SIAL Canada Webinar: a dive into food trends and innovations 2024
On 28 November 2024, Anne-Claire Petitcol, Head of Business Development at XTC World Innovation, hosted a webinar organised by SIAL Canada. The aim of the event, which was aimed at members of the Conseil de la Transformation Alimentaire du Québec (CTAQ), was to decipher the major trends observed at SIAL Paris 2024, a key event for the global food industry.
An open window on SIAL Paris 2024
The webinar was aimed primarily at Quebec processors who were unable to attend SIAL Paris. Anne-Claire Petitcol gave a comprehensive overview of the highlights of the show, highlighting its key moments, key figures and themed areas. One of the highlights of this year’s show was the 60th anniversary of SIAL.
“This webinar is aimed at processors who are members of the Conseil de la Transformation Alimentaire du Québec (CTAQ) and who did not have the opportunity to attend SIAL Paris. The aim is to provide them with a comprehensive overview of the highlights of the show, including key figures for this year’s event, the various themed areas and highlights, in particular SIAL’s 60th anniversary, and of course to present the trends and innovations observed this year,” she explains. Particular emphasis was placed on the complementary nature of the European and Canadian markets, and how Europe’s dynamism can inspire North American players.
Innovations at the crossroads of contemporary expectations
SIAL Paris 2024 confirmed the resurgence of food innovation after the slowdown caused by successive crises. According to Anne-Claire Petitcol, ‘After a sharp drop in innovation worldwide in 2022 (-12.7%), we saw the beginnings of a recovery in 2023 (+3.9%), and 2024 confirms this trend’.
One major trend observed this year concerns the development of plant-based products. While previous editions of SIAL featured meat substitutes, 2024 marks a turning point: “There is also a major difference in the trend towards plant-based substitutes: at the last edition of SIAL, in 2022, 24% of the innovations presented highlighted their plant-based nature, with an impressive number of meat substitutes. This year, plant-based products are positioning themselves as a genuine core part of a meal, rather than a substitute, with products that are more natural in their composition’, she points out. In addition, the pleasure offer, traditionally favoured after difficult economic times, has also made its mark. ‘At this year’s SIAL, we’re seeing a marked increase in the pleasure offer, a classic phenomenon during and after difficult economic periods (successive crises, inflationary shocks, etc.)’, she adds.
Global inspiration for local strategies
The trends explored during this webinar do not stop at borders: pleasure, health, practicality and ethics are global themes, but their expression varies from region to region. The speaker also highlighted concrete data, enabling participants to identify strategic levers for their own activities.
“Through this webinar, participants will have a good overview of the latest innovations and trends shaping the different markets. In particular, the very dynamic European market is a source of inspiration for Quebec and Canada,” explains Anne-Claire Petitcol. For Canadian professionals, this represents an opportunity to anticipate consumer expectations and take advantage of global innovations to stand out in their own market.
The webinar provided a valuable bridge between Quebec players and international trends, giving them the tools they need to position themselves effectively in a constantly evolving sector. ‘With over 2,200 products showcased at SIAL Innovation, SIAL Paris is representative of global innovation, accounting for nearly 10% of the world’s innovative food products,” says Anne-Claire Petitcol.
It’s an initiative that perfectly illustrates the importance of exchanging and sharing knowledge in an industry in perpetual search of renewal.
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image credit: Anne-Claire Petitcol
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