Antoine Autran

As proof of how sterile certain parochial discussions about the 'Made in Italy' can be, the excellent piece in 'Le Point' on Lavazza highlights a fundamental point: it's not so much where a product is produced or sold that makes the difference, for the consumer or the market, but rather how a company knows how to cultivate and transmit, from generation to generation, the know-how, the desire to innovate, and the immense respect and passion for every aspect of its own supply chain, both human and material, from raw materials to people, from manufacturing to the brands in its portfolio. It's not just about where something is made, but how it's made and the values behind it. https://lnkd.in/e4aQp7mr

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Plant-based food: an ongoing transition across Europe 🌍 The transition to more sustainable eating habits is now unavoidable. Countries such as Germany and Spain are leading the way, with almost 20% of their populations adopting a more plant-based diet. Greece also stands out, with over a quarter of consumers adopting a flexitarian lifestyle. This trend is gradually spreading across Europe, highlighting a paradigm shift towards a more responsible and balanced diet. At Bonduelle, we are convinced that this transformation is essential, not only to meet today's food needs, but also to build a more responsible and balanced future. Plant-based food is a strategic lever for achieving this objective: it enables us to reconcile the environmental challenge with consumer expectations. We are determined to make an active contribution to this development, with the ambition of making plant-based food more accessible and tastier, for the well-being of the planet and future generations. 🌱 #LaNatureNotreFutur

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🧀 Danone, Michelin, the US startup DMC Biotechnologies, and Crédit Agricole Centre France have partnered to create the Biotech Open Platform. The new center will focus on precision fermentation, a technology pivotal for innovation in agri-food and materials with the potential to address the need for sustainable alternatives to animal and fossil-based products. Why is this important? 🔬 Precision Fermentation Innovation: This partnership aims to leverage precision fermentation to create high-quality, sustainable food and material ingredients, paving the way for significant advancements in biotechnology. 🌱 Sustainable Alternatives: By focusing on precision fermentation, the Biotech Open Platform seeks to develop sustainable alternatives to traditional animal and fossil-based products, supporting global sustainability goals. 📈 At Cibus Nexum, we recognize the immense potential of precision fermentation and other innovative technologies. Our services are designed to help brands and investors navigate and capitalize on these groundbreaking developments. Whether you're looking to optimize your production processes or invest in the next big thing in food tech, we're here to guide you every step of the way. 🔗 Read more about this exciting development in vegconomist - the vegan business magazine: #precisionfermentation #ingredients #foodmanufacturing #biotech #sustainability

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The fact that a market research firm, Les Echos-Etudes, even came out with a NoLow market analysis of the French, European, & worldwide market for Low & Non Alcoholic drinks says something about the viability of the NoLow sector. NoLow is still small in France compared to the overall Alc market, with NA beer being the lion's share of the NA French market. NA beer is about 2-3% share of the total French alc beer market, but one of the fastest growing sectors. Its good to see when the usual CPG market research firms are investing the time and money to come out with market reports on the NoLow sector as this isn't a cheap report to buy as its €3450,00 (~$3756.00) https://lnkd.in/eH4ca4wc

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🔴🎙️ Our CEO, Xavier Unkovic, sat down with French TV franceinfo last Friday! Missed it? Here are the key takeaways from his interview regarding Bonduelle’s strategy for building a sustainable future in food. 👉 It all starts with what’s on our plate! We’re committed to keeping plant-rich food affordable for everyone, even in a context of rising costs. That includes all our ranges in the canned, frozen and fresh departments. Our lunch bowls for example: tasty and well-balanced main dish for an unbeatable value. 👉 And it’s only the beginning! Today, our strategy is to make plant-rich food an even bigger part of everyday life, through snacks and ready-to-eat main dishes. We're ramping up our efforts and innovating to be part of these essential moments for consumers. 👉 We also care deeply about farmers. We’ve built strong relationships with them over generations, working hand-in-hand from contract - signed before sowing - to harvest. 🌱 At Bonduelle, we’re driven by positive impact. It’s at the core of every decision we make.  ✨Today, we’re proud to announce that 80% of our operations are now B CorpTM certified. And we’re still pushing forward, to be a force for positive change for everyone: farmers, employees, customers… and our environment.  Watch the full interview here ⤵️  https://lnkd.in/etdSThU6

