The world’s largest food innovation exhibition

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TAKE A TRIP AROUND THE PLANET FOOD OF TODAY AND TOMORROW

SIALPARIS.COM #SIALPARIS CONTENT

Key figures...... p. 4 Edito...... p. 5 A made-to-measure visit, extra visitor comfort...... p. 6 SIAL , 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… at the dining table...p. 46-49 The partners ...... p. 50 -51

2 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. SIAL PARIS AT A GLANCE

Paris Porte Maillot 1 Visitors’ car park 2 Paris Montparnasse Roissy CDG

3 WELCOME Visitors’ car park

Wines & spirits Beverages Hot beverages

Preserved Grocery products products Gourmet

Ingredients

Equipment Fruits and WELCOME vegetables

Confectionery Frozen products Meat Cured meat National Prepared pavilions products ESPLANADE HALL 5c Regions of France Poultry National Seafood pavilions products

Equipment

National pavilions Alter’Native Food Dairy products

National pavilions

National pavilions WELCOME

Information Exhibition Free Shuttles Taxi RER B train terminal Esplanade Parking Parc des Expositions Show Shuttle Reserved vehicles Handicap welcome desk Taxis, VTC, Motorbikes Free Shuttles Paris Aéroport Roissy CDG Rest Area August 2018 : Floorplan subject to change

3 21 PRODUCT SECTORS #1 KEY FIGURES Beverages #2 Cured meat #3 125 Tinned foods OFFICIAL DELEGATIONS #4 EXPECTED Delicatessen 7, 2 0 0 EXHIBITORS FROM 119 COUNTRIES, 87% INTERNATIONAL #5 Grocery DAILY CONFERENCES #6 TO PRESENT THE RESULTS Fruit and vegetables 250,000 m² 3 OF 2018 KANTAR TNS, XTC WORLD #7 INNOVATION Organic products AND GIRA CONSEIL 10 HALLS WORLDWIDE #8 SURVEYS Seafood #9 Health and food % supplement products 160,000 55 #10 PROFESSIONALS RETAIL / COMMERCE Dairy EXPECTED 70% INTERNATIONAL % #11 FROM 194 COUNTRIES 23 Frozen foods FOOD INDUSTRIALS #12 Sweet grocery % and bakery 9 16 THEMED VISIT TOURS FOOD SERVICE #13 Daily, ready-prepared dish 5 GUIDED VISITS % PER TOPIC WITH EXPERTS 6 #14 SERVICES Meat #15 Wines and spirits 2,355 #16 IN COMPETITION FOR AWARDS Poultry and game SIAL INNOVATION PRESENTED 15 BY 1,193 COMPANIES #17 National pavilions and world regions 801 SELECTED PRODUCTS #18 Regions of France #19 IN-FOOD / PAI, Ingredient and subcontracting solutions #20 Equipment, technology and services #21 Pet food

4 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. SIAL PARIS THE GREATEST SOURCE OF EDITO Nicolas TRENTESAUX INSPIRATION AND INNOVATION SIAL Network Managing Director 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 hailing from 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. 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, SIAL PARIS 2018 INVITES this year alongside its predictive counterpart, the Future Lab: a space given over YOU TO COME to the analysis of weak signals, rising start-ups and virtual reality applications. AND TAKE A DEEP Once again you can enjoy the flagship events of SIAL Paris, including: BREATH OF INSPIRATION, AND TRY OUT SOME • La Cuisine where chefs from around the world will titillate your taste buds. NEW EXPERIENCES! • 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 showcased from 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 super vegetables, 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 VISIT EXTRA VISITOR COMFORT

To encourage business, make sure everything runs smoothly, and ensure everyone gets the most out of their time at the show, SIAL Paris has set up the following “Welcome” programme.

OPENING TIMES AN APP TO PREPARE SIAL PARIS’ VISITING AND The welcome gallery 1AND OPTIMISE THE VISIT 3 TOOLS • 5 relaxation zones at is open from 8.30am SIAL Paris app features everything To help visitors find the exhibitors the entrance of Halls 1, 2, 3, accessed from the RER you’ll need for the show: they need, numerous tools have 4 and 6. With sockets exit and taxi stations. available on Android, IOS been put in place: for recharging, WiFi and a rest and Windows Phone. A visitor’s guide: available area. The show is open: You will find: for free at the entrances, offering • Free WiFi throughout. • Practical information: getting a list of exhibitors, a map, • A concierge service in the • Sunday to Wednesday Welcome Gallery between from 9.30am to 6pm. there, opening times… and practical information about • A QR code reader for access the show and Paris. Halls 4 and 5. • Thursday from 9.30am to SIAL Innovation products to 5pm. in 3D. A programme of events GETTING AROUND and conferences: Last entry is at 2pm. listing 5 • Free shuttle buses to/from • A list of exhibitors and their every event at the show. products. Porte Maillot, Montparnasse • A calendar of events. 9 specific themed tours train station and CDG airport. • An interactive map. have been designed to • Free shuttle buses within • Events push. highlight the products the exhibition centre. offer per theme including • Inter-Halls shuttle made • Matchmaking platform. SIAL Innovation selected products: • SIAL OFF: 50 gourmet available by our partner New businesses (less than two Renault. addresses in Paris selected years old), Halal, Kosher, by Gault&Millau. Alter’Native Food, Private labels, • Taxi stations: two taxi stations (reservations possible at The matchmaking platform Made in France, Semi-finished sialparis.g7booking. (on the app and computer) Food Products & Equipments, com/). The new matchmaking platform Foodservice, Snacking and • An on-line travel service enables our visitors and exhibitors Gourmet Food, Beverages, Fresh and Frozen Products, at www.sialparis.com COMFORT & SECURITY: to discover interesting profiles suggested by artificial intelligence Grocery products. • Reduced mobility access: A SIAL PARIS PRIORITY the Parc des Expositions according to profile and The official catalogue: (exhibition centre) has disabled To welcome its visitors expectations settings. listing every exhibitor by product and exhibitors in the best Access to the application access in all of its halls. category, alphabetically and by It is also possible to request conditions possible, is strictly for registered participants country. Available at the show, SIAL Paris has reinforced only. Connection with the same reduced mobility shuttles and for purchase after the event from both the visitors’ its security measures: ID and login as for the show at www.sialparis.com registration. and exhibitors’ car parks/call: • Obligatory passage +33 (0)6 14 16 93 84. through walk-through WORK & WELL-BEING metal detectors SINGLE ENTRANCES 4 There is an open-to-all business at the show’s entrance 2 To facilitate your visit, entrances area in the Welcome Gallery (with body checking and control points are centralised, (Galerie d’accueil), opposite Hall 4, if necessary). offering direct access to the show offering desk areas, computers from 8.30am (from the RER exits and multiple business services • Visual inspection and taxi stations) once you’ve (secretariat, printer, fax, of all bags. gone through security. photocopying…). • Luggage larger The advantages? Immediate than cabin bag-size access to the cloakrooms must be checked and coffee shop in the Welcome in at the cloakroom. Gallery (Galerie d’accueil) and all the other halls without • A telephone line re-scanning your badge. dedicated to security. Entrances: RER exit/Hall 8/ Hall 5C/Hall 6/ Taxi stations.

6 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. NEW FOODSERVICE • Food Markets propose 3 • Food Boxes: wide choice of 6 Reflecting the international nature different types of cuisine in fast food in Halls 1, 2 and 4. TOQUES EN TRUCK of the exhibition, the food outlets Halls 2, 3 and 6. on the site are designed to suit ESPLANADE rd everyone, with a wide variety of On Tuesday 23 , catering concepts. 25 fast-food from 12am to 2pm, outlets and bars, 5 restaurants take a lunch against and 5 self-service outlets are Cancer! available. “STAR CHEF TAKE OUT” an original concept that lets you Come and find the Food At SIAL Paris you can enjoy all take away your box of dishes, cooked by star chefs! Truck by “Tout Le Monde kinds of cuisine, whatever takes Note the time and the place: your fancy: Contre le Cancer” Hall 5B, from noon until 2pm daily. sponsored by Eurogerm. • Italian food in Hall 1. • Halal food between Halls 2 NEW: and 3 and between Halls 4 Le Central restaurant welcomes you to lunch in Hall 5A and 5A. (especially for visitors and exhibitors who previously • Kosher food in Hall 5A. booked their “Restaurant Welcome Pass” while ordering € • Meat dishes in Hall 6. a badge). It includes a set menu for 55 and fast-track access. • Vegetarian options are proposed in most snack bars Reservation sialparis.com and restaurants.

OUR OBJECTIVES IN 2018 SIAL PARIS, AGAINST WASTE! - 20 % THE PLANET FOOD COMMITMENT! LESS WASTE BY VOLUME HOW CAN SIAL PARIS SUCCEED? • Sorting and recycling stand And continuing with… waste. • Recycling organic waste, used cooking oils. % • Collecting cigarette • Collecting food donations. + 20 butts. GREATER WASTE RECYCLING RATE • Making available to exhibitors a reuse platform for recycling booths materials. TO PROTECT OUR FOOD PLANET: RECYCLING AND DONATING • Elimination of plastics (drinking straws IN 2018! are no longer available at any of the foodservice points).

RECYCLING OF STAND MATERIALS

COLLECTING FOOD DONATIONS In partnership with the Saria Industries brands To avoid wasting food and encourage contacts ALLO À L’HUILE and BIONERVAL, between charities and exhibiting companies, SIAL SIAL Paris will recycle its organic waste Paris is this year partner to the Red Cross. and cooking oils. These will be reconverted into energy and fertilisers at the group’s industrial Every two years, SIAL Paris offers an exceptional site in Etampes. opportunity for establishing and developing long-term partnerships. Perishable food left On each day of the show, exhibitors’ biowaste at the exhibition is taken to French Red will be collected, selectively sorted and stored Cross distribution centres. in appropriate containers. These products are immediately given to the most disadvantaged. In 2016, a record 65 tons of food was recorded, representing 70,000 meals.

7 LANDMARKS

TOP 5 SECTORS TOP 10 NATIONAL PAVILIONS 1. DAIRY PRODUCTS, EGGS 4. FROZEN FOODS, ICES AND ICE-CREAMS 1. 2. MEAT AND FRESH TRIPE 5. GOURMET FOOD 2. 3. SWEET AND DESERTS, AND MULTI-PRODUCTS FINE BAKERY WARES 3. 4. 5. USA TOP 10 INDIVIDUAL EXHIBITORS 6.

