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OCT. NOV. 2016
I
MAGAZINE
OCTOBE
R-NOVEMBER 2016
AT PAGE 1
We can’t ignore
biodiversity!
If we were to take a quick survey by
asking people around us if they have
at least one friend who is vegetarian,
vegan or organic-lover, we would
probably see a large display of hands
in the air.
After all, as the New York Times
advocates, adopting a “green”
lifestyle has gone mainstream.
According to the latest Global
Wellness Summit (GWS), that took
place in Austria in October, Europe
is the very heart and soul of the
world wellness tourism industry and
beauty market, attracting a wide
share of the entire international
tourist flows. Susie Ellis, Chairman
& CEO of the Global Wellness
Institute, said that if Europe wants
to keep such leading position at
a time when other countries are
growing in the wellness market,
it has to invest on innovation.
And innovation cannot ignore the
food market, where data show
astonishing numbers: vegetarians
and vegans have boomed, with
11,000 more units per week.
The latest Eurispes survey has drawn
a clear identikit of people who
follow alternative food styles: they
are between 45 and 54 (28%), live
mostly in the North-West (36%), live
in big cities (13%), have managerial
jobs (25%) and often hold a degree
(17%). So functional nutrition,
gluten-free diets, veganism and
vegetarianism have become a priority
for many people and our business
cannot ignore this phenomenon. It is
not just a passing trend. It is often a
lifestyle or, in certain cases, a forced
choice. In spite of this, our industry
is still considering the phenomenon
more as a problem than as a business
opportunity. This is why our
company Siqur Catering, amongst the
founder members of CIC, decided to
open up to this new channel linked
to health and wellness on the dinner
table. The Team of
siQuri.comhas
a range of “functional” products
dedicated to a healthy and controlled
diet. We have also created a short
course – Amico Sicuro – to teach in
the kitchens what veganism is and
how to deal with a customer who
has food intolerances. What we
have to understand is that “modern
customers” choose restaurants and
hotels according to the service they
can offer to people who need to find
a menu dedicated to these problems/
food choices. Therefore, our aim
must be to offer our interlocutors
products and technologies capable of
serving this new important channel,
i.e. that of food biodiversity, which
will become an ever growing part of
the business for those who work in
the professional hospitality industry.
We can’t miss this opportunity!
By Nicola Levorato
AT PAGE 3
A New Era Has
Begun
7,000 exhibitors (85% international)
and even more brands attracted
around 155,000 visitors, 70% from
abroad. Hundreds of players from
the all food sectors all over the
world highlighted the economic
and political current affairs of the
food world. This was SIAL, one of
the most important events in the
Food industry, that took place in
Paris at the end of October. We at
CIC attended, ready to catch the
latest products and trends of the
market. After all, SIAL is the ideal
place to “scout” and it works as a
lab and observatory for supply and
demand linked to food innovation.