DRY4GOOD JOINS THE “ TECH FOR GOOD ” NETWORK AND OBTAINS THE “ PRODUIT ENFRANCE” LABEL
The first industrial FoodTech for food dehydration that promotes hyper-local food and promotes healthy and natural food at the service of consumers
Dry4Good, a startup specializing in food dehydration, announces that it has joined the “ Tech For Good ” network and has obtained the “ Product” label. en Ile-de-France ". A double consecration for the start-up which integrates on the one hand a network of recognized entrepreneurs and on the other apart from a label promoting its hyper-local approach. These two distinctions crown a first year of development during which Dry4Good managed to deploy a first industrial prototype of a unique technology in the dehydration sector thanks to raising €1 million and obtaining the French Tech grant.
Last February, Dry4Good was also selected by the Agoranov incubator to join the Industry & Greentech vertical of its incubation program. For 1 year, the start-up has also been supported by WILCO, the Ile-de-France accelerator for the 1st M€ in turnover of start-ups " Tech " .
A NEW GENERATION OF INGREDIENTS FOR AGRI-FOOD AND COSMETICS PLAYERS IN SEARCH OF SENSE AND HEALTH
From breakfast cereals to cosmetics and prepared meals, the lists of ingredients with their complex terminologies are not always understandable by consumers. These ingredients, generally processed and incorporating additives, are increasingly singled out by consumers seeking transparency on the composition of the products they consume on a daily basis. Aware of this phenomenon, food manufacturers are trying to reduce the list of their ingredients while favoring the most natural to meet seasoned consumers.
It is on the basis of this observation that Romaric Janssen and Jean-Gabriel Dijoud created Dry4Good in 2019. Their objective : to provide food manufacturers, artisans and brands with healthier and more natural ingredients to enable them to meet this growing need for better eating, while helping to make production more sustainable French agrifood.
A UNIQUE CUTTING-EDGE TECHNOLOGY AT THE HEART OF A CLEAN LABEL APPROACH
To meet this challenge, Dry4Good uses a particularly innovative dehydration technology developed in the laboratory. This is based on a unique process of transformation at room temperature which makes it possible to offer an alternative to freeze-drying by providing more taste and preserving all the nutritional values and texture of the products via a particularly ecological process and concerned about its eco-friendliness. efficiency.
After a first year of R&D and several months of testing partly funded by the French Tech Stock Exchange, in order to give it an industrial dimension, Dry4Good has succeeded in bringing this breakthrough technology from the laboratory phase to that of a first production unit. production. An innovation in the sector, since by freeing itself from refrigerants, Dry4Good becomes a real alternative on the freeze-drying market, where current transformation techniques by cold drying (down to -80°) are extremely energy-intensive.
This promising technology allows it to meet the requirements of the Clean Label which aims to make the list of ingredients clear and understandable by the end consumer, to eliminate artificial additives, colorings, synthetic flavors, or to enhance natural products.
AN ACTOR IN STRUCTURING AND PROMOTING THE LOCAL AGRICULTURAL INDUSTRY : FOCUS ON THE CIRCUIT-COURT !
Added to this technology, which preserves the naturalness of the ingredients and the environment, is a production chain based on the recovery of fresh French agricultural materials. The ambition of Dry4Good being to participate in the improvement of our way of eating as a whole, the start-up is organized in a sector and favors the short circuit in a collaborative logic. For this, it relies on local farmers and its workshops are put into service as close as possible to the places of cultivation. Thus, its ingredients, in addition to restoring maximum nutritional value, taste and texture, are grown nearby, contributing to the economic development of a local French agricultural sector.
A FIRST PRODUCTION UNIT IN THE HEART OF VAL D'OISE
Dry4Good starts its first production unit for dried food ingredients in Val d'Oise. To do so, the start-up has entered into a partnership with Le Bon Plant, a market gardener nestled in the village of Villiers-Le-Sec which is developing a canning facility for fruits and vegetables from its fields and those of local producers. For its supply, Dry4Good thus relies on Ile-de-France producers wishing to distribute their downgraded products deemed to be “overripe” or out of size, which would normally receive little or no value. This local approach by Dry4Good is also a means of combating food waste, which represents 10 million tonnes of products each year, echoing the Anti-Waste Act for a circular economy.
In the long term, Dry4Good intends to extend its industrial model to several units by expanding as close as possible to production, always in a logic of short circuit and valorization of local production.
PRODUCTS ALREADY AVAILABLE AND A RANGE UNDER DEVELOPMENT
If in the long term the start-up wishes to provide chefs and craftsmen concerned with developing quality products, a Gourmet range, it intends to go further in its development. The objective is to have fifteen reference ingredients from this summer and then a total of 30 references by the end of the year.
By participating in the reduction of food waste, by reducing energy consumption, by turning to a circular vision of the local economy and its valuation, while offering particularly healthy products, Dry4Good is part of the logic of the Tech For Good, at the service of better eating and integrates this eponymous network. At the same time, its unique positioning has enabled it to obtain from the Ile-de-France Region the label " Produit en Ile-de-France " , recognition for the influence of the region and the enhancement of its know-how and products of excellence.
“ We are proud of the progress made in 1 year. These labels confirm market expectations, particularly in the current context where consumers demand better consumption. In this sense, our objective is to increase our production capacities in the coming months in order to supply as many players as possible. ” explains Romaric Janssen, co-founder of Dry4Good.
Passionate about gastronomy and industry, Jean-Gabriel Dijoud and Romaric Janssen created Dry4Good to put naturalness back at the heart of the industrial process and everyday products. Thanks to an innovative technology, Dry4Good dehydrates food while maintaining maximum nutritional value and organoleptic qualities, offering unparalleled quality in the finished products. Far from being a simple fad, the idea is to show that food production comes, first and foremost, from an authentic processing of the raw material. Backed by good complementarity within the team, the objective is to make Dry4Good a future major player in high-quality industrial ingredients.
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