Alexandria, Egypt-headquartered Givrex, a privately owned and operated family company founded by Robert Mansour in 1978 had a prominent presence at the show with a colorful range of nutritious, high quality products.

Its extensive range of frozen vegetables includes artichokes, peeled broad beans, legumes tournés (prepared from carrots, zucchini, potatoes or turnip), sweet potatoes, skinless and grilled peppers and roasted eggplant.

Also featured are frozen okra and cut okra, green beans (whole and cut), spinach (leaves and chopped), molokhia, falafel, soup creams of of artichoke, lentil, broccoli and leak.

The frozen fruits range includes strawberries, apricots, figs, dates and pulp of mango and guava.

Popular in local as well as international markets, Givrex products are exported to countries throughout Europe, the Middle East, North and South America, Australia and beyond.

Ardo: A Fit for Every Kitchen

“World Cuisine Made Easy with Ardo” was the theme at the Ardooie, Belgium-headquartered company’s spacious stand in Hall 5A, where a versatile selection of fresh-frozen vegetables, fruits and culinary solutions for foodservice professionals were showcased.

As global flavors continue to inspire contemporary menus – from colorful Latin American dishes and Mediterranean classics to bold Asian dishes – consumers are more eager than ever to discover and enjoy food from around the world. Ardo, with its extensive range of vegetables, herbs and fruit, provides chefs the ingredients they need to bring these international flavors to the table.

World cuisine is all about variety. Vegetables bring color, texture and character to the plate, herbs create distinctive flavor profiles, while fruit adds sweetness and freshness as a pleasing finishing touch. Ardo delivers all three together in one broad fresh-frozen range.

Ready to use and available year-round, Ardo products make it easier to experiment with cuisines from across the globe, while reducing preparation time and effort in the kitchen. From a spicy stir-fry to an attractive salad, a Mediterranean side dish or a tropical dessert, chefs can combine ingredients in many ways and add their own creative signature.

Ardo also presented its Tortilla Mix with Onion and Salsify Chef’s cut, both of which were nominated for the SIAL Innovation Award. These products reflect the company’s focus on developing convenient and versatile solutions that respond to the evolving needs of food professionals.

Large-scale Regenerative Agriculture
With 16 production, packaging and distribution sites located across seven countries, Ardo’s MIMOSA+ regenerative agriculture program optimizes crop yield and quality while minimizing environmental impact. It is supported by 70 agronomists who work alongside producers in the field. Responsible water management, the valorization of by-products, and packaging incorporating more recycled materials complement this approach.

Greenyard Shows Future of Frozen Food

Visitors to the Greenyard stand at SIAL Paris were shown how the Sint-Katelijne-Waver, Belgium-headquartered private label vegetable and fruit specialist’s innovative, healthy frozen food solutions can elevate their offerings.

With production facilities and convenience kitchens in France, Poland and the UK as well as Belgium, the company’s advanced flash-freezing technology and chef-led recipes lock in peak freshness, vibrant colors and essential nutrients to deliver a genuine “just-made” taste. From microwavable tray bakes with a golden-brown finish to fruit pops and wholesome soup bowls, its versatile range is designed to satisfy today’s busy, health-conscious consumers.

Products covering all day-parts are featured, from breakfast smoothies to ready meals and side dishes including vegetable and potato purees, riced veggies and stir-fries, to entrees and pure-plant ice cream, gelato and sorbet desserts.

Greenyard’s frozen fruit assortment, offered in a 100% organic option, runs the gamut from black and red currant and blueberries to strawberries, papaya, pineapple, pomegranate, raspberries and more.

Roots of the company, ranked as one of the world’s largest purveyors of vegetables and fruits, date back to 1983 when founder Hein Deprez started out with a single mushroom farm. Today Greenyard exports to more than 80 countries and is a major supplier to European retailers as well as foodservice operators and industrial customers.

Salute to Salud Avocado Sticks

Salud Foodgroup Europe’s Avocado Sticks were saluted as a 2026 SIAL Innovation at the Paris trade show. Featuring Hass avocados, the product is cut to provide foodservice operators with a consistent, easy preparation advantage for creating sushi as well as wraps, or serving in poke bowls or salads. Distributed in 1 kilo packs, the sticks are ready to use straight from the freezer after quick thawing.