1. GROUPE BIGARD 6. LACTALIS 7. (FRANCE) INTERNATIONAL 8. MOROCCO (FRANCE) 2. SAVENCIA (FRANCE) 9. 7. ADM WILD 3. DÖHLER GMBH (GERMANY) 10. INDIA (GERMANY) 8. VANDRIER GROUP 4. FRIESLANDCAMPINA () (NETHERLANDS) 9. SALUMIFICIO FRATELLI 5. PINI ITALIA SRL (ITALY) BERETTA SPA (ITALY) TOP 10 EXHIBITING 10. ABP GROUP (IRELAND) COUNTRIES IN 2018

1. FRANCE 2. ITALY NEW COUNTRIES IN 2018 3. SPAIN 1. BAHREIN 9. UZBEKISTAN 4. TURKEY 2. BARBADOS 10. SYRIAN ARAB 5. NETHERLANDS REPUBLIC 3. BELIZE 6. CHINA 11. SAINT-VINCENT 7. GREECE 4. ICELAND AND THE GRENADINES 8. 5. JAMAICA 12. SAMOA 9. GERMANY 6. KAZAKHSTAN 13. TAJIKISTAN 10. 7. KYRGYZSTAN 14. TRINIDAD-&-TOBAGO 8. MOZAMBIQUE

FOCUS ON FRANCE ALL FRENCH REGIONS PRESENT, INCLUDING FRENCH OVERSEAS TERRITORIES 1,000 FRENCH EXHIBITORS

FRANCE AS THE LEADING EXHIBITOR COUNTRY

8 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. EVENTS WITHIN THE EVENT A VOYAGE AROUND PLANET FOOD IN “AUGMENTED REALITY”, WITHOUT LEAVING PARIS!

DISCOVER THE #SIALFUTURELAB PLANET FOOD OF #SIALFoodLab #SIALRisingStartup ENTRANCE A NOT-SO-DISTANT FUTURE, WITH FUTURE LAB An immersive room A space enabling 40 or TO HALL 6 for addressing the topics so budding European FOCUS #SIALRISING This year, SIAL Paris wanted that will become central businesses to take part to look deeper, beyond to our food concerns in SIAL Paris. STARTUP: innovation. Or rather: before it. in a not-too-distant future, A real springboard for These budding new Innovation at its birthing. analysed by Alim’Avenir. rising start-ups that are companies will be present Invention: or when ideas are still looking to take flight! for one day in the Future only at the gestation stage. Lab, and will give a pitch Future Lab: the laboratory This space has been created on SIAL TV the day of Planet Food! The new nerve in collaboration with they are there. centre of the event, which #SIALVRLab IDEFI-ECOTROPHELIA perfectly complements SIAL and AgroParisTech. • List of companies Innovation. Comprising 4 virtual reality present per day on It is a space divided into 3 zones: applications, this space sialparis.com offers 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.

The space was designed in partnership with Easycom.

NEW IN 2018

3 DAILY CONFERENCES ABOUT THE RESULTS OF KANTAR TNS, XTC WORLD INNOVATION AND GIRA CONSEIL WORLDWIDE SURVEYS Booking on: www.sialparis.com/ Visiting/Services-for-your- visit/Attend-the-conferences- conducted-by-our-experts

10 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. AND EXPLORING FOOD INNOVATION

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

HALL 6 MEZZANINE HALL 6 SIAL INNOVATION SIAL INNOVATION 2017- WINNERS 2018 WINNERS FROM New in 2018: at the crossroads of digital The SIAL Innovation Observatory ACROSS THE SIAL FoodTech presents the innovations technology and the agricultural, showcases the 15 top prizes per NETWORK for the entire “Made in France” agri-food, food retail, and category, selected by our jury of The World Champions Tour value chain for French food. consumer goods channels. experts from the 2,355 products area allows visitors to discover in Come and meet some 20 presented by the exhibitors, along a single place all the innovations start-ups in the FoodTech space. With its partners - INRA, with more than 250 products discovered around the world Les Mousquetaires, Groupe SEB from the selection. of SIAL shows, with the products A “French Tech” themed network, and Orange – FoodTech offers awarded SIAL Innovation prizes FoodTech is an ecosystem that start-ups across the value chain, New in 2018: the space in 2017 and 2018, throughout brings together entrepreneurs, from production to consumption, includes touchscreens on which the network. industrial players, researchers the opportunity to showcase visitors can access the results of & scientists, training bodies their innovative projects for the the global studies conducted by and public organisations, French and international visitors. our experts, KANTAR TNS, XTC THE “SOFIS” world innovation and GIRA Don’t miss the winners Conseil. Visitors can also receive of the latest edition of the these results by email having “Specialty Food” awards! made a prior selection. The sofi awards honour the best FOODTECH TOUR 22 US products, bestowed MONDAY OCTOBER 22ND by Specialty Food annually. • 2:30pm: ECOTROPHELIA • 3:45pm: FoodTech area visit Discover the sofi prizewinners in Europe - Mezzanine - Hall 4 the SIAL Innovation Observatory, Welcome by Xavier Boidevezy, at the entrance to Hall 6. Winners announced by FoodTech General secretary Mr. Bertrand Edmond, President Digital Factory vice-president of the Jury - Campden BRI UK, of Group SEB and Philippe and awards ceremony Mauguin, INRA President. • 3pm: cocktail @ SIAL RISING • 4:30pm: Food Tech Europe START-UPS (entrance to Hall 6) study result – SIAL TV (entrance Welcome by Philippe Mauguin, to Hall 5A) INRA President and President Mr. Jean-René Buisson, SOPEXA HIGHLIGHTS of the jury selecting SIAL Rising president, will present the results start-ups. of the first survey conducted by SUNDAY, OCTOBER 21 AT 4:30PM: DigitalFoodLab and its partners inauguration speech by the minister of Agriculture and agri-food • 3:20pm: visit of the Sopexa, Vitagora, Eutupia (SIAL TV entrance Hall 5A) ECOTROPHELIA Europe display and CCI Paris Ile-de-France. presenting 17 prizewinning products • 5pm: SIAL Innovation 2018 SUNDAY, OCTOBER 21 FROM 5 TO 7PM: Welcome by Dominique award ceremony - Hall 6 France Happy Hour (Welcome Gallery) Ladevèze, President of Innovation entrance Research CCI Vaucluse. Award ceremony presented by Nicolas Trentesaux, Managing MONDAY, OCTOBER 22 AT 3PM: Director of SIAL network FoodTech Tour @ Future Lab (entrance to Hall 6) and Xavier Terlet, XTC world innovation president. MONDAY, OCTOBER 22 AT 5PM: SIAL Innovation award ceremony (Hall 6)

11 ALTER’NATIVE FOOD, A SPECIAL PLACE ALTER’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 SOME OF THE TOPICS TO BE ADDRESSED… FORUM Over the 5 days of the exhibition, Sunday 21 October: To reassure consumers, Wednesday 24 October: retail and foodservice professionals, “Changing consumer manufacturers turn to quality “New sensory experiences” along with manufacturers, expectations for Organic”, labels and deploy blockchains with the participation of the will be able to exchange with conference by Ein Herz für Bio to guarantee the traceability Paul Bocuse Institute each other and find out about of their products. everything that Alternative Food Over the years, the organic Driven by curiosity, 45% of the has to offer them, in terms of agriculture channel has gained world’s consumers like to try out popular ground, and it is now Tuesday 23 October: new flavours. The trend both innovation and opportunity, “Food for Seniors: Eating well by way of conferences and possible to find many organic is therefore toward new sensory to age well” with Dr Nicole roundtables. The Alter’Native products in different distribution experiences, with the mixing Vidal, Silver Fourchette Tour Food Forum is also planned networks: mass retail, specialist of tastes, flavours, colours and Virginie Van Wymelbeke, to include bilingual guided visits stores, local producers, etc. and textures. It is time to take Dijon CHU hospital to the sector from two What are the benefits inspiration from other countries, perspectives: alternative ingredients (environmental, health, animal Over the past 60 years, other markets, other cultures: (conducted by experts from welfare, etc.) of an organic men and women alike have all tastes are allowed! NutriMarketing) and health agriculture and diet? gained 14 years of life (conducted by experts from How do we address expectancy on average. Thursday 25 October: Atlantic Santé). the growing demand This increased longevity is not “Transformation of the for organic products? always synonymous with distribution channels” What are the objectives a good state of health. with the participation of the new strict specifications Yet the quality of our diets, of Gilles Raison, JustEat established in the framework throughout our lifetimes, of European regulations? has a major influence both in With ever more demanding staving off diseases for younger consumer expectations in terms Monday 22 October: seniors and for meeting the of time and efficiency gains, “Regulations: Transparency, specific needs of the elderly, the distribution channels need Blockchain and Quality Labels” as well as preventing the to adapt. Drive-ins, box-delivery by Emmanuel Audoin, Bureau frequent phenomenon of subscriptions, food to-go Veritas malnutrition. How do we adopt and home deliveries: what are a diet that combines pleasure the new product distribution Consumers expect greater and a nutritional role for senior modes? transparency from manufacturers. citizens and the elderly? They want to know the source How do we eat to age well? The full programme of products and of the ingredients of conferences, roundtables going into them, but they also and guided visits is available want to know how, under what from sialparis.com and via conditions and by whom the app. the product was made.

12 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. SIAL PARIS WHERE GASTRONOMY FINDS 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

• Daily demonstrations NEW IN 2018 from French and international for even more 7, 2 0 0 chefs. inspiration, every EXHIBITORS morning at La Cuisine 1/3 WITH THEIR OWN • Star chef take-out: the professionals will be able SPECIFIC FOODSERVICE daily meals cooked up by the to take cooking lessons star chefs will be on sale with renowned chefs. to-go. Traditions and know-how, • The SIAL OFF guide, in innovations and the future: partnership with Gault&Millau, it is from a unique combination featuring 50 restaurants and of know-how and a whirlwind VISITOR THEME TRAIL foodservice professionals DEDICATED of creative inspiration that TO FOODSERVICE So, not least thanks to the offering a unique experience the foodservice world and SIAL AND PREPARED partnership with Yannick in Paris (available on SIAL Paris take mutual inspiration, BY YANNICK ALLÉNO Alléno, in 2018 at SIAL Paris website and mobile app). to take centre stage and fashion visitors can enjoy successful a mouth-watering event. features, such as: • A dedicated visitor theme trail prepared by Yannick • a VIP restaurant run by Alléno. famous starred chefs, showing off their innovations.

