By denan,

After the 2018 break, 2019 gets off to a flying start

2018 was the time of the great maneuvers; both at suppliers level than manufacturers as well as the networks of distributors.

An over all new deal with the big retailers eager to take the stake of the organic cake; mergers of distributors in Italy, Scandinavia, etc … This was combined with a pause in market growth.

As a result, many operators have suspended or delayed their projects.

2019, we make up for lost time

This is the clear trend that emerges from this Biofach 2019.

We have witnessed a binge of projects from distributors eager for innovation, expansion of range and launch of new projects.

On their side, French manufacturers were not left out; in terms of industrial investments and R & D.

Supply and demand being set at the same tempo, it is highly likely that this year 2019 will be memorable.

The organic food in the world, from a consumption standard to a civilizational phenomenon

By denan,

In Denmark, the european country with the highest quality of life, quality food should be organic

Whether it is the retail channels or catering in the broad sense, the demand of the informed consumer and demanding a healthy and gourmet diet is now henceforth mainly on organic food.

Far from being confined to those specific to an economic and cultural elite, organic food irrigates all distribution channels; from the Netto discounter to the delicatessen; from school canteen to Tivoli leisure parks and hospitals.

Bio is no longer a marginal mode of diet in rich countries

Fashion phenomenon or late ecological and climatological awareness; undoubtedly a combination of both,organic food knows in every so-called rich countries a double-digit growth that nothing seems to slow down.

From a mode of food consumption to a civilizational phenomenon

So, in rich countries; the diet becomes a carrier of both a health marker – we are what we eat – and a symbolic marker – what I eat contributes to my personal ethics; even define it.

In these conditions, eating Bio is both a matter of rising individually in the social body and of militating collectively for a virtuous evolution of the human race.

It is in this sense that one can speak of a civilizational current.

Will this current prevail over others, mortiferous? That’s the whole point.

Managing a consistent & fast growth

By denan,

Growth & race for innovation

NATEXPO, the perfect showcase of the domestic organic market. There was a shared optimism; most manufactuers are in the process of significant expansion or doubling their production capacity in 2018. Growth is the key word, and we are witnessing a real race for innovation.

French organic focuses on the organoleptic and taste qualities of organic foods

It is clear that the French Bio is well seized of its differentiating and “cultural” know-how and seeks to widen the gap with the competition by the organoleptic and taste qualities of the products. This is his interest and his main asset.

Concentration and fertility of the entrepreneurial fabric

In addition, there is an acceleration in the concentrations of SMEs (i.e. Léa Nature) and the positions taken by the conventional CAC 40 agri-food in the organic sector (i.e. participation in Yooji by Danone) as well as the fertility of the entrepreneurial ground which in a few years generates organic SMEs with more than 5 million euros of turnover (i.e. Biogroup).

Sanctuarize the values ​​of the French Bio

There is no doubt that we are witnessing a unique phenomenon in the IAA whose durability will depend on the ability of its historical actors not only to conserve; but to sanstiarize the values ​​that presided over the founding of the French Bio, which is a pioneer in the world.

The choice of private label for export; i.e. organic and vegan pasta in Finnish retail trade

By denan,
exporter la bio française

Why using Private labeling to export?

It is a choice that is necessary for the SME which does not have the tools nor the financial means to promote its brand abroad. That is why it is in its best interests to take advantage of the established reputation of a local brand in line with the nature of its product.

Here, the chosen brand is that of the pioneer (creation 1985) of Bio distribution in Finland. This brand promotes legitimacy and notoriety without which the manufacturer of the product will not be visible in the marketplace.

A sustainable partnership

In doing so, the SME brings to its partner, in exchange for a strong brand, distinctive know-how, technicality and even innovation. So many barriers to market entry for the competition. That is why, from this reciprocity, there is a partnership that gives itself every chance of being sustainable.

Exporting French bio

It is a proven fact that any food product manufactured in France by an SME is felt abroad as being more expensive than its “me-too” domestic or from any other provenance. On the one hand, it is an economic reality that production in France is “expensive”. A paradox when our productivity is the highest in Europe within the food industry. It is our ecosystem that is not competitive. Namely the normative, administrative, social and fiscal obstacles.

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

By MatthieuBrunet,

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