Named after a Spanish expression of “good wishes for a good health,” Salud was established in the Netherlands by CEO Ruud Meijer in 1995. Customers are served across Europe, the Middle East, Asia, Latin America and Oceania from its head office in Oosterhout.

In addition to a wide range of frozen avocado products, Salud’s portfolio includes a variety of appetizers, tortillas and tropical fruit. The company promotes and inspires the use of healthy-eating Has avocados in all kinds of dishes, as they are higher in fat than other varieties, which provides a richer taste and smoother, creamier texture.

Avocados are a solid source of vitamins C, B-6, K and E as well as folate, magnesium, and potassium. They also provide a lot of omega-3 fatty acids and are full of heart-healthy, beneficial fats that make consumers feel full and satiated.

Mirelite Mirsa: Cold Products with Warm Heart

Albertirsa, Hungary-headquartered Mirelite Mirsa Co. was on the SIAL scene with an assortment of frozen vegetable and fruit harvested and processed domestically at plants in Albertirsa, Miskolc and Cegled. In addition to a full line of mono and blended vegetable mixes, the company offers value-added delicacies including sour cherry and club croquettes as well as broccoli, cauliflower and spinach croquettes and stewed red cabbage. Also in the portfolio are apricot, plum, chocolate and cottage cheese dumplings.

The family owned and operated company’s history dates back to 2003, when founder Jozef Loso acquired the long established brand from Nestle. It bought the business in 2001 from Scholler Holding Co. of Germany, which acquired Mirsa from a local farmers’ cooperative in 1992.

Today, the Mirelite Mirsa operation is in the capable hands of second generation leadership, with CEO Victor Loso at the helm.

Lust for Agrarfrost’s Latest Offerings

On the potato front, one could say that visitors to the Agrarfrost stand were lusting for new products. That’s because among the Wildeshausen, Germany-based company’s latest offerings are a raft of Pommes Lust-and Knusper Lust-themed value-added frozen tubers including Kartotoffelpuffer, Crazy Fries, X-Cuts, Riffel Dippers, Griddles and Rosti Waves.

In business for over 50 years, Agrarfrost takes pride is selling quality products made from spuds grown and processed in Germany. Its production site is situated in the heart of the country’s most important potato growing region. Output, which includes classic french fries, steakhouse and crinkle cut fries, wedges, sauce potatoes, hash browns, tater bites and potato pancakes, is exported to retail and foodservice buyers in more than 100 countries, as well as sold in the home market.

– Reported by John Saulnier

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According to a press release: “This arrangement primarily serves a practical purpose to improve the conditions for participation and for visits while providing the trade fair with the resources to support its long-term growth. The two venues will operate as complementary parts of a single event , with a shared badge, a coordinated program and dedicated, continuous links between them. The layout of the sectors has been designed to bring together offerings that share the same purchasing channels, the same uses and the same professional communities.”

Spanning two venues is expected to not only increase visitor capacity, but also enable the creation of clearly defined zones and the design of visitor routes encouraging discovery and interaction, and providing exhibitors with spaces tailored to their needs, while developing new opportunities for activities and experiences.

For visitors, this additional floor space will offer greater comfort, reducing overcrowded areas. Time spent at the exhibition can be better devoted to exploring products, attending business meetings and engaging with exhibitors.

“The choice of two venues responds to a simple priority: to enhance the experience of our exhibitors and visitors,” said Jean Gabriel Mollard , director of SIAL Paris. “More space in the halls, sectors grouped according to buyers’ needs, new event venues and improved accessibility will enable us to continue our growth under better conditions. Paris Nord Villepinte and Paris Le Bourget will form a single SIAL Paris, with the same high standards of service and the same international ambition.”

The Paris Nord Villepinte venue will host a large part of the show’s exhibition space, while Paris Le Bourget will showcase frozen foods, ice cream, sorbets, beverages including wines and spirits, and delicatessen products, as well as catering products and snacks.

The Paris Le Bourget location benefits from transport and accessibility investments initiated for the Paris 2024 Olympic and Paralympic Games, which are being extended through developments planned up to 2030. In particular, the planned arrival of Line 17 of the Grand Paris Express will further improve connections between Paris Le Bourget, central Paris and the northern Greater Paris region. The proximity of the two exhibition centers will enable continuous, dedicated services to be organized between the two venues.

