Bord Bia and leading Irish meat companies aim to increase Ireland`s share of the international foodservice sector at the SIRHA trade fair in Lyon this week.

Irish beef is already the leading imported beef featured on high end French restaurant menus, second only to local produce.

France continues to be Ireland’s largest Eurozone export market for food and beverages in 2016, and is now in third place globally (behind the UK and the U.S), accounting for 6.6% or €741m of export revenue, up 2% on 2015 figures, driven by growth in the seafood, lamb and beverages categories.

Furthermore, France is Ireland’s most important customer for lamb and seafood, second largest customer for beef and whiskey globally.
 
SIRHA focuses on all aspects of the foodservice sector including the latest innovations and trends featuring more than 1,600 demonstrations each day that showcase new products, services and ideas for foodservice professionals. Irish exhibitors include Irish Country Meats, John Stone, Traditional Irish Meats, Liffey Meats, Slaney Foods and Kildare Chilling Co.
 
Speaking at SIRHA, Bord Bia Manager for France, Ms. Noreen Lanigan said, "Irish food has already made significant inroads in the foodservice channel across all food groups in France. In the meat sector, two thirds of all meat sold in foodservice is imported and Ireland is positioned as the leading supplier."

She added, "Our focus on the foodservice channel in France is informed by its potential for growth and the challenges of “Made in France” at retail level Bord Bia’s partnership with one of the leading restaurant guide books in France, Gault et Millau, to promote Irish meat to over 900 high-end French chefs in six different regions in 2017 will enhance further Irish food’s visibility in the French foodservice sector."

Source: www.businessworld.ie