N°65 - Ingrédients /Aliments fonctionnels Formulations go green Quinoa. Pulses. Plant-based proteins. Plenty of finished vegan products. SIAL 2018 got its “green” boost. What everyone was waiting for/expecting is now a fact: the future of food produce relies on the vegetable supply channels. Which are quite surprising at times... The result of this vege- the use and promotion of last July the company (€50 talisation of formula- microalgae (spirulina) in million) took over Kervern, tions: inasmuch as food (it became popular with a company that produces glysophates and other “che- its drink Springwave), the artisanal organic cold cuts, a mical” entrants are beco- company Algama has deve- sector well-known by Hénaff, ming sources of concern for loped The Good Spoon, as it generates 10% of its tur- consumers (after having been the fi rst ever vegan mayon- nover. In 2017, Hénaff had a source of concern for the naise made from emulsioned taken over Globe Export, a farmers) who do not want to microalgae. The interest? This pioneer in the production of hear about them anymore, it mayo contains up to 50% less algae in Brittany for over 30 is necessary to reassure these fat than other regular versions years. At the latest Seafood 100 consumers about the quality on the market. Launched event, its Frozen Spirulina of their products. in 2017, the range is avai- Pearls received the special Consuming in a different way lable in four fl avours (classic, prize for Health & Nutrition. in order to preserve the plant, garlic and herbs, curry, smoky In addition to their high short circuits, knowledge of spicy). content of vitamin B12 and the product origin and com- In fact, almost all is said: protein, these pearls have position, waste reuse and foodstuffs will be formulated a rich taste. Which once recycling... The emergence of with ever-fewer animal origin again proves that health and start-ups focused on solving ingredients; they will be as taste go together. Another these issues is no longer a natural as possible; their example of similar matches: “societal” phenomenon but health functionality/posi- Hénaff produces canned an economic reality. They are tioning will be the simplest starters, main courses and meritorious for breaking up possible one; and last, but desserts for the European shackles and fi ghting preju- not least, they will have to be Spatial Agency for the astro- dices. exemplary in terms of taste. nauts at the International Sometimes with humour (i.e. Space Station. Meeting Gallimaté, a fi rst-time exhibitor ◗ Vegan certain quality standards at SIAL, with its drink formu- as the cans are exported lated with Yerba Mate for real), As explained by Loïc Hénaff, towards the United States. intelligence (Prêt-à-Pousser General Manager of the Another example: Jouault and its indoor garden kits for family-owned company Group (IFP cheese ingre- salads and other aromatic bearing the same name and dients) launched three years herbs - see our Innovation leading French producer ago a first 100% vegan section in this issue, Smart of canned pork pâté and “cheese” brand under the Chimp and its drinks formu- rillettes spread: “we have brand name Nature&Moi. At lated with spirulina extracts), followed a diversification the latest SIAL edition, another or sophistication (birch juices and development strategy brand was put forward: Koki- upgraded by Evoleum). to build a group for which riki, soy- and gluten-free certi- A leader and a pioneer in quality comes rst”. Thus, fi ed cold cuts formulated with ■ / Octobre - Novembre - Décembre 2018 / N°65 / L’Actualité des Ingrédients Fonctionnels & Santé