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AB 817 and SB 716 were introduced in response to a June 17 industrial fire at the Lineage refrigerated warehouse in Los Angeles that affected the Boyle Heights community and its neighbors. GCCA has sincerely expressed continual empathy for those impacted and believes this to be an opportunity to strengthen emergency preparedness and response at industrial sites statewide.

However, the trade association believes that legislation signed on September 27 falls short of that goal. Rather than directing new resources or support to communities affected by industrial incidents, the bills primarily add financial and regulatory burdens on the food and pharmaceutical cold storage supply chain — raising costs for growers, processors, distributors, manufacturers and retailers alike.

In a recently issued statement, GCCA emphasized: “Cold storage is a critical link in the food supply chain, and the cold chain industry has continually invested in facilities, equipment, and safety measures to prevent incidents. We remain committed to working toward legislation that balances community safety with the industry’s ability to continue operating and investing in California.”

“We’re disappointed that this legislation moved forward in its current form, because it doesn’t deliver what communities actually need in the wake of the Boyle Heights fire, and adds real costs to an industry that keeps food and medicine available and safe for millions of Californians,” said Sara Stickler, president and chief executive officer of the GCCA.

“However,” she added, “we look forward to sitting down with Assembly member Mark Gonzalez, other lawmakers, and community stakeholders in the next legislative session to build a policy that genuinely strengthens emergency preparedness without pricing responsible businesses out of California. We appreciate Gonzalez’s commitment to working with all parties to refine a policy that delivers meaningful safety and support to communities, while preserving and sustaining the state’s food supply resiliency. Our members are ready to be part of that solution.”

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The announcement coincided with the National Seafood Association Leadership Summit held September 14-17 in Washington, DC.

“National Seafood Association is a name that aligns with who we are today,” said Justin Conrad, chairman of the National Seafood Association and president and chief executive officer of Bay Hill Seafood. “Our new name honors our legacy while positioning us for the decades ahead.”

The new identity follows more than a year of research and engagement led by the organization’s executive committee and a rebranding subcommittee. The process included stakeholder engagement, member listening sessions, brand research and extensive evaluation of potential names before arriving at National Seafood Association.

“For more than 80 years, we’ve brought together businesses across the seafood value chain to advance science-based policy, educated consumers and policymakers, and championed seafood as the healthiest, most sustainable animal protein available,” said Lisa Wallenda Picard, president and chief executive officer of the Reston, Virginia-headquartered organization. “The National Seafood Association builds on that and where the seafood industry sees itself going forward.”

The trade association’s new logo features a contemporary compass mark, symbolizing leadership, collaboration and the industry’s shared direction, alongside flowing water that represents seafood’s journey from source to table. The accompanying tagline — “Science, Education & Advocacy since 1945” — underscores the organization’s longstanding mission.

“It was important for the rebranding to honor the legacy of the association while capturing the vibrant industry we are today,” said Michelle Faist, head of corporate affairs and government relations at StarKist Co. and a member of the rebranding subcommittee. “Members were fully engaged in the process and made it clear how passionately they feel about their association. The result is a new name that resonates deeply with our companies.”

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This appointment is part of Comexposium’s strategy to strengthen synergies between events in its Food & Beverage portfolio, which are now grouped within a dedicated division headed by Rodolphe Lameyse, to support the growth of its brands and create greater value for exhibitors, partners and visitors.

“Audrey has supported SIAL Paris with dedication and conviction for several years, and on behalf of the entire Group, I would like to sincerely thank her for her work and for her contribution to the growth of this iconic brand. We wish her every success in her new projects,” said CEO Lameyse.

“In recent years, I’ve had the opportunity to work closely with Audrey Ashworth on preparing and developing SIAL Paris, which means I’m able to take on this new responsibility with confidence and peace of mind,” said Mollard. “Working with all of our fully committed teams, we will build on this momentum to create a magnificent 2026 event for our exhibitors, partners, and visitors.”

“With just a few months to go before the show, we are approaching this new phase with determination and high
standards. I know I can count on the dedication and expertise of the new director and his teams to make this

upcoming edition into a major event serving the entire agri-food sector,” said Lameyse. “We are continuing to follow the same course as SIAL Paris must continue to fulfill its role as a key driver in supporting the industry as it addresses challenges related to competitiveness, exports, and processing.”

