Home

Registration form

Les invités d’honneur du salon

Useful information

Gallery

Contacts

The exhibition

Presentation

Thematic Spaces

Pizza

L’épicerie Fine by Food’in Sud

Partenaires

Coffee

Snacking

Post show report

Events

Les rencontres des chefs méditerranéen par Gourméditerranée

Trophée Masse 14th final

Pizza world championship, french selection

The 11th french coffee championships

South-east regional final of the Gargantua competition

Mediterranean woman chief

Snack’in Med : Snacking innovations

Olive oil – Truffle

Tomorrow’s School catering

Visit

Who exhibit?

Why visit?

Events

Find an exhibitor

Final of the 14th Masse trophee

Exhibit

Why exhibit?

Who attend?

Exhibitor area

Exhibitor’s contact

My account

En tant qu’exposant vous disposez d’un espace personnel qui vous permet de mettre à jour vos informations et d’effectuer des commandes de prestations techniques en ligne.

Espace très prochainement disponible

Exhibitors guide

Pour prendre connaissance de toutes les informations liées à votre participation à Food’in Sud
Télécharger le guide de l’exposant – Prochainement disponible

Exhibitors service

If you have any questions regarding technical services:
Electrical connection – Water connection – Stand fitting – Furniture – Internet – Computing and Audiovisual – Signs – Hangers – Cleaning – Hostesses – F

Please contact our EXHIBITORS SERVICE 
Tel. : 33 (0) 4 91 76 90 36 – Fax : 33 (0)4 91 22 16 45
Mail : exposants@safim.com

Book a stand

Press

Press contact

Available soon

Accreditations

Available soon

Media Press Kit

Available soon

Partners

Program

La foire s’anime

Legal notices

Éditeur du site

SAFIM – Parc Chanot
Bp 2 – 13266 Marseille cedex 8
Tél : 0825.884.390
Fax : 33(0)4.91.22.16.45
Mail : contact@safim.com

Conception, développement

Agence Madrian
621 Littoral Frédéric Mistral
83 000 Toulon

Protection des données personnelles

Tous les éléments du site www.foodinsud.com sont la propriété de la SAFIM et de ce fait protégés par les dispositions du Code la Propriété intellectuelle, notamment au titre du droit d’auteur. Par conséquent, toute reproduction, modification, utilisation, adaptation, incorporation, traduction, commercialisation, partielle ou intégrale des éléments contenus dans ce site, sans l’autorisation écrite préalable de la société SAFIM, est interdite.
Protection des données personnelles

Conformément à la loi « informatique et libertés » du 6 janvier 1978, vous pouvez à tout moment demander à accéder, faire rectifier ou supprimer les informations personnelles vous concernant en écrivant à contact@safim.com
Conditions générales d’utilisation du site

Copyright

1. Le présent site ainsi que l’ensemble de son contenu (et notamment les photos, logos, marques et information de toute nature qui y figurent) est protégé par les dispositions du Code la Propriété intellectuelle, notamment au titre du droit d’auteur. La SAFIM concède aux internautes une simple autorisation de visualisation qui exclut notamment la réutilisation de tout ou partie du contenu de ce site pour quelque cause que ce soit. L’autorisation de reproduction n’est concédée que sous forme numérique sur l’ordinateur qui sert à la consultation du site à des fins de visualisation des pages consultées par le logiciel de navigation de l’internaute. Tous les droits de reproduction sont réservés y compris pour les documents téléchargeable (logos, photos, catalogues, livrets, informations de toute nature ou autre…). Les documents à télécharger sont également protégés par le droit d’auteur.

2. La création d’un lien hypertexte vers le site est autorisée sans frame et exclusivement vers la page d’accueil du site, sauf autorisation express préalable de l’éditeur. L’éditeur ne peut en aucun cas être tenu pour responsable des informations diffusées sur les sites avec lesquels des liens hypertexte auront été installés.

3. Toute utilisation de ce site non conforme aux points ci-dessus, sauf indication contraire précisée sur le site ou autorisation express préalable de l’éditeur, est interdite et engage la responsabilité exclusive de son auteur.

4. En utilisant le présent site l’internaute accepte l’intégralité des conditions d’utilisation détaillées ci-dessus. Tout litige résultant de l’utilisation de ce site ou de la diffusion des informations qu’il contient sera de la compétence exclusive des tribunaux de Marseille faisant application de la loi française.

Sitemap

News

Des nouvelles de la foire

La sportive

 

  • Guests of honor of the trade show

    +
  • 2018 events

    Championship and contest, follow the guide !

    +
  • Become an exhibitor

    Join us on the 3rd edition

    +

Food'in Sud movie

Leave us your details, we will contact you when the registration will be online







Une marraine de choix aux côtés de Gérald Passedat

Annie Féolde, la grande dame de la cuisine italienne, chef triplement étoilée, Ristorante Enoteca Pinchiorri à Florence, a accepté l’invitation de Food’in sud et de Gérald Passedat, parrain historique du salon, chef triplement étoilé, Le Petit Nice à Marseille. Elle portera haut les couleurs de la rencontre et du partage des cultures culinaires de la Méditerranée en tant que marraine de l’édition 2018.

