Innovation is more essential than ever to meet the current and future challenges facing the food industry. To support and stimulate this process, SIAL Paris is giving a voice to young talents of the food industry through SIAL Start-up, which is at the heart of the show for the second time, in partnership with Startup Sesame.
With 1,500 m² of exhibition space, over 150 companies from around twenty countries and a rich programme of pitches and conferences, all the ingredients will be brought together to inspire the future of the sector,and to encourage networking between all the players in this booming ecosystem, from distributors to investors as well as representatives from the institutional or industrial sectors.
SIAL Start-up
For 60 years, SIAL Paris has been much more than a trade show – it’s been an incubator for those who are shaping the food of the future. Today, start-ups play a crucial role in this ongoing evolution, thanks to their constant ability to develop solutions and products tailored to market expectations. After an intense period, 2022 saw a marked slowdown in investment in these young companies, which form the nascent sector known as ‘FoodTech’.
Now is the time for recovery, observes Ben Costantini, Founder and CEO of Startup Sesame, whose company has been a partner of SIAL Paris since 2020:
“There is a real and very specific need for funds in this category, with Deep Tech specialists (including specialists of Artificial Intelligence, nanotechnologies, etc.) requiring significant long-term investments, alongside new DNVBs
(Digital Native Vertical Brands) that need the help of partners to accelerate.” Operating under the Sesamers brand and with a presence in 24 countries, the company promotes a wide range of events dedicated to ‘Tech’ and distributes inspirational
content for all entrepreneurs wishing to take part in the movement.
For this second edition, SIAL Start-up is taking a gamble and setting out with a strong ambition: to become the largest FoodTech gathering in the
world, offering an unprecedented five-day showcase and forum for a valuable ecosystem with accelerators, incubators, manufacturers, investors and, of course, companies, all taking part in the event.
The experience of 2022 has enabled Startup Sesame to gain a better understanding of the needs of each stakeholder to attract a wider range of activities. It then developed a programme capable of increasing the number of meetings between exhibitors and their
potential customers as well as expand their relationships beyond a traditional collaboration. “We have made a special effort to attract investors to Villepinte, with
the aim of attracting nearly forty funding bodies, representing more than €100 billion funds under management,” says Ben Costantini.
A chance to win your place for SIAL Paris!
Startup Sesame is offering a unique chance for a company to win a place for SIAL Paris! FoodTech/ AgriTech start-ups that are less than 5 years old and have never taken part in the show will have until 31 July 2024 to apply online
THE FOOD TRENDS OF TODAY… AND TOMORROW
Whether it’s new approaches to catering, innovative solutions for food delivery and distribution, high- performance tools for developing zero waste in industry, alternatives to animal proteins or healthier, richer-tasting drinks, the diversity of proposals developed by the budding businesses of SIAL Start-up fully embodies the #OwntheChange movement initiated by the show. These companies, most of which are less than five years old, will be able to get to grips with their markets, build their address books and fill their order books. Visitors and traditional players in the market will have the opportunity to capture trends and innovations from around the world, with a practical and business-oriented approach. SIAL Paris naturally creates a bridge between start-ups and established players who visit the show to identify promising solutions. By exchanging and forming partnerships, both parties can build win-win relationships.
For the first time, companies in their early stages will be represented, thanks to a new offer dedicated to fresh start-ups. In the past, a five-day presence was impossible due to their limited logistical resources: now they can join the SIAL Start-up area for just one day and meet several hundred potential leads. This represents a key opportunity for companies developing disruptive technologies, based on scientific R&D, such as the development of alternative proteins. These projects are eminently strategic in terms of supporting the entire agri-food industry in its current transition.
From new drinks to revolutionising the sushi, seafood, dried vegetables, meats, waters and confectionery markets, Elixr, Sapinca, Jane, Curius, Brite, Crushi Crunchy Sushi, VG Fryer, OLALA!, Anchor Bar, Eau Exquise, La Fabrique à Nuage, Edamax, Bite Me and many others will be unveiling the potential of their products to inspire a more sustainable and equally tasty way of eating. Technology will also be in the spotlight, with solutions from the likes of Stokelp, Connecting Food, Active Label, Hyperplan and Torg, set to transform the sector’s value chain in the long run, with greater control over production, less food waste and better relationships between the various links in the food chain. In a more unusual vein, Divaks and Essento will be demonstrating the credibility of insect-based ingredients and thus potentially pioneering a profound transformation in the market for proteins intended for human consumption.
