From October 17 to 21, the Sud Region will be present at the International Food Exhibition (SIAL) Paris, a global event dedicated to innovation and trends in the food sector. For this 61st edition, risingSUD and Area Sud have selected 13 regional companies to exhibit together, offering them a platform to test new markets, meet buyers, and identify partners to accelerate their commercial development in France and internationally.
The delegation represents the diversity of regional know-how, with products ranging from confectionery to oils, Mediterranean specialties to organic products, and spices to food flavorings. Visitors can discover these companies at stand 5AS068: Au Bec Fin (83) for its Provençal specialties, Brochenin (84) for its organic vegetable oils, Cepasco (13) for its spices and condiments, Château Calissanne (13) for its Provençal wines and olive oils, Corsiglia (13) for its candied chestnuts, Dragées Reynaud (13) for its dragees and chocolates, ERCO (06) for its food flavorings, Ferrigno (13) for its fish preserves, François Doucet (04) for its confectionery, Meditea (84) for its tapenades, Roy René / Maison Brémond (13) for Mediterranean confectionery and fine foods, Savor & Sens (83) for its fine savory and sweet groceries, and Un Air d’Ici (84) for its dried fruits and organic products.
Beyond promoting the companies, risingSUD will leverage SIAL's international visibility to highlight the economic assets of the Sud Region and its investment opportunities. A meeting dedicated to the challenges of establishing a presence in the Sud Region, particularly in the Grand Avignon area, is scheduled for October 19 at 4:45 PM at the Business France stand.
“"The agri-food sector is a field of excellence in the Sud Region, driven by the diversity of its territories, the richness of its know-how, and the innovative capacity of its companies. By supporting this delegation at SIAL Paris, risingSUD and Area Sud are mobilizing to help them accelerate their development in French and international markets, and to participate in the transformations shaping the food of tomorrow."
