PGI Welsh Lamb and PGI Welsh Beef will feature at SIAL Paris, the world’s largest food and drink trade fair, later this month.
Hybu Cig Cymru – Meat Promotion Wales (HCC) will be exhibiting and promoting the globally acclaimed Welsh red meat brands – Welsh Lamb and Welsh Beef, along with a delegation of Welsh red meat exporters.
At the event, HCC will be meeting buyers and global industry contacts as well as serving up samples and providing cooking demonstrations.
SIAL is taking place between the 19-23 October and is a key event for global food and drink brands. The event features over 400,000 products and attracts buyers, journalists and policy-makers from around the globe. This year is the 60th anniversary of the event.
HCC are also hosting a reception where HCC Chair Catherine Smith will give an address to a curated audience of international meat industry buyers, journalists and policy-makers. Welsh Government’s External Relations and Trade Manager Elizabeth Nixley will also give an address and HCC’s consumer executive Elwen Roberts will be providing an array of canapes featuring Welsh Lamb, Welsh Beef and other Welsh food products and ingredients.
Welsh Government will also be joining HCC at their stand in SIAL to promote the wider Welsh food and drink industry as well as the international convention Blas Cymru | Taste Wales which will be held in Newport in October 2025.
HCC’s Head of Strategic Marketing and Connections, Laura Pickup, commented:
“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.”
Events Executive at HCC, Medi Jones-Jackson, also commented:
“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.”