FOCUS ON:
Three innovative companies present at SIAL Start-up
SOILMATES (The Netherlands)
Established in 2016 in the Netherlands, SOILMATES puts avocados excluded from traditional channels, because of their defects in appearance, to good use by producing a high- quality avocado oil. The oil is cold-pressed to retain all the product’s nutrients and antioxidants, offering a high content of monounsaturated fatty acids, vitamins E and potassium.
This virtuous, anti-waste approach, which respects natural resources, extends to the design of its environmentally-friendly, recyclable packaging. Now three years old, the company
is diversifying both its range, with the launch in 2023 of a mayonnaise incorporating the avocado oil it produces, and its formats, thanks to the development of the “refill station” for empty bottles.
Further informations: www.soilmates.com
LAS JELLYS (Spain)
The first jelly cocktail: a unique sensory experience devised by Spanish start-up Las Jellys. Pisco Sour, Tequila Sunrise, Caipirinha, Strawberry Daiquiri and Margarita are just some of the iconic flavours now available in a solid version. These alcoholic (19°) handcrafted jellies are presented in elegant and colourful boxes. They are a new take on fun and tasty
adult treats to gift or keep for yourself. In addition to its physical presence in the heart of Barcelona with an «unexpected cocktail bar», Las Jellys is now opening up to the B2B market by targeting the events and catering sector, with great scope for customisation. The company is aiming to raise funds in the coming months to accelerate its development and begin a geographical expansion planned for 2025.
Further informations: www.lasjellys.com
YUMGO (France)
They reinvented the egg with a 100% plant-based version. and are now promoting it as a core ingredient for food industry recipes. Since 2019, French start-up Yumgo has been developing its offering to meet the different needs of users, while guaranteeing similar use
and performance to eggs, with an environmental impact 70% lower than conventional options. This is an invaluable tool for making recipes accessible to as many people as possible, since the Yumgo range contains none of the 14 major allergens. With its 200 customers, the company
announced at the end of June that it had closed a €3 million fundraising round with partners such as Blast.Club, Bpifrance Amorçage Industriel, 50 Partners and leading business angels. This funding will enable the plant-based egg specialist to expand its communication strategy, optimise its production and continue its R&D to develop new innovations.
Further informations: www.yumgo.fr
PITCHING, CONFERENCES, MEETINGS…
CONTENT IS AT THE HEART OF THE SIAL START-UP OFFER!
The events’ stage is the cornerstone of SIAL Start-up, and for five days it will be creating a real buzz within the space, as well as providing an opportunity to discuss the issues that drive these young companies, whose social commitment is well-known. FoodTech is facing a major need for capital, to enable companies to develop smoothly at every stage
of their lifecycle. Investors therefore play a key role in providing support, placing them at the heart of the ecosystem brought together by SIAL Start-up and its partner Startup Sesame. For start-ups, as well as brands in the process of international expansion and growing companies, meeting people who are familiar with the specific challenges of the sector can prove decisive.
SIAL Start-up thus becomes the link between investment funds and nearly 150 young companies in the agri-food industry, bringing people together thanks to networking opportunities over the five days of the show.
To keep the discussions flowing smoothly, Startup Sesame has developed a rich range of content, enabling investors to take the floor and share their expertise on a fast-moving market. Thematic pitch sequences, organised to match the investment funds’ themes, will enable start-ups to showcase their commitments and maximise their opportunities to attract investor.
On 21 October, a SIAL Summit dedicated to Deep Tech and AI
In order to gain a better understanding of the activities of the many companies present at SIAL Start-up and to appreciate the challenges of a sector that is as complex as it is rich in innovations, SIAL Paris is dedicating half a day to the themes of Deep Tech and AI. This SIAL Summit, which can be accessed by purchasing a dedicated ticket on the sialparis.com website, will focus on the
potential revolutions arising from the new influx of data collected and processed thanks to technological solutions, with repercussions throughout the value chain (production, distribution, customer experience, etc.). These tools also represent a major opportunity to make food more sustainable and environmentally friendly, by drawing on innovations such as precision fermentation or reducing waste.
