Latvian Products Win Innovation Certificates at Paris Food Fair
More than 60 Latvian food producers took part in the SIAL Paris 2026 food industry exhibition. Products from eight Latvian companies, including the fireweed powder by Madona-region brand Plūkt, received SIAL Innovation certificates.
The international food industry exhibition SIAL Paris 2026 was held from 17 to 21 October at the Nord Villepinte exhibition centre in Paris, with more than 60 Latvian food producers taking part. In the show's innovation contest, SIAL Innovation 2026, an independent expert jury awarded certificates to products from eight Latvian companies. This is international recognition for Latvian producers at a global industry showcase.
A product from the Madona municipality also drew attention: the fireweed powder made by the Plūkt brand (SIA Plūkt). It is used in a way similar to matcha, the Japanese tea popular around the world.
Certified products
In addition to Plūkt's fireweed powder, certificates went to:
- SIA Baltic Seaberry, for sea buckthorn products aimed at immunity and well-being;
- SIA Rudy's Brewing Co., for Rudy's Kombucha with matcha and passion fruit flavour and for the functional soda Sody;
- SIA GPU Nākotne, for beef snack sticks;
- SIA Abhaja, for a plant-based caviar made from chia seeds;
- SIA Zekants, for broad bean and egg protein crisps, as well as fruit and broad bean protein bars;
- SIA Lat Eko Food, for rice porridge with milk;
- SIA Salmon A&P, for tuna in Asian-style sauces and top-quality fish products.
About the exhibition
SIAL Paris is one of the world's leading international food industry exhibitions, bringing together producers, distributors, restaurant industry representatives, importers and exporters. This year about 8,000 participants from more than 130 countries took part, presenting over 400,000 products across ten food sectors.
Latvian companies were represented in eight themed halls: delicatessen – 22, fish and seafood – 13, dairy and eggs – 8, fresh meat and offal – 7, beverages – 6, confectionery – 5 and alternative food – 5 participants. The dairy hall included Cesvaines piens and Smiltenes piens.
