Search

The article offers a preview of multiple food products, including "Piz'up", pizza dough with olive oil, thick, and soft, from Croustipate, France; "Croc'ini", from Herta, and "Roll à Poêler au Fromage", stuffed pasta, from Lustucru.

The article offers a preview of multiple products related to the food and culinary industry, including "Céréal Bio", pasta pouches, from Nutrition & Santé, "Veggie Italie", veggie sauces, designed to be mixed with vegetables, and plant-based proteins, and "Le Tofu Cuisine", from Céréal Bio.

The article offers a preview of multiple food products, including "Farine Francine Fluid", flour essential for making crepes or pancakes, from Francine, and "Pâtes à Tartiner" a range of spreads, from Yacon & Co, France.

The article features a preview of diverse food-related products, such as "La Vicoise chips" from Intersnack, Germany, and a range of fruits and vegetables from Juste Bio, France.

The article highlights Japan-based NSK, a specialist in bearings, showcasing its role in aiding industries such as insulation products and agro-food. It highlights NSK's specialized bearings effectively addressing contamination concerns, prolonging lifespan, and cutting maintenance costs, thereby generating considerable annual savings and enhancing operational efficiency in building insulation and food processing.

The article focuses on food company, Daunat's performance and innovations in the snacking market amid challenging conditions, including inflation and declining sales volume in the snacking category. It highlights Daunat's growth in both volume and market share, particularly in segments such as sandwiches and salads. It also discusses Daunat's efforts to clarify its product offerings, introduce new flavors and formats, and prioritize French sourcing for ingredients.

The article focuses on Yumgo, a French startup that is revolutionizing the food industry with its plant-based egg substitutes. It highlights Yumgo's mission to provide sustainable solutions for professionals seeking alternatives to traditional eggs. It also emphasizes Yumgo's innovative products, developed in collaboration with renowned chefs, and its commitment to reduce carbon footprint and promoting animal welfare.

The article offers information on Goguette's reimagined wine cellar, designed to meet modern aspirations, inspired by three essential values. Topics include Goguette's bold approach to redefining French conviviality, its role as a companion for those seeking the joys of taste and shared moments, and its commitment to providing optimal storage and a practical, easy experience for wine enthusiasts.

The article offers information on Evéma, a company specializing in the manufacture and sale of refrigerated display cases for the food industry, partnering with Replace Pro, a reconditioned professional equipment reseller, to promote sustainability. Topics include the environmental impact of electronic waste, the importance of promoting reconditioning to reduce waste, and Evéma's collaboration with Replace Pro to create a reconditioning process for refrigerated display cases.

The article reports that Bordeau Chesnel launched a reference of rillettes made with white wine from the Loire Valley which intends to continue to the department. Topics include responsible breeding designed for rillettes, with a dedicated building for breeding and animal welfare;and recipe for breeders involved in the Our Shared Values ​​program involved in program at around thirty checkpoints linked to reducing the environmental footprint of operations and to animal welfare.

The article focuses on trend of gradual evolution that has seen a big boost in recent months for its fixed prices and convenience, these ready-to-eat products requiring very little preparation. Topics include examines that according to FranceAgriMer, prepackaged self-service products have seen an upward trend with the crisis as they represented several percentage of fresh products in January 2020.

The article informs that according to a study by Kantar, independent food groups are steadily gaining market share. It mentions that among their major strengths, local roots, popular with consumers during this COVID-19 pandemic, along with rise in market share of companies such as Leclerc, Les Mousquetaires, and Système U.

The article discusses the pros and cons of food apps. It mentions that they started by providing nutritional information for the products, wherein they now give their degree of transformation, unearth risky ingredients, all while being personalized. It also mentions that many applications actively participate in consumer food education to the point of drowning him in information.

The article provides a preview of two pasta products, namely "Collection 1844" and "Les Végétales," offered by Alpina Savoie.

The article offers a preview of two products, including "Jambon d'Aveyron", a seven-month matured ham with a soft, melting texture and a hint of hazelnut flavor, and "Assiette Raclette", a winter assortment of charcuteries, from Frais Devant.

The article offers a preview of the ready-to-reheat pre-filled "Fajitas", (Chicken, Beef, and Vegetable variations), from Daunat.

The article informs on rise in plant-based products within food industry. It mentions that green is a food habit that is starting to take hold in consumer shopping , including the search for alternatives to animal products, for health, ethical and environmental issues. It also mentions about targeting gluttony.

The article focuses on driven by the COVID-19 pandemic confinement and homemade meals, manufacturers are continuing to launch salt-free or even vegetarian products in France. It mentions that they are also continuing their corporate social responsibility initiatives by highlighting breeders on their packaging.

The article evaluates several food products including Lapin & Bien meat from loeul & piriot; honey from Biosens Laboratoire; and organic olive oils from Le Temps des Oliviers.

The article informs that the market responds to all consumer trends towards healthier ingredients within sauces with more virtuous recipes, local sourcing, recyclable packaging. It mentions that the consumption trends noted in these categories are in line with those of other food markets such as pleasure and taste, local and origins, well-being and organic, close to home-made.

The article presents a report on the growth of the organic snacking market in France in 2020. It states that increasing health issues has encouraged consumers to go for organic food items. It mentions that because of increased demand, companies are also motivated to make innovations in their offerings by introducing quality and valued products.

