Surprise and satisfy the consumer by offering them flavours that are novel or reveal a terroir though excellent craftsmanship. Such is the ambition of organic fine food, which is constantly expanding its offering.
Natexpo is a unique opportunity for players in the sector to source directly from quality suppliers and to stand out towards their customers.
Come and discover the innovations presented at Natexpo!
Spreads and sauces take taste buds on a trip
Fancy a culinary change of scene? Bonneterre et Cie‘s Mango and Curry Red Lentil Spread can be used as an aperitif or as a base for a dish. As a change from traditional hummus, the Ducs de Gascogne bean, sweetcorn and cumin hummus combines flavours with finesse.
Another subtle association is in Le Coq Noir’s mango-curry sauce, sold under the organic brand Le Voyage de Mamabé, which offers a perfect blend of sweet and sour. The tomato sauce made by Variette with the traditional Valencia Orange variety reveals the full flavour of these organically-grown varieties, and is part of an approach to safeguard and enhance biodiversity. The company has also concocted a chutney from traditional Green Zebra tomatoes.
A product with multiple uses, both sweet and savoury, L’étuverie‘s black garlic honey combines the sweet and delicate taste of black garlic with the sweetness of honey. This makes it an ideal ingredient for many dishes: marinades, vinaigrettes or simply as a spread.
Granolas and porridges: revisited recipes
The dynamic sector of breakfast cereal mixtures is seeing increasing innovation and focus on quality. La Main dans le bol, which runs a small-scale production of organic granola in its Beaujolais plant near Lyon, uses local ingredients as much as possible. The company makes versions of granola in several gourmet recipes: chocolate, dried fruit and nuts, apple and cranberry, etc.
Celnat, a producer of organic cereal products since 1979, will be offering a Demeter-labelled berry and hazelnut porridge at the show.
Beverages: a shot of innovation
If there is one sector in which innovation is bubbling over, it is the beverage sector. Voelkel, Germany’s leading producer of natural organic juices and a specialist in biodynamics, is launching a ginger and turmeric shot.
La Manufacture de Bordeaux has developed mandarin orange-rosemary Unaju, an all-natural and locally-sourced sparkling juice which balances the acidity of the mandarin orange with the power of rosemary. Limouzi Saveurs has added Bio Cola to its range of artisanal lemonades. Located in Agen, La Panacée des Plantes innovates with a cream of blackcurrant, raspberry, peach and goji berries.
For professionals who wish to extend their range of coffees with a detox innovation, KAFÉ NAKA is marketing the first coffee that combines the anti-oxidant virtues of the green coffee bean with the taste of roasted coffee.
Tasty innovations
As the leading goat’s milk supply chain in France, La Lémance has developed a delicious goat’s milk yoghurt recipe with a touch of basil essential oil hydrolate.
People on a gluten-free diet will appreciate the buckwheat-based couscous of the Italian Molino Filippini. For sweet palates, the Lot et Garonne family business Biolo’klock offers a wide range of organic jams made from permaculture-grown fruit.
