Food, Beverages and Agriculture

VEGEPOLYS : International Cluster

B. - 17-févr.-2016 00:14:45

4 000 companies – 30 000 jobs – 450 researchers – 2 500 students – 25 higher training courses  Born on the territory of the Pays de la Loire, the French state gave the label "competitiveness cluster" in July 2005 to VEGEPOLYS. As a competitive cluster with worldwide reach, VEGEPOLYS is open to the world, is developing its own international network and making partnerships with other French and non-French clusters. VEGEPOLYS is founded on a historical tradition of production in the Pays de la Loire region of France. The pedoclimatic conditions in the region and the vitality and know-how of its companies have attracted national and local government support for several decades, enabling the region to become the leader in the specialised plants field. The Pays de la Loire region is alone in Europe in bringing together in a single geographical area both private enterprise and public research and training establishment a major European force in the plant world, on which VEGEPOLYS is based.   Making businesses more competitive The creation of value does not just involve product innovations, but also all other kinds of innovation: human resources management, production processes, marketing, logistics... VEGEPOLYS’ role is to organise and provide an impetus, in order to identify common problems and lead project groups. These activities take the form of workshops and strategy meetings.   International events VEGEPOLYS’ reputation is growing thanks to its presence at numerous events with its partners, and its actions toward key players: · Participation in international exhibitions in France : SIVAL, Salon du Vin, Salon du végétal · Participation in well-known international shows abroad : Hortifair, Fruit Logistica, IPM Essen, VitaFood, IBMA · Participation in international congresses worldwide: In Vino, JAS, HIE, MexicoBio, SHE, Hydrangea...   -           Official website : -           Business France and VEGEPOLYS jointly organize international partnership Missions . More information: -           VEGEPOLYS   : The specialized plant sectors : -           French companies on : Agri-food Sector > Horticulture and Timber, clic here     Agri-food Sector > Fresh fruit & vegetables and processed vegetable products, clic here