THE CHEFS AT LA CUISINE FROM 21 TO 25 OCTOBER 2018 160,000 • Nicolas Sale: VIP Restaurant • Rachid Souid: Live cooking PROFESSIONALS OVER 5 DAYS, • Sébastien Sanjou: VIP Restaurant • Lucas Felzine: Live cooking 18% FROM • Matthieu Garrel: VIP Restaurant • Xavier Zabaleta: Live cooking FOODSERVICE • Thierry Vaissière: VIP Restaurant • Philippe Geneletti: Live cooking • Mickaël Pihours: VIP Restaurant • Frédéric Jaunault: Live cooking • Thierry Dufroux: VIP Restaurant, • Dina Nikolaou: Live cooking, live cooking cooking lesson • Romain Gicquel: VIP Restaurant, • Fabien Borgel: Live cooking, live cooking cooking lesson • Clément Bidard: VIP Restaurant, • Romain Le Cordroch: Live cooking, live cooking cooking lesson • Benjamin Lechevallier: VIP Restaurant, • Mehdi Abdelhakim: Cooking lesson, live cooking live cooking • Johan Leclerre: VIP Restaurant, cooking lesson

13 SIAL PARIS LOOK DEEPER

Hall 8 HALL 5A ENTRANCE Created in partnership with France also has a central role in SIAL Paris. The proof is in Gault & Millau, the SIAL OFF SIAL Paris celebrates Latin You’re interested in discussing the regions which, as in 2016, guide divulges the best America, with its Open Bar and finding out about the big are highlighted under a common addresses in Paris, to choose situated in Hall 8. issues in the world agri-food banner: “Made in France, between 50 establishments From 10 am to 5 pm come and industry? Come along to Made with Love”. hand-picked by SIAL Paris try out different local beverages, the SIAL TV set, where you can This year, more than 1,000 and Gault & Millau. from coffee to beer through fruit attend and take part in companies will present their juices (one beverage offered roundtables, interviews products to the public under per person, per day). and pitches from budding young this banner. And, to present *Alcohol abuse is a health businesses selected for Future French conviviality, a giant hazard, consume in moderation. Lab rising start-ups, to find aperitif will be organized inspiration and spark new ideas by the French visibility partners: into life. A true platform France HAPPY HOUR, of expression for debating for all visitors and exhibitors, and discovering the big issues: HALL 5C on October 21st from 5 to 7pm sustainable development, in the main gallery. producer/distributor relations, New in 2018 at SIAL Paris, food, nutrition-health-wellness, the Tasting Square invites the sourcing of raw materials, stakeholders in the Beverages BETWEEN HALL 5A the new modes of consumption sector to offer their best products AND HALL 5B and food behavior in France for tasting by the SIAL visitors and worldwide. against a unique backdrop, This space gives access to around Overall program at where discovery and conviviality 100 professional press publications www.sialparis.com are the order of the day. dedicated to retail, foodservice and the agri-food industries.

14 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 AS INSPIRATIONAL AS EVER 2,355 With a 10% rise in the number of new products presented for the SIAL Innovation VALIDATED PRODUCTS Awards, there is no stemming the flow of agri-food innovations, presented by whether targeting manufacturers, retailers or, of course, consumers. 119 3 companies 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 3 to the store shelves and the dining table. CATEGORIES This edition of SIAL 2018 THE INNOVATION SCOUTS ARE will mark the big comeback of taste. Or rather, tastes: Yannick Alléno Benoît Landier tastes that are new and Star chef Intermarché powerful, to bring new Olivier Gourmelon Florencia Pagano “pleasure experiences” Foodservice consultant, KingsofKitchen ILACAD- XTC Latin America to consumers. Also - and above all: Olivier Moulin, Isabelle Marquis 11 natural tastes. Blogger: “Papa en Cuisine” XTC North America PRODUCT SECTORS “True”, authentic products, (“Dad in the Kitchen”) playing the transparency Marc Frassenge Isabelle Martinet Ouhlala - XTC China card so as to reassure Journalist consumers who are Xavier Terlet increasingly conscious Giannina Cohen Aubier CEO, XTC world innovation of food risks. These are Associate Director, VFC RP innovations that carry Anne Cathy de Taevernier meaning: for yourself, Pascale Grelot-Girard Elior for others, for the planet! Market Intelligence Director Kantar TNS Franck Tesson Gault & Millau 2 With 2,355 entries for PURCHASER TARGET Jean-Pierre Clément the Awards, this 2018 edition Fauchon Anne-Florence Sattonnay SECTORS testifies once again to the vitality Disney and boldness of the companies Jean-François Aubry concerned. Following a first Journalist Junghoon Moon Food Biz Lab, South Korea selection conducted by XTC Antoine Carroz world innovation, 801 finalists Lafayette Gourmet Nicolas Trentesaux were short-listed in 3 categories: Managing Director of SIAL Network product sectors, purchaser target Sophie Labbe sectors, and Intermediate Utopies Adeline Vancauwelaert Products & Ingredients and E&T Deputy Director, F&B Division Bruno David 2 sectors. Intermarché INTERMEDIATE PRODUCTS & INGREDIENTS AND 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-winning companies, 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 FOODSERVICE

SIAL INNOVATION AWARDS INTERMEDIATE AWARD CATEGORIES BY TARGET BUYERS FOOD AND E&T

Non-alcoholic Alcoholic In-Food Equipment Drinks Drinks Distribution Foodservice Intermediate & Awards Awards Awards Awards Food Technologies Awards Awards

Dairy Savoury Intermarché Yannick Alléno Product Awards Le Monde Kings of kitchen Awards du Surgelé Fauchon Disney Elior Lafayette Sweet Delicatessen Gourmet Gault & Millau Awards Awards XTC XTC SIAL SIAL

Fruit Seafood & Vegetables Awards Awards

Frozen Meat Foods Awards Awards

Alter'Native Food Awards

The Gold, Silver and Bronze Award winners will be revealed AWARDS on 22 October 2018 in Hall 6 at 5 PM

17 INNOVATIONS FROM 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 CATEGORIES

ALTERNATIVE NON-ALCOHOLIC FOOD DRINKS Product description Vegan water kefir with fruits. GIVE IT A SHOT Gluten and dairy free. 100% natural. Product description Functional drink shot. Brand PAPADOPOULOS IORDANIS / NAMASTE Brand SO NATURAL Variety Water kefir ginger flavor, Variety water kefir peppermint flavor. Ginger, turmeric and cayenne, activated charcoal. Manufacturer KEFIR NAMASTE Manufacturer GL SA Country Greece Country Portugal Launch date 01/2017 Launch date 05/2018 Selected for the new proposal of water Selected for the packaging in shot format and fruit kefir. and the functional properties associated with the ingredients (activated charcoal, ginger and turmeric).

ALCOHOLIC DRINKS DAIRY PRODUCT TAGGIASCO EXTRAVIRGIN BURROTTA Product description Product description Burrata with ricotta center. Italian gin distilled with juniper and taggiasca olives. Buffalo milk from Apulia. Distilled under vacuum at low temperature. 44% alcohol by volume. Brand MO’ BUFALA Brand EXTRA SRL - OLIO ROI Manufacturer MO’ BUFALA Manufacturer OLIO ROI Country Italy Country Italy Launch date 06/20177 Launch date 02/2018 Selected for the buffalo milk burrata recipe with ricotta center. Selected for the new taste brought by the original olive-based recipe.

18 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 CATEGORIES

SAVOURY SWEET MORE THAN RICE KIMCHI JAM Product description Product description Rice grain-shaped pulses. High protein. Jam with fermented ingredients: Vegan. Gluten-free. Ready in 9 minutes. kimchi et soybean paste. Brand Brand PED O N S.P. A . MIWAMI CO.,LTD. / LIGARO Variety Variety Riced lentils, chickpeas and peas / Riced peas Kimchi and soybean paste. and lentils / Riced chickpeas and lentils. Manufacturer Manufacturer MIWAMI CO.,LTD PED O N S.P. A . Country Country Korea Italy Launch date Launch date 03/2018 0 7/ 2 018 Selected for the recipe of kimchi Selected for the proposal jam and soya paste jam. of pulses shaped like grains of rice.

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 SARL Country USA Launch date 11/2 018

Selected for the convenient offer DELICATESSEN of freeze-dried fruits for children. ALLIOLI À L'AIL NOIR MORTIER 70 ML Product description Aioli sauce with black garlic. Fresh product. Gluten-free. Colorant-free. Brand CHOVI Manufacturer COMPTOIR FRANCE-ESPAGNE Country France Launch date 10/2018

Selected for the original use of black garlic.

19 AWARDS CATEGORIES

SEAFOOD FROZEN FOODS ESTURGEON PESTICIDE FREE FROZEN VEGETABLES on fillets with extra-virgin olive oil. IN PAPER-BASED BAG Rich in Omega 3. BPA-free packaging. Product description Brand Frozen vegetables from ecosustainable chain EL CAPRICHO in a biodegradable paper bag. Pesticide residual free. Manufacturer Agricultural techniques with low environmental impact on air, SANTANDER FINE FOOD land and water. Country Brand Spain INDUSTRIE ROLLI ALIMENTARI SPA Launch date Variety 03/2018 Very fine peas, very fine green beans, minestrone, sliced courgettes, cauliflower florets, spinach leaves, broccoli florets, Selected for the new offer of sturgeon mixed grilled vegetables, artichoke hearts, IQF spinach, fillets in extra-virgin olive oil. grilled aubergines. Manufacturer ROLLI Country Italy MEAT Launch date 2 CUISSES DE LAPIN 01/2019 LES ÉLEVEURS RESPONSABLES Selected for the eco-sustainability of the production and the packaging. Product description Rabbit cuts from responsible farms. French rabbit. Raised in large pens. Fed without GMOs. From the Bleu-Blanc-Coeur branch. Brand LOEUL ET PIRIOT Manufacturer LOEUL ET PIRIOT Country France Launch date 09/2017

Selected for the quality of the product and the ethical and responsible character of the branch.

20 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 BY TARGET BUYERS INTERMEDIATE FOOD & E&T AWARDS

FOODSERVICE EQUIPMENT & TECHNOLOGIES AIL NOIR DU NORD Product description SUPER DALI Black garlic grown in northern France. Application domains 100%-natural origin. Ready-made meals, preserves, delicatessen products, Brand fruit & vegetables, soft drinks, liquids, milk, dairy products, POTDEVIN - CARON ice-cream, other. Manufacturer Product description COMITÉ DE PROMOTION NPDC Super Dali is a device in which the enclosed load in the autoclave is shaken approximated 45 times Country a minute. It is a device situated between the standard France Dali (10-15 cpm) and the Shaka (150 cpm). Launch date It mixes packaged products (liquid, semi-viscous). 06/2018 Manufacturer STERIFLOW SAS Selected for the proposal of black garlic of French origin. Launch date 10/2018

Selected for the research work done on an industrial machine. Progress made in sterilisation DISTRIBUTION work to avoid over-cooking. NAMASTE WATER KEFIR WATER KEFIR Product description Vegan water kefir with fruits. Gluten and dairy free. 100% natural. PAI & INGRÉDIENTS Brand OLIVE SEED FLOUR PAPADOPOULOS IORDANIS / NAMASTE Product description Variety Olive seeds flour, rich in proteins, Water kefir ginger flavor, fibers and omega 3. water kefir peppermint flavor. Brand Manufacturer ELAYO KEFIR NAMASTE Manufacturer Country ELAYO Greece Country Launch date Spain 01/2017 Launch date 10/2018 Selected for the new proposal of water and fruit kefir. Selected for new flour, naturally rich 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 food trends worldwide. The 2018 edition of SIAL Paris provides the opportunity to present the 4th part of the new and exclusive “Food 360°TM” study carried out 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, Xavier Terlet, founder Bernard Boutboul, Market Intelligence and CEO of XTC world CEO of GIRA Conseil, Director at Kantar TNS, innovation, has supported this year complements the SIAL has been supporting SIAL since SIAL in the creation of SIAL studies with a quantitative and 2012 in the production of Innovation, in Paris, as well qualitative study of foodservice a consumer study, Food 360TM, as with the other SIAL hubs trends around the world. on the food consumption trends in , Montreal/Toronto, around the world. and Jakarta. His consultancy supports out-of-home food consumption This 2018 study*, premiered For each edition of SIAL, stakeholders with their reflections exclusively in this press pack, XTC selects and inspects and action plans. draws up an inventory the innovations presented of consumer expectations, by the exhibitors and produces particularly with regard to food a trends book on what is on innovation. offer at the show. This 2018 version, packed with innovations and original concepts, is presented to you exclusively, for the first time, here.

