As the new edition of CFIA takes place from 10 to 12 March in Rennes, we invite you to immerse yourself in a unique Halloween-themed universe.
This celebration continues to grow in popularity every year, with now more than one in two French consumers taking part, driving strong demand for festive and indulgent products. This dynamic has made Halloween a true creative highlight for the food industry!
From savoury to sweet, and even beverages, come and discover our concepts and innovations at our stand 4-A84.
OUR CONCEPTS
Exceptional Creations
• A delicious vegan pâté en croûte
• An enchanting madeleine with camembert and chorizo
• A laboratory of creamy sauces:
– Garlic and black pepper sauce in the colour of darkness
– Cooked shrimp sauce
– Lobster‑bisque‑style sauce
• The trial by fire: experience an intense flavour challenge with our Hot Sausage Challenge
– Green curry and Jalapeño seasoning
– Sweet and sour seasoning with Tabasco pepper
– BBQ seasoning with Ghost Pepper
Signature Delicacies
• A parade of indulgent biscuits
– A ghost with a hint of smoky vanilla (in collaboration with PLANTEX)
– A filled pumpkin crafted with our Pistachio Replacer solution
– A lunar eclipse infused with Trablit coffee extract
• Two icy thrills, to be awakened separately or blended into one: an ice cream with the comforting flavour of carrot cake and a surprising blood orange & chilli sorbet.
• Take a bite… if you dare: our candies with an unforgettable signature
The Elixirs
• An astonishing Cascara beer
• A delicious Ube Coco & Cascara drink (available with cow’s milk or oat milk)
OUR INNOVATIONS
Plant‑based pâté en croûte
With the rise of flexitarian diets, more and more consumers are seeking to reduce their meat intake without giving up familiar, indulgent products. To support food manufacturers in adapting and modernising their ranges, our savoury team has developed an innovative plant‑based alternative to pâté en croûte. This recipe has been designed without compromising taste, texture or appearance, staying true to the traditional codes of this French classic. This innovation enhances and diversifies existing offerings with a distinctive product capable of appealing to new consumers, while respecting charcuterie know‑how.
It also meets current expectations in terms of nutrition and health perception, thanks to its simple and transparent composition.
Pistachio Replacer
In response to rising and volatile pistachio prices, our sweet applications team has developed an innovative replacement solution, perfectly aligned with today’s economic and industrial challenges. Made from pumpkin—a stable and widely available raw ingredient—this alternative reduces costs while securing supply chains. Through precise flavour work, it faithfully recreates the iconic pistachio profile, delivering the roundness and intensity consumers expect.
Easy to incorporate into existing recipes (pastries, ice creams, creams or snacks), it requires minimal adjustments. In line with naturalness expectations, it is based on a simple plant foundation combined with natural pistachio flavour, ensuring a clean label and consistent quality essential for industrial production.
Upcycling with cascara – Nact’Extract Cascara
Coffee comes from a fruit of which only the seed is traditionally used. However, cascara—the dried skin of the coffee cherry—is a rich, aromatic resource long consumed as an infusion in producing countries.
Through an upcycling approach, cascara is now valorised as a food ingredient, helping reduce waste within the coffee sector while creating value at source and encouraging more sustainable farming practices.
It contributes to waste reduction and can help preserve coffee‑growing soils and ecosystems. Sensory‑wise, cascara offers a naturally refreshing, fruity and floral profile with lower caffeine content than coffee.
For CFIA, discover our innovative beer crafted with our cascara extract (Nactarome): an original and eco‑responsible beverage!
