Straws-berry develops and produces plant-based straws for cafés, restaurants, hotels, specialist distributors and event operators. Its offering reflects wider food and drink industry innovation, as businesses seek practical alternatives to conventional single-use products.
The company spent more than two years on research and development before bringing the straw to market. This work led to several product innovations and patent applications.
Designed for both hot and cold beverages, the straw can reportedly operate in temperatures from −20°C to +80°C. Straws-berry also states that it maintains its structure without becoming soft or compromising the flavour of the drink.
The business sources its raw materials in France and manufactures the straws domestically. By producing closer to its customers, it aims to reduce the transport distances linked to imported alternatives—an approach aligned with growing food and drink sustainability priorities and evolving food and drink packaging expectations.
Packaging is completed in collaboration with ESAT centres, French supported-employment organisations that create professional opportunities for people with disabilities. This partnership adds a social dimension to the company’s local production model.
Straws-berry plans to broaden its distribution throughout France and Europe, with the UK among its key target markets. Alongside expanding its French manufacturing capacity, the company intends to introduce additional plant-based solutions for the restaurant and hotel sectors.
These plans reflect broader food manufacturing trends, food processing technology developments and food distribution trends, while responding to changing food and drink consumer trends, food and drink regulations and food and drink marketing priorities.
