Professionals from the foodservice sector are invited by Sial Paris to a day dedicated to Out-of-Home Catering (RHF), a sector in full transformation. This day, organized around conferences, thematic Food Tours and round tables, will allow everyone to explore emerging trends, discover the latest innovations and meet the main players in the market. Managers, buyers or R&D managers will be able to find a unique opportunity through this event to anticipate the challenges of tomorrow and enrich their professional network. A closing cocktail is also planned to exchange in a friendly setting.
SIAL Paris 2024, which takes place from October 19 to 23, at the Paris-Nord Villepinte Exhibition Center, is organizing a special day dedicated to Out-of-Home Catering (RHF), on Monday, October 21, which will take place in the Salle des Summits & Cocktails. An event specifically aimed at French professionals in the sector, such as marketing managers, R&D, buyers and managers of collective and commercial catering companies, caterers, and amusement parks. The aim is to increase the attractiveness of the show for these players, by offering relevant content focused on market trends and supply challenges. This sector, faced with constant changes in consumer expectations, is seeing the emergence of new trends such as the rise of the greening of the offer, innovation in terms of food pleasure, as well as the integration of sustainable practices with CSR. The companies present will be able to explore these areas during thematic Food Tours and through exclusive conferences led by renowned experts. This day is a unique opportunity for RHF professionals to discover concrete innovations, to discuss today’s issues (such as sustainable sourcing and collaboration between industry players), to benefit from an interactive and rich program and to network with counterparts from various sectors.
Program :
Daily schedule: 10am-5pm
Morning :
- Reception in room 504 –4 Food Tour of your choice built to measure:
- Theme 1: Pleasure
- Pleasure for oneself: XXL formats, compulsive sweet offer, Fusion food, Game (
- Enjoying together: Comfort food (regional and/or with exotic touches, international family dishes, etc.), Formats to share
- Theme 2: Exoticism
- In the form of Recipes and iconic dishes
- In the form of ingredients, raw products (Bulgur, Frekeh, Zombis and other African vegetables, etc.)
- Theme 3: CSR
- Upcycling: sourcing finished products from a recycling process (flour, biscuits, bread, etc.)
- Plant-based: protein substitutes (meat, cheese, eggs, etc.), legumes, etc.
- Theme 4: Well-being
- Health / Healthy: Aperitifs with or without very little alcohol, Light spreads, Clean label recipes…
- Nature: Recipes based on plants (infusion, broths, herbal teas, etc.), recipes resulting from fermentation
- Lunch at the lounge (Vouchers)
- Theme 1: Pleasure
Afternoon :
In the Summits room:
- Conference exploring the major trends and evolution of RHF in Europe. Hosted by Maria Bertoch from CIRCANA.
- Two round tables:
- Greening the RHF offer: varied approaches for a common objective
- Collaborative innovation in Foodservice: a win-win contract with food industry players to meet consumer needs
- End of day cocktail in room 504
Here is the registration link.
