Customers want to eat healthily

Customers want to eat healthily

All over the world, food recommendations which promote a return to a balanced diet, fresh and healthy products are multiplying. Les vergers Boiron, whose range is healthy by nature and always has been, reviews this trend which will certainly influence your business.

If, one day, someone asks you if your creations are healthy, don't be surprised. The "healthy eating" trend is booming. There are already thousands of coaches on the Internet and probably millions of fans. A bit like a combination of all trends, it promotes a varied diet of local and fresh products, with a minimum of chemicals, and cooked with maximum naturalness.

The healthy eating drive came about following the major health scandals of mad cow disease and horse meat and is taking firmer hold with the publication of serious and well relayed studies, which denounce the harmful effects on our health of certain farming or breeding methods which are more concerned with making profit than food quality.

The result: eating healthily on a daily basis has become very important, both at home and when eating out. The most prestigious restaurants are increasing their use of very fresh products from precise origins. Others are confirming their approach to simple cooking, which enhances the nearly bare product by minimising the addition of fat, sugar and heavy cooking methods. Even fast-food is hopping on the trend: vegetarian or gluten-free salad bars are springing up all over the place; lunch stalls are offering diversified, balanced and tasty products; food trucks are serving organic or vegetarian hamburgers.

All of these different food trends are making fast progress and cannot be ignored by catering professionals.

A return to environmentally-friendly farming
In recent years, the demand for products which are grown in an environmentally-friendly and animal-friendly way, without or with little phytosanitary products, without GMOs and without antibiotics, has peaked. Ancestral techniques, such as permaculture, have made a come-back and are becoming widespread.

An informed choice of a balanced diet...
This demand is gaining ground. It consists in conscientiously eating foods from each family and getting the necessary nutrients from them: cereals and starches (carbohydrates, vitamins, minerals), fruits and vegetables (vitamins and minerals), dairy products (proteins, minerals), meat, fish and eggs (proteins, lipids, vitamins, minerals), fatty matter (lipids) and sweetened products (carbohydrates).

...which is diversified and enjoyable.
To be sure they are getting the right benefits from their food, consumers are becoming more curious and better informed, but this doesn't make them any less enthusiastic about what they eat. Healthy eating doesn't mean dieting. It means being aware of what you eat and enjoying it. More and more consumers can identify foods rich in omega 3 or omega 6, appreciate the benefits of multiple seeds (sunflower, linen, chia, sesame, poppy, etc.) sprinkled on salads, in dairy products or in snacks, and enjoy tasting all sort of bread made with spelt, corn flour, buckwheat, etc.
A variety of vegetables, often very old and pungent in taste, are appearing on market stalls, such as chervil bulbs, mashua tubers, Kale cabbage, purslane, or unusual citruses like uglis, citrons and kumquats.  When it comes to enjoyment, the choice is endless.

Healthy and less salty
Health complications resulting from intensive farming are no longer rare and little known. There is a growing number of people who are sensitive or intolerant to gluten and there are around 500 million obese people among the world's adult population.  
The market of gluten-free products is exploding and natural substitutes, such as vegetable-based milks (soya, almond, coconut, rice or oat) are starting to take preference over cow's milk from intensive farming, because we know more about the high content of saturated fats, the tendency to fix toxins and irritate the immune system.

Les vergers Boiron is 70 years... ahead in these matters. At Les vergers Boiron, health safety, sourcing from the best producers, the strictest phytosanitary controls and the guarantee of preserving the natural characteristics of the fresh fruit and vegetable as closely as possible have been an obsession since the beginning. Our range Les vergers Boiron offers a wide diversity of fruits or vegetables, sometimes in the same family: wild strawberry or Mara des bois strawberry, classic orange, bitter orange, blood orange, etc. and less common fruits with high nutritious quality, such as papaya, yuzu, pomegranate or bergamot.

To accompany food professionals in this "healthy eating" trend, we wanted to go even further, so we have developed the widest range of 100% products in the world. Purées with no added sugar*, without colourants, without preservatives, without thickener, without GMOs and without gluten. A return to basics, in other words a return to fresh and healthy products with authentic and intense flavour, whose nutritious and taste qualities are preserved and unchanging all year round.

*Contain sugars naturally present in fruit.