USA 

GENERATION FOODIES More hedonist and in search of natural food, many Americans opt for products of quality, sound and savory. Foodies love to discover new products: ⅔ prefer natural taste and display growing interest for local products, animal wellbeing and the environment. 50% of the millennium generation thus attach importance to organic products compared with only 19% of baby boomers(5). Distributors such as Whole Foods Market for top quality organic or Chipotle, combining fast food, ethical buying and fresh products, also contribute to the new trend in educating taste.

(5) Sources: Mintel - Hartmann USA.

ASIA 

ASIA IN LOVE WITH FRENCH PATISSERIE

FAST GOOD 

CHEESE, WHAT BETTER FOR A SNACK? Whether for a quick snack or a light meal, snacking is gaining ground worldwide. 52% of consumers surveyed snack for breakfast, 43% for lunch and 40% for dinner. Young people are massive snackers and use snacks for new forms of conviviality. In the USA, the millennium generation snacks twice as much as baby boomers. The trend? Snacks that are healthy, savory and sustainable. 45% of consumers attach great importance to natural products free from GMOs and artificial colorings or aromas. 35% are very sensitive to sustainable production and equitable commerce, 34% to organic. Top quality and fresh products are thus eating up a growing share of a market developing by 2 to 9% per year depending on the region. Already present in sandwiches, salads, pizzas, burgers and other breaded products, cheese is in the

Top 3 most popular snacks in Europe and North and South America and in the Top 5 in Africa and the Middle East(6).

(6) Nielsen snacking survey.

THE CULTURE OF TASTE

Seen from Asia, France is above all a country of luxury, gastronomy, great chefs and the overall image of excellence anchored in history and local territories. French bakery and patisserie are objects of passion fed by the reputation of taste, quality and food safety of ingredients of French origin: butter for croissants and other puff pastry products, cream for éclairs, macarons, Saint-Honorés and other cakes. Our butters and cream began by subjugating the chefs of major hotels and restaurants but have now extended their domain to contributing to the success of French bakery-patisserie chains whose customers delight in new products, new textures and new sensations.

2016 ANNUAL REPORT 11