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More than ever, wines are on the move, especially Bordeaux wines. New profiles of winemakers but also long lasting knowledge and know-how will definitively transform towards innovative wine profiles and pleasure, respectful of nature, human and responsibilities. #jointhebordeauxcrew

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QSRP acquires the G La Dalle burger QSR in France. It's a super interesting concept with a menu of fast food staples--including several burgers like The Big, which essentially mimic the chain's much larger American competitors--all in a halal-friendly format. The deal further expands QSRP's portfolio. The group so far this year has added Dunkin' and Pita Pit to its franchise business in France and also bought the Chopstix chain of halal-certified Asian restaurants in the UK. #restauarnts #foodservice #QSR #burger #fastfood #technomic https://lnkd.in/eKic55Nq

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Last week I attended a famous marketing convention, where best cases and future trends were shared with 1000+ marketeers from all over the world. The event left me in a quite depressing mood as most of the cases where creative, interesting, but with no intention to make any impact beyond the presenter's own business. I am a strong believer, that until sustsinability starts being a priority for marketing departments and as the result it becomes a consumer demand, we will continue moving slowly 🐌 One of the main barriers to introduce sustainability in brand communication (in my POV) is the lack of the business case. Most of marketer's KPIs are linked to market share and brand equity, and there is still quite few data how sustainability can impact these KPIs unless you are born as an impact brand from the start. In this context it's always great to see initiatives like #HealthierLives. This partnership between a retailer, producers and chefs not only was aimed to promote more sustainable & healthy eating habits, but it directly impacted sales. And what's more, this business result is publicly shared, that helps other companies to make sustainability "a marketing topic".

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In March 2020, we were in the most acute Covid period and containment was decided. It was also time to reinvent ourselves. Newtree Impact was born ! As a passionate nature lover, I realized how deeply the food chain is involved in the climate crisis and the loss of biodiversity. Hence the idea of creating an investment holding company with a positive environmental impact. With two main missions:  💡 To propose innovative, sustainable solutions for the food chain  🌎 To make it possible for everyone to invest in these innovations We wrote these missions into our bylaws, establishing ourselves as a company with a mission. And now we've just completed a second fundamental step: our first crowdfunding campaign. We welcomed nearly 290 new investors who collectively invested €2 million to revolutionize the way we produce and consume food. I am deeply grateful for this positive momentum and for the opportunity to raise awareness about the solutions to tackle food system unsustainability. Thanks to Trends Canal Z and Olivier Mouton ! Watch the full video: 👉 https://lnkd.in/eVGUbtvv #newtreeimpact #impactinvesting #agrifood #crowdfunding

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The Bordeaux 2023 en primeur wine futures releases have seen significant price cuts compared to previous vintages, with Mouton Rothschild 2023 and Angélus 2023 dropping by more than 30% and 25% respectively versus their 2022 releases. Other releases last month, such as Château Haut-Batailley 2023 and Château Cantemerle 2023, also saw notable decreases. In California, the San Francisco Chronicle just published a major story entitled, “California Wine is in Serious Trouble.” The article highlighted the challenges faced by Megan Bell, owner of Margins Winery, reflecting the broader struggles of the state's wine industry. Bell experienced a significant downturn in sales in 2023, with only three out of 19 distributors agreeing to buy her wines. The entire California wine industry is facing an unprecedented decline, with wine consumption falling 8.7% in 2023, according to industry analysts. So, what is the outlook for the wine industry globally and the US wine industry in particular?

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"But Iggy, Oatly products don't have the Nutriscore label." Oatly has always been clear on the shortcomings of Nutriscore, especially about how it helps hide nutritional baddies of food products and not value totally healthy nutritional aspects. But that's not the point. The food industry is more and more seen by people as a dirty and secret place. The trust in packaged food has eroded over many decades of practices like the one we see here, where companies use these labels as marketing tools rather than help people understand better what's inside through total transparency. And for worse, remove them when it's not in their favour. Funnily, big food industry now ditching Nutriscore said this 4 years ago: "Making the #NutriScore mandatory will make it easier to make balanced and informed food choices. The system is based on thorough, independent, and transparent research." The "thorough, independent and transparent research" has become overnight for them superficial, biased, and secretive research. I wonder why...

