emplacementPalais des Congrès, MONTREAL
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April 29th – May 1st, 2026
 
 
 
Reserve your exhibit space Be notified when visitor registration opens

SIAL Innovation

SIAL Innovation shines a spotlight on the most cutting-edge products in the agri-food industry, revealing the trends that will shape the future of food. As a key innovation driver within the global SIAL Network (Canada, France, China, Indonesia, India), this prestigious international competition has offered an exceptional showcase for bold new ideas since its creation in Paris in 1996.

For the 2026 edition in Montréal, SIAL Innovation will once again highlight products that truly stand out on the North American market—whether through their recipe, packaging, production process, sustainability approach, or marketing positioning. All selected products must bring clear added value to their target audience and demonstrate strong potential for growth at home and abroad.

👉Are you exhibiting at SIAL Canada 2026?

Take advantage of this opportunity to enter your new consumer packaged goods (CPG) products for free in the SIAL Innovation competition and showcase them to a targeted audience of buyers, media, and key industry decision-makers.

At stake: four prestigious awards
Gold, Silver, Bronze, and the Retailers’ Choice Award.

EXHIBITORS: Register for free before March 25 PRESS RELEASE WINNERS 2025

Why participate?

Eligibility Criteria

To be eligible for the SIAL Innovation 2026 competition, your product must:

  • Be presented by an exhibitor at SIAL Canada 2026

  • Be a CPG product intended for retail, foodservice, and/or private label

  • Be launched on the North American market as of January 2025

    • Example: a product already sold in another region before 2025 can still qualify if it is introduced to the North American market after January 2025

  • Demonstrate a genuine element of innovation (recipe, formulation, packaging, manufacturing process, marketing positioning, sustainability)

  • Provide clear added value for the consumer or professional end user

Benefits for exhibitors

Participating in the SIAL Innovation competition guarantees visibility with over 75% of visitors, driving qualified traffic straight to your booth. This high-traffic area attracts buyers, media, and food professionals actively looking for new products.

Competition details:

  • 10 finalists

  • 3 grand winners (Gold, Silver, Bronze)

  • 1 Retailers’ Choice Award selected directly by retail buyers

Beyond the Grand Jury, selected products are placed directly in the hands of key retail buyers, who select the Retailers’ Choice Award. This is a unique opportunity to stand out with those who make listing decisions.

Registration is free, so don’t hesitate to seize this opportunity to maximize your visibility, generate qualified leads, and boost your chances of commercial success, with strong media exposure to match.

Prizes & Visibility – SIAL Innovation 2026

TOP 10 FINALISTS:

  • Press announcement + SIAL Canada & SIAL Network social media and newsletter
  • Product showcased in the SIAL Innovation area (Viger Hall)
  • 30-second live pitch during the Awards Ceremony in front of the press
  • Media kit

 

WINNERS (Gold, Silver, Bronze, and Retail Choice special award):

  • Product displayed in a glass showcase in the VIP Lounge
  • Trade media exposure (L’Actualité Alimentaire, Western Grocer)
  • Podcast feature for the Gold winner (The Food Professor)
  • Press announcement + SIAL Canada & SIAL Network social media and newsletter
  • One-year global exposure via the SIAL World Champion Tour (7 SIAL shows worldwide)
Key dates
  • March 25: Submission deadline – The registration platform closes at midnight (EST).
  • March 31: Final confirmation sent for products selected for SIAL Innovation.
  • April 7: Deadline for SIAL Canada to receive the 10 samples at the office.
  • April 9: Grand Jury from 10:00 a.m. to 1:00 p.m. (EST)
  • April 13: Official announcement of the 10 SIAL Innovation finalists.
  • April 29 at 12:00 p.m.: SIAL Innovation Awards Ceremony in Hall Viger, Palais des congrès, during SIAL Canada Montréal.

SIAL Innovation 2026 Co-chairs

The independent SIAL Innovation jury is composed of international experts from the food industry. It recognizes products that introduce something new or different to the North American market, reflect emerging trends, provide added value to consumers and businesses, and inspire the industry to push boundaries.

Winners are selected based on several criteria, including recipe and composition, packaging and conditioning, marketing positioning, and manufacturing process.

Xavier Terlet
SIAL Innovation Jury President, General Director
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Isabelle Marquis
SIAL Innovation Jury President, Nutritionnist and Senior Food Strategist
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Xavier Terlet

SIAL Innovation Jury President, General Director

Xavier Terlet is the Founder and President of XTC World Innovation.

Xavier Terlet began his career in the retail industry in France, working for the Carrefour Group in 1983.

In 1988, he founded the company “Nouveaux Produits Nouveaux Marchés,” which later became XTC World Innovation.

His firm is one of the world’s leading consultancies specializing in food innovation monitoring, research, and advisory services.

XTC World Innovation provides in-depth analyses, market trend studies, and industry insights that serve as key decision-making tools for innovation strategies.