The Rocks’ Pâtisserie Takes the Cake: Inducted into Prestigious Association

Corinne - 01-oct.-2015 09:43:48

  French-born Jean Michel Raynaud from La Renaissance Patisserie and Cafe in the historic Rocks Precinct has today been officially inducted into the prestigious Relais Desserts – the world’s most exclusive French Pâtisserie association. Relais Desserts is the pâtisserie equivalent of receiving Michelin Stars. However, whilst Michelin Stars have independent judging and the stars are awarded, Relais Desserts is invitation only, with chefs required to be sponsored by two Relais members and assessed by their peers. Consequently, it is renowned for its rigorous selection process. The cherry on top is that Jean Michel and La Renaissance are the first pâtisserie in Australia, and in fact the Southern Hemisphere to achieve this honour. Formed over 30 years ago in France, the association recognises the best in the profession of French pâtissiers. Currently there are only 80 members in the world, the majority of whom are French or French trained. From the ‘Picasso of Pastry’ himself, Pierre Hermé, to other legends of the craft including Sadaharu Aoki, Paco Torreblanca and Frédéric Cassel, Relais Desserts unites the world pastry elite. Relais’ aim is simple: to celebrate the art of French pâtisserie and to make it radiate to the four corners of the globe. With Jean Michel now a member it appears they have truly reached every corner! However, being a member comes with responsibility. Members gather twice yearly to take part in conferences where they share their expertise, collaborate, and exchange ideas. The September conference is held each year in France at The National College of Advanced Training in Pâtisserie (École Nationale Supérieure de Pâtisserie), owned by Alain Ducasse in Yssingeaux. New members are admitted and demonstrate their work to the alumni. The new member is asked to create a centerpiece, a dessert and also a chocolate work, often a bespoke chocolate bar. “In the continual quest for self-improvement, this is one of the main benefits of membership,” says Jean Michel. “I’m thrilled to take Australian native ingredients over to France and share the sweetest parts of the Australian food industry with other members. I hope this will cement our food on the international pâtisserie map.” “We’re so thrilled to hear about Jean Michel’s invitation into Relais Desserts .” says CEO of Sydney Harbour Foreshore Authority, Catherine Gallagher “Although, I can’t say that it came as a surprise. Jean Michel’s delicious creations are part of what makes The Rocks such a special place. His expertise is well known to all of us, and it’s great that now the rest of the world can experience them as well.” Jean Michel’s delectable centerpiece is inspired by the legendary French chef, Marie Antoine Carême. It features tiers covered completely in seamless gold leaf, exquisite piping and hand-shaped, textured flowers. Next is his signature dessert, created with quintessentially Australian flavors: a gateau of lemon myrtle, aniseed myrtle and rosella (wild hibiscus). He then finishes with an intricate chocolate bar. The April conference is hosted by a different member each year, the next host being Francois Payard in New York. So if you are an Australian with a sweet tooth then you can start counting down the days, because in the not-too-distant future it will be the turn of La Renaissance in Sydney and the best international pastry chefs in the world will be converging on the beautiful Rocks precinct to tantalise some Aussie tastebuds. As explained in the Manifesto on the Relais Desserts Website, “Pâtisserie is wholly an Art without compromise, and the fundamental word which Relais Desserts has chosen to represent it, is excellence.   The mastering of a manual skill, which demands absolute precision, is the basis on which the creativity of each member can be expressed.” The search for excellence speaks to the skill and dedication of Jean Michel Raynaud and the team at La Renaissance. In a highly competitive field where the hard work of many pâtissiers goes unnoticed, Jean Michel’s invitation into the Relais Desserts association seems a delightfully sweet and well-deserved reward. For more information, visit Media enquiries: Amber Forrest-Bisley - P: 02 8065 7363 - M: 0405 363 817 Matt Fraser - P: 02 8065 7363 - M: 0401 326 007 Level 6, Foreshore House 66 Harrington Street, The Rocks, NSW 2000 PO Box N408, Grosvenor Place NSW 1220  | + 612 9240 8500

Producing the best wine is not enough...

Martine Joly - 04-juin-2015 14:48:20

“To survive on the global market, producing the best wine is not enough”   “In 2015, the global wine and spirits market is still good and France remains one of the best wine producers and exporters in the world”, according to Christophe Commeau, head of the wines and spirits department at Business France, interviewed this week by Business France Radio.   France at the heart of a global competition France has more and more competitors like Italia and Spain but also Chile, Argentina, South Africa, Australia and New Zealand. It’s a worldwide competition; “to survive on the global market, producing the best wine is not enough”, asserts Christophe Commeau, even if “in the future, consumers will drink less but much better”. The best wine at the best price  That’s why over the past few years, French companies, producers, makers and traders, have started to increase the quality of their products and now export the best wine at the best price.  France three main strengths To face this competition, France can rely on many strengths from its variety to its quality and its price. With Burgundy, Bordeaux, Loire Valley, South of France, Alsace, Champagne, sparkling or sweet wines, France has “so many wines for a small country at (so) many prices”. Development of the organic wine market Also, French companies have been developing one main novelty, underlined by Christophe Commeau: “800 hundred French wine makers are now doing organic wine”. A necessary new trend, as so many countries now want to import this type of wine.  New wines for Asia and Champagne for the UK A strategy linked with France ability to find new opportunities and create wines for new markets like Asia, and especially China. “We have to prospect and organize wine tastings in Asia but not only”. USA remains a big consumer and our closest neighbors are our biggest clients; especially the UK, France first market, thanks to the Champagne demand. “French wine on this market is more and more sophisticated”.  France role on the wines and spirit global market goes beyond. Every year, France organizes wine tours in the biggest trade fairs, master classes and training for cellarmen and sommeliers to learn how to pair correctly French wines with local food. “Exporting and promoting wine abroad is good but we need to train as well the professionals of the sector.”  More information about French companies here  


