For its twenty-third edition, the essential fast food show, Sandwich & Snack Show, presented on April 12 and 13 in Paris an anthology of new products revealing developments in the snacking and fast food market. The snacking sector once again demonstrates its dynamism, its inventiveness and its ability to adapt to new consumer expectations, despite an unfavorable inflationary context.
Still growing strongly, fast food once again demonstrates its agility in the face of the crisis by posting results higher than those of 2O19. With a turnover of 23,4 billion euros (+19% compared to 2019) and 51,500 points of sale (+ 17% compared to 2019), the sector wants to continue to assert its resilience in 2023. At the start of the year marked by increasing costs of raw materials and energy, the snacking sector continues to change. In the actual context, some professionals (34 %) were forced to increase their selling prices ; others plan to do so in the next three months (31 %). In order to maintain the bond of trust with their customers and maintain their financial balance, 38% rely on customer relations to maintain the level of loyalty and 27% have maintained their range of dishes by increasing prices.
Consumers : a need for information
On the consumer side, 81% of those questioned identified a price increase in the points of sale they frequent for their lunch break, including 45% on all products. According to them, prices increased by an average of 13%. In front of this situation, they adapt their consumption : 42% continue to go to restaurants, but less regularly, while 25% chose to reduce the amount of the bill. Priority desire of consumers : that professionals communicate about the increase in their prices and the reasons that push them to increase them (40 %) or that they offer more economical offers in addition to the classic offers (37 %).
The advent of plants in fast food
Always more concerned about their health and the environment, the French are looking for healthier solutions even when eating away from home. More than 40% of those surveyed ate at least one meal (noon or evening) without meat or fish in the past week preceding the interrogation. A trend which is confirmed with the appearance of plant-based offers in the snacking segment although 63% of 18-24 year olds find that the plant-based offer is not sufficiently developed in the points of sale they frequent.
Make way for reusable tableware
At the time of the AGEC law, fast food had to adapt by introducing reusable tableware from January 1st. How did consumers perceive this ecological transition? ? 57% of respondents, including 60% women, are aware of this measure aimed at reducing packaging in catering, 31% have vaguely heard of it, including 36% aged 65 and over, and 12% are not yet aware. The obligation to reduce packaging is welcomed by consumers who consider it necessary (47 %) and justified (37 %, including 50% aged 18-24). Its application in points of sale, however, remains divided since 31% of those questioned believe that it is respected while 37% affirm that the practice is not systematic., 32% having no opinion.
(Source : CHD Expert-Datassential study)
THE LATEST FOOD TRENDS
Sandwich & Snack Show also aims to be a source of inspiration for professionals. This year, nearly 400 innovations were unveiled. Examples.
NEW HORIZONS IN DRINKS
Refreshing, with or without bubbles, they are systematically produced from natural ingredients. Beverages were the most dynamic segment of the show. There is something for every taste.
BioMother
Kombucha is an ancestral drink lightly fermented from a sugary tea-based solution.. Soft drink made from organic and ethical kombuchas, Atika kombucha is hand-brewed in France.
Sev
Sev is a natural drink produced from maple sap. A tiny part of the sap from the tree is collected (5% at most, and maximum six weeks per year). This water is then purified and carbonated. Low in natural sugars, Sev contains 46 nutrients.
Chef Sam
Specialized in the European marketing of healthy and natural drinks, Chef Sam is a Franco-Spanish company. Trip is a line of CBD-infused sparkling drinks. Sans gluten, vegans, low in calories and no added sugar.
Fresh Food Village
Marketed by Fresh Food Village, Galvanina Craftsofts is a range of Italian artisanal drinks made from cold-pressed Mediterranean fruits. Made in Rimini, Italy, Galvanina soft drinks are organic, Clean label and contain no preservatives or colorings. Eight flavors available : grapefruit, grenade, citron, orange sanguine, lemonade, peach tea, lemon tea, cola.
SALTY AND SWEET VEGETABLE OPTIONS
For ethical motivations, due to health or simply matters of taste, vegan products are becoming more and more popular. Food sector players continue to innovate to meet this demand.
Saga Chocolat
Saga Chocolat is a family business, frozen dessert manufacturer. It notably offers a vegan mousse made with chocolate from the Dominican Republic.. Its pot with lid is recyclable. A product designed for takeaway and meal trays.
Morice
Born in Camargue, Morice offers organic vegetable treats, especially made from rice and buckwheat. Replacing cottage cheese, son Mo’mage blanc nature, costs, tartinable, is made from organic rice cream and coconut milk.
Violife
Greek company distributed in more than 50 countries, Violife is a range of 100% vegan products to replace cheese. Foods guaranteed lactose-free, GMO free, sans gluten, without nuts, nor allergens. Here, an alternative to cream.
Day&Co
Dahl, curry vert, tikka masala, etc. : the impact start-up Hari&Co offers a range of vegetable ready meals based on French legumes from organic farming.
PACKAGING : ECO-RESPONSIBLE OFFERS, COMPOSTABLE AND REUSABLE
Reusable tableware and paper packaging : overview of what's new.
