EXPORTERS need to make healthier, more sustainable, and authentic products to appeal to French consumers, which in turn will help them appeal to other markets, the Philippine Exporters Confederation, Inc. (Philexport) said.
Citing Antonie Lyka Manaloto, the Department of Trade and Industry’s Export Marketing Bureau European Union Market officer, Philexport said the French market is focused on sustainability, plant-based products, healthy indulgences, authenticity, and innovation in ocean products.
“If you export to France, it (would help if the packaging) reflects environment consciousness. More consumers are seeking to reduce their carbon footprint, minimize food waste, and protect the environment,” Ms. Manaloto said.
Citing Market Insights, she noted the rapid growth of nature-related claims in the French food and beverage industry.
“Consumers are increasingly adopting plant-based products but still look for a sense of familiarity and clarity,” she said.
“Thus, growing preference for plant-based versions of well-known dishes and formats, providing both comfort and ease,” she added.
The top food categories featuring plant-based claims are dairy, desserts, ice creams, and sports nutrition.
French consumers are also looking for diverse culinary experiences featuring authenticity and global influences, with 46% of French consumers looking for flavors they have tried at a restaurant and street stalls.
“This food trend is reflected in the rise in Greek moussaka and Chinese sweet and sour flavors over the past five years,” she said.
“Maybe if they could try our flavors. French consumers are somewhat adventurous when it comes to the taste of the food that they want to pursue,” she added.
French consumers are also seeking food that promises health benefits, including weight management, heart health, and bone and joint health.
“Energy, high protein, palm oil-free, and plant-based claims are also growing strongly in the space. This trend signifies a strong consumer preference in France for products that satisfy both cravings and health goals,” she said.
Meanwhile, marine farms are also being eyed as sources of new and environmentally positive ingredients.
“Over the past five years, there has been an 8% rise in new launches containing sea plant-based ingredients, including varied species of algae, marine collagen, and spirulina, driven by growing consumer interest in sustainable and nutritious options,” she said.
“There has also been a 41% increase in new product launches in fish and seafood substitutes, driven by consumer preferences for health and environmental concerns,” she added. — Justine Irish D. Tabile
