French FoodTech 12/02/2020
With Omnivore last March, Meet-Up Green in June and the Bocuses d'Or in September, the Maison de la Mutualité is the new hub of gastronomic trends.
With nearly one start-up created every day in Europe, FoodTech has now become a driving force for food innovation and an opportunity for France, which has real potential. Technological innovations are creating new horizons for traditional industries and the food industry is no exception, beginning its transformation with the development of FoodTech.
In recent years, the sector has experienced exponential growth. France, known worldwide for its gastronomy, has all the necessary assets to support the movement and could easily become the champion of this emerging sector.
"FoodTech is developing rapidly in France (investments have been multiplied by 4 in 3 years) with many new innovative solutions".
David Brabis - Marketing Director Meet-Up Green.
The major current trends are mainly those around personalized nutrition but also in the field of traceability to better understand the origin of products consumed in the catering industry. Offers are also arriving to better manage food wastage or to facilitate the customer experience, such as paperless payment for example.
The Maison de la Mutualité is at the heart of this fundamental trend by hosting since its reopening various events related to innovative gastronomy and is positioning itself as the new meeting point for French FoodTech.
"The Maison de la Mutualité is indeed an important place in the landscape of culinary events although its original vocation is far from gastronomy. There are certainly several factors that can explain this: the convenient location, the structure of the building with its different modular spaces and the cachet of the site that makes the visiting experience unique. "
David Brabis - Marketing Director Meet-Up Green.
The French final of the 2019 Bocuse d'Or will take place in the majestic Théâtre de la Maison on September 23 and 24, 2019. An event, rich in emotion and show around French cuisine and the opportunity to confirm its nickname as the hub of French Foodtech.tronomiques.