With 7,000 exhibitors and 400,000 exhibited products, this year’s edition of SIAL Paris (October 15-19, 2022) was an innovation-centric edition, reminding industry players that they are all active participants in the change that is underway and the importance of environmental, ethical, digital and demographic challenges facing the planet. It also addressed the challenges of food security, changes in consumption habits and the importance of scouting out new talent, as well as nurturing the “young shoots” who are eager to actively contribute to tomorrow’s ecosystem. This year, SIAL, the world’s biggest biannual trade fair, attracted over 310,000 visitors importers and distributors from Europe, the Middle East, Africa and Asia. Lebanese products featured high on the menu, with the participation of a selection of suppliers considered to be at the forefront of some of the industry.
19 of Lebanon’s leading agri-food companies, including Libanjus, Mechaalany, Al Rabih, Castania, Aruba, Saifan, Adonis, Yamama, Abido, Second House, Daabool, Al Kanater, Chtoura garden, JS Honey, Al Amira nuts, The Alia Concept and Tsolers, came together under the slogan “Taste our land, taste our heritage” to highlight the strength and diversity of Lebanese food production. The initiative, organized by Fair Trade Lebanon and the René Moawad Foundation, provided the brands with a platform to meet an elite range of buyers.
Over the course of five days, participating Lebanese suppliers were provided with an opportunity to showcase the variety and quality of their products to hoteliers, retailers, restaurateurs, wholesalers, importers and food traders from across the globe. In addition, chefs like Michelin-starred Nicolas Sale, international president of the Auguste Escoffier disciples and 10th chef of the Ritz, were also given the opportunity to discover the products.
Sale, who visited the Lebanese Pavilion on the third day of the show, shared his thoughts on how the food items and ingredients could be integrated into foreign cuisines. He said: “Lebanese products are all about taste, culinary exploration and shared moments. I was pleasantly surprised by the Lebanese Pavilion: the tastes, aromas and blend of flavors. I plan on using a greater number of Lebanese ingredients in my own kitchen. Having explored all the products here, I have several ideas about new dishes that I can introduce at my upcoming restaurant ventures.”
The limitless nature of Lebanese products was reaffirmed at Fair Trade Lebanon’s culinary workshop, which took place on October 17 at SIAL La Cuisine. Under the theme of “An Exquisite Fusion,” Michelin-starred chef Philippe Geneletti created a selection of French dishes with Lebanese ingredients. With roots in France and Italy, Geneletti is known to cook with passion, emphasizing French and molecular cuisine.