Healthy Choices: the Challenges of the Food
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JULY / PRESS RELEASE #3 HEALTHY CHOICES: THE CHALLENGES OF THE FOOD INDUSTRY To accommodate today’s broader consumer awareness, the food industry is going through its greatest revolution ever. A transformation in terms of transparency, eco-responsibility, fair prices... But also healthiness, with consumers continually on the lookout for more wholesome alternatives. With conferences and events featuring prominent international speakers, the 2020 edition of SIAL Paris, which will take place from October 18 to 22, 2020, will explore the influence of food on health. In keeping with the theme #Ownthechange, SIAL Paris adresses the issue of one of the challenges faced by the food industry: How to provide the consumer with enjoyment and nutrition while guaranteeing sanitary safety and respect for the environment. FOCUS ON For its 2020 edition, SIAL Paris is rallying professionals around the “Own the Change” theme, enabling them to become the drivers of change. As part of the event, the FUTURELAB space will immerse visitors in the food trends to expect by 2030, and will host NEXT FOOD GENERATION, a call for student projects that conceptualize tomorrow’s startups. NEXT FOOD GENERATION is a “call for projects” on a European scale organized by ECOTROPHELIA, open to students or future entrepreneurs who are taking a new look at the food industry. For this 2020 edition, some thirty applicants will present their innovations in predetermined categories: food product, ingredient, equipment, process, service – digital or physical – and packaging. They will be selected Space Future Lab, SIAL Paris 2018 according to strict criteria: •Projects that have existed for less than two years A melting pot for food innovation founded in France •No funds raised or being raised in 2000, ECOTROPHELIA has brought forward 1,500 •Products not yet available on the market innovative food industry projects in some 20 European countries. The higher education EEIG ECOTROPHELIA EUROPE, a European Economic Interest establishments of the ECOTROPHELIA network provide Grouping, comprises 8 national food federations (including progressive or ground-breaking solutions to the food the ANIA) and the European federation FoodDrinkEurope. challenges of the future and the issues currently faced AgroParisTech, representing European universities, is part of the by the food industry. scientific committee. Since it was founded in 2018, this futurology space selects the projects on the basis of their boldness and ingenuity. At the 2018 edition, Wild&Run presented its natural savory snack In a partnership with the European for athletes, PiggyPink. A prototype exclusively presented at the SIAL FUTURE LAB in 2018, PiggyPink is a puree containing university network, these fledgling Belgian ham (Ardenne ham PGI) and other natural ingredients projects will gain maximal visibility that provide precious nutritional advantages perfectly adapted at a crucial phase of their existence: to athletic activities. This product was specially formulated to help the body manage physical exertion while being wholesome their inception. and saving preparation time, to address the expectations of today’s athletes. Quote by Dominique Ladeveze, ECOTROPHELIA These innovative projects will address the major themes The innovations will bring of food, nutrition and health. HOOPE is a French Foodtech company developing organic attention to communication expressing the (beneficial) nutritional products that are naturally rich in nutriments, featuring superfood properties of food products, such as high fiber content and low fat ingredients such as spirulina. The product it presented at the SIAL or added sugar content, and also emphasizing vegetable proteins FUTURE LAB in 2018 is a spread made of hazelnuts, cacao as alternatives to animal proteins. Like the 2018 edition, where and spirulina. The organic spread is made in France, gluten-free SIAL Paris brought better visibility and especially credibi- and lactose-free; contains no palm oil, additives or preservatives; lity to the scientific and economic participants in various and is suitable for vegetarians and vegans. This flavorful product projects such as Wild&Run and Hoope. is naturally rich in essential nutriments, combining indulgence with healthfulness. It addresses consumers seeking products containing less sugar and more vitamins and minerals for a good start of the day. NEXT FOOD GENERATION NEXT FOOD GENERATION is part of the Future Lab at SIAL Paris, to be held from October 18 to 22, 2020. Applications to join the NEXT FOOD GENERATION space may be submitted until July 15th on the platform: https://nextfoodgeneration.ecotrophelia.org THE VIEWPOINT OF Benjamin Zimmer Co-founder and Associate