With a record-breaking 465 applications for the Sirha Innovation Awards and a Start-Up Village that has doubled in size, the 2025 edition of Sirha Lyon firmly establishes itself as the global epicenter of Food Service transformation.
Overview
The F&B sector is constantly evolving, driven by bold entrepreneurs who redefine how we produce, consume, and share food. Confronted with the major challenges of the 21st century—feeding a growing global population, minimizing environmental impact, adapting to shifting dietary trends, and keeping pace with accelerated lifestyles—innovation emerges as a key solution.
Sirha Lyon 2025 perfectly embodies this dynamic, positioning itself as the global showcase for Food Service transformation. This year’s edition sets new records with 465 entries for the Sirha Innovation Awards and over 630 innovations and new products unveiled at the show. The Sirha Innovations area and the Start-Up Village, supported by Crédit Agricole and hosting 60 start-ups—double the number from the previous edition—highlight the industry’s vibrant energy.
At the heart of this innovation drive, the Sirha Innovation Awards spotlight solutions that sustainably transform professional practices. Backed by a panel of expert judges, these innovations reflect a relentless pursuit of performance, sustainability, and adaptability. With such a concentration of groundbreaking ideas and cutting-edge technology, Sirha Lyon cements its status as a living laboratory for the industry’s evolution.
A few award-winning innovations at Sirha 2025:
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Algama – Tamalga Baking: This range of microalgae-based egg substitutes is revolutionizing pastry and baking. Innovative, ecological, and cost-effective, it enables a more sustainable production process while delivering textures and consistency comparable to whole eggs. By reducing environmental impact and costs, Algama paves the way for more responsible food production.
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Planted Foods – Planted Steak: A premium plant-based alternative, Planted Steak replicates the fibers and juiciness of meat through advanced fermentation processes. With 97% lower CO₂ emissions than beef, this product exemplifies the rise of sustainable consumption without compromising on flavor.
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Quiet – Silent Tableware: At the intersection of material innovation and customer comfort, Quiet offers tableware combining tempered glass and silicone. By significantly reducing noise levels in dining spaces and being three times more durable and lightweight, this solution appeals to premium restaurants seeking to enhance their acoustic environment and operational efficiency.
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Biowels – Food Stretch® Compostable: This biodegradable cling film is a sustainable alternative to conventional plastics, maintaining excellent adhesion and transparency. By replacing traditional packaging with compostable solutions, Biowels reflects the urgent need for environmentally friendly practices.
The innovations showcased at Sirha Lyon 2025 underscore a profound convergence between sustainability and technological innovation. From plant-based alternatives to animal proteins to compostable materials replacing plastics, the sector is accelerating its transition to more responsible models. This momentum is accompanied by a pursuit of operational excellence, demonstrated by products designed for ergonomic and intuitive use, addressing the growing demands of professionals. More than a passing trend, this synergy between efficiency and environmental impact is redefining industry standards, heralding a future where innovation becomes the rule, not the exception.
Alice Polack