* KANTAR TNS Food 360TM Edition 2018 carried 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 and Malaysia; Middles Eastern countries: urban zones 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 1TASTE TASTE MAKES ITS BIG COMEBACK 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.

FIRST QUESTION TO GET WHAT ARE THE Among the innovations % THE BALL ROLLING: HAD EXPECTATIONS expressing this trend - a trend 66 TASTE REALLY DISAPPEARED UNDERLYING THIS that grows ever stronger OF CONSUMERS FROM CIRCULATION? ENTHUSIASM? AND - we find for example products said that they pay more WHAT INNOVATIONS whose ingredients have been Pascale Grelot-Girard: and more attention ARE ADDRESSING IT? stripped down to the bare « Not at all, consumers have to choosing high-quality minimum. Short and simple lists always been attached to it! P.G.G.: « To understand and products of ingredients to preserve the But the degree of attachment measure this attachment, you first original taste of the product. varies over space and time. of all need to know that taste is This return to the “taste” value What’s more, depending on the being asserted as an essential of products is indicated by new period and the culinary tradition, criterion of choice for consumers, claims such as “real taste” taste for the consumer is not who increasingly associate or “intense taste”, that can always a matter of the same «food» with «pleasure». I’m going be found increasingly in the flavours and the same virtues! » to quote you a very eloquent statistic: in 2018, 66% of on-pack promotion. » Xavier Terlet: «I agree. consumers said that they pay % 62 The value of taste is relative more and more attention to OF CONSUMERS to each time, place and, choosing high-quality products, like to discover of course, individual. for pleasure’s sake! Indeed, new products What is more, tastes evolve. in most countries - and more Today, we are witnessing a true particularly in Europe - food return of strong tastes to satisfy is above all associated with the desires for new sensations the notion of pleasure. expressed by consumers. Pleasure procured through BONNE MAMAN Yet this extra taste must not be quality and taste, but also “Intense Taste” Jam at the expense of the natural through discovery: 62% virtues of the product. » of consumers like to discover new products, with scores fairly P.G.G.: « I agree, but this time similar across the different something has really changed: countries that we have studied. » consumer expectations, in terms of taste, seem significantly X.T.: « These results don’t come more pronounced and, I’d go so as a surprise to me, because this far as to say, more sophisticated attachment of consumers to taste than before. » is also related to a need for renewal, something that the Bernard Boutboul: « In terms agri-food industry has perfectly TASTE IS BEING of foodservice, we have made understood and anticipated, ASSERTED AS AN the same observation: taste by permanently creating new had lost its force and intensity culinary pleasures. Familiarity ESSENTIAL CRITERION - I would also add its originality breeds contempt, as the saying OF CHOICE - on our plates. Today it is goes. All around the world, FOR CONSUMERS, making its way back in force in artisans and industrial most manufacturers alike are seeking WHO INCREASINGLY of the developed world! » to outdo each other with ASSOCIATE “FOOD” innovations for underpinning basic and raw pleasure, WITH “PLEASURE” WHY SUCH AN for rediscovering taste that ATTACHMENT TO TASTE? is natural and true: taste, pure and simple. Pure and simple taste means, first and foremost, Pascale Grelot-Girard the product. It’s about preserving flavours and taste quality. It’s about the original taste. With nothing else added.

25 B.B.: « In foodservice, too, Manufacturers are therefore B.B.: « And what the it is the notion of pleasure that exploring this world in the search manufacturers are good at - is central! What could be better for exotic pleasures, and really good at - is this: having than enjoying quality cuisine consumers, keen to discover been the “nursery” of these new and spending quality time new things, are willing takers! trends, restaurants see these new with your family, your loved Let’s take the example of exotic products coming back one or your friends in that temple yoghurts. On the supermarket at them, completely reinvented. of conviviality that a restaurant shelves there is a far more It’s a kind of virtuous cycle. should always represent! eclectic choice than before. I’m thinking, for example, This notion of pleasure involves Today you can find new recipes of kombucha, the fermented above all the reassertion of taste such as lassi (India), skyr beverage of Korean origin, and the discovery of new tastes. (Iceland), kefir (Central Europe) which has been given a second Ethnic food, before making and Laban (Lebanon): a form lease of life thanks to a multitude inroads in the agri-food industry, of exploratory pleasure that goes of innovations around its taste first made its appearance beyond the pleasure of taste! » and flavours, such that many in the foodservice sector, establishments - even non-Korean with the emergence of ones - are now proposing it a multitude of establishments on their menus. » proposing exotic cuisine. First came Italian, then Chinese X.T.: « Yes, you can find more and Japanese, as well and more Kombucha products as Vietnamese. Right now it in restaurants and on store CONSUMERS WANT is Korean food that is making shelves. Some examples will inroads on nearly every be on show, moreover, at SIAL! » TO REDISCOVER continent. Today, in all the AT HOME world’s major capitals, THE SENSATIONS practically every cuisine on the globe is represented. THAT THEY It is a phenomenon that is, FARMY DAIRY SO APPRECIATED all told, fairly recent - several Skyr yoghurt to drink IN THE RESTAURANT dozen years in being at most - and which is continually expanding. »

IS EXOTICISM ONLY Xavier Terlet ABOUT THE PRODUCT XAVIER TERLET, AND ITS INGREDIENTS? DO THE AGRI-FOOD CAPTAIN Kombucha Drink MANUFACTURERS OFTEN X.T.: « Not exclusively. TAKE INSPIRATION FROM How people consume is also FOODSERVICE FOR THEIR changing. An example of this INNOVATIONS? is the current success of the poké P.G.G.: « It is true that, as consumers, we are witnessing X.T.: « What Bernard Boutboul bowl, a Hawaiian tradition that is becoming popular throughout at the moment a particularly is saying is quite true. Consumers enthusiastic buzz around food want to rediscover at home the the Western world. Manufacturers have picked up innovation, catering to this sensations that they so hunger and thirst for food appreciated in the restaurant. on the idea and now propose vegetarian versions with discoveries - as we discussed These recipes, initially known at the start of our interview - only in their countries of origin, vegetables and fruits, but also with meat, eggs and cheese. and which places pleasure offer a whole new world of and eating well at the heart tastes to consumers. It offers a mix of pleasure, taste and colour; healthiness of our expectations. It is no and convenience. » coincidence therefore that consumers should increasingly perceive food as a pleasure: a sentiment that has grown by 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 JUST HOW IS “EATING FROM WHAT YOU’RE ARE CONCERNED, DOES WELL” TAKEN INTO SAYING, THIS VOGUE THIS TASTE FOR EXOTICISM ACCOUNT BY THE FOR “EATING WELL” TENDS AND FOR PRODUCTS THAT AGRI-FOOD INDUSTRY? TO APPLY MORE TO NICHE ARE MAYBE MORE NATURAL PRODUCTS… TIE IN WITH EXPECTATIONS X.T.: « “Eating well” is nowadays IN TERMS OF “EATING WELL”? invariably considered synonymous X.T.: « Not at all! All product with “natural and balanced”, categories and all times of P.G.G.: « Absolutely! What’s whereby “natural” suggests the consumption are concerned by more, if we were to summarise guarantee of safe, risk-free food. this trend, including snacking. the way that consumers perceive Manufacturers therefore This year’s SIAL, indeed, marks their food today, around the increasingly promote this natural the advent of “healthy snacking”. world, it would be through this taste. Choice natural taste Some examples? Balanced association of ideas: finding ingredients such as ginger salads with natural ingredients, pleasure, yes, but in eating well! or truffle. No artificial low-fat cereal bars, cold drinks So what’s it about? Just what flavour-enhancing ingredients rich in antioxidants, etc. The does “eating well” mean or undesirable ingredients. healthy snacking section is precisely? For the consumer, Manufacturing processes to add taking up more and more shelf “eating well” is based on four taste while remaining natural space in retail outlets pillars: eating healthily, having and reassuring, such as infusion worldwide. » In 6 years, a balanced diet, taking pleasure for all kinds of products, consumers increasingly in eating, and consuming quality maturing for meat or cheese, P.G.G.: « This different snacking perceive food as a products. While Asiatic, and fermentation for vegetables, PLEASURE American and Spanish chilled products or ready meals. consumers pay more attention So it’s about providing a taste to the “healthy eating” pillar promise by means of a natural and to the notion of “balanced process. In other words, +16 POINTS diet”, the dimensions the added taste must be neither in Spain of “pleasure” and the taste artificial nor questionable, MACCHU PICCHU for quality or delicious products but must rather both seduce Cereals and seeds bars take precedence in France consumers while giving them and Germany. As you can see, peace of mind. » +10 POINTS the perception of taste, pleasure in Germany and eating well varies from one country to another, and this certainly requires extra efforts and new commitments +7POINTS on the part of agri-food in the Middle East professionals. » and China

HEARTLAND Organic fruit concentrated juices to help kids drink water

“EATING WELL” LES INFUSÉES IS NOWADAYS Oil of infused grape seeds INVARIABLY CONSIDERED SYNONYMOUS WITH “NATURAL AND BALANCED”

Xavier Terlet

SALMÛRIA Strong seasoning of anchovy’s maturation

27 offering certainly addresses IS THIS DOES THE FUTURE the expectations of consumers “PREMIUMISATION”, OF TASTE RESIDE IN who are keen to eat healthily REFERRED TO BY XAVIER THIS “PREMIUMISATION”? and have a balanced diet. TERLET, ALSO AFFECTING P.G.G.: « It is just one of Yet in a country like France, FOOD SERVICE? the facets of this taste with very firmly established B.B.: « Absolutely! To get back resurgence. And I know that gastronomic traditions, to taste, since this is what we’re Bernard Boutboul and Xavier expectations are far higher talking about, restaurateurs strive Terlet agree with me on this! in terms of pleasure, quality more and more to magnify it, Taste can have any flavour, and flavours, as our study even if this means simplifying aspect or intensity: ultimately, reveals. Therefore, for 66% things, proposing fewer dishes this is not what counts, but rather of French people, “Eating well” in order to put the emphasis the commitment - and I stress this is synonymous with eating on an offering that may be less word “commitment” - of the food quality products. » extensive but of better quality. industry professionals to “taste” There is, moreover, a global X.T.: « This no doubt helps that is synonymous with trend to reduce and simplify explain the upmarket trend that “pleasure” and “eating well”. » menus. Another illustration of this we are witnessing in France “premiumisation” is the success and many other countries. of “bistronomy”. A contraction The taste of products is getting FOR of “bistro” and “gastronomy”, enhanced, ennobled, refined! this foodservice model places In concrete terms, this trend % the emphasis on simplicity and relates to recipes that are more 66 pleasure. It is a phenomenon elaborate, sometimes with the OF FRENCH PEOPLE, that emerged in countries with addition of a single ingredient strong gastronomic traditions, “EATING WELL” whose taste changes everything, such as France, Italy and China, is synonymous with eating such as olive oil or potato crisps and which is now making quality products! with truffle, or cheese with an impact all around the world. saffron, sardines in premium It began with Michelin-starred olive oil, etc. All families restaurants setting up of products are concerned, THIS DIFFERENT establishments that were smaller even - and above all - the most and more intimate, with SNACKING basic. Here we are facing pared-down menus, open OFFERING CERTAINLY what I would call a veritable kitchens, more informal service “premiumisation of the ADDRESSES and more competitive prices, ever yda y”. » targeting consumers who are THE EXPECTATIONS in a rush and who are looking OF CONSUMERS for some peace and quiet and gastronomic pleasures at affordable prices. Today, thanks to bistronomy, Pascale Grelot-Girard the restaurant has become demystified, while returning to what has always been the strength of the sector: giving pleasure to the consumer. » TARTUFI Crunchy nuts flavored with truffle

