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As food systems worldwide face mounting pressure to become more sustainable, efficient, and personalised, 3D food printing is gaining traction as a transformative solution within food processing. Once limited to design novelties and culinary experimentation, the technology is now evolving into a scalable tool with applications across industrial food production. In the broader context of…

Pierre Raffard has a PhD in geography from Paris-Sorbonne University. He is currently a lecturer, founder of the consulting firm Kereviz, and host of the TV program Voyage en cuisine. His research has focused on the political and geopolitical dimensions of food, nutrition policies, and cultural dynamics related to food. Mr Raffard recently participated in…

Faced with rapidly changing food demand, China is opening its doors to more foreign products China has long been an agricultural powerhouse — feeding nearly 20% of the world’s population with less than 10% of the planet’s arable land. But in 2025, the country is navigating a major shift in how it consumes and sources…

Sushi, a symbol of Japanese culinary artistry, has a history as rich and nuanced as its flavours. From its humble origins as a preservation technique to today’s global obsession, sushi has continually evolved—and continues to do so with the help of innovative brands like King Konjac. The story of sushi begins over a thousand years…

Held in Paris in June 2025, Les Dialogues de l’Alimentation du SIAL gathered leading voices from across the global food sector for a half-day of reflection and exchange. Organised by the SIAL Network, the event brought together institutional representatives, food professionals and experts to address challenges facing the agri-food industry. Among the speakers were Nicolas…

At the 2024 edition of SIAL Paris, Bel Group was among the outstanding companies recognised by the jury at the SIAL for Change awards, affirming the French multinational’s position as a sustainability leader in the global food sector. Launched in partnership with CSR consultancy Hyssop, SIAL for Change is the first award competition of its…

SIAL Paris made a strategic appearance at the KeHE Holiday Show in Chicago on 11 and 12 June, seizing the opportunity to strengthen its relationship with KeHE Distributors and promote its latest buyer engagement initiatives — notably the SIAL Society, a new club dedicated to top buyers across the SIAL Network. Held annually, the KeHE…

Combining bold global flavours, clean organic ingredients, and an innovative space-saving package, The Rice Stuff Box is gaining recognition, including a recent SIAL Innovation Packaging Award. In today's fast-paced world, finding a meal that is both quick to prepare and health-conscious can be a challenge. Floating Leaf Fine Foods addresses this need with its award-winning…