Technological innovation in the age of frugality
At Sirha Lyon, among the 616 or so new products and services presented, technological innovations drew attention. In the Sirha Food Book, questions were raised about innovation. Excerpt.
[…] Innovation is the successful exploitation of new ideas. Who found their deal. It is also the creation, development and implementation of a new product, process or service, with the aim of improving efficiency, effectiveness or competitive advantage. In short, innovation enhances what already exists.
For years, Sirha Lyon has been anticipating and supporting major food and restaurant movements. This 21st edition is no exception to the rule, even more so in a turbulent general context, where global warming and its consequences are disrupting our habits and questioning our food models. How can innovation, which has become the backbone of food service companies' research and development, contribute to changing our behavior?
Rather than gadgets, the intention is to focus on innovations that are useful to the profession, in anticipation of future trends. This is in addition to the criterion of sustainability, which has become crucial in recent years.
“We are always in tension between respect for the environment, frugality, the local, and the practicality of using restaurants,” analyzes Frédéric Loeb. Not an easy oxymoron to grasp... How to reconcile technological innovation, by essence resource consuming, and imperative needs of frugality commanded by the current context? “We need to learn in our business how to balance nature and technology to reduce our carbon footprint and get back on track in terms of energy expenditure,” says the founder of Loeb Innovation. […]
By Quentin Guillon
© Delphine Denans
Sirha Innovation Awards 2023
THE “PRODUCTS - BEVERAGES - INGREDIENTS” AWARD-WINNERS
Green chickpeas - BONDUELLE
Salt’N’Lamb Iberico lamb ham - COOK2COOK
Non-pasteurized fresh organic fermented vegetables - LABO DUMOULIN
Tadoka - NOROHY
Roasted camelina oil “Signé Caméline” - OLIMEGA
THE “MATERIAL AND EQUIPMENT” AWARD-WINNERS
Brum’Tech - ALVENE
ARI.O - ANGELO PO
ODIC Base unit
“CRIOLLA” Chocolate cabinet - CFI
The “Coldway Technologies” process - SOFRIGAM
THE “TECHNOLOGIES AND SERVICES FOR CATERING AND THE FOOD
“L’eFFet Vert” - MB PACK Environmental index