SIAL Paris is the world’s largest food exhibition, showcasing the latest trends, products, and solutions from across the global food industry.
1. The importance of innovating today
During times of financial hardship, it's typical for companies to cut back on innovation-related expenses, but this reaction may be misguided. Food businesses typically innovate for one of three reasons, or a combination thereof:
- To meet consumer demands
- To tackle emerging challenges and issues
- To differentiate their products from the competition's
Considering that these challenging periods are inevitably paired with a shift in consumer needs, such as reduced pricing or modifications in behaviours, as well as complexities such as logistical and regulatory transitions, product and process innovations may be more crucial than ever to maintain business. Measures as simple as changing a product's format or as technically complex as implementing a brand-new process can have a profound and positive impact on a company's progress.
The positive impacts of rethinking food products was highlighted in an insightful presentation by Béatrice de Reynal of NutriMarketing, who provided convincing examples of recent successful innovations: concentrated fruit purées to increase sweetness without the use of added sugars, partial substitution of butter to reduce costs while limiting loss of flavour, reimagining uses for rejected products that are still perfectly safe for consumption, and more.
2. Quality as a foundation for good marketing
While the inspiration for food products can often emerge from current trends and new market opportunities, it is important to develop a good, desirable product first, and create a marketing strategy adapted to the product. Too often, companies launch half-baked products that address a consumer demand without paying sufficient care to impacts on other attributes. This results in chalky protein bars, off-flavours in zero-calorie beverages, and rapid deterioration of conservative-free goods that are not adapted to mass distribution. Some of these product have seen certain commercial success in the past, but with recent advancements and optimization strategies, more palatable and suitable versions have taken over market shares.
The increase in sensory quality of certain types of products which gained traction over the last decade or so was evident when visiting some of the 7000 booths at SIAL Paris for samples. Notably, meat, egg and fish alternatives are becoming more realistic and suitable for vegans and omnivores alike. Beverages have leaned into compromising and offer low-sugar refreshments through the use of low doses of natural sweeteners or through fermentation of sugars instead of relying heavily on artificial sweeteners.
While the hype created by extensive marketing campaigns can generate powerful results and draw in new customers, we must remember that repeat customers are the foundation of any viable business. The relation a consumer has with the product, which encompasses its sensory appreciation, ease of use, stability, and more, cannot be neglected to ensure repeat purchasing and the customer influence value of happy customers.
Examples
- Plant-based egg substitute by Le Papondu
- Butcher-style whole cut steak alternative by planted.
- Low-calorie iron-fortified sparkling water by MAD drinks
View from the entrance to Hall 6, one of the eight conference halls, totaling an impressive 300,000 square meters. Visitors could visit the SIAL Innovation section, where a curated collection of products offered by exhibitors were displayed, representing a global observatory of food innovation. At the SIAL Taste area to the left, attendees could experience a handful of these noteworthy creations, complete with commentary by chefs and culinary experts.
3. Tradition vs. modernity
Does innovation have its place in traditional foods, or should ancestral products and methods be left untouched? According to several SIAL exhibitors, it's a question of balance.
Even the most pristine products can be brought into the 21st century. New technologies play an important role in certifying authenticity, traceability, and quality of charcuterie, wine, or specialty cheese. New products can be created by substituting an ingredient, for example by using a different type of milk in yogurt or by using local plants to create botanical infusions. On the flipside, another strategy is to go back to the roots: infusing tradition into modern products can create a sense of comfort and belonging. As highlighted by Audrey Ashworth, Director of SIAL Paris, new products tend to arouse an emotional reaction this year. Consumers search for relief and culinary pleasures during the currents times of crisis brought on by high inflation rates and political turmoil.
Examples
- Green buckwheat kefir by Fermentful
- Buffalo milk caciocavallo cheese by La valle delle bontà
- Antioxidant coffee with green tea extract by Black Idol
4. Demonstrated ESG impacts
Environmental, social, and governance (ESG) actions are shifting from being viewed as optional marketing tools to becoming real solutions to long-standing issues. Companies face pressure from consumers, investors, and regulatory bodies to deliver genuine, measurable ESG results rather than superficial claims.
At SIAL Paris, start-up companies exemplified the importance of sound environmental mesures that are not only good for the planet but also for business. Under tighter financial constraints, wasting is not an option, and frugality leads to creative upcycling and waste-reduction solutions. For many new businesses, environmental concerns are at the core of their mission, with companies upcycling second-grade fruit, vegetables, and more to produce top-tier foods and beverages.
The organizers also awarded a prize to the product or process with the most innovative corporate social responsibility initiative, which went to Lupi Coffee for their lupine-based coffee alternative, which drastically cuts down on the water and land used for production while fixating nitrogen and providing a delicious and ethical beverage.
5. AI and smart technologies continue to gain traction
The food industry seems more ready than ever to take advantage of artificial intelligence, machine learning, and other smart technologies. Creative and practical applications are beginning to emerge, addressing a wide range of challenges faced throughout the supply chain. Examples include:
- Integrating AI in product ideation to ensure consumer acceptance and to predict trends
- Smart labels and near-field communication (NFC) that ensure traceability and authenticity
- Using machine-learning to identify areas of improvement in waste management, identify items in foodservice for automated checkout, or even assess and compare raw ingredient quality to help choose suppliers and improve consistency
Ready or not, AI is becoming more and more prevalent, with no sign of slowing down. It is safe to assume that new applications will crop up in the near future.
6. Capitalizing on terroir and democratizing niche ingredients
Food companies are capitalizing on terroir to bring traditionally niche ingredients to a wider audience. By promoting flavours like truffle, seaweed, indigenous plants, and macadamia nuts in their product range, these companies are making premium, locally unique flavors accessible to more people around the world. Other companies are turning to new ingredients to modulate the functionality of their products, such as lupine beans or hemp seeds as functional proteins with lower off-flavours.
Ingredient-focused branding not only emphasizes quality and authenticity but also caters to the growing consumer interest in sustainable and naturally-sourced ingredients. This approach is “democratizing” access to ingredients that once seemed exclusive, regionally-specific or too complex for everyday use. The growing presence of these ingredients at SIAL Paris 2024 reflects a larger trend in the food industry: turning niche products into mainstream delicacies, a reflection of consumer values and culinary curiosity.
Examples
- Wide variety of truffle-flavoured products
- Macadamia oil by Soilmates, vegan macadamia cheese by VeganIs Vegan Foods
- Moringa apple mint iced herbal tea by Boost It - Aryze
- Bergamot & Swiss pine sparkling synbiotic beverage by Saya Suka