The upcoming show will mark the 61th running of the biennial exhibition in Paris. The last edition, in 2024, was judged a resounding success by all accounts. Its dedicated frozen food section in Hall 5A was buzzing non-stop, as show goers came to see, sample and buy new products and renew orders for established lines. In all, approximately 7,500 exhibitors were on hand at the B2B extravaganza, which welcomed upwards of 8,000 top buyers and 285,000 visitors to their stands. Exhibitors from 127 countries occupying approximately 270,000 square meters of space showcased over 400,000 products.

– Reported by John Saulnier

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Having served the Specialty Food Association for more than 25 years, Lynch has been president since 2020. He led the organization through a period of significant change, recovery and growth. Under his leadership, SFA rebuilt the Fancy Food Shows following the coronavirus pandemic, restored their momentum as industry-leading events, and reimagined the winter show as the Winter FancyFaire.

During Lynch’s presidency, the Association also expanded its reach through the acquisition and integration of the Good Food Foundation, strengthened its position as the leading trade group for the specialty food industry, and delivered meaningful growth across key measures of organizational health. SFA membership grew 24%, from 3,912 to 4,868 companies. Revenue increased 50%, from $20.6 million to $31.1 million, and total assets grew 52%, from $56.8 million to $86.5 million.

“After more than 25 years with the Specialty Food Association, I have decided that this is the right time to conclude my tenure as president,” said Lynch. “I am proud of what our team, board and members have built together. The SFA is strong, headed in the right direction, and well positioned for its next chapter.”

The board of directors has launched a comprehensive national search to identify and recruit Lynch’s successor, and has engaged ForceBrands, an executive search firm specializing in the consumer products industry, to lead the process. The search will focus on continuity, momentum and the long-term needs of SFA’s members and the specialty food industry.

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Co-hosted by the Center for Responsible Seafood, the gathering will bring together leaders from across the seafood industry to discuss the most pressing issues facing the sector today.

This year’s event will be attended by major retail and foodservice companies including Albertson’s, Captain D’s, Mark Foods, Red Lobster, Waitrose and Walmart.

“We are excited to share a dynamic program that reflects both the complexity and opportunity facing the global seafood sector today,” said Steven Hart, vice president of market development at GSA. “From high level discussions on market and geopolitical trends to practical deep dives into production, sustainability and innovation, the summit offers something valuable for every segment of the seafood industry.”

The first plenary session will kick off on Monday, September 21 with words from industry leaders including Tam Nguyen of Vinh Hoan, Daisuke Yasuda of UMIOS and Ashild Nakken of the Norwegian Seafood Council. Afternoon sessions will include presentations from executives at Thai Union followed by a welcome reception.

Tuesday will feature the Summit’s annual production survey, technical sessions focused on feed, tilapia, animal health and welfare, and fisheries improvement projects (FIPs), along with an expanded markets and consumers track. The day will close with the annual Responsible Seafood Innovation Awards and an evening networking reception.

Wednesday will feature a new Deep Dive format, allowing attendees to choose from four content tracks covering aquaculture, wild fisheries, all seafood and shrimp. Sessions will explore consumer trends, market diversification, sustainability in East Asia and the evolving US tariff landscape before concluding with a gala dinner cruise on the Chao Phraya River.

Thursday provides opportunities for attendees to explore the local region through industry field excursions including a culinary outing, a shrimp field trip, Thai Union and tilapia field trips, and a field trips to a processing operation and wholesale seafood outlets.

The full agenda and information is available at the GSA website: www.globalseafood.org

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Consumer Trust & Market Dynamics
A session titled “Seafood in the Spotlight: Trust. Taste. Tomorrow’s Consumer” will present findings from a GlobeScan bi-annual survey commissioned by the Marine Stewardship Council (MSC), tracking consumer attitudes across more than 20 global markets. Attendees will hear how rising sustainability expectations, cost-of-living pressures and shifting retail dynamics are reshaping purchasing decisions and what it takes to build durable consumer trust.

