400,000 food products. 250,000 square metres. 265,000 attendees. 7,000 exhibitors from 119 countries. SIAL Paris made a triumphant return last month after a two-year Covid-induced hiatus, and representatives from Australia’s macadamia industry were among the action as they promoted our product to international food manufacturers.
Australian Macadamias Market Development Manager Jacqui Price was on the ground at the world’s largest food innovation exhibition and said there was a buzz in the air with many people connecting for the first time since Covid.
“It was exciting to have the opportunity to meet face to face, not only with the exhibitors but the 265,000 other people who travelled to attend the show – 80% of which came from outside of France – and it was inspiring to see the extent of innovative thinking taking place,” says Jacqui.
Health for people and planet
After four days immersed in all SIAL had to offer, Jacqui says sustainable products and practices emerged as an overarching theme of the 2022 exhibition.
“Products that deliver better health for the planet as well as people were very much the focus,” says Jacqui. “There was enormous interest in eco-responsibility and products that support eco-friendly behaviours, like addressing food waste, up-cycling and recycling. There is a real commitment in the manufacturing sector to embracing the challenge of circularity, particularly among newer brands.”
Rising to future challenges and changing consumer behaviour
But if you think consumers will trade health or eco responsibility for taste and enjoyment, think again. Enjoyment is still the main innovation trend within the global food industry, accounting for more than 47% of all innovations, and enjoyment drives food purchasing decisions for 71% of people globally. People love to eat, and they’re seeking food that delivers the trifecta of enjoyment, health and ethical production. Recent economic pressures are coming into play as well, meaning successful brands must strike the right balance between quality and price to ensure consumers feel they’re receiving value for money.
The Whitepaper confirmed the shift away from meat consumption is continuing, with animal welfare and household budget concerns driving this trend. Almost a quarter of consumers have cut back their animal protein consumption or begun to adopt a flexitarian diet.
Australian grown macadamias make their mark
Claudia Lordao, Marquis Group Marketing Manager said SIAL 2022 was a positive experience for their business.
“It was an excellent opportunity to learn from customers and to educate them about macadamias, including that our delicious and healthy nuts are originally from Australia. I had potential customers who came to the Australian Pavilion looking for almonds, but after our presentation, they left interested in trying macadamias in their local markets,” she shares.
Steve Dubber from Macadamias Direct said macadamias were met with interest. “For us SIAL was a valuable exploratory project to understand potential for new product development with macadamias and key requirements for expanding use as an ingredient.”
Andrew Waring, Manager Strategic Sourcing & Marketing at MWT Foods said he felt SIAL 2022 attracted astute buyers who are invested in the edible nut space. “We fielded a wide variety of questions about macadamias, from those unfamiliar with macadamias through to the most knowledgeable buyers. Those less familiar particularly loved the Australian story, the providence and holistic feel Australia presents versus other origins,” he says.
There was an abundance of new products featuring nuts at this year’s exhibition, particularly in the alt-dairy space, including cashew-based cheese and yoghurt alternatives, vegan mozzarella made from almonds and oats, and plant-based feta made from upcycled almonds.
“It was so exciting to see the trends that emerged from SIAL because macadamias are such a great fit, particularly when it comes to health and enjoyment,” she says. “There are so many opportunities to use macadamias as a highly appealing ingredient that create a point of difference in a product. They’re well suited to plant-based milks and ice cream, as nut butter fillings in cereals, bakery and sports nutrition products, in the healthy snack bar space and de-fatted flours.”
