9 episodes
Food for thought,🍋 The SIAL Paris Podcast SIAL Paris Podcast
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The SIAL year-round podcast focuses on all the latest food industry news, trends and business insights worldwide. Regular in-depth interviews with key industry players and operators, host David Addison brings you monthly news roundups and breaking stories that you will not only want to hear, but to be a part of.
This podcast is for you, whether you are:
👉 Exhibitor
👉 Trade Visitor
👉 Buyer
👉 Food Industry professional
In each episode:
💡 Industry news
💡 Key figures
💡 Leading industry insight
💡 The «Exclusive» Interview
To learn more about the latest trends in food, follow SIAL Paris on sialparis.com
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9# Food Industry: Approaching a Bright New Chapter?
In this episode of Food for Thought, Bryn discusses the subtleties with CEO of The Food Institute, Brian Choi.
Brian speaks about the food industry trends and consumer behavior over the years.
The food industry is at a crossroads so what choices do we have to make?
Time-stamped show notes
00:00 ➡️ 04:30: industry news
04:30 ➡️ 21:15: exclusive interview of Brian Choi, CEO of The Food Institute
21:15 ➡️ 24:24: industry news
This episode features:
Brian Choi: https://www.linkedin.com/in/brian-choi-cfa-6bb94551/
Valuable resources
The Food Insitute: https://foodinstitute.com/
🎙 Support this podcast
Subscribe 🔔
Did you enjoy this episode? If so, please leave a short review and a rating ( ⭐⭐⭐⭐⭐)
🍋 To learn more about the latest trends in food, follow SIAL Paris:
Facebook: https://bit.ly/3JIbnYu
Linkedin: https://bit.ly/3EUd5T7
Instagram: https://bit.ly/3qSiNzL
Twitter: https://bit.ly/3JLUGv7
Website: https://bit.ly/3EZdl38 -
#8 How does the food industry tackle the target of net zero?
In this episode Bryn Lucas talks to highly regarded Nutritionist and CEO of NUTRIMARKETING INNOVATION ALIMENTAIRE & COMMUNICATION, Beatrice de Reynal about the way the food industry tackles the target of net zero and the elephant in the room, namely, how do you make non meat versions of food taste like their meat counterpart
Time-stamped show notes
00:00 ➡️ 01:08: introduction
01:08 ➡️ 04:05: industry news
04:05 ➡️ 20:50: exclusive interview of Beatrice de Reynal, Nutritionist and CEO of NUTRIMARKETING INNOVATION ALIMENTAIRE & COMMUNICATION
20:50 ➡️ 23:19: industry news
This episode features:
Beatrice de Reynal: https://www.linkedin.com/in/beatrice-de-reynal-1709187/?originalSubdomain=fr
Valuable resources
NUTRIMARKETING INNOVATION ALIMENTAIRE & COMMUNICATION: https://nutrimarketing.eu/
🎙 Support this podcast
Subscribe 🔔
Did you enjoy this episode? If so, please leave a short review and a rating ( ⭐⭐⭐⭐⭐)
🍋 To learn more about the latest trends in food, follow SIAL Paris:
Facebook: https://bit.ly/3JIbnYu
Linkedin: https://bit.ly/3EUd5T7
Instagram: https://bit.ly/3qSiNzL
Twitter: https://bit.ly/3JLUGv7
Website: https://bit.ly/3EZdl38 -
#7 How to innovate exporting in the food industry?
In this episode of Food for Thought, we concentrate on Australasia as Neil Cole talks to Anastasia Nishnianidze, Trade and Investment Commissioner, UK and Ireland at Australian Trade and Investment Commission, while David Addison catches up on some of the latest news from the industry and SIAL 2022.
Time-stamped show notes
00:00 ➡️ 01:05: introduction
01:05 ➡️ 13:25: exclusive interview of Anastasia Nishnianidze, Trade and Investment Commissioner, UK and Ireland at Australian Trade and Investment Commission
13:25 ➡️ 18:26: industry news
This episode features:
Anastasia Nishnianidze: https://www.linkedin.com/in/anastasianish/?originalSubdomain=au
Valuable resources
Austrade, Australian Government: https://www.austrade.gov.au/
🎙 Support this podcast
Subscribe 🔔
Did you enjoy this episode? If so, please leave a short review and a rating ( ⭐⭐⭐⭐⭐)
🍋 To learn more about the latest trends in food, follow SIAL Paris:
Facebook: https://bit.ly/3JIbnYu
Linkedin: https://bit.ly/3EUd5T7
Instagram: https://bit.ly/3qSiNzL
Twitter: https://bit.ly/3JLUGv7
Website: https://bit.ly/3EZdl38 -
#6 What is the importance of circular gastronomy in the food industry?
"Everybody is the main actor: restaurants, chefs, industries, producers, farmers, everyone! The world has already changed; it's up to us to catch up!" An enthusiast for circular gastronomy, Mauro Colagreco explains what it means and how it has vast benefits for the industry. In an exclusive interview with David Addison, the Michelin-starred chef and patron of SIAL Paris 2022 shared his thoughts and actions to transform our relationship with food and nature.
