As the 2025 edition of the show wraps up, SIAL Canada Daily caught up with Nicolas Trentesaux, Managing Director of the SIAL Network, to reflect on a high-stakes edition—and the role of the show within a rapidly evolving global food landscape
At the opening ceremony you mentioned that SIAL Canada is happening at a pivotal time for the industry. Why is this such a crucial time?
SIAL Canada has been a core event within the Canadian ecosystem of the food industry for over 20 years, it’s very important for the community. What’s tricky this year, of course, is the situation with the U.S. and what’s going to happen. In this context, it’s even more important for everybody to gather, and especially for the Canadian community to stick together.
The first thing we noticed is that the American pavilion is operating as normal this year, nobody has cancelled. It’s the same on the buyer side, they’re all here. This really proves that business is prevailing.
Everyone is remaining optimistic, looking for solutions to continue working with the U.S., and at the same time Canadians are also refocusing on the local market. This is actually a worldwide trend, buying local, it’s more sustainable, there’s less transport, etc. The fact that Canada is the Country of Honour this year is also really bringing everybody together.
Canadians are also looking to diversify and branch out to other markets. I think the mindset is truly constructive. Everyone is very positive and the energy on the show floor is amazing.
Can you discuss the importance of innovation at SIAL Canada, and for the industry as a whole? Are there any examples that have stood out to you at the show this year?
Innovation is very important for the industry, not just in Canada but worldwide. More or less, we can say that probably 50% of the products that will be on shelf in five years’ time do not exist yet. It’s a key part of the dynamic of the industry, to reinvent new products.
Innovation is really about trying to meet consumer needs. Today some of the main trends include pleasure, health and sustainability, and how can you combine the three of them. Consumers want it all. For example, the winner of the SIAL Innovation Bronze Award on Tuesday was a tomato flour from Italy. It’s made from a by-product leftover from their sauce instead of throwing it away. It just makes sense. And you bring health benefits because it’s gluten-free. These kinds of products make the show inspiring.
“Our global strategy is to bring local and international exhibitors to meet local buyers”
What unique role does SIAL Canada play within the global SIAL Network? How do the different shows of the global SIAL Network work together?
SIAL Canada was launched in 2001, making it the third show after SIAL Paris and SIAL Shanghai. It’s by far the leading event in Canada which makes the difference for the Canadian market.
SIAL Paris is our clear global event, it’s been around for 60 years. It’s the biggest show in the world and the share of the French exhibitors and visitors is very minor, only about 10%. It’s a global marketplace. The other shows are more regional and target different markets. Shanghai, for example, is clearly focusing on China. Because of the size of China we’ve added Shenzhen to cover the south as well. Our global strategy is to bring local and international exhibitors to meet local buyers, which is why we have our flagship show in Paris, and we are expanding internationally with local trade shows, especially in Asia and looking towards Africa in the near future.
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