SAFFRON CREAM Saffron cream

28 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. 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 % 59 of those polled Worldwide, EUROPE / CHINA need transparency 9 CONSUMERS Products innovation: never has the about the composition IN 10 express the need vegetal been subject to such a frenzy of products and list for transparency about food of innovation, in particular of ingredients products in Europe and China

USA % 79 of consumers express the desire for more transparency about food CHINA / products SOUTHEAST ASIA % 66 of Chinese consumers and % 78 of the citizens CALIFORNIA of Southeast Asia eat Food service: California organic whenever is leading the way, they can with the emergence of a “healthy pleasure” foodservice offering

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

For manufacturers, Worldwide, Foodservice organic is growing is harking back to worldwide the home-made, “true” home-made

30 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. PLANET FOOD FOR TRUE FOOD FOR CONSUMERS

safety and storage conditions in 2018, 35% of consumers say EUROPE / RUSSIA for Chinese consumers. they eat organic whenever In Europe and in Russia, To be noted also is a need possible, compared to 36% the need for transparency for transparency concerning in 2016. This is one of the principally concerns the the production and farming lowest scores in the countries composition of products, the list conditions as expressed by just studied, and lessons may be of ingredients, the origins of over 4 in 10 consumers there to be learnt by the products and also - specifically in Southeast Asia. professionals. for Russia - the conditions of storage and food safety Another key fact is that (for 59% of those polled). the Chinese and the citizens MIDDLE EAST of Southeast Asia accord ever 92% of Middle East consumers Another important lesson is that greater importance to quality want more transparency for food just over 4 in 10 consumers labels (61% and 72% products (matching the global in France and Germany express respectively). average). This transparency the need for transparency about mainly concerns the composition Furthermore, it is in these two the conditions of production of products and the list zones that the interest in organic and farming. of ingredients (for 68% of seems to be highest since, the persons polled). This desire for transparency also in 2018, 66% of Chinese impels consumers to regularly consumers and 78% of the Consumers in the Middle East scrutinise the composition citizens of Southeast Asia said are also looking increasingly of products or the nutritional that they eat organic whenever to buy products at least bearing information (a practice that they can. It’s a real craze! a quality label: this is the case has gained 7 points in 2 years for 51% of those polled. in France, and which is peaking USA Naturalness is another important in Russia, with 74% of the criterion, with 77% of the interviewees responding The need for transparency seems consumers in this region in the affirmative!). less pronounced on this side of the world preferring to eat of the Atlantic, with 79% of US 100%-natural products to better All these expectations consumers expressing the desire presuppose commitment on appreciate the taste for more transparency about (up 10 points on 2014). the part of all stakeholders food products (the global in the food industry! In parallel, average being 92%). This all means that organic the organic channel - traditionally This transparency mainly relates products are very popular associated with a healthier to the composition of products in the Middle East, with 66% and more natural diet - continues and the list of ingredients of consumers saying they to gain ground. When they are (for 50% of the persons polled) eat organic whenever possible: able to do so, just under 50% but also to food safety (43%). a trend that has been rising of European consumers sharply since 2012! are increasingly inclined That said, US consumers pay to choose organic products, considerably less attention than even if a year-on-year slowdown elsewhere to the origin of the has been noted in the United products that they buy or to the Kingdom, and in Germany presence or absence of quality to a lesser extent. labels. However, 51% of them prefer to consume 100%-natural products with no artificial colours CHINA / SOUTHEAST ASIA and no preservatives, to better appreciate the taste: a trend up Asiatic consumers - perhaps 9 points compared to 2016! more than elsewhere - expect The naturalness of products greater transparency, mainly seems to be an ever more in the composition and origin important issue. With regard of products for consumers to organic, consumer interest in Southeast Asia, and in food seems to be plateauing since,

ON THE SOURCING CONSUMERS EXPECT GREATER OF PRODUCTS TRANSPARENCY Globally, A need expressed unequivocally, 64% of consumers with 92% of consumers - all countries combined - are increasingly attentive wishing for greater transparency to the sourcing of the products about food products. that they buy.

31 BEHAVIOUR AND EXPECTATIONS OF CONSUMERS AROUND 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

Taste Meaning

In my country, farmers and breeders are IT’S IMPORTANT TO BUY FOOD PRODUCTS... not fairly compensated for their work TOP 7 60% EATING WELL IS... % 54% Eating a balanced diet 59 Are willing to pay more for valorising Are paying more and more More respectful of animals well-being farmers' and breeders' work Eating very tasty food attention to choose high 74% Enjoying your food 54% 89% 81% quality food products 59% Varying your meals 48% Eating good quality food 83% With less packaging or overwrapping 56% Healthy eating 45% A time to enjoy with family or friends 69% With biodegradable packaging

True Planet Food commitment TOP 5 NEED FOR MORE TRANSPARENCY ON... 90% FIND IMPORTANT TO Need more transparency TOP 5 REDUCE FOOD WASTE 50% Ingredient list/composition % Consumer associations 91% regarding food products WHOM TO TRUST TO 50 ACT FOR GOOD 48% Farming/breeding conditions QUALITY AND HEALTHY FOOD 50% Small agro-food companies 47% Ingredients origins 41% Farmers / breeders 41% Food safety 31% Trades / shopkeepers 40% Manufacturing locations 30% Consumers

Southeast Asia Indonesia / Malaysia

Taste Meaning

IT’S IMPORTANT TO BUY FOOD PRODUCTS... TOP 5 % EATING WELL IS... 71 With biodegradable packaging Healthy eating Are paying more and more attention to 76% 88% choose high quality food products 73% Eating a balanced diet 33% Varying your meals 82% More respectful of animals well-being 61% Eating good quality food 29% Enjoying your food 82% With less packaging or overwrapping

True Planet Food commitment TOP 5 NEED FOR MORE TRANSPARENCY ON... 94% FIND IMPORTANT TO TOP 5 REDUCE FOOD WASTE Need more transparency 61% Ingredient list/composition 57% Medical professionals 99% regarding food products WHOM TO TRUST TO ACT FOR GOOD 55% Ingredients origins QUALITY AND HEALTHY FOOD 51% The Government 43% Storage conditions Public authorities 42% 41% Farming/breeding conditions 40% Consumer associations 39% Manufacturing locations 30% Farmers / breeders

32 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. Spain

Taste Meaning

IT’S IMPORTANT TO BUY FOOD PRODUCTS... In my country, farmers and breeders are TOP 7 not fairly compensated for their work 68% EATING WELL IS... % 60% Enjoying your food 74 Are willing to pay more for valorising Are paying more and more More respectful of animals well-being farmers' and breeders' work 70% Healthy eating Varying your meals attention to choose high 48% 85% 78% quality food products Eating a balanced diet A time to enjoy 68% 40% with family or friends 78% With less packaging or overwrapping 63% Eating good quality food 31% Eating very tasty food 78% With biodegradable packaging

True Planet Food commitment TOP 5 NEED FOR MORE TRANSPARENCY ON... 97% FIND IMPORTANT TO TOP 5 REDUCE FOOD WASTE Need more transparency 55% Ingredient list/composition 51% Consumer associations 96% regarding food products WHOM TO TRUST TO ACT FOR GOOD 54% Ingredients origins QUALITY AND HEALTHY FOOD 48% Consumers 52% Food safety 41% Public authorities 50% Manufacturing process 38% Medical professionals 43% How ingredients affect your health 30% Farmers / breeders

China

Taste Meaning

In my country, farmers and breeders are IT’S IMPORTANT TO BUY FOOD PRODUCTS... not fairly compensated for their work TOP 7 25% EATING WELL IS... 74% 50% Eating gourmet food Are willing to pay more for valorising Are paying more and more farmers' and breeders' work 61% Healthy eating 46% Eating good quality food With biodegradable packaging attention to choose high 84% 81% quality food products 55% Varying your meals 43% Enjoying your food 83% More respectful of animals well-being 52% Eating a balanced diet 40% Eating very tasty food 83% With less packaging or overwrapping

True TOP 5 Planet Food commitment NEED FOR MORE TRANSPARENCY ON... 92% FIND IMPORTANT TO

TOP 5 REDUCE FOOD WASTE Need more transparency 45% Food safety 46% Public authorities 98% regarding food products WHOM TO TRUST TO ACT FOR GOOD 45% Storage conditions QUALITY AND HEALTHY FOOD 43% Large agro-food companies 43% Ingredients origins 38% Consumer associations 40% Manufacturing process 33% The Government 35% Manufacturing locations 29% Retailers

33 United States

Taste Meaning

In my country, farmers and breeders are IT’S IMPORTANT TO BUY FOOD PRODUCTS... not fairly compensated for their work TOP 5 31% 59% EATING WELL IS... Are willing to pay more for valorising Are paying more and more More respectful of animals well-being farmers' and breeders' work Healthy eating attention to choose high 69% 71% 63% quality food products 66% Eating a balanced diet 52% Enjoying your food 67% With less packaging or overwrapping 63% Eating good quality food 37% Eating very tasty food 59% With biodegradable packaging

True Planet Food commitment TOP 5 NEED FOR MORE TRANSPARENCY ON... 85% FIND IMPORTANT TO REDUCE FOOD WASTE Need more transparency Ingredient list/composition TOP 5 50% Farmers / breeders 79% regarding food products WHOM TO TRUST TO 43% ACT FOR GOOD 43% Food safety QUALITY AND HEALTHY FOOD 37% Consumer associations 35% Ingredients origins 32% Consumers

How ingredients affect your health 30% 30% Public authorities

29% Manufacturing process 26% Medical professionals

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

Taste Le sens...

C’EST IMPORTANT D’ACHETER DES TOP 8 PRODUITS ALIMENTAIRES... EATING WELL IS... 76% 34% Eating a balanced diet Are paying more and more Healthy eating Plus respectueux du bien-être animal attention to choose high 49% 76% A time to enjoy with Eating very tasty food quality food products 32% family or friends 29% Varying your meals 41% 64% Avec des emballages bio-dégradables Eating gourmet food Eating good quality food 38% Enjoying your food 31% 27% 58% Avec moins d'emballage / de sur-emballage

True Planet Food commitment TOP 5 NEED FOR MORE TRANSPARENCY ON... 84% FIND IMPORTANT TO Need more transparency TOP 5 REDUCE FOOD WASTE 68% Ingredient list/composition Medical professionals 92% regarding food products WHOM TO TRUST TO 40% ACT FOR GOOD 59% Farming/breeding conditions QUALITY AND HEALTHY FOOD 39% Public authorities 55% Manufacturing process 33% Consumers 53% How ingredients affect your health 33% The Government 52% Ingredients origins 29% Large agro-food companies

34 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.

