlet

Xavier Terlet:« French consumers are moreconcerned about authenticity
than elsewhere. And because
they are looking for new
sensations and experiences,these need to be infusedwith natural virtues.
So, for example, thepronounced taste of vanillathat manufacturers will offer
French consumers will be lessfrequently provided by anadditive and increasingly
by a greater concentrationof natural vanilla, or elseby means of a natural process
such as infusion, maybe.
The sought-after tastes arethose that provide a newand true sensation,by means of the ingredients- I’m thinking of the likes
of ginger, truffle and saffronthat can now be foundin everyday products - or bymeans of natural processes
such as maturation,
fermentation or the maltingof grain (to release all theflavours). »YET IS “EATING WELL”
SUBJECT TO MOREINNOVATION IN FRANCE
THAN ELSEWHERE?

X.T.: « I would say that it’s
about innovating differently.
In France, there are fewer
simply functional products,
with health benefits, than in
the Anglo-Saxon countries,
for example. However,
we find far more sophisticatedand indulgent products,
where the priority liesin providing pleasure in termsof taste, and which remainreassuring in terms of healthcredentials thanks to theirnatural composition. »48

WHAT ARE THE
MANUFACTURERS DOING
TO REINFORCE
TRANSPARENCYAND CONSUMERINFORMATION ON
THE FRENCH MARKET?

X.T.: « Today, communicatingtransparency is ubiquitous.
Yet everything depends on
what manufacturers actuallywant to communicate to theirconsumers. And I’m notconvinced that initiatives
such as Nutriscore relieve
us of the need to go further
when it comes to information
requirements. The challenge
involves, in my opinion,
giving consumers a better
grounding so that they areable to understand what
information they are getting
and what information they
are not. We should also
not lose sight of the fact that,
tomorrow, it will be
consumers who will havethe power of informationin their hands. By scanningwith their smartphones, they
will be able to know if there
are pesticides in thevegetables on the shelves,or know how many
kilometres have been
covered between the placeof production and the store.
The manufacturers will haveto adapt to this new stateof affairs. »an alternative to animal
proteins). The search forsense and meaning can also
relate to the creationof eco-designed products
or products that are betterfor health: less fat, less sugar,
less salt. »WHAT ARE THE POINTSOF DIFFERENTIATION FROM
THE REST OF THE WORLD,
WHEN IT COMES TO“SENSE” OR “MEANING”?

X.T.: « The quest for meaning
remains above all a Western
preoccupation, even if weare now observing the
emergence of ecologicaland ethnic arguments
all around the world.
In terms of what’s specificallycharacteristic of the French,
I would cite combating
waste, as well as fair pay
for professionals, an area
in which the initiatives are still
fairly low-key. »THE ORGANIC SECTOR
IN 2017€8

BILLION

revenues in France

WHAT INNOVATIONS,IN FRANCE, RESPOND
TO THE CONSUMERQUEST FOR MEANING?

X.T.: « They are manyand varied, in particularwith regard to natural
products or the organic
sector, for which revenues
once again in 2017 reached
a new high, at €8 billion
in France (comparedto €7 billion in 2016).
The development of thevegetal - plant-based offering follows the same
principle: both “healthconcern” (in terms of thebenefits gained from fruits
and vegetables) and“ecology” (providing

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FOODSERVICEBERNARD BOUTBOULDISCUSSES

CONSUMERS WANTTO REDISCOVER
THE ORIGINALMEANING
OF GOING OUT
TO THE RESTAURANT,WHICH ABOVE
ALL IS GROUNDED
IN THE NOTION
OF PLEASURE
Bernard Boutboul

Taste - true - meaning:in foodservice, France also
has its particular quirks.
First observation: the country
has only very slowly taken
to tastes that come from
elsewhere. In chronologicalorder, the French first adopted
Chinese cuisine halfa century ago, and it isa cuisine that quickly took its
place in the foodservice
landscape. Next camethe cuisines from countries
close to our borders, Italy
and Spain in particular.
Today, two geographicalzones are accelerating
their market penetration:
South America - with thecuisines of Argentina
and Mexico in particular –and Asia, with Japaneseand Thai cuisine.
Yet whatever the culinary
tradition developed byestablishments, “eating well”
is now increasingly promotedon the menus. Fewer sauces,
explanations of foodassociations and the origins
or natural virtues of ingredientsbrought to the fore, reduced
quantities in favour of the
intrinsic quality of the raw
materials and the taste:“eating well” has never been
more popular. It’s a trend thatclearly reflects the evolutionof taste in the perceptionof the consumer. For around
5 years now we have been
witnessing quite a spectacularturnaround: consumers preferto eat less, but better. “Better”
means, in their minds,“healthy and discerning”.
Beyond just the taste, these
consumers also expect fromfoodservice professionals
sincere information about
the ingredients used.
The notion of “true”
is therefore translated,in foodservice, by the endof “flashy marketing” andthe start of sincere marketing,which simply tells the truth,
both about the products

