There are more people in the Middle East than in the US and Canada combined, making the region one of the world’s top food markets. Countries such as the UAE, the state with the highest population growth rate in the region at 3.69 per cent, have been actively pursuing solutions to growing food demand, a huge expatriate population with diverse food preferences, and more discerning consumer tastes.

Government and private entities involved in the Middle East food sector are becoming increasingly attuned to the latest international developments in food technologies and practices in a bid to optimize their respective food strategies.

The Trends and Innovations Zone included as part of SIAL Middle East, the first regional edition of the world’s largest professional food events network, will introduce the Middle East’s food players to 15 major trends that will shape the future of food products. 50 winning products chosen by innovation and food experts during various global SIAL editions will make their Middle Eastern debut at Hall 9 of the Abu Dhabi National Exhibition Centre, the venue of SIAL Middle East which runs from November 22 to 24, 2010.

“Today’s consumers prefer products that offer something new and provide them with substantial benefits. This explains the radical shifts in the way global food players develop and market their products. The Middle East needs to be more aware of underlying food trends across the world given its diverse and expanding demographic profile. SIAL has been a remarkable source of innovative food concepts over the past 40 years that the Middle East should look to for inspiration,” said Xavier Terlet, President, XTC world innovation.

“We cannot stick to traditional approaches if we want to address the unique food challenges our region faces as it goes through the next two decades. Here in Abu Dhabi food safety and security rank high within our development plans through 2030. We believe the Middle East needs to rethink its food agenda and adopt fresher technologies and practices to meet the demands of food consumers,” said Mohamed Jalal Al Reyaysa, Director of Communication, Abu Dhabi Food Control Authority.

“For our part we have committed to moulding Abu Dhabi as a model of innovative food development strategies for the region which is why we are strengthening our collaboration in this regard with the private sector,” Al Reyaysa added.

Every two years, SIAL unveils consumer innovations and trends in the global food industry via its Trends & Innovations Observatory which has become a favorite feature of SIAL events for the last 10 years. A jury of independent professionals selects some featured products under the three main categories of Mass Consumption, Foodservice, and Semi-Processed Food Products and Ingredients based on their innovative qualities. The top products are bestowed a special Trends & Innovations award and have made the SIAL brand synonymous with food innovation and excellence.

SIAL Middle East’s Trends and Innovations Zone will display winning products chosen by the respective juries of SIAL Paris, SIAL China and SIAL Canada. Among the major trends and innovations reflected by the inclusive items are ‘fusion food’ or the use of exotic ingredients; allergen-free food; real-time point-of-sale acquisition of food information; and ‘like a chef at home’ cooking products. The complete product list includes:

Calicocktail by Roy René
Compléments alimentaires surgelés aux plantes by -18 °
Croc’ legumes by Croc’ Légumes
Cuisimiel by Cuisimiel
Essential oils crystals by Cristaux D’Huiles Essentielles
Honeyed Preserve by Heliod
Les aristocades by Biscuiterie de Provence
Marinades liquids prêtes à cuire, prêtes à l’emploi by Saveurs Cuisinées
Perlage de truffe by Tartuflanghe
Recreasun by Recreasun
Ricewich by Ricewich
Simple fruit, squeezable jam by Simple Fruit
Desserts de poche au soja by Sojasun
Les douceurs de marrons by Cueillette Descours
Smoothies confiturés bio by Comtes de Provence
Yaggo à boire by Elle & Vire
Chevre déjà doré by Rians
Steaks de fromage à poêler by Pavé D’Affinois
D’Origina - Être Boréal by Coopérative forestière Girardville
Sorbet 100% Fruit! by Solo fruit inc
Le Complait by Nutrinor coopérative agro-alimentaire du saguenay lac-Saint-Jean
Salades Attitude FraÎche by Vegpro International Inc.
Evolulu by Mets Petits choux
Vanilla Caviar by Aust & Hachmann Ltd.
Algues de Gaspésie - Kombu Royal by Les Gaspésiennes – Algues
Beurre D’Érable au Gingembre by Citadelle coopérative de producteurs de sirop d’érable
100% Tart Montmorrency Cherry by Shoreline Fruit
Brown Rice porridge and multigrain porridge by Sinoconnect Group
California Farms Mocha Syrup by Santini Foods Inc.
Fruit and Nothing Else Rafferty’s Garden, Fruit Snack Bar and Banana Milk Rusks by Beijing April Gourmet for Benco
Iodica by Solca
Jinlingguan Formula Milk for pregrant lactating women, Nutritional Cereals by Inner Mongolia Yili
Mengniu Future Star Milk, Mengniu GuanYiry Yoghurt by Inner Mongolia Mengniu
Mojifresh by Bodegas Sanviver
New Tree Chocolate by Asia Europe Trade
Organic Fruit Juice Elite Natural by Elite Natural Icecek San.Vetic
Pasta enriched in beta glucan by Eastern Zone
Peque Oliva by Vega Carabana
Pure Sesame Oil by Ghee Hiang MFG
Sensora Ice Cream by Sunnyland
Spicy dip hot sauce by The Ginger People
Snack Bio Line by Noberasco Spa
Wonderful Pistachos by Paramount Farms

The zone will also host discussions on the flavours, textures and ingredients influencing food product innovation, the producers of such products, and food innovation trends in Europe, the Americas and Asia.
 

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