The attraction to local is confirmed
In an uncertain context, consumers' appetite for a so-called product local tends to strengthen. Crisis situations, whether health, economic, or political, accentuate protectionist reflexes. The war in Ukraine, leading to shortages and rising prices for raw materials, has only exacerbated this need for reassurance and this need for a local product.
According to a study by IRI, 77% of consumers now prefer a local product to an organic one. Surveyed in 2021 by IFOP, 66% of French people were even ready to "buy more local and made in France products, even if it means paying 10% or 15% more for them," while only 36% would do the same with "organic food products." Local brands (generating more than 50% of their turnover in a region) thus recorded a 6% increase in hypermarkets and supermarkets, compared to 2,3% for all FMCG and Self-Service Fresh Products.[1]
This demand for local products is reflected in the strengthening of short circuits and the promotion of regional know-how. This does not exclude innovations highlighting ingredients from more distant countries, in a committed social and environmental approach thanks to local production chains.
Historical know-how and short supply chains are attractive
Consumers are looking for more simplicity, less processing, and more transparency. This trend signals a return to the essentials, to the traditions of our regions and to regional know-how.
Located in the heart of the Grands Causses Regional Natural Park, on the border of the departments of Aveyron and Lozère, The Causse Family Farm has been raising organic sheep since 2008. It transforms the milk it collects and that from surrounding farms into organic sheep yogurt, under the Tradi-bergère brand. Its production unit, built in an ecological way, is adjacent to its local produce store, “Le Panier”.
Dried pasta, fresh pasta and ravioli are the company's creations QED – Creative, High-Quality, French, Sustainable. The products are made from durum wheat grown organically in the Ile de France region and produced using local ingredients in Meaux. The founder, Frédéric Bonomo, a former chef in luxury restaurants, thus illustrates his desire to "create flavors and moments of sharing with the greatest respect for people and the environment."
Family-owned and independent business since 1986, Green Relay is a long-standing wholesaler and logistics provider of organic products. Based in Carpentras, Vaucluse, the Group now has 300 employees. Through four sectors and nine own brands, Relais Vert supports agroecology in the Gers region (via a seed, legume, and cereal unit), and in the Drôme, Loire, and Ardèche regions in particular. Relais Vert also owns Kilimandjabio, a logistics platform for frozen organic products aimed at professionals.
Old Pointet, headquartered in Isle sur la Sorgue, owns 300 hectares of orchards. This location places it at the forefront of independent French producers of organic apples and pears, with multiple varieties. Its roots in the south-east of France allow it to have the earliest harvests in Europe. The company is Global Gap certified for its orchards and IFS Food High Level certified for its packing station. Packaging is varied: bulk, trays, cardboard trays, wooden crates, etc. Since 2017, the company has had a fruit waste treatment unit using methanization, the first in the PACA region.
The beer industry in France is experiencing an exceptional revival thanks to the 2,000 craft breweries scattered across the country. Passionate about these authentic beverages, the creators of The Fundamental Brewery invite individuals, businesses, and enthusiasts to come and brew their own beer in the heart of the 11th arrondissement. Continuing their approach and the success of their brewing workshops, a permanent range of four products was born: a Wheat Beer, a Dubbel, an IPA, and a Pale Ale. Their expertise also inspires ephemeral creations, in collaboration with other artists (12 different beers in 2021).
Organic revisits traditions and promotes remarkable ingredients
Forgotten or little-known ingredients are coming back to the forefront and are being used in productions that promote the local fabric. Based in the Bas Rhin, Dumoulin Lab produces traditional fermented foods brought up to date by innovating on sensory and nutritional quality. Four recipes full of joy and color have thus seen the light of day: sesame white cabbage, curry coleslaw, carrot chive, thyme red cabbage.
Black garlic B by Boutarin House is now recognized in the world of gastronomy and fine foods. As a guarantee of remarkable quality, Japanese black garlic producers have awarded Fanny Boutarin a certificate for the organoleptic qualities of this product. This black garlic is obtained by long maceration of organic IGP white garlic grown in the Drôme, another side of the Boutarin house. The maceration conditions are strictly controlled and require unique know-how. A true treasure in the kitchen, black garlic B is used blended or crushed to enhance sauces and marinades. To accompany pasta, meat or fish, it can be used raw or cooked, at the end of cooking.
Other companies are committed to the development of raw materials from distant territories through expert sourcing. They work according to fair trade rules and strive to preserve—or even restore—local ecosystems. This is the case for Guayapi, founded by Claudie Ravel and which has been working since 1990 to promote plants from the Amazon continent and Sri Lanka, renowned for their prodigious virtues. Its commitments: organic, social through fair trade and the environment through the preservation of biodiversity. Its products include superfoods: camu camu, moringa, guarana, etc. Guayapi also offers delicatessen items (coconut milk and flour, kitul sap, wild millet, etc.) as well as cosmetics.
KEYAA has set itself the mission of promoting African superfoods in new and original recipes. A way to have a positive social impact in Africa while highlighting French know-how. Its range of powders, granolas, and herbal teas thus features three exceptional superfoods: baobab, hibiscus, and moringa. The company, which is very committed to society and the environment, sources its ingredients from women's groups to contribute to their financial independence. Manufacturing is 100% Lyon-based.
Find these exhibitors à Natexpo Lyon from September 18 to 20, 2022!
[1] Iri Study, CAM P5 2021