Launch of the 2022 edition of the Sandwich & Snack Show and Parizza

IN TWENTY YEARS, WHAT ARE THE BIGGEST CHANGES THAT HAVE BEEN OBSERVED IN THE SNACKING AND CATERING MARKETS?

In 20 years, snacking has undergone a metamorphosis and we have seen this in the aisles of the show! Initially considered as junk food, fast food has diversified from a few basic products (burger, pizza, sushi…) to more than fifty today! This is the strength of snacking: it brings together all the trends and types of catering to transform it into a “to go” mode.
The phenomenon of digitalization has greatly contributed to the democratization and acceleration of the development of fast food by making it accessible to everyone at any time of day. Then, snacking was able to take the healthy turn in time. From fast food we moved on to slow food with the emergence of healthy concepts, with homemade or made-to-order products on the menu… Today, we are seeing the emergence of concepts that are veganised or even 100% vegan. This was unthinkable just a few years ago… Finally, eco-responsibility has resolutely turned the sector upside down. From sourcing to the choice of packaging, everything is designed to be “low impact”. This is the result of both a demand for transparency on the part of consumers and the forthcoming adoption of the anti-waste law, which announces the end of single-use plastic.

Finally, the health crisis has literally accelerated the metamorphosis of the snacking sector and has redefined its contours. Unlike the traditional restaurant sector, which was severely affected by the health crisis, the snacking segment has been a driving force behind the rebound in out-of-home consumption. The snacking sector is limiting the damage, managing to hold its own and continuing its irresistible expansion and mutation over the last 10 years. The ability to anticipate and adjust of the professionals who make up this sector has enabled a positive dynamic to be set in motion, well beyond the boundaries of mobile catering.

WHY IS IT A MUST FOR ANY FAST-FOOD PLAYER OR PROJECT LEADER?

The Sandwich & Snack Show and Parizza have always had a visionary approach to the fast food sector. We analyse new trends (whether in restaurant concepts or products) and anticipate new consumer behaviour. Visitors come to see hundreds of new products that will be introduced to the market during the year. These innovations and inspirations can help them stand out in a fiercely competitive and ultra-dynamic world. We also offer professionals the keys to boosting an existing business and solutions to their respective problems, whether they are restaurateurs, food service professionals or bakers. Snacking can be a real asset and an effective business lever to solve complex commercial equations faced by some players.

WHAT ARE THE NEW INFLUENCES THAT SHOULD EMERGE OR ASSERT THEMSELVES IN TERMS OF OFFER THIS YEAR?

For some years now, snacking, whether sweet or savoury, has been driven by new consumer expectations that demand more quality, transparency, authenticity and also originality! To continue to attract, snacking must integrate the strong demands of French consumers. The novelty is that this goes far beyond the intrinsic qualities of the product, social and environmental responsibility are becoming determining factors in the act of consumption. We are therefore witnessing the emergence of more ethical and “clean” products.
The show will be, as it is every year, a real showcase of food innovations and the reflection of a sector that is being redesigned: increasing number of diets (gluten-free, vegan, lactose-free, etc.), vegetalization, eco-responsibility, premiumization, digitalization, ultra proximity, delivery, etc.

TELL US ABOUT THE SANDWICH & SNACK SHOW AND PARIZZA

Sandwich & Snack Show and Parizza are the leading events for all the players in the snacking and Italian gastronomy sector. For two days, professionals from the fast food and food to go sectors come to meet suppliers, get new ideas, attend conferences, meet industry experts and develop their professional network.
It’s also an opportunity to attend the French Burger Cup by Socopa, the French Pizza, Sushi and Donut Championships, prize-giving ceremonies, show cooking and to discover over 300 food and equipment innovations. Nearly 300 suppliers and 9,500 professionals are expected at the next edition from March 30 to 31, 2022.