Coup de projecteur

Les femmes chefs du bassin méditerranéen invitées d’honneur du salon : les premiers noms

Meryem Cherkaoui - Maroc Une véritable invitation à l’expérience culinaire marocaine

Formée à L’Institut Paul Bocuse, passée par les plus prestigieux palaces français, Meryem Cherkaoui choisit le Maroc pour ouvrir, en 2002, son restaurant “La Maison du Gourmet” où elle impose sa vision de la cuisine gastronomie marocaine contemporaine. Ambassadrice emblématique de cette cuisine, Meryem Cherkaoui participe aussi activement à de nombreuses manifestations culinaires à travers le monde et développe ses activités de consulting. En 2011, elle signe son premier restaurant au Mandarin Oriental, Marrakech “Mes’lalla Meryem Cherkaoui”

Dina Nikolaou - Grèce L’ambassadrice de la cuisine grecque

Son diplôme de marketing en poche, Dina Nikolaou s’engage dans des études d’arts culinaires professionnels (“le Cordon Bleu, Ritz Escoffier”, Alain Ducasse et “Lenôtre” à Paris). à Paris, avec sa sœur Maria, elle créé le restaurant Evi Evane salué en 2017 par le fameux Guide Pudlo comme « Meilleure Table Etrangère de l’année ». En parallèle, en Grèce, Dina mène une brillante carrière à la télévision où, depuis 2006, elle anime de très nombreuses émissions de cuisine. Hyper active, elle prend aussi le temps d’enseigner et d’écrire.

Aylin Yazicioglu - Turquie La nouvelle génération de la scène gastronomique turque

Née à Istanbul, Aylin Yazicioglu a rejoint le monde de la cuisine pendant sa troisième année de doctorat en philosophie à Cambridge. Elle part alors à Paris pour suivre une formation au “Cordon Bleu”. Voyageant et travaillant aux quatre coins du monde, elle apprend dans des maisons étoilées. La Chef signe une cuisine contemporaine turque travaillée avec des techniques à la française, sublimant les produits du terroir méditerranéen. En 2013, de retour dans sa ville natale, Aylin ouvre son premier restaurant nommée “Nicole”.

OPENING HOURS
Exhibition:
Coming soon

ENTRY FEES
The Food’in sud trade show is opened to trade visitors only (you can be asked to provide proof of status on site). Entry is free on presentation of a badge, an invitation or proof of industry professional status.

HOW TO COME?
Marseille Chanot, the Marseille Exhibition and Convention Centre is located at the heart of the city and is easy to access: 10 minutes from the Vieux Port 5 metro stops on a direct line from Saint Charles TGV station 30 minutes from Marseille Provence international airport 3 hours from Paris by TGV (17 connections every day) 1800 on-site parking spaces and quick access to major motorways.

  • BY CAR
    3 motorways linking Spain, Italy and Northern Europe pass through Marseille : A7, A55 and A50 Direct link between the A55 Coastline and A50 East motorways via the Prado Carénage tunnel and the Prado Sud tunnel  providing quick access to Marseille Chanot. 1800 parking spaces at Marseille Chanot,  5€ or 6€ per day, (cash or Credit card)

  • BY TRAIN
    The new St Charles station is bigger and brighter than ever and is at the heart of the city centre, 5 metro stops on a direct line from Marseille Chanot.
    Over 200 trains every day
    17 Paris/Marseille connections by TGV every day
    Direct access to metro lines 1 and 2, and bus services

  • MARSEILLE PROVENCE INTERNATIONAL AIRPORT IS 30 MINUTES FROM MARSEILLE CHANOT
    3rd busiest airport in France
    mp², 1st low-cost air terminal in Europe
    Flights to 15 French cities (28 flights per day between Paris and Marseille: 1 hour 20 mins flight time)
    100 routes serving more than 38 countries

  • BY SUBWAY
    Marseille is served by 2 metro lines Stop: Rond point du Prado (line 2) Every day, 5am – 1am €1.50 per journey 3-day pass: €10.50 Special ticket prices for businesses, local authorities, associations, convention delegates and event organisers – Tel: 33 (0)4 91 10 54 79 or rtm.entreprises@rtm.fr

  • BY TAXI
    Taxi stand right at the Centre’s entrance: Parc Chanot Taxi Station: 33 (0)4 91 79 03 66 Taxi Radio Marseille – Tel: 33 (0)4 91 02 20 20 Taxi Marseillais: Tel. 33 (0)4 91 92 92 92

  • ACCOMODATION
    Discover a quality accommodation, near by on foot or by metro of your Food’in Sud trade show. To book an hotel 

  • Anne LABASQUE

    Communication manager

    Tél. 33 (0)4 91 76 83 83
  • Anna GALLONE

    Deputy events manager

    Tél. 33 (0)4 91 76 90 83
  • Samy LABOZ

    Sales

    Tel. +33(0)4 91 76 83 81
    Mob. +33(0)6 18 59 17 04

    s.laboz@safim.com

  • Karine REQUENA

    Trade show project manager

    Tel : +33(0)4 91 76 90 30
    Mob. +33(0)6 27 47 15 81

    k.requena@safim.com

  • Charlotte PERRIER

    Public Relations Manager

    Tél. : +33(0)4.91.76.90.19
    c.perrier@safim.com

FOOD IN SUD

The trade show for food service and hospitality in the Mediterranean area

Food’in Sud has succeeded in bringing together, in two editions, the main players in the market around a dynamic trade show concept.

The show demonstrated that the Southern and Mediterranean zone needed an appointment that was a real tool for suppliers and that met the expectations of the suppliers, buyers and users in search of business and solutions.

It is now the meeting place to connect suppliers and contractors in the sector.
Food’in Sud is developing 2018 thematic spaces to meet to market trends:

A market that evolves

quickly

Fast food accounts for 65% of the market in visits and 45% of the market in expenses.

A market of more than 14 billion euros in France / 37,300 points of sale. The growth of fast food is sustained by the rebirth of the bakery, sandwich shop, food shops…and the coming of new Coffe shops, Fast Casual as upscale fast food.

Food’in Sud is the ideal trade show to develop an exchange platform for snacking in a geographical area where the snacking culture is deeply developed.