Taste Meaning

IT’S IMPORTANT TO BUY FOOD PRODUCTS... In my country, farmers and breeders are TOP 6 not fairly compensated for their work 29% % EATING WELL IS... 50 Are willing to pay more for valorising Are paying more and more More respectful of animals well-being farmers' and breeders' work 65% Eating a balanced diet attention to choose high 56% Enjoying your food 93% 70% quality food products Eating good quality food 60% 45% Eating very tasty food 79% With less packaging or overwrapping 58% Healthy eating 40% Varying your meals 75% With biodegradable packaging

True Planet Food commitment TOP 5 NEED FOR MORE TRANSPARENCY ON... 88% FIND IMPORTANT TO

Need more transparency Ingredient list/composition TOP 5 REDUCE FOOD WASTE 48% % Farmers / breeders 84% regarding food products WHOM TO TRUST TO 48 ACT FOR GOOD 41% Ingredients origins QUALITY AND HEALTHY FOOD 40% Public authorities 40% Food safety 36% Trades / shopkeepers

Farming / breeding conditions 35% 33% Consumer associations

Storage conditions 32% 32% Retailers

Russia

Taste Meaning

IT’S IMPORTANT TO BUY FOOD PRODUCTS... In my country, farmers and breeders are not fairly compensated for their work TOP 6 48% % EATING WELL IS... 65 Are willing to pay more for valorising Are paying more and more More respectful of animals well-being farmers' and breeders' work 68% Eating good quality food attention to choose high 56% Enjoying your food 64% 56% quality food products Varying your meals 60% 50% Eating a balanced diet 57% With less packaging or overwrapping 58% Healthy eating 50% Eating very tasty food 54% With biodegradable packaging

True TOP 6 Planet Food commitment NEED FOR MORE TRANSPARENCY ON... 67% 74% Ingredient list/composition FIND IMPORTANT TO Need more transparency TOP 5 REDUCE FOOD WASTE 96% 40% Farmers / breeders regarding food products Food safety WHOM TO TRUST TO 59% ACT FOR GOOD QUALITY AND 37% Consumers 59% Storage conditions HEALTHY FOOD

44% Ingredients origins 34% Small agro-food companies

43% How ingredients affect your health 30% Consumer associations

30% Medical professionals 43% Manufacturing locations

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 IS but which has been in place PLANTS FOR PLEASURE ACCESSIBLE WHILE BEING for a long time in Southeast Asia HEALTHY! where aquaponic systems - Safe pleasure is also about growing vegetables in apartments, the guarantee of healthy pleasure. If pleasure is now meant to be for example - are quite familiar. And the plant-based (or “vegetal”) healthy, it is also proving is a big part of this. In all accessible, in both senses of the Global trend, but stronger the history of SIAL, never has term: within reach, and affordable. in Southeast Asia the vegetal been subject to such It is within reach thanks to the for self-production, a frenzy of innovation! Over the development of new online and in America past two years the phenomenon offerings, highly focused on and Europe for local has considerably accelerated, wellness and health, and which production. with an offering aimed not only RESTORING THE LINK are proving extremely popular at vegetarians but at this new BETWEEN particularly, but not solely, category of consumers that with the millennial generation we call flexitarians, who are ready THE CONSUMER in the developed world. to favour vegetarian ingredients AND THE PRODUCT Today it is possible to get healthy as their main dish, although meals delivered at all times without abandoning meat and of the day at prices that fish, which they tend to consume are “accessible” to all. SAFE PLEASURE: less frequently while opting for Xavier Terlet FIRST AND FOREMOST Global trend better quality. Consequently, the ORGANIC PLEASURE offering today includes a pleasure Organic is growing worldwide! and convenience dimension that it This market, which is profiting from did not have previously. Examples consumer awareness of food risks of vegetal “pleasures” include and, to a lesser degree, from the the many ranges of pulse-based ecological concerns of consumers, preparations investing food store is sparking the interest of more shelves, and products in the chiller THE FASHION FOR SELF- and more stakeholders. cabinets based on plant milk (soy, PRODUCTION AND LOCAL The numbers of producers, almond, hazelnut, coconut, etc.). PRODUCE processors and distributors Global trend, At home or close to home are growing. And the big brands, but particularly strong is better! still very cautious until recently, in Europe and China. To rediscover the taste of healthy now have definite “organic” food, manufacturers have for some goals. In this context of a change in the organic scale, the offering years been placing the emphasis on self-production. What this refers is becoming segmented. to is any product that enables Other added values or benefits consumers to produce their food are increasingly being promoted, themselves. For a long time, for Organic that is in harmony this was restricted to growing with social, environmental herbs, but it has now been and allied values, such as local successfully expanded into production, animal welfare, vegetables, beer and other respect for traditional processes, products. What is in fact important fair pay for producers, to consumers - and agri-food and the absence of undesirable manufacturers have understood ingredients (palm oil, added this - is restoring the link between sugars, GMOs, etc.). the consumer and the product; This offering is expanding to meet the needs of increasing numbers TRIBALLAT bringing the former closer to Soy and wheat crunchy “fingers” nuggets the latter, even if this also means of people. producing locally! Perceived Global trend, but as healthier and better controlled, particularly strong in the local production is enjoying great USA, France, Germany success all round the world, and China. with extra effort going into fresh produce that is unprocessed or subjected to very little processing. It is a trend that continues to grow in Europe and North America, ANDROS Tasty veggie dessert of coco milk and almond

36 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. PLANET FOOD FOR TRUE FOOD FOR FOODSERVICE Foodservice is also taking the “true” path, to cater to the growing appetite of 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 TRUE QUALITY WHAT IF THE “HOME- RETURN TO REAL, “TRUE” REQUIREMENTS MADE” WERE ABOVE ALL FOOD ABOUT A NEED FOR The fashion for the home-made TRANSPARENCY? Foodservice is harking back is so keenly pursued today, to the home-made, and not just in most developed countries, Yet let us be perfectly clear: any home-made, but “true” that many establishments have behind this notion of “home- home-made, prepared in front no hesitation in stating this made” also lies a desire, of the customer, with ingredients on their menus, to underscore or rather a need - on the part that are both fresh and raw, their “home-made” credentials, of consumers - for transparency. in other words: “...the true “as a means, of course, Transparency in the choice ‘home-made’ that responds of winning over customers,” and sourcing of ingredients. to the food crises of recent years as Bernard Boutboul points out! Transparency in how they are and the suspicions arising from Why is this phenomenon prepared. Transparency in the THE FASHION FOR them,” as described by Bernard currently running at full steam? selection of what accompanies THE HOME-MADE Boutboul. This marks a “Quite simply because customers them. “The age of the kitchen commitment from restaurateurs will no longer accept being hidden in the basement or well IS SO KEENLY for restoring the confidence of served food that they could away from the dining room PURSUED TODAY, consumers, who are increasingly easily make for themselves is over,” Bernard Boutboul IN MOST DEVELOPED informed and connected via at home; the worst thing being acknowledges. Consumers the social networks. leaving a restaurant with the today want to see their dish COUNTRIES, These include of course impression that you’ve eaten less being cooked, thanks to THAT MANY the well-known Tripadvisor, well than you would have a mechanism using a camera but also the less well-known at home.” “Home-made” filming the hob live and a screen ESTABLISHMENTS Foursquare, a foodservice social is therefore first and foremost in the dining room broadcasting HAVE NO HESITATION network much-used by a quality requirement for the the “ceremony”, such as IN STATING THIS millennials, a generation born restaurant experience. It is also a famous international chain into the digital and who have about the desire to rediscover of pizzerias now proposes, ON THEIR MENUS no hesitation in posting opinions the original taste of products for example. The easiest option and comments about the and the simplicity of the flavours being, maybe, to set up the establishments visited. of yesteryear. kitchen in the dining area itself. It is therefore in the interest It’s a layout that is increasingly Bernard Boutboul of foodservice professionals in vogue throughout Planet to remain vigilant and propose Foodservice, offering customers “true” cuisine in terms of taste a unique experience... a bit like and authenticity. being at home!

HEALTHY FOOD FASHIONABLE IN FOODSERVICE TOO No more bland healthy food! Until recently, vegan or vegetarian restaurants proposed meal that were good 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 emergence of 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 that an establishment not proposing a vegetarian (or vegan) option could today be considered something of 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 “fast casual” 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 role of the foodservice lab of tomorrow, whereby even the smallest establishments are likely to propose fresh and 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 type of establishment. And while the zones of the world that are most advanced in 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 IN THE 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 RESTAURANT IS BECOMING THE RESTAURANT MOVES THE PLACE FOR GASTRONOMIC INTO THE HOME The inn, or “auberge” in France, PLEASURES ONCE AGAIN was traditionally a place where you could The restaurant has found the best way enjoy fresh produce, cooked of pleasing the consumer: by taking on the premises, while being able to take itself to them... time out and relax. Consumers seem to lead a double life when it comes to food… Home delivery has become massive, with the appearance and growth of the likes These havens of peace and good cuisine of Ubereats, Foodora and Deliveroo… are now being reinvented, taking for today’s tastes. They are particularly attentive to care with their diet and watching what they eat at home… But they tend % WHERE IS THIS HAPPENING? to let themselves go at the restaurant… 20 to 25 Mainly in France, OF FOODSERVICE REVENUE the UK, , the USA de la restauration proviennent désormais and China, where new restaurant now comes from home deliveries… concepts are akin to the inn concept. Indeed, the more the fashion for healthy food is reflected in the contents of household Establishments that focus on… refrigerators, the more consumers seem to consider the restaurant as somewhere to go Today there are even services to indulge their “guilty food pleasures”. proposing a totally virtual restaurant, so that users of Foodcheri and Frichti And this even though the healthy don’t have access to a catalogue FRESH, food vogue is also simultaneously making of establishments, but to menus QUALITY DECOR AMBIENCE SERVICE CUISINE its mark in the foodservice sector! proposed by the app itself…

QUESTION: WILL THE DIGITAL FINISH WITH HYBRIDISATION, CONSUMERS BY KILLING OFF THE RESTAURANT? AREN’T JUST GOING TO THE RESTAURANT The answer from the expert, Bernard Boutboul: Other stores, and not just food stores, are dedicating a section “No, it won’t, but on one condition: that the restaurant can retain its of their floor space to foodservice, as a means of enhancing added value. The personnel, the decor, the locale and, above all, the customer experience and making them buy more! the service: the restaurant has many differences and assets WHERE IS THIS HAPPENING? to draw upon, so that consumers can make sense of - find the meaning in - going to the restaurant.” 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 digitalisation of foodservice should make it possible to develop the customer experience by proposing: greater personalisation in the offerings, or in terms of communication, faster service, a new form of 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, “FREE-FROM” PRODUCTS FUNCTIONAL OR THE SUCCESS OF THE PLEASURE PRODUCTS CLEAN LABEL The success of these natural products A trend that has been a hit the world over can be largely explained by their for several years, and which is still growing scientifically-proven action on the stronger as manufacturers take account of microbiota… the issues of transparency and commitment.

