Own the Change

OWN THE CHANGE TREND BOOK SIAL INSIGHTS THE WORLD FOOD INDUSTRY IN 2020 2020 Press kit SIAL, a subsidiary of Comexposium Group Editorial #ownthechange Sial insights Global situation 3 research studies 1 CONTENTS p. 3 EDITORIAL by Nicolas Trentesaux and Adeline Vancauwelaert p. 4 #OWNTHECHANGE 1 2 3 p. 6 p. 8 p. 14 SIAL INSIGHTS THE GLOBAL SITUATION FOCUS ON THE RESULTS Unique and exclusive IN 2020 OF 3 RESEARCH STUDIES research studies An overview of major food industry Our experts decipher the findings trends p. 9 p. 15 More activist consumers Kantar unpacks the expectations of consumers p. 10 3 paradoxical major trends p. 21 Global food industry innovation analyzed by ProtéinesXTC p. 27 The global out-of-home food market explained by Gira EDITORIAL NICOLAS TRENTESAUX, CEO, SIAL GLOBAL NETWORK ADELINE VANCAUWELAERT DIRECTOR, SIAL PARIS AND SIAL INDIA “For several months now, we have been living an The SIAL Insight research studies and the SIAL unprecedented situation that is having an equally Innovation Award unveiled this autumn are unprecedented impact on our daily lives and important benchmarks for all industry stakeholders. businesses. Having introduced many initiatives designed to allow us to host an international event This trend book distills the findings of major unique during this period of pandemic, and in order and exclusive studies of the global food industry to guarantee the food industry professionals conducted by SIAL expert partners Kantar, an experience that meets their expectations, ProteinesXTC and Gira. we have taken the decision to postpone SIAL Paris 2020, initially slated for this autumn. Seen through the lens of our #Ownthechange The next edition of SIAL Paris is to be held initiative, an in-depth analysis of major trends from 15 to 19 October 2022. and how they evolve, which was conducted before the exceptional situation we have all Nevertheless, we still want to deliver on our experienced in recent months, resonates even mission, and are fully committed to remaining more strongly today. in contact with all of you and in making our contribution to the recovery and the process The results strengthen our already strong conviction. of transformational change of the global food All of us want to contribute to the recovery, but we industry. are also facilitators of the transformational SIAL Paris is an important source of information change that this unprecedented crisis has now for understanding the global challenges, trends made unavoidable.” and innovations that are shaping tomorrow’s food industry. SIAL Paris is an important source of information for understanding the global challenges, trends and innovations that are shaping tomorrow’s food industry. The SIAL Insight research studies and the SIAL Innovation Award unveiled this autumn are important benchmarks for all industry stakeholders. Editorial #ownthechange Sial insights Global situation 3 research studies 3 #OWNTHECHANGE Design the food of tomorrow #Ownthechange began with an observation. On one hand, a food industry still largely mired in outdated consumption models that are increasingly being challenged by rapidly changing consumer expectations and approaches all over the world. On the other hand are demanding, well-informed consumers who are progressively becoming more active participants in their food choices. In the past, they expressed their expectations through the shopping basket or menu; today, consumers go as far as to boycott products, brands or restaurants that do not correspond with their convictions. Now more than ever, saying no means thinking for yourself. Rally professionals around the consumer expectations and approaches emerging throughout the world #Ownthechange highlights a number of developments – from societal to ecological to technological – that can guide each stakeholder in a positive direction. We aim to take stock of today’s social and consumer expectations, the evolution of various geographical markets, and the increasingly wider range of possibilities that technology offers, to explore how to break free of obselete models and embrace the change to become active participants in the transformation. The objective? To provide all the keys necessary to create the food of tomorrow, addressing expectations and initiatives emerging all over the planet. Editorial #ownthechange Sial insights Global situation 3 research studies 4 Promote Federate good initiatives the entire food community The unprecedented COVID situation has brought to light emerging practices and initiatives. And so for the SIAL, a source of inspiration First of all, since we all were obligated to remain for the entire worldwide food community, at home, we began to reconsider how we eat. it is essential to showcase these expectations In the same way as changes made in other aspects and initiatives in order to federate the food industry. of our personal and working lives, which have also All its participants, from farmers to distributors been disrupted by the crisis, the process began to restaurant professionals, may actively take part by questioning our