As the Innovation Expert of SIAL, Xavier Terlet created the first “Trends & Innovation Space” for SIAL Paris in 1996. Its success has since expanded to SIAL Canada, SIAL China, and more recently, SIAL Middle East, SIAL Brazil, and this year, SIAL ASEAN.

Xavier Terlet is also the author of “Drôles de Goût” (Glénat Editions) and is currently working on another book to share his expertise in food innovation trends.

Isabelle Marquis

SIAL Innovation Jury President, Nutritionnist and Senior Food Strategist

A professional in nutrition, food marketing, and communication with over 20 years of experience, Isabelle Marquis has developed a unique multidisciplinary expertise, gained through both consulting agencies and food processing companies. Known for her rigorous approach, contagious passion, and strategic creativity, Isabelle is also an exceptional communicator who knows how to inspire and mobilize.

As Marketing Director for Grocery and HRI at Groupe Première Moisson Inc., she was responsible for numerous innovation projects and product launches, in addition to actively contributing to business development in both the Canadian and U.S. markets. Now working independently, Ms. Marquis supports companies of all sizes in the Quebec and Canadian food sectors with communication, marketing, and innovation strategies. Since 2018, she has served as Innovation Ambassador for SIAL Canada and collaborates with specialized magazines and the show L’épicerie on Ici Radio-Canada Télé.

Conferences and workshop
2024-05-15
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13:30 15:15

Innovation & Trends

Conference
English
518ab

SIAL Innovation 2026 Jury

SIAL Food Trend Expert
Jo-Ann McArthur
CEO, Food Marketing Expert
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Brian Choi
Managing Partner & CEO at The Food Institute
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Gabriel Moreau
Vice President, Sales
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Julie Beaumier
Key Account Manager, Health
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Melanie Houssin
Associate Publisher & Western Account Manager
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Nathalie Perraudin
Director of International Projects SIAL Network
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William McDiarmid
Business Development Director / Co-Owner
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Yvanko Cech
Senior Consultant in Food Product Development & Commercialisation
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Zoraide Bentellis Ph.D.
Director of the Institute of Packaging Technology and Food Engineering
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Marianne Lefebvre
Dt.P.M.Sc Nutrition d'ici et d'ailleurs
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Jo-Ann McArthur

CEO, Food Marketing Expert

Jo-Ann has spent her career building consumer and retail brands at Molson, Procter and Gamble, Unilever and Cadillac Fairview.

As Division President of Molson Coors and a member of its North American Management Board, Jo-Ann led the charge to sell more beer more profitably.
As founding partner and president of Nourish Food Marketing, Jo-Ann now builds powerful food and beverage brands in Canada, the United States and Europe, developing marketing strategies that help move products from the shelf to the consumer’s shopping cart, to their plate and to their heart.

She has worked with entrepreneurs to launch award-winning products and with municipal, provincial and federal agencies to create programs that support the Canadian food industry. She has also been an instructor at the Schulich Executive School of Business, FoodStarter (a food incubator), and the Sponsorship Marketing Council of Canada and the Association of Canadian Advertisers.

Jo-Ann is the Founding Chair of the Sponsorship Marketing Council of Canada, Past President of the Empire Club of Canada, where she has hosted leaders from around the world, and Past President of ABC Life Literacy Canada. She also serves on the Board of Directors of the Ontario Chapter of the Dames d’Escoffier.

Brian Choi

Managing Partner & CEO at The Food Institute

Brian Choi is Managing Partner and CEO of The Food Institute, the leading source for food industry news, data, and market trends. He is an experienced financial executive in the food industry, having previously worked in investment banking, consulting, and private equity. Brian serves as a strategic advisor to multiple food and beverage organizations. He is also recognized as a leading food industry expert and thought leader and has appeared on international media networks such as the Wall Street Journal, Bloomberg, CNBC, and the BBC.

Gabriel Moreau

Vice President, Sales

Gabriel Moreau is Vice President, Sales at NIQ, where he has been supporting manufacturing clients for over ten years in growing their businesses through innovative services and solutions. With extensive industry experience, Gabriel also specializes in managing clients in the alcoholic beverages sector (BEVAL), bringing deep expertise across the entire category. His leadership and commitment to his clients’ success have made him a trusted advisor for organizations seeking growth and transformation.

Julie Beaumier

Key Account Manager, Health

A qualified dietetic technician with 12 years’ experience in the agri-food sector, including 8 years at Gordon Food Service. Throughout her career, she has developed expertise in nutrition, innovation and marketing. She specialises in managing large-scale institutional accounts, such as CIUSSSs and CHSLDs. Committed to sustainable development, she works closely with Quebec’s agri-food stakeholders to promote local purchasing. This expertise has also led her to participate in various industry panels, particularly on procurement and good commercial relations.

