In this episode of Food for Thought, Bryn discusses the subtleties with CEO of The Food Institute, Brian Choi. Brian speaks about the food industry trends and consumer behavior over the years. The food industry is at a crossroads so what choices do we have to make? Time-stamped show notes 00:00 ➡️ 04:30: industry news…
From 29 April to 1 May, North America's largest agri-food trade show confirmed its role as an international springboard for food innovation, trade and sustainable strategies.
In this exclusive interview, Gavin Wren, food policy consultant, content creator and writer shares his insights on the booming low- and no-alcohol beverage market. From shifting consumer habits to the rise of kombucha and tech-driven health awareness, he explores the key forces shaping this rapidly evolving sector.
Presented in force at SIAL Paris 2026, the world’s leading food innovation exhibition, the cured-meat sector blends tradition, innovation, and market expansion. Essential in everyday diets and gourmet cuisine alike, cured-meat products are a strategic pillar of the global agri-food industry
According to Food and Drinks Malaysia by SIAL: 2025 Market Report, Malaysia is positioning itself as a major entry point into Southeast Asia for premium seafood and halal-certified products. With billions in imports and a booming foodservice industry, the market presents strong opportunities for EMEA exporters. Malaysia imported around €1.13 billion worth of seafood in…
From robotised kitchens to community-based models, the foodservice industry is being profoundly reshaped. Driven by changing consumer expectations, sustainability imperatives, and digital innovation, a new generation of restaurant concepts is emerging — and they’re here to challenge the status quo. Here's a deep dive into five models that are shaking up the out-of-home (OOH) dining…
Between pleasure, well-being and practicality, the major international trends are revealed on the SIAL Insights panels. Asia, with its growing appetite for sensory innovation, confirms its role as a driving force in transforming consumer expectations.
Faced with unprecedented challenges, the food industry is embracing a new era of collaboration. At the heart of this transformation lies open innovation, a strategic approach where working together is no longer an option but a necessity. The SIAL study highlights how partnerships, from startups to corporates, are accelerating sustainable growth and redefining competition.
CNIEL and SIAL Paris are joining forces to promote the commitments of the French dairy sector. As global consumption of dairy products continues to rise, the Cheese and Dairy Products trade Show has announced its new dates: 7 to 9 June 2026 in Paris! A strategic partnership for a sector of excellence Created in 1974,…
With its lavender colour, mild flavour and health benefits, the ube latte is the rising star of coffee shops and promises to dethrone matcha in the hearts of wellness enthusiasts. Focus on this trend and the SIAL Paris 2024 exhibitors riding the purple wave.
In this exclusive interview, Carlos Valsangiacomo Gil, CEO of Cherubino Valsangiacomo, explains how social initiatives like free lunches and flexible hours have strengthened employee well-being. He shares the philosophy behind these actions and their impact on the company's culture. Your company has been selected for the SIAL For Change award, notably for its actions to…
With a rapidly expanding middle class, a modernised distribution network and a growing openness to international cuisine, the megacity is highly attractive, particularly for imported food products, which now account for up to 20% of local consumption. A young, urban and consumer-driven megacity Mumbai has a population of nearly 20 million and contributes 6% of…
Driven by digital transformation and new consumer habits, dark kitchens are emerging as an innovative response to the economic and logistical challenges facing Morocco's restaurant industry. An agile response to new consumer expectations Since the Covid-19 pandemic, dark kitchens, or ghost kitchens, have emerged as an effective alternative to traditional restaurants. These establishments, dedicated exclusively…