eating habits in terms of the time in the food transition. spent on meal preparation, shortages of some basic essentials, new ways of shopping, etc. Then we began to understand the importance of socializing in restaurants, the first among many industries to be affected by the crisis; and in turn they began to come up with new solutions, enabling us to continue to eat well. Certain restaurant professionals even began to join forces to support a common cause: to feed healthcare workers and the needy, offering support to every level of society without discrimination. It’s not like the transition of the food industry just began; in fact sometimes it appears to be struggling. But today we can observe an acceleration of consumer expectations in the right direction. Brands and restaurants are coming up with new, more virtuous products in reply to increasing demands from consumers whose choices, all over the world, are also maturing. Today we can observe an acceleration of consumer expectations in the right direction Editorial #ownthechange Sial insights Global situation 3 research studies 5 SIAL INSIGHTS UNIQUE AND EXCLUSIVE 1RESEARCH STUDIES SIAL has been exploring and revealing consumer profiles and food trends worldwide since 2012. Editorial #ownthechange Sial insights Global situation 3 research studies 6 INSIGHTS This SIAL Insights trend book presents the findings that emerge from the synergies of the biennial studies conducted by three research consultancies on behalf of SIAL. Kantar examines consumer expectations, ProtéinesXTC produces a global overview of food industry innovation, and Gira researches the key trends in the out-of-home food market. Our expert partners decipher their 2020 findings with regards to ourOwnthechange thematic in order to provide us with a clear understanding of the world food challenges of today and tomorrow. Pascale Grelot-Girard, Head of Market Intelligence at Kantar, has worked with SIAL since 2012 on conducting the Food 360TM survey of consumer food trends worldwide. The 2020 study provides an overview of consumer expectations, with particular emphasis on food innovation. , has worked with SIAL not only Xavier Terlet, CEO of ProtéinesXTC Pascale Grelot-Girard, to create SIAL Innovation in Paris, but also in the other SIAL hubs Head of Market Intelligence at Kantar of Shanghai, Montreal/Toronto, Abu Dhabi and Jakarta. For each SIAL event, he coordinates expert input and the process of selecting the innovations showcased by exhibitors, and produces a trend book spanning everything on offer at the show. Gira Chairman Bernard Boutboul presents quantitative and qualitative research of the out-of-home food industry trends. His consultancy works with out-of-home food industry stakeholders, shaping their strategic thinking and action plans. Xavier Terlet, CEO of ProtéinesXTC Bernard Boutboul, Gira Chairman Editorial #ownthechange Sial insights Global situation 3 research studies 7 THE GLOBAL 2 SITUATION IN 2020 AN OVERVIEW OF MAJOR FOOD INDUSTRY TRENDS This section highlights the most important findings of 3 studies conducted by the partner experts of SIAL. It is followed by a more detailed presentation of the results generated by each study. Editorial #ownthechange Sial insights Global situation 3 research studies 8 The more activist Consumers with more activist consumer tendencies are emerging (not at a breathless pace, but emerging) 73% of consumers have changed their eating You are what you eat behaviors in the last two years, very largely to opt for a healthier diet (70%), as well as to eat more Enjoyment, sharing, social status, lifestyle, culture, locally and seasonally (53%), to choose safer everyday limitations, financial limits... Meals, and or more wholesome ingredients (44%), and to food in general, are much more than the fulfillment respect the environment (37%). In a word, people of a primary need. want things to be better: better products, better for their health. The three studies conducted throughout the world clearly show that food is becoming a question of This trend is leading the way: stores taking principles: a social issue in which people feel a healthy approach have gained nearly involved and to which they are committed. The 10 points in 5 years to reach 32.4% in 2019 COVID-19 crisis has been a catalyst for this trend. (35.9% in North America). Restaurants are What is it that we are actually eating? following along more discreetly, addressing hygiene and safety issues which must now What are the consequences of that food on our be demonstrated (origin, traceability), and offering health, our planet, and our future as individuals, local, seasonal fare. communities, and human beings? This edition of the SIAL is dubbed OWN THE Enjoyment: top priority CHANGE. Here, we’ll term it LET’S OWN THE While 70% of consumers worldwide state CHANGE, since the change is well underway: that they have turned to healthier food, they it is being undertaken by ever better-informed don’t want it to be less flavorful. Whether socially consumers and food providers.

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