The 21st edition of Sirha Lyon, which ended on Monday, January 23, brought together nearly 210,000 professionals, 4,700 exhibitors and brands, 616 new products and innovations, 81 masterclasses, competitions and roundtables, and more than 16,000 connections via The Sirha Food App between exhibitors and visitors. The fair thus returns to figures from before the pandemic.
The organization highlights the great dynamism of the professionals and their innovations from this event, and the fair’s ability to pave the way for a sector in continuous evolution that faces great international, ecological, and technological challenges. “Sirha Lyon 2023 demonstrates more than ever its ability to mobilize international buyers and a highly qualified visitor base, more than 50% of whom were decision-makers. The quality of the offering of the 4,700 brands present – notably adopting a restrained and sustainable approach – corresponds to the premium and innovative nature of this global Food Service, Catering and Food Trade Fair”, says Luc Dubanchet, Director of the Sirha Food Division and Director of Sirha Lyon.
More than 60 guests attended the new Sirha Food Forum, including chefs such as Alain Ducasse, Mauro Colagreco, and Thierry Marx, who participated in a series of interviews, masterclasses, and roundtables that dealt with current issues such as technonature, consuming less but better, human wellbeing, human creativity unleashed, dreams of modernity, and escapism.
Sirha Lyon was the setting for the long-awaited Coupe du Monde de la Pâtisserie. This year, the gold medal went to the Japanese team, a country that had been runner-up in the previous five editions. Second place went to France and third to Italy. Likewise, it was also the setting for other competitions, such as the French Bakery Cup and the Bocuse d’Or.