Snacking fournisseur industriels agro-alimentaire

Snacking

Responsible snacking

Changing lifestyles have strongly impacted how meals are structured: they are now in faster and more convenient formats.

Snacking, the new Eldorado of food industries

The snacking continues to have the wind in sails in France and records a strong growth which should continue over the years to come.

Eat healthy spécialité fromagère emmental

Eat healthy

Health benefits of cheese

It is impossible to escape the natural and -free trend that is taking hold of the agri-food industry in 2018.

The "Flexitarism" trend: a great opportunity for cheese

True movement advocated by an healthy and responsible way of life, flexitarianism refers to vegetarians part time.

Premiumization savoir faire fromager sur-mesure

Premiumization

AoP specification charts are a token of quality

AoP or Appellation d’Origine Protégée (Protected Designation of Origin) is the eldest of quality classification certificates.

Real expectations on geographical proximity

Faced with concerns about globalisation and moderate economic growth, consumers are increasingly focusing on the local origin of food.

Geographical origin and "premiumization"

Faced with concerns about globalisation and moderate economic growth, consumers are increasingly focusing on the local origin of food.

Terroir ingrédients fromagers

Terroir

Transparency: a core food issue

Today, the need for authenticity, simplicity, and the essential is at the heart of the concerns of many consumers.

Terroir . Authenticity . Flavors of yesteryear

The return to simple things where taste is the most important thing!

Through the seasons innovation fromage

Through the seasons

Focus on winter cheeses

Cheese is rooted in French gastronomy. Synonymous with pleasure, it is good for health with nutritional benefits, such as calcium.

Seasonality, synonymous with quality

A good dairy product certainly depends on the know-how of the producer but also and above all on the welfare of the animal and the quality of its diet.