1. SUPERFRUIT 6. GLUTEN-FREE ex: Berries rich in antioxidants EXHIBITOR/BRAND: DE CARE GROUP (POL) Exhibitor: FAVELLA GROUP - SUD RIENERGY (ITA) Product name: Yummity Pizza Mix Brand: Sud Rienergy - Product name: Wellness Drink 7. PESTICIDE-FREE 2. SUPERVEGETABLES Exhibitor/brand: SAVEOL (FRA) ex: Spinach and cabbage 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) 3. SUPERSEEDS Product name: Puro Beretta ex: Chia seeds Exhibitor/brand: NUHEALTH JSC (BGR) 9. NO NANOPARTICLES, Product name: Bio Organic Rice Chips with Super Seedx NO BPA Exhibitor/brand: CASA AMELLA (ESP) 4. MICROALGAE Product name: Organic pumpkin soup cream 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 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. ANTI-WASTE “FAIR PRICE” PRODUCTS PRODUCTS… Everyone’s a winner: the environment, For a long time, fair trade in food ran along of course; the producers themselves; North-South lines. Nowadays, other exchange and, ultimately, the consumers, flows exist, this time running North-North. increasingly sensitive to this anti-waste In Europe, in particular, fair trade is getting commitment. a new lease of life. 10. PRODUCTS IN SMALL PORTIONS 12. TO GUARANTEE FAIR PAY Exhibitor: POLENGHI GROUP SPA (ITA) FOR PRODUCERS Brand: LIQUIDO D’ORO - Product name: Squeezy Olive Exhibitor: INGREDIA - PROSPERITE FERMIERE (FRA) Brand: PROSPERITE FERMIERE INGREDIA 11. PRODUCTS CONTAINING Product name: Lait UHT Prospe via Lacta INGREDIENTS THAT WOULD PREVIOUSLY HAVE BEEN REMOVED FROM THE CYCLE Exhibitor/brand: SAPPE PUBLIC COMPANY LIMITED (THA) Product name: Chim Dii

10 11 12

ECOLOGICAL PRODUCTS 13. ECOLOGICAL PRODUCTS Exhibitor: Triballat Noyal SOJASUN - VRAI (FRA) Brand: PETIT BRETON Product name: Mon Lait Petit Breton 1/2 écrémé 14. REDUCED PACKAGING 14 Exhibitor/brand: CITTERIO GIUSEPPE (ITA) 13 Product name: Armonie di Verdura 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 CONSUMER WISH TO FIND NEW MEANING IN WHAT THEY EAT…

BY SHOPPING DIFFERENTLY In the use of short supply chains between 2016 and 2018, Consumers are getting closer to producers to do their IN FRANCE, THE UK AND RUSSIA food shopping, by favouring short supply chains (producer stores/cooperatives, farm shops). Strong growth

BY MODIFYING AT THE SAME TIME, THEIR DIETARY HABITS consumers are reducing their consumption of: Consumers are increasing Meat / Cheese and dairy products their consumption of: Declining trend, VARYING BETWEEN COUNTRIES

Fish in 2016 in 2018 STRONG INCREASE between 2016 and 2018 % How are we to interpret this decrease? +11 IN FRANCE Are the products themselves the reason % +8 IN RUSSIA for this, or is it a question of commitment? What the consumers say…

% %

Fruit & vegetables 80OF CONSUMERS 82OF CONSUMERS STRONG INCREASE say that it is important consider it quite or very on Planet Food for them to buy products that are important to buy food products more respectful of animal that are more +50% welfare (one-third consider environmentally-friendly. OF CONSUMERS this very important). say they have increased their consumption of fruit & vegetables MARKET RISE A KEY ISSUE PARTICULARLY in France, the UK, in France, Spain, China and the Middle East Germany, China of this concern for animal welfare and Southeast Asia. among consumers

Plant-based products % & beverages 74 OF CONSUMERS, worldwide, consider it quite or very important to buy products with less or no packaging.

VERY STRONG INCREASE % in Spain, China 72 are in favour of biodegradable packaging, and Southeast Asia which demonstrates the expectations associated with this solution.

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

Planet Food

THEY BUY ... BUT THEY CONSIDER COMBATING LOCAL WASTE TO BE EVERYONE’S BUSINESS While consumers consider themselves in general 78% Quite or very important for to be the main parties involved in combating 78% OF CONSUMERS waste, they consider that the distributors and restaurateurs come a close second.

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

What is to be done? % 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 stakeholders of 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 FROM ALL OF PLANET FOOD As the Food 360TM study demonstrates, the notion of commitment is enshrined in the expectations of consumers: their own commitment, but also the commitment of 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 these commitments that we are talking about? And just what do they involve for Planet Food, in concrete terms? Nicolas Trentesaux SIAL Network Director, offers some answers.

COMMITMENT IS ONE ARE PROFESSIONALS NOTION, AMONG OTHERS, TRULY CONSCIOUS THAT EMERGES FROM THE OF THESE ISSUES, STUDIES THAT HAVE BEEN AND CONCERNED CARRIED OUT. JUST HOW BY THESE COMMITMENTS DOES THIS NOTION STAND OF WHICH YOU SPEAK? OUT FROM THE OTHERS? N.T.: « The studies by our three Nicolas Trentesaux: Consumption, Industry and « It is not just one notion among Foodservice experts struck me, many. It is a central issue precisely, because their analyses - the big issue, you might say - all tallied. There is a kind which is highly symptomatic of coming-together between of the age in which we are the expectations and the living, and it goes far beyond responses to these expectations. the question of food. In a world THE PROFESSIONALS Were this not the case, we might that is hyper-connected through ARE PERFECTLY have something to worry about! the Internet, through the means CONSCIOUS So the answer to your question of communication generally, is: yes! The professionals are and through the means OF THIS ISSUE perfectly conscious of this issue of transport, we are more keenly OF COMMITMENT of commitment and of their aware of everyone else’s responsibilities. We see more existence. We also realise just AND OF THEIR and more artisans, manufacturers WHAT IS NEW how fragile our planet is. RESPONSIBILITIES and traders innovating with the TODAY IS THIS So, if we apply this observation aim of reassuring consumers, PARTICULAR to the question concerning us, and of meeting consumer food: not only is everyone expectations in terms of pleasure CONFIGURATION aware of the existence of the Nicolas Trentesaux and “eating well”, food safety, OF “PLANET FOOD”. other players on Planet Food, and transparency. Don’t get me EVERYONE IS but also of the responsibilities wrong, I’m not saying they didn’t incumbent on us all. do this in the past, but today MOVING FORWARD And because today we know the expectations and responses TOGETHER, about practically everything, are being coordinated like never any information can be before! A committed and IN SYMBIOSIS! transmitted and shared at the substantiated producer argument speed of light, and so it’s better - backed by proof - can today to make a commitment and not not only be heard but is also be found wanting with regard expected by the consumer. » to your responsibilities! »

Nicolas Trentesaux

44 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. HAVE THE FOOD WHO WAS FIRST ARE PROFESSIONALS PROFESSIONALS RESPONSIBLE FOR THEREFORE NOT THEREFORE REACTED GENERATING THIS INNOVATING AS THEY DID TO THE EXPECTATIONS IMPETUS? BEFORE? HOW WILL FOOD EXPRESSED BY INNOVATION FUNCTION CONSUMERS? N.T.: « It’s a bit of a chicken- IN TOMORROW’S WORLD? and-egg situation! Food N.T.: « The food world innovation nourishes new N.T.: « Not only is the sector no longer operates like that, demand, which in turn incites the innovating far more than before following a bottom-up/top-down professionals to pursue and - the space taken up by logic! What is new today is this amplify their innovative efforts. innovation at SIAL Paris has particular configuration And the feedback from never stopped growing since its of “Planet Food”. Everyone consumers also informs us about inception - but the agri-food is moving forward together, the new gastronomic territories industry is also innovating in symbiosis! I’m going to give on which we need to focus. In differently, permanently driven by you a few examples and fact, this brings us to a crucial and focused on the desires and statistics that attest to this food point: the consumer has become expectations of all concerned. revolution that we are living a stakeholder in innovation who I’m not referring here to through. The Food 360TM study is at least as important as the collaborative efforts, but to tells us that 38% of consumers manufacturers or the commitment. This is the big % believe first and foremost in the restaurateurs. You may say that difference from the way the 20 TO 25 action of arable and livestock this has always been the case, world was! This food innovation OF FOODSERVICE farmers to produce food of good since the innovations are aimed effort does indeed require REVENUES quality and which is good for at the consumer. This is true, but considerable human and comes from home health. Traders/artisans are cited financial commitment - the deliveries. here again we are no longer in by 29% of consumers, agri-food a bottom-up/top-down logic, but agri-industry is the leading sector SMEs by 26%, and large rather in an interdependent and for foreign investment according agri-food companies and collaborative logic for food to Business France - with results supermarket chains by 20%. innovations, which themselves and manifestations that generate To sum up, in the eyes generate other innovations. In a great deal of excitement for of the consumer everyone short, a virtuous cycle of consumers, as you will be able is concerned! At the same time, innovation in the service of the to see at this year’s show! » our Industry and Foodservice consumer! » experts have revealed to us So make a date for 21-25 a whole range of innovations October at SIAL Paris - and there are more and more to discover food cropping up every day, such committed increasingly is the innovative frenzy at play, to “taste - true - as you’ll be able to witness meaning”! for yourself at SIAL, let me assure you - in favour of greater quality and transparency, and in the IN THE EYES service of “eating well”. OF THE CONSUMER I’m thinking of the premiumisation EVERYONE of everyday food, which is currently on the crest of a wave, IS CONCERNED! or the vogue for bistronomy, spreading worldwide like wildfire. I’m also thinking of home meal deliveries, Nicolas Trentesaux 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. »

45 TASTE, TRUE, 4 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 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. CONSUMPTION

In France, pleasure is an And as in most European « Consumers are highly essential and structural countries, this expectation sensitised to reducing food dimension of the food universe! relates mainly to the list waste - an action judged Hence: « For 63% of French and composition of ingredients important by 94% of them - people, food is above (56%), but also - and above and consider themselves all associated with pleasure, all - to their origins (61%). to be the prime players as against 30% who consider « Maybe this can be seen in this regard, » scoring 66%, it more a necessity,” explains as a consequence of the ahead of the supermarkets Pascale Grelot-Girard, Market horsemeat crisis and of the (52%), collective catering (46%) Intelligence Director, Kantar lack of clarity in displaying or commercial catering (45%). TNS. “This is one of the highest origins on food packaging. » ANALYSIS BY PASCALE scores in Europe! » Next come the places « They are also proving to be GRELOT-GIRARD of manufacture (43%) and sensitive to the notion of fair Another specific - and lasting the farming conditions (42%). pay for farmers, more than FOOD STAKEHOLDER - French characteristic is that in all the other countries COMMITMENT, FROM eating well is also associated The requirement for what is of the study, and this is very THE CONSUMER with pleasure (65%), and the “true” and authentic also important to know,” POINT OF VIEW quest for high-quality (66%) translates into a strong increase the Kantar TNS expert points In whom do the French or tasty (40%) products. in the proportion of consumers out. “78% of the French have most confidence Consumer expectations who say they regularly check people polled also say they for providing healthier in terms of variety (59%) the nutritional composition of are even ready to pay a little and better-quality and sharing (45%) are also products on the packaging more so that this kind of work food? very high. These expectations (62%: up 7 points on 2016). is better rewarded! » account for the pronounced Another eloquent sign is the interest in food innovations fact that the attention paid to that offer new tastes, textures certification labels remains very ARABLE AND LIVESTOCK and sensations. « But 63% high, and the demand for % FARMERS of French people also want organic continues to grow. 63 % to eat healthily, and 59% OF FRENCH 67 Globally, the French have (vs. between 32% to follow a balanced diet, » also want and 48% for the other Ms Grelot-Girard stresses. a more and more holistic view to eat healthily, and 59% European countries) of their food: « In a globalised to follow a balanced diet A TASTE FOR WHAT’S and digitalised world, they “REAL” AND “TRUE” are re-appropriating their freedom of choice by « We know from our previous asserting strong convictions, ARTISANS / TRADERS studies that the French are a % for example in reducing 46 little more worried than other their meat consumption, Europeans about the impact and choosing products that of their diet on their health. are more respectful of animal Accordingly, 9 in 10 French welfare and the environment people express the need - judged important by the AGRI-FOOD SMEs for transparency with regard interviewees to the tune of % to the agri-food industry. » 91% and 90% respectively, » 37 says Pascale Grelot-Girard.