and their origins and about
how they are prepared.
The professionals
are increasingly playing
the transparency card.
Never before in history haveso many restaurateurs talked
about their products.
Their words can be foundon the menus and the walls,
but also in the physicalcontact with customers.
This effort for transparency
is combined with an extra
helping of meaning.
Faced by the inroads madeby the digital, foodservice
professionals are looking torestore some kind of meaning.
The prime example of thisis the development of thevegetarian and veganoffering in France.
In 2005, France had a 30%
flexitarian population; today
it is 40%! This phenomenon
has been thoroughly grasped
by the sector: practicallyall establishments now
propose a “veggie” offering
aimed mainly, andparadoxically, less at actual
vegetarians (who only
represent 2% of the French
population, and who in any
case rarely go to therestaurant) than at flexitarians.
Eating less meat and fish,
favouring the plant-based:
the quest for meaning focuses
first and foremost on whatgoes onto our plates.
But not solely.
Consumers want to rediscover
the original meaning of goingout to the restaurant, which
above all is groundedin the notion of pleasure.
And as well as the pleasureon the plate, there is thepleasure in contact associatedwith the service, and thepleasure in meeting up
in a pleasant and friendly
place. These are three facetsof the same notion on which
French establishments,
as a whole, still have plentyof work to do.

Today
FRANCE HAD A

40%

flexitarian population
French peoplechoose more and more
ASIAN FOOD
AND SOUTHAMERICAN FOOD

49

THE PARTNERSADEPTA
adepta.com

A GROPARISTECH
agroparistech.fr

ALIM AVENIR
cabinetalimavenir.com

AMEFA
amefa.fr

ANIAania.net

ATLANTIC SANTÉ
hl-network.com

BRÛLERIE SAINT-JACQUES
brulerie-saint-jacques.fr

BUSINESS FRANCE
businessfrance.fr

CASTALIE
castalie.com

CHARLES HEIDSIECK
charlesheidsieck.com

Stand 5a L 018

Stand 5b M 234

CLUB PAI

clubpai.com
Stand 7 HG 347

CRÉDIT AGRICOLE
credit-agricole.fr
Stand 5a N 031

Stand 5a L 018

C OOP DE FRANCE
coopdefrance.coop

CROIX-ROUGEFRANCAISE
croix-rouge.fr

EASYCOM
groupe-easycom.com

ECOTROPHELIA
ecotrophelia.org

ESMA
esma.org

EUROCHEF
eurochef.fr

 FCD

FEEF
feef.org

Stand GA6 AA 001

fcd.frFERRANDI
ferrandi-paris.fr
FOOD TECH

Stand GA6 AA 001

Stand 5a S 048

FERRIÈRES
ferrieres-paris.com

lafoodtech.fr

G ALERIES LAFAYETTE
haussmann.galerieslafayette.com

GAULT & FRÉMONT
gaultetfremont.com

GAULT&MILLAU
gaultmillau.com

GEORGETTE
laboutiquedegeorgette.com

 IRA CONSEIL
G
giraconseil.com

G RAND LUXURY EXPERIENCES
grandluxuryhotels.com

H YGIAL
hygial.fr

Stand 6 PLH 001

50

Stand 7 H 342

Reproduction of the contents of all or part of this document is reserved to the press and strictly subject to copyright. XTC world innovation, KANTAR TNS and GIRA CONSEIL for SIAL Paris 2018.

I NRA
inra.fr

INTERMARCHÉKANTAR TNSLAVAL VIRTUAL
laval-virtual.org

tns-sofres.com
Stand 6 EF 058

L ES MOUSQUETAIRES
mousquetaires.com

intermarche.com

Stand GA6 AA 001

LINÉAIRES
lineaires.com
Stand 6 HJ 065

L SA
lsa-conso.fr

M ATFER BOURGEATM
 INISTÈRE DE L’AGRICULTURE ET DEM INISTÈRE DES AFFAIRESL’ALIMENTATION

franceagroalimentaire.com/
agriculture.gouv.fr
MMM
missions-mmm.com

N ELLY RODI
nellyrodi.com

matferbourgeat.com

ÉTRANGÈRES
diplomatie.gouv.fr

M6
m6pub.fr

Stand 5a R 001

NUTRIMARKETING
nutrimarketing.eu
Stand 7 HG 347

ORANGE
orange.fr

PROMOSALONSRENAULTrenault.fr

RUNGISS EB
seb.frSNRTCS OLAAL
solaal.org

SOLIA
solia.fr

SOPEXAsopexa.com

STOCKFOOD

Stand 5a L 008

T ETRA PAK
tetrapak.com
T HE WALT DISNEYCOMPANY
corporate.disney.fr
WINE PARIS

wineparis.com

promosalons.com

rungisinternational.com

snrtc.fr

stockfood.com

THE CONSUMER GOODS FORUM

theconsumergoodsforum.com

TOUFLET BOULANGER

toufletboulanger.fr

XTC world innovation

xtcworldinnovation.com
Stand 6 F 057

51

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