Organic vegetarian products : when two trends meet
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Giving an improved visibility to our products, the iconography is based on photos of our meatballs, medallions and grounded meat out of our production lines.
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You don’t ? Well, it’s quite simple, this term can be easily translated into French as “food that is eaten with the fingers”. Close to tapas, the concept comes straight from the United States: inspired by the development of fast food that favors speed, mobility and facility, this is however far from rhyming with junk food, rather the contrary !
While in many countries around the world, traditional dishes have been tasted for a long time, the trend is now starting to develop in France. With finger food, you can combine practicality, originality, sharing and mixing tastes. Whether for a pre-dinner, for a moment with friends, for a picnic… French people drop the cutlery…
The single service size, it’s the fashion
Even if it is always nice (and more traditional) to gather around a table to share a good meal with cookware, the finger food is full of surprise. Flexible concept, wide range of textures, colors and flavors, the individual portion can be declined in several formats: breaded or not meatballs, sticks to dip, rolls, soups, purées, tarts, mini-pizzas, quiches, muffins …
Finger food is also an opportunity to rethink the great classics in small portions. Many chefs have also tried this art. Some examples:
- Modernized pasta Bolognese: create a nest of spaghetti on which you will deposit a meatball filled with tomato sauce, all presented in a spoon.
- Inverted Parmentier mince: a meatball with an insert of mashed potatoes inside
However, making homemade finger-food bites can take time: an opportunity is created to offer consumers ready-to-use products.
Varachaux suggests individual portions ready to be tasted or integrated into finger-food recipes.
Products with inclusion
We are proposing new products with inclusion.
Our vegetarian balls or sticks with fondant heart (basil, lemon), our meatballs stuffed with cheese, tomato sauce or vegetable puree in different sizes will certainly bring modernity and freshness to your recipes.
The smallest balls are available in 3 grams: mini weight but maxi flavor!
New forms adapted to finger food :
We are able to elaborate for you several original shapes for quick to prepare and original pre-dinner. We offer dumplings, cubes, sticks… that the consumer will have a lot of fun to dip in a sauce for example.
In this article, you will find out 6 biggest trends that affect the European bovine meat market. The growth in global demand, the opening of Asian markets and other factors related below will help you to better understand this market.
1 – An increasing global demand :
This increase in global demand is triggered by a higher standard of living in some countries which means that consumers are eating more red meat, and the fact that production is too low to meet domestic demand in certain cases.
In Asia, the bovine meat demand increased by about 3 % a year during decade 2003-2012.
There is also a growing demand from other countries in Asia like Vietnam, Malaya, Philippines, but also from Latin America and the Middle-East.
The predictions of global demand of bovine meat remains clearly on the upside for the next years (+ 1,8 % per year between 2012 et 2021 according to the FAO et OCDE).
Since the early 2000’s, the three main importing countries of bovine meat are The United-States, Japan and Russia. They alone absorb 1/3 of world supplies on bovine meat, followed by South Korea, Egypt and China.
There is uncertainty regarding the production and consumption of bovine meat in China as well as its import openness. This could have major implications on world transactions.
Brazil’s exports are decreasing. This is due to sanitary parameters, to the scandals of last spring, but also to the dynamic of domestic demands (increase consumption of bovine meat), the evolution of prices for crops (dramatic rise of sugar price and soybean, inciting the farmers to invest further work on these types of cultivation) and the rise in the rate of change of Real whiwh hampers the competitiveness of Brazilian exports.
The European production of bovine meat, decreasing since the beginning of 2000s thus find a development opportunity in the export.
These imbalances between supply and demand are responsible for a significant rise of prices.
2 – L’ouverture des marchés asiatiques.
Asian countries import more and more bovine meat: among them, there is China, but also Vietnam (part of which destined to China), Indonesia, Korea and Japan.
Very selective to health authorities so far, China is opening up gradually, even if this opening is highly dependent on any health problem.
The Indian meat until then approved by a large majority for its price, in particular by its nearby countries, has its production stopped. The government has forbidden the transport of cattle to the slaughter houses, leading to violent tensions in the country and thus penalizing the business of beef.