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Given the climatic, economic and social challenges we are facing, it has never been more important to reduce greenhouse gas emissions, and optimise the use of water and natural resources while adopting responsible practices. At Lesaffre, the commitment to Corporate Social Responsibility ( #CSR) has been at the core of our business for more than 170 years. Today, more than ever, we are dedicated to our Corporate Social Responsibility, by our commitment to #transition toward industrial models that are more respectful of the planet, and by striving to promote fairness, diversity and well-being within communities. In line with our mission, Working together to better nourish and protect the planet, our spheres of activity mainly revolve around the following three pillars: taking #care of men and women, producing #sustainably and maintaining responsible relationships, respecting our #environment. With this Extra Financial Performance Report ( #EFPR), we want to talk about our progress in accordance with all the levers of influence and action plans that we have defined, and are proud to present our successes and progress to you. Our EFPR 👉 https://bit.ly/3R3cIyi #workingatLesaffre

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Consumers are getting proactive; you should be, too. Adapting to shifting attitudes to health and wellness now will keep your brand at the forefront of your customer's minds. Waiting will only see you fall behind. Prinova can help you understand what's changing and what you should do about it. #NutritionTrends #WeArePrinova #PrinovaGlobal #Wellness

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Across the world, life expectancy is increasing—and consumers are starting to respond. Euromonitor International’s ‘Top Global Consumer Trends 2025’ report found that consumers are making intentional changes to their diets and lifestyles to help keep themselves healthier for longer. After all, people want to enjoy the extra time they're getting! This is a huge opportunity for the ingredients sector, with longevity supplements set to take center stage next year. Don't want to miss out? Prinova's market research insights and expert product development team can help you take this trend head-on. #WellnessTrends #PrinovaGlobal #Longevity #Nutrition

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🌍 Thrilled to share that Julie Cournoyer and I will be presenting at the 13th Annual Sustainable Development in the Food and Beverage Industry Summit. Together, we’ll discuss how technology in agriculture is key to sustainably feeding a growing global population. Traditional practices can’t meet future demands—technology and innovation are the way forward. It’s an honor to collaborate with Julie on this vital topic, and we’re excited to share insights with fellow changemakers at the summit! Fyffes #Sustainability #DigitalTransformation #Innovation #AGTECH #agriculture2.0 https://lnkd.in/ekRpj2st

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Don't Confuse Sweetness for Smooth: The Truth About Tequila Additives Tequila has undergone a remarkable image transformation, from a party punchline to a sophisticated spirit. But with this newfound popularity comes a surge in mass-produced options that prioritize smoothness over authenticity. This often involves the use of additives, masking the true character of tequila and potentially compromising your health. The Mexican government permits the addition of four substances to tequila: - Caramel coloring: Used to artificially darken the color of aged tequilas. - Oak extract: Mimics the flavors of barrel aging without the actual process. - Glycerin: Adds a syrupy texture, masking imperfections and creating a false sense of smoothness. - Jarabe (sugar-based syrup): Sweetens the tequila, often used to cover up inferior agave quality. While the amount of additives allowed is minimal, their long-term effects are still unknown. However, the focus should be on the overall quality of the spirit. Tequila, when produced correctly, is a complex beverage with a rich flavor profile. Additives obscure this natural complexity, potentially leading to: -0 Increased sugar intake: Jarabe, while used in small quantities, contributes to overall sugar consumption. - Artificial flavors: Oak extract and caramel coloring can create an unnatural taste experience. - Hidden defects: Glycerin can mask imperfections in the tequila, potentially leading to subpar quality. How to choose a better tequila: - Look for 100% agave: This guarantees the base spirit is made entirely from the agave plant, without any added sugars. - Read the label: While not mandatory, some producers indicate if their tequila is additive-free. - Trust reputable brands: Many high-quality tequila producers pride themselves on their traditional methods and avoid additives. - Taste the difference: Compare additive-free tequilas to those with additives. You'll likely notice a significant difference in flavor complexity and smoothness. By understanding the impact of additives, you can make informed choices and appreciate the true essence of tequila. Remember, a truly smooth tequila is the result of careful craftsmanship, not artificial enhancements. #tequila #alcohol #health #wellness #foodie #spirits #cocktails #agave #additivefree

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