INNOVATION IN THE RECIPE / FORMULA / INGREDIENTS CATEGORY:
ESCAL – 12 STUFFED MUSSELS TO ENJOY
Stuffed mussels are classics of French gastronomy. The originality of this product is that they are presented in a crunchy edible shell.
Booth: S12-T13 – Alexia MULLER – +33 (0)3 88 60 05 56 – [email protected]
BREAKTHROUGH INNOVATION CATEGORY:
POULEHOUSE – POULEHOUSE
Poulehouse presents an innovative concept that is respectful of all forms of life: a slaughter-free production system, that provides the first eggs from chickens that are not slaughtered at the end of their productive life.
Booth: X38 – Sébastien NEUSCH – +33 (0)6 76 15 08 00 – [email protected]
INNOVATION IN THE MARKETING/POSITIONING/STORY-TELLING CATEGORY:
ALPINA SAVOIE – LES PATES FILIERE FRANCAIS (AUTHENTIC FRENCH PASTA)
A range of high-quality pasta with strong commitments: 100% French, fair-trade, and authentic. We grow our wheat using methods and know-how that promotes our health and that of our lands. Our wheat is entirely pesticide-free. We work with more than 60 French farmers. We commit to a threeyear contract and a stable price that is independent of fluctuations on the world market.
Booth: F17 – Emma SAUTOU – +33 (0)7 60 73 47 97 – [email protected]
OPEN INNOVATION / CO-CREATION CATEGORY:
LACREM S.A. / FARGGI MENORQUINA – N’ICE ICED COCKTAILS
Four varieties (Mojito, Margarita, Piña Colada, and Daiquiri Strawberry) designed to adhere to ice cream production requirements. The cardboard packaging is lightweight and easy to use. Moreover, it is perfectly adapted to the security requirements that are increasingly being imposed at festivals and concerts.
Booth: T15 – Emmanuel ROUILLER – +33 (0)6 71 18 03 43 [email protected]