Innovation in cuisine to discover in Paris

The International Food Fair opens its doors today in Paris Villepinte. A SIAL which is celebrating its 60th anniversary this year.

It’s an event that returns every two years to the Villepinte exhibition center, north of Paris. The International Food Show is a benchmark for eating behaviors, thanks to its SIAL Insight barometer. The latter confirms that after months of inflation, we have changed our eating habits.

Audrey Ashworth, director of SIAL Paris, confirms this: “We are witnessing a reduction in purchasing volumes, which has forced consumers to change their habits to preserve their purchasing power. We are seeing a rise in private labels and a rationalization of purchases, such as the reduction of formats or the “Purchasing in large quantities is also seen as a way to control your expenses.”

Trends to which must be added a slowdown in the purchase of responsible products, often more expensive, and an explosion in food purchases on the Internet. On the good news side, Sial allows you to follow innovations in cooking or in the food industry, and presents the latest trends.

For example, an alternative to eggs with algae, the comeback of chicory or the development of lupine. Also very popular this year are take-away hummus bars. Hill Skaff, of the Lebanon-based company Grapeful, which invented these bars, explains how the idea for these natural energy bars came about:

“Mothers served grape molasses with crushed chickpeas as a spread for the children. It took us a year to find the technique to make the bars, because chickpea is generally used in savory dishes, not compositions sweet and energetic. Above all, we wanted to use only natural flavors from the Mediterranean.. These bars won the Sial Innovation Prize this year.

The International Food Fair is celebrating its 60th anniversary this year. It is held in Paris Villepinte until next Wednesday.