The organic food sector continues its growth at Natexpo and this year presents a rich offer of bakery products, biscuits, chocolate and other sweet treats.
Chocolate will be in the limelight at Natexpo thanks to demonstrations at the Organic Chocolate Workshop, performed by chocolate chefs and which demonstrate exhibitors’ original creations.
Visitors will also be able to take a tour in the Dominican Republic with Saveurs et Nature, partners of “Plantacion del Eden”, for which they are funding their cocoa bean drying tunnel, a production hangar and a solar energy production system. Cocoa beans from this plantation are processed in France, in Vendée, into “pure plantation” chocolate bars with 70% cocoa.
With a range of 16 chocolate bars, Belledonne has created different recipes: praline centres, pure fruit, ganache or biscuit bits. All of these bars have re-sealable and eco-designed packaging.
The chocolate offer also features Dardenne chocolate bars and original flavour associations by Onaturo, such as the Hypnose bar: an anti-stress bar made with 62% pure origin Panama cocoa, honey, vanilla and chamomile.
Also, don’t miss the chocolate from Belvas, Bovetti, le tiroir au Chocolat, Tohi et Kaoka, etc.
In biscuits and small cakes, the gluten-free range is growing by the day with gluten-free and lactose-free spongy madeleines with dark chocolate chips and without palm oil from Biothentic, or gluten-free chocolate-chip brioche by L’Angélus / Biofournil. The family biscuit company, Lou Bio, is getting ready for the launch of its new range of gluten-free and vegan biscuits under the DAO brand.
To accompany cake-makers, Sinepix is offering organic and gluten-free cake mixes. This year at Natexpo, La Patelière range of organic cake-makingingredients is spotlighting organic ground praline, ideal for adding a hazelnut taste to all preparations.
Concerning fruits, there is the Menton lemon jam by Naturgie to discover, or the new range of specialities with agave syrup by Biolo’Klock, which mixes 75% of fruits with 25% of agave syrup, with a low glycaemic index and low calorie content for a healthy and tasty product.
Concerning bakery products, millers are developing organic ranges such as Moulins Bourgeois with their “Tour de Meule” and “Le boulanger bio” brands. Local supply of flour is one of their commitments. Minoterie Prunault, for example, gives precedence to organic and Breton wheat producers.