Agri-food industry

Discover the winners of the National Organic Food Design Competition

29

Feb

Discover the winners of the National Organic Food Design Competition

Published on: 02/29/2024

The winners of the 11th Concours National de la Création Agroalimentaire Biologique (National Organic Food Design Competition) have set themselves the challenge of providing sustainable solutions that meet the growing demands of consumers, while drawing on emerging agricultural models. The 1st Prize was awarded to "Etika Spirulina", fresh spirulina produced on an urban farm, and the 2nd Prize & Prix Coup de Coeur Etudiants to "La Marmotte Gourmande", allergen-free cookies.


For "Etika Spirulina" (1st Prize), the innovation consists in marketing fresh spirulina produced on an urban farm in Villeneuve d'Ascq (59). "La Marmotte Gourmande" (2nd Prize and Prix Coup de
coeur Etudiants) manufactures sweet cookies free of major allergens, catering for a growing profile of consumers with food allergies. Like Gers Développement, the competition's founder, and Ecocert France, its long-standing sponsor, these start-ups are banking on innovation to promote a more sustainable food model, anchored in consumer trends and connected to the challenges of agro-ecological transition. Through this competition, Gers Développement intends to showcase the organic food market's ability to take a step forward and position itself as a leader in this transition. The two prize-winners will share €30,000 in cash and services, reflecting these values. Awarded their prizes on the Conseil Départemental du Gers stand, they were then welcomed on the Agence Bio stand to present their innovations.

Read the full press release

We are pleased to offer the 2 prizewinners €3,000 in the form of technological services (testing, fine-tuning, etc.) and/or training.

Thank you to Gers Développement for highlighting these innovative organic projects. This competition is a real springboard for creators, and the CTCPA is delighted to have been a partner since its inception!

We would like to congratulate the other 8 finalists, who presented some very interesting entries.

Finally, we are happy to contribute to the success of this competition with all our partners: Gers Development ECOCERT Group Organic channels Organic adventure CCI DU GERS Crédit Agricole Pyrénées Gascogne INGREBIO KissKissBankBank Yes We BIO 🌱 Media relations dedicated to BIO STUDIO-NP communication INTERBIO OCCITANIE Gers Departmental Council AD'OCC
Spread the love

latest news

12

Apr

Acting on food waste in the food industry: Les Saules follows the training of the CTCPA

In order to optimize its processes and reduce its losses and waste, the company LES SAULES has followed the training "Acting on food waste in the food industry" of the CTCPA.

Read more

In order to optimize its processes and reduce its losses and waste, the company LES SAULES has followed the training "Acting on food waste in the food industry" of the CTCPA.

04

Apr

Germination: optimizing the shelf life of its products, the CTCPA supports GAIA

The CTCPA helped the GAIA company control the variability and safety of its sprout-based breads, with a view to optimizing preservation.

Read more

The CTCPA helped the GAIA company control the variability and safety of its sprout-based breads, with a view to optimizing preservation.

04

Apr

Microbiological control and shelf-life optimization: the CTCPA supports COOKERS

The CTCPA provided scientific support and technical expertise to COOKERS, the frozen food division of the CAFE NAJJAR group, on the microbiological control of their milk breads and cheese-filled croissants.

Read more

The CTCPA provided scientific support and technical expertise to COOKERS, the frozen food division of the CAFE NAJJAR group, on the microbiological control of their milk breads and cheese-filled croissants.

latest news

Packaging

12

Apr

Acting on food waste in the food industry: Les Saules follows the training of the CTCPA

Posted at 12:33

In order to optimize its processes and reduce its losses and waste, the company LES SAULES has followed the training "Acting on food waste in the food industry" of the CTCPA.

Read more

Customer testimonials

04

Apr

Germination: optimizing the shelf life of its products, the CTCPA supports GAIA

Published at 11:30

The CTCPA helped the GAIA company control the variability and safety of its sprout-based breads, with a view to optimizing preservation.

Read more

Preservation of product quality and safety

04

Apr

Microbiological control and shelf-life optimization: the CTCPA supports COOKERS

Published at 07:46

The CTCPA provided scientific support and technical expertise to COOKERS, the frozen food division of the CAFE NAJJAR group, on the microbiological control of their milk breads and cheese-filled croissants.

Read more