They exhibited in 2016 : Banette, Cashmag, Delidrinks,  Etalmobil, Eurodix, Foodex, Forezia Snacking, Firplast, France Kebab, Instant crêpes, Gusto Concept,  JDC, L’addition, Les Moulins du Ventoux, Minoterie du Trieves, Morello Forni,  Pointex, Sibell, Tiller systems,…

Who exhibit?

Food specialties, dishes, sandwiches, salads, soups…Beverages
Packaging
Disposables
Bread, Pastries
Ice creams

Who visit?

Snacking restaurants
Bakeries / Patry shops
Pizzerias
Hotels
Campings/beaches
Distributors, Agents

4 new thematic spaces :

A market that evolves

quickly

Fast food accounts for 65% of the market in visits and 45% of the market in expenses.

A market of more than 14 billion euros in France / 37,300 points of sale. The growth of fast food is sustained by the rebirth of the bakery, sandwich shop, food shops…and the coming of new Coffe shops, Fast Casual as upscale fast food.

Food’in Sud is the ideal trade show to develop an exchange platform for snacking in a geographical area where the snacking culture is deeply developed.

They exhibited in 2016 : Banette, Cashmag, Delidrinks,  Etalmobil, Eurodix, Foodex, Forezia Snacking, Firplast, France Kebab, Instant crêpes, Gusto Concept,  JDC, L’addition, Les Moulins du Ventoux, Minoterie du Trieves, Morello Forni,  Pointex, Sibell, Tiller systems,…

Who exhibit?

Food specialties, dishes, sandwiches, salads, soups…Beverages
Packaging
Disposables
Bread, Pastries
Ice creams

Who visit?

Snacking restaurants
Bakeries / Patry shops
Pizzerias
Hotels
Campings/beaches
Distributors, Agents

The French Mediterranean coast,

an ultra-attractive area for the PIZZA

The flagship product of Italian cuisine, world famous, has not stopped to seduce the French market since France tightens the peninsula closely on the consumption of pizza.
And it is in PACA region, historically and geographically close to Italy, that the market is most active.

This is why Food’in Sud, the Mediterranean food service and hospitality trade show, has decided to host the FRENCH SELECTION OF THE PIZZA WORLD CHAMPIONSHIP, organized by the Italian school of pizzaiolo, organizer of the PIZZA WORLD CHAMPIONSHIP held in Parma (Italy).

It is also the opportunity to develop a real sustainable professional meeting of the sector in Marseille, emblematic city of pizza in France.

THE PIZZA WORLD CHAMPIONSHIP

Mondo-2018-Marsiglia-1800x711

Nearly 700 pizzaiolos coming from more than 35 countries compete to obtain the supreme title.

This prestigious competition is organized by Pizza & Pasta Italiana, the most famous pizza magazine in the world, with the Italian school of pizzaiolos, a reference in Italy and worldwide.
It is very natural that the France selection of the competition will take place on Food’in Sud in Marseille, capital of the Pizza, in France.

The Italian school of pizzaiolos will also organize training sessions and animations on the show, which will allow pizzaiolos and chefs to learn more about the methods and trends of Italian pizza

Who exhibit?

Suppliers of equipment
Suppliers of ingredients and products
Accessories
Pizza Packaging
Suppliers of Italian food products and specialties (pasta, antipasti, beverages ..)

Who visit?

Pizzerias
Restaurants
Snacking
Hotels / Hospitality (beaches, Camping sites, …)

An Active market and an attractive region

Gourmet products market in France

More than 5 billion Euros, the market of gourmet products  has a heavy weight in the French agri-food industry.
More than 4,000 outlets, 75% of which are independent.
Source : Etude Businesscoot 2013

A dynamic market

In the medium term, gourmet products have beautiful prospects. The French people are more and more in the search of the specialty food, gastronomy products and “terroir” products.
Source: Loïc Moisan Xerfi study (March 2015)

The latest studies point to this general trend of food outlets to have a corner or a gourmet products shelf to meet the consumer expectation of so-called “Pleasure” products: These are products of label, terroirs from here or elsewhere, rare products …

That is why Food’in Sud has wished to extend its field of action in this market by creating a dedicated cluster bringing together the players in this market.

Indeed, the great south of France is perfectly representative, both in quantity and quality, of the points of sale of this market: fine grocery stores, department stores, gastronomy, wine shops, distribution…
L’Epicerie fine by Food’in Sud is an event in a dedicated space that will be held at the show to benefit from the synergies between the 2 events, the communication plan and the notoriety of Food’in Sud.

Who exhibit?

SWEET PRODUCTS / BISCUIT / PASTRY 
Biscuits, chocolate, confectionery, jams, viennoiseries

DRINKS

Coffees, water, fruit juices, lemonades, syrups, teas

GROCERY
Condiments, spices, oils, pastes, peppers, rice, salts, Truffles, vinegar

CURED MEAT
Foie gras, ham, sausages, regional specialties, Terrines, meats

DAIRY PRODUCTS
Creams, cheeses, milk, yogurts

SEAFOOD
Seaweed, caviar, crustaceans, fish, semi-preserves

READY PREPARED DISHES
Dishes, specialties

WINE AND SPIRITS
Armagnac, cognac, liqueurs, rum, still wines, Sparkling wines, sweet wines, champagne, vodka, whiskey

FRESH AND DRIED FRUITS AND VEGETABLESAROUND THE TABLE
Wine, tea & coffee accessories , tableware, gift boxes, books, decorative objects, textiles, kitchen accessories

Who visit?