Vytal
Start-up Vytal provides a technological solution to operate a reusable container system, without deposit and without deposit, based on a principle of borrowing and returning containers within the following fourteen days. A form of container outsourcing for restaurateurs. Born in Cologne, Germany, the system is developing with franchise partners.
In fact
De Facto is an independent player in the food packaging market for the catering trade. It notably offers this eco-designed sandwich bag which preserves heat for four hours.
Comatec
These reusable Iota bowls in polypropylene and talc from Comatec are produced with almost 20% less plastic.
METO
In white version or in fluorescent colors, with permanent or repositionable adhesive, the German labeling specialist offers these secure labels.
ITALY BEYOND PIZZA
Italian gastronomy is more than ever on the rise. This year, we don't just focus on pizza, but also on specialized sourcing.
Petra Molino Quaglia
Petra 0 HP is a “0” type soft wheat flour. Italian wheat flour, stone ground, partly assembled from sprouted wheat, which gives it great organoleptic qualities.
AB Mauri
La Scrocchiarella is not a pizza, not even a foccacia, nor even a wand. Rectangular in shape, its honeycomb crumb and its crunchy, melting taste are very recognizable. Its originality allows it to be used both in restaurants and in bakeries..
Molino Spadoni Spa
Historical Italian producer of flours specially designed for pizzas, Molino Spadoni offers these balls of frozen pizza dough.
Fourneo
Cousin, foccacia and schiacciata… For the production of Italian breads, the Pas-de-Calais company is developing a 72-hour fermentation method for biga (type of pre-fermentation used in Italian baking) and high hydration sourdoughs.
ENERGIZERS : DRINK OR SNACK ANYTHING TO GIVE YOURSELF TONUS
Well-being, delicacy and real boost, energizing products now accompany all consumption moments of the day, from breakfast to a sweet afternoon break.
Brother Maté
A bubble-free energy drink with mate, citron, ginger. Mate can replace coffee ; it does indeed contain caffeine. Fraté Maté mates are certified organic by Ecocert.
Delidrinks
Bone, These are sparkling, energizing iced teas with a high caffeine content. Available in three flavors : blueberry cinnamon, elderflower apple cinnamon tea, lemon ginger tea.
NU3 France
Fit Protein Bar : a chocolate protein snack, low in sugar, fondant, crisp, with 37% protein. A replacement for classic chocolate bars.
Fresh Food Village
Taste of Nature, 100% certified organic seed bars, GMO free, sans gluten, and kosher.
NEW RESTORATION CONCEPTS
Every year, the Snack Academy competition highlights the best new fast food concepts. These promising concepts, all very recent, stand out with an increasingly targeted offering and bold positioning.
The scullery, David Rathgeber's grocery store. Establishment opened next to his restaurant L'Assiette by the well-known traveling innkeeper on rue du Château in the 14th arrondissement of Paris.
Micho. Julien Sebbag is the self-taught chef of cuisine with Mediterranean flavors. His address on rue de Richelieu, Paris 1st district, offers comforting sandwiches with soft and generous bread, made by the Mamiche bakery.
Amoné. Innovative take-away “cordon bleu” recipes, a range of escalope preparations (including one plant-based). Also accompaniments, drinks, desserts. Another Parisian address, rue Chappe in the 18th arrondissement, a stone's throw from the Butte Montmartre.
commands. Chef Mory Sacko offers his first comfort food concept : commands. A casual place devoted to fried chicken. Two addresses : at Galeries Lafayette and rue Raymond-Losserand in the 14th arrondissement.
blind. Steamed gyoza, poulet teriyaki, noodles and crystal noodles, vegetable broths. Asian-inspired cuisine (Japan, Korea). The first openings of Itsu took place in London in the Chelsea and Soho districts in 1997, then 75 others in England, in Brussels and Paris in 2022.
Yoummah. Salads and traditional dishes, sandwiches and boureks revisited : on site or to take away, a concept of healthy recipes with oriental influences, made from fresh and seasonal products. This creative and gourmet menu highlights new flavors. Yoummah is located rue Vivienne, in the 2nd arrondissement of Paris.
In Hand. Direction rue Montmartre, in the Sentier district of Paris, at Alla Mano and its Italian specialties in street food mode. Au menu, two Italian specialties, sans gluten : he made up for them, rice ball typical of Roman cuisine, and the panzerotto, a donut topped like a fried pizza.
Yabaï Sando. The classic French sandwich revisited with touches of Japanese ingredients like nori sheets.
Bomaye is a concept of burgers inspired by African dishes, like garba, mafé or chicken yassa. Recipes that pay homage to African dishes. Rue de Paradis in the 10th arrondissement of Paris.
Smokey & Fries, pulled meat burgers with a light smoky flavor. Adept at cooking meats at low temperatures, chef Marine Barthélemy used a Japanese ceramic barbecue to give a smoky taste to her meats. Rue Ferronnière in the 2nd arrondissement of Lyon.