Director of Silver Alliance SILVER ECONOMY EXPERT The Silver economy is an intersection of various sectors The aging of the population represents a major challenge: established by the government in 2013. It assembles all the to enable seniors, who often face difficulties meeting basic companies and organizations seeking to create value and jobs necessities such as food, “to age well in order to continue by meeting the needs of “graying” people over the age of 60 to live well.” Seniors want to eat healthy food, and they (hence the name Silver). Benjamin Zimmer, an entrepreneur especially seek out products developed for their needs in the service of seniors, joined the Oui Care group – the human that are enjoyable and that provide services leader in France – to found a new subsidiary, Silver Alliance. His objective is to provide solutions enabling this segment of the population to live well at home, particularly In 2100, three billion in terms of the food supply chain. of the world’s inhabitants By the early 1990s, there were already more than 500 million will be over 60. people in the world over 60. Today there are twice as many. These food challenges In 2050, this “continent” of seniors will surpass two billion inhabitants, or 20% of the world’s population. concern us all Food is a central concern for seniors. The older people get, the more they pay attention to their health, and therefore choose We are all someone else’s senior. wholesome foods. In France, 4 to 10% of elderly persons living at home are malnourished (HAS, 2007)2, so the objective is to propose suitable solutions that best meet their needs. Moreover, this crisis, which has kept 41% of seniors What about food enjoyment? Nutrition experts are working on from receiving any visitors over the last two months, has further the issues of pleasure, sharing meals, and flavor. Certain seniors isolated them socially. Isolation can lead to a loss of appetite, have problems swallowing, arising from difficulties in mastication which in turn poses greater health risks. that can be distressing or even debilitating. Companies such as Nutrisens are collaborating with Silver Alliance to consider solutions: rather than chewing foods, they could crush them between the tongue and palate to recover the pleasure of eating again. The intelligence of this solution resides in the fact that the product is processed in such a way that does not alter its nutritional value, but rather its mechanical qualities. The connection between food and health requires no explanation, so naturally SIAL Paris 2020 is committed to bringing its partners and visitors a forward-looking trade fair that brings health issues to the fore and gives a predominant role to innovation. Benjamin Zimmer, Co-founder and Associate Director of Silver Alliance and SILVER ECONOMY EXPERT INNOVATION AT THE HEART OF SIAL SIAL Startup, a must-see new space With #OwntheChange, SIAL Paris 2020 introduces The changes to come in agriculture and agribusiness are driving a new space for innovative solutions, shining a spotlight companies to innovate and transcend the traditional limitations. on the startups aiming to provide tomorrow’s food. This will be the first edition to offer a special gathering The SIAL Startup space will be organized into five place for some hundred French and foreign companies categories corresponding with the current challenges: that are already rising to future food challenges. •AgTech: Digital tools to assist farming and animal rearing •FoodService: Reinventing restaurant services for new culinary experiences •Coaching: Artificial intelligence in the service of specialized nutrition •Delivery & Retail: Improving the bricks-and-clicks client experience, such as through home delivery. And last but not least: •FoodScience: Any food process or creation addressing the desire for a new, healthier, more environmentally friendly product. In the current pursuit to “eat better,” two committed startups are proposing their solutions. Food Images by www.stockfood.com 1 Source INSEE 2 Study of the School of undernutrition available here 3 ERGOCALL Observatory Brite Drinks is the story of Andrius and Simas, two Lithuanians ELSY offers a “healthy” version of traditional crispy chocolate who noticed that drinking coffee at work to stay alert all day was balls. It was founded by a Food issue enthusiast who had already leading to shakiness and a loss of concentration. They decided attended SIAL as a visitor before deciding to become an exhibitor. to seek out a more effective alternative without the negative side The crispy centers of these chocolates are exclusively made with effects. They formulated a natural drink in collaboration with food organic whole-grain rice and red lentils; they are covered with technologists and nutritionists from the University College