Time-stamped show notes
00:00 ➡️ 01:00: introduction
01:00 ➡️ 04:00: industry news
04:00 ➡️ 15:45: exclusive interview of Mauro Colagreco, Renowned starred chef, Patron of SIAL Paris 2022
15:45 ➡️ 23:57: industry news
This episode features:
Mauro Colagreco: https://www.linkedin.com/in/mauro-colagreco-73791723/
Valuable resources
Mirazur Restaurant: https://www.mirazur.fr/
🎙 Support this podcast
Subscribe 🔔
Did you enjoy this episode? If so, please leave a short review and a rating ( ⭐⭐⭐⭐⭐)
🍋 To learn more about the latest trends in food, follow SIAL Paris:
Facebook: https://bit.ly/3JIbnYu
Linkedin: https://bit.ly/3EUd5T7
Instagram: https://bit.ly/3qSiNzL
Twitter: https://bit.ly/3JLUGv7
Website: https://bit.ly/3EZdl38 -
#5 How ethical food sourcing is key to building a sustainable CSR policy ?
In this edition of Food for Thought, the SIAL Podcast, host David Addison looks at the latest European food industry news and market trends, and speaks to Emeline Fellus Director, FReSH and Member of the Extended Leadership Group about sustainability and how attitudes are changing towards it.
Time-stamped show notes
00:00 ➡️ 04:15: industry news
04:15 ➡️ 13:10: exclusive interview of Emeline Fellus, Director, FReSH and Member of the Extended Leadership Group
13:10 ➡️ 23:42: industry news
This episode features:
Emeline Fellus: https://www.linkedin.com/in/emelinefellus/
Emeline Fellus is Director of Food Reform for Sustainability and Health (FReSH) - a key project of the Food and Agriculture Pathway of the World Business Council for Sustainable Development (WBCSD), aiming to deliver healthy and sustainable diets to all, produced responsibly and within planetary boundaries. She helped launch and was recently Interim Director of One Planet Business for Biodiversity (OP2B), another WBCSD project aiming to scale up regenerative agriculture to protect biodiversity. She is also a member of WBCSD’s Extended Leadership Group.
Prior to joining WBCSD, Mrs Fellus worked with the Sustainable Agriculture Initiative (SAI) Platform for 14 years. She helped build the organization, which grew from 3 founding companies to nearly 100 members. In SAI Platform, Mrs Fellus endorsed several roles including Head of Learning and Implementation, and Deputy General Manager.
Before joining SAI Platform, Mrs Fellus worked for 2 years as Associate Economic Affairs Officer at the Economics and Trade Branch (ETB) of the United Nations Environment Programme (UNEP).
Emeline Fellus is an agronomist, with specialization in natural resources’ economics and politics.
She is Co-Chair of the Demand Generation Alliance (DGA).
Valuable resources
Food Reform for Sustainability and Health (FReSH): https://www.wbcsd.org/Programs/Food-and-Nature/Food-Land-Use/FReSH
🎙 Support this podcast
Subscribe 🔔
Did you enjoy this episode? If so, please leave a short review and a rating ( ⭐⭐⭐⭐⭐)
🍋 To learn more about the latest trends in food, follow SIAL Paris:
Facebook: https://bit.ly/3JIbnYu
Linkedin: https://bit.ly/3EUd5T7
Instagram: https://bit.ly/3qSiNzL
Twitter: https://bit.ly/3JLUGv7
Website: https://bit.ly/3EZdl38 -
#4 How important is design in the food industry?
How to improve the client experience using design? What are the main challenges for restaurant owners? In this 4th edition of Food for Thought, our host David Addison interviews Tiziano Vudafieri, leading architect at Vudafieri Saverino Partners and Hippolyte Vautrin, Restaurant Entrepreneur about the importance of design in the food industry.
Time-stamped show notes
00:00 ➡️ 06:23: industry news
06:23 ➡️ 13:34: exclusive interview of Hippolyte Vautrin, Restaurant entrepreneur
13:34 ➡️ 24:05: exclusive interview of Tiziano Vudafieri, Leading architect at Vudafieri Saverino Partners
24:05 ➡️ 29:41: industry news
This episode features:
Hippolyte Vautrin, Restaurant Entrepreneur
Tiziano Vudafieri, Leading architect at Vudafieri Saverino Partners, he started his career in Milan opening his Vudafieri-Saverino Partners studio in 1984 specialized in architecture, interior design, retail, hotels and catering. Since 2019, he has been one of the founding members of Røst, a contemporary Italian bistro
Vudafieri Saverino: https://www.vudafierisaverino.it/
🎙 Support this podcast
Subscribe 🔔
Did you enjoy this episode? If so, please leave a short review and a rating ( ⭐⭐⭐⭐⭐)
🍋 To learn more about the latest trends in food, follow SIAL Paris:
Facebook: https://bit.ly/3JIbnYu
Linkedin: https://bit.ly/3EUd5T7
Instagram: https://bit.ly/3qSiNzL
Twitter: https://bit.ly/3JLUGv7
Website: https://bit.ly/3EZdl38