Indeed, the livestock carriers, but also the breeders, the storekeepers and families suspected to consume beef expose themselves to the lunching. They dread militias and police, Indian extremists accusing the slaughterhouses of killing cows, considered as sacred.
The main beneficiaries of these changes are Brazil, Australia, the United-States and Europe.
Algeria, for example, has a part of its massive (until now) Indian beef exportations displaced by a little of French meat.
India, the world’s leading exporter might eventually become an importing country. This could totally disturb the global exchanges.
3 – Mediterranean countries import more and more live cattle mainly from Europe
This phenomenon can be explained by a general increasing of the GDP of the countries of this region but also because they can handle the ritual slaughter and because they value the “fifth quarter” that is to say leather and offal.
Some countries want to develop fattening to ensure food independence. Thus, they import lean animals.
The Middle East is one of the main live cattle buyer but the demand has also increased in Israel, in Jordan and especially in Turkey.
As a matter of fact, Turkey aims at increasing its cattle and 60% of cattle living in Turkey are coming from Brazil, Uruguay and European countries which deliver 40% (especially Ireland).
4 – A declining consumption in European countries especially in France :
European global consumption of pieces of meat has been following a downward trend but the differences between countries are large.
For example, according to the data coming from the European Commission, in Italia, meat purchases declined of 4.4% during the 9 first months of 2017 in comparison to the same period of 2016 when they declined of 5.8%. In Spain, bovine meat household purchasing decreased of 4% at the first semester.
However, processed meat purchases levels remained (+0.8%).
On the contrary, in the UK, fresh or frozen beef purchases keep growing (+1.4%), thanks to grilling pieces (+6.4%) and marinated products (+7%). Frozen ready to eat dishes has also increased of 5.4%.
Beef consumption in France stands for 68% of the total meat consumption, but it has decreased regularly, especially for young generations. For economic reasons (too expensive), especially because of the 2008 economic crisis, consumption has switched to plant-origin proteins.
The increasing sensibility of occidental consumers for production and transformation conditions (animal welfare, environmental issues, new relations to nature, and need for proximity) provides guidance on their choice to reduce meat consumption.
The population ageing and health concerns are help this structural trend.
The consumer removal from the agricultural world influences consumption trends, especially by his need for transparency and information.
Insects, yeast and seaweed based products are becoming popular.
Plant-origin proteins (used as ingredients) consumption should continue to grow in the following years. Its nutritional value and particularly organic crops development are growth factors. However, its prices, often high, are limiting factors.
5 – The European beef market depends on the changes in the milk market
The beef market is linked with milk market: when milk prices are more favourable, as it is the case now, there are less dairy cows on the market.
After four years of growth, the European herd is stabilizing according to the latest Community census. The milk crisis has led to more dairy cow reforms and farmers have kept fewer heifers to restore cow herd.
The dairy herd is declining by 1% from the 2016 records. The suckler herd, half the size, remained stable.
In France, the herd of dairy cows is still declining (-0.7%) while that of suckler cows has not changed much (-0.1%) (While the French cattle herd has been growing since 2014).
6 – International agreements :
On June the 6th 2017, the European Union and Japan signed an agreement in principle on the main elements of an economic partnership agreement, the JEFTA.
This agreement will eliminate almost all customs duty. Many products are indeed, currently taxed. A staggered cut in duties has been concluded for beef, going from 38.5% to 9%.
The numerous procedures to follow on the Japanese market are also an obstacle for European exports. These procedures persuade EU exporters not to do what is necessary to obtain all the required authorizations.
This agreement will result, at the trade level, in a partial or total liberalization of trade and a substantial increase in European exports of beef to Japan.
In return, Japan will benefit from zero-rate access to the EU market for virtually all of its agricultural and food products such as beef.
The agreement between the European Union and Canada, the CETA (Comprehensive Economic Trade Agreement) entered into provisional application at the end of September 2017 but remains likely to be challenged by the possible rejection of one of the national parliaments of the EU.
Its application is expected to result in a generally limited increase in European imports of Canadian beef.
The agreement is planning to establish a specific, hormone-free beef sector in Canada for export to the European Union but without any guarantee on animal welfare, animal feed and antibiotic administration issues as growth promoters.
The European market is a benefit for Canada because it can allow the valuation of back cuts of meat-type cull cows, which are usually used for minced meat.
