26/10/2022 – The edition has just finished 2022 del SIAL Parigi, after the three-year suspension due to Covid. This edition was particularly significant as well as being the testimony of a restart of the sector at an international level, also because it brought value to the theme (introduced in 2020, but then remained pending) #Ownthechange.
This fair was an opportunity to address the topic “innovation” in the field of food and nutrition or nutrition, also because of the changes that the future is holding for the entire planet, from climate change to current economic contingencies. “Con #Ownthechange, Damn Paris 2022 transcends product innovation. We will always have the need to feed, and that's why agriculture and agri-food are the key sectors of the future; However, the changes anticipated in these growth areas are significant and the challenges immense. Food sufficiency will necessarily require the use of innovation, taking into account the new paradigms: produce more by polluting less, explore new sources of supply, move towards greater transparency”, he has declared Nicolas Trentesaux, Sial General Manager.
The organization of SIAL 2022 was based on the understanding of a scenario in great turmoil and continuous and rapid evolution, addressing different topics in parallel within five particular activities:
Con Sial Innovation it was possible to realize how the food industry is innovating to respond to these needs for change, for this reason developing new packaging and new ingredients for the creation of healthier items.
Con Sial Start up new companies were able to make themselves known and show their alignments with the “#ownthechange” theme, offering the possibility of creating new business opportunities.
Con Sial Talks it was a highly regarded space, as it allowed visitors to discuss future and current issues with industry experts.
With Sial La Cuisine, through the la Cuisine programme, visitors were able to take part in unique gastronomic experiences, which were also a great source of inspiration for the chefs present.
Con Sial Future Lab you have gone into the future and find out what the trends will be 2030, especially agriculture 2030, retail in 2030 and food in 2030.
An event that made it possible to work on the future of the Food sector, not only from a commercial point of view, but also conceptual, a prospect that can only be good for all insiders, entrepreneurs and not, who will necessarily have to take part in an evolutionary process of society and the economy that requires openness to change, the usual (let's not say more innovative, because it is now a fact to be acquired) ability to operate on the network, predisposition to technological innovation, both in production and in communication.
Also it was an event that took place – correctly – at the center of everything is the desire to support change, a change that needs to be steered in the best direction, trying to design each one in its own small way, the food chain of tomorrow.
