Imagine a bustling marketplace, sprawling over 270,000 square meters, filled with 7,500 food exhibitors from 200 countries. This is SIAL, the International Salon of Food, held annually in Paris. While closed to the public, SIAL is where the food industry’s elite gather to set trends and showcase the latest innovations. This year, marking its 60th anniversary, SIAL provided a fascinating glimpse into the future of food, offering a whirlwind tour of global flavors and cutting-edge culinary creations.
From Chinese Caviar to Vegetarian Fish: A Global Gastronomic Adventure
The global nature of SIAL was evident in the diverse range of products on display. While France has long been synonymous with gourmet food, SIAL revealed a shift in the balance of power. For instance, the caviar you might enjoy in a Parisian restaurant could very well be sourced from a Chinese lake. China has overtaken Europe and the United States to become the world’s largest caviar producer. “The European market is very important for us, it represents 40% of our sales,” explains Han Lei, Vice-President of Kaluga Queen, China’s leading caviar brand. They supplied 21 out of 23 Michelin-starred restaurants in Paris with their caviar in 2017, demonstrating the growing demand for this luxurious delicacy.
Beyond the traditional, SIAL showcased bold new trends like vegetarian fish. French brand ‘OLALA Foods!’ produces plant-based salmon and tuna using pea protein. Their goal is to not only provide a sustainable alternative but also to address the growing concerns over overfishing. “When we arrived in the town, we found fishermen to be very understanding of our project. They are the first ones to see that they go fishing and come back with 50% less fish than they had ten years ago,” explains Marie-Astrid Gouin, Head of Sales at OLALA!.
The Rise of Alcohol-Free Beers and Japanese Fine Dining
The boom in alternative food options has also extended to the alcohol industry. Enter ‘Goxoa’, a beer brand specifically designed for athletes. Founder Jonathan Dubois, a triathlete himself, created the beer to address the lack of flavorful and healthy alcohol-free options. “The climax of my frustration came when I grabbed an alcohol-free beer after a long day at a training camp. The beer really wasn’t tasty at all,” he recounts. Goxoa, brewed using a unique process, contains just 0.3% alcohol, boasting a lower calorie count and higher electrolyte content compared to traditional beers.
Beyond the world of beer, SIAL highlighted the global rise of Japanese fine dining. The quality of Japanese restaurants across Europe is steadily improving, with Japan achieving the second-highest number of Michelin-starred restaurants in the world, second only to France. Norihiko Ishiguro, Chairman and CEO of Japan’s External Trade Organization, attributes this rise to the appreciation for authentic products. “I think consumers in both countries appreciate authentic products,” says Asami Hama, whose family has been producing soy sauce for over 130 years. She follows a traditional recipe, using cedar barrels for fermentation, showcasing the commitment to quality ingredients and craftsmanship that defines Japanese cuisine.
SIAL: A Launchpad for Culinary Innovations
SIAL is a testament to the ever-evolving nature of food. From sustainable alternatives to global gourmet experiences, the fair offers a glimpse into the future of dining. As buyers and producers from around the world converge, SIAL becomes a melting pot of creativity, where culinary trends take shape and the next big food sensation is born. So, keep your eyes peeled and your taste buds open – the next wave of culinary innovation is just around the corner.
