The Lab blog

Nowadays and for centuries now, chocolate is a reference product of French pastry. Everyone has already consumed it at least once in their life, so much so that one might wonder how it would be possible to do without it! However, this question could be topical very soon because of the shortage that cocoa has been experiencing for a few years now and which could worsen.

The current inflation is weighing heavily on the bakery and snacking sectors in France, although each segment is reacting differently to this economic crisis. While traditional bakeries and pastry shops are particularly affected by rising costs, snack shops are managing to maintain or even increase their business.

Aperitif-type moments of consumption are becoming increasingly popular in the restaurant sector in France. This trend is part of a global movement towards shared and festive snacking offers. Indeed, French consumers, increasingly concerned about their budget, are looking to combine pleasure and controlled budget in their food choices. Products based on vegetables, dried fruit and olives, which are at the heart of antipasti and aperitif boards, meet this demand for more natural and authentic snacks.