Fénix Evolution to open a new natural ingredients facility

Fénix Evolution has obtained €17.8 million to finish building a plant for next-generation ingredients in the Luberon region of Provence, 

In order to serve the food and beverage sectors in Europe and beyond, the new location will greatly increase Europe’s capacity to process fruit and vegetable raw materials into premium natural ingredients, such as juices, concentrates, flavours, polyphenol extracts, and natural colourants.

Located in one of Europe’s most iconic fruit-growing regions, the Provence-Luberon basin, the facility brings industrial-scale processing capabilities to an area rich in agricultural resources but previously lacking infrastructure for high-value ingredient production. Fénix Evolution will process up to 25,000
tons of fruit and vegetables per year, including apple, pear, peach, apricot, cherry, melon, plum, fig, onion, leek, garlic, and carrot.

By establishing a modern processing hub directly within the production area, Fénix Evolution shortens logistics routes, strengthens supply resilience, and provides traceability down to the varietal level.

The company’s model enables the development of origin-based and high-value ingredient ranges derived from emblematic southern French varieties – such as Fraise de Carpentras or Melon de Cavaillon – giving brands the opportunity to innovate with premium, geographically distinctive, and low-carbon ingredients.

The processing technology has been designed in partnership with a world leader in fruit and vegetable extraction systems. This ensures consistent quality, nutrient preservation, and energy-efficient operations that meet the expectations of leading international manufacturers.

“We’re bringing together technology, traceability, and provenance — enabling our partners to access authentic ingredients from Provence with industrial-scale reliability,” explains Samuel Marc, president of Fénix Evolution.

In addition to its own portfolio of ingredients, Fénix Evolution offers toll manufacturing services for food and beverage producers, cooperatives, and brands seeking to transform their own raw materials.

This partnership model allows clients to manage seasonal volumes, pilot product innovations, or secure processing capacity without capital investment, while benefiting from the site’s sustainable and certified infrastructure.

The Gargas facility is scheduled to begin production in the first quarter of 2027 and will be certified FSSC 22000 ans Bio, ensuring the highest levels of food safety, quality consistency, and traceability.

With this new site, Fénix Evolution aims to become a strategic European partner for sustainable and origin-driven natural ingredients, connecting the agricultural excellence of Southern France with the industrial needs of global brands.