SIAL (Salon International de l’Alimentation), has announced that the 2020 edition of SIAL Paris, initially slated for this autumn, is to be rescheduled to October 15 to 19, 2022.

According to a press release issued by Comexposium Group, the organiser of SIAL, everyone in the event team has remained fully mobilised to support businesses and provide them with this export springboard, which is so keenly awaited to get the economy back on track. “To enable such an international event to take place during this pandemic-hit period, we put together a multitude of initiatives to safeguard individual and collective safety and maintain the quality of business exchanges and inspiration: Deployment of a stringent public health charter; Reinforcement of personal and public transport services; The hybridisation of the event with a digital SIAL to enable everyone to take part in the event; Multiple studies and surveys (XTC, Kantar, Gira, Make.Org, etc.) to share with our communities and support the food transition.

However, the latest developments in the state of affairs worldwide and the uncertainties arising from them have led to a substantial shift in opinion among our audiences that we have consulted in recent days, with a majority now wishing to see the event put off.

“In keeping with our mission, it remains our firm intention to keep in touch with our market and accompany the recovery and the transformation of food industry market players. At each edition, we decipher the market and the trends emerging in the world food sector, and we have tirelessly reinvented ourselves over more than 50 years as the imperative go-to figure in the food industry. We will consequently be offering a series of new events from October 2020 onwards dealing with major global issues, trends and innovation that are set to shape the food industry of the future,” said the organisers.

The highlights will include major international and exclusive studies, conducted by the expert partners of SIAL: Kantar, ProtéinesXTC and Gira. Cutting edge analysis of leading trends and how they evolve over time, based on a three-pillar approach: Customer expectations, Product innovation and Out-of-home food service behaviour.