Sial Paris 2016

Sial hails innovation in meat and meat substitutes

By Rod Addy

- Last updated on GMT

Le Boucher Vert, based in Andenne, France, scooped the Gold Award for its Steaks et Boulettes de Legumineuses, comprising steaks made from vegetables and pulses under its Ici & La brand.

Products were launched in November 2015 and are made from lentils, chickpeas and flageolet beans for pan- or oven-cooking and are billed as sources of protein and high in fibre.

While the silver award went to Sabarot’s dried mushrooms in a mill, one of two bronze awards was won by Puigrenier’s The Meat Cellar range of aged meats, launched in January 2016.

Products consist of meat aged for a minimum of 21 days in a cold chamber, according to age-old butchery techniques, selected in partnership with breeders drawing on traditional farming methods.

They include Charolais – rib of beef, T-Bone steak, faux-filet steak on the bone, filet steak on the bone, marbled steak, spider steak, entrecôte, faux-filet steak, filet steak, butcher’s cut and plancha steak.

The lines come vacuum-packed in a wooden box with cooking instructions, boast a shelf-life of 21 days and were selected for technological innovation. Judges said they showcased the trend towards sophistication among consumer products.

The judging panel, consisting of chefs, market analysts, brand leaders, technical experts and journalists, bestowed the award for the range’s “high-quality meat in terms of taste and origin and for its original packaging”.

Peru’s Sociedad Agricola Viru claimed the other bronze award for its Quinoa with Fruit under its Viru brand.

In addition to the overall winners, 552 products were selected out of 2,189 submitted by 943 exhibitors to showcase innovation at the event.

A total of 52 meat products in the consumer foods section were part of this selection, excluding the Meat Cellar range and including products with meat ingredients. Meat substitute processors won recognition too.

For a flavour of these products, click through our gallery here.

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