About us SIAL Canada and SET Canada are an integral part of the SIAL Group, the world’s leading network of food-industry shows, with 10 professional exhibitions

12,500 exhibitors from more than 105 countries 300,000 visitors from 200 countries.

Established in 2001, SIAL Canada was the culmination of the work of three organizations that are all shareholders in the event: ADAQ (Association des détaillants en alimentation du Québec), the Agri-Food Export Group of Quebec-Canada, and Comexposium (owner of the SIAL shows and subsidiary of the Unibail Group).

How it started SIAL Canada started in 2001 and was organized on a biannual basis, during which it was known as SIAL Montreal. That show was the culmination of the work of 3 organisations that are all shareholders in the event: the ADAQ (Association des détaillants en alimentation du Québec), the Agri-Food Export Group of Quebec-Canada, and Comexposium (owner of the SIAL shows and subsidiary of the Unibail Group). In 2007, SIAL Montreal became an annual show in order to keep up with the constantly changing food market and to make the most of the business opportunities found therein. In 2009, such changes in the market led the show to reinforce its position as a national and international force by becoming SIAL Canada. In 2010, it would again solidify its standing by beginning to hold the show both in Montreal (in even years) and in Canada’s financial heart, Toronto (in odd years). In North America, Expo Canada France Inc. (part of the Comexposium network) is responsible for the organisation of SIAL Canada. In 2005, the national food equipment and technology show, SET Canada, was created and is co-situated with SIAL Canada, offering a complete range of food industry products, all in one place. Actionnaires

COMEXPOSIUM, is one of the European leaders in the organization of trade fairs and shows, is involved in 113 BtoC and BtoB events, covering 17 sectors of activity. Thanks to its exclusive offices in 10 countries and 8 subsidiaries abroad, the Comexposium group has an exceptional international presence. The mission of the Agri-Food Export Group is to promote the products and services of nearly 400 Quebec food-industry professionals and to offer them the necessary tools to help them gain access to other markets.

The mission of the Association des détaillants en alimentation du Québec is to represent and defend the professional, socio-political, and economic interests of roughly 9,000 food-industry retailers, irrespective of their brand or the type of space in which they operate.

2014 Edition

Superficie totale de 200 000 pieds carrés 767 exhibitors from 43 countries 14 000 expected attendees from 60 countries 15% growth of total booked floor space compared to 2012

Special Events Contests :

SIAL Innovation OLIVE D’OR

Events :

La CUISINE by SIAL Experts Central Hub Educational Sessions THE LAB Cheese by SIAL

SIAL Canada also offers:

The Canadian Agri-Food Export Cocktail Reception An evening gala that brings together participants from across Canada, the United States, and overseas.

SIAL INNOVATION The SIAL Innovation is a contest that recognizes the year’s best new products and showcases the trends in the global food industry. Products are chosen by an independent jury of industry experts and chaired by XTC World Innovation.

Contest stages: Step 1: All participating products are carefully analyzed by an independent selection committee. Products showing innovative characteristics will be labelled “SIAL Innovation Selection. Step 2: Selected products are then presented to a jury of independent experts Step 3: This jury determines the 10 “SIAL Innovation Award” according to 4 criteria: market positioning, fabrication process, the recipe and packaging. Then the same jury selects amongst the 10 award winners the one who deserves the “SIAL Innovation Grand Award.” The Grand Award is announced during the Canadian Agri-Food Export Group Cocktail Reception.

Election of the 10 winners: April, 8 Grand Award announcement: April, 29

This year 10 winners:

Doi Chaang Coffee Co. - Social Medium

Exotico - Sumatra Robusta Green Coffee

Fantino & Mondello - Dry Salami, Original

Fresh Attitude Fraiche - Teriyaki, Stir Fry

Haskapa - Haskap Juice Drink

Malimousse - Crab and Artichoke Dip

Nupasta - Konjac Angel Hair

Omax - Nutritious and Delicious Bars, Chocolate & Noisette

Pure - Infused Maple Syrup, Chipotle & Lemongrass

Walter - All-Natural Craft Caesar Mix

Presidents of Jury:

Xavier Terlet, president and founder of XTC World Innovation

Robert Levy, representative of XTC World Innovation North America

2015 Jury Members:

Sandra Martin, Multiplatform Editorial Director, Canadian Living

Marie-France Gibson, Vice-president, Private Brands, Metro

John Placko, Culinary Director, Modern Culinary Academy

Michael Bonacini, Chef, Partner, Oliver & Bonacini Restaurants

Simon Tousignant, professor of Food, Nutrition and Risk Management at the University of Guelph-Campus d'Alfred.

