Our range

Not only packed, but preserved

The history of food preservation begins with the man’s appearance on Earth and his need for survival. Preserving food has one fundamental reason above all: to allow it to be used in a time-efficient manner and preserve its nutritional value.

Chance and ingenuity have led to the development of various conservation techniques. Different products, different handling requirements. This is why preservation has a long history.

The Ambient range

Preservation methods at room temperature are the longest-lasting. Think of drying and preserving in salt (also known as salting). Technology led to the discovery of new techniques up to and including pasteurisation and sterilisation, which then paved the way for state-of-the-art methods.

The Fresh range

Times change, skills change. With the advent of the modern era, new technologies allow more advanced and complex techniques to flourish. This makes it possible to preserve delicate foods that would otherwise have a very short shelf life. Refrigeration is undoubtedly one of these.

The Frozen range

More than fresh, frozen. Industrial deep-freezing is a fairly recent technique. This process starts the cold chain, transport and storage, at a temperature of -18 degrees. A delicate chain that requires special attention. Proper handling preserves all the quality and taste of a fresh product over a long period of time.

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