Food brands, organic producers, foodtech, tools for restaurateurs: your product is tasted, compared and judged in the real world. From Paris, we tell its story to the trade, regional, business and general press, and we work on your visibility on Google so that the interest you generate leads to your website.
clients supported in this sector
3
press mentions secured in 2025, across all sectors
Everyone eats, and the press covers food every day: shelf prices, quality, origin, new habits. For a brand or a foodtech company, the challenge is to move from product to story, in a sector where launches never stop.
Abundance
Newsrooms flooded with new products
New recipe, new packaging, new range: food and consumer journalists receive samples and press releases every day. A product alone rarely makes an article; a trend, a figure or a skill told by the person behind it does far more often.
Proof
Origin, quality, price: everything gets checked
Organic, local, fair trade, additive-free: every claim is scrutinised, by the press as well as by labelling rules. Journalists ask about the origin of ingredients, certifications and prices. Better to have it all at hand before the first call.
Supply chain
A highly segmented trade press
Food manufacturing, retail, commercial and contract catering, artisan food trades: each link has its own titles and journalists. A restaurant software company does not talk to the same newsrooms as a brand sold in organic stores.
Calendar
Key moments to prepare for
The Paris agricultural show, SIAL, Sirha, annual negotiations with retailers, the end-of-year holidays: food news follows a known calendar. The stories that run are often the ones pitched several weeks in advance.
The media
Four circles of media, four ways to tell the story
A new range is not presented the same way to a retail magazine, a regional daily and a TV show. We work each circle with its own angle.
Circle 1
The food and hospitality trade press
Retail, manufacturing, cafés, hotels and restaurants, contract catering: it informs buyers, distributors and restaurateurs. This is the circle that brings in business customers. It expects market figures, customer feedback and a contact who is available.
Our clients have been covered there:
Zepros
Au cœur du CHR
Circle 2
The business and startup press
Funding round, new plant, hiring, listing with major retailers: it covers food as an industry. It establishes a young brand or a foodtech company as a serious player with investors and partners.
Our clients, across all sectors, have been covered there:
Les Echos
Maddyness
Challenges
Le Figaro
Circle 3
The regional press
A producer, a cannery, a restaurant adopting a new tool: food is often a local story. The regional press is happy to run these stories, and they matter to customers, local officials and future employees.
Our clients, across all sectors, have been covered there:
Ouest-France
Le Progrès
La Provence
Le Dauphiné Libéré
Circle 4
Consumer press, TV and radio
Purchasing power, eating well, new habits: the public cares about food when it touches their plate and their budget. A demonstration, a tasting or a striking figure is often enough to get airtime.
Our clients, across all sectors, have been covered there:
Organic superfoods, restaurant software, online booking for independent restaurants: the food companies we support or have supported, in press relations as well as SEO.
Press relations and visibility on Google reinforce each other: an article in a recognised outlet helps your website rank. We work on both.
Data
Figures that make a story
A figure that only you hold is worth more than a new product. For an online booking service for independent restaurants, data on bookings made through artificial intelligence was picked up by the hospitality trade press.
SEO
Being found by restaurateurs
For Innovorder, which makes tills, ordering kiosks and ordering tools for restaurants, we ran the SEO audit, restructured the website, produced content on restaurateurs’ issues and managed paid campaigns. The result: organic SEO traffic up 1,000% and three times more organic leads.
Migration
Recovering visibility after a redesign
For Sol Semilla, a French pioneer of raw, organic, fair-trade superfoods, a website migration had caused traffic to collapse and key pages to drop out of the index. Technical fixes, reworked product pages and a six-month roadmap: the traffic loss was stopped and organic traffic rose 17.3% between March and May 2025.
Local
Every new site becomes a local story
A new production site, a restaurant customer, an opening in the regions: we turn the national announcement into regional stories, with the local people behind it. Local radio and TV readily follow a story already published in their regional daily.
Spokespeople
Founders ready for the media
Chef, producer, foodtech founder: the press wants to hear from the person who does the work. We prepare your spokespeople for interviews, filming in kitchens or workshops, and questions about prices, origin and margins.
The context, what we did and the results, told with our clients.
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« After a catastrophic migration, 425PPM allowed us to stop the loss of traffic and get our site back on track. Their responsiveness and their SEO expertise now give us a solid base to rebuild our growth. »
« Une collaboration exceptionnelle qui a transformé notre acquisition digitale. En quelques mois, nous avons multiplié par 3 nos leads organiques tout en réduisant de 50% notre coût par lead. 425PPM a su aligner SEO technique, création de contenu et stratégie d'acquisition pour générer des résultats immédiats et durables. »
Four steps, tracked in Strato and visible in your client dashboard.
01
Find the story
We start from your product, your figures, your customers and your sales calendar. We look for what makes a story, a trend you are seeing, a skill or unique data, and we draw two or three angles per media circle from it.
02
Prepare the proof
Origin of ingredients, certifications, prices, photos, samples, usage figures: we prepare with you what journalists will ask for, before contacting them.
03
Target and pitch
Strato surfaces the journalists who have covered your subject in recent months, from the trade press to consumer desks. Tailored pitches, follow-ups, samples, site visits: we organise what serves your announcement.
04
Measure and adjust
Every piece of coverage is captured the same day and linked to your campaign. When we also handle your SEO, we look at the effect of each article on your traffic, then we adjust the angles for the following month.
Press relations in the food industry: your questions
Prices, media, samples, timing: the answers we give in a first meeting.
How much does a PR agency for the food industry cost?
At 425PPM, prices are public and the same whatever your sector: our three press relations plans range from €3,500 to €8,000 excl. VAT per month, plus a €1,800 setup fee, with a three-month minimum commitment. Our SEO support, audit included, starts at €1,800 excl. VAT per month.
Which media do you target for a food brand or a foodtech company?
Four circles: the food and hospitality trade press, the business and startup press, the regional press, and general media, including TV and radio. The weight of each circle depends on your customers: retail buyers, restaurateurs or consumers.
Yes. Our team is in Paris, close to the national newsrooms, and we support companies based all over France. For a brand or a producer in the regions, the regional press and the industry trade press often matter as much as national titles.
For a product, often yes, but never unannounced. We pitch the story first, then send samples to the journalists who are interested, with the product sheet, origin and price. An unsolicited parcel rarely ends up in an article.
Press relations or SEO: where should you start?
It depends on your news. With a launch, a funding round or strong data, start with the press. If your customers already search for you on Google without finding you, start with SEO. The two offers can be combined, with a discount from the second service.
With a launch, a trade show or a new figure, the first articles can come out in the first month, especially in the trade press. For a regular presence, allow three to six months: the time it takes to become a reliable source for food journalists.
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