The Breton SME presented its innovations, based on the know-how of its Hénaff and GlobeXplore entities. Among the new creations which will be put on the market at the beginning of 2025, two were selected, in the consumer goods category, in the SIAL Innovation competition.
THE HÉNAFF FÈVE’CAMOLE
This guacamole without avocado, made from beans, will join the Hénaff family in early 2025. Since 2020, the brand innovates in the aperitif department and sets its sights on plants, consumer expectation. This Fève’camole is a new string to the century-old Breton bow, to support its conquest of the aperitif section and its responsible Be Good 2030 approach*, with a product without avocado, greedy in water and which will surprise you with its flavors close to guacamole.
SEAWEED TARAM'AUX ALGAE
This tarama cooked with beets, smoked tofu and dulse (species of red algae) offers a tasty substitute for cod roe. The brand offers a 100% plant-based treat perfect for an aperitif. The recipe here leaves more room for vegetables, to continue to gently democratize algae ; an offer designed to please as many people as possible. This original and unique recipe also surprises with its notes and texture., reminiscent of tarama.
The entities of the Breton family group
Jean Hénaff (Pouldreuzic, Finistère) specializes in moments of conviviality with products for aperitifs, barbecues and picnics sold under the Hénaff brands, J. Hénaff (GMS) and Hénaff Selection (Hénaff & Co and delicatessens). GlobeXplore is a pioneer in gourmet algae, molecular and creative cuisine, marketed under the brands Algaé and Perles de Saveurs (RHD, export et GMS) and Christine Le Tennier (Hénaff & Co and delicatessens). “We are a human-sized company whose mission is to offer healthy and delicious products., that meet consumer expectations. Our ability to innovate and the extent of our culinary know-how on both vegetables and algae allow us to test and continue to make proposals to contribute to the food of tomorrow.. This is the case with our recipes selected as part of SIAL Innovation”, declares Loïc Hénaff, Chairman and CEO of Jean Hénaff.
* Jean Hénaff creates and prepares food products following a responsible approach with a positive impact called Be Good 2030, labeled “Bretagne 26000”.