Leslie Beck, Leslie Beck Nutrition Consulting Inc.

Stephen Dean, Packaging Specialist, SDean@canadianpackaging.com Cindy Stevens, Vice President Customer Relationships Marketing, Sobeys CONFERENCES As part of the contest, every morning, XTC World Innovation and SIAL Canada will hold a conference on the world's latest trends and innovations, given by Robert Levy, representative of XTC World Innovation North America. Dates: April 29th and 30th at 10:30 Location: Presentation Room, Hall B A special thanks to our partners:

OLIVE D’OR This contest is definitely the most important international extra-virgin olive oil contest in North America. This year, 100 olive oils from 14 countries participated in the contest which supports the success surround this reputable international contest.

The 17 olive oils will be showcased individually at booth #218 at the show’s opening. A tasting session of the 2015 Golden Drop winners will take place on April 28th at 11 a.m. The Olive d'Or space allows visitors to discover and taste the world's best olive oils, directly from their producers! CONTEST PROCESS Following the jury's deliberation on April 26th and 27th, the 12 Best Extra Virgin Olive Oils submitted by global producers were selected and will be awarded the golden, silver or bronze drop in their respective categories. The 5 top picks chosen by the jury panel to recognize the best olive oils by production zone, namely in: Asia, The Americas, Australia/Oceania, Europe and Africa.

ANNOUNCEMENT OF THE 12 WINNERS AND 5 COUPS DE COEUR: April 28th JURY Since its inception, the jury of the Olive d'Or competition has been chaired by Mrs Christine Cheylan, producer and expert in the field of olive growing, and brings together experts from the worlds of gastronomy and olive oil.

The members of the 2015 international jury are:

Christine Cheylan, President of the jury, France ;

Elyse Lambert, Meilleur Sommelier du Canada 2015, Meilleur sommelier des Amériques 2009, Top 12 Mondial 2010, Canada

Denise Langevin, President of Agroindustrial Nuevos Campos Limitada, Chile ;

Maria Grazia Lemme, Olive oil enthusiast certified by Coldiretti de Maria, following training on defects, intensities and causes from Mediterranea University, Italy ;

The olive oils have all been tasted according to the standards of the International Olive Oil Council by a jury composed of olive oil and gastronomy experts from around the world. Organized as a part of SIAL Canada, the Olive d'Or contest aims to promote the quality of extra virgin olive oils available in the North America market and to introduce exceptional products to the exhibit’s visitors.

This year at Olive d’Or, SIAL Canada is organizing a blind tasting session with the Golden

Drop 2015 winners on April 28th at 11 a.m.

Meet the olive oil enthusiasts at booth #218!

LA CUISINE BY SIAL

SHOW FEATURES

April 28th April 29th April 30th

The Melting Cheese Vegetable in all its forms Food to Go

MORNING EDUCATIONAL SESSIONS

A great new addition this year: Every day between 10 am and noon, the La Cuisine space will be

home to original workshops bound to tickle visitors' taste buds.

A REINVENTED CORPORATE CHEF COMPETITION

Every day in the afternoon, La Cuisine will be the venue for duels between chefs. It will all be

orchestrated by Vincent Cotte, from JRoss Hospitality and Stephen Lee, from Sodexo. This will be

a great opportunity to discover exceptional products, meet their creators, and to be treated to the

dishes concocted by the competing chefs.

Our Corporate Chefs:

Norm Myshok, Canada Bread

Suman Sandillya, Renessa

Sarathkumar Subramaniam, Sodexo

Bruce Berger, Sodexo

Kenneth Webster, Sodexo

Tony De Luca, Niagara College

Steve Silvestro, SIRCORP

David Evans, GFS

Special venue of celebrity Bob Blumer, Gastronaute and Ambassador for Second Harvest Food

Rescue program

Members of the Jury

Jason Parsons, Executive chef, Peller Estates Winery Reaturant Gail Gordon Oliver, Editor and publisher, Edible Toronto Rosanna Caira, Editor and publisher, Foodservice and Hospitality magazine Jean-Pierre Chalet, chef and owner

EXPERTS CENTRAL HUB SIAL Canada is proud to present six of its partners, each providing six different types of expertise. Find them at their respective spaces; they’ll be pleased to share their know-how and provide constructive answers to your questions.

