Sirha 2019 – new HoReCa trends
World Hospitality & Food Service Event – Sirha held last week in France. As well as every year, Sirha brought together all food service professionals (HoReCa) and presented the latest innovations and trends in the Food Service sector around the world.
The event is held at the Lyon Eurexpo venue in January in odd years and hosts the most prestigious international gastronomy contests, which have been running for more than 30 years: Bocuse d’Or and Coupe du Monde de la Pâtisserie. Today, Sirha is exported internationally.
Among many competitions, there also held: Sirha World Cuisine Summit, International Catering Cup, Bocuse d’Or : an edition without Monsieur Paul, 5 contests in the coffee world! , European Butcher Competition, 13th European Sugar Championship, 9th European Championship of Frozen Desserts. Competitions brings together world-renowned chefs, professionals and opinion leaders from the Food Service industry.
For the second time in history, Denmark won the Bocuse d’Or, the much coveted title for a Chef and the gastronomy of an entire country. The winner was presented with the legendary trophy by Jérôme Bocuse, president of the Bocuse d’Or, alongside Mathew Peters president of the jury, and Christophe Bacquié honorary president, after an emotional awards ceremony and a vibrant tribute to Paul Bocuse who passed away one year ago.
The prestigious contest Coupe du Monde de la Pâtisserie was celebrating its 30th anniversary in the heart of the Sirha trade exhibition! 21 teams converging from all corners of the world competed over 2 days of impassioned competition to win the title of “World Pastry Champion”. Among the participating countries, Malaysia has won the 1st place for the first time. For the 30th anniversary, the contest was keen to challenge the participants’ technical and creative skills by requiring for the first time that the 63 pastry chefs prepare a 100% vegan dessert.
Inovations
Sirha has a network of events and global partners and continually exchange with players in the Food Service industry. This puts them in a unique and privileged position. For this edition Thee Food Studio presents the Influences of tomorrow’s Food Service in innovative demonstrations and a Food Design Exhibition on the theme of “Food Landscapes”. Consumers are increasingly aware of the impact they have on environment but also of what’s good for their health, so Food Service Vision (FSV) have carried out more than 100 new products classified according to the 7 Influences on the gastronomy, here they are:
Flexitarism: New trend of new semi-vegetarian diet (less fish and red meat in the diet).
Sustainability: ecological and sustainable solutions aimed at reducing their impact on the planet.
Naturally good: consumers are becoming increasingly aware of the relationship between their diet and their health so operators and industrials contribute to the movement by creating products more natural and healthy.
Locavore: diet from locally sourced food products.
Globalisation: facilitates the encounter and mixing of foreign culinary cultures, which enables rapid emergence of new gastronomies.
Convenient: presents all the innovations that make life easier for guests and restaurateurs thanks to digital.
Attractive place: faced with the development of home delivery and competition from other form of entertainment restaurants are becoming increasingly focused on the guests’ experience and extra value in order to entice guests to visit their establishments. Also, guests want to share an powerful aesthetic experience on the net.
During 5 days packed with fruitful encounters, exchanges and innovations, the trade fair once again reported record-breaking attendance with 225 thousand professionals visitors, including more than 30 thousand international visitors.
