A NEWCOLOURINTHEVALRHONARANGEO FTHEPLANT-BASEDCOUVERTURES

PLANTS AND INDULGENCE CAN GO HAND IN HAND

PASTRY-MAKING

WORKING TOWARDS

BOLD, CREATIVE PLANT-BASED

According to a survey conducted by the IFOP Group in November 2021 that was taken over by BPI France, 42% of French people believe that their consumption of plant-based products will increase in the coming years. In 2021, Kantar Worldpanel estimated that one in two French households included at least one flexitarian* person, compared with 1 in 4 six years previously.

The world of sweet cuisine is no exception, which has seen growing consumer interest in plant-based patisserie in recent years, not only from those with allergies or intolerance (to lactose, eggs, or gluten), but also from vegans, vegetarians, flexitarians, or simply curious foodies on the lookout for new sweet specialties.