Back from Gourmet Selection 2025: What Premium Food SMEs really Need to Take away
- Angélique Beltrando
- Oct 3
- 5 min read
Gourmet Selection: A Full-Scale Barometer of Premium Food Trends
If Gourmet Selection keeps attracting fine food professionals year after year, it’s not because it’s just another product fair — it’s because it acts as a real-life trend radar for the premium food market. And the findings are unmistakable: gourmet is going mainstream. Traditional recipes are being reinvented with bold twists, indulgent moments are multiplying — from elevated breakfasts to sommelier-level aperitivo boards — and packaging is ditching its elitist minimalism in favour of elegant colours and joyful aesthetics that put a smile on your face, even in times of global gloom.
Today’s epicurean is turning epicu-curious: they want to travel through fusion flavours, collect limited editions, discover products from abroad, and attend immersive tasting experiences rather than just… buy. And to bind it all together, digital is now the head chef. In Europe, e-commerce already represents 19.12% of SME revenue (Eurostat / Trading Economics, end of 2024), and those who know how to blend storytelling, visual identity and authenticity on social media are seeing their sales skyrocket.
Moral of the story: in the gourmet world, if you’re not visible, you don’t exist.
The International Springboard: What Gourmet SMEs Must Truly Understand
As a self-proclaimed French international foodie, my first surprise while wandering the aisles of Gourmet Selection was the overwhelming dominance of Made in France — over 70% of exhibitors were French! Yes, the fair took place in Paris — self-proclaimed (and often validated) capital of gastronomy — but it also proves one thing: France has a culinary heritage the world envies, and gourmet SMEs would be wise to promote it not only locally but also abroad, where real growth potential lies — for those who know how to export smartly.
But let’s be clear: opening up to the world isn’t optional — it’s a growth strategy. Just like tasting a new recipe, discovering foreign products enriches your range and sparks inspiration. And great news: French consumers are obsessed with world cuisines, a market worth over €3 billion in 2024. So tell me… why limit yourself?
As a marketeuse épicurieuse, I had a blast discovering international gems on-site: Ería de Valles honeys, Adjoua’s grand cru peppers, or Tartuflanghe’s truffle specialties. A complete sensory journey! Too bad the international selection was still limited, because Europe — and beyond — is overflowing with culinary treasures.
Take one inspiring example: Catalonia, named World Regional Capital of Gastronomy 2025. Olive oil, wine, rice, charcuterie, cheese, nuts, saffron, caviar… an avalanche of protected origins ready to seduce French taste buds. Exactly the kind of premium lineup fine food retailers should be integrating to diversify their offer and attract curious, demanding consumers.
Packaging, Storytelling, Commitment — The Brands That Stole the Show
Some SMEs at the fair stood out not just thanks to their products, but because they nailed the holy trinity of premium branding: strong visual identity, consistent storytelling, and the ability to turn a simple product into a memorable gourmet experience. Here are the ones that truly scored points with their best practices:
Rhums Ti Ced : A punchy packaging revamp and fusion-style recipes ticking all the right boxes — premium spirits, global terroirs, guilt-free pleasures. Special shoutout to the mango–vegetarian chili — instant favourite.
Secrets de Famille : The secret to international success? A cleverly numbered product line and cheeky packaging that brings sex appeal to traditional pâté. Taste highlight: the fig-and-grape rillette.
Ería de Valles : The model of a 360° gourmet Spanish SME — premium product, multilingual packaging and strong digital presence.
Bibo : Bold reinvention of hot beverages with surprising ingredients like buckwheat. Comforting yet unexpected.
Ad Olivetum : Elevating Mediterranean olive terroirs with rigorous selection, striking packaging and educational content.
Fine Sélection d’Adjoua : A one-woman spice revelation offering African grand cru peppers and teas. Chic ethnic design, personal storytelling… and a maracuja-pepper blend I’ll remember forever.
Georges Colin : A B2B family spice business successfully transitioning to B2C with beautiful, practical packs and limited editions that keep desire alive.
Sosu : A modern, committed take on traditional sauces. Clean packaging, French savoir-faire, zero compromise.
Le Petit Zeste : Beautiful, tasty, crunchy. Colourful transparent packs that let the product shine — plus a festive Nougatine limited edition creating irresistible FOMO.
Plantin : Truffle in every format imaginable. Classic high-end identity with playful innovations like the mushroom grinder and advent calendar. Two crushes, proudly claimed.
Confiture & Compagnie : A creative exploration of fruit through unexpected recipes sparked by encounters. Authentic taste meets elegant presentation.
My 3 crushes: Ti Ced, Secrets de Famille, Eria de Valles
Digital, International, Local Sourcing — The Three Growth Levers Every Gourmet SME Must Master
In today’s premium food market, success no longer relies on passion alone — strategy now sits at the table too. And the winning formula rests on three major growth levers: digital presence, international expansion and short supply chains.
Digital is more than a shop window — it’s your engine. A strong e-commerce site, inspiring social media, impactful storytelling… that’s how you attract and retain premium customers.
International isn’t about shipping containers — it’s about selective export, partnering with premium distributors or chefs, and using specialized marketplaces to enter new markets smoothly.
Short supply chains aren’t just ethical — they’re commercial gold. Transparency, traceability, environmental commitment — today’s consumers buy with their conscience as much as with their taste buds.
Combine engaging digital communication, export mindset and local authenticity, and you get a gourmet brand with true long-term competitive edge.
Final Thought: The Real Trend Is the “Consum’Actor”
I truly believe eating well is an act of conviction. Behind every gourmet product chosen lies a message — of taste, respect, sharing and authenticity. Today’s consumers don’t just buy — they want to understand, feel, support. They look for brands with a story, an origin, an intention.
In short: the consumer is becoming a Consum’Actor — and that’s the strongest trend in the premium food market.
More than just flavour, gourmet is becoming a universal language of emotion and connection. Or, as one fellow global epicurean I met on LinkedIn put it:
“Cuisine is like art and culture: it’s meant to be shared. And sharing is far more enriching than competing.”
A beautiful lesson… worth savouring.And if you’re ready to turn that philosophy into a real marketing strategy, I’ll be delighted to help — with passion, structure… and preferably a good glass in hand.
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