Out-of-home catering is a major challenge for suppliers of organic products. Faced with increasing demand from French consumers, each year more and more of them are presenting wider ranges adapted to the specifics of this market. According to Agence Bio, more than 75% of French people want to see organic products in school canteens, in their workplaces, in hospitals and in retirement homes.

By referencing more than 200 exhibitors, the “organic catering” trail at Natexpo offers visitors an easier approach by identifying suppliers and their ranges specifically for out-of-home catering: a large variety of drinks and desserts for fast food catering, large packaging for mass catering, individual portions for fast food/snack shops, ready-to-cook ingredients, advanced products for chefs, cooking ingredients or preparations for vegetarian restaurants, etc.

Chefs will also be sharing their talents during the Cookery Workshops, notably using the products proposed by the exhibitors.


Commercial catering goes organic

Many quality products that make it easier to prepare restaurant menus are turning to organic: fruits and vegetables, flours, cooking oils, tomato purée, etc. Caterers now know that the organic range is twice as large and is growing all the time. From essential products to original cooking aids, suppliers of organic products are capable of producing the goods and of innovating too!
Caterers can count on innovative products such as ready-to-use seaweed spread with grilled peppers by Bord à Bord, which is also starting to interest the mass catering sector. Chefs can also try out new things thanks to cooking aids, such as crystals of essential oils, by Aromandise.
For restaurants that want to offer a vegan range in addition to their traditional menu, or for vegetarian and vegan establishments, the range is also growing. Dynamic and innovative companies are developing plant-based products that correspond to these needs. Beendhi, for example, proposes culinary preparations such as easy-to-cook coconut lentils. The White Bean Veggie Burgers by Avenia combine cereals like quinoa and dried vegetables. They are soya-free, milk-free and egg-free.

Hotel catering: breakfast is improving

French people love breakfast; it’s a moment of enjoyment, enhanced by the quality of the products! There are many products that can satisfy the need for authentic taste and organic quality that consumers are increasingly demanding. The crackers from Biscotterie La Chanteracoise are available in a few high-end hotels and guest houses. Their unrivalled recipe is based on historical know-how. The company’s toasts and croutons are also of interest to many caterers.
What could be better than organic jam to spread on bread and crackers? Biolo’Klock proposes a wide choice, made traditionally, in a boiler. The formats vary from 30g to 720g. The organic honeys by Culturemiel are also a sweet alternative to meet the hotel industry’s needs.
As for granola, the Maîtres du Grain, specialists in bottling organic cereals, enhance the taste with peanut butter!
Pagès supplies a wide range of organic teas and infusions, as does Passport Plaisir, which also proposes organic rooibos. For an ecological start to the day, Café Sati proposes coffee beans in compostable 1 kg bags. J.J. Darboven‘s range of fair trade and organic coffee – Café Intencion – comes in different formats (beans or ground) for the hotel and catering sector.


Mass catering is turning to organic

The mass catering sector is taking an interest in organic products as part of an important quality and ethical approach. School canteens have committed to reaching the objective of using 20% of organic products by 2022. Others are supplied with local products to enjoy the specificities and know-how of the different French regions and to use short food supply chains.

Coquelicot Provence has been a pioneer in the organic sector since 1985 and has an entire mass catering range including vegan organic ravioli Bolognese. This fresh product is acclaimed by children! Fresh pasta from Bio du Grand Paris also regularly delights the taste buds of schoolchildren. For mass catering, Biobleud proposes five references of ready-to-fill uncooked sheets in frozen format (puff pastry and shortcrust pastry in a pure butter version or margarine version for pizza). Another product cooked by the mass catering sector is pasta with dried vegetables (33%) by Nutrinat. Semi-wholegrain long rice by Keramis in 5 kg bags is also used in many central kitchens (schools, hospitals, retirement homes, etc.).
In terms of desserts, the compotes by Mas de l’Armandine, a candidate for the Awards, come in pouches of 2 or 4 kg. Les Coteaux Nantais package their organic apple purée in 3 kg pouches. Used in central kitchens, this product has a practical re-sealable spout. To meet demand for local products, the organic fromage blanc made using milk from Bourgogne Franche Comté by Fromageries Delin is also popular with mass catering. As are the yoghurts by Invitation à la ferme, supplied using the short supply chain system.


Food allergies and intolerances in mass catering

For people with allergies, Clarelia proposes meal trays that cover 90% of food allergy and intolerance cases. This solution is therefore suitable for people at risk. The tray consists of a starter, a main course, a dessert and cutlery.


Fast food: organic snacking plays the nutrition card

Out-of-home catering includes fast food outlets. This snacking sector is also moving towards better nutritional quality. No more excess salt and fatty matter! Suppliers of organic snacks made with quality ingredients are proposing imaginative alternatives.
Boulangerie Pinabel, a pioneer in the organic sector for 30 years, supplies Plain Hamburgers, light and easy-to-digest bread rolls, to the catering sector. Without eggs or palm oil, they are compatible with a vegan diet.
Quinola supplies high-quality quinoa to the fast food sector, including a trio of organic quinoa (white, red, black) notably used by the Cojean chain. The products are also highly appreciated by chefs! The goat’s milk specialist, Amaltup, which recycles seasonal excess milk production, proposes Avril&May, two balanced bars, one with crunchy coconut-rice and the other with hazelnut-spelt. Using dried fruits and cereals, with a touch of goat’s milk, they do not contain any added sugar. These bars can also be proposed in mass catering.
Chez ce cher Serge is a French organic snacking company (working with local partners) that skilfully revisits recipes. For example, the Emmental-pepper savoury biscuit is an unrivalled cracker! The innovative grilled chickpeas coated in dark chocolate (fair trade), milk chocolate or milk chocolate/coconut by Onestchiche won the Gold Snack Award 2019.
And to make a change from fizzy drinks that contain too much sugar, there are many alternatives! Mé-mé beverages contain matcha and plant saps and are not sweetened much, just with a touch of grape must. Existing in three varieties (energising, resilience or hydrating), Mé-mé drinks are carving out a place for themselves in the world of natural products.
For an original and natural taste without additives, the Holypop Exotic by Kario are organic fizzy drinks made from plants: hibiscus, yuzu, ginger, etc. Rich in probiotics, fruit kefirs come in a 25 cl format thanks to the Atelier du ferment. Another organic and fair trade initiative are kombuchas by Jubiles, brewed in the traditional way in Paris. Kombucha is a drink obtained from the natural fermentation of organic and fair teas or matés. IdeoTea has created a fermented drink made from 80 fruits and vegetables.


The cookery workshop: see the chefs at work!

A central feature of the Food sector, the Cookery Workshop at Natexpo highlights exhibitors’ products to present original culinary preparations throughout the duration of the show.
Once again, this year around ten chefs will take turns to demonstrate their talent: hospital catering will be spotlighted thanks to Denis Vermont who wants to make mealtimes a special and healthy moment. Raw food will be illustrated by one of its passionate advocates, Fabien Borgel, chef of the restaurant 42 Degrés, representing raw and vegan bistronomy. He has worked in every kind of catering  (fast, classic, gastronomic)! Fruits and vegetables will also be the subject of particular attention with the appearance of the award-winning fruit and vegetable expert, Frédéric Jaunault, a big fan of nature and its assets. Self-taught Alan Geaam will enhance his recipes with flavours and know-how acquired during his many trips.

A full programme for catering professionals to ensure that their visit is a moment rich in discovery!