Biofach 2017, trends and perspective for the French organic food exportation

By MatthieuBrunet,

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In its 27th edition, Biofach the worldwide major organic fair has just ended. There is a long way since 197 exhibitors in the Stadthalle in Ludwigshafen received 2,500 visitors at the “1st European Fair of Organic and Natural Products”. Since 1999, Biofach has been held in Nuremberg and this year attracted 1,76 exhibitors and welcomed more than 21,000 visitors, half of them foreigners to Germany.

Strong market trends

It is enough to activate the Exhibitor link on Biofach website to get a general idea of ​​the heaviest trends of the market. Thus Veganism and Vegetarianism with respectively 1475 and 1395 produced proposals still hold the upper hand with the gluten-free (1475), followed by lactose (1053) and Raw Foodism (551).

The master trump of the French Bio, the taste

However, these very “trendy” dietary practices should not hide the essential motivation of a mature Bio consumer. He is young, educated, seeking both pleasure and nutritional excellence. It is precisely here that French gastronomic know-how finds a natural ground of expression, has a card to play; a master trump.

I mention here our excellent organic manufacturers SME’s, ethical and opportunistic at the same time; flexible and above all INNOVATIVE that seek above all to be distinctive the french way. A frenchie organic product has to be SAVOROUS, to give pleasure to the one who receives it. In a fast growing market, hungry for innovations and therefore new flavors distinguishes the French food industry. Because it has developed a traditional know-how often attached to a soil, a  Terroir” – a raw material chain – in a succulent palette of organic foods, diversified, innovative, playful. Especially since this traditional know-how is often coupled with a mastery and often innovations servicing a production respectful of the nobility of the raw materials.

Exporting, many Considerable opportunities to jump at

This is how a french manufacturer of  organic legume pasta is distinguished by the 1st prize in its category in … Italy! That a Breton pastry chef win for the 3rd time the price of the best organic gingerbread, a specialty not necessarily French. The list is long.

Therefore, this unique know-how combining tradition and hi-tec must take maximum advantage of an ultra-dynamic global organic market.

It opens for a time a highway of development abroad that it is necessary to borrow by forced march before it closes or else is marked out with very expensive tolls and market entry costs.

J-M Denan