Gurth Pretty

Expertise: Cheese Booth #2507

Christian Faure Meilleur Ouvrier de France – Artisanal pastry chef at THE LAB Expertise: French Pastry Booth #945

Marie-Eve Levert & Kelly A. Monaghan Canadian Organic Trade Association (COTA) Representatives Expertise: Organic Certification and Market Analysis Booth #1752

Saad Kadiri Senior Industry Manager, GS1 Expertise: Product Recall Booth #1542

Robert Levy XTC World Innovation Expertise: innovation in food Booth #1935

Bob Bauer President of the Association of Food Industries (AFI) Expertise: U.S. Imports Booth #217

Conferences INNOVATION in INTERNATIONAL and LOCAL FOOD PRODUCTS

Innovation is a central point for all food industries to maintain their leadership and to reach new

heights in a severe, competitive environment. Presented by Robert Levy, XTC World Innovation

North America.

INNOVATION in INTERNATIONAL FOODSERVICE

Retail Meal Solutions and Food on the Go, by Erik Thoresen, Technomic

Understand the latest trends and opportunities for Retail Meal Solutions. How are retailers

competing with traditional restaurants, and what needs are driving this growing foodservice

category.

Trends from the US, by Erik Thoresen, Technomic

What’s happening south of the border? Understand some of the latest menu and consumer trends

from the United States, including which trends have potential to migrate into Canada, how the US

Foodservice industry is performing and what unique and emerging concepts are on the horizon?

This session will provide attendees with an overall State of the US Industry.

Food Allergy Strategy: Don’t miss the boat on revenue & consumer relevance, by Paula

Cooper, Dine Aware

How big is the food allergy/intolerance issue, really? What are food allergy/intolerant customers

really looking for? Why it is serious mistake to assume that food allergy customers only expect

accommodation of their dietary restriction. This presentation will look at how to make meaningful

operational changes to create this experience and propose strategies for preparing necessary

information required by the customer.

INNOVATIONS in E-COMMERCE and DIRECT MAIL

Growth perspective trough digital transformation in the food industry, by Stéphane Ricoul,

Sid Lee

By sharing some current uses cases of digital transformation in the Canadian food industry,

Stephane will highlight growth opportunities. He will also share some recent innovations and how

they can be adapted to our market.

Direct Mail and the Brain: New Insights from Neuroscience, by Diana Lucaci, True Impact Marketing

Whether online or in print, all successful marketing and advertising campaigns begin and rely on a solid customer understanding. Knowing your audience makes a big difference when you're looking to stand out from the rest. A better understanding of the brain opens the door to designing new experiences, optimized for the mind, that have a much higher chance of converting.

Grow your Business with Direct Marketing? By Andy Sampogna, Canada Post

With nearly 20 years of marketing, product and data-analytics experience across multiple industry verticals, Andy appreciates and shares with entrepreneurs how to leverage and benefit

from mail-marketing strategies to increase business performance and ROI. Learn how Canada Post is working with the food service industry to delivery better results!

Future Food Processing Technologies as innovative solutions to improve safety, quality and functionality, by Tatiana Koutchma, Agriculture and Agri-Food Canada (AAFC)

This lecture will review novel processing technologies commercially available in food production and technologies-in-development in terms of their benefits, applications for different groups of products, level of technologies readiness and analysis of research gaps and process economics. Future trends, analysis of microbiological and chemical safety issues will be presented.

Big Data for All! Enabling e-Commerce, Satisfying Consumers, By Gary Morris, GS1 Canada

How do you get your brand’s product information out there? GS1 Canada’s Gary J. Morris moderates a panel of expert retailers and vendors who share their experiences using Item Certification, the GS1 Canada online solution

INNOVATION in PACKAGING

Maintaining Food Product Integrity During Transportation, by Serban Teodoresco, NSF International

Managing a food supply chain has inherent challenges that require all contributors in the supply chain to adhere to stringent operational practices in order to ensure the product is safe for consumption once it reaches the end consumer. When fresh or frozen foods are being transported, especially in a global supply chain, the procedures and equipment needed to maintain integrity are elevated to a more critical role. Areas of concern to be discussed include: asset management, environmental impact; product integrity and product theft. Don’t let transportation be the ‘weak link’ in your food safety systems.

Trends in Packaging, by Carol Zweep, GFTC

Consumers are demanding fresher, minimally processed, more convenient foods with prolonged shelf life. Combined with stricter requirements regarding consumer health

and safety and concerns for food security, traceability and brand protection makes food packaging a challenging area. Learn about the latest developments in active and intelligent packaging and how these technologies are being implemented in the food industry.

