SIAL CHINA SET TO WELCOME 120,000+ VISITORS

PUBLISHING DATE

Organisers of next week’s SIAL China exhibition [18-20 May], in Shanghai, have announced that more than 120,000 visitors are expected over the three-day event.

SIAL China will feature 26 international pavilions from countries including Brazil, Argentina, Australia, Canada, America, Japan, Korea, Denmark, Spain, Italy, Ireland, Lithuania, Poland, Russia and Malaysia.

The European delegation present at the show will include Timothy Harrington, EU Deputy Head of Delegation; Damien Plan, EU Agriculture Counsellor and Christoph Saurenbach, EU Trade Counsellor.

On the show floor, 32 countries will be represented and there will be 336 international exhibitors and co-exhibitors.

SIAL Innovation 2021

The 17th SIAL Innovation competition will take place during the show. The top 10 products were selected in April 2021 in Beijing through cooperation with XTC World Innovation. 

SIAL Innovation is a unique competition that encourages and promotes innovation in the food and packaging industry. 

The competition is open to all registered SIAL China exhibitors and is in partnership with XTC World Innovation, whose experts sit on the independent jury, evaluating submissions based on four criteria: recipe, nutrition, convenience and environmental impact.

The gold, silver and bronze awards will be announced at a ceremony in the W3B090 Hall of SNIEC at 2.30pm on May 18, 2021. 

La Cuisine 2021

The 14th edition of La Cuisine will be held in the E3E103 Hall of SNIEC from May 19-20.

La Cuisine is a must-visit for food lovers and casual observers alike. As the show’s premier cooking competition, La Cuisine attracts eight international teams of Michelin recognised chefs. 

The judging panel – composed of nine professionals from catering industry – includes Chief Judge Chen Gang. During the two-day event, the teams will use their skills to tell a story about a set theme with only the raw ingredients they are provided. The competition is endorsed by The World Association of Chefs’ Societies.

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