The article reports on the impact of too much product information on the packaging. It is said that too much product information on the packaging disturbs the consumer in search of transparency. Eclipsed in the midst of the coronavirus crisis, where the French origin is highlighted, these questions will reappear in the coming months.

The article reports on testing of complete hygiene, strict regulations, resistance to chemical attack and efficient connectivity, and power transmission components in the agriculture industry. It states that France remains at the forefront in the agrifood sector, which represents 11% of openings in the mechanical industries.

The article reports on the new law of equality for food industry in France in 2019. It mentions about the food equality law called Egalité alimentaire (Egalim) in the country. It also states that trade negotiations have started in France for farmers and distributors in order to establish equality in the industry.

The article offers a preview of two food products, including "Fraîcheur citronnée", providing a lemony freshness to desserts, from Les 300 Laitiers Bio, and "Saveur d'Automne", mustard with autumn flavors for seasoning salads, meats, or in vegetable quiches from Reine de Dijon, France.

The article offers a preview of the "Miel de France", sweetening, flavoring and culinary ingredient, from Lune de Miel, France.

The article offers a preview of the "Douceur de Brebis", dessert and snack, from Le Petit Basque, France.

The article provides a preview of the "Skyr Apéro," appetizer spreads for snacking, by Puffy's.

The article focuses on the popularity of chips in France, with consumers demanding a wide variety of indulgent and imaginative flavors for snacking, appetizers, picnics, and meal accompaniments. It mentions that despite inflation, the savory snacks category, particularly chips, is experiencing volume and value growth, aligning with the pleasure, snacking, and aperitif trends in France.

A review is presented of Tout Beau Tout Frais sandwiches from Daunat.

The article celebrates the 50th anniversary of Sodebo, a French food company. It mentions that despite the challenges posed by the 2022 crises, Sodebo has managed to maintain strong sales in the fresh self-service catering category, particularly in sandwiches and boxes, and has even attracted new customers from a variety of French households, including those affected by inflation.

The article analyzes the effects of 2022 events on the meat industry in France, including inflation in meat prices due to a decrease in cattle and increased costs of inputs. It mentions that Charal plans to adapt by offering smaller portions and adjusting promotions while emphasizing innovation and quality, and the company aims to create value and adapt to changing consumer budgets to succeed in the industry.

The article focuses on companies in the agri-food industry are now seeking to stay course until the post-pandemic Covid-19 period, using automation to increase competitiveness and productivity. It mentions companies from the food industry are facing a significant reduction in consumption, as well as supply chain disturbances. It also mentions quality of products and packaging, flexibility of production and sustainability and automation cannot not only about robotics and artificial intelligence.

The article presents an update on the foie gras, a luxury food product made of the liver of a duck or goose that has been especially fattened, sector in France. The sector is returning to growth in 2018, after two years of bird flu. Smoked salmon does not benefit from this improvement and shows a declining position in favor of smoked trout.

The article reports that the sweeteners market is at half mast as consumers are now in favor of more natural, specialized sugars and look twice before sweetening their food. Matthieu Simonin, director of marketing operations for Cristalco, says that with a very high penetration rate, of the order of 93%, sugar is a category of very high consumption.

The article reports on food brands combining creativity with commitment, search for meaning and naturalness to meet the demands of sophisticated consumers. Alpina Savoie, a French company specializing in the agri-food sector and more particularly in pasta production, says that they offer products that are good for men and always more respectful of the lands on which the company has established itself.

The article presents an update on the food market. Faced with a rather gloomy market, brands must reinvent themselves under the weight of the evolution of consumption but also under the pressure of the requirements of traceability and quality. Denis Lerouge, Director Communication Products and Promotion at Interbev, says that the total butchery and processed meat fell by 1.9% in the end of 2018.

The article focuses on the performance of infant food market of France in 2018 with reference to sales, annual income and turnover. Topics discussed include growth of organic food industry, sales statistics of infant food market, demographic balance in baby food sector, importance of specific diet for consumers.

The article presents the author's views on the weaken consumer confidence after the collapse of Rana Plaza building in Bangladesh. Topics discussed include food industry suppliers in Bangladesh, quality of processed food materials, manufacturing of food products and supply chains involved in food industry.

The article presents an update on the natural products and sugar market in France. In 2018, the sweet grocery store turned out to be less dynamic than the total PGC (+1.5% in sales and -0.2% in units). The growth is realized by the segment Authenticity (100% of the gains value) penetration and market gains are related to sales growth in the category Authenticity.

The article presents the author's views on the increased sale of seafoods in France because of its nutritional value. Topics discussed include transparency of ingredients offered by the food companies in their products, reasonable choices of consumers, quality of seafood products and sustainable fishing.

The article evaluates jam and honey products incluidng jams from Confit de Provence, orange marmalade from Vergers des Alpilles, and fruit jams from Rigoni di Asagio.

The article evaluates several food products including Lot-et-Garonne hazelnut spreads from Lucien Georgelin; Maple Joe syrup from Famille Michaud Apiculteurs; and organic super flours from GreendOz.

The article reports that food manufacturers are preparing for the end of the year with serenity and are banking on sure values ​​of their offers in order to best meet the needs of reinsurance expressed by consumers. It mentions Patricia Houdebert, director Marketing and communication of Feyel, the first explanation comes from the impact of the Egalim law, effective from the start of the year 2020. It also mentions foie gras was still impacted by the confinement. INSET: Pains apéritifs.