A giant of the worldwide agri-food industry and with more than 1.5 million hectares of land dedicated to certified organic production for the foreign market, Brazil wants to play an important role in the field of organic and sustainable products. Strong in its natural advantages and robust technology investment, Brazil seeks to increase the share of organic and sustainable food products in its exports and at SIAL PARIS has innovations that address the selection criteria for European consumers. Sustainability, wellbeing and nomadism: expectations of the Brazilian domestic market
According to the study by TNS Sofres for SIAL 2014 profiling consumers in the world, 67% of urban Brazilians interviewed considered that to eat well, is to eat healthy. They are indeed concerned by the question of health and have high expectations for healthy and natural products.
Unlike France, committed to fixed meals, Brazil is the country where the number of times food is ingested is the highest: 4.8 times a day, including a large number of consumptions outside of meals (2.2 times, the record of all the countries studied)! So, if their food consumption is very frequent and functional (46 % Brazilians consider food primarily as a necessity vs. 38 % as a pleasure), they have high expectations in term of freshness, palatability and convenience with products with nutritional benefits that also respect the environment.
The Brazilian companies, prepared to meet local consumers’ expectations, are ready to sell their products and expertise world-widely. Brazilian snacking innovations are ready to increase market share.
67% of Brazilians interviewed considered that to eat well, is to eat healthy
With demand for healthy and sustainable products continuing to grow, innovations presented by Brazil during SIAL all have the chance to interest the European, Asian and Middle East markets.
Some sustainable innovations
Café Bom Dia High quality gourmet coffee with organic certification, BRC certification, ISO-9001:2008 standard and Rainforest Alliance label. Renewable energy is used in all of the production process with coffee plantations fertilized with organic fertilizers.
Amazon Brazil Group The Brazilian company that is the leader in the processing and distribution of Brazil nuts uses the complete nut, without loss of material. A sustainable system is used to retrieve the rind and nuts that will not be placed on the market. Shells are used in the hot water tanks of the factory, and the rind is processed into oil or into alimentary paste.
Weber Haus – Cachaça bio Alcohol from sugar cane produced by reusing all waste generated during the manufacturing. 20 % of sugar cane bagasse waste (fibrous residue of the sugar cane) is reused in a hot water tank to produce steam, 30% is transformed into compost for the fertilization of fields and 50% is sold to make organic compost for horticulture and vegetable growing. Waste from cachaça is re-distilled to produce organic alcohol and sold to companies for organic cosmetics.
BSCA Coffees produced by companies affiliated with the Brazil Specialty Coffee Association (BSCA) are supplied by farms that use sustainable practices, both environmentally and socially. All affiliated farms certify their coffees by international protocols: organic label, fair trade, UTZ or Rainforest alliance …
Some health innovations
EBBA 100% natural fruit juices based on coconut water, with healthy ingredients and «superfruits»: acérola or açaï with high concentrations of vitamin C and antioxidants.
Globalbev The Amazoo Smoothie is primarily açaï juice, rich in pulp and ready for consumption in a Tetra Pak package. Its high content of fruit allows it to offer all the benefits of this superfruit with many virtues in a practical and healthy snack form.
Maricota Gluten-free cheesebread stick. A snack typical of Brazil, offered without gluten.
Oceanpar The «63 Water Vital Minerals» is refined sea water, preserving at least 63 minerals that exist in the oceans, which are absolutely necessary for the proper functioning and well-being of body. The refining process determines the level of mineral concentration, aiming at its natural and healthy absorption by the human body.
For more information contact:
Anne-Sophie Leinot:
+33 1 44 50 50 23
Frédérique Allard:
+33 1 55 35 08 21