This year, at Sial, we feel a craze for new exotic flavors. Of course, Indian, Mexican or Chinese cuisine has long been appreciated. But on our plate, we now want more pep and more powerful tastes. Also Africa or Korea are in the spotlight, with for example baobab yoghurts, ginger drinks or tea from the South African bush.
Nicolas Trentesaux, Director General of Sial: “These are simple, natural products, which sometimes involve quite historical processes such as fermentation, infusion or smoking. And a dynamic is created around restaurants, where we generally discover new products.” The success of Mori Sako, former Top Chef candidate who won his first star, illustrates this desire for African cuisine.
Pleasure remains the main driver of food choices, according to a survey carried out by Sial, regardless of the country. But can we combine pleasure and respect for the environment when using ingredients from around the world? Yes, according to Xavier Terlet, expert in food innovation, who recalls what consumers expect: “Products that taste good, are good for their health, and good for the planet. The food transition can result in a limited carbon footprint or a commitment to fair trade products. Manufacturers are obliged to meet these expectations.”
Food manufacturers and resellers therefore meet, until Wednesday, October 19 in Paris, the creators of new tastes. This year, it is the three-star chef Mauro Colagreco who is the godfather of Sial, a show where the products that we will eat tomorrow emerge.