SPECIALTIES RETAIL
Fine food stores, wine stores, coffee shops, food service retail (catering, specialty cheese shops, butchers, pastry shops, tea shops,…), specialty stores (decoration / gifts, organic products, garden …)

MASS RETAIL
Department stores, fine food corners of supermarkets,

FOOD SERVICE
Restaurants, hospitality, Chefs, Casual Chic Snacking… wholesalers, distributors, agents

DIGITAL RETAIL

Institutionnels

Partenaires officiels

Évènements et Services

Médias

The French Coffee Championship

Organized by SCA France

Food’in Sud is expanding its position in the coffee sector around a key event in the sector, the French Coffee Championship, organized by SCA France (French Association Cafés Gourmets), the French section of the Specialty Coffee Association of Europe.

The SCA is an active association in 70 countries. SCA France is the official organizer of the WCE World Coffee Championships and regularly organizes training and events for its members and participates in numerous trade shows in France in order to share its know-how.

Our common goal: the promotion of specialty coffees and the latest coffee trends among professionals.

It is very naturally that the French Café Championship (Barista Events, Latte Art, Coffee & Good Spirits) has moved to Marseille on Food’in Sud, in the heart of a region of France with a strong coffee culture.

Who exhibit?

Coffee Suppliers
Suppliers of equipment
Suppliers of accessories and consumables
Beverages

Who visit?

Baristas
Restaurants
Breweries
Roasters
Coffee shops
Gourmet products shops
Tea shops

A market that evolves

quickly

Fast food accounts for 65% of the market in visits and 45% of the market in expenses.

A market of more than 14 billion euros in France / 37,300 points of sale. The growth of fast food is sustained by the rebirth of the bakery, sandwich shop, food shops…and the coming of new Coffe shops, Fast Casual as upscale fast food.

Food’in Sud is the ideal trade show to develop an exchange platform for snacking in a geographical area where the snacking culture is deeply developed.

They exhibited in 2016 : Banette, Cashmag, Delidrinks,  Etalmobil, Eurodix, Foodex, Forezia Snacking, Firplast, France Kebab, Instant crêpes, Gusto Concept,  JDC, L’addition, Les Moulins du Ventoux, Minoterie du Trieves, Morello Forni,  Pointex, Sibell, Tiller systems,…

Who exhibit?

Food specialties, dishes, sandwiches, salads, soups…Beverages
Packaging
Disposables
Bread, Pastries
Ice creams

Who visit?

Snacking restaurants
Bakeries / Patry shops
Pizzerias
Hotels
Campings/beaches
Distributors, Agents

A look back at the 2016 edition

Qualified visitors most of whom have decision-making power

Breakdown of positions

Visitors from…

Breakdown of sectors

HIGH-QUALITY VISITORS WHO ENJOYED THE EXPERIENCE AND INTEND TO comeback


Visitors stopped at an average of 10 stands each
70% of visitors have decision-making authority for purchasing
37% come to find new suppliers
73% are looking for new products and new market trends
Over 9 out of 10 visitors say they are satisfied with their visit to the trade show and would like to return next time around

The demonstrations, presentations and the atmosphere of the trade show are highly rated by all visitors
(source: Opened Mind visitor survey)

Exhibitors who found their target audience


82.7%
of exhibitors are satisfied with visitors’ quality
71.6% of exhibitors say that they achieved
their goal

Dimanche 28 janvier - 10h/18h - Place des Chefs

Gourméditerranée autour du thème de “la cuisine du peu”

La journée du 28 janvier est dédiée à l’exploration de la vision de l’Association Gourméditerranée, inspirée par Gérald Passedat, qui défend les valeurs de la gastronomie méditerranéenne. Cette cuisine méditerranéenne du peu est envisagée comme un lien possible de toutes les cuisines de la méditerranée. Singulière et plurielle à la fois, cet art culinaire prend des formes d’expressions différentes, que les chefs de la méditerranée vont exprimer lors de leurs interventions. C’est un art intelligent et puissant, avec le goût comme point commun.

Eric Roux animera cette journée de 10H à 17h autour de la « Place des chefs » dans une dynamique d’échange de partage entre les chefs de Gourméditerranée, des chefs français et ceux de tout le bassin méditerranéen.  Les animations se veulent dynamiques, les démonstrations faisant ressortir l’essence de la cuisine méditerranéenne et du régime « crétois » cher à Gérald Passédat. De multiples écritures culinaires vont se retrouver autour de 6 thèmes fédérateurs : les poissons (méditerranéen…), la conservation, les plaisirs alimentaires (sans gluten), la créativité, la cuisine méditerranéenne « cuisine du peu » et l’huile d’olive. Côté sucré, le club des Sud’Crés,de Gourméditerranée, présidé par Clément Higgins, est convié à participer autour du thème de la créativité, car la pâtisserie  c’est pepsy !

Tuesday 30 january - 10:00AM/01:00PM - Conferences place

Hosted by Laurent Terrasson, Director of the L’Autre Cuisine Publication,the responsible collective catering magazine

Organized by Maison Masse, it’s THE contest around a unique product: foie gras! the final opposes the selected candidates in the region for one year. A real challenge for these chefs who clash under the expert and critical eye of big names in gastronomy!

tropheemasse.com

maison masse

Pizza World Tour

French selection

The French stage of the Pizza World Tour, is coming to Marseille for the first time to select competitors for the final of the Campionato Mondiale della Pizza, the industry’s international event to be held in Parma in 2018.

Nearly 700 pizzaiolos coming from more than 35 countries compete to obtain the supreme title.

This prestigious competition is organized by Pizza & Pasta Italiana, the most famous pizza magazine in the world, with the Italian school of pizzaiolos, a reference in Italy and worldwide.

For further information, redazione@pizzaepastaitaliana.it

 

Tuesday 30 january - 10:00AM/01:00PM - Conferences place

Hosted by Laurent Terrasson, Director of the L’Autre Cuisine Publication,the responsible collective catering magazine

3 days of battle !

