Welsh lamb and beef will be featured at SIAL Paris, the world’s largest food and drink trade fair, later this month.
Hybu Cig Cymru – Meat Promotion Wales (HCC), alongside a delegation of Welsh red meat exporters, will be exhibiting and promoting Welsh red meat brands – Welsh Lamb and Welsh Beef at the acclaimed French trade show which takes place between October 19 to 23.
HCC will be meeting with prospective buyers and global contacts to promote produce at the event, and will be offering samples and cooking demonstrations throughout the course of the five day fair.
SIAL
SIAL marks its 60th anniversary this year and will feature over 400,000 products from food and drink brands located all over the world, attracting an international audience of buyers, journalists and policy-makers alike.
The Welsh government will also be joining HCC at its stand in SIAL to promote the wider Welsh food and drink industry as well as their international convention, Blas Cymru – Taste Wales, which is due to be held in Newport in October 2025.
HCC will also be hosting a reception where HCC chair Catherine Smith will give an address to a curated audience which will be followed by a speech from Welsh government’s external relations and trade manager, Elizabeth Nixley.
During these addresses, HCC’s consumer executive, Elwen Roberts will be on-hand providing an array of canapes featuring Welsh Lamb, Welsh Beef and other Welsh food products and ingredients.
HCC’s head of Strategic Marketing and Connections, Laura Pickup, said: “Export markets are vitally important to the Welsh red meat sector to maintain farmgate prices and ensure long-term success for the supply chain.
“At SIAL, we will be meeting with current customers as well as building new contacts and relationships with buyers and importers from across the global food and drink sector.”
While events executive at HCC, Medi Jones-Jackson, added:
“SIAL is widely regarded as the world’s premier food and drink trade show and we are proud to be representing the Welsh Lamb and Welsh Beef brands at the event and championing them as high quality and sustainable red meat products in the global marketplace.”