Melanie Houssin

Associate Publisher & Western Account Manager

Nathalie Perraudin

Director of International Projects SIAL Network

William McDiarmid

Business Development Director / Co-Owner

William McDiarmid has spent his entire career in entrepreneurship and food distribution. His professional journey has led him to contribute to the growth and structuring of businesses, holding key roles in management, operations, and business development.

He has also served on boards of directors, where he developed a strong understanding of governance challenges, decision-making processes, and sustainable growth.

An engaged entrepreneur and executive, William now leverages his experience, network, and strategic perspective to support the next generation of entrepreneurs. Recognized for his pragmatic and people-focused approach, he guides young entrepreneurs in their strategic thinking, decision-making, and long-term development.

Yvanko Cech

Senior Consultant in Food Product Development & Commercialisation

With over 30 years of experience in the food industry, Mr. Cech is a specialist in innovation and marketing strategy at the Canadian level.

He has held several key positions in the industry, including:

Product Development Manager for Metro’s private brands, including the launch of the Irrésistible brand
Senior Director, Development and Quality Control at Tomasso-Cordon Bleu Foods
Executive Director of Sales and Marketing for Fleury-Michon North America
In 2011, he founded Momentum Foods, a pan-Canadian food brokerage firm specializing in innovation and business development support as well as sales and marketing for perishable retail products. Mr. Cech has worked with all major Canadian food retail banners in the development of innovative products and their marketing.

Zoraide Bentellis Ph.D.

Director of the Institute of Packaging Technology and Food Engineering

Zoraide Bentellis holds a PhD in enzymatic engineering, microbiology and food bioconversion. She also holds a master’s degree and a bachelor’s degree in food science and technology.

A professor-researcher for over 20 years, Zoraide Bentellis has developed technical and university training programs. She has also participated in numerous applied research projects.

Currently at the helm of ITEGA, Zoraide Bentellis and her team work to support companies in their development and integration of new technologies for processing, stabilizing and packaging food products in a context of eco-design and by-product valorization.

Marianne Lefebvre

Dt.P.M.Sc Nutrition d'ici et d'ailleurs

Nutritionist, speaker, expert in intercultural nutrition
Author of  Dans les cuisines du monde
Marianne Lefebvre is a nutritionist and a member of the Ordre des diététistes-nutritionnistes du Québec. For over 15 years, she has been supporting communities here and abroad with an approach rooted in intercultural understanding and holistic health.
Trained in nutrition, project management (UQAM) and communication, she designs and leads projects that bring together food, cultural diversity and community transformation. She works with organisations to foster more equitable, inclusive and culturally sensitive environments.
Inspired by her experiences in Senegal, Bolivia, Haiti, Lebanon and the United States, she offers practical, accessible and realistic talks and workshops.
Author of *Dans les cuisines du monde* (In the Kitchens of the World), she highlights food as a catalyst for dialogue, discovery and living together.

Grand Awards 2025

2025 Press Release
Gold award winner

BUTTERY-FLAVOURED CAMELINA OIL

OLIMÉGA – SignÉ Caméline

Virgin Camelina oil with a buttery taste. Cold-pressed, non-GMO, rich in Omega 3 and vitamin E.

Selected for its clean-label & functionality with omega 3 and vitamin E while having a natural butter smell and flavour.

signecameline.com
Silver award winner

AMAZAKE COCOA SPREAD

La brasserie San-O Sake | San-O

No sugar-added spread made with cocoa and amazake, a traditional Japanese fermented rice. Naturally sweet, dairy-free, nutrient-rich and vegan.

Selected as an indulgent but better-for-you spread with fermented rice providing the sweetness.

labrasseriesan-o.ca
Bronze award winner

FARINA DI POMODORO

SAPORI ANTICHI – Casa Muraca

Tomato flour from circular economy. Made with tomato skins upcycled during the production of the brand’s tomato sauce.

Selected for being an upcycled product using tomato skins from sauce production.

saporiantichi.it
Own The Change award

BOX : FRIED STYLE RICE

Floating Leaf Fine Foods

The Rice Stuff Box

On-the-go rice dish to eat directly from the box.

Selected for its unique single-serve in a flat cardboard box instead of the usual cup, taking less space while being structurally sound.

thericestuff.ca

Discover the 10 finalists of SIAL Innovation 2025!

Listen to the testimony of the 2025 winner

From Farm to Gold: Chantal Van Winden’s Camelina Oil Wins SIAL Innovation 2025

In this summer bonus episode, The Food Professor Podcast spotlights Chantal Van Winden, CEO of Olimega and winner of the 2025 SIAL Innovation Gold Medal, for her buttery, omega-3-rich camelina oil. Co-hosts Michael LeBlanc and Dr. Sylvain Charlebois are also joined by Joanne McArthur, President of Nourish, who offers an insider’s view on the innovation awards and the judging process. Discover why this 100% Canadian product is turning heads in retail, food service, and health-conscious kitchens across the globe.

SIAL Innovation 2025

Discover the winners!

SIAL Innovation 2024

Discover the winners!

Partners of the 2026 edition