Berangere Escande - 05-août-2014 04:19:01

In addition to the previous message on our blog and to the CHAMPAGNE AND SPARKLING tasting , the National Liquor News will organise as well a PINOT GRIS/GRIGIO and RIESLING tasting  .   Should you feel interested in taking part to it, please contact Berangere Escande ( , 02 9287 9229) from the French Trade Commission or directly the editor of the National Liquor News (Amy Looker, ).   All samples need to be delivered by  15th AUGUST .   Please note that all wines sent must include high-res JPEG of the bottle/s and paperwork detailing the  LUC PRICES, DISTRIBUTOR/S  and  REGION if applicable , and wherever relevant, any  OFF-PREMISE PROMOTIONS .   You also need to email through (Amy Looker, ) that high-res JPEG of the bottle/s, along with the LUC and distributor details included in the samples.   ** Any submissions that are missing these details will not be included in the tasting **   If you would like to get involved, please send two samples of each wine to:   PINOT GRIS/GRIGIO TASTING National Liquor News 41 Bridge Road Glebe NSW 2037   OR   RIESLING TASTING National Liquor News 41 Bridge Road Glebe NSW 2037   OR   CHAMPAGNE TASTING National Liquor News 41 Bridge Road Glebe NSW 2037   That is a great chance to communicate of your French wines!  

A champagne producer is looking for distribution in Australia

Berangere Escande - 04-août-2014 07:21:36

Champagne is more than just an expensive French wine. Throughout the world, it has come to be known as a symbol of luxury, prosperity, and celebration. It is therefore not surprising that a strong local economy has seen record growth in the amount of Champagne shipped to Australia since 2012.   Knocking Italy out of position as one of the world’s largest importers of Champagne, Australia is now ranked sixth, with an 11.4% rise in shipments from France in 2013. O ver 6 million bottles of Champagne were imported from France to the local market, with the rise in consumption being largely attributed to the strength of the Australian dollar, and the subsequent confidence of consumers in the affordability of imported wines. As a result, sales in Australia have risen 6.6% to just under 82 million Euros, with the average price of Champagne falling by 4.3%.   At present, the local market is still dominated by bottles exported from Champagne Houses such as Moët & Chandon, Veuve Clicquot, Charles Heidsieck, Mumm, Taittinger, Perrier Jouet, etc., the main Houses represent ing close to 97% of all Champagnes in Australia. Independent wine makers make up just 1.8% of the local market, while Champagne cooperatives hold <1%. While it was expected that interest in wines imported from overseas would wane in 2014, it seems that the continued strength of the Australian dollar in comparison to other global economies is keeping consumer interest buoyant.   A Champagne producer from Aÿ, France is currently seeking business opportunities, in order to share their products with the local market. Should you feel interested, please contact The French Trade Commission for more information: 0r 02 9287 9229.


Berangere Escande - 04-août-2014 06:24:25

The next tasting in National Liquor News will be for   CHAMPAGNE AND SPARKLING . Should you feel interested in taking part to it, please contact Berangere Escande ( , 02 9287 9229) from the French Trade Commission or directly the editor of the National Liquor News (Amy Looker, ).   All samples need to be delivered by   15th AUGUST .   Please note that all wines sent must include high-res JPEG of the bottle/s and paperwork detailing the   LUC PRICES, DISTRIBUTOR/S   and   REGION if applicable , and wherever relevant, any   OFF-PREMISE PROMOTIONS .   You also need to email through (Amy Looker, ) that high-res JPEG of the bottle/s, along with the LUC and distributor details included in the samples.   ** Any submissions that are missing these details will not be included in the tasting **   If you would like to get involved, please send two samples of each wine to:   CHAMPAGNE TASTING National Liquor News 41 Bridge Road Glebe NSW 2037

So French, so good ! France adds zest to its gourmet exports !

