4 major trends 2016 in food sector according the SIAL

From 16th at 20th october this year, the largest food trade show worldwide will open on nearly 27 hectares at Paris, with no less than 7 000 exhibitors from around the world.  The sponsor of this event this year, is the famous head chef, Joël Robuchon.
Among the trends identified by the firm Bento for the SIAL and which will count in 2016 :
- The healthy trend : The food identity is affirmed through various consumer choices ; ingredients rich in nutrients, or development of raw food. In this way, the gluten free becomes more democratic and globally, experts predict that this market will reach 3 billon euros of turnover in 2020. The vegetarian also gaining momentum thanks to the creativity of the chefs. 

- The « all artisan » : The artisan word has become synonymous of quality and high end : small producers are researched and put forwad, the regional know-how is reinvented.

- Expert or not : Growth of the consumers skills and multiplication of restoration points encourage concepts to further innovate. 

- Delivery restoration : Arrived in France since few years, it registred a high growth rate, at image of what is going in other occidentals countries. With 16% of the global restoration market, this sector is expanding and had a turnover increase of 67% in 2015.  


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