Jean-Gabriel Mollard, Director of SIAL Paris, explores how innovation, technology and changing consumer expectations are reshaping bakery and snacks…
How has SIAL evolved to reflect the changing needs of manufacturers, retailers and consumers?
The food industry has changed dramatically over the past decade. Manufacturers must innovate faster, retailers are seeking greater differentiation and resilience, and consumers expect products that combine taste, health, convenience and value. SIAL Paris has evolved to reflect this new reality.
Today, we are much more than an international trade show. We are a global business platform where professionals come together to identify emerging trends, discover innovation and build international partnerships. Every edition reflects the major transformations shaping the industry, from AI and functional nutrition to sustainability and supply chain resilience.
Through AI-powered matchmaking, expert conferences and dedicated spaces for start-ups, we help exhibitors and buyers connect more effectively and generate new business opportunities. Above all, SIAL Paris brings together the entire food ecosystem, creating the partnerships that will shape tomorrow’s market. Our mission remains the same: helping the industry anticipate change and turn it into opportunity.
What will distinguish the next edition of SIAL, and what do you most want visitors and exhibitors to take away from the event?
SIAL Paris 2026 will stand out not only for its scale, but for the quality of the experience it offers. Every element of the event has been designed around three priorities: Business, Innovation and Inspiration, ensuring that participants leave with practical insights as well as valuable commercial opportunities.
Innovation will naturally be a key focus. As SIAL Innovation celebrates its 30th anniversary, visitors will discover products that respond to major market challenges while gaining a deeper understanding of the trends shaping the future of food. Sustainability will also take centre stage through SIAL For Change, reflecting its growing importance as a driver of competitiveness and long-term business performance.
At the same time, new networking tools, including AI-powered matchmaking, Meet & Match and sector-focused visitor journeys, will make it easier for exhibitors and buyers to identify relevant partners and generate concrete business opportunities.
Above all, I hope visitors leave with a clear understanding that innovation is no longer about a single breakthrough. The companies leading the future are those capable of combining taste, nutrition, affordability, sustainability and operational excellence. SIAL Paris offers a unique opportunity to see how these priorities are converging across global markets.
With so many new products presented at the show, how do you identify the innovations that represent meaningful long-term change rather than short-lived trends?
Innovation is not simply about launching something new. Every edition of SIAL Paris showcases thousands of products, but only a limited number reflect the structural changes that will shape the future of the food industry.
We look for innovations that solve real challenges, whether related to health, sustainability, convenience, affordability or production efficiency. They also need to demonstrate commercial potential. A promising concept only becomes meaningful if it can be scaled and adopted by the market.
Consumer behaviour is another key indicator. Today’s shoppers expect products that combine multiple benefits rather than a single claim. Taste, nutrition, transparency, convenience and responsible sourcing increasingly need to coexist within the same product.
Consumers increasingly expect products to combine taste, nutrition, convenience, affordability and sustainability. Where are you seeing the strongest industry response to these competing demands?
What is most striking today is that manufacturers are no longer treating these expectations as trade-offs. The most successful innovations combine several consumer benefits within a single product.
We see this particularly in bakery, snacking and ready-to-eat categories. Products are becoming more functional, with higher protein or fibre content, cleaner ingredient lists and more convenient formats, while maintaining the taste and texture that ultimately drive repeat purchases. That’s a significant shift from a few years ago, when products often focused on one benefit at the expense of another.
Technology is accelerating this evolution. AI is helping companies optimise formulations, improve production efficiency and respond more quickly to changing consumer expectations. At the same time, advances in ingredient science are making it possible to improve nutritional value without compromising flavour or quality.
The companies making the greatest progress are those taking a holistic view of innovation – from ingredient sourcing and manufacturing to packaging and consumer experience. That integrated approach is increasingly defining success across the food industry.
