ENJOYING FOOD: WHEN PLEASURE MEETS RESPONSIBILITY
The focus is no longer exclusively on functional foods, but rather on striking a balance between indulgence, quality, sustainability and health. As a result, we are seeing a growing trend among consumers towards products that capitalise on pure pleasure through rich and original sensory experiences: crunchy textures, intense flavours, heightened aromas, etc. These small indulgences – which are both justifiable and accessible – are redefining the perception of guilt-free indulgence.
According to the magazine Artisans Gourmands, in an article entitled ‘Food trends 2025: between pleasure, health and responsibility’, half of all new food products are based on this idea of uncomplicated pleasure.
Good advice
- For manufacturers: Adopt transparent labelling to highlight the origin of ingredients and quality labels for your snack ranges.
- For distributors: Set aside a dedicated space in your shop to group together quality snack products and make them easy for your customers to find, thereby encouraging impulse purchases without guilt.
Biscuiterie des Vénètes
Mathilde and Xavier took a bit of a crazy gamble: they gave up everything to make and revisit Breton recipes (but not only!) with their own hands. That's how Biscuiterie des Vénètes was born. To bring this initiative to life, these two food lovers source local, natural and organic ingredients.
All their products are handmade in their workshop in Hézo (Morbihan), including their new product of the year: P'tits Vénètes Cacahuètes Paprika fumé, made from organic ingredients with no preservatives or additives.
Fleurs de Chocolat
Former head chocolatier at Pierre Hermé, Elwood Bouazza unveils a unique approach to confectionery and chocolate. With Fleurs de Chocolat, he draws inspiration from enfleurage, an ancient extraction process used in perfumery, to create artisanal creations made from organic flowers. Transposed into the world of chocolate, this unique expertise offers a taste experience of unprecedented finesse, where cocoa enhances the subtlety of floral notes. The ingredients used to make the bars are organically grown, mainly in France, underlining the chef's commitment to quality raw materials and responsible confectionery.
L'Épicurien
Widely known for its expertise as an artisan jam maker, L'Épicurien has remained attentive to consumer expectations since its creation nearly 40 years ago, awakening the epicurean in all of us. In 2023, the Occitan company founded an artisan biscuit factory with the help of pastry chef Chloé Gonzalez (former chef de partie at Michel et Sébastien Bras in Laguiole, 2* Michelin) to create a new artisan craft. Made from fine local ingredients, L'Épicurien's biscuits – both sweet and savoury – capture all the flavours of our regions through the use of Label Rouge Occitan wheat flour, AOP cheeses and butters, and free-range eggs.