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Western France
Food Industry
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In terms of fresh and preservation pastry industry, biscuits industry, meat-based and seafood-based products, dairy industry, cattle feed and petfood, Western France region is leader in France.
| | | | | | Western France is leading France in organic animal and human products. It is also a region with many leadingindustries, laboratories and training schools, with 4 major clusters.
Well-know for its labels of origin and quality products (AOC, Label Rouge...), there is a great international event focused on Health & Food. |
- Co-operative groups: Terrena (French leader, specialised in red meat production, poultry and milk), Eurial, Socopa, Cavac...
- Dairy products: Lactalis (leading exporter)
- Poultry: LDC (French leader)
- Chilled prepared dishes: Fleury Michon (French leader), Sodebo (French leader in pizza production)
- Beef-based products: Charal group (French leader)
- Viennese pastries: Brioche Pasquier (French leader)
- Tapioca: Tipiak (French leader)
- Rillettes: Luissier Bordeau-Chesnel (French leader)
- Food analysis : Eurofins Scientific (world leader)
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| - Engineering schools: ESA Group (French leader for higher education in agriculture and life sciences), ENITIAA (Agricultural and Food industries Engineering school), ENVN (National Veterinary school, working on food security, human health and biomedical research on animals).
- Food and Nutrition Research centres: INRA ANGERS-NANTES, POLAN, CNRH, LABERCA, GEPEA
- Research for the Exploitation of the sea: IFREMER
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| The Valorial competitiveness cluster is a centre for research and innovation in the food industry.
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Pole Agronomique Ouest develops applied research programs for industrial partners in the fields of agriculture, food processing, sea and health |
West "Well Eating sustainable territory" is a cluster with many companies, laboratories and universities around the fields of "new cultural modes, ways of breeding and fishing", "Automation, Robotizing, Packaging and Logistics", "Nutrition-Health, « Well-Eating »", "Development of biomass, co-products and waste products", "Techniques of traceability and Precautionary principle". |
the CRITT Agroalimentaire is a health & Food unit creating innovative industrial dynamics and promoting the development of nutrition-health |
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If you want to attend the event, contact us |
the Health & Food Days in La Rochelle is a 2-day event with business meetings, round tables, conferences and workshops. It gathers the food and agriculture industry for health & food products: good health through naturalness, fruit, vegetables and/or plants, prevention of illness, well-being, energy and cosmetic foods |
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