January, 28, 29, 30

The French Coffee Championships are coming back to Marseille, with their Barista, Latte Art and Coffee & Good Spirits challenges. This high-level competition is organized by SCA France, which aims to promote speciality coffees.

program

3 official events for World Coffee Event selection

Barista World Championship

He is called the ‘sommelier’ of coffee by analogy with the sommelier’s knowledge in wine. Three times: realization of an espresso, a cappuccino and a signature drink.

Latte Art

The test of the virtuosos who must realize the most beautiful patterns thanks to their mastery of the only milk foam! A challenge that is both creative and highly technical.

Coffee in good spirits

This competition highlights the mixing skills of barista / barkeeper in a setting where coffee and alcohol go perfectly together.

More info on scaefrance.org

Tuesday 30 january - 10:00AM/01:00PM - Conferences place

Hosted by Laurent Terrasson, Director of the L’Autre Cuisine Publication,the responsible collective catering magazine

Focus on institutional catering

January, 30

This competition, created by the Restau’Co network, demonstrates best practices and recognises the best chefs in a highly demanding sector : institutional catering.

More details on restauco.fr

Tuesday 30 january - 10:00AM/01:00PM - Conferences place

Hosted by Laurent Terrasson, Director of the L’Autre Cuisine Publication,the responsible collective catering magazine

Tuesday 30 january - 10:00AM/02:00PM - Agora Place

3 themes developed in workshops

Spices and olive oil

Mediterranean cuisine is above all that of conviviality and sharing, a saying in this part of the world that “in a good dish, the smile is the best spice”. The Mediterranean is distinguished from other peoples by the use of olive oil which is at the base of their dietary practices and the dishes they cook. Unquestionably present in the different stages of the culinary fact, olive oil can be used as a seasoning element, preservative, food component or a material used for simmering and frying. Favorable to health, olive oil is part of the emblematic triad of the Mediterranean diet, it is a highly symbolic ingredient.

The transformation of the remains

Today, food losses are one of the major concerns of a concerted global movement to fight against waste and preserve food resources. Famous women chefs combine their know-how and skills to revive, invent or revisit recipes tips for the recovery of leftovers and their transformation into gourmet dishes inspired by the recipes of our Mediterranean grandmothers.

Gourmet coffee (or tea) with Mediterranean sweets revisited

Tasting at the end of your meal coffee, mint tea, chaï tea, or a latte with some Mediterranean specialties revisited nowadays a privileged moment of relaxation, sharing and sociability. This custom, practiced by our ancestors was about to be lost and with it a whole range of social practices and culinary heritage. Today, the introduction of gourmet coffee or tea in the restaurant industry is an ingenious technique that allows the customer to prolong the pleasure of eating, for the restaurant owner to attract a discerning clientele by increasing the average ticket, and for the Mediterranean heritage to relive.

Sunday 28 january - 1:30pm/2:30pm - Agora place

2 Maîtres Cuisiniers de France, 2 ingredients, 2 methods!

Tips, tricks, and demonstrations of good practices by 2 Maîtres Cuisinier de France on their use of 2 flagship products: olive oil and truffle. A confrontation of tasty know-how!

Maîtres Cuisiniers de France motto : “Maintain, spread the French culinary art, encourage the learning of cooking, help professional development”

Tuesday 30 january - 10:00AM/01:00PM - Conferences place

Hosted by Laurent Terrasson, Director of the L’Autre Cuisine Publication,the responsible collective catering magazine

Nomenclatures

  • Food products

    Biscuits, chocolates, sweets & candy,
    jam, honey
    Preserved and canned foods
    Desserts
    Fruit & vegetables
    Oils, spices, condiments
    Raw, semi-finished, fresh ingredients
    Ready made dishes
    Frozen products
    Vacuum-packed products
    Fish and seafood
    Dairy products, cheese, eggs
    Gourmet products
    Sauces, culinary aids
    Meats and meat products

  • Beverages

    Coffee, tea, herbal infusions, hot chocolate, etc.
    Water
    Fruit juice, soft drinks
    Beers
    Cocktails
    Spirits
    Wines

  • Mediterranean products

    Promotion committees
    Traditional (certified) products
    Regional and local specialities
    Halal foods
    Kosher foods

  • Pasta - Pizza

    Pasta
    Pizza
    Pizza ingredients
    Pizzeria equipment

  • Fast Food - Take-away

    Ready-to-eat foods
    Packaging, consumables
    Disposable cutlery
    Labelling accessories
    Sweet and savoury snacks
    Soups
    Sandwiches
    Salads
    Vending machines

  • Bakery - Cakes - Ice Creams

    Bread
    Croissants, etc.
    Bakery and cake-making ingredients
    Cakes
    Bakery and cake-making equipment
    Ice cream
    Ice cream equipment

  • Catering Equipment for Foodservice & hospitality

    Barbecues, planchas
    Coffee machines and equipment
    Industrial catering equipment: cookers, refrigeration equipment, cutting, storage, heating, etc.
    Hygiene, cleaning, waste management
    Bar, lounge & beach café equipment
    Utensils and accessories
    Chef’s whites and other catering clothing

  • Tableware

    Cutlery
    Table sets
    Menus
    Table clothes
    Disposable products
    Crockery

  • Layout, decor and equipment for Foodservice & hospitality

    Lighting, heating, lamps, interior design (floral art, cushions, accessories, etc.)
    Terrace, patio and lounge decorations
    Indoor/outdoor furniture
    Fabric, drapes, blinds
    Signage, brands
    Spas
    Bedding

  • Technologies

    E-commerce – Web
    Restaurant and hospitality
    management software
    Payment terminals / Cash register
    Security
    Computer system / Audiovisual media

  • Services

    Boutique or restaurant design
    Food testing
    Architects, designers
    Catering concepts
    Communication, brand image
    Publishers, booksellers
    Cleaning contractors
    Real estate
    Training, schools
    Equipment, tableware and tent hire
    Trade associations
    Public or quasi-public bodies
    Media
    Energy suppliers
    Banks, lenders, insurance, financial sector
    Transport providers

thematic nomenclatures

A market that evolves

quickly

Fast food accounts for 65% of the market in visits and 45% of the market in expenses.