Mathilde Mortreuil - 17-juil.-2014 01:28:17

  What else could you expect from France, where gastronomic quality is so vital? Yet cultivating taste buds the world over also pays off in economic terms; French Gourmet as a sector is worth 7 Billion Euros, covering 250 categories, amounting to 16% of the French food industry’s total exports. 1200 companies, 90% of them SMEs, are actively seeking and opening up export markets.   What French people consider as “typical”, the rest of the world perceives as symbolizing culinary art that can only be “Made in France.” Christophe Monnier, the expert for the Gourmet sector at UBIFRANCE, describes a high-end market with a broad range of dynamic diversity. He starts with baked goods, biscuits and chocolate , accounting for 50% of French gourmet exports. In the vast feast of consumables to be delighted in, two characteristically French trends stand out. First, there is an absolute respect for authentic flavor and tradition – neatly summed up by the French word terroir . Each gourmet product has its unique story, and that is how they need to be marketed. Secondly, with health concerns and awareness coming to the fore, carefully prepared organic and eco-friendly brands coming from France engender recognition and trust all around the world.   Major players in the gourmet sector like Valrhona (high quality chocolates), Rougie (famous French foie gras), Bridor (French bakery), Boirons ( fruit and vegetable coulis) and many other French companies are learning to be more reactive in providing service for their foreign accounts, to be more organized in responding to demanding foreign markets, in following up on orders quickly. Reliable logistics is the name of the game. Experts at UBIFRANCE like Christophe Monnier help up to 830 prospecting companies leverage their efforts in such programs as Saveurs de France , where French exporters demonstrate their know-how in new markets, such as in Latin America or in Asia. He also sets up highly selective – and profitable -- encounters with Purchasing Agents.   Naturally, French suppliers devote their greatest effort to the French domestic market, eventually moving on to satisfy demand in French-speaking zones. Yet growth in 2013 was hard to come by in countries such as Switzerland (0.4%) and Belgium (4.2%), which offer relatively saturated outlets. Encouraged by the French emigration to London, more intrepid companies crossed the channel to the UK (8.9%). The companies in the know moved beyond these traditional markets. This is where double-digit sparks fly, with Austria (17.1%) and Russia (13.5%) providing substantial growth in 2013. In fact, the further exporters go, the bigger the rewards are. In Asia, China weighed in at 33.3%, Singapore at 14.3% and Hong Kong at 12.8% growth. As far as the Middle East is concerned, companies marketing gourmet to Dubai and Saudi Arabia were rewarded by a growth rate of more than 20%.   According to Mr. Monnier, there are three prestigious showcases for French talent. He mentions SIAL and EUROPAIN known to be  venues where deals get done, especially for consumer products. The ultimate culinary event has to be the Cuisine Summit at SIRHA in Lyon. All the French know-how is mobilized to create an exceptional experience in 40,000 square meters, capped by the prestigious prize, the “Bocuse d’Or”, a televised cooking competition among the world’s most renowned chefs representing their countries. Only creative excellence, fabulous ingredients and culinary brio stand a chance of winning!   Further information about French companies – Gourmet Sector :   > Bakery, Grocery, Baked Goods, Miscellaneous

The department of Agribusiness facilitates and promotes business relationships between French-based companies and Australian companies, agents, importers and distributors. This department covers the sectors of Food, Beverages, Food Processing Machinery, Agricultural Machinery and Farming. Most of our international companies such as LVMH, Pernod Ricard, Danone, Le Cordon Bleu, Vranken-Pommery Australie, ARC Distribution or St Dalfour operate successfully in Australia.  We therefore help French SMEs bring their expertise and “savoir faire” when they team up with local players able to master the local context. In September 2013, we were taking part to the Fine Food Australia fair in Sydney and organize there a French Pavilion with 10 French exhibitors. In April 2014, we organize a French Wine & SPirit tasting with 14 producers coming from France for that event; all of them are new on the market and are looking for importers/ distributers. We look forward to


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Tanaka Yamaguchi | avril 06, 2014

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Tanaka Yamaguchi | avril 06, 2014

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