France

Taste Meaning

In my country, farmers and breeders are IT’S IMPORTANT TO BUY FOOD PRODUCTS... not fairly compensated for their work TOP 7 73% EATING WELL IS... 62% 59% Eating a balanced diet Are willing to pay more for valorising Are paying more and more farmers' and breeders' work Eating good quality food More respectful of animals well-being attention to choose high 66% 59% Varying your meals 91% 78% quality food products Enjoying your food A time to enjoy with family or friends 65% 45% 86% With less packaging or overwrapping 63% Healthy eating 41% Eating your fill 81% With biodegradable packaging

True Planet Food commitment TOP 5 NEED FOR MORE TRANSPARENCY ON... 94% FIND IMPORTANT TO

Need more transparency Ingredients origins TOP 5 REDUCE FOOD WASTE 61% Farmers / breeders 91% regarding food products WHOM TO TRUST TO 67% ACT FOR GOOD 56% Ingredient list/composition QUALITY AND HEALTHY FOOD 46% Trades / shopkeepers 43% Manufacturing locations 37% Small agro-food companies 42% Farming/breeding conditions 30% Public authorities 35% How ingredients affect your health 30% Consumers

47 INDUSTRY

HOW ARE WHAT ARE THE an alternative to animal MANUFACTURERS TAKING MANUFACTURERS DOING proteins). The search for ACCOUNT OF THE NEW TO REINFORCE sense and meaning can also EXPECTATIONS TRANSPARENCY relate to the creation OF FRENCH CONSUMERS AND CONSUMER of eco-designed products IN TERMS OF TASTE? INFORMATION ON or products that are better THE FRENCH MARKET? Xavier Terlet: for health: less fat, less sugar, « French consumers are more X.T.: « Today, communicating less salt. » concerned about authenticity transparency is ubiquitous. than elsewhere. And because Yet everything depends on they are looking for new what manufacturers actually WHAT ARE THE POINTS INTERVIEW sensations and experiences, want to communicate to their OF DIFFERENTIATION FROM WITH XAVIER TERLET these need to be infused consumers. And I’m not THE REST OF THE WORLD, WHEN IT COMES TO with natural virtues. convinced that initiatives “SENSE” OR “MEANING”? So, for example, the such as Nutriscore relieve pronounced taste of vanilla us of the need to go further X.T.: « The quest for meaning that manufacturers will offer when it comes to information remains above all a Western French consumers will be less requirements. The challenge preoccupation, even if we frequently provided by an involves, in my opinion, are now observing the additive and increasingly giving consumers a better emergence of ecological by a greater concentration grounding so that they are and ethnic arguments of natural vanilla, or else able to understand what all around the world. by means of a natural process information they are getting In terms of what’s specifically such as infusion, maybe. and what information they characteristic of the French, The sought-after tastes are are not. We should also I would cite combating those that provide a new not lose sight of the fact that, waste, as well as fair pay and true sensation, tomorrow, it will be for professionals, an area by means of the ingredients consumers who will have in which the initiatives are still - I’m thinking of the likes the power of information fairly low-key. » of ginger, truffle and saffron in their hands. By scanning that can now be found with their smartphones, they in everyday products - or by will be able to know if there THE SOUGHT-AFTER means of natural processes are pesticides in the TASTES ARE THOSE such as maturation, vegetables on the shelves, THAT PROVIDE fermentation or the malting or know how many of grain (to release all the kilometres have been THE ORGANIC SECTOR A NEW AND TRUE flavours). » covered between the place IN 2017 SENSATION of production and the store. The manufacturers will have €8 BILLION YET IS “EATING WELL” to adapt to this new state revenues in France SUBJECT TO MORE of affairs. » INNOVATION IN FRANCE Xavier Terlet THAN ELSEWHERE? WHAT INNOVATIONS, X.T.: « I would say that it’s IN FRANCE, RESPOND about innovating differently. TO THE CONSUMER In France, there are fewer QUEST FOR MEANING? simply functional products, with health benefits, than in X.T.: « They are many the Anglo-Saxon countries, and varied, in particular for example. However, with regard to natural we find far more sophisticated products or the organic and indulgent products, sector, for which revenues where the priority lies once again in 2017 reached in providing pleasure in terms a new high, at €8 billion of taste, and which remain in France (compared reassuring in terms of health to €7 billion in 2016). credentials thanks to their The development of the natural composition. » vegetal - plant-based - offering follows the same principle: both “health concern” (in terms of the benefits gained from fruits and vegetables) and “ecology” (providing

48 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. FOODSERVICE

Taste - true - meaning: and their origins and about in foodservice, France also how they are prepared. has its particular quirks. The professionals First observation: the country are increasingly playing has only very slowly taken the transparency card. to tastes that come from Never before in history have elsewhere. In chronological so many restaurateurs talked order, the French first adopted about their products. Chinese cuisine half Their words can be found a century ago, and it is on the menus and the walls, a cuisine that quickly took its but also in the physical Today BERNARD BOUTBOUL place in the foodservice contact with customers. FRANCE HAD A DISCUSSES landscape. Next came This effort for transparency the cuisines from countries is combined with an extra % close to our borders, Italy helping of meaning. 40 and Spain in particular. Faced by the inroads made flexitarian population Today, two geographical by the digital, foodservice zones are accelerating professionals are looking to French people their market penetration: restore some kind of meaning. choose more and more South America - with the The prime example of this ASIAN FOOD cuisines of Argentina is the development of the AND SOUTH and Mexico in particular – vegetarian and vegan AMERICAN FOOD and Asia, with Japanese offering in France. and Thai cuisine. In 2005, France had a 30% Yet whatever the culinary flexitarian population; today tradition developed by it is 40%! This phenomenon establishments, “eating well” has been thoroughly grasped is now increasingly promoted by the sector: practically CONSUMERS WANT on the menus. Fewer sauces, all establishments now TO REDISCOVER explanations of food propose a “veggie” offering THE ORIGINAL associations and the origins aimed mainly, and or natural virtues of ingredients paradoxically, less at actual MEANING brought to the fore, reduced vegetarians (who only OF GOING OUT quantities in favour of the represent 2% of the French intrinsic quality of the raw population, and who in any TO THE RESTAURANT, materials and the taste: case rarely go to the WHICH ABOVE “eating well” has never been restaurant) than at flexitarians. ALL IS GROUNDED more popular. It’s a trend that Eating less meat and fish, clearly reflects the evolution favouring the plant-based: IN THE NOTION of taste in the perception the quest for meaning focuses OF PLEASURE of the consumer. For around first and foremost on what 5 years now we have been goes onto our plates. witnessing quite a spectacular But not solely. turnaround: consumers prefer Consumers want to rediscover Bernard Boutboul to eat less, but better. “Better” the original meaning of going means, in their minds, out to the restaurant, which “healthy and discerning”. above all is grounded Beyond just the taste, these in the notion of pleasure. consumers also expect from And as well as the pleasure foodservice professionals on the plate, there is the sincere information about pleasure in contact associated the ingredients used. with the service, and the The notion of “true” pleasure in meeting up is therefore translated, in a pleasant and friendly in foodservice, by the end place. These are three facets of “flashy marketing” and of the same notion on which the start of sincere marketing, French establishments, which simply tells the truth, as a whole, still have plenty both about the products of work to do.

49 THE PARTNERS

ADEPTA AGROPARISTECH adepta.com agroparistech.fr

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ANIA ATLANTIC SANTÉ ania.net hl-network.com Stand 5a L 018 Stand 7 H 342

BRÛLERIE SAINT-JACQUES BUSINESS FRANCE brulerie-saint-jacques.fr businessfrance.fr Stand 5b M 234 Stand 5a L 018

CASTALIE CHARLES HEIDSIECK castalie.com charlesheidsieck.com

CLUB PAI COOP DE FRANCE clubpai.com coopdefrance.coop Stand 7 HG 347

CRÉDIT AGRICOLE CROIX-ROUGE FRANCAISE credit-agricole.fr croix-rouge.fr Stand 5a N 031

EASYCOM ECOTROPHELIA groupe-easycom.com ecotrophelia.org Stand GA6 AA 001 Stand GA6 AA 001

ESMA EUROCHEF esma.org eurochef.fr

FEEF  FCD feef.org fcd.fr Stand 5a S 048

FERRANDI FERRIÈRES ferrandi-paris.fr ferrieres-paris.com

FOOD TECH GALERIES LAFAYETTE lafoodtech.fr haussmann.galerieslafayette.com Stand 6 PLH 001

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KANTAR TNS LAVAL VIRTUAL tns-sofres.com laval-virtual.org Stand 6 EF 058 Stand GA6 AA 001

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LSA  MATFER BOURGEAT lsa-conso.fr matferbourgeat.com

 MINISTÈRE DE L’AGRICULTURE ET DE  MINISTÈRE DES AFFAIRES L’ALIMENTATION franceagroalimentaire.com/ ÉTRANGÈRES agriculture.gouv.fr diplomatie.gouv.fr

M6 MMM m6pub.fr missions-mmm.com Stand 5a R 001

NUTRIMARKETING NELLY RODI nutrimarketing.eu nellyrodi.com Stand 7 HG 347

ORANGE PROMOSALONS orange.fr promosalons.com

R ENAULT RUNGIS renault.fr rungisinternational.com

S EB SNRTC seb.fr snrtc.fr

SOLAAL SOLIA solaal.org solia.fr

SOPEXA STOCKFOOD sopexa.com stockfood.com Stand 5a L 008

TETRA PAK THE CONSUMER GOODS FORUM tetrapak.com theconsumergoodsforum.com

THE WALT DISNEY TOUFLET BOULANGER COMPANY toufletboulanger.fr corporate.disney.fr

XTC world innovation WINE PARIS xtcworldinnovation.com wineparis.com Stand 6 F 057

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