A market of more than 14 billion euros in France / 37,300 points of sale. The growth of fast food is sustained by the rebirth of the bakery, sandwich shop, food shops…and the coming of new Coffe shops, Fast Casual as upscale fast food.

Food’in Sud is the ideal trade show to develop an exchange platform for snacking in a geographical area where the snacking culture is deeply developed.

They exhibited in 2016 : Banette, Cashmag, Delidrinks,  Etalmobil, Eurodix, Foodex, Forezia Snacking, Firplast, France Kebab, Instant crêpes, Gusto Concept,  JDC, L’addition, Les Moulins du Ventoux, Minoterie du Trieves, Morello Forni,  Pointex, Sibell, Tiller systems,…

Who exhibit?

Food specialties, dishes, sandwiches, salads, soups…Beverages
Packaging
Disposables
Bread, Pastries
Ice creams

Who visit?

Snacking restaurants
Bakeries / Patry shops
Pizzerias
Hotels
Campings/beaches
Distributors, Agents

Food'in Sud

The Mediterranean food service and hospitality trade show

Food’in Sud is dedicated to all the players in the CHR sector, Tourism and outdoor tourism, and food distribution.

3 good reasons

to visit Food'in Sud

Meet more than 300 exhibitors and brands during 3 days

Fill up with innovations and solutions to improve the offer, management, image and positioning of your business.

Experience Mediterranean food with live demonstrations and exchanges

Exhibitions and performances

Food'in Sud hosts prestigious events :

 

Tuesday 30 january - 10:00AM/01:00PM - Conferences place

Hosted by Laurent Terrasson, Director of the L’Autre Cuisine Publication,the responsible collective catering magazine