The lower the level of cut, the more competitive Canadian products are against European products. Imported meat could therefore be essentially high-quality rear parts, mainly for the European out-of-home catering market.
Competition should therefore increase for the parts that constitute the heart of recovery of carcasses from cull cows and heifers of meat breeds. France, where consumption mainly concerns cull cows, could be particularly affected.
At a meeting in Brussels at the end of September 2017, the European Commission proposed to the EU Member States to accept the entry of a quota of 70 000 tons of beef (and ethanol) from Mercosur hoping to expand opportunities for its cars.
The President of the European Commission, Jean-Claude Juncker, said indeed, that he wanted to “do everything” in favor of an agreement with the Mercosur trading bloc before the end of 2017.
“This will be the most important trade agreement in terms of volume. A good agreement with the Mercosur countries is eight times more than the agreement we have with Canada and four times more than the agreement we have with Japan. “
France opposes the proposal of the European Commission and the French President recalled the “need for a balanced policy between openness and protection to recreate confidence in trade” and should make proposals in this direction.
Other countries, such as Spain, are expecting a lot of this agreement.
The Commission also announced the upcoming opening of talks with two other countries where agriculture plays a major role: Australia and New Zealand.
The beef market in Europe is therefore directly linked to international trade.
The current big disturbances are causing a real shortage of meat and prices rising sharply.
The future remains uncertain for the moment.
Faced to the recent consumer enthusiasm for plants, Varachaux has opened its field of possibilities by taking the step on this segment rich in flavors and potential.
Focusing on pleasure and playfulness, our tasting box invites you to discover the diversity of shapes on our vegetarian samples.
Indeed, we are able to develop for you several original shapes for quick pre-dinners, for example: sticks, sausages, medallions or balls… as many innovations that you can preview in our box.
Based on legumes, with or without inclusions of vegetables, cereals and aromatization, the combinations are gourmet and infinite! All our products are frozen IQF.
We attach importance to the implementation in your final dishes. That’s why we can customize the format of our products according to your needs (diameter of the medallions, the size of balls (4 to 20g)) In this tailor-made approach, we are able to adapt to your requirements concerning the geographical origin of the raw materials as well as to guarantee the absence of this or that allergen.
There’s so many debates about the niçoise salad : while Auguste Escoffier, famous French chef persists in adding rubber green and potatoes into it, the real nissart are not joking on this point. There are unanimous : there aren’t any cooked foodstuff in the genuine Nice salad (except tuna and hard-boiled eggs).
Originally, the niçoise salad is made up with local food and intended for poor people. Later, it get some colours and is on the rise.
For 4 people:
- 4 beef tomatoes
- 200g of beans
- 1 spring onion
- 250g of tuna
- 6 anchovy filet
- 100g of Nice olivee
- Salt, pepper
- Olive oil
- 4 hard-boiled eggs
Polenta… Finding its roots in Italy, what could be better that this generous corn meal to go with the niçoise salad ?
Natural source of minerals and vitamins, it will be able to complement any salad as such as crouton.
Varachaux is playing with shapes : among fingers, sticks, usual meatballs, we can offer you polenta stamps.
In a Provencal style, unflavoured, with spinach, Varachaux can adapt the recipe to your plans !
On the occasion of its 50th anniversary, Varachaux opened the doors of its factory to its employee relatives and former staff members. In small groups, they were led to discover or witness changes in the production lines.
PThen young and old went to the Espace Jean Monnet to attend the evening “Varachaux at the movies”. Made up into bigger stars, the guests posed in front of the starry sky of Hollywood or leave their autograph on the “walk of fame”.
After a speech by Gilles Varachaux tracing the history of the company, the fifty or so costumed employees marched for the election of the best costume. An Oscar ceremony rewarded the most deserving and original personnalities.
Before blowing the 50 candles, Varachaux put on sale a charity calendar of artistic photography. The funds will be donated to the “Sourire à la vie” Association that improves the lives of children with cancer.
The evening ended on the dancefloor. This event accentuated the human side of Varachaux, a family-owned SME, and tightened the bonds around all those who participated in the success of the company. This evening focused on the road traveled also reveals new prospects for the future where there wil be many projects of improvement and innovation.