just-food SIAL 2012 Diary - 4 October

By Katy Askew | 4 October 2012

As SIAL Paris, a major event in the food industry calendar, draws nearer the just-food diary takes a daily look at some highlights from various groups preparing to exhibit at the event.

Agrojugos (Hall 6 - Stand B104) will be presenting its range of frozen fruit-based products. The group specialises in mango and passion fruit products and is hoping to increase awareness of its new brand, Aspect. "One of our goals is to spread the news that our new brand, Aseptic, is in operation both for mango and passion fruit purees and concentrates and that next year we hope to start with the production of Aseptic organic banana purees," commercial manager Peter Larsson told just-food.

Original Bagel Company (Hall 4 - Stand T085) is hoping that its exhibition at SIAL will help it launch its artisan bagels into the European market. The company, which currently supplies supermarkets and premium foodserevice accounts in the US, will be showcasing its authentic, water boiled bagels at this year's event in Paris. "Original Bagel is exhibiting at SIAL Paris because we want to bring our kettle boiled, hearth baked bagels to the European market," Original Bagel president Dave Harris told just-food. "We view Europe as a strong growth opportunity due to the lack of an authentic bagel in the market."

Pendon Group (Hall 5A - Stand N136) will highlight two of its newly launched products to SIAL attendees: Souperpures and Easyglut cous cous. The grains and pulses group has stayed true to its health and wellness roots with these innovations, but is also hoping to tap in to consumer demand for convenience. Souperpures are a range of RTE organic pulse- and grain-based soups, while the company will also be debuting 100% natural gluten free cous cous under its established Easyglut brand. Luca Zocca, marketing manager of Pedon, told just-food that SIAL has selected these new products to receive the SIAL Innovation Awards.

To appear in the just-food's SIAL 2012 diary, email details to foodeditor@aroq.com.

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