exhibitors‘ list

2016

VALSANIA FRANCO
AC FROIDCLIM
ADSTELLAM
ADVENTYS
AEROPRESS
AGNEAU DU BOURBONNAIS
AIDOMENU
ALLIER VOLAILLES
ALMA DI NOTTE IGP
ALPHAFORM
ALTERABILIS
AMARETTI VIRGINIA
AMAZING SPICES SARL
AMOUR DE PROVENCE AOC
ANANGO
ANGELOPO
ANTIGA
ANTOLIN
APPRO/IMESA
APVC – PORC FERMIER D’AUVERGNE
ARIZONA ICED TEA
ARTMENU FACTORY SRL
ASMA EMBALLAGE
ATLANTIC
ATMANOR
ATMP
AUGIER
AURES
AVION
B.R.A TENDANCES RESTAURATION
BADOIT
BALESTRA CEDRIC
BARISTA BARTENDER SOLUTIONS
BARISTA BARTENDER SOLUTIONS BBS
BAYARD DISTRIBUTION
BAYARD LA POMME DE TERRE
BESS & BLACH
BIANCHI RAPIDA
BIG TRAIN FRAPPE
BISCUITERIE D’AFA SAS
BODUM
BONGARD
BONNET
BOUCHES DU RHONE TOURISME
BOURGEOIS
BOUTEILLES D’EAUTEUR
BRAKE FRANCE SERVICE
BRASSERIE PIETRA
BRAVO
BRIOCHE PASQUIER
BRITA
BRULERIE CARON
BUBBLE TEA
BWT FRANCE SAS
BYRON BAY COOKIES
C & C BRANDING
C.A.T.E
CAFELAT
CAMPAGNE DE FRANCE-TERRE DE FRAICHEUR
CANAVESE SAS
CANDOL
CARIGEL
CARPIGIANI
CARRYPACK
CASADIO
CASEIFICIO SANTA CHIARA SRL
CASHMAG
CATOVA
CATTABRIGA/COLDELITE
CAUCHI DESIGN
CAVIAR DE NEUVIC
CAZETTE
CEPASCO
CFP GRANDES CUISINES
CHAMBRE DE COMMERCE ET D’ INDUSTRIE
CHAMBRE DE COMMERCE ITALIENNE
CHAMBRE REGIONALE D’AGRICULTURE PACA
CHARLES ANTONA
CHARLES MARTIN
CHATEAU DE BARBEBELLE
CHATEAU DE FONT VIVE
CHEMEX
CHIC CONCEPTION
CHIVAS
CHOC O LAIT
CIMBALI
COEUR DE TERROIR BIO
COLPAC
COMATEC
COMITE INTERPROFESSIONNEL APPRENTISSAGE
COMPAGNIE MEDITERRANEENNE DES CAFES
COMPOSANTS DIFFUSION
COMPTOIR DES SALAISONS
CONCEPT ART
CONCEPT ET COOK
CONFEDERATION PAYSANNE DES BOUCHES DU RHONE
CONVIVIAL
CORSICA GASTRONOMIA SAS
CREPINOX
CRUZILLES
CRYOLOG
DAGARD
DAVIGEL
DELICOCKTAIL
DELIDRINKS
DH2OI
DISCOUNTER CARIBBEAN (PLANET DISCO)
DISGROUP
DISTRISUD
DIVERSEY
DOMAINE DE SIOUVETTE
DOMAINE MAESTRACCI
DOREGRILL
DORINA SUD
DRESS CODE PRO
EARL EMILE GRADOS
EAUX SAINT GERON
ECHANGES PAYSANS HAUTES ALPES
EDIMAT
EEWORX
EEZYTRACE
ELFRAMO
EMGT CONCEPT
EMILE GRADOS
EMYG
EMYG ENVIRONNEMENT ET AQUACULTURE
ENODIS
EPACK
EPGC
ESPIG
ESPRESSO PROFESSIONNEL – CHARLY CAFE
ETALMOBIL
EURODIX
EUROFINS LMS
EUROFINS NDSC FOOD FRANCE SAS
EUROPACA
EVIAN
FAEMA
FARAUD
FEDIPAT
FERRARELLE
FIRPLAST
FIUMICICOLI
FLEXMOB
FONDS EPICURIEN
FOODEX SUD SARL
FOREZIA
FOUQUE CHIMIE
FRANCE BOISSONS SUD EST
FRANCE KEBAB
FREEZE ROLLS
FREIXOTEL
FRENCH COOKER
FRESH NORDAQ
FRIMA
FRINGAND
FROMAGERIE OTTAVI
FRUIT SHOOT
FUMAGE DU SICHON
FURNOTEL
GAMKO
GAVIGNAUD MAREE
GBG
GELMATIC
GENEDIS PROMOCASH
GEORGETTE BY MAROUN CHEDID
GFD LERDA
GI-METAL
GINEYS
GIORIK
GLASS & CO FRANCE SARL
GO PURE CHIPS BIO
GOURMEDITERRANEE
GRANDS MOULINS STORIONE
GROHE
GROHE SARL
GROSFILLEX CONTRACT
GROUPE IDM
GRUPPO CIMBALI FRANCE
GUSTO CONCEPT / MY SUNDAE
GUSTO MARKET
GVVIANDES
GYFAL/EMYG CONSERVERIE
HARIO
HAXE SYSTEME
HCB LA BAUQUIERE – JEAN DAVID TRAITEUR
HCR PREVOYANCE ET SANTE
HDG
HENRY BLANC
HOBART
HOMARIUM
HOREKA
HORIS SAS
HOSHIZAKI
HOSHIZAKI FRANCE
INDUSTRIE HOTELIERE
INFRICO
INGENICO
INSTAGRUME
INSTANT CREPES
ISOTECH
JABOULET
JAMESON
JANEIRO
JDC SA
JE MEUBLES
JOINT COMPANY ASSISTANCE INTERNATIONAL
JOSE SALGE
JURA
KAHLUA
KAMPOUZ
KETTLE CHIPS
KINI
KOPPERT CRESS
KRUPPS
LA CAVE A JAMBON
LA FACTORY MENU
LA MAISON DU BON CAFE
LABORATOIRE D’HERBORISTERIE GENERALE
L’ADDITION
L’AZIANA
LE FUMOIR DE PROVENCE
LE PORC NOIR
LERDA
LES AVINTURIERS
LES DELICES DE LOLA
LES EDITIONS DE LA RHF
LES MOULINS DU VENTOUX
L’HOTELLERIE RESTAURATION
LIBRAIRIE MAUPETIT
LIEBHERR
L’ISLE AUX DESSERTS
LOTUS
MAESTRO
MAINCA
MAINHO
MAISON MARTIN
MALONGO
MAMMAFIORE FRANCE
MAP FOURS
MAPAL
MARENO
MARIACHI
MAROUN CHEDID SAL
MARRENON
MARTEL CHR
MASSE EDITEUR DE GOÛT
MASSE LA MAISON DU FOIE GRAS
MATOS. SAS
MATOSPLAS
MECAFROID
MECNOSUD
MERAND
MERICHAUD
MERICQ
METRO CASH & CARRY FRANCE
MGC GRANDES CUISINES
MIDIPAIN
MILHE ET AVONS
MINOTERIE DU TRIEVES
MOMENTO PIZZAS
MONBANA
MONDIAL FORNI
MONIN
MORELLO FORNI
MORETTI
MOULIN DE VALDONNE
MP DRINK
NATURE FRESH SMOOTHIE BIO
NESPRESSO
NOPALNUTRA
NORDAQ FRANCE
NUMI THE BIO
NUOVA SIMONELLI
ONAOO – ORGANIZZAZIONE NAZIONALE ASSAGIATORI OLIO D’OLIVA
OP SARL
OTTAVI
OWL BLACK
OWL BLACK COMPANY
PACOCLEAN
PANIDOR
PANIMATIC
PASQUIER SA
PASSION FROID
PASTASI
PAVESI
PEDRITO STORE
PERFORMANCE 8 LTD
PERRIER JOUET
PETIT FORESTIER LOCATION
PHILAE MOBILIER COULOMB SARL
POINTEX
POINTEX INFORMATIQUE
POMONA EPISAVEURS
PORTAIL DE PROVENCE
PREST HYG
PRO A PRO DISTRIBUTION SUD
PRODALITALIA
PROMAG
PROVENCE CHARCUTERIE
PROVENCE DAUPHINE/ GINARD INVEST
PROVENCE EPICE
PROVENCE FROID
PROVENCE PRIMEURS AVIGNON
R&B CARDINAL
RAIMO
RATIONAL FRANCE SAS
RESERVIT
RESERVIT INTERFACE TECHNOLOGIES
RESO
RICARD SA
ROBOT COUPE
ROUGIE EURALIS GASTRONOMIE
ROUSSEY
ROUTIN 1883 SIROP
RPDA AZUR
RTC DISTRIBUTION
S.A.E.M.E
SAECO FRANCE
SALVIS AG
SALVIS FRANCE
SAMMIC FRANCE
SANIPOUSSE
SANTA TERESA LIQUORI
SARL LIVANDI
SAS CERES
SAS DES EAUX DE SAINT GERON
SAS EKKER-CONCEPT
SAS HUSO
SAS LA SOCIETE DE LA CAZETTE DE BOURGOGNE
SASA ROURE
SASU GELVAR
SAVALIA
SAXO
SCAE FRANCE
SCODIF
SEIPAM INDUCTION
SELECTION EXCLUSIVE
SELFCOOKING CENTER 5 SENSES
SENS DIGITAL
SIBELL
SICABA – ADET
SIDGESS – CASHMAG
SMART YOG
SNM
SOCAMEL
SODECO
SOLO CUP
SOMECOM
SOPRECO GRANDES CUISINES
SPIGOL
SPIT-ROAST
ST MICHEL
STE DISTRIBUT MATERIEL COLLECTIVITES
STEELITE INTERNATIONAL PLC
SUD INOX
SUNEO
SWEDLIGHAUSS
SWEETBIRD SMOOTHIES
SYBARITAS
SYMPHONIE
TDAIRTDEAU
TECFRIGO
TEISSEIRE
TEISSEIRE FRANCE SAS
TERRE AZUR
THIRODE
TILLER SYSTEMS
TOPCRYO
TOSHIBA
TOURNUS
TOUT TECHNIQUE BONGARD
TOWA FRANCE
TRANSGOURMET OPERATIONS
TRITTICO
TULIP FOOD COMPANY
UNEBIO-ADEMA
UNION DES METIERS ET INDUSTRIES DE L’HOTELLERIE
UNIWELL
UNOX FRANCE SAS
VICI
VICTORIA ARDUINO
VIEILLES CAVES DE PROVENCE
VITA COCO
VOLAILLES FERMIERES D’AUVERGNE
VOLVIC
WERNER FOURS
WINTERHALTER FRANCE SAS
ZUMEX

