The French food processing sector is valued at $191 billion and has over 17,600 food processors fromsmall-scale to some of the largest food companies in the world. Progress in food technology, marketing innovations, and exports of finished food products contribute to France’s increasing demand for food ingredients. The value of processed food imports increased by 5.6 percent in 2017. Exports in the food industry sector are ahead of other leading industrial sectors, which places France’s food industry among the top three in the European Union.
France's demand for food ingredients has increased due to progress in food technology as well as finished food product exports. Products in high demand are: new products designed to be convenient and healthy for consumers, low fat, and all organics. The food processing industry is focused on improving nutrition in the production. The EU remains France’s most important trading partner with top five suppliers: Spain, Belgium, Germany, The Netherlands, and Italy. Outside of the EU, the United States is France’s fourth largest supplier after Switzerland, Brazil, and Morocco. U.S. exports to France represented 1.8 percent of all imported value in 2017. Major products imported from the United States are fish and seafood, including prepared fish and seafood, dried fruits and nuts, pulses, canned and prepared meat, beverages, including wine, spirits and grains.
The global Food preservatives market is expected to reach USD 3.2 billion by 2023 with an estimated CAGR of 3.7%. With the region coming out from the euro zone crisis, the food industry is growing at a positive growth rate and this is expected to boost the demand for processed foods and there in the preservatives market. Europe is the third largest market for food preservatives after North America and Asia pacific.
The targeted audience for this medical event basically for leading academic scientists, Nutritionists, researchers and research scholars to exchange and share their experiences and research results about all aspects of Food Science, Nutrition and Health. It also provides the premier interdisciplinary forum for researchers, practitioners and educators to present and discuss the most recent innovations, trends, and concerns, practical challenges encountered and the solutions adopted in the field of Food Science, Nutrition and Health.