The out-of-home catering sector remains a major challenge for organic product suppliers. Faced with growing demand from the French, more and more of them are introducing ever-wider ranges tailored to the specific needs of this market each year. According to Agence Bio, more than three-quarters of French people want organic products in school catering, at work, in hospitals, and in retirement homes.
By referencing more than 200 exhibitors, “organic catering” route » from Natexpo offers visitors an easier way to understand the show by identifying suppliers and their ranges specially designed for out-of-home catering: a wide variety of drinks and desserts for fast food, large packaging for communities, individual portions for fast food/snacks, ready-to-cook raw materials, specialized products for chefs, ingredients or culinary preparations for vegetarian restaurants, etc.
The chefs will also share their talent during the Cooking Workshops, in particular using the products offered by the exhibitors.
Commercial catering is banking on organic products
Many quality products facilitate the implementation of menus in restaurants turning to organic. Fruits and vegetables, flours, cooking oils, tomato puree… Now, restaurateurs know that organic products are twice as good. most important and continues to grow. From basic necessities to unique culinary aids, organic product suppliers are able to meet these needs and innovate too!
Restaurateurs can rely on innovative products such as the ready-to-use seaweed tartare with grilled peppers from Edge to edge, which is also starting to interest communities. Chefs can also think outside the box with culinary aids such as essential oil crystals, for example. Aromandise.
For restaurants wishing to offer a vegan menu in addition to their traditional menu, or for vegetarian and vegan establishments, the offerings are also expanding rapidly. Dynamic and innovative companies are developing plant-based products that meet these needs. Thus, Beendhi offers culinary preparations such as coconut lentils, which are easy to cook. The Veggie Burger White Beans fromAvenia are part of the products combining cereals such as quinoa and legumes; they are free from soy, milk and eggs.
Hotel and restaurant industry: breakfast is moving upmarket
A favorite moment for the French, breakfast remains a moment of pleasure, enhanced by the quality of the products found there! Many products can satisfy the need for authentic taste and organic quality that more and more consumers are demanding. Available in some high-end hotels and lodges, rusks from The Chanteracoise Biscuit Factory maintain their incomparable recipe based on historical know-how. The company's toasts and croutons are also of interest to many restaurateurs.
To accompany bread and toast, nothing beats organic jam! Biolo'Klock offers a wide selection of them, handcrafted in a cauldron. From hotels to restaurants, sizes vary from 30g to 720g. Organic honeys from Culturemiel are also a sweet alternative that can meet the demands of the hotel industry.
As for granola, The Masters of Grain, specialists in bottling organic cereals, enhance its taste with peanut butter!
Pagès provides a wide range of organic teas and infusions, as well as Passport Pleasure, which also offers organic rooibos. For an eco-friendly wake-up call, Sati Coffee offers coffee beans in compostable one-kilo bags. JJ Darboven offers its range of fair trade and organic coffee – Intencion coffee – in different formats (beans or ground) for the hotel and restaurant industry.
Communities are turning to organic
Fond of large containers, the catering industry is interested in organic products, designed with a strong focus on quality and ethics. School canteens are particularly committed to a process that has set a target of 20% organic products by 2022. Others are sourcing local produce to take advantage of the specific characteristics and expertise of different French regions while promoting short supply chains.
Pioneer of organic farming since 1985, Poppy Provence has a whole range of collective catering products including organic vegan ravioli Bolognese. A fresh product that children love! Fresh pasta from the distributor Bio of Greater Paris also regularly delight the taste buds of young schoolchildren. For collective catering, Biobleud offers 5 references of frozen ready-to-fill raw sheets (puff pastry and shortcrust pastry, pure butter version or margarine pizza version). Another product cooked by communities: pasta with legumes (33%) from Nutrinat. The long, semi-wholegrain Camargue rice of Keramis in 5 kg bags is also on the menu of many central kitchens (schools, hospitals, retirement homes, etc.).
For dessert, the compotes of Armandine's Farmhouse, candidate for the Trophies, are available in 2 or 4 kg bags. The Nantes Hillsides package their organic apple puree in 3 kg bags. Used in central kitchens, this product has a practical side with its resealable tap. Responding to the demand for local products, the organic white cheese made from milk of Bourgogne Franche Comté origin from Delin Cheese Shops also appeals to communities. Just like yogurts Invitation to the farm delivered in short circuits.
Food allergies and intolerances in mass catering
For people with allergies, Clarelia offers meal trays that cover 90% of food allergy and intolerance cases. It is therefore a suitable solution designed for these at-risk individuals. The tray consists of a starter, a main course, a dessert, and a cutlery kit.
Fast food: organic snacking plays the nutritional card
Out-of-home catering includes fast-food outlets, where snacking reigns supreme. But the trend is toward greater nutritional quality. No more excess salt and fat! Suppliers of organic snacks made with quality ingredients offer imaginative alternatives!
A pioneer in organic farming for over 30 years, Pinabel Bakery supplies its Natural Hamburgers for catering, shaped buns that are light and easy to digest. Egg and palm oil free, they are compatible with a vegan diet.
Quinola supplies high-quality quinoa for fast food, including a trio of organic quinoa (white, red, black) used in particular by the Cojean chain. Its products are also highly appreciated by chefs! The goat's milk specialist Amaltup, which makes the most of seasonal milk surpluses, offers Avril&May, two balanced bars with a coconut-rice crisp and hazelnut-spelt flake recipe. Made with dried fruit and cereals, with a touch of goat's milk, they contain no added sugar. These bars can also be offered in mass catering.
At this dear Serge's, It's a company committed to organic, French snacking (favoring local partners) with recipes revisited with talent. So with talent, therefore the salty Emmental pepper biscuit, an inimitable crunch! Innovative, roasted chickpeas coated in dark (fair trade), milk or milk/coconut chocolate Onestchiche received the 2019 Golden Snacking Trophy.
And to change from sodas that are far too high in sugar, there are more and more options! Mé-mé drinks Containing matcha and plant saps, they are not very sweet, with just a touch of grape must. Available in three varieties (energizing, enduring or hydrating), Mé-mé drinks are making a name for themselves in the world of natural products.
For an original and natural taste, without additives, Holypop Exotic from Kario are organic sodas made from plants: hibiscus, yuzu, ginger, etc. Rich in probiotics, fruit kefirs are available in 25 cl format thanks to the Ferment Workshop. Another initiative, organic and fair: kombuchas from Jubilees, brewed by hand in Paris. Kombucha is a drink made from the natural fermentation of organic and fair-trade teas or mates. IdeoTea has developed a fermented drink based on 80 fruits and vegetables.
The Cooking Workshop: the chefs in the kitchen!
Central animation of the Food sector, the Cooking Workshop Natexpo showcases exhibitors' products to present original culinary preparations throughout the duration of the show.
This year again, around ten of them will take turns behind the stoves to demonstrate their talent: hospital catering will be in the spotlight thanks to Denis Vermont who wants to make mealtimes a special and healthy moment. Raw food will be illustrated by one of its fervent defenders, Fabien Borgel, chef of the restaurant 42 degrés, representative of raw & vegan bistronomy. His career has taken him through all types of restaurants (fast, classic, gourmet)! Fruits and vegetables will also be the subject of special attention with the arrival of the MOF Primeur Frédéric Jaunault, a great lover of nature and its riches. The self-taught Alan geaam will enhance his recipes with flavors and know-how acquired during his many travels.
A comprehensive which awaits catering professionals to make their visit a moment rich in discoveries!