Winners of SIAL Innovation

Jury of SIAL Innovation

Published on by SIAL Paris - updated on

In 2016, the experts met in September to select the 15 SIAL Innovation Awards 2016. The 3 best innovations were revealed on SIAL Paris during the award ceremony on Monday, October 17th.

 Once again this year, our international experts will meet again to select the best of SIAL Paris 2018 innovation!

Backstage of SIAL Innovation 2016's jury

Will you be the next SIAL Innovation winner?

You are an exhibitor of SIAL Paris ? To take part in this international selection, do not forget to register on your exhibitor section from April 2018 to submit your innovative product to the Jury!

Meet the 2016 SIAL Innovation Jury

Joël Robuchon patron of SIAL Paris

Joël ROBUCHON - President of the Jury

Named "Meilleur Ouvrier de France" in 1976, "Chef of the Year" in 1987, "Chef of the Century" in 1990 and "Best Restaurant in the World" in 1994, he is the world's most starred chef to date.
Joël Robuchon has also hosted the TV show "Bon Appétit Bien Sûr” for over 10 years.
His travels gave him inspiration for a new concept that developed around the world: L’Atelier de Joël Robuchon, combining product quality and the spirit of conviviality.

Benoit LANDIER & Bruno DAVID

Picture Benoit Landier & Bruno David

Offering department and Innovation and new products sourcing managers for Intermarché. They work in close collaboration always looking for new innovative products. Bruno David also owns and manage an Intermarché store at Malesherbes (France).

Jean-François AUBRY

Picture Jean-François Aubry

Chief Editor of Le Monde du Surgelé. After a university degree in History, he started as a journalist in trade press. He is backed by 15 years expertise in the retail and catering markets.

Jean-Pierre CLEMENT 

Jean-Pierre Clement

Fauchon Chef and fine products hunter

Working for Fauchon for 35 years, Jean Pierre Clément became its Chef in 1994. There, he created many gastronomic innovations like the first meal trays and the first in store catering service.

He also manages the sourcing of fine regional products.


Isabelle Martinet
Journalist and broadcaster
She starts her career on Paris Première, Canal+ and Europe1 before joining France 2 in 1990.
Since 1994, she is the “Madame Consumption” of the morning show Télématin (first morning TV show in France).


Giannina Cohen-Aubier

Co-founder and Managing Partner of the agency VFC Relations Publics since 1981. A career devoted to the world of communication and to the Food & Beverage sector. She works in close collaboration with the SIAL teams and their partners since 2002.


Picture of Pascale Grelot-Girard

Market Intelligence Director TNS Sofres
After obtaining two PhD in Sciences of Management/marketing and in economics, she specialized in consumers & markets understanding and innovation.
Working for TNS Sofres for 14 years, she advises actors in the food & beverage sectors.
She is also responsible of the Food 360, a multi-country market research carried out for the SIAL.


Picture Xavier Terlet

World food trends and innovations expert for manufacturers, distributors and institutions - Founder and CEO of XTC World Innovation
After working in the mass distribution industry (Carrefour), in 1988 he created his company « Nouveaux Produits Nouveaux marchés » which became XTC World Innovation in 1996. XTC publishes major food studies such as World Innovation Panorama, Future Food or Innoscope of private labels.

Frédéric GAUTIER

Frédéric Gauthier

International consultant specialized in FMCG Marketing and Retail Marketing, founder and president of ILACAD World Retail.
With 20 years of experience in FMCG and Retail Marketing in over 12 countries, and precursor of Category Management and Shopper Marketing in Latin-American, he is usually invited as a speaker in international conferences like FENALCO, IFM, PLMA.

Olivier MOULIN

Olivier Moulin

Blogger “Papa en Cuisine”
From the most simple to the most sophisticated, he shares any kinds of recipe on his blog.
Having more than 100 000 fans on Facebook, his recipes are published on his Youtube channel and on his blog thanks to video tutorials.


Picture Marc Fressange

Co founder & CEO of « Ouh La La France »: Chinese food products import and distribution.
He operates Oh Marco China stores network (25 outlets in 13 cities), he carries out consumer tests and studies and he advises Chinese companies on the European market.

Anne-Cathy de TAEVERNIER

Anne-Cathy de TAEVERNIER

Purchasing and Culinary Innovation Director at Elior
Food-processing Engineer, she has worked for 25 years in institutional and commercial catering within Sogeres and Elior: always in connection with Product, Sourcing, Food Offer and Innovation.
At present for Elior RC France, she manages the sectors of responsible purchases, the culinary partnerships and the culinary innovation.

Junghoon Moon 

Junghoon Moon

Professor and Food Columnist
Professor at the Seoul National University in Information Management and Marketing for Food, he has coworked with various food companies and restaurants for new food products development and innovation.
He is a specialist in Food Industry Strategy & Innovation, Food Marketing, IoT for Food, Food related Psychology & Behavior.

Sophie Labbé

Sophie Labbé

Sustainable food and consumption manager at Utopies, a sustainable development consulting company
With 12 years of experience in consumer goods marketing, she has acquired a significant experience in brand strategy, communication and innovation. Convinced of the importance for organizations to integrate human and environmental considerations, she manages the Sustainable Food and Consumption team and offer at Utopies.

Anne- Florence Sattonnay

Anne- Florence Sattonnay

Director – Global Account, Licensing Food Health & Beauty, Healthy Living Program – The Walt Disney Company France
In charge of the Carrefour Global Account since 2005, Anne-Florence enlarges her responsibilities in 2014 with Licensing Food Health & Beauty development, and Healthy Living.
Healthy Living is the commitment of Disney to encourage children and families to adopt a healthier way of living. Capitalizing on Disney characters emotional link with children, the program is promoting balanced eating habit and physical activities in a easy and funny way.

Antoine Carroz

Antoine Carroz

Food and Beverage buyer at Groupe Galeries Lafayette.
With 15 years of experience holding several different managerial positions across the foodservice industry , Antoine Carroz has acquired strong product expertise/ become a product expert.
While professionally evolving within the company and integrating skills from all disciplines/businesses to create an optimized value chain, he is constantly on the lookout for differentiated products and concepts.
His work perfectly embodies Galeries Lafayette’s core values such as “the desire of excellence” or “daring to innovate”.

Nicolas Trentesaux

Picture Nicolas Trentesaux

SIAL Network Director
Having started his career for the Danone Group, he worked then for the United Biscuits Group. His career path was strongly marked by global developments and marketing strategies involving innovation and Research & Development.
After holding international positions in Scotland, then Australia, he became the SIAL Network Director in 2013.

Sophie DE REYNAL (Jury PAI)

Picture Sophie De Reynal

NutriMarketing marketing director & Club PAI Coordinator
Innovation expert for various food companies, trend hunter, she is an ingredient specialist. She is also the co-author of the book « de l’étiquette à l’assiette : vérités et mensonges sur les produits alimentaires »

Pierre Christen (Jury Equip. & Tech.)

Pierre Christen

Editor in chief, Process Alimentaire, the French magazine of food industry. He is a specialist in food production, packaging, food ingredients and food safety.

Alain LE BAIL (Jury Equip. & Tech.)


PhD in Fluid Dynamics and Heat Transfer , A Le Bail is Professor since 25 years at ONIRIS -FOOD SCIENCE / Engineering School in Nantes , where he leads a group " Matrices and Food , Processes / Properties Structure / Sensory " within the UMR CNRS GEPEA (20 prof . & Eng., 15 PhD students ) . The process is used as a tool for structuring and reformulating foods with enhanced functionalities (salt reduction , sugar, fat , sensory ... ) while optimizing the environmental footprint .