The most pressing issues facing the Asian shrimp trade will be discussed in a session around rebalancing export-dependent supply as demand and price signals shift across major markets. Amid reduced China import pull, elevated US tariffs and uneven farm output trends, these forces are already reshaping trade flows, pricing power and production planning decisions, and will determine which Asian producers can protect margins and maintain market access in 2026–2027.

Innovation & Technology
A panel of industry insiders will discuss the rapid rise of recirculating aquaculture systems across the region in a session titled “RAS Fish Farming: Why is Asia Leading the Way.” The panel will deliver an assessment of real-world challenges alongside compelling results already being achieved in markets across Asia, and what this leadership position means for the future of sustainable fish production worldwide.

A session around Asia’s growing demand for seafood processing will discuss how advanced automation, productivity gains and a sharper focus on consumer trends are significantly changing the industry across Asia. Challenging market conditions are driving the industry to rethink the future of the processing environment, with innovative tools and precise systems now enabling processors to optimize resource utilization and promote sustainability to drive maximum profit. The discussion will features Marcel Franz, managing director of Baader Asia, and Nils Rabe, global sales director for fish at Baader.

Eric Enno Tamm, chief executive officer of ThisFish Inc. will map out the practical and transformative applications of AI across seafood supply chains in “The Definitive Guide to AI & the Tuna Value Chain.” From machine learning and computer vision to generative AI and AI agents, Tamm will outline how these technologies are already reshaping operations and offer a forward-looking vision of what an AI-optimized tuna value chain could look like from boat to plate.

Food Integrity & Digital Resilience

FAO Globefish will convene a timely session titled “Aquatic Food Fraud: Mislabeling, Market Demand and Consumer Trust.” Drawing on FAO’s recent technical paper on food fraud in the fisheries and aquaculture sector, it will examine a problem of significant scale: up to 20% of fisheries and aquaculture products may be mislabeled globally, with fraud particularly prevalent in processed products, restaurants and catering. The session will examine how price incentives, supply chain complexity and governance gaps interact to enable fraud, and what governments, industry, retailers and standard-setting bodies are doing to address it.

“The Invisible Net: Securing the Digital Integrity and Resilience of the Asian Seafood Supply Chain” is a session led by the president of the Cyber Security Alliance for the Seafood Industry (CSAFI) that will address the emerging risk for the sector. As seafood supply chains become increasingly powered by IoT-enabled processing plants, AI-driven logistics and blockchain-backed traceability, they also become vulnerable to cyberattack. With incidents on global logistics networks rising over 900% in five years, a single breach can trigger immediate product spoilage, financial loss and reputational damage.

The session will present a 2026 roadmap for protecting operational technology, defending traceability data against digital fraud and making the business case for cybersecurity as a core ESG and trade compliance imperative.

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The association’s top honor, the Grand Prize and Emerging Brand of the Year, was awarded to Folkland Foods Potato Tots, recognized for its clean ingredients and bold branding.

Three brands earned top honors in the following categories:

• Best Promotional Strategy – DiFara Vodka Sauce Pizza, for its integrated social and in-store approach

• Most Disruptive Product – Frönen Caramel Chocolate Crunch Bar, praised for dairy-free ingredients and on-trend flavor

• Most Creative Packaging – Skinny Butcher Crazy Dippers, noted for unique packaging and creative logo

The winners were selected from a group of seven finalists announced in March and evaluated by a panel of industry judges based on product samples and promotional materials. In addition to the companies and products listed above, other finalists included: Mad Mutz – The Stingerz; Ripi Foods – Beef Short Rib Ravioli; and San Diablo Artisan Churros – Take & Bake Churros.

“The Penguin Pitch highlights brands that are driving meaningful innovation across the frozen and refrigerated aisles,” said Tricia Greyshock, NFRA’s president and chief executive officer. “This year’s group stands out for its creativity, product differentiation and ability to meet evolving consumer expectations.”

As part of its recognition as Grand Prize winner, Folkland Foods will be given a featured table at Café NFRA during the trade association’s October 17-20 convention in National Harbor, Maryland.

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“It is a real honor to take on the role of president, and I amproud to be the first woman to do so in the association’s history. I look forward to building on this work and helping the association grow in the year ahead,” said White during SDEA’s 79th Annual General Meeting on May 27.

James North was elected vice president during the meeting, which also welcomed Vanessa Keen and Oliver Dunn to the executive council.

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