Packaging Audit Options, by Karen Leacock-Bingham, GFTC

The new package auditing standards apply to all facilities that manufacture packaging for direct or indirect food contact (secondary packaging). This presentation will explore the elements and benefits of the GFSI benchmarked standards.

LOCAL CONSIDERATIONS

Organic leaders: showcase of best practices in the organic sector, Panel of discussions organized by the Organic Food Association. Mathew Holmes, Executive Director, Canada Organic Trade Association , Mike Fata, CEO & Co-founder, Manitoba Harvest Hemp Foods

Organic has developed from a niche market to a social trend and one of the biggest international growth markets. In Canada the organic market has tripled since 2006 and is now worth $4 billion annually. Join us

The Ethnic Shopper, Understanding the ethnic consumer and their grocery shopping behavior, by Sharifa Khan and Gautam Nath, Balmoral Marketing

China and South Asia are the two biggest contributors to Canada’s newcomer population and this presentation will focus on these cohorts. People arriving from different parts of the world are accustomed to varied shopping environments and distinct grocery buying behaviors. This special hour will transport you to a different world and give you insights into this new consumer segment – the ethnic consumer.

Staying ahead of the pack: The essentials of good business management, by Pierre Cléroux, Business Development Bank of Canada

Join Pierre Cléroux, BDC's Chief Economist as he presents research findings that look at how Canada’s industry leaders stay at the top of their game by having mastered the fundamentals of good business management.

Animal Welfare for Farm Animals – What does it really mean? Presented by duBreton

During this interactive session, Douglass will share how the Certified Humane certification program and more responsible farm animal practices can help you harness consumer demand to maximize your profit and deliver a higher quality product.

Grow your business beyond Canada: Seminar & networking session, Presented by Export Development Canada

Host: Barbara Grinfeld, Sector Advisor, Food and Beverages. Speakers; Shannon McLuhan, Senior Account Manager and Anna Piekarska, Account Manager

It Takes Money to Make Money: So you got a purchase order from a foreign customer. Now what? Come learn how EDC can help support 10 common financing needs for food and beverage exporters, from helping you close a deal, to buying a new production line, to getting that order out the door.

Trade Protect: To Insure or Not To Insure? Credit insurance protects you if you don’t get paid for your foreign receivables. It’s a great way to manage risk but it comes at a price. So when exporters are looking to buy this insurance, the first question they often ask is: Do the benefits outweigh the cost? Find out and learn about our new one-of-a-kind online solution.

Collaboration + integrated supply chain solutions = perfect recipe for efficiency and

optimization. Presented by Groupe Robert

Supply chain and collaboration for next generation solutions. Founded in 1946, Groupe Robert

proudly upholds a tradition of excellence that has made us a North American leader in supply

chain management. We owe our success to our 3,300 dedicated employees and our expertise in

delivering integrated logistics, distribution, warehousing and transportation solutions. Every day,

this highly skilled and motivated team of professionals strives to provide top-quality service,

using state-of-the-art equipment and the latest technologies, in order to meet and exceed our

clients’ expectations

All educational sessions are free of charge for registered media, exhibitors and all visitors.

THE LAB SIAL Canada is happy to present the first year of a colourful yet professional event revolving around the hot topic of pastry. Meilleurs Ouvriers de France and the province’s best artisans will combine their skills in order to complete a project: a masterpiece made by combining various pieces together and created over 3 days in front of your eyes. The sound of the bell will signal the beginning of the tastings. Booth #945

Christian Faure, Meilleur Ouvrier de France (M.O.F). Founder of Maison Christian Faure, in Montreal

CHEESE by SIAL is a worldwide first for the SIAL Group where cheeses from across the globe combine with expertise, in order to better respond to the needs of an evolving market. NEW: Cheese and Wine Sessions! Gain knowledge and confidence to sell even more cheese from the pros. Booth #2507

Gurth Pretty, SIAL’s Cheese Ambassador, with other guest industry professionals, lead you on this savoury and sales provoking experience.

Media Contacts

For Canada/Québec: Sarah Massariol

Account Manager BICOM Communications Phone: (514) 223-6770

Fax: (514) 490-9029 Email: smassariol@bicom.ca

For Canada: Lauren Poplak

NATIONAL Public Relations Phone: 416-848-1378

Fax: 416-848-9838 Email: lpoplak@national.ca

For the United States: Rebecca Jett

Marketing Communications Director IMEX Management, Inc. Phone: 1-704-365-0041

Fax: 1-704-365-8426 Email: rebeccaj@ImexManagement.com