French Food Innovation at FIE 2025: Cross-Interviews with Fermentalg and Borde, French Innovation Corner Winners
December 11th 2025
At the 2025 edition of Food Ingredients Europe in Paris, Business France celebrated two exemplary representatives of French expertise in food ingredients: Fermentalg and Borde, both winners of the French Innovation Corner 2025. Their success embodies innovation at the crossroads of life sciences and naturality. Each, in their own field, shares a common ambition: to deliver sustainable, meaningful solutions that serve health, taste, and consumer wellbeing. Awarded respectively in the categories "Functional and Nutrifunctional Ingredients" and "Plant-based, Natural & Clean Label Ingredients", they exemplify the vitality of a French ecosystem in transformation: one increasingly focused on nutrition, plant-based innovation, and sustainability.
We had the pleasure of speaking with Marie-Jane Fallourd (M.J.F.), Global Product and Marketing Director at Fermentalg, and Robin Vidal (R.V.), Sales Manager at Borde. They shared insights into their international strategies and the innovative products that earned them recognition this year.
Meet the Winners: Fermentalg and Borde
Could you introduce yourselves and your companies?
M.J.F.: Fermentalg is a French biotechnology company that uses precision fermentation of microalgae to improve health and nutrition. Combining innovation with deep technological expertise, the company designs functional ingredients produced entirely in Europe. A leading player in algae-derived omega-3s, Fermentalg is currently the only producer in Europe to fully control the entire value chain, from the microalgal strain to the omega-3-rich oil, and operates one of the largest industrial fermentation capacities in Europe (approximately 10,000 m³).
R.V.: Borde is a century-old family business from Auvergne (central France) that has turned mushrooms into both its specialty and its signature. From the woods of the mountain ranges of central France to forests around the world, the company sources, processes, and promotes a wide diversity of wild and cultivated species. True to its roots yet open to the world, Borde combines tradition, gastronomic excellence, and industrial craftsmanship to bring the world of mushrooms to international markets.
Innovation Spotlight: Award-Winning Products
Could you describe your award-winning product and its innovation?
M.J.F.: Designed for acidic beverages, DHA ΩRIGINS™ Emulsion by Fermentalg® is an omega-3 emulsion allowing stable and homogeneous incorporation into fruit juices or functional drinks. Its fine oil droplet formulation ensures strong resistance to pH and temperature variations. With no fishy taste and free from E-code additives, it offers excellent organoleptic quality and improved omega-3 bioavailability.
R.V.: Shiitak'haché is a preparation made from shiitake mushrooms, obtained through a purely mechanical process without any added texturizers or processed ingredients. It stands out for its high fiber content and natural composition (around 27% fiber), addressing the growing demand for simple, minimally processed ingredients. It's an ideal option for developing hybrid products combining meat and plant-based ingredients, without compromising sensory quality.
Addressing Global Market Needs
How does your innovation address international market trends and needs?
M.J.F.: Fermentalg's omega-3 emulsion aligns with global nutrition trends—preventive health, functional food, natural sourcing, and sustainable alternatives to marine resources. By enabling the enrichment of acidic beverages with omega-3s, it opens new perspectives for juice, functional, and sports drink brands worldwide.
R.V.: Shiitak'haché lies at the intersection of key global food trends. Thanks to its natural origin, derived from a purely mechanical process, and its refined texture, it provides a simple, authentic alternative to highly processed plant-based products. Suitable for hybrid formulations combining meat and plant ingredients, it supports efforts to reduce animal content while adapting to the current pressures facing livestock supply chains. This clear, differentiated positioning gives Borde a strategic edge in the global mushroom market.
International Growth Ambitions
What are your broader ambitions for international growth?
M.J.F.: Fermentalg aims to accelerate its expansion beyond Europe by leveraging a network of partner distributors, with a focus on the U.S. and Asia. The company is building tailored value propositions for each region to address local customer needs with precision.
R.V.: Already established across five continents, primarily in food service and retail, Borde now seeks to strengthen its industrial dimension internationally. The company aims to increase the share of its export-oriented industrial activity, balance its portfolio across segments, and use Shiitak'haché innovation as a gateway to forge partnerships with foreign manufacturers.
Why the French Innovation Corner Matters
What motivated you to apply for the French Innovation Corner this year?
M.J.F.: For Fermentalg, the French Innovation Corner offered an opportunity for visibility and recognition in a highly dynamic international environment. Its human-scaled format encourages meaningful discussions and lasting professional relationships within a setting that combines high standards with genuine goodwill.
R.V.: For Borde, the French Innovation Corner was an exceptional platform to showcase Shiitak'haché and demonstrate its potential. The event enhanced the product's visibility, reinforced its innovative positioning, and provided valuable exposure that the company (deeply rooted in Auvergne) now integrates into its broader international development strategy.
About the French Innovation Corner
Organized since 2015 during the Food Ingredients Europe (FIE) exhibition, the French Innovation Corner (FIC) is a competition that highlights every year on the French Pavilion the most innovative French solutions in the ingredients sector. This achievement is made possible thanks to the commitment of our partners (the French public investment bank Bpifrance, Process Alimentaire magazine, the Club PAI Association, and the Valorial cluster) whom we warmly thank for their continued support.
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