Phygital Room
In the Phygital Room, Production, Retail, and Foodservice managers discovered start-ups presenting staged and contextualised solutions that are already deployed or emerging.
Click here for more informationGreat success this year!
M.A.D.E. was an unqualified success, with nearly 4,000 visitors –
including 80% of decision-makers – on the 19th and 20th of March!
The exhibition managed to attract most of the distribution channels.
This year’s event was dedicated to “Phygital Food & Life: where I want,
when I want, how I want!” and M.A.D.E.’s 400 exhibitors did a great job showcasing the food of the future.
Press release
Exhibitor testimonials :
- “Qualified meetings on various topics” Pleurette
- “High-quality visitors and a two-day exhibition: the ideal combination” CIPAL
- “Very interesting post-exhibition contacts!” IDMER
The numbers
Innovations Tour
M.A.D.E.’s Innovation Tours analysed a selection of innovations that specifically respond to the two main needs at the moment: new mobility and new consumption.
To know more about it
M.A.D.E. kitchen
Sylvain Guillemot and Didier Lemperiere used the six M.A.D.E. Award winning products in original recipes. Alongside them, Alexandra Beauvais, a well-being chef who specialises in healthy food, offered 100% natural gluten-free culinary delights.
More detailsTV studio
What will the future be made of? What changes will the digital revolution bring to the food sector – from the field to the plate, from the seed to the stomach? What impact will it have on our food, on access to food, on consumer behaviour? How will it fit in with sustainable development? ... We heard from experts in M.A.D.E.’s TV studio. Watch the videos of the various speakers:
See the videos of the interventions
Walk of Fame
M.A.D.E.’s Walk of Fame greeted visitors at the exhibition’s entrance! Innovation, trends, best of ... The exhibitors’ flagship products were presented by sector: snacking, organic, vegan ...
Relive the Walk of FameM.A.D.E. Awards
Simple recipes, naturalness, flavour, well-being, connected experiences ... these innovations reflect the new expectations of consumers on topics ranging from clean label to convenience, originality, pleasure, and health. The event demonstrates that plant-based, local, and sustainable products can also be both delicious and convenient.
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