At the end of September, the twentieth edition of the Sirha congress - The World Hospitality & Food Service Event took place in Lyon, in which, despite the context and some restrictions, a total of 149,100 professionals and 2,116 exhibitors and brands gathered both national and international from the Food, Catering, Pastry, Hospitality, Materials sector, among many others.

This year's edition has highlighted the challenges of reactivation with visitors focused on the business, happy to find their suppliers again and the intense search for novelties: 350 innovations presented at the show, 12 of which have received the Sirha Innovation Award.

Many of these innovations are aimed at capturing the consumer's attention. New flavours and surprising textures were introduced; personalized products such as OACAO's first 100% customizable chocolate; a wide range of vegan and meat alternative products, such as an ice cream based on quinoa or a steak made with pea protein; or products that help the consumer to take responsibility for their health with "proven" or specific benefits for certain pathologies.

From PORDAMSA we had the opportunity to exhibit some samples of our most noted collections: Barcelona, ​​Botanique, Arbre, Nordica... including several pieces from our most recent collections: Coral and Takumi. In addition, we collaborated with the chocolate decoration company Dobla, who exhibited their creations using our tableware collections.

Likewise, throughout the 5 days that the event lasted, more than 60 masterclasses, activities and competitions took place, among them the World Cup of Pastry, whose winner was Italy; and Bocuse d'Or 2021, in which the 24 best chefs in the world competed for the title of the best chef on the planet, with French chef Davy Tissot becoming the winner of the contest, ahead of Denmark and Norway.