B2B2C players in the organic food chain are on the lookout for innovations. Circular economy, technological innovation, zero waste, distinctive labeling… There's no shortage of areas to advance the rapidly expanding sector.

Created in 2018, the Natexpo Lab brings together startups from the circular economy and technological eco-innovations. In 2019, around fifty companies will showcase their concepts and have the opportunity to pitch their approach.

A fruitful exchange, because visitors and other exhibitors at the show will be invited to rate the performances of each Lab exhibitor and the grand winner will be announced at the end of the show.

Zoom in on some of them!

Moving towards less waste and sustainable consumption

Big winner last year and back this year, Cucumber is a Nice-based startup that has launched an anti-waste mobile application. The idea: to allow farmers to sell their "non-standard" fruits and vegetables (not the right size, a little damaged, too many, etc.) directly to restaurants, processors, caterers, associations, or even individuals. A brilliant idea to stop what seems like an aberration: in France, every year, 10 million tons of food are thrown in the trash... Thanks to Pepino, 7,7 tons of fruits and vegetables have already been saved!

“Last year, we received a very warm welcome. The Lab allowed us to confirm the interest of our innovation for the players in the sector " explains Enzo Giusti, the founder, "we are convinced that whatever the product, whatever its condition, it has value for a local food industry player." His second participation in the Lab will allow us to exchange with all the players in the food industry – the potential users of this app – and to better understand their needs.

Choosing sustainability means doing good for the planet and being an agent of change! The label Longtime®, set up by the company Ethikis, is thus the first to provide information on the durability of a consumer product and its repairability. The consumer knows that an item thus meets precise quality criteria and that its quality/price ratio is justified. Domestic appliances, multimedia, leisure equipment, tools... The consumer makes their choice in full awareness! The first two labeled products will be presented at the Natexpo trade fair " explains Elsa Lomont, co-founder of the label, "we want to offer visibility to manufacturers engaged in this approach and promote responsible consumption through this pragmatic tool."

Having a meal delivered and then throwing away the packaging, who hasn't done it? But when this action concerns a collective use, it takes on completely different proportions! Hence the very ingenious idea of Eat and Back, which has designed a digitally returnable lunchbox! But without having to pay upfront: you order your meal in the lunchbox at the restaurant (click on the deposit) and when you bring it back, you return it! The box is then washed and reused. Made in Tourcoing, the box is made of sustainable bioplastic, reusable and 100% recyclable. Available in various sizes (500 or 800 ml), stackable and completely modular, the boxes stack easily.

Already present last year, Céline Scavennec – co-founder of the concept – returns to the Lab this year, “ a place for interesting meetings with other start-ups and which provides a certain visibility ". If for the moment the catering professionals who offer the delivery of meal trays in Eat And Back lunchboxes are mainly located in Hauts de France and Belgium, in September a new adventure begins with the CROUS of Grenoble!

Valorize co-products from human food

In the food industry, many by-products end up in the trash. When Marie Kerouedan, an expert on sustainable food supply chains, realized during an internship at a brewery that malt residue (called spent grains) was thrown away after the brewing phase, she decided to do something about it!

She then launched a cracker business made from organic beer residue with Nathalie Golliet, a culinary communications specialist – this is how the brand was born. Resurrection, committed to organic and local products. Today, ½ ton of spent grain is recycled every month! Curious and on the lookout, the two founders develop new recipes based on their findings, such as the one made from apple pomace. The company, who won the Natexbio Challenge competition, wanted to be present at the Lab to “present their innovation. We are the first to have transformed by-products of human food into crackers. " emphasizes Nathalie. An idea that has already given rise to others...