SIAL Paris, one of the leading food innovation exhibitions in the world, is current on at Paris Norde Villepinte. At this year’s edition, more than 7,000 companies are participating from over 100 different countries.
Twenty-one exhibition sectors will be organized, showcasing everything from equipment to products. This year, three Spanish companies received distinctions at the innovation awards. In the Delicatessen category, Choví took home the honors for its Allioli con Ajo Negro, or alioli made with black garlic. This unique product, a total standout at the fair, is fresh and gluten- and colorant-free, and was launched just this month of October.
In the Seafood category, El Capricho’s sturgeon fillets made the grade. Available in BPA-free packaging and sold in Castillo de Canena extra virgin olive oil, it contains no additives or preservatives and is produced using traditional methods. It was originally launched in March of this year.
In the In-Food Intermediate category, Spanish company Elayo was recognized for its olive seed flour. This new, unique flour is naturally rich in protein, fiber and omega 3, and was launched this month. Based in Andalusia, Grupo Elayo is a Spanish olive processor that is well known for its premium olive oil as well as for its innovation and capacity to develop new products.