Alternative Food to Step on the World Stage at SIAL Paris
By CPGmatters Staff
A mini-revolution in food is occurring. It is shedding new light on what we put on our plates and reinventing the way we feed ourselves. Call it Alternative Food, defined as healthier food that is more respectful of nature and of animal well-being.
Artisans and manufacturers, who are the creators and inventors of the food of tomorrow, are brimming with ideas and notions around the concept of Alternative Food. You can find it on the shelves of food stores, which are now full of products containing plant proteins (wheat, soya, pulse proteins, etc.) More than ever, food makers are focusing on how food looks and how it tastes. As a result, the number of innovations based on meat substitutes now exceeds the number of meat-based innovations. And consumers keep coming back for more! That is the very essence of popular demand.
Another typical example is fermented foods, such as Kombucha, Kefir and Kimchi: foods known since ancient times and which have once again become newly-popular among consumers for their natural properties and health virtues.
Health concerns may be what predominantly underlie the emergence and early success of Alternative Food. Consumers are turning toward food that is perceived – rightly or wrongly – as healthier and more ethical. For these consumers, it is not a question of taking care of their health through their diet, but rather of taking care of themselves while taking pleasure in what they eat. Hence the success of products with original flavors and textures, incorporating a well-being dimension. Examples are plant-based milks or yogurts, “free-from” products enriched with super fruits or super vegetables, natural energy drinks. Worldwide, one-third of consumers say the presence of organic-origin products plays a large part in their purchasing decisions (Source: Food 360° Kantar TNS).
The organizers of SIAL Paris are putting Alternative Food on the world stage at the huge food and beverage exhibition scheduled October 21-25 at Paris- Nord Villepinte. The showcase will be a show within the show with its own signage and décor to create a unique environment. There will be many exhibitors from the Alternative Food sector, renowned experts on healthy eating, and the stars of innovation in this field, whatever their country of origin.
“It is a unique potpourri of experiences that we will be proposing for the first time in 2018,” explains an enthusiastic Nicolas Trentesaux, Director of the SIAL network. “SIAL has always been at the vanguard in food matters. This year we wish to go even further with this Alternative Food sector, organized against the backdrop of SIAL, the world's leading food innovation exhibition."
Over the 5 days of the exhibition, retail and foodservice professionals, along with manufacturers, will be able to exchange information about everything Alternative Food has to offer in terms of both innovation and opportunity, by way of conferences and roundtables. The Alter’Native Food Forum is also planning to include bilingual guided visits to the sector from two perspectives: alternative ingredients (conducted by experts from NutriMarketing) and health (conducted by experts from Atlantic Santé). The topics proposed include an overview of superfoods, the “clean label,” agriculture 2.0, sustainable development, and animal well-being.
The full program of conferences, roundtables and guided visits will be available this month at www.sialparis.com.