SIAL Paris Is T@gging the Future


In 2018, SIAL Paris will once again be a large laboratory of Planet Food, where professionals will be able to try out thousands of innovations, on the spot. With Future Lab: SIAL Paris will be going still further, creating a forecasting space, for keeping one step ahead!

In 2018, with Future Lab, this laboratory will really be buzzing, as a new nerve center of the event. Future Lab: echoing SIAL Innovation.

“There truly is only SIAL Paris that is capable of this! Admittedly, I’m in the position of both judge and jury, and therefore perhaps not best placed to comment objectively,” acknowledges Nicolas Trentesaux, SIAL Network director. “Yet there is a reality that emerges from our 54 years of history and all the experiences and success stories testified to by our partners, exhibitors and visitors: the biggest food laboratory happens here, in Paris!”


The second dimension of Future Lab is #SIALRisingStartup… a space that offers the opportunity to some 50 budding European businesses to participate in SIAL Paris 2018. #SIALRisingStartup will be throwing the spotlight on young creators, on the cusp of making a success of their adventure: finding solutions for the food of the future, in terms of new products, services, packaging, and so on.

Conceived in partnership with the IDEFI-ECOTROPHELIA network, #SIALRisingStartup will be Europe’s first forecasting space dedicated to rising start-ups in the food industry sector. Selected for their boldness and inventiveness, in a partnership with the European university network, these young start-ups will get to be offered maximum visibility at a crucial stage of their existence: their launch. According to the show’s organizers, #SIALRisingStartup will, in particular, provide them with the opportunity to share their experiences with a panel of entrepreneurs, investors, potential clients and the media.


#SIALVRLab stands for Virtual Reality Lab. Created in partnership with Laval Virtual/Easycom, this spectacle offers a virtual reality voyage through the food sector, for understanding how this technology will revolutionize our daily diet: in the restaurant, at work, or quite simply in the home. #SIALVRLab proposes 4 virtual reality shows, with several types of headset, usage and sectoral applications. The issues around virtual reality in food will soon be as plain as day to visitors!

Alter’Native Food Forum

Over the 5 days of the exhibition, via conferences and roundtables, retail and foodservice professionals, along with manufacturers, will be able to exchange with each other and find out about everything that Alternative Food has to offer them, in terms of both innovations and opportunities.

The Alter’Native Food Forum is also planned to include guided visits to the sector from two perspectives: alternative ingredients (conducted by experts from NutriMarketing) and health (conducted by experts from Atlantic Santé). Among the topics addressed: an overview of superfoods, the “clean label”, agriculture, sustainable development, and animal well-being.

Sunday 21 October: “Changing consumer expectations for Organic”, conference by Ein Herz für Bio

Over the years, the organic agriculture channel has gained popular ground, and it is now possible to find many organic products in different distribution networks: mass retail, specialist stores, local producers, etc. What are the benefits (environmental, health, animal welfare, etc.) of an organic agriculture and diet? How do we address the growing demand for organic products? What are the objectives of the new strict specifications established in the framework of European regulations?

Monday 22 October: “Regulations: Transparency, Blockchain and Quality Labels” by Emmanuel Audoin, Bureau Veritas

Consumers expect greater transparency from manufacturers. They want to know the source of products and of the ingredients going into them, but they also want to know how, under what conditions and by whom the product was made. To reassure consumers, manufacturers turn to quality labels and deploy blockchains to guarantee the traceability of their products.

Tuesday 23 October: “Food for Seniors: Eating well to age well” with Dr Nicole Vidal, Silver Fourchette Tour and Virginie Van Wymelbeke, Dijon CHU hospital

Over the past 60 years, men and women alike have gained 14 years of life expectancy on average. This increased longevity is not always synonymous with a good state of health. Yet the quality of our diets, throughout our lifetimes, has a major influence both in staving off diseases for younger seniors and for meeting the specific needs of the elderly, as well as preventing the frequent phenomenon of malnutrition. How do we adopt a diet that combines pleasure and a nutritional role for senior citizens and the elderly? How do we eat to age well?

Wednesday 24 October: “New sensory experiences” with the participation of the Paul Bocuse Institute

Driven by curiosity, 45% of the world’s consumers like to try out new flavors. The trend is therefore toward new sensory experiences, with the mixing of tastes, flavors, colors and textures. It is time to take inspiration from other countries, other markets, other cultures: all tastes are allowed!

Thursday 25 October: “Transformation of the distribution channels” with the participation of Gilles Raison, JustEat

With ever more demanding consumer expectations in terms of time and efficiency gains, the distribution channels need to adapt. Drive-ins, box-delivery subscriptions, food to-go and home deliveries: what are the new product distribution modes?

“It is a unique melting pot of experience that we’ll be proposing for the first time in 2018”, said Trentesaux. As the event highlight, the Sector will be welcoming many exhibitors from the world of Alternative Food, along with renowned experts on healthy eating and the stars of innovation in this field, whatever their country of origin. “SIAL has always been at the vanguard in food matters, and 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,” ends the show’s director.

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