SIAL Innovation

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.

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.

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.

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.

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.

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.

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.

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 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.

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.