Le foie gras à l'honneur

Monday 29 January

This competition is organised by Maison Masse, and is the preeminent competition for an unique product: foie gras! Competitors selected from regional events will go head to head in the final.

Tuesday 30 january - 10:00AM/01:00PM - Conferences place

Hosted by Laurent Terrasson, Director of the L’Autre Cuisine Publication,the responsible collective catering magazine

Take part in the hottest business event

in south of France

Speed to market Reach a large part of the marketplace in a short space of time

Generate lucrative and targeted business leads Exhibiting on Food’in Sud will help you to increase your sales and strengthen your commercial presence on the Mediterranean

Be where your customers are The visitors who attend Food’in Sud are looking for new products and innovations and they expect to meet their suppliers. Can you afford not to be here when they come looking?

Create a business Experience Show your products, equipment and service solutions to customers and prospects in the CHR sector and food distribution in the South and the Mediterranean

Take advantage of the press coverage and all the communication around our event

A leading trade show

Food’in Sud is the Mediterranean food service and hospitality trade show which is positioned on the No. 1 tourist region in the world and on an area rich in a creative culinary tradition that offers innovations. In order to attract high-level contractors, Food’in Sud is setting up a dense program of events that aims to bring about changes and ideas for professionals.

Marseille

An international attraction focused on the Mediterranean

Food’in Sud is supported by regional institutions to welcome visitors and exhibitors under the best conditions. Hotel infrastructure, railway network, international airports, public transport, restaurants, outings …

Connect with a high-profile communication campaign

Food’in Sud is setting up a national and international multi-channel communication campaign, designed to attract even more qualified visitors.

  • Press
    • Media plan for leading national and international publications (targeting Southern European and Mediterranean countries).
    • Partnerships with trade press and local business publications.
    • Local poster campaign and improved partnerships with regional daily publications.
    • Press relations managed by a specialised agency for all national and regional media
    • Local radio campaign

  • Digital communication
    • Increased visibility on social networks: Facebook, Twitter, Instagram
    • Partnerships and adverts on selected websites
    • Visitor pre-booking and reminders via our website
    • Digital communication kit provided to exhibitors

  • Direct Marketing
    • Acquisition of prospects databases
    • Identification of Top Buyers in each targeted sector, Hosted buyers programme, VIP welcome
    • Direct mail and e-mail campaigns
    • Targeted street marketing

  • Partnership
    • Promotion via trade associations and institutions in Southern Europe and the Mediterranean

Any question? Contact us!







Make lots of contacts!

Boost your business by connecting with managers and top buyers from across the sector:

HOTELS
Renowned hotel chains to independent outfits
Outdoor hospitality, holiday homes, vacation rentals

RESTAURANTS/FOOD SERVICE

Table service:
traditional & gourmet restaurants, bistros, brasseries, pizzerias, etc.

Institutional catering:
schools, hospitals, administrative bodies, retirement homes, businesses, etc.

Transport and leisure catering:
cruise ships, theme parks, transport providers

SPECIALITY FOODS
Bakeries / cake shops,
Delicatessens, wine trade / Gourmet shops
Caterers, butchers, fine meats

RETAIL
Department stores Supermarkets
Wholesalers, retailers, agents
Specialist shops (decoration, gifts, garden, organic goods, etc.) E-commerce

BEACHES, BARS, LOUNGES, NIGHTCLUBS

VENDING MACHINES, SERVICE STATIONS

Bakeries / cake shops,

Delicatessens, wine trade / Gourmet shops

Caterers, butchers, fine meats

Department stores Supermarkets

Wholesalers, retailers, agents

Specialist shops (decoration, gifts, garden, organic goods, etc.)

E-commerce

Beaches, Bars, Lounges, Nightclubs

Vending Machines, Service Stations

Exhibitor’s communication kit



















  • Véronique VALTY

    Press officer

    Tel.+33(0)6 08 84 27 09
    vero.valty@wanadoo.fr

  • Sébastien SECHAUD

    Press officer

    Tel : +33(0)6 20 66 23 72
    sebastien@dubruitaubalcon.com

Application for accréditation